Peach Avocado Salsa Scoops

Glad to be back to blogging with one of my favorite snacks . I got a box of these ravishing giant peaches last week. Juicy, sweet and loaded with antioxidants and vitamins ,these make a perfect snack. I saved last two to make this sweet and spicy salsa. The recipe here is almost same as the Peach Mango Salsa ranchera,except here I used Avocados. And since avocado need no cooking,I mix it in when all the cooking is done and salsa is cooled. Another combination I recommend trying this salsa is Mangoes(when in season),make a lovely pair with peaches.
You could serve these with any kind of tortilla chips ,these scoops make the salsa that much more tempting. If looking for baked variety of tortilla scoops,i personally like the Tostitos brand ,low in fat with same great crunch.


Recipe: Peach Avocado Salsa scoops
Ingredients
3 ripe peaches,thoroughly rinsed,pitted and diced
3 plum red ripe tomatoes,cored and halved
1/2 cup shallots ,finely chopped or minced
1 clove garlic,finely chopped
1 tablespoons. lemon juice
2 tablespoon apple cider vinegar
3 jalapeno peppers or Serrano peppers ,seeded and halved(Use 2 for medium heat)
1 teaspoon ground cumin
1 tablespoon cilantro, chopped
1 tablespoons Extra virgin olive oil
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt
1 Ripe Avocado,peeled,pitted and chopped(mix in a tablespoon of lemon juice to keep the color)
Method
Lay the tomatoes and peppers on a baking sheet,cut side down.Set in the preheated oven at 35F oven and let bake for 15-10 minutes until slightly charred at the top.Transfer in a blender and puree.

Heat the oil in a large heavy skillet,add the garlic and shallots,saute for a minute.Add the cumin,peaches and cilantro,cover and cook another 3-4 minutes just until peaches are little soft but not mushy.Stir in blended tomato and pepper mixture,let warm up.Stir in the vinegar,lemon juice,season with salt and pepper.When cooled,mix in the diced avocado. Serve in scoops with sprinkle chopped green chillies(totally optional,skip if you like salsa medium hot). The Salsa can be in sterilized jar for a week or two.

Baked Doughnuts with Peach Honey Glaze

My passion for healthy baking lead to me to do the unthinkable - baking the doughnuts.Thankfully I wasn't the first one to be thinking of doughnuts with a healthier profile.There were quite a few recipes available on searching,Heidi's stood out on the top,I follow her method closely,although the ingredients vary a little.



Among the changes to the original recipe,I mixed in some whole wheat pastry(gotta have the fiber).Then the fat had to be in moderation too ,so combining butter and oil eased the fat calories furthermore.



The fresh fruit and honey glaze makes all the difference,without the glaze these wouldn't be as attractive and appetizing.Choose an intensely fruity glaze to add that essential layer of flavor.



The only downside,these not as moist as deep fried so cannot be stored for weeks,best if consumed the same day,or in a day or two.If that doesn't seem possible ,bake them in smaller batches instead.

Recipe: Baked Donuts with Peach Honey Glaze.
Makes a dozen large donuts
Ingredients
2 1/2 cup all purpose flour
2 cups whole wheat pastry flour
1 1/4 cups reduced fat milk(can also use almond or soy milk),divided
1 packet(2 teaspoon) active dry yeast
2 tablespoon olive oil
2 tablespoon organic butter or virgin pressed coconut oil,melted
1/2 cup brown sugar
2 organic eggs
1/8 teaspoon salt
For the peach honey glaze
4 ripe peaches,cored and chopped
1/2 cup Pure Organic honey
2 tablespoon Organic butter or virgin pressed coconut oil

Method
Warm about a cup of milk in the microwave for 20-25 seconds(warm to touch ,about 100F).Stir in the yeast and sugar,let get frosty,takes 10 minutes.
Beat the eggs in a bowl,whisk in rest of the milk ,butter and olive oil.In a large mixing bowl,combine flour,eggs and yeast mixture,until dough comes together smooth and supple,add more flour if needed.Cover the bowl and set in warm corner,let rise until double in size,about 1-2 hours.

Punch the air out of the dough,transfer on a lightly floured work surface.Divide in to about 4 portions.Roll out each portion about 1/2 inch thick,cut out circles using a 3 inch cookie cutter.To make the hole in the center use a smaller cutter.Make the center hole is big enough or might shut close when proofing.Finish cutting out the doughnuts from the rest of the dough.Lay them on a baking sheet,cover with kitchen towel and let rise(proof) for another 30 minutes.

Preheat oven to 375F.Bake the doughnuts until bottoms are lightly brown,about 10-12 minutes.Cool on rack before glazing.

Prepare the glaze,by melting the butter or coconut oil in a large saucepan,add the peaches and cook until soft,about 5-6 minutes.Stir in the honey towards the end.Blend in a food processor until smooth.

Dip both sides of the baked douts in the warm glaze.Serve immediately.Could be refrigerated in air tight container for a day or two,but tastes best the same day.


The holey temptation without the guilt - these are half the calories than there deep fried overly sweet counterparts,a reason enough to wholly enjoy them.

The doughnuts are now a part of Yeast Spotting.

Peach Tomato Salsa Ranchera

Peach Tomato Salsa Ranchera's instant burst of heat from chili peppers and sweetness of peaches,had me craving for its recipe since I first tasted it at my friends.But the recipe was a mystery since the salsa was store bought.I searched in couple of stores with no luck finding the peach kind.Google came to the rescue,searching the net found this easy video of salsa ranchera.Boosting that recipe on the video with sweet summery peaches,voila! I created my own home made peach tomato salsa that was almost as good as the one I first tasted.


The ranch-style Salsa is traditionally made with tomatoes,spices and hot chili peppers.Baking the tomatoes and hot chili peppers gives a mellow roasted flavor to the salsa ,better than steaming or blanching.One can even use ripe mangoes instead of peaches or both together.Just make sure the peaches are thoroughly washed since its the fruit considered to most laden with pesticides,or buy organic peaches if available.

Recipe: Peach Tomato Salsa Ranchera
Ingredients
3 ripe peaches,thoroughly rinsed,pitted and diced
3 plum red ripe tomatoes,cored and halved
1/2 cup shallots ,finely chopped or minced
1 clove garlic,finely chopped
1 tablespoons. lemon juice
2 tablespoon apple cider vinegar
3 jalapeno peppers or Serrano peppers ,seeded and halved(Use 2 for medium heat)
1 teaspoon ground cumin
1 tablespoon cilantro, chopped
1 tablespoons Extra virgin olive oil
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt

Method
Lay the tomatoes and peppers on a baking sheet,cut side down.Set in the preheated oven at 35F oven and let bake for 15-10 minutes until slightly charred at the top.Transfer in a blender and puree.

Heat the oil in a large heavy skillet,add the garlic and shallots,saute for a minute.Add the cumin,peaches and cilantro,cover and cook another 3-4 minutes just until peaches are little soft but not mushy.Stir in blended tomato and pepper mixture,let warm up.Stir in the vinegar,lemon juice,season with salt and pepper.Transfer in a bowl and serve with blue corn tortilla chips.Can be stored in sterilized jar for a month.



Fruity fiery tangy,the best salsa I ever tasted.

Cardamom Mango Panna Cotta With Honey Peach Sauce

No other fruit says sunshine better than mangoes.Revered as king of fruits in the Indian sub continent(the birthplace of mangoes),the tropical fruit is the most desirous fruit of the jolly good summers.For the love of mangoes,I could not help myself buying a load of, first batch of this seasonal tropical fruit in the market.The mangoes sold here are mostly grown in Mexico ,Caribbean and some travel as far from India.

While the heat is at its peak in my homeland,it still spring and just beginning to warm up in Columbus.The blooming flowers have a magical beauty after long bare winters.

A dessert to glorify the beauty of the season,Panna cotta,the Italian dessert made with milk,cream,sugar and gelatin.I made mine dairy-free using light coconut milk,incorporated with luscious mangoes and hint of exotic cardamoms,for a complete tropical makeover to the Italian classic.The honey peach sauce add warmth and sweetness to the dessert,skip the sauce if on low-sugar diet.


Intensely aromatic cardamom, is a common spice in South East Asian and Middle Eastern cuisine.The whole pods can be used to flavor the rice entrees and lentil stews ,the fine ground seeds are best in desserts and in spice mixes.Little goes a long way with the cardamom powder,adding extra does not yield a tastier dessert.
This special cardamom dessert is my entry for Priya's Cooking with seeds: Cardamoms.


Recipe : Dairy-free Cardamom Mango Panna Cotta With Honey Peach Sauce
Ingredients
For Mango Panna Cotta
1 large or 2 small ripe mangoes,peeled and chopped
2 cups light coconut milk(preservative-free)
1/2 cup water
1 tablespoon agar-agar * or 1 teaspoon unflavored Kosher\Halal Gelatin
1/4 teaspoon fine ground cardamom
1 tablespoon Agave nectar or 2 tablespoon brown sugar.

*agar-agar is a seaweed,vegan substitute for gelatin.Can be bought from Asian stores.

For Honey Peach Sauce
2 cups fresh or frozen peaches.
2 tablespoon honey
1/2 cup water.

Method
Puree the mangoes with coconut milk in a blender until smooth.
Heat water in a heavy bottom sauce pan,add the agar-agar or gelatin,stir to dissolve completely ,about 6-8 minutes.Turn the heat low.Add the sugar, mango mixture,cardamom and let it warm up for 4-5 minutes.
Pour the hot mixture in to 4 ramekins(4-6 ounce) or custard cups.Cover and
let set in refrigerator for 3-4 hours or over night.

Prepare the sauce by heating the water,honey and peaches on low heat for 4-5 minutes.Let cool for few minutes before drizzling on the panna cotta.

To serve,unmold the ramekins,run a small knife around to loosen.Then invert each ramekin onto a dessert plate and pour about a tablespoon of the sauce over,top with the slices of peaches and more diced mango.

Coconut Peach Cranberry Freeze

Despite the frosty weather I do fancy a frozen treat once in a while.I had this can of coconut milk waiting too long to be devoured,some frozen fruits too cold to crunch and a little left over rice.And with a recipe(in a cookbook courtesy of Vitamix) matching all the ingredient,it just took minutes to assemble the freeze.The original recipe called for just peaches for fruit,I add an extra layer of cranberries to intensity the yum factor of the dessert.
I use Thai kitchen coconut milk that's free of preservatives.The light coconut milk has lesser fat calories.The fat in coconut milk is believed to be a healthier when compared to dairy cream(heavy whipping cream)commonly used in desserts.Learn more about the goodness of coconut.
Recipe :Coconut Peach Cranberry Freeze
1 1/2 cup light coconut milk,cold
1 cup frozen cranberries
2 cups sliced frozen peaches
1/2 cup cooked white rice,cooled
1/2 teaspoon ground cinnamon
3 tablespoon agave nectar or honey

Method
Blend the peach layer
Put 1 cup coconut milk ,cinnamon and rice in a heavy duty blender(Vitamix),blend for few seconds until rice is mashed.Now add the frozen peaches and sweetener,then blend another 30-60 seconds until the mixture is smooth yet cold.Arrange in serving glasses as the bottom layer.
Blend the cranberry layer
Blend the remaining half cup coconut milk with the frozen cranberries for 30-60 seconds,until smooth.Pour a little of this cranberry mixture over each of the peach layers.Serve immediately or if serving later, keep cold in fridge.


Variation

You could also make the freeze with just peaches or use pineapples or mangoes instead.


The freeze is my entry for Weekend Herb Blogging #219 ,hosted this week by Simona of Briciole

The Ice Dream CookBook Review.Dairy-free Roasted Banana nut Ice Dream.And Peach Melba.

Have you ever dreamed of a frozen dessert that can actually boost the immunity? An Ice-cream that's creamy yet healthy?A sweet snack that even a diabetic is allowed to eat?A frozen treat that's free of gluten,artificial colors ,hydrogenated oils and high sugar syrups? Rachel Albert-Matesz's Ice Dream Cookbook is the answer to those dreams,the book brings definite good news for all the Ice-cream enthusiasts ,Coconut lovers and those on restricted diets(gluten-free,dairy-free,low-sugar).Her book reveals enticing healthier alternatives for making a perfect scoop of Ice Dream.

Rachel Albert-Matesz grew up eating a typical American Diet of refined and overly processed foods,fries and ketchup were her serving of vegetables.The nickname Betty baker (as in Betty Crocker) best suited her for her obsession with sweet baked goodies.The nutrition deficient diet eventually took the toll on her health with conditions like hypoglycemic episodes,cavities,acne,brittle nails,painful constipation,depression,mood swings,painful menstrual periods and a weight problem.In her quest for good health she discovered natural alternatives for a healthier diet,with keen desire to help other she became the "healthy cooking coach".Learn more about her story at TheHealthyCookingCoach.com.

She took the Challenge of creating a nutritious ice-cream with better all-natural ingredients.Her book Ice Dream Cookbook is the sweet success of endless testing and tasting.The cookbook has 80 delicious and healthy recipes with more than 200 Variations.The book discusses the essentials of incorporating healthy ingredients and provides alternatives to the common food allergens such as dairy,nuts,soy and wheat(gluten).The Coconut milk and virgin pressed Coconut oil is highlighted as the healthier substitutes for the fatty dairy cream and butter.She uses non-caloric herbal sweetener stevia along with other natural sweeteners like Agave nectar ,honey and maple syrup.In this way She cut the amount of sugar but maintained a similarly satisfying level of sweetness and lessen the health hazards of sugar at the same time. The book also has useful guidelines for equipments and techniques needed for whipping up the best tasting Ice Dream.

Rachel has created a whole range of flavors ,from basic like Vanilla ,Chocolate chip,Maple Pecan and Orange cream Ice Dream to beyond basic flavors like Avocado,Basil,Ginger,Lemon cookie crumble and Peppermint.Coffee and tea also have a place in these delectable dessert.My favorite pick had to the fruit and nut flavored.
There is also a chapter each on variety of sauces(fruity,chocolate and more) ,compotes and gluten-free cookies to go with the Ice dreams.

Roasted Banana Nut Ice Dream with Blueberry Sauce

I was truly elated when Rachel sent me a copy for review.With summer at its peak,this book couldn't have come at a better time.This book also reaffirms my recent discovery of Coconut as a health food.The recipes are very clear with intricate details .For my first Ice Dream I picked Bananas,yes! I love them for breakfast ,in smoothie or snacking ,these universal unseasonal fruits are packed with nutrients.Roasting the Bananas brings out the delicious caramelized flavor of the fruit and blended in coconut milk ,cinnamon and nuts,this is by far the tastiest concoction with bananas I ever had.The berry sauce with fresh berries of the season makes the ice dream all the more succulent.


Recipe by Rachel Albert-Matesz as in Ice Dream Cookbook.

Ingredients
3 medium-size ripe bananas, peels removed (about 2 1/2 cups when sliced)
2 to 3 tablespoons real maple syrup
1 tablespoon virgin-pressed coconut oil or palm shortening
1/3 cup cool or cold filtered water
2 teaspoon unflavored gelatin or 3/4 teaspoon agar agar powder (not the flakes)
1 tablespoon honey or agave syrup or 1 1/2 tablespoons maple syrup; additional 1 tablespoon as needed
1/4 to 1/2 teaspoon pure stevia extract powder or 1/2 to 1 teaspoon clear stevia extract liquid (start with less; add more only if needed).
1/8 teaspoon finely ground, unrefined sea salt
1 teaspoon pure vanilla extract or alcohol-free vanilla flavoring
1/2 teaspoon ground cinnamon or 1/4 teaspoon ground nutmeg, optional
1 3/4 cups (one 14 ounce can) unsweetened preservative free coconut milk (regular, not lite).

Method
1-Gently melt coconut or palm oil in a small saucepan over low heat. Set aside. Preheat the oven to 450 degrees. Lightly oil a 2 quart (preferably glass or Pyrex) baking dish. I use an 8 x 10 or a 9�9x2 inch pan or a 9 inch Pyrex pie plate. don�t use a large pan or the syrup will burn.

2-Slice the bananas into 2 inch pieces into a medium bowl. Toss with maple syrup and coconut or palm oil. Scrape into the prepared pan. Reduce the heat to 400 degrees F and bake for 30 to 35 minutes (stir only one time) until bananas look browned and cooked through.

3-Add 1/3 cup water to a small saucepan. Slowly sprinkle with gelatin or agar agar powder. Let stand for 2-5 minutes to soften. Warm over medium-low heat, without stirring until gelatin or agar agar dissolves.
Scrape the mixture into a blender, vita-mix or food processor. Add the honey, sea salt, and stevia. Blend until smooth.

4-Add the roasted banana mixture, coconut milk, vanilla, and optional cinnamon. Blend until smooth , stopping to scrape the sides with a spatula. For a sweeter taste, add an additional 1/8 teaspoon stevia and/or 1 tablespoon honey. Blend, taste, and repeat if needed.

5-Pour into one or more wide-mouthed jars. Cover and refrigerate for at least 6 hours before churning.

6-Scrape the chilled custard into the canister of your ice cream maker. Churn according to the manufacturer�s instructions.

7-Serve immediately or spoon into several 8-to 16-ounce freezer safe containers. Cover and freeze for 3 or more hours for a firmer texture.

8-Soften solidly frozen dessert by placing it in the refrigerator for 30 to 45 minutes or on the counter for 15 to 30 minutes before serving.

Without the Ice cream machine method
You can make the Ice dream even without the Ice cream machine.After the step 4,transfer the Ice Dream mixture in to a freezer proof container,preferably air tight.Freeze for about an hour,then get the container out and whisk the mixture using a spatula or hand held whisk or electric whisk to break the ice crystals forming over the edges of the container.Freeze and whisk again after 30-40 minutes ,repeat this for about 6 hours until the mixture is almost frozen.Serve immediately or freeze.Do as in step 8 to serve.


Blueberry Sauce

Recipe by Rachel Albert-Matesz as in Ice Dream Cookbook.
Ingredients
4 cups fresh blueberries,rinsed and drained or 5 cups frozen blueberries
1/4 cup honey,agave nectar or 1/3 cup maple syrup(I used just 1 tablespoon)
1 pinch unrefined mineral-rich sea salt
2 tablespoon arrowroot powder(I used 1 tablespoon corn starch)
1/4 or 1/2 teaspoon pure stevia extract powder or 1/2 to 1 teaspoon clear stevia extract liquid(start with less;add more only if needed)
2 tablespoon fresh lemon juice or orange juice
Directions
1.Combine the blueberries and honey in a heavy 2 to 3 quart saucepan.Cook over medium heat until berries bubble and release their juices,about 5 minutes
2.Dissolve arrowroot and stevia in lemon or orange jucie and add to the fruit.Reduce heat to medium-low and cook for 2 to 4 more minutes until the mixture begins to thicken.Remove from heat and allow to cool.
3.For a smoother sauce,mash or puree half the berries with a potato masher or in a blender.
4.Transfer the mixture to wide-mouth jars or glass bowls.Cover when cool,and refrigerate.When cold to the touch ,freeze when you don't plan to use within 3 to 4 weeks,leaving at least 1 inch space at the top of the jar.
5.Serve close to room temperature ,or warm briefly in a small saucepan over low heat.


Peach Melba

The classic Ice cream dessert was originally created by French chef Escoffier ,in the honor of the Australian singer,Nellie Melba,at the Hotel Savoy in London in 1892.
Made with two favorite summer fruits :peaches and raspberry served with Vanilla ice cream,the fruity dessert sounded very easy to put together with the batch of Roasted Banana nut Ice Dream.
Ingredients
2 cups cool or cold filtered water
1/4 teaspoon pure stevia extract or 1/4 to 1/2 teaspoon clear stevia liquid
2 tablespoon honey or agave nectar
1 teaspoon pure vanilla extract or natural vanilla flavoring
4 large ripe peaches
8 scoops of Roasted Banana nut Ice dream or use any of the Ice dreams flavors in the book
1 cup Raspberry sauce *
1/4 to 1/2 cup toasted almonds or pistachios for garnish.

Directions
1.Combine the water,stevia,optional honey,vanilla,and peaches in 2 to 3 quart pot.Bring to boil over medium-high heat.Reduce heat to medium-low and simmer,uncovered,for 15 minutes ,until fork tender.Turn the peaches 3 times,about once every 3 to 4 minutes.(Set them in the pot with their stem ends up,then turn them upside down.This way,you always know which direction they should be facing as opposed to just setting them on their sides).Exact time will depend upon the size and ripeness of the peaches.
2.Remove peaches and reduce the poaching liquid by slow boiling for about 15 minutes,uncovered ,until you have about 1/2 cup.Transfer the peaches to a pyrex bowl and juices to another bowl or small jar.cover and refrigerate until cold.You can do this up to 2 days ahead.
3.To serve,peel,halve and pit the peaches.Divide reserved poaching liquid among 4 dessert dishes or wine glasses.Add a scoop of Ice Dream,and place a peach half on either side of the Ice Dream.Spoon the raspberry sauce in a wide band overlapping both the peach halves and the Ice Dream.Garnish with nuts and serve immediately.
4.Refrigerate unused peaches and sauce and use withing a few days.


*Raspberry sauce recipes remains the same as the bluberry sauce,strain the seeds if desired after pureeing the sauce.

Variations
** Replace water with white grape juice;then omit stevia and honey
** Replace peaches with nectarines,or raspberry sauce with strawberry ,blueberry or cherry sauce.

I served this melting scoop over the reduced poaching liquid ,peach halve and roasted pistachois.

More about Rachel's Secret Ingredients
Stevia,the Healthy Sweetener
Stevia is a non-caloric herbal sweetener extracted from the leaf of South American plant-Stevia Rebaudiana-a small perennial shrub that produces incredibly small,sweet leaves that taste 50 times sweeter than table sugar.Unlike Caloric Sweeteners,Stevia is non-cariogenic,which means it doesn't promote tooth decay,and it has no effect on blood glucose levels,which makes it safe for diabetics,people who suffer from reactive hypoglycemia,and anyone who wants to avoid adverse effects of sugar and artificial sweeteners.
Europeans have known about it since the 16th century when the Spanish conquistadors discovered the natives of South American using the leaves of the Stevia plant to Sweeten Yebra mate`,their traditional herbal beverage.Researches were amazed to discover that it took only one leaf to sweeten an entire jar of their bitter tea.The leaves have also been used therapeutically by indigenous people as antiseptic and aid to healing wounds.
Stevia has been used widely as a sweetener in Paraguay,Korea,Thailand,China,Japan and several other countries,with no reported adverse effects.Stevia was first introduced to the United states in 1918,yet very few Americans have heard of it.Why?Stevia is an unpatentable product of nature;it threatens the multi-billion dollar a year artificial sweetener industry,which has been lobbied heavily to keep the sweet leaf off the market.
How to use Stevia?
It takes time to get used to the taste of stevia.The key to avoid the bitter after taste of Stevia is to use it precisely,usually tiny pinches or the purified powder or several drops of the clear liquid ,at a time.Remember more is not always better with stevia,only a minuscule amount is needed to produce a sweet taste.The cookbook provides the clear measurement guidelines to using stevia to substitute for sugar.
Stevia is available in many natural foods stores in US.Stevia comes in several forms and concentrations.
Green Stevia leaves and powder :made from the leaves,this represents the least concentrated form of the herb.
White Stevia Extract Powder :extracted from the leaves of the plant and has a smoother flavor than the unrefined green powder.
Green Stevia Liquid :liquid is made from whole stevia leaves
Clear Stevia Extract liquid :made from the concentrated steviosides,one of the main constituents of Stevia.

The Goodness of Coconut

Coconut is the tropical wonder food packed with essential nutrients.The coconut water is best thirst quencher while the copra(the meat of the nut) is used to make coconut oil,coconut butter and most delicious of all,the coconut milk.

The coconut oil has long been misunderstood as unhealthy saturated fat,but recent studies have revealed ,the medium chain fatty acid in coconut oil is does not have a negative effect on cholesterol and help to protect against heart disease.Also helps to lower the risk of both atherosclerosis and heart disease.
The coconut milk is said be anti-carcinogenic, anti-microbial, anti-bacterial, and anti-viral. The main saturated fat that it contains, lauric acid, is also found in mother's milk and has been shown to promote brain development and bone health. Some hope that coconut milk, with its powerful anti-viral properties, can one day be used in the fight against AIDS.
Rachel's exclusively uses the healthy coconut oil and coconut milk to substitute for the dairy fat(butter) and milk in the Ice Dream recipes.

If Allergic to Coconut Milk?
Replace the coconut milk with combination of cow's milk and heavy cream,using equal parts of milk and cream or 2 parts cream to 1 part milk.Use Organic or grass-fed cow's milk.

Get your Copy.
The cookbook is a best buy for any diet-conscious ,Ice-cream aficionados and those on restricted diets(low-sugar,gluten-free,dairy-free). Purchase The Ice Dream CookBook at Rachel's blog or at Amazon.com

Investigating Trans fats :Margarine or Shortening or Butter,which is worse?. And Spiced-up Peach Mini-Tarts

Back when dangers of trans fat were unknown,none cared to check the food label for this unhealthiest kind of fat.Lots changed after discovering the link between the growing number of heart disease and the daily careless consumption of trans fats;every food label is now required to mention about the quantity of trans fat under the nutrition facts.

What is a Trans Fat?
Simply put,it an altered or processed form of fat.Altered by injecting in Hydrogen(H2) under pressure(with metals like nickel as catalyst) in to the vegetable fats that results in change of the fat's original state,when it partially hardened at room temperature the fat becomes "Partially hydrogenated" and fully hardened the fat is called "Fully hydrogenated",either of those are the heart's biggest enemies,a leading cause for heart disease.

Why is this harmful oil used commercially?
Partially hydrogenated oils or trans fats are used in processed foods to preserve its shelf life and also for its milder taste.

Trans fat found in other foods
Besides some processed foods like cakes ,cookies, fried foods like French fries and doughnuts,we may be consuming some amounts of trans fats through foods like butter,pork,lamb and other fatty dairy products.


How much Trans Fat is safe according to the Nutritionists?
No more than 2g is recommended for a healthy diet.If you eat high fat red meat and dairy regularly,then you may be getting the required dose ,leaving no room for such commercial products with trans fats.

Margarine or Shortening or Butter,which is worst?

Even though Margarine or Shortening are cholesterol free,the trans fat content makes them just as bad or some times worse than butter depending on its concentration of trans fat.And butter even though nearly free in trans fat ,is a high cholesterol food,hence best if minimized in consumption.
Be careful when reading the nutrition labels ,unless otherwise labeled as "trans fat free" margarine or shortening or butter have some amount of trans fat.Even "0g" does not mean its free of trans.According to the nutrition labeling tricky(ridiculous!) rules ,unless trans fat is greater than 0.5grams the food is still labeled as 0 gram.

If you are not vegan,regular on high fat red meat and dairy, its recommended to avoid trans fatty commercial products and consume Saturated fats under limits i.e about 15 grams(little more than a tablespoon) a day.Of course even Vegans have to check the labels and consume trans fats within daily allowed limit (2grams) for an over all good health.

Spiced-up Peach Mini-Tarts

Originating from China,these gorgeous fruits rich in Vitamin A and C make a delicious juicy topping for the tarts with hint of spices.


Often pies,biscuits and tarts call for saturated fats such as butter or shortening for a crumbly scrumptious crust.Instead of generous use to solid fats which can clog the arteries,use fat under limits.2 tablespoons for 3 servings is well under the limits for this mini tarts recipe.

Recipe
Makes about 6 mini tarts.
Serves 3
Ingredients
For Crust
1 cup Whole wheat flour
1 cup all purpose flour
2 tablespoon Organic butter or Vegetable Shortening(Trans fat free),cold and cut in cubes
1/4 teaspoon salt
1/2 teaspoon fresh ground cinnamon
2-3 tablespoon cold water

For Topping
2 peaches or nectarines(fresh please not canned),chopped
2 tablespoon brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg

Method
Prepare the dough
Sift the flours,salt and cinnamon in bowl. Mix in the butter or shortening,using a food processor pulse while adding the cold water ,until just combined in to a crumbly mixture. Or use 2 fork and break the butter in to flour and mix it up while adding the cold water.Wrap the dough in a plastic wrap and allow to refrigerate for 30 minutes

Prepare the Topping
Mix all the ingredients under the topping list about 5 minutes before rolling the crust.
Bake the tarts
Preheat Oven to 350F
Unwrap the dough. Spread some all purpose flour on work surface.Divide the dough in to 6 equal portions.Using a rolling pin, roll out the dough about 4 inches in size.Place the dough on a baking tray and put the fruit filling in the center leaving out the edges.Bake for about 15-18 minutes until the edges of tart are lightly crisp.Serve warm.



These peachy tarts are off to Sunshinemom's Food In Colors event,the color of the month is Orange and host is Aparna of My diverse Kitchen.

Grilled Honey Glazed Plums

Crisp, Sweet and Juicy best describe the taste of plums or pluots. Grilling caramalizes the natural sugars of fruits making it taste sweeter and more delicious. Topping the grilled fruit with something frozen gives a refreshing finish to this delectable dessert.

Ingredients needed
2 plums or California pluots or peaches halved and pitted
2 tablespoons honey
Ice cream or frozen yogurt

To make the Honey Glazed Plums
Heat a grill or grill pan to medium. Toss plums and 2 tablespoons honey in a large bowl. Brush the grill rack with oil. Grill the plums, flesh side down, on the rack until lightly browned about 3 minutes. Turn and grill on skin side until plums soften and are warmed through 2 more minutes. Serve warm 2 with a scoop of Ice cream or frozen yogurt.

This recipe is my entry for the Monthly Mingle : Grill it event hosted by Sig of Live to Eat