Love the dough and I don’t mean money. It’s scones.
I’ve looked high and low for better-than versions of white-flour butter-laden scones. The high-test versions are sooo good and believe me I have a scone map of the excellent bakeries in town – I get my share! But, if you are looking for a weekday scone filled with nutrients and fiber, then give my Cherry Walnut Oat Scone Recipe a try.
This recipe is flexible enough that you can change it up – try lemon poppyseed (I’d nix the cinnamon in that case & use lemon yogurt), raisins instead of cherries, or dried ginger and coconut.
2stickscinnamonuse whatever spices you like - whole or ground
4-5wholeallspice
5-6wholecardamon seeds
3tsplocal honey
1/2tspsea salt
Instructions
Quarter apples (can slice smaller). Leave skin on, core in but seeds out.
Place sliced apples, vinegar, water, and spices in a heavy pot. Bring to a boil for 2 minutes then turn down to medium, and cook, stirring and smushing, for 45 minutes to an hour or more, until apples are consistency of a thick apple sauce. You can do this step and then leave overnight.
Either push through a sieve (to remove skins, cores, whole spices), or use a food mill. I found this step a workout!
NOW the question of sweetener. Taste your product, get to know it a bit. Does it need a touch of sweet? Some cooks use brown sugar, I used just a bit of honey, and a touch of salt.
Cook down until you reach a jelly-like consistency. Sometimes it turns a rich brown, but I aimed to keep it pink, so I stopped before it got to that stage. My consistency was velvety and delicious.
Keep in the freezer in small containers, or can in jelly jars. This makes a really lovely holiday gift.
Scones are quick and easy, but here are a couple of thoughts that may be helpful:
Mix the wet & dry ingredients separately. I put the oats in the wet mixture to soften them up.
Keep the butter cold – in the fridge – before you slice it into the dry ingredients.
You can shape the dough into a disc that’s about 3/4 inches high, and however wide across as your amount of dough allows. Bake it on a sheet or like me, use a pie tin. I love the roughness of dropping dough – so, I dollop it into a lightly buttered pie tin. Here’s what my raw dough looks like before baking.
You can tell if a scone is done by touching it – press lightly into it, and if it still needs time it has a doughy smoosh to the touch – it gives in a smushy way. If it’s done, it has a real firmness to the touch. Scones are dense!
I’m no great chef but I am a holistic nutritionist who likes to cook – check out my easy tasty healthy recipes, by visiting my Easy Healthy Recipes page.
This summer I was breakfast salad crazy – in the garden, knee-deep in some wonderful greens, and the vegetable bowl craze just pointed to making more breakfast salads. Yum.
Now that the weather is just beginning to cool, my breakfast salads are warm. The garden is filled with tomatoes, potatoes, onions, and other delectables. Now, my breakfast salads are one-pan wonders morphing into veggie bowls. All good!
To put together a breakfast salad, pull together whatever you have in the fridge, notice the veggies that are in season (even better, at their peak) now, and think about the flavors you’re pulling together. I choose greens, a vegetable or two, flavorful protein-rich compatibles like nut butter, nuts or seeds, whole grains or soft-boiled eggs.
Salad dressings can boost nutrition – making your own from whole ingredients is worth it! Topping your breakfast salad with a bit of mayo, smooshed avocado, or good olive oil and vinegar works great too.
5 stalksasparagus, sliced Use any vegetable you have on hand.
1/2sweet potato, cooked, sliced I often cook-off 3 or 4 sweet potatoes on a Sunday to use through the week.
2 eggs, soft boilTo soft boil an egg, place them in a small pan in cold water, then turn to high and bring to boil. Turn heat off - when the water is cool enough to peel the eggs (about 15 minutes) the eggs will be soft-boiled.
1 Tbspmayonnaise, good quality organic or it's actually easy to make your own
1 tspDijon mustard
1 TbspFresh dill, diced
Instructions
Toss sweet potatoes, greens, and asparagus in a medium breakfast bowl. Top with 2 soft-boiled eggs, sliced in half. Top with mayo and mustard.
Toss all together, top with dill and enjoy.
Notes
There are so many combinations of breakfast salads.Here are a few combos to try: Spinach - walnut - egg - turkey bacon - poppyseed dressing Cabbage - cashews - carrots - egg - Asian peanut dressing Red or green lettuce - grilled BBQ chicken leftovers - red peppers - balsamic vinaigretteTomatoes - basil - pine nuts - olives - tofu - olive oil
A chef from Kripalu taught me the egg over veggies trick. It’s quick, easy and satisfying. You can substitute any vegetable for the mushrooms and sweet potatoes in this easy breakfast recipe- try spinach, onions, tomatoes or your favorite blend of vegetables.
Let’s talk about wild mushrooms!
This year, our local farmer’s market has had a bumper crop of really beautiful mushrooms for a really reasonable price. Look at these beauties – oyster mushrooms.
Do you know that mushrooms have characteristics of both plants and animals? They are strange and wonderful little beings, and nutritionally rich in vitamins and minerals (not, however, protein as is often suggested). You can substitute any mushroom for those I use in this recipe.
This dish, while simple, is wonderfully balanced from a protein-carbohydrate-fat perspective, as there are healthful versions of each. Egg protein will keep you satisfied, as will the bit of anti-inflammatory monounsaturated olive oil. Sweet potatoes are a complex fiber-filled carbohydrate and they and the mushrooms are nutrient-dense, filled with vitamins and nutrients.
Here’s a quick weekday breakfast.
Egg "Poached" on Wild Mushrooms and Sweet Potatoes
This recipe is quick, easy and satisfying. You can substitute any vegetable for the mushrooms and sweet potatoes in this easy breakfast recipe- try spinach, onions, tomatoes or your favorite blend of vegetables.
Course Breakfast, Lunch
Servings 1
Equipment
Saute' pan
Ingredients
1egg
1tspolive oil
2/3cupwild mushroomschopped
1/3cupsweet potatocooked (leftover from the weekend!) and cubed
1 1/2tspdried thymeor the fresh or dried herb of your choice
Instructions
Warm olive oil in a small pan and sauté mushrooms and sweet potatoes for 3 or 4 minutes over medium-high heat.
Crack an egg into the pan, sprinkle with herbs, cover and turn down heat to low-medium. Let the egg “poach” in the steam of the vegetables for 3 or 4 minutes.
So easy. So tasty. So healthy. Make this lovely Lemon Violet Chia Pudding for a spring breakfast or not-too-sweet dessert right now.
If you have violets in your yard, here’s a whole new way to enjoy them. Violets are filled with antioxidants, so are health-promoting in all the ways so many herbs and botanicals are. The lemon and violets both lend a light fragrance to this no-cook pudding.
I think of the ratio for chia a lot like the ratio for grains – that is, one part seeds to two parts liquid (for a pudding-like this). I don’t count the yogurt in liquid – to me, that’s to make a creamy texture.
Make this the night before your breakfast, or a few hours before dinner for dessert. I used yogurt for a bit of creaminess – for a vegan version, use coconut yogurt or just skip the yogurt, perhaps boosting the chia for thickness.
Enjoy!
Lemon Violet Chia Pudding
Ingredients
1/2 cup unsweetened almond milk
juice and zest of 1/2 fresh lemon
2 tsp honey
1 tsp vanilla
1/4 cup chia seed
1/4 cup plain yogurt (good quality any level of fat)
1/2 cup violets – use heads (if you are up for chewing) or just the petals
Directions
In a medium bowl, mix almond milk, lemon juice, zest, honey, and vanilla. Stir in yogurt and chia. Add most of the violets, saving a couple to decorate your creation.
Place in refrigerator overnight, or at least for 4 hours before serving.
Makes two – 2/3 cup servings.
For breakfast, if you top it with 1/2 cup of blueberries, you’ll have a fiber, protein and nutrient-rich start to your day.
Report back!
Annie
Here is a simple recipe for a healthy summer breakfast. A quick and balanced breakfast for one.
My excellently smart and organized VA Kate Tilton likes simple recipes. She’d prefer three ingredients, but Kate, this one’s for you and I hope you like it. Four ingredients, ten minutes (with plenty of cut-up cantaloupe to spare), a lovely balance of protein, healthful fat and fruit fiber, and the acid from the lime enhances the absorption of the antioxidants (like vitamin C) to boot.
When choosing a ripe cantaloupe (aka musk) melon at the grocery, find one that smells fresh and oh so slightly gives to the firm touch – you can smell and touch at the stem-end. If the stem area is mushy it may be over-ripe. The outside should be a rosy dusky tan, and a bit of green may mean best if you let it ripen on the counter a couple days before using (which is how I use musk and honeydew melons – let them rest for a bit). If the skin has indentations in it, you are fine until you see dark moldy spots which eventually reach into the meat, then you’ve let it hang around too long or chosen an older specimen than you intended. Fresh cantaloupe will keep in the fridge for 3 or 4 days once you slice it. Cantaloupe is a great source of vitamins A and C. More on recent studies and details of cantaloupe nutrition.
Cantaloupe Walnut and Cilantro with Lime Recipe
Ingredients
1 cup ripe cantaloupe, sliced and cut into pieces
1/2 cup raw walnuts
1/4 cup fresh cilantro
Juice of 1/2 lime
Directions
Place the cut cantaloupe in a serving bowl, add the nuts and cilantro and give a toss with your clean hands or a spoon. Squeeze fresh lime juice over, toss and eat.
The flower topping this breakfast is actually a cilantro flower from my garden. Just the gifts of the garden available at the moment!
Enjoy the day, enjoy the season.
