Granola Parfait

dscn40591 cup muesli or granola
1 cup favorite yogurt (I use nondairy yogurt) such as blueberry, lemon, strawberry, apple or kiwi lime
1 cup fresh fruit, sliced
1 cup all-fruit preserves or applesauce
Fresh mint

In a parfait glass, alternately layer yogurt, sliced fruit, preserves and muesli or granola. Garnish with fresh mint.

Recipe submitted by Dr. Susan Smith Jones

LISTEN: Easy & Permanent Weight Loss
Dr. Susan Smith Jones on Bloom Talk

Blueberry Tart from Terry Walters

A summer tart with an easy almond meal crust.

blueberry-tart04Good-bye wheat, refined sugar and butter and welcome in summer’s berry bounty with this great recipe from Terry Walter’s upcoming cookbook.

CRUST

2 cups almond meal
2
tablespoons maple syrup
1
tablespoon virgin coconut oil
Pinch of sea salt
1
teaspoon almond extract

FILLING

1 cup apple juice
2
tablespoons
arrowroot powder
1⁄2
cup maple syrup
2
tablespoons lemon juice
1⁄4
teaspoon almond extract
Zest of 1 lemon
Pinch of sea salt
2
cups blueberries

Preheat oven to 350°F. Lightly oil 9-inch tart pan.

PREPARING CRUST

Place almond meal in large mixing bowl. In small skillet over medium-low heat, whisk together maple syrup, coconut oil and salt until oil melts. Whisk in almond extract and remove from heat. Pour this mixture over the almond meal and fold to incorporate all ingredients. Transfer dough to tart pan and press to form crust. Bake 15 minutes or until golden brown. Remove from oven and, using the back of a wooden spoon, gently press down any puffed areas of crust. Set crust on wire rack to cool.

Cookbook author Terry Walters

Cookbook author Terry Walters

PREPARING FILLING

In small bowl, whisk together 1⁄2 cup apple juice with arrowroot and set aside. In medium Dutch oven over medium heat, combine remaining 1⁄2 cup apple juice with maple syrup, lemon juice, almond extract, lemon zest and salt and bring to simmer. Add 1 cup blueberries and stir until berries start to pop and liquid turns red/blue. Reduce heat to low and whisking continuously, pour arrowroot-juice mixture into berry mixture. When liquid is thick, remove from heat and fold in remaining blueberries. Pour into crust, spread evenly and refrigerate for at least 1 hour to set.

Serves 8

Terry Walters on Bloom Talk Radio:
Eating Clean
Smarter Food

Terry’s Website

Chocolate Zucchini Quinoa Bread

img_1563Velvety dark chocolate bread that tastes like sinfully delicious cake. You’d never know zucchini was “in” and wheat, white flour and dairy was “out.”

Sure to be a crowd pleaser even with hard core chocolate lovers (and the kids)! Gluten free flours, quinoa and rice, are paired up along with good quality cocoa powder. Healthy walnut oil adds flavor while applesauce takes the place of eggs.

Enjoy with a cup of tea anytime you crave some chocolate!

1 1/2 cups quinoa flour
1 cup brown rice flour
2/3 cup unsweetened cocoa powder
3/4 cup sugar
2 teaspoons baking soda
1 1/2 teaspoons vanilla
1 1/2 teaspoon cinnamon
dash of sea salt
1 cup applesauce
2 cups grated zucchini
1/3 cup walnut oil
1/4 cup rice milk
1/2 cup chopped walnuts

Preheat oven to 350 degrees.

Grease oven proof glass loaf pan with grapeseed oil spray or a healthy nonstick alternative. Mix all ingredients in a large bowl and stir till combined. Batter should be wet and incorporated. (If too dry add a little more applesauce or rice milk). Transfer batter to loaf pan and bake for approx. 1 hour or until tester comes out clean. Cool before slicing.

Barb’s Tip: The bread is best served warm but needs to cool down enough so it doesn’t crumble when sliced.

Terry’s Banana Coconut Chocolate Chip Cookies

chocochipcookiesFinally a cookie recipe that is wheat-free and uses up overripe bananas. Maple syrup adds sweetness instead of refined sugar from Terry Walters, author of Clean Food.

2 bananas, mashed
1⁄4 cup canola oil
1⁄4 cup maple syrup
1⁄2 teaspoon vanilla extract
1 cup rolled oats
2⁄3 cup brown rice flour
1⁄4 teaspoon baking soda
1⁄2 cup shredded unsweetened dried coconut
Pinch of sea salt
1⁄4 cup semi-sweet dark chocolate chips

Preheat oven to 350°F.
In medium bowl, combine bananas, oil, syrup and vanilla. In separate medium bowl, combine oats, flour, baking soda, coconut and salt. Add the banana mixture to the dry ingredients and blend until just combined (do not overstir). Fold in chocolate chips.

Line cookie sheet with parchment paper and drop batter by the heaping teaspoon onto sheet. There is no need to roll, flatten or shape the mounds. Place in oven and bake 14 minutes or until lightly browned. Remove from oven and place directly on wire rack to cool.
MAKES 11⁄2 dozen cookies

(Copyright 2009 Sterling Publishing, Co., Inc.)

Terry talks about Eating Clean on Bloom Talk Radio

Cinnamon Sweet Rice Cookies

Cutting down on processed sugar but still like dessert? Try these cookies naturally sweetened by apples and carrots.
screen-shot-2010-01-13-at-11035-pm11 cup brown sweet rice
2 cups water
1 teaspoon cinnamon
3 green apples, pealed
3-4 large carrots, pealed

Preheat oven to 350 degrees. Cook rice and let cool. Meanwhile, grate 3 green apples and 3-4 large carrots. Mix all ingredients together, add a pinch of salt and a bit more cinnamon to taste.
Form into 3-4 inch rounds and bake on a greased cookie sheet for 30-40 minutes.

Recipe submitted by Julia Chiapetta on Bloom Talk Radio (Changing Her Lifestyle After Breast Cancer)

Quinoa Muffins

j0178356

A healthy breakfast muffin, snack or dessert with no dairy or wheat and low on sugar.

Ever tried baking with quinoa flour?  The grain is a lot like rice and is ground into a flour high in protein and a good source of vitamins and minerals.

1 1/2 cups quinoa flour
1 cup brown rice flour
1/2 cup sugar
2 teaspoons baking soda
1 1/2 teaspoons vanilla
1 1/2 teaspoon cinnamon
1 1/3 cup applesauce
1 ripe banana mashed
1/3 cup canola oil
1/4 cup rice milk
1/2 cup chopped walnuts*
1/2 cup raisins*

*Substitutes: chocolate chips, dried cranberries, dried cherries,blueberries, pecans

Preheat oven to 350 degrees. Grease muffin tins with grapeseed oil spray or a healthy nonstick alternative.  Combine all ingredients in a large bowl.  Fill muffin tins 3/4 full and bake for 15 - 18 minutes or until tester comes out clean.  Or, for quinoa bread (much like banana bread), bake in a loaf pan for approx. 1 hour or until tester comes out clean.

Barb’s Tip: More sugar can be added but I like to serve these muffins warm with my favorite preserves with no added refined sugar. How sweet it is!