• Categories

  • Recent Posts

  • Archives

An Antioxidant for those Winter Drinks ~

Enjoying a Healthy Winter Drink Together

Enjoying a Healthy Winter Drink Together

Hello Everyone,

Today have something of interest for those that enjoy those warm drinks ~especially in winter
and are trying to figure out how to make them healthy too!

Next time you feel like cozying up with a hot mug of something special, consider tossing in a spice that’s bursting with antioxidants: Cloves.

It makes cider taste amazing. And it dresses up hot coffee drinks nicely, too. And in a recent study, cloves bested rosemary, thyme, sage, and oregano when it came to phenolic content and antioxidant activity.

Powerful, Spicy Protection
Phenolic content and antioxidant activity are two qualities you definitely want in a spice. They help to quell lipid peroxidation — a damaging process that leads to all sorts of bad things. In food, it causes decay. In your body, it can trigger the type of inflammation that damages cells and opens the door to a bevy of inflammation-loving diseases, like diabetes, cancer, and heart disease.

Clever Clove Recipes
Cider isn’t the only way to bring more cloves into your life. Make this superspice part of your holiday cuisine by whipping up some of these healthy and delicious treats …

Healthy Cider

Ingredients

* 6 cups apple cider, or juice
* 2 orange slices
* 1 lemon slice
* 1 slice fresh ginger, smashed
* 2 cinnamon sticks
* 10 whole cloves

Preparation

1. Combine cider (or juice), oranges, lemon, ginger, cinnamon sticks and cloves in a large saucepan and bring to a boil over high heat. Cook, stirring occasionally, until cider has reduced to 4 cups, about 25 minutes. Remove the fruit and spices with a slotted spoon.

Gingerbread Muffins

Ingredients
Streusel

* 1/4 cup all-purpose flour
* 3 tablespoons dark brown sugar
* 1 tablespoon minced crystallized ginger
* 1/2 teaspoon ground cinnamon
* 1 tablespoon canola oil

Muffin Batter

* 1 large egg
* 1 large egg white
* 1/2 cup packed dark brown sugar
* 3/4 cup fruit puree fat replacement, or prune pie filling (Lekvar)
* 3/4 cup dark molasses
* 1/2 cup nonfat plain yogurt
* 1/4 cup canola oil
* 3 tablespoons minced crystallized ginger
* 2 1/4 cups all-purpose flour
* 2 1/2 teaspoons ground ginger
* 2 teaspoons ground cinnamon
* 1/2 teaspoon ground cloves
* 1/2 teaspoon freshly ground pepper
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt

Preparation

1. Preheat oven to 375°F. Coat 12 muffin cups with cooking spray.
2. To make streusel: Blend 1/4 cup flour, 3 tablespoons brown sugar, 1 tablespoon crystallized ginger and 1/2 teaspoon cinnamon together in a small bowl. Sprinkle with 1 tablespoon oil and blend until crumbly.
3. To make muffin batter: Whisk egg, egg white and 1/2 cup brown sugar in a medium bowl until smooth. Add fruit puree fat replacement (or Lekvar), molasses, yogurt, 1/4 cup oil and 3 tablespoons crystallized ginger; whisk until blended. Whisk 2 1/4 cups flour, ground ginger, 2 teaspoons cinnamon, cloves, pepper, baking powder, baking soda and salt in a large bowl. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined.
4. Spoon batter into prepared muffin cups and sprinkle with the streusel. Bake until tops spring back when touched lightly, 20 to 25 minutes. Loosen edges and turn muffins out onto a wire rack to cool.

Healthy Pumpkin Tart

Ingredients
Crust

* 1 1/4 cups white whole-wheat flour, (see Ingredient Note)
* 1/2 cup slivered almonds, toasted (see Tip)
* 1 tablespoon all natural dark sugar (I like using a balance of this with honey)
* 1/2 teaspoon salt
* 4 tablespoons cold unsalted butter, cut into small pieces
* 4 tablespoons cold reduced-fat cream cheese, (Neufchâtel)

Filling

* 1 1/2 cups canned unseasoned pumpkin puree
* 3/4 cup sugar
* 2 tablespoons dark rum
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* 3 large eggs
* 1 cup “lite” coconut milk

Garnish

* 1/3 cup unsweetened coconut chips, (see Ingredient Note) or flaked coconut, toasted (optional)

Preparation

1. Preheat oven to 350°F. Coat an 11-inch round or 8-by-12-inch rectangular removable-bottom tart pan with cooking spray.
2. To prepare crust: Combine flour, almonds, 1 tablespoon sugar and salt in a food processor; process until the almonds are finely ground. Add butter one piece at a time, and then cream cheese by the tablespoonful, pulsing once or twice after each addition, until incorporated. Turn the dough out into the prepared pan (it will be crumbly), spread evenly and press firmly into the bottom and all the way up the sides to form a crust.
3. Bake the crust until set but not browned, about 15 minutes. Let cool on a wire rack.
4. To prepare filling: Beat pumpkin, 3/4 cup sugar, rum, cinnamon, ginger and cloves in a large bowl with an electric mixer on low speed until blended. Beat in eggs, one at a time, until combined. Beat in coconut milk. Place the tart pan on a baking sheet and pour in the filling.
5. Bake the tart until the filling is just set (the center may still appear soft, but will become more solid as it cools), 45 to 50 minutes. Transfer to a wire rack and let cool to room temperature. Serve room temperature or refrigerate until chilled. Remove the pan sides before slicing. Garnish with coconut, if desired.

Tips & Notes

* Make Ahead Tip: Prepare the crust (Step 2), wrap tightly and refrigerate for up to 3 days. Cover and refrigerate the cooled tart for up to 1 day. | Equipment: 11-inch round or 8-by-12-inch rectangular removable-bottom pan

* Ingredient note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. Available in large supermarkets and in natural-foods stores. Store in the freezer.
* Tip: Place slivered almonds in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
* Ingredient note: Large thin flakes of dried coconut called coconut chips make attractive garnishes. Find them in the produce section of large supermarkets or at melissas.com.

Here’s to a Boundryless Healthy Winter everyone and remember to share your healthy recipes !!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: