Honey


From the July 2 Co-op newsletter:

Ingredients:

  • 2 pints fresh loquats, ripe
  • juice of 1 lemon
  • 1 cup apricots
  • 1 cup Fuji apple (½ apple), shredded
  • 2 tablespoons canola oil
  • ¼ teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • 1 shallot, finely chopped
  • ½ teaspoon fresh garlic
  • ½ teaspoon fresh ginger
  • 1 teaspoon dry mustard powder
  • ¼ teaspoon paprika
  • ¼ teaspoon red chili powder
  • ¼ teaspoon salt
  • ½ cup apple cider vinegar
  • 2 tablespoons molasses
  • 1 tablespoon dark floral honey
  • 2-½ tablespoons brown sugar

Directions:

Wash, peel and seeds the loquats. Place them in a bowl and coat them with 1 tablespoon of brown sugar and the juice of
half a lemon juice. Let sit 15 min. Remove the pits from the apricots. Coarsely chop them and set aside.

In a deep saucepan, heat the oil. Add the cumin and fennel seeds. Once the seeds start popping in the hot oil, add the shallots and cook for about 2 minutes until they’re translucent.

Add the loquats, apricots, shredded apples, ginger garlic paste, dry mustard, paprika and red chili powder. Cook over high heat for about 2 minutes until some fruits caramelize and add vinegar, molasses, honey and the rest of the brown sugar. Season with a little salt.

Bring to a boil then immediately reduce the heat to a gentle simmer. Cook for about 15-20 additional minutes. Stir occasionally.

Finish with lemon juice. Bring one last time to a rolling boil, then turn off the heat.

Serve with grilled chicken & basmati rice

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put 2 c apple juice in blender
add 2 cups cleaned baby spinach + 1 1/2 handfuls kale (no stems)
handful fresh mint, destemmed (about 2 long stalks worth)
2 T honey (or more if you want sweeter)
blend together
blend together
add 1 cup frozen berries
add 1 peeled orange (optional)
and any other fruit laying around
1-2 T oil (flax, avocado, coconut, grapeseed etc) (you can leave out the oil if you don’t want the extra fat)
blend, drink

1/4 cup rice vinegar (not seasoned)
3 tablespoons soy sauce
2 1/2 teaspoons honey (Tierra Miguel honey)
1 1/2 teaspoons finely grated peeled fresh ginger
1 1/2 teaspoons sesame oil
3 oz tatsoi ( 6 cups)
3 oz mizuna ”
3 oz arugula ”

Heat vinegar, soy sauce, honey, ginger, and sesame oil in a small saucepan over moderately low heat, stirring until honey is dissolved and dressing is hot (do not let boil). Pour hot dressing over greens in a large bowl and toss well. Serve immediately.

1 1/2 cups Whole wheat flour
1/2 cup regular oats
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ground ginger
1 egg
1/4 cup oil or melted margarine alternative
1/4 cup agave syrup or honey
1 1/2 cups rice milk
3 tablespoons fresh squeezed orange juice
1 cup chopped apricots
zest of 1 small orange

I usually cheat and mix all the wet ingredients and then add the dry ones on top and mix them together on the surface.  After the dry ingredients are mixed, I combine them with the wet ingredients and stir in apricots.  Spoon into greased muffin tins and bake at 400 for about 15 minutes.

Hello Everyone,
I was asked to post my Mother-In-Law’s reciepe for persimmon bread. This is the original receipe.  I substitute a lot of the ingrediants for a healthier result.  Feel free to make it your own.  Enjoy!

Ingredients
Pudding

2 cups persimmon pulp

2 cups white sugar

2 eggs, beaten

1 teaspoon baking soda

1 cup all-purpose flour

1 pinch salt

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 1/2 cups buttermilk

1/4 cup heavy cream

1 tablespoon honey

4 tablespoons butter, melted

Sauce

1 cup water

1/2 cup white sugar

1 tablespoon all-purpose flour

4 teaspoons lemon or vanilla extract

Directions
Preheat an oven to 350 degrees F (175 degrees C). Spray a 9×13 inch baking pan lightly with nonstick spray; set aside.

Mix the persimmon pulp with the 2 cups sugar in a large bowl; set aside. Whisk together the eggs and baking soda in a small bowl. Add the egg mixture to the persimmon mixture and beat well; set aside.
Whisk together the 1 cup flour, salt, baking powder, and cinnamon in a bowl. Stir 1/4 of the flour mixture to the persimmon mixture. Add 1/4 of the buttermilk and mix well. Continue alternating flour and buttermilk, adding 1/4 each time, and mixing well after each addition, until all of the flour mixture and buttermilk are incorporated. Stir in cream, honey, and melted butter until well combined. Pour the pudding batter into the prepared pan.
Bake in the preheated oven until set, about 1 hour. While baking, do not stir; Turn off the oven at the end of the baking time, but do not remove the pudding from the oven.

Meanwhile, when the pudding has about 10 minutes of baking time left, make the sauce. Boil the water in a small saucepan. Whisk 1/2 cup sugar and 1 tablespoon flour together, and whisk sugar mixture into the boiling water, whisking until smooth. Boil the sauce for 5 minutes and remove from heat. Stir in vanilla.
Pour the sauce mixture evenly over the pudding, and leave the pudding to cool in the warm oven for 20 more minutes, being sure that the oven is off so that the pudding does not continue to cook