Honey + WW Raspberry Scones

As part of our winter CSA share, we get bags of frozen berries that were plucked during the summer. I love eating fresh berries right out the carton at summer market and atop yogurt or in fruit salads, but when it comes to using them up in pies, muffins, and other goods -- I'm often uninspired.

Or maybe stumped is a better word. Anyway, I've been making an effort to use them in new + different ways. Here's my latest creation.

HONEY + WHOLE WHEAT RASPBERRY SCONES
vegans can substitute maple syrup for honey

What you'll need . . . 

• 1 cup unbleached all purpose flour
• 1/2 cup wheat flour
• 1/4 cup honey
• 1/4 cup Earth Balance
• pinch salt
• 2 tablespoons ground flax
• 1 teaspoon baking soda
• 1/2 cup + 2 tablespoons almond milk
• 1 teaspoon vanilla extract
• 1 cup frozen raspberries
• 1/4 cup unsweetened coconut flakes (optional)

Method . . . 

1. Preheat oven to 400 degrees F. Lightly grease a cookie sheet with olive oil or Earth Balance.
2. Place the flours, Earth Balance,  and honey in a food processor and pulse until fully combined. 
3. Then pulse in the salt, flax, and baking soda. Pour these dry ingredients into a bowl.
4. Add the almond milk and vanilla extract; mix until just moistened. Do not over-mix.
5. Fold in the raspberries and coconut flakes. Let sit for a few minutes until chilled by the berries.
6. Scoop the dough onto a clean, but well-floured work surface. Loosely shape into a circle and pat down.
7. Cut into wedges and then place on a cookie sheet. 
8. Bake for 20-22 minutes, until deep golden brown. Let cool before serving.

Honestly, of all the scones I've made, these are the lightest and fluffiest. Maybe it's because I usually use baking powder and -- since I'm out of that at the moment -- subbed in the baking soda. Or it could be that I fluffed the flour a bit before I put it in the mix. I tend to pack it in, which I've realized is making my baked goods ever-dense.

Whatever happened, they're delicious.

I'm sure Stephen will be thrilled to find a few waiting for him when he gets home from work today. That is, if Ada doesn't eat them all. She munched on one for breakfast and I couldn't give it to her fast enough.

Thursdays are my favorite -- how about you?!

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Food for Runners: B-E-R-R-I-E-S

The produce aisle at the grocery store and stands at the local farmers market are teeming with plump fresh berries -- blueberries, blackberries, strawberries, raspberries, etc. -- this time of year. And what are berries rich in? Antioxidants!

Who are antioxidants good for? Runners (and everyone else)!

So, we're continuing our Food for Runners series with berries, specifically those that are in season, which I'll get to in a moment. If you're catching up, we've covered bananas, garlic, quinoa, and kale -- and included our favorite recipes from across the web.

Simply put: "Running and other intense exercise is known to increase free radicals." (Source)

Also simply put: "Fruits, especially berries, are full of antioxidants" (which combat free radicals!) (Source)

I was interested to learn that "because we metabolize large amounts of oxygen while running, and antioxidant levels tend to quickly run low in our body, free radical damage is commonplace in runners. Research shows that hard training endurance athletes often have low levels of antioxidants circulating in their bodies." (Source)

And if those snipets of information aren't enough Running Times magazine has some more scientific evidence for your to pour over.


Here are some of our favorite recipes for breakfast, lunch, and dinner:

Holly, Annie, and Chelsea's Green Raspberry-Mint Lemonade
Alina's Buckwheat Blueberry Pancakes
Julie's Cherry Morning Rolls
Meeta's Poached Plums and Blueberry Granola
Christina's Raspberry Plumb Breakfast Bars
Jaimem's Strawberry Salad with Candied Almonds
Angry Asian's Chocolate Cherry Panini
Maria & Josh's Blueberry, Strawberry, and Jicama Salsa
Sala's Mango Blueberry Quinoa Salad
Branny's Strawberry Pizza w/ Goat Cheese (original recipe uses bacon, omit for vegetarian)
Mary's Blackberry, Wild Rice, and Barley Salad
Lisa's Rye Crust Blackberry Tartlets
Our Strawberry Chocolate Chip Cupcakes
Simply Life's Whole Wheat Cherry Zucchini Bread
Our Vegan Chocolate Cherry Cake


Many of Our Smoothies feature berries -- of all sorts of varieties -- as the main ingredient
. Nothing easier than plopping them into a blender! Ashley has me hooked on using frozen coconut milk cubes.

Be sure to check out this handy chart with information on which berries and in season and when.


What's your favorite way to use berries?

Don't forget to read up on these other healthy ingredients:

Food for Runners: B-A-N-A-N-A-S
Food for Runners: G-A-R-L-I-C
Food for Runners: Q-U-I-N-O-A
Food for Runners: K-A-L-E

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Burning Love Smoothie

Maybe you're not in the mood to down chocolate for breakfast. And a green smoothie doesn't quite appeal to your senses in the AM-hours. If you agree with these two statements, perhaps this frothy, free-radical fighting concoction is for you!

Full of powerful red fruits rich in vitamins A and C -- bell pepper, raspberries, strawberries, and pomegranate -- the antioxidants in this drink are overflowing with flavor to promote optimal health. And all that beta-carotene will ensure your peepers continue to see that beautiful shade of red always and forever.


But what's up with putting a BELL PEPPER in a smoothie?

Red peppers are one of the few foods that contain lycopene, a carotenoid whose consumption has been inversely correlated with prostate cancer and cancers of the cervix, bladder and pancreas. Recent studies suggest that individuals whose diets are low in lycopene-rich foods are at greater risk for developing these types of cancers.

For people worried about colon cancer, the fiber found in peppers can help to reduce the amount of contact that colon cells have with cancer-causing toxins found in certain foods or produced by certain gut bacteria. In addition, consumption of vitamin C, beta-carotene, and folic acid, all found in bell peppers, is associated with a significantly reduced risk of colon cancer. 

WHFoods.com

That . . . and it tastes good when mixed with all those other fruits. If you want to make this smoothie your very own, just keep reading.

What you'll need . . . for one healthy smoothie!

• 1/2 cup pomegranate juice (I used POM Wonderful)
• 1/2 cup water
• 1/2 banana
• 1/2 medium red bell pepper, chopped
• 1/2 cup frozen raspberries
• 1 cup frozen strawberries
• 1 tablespoon (or more depending on your taste) agave nectar 
• 1 tablespoon flax meal

Method . . .

1. Put everything in your blender and BLEND.
2. If you need to adjust for your own preferences, go right ahead. Make it custom to your taste. 
3. Fall in love with the vibrant color . . . and with the zing it gives you. No caffeine necessary.

Got a favorite smoothie (or other healthy . . . not-so healthy, etc.) recipe? Maybe you'd like to share it with us! Check out all the gooey details of our READER SPOTLIGHT -- where each Friday we highlight a (never home)maker who's dishing up something sweet or savory that's just too delish to keep a secret!

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DETOX: Day 3 -- Smoothies

The detox is going OK . . . wow is it hard! (Missed the beginning? Read about Day 2 and Day 1.) One of my favorite parts of the day is the morning smoothie. This one's got raspberries, bananas, pineapple, fresh ginger, and soy milk in it. Blended together, it's tangy and makes us forget it's below zero outside (which was the case yesterday . . . BRRR!). Last spring I even tried green smoothies for a while. If you haven't heard about the nutritional powerhouse that is the green smoothie, you can read all about it at the Green Monster Movement site maintained by Angela at Oh She Glows.

So how am I feeling after three days of eating more fruits and veggies? Staying away from refined carbohydrates? Eating far fewer cookies? What do you think? I feel GREAT. But I am starting to miss "real" baking. I found this recipe for a chocolate-peanut butter layer cake on Smitten Kitchen I'm just dying to try! Like I said, this new diet is hard. And I write diet in the true sense of the word . . . it is in no way a calorie restriction. That just doesn't work for me. Or anyone, really. A diet needs to be a lifestyle change. So, I'll need to adapt my baking accordingly. Don't fret, though. This means more exciting recipes for all you (never home)makers!

Last rambling thought: I'm even thinking about going vegan again . . . at least 80% of the time. I already eat a primarily-vegan diet. Pizza and my favorite sandwich often get in the way, however . . . filling my stomach with so much cheese and white bread. I just need to find a healthier way to get my fix. Hmmmm.

By now I can hear you begging me to stop talking about all this stuff and give you the smoothie recipe already. OK!


What you'll need (to make two smoothies)

• 1 large banana
• 1 cup frozen raspberries
• 1/2 cup frozen pineapple
• Fresh ginger -- to taste and minced
• 1 cup soy milk

Method . . .

1. Throw everything in a blender.
2. Blend until fully incorporated. Check for clumps of frozen fruit.
3. Serve and enjoy right away. Though, I imagine you can refrigerate for later, too.
4. Want to make it a green smoothie? Throw in a handful of kale! No joke: It doesn't impact the flavor too terribly much . . . and kale is SUPER healthy. The green bugger pictured below is made exactly the same way . . . however, I used water instead of soy milk. And added that lush handful of kale.
   

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