A wonderful fruity recipe for the entire family,simple and healthy rich fruit recipe.
Total time to cook:
20 minutes
Serves:
6
Category:
Dessert, snacks, coconut recipe
Ingredients:
1 cup blueberries
1 cup strawberries
1 cup mango, peeled
1/2 cup kiwi fruit
1/4 cup apple juice
5 large bananas
2 t. lemon juice
1 cup shredded coconut
1 Quart Almond-Flax Granola
Step Wise Instructions:
In a medium bowl, place the blueberries, blackberries, strawberries, mango, kiwi, and apple juice, toss gently to combine, and set aside.
In a food processor or blender, place the bananas and lemon juice, and process for 1 minute or until smooth.
Scrape down the sides of the container.
Add the shredded coconut and process the mixture an additional 2-3 minutes or until extremely light and creamy.
Transfer the mixture to a glass bowl.
To assemble the parfaits: in the bottom of 4 large glasses or dessert dishes place 1/2 cup of the mixed fruit mixture, then 1/2 cup Almond-Flax Granola, followed by 1/2 cup of the banana-coconut cream mixture.
Repeat the layers ending with the banana-coconut cream mixture.
You just can’t go wrong with caramel and popcorn! This is a quick and easy recipe, if you like caramel you will love these twists! They are sure to become a favorite. They also go great with breakfast.
Total time to cook:
40 minutes
Serves:
7
Category:
Appetizer , popcorn, side dish
Ingredients:
3 quarts popped popcorn
3 cups dry roasted mixed nuts, unsalted
1 cup brown sugar, firmly packed
1/2 cup light or dark corn syrup
1/2 cup butter
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp vanilla extract
Step Wise Instructions:
Preheat oven to 250°. In a large roasting pan combine the popcorn and nuts.
Place in the oven while preparing glaze.
In a medium saucepan combine brown sugar, corn syrup, butter, and salt.
Bring to a full boil over medium heat, stirring constantly, then continue to boil for 4 minutes without stirring.
Remove from heat; stir in baking soda and vanilla, then pour over the warm popcorn and nuts, tossing to coat well.
Bake another 60 minutes, stirring freqently, about every 10 minutes.
Cool and break apart. Store in an airtight container.
Tasty, light version of the ever popular Lemon salad recipe
Total time to cook:
25 minutes
Serves:
7
Category:
Salad , rice,pecans
Ingredients:
1 cup vegetable or olive oil
1/3 cup white wine vinegar
1 clove garlic minced
1 tbsp lemon peel grated
2 tbsp sugar
1 tbsp Dijon mustard
1/2 tbsp salt
6 cups long grain rice cooked
2 cups wild rice cooked
2 cups seeded cucumbers diced
2/3 cup green onions thinly sliced
1/4 cup fresh parsley minced
1/4 cup fresh basil or 1 Tbls dried minced
1/2 tbsp pepper
1/2 cup chopped pecans toasted
Step Wise Instructions:
In a jar with tight-fitting lid, combine the first 7 ingredients; shake well. In a large bowl, combine long grain and wide rice; add dressing and toss.
Cover and refrigerate overnight.
Add the cucumbers, green onions, parsley, basil and pepper; mix well. C
