- ½ cup all purpose flour
- 1 egg white
- 1 tablespoon canola oil
- 1 teaspoon sugar
- ¾ cup 2% milk/soy milk
- 1 teaspoon orange peel
- ¼ cup generous whole almonds toasted
- ¼ cup almond meal/almond flour
- 2 tablespoon 2% milk/soy milk
- 1 teaspoon sugar
- ½ teaspoon vanilla extract
- 1 cup fresh orange juice
- 2 teaspoon sugar (optional)
- 1 tablespoon orange peel
- Fresh Raspberries
- Sift flour in a bowl and mix in the sugar.
- In a separate bowl lightly beat egg white. Add oil and milk and mix thoroughly
- Make a well in the middle of the flour and pour the egg mixture slowly and combine into a smooth batter.
- Mix in the orange peel.
- Lightly grease an eight inch skillet over medium heat.
- Remove skillet from flame and add a spoon full of the batter and tilt the skillet to evenly spread the batter
- Return back to flame and cook for 1 to 2 minutes
- Flip to the other side and cook until lightly crisp
- Chop toasted almonds into fine pieces
- Transfer to a bowl and mix in almond meal, sugar, milk and vanilla extract
- Set aside
- Add orange sauce to a saucepan and heat on low flame for about 8-10 minutes or until juice has thickened and consistency of a sauce.
- If orange juice is sour, you can add sugar. Otherwise it is not necessary
- Spread a teaspoon of the filling on one half of each crepe
- Fold into half and again fold into quarters
- Spoon orange sauce and sprinkle with orange peel
- Top with raspberries
Yields: 9 Servings (crepes)
- ¾ cup old fashioned rolled oats
- 2 cups water
- 1 cup milk
- ½ cup diced fresh apples
- ¼ cup raisins
- ¼ cup dried cranberries
- Pinch of salt
- 4 tablespoons agave nectar
- Boil water in a saucepan and once water starts boiling add oats, chopped apple, raisins, cranberries, and salt.
- Cook for about 5 – 10 minutes.
- Add milk and cook further until oatmeal is thick and creamy.
- Transfer to two bowls and stir about 2 tablespoons of agave nectar to each bowl.
- Sprinkle with cinnamon.
- Serves: 2
Adapted from Better Homes and Gardens website (http://www.bhg.com)
- 6 bitter gourds
- 3-4 tablespoons olive oil
- 1 tablespoons canola oil
- ½ cup red onion thinly sliced
- 2 cloves garlic
- 3-4 dried red chilies
- 2 teaspoons chili powder
- ½ cup chopped tomato
- ½ cup thick coconut milk
- ¼ cup coconut water
- 1 cup water
- ¾ teaspoon tamarind paste (more if needed)
- Salt to taste
- Pre-heat oven to 425F
- Split bitter gourd lengthwise and remove the seeds
- Thinly slice them diagonally
- In a cookie sheet add bitter gourd and mix thoroughly with olive oil
- Bake for about one hour or until lightly browned and crisp
- In a saucepan add canola oil and add onion and garlic and sauté until they are golden.
- Add dried red chilies and sauté/fry for another one minute
- Add chopped tomato, salt, and red chili and cook until the mixture becomes to sauce consistency. If needed add one tablespoon at a time and cook until the tomatoes are cooked and sauce consistency
- Add bitter gourd, coconut milk, coconut water, water, tamarind paste and cover and cook for about 10 minutes. If the curry becomes too dry, add a few tablespoons of water.
- Serve with rice
Coconut water is added to remove the bitterness of the gourd. If coconut water is not available, just a bit of sugar (1/2 teaspoon) can be used. But adding coconut water also gives a nice flavor compared to adding sugar. Also amount of tamarind can be increased if you like the curry to be a little sour taste. Adding more tamarind will remove the bitterness as well.