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Zucchini Bread Recipe : Food Network Kitchen : Food Network

Zucchini Bread Recipe : Food Network Kitchen : Food Network | fruit baskets for health | Scoop.it
Get this all-star, easy-to-follow Zucchini Bread recipe from Food Network Kitchen.
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Ingredients
Nonstick cooking spray, for coating loaf pan
1/3 cup walnuts
1 large zucchini
1 1/2 cups whole wheat pastry flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup sugar
1/3 cup vegetable oil
3 tablespoons no-sugar-added apple butter
1 1/4 teaspoons pure vanilla extract
2 large eggs


Directions


Preheat the oven to 350 degrees F. Generously coat a 9- by 5-inch loaf pan with cooking spray.

Spread the walnuts out on a baking sheet and toast in the oven until lightly golden, about 7 minutes. Cool and roughly chop.

Coarsely grate the zucchini into a bowl and squeeze out the excess liquid; you should have about 1 1/2 cups zucchini.

Whisk together the flour, cinnamon, baking powder, baking soda and salt in a medium bowl.

Beat the sugar, oil, apple butter, vanilla and eggs with an electric mixer on medium speed in a large bowl. Add the flour mixture and beat on low speed until just combined, and then on medium speed for 30 seconds. Stir in the zucchini and nuts until evenly combined. Pour the batter into the loaf pan.

Bake until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Cool in the pan on a wire rack for 20 minutes. Remove the bread from the pan and completely cool. Cut into 24 slices and serve at room temperature.



Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/zucchini-bread-recipe.html?oc=linkback

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Mexican Salad Recipe

Mexican Salad Recipe | fruit baskets for health | Scoop.it

Mexican Salad Recipe. Salads with avocado, tomatoes, sweet onion, chopped cilantro, lime, coarse salt, oil

This is a healthy mexican dish leaving the traditional carbs behind. So sour with sweetness attached worth your while. Easy to prepare and you'll look like a pro.   #fruitbasketsdumbo.com.

jena jason's insight:

 

 

Ingredients
2 ripe avocados
3 vine-ripe tomatoes
1/2 sweet onion, sliced
Chopped cilantro, about 2 tablespoons
2 limes
Coarse salt
Extra virgin oil, for drizzling

Cut avocados in half, working around the pit. Separate the 2 halves. Remove pit and scoop out avocado flesh with a spoon. Wedge avocados and pile in the center of a large platter. Seed and wedge tomatoes and arrange around the avocados. Spread sliced onion over platter. Sprinkle platter with cilantro. Squeeze the juice of 2 limes evenly over vegetables. Season with coarse salt. Drizzle platter with oil and serve. #fruitbasketsdumbo.com




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Kale, Apple, and Ginger Smoothie

Kale, Apple, and Ginger Smoothie | fruit baskets for health | Scoop.it

I take a huge handful of baby kale (most other greens work, too) and blend it with fresh apple, lemon juice, cucumber, and ginger. I add just enough water to get it blended, and usually somechia seeds for some added nutrition.

 
jena jason's insight:

INGREDIENTS

1/2 medium apple, cored and roughly chopped (peeled if not using a high-powered blender)5 1/4-inch slices cucumber (skin removed if waxy)Juice of half a lemon1 heaping tablespoon roughly chopped fresh ginger1 large handful baby kale, spinach, or other green of your choice1 tablespoon chia seeds (optional)Water

INSTRUCTIONS

Freeze the apple, cucumber, lemon, and ginger. Add the frozen mixture to a high-powered blender along with the kale and chia seeds (if using). Add enough water to get it moving and blend on high. Add additional water to reach desired consistency. Serve right away.
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Summer Fruits Frozen for the Winter!

Summer Fruits Frozen for the Winter! | fruit baskets for health | Scoop.it

7 Summer Fruits You Can Freeze for Winter Fun
We're all enjoying the autumn weather and the winter weather is right around the corner and we need options to stay healthy here are some ideas for our favorite summer treats frozen!

jena jason's insight:

Blueberries - Wash, dry and spread the berries on a rimmed baking sheet, then place in the freezer. Once frozen, transfer to a jar. Don’t worry about leaving extra head room, since the berries will already be frozen. The frozen berries are easy to add to yogurt, cereal, muffins, and pancakes, or nibble on them as a refreshing snack.

Raspberries – Like blueberries, you can freeze raspberries individually on a rimmed baking sheet. Put you can also puree them, then fill ice cube trays with them. When the cubes freeze, transfer them to a jar or freezer bag. Add to smoothies, or thaw and stir into yogurt or cake batter.

Strawberries - Wash, hull and slice the berries in half, or in quarters if the berries are big. Add them to a large jar or freezer bag, leaving room at the top. Add a half cup of sugar and gently tip the jar or the bag upside down until the berries are somewhat coated with the sugar. Freeze to use later.

Peaches - I prefer to peel peaches before I freeze them, so they’re ready to use at a moment’s notice. Bring a pot of water to a rolling boil then drop the fruit in one by one. After just a couple of minutes, use a ladle or large spoon to remove a peach. If the skin slides off, turn off the heat, remove the peaches at once and slip the skins of the rest of them off. Cut the peach in half, remove the stone pit, then slice each half into quarters. Again, put the quarters one by one on a rimmed baking sheet and freeze. Then, pack the frozen slices into a jar, separating layers with parchment paper so they don’t all stick together in the jar.

Plums – You can peel and freeze plums the same way you do peaches. Alternatively, you can peel them, remove the pit and cut them in half. Then bathe them either in simple syrup (dissolved sugar in water) or fruit juice. Grape juice works well, but you may prefer apple or something like acai. Leave room at the top of the jar before freezing.

Apples – Technically, apples are more abundant in the autumn than in the summer, but let’s not quibble. I freeze apples in the form of apple sauce. Simply peel and core six or seven apples, then slice them into quarters. Put the quarters in a food processor and pulp until they’re the consistency of apple sauce. Don’t bother cooking the apples at this point. Just ladle the sauce into jars, leaving at least 3/4 of an inch at the top, before putting the lid on and placing in your freezer. I sometimes serve partially thawed applesauce as an icy dessert, along with toasted walnuts and a sprinkling of cinnamon. Otherwise, I enjoy it as warm side dish with roast turkey or chicken.

Pears – Peel and core the pears, then chop into chunks or slice into quarters. Dribble them with fresh lemon juice to prevent discoloration. Then sprinkle sugar on them, which will create a bit of syrup. Pack sugared pears into freezer bags or jars.

What’s your favorite way to freeze fruit? Or your favorite recipe using frozen fruit?



Read more: http://www.care2.com/greenliving/7-summer-fruits-you-can-freeze-for-winter-fun.html#ixzz3D251Fui4

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