Healthy summer treats
• Frozen Fruit Smoothie
Serves: 2
1 frozen banana, peeled and sliced
2 cups frozen strawberries, raspberries and/or cherries
1 cup milk
1/2 cup vanilla yogurt
1/2 cup freshly squeezed orange juice
3 tbs. honey
Place all above ingredients into a blender or food processor and process until smooth. Serve in chilled glasses and garnish with a sprig of mint and fresh fruit.
• Chocolate Torte
Serves: 14
Cooking spray
5 cups all-purpose flour
4 oz. unsweetened cocoa powder
2-1/3 cups fine sugar
2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. ground cinnamon
10 oz. pitted prunes, pureed in a food processor
2 tsp. vanilla extract
2 eggs
1 cup milk
1 cup strong made coffee
Confectioners’ sugar
Fresh strawberries, washed with steams removed
Preheat oven to 35o degrees. Spray cooking oil in a 9-inch cake pan and set aside. In a large mixing bowl, sift together flour, cocoa, fine sugar, baking soda, salt and the cinnamon. Mix with a whisk until combined and then add pureed prunes, vanilla, and one egg at a time and then the milk. Mix well until blended completely, but don’t over mix.
Stir in coffee and pour into prepared baking pan. Bake for 45 minutes and allow to cool. Turn out onto a serving plate and sprinkle with confectioners’ sugar and top with fresh strawberries before serving.
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Earthly Eating Recipe
Roasted Beet Salad
Serves: 6
8 small beets,
2 tbs. and 1/3 cup olive oil
1/2 tsp. salt
1/4 tsp. ground black pepper
3 tbs. frozen orange juice concentrate, thawed
2 tbs. fresh tarragon
1/4 tsp. salt
1/8 tsp. black pepper
6 cups mixed salad greens
1/2 cup chopped walnuts
Orange sections
Preheat oven to 425 degrees. Wash beets and cut off the stem and roots. Place in a bowl and drizzle with olive oil follow with a sprinkle of salt and pepper. Roast, uncovered for about 1 hour. Allow to cool and peel by slipping the beets out of their skins and cut into small wedges and place in a bowl and set aside.
Combine 1/3 cup olive oil, orange juice and 1/8 tsp. black pepper. Cover and shake or whisk in a bowl. Pour over the beets and let stand for 20 minutes and allow beets to soak up flavor. Remove beets from dressing and place on top of salad greens along with organ wedges and walnuts. Drizzle with reserved dressing and serve.
Happy Eating!
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