Strawberry Lemonade Muffins (Grain-Free, Paleo) – Deliciously Organic

Strawberry Lemonade Muffins (Grain-Free)
Strawberries and lemons are such a fun summer combo, so I thought it would be fun to give you a recipe for strawberry lemonade muffins! These muffins have a strong lemon flavor with fresh chopped strawberries throughout. 

Here are some muffin tips for you:

  • If you’d like you can switch out the strawberries for blueberries or even raspberries!. Whichever berries you choose, I would use fresh berries and not frozen.
  • Make the muffins ahead of time, freeze them, and then reheat in a 300ºF oven for about 20 minutes and they will taste like you just baked them! This is really helpful if you’ve got house guests. 
  • To prevent any aluminum from leaching into the muffins, use unbleached muffin liners, or use an oiled stainless steel muffin pan. 
  • When baking with honey, I prefer to use a light colored honey such as Really Raw, Y.S. Organic or Tropical Traditions because of its light flavor. In my experience, other wild honey can overpower the flavor of the recipe, but a light honey adds sweetness without any added flowery aromas.
Here are some more naturally sweetened grain-free muffins you might enjoy!

Blueberry Streusel Muffins
Pumpkin Muffins with Chocolate Chips (these are great for travel or camping trips)
Raspberry Chocolate Chip Muffins
Carrot Ginger Muffins
Lemon Poppyseed Muffins

Makes about 18 muffins

Strawberry Lemonade Muffins

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Ingredients

  • 2/3 cup raw honey
  • 4 large eggs, room temperature
  • 1/2 cup coconut oil , melted
  • 1/3 cup whole plain yogurt (you can use a dairy-free yogurt if needed), room temperature
  • 1/4 cup fresh lemon juice
  • 3 cups almond flour
  • 1/2 cup coconut flour or 10 tablespoons unsalted butter
  • 1/4 cup arrowroot flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon Celtic sea salt
  • Zest of 2 organic lemons
  • 2 cups chopped strawberries

Instructions

  1. Preheat the oven to 350ºF and adjust the rack to the middle position.
  2. Place the honey and eggs in the bowl of a standing mixer and beat on medium-high for 5 minutes.
  3. Combine the coconut oil, yogurt and lemon juice in a medium bowl. Slowly beat in the coconut mixture into the egg mixture.
  4. In a large bowl, combine the almond flour, coconut flour, arrowroot flour, baking soda, baking powder, sea salt and lemon zest. Gently fold the flour mixture into the egg and lemon mixture. Gently fold in the strawberries.
  5. Spoon the batter into a lined muffin pan . Bake for 16-18 minutes until just turning golden brown. Cool for 10 minutes. Serve.

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https://deliciouslyorganic.net/strawberry-lemonade-muffins/

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Strawberry and Smashed Cookie Salad

Not your typical salad, we know. But with the first local strawberries of the year making their appearance here in Scandinavia, a cookie salad seemed like an appropriate way to celebrate.

Our everyday way to enjoy local strawberries in June and July are simply served in a bowl with just a dash of oat milk or cream. Delicious as that may be, it is not a recipe to blog about (even if I’m a big fan of two-ingredient recipes) or to celebrate summer with. Hence, this cookie salad. We bake a giant cookie that we smash (!) and apart from the childishly pleasing feeling of doing that, all those oddly sized bits and pieces also are what makes the salad interesting. And when mixed with juicy berries, whipped cream and tiny elderflower florets, you have a great mix of textures and flavors. It is also a pretty looking dessert, a very simple and good one to make for your friends or family. You can bake the cookie ahead of time (or use any store-bought cookie) and ideally, you want to smash the cookie and assemble the salad in front of your guests. We’ve gathered a few recipe notes and suggestions how to change it up here below.

But first, check out the recipe video we made. Luise is doing a little intro talk in this video and we’d love to hear if you like us to develop this style more, or if you prefer them with just music. We are having a bit of hard time deciding ourselves.

We are planning some more videos (and a new video series) so subscribe to our youtube channel, if you haven’t already and you won’t miss out on any of it.


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Recipe notes:
• We made the cookie vegan to make it as inclusive as possible but you can replace coconut oil with butter if you are more into that. Vegans would obviously also use whipped coconut cream or whipped soy cream.
• Use cert gluten-free oats if you are gluten intolerant.
• The buckwheat flour can be replaced with regular flour if you like.
• You can make this into an Eton Mess by adding a larger amount of cream (and maybe even meringues) and serving it in glasses.
• You can swap the whipped cream for greek yogurt and serve this as a weekend breakfast. Or do 50/50 cream and yogurt for a more tangy dessert.
• If you have mint or lemon balm at home, those would be great additions to the salad.
• You can add any edible flowers and they are of course also entirely optional.
• If your berries are imported or not sweet enough, simply drizzle a little maple syrup, honey or elderflower syrup over the salad.


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Strawberries, Cookies & Cream

Vegan Chocolate Oat Cookies
200 g / 2 cups rolled oats
65 g / ½ cup buckwheat flour
4 tbsp cacao powder
3 tbsp chia seeds
½ tsp sea salt
½ cup / 110 g coconut oil or butter
½ cup  /125 ml maple syrup
½ cup  /125 ml plant milk

Salad elements
1 lb / 450 g fresh strawberries
1 knob fresh ginger, grated
1 small lemon, juice
elderflower and lilacs or other edible summer flowers
2 cups whipped cream or coconut cream (or Greek yogurt)

Set the oven to 200°C/400°F. Mix together the dry ingredients in one bowl. Add maple syrup, plant milk and coconut oil. Stir together and let sit for 20 minutes to allow the chia seeds and oats to thicken. Pour onto a baking sheet covered with a baking paper. Flatten out and shape a large, round cookie using your hands. Bake in the oven for about 20 minutes or until golden. Leave to cool and crisp up and then crush the cookie into large pieces. Rinse the strawberries, cut in halves and place in a ixing bowl. Add grated ginger,  lemon juice and a few elderflower florets, let sit while you whip the cream or coconut cream. Then transfer the juicy strawberries to a large serving platter. Add dollops of whipped cream (or yogurt) and tuck in the pieces of broken cookie. Scatter over the cookie crumbles and decorate with more elderflowers and lilacs. Serve & enjoy!


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The Best Strawberry Margarita Recipe

Organic Strawberry Margarita with Lime

Serve up this tasty frozen strawberry margarita alongside your favorite Mexican dish for a fun yet guiltless treat! These aren’t your average margaritas; we’ve skipped the artificial syrups and flavorings and blended together fresh, organic ingredients to create the ultimate healthy margarita.

Sweet strawberries and tangy lime blend together perfectly to create the refreshing sip you expect from a margarita. Gold tequila adds the kick to make this drink party-perfect. A splash of pomegranate juice adds an unexpected yet tasty tart touch to this delicious drink.

Try boosting your strawberry margarita by using organic tequila from 4Copas or 123 Tequila. Both brands are certified organic and just as satisfying as your average tequila. Back in 2011, Organic Authority conducted a blind taste test of organic tequila and conventional tequila. The results proved that organic tequila is worth a try with all 4 judges agreeing the organic tequila was smoother and sweeter than the conventional.

Invite over some friends and impress them with this delicious strawberry margarita!

Strawberry Margarita with Organic Tequila

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Frozen Strawberry Margarita Recipe



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Cook Time: 10 minutes

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Total Time: 10 minutes

Yield: 6 servings

Serving Size: 1 glass

Calories per serving: 186

Fat per serving: 0.1g

Saturated fat per serving: 0g

Carbs per serving: 23.3g

Protein per serving: 0.4g

Fiber per serving: 0.8g

Sugar per serving: 18.9g

Sodium per serving: 22mg

Cholesterol per serving: 0mg

Frozen Strawberry Margarita Recipe

Ingredients

  • 10 oz frozen organic strawberries
  • 2 cups water
  • ¼ cup lime juice
  • ¼ cup pure maple or agave syrup
  • 5-6 shots gold tequila
  • Splash of pomegranate juice
  • Sea salt or cane sugar to garnish

Instructions

  1. Add frozen strawberries and water to a blender. Blend until completely pureed, scraping down the sides as needed.
  2. Next, add lime juice, syrup, and tequila and blend until well combined.
  3. Spread about ¼ cup sea salt or sugar on a plate. Dampen the rim of a glass and dip into the salt or sugar. Pour margaritas in your garnished glasses and enjoy!
  4. Store any leftover margarita in a pitcher in the fridge and stir well before serving.
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http://www.organicauthority.com/best-strawberry-margarita-recipe

Related on Organic Authority
Healthy Vegan Sweet Potato Taquitos with Chipotle Mayo
‘Trifecta’ Guacamole Recipe with Fresh Basil, Cilantro, and Parsley
Vegan Nachos with Sweet Potatoes and Tofu Cream

Images via Karissa Bowers

The post The Best Strawberry Margarita Recipe appeared first on Organic Authority.

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How To Cook Tomatillos: (Plus 5 Amazing Tomatillo Recipes!)

How To Cook Tomatillos: 5 Tomatillos Recipes You'll Love

Tomatillos are a delicious member of the tomato family essential to many Mexican recipes. They may seem challenging but they are quite easy to cook. We’re sharing 3 easy ways to cook tomatillos and 5 tomatillo recipes that’ll make you a fan of this vibrant fruit.

How To Cook Tomatillos: 5 Tomatillos Recipes You'll LoveTomatillos are often mistaken for green tomatoes but they are quite different in terms of flavor and texture. Tomatillos are covered by a thin, paper-like inedible husk which once peeled away, reveals a vibrant, green glossy fruit.

The tomatillo thrives in autumn but can still be found year around in most grocery stores. When selecting tomatillos, choose ones that are both firm and have tight-fitting husks. If the husk is loose, check inside to make sure the interior is unwrinkled and still vibrant. This will indicate the tomatillo is not overripe.

Tomatillos can be enjoyed raw, cooked, or blended in sauces.

How To Prepare Tomatillos

How To Cook Tomatillos: 5 Tomatillos Recipes You'll Love

5 Tomatillos Recipes You'll Love

5 Tomatillos Recipes You'll Love
Remove husks from each tomatillo. Place de-husked tomatillos in a colander. Rinse thoroughly to remove the sticky residue and any dirt.

5 Tomatillos Recipes You'll LoveTransfer to a cutting board and trim any stems. If preparing to use in a sauce, quarter the tomatillos.

How To Cook Tomatillos

How To Cook Tomatillos: 5 Tomatillos Recipes You'll Love

1. Raw
It’s perfectly safe to eat tomatillos in their raw state, although they may be a bit sour. Counteract the tartness by pairing it with sweet fruit like in the strawberry tomatillo salad recipe below!
2. Sautee
Soften up tomatillos and add flavor by sautéing them. Chop the tomatillos, and then sauté over medium heat with your favorite cooking oil. Add garlic, onion, and sea salt for flavor and sauté until softened.
3. Boil
Tomatillos can be boiled in soups, stews, or for pureeing in a sauce. This method is quick and easy!

Tomatillos Recipes

These tomatillo recipes prove they are good in more than just salsa!

1. Vegan Chilaquiles Recipe

Vegan Chilaquiles Recipe with Cashew Cream and Salsa Verde
Image via Vegan À La Mode

Tomatillos get pureed with jalapenos, garlic, and vegetable broth to make a perfect sauce for vegan chilaquiles in this recipe. Drizzled with cashew cream and served alongside vegan refried beans, these chilaquiles are a crowd-pleaser.

2. Roasted Tomatillos Chickpea Curry

Roasted Tomatillos Chickpea Curry
Image via Chef De Home

Tomatillos and chickpeas pair for a unique take on classic curry from Chef De Home. This warming and comforting dish is the perfect way to use tomatillos during autumn or winter.

3. Watermelon, Strawberry, and Tomatillo Salad

Watermelon, Strawberry, and Tomatillo Salad
Image via Pickled Plum

Sweet strawberries and refreshing watermelon get a tangy twist thanks to raw tomatillos in this delicious salad recipe from Pickled Plum. Serve this up at a summer picnic and you’ll be sure to impress your friends and family!

4. Potato Tacos with Mango and Salsa Verde

Potato Tacos with Mango and Salsa VerdeImage via Vegan À La Mode

Ripe and juicy mango complements the tartness of tomatillos in this potato tacos recipe.

5. Vegan Enchilada Sauce

Vegan Enchilada Sauce
Image via Karissa Bowers

Tomatillos make the perfect base for a verde vegan enchilada sauce. This easy recipe can be prepared in advance and used the next time you’re craving enchiladas!

Related on Organic Authority
What are Tomatillos and Green Tomatoes? Same or Different?
Plant of the Month: 5 FAQ’s About Harvesting Tomatillos
5 Unique Salsa Recipes: Bring More Fiesta to Your Summer

Images of tomatillos via Karissa Bowers


Karissa Bowers
Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.



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Vegan and Gluten-Free Strawberry Rhubarb Crisp Recipe: Sweeten Up Your Spring!

Karissa Bowers

Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.



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Rhubarb, Ginger & Strawberry Soup

My grandma had rhubarbs growing in her garden and would cook them into a sweet, tangy and unfortunately quite stringy soup with lots of little bits in it. I never liked that soup. I was only 11 when she passed away so I don’t remember a lot about her. But I do still remember that soup. How annoying is that!? One of the few memories you have of a person is something they cooked for you that you didn’t like. Eight year old David preferred supermarket box carton soups and powder soups that you just added water to. That ungrateful little schmuck.

Since then, I have of course come to my senses and learned to appreciate any food that someone cooks for me. Even tangy and stringy rhubarb soup. But since I don’t want to risk being remembered for a stringy soup, we give you a smooth one instead. It’s approved by eight year old David. And his children.

We made this video for our youtube channel to show how easy it is.


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We like this soup because it’s so simple and fresh and comes together in just over 10 minutes. Just a handful ingredients that you simmer, blend, (chill, if you like) and eat. It has a fruity and tangy flavour and a nice fresh punch from fresh ginger. It’s ideal as a weekday dessert, weekend breakfast or on a brunch table.

The soup begs to be topped with something creamy. We used greek yogurt, but mascarpone, whipped cream, ice cream or any dairy free option would also work. All to your preference.

I’m a licorice fan and was surprised by how well it matched the flavors when sprinkled on top of this soup. However if you don’t like licorice, cardamom or vanilla would also be great flavor additions. We also sprinkled some edible flower petals on top because it looked pretty but chopped pistachios will probably taste better and add some crunch 😉


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Rhubarb, Ginger & Strawberry Soup
Serves 8

Don’t focus too much on the exact amounts. You can use more or less rhubarb, strawberries, dates, water etc. It all depends on how sweet or tart the different fruit is, how large the dates are and how sweet flavor you want.
We usually add vanilla powder to this but it’s so expensive at the moment so we left it out. If you have some at home, add it together with the rhubarb in the sauce pan.

5 stalks rhubarb (1/2 kg / 1 lb / 2 cups chopped)
350 – 500 ml / 1 1/2-2 cups cold filtered water
1 big chunk fresh ginger

1 lime, zest
250 g / 1/2 lb strawberries
8-12 soft dates

To serve
Yogurt (or mascarpone, whipped cream or ice cream)

Licorice powder 
Edible flowers (or replaced with chopped nuts or seeds)

Trim the rhubarb and chop into 1 inch bits. Add to a wide sauce pan along with 1 cup filtered water and freshly grated ginger and lime zest. Bring to a boil, turn down the heat and let simmer until the rhubarb is starting to dissolve, around 5-8 minutes.

Pour over into a blender. Add strawberries, dates and a little more water. Mix until smooth. Taste and add more dates, strawberries, lime juice or ginger, if needed. And more water if you like it thinner. Place in the fridge too cool or serve it warm. Top with a dollop yogurt and sprinkle with licorice powder and some dried edible flower petals.

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