Monthly Archives: June 2017

Lemon Mint Iced Tea

 

 

A mild iced mint tea with refreshing lemon that will be sure to quench your thirst on a hot summer day!

 

 

Lemon Mint Iced Tea

Ingredients                       Makes: 5 servings
1/4 cup dried mint
5 cups purified water
12 fresh mint leaves
1 lemon, juiced ~or~ 3 tbsp lemon juice
1 lemon, cleaned and thinly sliced in rounds, de-seeded
3 tbsp maple syrup
1 cup ice cubes ~or~ crushed ice (optional)

Instructions
Prepare mint tea. Bring 5 cups of water to a boil in a kettle. Add 1/4 cup of dried mint to a large tea pot and then add the hot water. Allow tea to steep for 20 minutes. After the tea has steeped, remove the mint leaves and discard. Pour the tea into a large glass water pitcher and refrigerate until cool; approximately 40 minutes.

Making the iced mint tea. After the mint tea has cooled, add the remaining ingredients. Separate 12 fresh mint leaves and add to pitcher. Juice a lemon and add this also to the pitcher. Clean and shave a lemon so to just remove the yellow part of the skin and not the white fleshy part. Slice the lemon in thin rounds, removing any seeds; then also add to pitcher. Add 3 tablespoons of maple syrup and then give the pitcher a good stir to combine ingredients. When ready to serve, add the ice cubes or crushed ice if desired.

Recipe shared by: J. Marshall

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Pineapple Sweetgrass Smoothie

 

 

 

A creamy smoothie with a strong citrus-pineapple flavour and a faint hint of super healthy sweetgrass.

 

 

 

Pineapple Sweetgrass Smoothie

Ingredients                          Makes: 5-6 servings
1 cup plain unsweetened yogurt
2 cups pineapple, peeled and cut into chunks
2 medium bananas, peeled
1 lemon, peeled and seeded
3 tbsp maple syrup
1 small bunch of fresh sweetgrass (upto 1/4 cup loosely filled)
1/2 cup ice cubes ~or~ crushed ice
1/4 cup purified water + 1/4 cup purified water (if needed)

Sweet Grass

Sweet Grass

Instructions
Combine all ingredients in a blender except for half of the water (1/4 cup); puree ingredients until smooth. Slowly add the remaining water if the smoothie is too thick, until a desired consistency is reached. Smoothies can be drank immediately or stored in a refrigerator to be enjoyed throughout the day.

Recipe shared by: J. Marshall

 

Tender and Juicy Crockpot Chicken

Crockpot Chicken

 

This chicken is seasoned with a spicy paprika rub and then slow-cooked in onion juices for four hours. The resulting juicy chicken is nicely flavoured and so tender it literally falls apart in your mouth. Perfect for shredded chicken recipes!

Tender and Juicy Crockpot Chicken

Ingredients                            Makes: 6 servings
1 chicken, organs removed
~Chicken Seasoning~
1/4 tsp paprika
1/5 tsp sea salt
pinch of cayenne pepper
pinch of onion powder
pinch of garlic powder
pinch of thyme
pinch of black pepper
2 garlic cloves, diced fine
1 lemon, quartered
~For the Crockpot~
1 large sweet onion, chopped
2 chillies, chopped
2 garlic cloves, diced fine
4 carrots, peeled & chopped in halves or thirds
4 celery stalks, cut in thirds

Instructions
Remove chicken from its packaging and discard the neck and any remaining organs. Rinse chicken with water and pat dry with paper towels. Place chicken unto a clean plate and allow to air dry for 10 minutes.

In a small bowl combine paprika, sea salt, onion powder, cayenne powder, garlic powder, thyme and black pepper.

Fine chop 2 cloves of garlic and put aside in a small bowl. Clean and quarter a lemon and then place with the garlic.

Chop up a large sweet onion and layer at the bottom of the crockpot. Then finely dice 2 more cloves of garlic, chop up the peppers, peel and chop carrots, and cut the celery stalks; and spread out over the onion in the crockpot.

Give a few shakes of sea salt to the inside of the chicken, add the 2 finely diced garlic cloves and the quartered lemon. Rub the paprika seasoning all over the chicken.

Place the chicken on top of the vegetables in the crock-pot. Cover slow cooker and cook chicken on high for about 4 hours or on low for 6 to 8. Cook until the internal temperature of the leg is at 160 degrees Fahrenheit using a meat thermometer.

When the chicken is ready, transfer to a plate and separate the tender meat from the bone. Serve the flavourful meat as is or use in your favourite shredded chicken recipe. Enjoy.

Recipe shared by: J. Marshall

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~Eat Well, Live Well, Be Well~

Buttermilk Tea Biscuits

Buttermilk Tea Biscuits

 

 

A simple biscuit recipe that makes perfect tea biscuits that are a nice accompaniment to soups as well enjoyable with a little jam and of course some tea.

 

Buttermilk Tea Biscuits

Ingredients                                Makes: 12 biscuits
1 cup spelt flour
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/3 cup unsalted butter, chilled and cut into thin slices
3/4 cup cold buttermilk
2 tbsp buttermilk for brushing

Instructions
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or lightly grease with coconut oil and dust with a little flour.

Whisk flours, baking powder, baking soda and sea salt together in a large bowl.

Cut butter into flour mixture with a pastry blender or by hand until the mixture resembles coarse crumbs, will require a few minutes of blending the butter into the flour.

Make a well in the center of butter and flour mixture. Pour in the buttermilk and stir until just combined.

Turn dough onto a floured work surface and then pat together into a rectangle. Fold the rectangle into thirds. Turn the dough a half turn and then flatten back into a rectangle. Fold the dough into thirds again and then flatten down again. Repeat once more, folding and pressing the dough for a total of three times.

Roll dough on a floured surface to about 1/2 inch thick.

Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter or by using the rim of a small glass.

Transfer biscuits to the prepared baking sheet. Make an indentation on the top of the biscuits if desired. Brush the tops of the biscuits with 2 tablespoons of buttermilk.

Bake in the preheated oven until browned, about 15 minutes.

Recipe shared by: J. Marshall

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Rhubarb Custard Crisp

Rhubarb Custard Crisp

Tangy rhubarb is mixed with a sweet custard preparation and baked, then later layered with an oatmeal crumble topping and baked again making a delicious rhubarb custard crisp.

Rhubarb Custard Crisp

Ingredients                          Makes: 8 servings
~Rhubarb Filling~
4 cups fresh rhubarb, diced
2 Tbsp lemon juice
~Custard Preparation~
4 eggs, separated whites from yolks
1/4 cup plain greek yogurt
1 cup honey ~or~ raw sugar
1/4 cup all-purpose flour ~or~ rice flour
1/2 tsp cinnamon
few shakes of sea salt
3/4 cup milk, scalded
~Crumble Topping~
1/3 cup raw sugar
1/3 cup all-purpose flour ~or~ spelt flour
1 1/2 Tbsp of ground flax (optional)
1/2 tsp cinnamon
sprinkle of sea salt
3/4 cup cooking oats
1/4 cup unsalted butter ~or~ coconut oil
2 tsp coconut oil (for greasing tray)

Instructions
Prepare oven and baking dish. Preheat oven to 350 degrees F. Lightly grease a 9×12 baking dish and then lightly dust with flour.

Prepare rhubarb filling. Dice fresh rhubarb into 1” pieces and then set aside in a clean large bowl. Sprinkle two tablespoons of lemon juice over the rhubarb and toss until well mixed, then set aside.

In a small saucepan scald the milk by warming the milk over medium heat to the point just before boiling then remove the milk from the heat source and allow to cool.

Separate egg yolks from whites and transfer to two separate medium-sized bowls and then set aside. Mix the yolks and then add the yogurt and honey (if using honey) and combine. In a small bowl mix together the raw sugar (if using raw sugar instead of honey), flour, cinnamon and sea salt. Add the flour mixture to the yolk mixture and mix to combine; then set aside.

Mix the egg whites with a mixer until they become frothy and form peaks, and then set aside.

Returning to the yolk mixture, add the cooled scalded milk and stir until well mixed. Now fold in the frothy egg whites into the yolk mixture just until combined, being sure not to over-mix.

Finally, mix in the rhubarb just until evenly combined, without over-mixing. Spread mixture evenly into the bottom of a prepared baking dish.

Bake the custard preparation. Bake the custard rhubarb mixture in a preheated oven for 25 minutes.

Making the crumble topping. In the meantime prepare the topping. In a large mixing bowl combine the raw sugar, flour, ground flax, cinnamon, sea salt and the oats. When mixture is combined add the butter or coconut oil and combine until it resembles coarse crumbs, then set aside.

Add crumble topping to the baked custard. After the custard rhubarb mix has baked for 25 to 30 minutes it should be somewhat firm (even in center) and beginning to turn a light golden on top. Carefully remove from oven without bumping it. Sprinkle the crumble topping mixture loosely over the rhubarb evenly, then return it to the oven.

Finish baking the custard rhubarb with the crumble topping. Bake the custard rhubarb with the crumble topping for an additional 15 minutes, then turn off heat from oven. Remove the rhubarb custard crisp after about 5 to 10 minutes and allow it to cool. Enjoy warm or cold.

Recipe shared by: J. Marshall

Visit our:

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