Archive for the ‘Recipes’ Category

Gluten-Free Raspberry Chocolate Chip Muffins

Friday, March 28th, 2014

These gluten- and grain-free raspberry chocolate chip muffins are naturally sweetened with honey and packed with sweet & tart flavors! These muffins made with MELT® Organic are adapted from The Detoxinista and the perfect breakfast or afternoon treat.

Muffins

Ingredients

2 cups almond flour

2 large eggs

¼ cup MELT® Organic, softened

¼ cup honey

1 tablespoon vanilla extract

1 teaspoon apple cider vinegar

½ teaspoon baking soda

¼ teaspoon sea salt

1 cup fresh raspberries

½ cup chocolate chips

12 muffin liners

Directions

  • Preheat oven to 350 degrees F and line a muffin tin with paper liners.
  • Beat all of the wet ingredients until well mixed, except for the chocolate chips and raspberries.
  • Sift together all of the dry ingredients.
  • Use a wooden spoon to hand mix the wet ingredients with the dry ingredients until the batter is of a uniform consistency.
  • Gently fold in the raspberries and chocolate chips until they are spread throughout the batter.
  • Drop batter into muffin liners and bake for 15 to 20 minutes. The final muffins should be golden brown around the edges and firm in the center.
  • Allow the muffins to cool in the pan for 15 minutes, then remove to cool completely.

Gluten-Free Carrot Cake

Thursday, February 27th, 2014

Gluten-Free Carrot Cake made with Honey MELT® is an easy favorite AND it’s made with HALF of the sugar.

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Ingredients:

Cake batter (per layer):

1¼ cups Honey MELT
½ cup sugar

1 teaspoon vanilla extract

2 large eggs
1½ cups carrots, grated

½ cup walnuts, chopped (optional)
1½ cups gluten-free flour*

½ teaspoon cinnamon
1 teaspoon baking powder

*Gluten-free flour mix is 4 cups brown rice flour, 1⅓ cups potato starch (NOT flour), ⅔ cup tapioca starch. Combine all ingredients in a large ziplock bag. Shake until well blended.

Icing (per layer):

¼ cup MELT® Organic, softened

8oz cream cheese
½ cup powdered sugar
½ teaspoon vanilla

Directions:

  • Preheat oven to 350°F.
  • Grease a baking tin.
  • Beat the Honey MELT® and sugar with a hand blender until creamy.
  • Add the vanilla extract and eggs, one at a time, beating in between. Beat until thick.
  • Add the carrots and chopped walnuts and mix well by hand.
  • Sift all the dry ingredients together.
  • Blend the wet ingredients with the dry.
  • Pour the mixture into the baking tin.
  • Bake for 30 minutes or until a skewer comes out clean.
  • Leave in the tin for 10 minutes then tip out onto a cooling rack.

For the icing

  • Blend the MELT Organic, cream cheese, powdered sugar, and vanilla with a hand blender until creamy.
  • Smooth the topping over the top of the cake when cold.
  • For a multi-layered carrot cake, double or triple the recipe accordingly with icing between each layer and on top.

Chocolate Truffles

Wednesday, February 12th, 2014

Decadent is the only word to describe these Chocolate Truffles made with Chocolate MELT®, just in time for Valentine’s Day or any day calling for a chocolate fix. Recipe is adapted from Alton Brown and makes about 30 Chocolate Truffles.

Chocolate Truffles made with Chocolate MELT!

Chocolate Truffles made with Chocolate MELT!

Ingredients
10 ounces bittersweet chocolate, chopped fine
3 tablespoons Chocolate MELT®
½ cup heavy cream
1 tablespoon light corn syrup
¼ cup brandy or cognac
½ cup Dutch process cocoa powder, finely chopped nuts and/or toasted coconut (coating)
8 ounces semisweet or bittersweet chocolate, chopped fine

Directions

  • Place 10 ounces of chocolate and Chocolate MELT in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process one more time. Set aside.
  • Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering.
  • Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy.
  • Gently stir in the brandy or cognac.
  • Pour the mixture into an 8 by 8 inch glass baking dish and place in the refrigerator for 1 hour.
  • Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 1 hour. The colder and firmer the truffles, the better.
  • Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
  • In the meantime, place 8 ounces of chocolate into a double boiler and slowly heat to 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F otherwise the coating will not have a nice snap to it when you bite into the chocolate.
  • Once you have reached the optimal temperature, adjust the heat to maintain it.
  • Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
  • Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated.
  • Then place the truffle into the dish with the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing.
  • In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan.
  • Repeat until all truffles are coated.
  • Allow to set in a cool dry place for at least 1 hour or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.

Gluten-Free Banana Blueberry Loaf

Monday, January 20th, 2014

This gluten-free Banana Blueberry Loaf recipe is excellent whether or not you are avoiding wheat. Neither I nor my husband could tell that this wonderfully moist and satisfying bread had not been made with wheat flour – except for the lack of digestive heaviness one feels from eating wheat. Other gluten-free bread recipes made with coconut flour use so many eggs it is almost like eating soufflé. Not this recipe: it is bready, moist, and lovely with a generous dollop of MELT® Organic spread on top. This recipe is adapted from Strands of My Life.

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Ingredients

1 ripe medium-sized banana or 2 small ripe bananas
1 medium potato, boiled and mashed
¼ cup MELT Organic, softened
1 teaspoon vanilla extract
2 eggs
½ cup unrefined sugar
1¼ cups all-purpose gluten-free flour*
½ teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
pinch of salt
1 cup blueberries, fresh or frozen

*Gluten-free flour mix is 4 cups brown rice flour, 1⅓ cups potato starch (NOT flour), ⅔ cup tapioca starch. Combine all ingredients in a large ziplock bag. Shake until well blended.

Directions

  • Heat oven to 350°F.
  • In a food processor, blend the banana, potato, MELT Organic and vanilla.
  • Add the eggs and blend again.
  • Sift all the dry ingredients together.
  • Add the dry ingredients to the wet and mix well.
  • Add the blueberries and mix gently.
  • Pour the mixture into a loaf tin lined with parchment paper and bake for 1 hour.
  • Cool completely before slicing.

How to Make Lacto-Fermented Garlic

Thursday, January 9th, 2014

Many are aware of raw garlic for its use in preventing heart disease, high cholesterol, high blood pressure, and for boosting the immune system. Raw garlic is also effective as part of a thoughtful heavy metals detoxification program, and eaten regularly (1-2 cloves daily), raw garlic repels certain species of mosquitoes.

However, raw garlic cloves can be harsh to eat. Personally, I find eating raw garlic cloves upsets my stomach because of their intense heat.

Enter lacto-fermented garlic!

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Naturally fermented garlic is an excellent way to enjoy raw garlic with all the enzymes and nutrients intact but full of probiotic goodness and without as much heat. Fermented garlic tastes like a cross between raw and roasted garlic where the cloves become almost buttery in texture. The flavors of the fermented cloves and brine are strongly garlicky, but more complex than fresh raw garlic. Having a jar on hand at all times is very convenient and you’ll find yourself reaching for it in the fridge regularly – the cloves and brine are perfect for homemade salad dressing, marinades, or any savory dish that calls for fresh garlic. They add an amazing flavor to cooked dishes. As you can see, I have already gotten through half of this jar and need to make more! (Check out all of MELT’s savory recipes at http://www.meltorganic.com/tips-recipes/recipes-main/.)

Because it is simply brined, fermenting whole garlic cloves is easy with most of the work in peeling the garlic. The longer it’s stored, the mellower the flavor. Other fermentation recipes call for using whey, but I believe it’s unnecessary and worth avoiding. If you are new to fermented foods, check our recipes for making German Sauerkraut and Organic Ginger Beet Kvass as well.

Ingredients

12 heads organic garlic

2% brine, about 19 g of sea salt per quart of water

Equipment

Quart fermentation jar with airlock system

Mason quart jar for storage

Please note fermentation jars with airlocks can be purchased online from Cultures For Health or The Probiotic Jar.

Directions

  • Remove the skins from the garlic cloves. A neat trick for efficiently removing the skins is illustrated in the video below:
  • How To Peel a Head of Garlic in Less Than 10 Seconds
  • Place the peeled garlic cloves into the fermentation jar.
  • Cover the garlic cloves with the 2% sea salt brine, leaving 1” airspace.
  • Fill the airlock half way with water and seal the jar tightly.
  • Place in a location between 68-72 degrees F and away from direct sunlight. Forget about it for 4 weeks.
  • Transfer the fermented garlic to a mason quart jar and store in the refrigerator. Enjoy!

 

Sweet & Crunchy Brussels Sprouts

Thursday, January 2nd, 2014

This recipe is a fun, vegetarian variation for Brussels sprouts. It’s a perfect alternative to all of the heavy foods we have been eating over the holidays because MELT® Organic’s Perfect Blend is great tasting and supports healthy weight when replacing other fats in your daily diet. This recipe is adapted from the Food Network and serves 4.

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Ingredients

1 pound Brussels sprouts, thinly sliced

3 tablespoons MELT® Organic

½ teaspoon sea salt or to taste

2 tablespoons fresh orange juice

½ cup raw pecans

¼ barberries (or cranberries)

Directions

  • Thinly slice the Brussels sprouts by hand or in a food processor.
  • Place the barberries in a colander immersed in a bowl filled with water. Soak for 20 minutes to remove any dirt. If you are using cranberries, skip this step.
  • Add the MELT to a large skillet along with the Brussels sprouts, sea salt, and orange juice.
  • Turn on the heat to medium and stir until the greens are bright and slightly wilted, about 3 to 5 minutes.
  • Remove the skillet from heat.
  • Remove the colander of barberries and rinse in cold water.
  • Add the drained barberries and pecans to the skillet and toss to combine. Serve warm and enjoy!

Bolognese Meat Sauce with Spaghetti Squash

Tuesday, December 24th, 2013

Winter is here and this authentic, hearty, wonderfully flavored Ragù – as the Bolognese call their celebrated meat sauce – is perfect after a long day in the cold. The difference between an acceptable Bolognese sauce and an excellent one is simmering the meat in milk before adding the wine and tomatoes in order to protect it from the acidic bite of the latter. Even better, instead of enjoying your Ragù over pasta, try spaghetti squash as a grain- and gluten-free alternative – its delicate sweetness is a perfectly satisfying complement without the digestive heaviness of wheat pasta. This recipe is adapted from Marcella Hazan’s recipe in her book, Essentials of Classic Italian Cooking.

Bolognese meat sauce over spaghetti squash!

Bolognese meat sauce over spaghetti squash!

Ingredients

4 tablespoons MELT® Organic

½ cup chopped onion

2/3 cup chopped celery

2/3 cup chopped carrot

¾ pound ground beef or venison

Salt

Black pepper, ground fresh

1 cup whole milk

1/8 teaspoon ground nutmeg

1 cup dry white wine

1½ cups canned imported Italian plum tomatoes, cut up with their juice

1 spaghetti squash, cut in half lengthwise

Freshly grated parmigiano-reggiano cheese

Directions

  • Place the chopped onion and MELT in a pot that retains heat, such as enameled cast-iron pot with a heavy bottom, and turn heat on to medium.
  • Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring the vegetables to coat them well.
  • Add the ground beef, a large pinch of salt (to extract its juices for the sauce), and a few grindings of black pepper.
  • Crumble the meat with a fork, stir well, and cook until the beef has lost its raw, red color.
  • Add the milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add the ground nutmeg and stir.
  • Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so the sauce cooks at the laziest of simmers with just an intermittent bubble breaking through to the surface.
  • Cook uncovered for 3 hours, stirring from time to time. While the sauce is cooking, it may dry out with the fat separating from the meat. To keep it from sticking, add ½ cup of water whenever necessary while it continues to cook. At the end, no water at all must be left. Taste and correct for salt.
  • While the Ragù sauce simmers away, heat the oven to 375 degrees. Place the halves of spaghetti squash face down on a cookie sheet and bake for 45 to 50 minutes.
  • When done, use a spoon to remove the seeds and a fork across the squash (not lengthwise) to loosen the spaghetti strands, scraping them into a bowl or plate.
  • Serve the Ragù over the spaghetti squash with freshly grated parmigiano-reggiano cheese and enjoy!

Chocolate-Covered Sea Salt and Cognac Caramels

Thursday, December 19th, 2013

Made with MELT® Organic, cognac, and a dash of flaky sea salt, these luscious cognac caramels are holidays treat not to be missed. Sweetened condensed milk makes an extra-rich confection. This recipe makes about 120 square-inch caramels.

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Ingredients

Nonstick vegetable oil spray

2 cups sugar

½ cup light corn syrup

1 14-oz can sweetened condensed milk

½ cup MELT® Organic cut into pieces
2 tablespoons cognac or bourbon

½ teaspoon kosher salt

Flaky sea salt, like Maldon
12 oz semi sweet chocolate chips

Equipment

Candy thermometer

9 x 13 baking pan

Parchment paper

Directions

  • Line the baking pan with parchment paper, leaving 2 inches overhang on all sides, and spray with nonstick spray.
  • Bring sugar, corn syrup, and ¼ cup water to boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally, until mixture turns a deep amber color, 8 to 10 minutes.
  • Remove pot from heat and whisk in sweetened condensed milk and MELT Organic (the mixture will bubble vigorously) until smooth. Fit pot with the candy thermometer and return to medium-low heat. Cook, whisking constantly, until thermometer registers 240 degrees.
  • Remove from heat and whisk in cognac and kosher salt.
  • Pour into prepared baking pan and cool in the refrigerator for 1-2 hours.
  • Melt the chocolate chips slowly on very low heat in thick-bottomed pot, like an enamel cast iron sauce pan. Be careful to not burn the chocolate.
  • Pull the caramel from the refrigerator. Pour the chocolate over the caramel in the baking pan and spread evenly over the caramel. It should be a thin coat of chocolate over the caramel.
  • Evenly sprinkle the flaky sea salt over the chocolate and place the baking pan into the refrigerator for another hour of chilling.
  • Wipe down a sharp knife with canola oil (or any liquid oil) to cut your caramel otherwise the caramel will stick to your knife.
  • Wrap individually in parchment paper to keep at room temperature or store in a cookie tin with parchment paper separating the layers of caramels until ready to enjoy!

Savory MELT Salmon Cakes

Wednesday, November 27th, 2013

These tempting Salmon Cakes are a delicious way to boost your family’s intake of healthy oils and Omega 3s and are an excellent way to use leftover salmon. Even better, you can make a large batch of salmon cakes, freeze the patties, and sauté them straight out of the freezer when you are looking for a fast, filling, nutritious meal. These salmon cakes are easy to “finish” with a generous dollop of MELT. This recipe is adapted from Ina Garten and makes approximately 5 servings (10 salmon cakes).

MELT in Your Mouth Salmon Cakes

MELT in Your Mouth Salmon Cakes

Ingredients
½ pound fresh salmon
Kosher salt and freshly ground black pepper
6 tablespoons MELT Organic

4 tablespoons virgin coconut oil
¾ cup small-diced red onion (1 small onion)
1 ½ cups small-diced celery (4 stalks)
½ cup small-diced red bell pepper (1 small pepper)
½ cup small-diced yellow bell pepper (1 small pepper)
¼ cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
¼ teaspoon hot sauce (recommended: Tabasco)
½ teaspoon Worcestershire sauce
1 ½ teaspoons crab boil seasoning (recommended: Old Bay)
3 slices stale bread, crusts removed (makes 1 C bread crumbs)
½ cup MELT Organic Mayonnaise (or other quality mayonnaise)
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten

Directions

  • Preheat the oven to 350 degrees F.
  • Place the salmon on a sheet pan, skin side down. Brush with 2 tablespoons of softened MELT and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
  • Meanwhile, place 4 tablespoons of the MELT, onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and ½ teaspoon pepper in a large sauté pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
  • Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
  • Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for at least 30 minutes. Shape into 10 (2 ½ to 3-ounce) cakes.
  • Heat 4 tablespoons of virgin coconut oil in a large sauté pan over medium heat. In batches, add the salmon cakes and cook for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot with a dollop of MELT on each salmon cake.

MELT® Organic Mayonnaise

Friday, November 15th, 2013

Are you looking for a mayonnaise that will knock the socks off of store-bought mayo AND is made with healthy fats like virgin coconut oil and flax seed oil? Look no further: homemade mayo made with Rich & Creamy MELT Organic will be perfect for your family’s lunch sandwiches. This recipe is adapted from Passionate Homemaking (July 3, 2009) and makes about 1½ cups of mayonnaise.

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Ingredients:

1 whole pastured egg

2 pastured egg yolks

1 tablespoon Dijon mustard

Juice of ½ small lemon

½ teaspoon sea salt

White pepper to taste

½ cup quality olive oil

½ cup Rich & Creamy MELT Organic

1 tablespoon plain whole milk yogurt (optional)

Directions:

  • In a blender or food processor, mix the eggs, yolks, mustard, lemon juice, salt and pepper.
  • Soften the Rich & Creamy MELT Organic over very low heat – just enough to get it close to a liquid state but not warm enough to “cook” the eggs.
  • Combine the olive oil and Melt Organic in a measuring cup for easy pouring.
  • Very slowly pour the olive oil/ Melt Organic while the food processor/ blender is running at a low speed – just pour a very thin stream into the opening.
  • Once the oils are emulsified in the mixture, add the yogurt, which gives it a semi-sweet and tangy flavor.
  • Refrigerate and enjoy!

Orange Ginger Beet Kvass

Friday, November 8th, 2013

Loaded with minerals, probiotics, and phytonutrients called betalains, Orange Ginger Beet Kvass is a serious contender in my Top 5 Best-Health-Foods-Ever list and could be the most potent fermented food I have discovered for improving health. Lisa’s Counter Culture book provides the best beet kvass recipe I have found; it’s the one I use at home and is provided below with minor improvements.

Orange Ginger Beet Kvass made with golden beets.

Orange Ginger Beet Kvass made with golden beets. Beet kvass made with crimson beets has a stronger medicinal effect.

Ingredients 

6 medium-sized beets, scrubbed and roughly chopped, enough to fill the fermentation jar ½ full

2″ knob of ginger, grated

2% brine, about 19 g of sea salt per quart of water, or 3 tbsp of sea salt in 2+ quarts of water total

1 organic orange, juiced and zested, for the second ferment

Equipment

1-gallon fermentation jar with airlock (available online from Cultures for Health)

Flip top bottles, e.g., 4 22-oz Fischer Beer bottles

Directions

  • After cutting the tops and spindly roots off of the beets, scrub with skins under cold water. Chop beets into ½” to 1” cubes and place in the 1-gallon fermentation jar along with the grated ginger.
  • Cover chopped beets and ginger with 2% brine, leaving 1” airspace. Dissolve 3 tbsp of sea salt in one cup of boiled water separately; dilute and cool in a quart of water. Add brine to the fermentation jar and add additional fresh water to fill 1” from the top.
  • Fill the airlock half way with water and seal the jar tightly.
  • Place in a location between 68-72 degrees F and away from direct sunlight. Forget about it for at least 3 weeks, preferably 4 weeks. Beet kvass can ferment up to 6 weeks if desired.
  • After 3 to 4 weeks, it’s time for the second ferment.  Add the orange zest and juice, seal the jar tightly, and leave for another 2-4 days.
  • Pour off the beet kvass into flip top bottles and enjoy!

Double Layer Pumpkin Cheesecake Pie

Friday, November 1st, 2013

This ultimate holiday pie combines the best of three worlds: cream cheese, pumpkin pie, and a homemade Melt® Organic crust that will beat the socks off of any store-bought crust.

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Ingredients:

2 8-ounce packages of organic cream cheese, softened

½ cup organic sugar

½ teaspoon vanilla extract

2 eggs

½ cup organic pumpkin puree

½ teaspoon cinnamon

1 pinch ground cloves

1 pinch ground nutmeg

½ cup organic heavy cream, whipped

Melt Organic pie crust

Directions:

  • Make the Melt Organic pie crust dough and allow to set in the refrigerator for at least 30 minutes.
  • In a large bowl, combine cream cheese, sugar, and vanilla. Beat until smooth. Blend in eggs one at a time. Set aside one cup of cream cheese batter.
  • Add pumpkin, cinnamon, cloves, and nutmeg to the remaining batter and stir gently until well blended.
  • Preheat oven to 325 degrees F.
  • Pull your Melt Organic pie crust dough out of the refrigerator and roll to ¼” thickness. Gently fold the crust in half, slide over the pie plate until the middle seam is on the middle of the pie plate. Unfold the pie crust gently and lightly press into the pie plate.
  • Evenly spread the cream cheese batter into the bottom of the crust.
  • Add the pumpkin puree batter on top of the cream cheese layer and gently spread over the cream cheese batter.
  • Bake for 35 to 40 minutes, or until the center is almost set. Allow to cool then place in the refrigerator for 3 hours or overnight.
  • Whip the heavy cream into preferred stiffness with a hand blender. If you wish to add sugar (a few tablespoons at most), wait until it has started to stiffen, then add sugar and whip until quite stiff.
  • Cover pie servings with whipped cream and enjoy!
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