April 4, 2016

This simple recipe for Blackberry Cobbler is to die for!

Ingredients

1/2 cup white sugar

2 tablespoons cornstarch

6 cups fresh blackberries

1/4 cup melted butter

2 1/2 cups all-purpose flour

1 1/2 cups white sugar

1 tablespoon baking powder

1 teaspoon salt

2 cups milk

1 tablespoon vanilla extract

1/4 cup melted butter

Directions

Preheat an oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish. Whisk 1/2 cup sugar with the cornstarch in a small bowl; set aside.

Place the blackberries into a mixing bowl, and drizzle with 1/4 cup of melted butter. Sprinkle with the cornstarch mixture, and toss to evenly coat. Spread the berries into the prepared baking dish. In a separate bowl, whisk together the flour, 1 1/2 cup sugar, baking powder, and salt until evenly blended. Stir in the milk, vanilla extract, and 1/4 cup melted butter until combined but still slightly lumpy. Pour the batter over the berries.

Bake in the preheated oven until the berries are tender and the crust is golden brown, 55 minutes to an hour.

Serves 10

Prep time: 15 minutes

Total time: One hour and 10 minutes

Idea from: AllRecipes

More info about Fruit Trees: http://www.plantogram.com

AD

no comments
April 4, 2016

If you've ever been to a Disney Park and tried a world famous Dole Whip, you know how delicious the frozen pineapple dessert is.  Unfortunately, most of us don't have the luxury of enjoying a Dole Whip whenever we please until now.  This recipe is a healthier version that doesn't taste exactly the same; however, it's a close second!

Dole Whip

Ingredients

4 cups of crushed pineapple

1 cup of pineapple juice

2 tablespoons lemon juice

2 tablespoons lime juice

1/3 cup sugar

1 and 1/2 cups heavy whipping cream, whipped

Directions

Drain pineapple; reserve 2 tablespoons juice. Set aside.

Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender or food processor container; cover and blend until smooth.

Pour into two 1-quart freezer zipped bags and store bags flat in freezer.

Freeze 1-1/2 hours or until slushy.

Stir pineapple slush gently into whipped cream until slightly blended, in large bowl.

Return to freezer until completely frozen, about 1 hour.

Makes 2 quarts

Total time: Two and a half to 3 hours

Idea from: Magical Recipes

More info about Fruit Trees: http://www.plantogram.com

AD

 

4 comments
April 4, 2016

Soursop Fruit come check it out
Http://www.Plantogram.com

no comments
April 4, 2016

Happy Sunday Everyone! Stay Hydrated! http://ow.ly/i/6EELG

no comments
April 4, 2016

Total Health Booster

A swig of this vitamin-packed (A, B, C, E) beverage fuels your whole body. It even fights aging: Lutein plus vitamins A and C up collagen production (for strong bones and younger-looking skin).

Ingredients: Apple, pears, cherries

Calories: 192

http://ow.ly/AFlP2

no comments
April 4, 2016

Fruit isn't the only useful product of a tree!  Leaves can be used in a variety of ways including homemade tea!  Throw these ingredients in a pot and enjoy your one-of-a-kind tea in minutes!

My Herbal Tea

Ingredients

10 small red currant leaves

5 small blackberry leaves

2 sprigs mint

3 sprigs melissa

3 springs wild thyme

1 small apple

1 small pear

3-4 tbsp dry nettle / green tea / black tea

8 cups boiling water

honey for serving

Directions

Wash all the herbs and leaves thoroughly. Thinly slice the apple and pear. Rinse a porcelain pot with boiling water. Place all the ingredients into the warmed up porcelain pot and pour boiling water over in. Cover with a lead and wrap in a clean kitchen towel and let brew for 10 minutes. Serve right away with honey. If you don’t drink all the tea at once it’s better to pour the remaining tea through the strainer and discard the leaves (chill the tea, if you like) – there is nothing worse than the tea that has been brewed way too long (over 1 hour).

Note: the flavor of the tea may appear subtle to you if you have not had tea of fresh leaves, herbs and leaves before. To give it stronger flavor you can replace dry nettle with regular green or black tea.

Serves: 8

Prep Time: 10 Minutes

Idea from: Delicious Istanbul

More info about Fruit Trees: http://www.plantogram.com

 AD

 

1 comment
April 4, 2016

Juice blender bender
Good news: You don’t need a juicer to whip up refreshing and super healthy drinks. All our recipes can be made in your blender—so no specialty equipment is needed. Because of the fiber in fresh fruit and vegetable purées, these concoctions vary in thickness: You can adjust to your taste preference simply by adding a little water. And no matter which juice you choose, you’ll get good-for-you benefits in every sip.

Want a smoothie instead?
Combine 1 cup juice from any recipe, 1 cup ice cubes, 1/2 cup low-fat plain yogurt, and 1 medium peeled banana in a blender. Purée until smooth. http://ow.ly/AFlGg
http://ow.ly/AFlIV

no comments
April 4, 2016

Power Gulp

This green goodie sneaks in a dose of iron (you need extra during your period and pregnancy), key for healthy blood cell and muscle function. It also delivers more than your daily rec of vitamin K—another must for blood and bone health.

Ingredients: Kale, green grapes, cucumber, Granny Smith apple

Calories: 110

http://ow.ly/AFlLB

no comments
April 4, 2016

Checkout this article about the amazing ‘miracle fruit’!

This fruit could help you lose weight by helping you decrease your daily sugar intake.  This fruit tricks your brain into thinking sour is sweet and curbs sugar cravings!

PlantOGram has miracle fruit trees in stock check them out at http://ow.ly/AFzRA

no comments
April 4, 2016

All you need is 5 simple ingredients, a processor, 15 minutes of prep time, and 15 minutes in the oven to enjoy these delicious vegan cookies.

Healthy Vegan Cookies | 5 ingredients, 1 bowl, less than 30 minutes required | MINIMALISTBAKER.COM

Ingredients

1 cup Dates, packed (soaked for 10 minutes in warm water and then drained)

1 medium ripe banana

2 Tbsp all natural, salted almond butter or peanut butter

3/4 cup almond meal (ground from raw almonds)

3/4 cup gluten free rolled oats

Optional add-ins: dried fruit, dairy-free chocolate chips, flaxseed, seeds, nuts

Directions

Add dates to a food processor and pulse until small bits remain.

Add banana and almond butter and mix again until combined, scraping down the sides as needed.

5 Ingredient Vegan Cookie Dough | minimalistbaker.com

Next add the almond meal and rolled oats and pulse until a loose dough is formed. It will be kind of wet and sticky. That’s OK! You’re on the right track.

Scrape your dough into a mixing bowl. If it feels too wet to the touch to form into cookies, add another few Tbsp of almond meal and/or oats and stir. I added another few tablespoons of each until I was able to form them into cookies without them sticking to my hands.

At this point, you can add in 1/4 cup of your mix-in of choice, such as dairy-free dark chocolate chips, raisins or nuts. Then chill dough for 10 minutes and preheat oven to 350 degrees F.

Scoop out 1 Tbsp amounts of your cookie dough and form into loose discs, then arrange on a parchment lined baking sheet. They won’t expand so pack them closer together (but not touching).

5 Ingredient Vegan Oatmeal Cookies | minimalistbaker.com

Bake for 15-18 minutes or until golden brown and somewhat firm to the touch. The good thing about these cookies is a little under-baked is OK since there’s no eggs, and they’ll ultimately just be a little more moist.

Remove and let set for a few minutes on the pan, then carefully transfer to a plate or cooling rack to cool. Serve immediately.

Store leftovers in an airtight container for several days. Move to the fridge or freezer for longer term storage.

 

Yields 2 dozen

Prep time: 15 minutes

Total time: Approximately 30 minutes

Idea from: Minimalist Baker

More info about Fruit Trees: http://www.plantogram.com

AD

 
5 comments