Tag: honey

Sweet and Sour Gummy

Let us introduce to you the amazing powers of ginger. After reading this, you’ll never look at this root the same way again. Some of you may already be familiar with its digestive properties, but there is much more to ginger. This aromatic root usually sold in grocery stores in the produce isle can also be found dried and ground to a fine powder in the spice isle. The later variety is the one often used in baked goods such as the famous gingerbread cookies.

However, it is the fresh root that will yield the best results when considering  a digestive aid. In herbal medicine, ginger is known as a substance which promotes the elimination of intestinal gas and relaxes while soothing the intestinal tract. There are a few research studies that were able to show ginger as an effective treatment to prevent symptoms of motion sickness, and in fact at times being more effective than over-the-counter prescription medications. Ginger reduces all symptoms associated with motion sickness including dizziness, nausea, vomiting and cold sweating. This is very useful for women during pregnancy, a  delicate time when early on fetus development it is best to avoid prescription medications, yet  often women suffer from nausea and indigestion. Ginger is safe to use during pregnancy: it is effective and only a small dose needed (Always check with your doctor before using it during pregnancy).

Ginger is also very powerful as an anti-inflammatory. It contains gingerols, substances  attributed to  relief in pain in so many people suffering from osteoarthritis and /or rheumatoid arthritis. Adding fresh grated ginger to everyday dishes such as steamed rice or stir fry is all it takes to reap the benefits this spice. Ginger has also been studied for its potential cancer preventive properties and immune boosting powers.

It is a wonderful thing that ginger has such pleasant spicy flavor:  this  makes it perfect to add it to both sweets and salty dishes alike. But how can you amplify all those qualities while creating something enjoyable to eat? That’s what the goal was when I created  these Sweet and Sour Gummies. A rich dose of vitamin C comes from  lemon juice, along with  natural sweetness and immune boosting properties from honey combined with the powerful zest of ginger! These gummies are fun to make in different shapes and sizes. If you have ever made gelatin before, then you’re only a few steps away from making these gummies. Animal- based gelatin powder is made up mainly of collagen and water. These two ingredients will add protein and the consistency you are looking for in a gummy, not to mention the health benefits of collagen (sounds like a great next post!). But if you would like a vegan option you may also use the vegetarian gelatin powder made of agar.

These gummies are very sour! They were meant to be eaten one or two at a time after a meal or perhaps at the first sight of a cold since they are very rich in vitamin C. But they are not to be compared to gummy candies. If you would like a more child- friendly gummy, omit  lemon juice  and use  orange juice instead. However,  I found that some children really enjoyed the combination of sour lemon and spicy ginger!

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Sour Gummy

6 tablespoons of gelatin powder (unflavored)

2/3 cup fresh squeezed lemon juice

6 tablespoons of Killer Bee Honey

2 teaspoons of finely grated ginger

In a small saucepan, add lemon juice, ginger and honey; mix well before sprinkling gelatin powder. Whisk mixture to avoid clumping of the gelatin powder. Now turn heat on low and mix it continuously until all of the gelatin powder disappears. Do not boil mixture, just bring it to a simmer. This should take around 7 to 9 minutes on low heat. Pour into a mold and allow the mixture  to cool. For faster results, place in freezer for 15 minutes. Store the gummy mixture  in airtight container in refrigerator for up to 10 days.

Everyday Sweet Potato Casserole: Made with healthier ingredients, so it’s better for you!

Holiday meals often include some of our favorite dishes, but unfortunately we must restrain ourselves , having those only on special occasions. They are usually labor intensive, high in calories and challenging to fit into a regular day’s menu. Well, some exceptions needed to be made, and that was the case with  sweet potato casserole. A traditional holiday recipe for sweet potatoes includes generous amounts of brown sugar, heavy cream, and almost always end with a pecan and marshmallow topping that makes this casserole more fitting of a dessert table than dinner!

Sweet potatoes are a better source of fiber than white potatoes, but what makes them a nutrient- rich tuber is their deep orange color. That characteristic color (at least here in North America, because a fun fact is that the more common variety of sweet potato in South America, for example, is purple!) is the source of sweet potatoes’ vitamin A content. This powerful antioxidant (carotenoids) has anti-aging properties, aids cancer prevention and helps protect good eyesight. Just one large sweet potato contains more than 100% of the daily recommended intake for Vitamin A according to the U.S. Food and Drug Administration. They are high in vitamin B5, B6, thiamin, niacin and riboflavin. These are all good reasons for us to enjoy sweet potato casseroles all year round!

Let’s not allow the nutrients in sweet potatoes be overshadowed by the heaping amount of sugar that the holiday casserole recipes are famous for. Instead, by swapping brown sugar for Once Again Killer Bee Honey, you’ll need a lesser amount ls to sweeten the recipe and add the benefits of honey, such as its immune- boosting qualities. There is also no need to add heavy cream; instead, using a hand mixer or blender, the trick is to puree the sweet potatoes while still warm to achieve  creaminess. You won’t miss the marshmallows when you top your casserole with pecans, cinnamon, and just a little brown sugar (optional).

Simple changes make this a casserole fit for any day! Add this recipe to your collection to serve with grilled salmon and a side of broccoli, for example. It also goes well with baked chicken and a spinach salad, there are just so many choices!

Sweet Potato Casserole - www.onceagainnutbutterblog.com

Everyday Sweet Potato Casserole

3 lbs. of sweet potatoes

1 large egg

1 teaspoon of salt

1/3 cup of Once Again Killer Bee Honey

1 teaspoon cinnamon

¼ teaspoon nutmeg

1/8 teaspoon ginger

1/3 cup of chopped pecans

½ teaspoon cinnamon

1 tablespoon of brown sugar (optional)

Wash and peel potatoes, and then chop them into cubes and steam until soft. Place them in a bowl, and while still warm, puree,  using a hand mixer or blender. You may add a couple of tablespoons of water if needed, but when pureed while still warm, you will most likely not need any additional water. Now add a beaten egg, honey, cinnamon, nutmeg, ginger, salt and mix well. Place in bake- safe dish — 8×8 works well. The topping is the mixture of the pecans, sugar and brown sugar. Sprinkle on top of the sweet potato and bake, covered in foil, in a  an  oven preheated at 350F for about 45 minutes. Serve warm!

Pumpkin Almond Bundt Cake

Pumpkin Almond Bundt Cake

I have a confession to make: I have a few too many Bundt cake pans! There, it’s out and the universe now, and I feel better already. Maybe it is because of the excitement of filling the pan with the batter and waiting to see the beautiful cake come out the oven: It reminds me a little bit of playing with modeling clay in kindergarten. Using molds and cookie cutters are really just bakes’ ways to express their inner child- like spirit, after all. I truly enjoy the creative process that goes into baking, sometimes more than eating the baked good…, well not really the cake is the best part!

When creating recipes for Bundt cake pans, I look for ingredients that can shine by themselves but also tell a story when a part of my cake.  This may sound unusual, but remember I mentioned the creative process before.  When you make cakes in such beautiful shapes, they  become the center of your table, and therefore, must come with a story. For example, a family recipe for vanilla cake, when mixed up and baked in a fancy Bundt cake pan, gains new life as a family tradition, something to be celebrated, pictured and shared. In our interconnected world that we live in today, with social media as a part of most of our lives, we take pictures of our food and share it with those near and far with a few words that make up the story of each  cake.

When all things go “pumpkin”- flavored by mid- October, it is time to bake a pumpkin Bundt Cake, and what better ingredient to join your story than Once Again Almond Butter?  Besides adding flavor, moisture and depth to your cake, it brings a story of its own. Almond butters complement pumpkin so effortlessly in baked goods. The savory nature of the pumpkin meshes well with the nut butter, and they bring out the best in  each other.  Add a little nutmeg and honey, and you’ve achieved Bundt cake heaven. The recipe below is my original — I have made it again, and increased the honey up to 1 cup, and added ½ cup coconut oil which made it sweeter and fluffier, but, nevertheless, I still go back to my original recipe. It is not as sweet as a standard cake, but that is what I love about it. I usually dust a little powdered sugar on it and slice it thick, with  the finishing touch being  apricot jam or apple butter. Served with a nice cup of hot tea, this cake is my headline for the day. My social media post would look something like this: “Enjoying a slice of Bundt heaven made with almond butter goodness slathered in apricot jam while sipping my tea— #blessed!”

… bake and share your stories,

Carolina

Pumpkin Almond Butter Bundt Cake - www.OnceAgainNutButterBlog.comPumpkin Almond Bundt Cake

4 eggs

1 cup pumpkin puree

½ cup Killer Bee Honey

1/3 cup Once Again Creamy Almond Butter

3 cups whole wheat flour (or white flour)

1 ½ teaspoon baking powder

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon salt

1 cup milk

Whisk eggs together until frothy, and then add pumpkin and almond butter. Mix well, while in separate bowl, mix flour, baking powder, cinnamon, nutmeg and salt. Mix dry ingredients  into egg mixture and finally, add the milk.  You can add a little more milk if the mixture is too thick.  Pour batter slowly into the Bundt cake pan, and place it in  a preheated oven to 350 degrees. B for 60 minutes, and check with a toothpick for readiness.  When the toothpick comes out clean, the cake is done.

Pumpkin Almond Butter Bundt Cake2- www.OnceAgainNutButterBlog.com

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