Tag: recipe

  • Camper’s Stuffed Apples

    Camper’s Stuffed Apples

    Camper’s Stuffed Apples

    These stuffed apples are EASIER than pie! With a quick oat streusel filling, you can recreate the fall flavors of apple pie without fussing with a crust. If you really want to lean into the name, you can wrap the stuffed apples in foil and toss them in the embers of a campfire or pop them on the grill to slow roast them directly in the fire.

    If you have one foot in summer and one in fall, this recipe is for you! Still enjoying the outdoors with camping trips or grilling? This is the perfect dessert to cap a day in nature. You can also toss this together and pop it in the oven for a satisfying, warming peek into fall flavors. Stuffed apples give you all the flavor of apple pie with half the work. That’s a good recipe in any season.

    Camper’s Stuffed Apples

    These stuffed apples are EASIER than pie! With a quick oat streusel filling, you can recreate the fall flavors of apple pie without fussing with a crust. If you really want to lean into the name, you can wrap the stuffed apples in foil and toss them in the embers of a campfire or pop them on the grill to slow roast them directly in the fire.
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    Ingredients Method

    Ingredients
      

    • 6 Braeburn apples
    • 1/2 cup rolled oats
    • 1/3 cup light brown sugar
    • 4 tblsp unsalted butter or plant-based alternative 
    • 1/2 tsp ground cinnamon 

    Method
     

    1. Preheat oven to 375° F. Combine oats, brown sugar, butter, and cinnamon in a small bowl until well mixed.
    2. Core apples, starting at the stem and core towards the base, leaving the bottom intact.
    3. Fill apples with oat mixture and arrange in an oven safe baking dish. 
    4. Bake apples for 40 minutes or until knife tender. Alternatively, cover apples with aluminum foil and place pan on the grill to bake. 

    Recipe courtesy of INFRA

  • Healing Herb & Vegetable Broth

    Healing Herb & Vegetable Broth

    Healing Herb & Vegetable Broth

    When you’re looking for a soothing and nourishing recipe that can help boost your immune system and provide comfort, a healing herbal vegetable broth is the perfect choice.

    Packed with a variety of vegetables and aromatic herbs, this broth not only tastes delicious but also provides a wealth of vitamins, minerals, and antioxidants. Whether you’re feeling under the weather or just want to warm up on a chilly day, this recipe is sure to become a go-to in your kitchen.

    Elisa Franco

    Healing Herb & Vegetable Broth

    This healing herbal vegetable broth is a kitchen staple that you'll want to keep on hand year-round. Its nourishing properties make it a go-to when you're feeling unwell, and its delicious taste makes it a versatile addition to various recipes. Sip and enjoy the benefits of this homemade broth and share it with your loved ones. Store extra in the freezer to have at the ready.
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    Servings: 4
    Ingredients Method

    Ingredients
      

    • 2 carrots chopped
    • 2 celery stalks chopped
    • 1 onion peeled and quartered
    • 6 cloves garlic smashed
    • 1/2 whole lemon washed thoroughly
    • 1 leek cleaned and sliced
    • 1 red or green pepper chopped
    • 1 parsnip chopped
    • 1 small bunch of fresh parsley or cilantro
    • 1 sprig of fresh thyme, or 1 tsp dried
    • 1 sprig of fresh rosemary, or 1 tsp dried
    • 1 bay leaf
    • 1 tsp whole black peppercorns
    • 1 tsp coriander seeds
    • 1 tsp fennel seeds
    • 1 tsp turmeric powder or a small piece of fresh turmeric root
    • 1-inch knob of ginger sliced
    • 1 small handful of dried shiitake mushrooms
    • 12 cups water
    • salt and pepper to taste
    • 3 jalapeño slices optional, for heat
    • 1/2 cup sliced reishi mushroom, or 2 tbsp powdered optional, for immune boost
    • 1 piece kombu optional, for immune boost
    • 1 tbsp dried astragalus optional, for immune boost

    Method
     

    1. Gather all your ingredients and chop the vegetables as indicated.
    2. In a large soup pot, dry-toast the coriander seeds and fennel seeds over medium heat for a few minutes until fragrant. This step enhances their flavors.
    3. Add all of your ingredients, except the water, to the pot. Stir to combine.
    4. Pour 12 cups of water into the pot, covering all the ingredients. Slowly bring the mixture to a soft boil over medium high heat.
    5. Once it boils, reduce the heat to low, cover, and let the broth simmer for about 1.5 to 3 hours. This allows the flavors to meld and the vegetables to release their goodness. Add salt and pepper to taste during this time.
    6. After simmering, carefully strain the broth into another pot or large bowl. Discard the solids or save them for compost.
    7. Your healing herbal vegetable broth is ready to serve. Sip it as a comforting and soothing drink or use it as a base for soups, stews, or any recipe that calls for broth. It's a wonderful way to nourish your body and support your immune system.
  • Eggplant Rounds

    Eggplant Rounds

    Eggplant Rounds

    It’s the tail end of the season for many of our summer favorites. This is more of a no-recipe recipe. Take eggplant, slimmer brighter Asian varieties or traditional purple globe eggplant and roast sliced rounds. Then you have a tasty base for all sorts of toppings that is keto, vegan, gluten-free, and more!

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    Eggplant Rounds

    Servings 16

    Ingredients

    • 2 large eggplants
    • ½ cup olive oil
    • 1 tbsp dried oregano
    • 1 tsp sea salt
    • 1 tsp ground black pepper

    Instructions

    • Preheat oven to 400° F. Cut eggplant into half-inch thick slices and place on a parchment lined baking sheet.
    • Brush olive oil on both sides of rounds and sprinkle with salt, pepper, and dried oregano.
    • Bake rounds for 30-40 minutes, flipping them halfway, until they are golden in color.
    • When rounds have cooled, place on a serving platter and serve with hummus, tabouleh, olives, feta, radishes, crackers, etc.

    Recipe Provided by INFRA

  • Spicy Mango Beverage

    Spicy Mango Beverage

    Spicy Mango Beverage

    Is it a smoothie? Is it a mocktail? The only thing we care about is that it’s delicious! This spicy mango drink is the perfect blend (pun intended!) of sweet, spicy, and savory. Don’t skip the salted rim! 

    Print Pin

    Spicy Mango Beverage

    Servings 4

    Ingredients

    • 2 large ripe mangoes
    • ½ cup lime juice
    • 16 oz ginger beer
    • ¼ cup flake sea salt plain or smoked
    • ¼ tsp cayenne pepper

    Instructions

    • To make the mango puree, peel ripe mango and remove pit. Place fruit in a blender and bend on high until smooth. This makes enough puree for approximately four beverages.
    • To assemble, combine salt and cayenne pepper on a small plate. Dip the rim of four glasses in water then into the salt mixture.
    • Combine 1/3 cup mango puree, and 2 tablespoons lime juice in each prepared glass. Add ice and top off with ginger beer. Garnish with mint, lemon balm, or a jalapeño slice and serve.

    Recipe Provided by INFRA

  • Homemade Fire Cider

    Homemade Fire Cider

    Homemade Fire Cider

    Fire cider is a traditional herbal remedy known for its immune-boosting and warming properties. It is a potent infusion of herbs, spices, and vegetables steeped in apple cider vinegar.

    Fire cider is known for its potent and spicy flavor, as well as its potential health benefits. Feel free to adjust the ingredients to suit your taste and heat tolerance.

    Here are some common uses for fire cider:

    Immune Support

    Fire cider is often consumed as a daily tonic or during cold and flu season to help support the immune system. Its ingredients, such as garlic, ginger, and horseradish, are believed to have immune-boosting properties.

    Cold and Flu Relief

    Many people use fire cider at the onset of a cold or flu to help alleviate symptoms and speed up recovery. The warming and spicy nature of fire cider can help clear congestion and soothe a sore throat.

    Digestive Aid

    Fire cider can aid digestion and help relieve symptoms like indigestion, gas, and bloating. The combination of apple cider vinegar and herbs like ginger and rosemary may promote digestive health.

    Anti-Inflammatory

    Some of the ingredients in fire cider, such as turmeric and cayenne pepper, are known for their anti-inflammatory properties. It may be used by some individuals to help reduce inflammation in the body.

    Energy Booster

    The spicy and tangy nature of fire cider can provide an energy boost. It’s often taken in the morning as a natural pick-me-up.

    Circulation Support

    Ingredients like cayenne pepper in fire cider may help improve blood circulation. Some people use it to promote cardiovascular health.

    Sinus Congestion Relief

    The spicy components in fire cider, particularly horseradish and chili peppers, can help clear sinuses and provide relief from nasal congestion.

    General Wellness

    Many people incorporate fire cider into their wellness routines as a preventive measure to maintain overall health and vitality.

    Before using fire cider or any herbal remedy, it’s advisable to consult with a healthcare professional, especially if you have underlying health conditions, are pregnant or nursing, or are taking medications.

    Homemade Fire Cider

    Fire cider is a traditional immune-supporting remedy with deep roots in folk medicine.
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    Ingredients Method

    Ingredients
      

    • 1 medium onion chopped
    • 1/2 cup fresh horseradish root grated
    • 1/2 cup fresh ginger root grated
    • 1/2 cup fresh turmeric root grated
    • 10 cloves garlic crushed or minced
    • 2 jalapeño peppers chopped, adjust for spice preference
    • Zest and juice of 1 lemon
    • Zest and juice of 1 orange
    • 2 tbsp dried rosemary
    • 2 tbsp dried thyme
    • 1/4 tsp cayenne pepper adjust for spice preference
    • raw, unfiltered apple cider vinegar enough to cover all ingredients
    • raw honey to taste, optional

    Method
     

    1. Wash and chop the onion, horseradish, ginger, turmeric, garlic, and jalapeño peppers. You can leave the seeds in the jalapeños for extra heat, or remove them for milder fire cider.
    2. Zest the lemon and orange, and then juice them.
    3. In a clean, quart-sized glass jar, layer the chopped onion, grated horseradish, grated ginger, minced garlic, chopped jalapeño peppers, lemon zest, orange zest, dried rosemary, dried thyme, and cayenne pepper.
    4. Pour raw, unfiltered apple cider vinegar over the ingredients in the jar until they are completely covered. Make sure to leave a little space at the top for expansion.
    5. Seal the jar with a tight-fitting lid. If using a metal lid, place a piece of parchment paper or plastic wrap between the jar and the lid to prevent corrosion.
    6. Place the jar in a dark, cool place (like a pantry) for about 3 to 4 weeks. Shake the jar daily to help mix the ingredients.
    7. After 3 to 4 weeks, strain the mixture through a fine-mesh sieve or cheesecloth into a clean glass container.
    8. If you find the fire cider too strong, you can add raw honey to taste. This will also sweeten it a bit and make it more palatable.
    9. Store your fire cider in the refrigerator, where it can last for several months.
    10. To use, take 1-2 tablespoons daily as a tonic or when you feel like you need an immune boost. You can also use it in cooking or as a salad dressing ingredient.
  • Back to School Snack Ideas

    Back to School Snack Ideas

    Back to School Snack Ideas

    Creating delicious and healthy snacks for kids as they head back to school is a great way to ensure they have energy and focus throughout the day. Here are some simple and nutritious snack ideas:

    Fruit Kabobs:

    Ingredients: Assorted fruits (e.g., strawberries, grapes, pineapple chunks, melon), wooden skewers, yogurt or honey for dipping.
    Instructions: Thread the fruit onto the skewers and serve with yogurt or honey for dipping.


    Homemade Trail Mix:

    Ingredients: Nuts (almonds, cashews, or mixed nuts), dried fruits (raisins, cranberries, apricots), whole-grain cereal, and dark chocolate chips (in moderation).
    Instructions: Mix these ingredients together in a bowl, and portion them into small snack bags for easy grab-and-go snacks.


    Vegetable Sticks with Hummus:

    Ingredients: Carrot sticks, cucumber slices, celery sticks, bell pepper strips, and your child’s favorite flavor of hummus.
    Instructions: Wash and cut the vegetables, and serve with hummus for dipping.


    Yogurt Parfait:

    Ingredients: Greek yogurt, granola, fresh berries, and a drizzle of honey.
    Instructions: Layer yogurt, granola, and berries in a glass or container. Drizzle honey on top.


    Mini Quesadillas:

    Ingredients: Whole-grain tortillas, shredded cheese, and diced cooked chicken (optional).
    Instructions: Sprinkle cheese and chicken (if using) on a tortilla, top with another tortilla, and heat in a skillet until the cheese melts. Cut into wedges.


    Homemade Energy Bites:

    Ingredients: Rolled oats, honey, peanut butter, mini chocolate chips, and chia seeds.
    Instructions: Mix all the ingredients together, roll into small balls, and refrigerate until firm.


    Apple “Cookies”:

    Ingredients: Apple slices, peanut butter or almond butter, and toppings like raisins, shredded coconut, or mini chocolate chips.
    Instructions: Spread nut butter on apple slices and sprinkle with toppings.


    Ants on a Log:

    Ingredients: Celery sticks, peanut butter or cream cheese, and raisins.
    Instructions: Fill the celery with peanut butter or cream cheese and top with raisins.


    Cheese and Whole-Grain Crackers:

    Ingredients: Sliced cheese and whole-grain crackers.
    Instructions: Pair slices of cheese with whole-grain crackers for a simple yet satisfying snack.


    Smoothie Popsicles:

    Ingredients: Blend yogurt, fresh or frozen fruit, a bit of honey, and pour into popsicle molds.
    Instructions: Freeze until solid for a refreshing, healthy treat.

    Remember to consider any food allergies or dietary restrictions your child may have when preparing these snacks. These snacks are not only tasty but also provide essential nutrients to help your kids stay energized and focused throughout the school day.

  • Smoked Salmon and White Bean Spread

    Smoked Salmon and White Bean Spread

    Smoked Salmon and White Bean Spread

    A creamy base of white beans plus a hit of freshness from herbs gives you a balanced and exciting spread for your next get together or when you’re craving snacks for dinner.

    Bright herbs and capers, creamy white beans, and smoked fish are perfectly balanced and an unexpected combination. The recipe is gluten-free, so if you’re looking to keep the meal that way, you can use seed crackers, veggies, corn chips, or gluten-free bread and crackers. It’s still high time for grilling, so toss some bread on the grill.

    We call for smoked salmon here, as it’s a highly approachable and familiar ingredient. Feel free to experiment: trout would be another classic to substitute or go wild with smoked mackerel or smoked mussels. Flaking smoked fish on top of this spread is a great way to enjoy the savory richness of seafood without needing to purchase a large quantity to satisfy the crowd. If you’re looking to cut down, either on your costs or your animal protein consumption, consider this a great blueprint!

    The final thing we’ll say about this recipe is that it just might be your next pantry staple dish. Canned seafood and canned or dried beans are items you can keep stocked in your pantry. The addition of a few fresh herbs, picked up at the store or snipped from a windowsill herb garden, means you can whip it up on the fly year-round and for any occasion.

    Smoked Salmon and White Bean Spread

    A creamy base of white beans plus a hit of freshness from herbs gives you a balanced and exciting spread for your next get together or when you're craving snacks for dinner.
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    Ingredients Method

    Ingredients
      

    • 1 15 ounce can white beans drained and rinsed
    • 4 tbsp olive oil divided
    • 2 tbsp lemon juice
    • 2 large garlic cloves minced
    • 1/2 tsp sea salt
    • 1/2 tsp coarse ground black pepper
    • 6 ounces smoked trout or smoked salmon flaked
    • 2 tbsp chopped chives
    • 2 tbsp fresh oregano leaves or ¼ teaspoon dried oregano
    • 1 tbsp capers drained
    • Crackers or bread to serve

    Method
     

    1. In a food processor combine beans, olive oil, lemon juice, garlic, salt, and pepper.
    2. Run processor until mixture is smooth.
    3. Spread bean mixture onto a service plate creating swirls.
    4. Drizzle on remaining olive oil and top with flaked smoked fish, fresh herbs, and capers.
    5. Serve with crackers or sliced artisan bread.
    6. Enjoy!

    Recipe Courtesy of INFRA

  • Superfood Kale Salad

    Superfood Kale Salad

    Superfood Kale Salad

    This superfood kale salad is like getting
    to eat a whole bowl of guacamole without sharing—and without feeling guilty

    Think of this recipe as the perfect canvas. You can enjoy the subtle nuttiness of sunflower seeds and hemp hearts. Add it to wraps or sandwiches that could use a boost. Top with your favorite protein for a more substantial meal. Grilled tofu will keep things plant-based. You can also add some grilled shrimp, cotija cheese, diced ripe mango, and a bit of your favorite salsa for a shrimp taco salad. The canvas can take anything you throw at it, so don’t sleep on this superfood kale salad!

    Superfood Kale Salad

    This superfood kale salad is full on savory goodness with nutritional yeast, seeds, and of course avocado. By massaging kale, you can overcome the sometimes-fibrous nature of this nutritional powerhouse.
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    Ingredients Method

    Ingredients
      

    • 1 bunch green kale
    • 1 large ripe avocado peeled and pit removed
    • 2 large garlic cloves minced
    • 1/3 cup nutritional yeast
    • 2 tbsp lemon juice
    • 2 tbsp olive oil
    • 1/2 tsp sea salt
    • 1/4 cup roasted sunflower seeds
    • 2 tbsp hemp hearts

    Method
     

    1. Remove stems from kale and chop leaves into bite size pieces. Set aside.
    2. In a large mixing bowl place avocado, garlic, olive oil, nutritional yeast, lemon juice, and salt. Fork through the mixture to mash avocado and to blend ingredients.
    3. Add kale and mix thoroughly with both hands, massaging until kale is fully coated. Adjust seasoning to taste.
    4. To serve, garnish with sunflower seeds and hemp hearts.
    5. Enjoy!

    Recipe Courtesy of INFRA

  • Peach-Thyme Compote

    Peach-Thyme Compote

    Peach-Thyme Compote

    This peach-thyme compote is easier than making jam, but you can use it anywhere you’d use jam or jelly. Toast? French toast? Cheese boards? Ice Cream?!? It does it all!

    While stone fruit season runs throughout the summer months, August is National Peach Month. If you’ve got a small bounty of peaches, try making this peach-thyme compote. With just four ingredients and a bit of water, you can make an elevated spread that captures the essence of summer.

    Thyme adds complexity while the acidity of lemon juice tames the sweetness. You can switch different herbs and get creative. Since you’re not canning a jam, you don’t need to worry about straying from the recipe basics. Want to mix stone fruit or other seasonal goodies? If it grows together, it goes together!

    Peach-Thyme Compote

    Use the compote in sweet or savory applications. Grilled cheese sandwiches, as a glaze for organic chicken, with crepes, on a biscuit, or as an ice cream topper, this compote will complement your meals for the rest of the summer! 
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    Ingredients Method

    Ingredients
      

    • 2 lbs ripe, firm peaches
    • 1/4 cup organic sugar
    • 1/4 cup water
    • 2 tbsp fresh lemon juice
    • 1 thyme sprig

    Method
     

    1. Bring a medium pot of water to a simmer.
    2. Drop in peaches for 15-30 seconds then remove from simmering water and place in cold water.
    3. Remove skins once cool enough to handle.
    4. Chop peaches, remove stones, and place in a medium saucepan. Add remaining ingredients and bring to a hard boil.
    5. Cook for 5-8 minutes or until peaches are cooked.
    6. Spread cooked peach mixture on a rimmed backing sheet for rapid cooling. Discard thyme sprig.
    7. Store cooled peach compote in a sealable container in the refrigerator until ready to use.

    Recipe Courtesy of INFRA

  • Lemon Blueberry Cheesecake Pops

    Lemon Blueberry Cheesecake Pops

    Lemon Blueberry Cheesecake Pops

    Who says you can’t indulge in something sweet and refreshing that’s also healthy and affordable?

    Made with whole ingredients like lemon yogurt, fresh blueberries, and a crunchy granola topping, these pops are tasty and nutritious. Plus, making your own summer treats at home can be a lot more affordable than buying them at the store.

    Not only are these pops healthy, they’re also easy to make. Simply combine the ingredients with a hand mixer, pour into popsicle molds, and let them freeze. In just a few hours, you’ll have a batch of delicious and refreshing treats that you can enjoy guilt-free all summer long.

    The next time you’re craving something sweet, skip the store-bought options and make your own Lemon Blueberry Cheesecake Pops. Not only will your taste buds thank you, but your wallet and your body will too!

    Lemon Blueberry Cheesecake Pops

    Lemon blueberry cheesecake pops are a refreshing and delicious treat that's perfect for summer! Made with whole ingredients, these pops are easy and a cinch to make!
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    Servings: 8
    Ingredients Method

    Ingredients
      

    • 1 Pint fresh blueberries
    • 1/3 Cup cane sugar divided
    • 2 Tablespoons water
    • 1 Teaspoon lemon zest
    • 2 Cups softened cream cheese
    • 1 Cup lemon yogurt
    • 1/2 Cup granola
    • 8 paper cups
    • 8 wooden popsicle sticks or small reusable popsicle molds with sticks

    Method
     

    1. Place blueberries, two tablespoons sugar, water, and lemon zest in a small saucepan and bring to a simmer. Cook for five minutes or until blueberries are tender and mixture has thickened. Set aside to cool.
    2. In a mixing bowl, use a hand mixer to cream together cream cheese and remaining sugar until fluffy. Stir in yogurt until thoroughly mixed. Fold in blueberry mixture to create swirls of fruit.
    3. Spoon mixture into eight small paper cups leaving a quarter inch of space from the top of the cups.
    4. Top off cups with granola and gently press into the cheesecake mixture. Insert a popsicle stick into the center of each cup and freeze for a minimum of four hours.
    5. To serve, peel away paper cup and enjoy!

    Recipe Courtesy of INFRA