Monthly Archives: May 2019

Tangy Rhubarb Tea Biscuits

Tangy Rhubarb Tea Biscuits

 

Traditional-style tea biscuits made with tangy rhubarb pieces baked-in. Spelt flour can be used in substitute for the all-purpose for gluten-reduced results.

Tangy Rhubarb Tea Biscuits

Ingredients                  Makes: 15 biscuits                 Time: 1 hour
1 cup fresh rhubarb, diced
2 Tbsp lemon juice
1 Tbsp organic cane sugar
2 1/2 cups all-purpose flour ~or~ spelt flour
2 Tbsp all-purpose flour (for floured work surface)
1 Tbsp baking powder
1/2 tsp sea salt
1/3 cup unsalted butter
1/4 cup liquid honey
1/3 cup milk
~Glaze~
2 Tbsp purified water
3 Tbsp unsalted butter
3 Tbsp liquid honey

Instructions
Preheat oven. Preheat the oven to 425 degrees F.

Prepare rhubarb. Clean rhubarb and then dice into 1/2-inch pieces. Transfer rhubarb to a bowl and add 2 tablespoons of lemon juice and sprinkle with 1 tablespoon of sugar, mix and set aside.

Combine biscuit ingredients. In a large bowl, sift together the flour, baking powder and sea salt. Cut in the butter until the mixture resembles coarse crumbs. In a bowl mix milk and liquid honey together. Gradually stir in milk mixture just until dough pulls away from the sides of the bowl. Only use as much of the milk as required to form a workable dough ball.

Lastly add rhubarb, folding into mixture until well combined. If rhubarb adds to much moisture to dough then sprinkle dough with just a little flour until it reaches a workable consistency.

Knead dough. Pat out the dough to about 1-inch thick and then fold the sides in toward the middle. This is what gives your finished biscuits their “layered” texture. Repeat this process several times before rolling out the dough evenly to about 1 1/2 to 2-inches thick to cut out biscuits.

Cut biscuits. Use a round biscuit cutter, or a small-medium drinking glass to cut out the biscuits. Combine the remaining dough into a ball before rolling it out again to cut out more until all the dough is used and formed into biscuits.

Prepare baking sheet. Space the biscuits an inch apart on lightly floured baking sheet. If you’re using a cake pan or baking dish just place them right side by side. Make sure the bottom of the biscuits are lightly floured to prevent them from sticking to the baking-pan surface.

Bake. Bake in a preheated oven for 15 to 20 minutes, or until the bottoms are golden brown.

Prepare glaze. While the biscuits bake, in a small saucepan over medium heat, bring the 2 tablespoons of water to a gentle boil. Add the 3 tablespoons of butter cut into pieces and stir until melted. When butter is melted add the 3 tablespoons of honey and just a sprinkle of sea salt.

When the biscuits come out of the oven brush them with the prepared honey butter glaze, then set somewhere to cool.

Recipe shared by: J. Marshall

Nutritional Information

  • Rhubarb is an excellent source for the essential nutrient Vitamin K.

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Chocolate Energy Bars

Chocolate Energy Bars

 

No-bake energy bars that are packed full of crunchy nuts, seeds and oats along with tangy cranberries, chewy dates, almond butter and milk chocolate.

 

Chocolate Energy Bars

Ingredients                      Makes: 8 bars                   Time: 1 hour
1/4 cup raw almonds, roughly chopped
1 cup dates, pitted
1 1/2 cups rolled oats
1/4 cup cashews, roughly chopped
1/4 cup cranberries, dried
1/4 cup flaked coconut, unsweetened
2 Tbsp chia seeds
2 Tbsp sunflower seeds, raw
2 Tbsp flax seeds, ground
2 Tbsp pumpkin seeds
2 Tbsp sesame seeds
1/4 cup honey
1/4 cup almond butter
1/3 cup of cocoa powder
3 Tbsp unsalted butter, melted
2 Tbsp milk
sea salt to taste

Instructions
Prepare Ingredients. Rinse the raw almonds and then toast them in a 350 degree Fahrenheit oven for 8 to 10 minutes or until slightly golden brown. Process dates in a food processor until small bits remain (about 1 minute). It should form a dough-like consistency.

Combine Ingredients. Mix together in a medium-large bowl the oats, almonds, cashews, cranberries and seeds; then combine with processed dates and set aside. In a small bowl cream together almond butter and honey and also set aside.

In a large bowl combine cocoa powder with a couple pinches of sea salt; then pour in melted butter and milk and mix well. Add the almond butter mixture to the cocoa mixture and combine. Then add the date/seed mixture and mix well with a large spoon until evenly combined.Chocolate Energy Bars

Press mixture into a dish and chill. Transfer to an 8×8 dish or other small pan lined with parchment paper so they can be lifted out easily. Cover with parchment paper and press down flat to get them to really packed tight. This will also help them from being crumbly. Chill in the fridge or freezer for 15 to 20 minutes to harden.

Cut into bars and store. Remove bars from dish and then cut into 10 even bars. Store in an airtight container for up to a week in the fridge or up to 3 months in a freezer.

Recipe shared by: J. Marshall

Nutritional Information

Visit the:

Article Archive – View our health reference articles on how to maintain a well-balanced diet, the nutritional value of essential nutrients, nutrient-rich foods and the beneficial foods that can help in the healing of chronic disease and illness.

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~Eat Well, Live Well, Be Well~

Slow-Cooker Maple Baked Beans

Slow-Cooker Maple Baked Beans

 

A traditional recipe of white navy beans stewed in a tomato-vegetable sauce that is sweetened with maple syrup. A great accompaniment dish that works well with many menus.

Slow-Cooker Maple Baked Beans

Ingredients                     Makes: 6 servings                 Time: overnight soak, 8 hours
2 cups dry white navy beans
2 cups vegetable broth   *see recipe below
1 large sweet onion, finely diced
1 bell pepper, finely diced
1 jalapeño pepper, minced
3 garlic cloves, minced
1/2 tsp sea salt
1/4 cup of purified water
6 Tbsp maple syrup
1 Tbsp regular yellow mustard
1 Tbsp apple cider vinegar
1 cup tomatoes, stewed

Instructions
Soak beans overnight. Rinse the dried navy beans under water to wash away any debris. Transfer the beans to a large sauce-pot and fill with enough water to cover the beans by a couple inches. Put beans aside to soak overnight.

Soften beans with a hot water bath. The next day, drain and rinse the beans using a colander. Transfer the beans back to the pot and add enough purified water to cover them by an inch and then bring them to a boil. As soon as the beans begin to boil, remove from heat and cover with a lid; allow to rest for 30 minutes.

Prepare other ingredients. In the meantime while the beans are soaking, prepare the broth and vegetables. In a medium-sized sauce-pot, warm the vegetable broth over medium high heat until it begins to boil, then remove from heat and cover. Finely dice the sweet onion, bell pepper and mince the jalapeño pepper and the garlic cloves and then transfer to a bowl together.

Cook beans in broth and vegetables. After the beans have soaked in the hot water bath for 30 minutes, drain using the colander and rinse the beans again. Transfer the beans back into the large sauce pot. This time also add the vegetable broth, onions, garlic, peppers and sea salt to the pot. Bring the pot to a light boil and then reduce heat to low and simmer for 1 hour.

Prepare tomato mixture. After an hour has passed it is time to prepare the tomato mixture. In a medium-sized sauce pot heat up 1/4 cup of purified water over medium-high heat. When water is hot add the maple syrup and stir to combine. Next, add the apple cider vinegar, yellow mustard and stewed tomatoes and stir to combine. Then add the tomato mixture to the bean mixture and then simmer the bean mixture for 10 minutes longer.

Transfer mixture to a slow-cooker. Transfer the mixture to a crock pot and slow cook on low for 4 to 5 hours or until the beans are tender. Check the water level a few hours in, and if the beans need more water, add a little. Beans can be stirred a couple times, but should be fine to just cook.

Taste-test and final seasonings. After 4 to 5 hours of cooking the beans they should be tender, smelling delicious and covered in a thickened tomato sauce. Give them a taste test and add sea salt if needed. Beans will keep for five days refrigerated, enjoy.

Recipe shared by: J. Marshall

*Try our Vegetable Herb Broth recipe here!

Nutritional Information

  • Navy beans are an excellent source for the essential nutrients: Folate, Vitamin B1, Protein and Iron.
  • Tomatoes and bell pepper are excellent sources for the essential nutrient Vitamin C.

Visit the:

Article Archive – View our health reference articles on how to maintain a well-balanced diet, the nutritional value of essential nutrients, nutrient-rich foods and the beneficial foods that can help in the healing of chronic disease and illness.

Recipe Archive – View all of our delicious healthful recipes.

Home – Go to top of the home page.

~Eat Well, Live Well, Be Well~