I dreamed-up this recipe while on a bike ride two days ago. It had been grey and cold outside (In my native Californian opinion). Finally on Wednesday the crisp air turned blue and it was gorgeous. Despite this, I planned on working all day on the backlog of posts I had been meaning to write. Enter other plans…I was hit with a computer virus. While the virus scan was going there wasn’t much writing I could do, so I decided to hop onto my trusty mountain bike and get outside.
Sometimes things happen for a reason. It felt so good to be outside enjoying the beautiful day. Out of nowhere I began to think about corn and how wonderfully sweet it is all on its own. Quickly my mind turned to apples and it all came together when I realized how nice it would be to combine the two. Sweet Corn and Apple Porridge was born.
I really wanted to keep the ingredients to a minimum for this recipe. When you are working with so few ingredients, the quality of those ingredients is paramount. The end result of this porridge will be drastically different if made with ingredients sourced at your local farmer’s market versus the grocery store. Using superior ingredients will also reduce (if not eliminate) your need to sweeten the porridge with stevia; I didn’t need any.
4 cups fresh corn (I used 5 small ears), divided
2 large apples, small dice
1 c. apple juice
1 c. vanilla non-dairy milk (I used So Delicious)
1 tsp cinnamon (optional)
1/2 c. Bob’s Red Mill gluten-free oats(optional)
stevia to taste (optional).
Pour the apple juice and non-dairy milk into your high-speed blender (I used my Vitamix). Add 2 cups corn, and half of the diced apples to the blender. Blend for 1 minute until very smooth.
Pour the mixture into a bowl and add the remaining corn and diced apple. Mix to incorporate. At this point either serve the porridge cold or heat it gently on the stove until it is warm.
I ate a large bowl of the fresh cold porridge. Afterward I added some cinnamon to the remaining porridge along with the gluten-free oats and put it in the refrigerator. A few hours later I snacked on this and it was soooo good!
I ate the ENTIRE batch myself in the span of a day…I promise to share next time!
Erin’s favorite part of cooking and baking is doing it for other people…a girl after my own heart! She started the blog as a pseudo journal so she could keep track of all the cooking, baking and wine tasting she does. While cruising through her blog I saw many mouthwatering dishes that I was interested in making …many of which were vegan and the others which me great recipe ideas that I could take back to the kitchen and veganize. Ultimately I decided to make her Oat Roasted Pears which she adapted from a recipe by Anna Olson. My family is slightly obsessed with pears right now since they are at the peak of amazing this time of year.
Since coming back from the Healthy Lifestyle Expo a few weekends ago I am primed to make as many healthy changes as I can in my cooking and baking, so I eliminated all of the butter and refined sugar from this dish and substituted date sugar and honey (I also used pecans vs. almonds since that is what I had on hand). In addition, I halved the recipe since there are only four of us.
I think by now you can tell that I have a real love affair with peanut butter. The only problem is that peanut butter is a bit high in fat (as are all nut butters). We can totally enjoy nut butters, but we need to show some restraint and not eat them with abandon. In an attempt to up my intake volume of PB without upping my fat intake, I made this dip. I LOVE peanut butter with apples and for years have been cutting my apples in half and filling the hole with PB, but only 2 Tbs or so total. With this dip I can make myself a nice little bowl of it, slice my apples, and dip to my heart’s content.
Strawberry season is in full swing. The kids and I had so much fun on the Strawberry Tour at Tanaka Farms and when we came home it was time to make one of our favorite Springtime desserts, my Strawberry Lime Sorbet. As with any recipe, the quality of the ingredients is very important. I only make this when strawberries are in season because the ripe strawberries make this dessert burst with flavor.
I shared some of the sorbet with my friend’s adorable twin girls on Thursday night and they both called me to tell me thank you and that they liked it, “we ate it all”…they are so sweet!
REMINDER – Please sign up for the Blissmo Skin Organics giveaway. Click here for more information.
Place all of the ingredients (except the honey) into the blender and blend until smooth.
Taste the sorbet mixture to determine the amount of sweetener needed and sweeten to taste.
Pour the sorbet mixture into your ice cream maker. A few years ago my husband and I invested in a Cuisinart Commercial Quality Ice Cream Maker (click here to see the model) and fortunately it has been put to good use. I will forwarn any of you considering this model…it is LOUD! We are very happy with the frozen treats it makes, but we do always put it in a different room while it is on because of the noise.
Once the ice cream maker has finished its cycle pour the sorbet into a container and freeze. You may want to take it out of the freezer and mix it quickly every 30 minutes for 2 hours to keep the consistency even.
If you do not have an ice cream maker, pour the sorbet mixture from the blender into a freezer safe container (I prefer a shallow container to expedite freezing) and take it out of the freezer to mix it every half hour until the desired consistency is achieved.
Remove from the freezer 20 minutes prior to serving to soften slightly.
"The diet that helps to reduce weight in the short run needs to be the same diet that creates and maintains health in the long run."
~T. Colin Campbell
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