Posts Tagged "EcoFoil"

Cranberry-Pomegranate Salsa

Posted by on Dec 16, 2013 in Corn Free, Food, Gluten Free, Healthy Eating, Recipes, Vegan | 1 comment

I have to say, this has been one of my favorite recipes besides my Banana Nut Paleo Granola.  I’ve made this Cranberry-Pomegranate Salsa about eight times a few different ways since December started and each time it has been a hit. Since visiting Pasolivo Olive Oil Farm, I have been in love with their citrus olive oil and have used in a few recipes including my Citrus Glazed Roasted Sweet Potatoes with Caramelized Leeks and salad dressings. This recipe does use this olive oil, but don’t worry, I’ll explain how to use my favorite orange juice in this recipe too. For the first time I am doing a wine pairing with this dish! I do enjoy a good glass of wine and appreciate the importance of it also being made organically and sustainably.  My wine pairing is a Pinot Noir from Tolosa Vineyards in Edna Valley located in San Luis Obispo, California.  It is a SIP Certified Wine. Something I learned about on my trip to Paso Robles in October.  This wine really makes the citrus flavor pop out in this salsa.  It really is a wonderful a pairing. I served this in the Christmas Tree Ecofoil tin for a festive chip holder. Ready for this tasty and crowd pleasing recipe? Here it is!!   Cranberry-Pomegranate Salsa 1 bag of cranberries (TJs sells them for $1.99/bag) 1/2 cup of pomegranate seeds 3-4 cloves of garlic (I don’t play games) 3-4 green onions 1 jalapeño (deseed as much as you want, depending on how much heat you like) 1/2 c of cilantro cut up 1/4 c of coconut palm sugar juice of one lime (or 4 drops of lime oil-this really brings out the flavor) 1 T of Grade B Maple Syrup 2 T of Pasolivo Citrus Olive Oil 1 tsp of crushed red pepper 1/2 tsp of celtic salt (this is a very nourishing salt and worth the buy to use all of the time!) Directions: In a food processor (depending how big it is) mix cranberries, garlic, jalapeño, green onions (saving one for slicing). Chop up ingredients in the food processor. You may have to do this in 2 batches if you have a smaller food processor like I do. I love my KitchenAid one. Place into a bowl. Add in chopped cilantro, coconut palm sugar, syrup, olive oil, red pepper and celtic salt.  Dice up one green onion to make the greens pop out more. Serve and enjoy Watch the liquids in this recipe or it will be more like a relish. Which is fine, but it is nice to have the consistency less liquid. My favorite chips is to serve this with White Bean Beanito chips. With some added protein and fiber, you really have a complete and healthy snack eating this salsa. I love this side dish and you will want to make this before they send back the fresh cranberries for the season. In fact, I highly recommend getting yourself a few bags so you can enjoy this as a New Year’s Eve party app!   A big thank you to EcoFoil Pan company for sponsoring this recipe. I hope you enjoy a creative way you can use their eco-friendly pans as a party  platter/dish that makes it fun to...

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Citrus Glazed Roasted Sweet Potatoes with Caramelized Leeks

Posted by on Nov 26, 2013 in Corn Free, Food, Gluten Free, Healthy Eating, Recipes, Vegan | 4 comments

I didn’t begin liking sweet potatoes until I was working at place that made the best sweet potato fries. To this day I cannot find a place that makes them as good as them, but it got me to start eating sweet potatoes. To my surprise I found I really truly enjoyed them. I think I had an awful experience eating them at a Thanksgiving dinner one year as a child. It is amazing they way food  is prepared can really affect your ability to like them again for years to come. I kind of felt like I was missing out all those years. I have definitely made up for them and my kids love them due to their natural sweetness. I made this dish for our church’s family gratitude brunch and four pounds of this Citrus Glazed Roasted Sweet Potatoes with Caramelized Leeks was gone before you can say Thanksgiving. I guess they were a hit! Citrus Glazed Roasted Sweet Potatoes with Caramelized Leeks 2 lbs of sweet potatoes peeled and diced 1 leek cut in half and sliced 1/4 cup of fresh orange juice (I used the OJ from Mariano’s, super fresh!) 3 Tbl of Grade B Maple Syrup 1/4 tsp of garlic powder 1 tsp of Celtic Salt (very nourishing) 1/4 cup of melted coconut oil 2 Tbl of Citrus flavored olive oil (I love Pasolivo Citrus Olive Oil I am a member!)         Preheat Oven to 400 degrees In the Ecofoil Tin place the potatoes and leeks In a bowl mix orange juice through salt and pour over potatoes and leeeks Drizzle melted coconut oil over mixture and toss altogether Bake in oven  for 50-60 stirring every 20-min to prevent sticking Bake until you get the crispiness you like Drizzle the citrus flavored olive oil over the mixture Sprinkle about a  tsp worth of Himalayan Salt Simple, sweet and satisfying. Thank you to EcoFoil Pans for providing the 100% recycled aluminum tins and sponsoring this recipe...

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Gluten Free Pumpkin Pecan Chocolate Chunk Blondies

Posted by on Nov 19, 2013 in Food, Gluten Free, Recipes | 0 comments

I’ll be honest, Thanksgiving has been my least favorite food holiday, especially since I went gluten free several years ago. I never liked pumpkin pie or the Greek Rice Pudding my grandma made each year.  Turkey and stuffing was eh okay.  So, when I was emailed by local company Eco-Foil to create a recipe using their 100% recycled pans, I happily agreed. I like to be challenged in the kitchen.  I received a box of their holiday pans and thought the festive pans are a great way to add a little color to any holiday feast or party you attend. I can’t wait to make something for Christmas, we are big fans of snowmen and snowflakes in our house hold.  While trying to be creative in thinking something that everyone will like this Thanksgiving, I was thinking I haven’t had a blondie in quite a few years. But adding pumpkin to it, would even be better. This gooey Pumpkin Pecan Chocolate Chunk Blondie treat is a nice change from the traditional pumpkin pie and a winner for the kids who like me, are not fans of the adult-like desserts.   Pumpkin Pecan Chocolate Chunk Blondies Dry Ingredients: 1 ¾  cups of gluten free flower (I used King Arthur) 2 tsp of baking powder 1 tsp of baking soda ¼ tsp guar gum Wet Ingredients:  ½ c of pumpkin puree (I made my own homemade pumpkin puree, fresh is best if you have a few minutes to make your own) ¼ cup of Grade B Maple Syrup ½  cup coconut oil ½  cup unsalted butter (Ideally grass-fed butter) ¾ cup coconut palm sugar 1 egg at room temp 1 tsp of vanilla ½ tsp of almond extract   1 tsp of cinnamon ½ tsp of orange zest ¼ tsp of nutmeg and allspice 1/8 tsp of clove 1/8 tsp of ginger OR 1 tsp of pumpkin spice   Coconut Maple Glaze 2 Tablepsoon of coconut milk ¼ cup of coconut manna 1 T of coconut oil 3 Tbl of Maple Syrup   Topping ¾ cup plus 2 Tablespoons of raw pecan halves ¾ cup plus 2 Tablespoons of Enjoy Life Chocolate Chunks   Preheat oven at 350 degrees. Mix dry ingredients and set aside Melt coconut and butter together, place in a separate bowl Add to the melted oil and butter; pumpkin puree, maple syrup, coconut palm sugar, egg, spices, vanilla and almond extract and blend until liquid Add dry ingredients to wet ingredients and blend until smooth Mix in pecans and chocolate chunks Sprinkle the 2T of crushed pecans and chocolate chunks on top Sprinkle 1 Tablespoon of coconut palm sugar on top Bake in the oven for 40-min   Coconut Maple Glaze In a sauce pan melt coconut mana, coconut oil together, add maple syrup and coconut milk whisking briskly. Drizzle over Pumpkin Pecan Chocolate Chunk Blondies while still...

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