The Ultimate Plant-Based Grocery List

  • Perhaps I’m not the only one totally not excited about making this change in diet and lifestyle, but the benefits are far too many to simply ignore…
  •  
  • After all, I do want to keep my diabetic husband around for a while…not to mention that I want to be able to feed my wholeheartedly devoted vegetarian daughter when she comes over for Easter or Thanksgiving or Christmas.
  •  
  • So right now, I am throwing out the bad and ugly…and replacing these nooks and crannies in my fridge and pantry with those foods that are uncooked, unprocessed, typically organic foods…those foods that have not been pasteurized or homogenized…those foods that have not been produced with the use of synthetic pesticides, chemical fertilizers, industrial solvents or chemical food additives.
  •  
  • If you’re like me, you don’t want to all of a sudden completely change your ways, and there is actually no need to totally ditch your old ways completely overnight. Your goal should be to gradually start eating more and more unprocessed whole, plant-based, and preferably organic foods. Raw food should ultimately make up three-quarters of your diet.
  •  
  • Since your goal is not to cook food at temperatures above 100 degrees, you will need to explore alternative cooking methods which will gently cook your foods—such as steaming, juicing fruits and vegetables, sprouting seeds, using your Crock-Pot, germinating, making smoothies for breakfast, eating salad for lunch, dehydrating fruits and perhaps vegetables, soaking beans and grains in water,…instead of eating the fast food you’ve been shoving down for years.
  •  
  • For me, it has been fun to explore specialty stores and websites to expand my food choices beyond our usual grocery store as I learn more and more about raw foods and healthy living.
  •  
  • It has also helped to fill my bookshelves with and actually start reading nonfiction books on nutrition and diet…as well as raw and vegan cookbooks…(more on this later)…
  •  
  • Before we start crawling back up the Raw Foods Pyramid though, I thought it might be handy to go ahead and start a Raw Foods Grocery Shopping List so that we can all get our gears working and not get hungry as we explore these options more closely.
  • After all, I do want to keep my diabetic husband around for a while…not to mention that I want to be able to feed my wholeheartedly devoted vegetarian daughter when she comes over for Easter or Thanksgiving or Christmas.
  •  
  • So right now, I am throwing out the bad and ugly…and replacing these nooks and crannies in my fridge and pantry with those foods that are uncooked, unprocessed, typically organic foods…those foods that have not been pasteurized or homogenized…those foods that have not been produced with the use of synthetic pesticides, chemical fertilizers, industrial solvents or chemical food additives.
  •  
  • If you’re like me, you don’t want to all of a sudden completely change your ways, and there is actually no need to totally ditch your old ways completely overnight. Your goal should be to gradually start eating more and more unprocessed whole, plant-based, and preferably organic foods. Raw food should ultimately make up three-quarters of your diet.
  •  
  • Since your goal is not to cook food at temperatures above 100 degrees, you will need to explore alternative cooking methods which will gently cook your foods—such as steaming, juicing fruits and vegetables, sprouting seeds, using your Crock-Pot, germinating, making smoothies for breakfast, eating salad for lunch, dehydrating fruits and perhaps vegetables, soaking beans and grains in water,…instead of eating the fast food you’ve been shoving down for years.
  •  
  • For me, it has been fun to explore specialty stores and websites to expand my food choices beyond our usual grocery store as I learn more and more about raw foods and healthy living.
  •  
  • It has also helped to fill my bookshelves with and actually start reading nonfiction books on nutrition and diet…as well as raw and vegan cookbooks…(more on this later)…
  •  
  • Before we start crawling back up the Raw Foods Pyramid though, I thought it might be handy to go ahead and start a Raw Foods Grocery Shopping List so that we can all get our gears working and not get hungry as we explore these options more closely.
  • *****
  • Dairy
    • cashew milk
    • club soda
    • coconut milk
    • coconut water
    • kombucha
    • macadamia nut milk
    • oat milk
    • raw eggs
    • soy milk 

 

32 Real Reasons Not to Cook Dinner Tonight

Advocates of the raw foods diet believe that heating food above 104° destroys the natural enzymes needed for proper digestion and reduces the nutritional value of the food. They also believe that cooked foods contain harmful toxins which can cause various chronic diseases….

People who embrace the raw foods lifestyle believe that heating foods over 112 degrees destroys its nutrients and natural enzymes that are necessary for boosting digestion and fighting chronic disease. Many people actually believe that cooking your food makes the food toxic.

Embracing a diet that consists of more raw foods will help prevent the damage caused by environmental pollutants, stress, processed and refined foods, lack of nutrients, and mineral-deficient water.

Benefits of switching to a raw foods diet supposedly can also help prevent or control the following health issues…

  1. allergies
  2. arthritis
  3. autoimmune disorders
  4. blood pressure
  5. cancer 
  6. constipation
  7. diabetes
  8. digestive problems
  9. fatigue
  10. food allergies
  11. gallstones or gall bladder disease
  12. headaches
  13. heart failure
  14. high blood pressure
  15. high cholesterol
  16. hormonal imbalance
  17. immune system
  18. inflammation
  19. joint pain 
  20. kidney disease
  21. liver function
  22. memory
  23. muscle aches and pains
  24. nutritional deficiencies
  25. obesity
  26. osteoporosis
  27. Parkinson’s disease
  28. PMS
  29. skin problems
  30. stomach cancer
  31. stroke
  32. weight

And not only that, you’ll also reap nutritional perks by eating more foods that are high in vitamins, minerals, fiber, and disease-fighting phytochemicals.

Let’s All Get Naked Together

I’m from the deepest part of the Deep South…a part of the United States quite famous for fried foods and excellent homemade desserts consisting of the Holy Trinity of Southern cooking—cream cheese, Cool Whip, and heavy cream—and big huge breakfasts consisting of lots of bacon and pancakes smothered with lots and lots of syrup.

But my husband was recently diagnosed as a Type 2 diabetic…and then had to spend a week in the hospital for congestive heart failure.

Needless to say, his doctors are now recommending that he start eating a plant-based diet.

So in the days ahead, I want to study and share what I learn about embracing this now-dreaded meal planning and new eating habits that come from eating  more of the  unprocessed and possibly even uncooked foods that we should have been eating all along.

Since this is such a drastic change in our eating habits, I am going to focus on the total opposite of what we eat now—instead of the crispy crunchy diet that we now eat, I will begin our journey to a raw food or plant-based diet…a diet where about eighty percent of what we eat each day are plant-based…and mostly foods that were never heated above 115 degrees Fahrenheit.

I plan to also start cutting out any and all foods that are refined, pasteurized,  homogenized, or produced with the use of synthetic pesticides, chemical fertilizers, industrial solvents or chemical food additives…foods such as breads, bottled condiments, cereals, crackers, cheese, refined oils and processed meats.

Celebrating Life-September…Labor Day Menu

  
Being an Army wife, the Fourth of July has aways been a special holiday for our family…and, of course, being from the Deep South, our celebration centers around food.

So today I’m sharing with you the menu that I have decided on for Labor Day this year.

Growing up within spittng distance of Memphis, Tennessee,  I grew up eating “dry ribs” as part of each picnic or deck party.

The most important step in making “dry ribs” is making the “dry rub,” that special mixture of herbs and spices that define the flavor of the meat.

Just about every family in my “neck of the woods” has its own “secret family recipe” for dry rub…commonly consisting of various proportions of allspice,black pepper, brown sugar, cayenne, cumin, dry mustard, celery salt or celery seed, chili powder, dried oregano or rosemary, ginger, or white pepper.

The following recipe is the dry rub recipe that I have been using since I crossed over the Mighty Mississippi into the Texas frontier twenty-five years ago. I like to make it in bulk to keep on hand…also great on chicken, pork chops, and anything else that doesn’t eat you first.

 Memphis-Style Dry Rub

4Tbsp black pepper
2C brown sugar
3Tbsp cayenne
2tsp celery seed
3Tbsp cumin
2tsp dried oregano
1Tbsp dry mustard
4Tbsp garlic powder
3Tbsp salt
1C sweet paprika

  

 I

Labor Day Ribs...Rub dry rub all over 2 St. Louis-cut or spare rib racks. Marinate in fridge overnight. 

Start with a 200-220°F grill or smoker. Lay the ribs down so that are not directly over the heat source. Cover the grill or smoker. Let ribs cook for six hours, turning and rotating every hour.

  
Hawaiian Macaroni Salad from Yellow Bliss Road
  
Basic Potato Salad from The Baker Upstairs

  
Overnight Slaw

  • 1 medium head cabbage, shredded
  • 1 medium red onion, thinly sliced
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup sliced pimiento-stuffed olives
  • 1/2 cup white wine vinegar
  • 1/2 cup canola oil
  • 1/2 cup sugar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon celery seed
  • 1 teaspoon mustard seed

Combine cabbage, onion, peppers and olives. In a large saucepan, mix remaining ingredients; bring to a boil. Cook and stir 1 minute. Pour over vegetables, and stir gently. Cover and refrigerate overnight. Mix well before serving. Yield: 16 servings.

  
SUMMER BERRY SPARKLING SANGRIA

To make.…Combine 1 bottle Colavita Pinot Grigio Wine, ½ cup vodka, ¼ cup elderflower liqueur, ⅔ cup sliced strawberries, ⅔ cup blueberries, ⅓ cup raspberries, ⅓ cup blackberries. Refrigerate.

To serve...muddle a few of the berries in each glass. Add ice, fill two-thirds full with wine mixture, and top with club soda. Serve with fresh mint sprigs.
  
Paula Deen’s Classic Apple Pie 
3/4 cup brown sugar
1/4 cup flour
1 tsp cinnamon
pinch of nutmeg
7 medium green apples, peeled and sliced
1 tbsp lemon juice
3 tbsp butter, cubed
2 unbaked pie crusts
egg wash for brushing on crust

1.  Preheat oven to 375ºF.Mix together the brown sugar, flour, cinnamon, and nutmeg.Place the apple slices in a large mixing bowl. Toss with the dry ingredients mixture to coat.

2.  Press a pie crust into a 9-inch pie dish. Fill with the apple mixture.Drizzle the lemon juice over the apples. Sprinkle the cubed butter over top as well.

3. Place the second pie crust over the filling (you can make a lattice top or simply cut slits to vent the steam). Press edges to seal.

4.  Bake for 55-60 minutes. Let cool before slicing.

    Making the Perfect Apple Scones

    The perfect apple scones are fresh from the oven….a truly scrumptious breakfast treat…deliciously spiced with the perfect amounts of cinnamon and sugar…buttery and moist with crisp crumbly edges…consisting of soft flaky centers and crunchy golden brown exteriors.

    These perfect apple scones are a great reminder that fall and cooler weather are right around the corner.

    The perfect apples scones are also very easy to make…so let’s get started…

    ********

    Apples

    To make the scones you will need about one heaping cup of apples. If you use too many apples, the scones will not maintain their shape because they will contain too many apple chunks and juices.

    As far as which variety of apple to use, either use your favorite apple variety or whatever you happen to have on hand.

    If you’re buying apples specifically for making the scones, good apple varieties to try include Granny Smith, Honeycrisp, or Fuji.

    Another thing to keep in ind when you are choosing which variety of apples to use is whether or not you will be glazing your scones. If you will be glazing your scones, you will want to use a tart apple, such as a Granny Smith. If not, you will want  to use a sweeter apple, such as a MacIntosh.

    You will need to peel, core and shred the apple before aking the scone.

    ******************

    Other Ingredients

    • 1/2C brown sugar
    • 3/4tsp salt
    • 1Tbsp baking powder
    • ½tsp baking soda
    • 2½tsp cinnamon
    • 2C flour
    • ¼C butter, chilled
    • ½C heavy cream or buttermilk

    ***************

    Topping

    3Tbsp sugar

    1/2tsp cinnamon

    water or milk, as needeed for prope4r consistency

    *************

    Prep Work

    Preheat oven to 400°F. Line a large baking sheet with parchment paper or silicone baking mat.

    *********************

    Making the Batter

    Whisk together the dry ingredients—flour, sugar, salt, baking powder, and cinnamon—in a large bowl Now stir together the liquid ingredients…Shred your apple. Add the shredded apple, then the milk. Mix until they form a soft dough. Add more flour if the dough gets too sticky, Combine the two. Knead a few times, working some extra flour into it until it is barely sticky.

    *********************

    Shaping the SconesScrape the dough onto a floured parchment or pan.

    Divide into two balls of dough….

    Flatten until both circles are about 6″ in diameter and 3/4″ thick, using a knife or bench knife that you’ve run under cold water,

    Place them on a well greased baking sheet.

    Carefully separate the wedges away from the center until there is about 1/2″ space between their outer edges.Sprinkle with brown sugar and/or cinnamon.

     *******************

    Making the Topping 

    Stir the sugar and cinnamon.together. Brush each circle with a bit of water or milk. Sprinkle onto circles.

    ********************

    Freezing the Scones

    Now place the scones in the freezer for about thirty minutes. This serves several purposes, including…

    • allowing them to rise higher
    • giving the the best texture and highest rise
    • making the scones a bit flakier
    • making the scones more tender
    • relaxing the gluten in the flour

    ********************

    Baking the Scones

    1. Bake for 15- 20 minutes until they are golden brown. Remove and cool….When the scones are cooled,, whisk together the glaze ingredients until they are smooth. Drizzle over the scones then let harden completely…
    2. Bake the scones for 18 to 22 minutes, or until they’re golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn’t look wet or unbaked…Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they’re completely cool, wrap in plastic and store at room temperature for up to several days…
    3. Bake the scones in a preheated 375°F oven for about 30 minutes…Scones are best served warm. They’re delicious as is, but add butter and/or jam (or apple butter), if you like. To reheat room-temperature scones, place on a baking sheet, tent lightly with foil, and warm in a preheated 350°F oven for about 10 minutes.

    Making the Perfect Apple Salad

    The perfect apple salad is a sweet and savory treat that is perfect not only for a healthy lunch,…but also for holiday dinners like Thanksgiving, Christmas and Easter.

    Typically when you think about apple salads, you think of a salad that is known as a Waldorf salad, a lightly sweetened salad consisting of apples, celery, nuts, grapes and walnuts….all brought together with a creamy mayonnaise and whipped cream dressing

    The .Waldorf salad was supposedly created by Oscar Tschirky, maitre d’hotel of the famous New York hotel known as the Waldorf-Astoria.

    The salad recipe first appeared in his cookbook, The Cook Book by Oscar of the Waldorf in 1896 and has become a favorite ever since.

    nSo let’s get cooking…

    **********

    The Apples

    Apples…2C apples…which is typically 2 medium apples.

    A few good choices would be Granny Smith, Pink Ladies, Golden Delicious, and McIntosh.

    Feel free to experiment with different apple varieties…depending on what’s in season or what you happen to have on hand. Just make sure that you use crisp apple…not one with a softer, more mealy flesh.

    Also combining different varieties of apples will give your salad a ore  complex flavor.

    ********************

    Other Dry Ingredients

    Celery…1C, thinly sliced

    Dried Cranberries

    Nuts…1/2C chopped walnuts or pecans

    Raisins…1/2C

    Grapes…1/2 cup seedless red grapes

    *********************

    Dressing Ingredients

    1/2C cup sour cream

    1/3C mayonnaise

    1/8tspcinnamon…

    2tspoons honey

    1/8tsp cinnamon

    *********

    Instructions

    Making the salad is probably common sense…first prep your ingredients…then combine the dry ingredients…then make the dressing…then add the dressing to your dry ingredients—pretty simple, right..

    Prep the veggies…You want to cut the apples, celery and whatever else needs chopping into 1/2″ cubes. Sprinkle the cubed apples with sugar, lemon juice, and salt. Toast nuts in over at 350 F for about five minutes to bring out their flavor.

    Make the salad…Combine dry ingredients. Wait and add nuts, if using, until right before serving.

    Make the dressing…Combine sour cream, cinnamon and honey in large bowl; mix well.

    Finish the salad…Add dressing to prepped apples. Toss together until coated. Cover. Refrigerate at least 1 hour. 

    Making the Perfect Apple Pie.

    The perfect apple pie has a perfectly sweet and juicy filling…and perfectly flaky, buttery pie crust…guaranteed to be a favorite for both the holidays and weekend desserts.

    Apple pie is a classic dessert that’s especially perfect for fall….(or any other time of year, right?!)

    So let’s get started…and let’s hope that this fall is much better than most of the year so far has been thanks to coronavirus and face masks)…

    **********

    The Apples

    The apples that you should use for apple pie will be tart, sweet, and firm enough not to simply turn into mush while you bake the pie, but light enough that they are soft when they bake.

    You  will need about seven peeled and sliced apples. Good apple choices would include…

    • Braeburn…sweet and crisp, bakes up firm and juicy
    • Cortland…juicy and tart, relatively soft, great all purpose apple for baking
    • Fuji…crisp, firm, juicy, balance of sweet and tart, holds its shape in baking
    • Golden Delicious – Softer, sweet, and yellow in color
    • Granny Smith…tart, green, flavorful, and perfect for apple pie
    • Honeycrisp…honey sweet and tart flavor, crisp and juicy, holds shape in baking
    • Idared – Red in color, not too harsh in flavor, on the tart side
    • Jonagold…cross between a Golden Delicious and a Jonathan with a lovely aroma and a sweet and sharp taste
    • Northern Spy – Red and green, honey notes, and on the sweet side

    Combining several different varieties of apples will give your pie a more complex, deeper flavor.

    Avoid using Red Delicious apples for pies, they don’t cook well. Actually I avoid Red Delicious apples altogether. They are the “beauty queen” of the apple bins…made to look gorgeous but not really that useful.

    ***********

    the Filling

    • 1/2C sugar
    • 3Tbsp flour
    • 1tsp cinnamon
    • 1/4tsp nutmeg
    • 1tsp vanilla
    • 1Tbsp lemon juice
    • 1/2C butter
    • 1/4C water
    • 1/2C brown sugar
    • 2 ½ cups flour
    • 1tsp salt
    • 8Tbsp ice water
    • 1 Tbsp sugar
    • 1C butter

    **********

    The Apples

    The apples that you should use for apple pie will be tart, sweet, and firm enough not to simply turn into mush while you bake the pie, but light enough that they are soft when they bake.

    You  will need about seven peeled and sliced apples. Good apple choices would include…

    • Braeburn…sweet and crisp, bakes up firm and juicy
    • Cortland…juicy and tart, relatively soft, great all purpose apple for baking
    • Fuji…crisp, firm, juicy, balance of sweet and tart, holds its shape in baking
    • Golden Delicious – Softer, sweet, and yellow in color
    • Granny Smith…tart, green, flavorful, and perfect for apple pie
    • Honeycrisp…honey sweet and tart flavor, crisp and juicy, holds shape in baking
    • Idared – Red in color, not too harsh in flavor, on the tart side
    • Jonagold…cross between a Golden Delicious and a Jonathan with a lovely aroma and a sweet and sharp taste
    • Northern Spy – Red and green, honey notes, and on the sweet side

    Combining several different varieties of apples will give your pie a more complex, deeper flavor.

    Avoid using Red Delicious apples for pies, they don’t cook well. Actually I avoid Red Delicious apples altogether. They are the “beauty queen” of the apple bins…made to look gorgeous but not really that useful.

    *******

    The Filling

    • 1/2C sugar
    • 3Tbsp flour
    • 1tsp cinnamon
    • 1/4tsp nutmeg
    • 1tsp vanilla
    • 1Tbsp lemon juice
    • 1/2C butter
    • 1/4C water
    • 1/2C brown sugar
    • 2 ½ cups flour
    • 1tsp salt
    • 8Tbsp ice water
    • 1 Tbsp sugar
    • 1C butter

    **********

    Prep Work

    Heat oven to 375°F. Place one oven rack in the lowest position. Put a large rimmed baking sheet on bottom rack to catch any drippings from the pie. Position second rack one rung above that.

    *********************

    Making the Pie Filling

    Peel, core, and slice or roughly chop the apples into 1/4″-1/2″ pieces. You want to go ahead and peel the apples because apple peels will make your filling chewy.

    As you slice your apples, add them to a large bowl and sprinkle them with a little lemon juice to keep them from turning brown.

    Mix together the vanilla, flour, sugar, and spices in a separate bowl. Then add this to the apples and toss the mixture again. Adding flour to the fresh apples will make the juices thicker and spicier as the pie bakes.

    You could also use two 21oz cans of store-bought apple pie filling if you don’t want to bother with making your own filling.

    Now let the filling sit at room temp while you are making the pie crust so that the sugar will start bringing out the juices from the apples.

    ***************************

    Making the Pie Crust

    Whisk together the dry ingredients—flour, sugar and salt—in a medium-sized bowl.

    Cut in the butter…Cut the butter into cubes. Then add the cubed butter into your dry ingredients. Now use a pastry cutter or your fingers to create a mixture that resembles yellow corn meal mixed with bean sized bits of butter.

    You want to be sure to use very cold butter—either using butter straight from the refrigerator or sticking the butter into your freezer for a few minutes to make it even colder. This will ensure that you end up with the flakiest pie crust ever.

    Also work quickly as you finish making the dough so that the butter stays cold. If the dough gets warm while you are finishing it, stick it in the fridge for ten minutes before proceeding.

    Add ice-cold water…Gradually add only enough water as needed to allow the dough to start to come together without becoming too dry…not so much that your dough becomes too sticky.

    Roll out the pie dough…Work the dough together with your hands. Transfer the dough to a lightly floured work surface. Shape into a ball. Roll the dough into a 12″ circle that is about 1/8″ thick. If the dough starts sticking while you are working with it, gently lift up the dough and sprinkle a little more flour on your work surface to keep the dough from sticking.

    Refrigerate…Layer dough circles between two sheets of parchment or wax paper. Refrigerate for at least ten minutes.

    ***************************

    Making the Bottom Crust

    Refrigerate the dough for at least one hour. Then take the disks of dough and let them sit out on the counter for about fifteen minutes.

    line the bottom of a 9″ pie plate with one disc of the rolled out dough. Press firmly against side and bottom. Trim the crust around the edges lays about 1/2″ beyond the edge of the pan.

    Or else, you could also skip all the trouble of making your own homemade pie crust and simply use Pillsbury™ refrigerated pie crust like I do…right?!

    ************

    The Filling

    Now you are ready to add the apple pie filling to the pie crust…and officially make an apple pie…name it and claim it…

    First stir the filling again before adding it to the bottom crust.

    Turn the apple pie filling into the pie crust, mound the filling in the center of the bottom crust.

    Don’t worry if the apples are high in the pan, they’ll shrink as they cook.

    ********************

    Making the Top Crust

    You can either make the top crust by laying the entire pie crust disc over the pie filling or by weaving strips of crust to make a lattice-topped pie.

    If you are laying the entire pie crust disc over the pie filling, place the disc gently over the filling…trim excess dough with kitchen shears, leaving about 3/4″ hanging over the edges of the pie plate…wrap this 3/4″ overhang over and under the edges of the bottom crust…crimp the edges with your fingers or a fork to seal…trim the edges…and finally cut slits into the crust in several places to allow steam to escape while the pie cooks.

    Another options is to make a lattice pie crust…the woven crust typically seen on the top of an apple pie. To make a lattice pie crust, roll out the dough for the top of the pie into a 12″ circle….cut the circle into ½” strips, using a sharp knife, pizza cutter or pastry wheel…now arrange half of the dough strips going one direction across the pie, leaving a little bit of space in between each strip…weave the other half of the dough strips through the first set, over and under, pulling back the first set of strips as needed….trim off any excess dough from around the edges of the pie.

    A third option would be to cut shapes out of the crust and then arrange the  shapes on top of the pie filling.

    Brush with egg wash,..Stir together the egg yolk and cream in a small bowl.

    Brush ovee the pie, using a pastry brush This will help the sugar stick and help the crust brown nicely.

    Sprinkle with the sugar…Sprinkle some coarse turbinado sugar on top of the pie. This makes the pie look pretty and adds a delicious sweet crunch to the top crust.

    Refrigerate…Refrigerate pie for thirty minutes before baking…while waiting for the oven to preheat.

    ***************

    Baking the Pie

    Place the assembled pie on top rack of oven.

    Place a rimmed baking sheet on the second rack. This will catch any filling that might bubble over the edges of the pie.

    Bake at 375°F for 20 minutes, until the top starts to lightly brown. Starting the apple pie at a higher temperature at first and then lowering the heat will keep the crust from getting soggy.

    Turn the oven down to 350° F.

    Bake another 40-50 minutes

    Cover the pie loosely with foil. This will help prevent the crust from browning too much.

    *******************

    Serving the Pie

    Allow pie to cool for at least two hours before serving. As the pie cools, the filling will thicken up, making it easier to servem making sure that you don’t end up with a liquidy pie.

    Making the Perfect Apple Overnight Oats

    I am so not a morning person. I barely wake up until I have had about two entire pots of coffee…so being able to simply have breakfast ready ahead of time is idea for both me and my kids.

    The perfect overnight oats is a sweet combination of your favorite fruit…(in this case===raspberries), nuts…(totally optional, but in this case, we’re using almonds)…sweetener—such as honey…and perhaps some extras such as  chia seeds, and obviously oats.

    This is a nutritious, delicious, and filling breakfast that is a great way to start to your day.

    Now for the recipe…(which, like smoothie “recipes,” doesn’t even really seem like a recipe because it’s so easy and pretty much common sense.

    And also like smoothies, there is an endless combination of flavors that you could have…based on which fruit you choose, which flavor yogurt you choose, and so forth…

     

     

    ************

    Ingredients

    • Almonds…sliced, slivered, or chopped…1Tbsp
    • Chia Seeds, optional…2tsp
    • Honey, maple syrup,  or any other type of sweetener…which is totally a matter of personal preference)
    • Milk…1C milk…(once again, for hints on which kind of milk, check out this previous post…Visions of Veganism—Milk)
    • Oats…½C
    • Fruit…1/2C fresh or frozen…(such as, guess what, apples?!)
    • Yogurt…1/4C plain Greek yogurt

     

     

    *************

    Instructions

    Stir together milk, oats, yogurt, honey, chia seeds and pinch of salt until combined.

    Pour into a pint-sized jar or resealable container.

    Mix thoroughly.

    Seal the lids onto the jars..

    Refrigerate anywhere from six hours days.

    Making the Perfect Apple Muffins

    Preheat your oven to 350. Grease your muffin pan.
    Stir together the dry ingredients.
    Stir together the wet ingredients.
    Make a well in the dry ingredients.
    Add the wet ingrefients to the dry.
    Stir all the ingrdients together.

    Fill the muffin liners 3/4 of the way up.

    Bake for 20 minutes.

    Let cool for 5 minutes before serving.

    Making the Perfect Apple Juice