These fruit concoctions can be eaten for breakfast, lunch, dinner, snacks, some are even grown up enough to be served at your next party. Remember though that they still need to be eaten before, with, or just after a meal, or wait 4-1/2 hours after a Protein meal, 2-12 hours after a Starch meal.
Blue Waldorf Salad
Toss together:
cubed apple
sliced celery
sliced green onion (both white and green portions)
mayonnaise thinned with fresh lemon or lime juice
sea salt and black pepper to taste
Garnish salad with:
toasted almonds (slivered, sliced or chopped)
cubes of Rosenborg Extra Creamy Blue Cheese in Oil, crumbled by hand over the salad
Pecan Applesauce
I prefer using toasted pecans, but raw will do just fine also. On a cold winter night I sometimes use this applesauce in place of a salad for dinner.
In a food processor finely grind 1/4 cup pecans for each apple you’ll be using. Add to bowl and process until smooth:
peeled, cored, chopped apples
1/4 banana per apple
2 tablespoons cream or nondairy milk per apple
a shake of sea salt per apple
If the applesauce is too runny let it sit a bit to give the nuts a chance to soak up some of the liquid.
Variations:
add a splash of rum
add a tablespoon or two of shredded coconut (this will help thicken up a runny applesauce)
use fresh orange juice in place of the cream
add a sprinkle of unrefined sugar
add 1/2 teaspoon vanilla extract per apple
Living Apple Pie
Here is an excellent tasting recipe from Anne Louise Gittleman’s “Get The Sugar Out.” This won’t taste exactly the same as a baked apple pie, but it’s delicious and well worth giving it a try. When it’s a chilly morning, I love this for breakfast, barely warmed with a little cream or nondairy milk poured over the pie. M-m-m good!
In a food processor pulse 3 cups walnuts or pecans to a fine powder, so that you have 2 cups of ground walnuts. Take care not to end up with nut butter. If you need to add more nuts, do so. Dump out into a 9-inch pie pan. Pulse 3/4 pound dried dates, pitted and chopped in food processor. Dump nuts back into food processor and pulse until well mixed. Pat dough into pie pan so that it forms a crust on the bottom and up the sides of pan. Chill overnight.
Soak 3 large apples, peeled, cored, quartered, and sliced into 1/4 inch pieces in juice of 1-1/2 lemons (about 1/4 cup) and 1 teaspoon cinnamon, overnight. The next day, pour into crust.
Mint Syrup
Boil gently for five minutes:
1 tablespoon honey
1/2 cup fresh orange or apple juice
1/4 cup fresh mint leaves, finely diced
Stir in:
juice from 1 lemon
juice from 1 orange
Toss your choice of Fruit with a modest amount of this syrup.
Variations: use thyme, or rosemary in place of the mint.
Peach Salsa
This salsa is great over fish or chicken or as a topping for Chili Relleno Crepes. I filled a soy cheese and whole wheat tortilla quesadilla with this salsa the other night and WOW!
If you use Nutrasweet or Sweet ‘N Low in place of the unrefined sugar then this is a zero calorie food.
Makes 3-1/2 cups.
Freeze 4 cups peeled, pitted, chopped fresh peaches, then thaw and drain (save the juice for a Fruit shake), or measure 4 cups frozen peaches, then thaw and drain. Save the peach juice for a Fruit shake or to add to a salad dressing or marinade. Chop the peaches and place in a medium bowl. Stir in
1 medium red bell pepper, minced
2 teaspoons minced jalapeno chili
1/4 cup unrefined sugar
1 tablespoon white balsamic vinegar or unfiltered, unpasteurized apple cider vinegar
2 teaspoons whole cloves
Cover and refrigerate overnight. Just before serving, add 1/4 cup sliced green onion, both white and green portions.
Blue Pear Salad
This salad is surprisingly delicious. I came up with it when I was in the mood for a Waldorf Salad, only it wouldn’t have gone with the meal I was serving. The mild sweetness of the pears stands up to the sharpness of the blue cheese and the bite of the black peppercorns.
Toss with Blue Cheese Vinaigrette:
pear, sliced or chopped
jicima, chopped
toasted walnuts, halves or broken
Serve on a bed of lettuce dressed with Blue Cheese Vinaigrette. Garnish with crushed black peppercorns and fresh or dried oregano, sage, or rosemary.
Blue Cheese Vinaigrette
Whisk together or whirl in blender:
4 cloves garlic, minced
1 cup extra-virgin olive oil
1/4 cup white balsamic vinegar, or unfiltered, unpasteurized apple cider vinegar
1/4 cup blue cheese
2 tablespoons fresh lemon juice or more vinegar
1 teaspoon tarragon, dried or 1 tablespoon fresh
(1/2 teaspoon dried mustard, 1 teaspoon Dijon mustard)
1/2 teaspoon sea salt
1/2 teaspoon black pepper
Taste and adjust seasoning to taste.
Banapplesauce
This is a zero calorie dish 🙂
Puree 2 apples, peeled and cored and 1 banana. Stop and scrape as needed until you have a smooth puree.
Variations:
vanilla extract
a tiny pinch of sea salt
apple pie spice
cinnamon
a bit of heavy cream, yogurt, or buttermilk
Mock Peach Pie
Another zero calorie dish 🙂
Puree:
2 cups peaches, frozen or peeled fresh peaches
1 banana
1 teaspoon vanilla
(1 tablespoon cream)
Spicy Peaches
If you use Nutrasweet or Sweet ‘N Low in place of the unrefined sugar than this is a zero calorie food.
Mix:
1 tablespoon vanilla extract
1 tablespoon heavy cream
1/8 teaspoon allspice
1 ½ tablespoons maple or date sugar
Gently fold in 5 peaches, sliced or cubed.
Variations:
Gently heat the peaches just until warm.
Substitute 1/2 cup UnDiet Whipped Cream for the heavy cream.
Substitute pears or apples for the peaches.
Carmelized Apples
Stir continuously over medium heat until sugar melts 2 teaspoons butter and 1 tablespoon unrefined sugar.
Turn off heat. Add ingredients below to sweetened butter, stirring until the apples are well coated:
1/4 teaspoon allspice
1/2 teaspoon cinnamon
dash nutmeg
2 apples, peeled, cored and chopped
Variations:
Substitute 1 sliced banana for one apple. To keep the banana from turning brown soak in fresh lemon or lime juice before adding to the apple.
Use as a topping for Cinnamon Banana Pudding , Cocoa Banana Pudding, or Creamy Orange Gelatin.
Strawberries with Creme Fraiche Dip
In a small bowl, mix:
1 cup creme fraiche or whipped heavy cream
1 teaspoon grated lemon peel
1 teaspoon fresh lemon juice
1/2 cup unrefined sugar
This is enough dip for 4 cups of strawberries.
Variation: spoon sauce over or use as a dip for blueberries, raspberries, boysenberries, peaches, bananas or a mix of these Fruits.
Spicy Fruit Gazpacho
If you skip the feta cheese then this is a zero calorie dish.
Mix 1/3 cup lime juice, 2/3 orange juice, a dash of chili powder, and a dash of hot sauce. Add 2 cups pineapple, diced, 2 cups cucumber, diced, and 2 cups mango, diced. Spoon into 4 tall glasses or bowls. Top each serving with a sprinkle of crumbled feta cheese and/or minced chives.
Frozen Grapes
Absolutely a zero calorie dish.
That’s it. The whole recipe is in the title. Freeze the grapes. Your kids and teenagers won’t care that they’re healthy – they’ll eat them like ice cream!
UnDiet Whipped Cream
Refrigerate bowl and beaters at least 30 minutes before whipping cream. Whip ingredients below until soft or stiff peaks form:
1 cup heavy cream
1/4 cup unrefined sugar or 2 tablespoons honey or maple syrup
1 teaspoon vanilla
Variations:
Substitute your choice of liqueur in place of the vanilla.
Stir 2 tablespoons cocoa powder into the cream when you place the bowl and beaters in the fridge. Whip with rest of ingredients when ready.
