Sweets

Strawberry Rhubarb Compote

~ nourishedpeach ~ 2 Comments

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Folks, I’ve been on the rhubarb crazy train.  I hopped aboard immediately when we returned from the farmers market last weekend with a bag full of the most beautiful rhubarb and succulent local wildflower honey.  I’ve taken 3 ganders at rhubarb crumbles thinking they would hit the spot but they just didn’t do the trick (although I’m positive my daughter and husband appreciated the efforts).

And then it hit me…and I remember the very moment.  It was the final game of the NHL playoffs and as my husband (and probably the rest of hockey nation) jumped up and screamed in disbelief that Chicago just scored that buzzer beater (is there such thing in hockey?  lets just go with it) I screamed in gratitude that the last 7 months of hearing that hockey announcers voice is over because I had finally figured out what it was I wanted!  I wanted the filling of the crumble without the overly sweet, heavy topping.  I wanted it in parfait form with the crunch of raw nuts and I wanted it paired with sweet honey greek yogurt.  So, done and done.  Crazy train trip has come to an end…mission accomplished.  This nourishing compote is to-die-for-good and you can do a million things with it:  top ice cream, yogurt, sprinkle a little granola on top or some chopped walnuts or almonds…or just eat it with a spoon.  It’s just as tasty cold as it is warm so keep it in the fridge for up to a week.

ImageOn a side note, rhubarb may be the best teething remedy yet for this little girl!Image

Strawberry Rhubarb Compote

Ingredients

2 Cups Quartered Strawberries

1 1/4 Cup Diced Rhubarb

1 Tablespoon Fresh Orange Juice

2 Tablespoons Honey

2 Teaspoons Cornstarch

1/4 Teaspoon Ground Cinnamon

Directions

Preheat oven to 350.  Mix all ingredients in a medium bowl.  Place in a greased 5-6 cup baking dish and bake until bubbly and  fruit is very tender, 45-50 minutes.

Vanilla Spice Cookies

~ nourishedpeach ~ 3 Comments

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I know, I know, this is not a “mom blog”.  But this little cookie date was too much wonderfulness not to share with all of you.  Below meet Hadley, my beyond dear friends adorable little lady.  We had a plan to head to the park but the weather was pure gloom so we made a cookie date out of it instead.   I think all were happy about the decision…including the mothers who have ingested 98.7% of the results.  I was going for a take on an animal cracker but calling these a cracker would be selling them far too short.  They are so simple tasting but so addictive; the hint of vanilla and spice are perfect and that tiny bit of salt hits you right at the end.  The plan was to make these into number shapes but we were working with two toddlers.  Who both liked stars.  Clearly the stars won, but any shape cookie cutters would do.  Such a fun treat.

The method is as simple as it gets.  Measuring the ingredients is the most difficult part

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And cutting out the shapes is the perfect job for the kiddos.  Look at that teamwork

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Tasting their blood, sweat and tears

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Taste test approved.  They were so good high fives were given

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Vanilla Spice Cookies

adapted from this recipe

note:  I chose to use gluten free flour in this recipe  but any all purpose flour would do.  Also, butter can be substituted for the coconut oil, so you would be using 1/4 cup total butter.  If you are using coconut oil you can zap it in the microwave for a couple seconds to melt it.

Ingredients

1 1/2 Cups Gluten Free Flour (xanthan gum included)

1/2 Cup Oats

1 Teaspoon Baking Powder

1/2 Teaspoon Salt

1/2 Teaspoon Ground Nutmeg

1/4 Teaspoon Ground Cinnamon

1/2 Cup Sugar

1/4 Cup Melted Coconut Oil

4 Tablespoons Chilled Butter, cut into cubes

1 Teaspoon Vanilla

1 Large Egg

Directions

Preheat oven to 350.  Add flour, oats, baking powder, salt, nutmeg, cinnamon and sugar to the food processor and pulse a couple of times to combine.  Add butter and pulse until it is broken up into little pieces, about 10 pulses.  Add coconut oil, butter, vanilla and egg and pulse until a dough ball has formed.  Remove dough from processor, pat into a firm ball, wrap in plastic wrap and refrigerate for 20-30 minutes.  Remove from wrap, place on a floured surface and roll out until dough is about 1/4 inch thick.  Cut out shapes, place on a greased cookie sheet and bake 12-15 minutes or until bottoms are just golden.  Makes 45-55 cookies.

Hadley thanking Georgia for the fun morning.  And baby Will wondering how he got screwed out of the cookie deal

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Two words.  Heart Melting.  xo

Coconut, Almond and Cashew Clusters

~ nourishedpeach ~ 1 Comment

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I don’t practice Santeria.  I ain’t got no crystal ball.  But if I had one I believe it would tell me that you want these in your belly…now.  C’mon, live a little…

When it comes to nourished eating, its all about balance.  It’s not about fad dieting or calorie counting.  It’s about making good, conscious choices a part of our lifestyle.  It’s about trying to fuel our bodies with nutrients and color because that is what benefits us the most, both internally and externally.  It’s about feeling good and having energy.  What it is NOT about is depriving ourselves.  If we are hungry, we need to eat.  If something salty sounds good, make a conscious choice to fit that craving; your body is telling you it needs it.    Nourished eating is simply about being mindful of what we put into our bodies and trying to make better choices.

For that sweet fix, this is a great option.  I love to make a batch, store them in the freezer and pull one out when I need a sweet treat.   You’ve got the rich dark chocolate and the crunch of the nuts and coconut…and the sea salt on top just puts it over the edge.  So quick and simple, too.

I would encourage you to try unsweetened flaked coconut if you haven’t already.  It’s got a great flavor and chew to it and is a health haven.  This is a perfect example of nourished eating.  On one hand we have the sweetened flaked coconut that is packed with sugar and fake ingredients…and on the other hand you have unsweetened, raw coconut with nothing added.  Our options are endless and it’s up to us to make a choice.  It’s available at every supermarket I’ve ever been to.  Here’s what the brand I buy looks like; let me know what you think of it

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Bob, you owe me.  Feel free to send a check to my home address 😉

Coconut, Almond and Cashew Clusters

Ingredients:

1 Tablespoon Butter

12 Ounces Dark Chocolate, Chopped

3/4 Cup Roasted Almonds

3/4 Cup Whole Cashews

3/4 Cup Unsweetened Flaked Coconut

Sea Salt

Directions:

Combine almonds, cashews and coconut in a medium sized bowl.

Get a double boiler together:  Add one inch of water to a large saucepan and set the pan on the stove over medium high heat and bring to a simmer.  Set a heatproof bowl inside the saucepan (I use glass); be sure that the bottom of the bowl is not touching the water; like this

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Add butter and chocolate to the bowl and melt over the double boiler, stirring frequently, about 4 minutes or until mixture is smooth.  Chocolate will look like this when its ready

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Remove the bowl from the boiler, add nuts and coconut and stir to combine.  Drop mixture by heaping tablespoons onto a parchment lined baking sheet and sprinkle with sea salt.  Let cool in the freezer for 45 minutes or fridge for 2 hours.  Makes 12+ clusters.