Monthly Archives

July 2012

Immune-boosting Fuel

By | Fuel | No Comments

I have been hosting an unwanted viral guest in my body this week.  It’s a mean one.  In addition to resting and drinking lots of tea, water, and lemonade, I have been focusing on eating mainly fruits, veggies, and… frozen yogurt.

Vitamin C (bell peppers) and Beta Carotene (sweet potatoes and carrots) are some key weapons in my “get better” battle.

Here is a scrumptious way to boost your immune system with deliciousness:

Roasted Veggie Salad (serves 2):

1. chop 1 large sweet potato, and 2 large carrots. Coat thinly with olive oil and sprinkle with salt/pepper.

2. roast sweet potatoes and carrots on baking sheet at 425F, about 5 minutes.

3. add 2-3 cloves garlic (unpeeled) and 1 whole red bell pepper to baking sheet, and continue to roast (about 10 minutes) until garlic is softened and peel is coming off.  Carrots and potatoes should be softened, and bell pepper should be browning.  

4. remove pan from oven and set aside to cool.

5. slice roasted bell pepper.  Peel garlic and mince.

6. toss warm potatoes, carrots, bell pepper, and garlic with a handful or so of pine nuts (you can also toast these in the oven!), and fresh basil.  You may also want to add more olive oil to dress.

“Get better” Juice:

1. wash 3-5 whole carrots
2. wash and peel 2 whole grapefruits
3. wash and peel 1-2 lemons
4. Run everything through juicer

…Also, since I have trouble doing “nothing” when I rest, I decided to make some almond butter…this time I tried coating the almonds in honey and molasses before roasting.  The almonds took a lot less time to become butter in the food processor!

Honey-and-molasses-roasted almonds (350F for 10-15 minutes)

Buttery goodness…I also added a little vanilla and salt.

The almond butter is great for eating on top of bananas, on toast, in yogurt, or blended into a smoothie or shake!

Indulgent Fuel

By | Fuel | No Comments

Chocolate Chocolate-Peanut Butter (pb) Cheesecake…

  …Baked in a Pressure Cooker!

*this photo was taken in my garage, where the cake was left to refrigerate…hence the strange scenery.

…you will need:

1/4 c. turbinado sugar
8 oz. softened cream cheese
1 c. creamy pb (I used chocolate  peanut butter! see previous post on chocolate fuel)
1/2 c. sifted powdered sugar
1/4 c. light brown sugar
2 T. cornstarch
3 lg. eggs
1/4 c. sour cream
1 tsp. vanilla
8 oz. melted bittersweet chocolate

(For Topping) 

1/8 tsp. salt
2/3 c. chopped roasted peanuts
Chocolate wafer cookies(crushed)
3 T. creamy pb
1/4 c. melted butter

For batter/cake:
  Lightly coat a 7 ” springform pan (I used 6″ but adjusted cook time below to about 30 minutes!!) with butter and then top with turbinado sugar.
  Tightly wrap outside of pan (bottom and sides) w/ foil to prevent water seepage; set aside.
  Mix (electric) on low, the cream cheese, 1 c. melted pb…in medium bowl, to combine.
  Add powdered sugar, brown sugar, and cornstarch.  
  Beat in egg, one at a time.
  Add sour cream and vanilla and beat to combine.
  Add melted chocolate and mix thoroughly. 
  Pour batter into prepped pan and spread evenly.
  Top pan w/ two paper towel sheets, and then with one foil sheet.
  * (optional) Create a handle w/ foil…scrunch a long piece of foil ~2.5 feet, and place under pan and along sides to form two “handles”
  Place “trivet” accessory in the bottom of pressure cooker, and add 2+ cups water to cooker.  
  Lower the cake pan into cooker using *foil handle.
  Seal cooker lid and bring to high pressure on stovetop over heat, then reduce heat enough to maintain high pressure and cook for ~22 minutes. 
  Quick release pressure and carefully remove lid.
  Remove cake pan and put on wire rack to completely cool before Refrigerating Overnight.
For topping:
  Combine nuts, cookies, melted butter and salt in small bowl and set aside.
  Spread 3 T. (melted) pb on top of cake and top with cookie/nut mix.
source: “Country Living