A delicious recipe shared by Mary Ann Gibbs

Dark Chocolate 

Prep Time: 30 min Cook Time: 15 min Servings: 8 

Source: Dr. William Li —- Eat to Beat Your Diet

DESCRIPTION

A crave-able, crunchy breakfast treat with health benefits and a boost of caffeine. This recipe is the basic version, so feel free to add some chopped tree nuts or dried fruits for texture, extra flavor, and more metabolic kick. (Vegan-friendly).

INGREDIENTS

1/4 cup roasted coffee beans — I used Lavazza Whole Bean Dark Roast. You can buy whole coffee beans at Fresh Market or Trader Joe’s. I didn’t much like the Lavazza for hot coffee so I’m using it up and making chocolate bark and coffee ice cream. I’ll then buy the beans from Trader Joe’s.

8 ounces dark chocolate, roughly chopped Ghirardelli 72% Dark Chocolate chips

1/2 teaspoon coarse sea salt

Good pinch expresso powder — I got it off Amazon. Enhances flavor of chocolate.

Nuts — I used chopped raw pumpkin, almond, walnut and cashew nuts. Set aside about 1/3 of the mix to sprinkle on top.

Dried fruit. I used dried cranberries, but any dried fruit or no dried fruit works.

DIRECTIONS

Line a baking sheet with parchment paper and set aside.


Place coffee beans in a resealable bag and use a mallet or skillet to mash them into smaller pieces


Place chocolate in a double boiler or microwave and melt until smooth.


Add coffee beans and expresso powder and stir to combine. 


Add part of the nuts and all of the dried fruit.


Spread chocolate mixture onto the parchment-lined baking sheet.


Sprinkle with coarse sea salt and rest of the nut mix.


Allow to set until the chocolate is hardened. Place in the refrigerator or freezer for faster setting. 


Break into pieces and enjoy. 


Store in an airtight container in the refrigerator or freezer for up to one week. It does last longer than a week.

Ginger Drink from Mel Meinhardt

    I take four fingers of good size ginger, try to find robust roots and not the 50% wrinkled skin often seen in the markets.  Whenever I see plump robust roots, I buy a bunch.  Rinse it well, not necessary to peel. Chop into one inch chunks and place in a blender with water up to fill line of blender about 4 cups.  Blend for several minutes and then I use a tea sock to strain and wring all the goodness out I then return it to the blender with about 2 cups more water and blend for 30 seconds and strain again   Put in pitcher and add either lime juice or booze about a tablespoon of either or both to keep it from going bad. It is palatable immediately, but if you let it sit for a few hours in the fridge, the liquid will go clear and the sediment is excellent for baking or making sauces.  All the skin and bad pieces are in the tea sock to be discarded.  Add your favorite sweetener.

Stuffed Endive Leaves from Mark Ingmire

I never measure anything unless I am baking, but the quantities are not really important here.

goat cheese ( I buy the 10 0z. roll) softened

one can of black olives diced and drained

one cup of roasted pine nuts(pignolis) roughly chopped

one 8.5 oz jar sun dried tomatoes in olive oil diced

two gourmet packs of fresh basil chopped (about one half cup when chopped fine)

red pepper flakes crushed

2 large garlic cloves minced fine

        mix all ingredients well

3 heads of Belgian endive.

this recipe is enough for 36 endive leaves, each head usually produces a dozen nice size leaves. make sure to trim the tough bottom of the endive as you remove the leaves.  If they don't come off easily, trim more from the base. Put a spoonful  on each leaf and serve immediately, or cover and chill for up to two hours.  It also is a great accompaniment to grilled chicken.  Enjoy

South African Crunchie Recipe  from Norma Isakow

2 cups oats

1 and 1/2 cups flour

1 cup unsweetened coconut flakes 

1 cup sugar

1/2 tsp baking powder

3/4 tsp bicarbonate of soda

1/2 cup sunflower seeds (I use roasted and salted)

Little packet (1.5 oz) sesame seeds

250 grams butter

1 tablespoon honey

Steps

1. Mix dry ingredients together.

2. Melt butter and honey together.

3. Add melted butter and honey to dry ingredients and mix together.

4. Press mixture into baking tray lined with parchment paper.

5. Bake at 350 degrees Fahrenheit until golden brown (I bake for 20 minutes)

6. Allow to cool and cut into squares.

7. Enjoy!

From Beatrice Bolton

Artichoke dip

1 drained can or jar of artichoke hearts

Mayonnaise or Garlic Alioli (Fresh Market)

Finely grated Parmesan Cheese

Chop artichokes, add mayonnaise or alioli, blend in Parmesan cheese and place in a preheated 375 oven until golden brown and serve with triscuit crackers. You can vary this recipe by adding chopped roasted red peppers and/or crabmeat. You can also add mild chili pepper spice to liven it up.

Apple Celery Salad

by Terrie Newman

1/4 cup lemon juice

1/4 cup Dijon mustard

5 tb honey

2/3 cup extra virgin olive oil

salt and pepper

1 large bunch celery with leaves

2 large granny Smith apples, peeled, cored, quartered, each quarter cut into 2 wedges, then thinly sliced into triangle shapes (I used 5-7 small apples of whatever kind I had and never peeled anything)

3/4 cup chopped walnuts

Whisk lemon juice, mustard, honey in a small bowl to blend.  Gradually whisk in oil and season with salt and pepper.  

Trim celery leaves and chop to measure 1 cup.  Thinly slice stalks on deep diagonal.

Combine everything and toss with vinaigrette.

Refrigerate.

3 cups (or a little more) packaged shredded potatoes refrigerated or frozen

salt and pepper 

vegetable oil spray

1 cup canadian bacon

1 cup shredded cheddar cheese

1/3 cup red and 1/3 cup green bell peppers

5 eggs

1/3 cup milk

Thaw potatoes and blot with paper towels.  Sprinkle with salt and pepper.  

Coat a 9" pie pan with vegetable oil spray.  Press potatoes into bottom and up the sides, spray again.  Bake at 425 for 25 minutes until lightly browned.  Cool.  Can be made ahead.

Combine ham, cheese and pepper.  Spoon into shell. Combine eggs, milk, 1/2 tsp salt and 1/4 tsp pepper, beating well.  Pour egg mixture over ham and cheese mix.  Bake at 350 for 25 to 30 minutes or until set.  Let stand 10 mins before servicng.