This one is very easy. Steep a bag of blueberry tea into a cup of boiled water for 5-10 minutes, until strong. Then stir in a teaspoon or two of blueberry fruit spread or blueberry preserves. Natural is best (sweetened with fruit juice or fruit syrup).
Posts Tagged With: natural
Fluffy, creamy, and sweet. This delicious treat is simple and easy to make. I whipped it up yesterday and mixed it into rice with some sliced banana and roasted sunflower seeds (actually, I thought I was buying pumpkin seeds and should have paid more attention, but the sunflower seeds were ok) to make a kind of rice pudding, but can imagine that this would be a delicious compliment to pumpkin, apple, or any kind of sweet pie, cobbler, pudding, fruit salad, or a crisp. This is one that I think I can make over and over again (when I’m not making fig spread). It’s simple, quick, and easy, too. You only need two ingredients and a few minutes.
I wasn’t sure what to eat for supper today, or if I should eat at all, but I knew I wanted something that would aid my digestive system. After considering my options, I decided to make a smoothie, but my smoothie came out as a heavy mousse instead. I didn’t want the smoothie to be cold anyway, and this tasted delicious. I ate it with a spoon. I think it would make a decent spread also (like fig spread, as it contains a few of the same ingredients), for toast, pancakes, waffles, or other bread-like foods. Hm…now that I think about it, perhaps I should try making something like a vegan cream cheese to go on that bagel…
- spaghetti squash
- 1/2 bell pepper, diced (I used red.)
- 1/2 onion, peeled and sliced
- 4 cloves of garlic, crushed
- 1 cup tomato sauce or pureed/strained/stewed tomatoes
- about 1 Tbsp basil
- a large pinch or two of ground thyme
- a pinch of oregano
- a large pinch or two of ground rosemary
- salt (to taste), at least a pinch
- 1/2-1 Tbsp maple syrup
- about 1/2-1 Tbsp 100% extra virgin cold (expeller) pressed olive oil
- about 1/2 cup ricotta-style tofu
- Cut spaghetti squash in half. Remove seeds and bake at 425-450 degrees Fahrenheit for 40-45 minutes. You may want to spread oil on top before baking. Recommended: save the seeds for roasting.
- Saute peppers, onion, and garlic, in just enough water to keep them from sticking to the pan and burning with a pinch of salt.
- When vegetables are soft/tender (about 10 minutes), add tomato sauce, herbs, salt, oil, and sweetener.
- Bring to a boil. Reduce heat and saute, covered, for about 5-10 minutes or until sauce is hot.
Now, I must confess that I was a bit lazy and mixed the tofu into the sauce. It was alright, but I don’t recommend doing it that way. It would be better to top the squash with the ricotta tofu and put it back in the oven for a few minutes, or bake the ricotta tofu in the oven or pan-fry it (both of which I considered doing) or to have it raw on top or with the sauce over it, so that the flavor is preserved, but you can do as I did and mix the tofu in. You should add the sauce after the next step, which is when you’ll add the ricotta tofu, too.
- Remove the squash from the oven when it is finished cooking. Using a fork, scrape the squash to scoop the spaghetti-like fruit. You may leave it in the shell, or put it in another dish. We left it in the shell.
- Top with sauce and ricotta tofu.
- (Optional) return to the oven and bake at 375-425 another 15 minutes. We did not do this.
Makes 2 halves. May serve 2-4 people, depending on if they want a whole half, or half of a half. Those halves make a lot.
I first used this when I was feeling congested, and it relieved the symptoms. I’m not sure if what I had was allergies, or whatever was going around. Still, this did provide relief. I should be more gentle on the stomach than some other similar natural remedies, too. Anyway, I’d like to share this recipe. If nothing else, it tastes pretty good and is full of detoxifying ingredients, but I whipped up another batch of this last week when I was down with some sort of bug (or something). I’m not sure what I had, but it was cold/flu like symptoms. The golden cure isn’t an instant cure that you drink once and are 100% cured, but it appears to provide relief from symptoms and I believe that it aids in the recovery process.
This simple, quick-and-easy-to-make crepe is especially delicious with white chocolate peanut butter and slices of fresh strawberries and banana, or leftover, with coconot oil drizzled on top, toasted in a toaster oven, and powdered sugar on top.