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The great “Holiday Weight” Juice Escape

Layout juicing

Dear Readers,

With a successful Thanksgiving potluck behind us, the Holiday Weight season was upon us. To combat this members of the IronAmma household banded together to do a pre-emptive juice fast for 10 days. We have successfully fasted for a total of 9 days with Kale, Spinach, Tomatoes, Celery, and other vegetables. However, since this is our 10th day and most important day we thought we would go jungle wild with fruits.

For today’s juicing adventure we are going to tackle Grapefruit with 3 juicing recipes including a homemade sparkling cocktail. All the juicing has been done with the OMEGA 8006 Nutrition Juicer.

Our ingredient list is as follows:

          FRUIT                       JUICE YIELD                          TASTE

  • 4 lbs of kiwi                        27oz.               Prickly & Med Sour
  • 10 lbs oranges                     85 oz.             Bland & Little Sour
  • 10 lbs ruby grapefruit       80 oz.    Tangy: Low Sweet/Low Sour/Slight Bitter
  • 1 pineapple                         25 oz.         Mellow &  Medium Sweet
  • 12 limes                               13 oz.              Sour & no sweetness
  • 1 large ginger root              5 oz.        Fiery, Intense, no sweetness
  • ¼ large watermelon         32 oz.           Refreshing Med. Sweet
  • Organic apple juice for sweetness (bought fresh squeezed from Costco)

Juices galore

Combo 1: SUNRISE  

  • 1/3 cup Orange
  • 1/3 cup Pineapple
  • 1/3 cup apple
  • 1 spoon ginger

TASTE: Mellow & Sweet with orange front and a pineapple back down the palette, slight ginger kick throughout

 Combo 2: ORANGUTAN

  • 1/3 carrot
  • 1/3 watermelon
  • 1/3 grapefruit
  • ½ spoon ginger

 TASTE: Flavors compete; tastes healthy but not tasty (not recommended)

Combo 3: SWEET N’ SOUR

  • 1/3 apple
  • 1/3 watermelon
  • 1/3 grapefruit

TASTE: Flavors go nicely; watermelon mellows the apple sweetness and mellows grapefruits sour tang

Combo 4: SPARKLING VIRGIN ISLAND

TASTE: Sparkling water dilutes kiwi, apple and pineapple sweetness while lime balances flavors. On the rocks tastes the best *** substitute vodka (Grey Goose) and serve on fruits to ease boredom of 2 hours juice squeezing.

Ironamma’s favorite:

The Sweet N’ Sour was my favorite combination. Grapefruit juice is one of my favorite flavors and the sweet warmth of the apple/watermelon really complimented that sour tang. It was an excellent way to finish my last day of juicing.

All in all juicing was a big success everyone in the household lost 4-5 pounds. Most importantly we had to think about our food based on nutrition and health. The juicing only allowed for fresh produce, so the act of buying fresh produce and getting used to preparing meals at least for an hour a day was a practice that we developed along the way. Juicing is the start to building healthy practices and giving the body the nutrients it needs. We hope to stick with a healthier kitchen, supporting more vegetable and fruits than usual. Stay focused and fit.

Stacked Apple Ring Pancakes

Lightly dusted with sugar and cinnamon powder makes these apple ring pancakes scrumptiously mouthwatering! You don’t have to drench them in syrup to make them tasty. Take this healthy snack to the ballpark and see your team win! Go Giants!

INGREDIENTS:

  • 2 large apples 1/4″ slices – remove core with a cookie cutter (I used large Fuji apples that are very sweet)
  • 2 cups Bisquick pancake mix
  • 2 tbsp oil (I used grape seed oil)
  • 2 tbsp granulated sugar or agave
  • Pinch of sea salt
  • 1 1/3 cups whole or 2% milk
  • 1 tsp pure vanilla extract
  • 1 tsp rose water
  • 1 egg (optional – I did not use)
  • 1 tbsp powder sugar for dusting
  • 1/2 tsp ground cinnamon for dusting
  • Extra oil or butter
  • Extra Bisquick for dredging

PREPARATION:

  • Whisk together Bisquick, oil, sugar, salt, milk, vanilla extract and rose water in a large bowl.
  • Heat and grease griddle with oil on medium.
  • Sear apple rings on both sides for few mins. Make sure it retains its crispness.
  • Dredge the apple rings in Bisquick flour.
  • Then dip in the pancake batter and cook on the greased griddle on medium low.
  • Spray or sprinkle oil on the top side before flipping to cook.
  • Stack the cooked rings and dust it with sugar and cinnamon powder.

*Note:

  • Use this recipe to make fritters. Follow all the steps except searing the apple rings.
  • Deep fry them in canola oil on medium.
  • They taste like doughnuts with more of apple taste inside.
  • Use the egg in the batter.
  • Try pineapple, Asian pear or other fruits.

Turtle Sculpture out of Fruits

How long do turtles live? Over a 100 yrs. This turtle fruit sculpture is amazing; refrigerated will live for 1 wk.

http://www.dailymail.co.uk/news/article-1302281/Amazing-sculptures-carved-fruit.html#socialLinks

My name is Mr. Sour Pussycat

sour pussycat

What a cute way to carve oranges into a cat. Try it at home! – Meow

My favorite “Beetle-Juice”

Thanks to everyone that announced their one favorite juice to drink for this heat wave!

Beetle-Juice” is my favorite juice for the heat. Sometimes I feel sluggish during the hottest days, so I not only need that cool refreshing drink at hand, but something that keeps me alert. Raw beets have a good source of Vitamin C, Iron and Magnesium to give you the essential nutrients to increase blood circulation. So why not, cool off in a pool of beet juice 😉

INGREDIENTS:

  • ~ 2 bunch of celery
  • 2 medium beets
  • 4 apples
  • 2 oranges
  • ~ 1/3  honeydew melon
  • 2″ ginger piece
  • 1 green chile

PREPARATION:

  • Wash fruits and vegetables
  • Feed fruits and vegetables through a juicer (We recommend this brand of Juicer “Omega J8006 Juicer” – excellent for making juice, pastes, and fresh squeezed oils)
  • To serve cold chill juice for an hour

GARNISH:

  • Slice of lime and stem of mint

Quince (Fruit) Pie

Quince grows in abundance in the areas of the Caspian Sea and Black Sea. Like the apple and guava it produces a natural pectin when cooked in vinegar and honey, ideal for jelling. Quince preserves are available in specialty stores.

Cheers to the quince pie – it was a hit and my family loved it. I didn’t have to go far to purchase quince as the trees in my backyard are loaded with the fruit!

INGREDIENTS:

Pie crust:

  • 1 tbsp oil
  • 2 1/4 cup all-purpose flour – maida (1/2 to 3/4 cup more required if decorative fold desired around the edges) – 2 1/4 cups for crust, top and bottom (full cover or weaved lattice cover) is sufficient
  • 3/4 cup unsalted butter cubed and little more small pieces/dots over the filling
  • 1/4 tsp sea salt
  • 1/4 cup ice cold water

Filling:

  • 6 medium quince – core and thinly slice with skin – toss with lemon juice, rind and honey
  • 1/2 to 3/4 cup berries – blue, black, rasp, straw (eye ball it and your choice of berries)
  • 1 tbsp dried cranberries
  • 3/4 cup brown sugar (use 1/2 cup brown and white sugar if less sweetness is desired)
  • 3/4 cup white powdered sugar
  • 1 tbsp granulated sugar (turbinado) to sprinkle and caramelize on top of crust
  • 1/3 to 1/2 cup all-purpose flour (for thicker consistency add more flour between the range given)
  • 1 tbsp honey
  • 1 tbsp lemon juice
  • 1/4 tsp lemon zest
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg powder
  • 1/8 tsp allspice

Garnishing:

  • Toasted walnuts, pomegranate and chocolate ganache
  • Or top it with whipping cream or your favorite ice cream.

PREPARATION:

-Preheat oven 375*F.

Pie crust:

  • Add oil and salt to the sifted flour- mix evenly with hand. Work the cubed butter into the flour quickly to make it crumbly, before the butter becomes soft. Then add ice water, little at a time, to make the mix like dough. Don’t over work it.
  • Divide the dough into 2 and shape each into a disk – bottom crust disk is bigger than the top one. Saran wrap and put in the fridge for about twenty min.

Filling:

  • Mix flour, all sugar, cinnamon, nutmeg and allspice evenly. Fold in the quince mixture, cranberries and fresh berries.
  • Spray with oil or butter 9″ pie dish.
  • On a floured surface roll both disks into 10 to 11 inch circle. For some it may be easier to roll between plastic wrap.
  • Line the bigger circle on the oiled pie dish by rolling it on the rolling pin and transferring it to the dish. Gently press to take the shape of the pie dish.
  • Mound the quince mixture into the pie dish and dot it with butter.
  • Cover the pie with the other circle and fold the over hangings around the edges.
  • Make slits in around the pie and a hole in the center.
  • Spray oil and sprinkle sugar on top of the crust.
  • Cover the edges with foil for the first 25 min.
  • Place on the center rack and bake pie for 50 min at 375*F. Slice pie after 15 min cool down.

*Note:

  • Next time try it with basil (ribbon cut) in the filling.
  • Add sugar in the crust, then use less in the filling.
  • Vegan option – Can use 1/2 to 3/4 cup olive oil, 1/4 tsp baking soda to make the dough.

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