PINEAPPLEADE

1 fresh pineapple

2-quarts of water

stevia to taste

Peel the pineapple with a serrated knife.  Serve the fresh pineapple as spears or chunks.

Cut the peelings and core into chunks.  

In a 3-quart pot bring the water to a boil and remove from heat. 

Add the peeling chunks to the water and let it set for 12 hours. 

Strain the pineappleade, add stevia to taste, and chill before serving.   

BLACK BEANS and SAUSAGE

Black Beans and Sausage with brown rice and smashed sweet potatoes

Preparation time: 20 minutes

Yield: 4 servings

1 to 3-tablespoons oil

2-cups onions, chopped

3 cloves garlic, mince

1 green pepper, chopped

2-cans (15 ounces) or 4 cups cooked black beans, drained

1-tablespoon chili powder

½-teaspoon cumin

1 pack tofu sausage

salt and pepper to taste

optional: hot sauce,  cilantro, chopped

In a large cast iron, skillet heat oil over medium heat.  Sauté sausages and remove from pan.  Sauté the onions, peppers, and garlic until soft. 

Add beans, chili powder, and cumin.  Bring to a boil, and simmer on low heat for 10 minutes stirring occasionally.  Add small amounts of water if needed.  

Slice sausages on a diagonal and stir into beans.  Cook a few more minutes to heat sausages and then serve.  

CRANBERRY ORANGE OATMEAL COOKIES

Preheat oven to 350 degrees

Preparation time: 15 minutes

Yield: 3-dozen small cookies or 1 1/2-dozen large cookies

½-cup canola or coconut oil

¾-cup agave nectar

2/3-cup ground flaxseed

2-teaspoons vanilla

2-cups whole-wheat pastry flour

2½-cups oatmeal

1-teaspoon baking soda

1-teaspoon cinnamon

¼-teaspoon nutmeg

¾-cups dried cranberries

1 orange, juice and zest

In a standing mixing bowl, mix together the oil, agave, flaxseed, vanilla, orange juice, and zest.    

In another bowl whisk together the flour, oatmeal, baking soda, cinnamon, nutmeg, and cranberries.

Add the dry to wet.  Mix until uniform. 

Pat the dough into a large rectangle about 1-inch thick and wrap in plastic wrap.  Refrigerate for 30 minutes. 

Cut into 2-inch squares.  Freeze ½ to be baked at another time if desired. 

Place on parchment covered baking sheets.  Bake at 350 degrees for 11 minutes or until lightly golden.  If coconut oil is used bake for 3 or 5 minutes longer. 

CHOCOLATE CHIP OATMEAL COOKIES

Preheat oven to 350 degrees

Preparation time: 15 minutes

Yield: 3-dozen small cookies or 1 1/2-dozen large cookies

½-cup canola or coconut oil

¾-cup agave nectar

2/3-cup ground flaxseed

2-teaspoons vanilla

2-cups whole-wheat pastry flour

2½-cups oatmeal

1-teaspoon baking soda

1-teaspoon cinnamon

¼-teaspoon nutmeg

¾-cups chocolate chips

In a standing mixing bowl, mix together the oil, agave, flaxseed, and vanilla.

In another bowl whisk together the flour, oatmeal, baking soda, cinnamon, nutmeg, and chocolate chips. 

Add the dry to wet.  Mix until uniform.  Add 1 to 2-teaspoons of water if needed if dough isn't holding together.

Pat the dough into a large rectangle about 1-inch thick and wrap in plastic wrap.  Refrigerate for 30 minutes. 

Cut into 2-inch squares.  Freeze ½ to be baked at another time if desired. 

Place on parchment covered baking sheets.  Bake at 350 degrees for 11 minutes or until lightly golden.  If coconut oil is used bake for 3 or 5 minutes longer. 

Berry Wash

When you get your berries home, prepare a mixture of one part vinegar (white or apple cider probably work best) and ten parts water.  Dump the berries into the mixture and swirl around. Drain, rinse if you want (though the mixture is so diluted you can't taste the vinegar,) and pop in the fridge. The vinegar kills any mold spores and other bacteria that might be on the surface of the fruit, and voila!  Raspberries will last a week or more, and strawberries go almost two weeks without getting moldy and soft.  So go forth and stock up on those pricey little gems, knowing they'll stay fresh as long as it takes you to eat them. 

This is a tip sent to me from Susan Berry.  

SCONES WITH VARIATIONS

Oil a baking sheet

Preheat oven to 350 degrees

Preparation time: 20 minutes

Yield: 16 small scones

4-cups whole-wheat flour

4-teaspoons baking powder

1-cup canola oil

1-cup nut, rice, or soy milk

¼-cup agave nectar

In a standing mixing bowl mix the flour and baking powder.  Mix in any optional ingredients.  Add the oil, milk, agave nectar and mix until uniform. 

Roll dough into 2 round circles each about 1-inch thick on a floured surface.  Cut the circle into 8 equal pie shaped slices.  Mark with fork tines on top and place on an oiled baking sheet. 

Bake at 350 degrees for 15 minutes. 

Serve with buttery spread and jam or just warm from the oven. 

VARIATIONS

Cranberry Orange-juice and zest of 1 orange and 1-cup dry cranberries

Blueberry1-cup dried blueberries

Cinnamon Date or Cinnamon Raisins 1-tablespoon cinnamon and 1-cup raisins or 1-cup chopped dates

Almond-2-teaspoons almond extract, and 1-cup smashed almonds,

Chocolate Chip-2-teaspoons vanilla extract and 1-cup of chocolate chips

Lemon Poppy Seed-juice and zest of 2 lemons and 2-tablespoons of poppy seeds.

 Clotted Cream Substitute

1/4-cup buttery spread

1/4-cup agave nectar

Mix the two ingredients and serve with the warm scones.  

Parchment Cookie Baking Tip

Save parchment paper after each use.  After the parchment is cut to size, it can be reused.  When cookies are done baking, place the whole parchment paper of cookies on the cooling racks.  This is faster than placing each cookie on the rack.