The following post Dry vs. Dehydrated Skin: What’s the Difference (And How to Fix Yours) was first published on Annmarie Skin Care.
What’s more fun than a yummy dessert? How about a HEALTHY dessert? Most of these recipes are very quick to make, and some could be served as breakfast.
We’re getting the dessert ball rolling with 3 quick puddings, a 2 minute apple-sauce, then moving up to dried fruit balls, an exotic candy and ending your excursion into healthy, pretty quick to make desserts with ice cream.*
Who doesn’t like pudding? So quick and easy to make with a heavy-duty blender
(either a Vita-mix or a K-tec/Blendtec)
Banana Papaya (or mango) Orange Sunset Pudding
Approximate prep time: 5-7 minutes
Serves 1 or 2
1 banana, peeled and cut in chunks
1 cup peeled seeded papaya
Blend until smooth
1. Serve with blueberries on top
2. Add 1 Tablespoon of almond butter, blend
3. Add 2 teaspoons tahini, blend
Approximate prep time (once nuts are soaked, drained, rinsed, drained): 6 minutes
1 cup cashews, soaked 10-12 hours
1/4-1/2 cup water
1 banana, peeled, cut up
Soak cashews overnight, drain, rinse, drain. Place in blender with banana and enough water to make a pudding consistency.
Variation: Pour over 1 cup of fresh strawberries
Approximate prep time: 5 minutes
1 ripe banana
1/2 ripe avocado
1/4 cup berries (raspberries, strawberries, blueberries)
(either fresh or frozen and thawed)
Blend banana and 1/2 Avocado. Put in bowl and adorn with berries.
Best Applesauce Ever
If you haven’t tried raw applesauce you are in for a treat!
Approximate prep time: whole apples 5 minutes, peeled cored apples 10-12 minutes
1-2 whole, organic apples, cut in chunks
Dash of cinnamon
Core apples, if using organic, leave the skin on for good fiber and nutrition.
Peel if apple is not organic. Blend, using a small amount of water or apple juice if necessary to enable blender to do its job. A heavy duty blender is required for this recipe.
Note: If using organic apples, some people use the entire apple, except for the stem
Note: Not for young babies. For an infant, peel and core apple, just use the white fruit. Be sure to blend very well. To get a smooth baby-food consistency, strain after blending well.
Dried Fruit Balls Rounds
Approximate prep time: once nuts/fruits are soaked: 20-30 minutes, divided
Yields approximately 30 pieces
This recipe calls for a food processor.
1 cup dried apricots, soaked 20 minutes
1 cup dates (preferably Medjool dates) soaked 20 minutes (reserve soak water)
1/2 dried figs, soaked 20 minutes
1 cup almonds, walnuts or pecans (see overnight soaking instructions)
1/2 cup shredded coconut
30 extra nuts (optional)
Soak the nuts in water to cover, overnight or for 8-10 hours. Drain. Rinse. Drain.
In a food processor, process the nuts until fairly fine uniform bits. Gradually add the apricots, dates, figs and coconut until well-mixed.
Using 1-2 Tablespoons of the date soak water if necessary to create a dough-like consistency.
Place in bowl and refrigerate for several hours.
Roll into small balls and press a whole nut into the top of each one.
These balls will keep in the refrigerator for up to 2 weeks.
Variation: For a rich chocolate type treat, add 1/4 to 1/2 cup of carob or chocolate powder while processing, to taste.
Open Sesame Halvah
Halvah is a candy popular in the Middle-East, where it is usually made from ground sesame seeds. Tahini is a smooth version of ground up sesame seeds, it has a consistency much like peanut butter.
Approximate prep time: 15-25 minutes, divided
Yields 20-24 pieces
This recipe calls for a food processor.
1 1/2 cup almonds (not soaked)
1/2 cup raw tahini
3 Tablespoons honey**
1 teaspoon vanilla
optional: 1 Tablespoon plus 1 teaspoon carob or cocoa powder.
In a food processor, process the almonds until finely ground. Add remaining ingredients, process thoroughly. On a plate or pan, spread mixture out until it is around 1/2″ thick (don’t worry about filling the dish or pan, just press the mixture out until it is the correct thickness). Chill in the refrigerator for 1 hour or more, then cut into bite-size pieces and roll into balls.
Variation: For a two toned effect, (more work, longer prep time) before spreading mixture out, divide in half. Add carob/cocoa to one half. Mix well for uniform color. Pat the plain mixture in pan, to 1/4 inch thickness. Then pat the cocoa mixture in your hands until it is approximately the same 1/4″ thickness and shape as the plain one in the pan. Place the cocoa mixture on top of the plain mixture. Press together to form a 1/2″ thick, two-colored slab of halvah. Chill in the refrigerator for 1 hour or more, then cut into bite-size pieces and roll into balls.
Keep in refrigerator.
**honey works best in this recipe both for the authentic halvah flavor and because its stickiness holds it all together.
Banana Ice Cream
Traditionally, Banana ice cream is made in a juicer that has a blank screen (Champion, Tribest, Samson) this type of juicer has a ‘snout’. However, with the advent of powerful blenders, it’s possible to use the blender method. The bananas should be allowed to defrost for a few minutes with the blender method to avoid straining or breaking the blender.
Approximate prep time: not counting time to peel and freeze bananas, 1-2 minutes per bowl of ice cream
Makes 1 serving
Freeze very ripe, peeled bananas. Use 1-2 bananas per serving. When frozen solid, push through the juicer with the Blank screen in place. Awesome just like this, but also super yummy if you add another frozen fruit such as blueberries, strawberries or mango. Alternate banana and other fruit so that each serving bowl has some of each. You may never crave dairy ice cream again! Great with hot fudge sauce on top too.
Hint: Always keep frozen peeled bananas and berries in the freezer for desserts and smoothies. Very ripe bananas means way more ripe than most people would eat them.
* all recipes adapted from The Raw Gourmet, Simple Recipes for Living Well, by Nomi Shannon ©Nomi Shannon
If you’ve been throwing away the peel from your produce, you’ll want to check out these tips from one of America’s leading healthy lifestyle experts, Danette May
Fruits and vegetables are an integral part of a healthy diet. But did you know when you throw away their peels you’re throwing out some of the value?
A lot of fresh produce store most of their best nutrients in their peels. Trust me, those peels have some amazing uses for your skin, home and health. Check it out, here are some of the benefits of using peels.
5 Reasons You Should Use the Peels
- They’re a natural skin cleansing and nourishing agent.
- Adds flavor to your recipes
- Full of nutrition
- Saves money, you can use some of these in place of expensive products.
- Lowers exposure to harmful household chemicals/cleaning agents.
- Natural air freshener for your home.
Here are a few peels and the best ways to use them
Lemon peels act like natural a cleanser. Use them on your face to decrease blemishes and help control oily skin. You can use it two ways on your face, rub the peels on your skin or use them as a face pack.
To use them as part of a face pack:
First, allow the peels to dry in the sun until they wrinkle then pulverize them in a blender. Place them on a damp cloth and apply to help strengthen and tone your skin. The scent alone will refresh you!
A combination of citrus peels and vinegar is an excellent anti-bacterial agent. Drop lemon or orange peels in a bottle of vinegar and leave them there for three days. Shake the container well before transferring into a squeeze bottle. Use in place of chemical cleaning agents in kitchen and countertops.
The onion peel and skin (the papery outer part) are high in antioxidants like quercetin, a well known flavonol with anti-inflammatory properties when taken internally overtime.
Why toss out all those extra nutrients? The best way to get reap the benefits is to steep them. Just toss the whole onion in your stew, soup or broth. Once cooked, the nutrients will have steeped into the broth and you can remove the skin.
Be sure to avoid conventional onions. You’ll want to use organic or onions from your garden that contain the fewest pesticides.
Eat Them Whole
Orange peels are rich in flavonoids, like hesperidin and other phytochemicals. These contribute to their health benefits. In some cases, the peels even contain higher amounts of certain nutrients than its flesh, for example 3.5 ounces of peel has 136 milligrams of vitamin C, while the flesh gives 71 mg.
The best way to enjoy orange peel is to use the orange zest in baked goods, soup, and wraps. To get the zest, cut or scrape the clean unwaxed skin of the orange fruit. For baking use a cup of grated zest with 2.5 cups of baking flour to make orange peel bread.
Things to Keep in Mind
- Be sure to wash your produce well.
- A gentle scrub on the surface of produce helps rid them of toxins.
- Buy organic whenever possible. This will keep you off pesticide residues.
These fruit peel uses are a sure game changer for your health. You’ll be dealing with fewer chemicals, preservatives, and mysterious ingredients while saving money and reducing waste. Try these ideas and let me know how you liked them.
Yours in health and happiness,
P.S. If you want more healthy lifestyle tips from Danette you should Click Here to subscribe to her YouTube channel. She’ll bring you new recipes, workouts and healthy hacks every single week!