Turnip, Apple and Carrot In The Raw Slaw

In the Raw Slaw with Turnip, Apple and Carrot. One of our absolute favorites.


1 Clove Garlic, minced
2 Large Turnips; cleaned, peeled and shredded
1 Large Crisp Apple; cleaned and shredded

3 Large Carrots; cleaned and shredded
1/2 cup of Maple Grove Farms Citrus Vinaigrette Dressing 
Fresh cilantro, finely chopped, for garnish
Black sesame seeds, for garnish

Mix all the shredded turnips, apple and carrots together! Next, toss in the garlic, pour the dressing over the shredded mix and combine evenly.   Taste... add more dressing if you like.  Top with sesame  seeds and cilantro. We do not use salt, but you could season if needed.

Serve.

Fall Harvest Cranberry Preserves

Ingredients

• 8 cups of peeled and diced apple (approximately 5-6 large apples)
• 4 cups of whole cranberries 
• 2 bags of Trader Joe's Fall Harvest Herbal Tea
• 6 cups sugar
• 1 cup water
• 2 lemons, zested and juiced

Instructions: Combine the apples, cranberries, sugar, two tea bags and water in a large pot over high heat. Bring to a boil, skimming off the foam that develops on the top of the fruit. Cook for 10-15 minutes, until the cranberries pop and the apples soften. Remove the tea  bags and add the lemon zest and juice and simmer until the liquid in the pot begins to thicken. Because both apples and cranberries are naturally high in pectin, you will not need any additional pectin, as long as you cook it until thick and syrupy. Ladle into prepared jars, wipe rims, apply lids and process in a boiling water canner for 10 minutes. Enjoy!

Hot Quinoa Cereal with Maple Syrup Apples

Ingredients

 
1 cup diced Fuji apple
1/4 cup water
1/2 tsp Pumpkin Pie Spice
2 cups water
2/3 cup quinoa flakes
1 tbsp raw sugar
3 tbsp pure maple syrup
1 tsp pure vanilla extract
1 tbsp prepared whole quinoa


 Preparation

1. Combine apple and 1/4 cup water in a small skillet; bring to a boil. Stir in pumpkin pie spice; cover, reduce heat, and simmer just until crisp-tender. Remove from heat; uncover and let stand.

2. Bring 2 cups water to a boil in a large saucepan over high heat; stir in quinoa flakes. Cook 1 1/2 minutes, stirring frequently. Remove from heat; stir in sugar, and let stand 5 minutes or until slightly thickened.

3. While cereal stands, return apple mixture to medium heat; add syrup, and vanilla, stirring just until warmed. Serve apple mixture over cereal topped with a sprinkle of whole quinoa.

Makes 4 small servings or 2 decent sized ones.

Nutritional Value @ 2 Servings:

Calories 144
Total Fat 1.1 g 2%
Saturated Fat 0 g 0%
Trans Fat 0 g
Cholesterol 0 mg 0%
Sodium 3 mg 0%
Total Carbs 32 g
Dietary Fiber 2 g 8%
Sugars 20 g
Protein 2 g
Vitamin A 0 µg 0%
Vitamin C 2 mg 2%
Calcium 21 mg 2%
Iron 0.9 mg 5%

Apricot Curry Chicken

I've been making this dish for my family for some time now and have adapted it into something simple and healthy. They love the sweet and spicy taste of it as well as the different textures. It's an easy warm hearty dish.

1 chopped sweet onion, chopped
1-3 tablespoons curry powder (How spicy do you like it?)
2 tablespoons canola oil
3-4 skinless, boneless chicken breasts, cut into bite-sized chunks
1/2 cup apricot preserves (I've used sugar free and regular)
2 medium apples, cored and diced (I use Granny Smith, Galas or Fuji)
1 cup vanilla fat-free yogurt

An a large nonstick skillet cook onion and curry in oil until slight tender, 1-2 minutes. Push onion mixture to side of skillet. Cook chicken in skillet over medium heat for 3 to 5 minutes or until no longer pink. Stir together chicken and onion mixture. Stir preserves and apples, cook for 5 minutes. Stir yogurt chicken mixture. Cook and stir for 2 minutes more. May be served over rice or eaten on it's own. We usually use Jasmine rice for this dish.

6 Serving

Adapted	Unadapted
Calories 208	Calories 419
Total Fat 6.1	Total Fat 6.1
Sat Fat   0.7 g	Sat Fat   1.5 g
Cholesterol 45 mg	Cholesterol 50 mg
Sodium 76 mg	Sodium 97 mg
Total Carbs 20 g	Total Carbs 67 g
Fiber 3.6 g	Fiber 3 g
Sugar 5.6 g	Sugars 40.8 g
Protein 20 g	Protien 20 g