Sunday, August 5, 2012

Green Pina Colada Smoothie

Green Pina Colada Smoothie...

2 good handfuls of organic baby spinach
1 cup pineapple, diced and chilled
1 banana sliced and frozen
1/2 cup lite coconut milk
1 cup cold coconut water
2 teaspoons agave nectar, optional
2 teaspoons of shredded coconut, optional

Add coconut water and spinach to blender and process until all leaves are liquefied. Add remaining ingredients and continue blending until smooth. Enjoy!

Autumn Brittle

I so must try this after our challenge...adapted from Adventures in Cooking with tweaked ingredients.

Autumn Brittle

1 Cup Almonds
1 Cup Cashews
3/4 Cup Pumpkin Seeds
3/4 Cup Sunflower Seeds
2/3 Cup Dried Cranberries
2 Cups Sucanat
1/2 Cup Agave
1 Cup Water
1/2 Teaspoon Salt
1 Tablespoon Butter

Heat the sucanat, agave, water and salt in a large pot over a low-medium flame. Use a pot that is larger than you would think necessary because when the mixture begins to boil it will foam up and increase in size. Stir every five minutes or so. Using a candy thermometer, continue to heat the mixture until it reaches a temperature of exactly 302 degrees Fahrenheit. This is very important because this is the temperature at which sugar hardens into a rock-like state after it cools. Pay close attention not to go very far above 302, otherwise you will burn the sugar. It can take up to an hour for the mixture to reach that high of a temperature, so don't get too worried if 15 minutes go by and the thermometer is still at 175.

While the sugar mixture is boiling, place a sheet of parchment paper on top of a shallow pan, about 9 x 13 inches in width and length, and grease the parchment paper. Set aside. Once the sugar mixture reaches 302, immediately remove it from heat and stir in the butter, cashews, almonds, pumpkin seeds and dried cranberries until they're coated in the mixture.

Immediately pour the mixture onto the parchment paper and spread it out into a large rectangle using a rubber spatula. Try to keep the surface relatively even and about 1 inch in height. Place the pan in the refrigerator and allow the brittle to cool for one hour. Once it has finished cooling, remove the sheet of brittle from the parchment paper and break the brittle into pieces and enjoy. Store excess brittle in a cool dry place.