Blueberry cobbler pizza

(Adapted & inspired by: Guy Fieri - Guy Fieri food)

*if you have peanut allergies omit

Serves: 8-12

1 c. Quick rolled oats
2 Tbsp. Organic brown sugar, firmly packed
2 Tbsp. Unsalted butter, at room temperature
2 pinches of Himalayan salt
1/4 tsp. Ground cinnamon
1 10-oz. Pizza dough
1 21-oz. Blueberry pie filling
1/4 c. Freshly chopped peanuts *
1/2 c. Mascarpone cheese, at room temperature

 Directions:

1.) Preheat oven to 400.

2.) In a medium sized bowl, combine oats, brown sugar, butter, 2 pinches of salt, plus the cinnamon and mix with fingers until blended combined well. Add the peanuts and mix gently.

 3.) Stretch half the dough into 1/2 inch thick 11 inch round. Place onto a greased pizza pan.

4.) Spread half blueberry filling over the pizza crust. Top with the half of the oat mixture. Bake for 30 minutes or until the crust is golden brown, and the blueberries are bubbling.

 5.) Garnish the pizza with a dollops of half of the Mascarpone cheese. 

6.) Cut pizza into slices and enjoy!


* Benefit Alert

Eating blueberries are powerful superfoods. They’re rich in nutrients, antioxidants and phytochemicals which help prevent (and, in some cases, reverse) the effects of aging, cardiovascular disease, arthritis, diabetes, high blood pressure and certain types of cancer.

Spinach pie egg rolls

(Inspired by: Spinach Pie)

Serves: 8

1/4 c. Crumbled feta cheese
1/4 c. Swiss cheese, shredded
1/2 tsp. Cayenne pepper
3 c. Roughly- chopped fresh spinach
1 c. Diced onion
1 Tbsp. Fresh parsley, chopped
8 egg roll wrappers

Directions:

 1.) Cook and drain spinach.

2.) In a large to medium sized bowl, blend the spinach, onions, swiss cheese, crumbled feta, parsley, salt and pepper, mixing well.

3.) Building the egg rolls, placing a Tbsp of filling in the center of the egg roll wrapper. Then trace the edges with water to seal it.

4.) Bake at 350 for 25 minutes or until lightly golden brown.


* Benefit Alert

Eating spinach include improving blood glucose control in diabetics, lowering the risk of cancer, lowering blood pressure, improving bone health, lowering the risk of developing asthma and more.

Ginger orange tea

Serves: 6

Ginger root, about 4-in long
2 c. Water
2 Tbsp. Lime juice
 2 c. Orange juice
 2 Tbsp. Honey

Directions:

 1.)  Peel and slice the ginger root into small pieces, using a grader.
Put them in a pot with 2 cups of water and just barely boil.

2.) Remove the pieces out.

3.) Add the orange juice, lime juice, honey, and stir as  you want your honey to mix in well.

4.) Enjoy!

* BENEFIT ALERT

Ginger helps with the symptoms of upper respiratory tract infection, bronchitis, cough, menstrual cramps, arthritis and muscle pain.

Hot out of the oven..... Food Preservatives

* Please continue to read this blog article.

Note: Living Better Cafe is bring you Fresh out of the oven news, that you're going to love. That no other blog source will ever take you close into the story. I say more good reasons to love L.B.C, not only are you revising original recipes. You're also making them more healthier for you, while saving money in the long run.

Let's just face it: we all tend to go ahh! for something that is quite tasty looking.
Just to pleases our taste buds, but we are not truly thinking clearly....Are we?
Okay if you literally took the time to answer this question, then "TWO GIGANTIC THUMBS UP".
Please don't let me be the only person who reads the back of the package, when shopping for food.
When you come across a word you  "NEVER" heard of before do you become astonished?, Or do you just toss it in your chart and proceed to continue on with your shopping? . I always follow this rule of thumb, like anyone else who is just as curious as me. I bet your wondering now what I am talking about.....well I will let that marinade for a bit. Okay I hope we are both on the same page, I mean reading the back of the package.
 When I say  preservatives are some type of food additives added to food to extended shelf life. So it does not cause food to break down, and become spoiled quickly. Mold, bacteria, and yeast can cause food spoilage and are found practically everywhere we breathe in air. Researchers believe preservatives have changed eating habits and food production patterns more than any other food additive. Now I want send you on a positive journey to the safety points in food preservatives, and then leave you with the myth factors.

~ Positive aspect

Ascorbic Acid: An essential nutrient "Vitamin C" found naturally in fruits and veggies, ascorbic acid is an antioxidant that helps protect the body from free radicals. Ascorbic acid is used to help prevent food spoilage in a wide range of products from cereal to beverages. 

Taurine: Is an amino sulfonic acid, but it is often referred to as an amino acid, a chemical that is a required building block of protein. ” A “conditional amino acid” can be manufactured by the body, but an “essential amino acid” cannot be made by the body and must be provided by the diet.

Nisin:  Is a natural antimicrobial agent with activity against a wide variety of undesirable food borne (pathogenic) bacteria. Is a peptide which is produced by the food grade dairy starter bacterium Lactococcus lactis. Extend shelf life
and cost  on saving for food processors. Reduce the temperature of the heat processing, shorten the time of the heat processing.Protect against temperature abuse of chilled products during storage and distribution, in certain cases use ambient instead of chilled condition for storage and distribution.

Aspartame:  A very common artificial sweetener.

Now when it comes to the Myth of different foods I technically leave that out of the food equations.
Because that is where everyone has their own opinions on what bad. So with that being said I want to hear your views on these questionable Preservatives.  

* Sulfites

* Sodium Benzoate

* Nitrit

* BHA/BHT

Frozen chocolate yogurt

Serves: 5

2 1/2 c. Greek yogurt
 1/2 + 1 Tbsp. Organic granulated sugar
3/4 tsp. Vanilla extract
2 1/2 oz. Chocolate chips

Directions:

 1.) Stir the yogurt, sugar, vanilla extract until sugar has dissolved. Cover and place in refrigerator 1 hour.

2.) Pour mixture into ice cream maker, adding the chocolate chips and freeze according to manufactures directions.

cream of carrot basil soup

(Inspired by: carrot ginger soup)

Serves: 4

1/2 lb. Carrots ( topped & peeled)
1 1/2 celery, finely chopped
1/2 medium sized  red onion, sliced
 1/8 c. Fresh basil, finely chopped
3 1/2 c. Vegetable stock
1/4 tsp. Himalayan salt
1/8 tsp. Ground red pepper
 1/4 c. Coconut cream

 Directions:

 1.) Slice the carrots and celery, place into a large pot adding the onions and basil. 

2.) Add the vegetable stock and bring the mixture to a boil. Reduce heat down to medium - low and cook, covered until vegetables are soft, about 15 minutes.

3.) Remove pot from heat, season with Himalayan salt and red pepper.

 4.) Using a blender, puree in small increments and return back to the pot.

5.) Add the cream and correct the seasoning, garnishing it off with cashew sour cream.

Lemon Ginger cookies

lemon ginger cookies

 Adapted from: http://www.catcora.com/recipes/desserts?name=Lemonade+Cookies

1 (6oz) frozen lemonade concentrate
 2 tsp. Ground ginger
 1/2 lb (2 stick) unsalted butter, softened
 1 c. Sugar + extra to sprinkle over cookies
 2 tsp. Lemon zest, finely grated
 2 lg eggs
 2 1/2 c. All purpose flour
 1 tsp. Baking soda
 1/8 tsp. Himalayan salt

 Directions:

1.) Preheat oven to 375.

2.) Allow lemonade to sit at room temperature.

3.)In a large bowl, cream together the butter and sugar with a electric mixer. Add the lemon zest, the eggs one at a time, beating well after each addition. Continue to beat mixture until creamy and light, 4 to 5 minutes, then set off to the side. In a medium size bow,whisk together the flour, baking soda and Himalayan salt, ground ginger. 

4.) Measure out 1/2 cup of the lemonade, and set the rest off to the side. Add about 1/3 of of the flour mixture to the creamed mixture.Stir, then add 1/3 of the 1/2 cup lemonade.Continue to add the flour and lemonade alternately, stirring after each addition, until the mixture shows no flour. Beat on low until all ingredients is combined.

5.) Using an ice cream scoop, drop rounded teaspoonfuls of the dough 2 inches apart on an ungreased baking sheet. 

6.)Bake the cookies keeping a close eye on them, check on them after 8 minutes. The edges are just starting to brown, remove the cookies from the oven. (the centers will still appear soft) brushing the remaining lemonade over cookies, after they are done with a sprinkle of sugar. And allow the cookies to cool, on cooling rack.