Category Archives: Salads

Homemade Fruit Cocktail with Almond Jello

There is really nothing special about canned fruit cocktail, but as a kid, I loved the stuff. However, homemade tastes a lot better, is less expensive, doesn’t have the toxins from the can lining and doesn’t have any added sugar; yet, it tastes the same. Here are the ingredients for Del Monte canned fruit cocktail: Fruit (Peaches, Pears, Grapes, Pineapple, Cherries [Cherries, Carmine]), Water, High Fructose Corn Syrup, Sugar, Corn Syrup.)

You’ll notice, you don’t need the high fructose corn syrup one bit to make a fruit cocktail that tastes just as good and your kids won’t get hyped-up on all the extra added sugars. However, if you love it too and eat it for a light dessert or alternative breakfast food, we won’t tell.

canned_fruit_cocktail_in_light_syrupFruit Cocktail Recipe:

Ingredients:

1 cup organic pineapple juice ( Lakewood brand makes the best pineapple juice you will ever have that is not straight from a pineapple. It’s not watered down and is minimally processed.)

1 mango, peeled and diced

1 pear, peeled and diced

1 banana, sliced

1 peach, peeled and sliced

handful of red grapes sliced in half

Optional: maraschino cherries, sliced

Mix all the above ingredients in a bowl and let sit in the refrigerator for at least 1 hour before serving.

For an extra dessert treat, make our Cantonese almond jello and add the fruit cocktail to it. Extra flavor, extra nutrients, and no processed almond jello packets are used here.

 

Almond Jello:

Forget the store-bought packets of almond jello powder. Make your own homemade almond jello, with these 4 pure ingredients. This homemade version is sweet, almond-tasty, and firm enough for a finger jello. If you like your jello a bit softer, add a little more milk.

INGREDIENTS
1⅔ cup boiling water
2 envelopes (.25 oz each) plain gelatin or 3 Tbsp powdered gelatin
1/4 cup honey,
2 tsp pure almond extract
½ cup cold whole milk
Pour boiling water into a bowl and whisk in the gelatin and honey to fully dissolve. Add almond extract and whisk. Add milk and whisk.

Pour into an 8×8 or similar sized dish. Chill 3-4 hours or longer or until completely set.

Cut into squares and serve with your favorite fruit, such as mandarin oranges or our fruit cocktail recipe above. Put cubes of almond jello in the bottom of a small bowl, top with fruit cocktail and a little of the syrup created by the pineapple juice. Yum.

THIS RECIPE SPONSORED BY:

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Low Cal, High Taste Fruit Salad

This fruit salad makes its own dressing when you let it sit for a couple hours in the frig.

1 Banana

1 pint strawberries or other berry or diced, fresh pineapple

1 apple

Raisins

Nuts (optional)

yogurt (optional)

Slice the fruit up, mix them together with the raisins and nuts and let them sit for a minimum of about 1 hour to get the acidic juices of the fruits to make their own dressing. Top with yogurt for some protein.

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Light Waldorf Salad

Waldorf salad used to be a traditional side dish for the holidays. Not many people make it anymore. The traditional dish was quite heavy and fattening for a salad. Our version is lighter on calories but not on taste.

Light Waldorf Salad: Makes 6 servings.

1 red apple and 1 green apple, both un-peeled, cored and

chopped

2 stalks celery, cut in thin half moons

About 1/2 cup green grapes

About 1/2 cup red grapes

1 lemon

6 Tablespoons nonfat, plain yogurt

2 teaspoons Dijon mustard

2 teaspoons honey

1 lettuce torn into bite sized pieces

1/3 cup walnuts, toasted and chopped

Place apples, grapes and celery into a medium bowl and

toss with juice from half of the lemon. In another bowl,

whisk together yogurt, mustard and the juice from the

other half of the lemon. Pour half of the yogurt dressing

on the apples and toss to combine. Serve the salad over the greens and drizzle with the rest of the dressing or serve on the

side for guests to add more if they want. Garnish with the chopped walnuts.

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Cream of Broccoli Soup

Cream of broccoli soup is a creative way to get this veggie into your diet if you are not particularly a fan off broccoli. Almost everybody likes this soup and it freezes very well, so make a big batch and freeze some for a cold winter day.

Cream of Broccoli Soup.

3 Tbsp butter

1/4 C. chopped onion

2 C. chicken stock

1 small bay leaf

1 C. diced organic broccoli

1 C. organic soy or almond milk

4 Tbsp flour

Cook onions in 2 Tbsp butter until soft. Add chicken stock, bay leaf and broccoli. Simmer for 1/2 hour. Remove from heat, discard bay leaf and process in blender until smooth. Melt 4 Tbsp butter in small saucepan, stir in flour and cook for 2 minutes, do not brown. Stir in pureed mix. Add milk and cream and simmer for 15 more minutes. Serve with Grandma’s Homemade Biscuits. (Recipe is in our blog postings for this month.)

Want to follow our recipe club and get updates on new postings, holiday recipes when they get posted and special pages? Follow this online recipe book.

 

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Thai Coleslaw

A very good way to incorporate more veggies into your family’s diet in a way they will love. This coleslaw has that unique sweet spicy Thai flavor with the option of having a kick!

All organic ingredients are best of course:

1/2 of a green or red cabbage thinly sliced
1 avocado, diced
1 carrot, shredded
1 cucumber, thinly sliced
2-3 green onions sliced
a handful of cashews or peanuts (these really give it that true Thai touch.)
handful of edamame (optional but will add extra protein and nutrients.)

Dressing:

2 fresh limes, squeezed.
1/2 cup olive or grapeseed oil
1/2 cup honey
3-4 cilantro sprigs, chopped
salt, pepper, 1 clove garlic or to taste.
optional: The Kick-Sprinkle with cayenne pepper to give it that kick.

Slice, chop and mix all the vegetables. Dressing: In a small pan on low heat, warm up the oil and honey just until the honey is melted enough to mix it in with the oil. It won’t mix well, because nothing really mixes with oil, but it won’t affect the taste. Remove from heat. Let cool and add the cilantro and spices. Pour over vegetables and mix well. Make just before serving to keep the avocados from turning black, although they do hold up well overnight in the frig, this salad is much better served while still freshly made.

Want to follow our recipe club and get updates on new postings, holiday recipes when they get posted and special pages? Follow this online recipe book.

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Spiced Cranberry Orange Mold

If you are looking for something a bit different from the same old salad as a side dish, this is it. Very tasty and festive for the holidays. No boring Jello mold here, this mold has plenty of flavor. Another one of our favorite Thanksgiving side dishes.

cran-orange_mold12 oz. cranberries

1/2 C. honey

8 oz gelatin or 1/4 cup tapioca

1 1/2C boiling water

1 C. cold orange juice

1/4 tsp ground cinnamon

1/8 tsp ground cloves

2 organic oranges, sectioned and diced

1/2 C chopped organic walnuts

Put cranberries, honey and orange juice in a small saucepan. Heat to boiling and most of the cranberries pop. It should already be thick. If necessary, squash the remaining whole berries with a fork or potato masher to make a thick, chunky sauce.  Remove from heat. Dissolve gelatin or tapioca in boiling water. Add cranberries and spices. Refrigerate until slightly thickened. Fold in orange sections and walnuts. Spoon into a 5 cup mold. Refrigerate overnight. Unmold when ready to serve and garnish with orange slices and cranberries.

Options: You do not have to make a mold of this, it tastes just as good as a cranberry sauce in a bowl with a little less work involved.

Want to follow our recipe club and get updates on new postings, holiday recipes when they get posted and special pages? Follow this online recipe book.

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Jack O’Lantern Oranges Salad

Looking for an easy Halloween party attraction? These little Jack O’Lanterns will do it and you can make them in two shakes of a lamb’s tail.

pumpkin_oranges_saladsFresh whole oranges

Mixed salad greens

Vinegrette salad dressing with orange juice. (recipe follows)

Cut the tops off of the oranges and cut along the sides between the rind and the flesh to hollow out the oranges. Save the flesh.

Mix the salad greens with 1/4 cup red wine vinegar, 3 Tbsp olive or grapeseed oil and the orange flesh cut into small chunks. You can also add cranberries and almonds too.

Want to follow our recipe club and get updates on new postings, holiday recipes when they get posted and special pages? Follow this online recipe book.

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Veggie Skeleton

 

HalloweenVeggieSkeletonMini carrots

Celery

Red pepper

Cucumber

Raw mushrooms

Broccoli

Cabbage or bok choy leaves

Snow Peas

Sliced black olives

Ranch dressing

 

Slice vegetables and arrange them as shown in photo. Use a small bowl of the ranch dressing for the head and face. Use black olives for the eyes, mushroom slices for the hands, kneecaps and intestines and broccoli flowerettes for the feet and the rest is pretty self explanatory by looking at the photo.

RAW DIET:

To make this spooky snack completely non-processed, use homemade yogurt for dipping with onions or chives added to it and a little salt.

Want to follow our recipe club and get updates on new postings, holiday recipes when they get posted and special pages? Follow this online recipe book.

 

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Orange Sesame Spinach Salad

Not a fan of spinach?  This recipe will change  your mind.  If my husband likes it, anybody will.

spinach_salad6 oz fresh baby spinach leaves

1 jar mandarin oranges and juice

1/4 of a red onion, thinly sliced

2 Tbsp almonds, chopped

1 Tbsp red wine vinegar

1 tsp dijon mustard

1/4 cup olive or grape seed oil

1 Tbsp toasted sesame oil.

Mix all ingredients about half an hour before serving. This salad does not sit well and will get wilty in the refrigerator overnight.

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Fresh Tomato Cucumber Salad

tomato cucumber saladMakes 2-4 servings

2 small, ripe, fresh tomatoes diced

2 small cucumbers or one large, peeled in strips leaving some of the rind on

1 small onion

1 small red pepper, diced

salt and pepper

Mix all ingredients in a bowl, salt generously as this will make the brine for the salad. Add pepper to taste and let sit in the refrigerator for 1/2 hour to an hour to get the juices to start making a brine.  Keep chilled until serving.

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