Raised from Scratch

growing up outside the box: alternatives to processed food and television

End of Summer Blue Pineapple Smoothie September 13, 2012

Did you know that your pineapple cores don’t have to go to waste? The core is too tough and fibrous to be enjoyable eaten raw, but after freezing, it makes a great addition to smoothies, tastes a little more muted than the rest of the pineapple, and is scrumptious paired with coconut milk. Ella loves her smoothies thick and served in the cap of our cocktail shaker because it’s in the shape of an ice cream cone. She, naturally, calls it smoothie ice cream and will ask for 5 or 6 refills in the metal “cone”. A little creativity really helps make healthy food fun for toddlers!

Blueberry Pineapple Smoothie

1 banana, peeled and frozen

1 cup pineapple core, cut into chunks and frozen

1 cup coconut milk

3/4 – 1 cup cow’s milk or nondairy alternative (depending on desired consistency)

1/2 cup frozen blueberries

1/2 t. ground ginger

1 t. honey

Place all items in blender and process until smooth. I had a very thick smoothie using 3/4 cup milk and 1 cup coconut milk, but that’s how my daughter likes it so she can pretend it’s ice cream. Add a little more milk if you prefer it thinner.

Makes about 32 oz.  Serves 4

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Apple Rhurbarb Crumble with Fresh Ginger (includes gluten-free variation) July 1, 2012

I really lucked out with my apartment in Chicago. I’m close to the Brown line train, have a fabulous produce market at the end of my street, and a landlady who maintains a beautiful garden in the back yard and generously encourages me to use as much rhubarb and kale and I am inclined. I’d never done much with rhubarb before last summer when I moved in, but I did manage to come up with a few great desserts using that enormous plant, and I’m happy to say that I’m no longer intimidated by rhubarb. In fact I’ve already come to like and appreciate its unique tartness and beautiful color. I’m happy to share this crumble recipe with you which I created last fall and tested again last week (gluten-free this time). It’s vegan to boot!

Perfect served warm on its own or with ice cream.

Apple Rhubarb Crumble with Fresh Ginger

For Crumble:

¾ cup white whole wheat flour OR gluten-free oat flour

½ cup old fashioned oats (be sure to use GF oats if there’s an allergy)

½ cup packed brown sugar

½ cup chopped pecans (optional)

½ t. fine sea salt

½ t. ground cinnamon

¼ t. ground ginger

4 T. coconut oil

For Filling:

½ cup sugar

2 T. cornstarch

16 oz prepped rhubarb, cut into ½-inch pieces

16 oz prepped apples, peeled, cored, chopped into 1-inch pieces

1.5 T. fresh ginger, peeled, finely chopped

1 T. pure vanilla extract

Preheat oven to 350 degrees. Grease 3 quart container with coconut oil.

Combine ingredients for the crumble in a small bowl, adding the coconut oil last after the dry ingredients have been mixed. Allow the mixture to cool in the freezer while you make the filling.

Rub sugar and cornstarch together in a large bowl, then add the rhubarb, apples, fresh ginger and vanilla. Mix thoroughly and pour into greased baking pan. Top with crumble, allowing medium-sized chunks to hold together as they have cooled in the freezer.

Bake 40 minutes or until crumble is golden and the filling bubbles. Allow to cool 15-20 minutes before serving.