CLOSED | Best Summer Recipes | Free Contest | $50 FREE

Posted:08.06.2009, 04:40

Pomegranate Pops
Fight premature aging, heart disease, and cancer with these delicious frozen pops.

You Will Need
3/4 cup pomegranate juice
1 small banana

What to Do
1. Blend in blender until smooth.

2. Freeze in plastic ice pop containers or ice cube tray.

Serves: 2

Per serving: 100 calories, 0 g fat, 0 g sat fat, 0 mg cholesterol, 15 mg sodium, 25 g carbohydrate, 1 g fiber, 1 g protein

Posted:08.06.2009, 04:41

Red Carpet Frozen Yogurt

Ingredients:

6 oz. container nonfat organic Greek yogurt
5 frozen strawberries
sweetener such as agave syrup or Simplicity Sweetener, to taste

Preparation:

Blend yogurt, frozen strawberries and sweetener in a blender or in a bowl with a hand-immersion blender. Freeze for five to 10 minutes for thicker texture.

Nutritional info: 120 calories, 0 grams fat, 1 gram fiber, 18 grams protein, 18 grams carbohydrates (makes one serving)

Posted:08.06.2009, 04:47

Fresh Strawberry Pie

Ingrediants:
1 cup sugar
1 cup water
3 tablespoons strawberry gelatin mix
1 pint fresh strawberries
3 heaping tablespoons cornstarch
1 pie crust, cooked and cooled (The recipe for my crust may be found here I made a recipe and a half for a bit thicker crust)

Directions:
Combine sugar, cornstarch, and dry gelatin mix by stirring well. Add water and cook until thick and clear over medium high heat, stirring constantly to prevent scorching. Set aside and let cool. Wash and hull strawberries, cut in half, and arrange over pie crust. When filling is cool, pour over strawberries, and chill pie until ready to serve. Serve with whipped cream.

Posted:08.06.2009, 04:48

Banana Crumb Cake

•2 cups sugar
•1 cup milk
•1 cup chopped nuts (optional)
•2 cup self rising flour
•1 stick margarine
•2 eggs
•3 bananas
•1 tsp vanilla
Crumb Topping

•1 stick (1/2 c) Margarine
•1 cup brown sugar (dark or light)
•1 cup flour (self rising or plain, whatever you have on hand)
Spray two loaf or 8 by 8 pans with cooking spray. Place peeled bananas in mixing bowl, add sugar. Mix until bananas are liquefied. Add margarine, mix until creamed together with banana mixture. Add all other ingredients and blend well.

In medium bowl, place all topping ingredients. Cut together with a long tined fork until well blended. Pour 1/4 of batter into each pan, top with 1/4 crumb mixture. Pour remaining batter over and top with remaining crumb mixture. Bake for 45 minutes to an hour at 350.

Cake is done when toothpick inserted in center comes out clean.

Give one to a friend. Never hurts to be neighborly.

Posted:08.06.2009, 04:50

Exquisite Fruit

Ingredients:
(serves eight)
One perfectly ripe (if unsure ask fruit vendor) large papaya or two small
Two boxes of raspberries (strawberries can be used, not quite as good)
Two limes
1/4 cup honey or brown sugar OPT
One sprig of fresh mint OPT

Directions:
Cut the papaya in half, remove seeds (look like caviar). If you are a papaya virgin, the texture is like avocado, the taste can be a bit bland, like avocado, to the uninitiated. The flavor will become released with lime. It’s slippery, but leaving unbroken cut into quarters, if large then again into eighths. Peel gently with a pairing knife, quite important, the skin is very bitter.

Place each eighth on a desert plate, if it’s too long cut in half width wise. Cut one lime in half and drench the sliced papaya with the juice of half the lime. Divide up the berries 1/4 of a box per plate, on top of the papaya slice, top with squirts from other lime half and drizzles of honey or sprinkling of brown sugar.

Decorate with perfect quarters from remaining lime, some finely chopped mint, and a mint sprig.

Posted:08.06.2009, 04:53

Cilantro Stuffed Mushrooms
Yield: 4 mushrooms
Prep Time: 25 minutes
Dehydrate Time: 20 minutes (optional)

Ingredients
4 large crimini or button mushrooms*
1 tablespoon nama shoyu
1 1/2 cups broccoli florets
1/4 cup fresh cilantro, chopped
2 teaspoons olive oil
1 tablespoon nutritional yeast
2 tablespoons chopped walnuts
1 tablespoon pine nuts
1 tablespoon minced red onion
Pinch of salt or to taste
Pinch of freshly ground black pepper
Pinch of cayenne (optional)
2 tablespoons chopped small celery

Directions
1. Remove stems from mushroom caps and set aside
2. Pour shoyu into a bowl and roll mushroom caps around to coat. Arrange caps on a plate and either set aside or, if dehydrating, put plate in a dehydrator at 105°F for twenty minutes.

3. Pour remaining shoyu into the bowl of a food processor with mushroom stems, broccoli, cilantro, olive oil, nutritional yeast, walnuts, pine nuts, onion, salt, pepper, and cayenne (if using). Process on high speed for forty to sixty seconds or until a uniform pate forms (some chunks are okay). Transfer mixture to a bowl.

4. Add celery to pate and stir well.

5. Scoop pate into mushroom caps, forming a rounded top. Serve immediately or refrigerate in a glass or plastic container with a tightly closed lid. Mushrooms will keep in the refrigerator for one or two days.

*Use crimini mushrooms if you like the earthy flavor of mushrooms and can find them in a large size. If you prefer a milder mushroom, get button mushrooms. Small mushrooms work great, too, but you’ll need twice as many.

Posted:08.06.2009, 04:54

Saffron Herb Basmati Pilaf

Yield: 3 to 4 servings
Total Time: 45 minutes

Ingredients
1 1/2 cups filtered water or vegetable stock
3/4 cup brown basmati rice (rinsed and drained)
1/2 teaspoon saffron threads, soaked in 2 tablespoons hot water
1/4 cup fresh minced herbs
Sea salt and pepper to taste

Directions
Bring rice and liquid to a boil in a medium pot. Reduce heat to simmer, cover, and cook until all liquid is absorbed, approximately forty minutes. Add saffron and soak water to rice with remaining ingredients and gently stir well.

Posted:08.06.2009, 04:57

Macadamia Cornmeal Crusted Tofu with Creamy Pesto Sauce
Yield: 3 cutlets
Prep Time: 25 minutes
Cook Time: 20 minutes

Cutlet Ingredients
1 pound extra firm tofu
1 tablespoon water
2 teaspoons soy sauce
1 recipe Creamy Tahini Marinade (see below)
Crust Ingredients
1/2 cup macadamias (roasted, no salt)
1 tablespoon blue corn meal
1 tablespoon coconut, shredded and toasted
1 teaspoon cilantro, minced
1/2 teaspoon cumin, toasted
1/4 teaspoon chili powder
Pinch of crushed red pepper flakes
Sea salt to taste

Directions
1. Preheat oven to 350 degrees. Place soy sauce and water in a 9" x 13" casserole dish, add tofu cutlets, and allow to sit for five minutes before flipping. Let sit for another five minutes. Prepare Creamy Tahini Marinade and pour or spread over tofu cutlets. Let sit for at least twenty minutes. (Cutlets may also be marinated the day before the dish is prepared.) Place dish in the oven and bake for ten minutes.

2. While tofu is marinating and baking, place crust ingredients in food processor and process until chopped fine.

3. Remove tofu from oven, cover liberally with crust mixture, return to oven, and bake for an additional ten minutes. Remove from oven and serve while hot.

Creamy Tahini Marinade

•3/4 cup filtered water
•4 teaspoons soy sauce
•3 tablespoons tahini or other nut butter
•2 tablespoons lemon juice
•1/2 teaspoon garlic (minced) or ginger (peeled and minced)—optional
•Pinch of cayenne
Place all ingredients in a small bowl and whisk well.

Pesto Sauce
Yield: 4 servings
Total Time: 10 minutes

•6 ounces silken tofu
•1 1/2 cup basil, tightly packed
•1/4 cup cashews, macadamia, or pine nuts
•3/4 cup olive oil
•2 tablespoons lemon juice, fresh squeezed
•2 cloves garlic, minced
•1/2 teaspoon sea salt, or to taste
•Pinch of cayenne pepper
•Black pepper, ground to taste
Place all ingredients in food processor and process until smooth

Posted:08.06.2009, 04:58

Da Kine No Bake Chocolate Cookies

Yield: 4 to 5 cookies
Total Time: 20 minutes

Ingredients
1 cup chocolate or carob chips (vegan)
1/4 cup raisins
1/4 cup pecans or macadamia nuts, toasted
1/4 cup coconut flakes, toasted
2 tablespoons almond or peanut butter
1 tablespoon maple syrup
1 teaspoon vanilla extract, alcohol free
1/8 teaspoon cinnamon powder
Pinch of cardamom powder

Directions
1. Place chocolate chips in double boiler on medium high heat until chips are melted, stirring frequently. Place in a large bowl.

2. Set aside 1/4 cup of the toasted coconut to sprinkle on top of cookies. Add remaining ingredients to the melted chocolate and mix well.

3. Shape cookies into hearts and place on a parchment paper-lined or well-oiled baking sheet. Top with remaining 1/4 cup of coconut. Refrigerate until cool.

Posted:08.06.2009, 05:00

After-Dinner Aphrodisiac Elixir

Yield: 4 cups
Prep Time: 10 minutes

Ingredients
1 cup almonds
2 (3-inch) cinnamon sticks
1/4 teaspoon whole cloves
6 green cardamom pods
1 tablespoon ginger, chopped small
4 cups filtered water
4 dried figs, soaked in 1 cup filtered water
2 tablespoon raw cacao powder
1 tablespoon vanilla extract
1 tablespoon rosewater
Pinch salt

Directions
1. Place almonds, cinnamon sticks, cloves, cardamom pods, ginger, and two cups water in a blender and blend, gradually going from low speed to high speed, for twenty seconds. Pour mixture through a fine mesh strainer. Rinse the blender well and return spiced water to the blender.

2. Add figs, fig soak water, cacao powder, vanilla extract, rosewater, salt, and remaining two cups of water. Blend on low speed for twenty to thirty seconds more or until figs are well blended.

Many foods have reputed aphrodisiac effects, including cacao, maca, pine nuts, garlic, ginger, nutmeg, almonds, licorice, raspberries, and strawberries. For good measure, you could add a full dropper of damiana tincture to this beverage. Damiana is a famed aphrodisiac from ancient times.

Posted:08.06.2009, 05:03

TDTAT there is you some dilicious recipies to try, hope you like the ones you try. and all the other members here as well, Have a great summer!

**Moderator**

Posted:08.06.2009, 13:49

Chocolate orange freeze

Ingredients:

•2 cups chocolate chips
•2 cups powdered sugar
•15 ounce can evaporated milk
•1/2 cup butter
•1 teaspoon vanilla
•6 cups orange sherbet
•5 cups vanilla ice cream
•1 cup frozen nondairy topping, thawed
Preparation:
NOTE: To make this dessert no cook, use two containers of chocolate fudge ice cream topping instead of the chocolate sauce.
In medium saucepan, combine chocolate chips, powdered sugar, evaporated milk, and butter. Cook and stir over medium heat until chips and butter melt and mixture comes to a boil. Reduce heat and simmer for 8 minutes, stirring frequently. Remove from heat and set aside to cool completely.

Soften orange sherbet until spreadable. Spread in bottom of 13x9" baking pan and set in freezer for 15 minutes. Soften vanilla ice cream and fold in whipped topping until blended. Spread over orange sherbet and set in freezer for 1 hour until firm.

Spread completely cooled chocolate sauce over vanilla ice cream layer and freeze for 4-8 hours until firm. Cut into squares to serve. 12 servings

Posted:08.06.2009, 14:16

Queenmap, that sound so delicious and refreshing, I am going o try this, yum yum

**Moderator**

queenmap, WOW! Sounds great!