Ingredients & Substitutions

Warning! The crispy cookie texture is darn right addictive but with a slight chew at the end keeps you yearning for more. Like 6 cookies later… Yikes! We had to step away from the strawberry pirouette cookies and put them under lock and key. Here is what you need to make them…

1. Spring Roll Wrappers - Available in the freezer section of the grocery store. You can find them at specialty stores, Asian Markets or you can order them frozen online. Please do not confuse these wrappers with rice spring rolls used to make rice paper dumplings. Egg roll wrappers may be a bit too thick and will be too chewy for these strawberry jam roll cookies.  
2. Strawberry Jam - We used our Strawberry Rhubarb Refrigerator Jam and blended it in the food processor to remove any lumps. Feel free to substitute with any type of jam or jelly your little heart desires - or try our Apricot jam.
3. Lemon Zest - Gives this strawberry jam cookie recipe a pop of freshness.
4. Chia Seeds - of course it's optional but we quite like that little extra pop of texture, protein, and fiber. If you like a nutty flavor, feel free to add "finely ground" nuts like walnuts, almonds, or nuts of choice to the strawberry jam mixture. 
5. Oil - light flavored to create that crispy texture and prevent sticking.

How to make Homemade Pirouette Cookies?

• In a bowl, mix strawberry jam with lemon zest and chia seeds.

• Lay one spring roll wrapper sheet flat on a clean surface.
• Spoon about ½ tablespoon of the strawberry jam on lower half of the spring roll wrapper.
• Spread the jam thinly with a pastry brush on ⅔ of the spring roll wrapper.
• On the remaining ⅓ of the wrapper, brush on a thin layer of oil.

• Starting on the strawberry jam side, roll the pastry dough into a thin roll or cylindrical shape or tuile cookie.

• Place the strawberry roll cookies, seam side down, on a lined and greased baking sheet and brush with oil.

• Bake at 425 degrees F (218 degrees C) for 10 - 15 minutes or until lightly golden and crispy. Turn the roll cookies midway in the baking process.

How to Reheat?

To regain crispiness, you will want to reheat the strawberry roll cookies at 350°F (180°C) in the oven for approximately 10 minutes (15 minutes if frozen) or until the outer layer is crispy. To reheat in the air fryer, preheat to 350°F (180°C) and heat cookies for 2 to 5 minutes or until crispy.

More Cookie Recipes

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Crispy Strawberry Jam Roll Cookies

Enjoy Crispy Strawberry Jam Roll Cookies - homemade Pirouette-style treats filled with strawberry jam goodness. Easy dessert recipe with just 4 ingredients.

Course Desserts

Cuisine American, French

Diet Low Lactose, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 1 strawberry roll cookies

Calories 157kcal

Author HWC Magazine

Equipment

• baking sheet
• parchment paper or aluminum foil to line baking sheet

Ingredients

• 10 sheets Spring Roll wrappers wheat based not rice (If frozen, thaw in original sealed package at room temperature for 1 hour)
• ½ cup strawberry jam blended until smooth to remove chunks
• 3 tablespoons chia seeds optional
• 1 tablespoon lemon zest or zest from one lemon
• 1.5 tablespoons oil light flavored

Instructions

Preparation

• Thaw frozen spring roll wrapper sheets at room temperature for 1 hour in the sealed package or in the refrigerator overnight.
• If your strawberry jam is chunky, puree until smooth in the food processor or blender.
• Microwave strawberry jam for 15 to 20 seconds to make it easier to spread.

Instructions

• Pre-heat oven to 425°F (218°C)
• In a bowl, mix together strawberry jam with lemon zest and chia seeds. Set aside.
• Lay one spring roll wrapper sheet flat on a clean surface. Cover the remaining spring roll wrappers with a damp tea towel.
• Spoon about ½ tablespoon of the strawberry jam on lower two thirds (⅔rds) of the spring roll wrapper. Use a brush to spread evenly and remaining approximately ¼ inch away from the edges.
• Brush a light coating of oil on the other one third (⅓) of the spring roll wrapper.
• Starting on the strawberry jam side, roll the strawberry brushed spring roll wrapper tightly into a thin roll so that it becomes cylindrical in shape. (Watch our video to see how it is done). Repeat this process with the remaining spring roll wrapper sheets.
• Place the strawberry pirouette cookies, seam side down, on a lined and greased baking sheet and brush with oil.
• Bake at 425 degrees F (218 degrees C) for 10 -15 minutes or until lightly golden and crispy. Turn the strawberry cookies midway in the baking process.
• Best enjoyed hot but also delicious at room temperature.

Video

Notes

Recipe Tips

1. Prevent Cracking - Take out only one spring roll wrapper at a time and store the rest under a damp towel to prevent drying out and cracking.
2. Do Not Overfill! Use only about ½ tablespoon or less of jam on each spring roll wrapper sheet. Too much filling can cause the delicate cookies to crack and ooze out the filling.

How to Store?

Assembled: Not Baked – can be stored in the refrigerator in a sealed container or baggie for up to 3 days or frozen for up to 2 months.

Assembled and Baked – Best enjoyed hot out of the oven for maximal crispiness. Store leftovers at room temperature for up to 24 hours wrapped in aluminum foil. (They are still crispy) You may also refrigerate in a covered container for up to 3 days or freeze for 2 months.

How to Reheat?

To regain crispiness, you will want to reheat the strawberry roll cookies at 350°F (180°C) in the oven for approximately 10 minutes (15 minutes if frozen) or until the outer layer is crispy. To reheat in the air fryer, preheat to 350°F (180°C) and heat cookies for 2 to 5 minutes or until crispy.

Nutrition

Serving: 1strawberry cookie | Calories: 157kcal | Carbohydrates: 13.3g | Protein: 4.7g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 1mg | Sodium: 58mg | Potassium: 20mg | Fiber: 2.2g | Sugar: 3g | Vitamin A: 13IU | Vitamin C: 0.4mg | Calcium: 152mg | Iron: 2mg

The post Crispy Strawberry Jam Roll Cookies appeared first on Healthy World Cuisine

What makes them even more special? A secret ingredient that imparts a delightful chewiness, making these cookies utterly addictive. Share them during the holidays, teatime, or adapt for a delightful vegan twist.

Tis the season for baking delights and vitamin C-packed oranges! Whether enhancing healthy dishes like hot and spicy mandarin orange chicken or sweetening the deal with orange-glazed air fryer salmon bites, the versatility of fresh oranges shines. The sweet and tangy flavor gives a refreshing upgrade to sweets like our gluten free orange cookies not to mention, our almond flourless cake.

Ever heard of "anginetti" or lemon-flavored Italian cookies, also known as lemon drops? Our Italian orange cookie recipe, distant cousins to anginetti, features mandarin oranges. After baking and cooling, drizzle on a little orange cookie glaze for seriously delicious results. Fair warning: it's tough to stop at just one!

Ingredients and Substitutions

Butter: Unsalted and at room temperature for optimal results. To make these orange cookies vegan and dairy-free, swap it with plant-based butter.

Granulated Sugar: Use ½ cup; note that we haven't tested sugar alternatives. Changing sugar types can affect the cookie's texture.

Orange Zest: We used mandarin oranges; alternatively, regular naval orange zest works too.

Orange Juice (OJ): Fresh juice from sweet mandarin oranges is ideal, but fresh orange juice or pantry OJ can also be used.

Egg: If you are not vegan, use a large egg at room temperature. For a vegan version, try ¼ cup applesauce and add ½ teaspoon extra baking powder to maintain texture.

Vanilla Extract: Add 1 teaspoon for extra flavor, or experiment with almond extract or anise in small amounts (¼ teaspoon) to complement the orange flavor.

Gluten-Free Flour Blend (with xanthan gum): We recommend King Arthur Gluten-Free Measure for Measure Flour for its excellent texture in Italian orange cookies and chocolate macadamia nut cookies. If not gluten-sensitive, regular all-purpose flour is an option.

Baking Powder: Ensure it's not expired; for a gluten-free version, use gluten-free baking powder.

Cornstarch: The secret ingredient! It binds liquids without drying, creating an addictive chewy texture. Please make sure your brand is gluten free, if you are celiac or have gluten intolerances.

Powdered Sugar (Confectioners' Sugar): For the sweet orange icing!

Mandarin Orange vs Naval Orange

Feel free to choose between mandarin oranges and regular navel oranges for these drop cookies based on what's available. We prefer seedless mandarin oranges for their sweeter, less acidic flavor and they are easier to peel. They're ideal for lunchboxes and create a tasty citrus maple dipping sauce for breakfast panettone French toast.

Depending on the size and type of oranges, you'll need approximately 2 medium navel oranges or 3 to 5 mandarin oranges for this cookie recipe. Use whichever citrus variety you have on hand.

How to Make Orange Cookies

• Cream butter (or plant-based butter) and sugar together until light and fluffy. Add the egg (or egg substitute) and blend.
• Incorporate mandarin orange juice, orange zest, and vanilla into the butter-sugar mixture. Don't worry if it starts to separate; it's normal.

• Sift in the gluten-free flour blend, baking powder, and cornstarch into the wet ingredients, mixing until blended.
• Chill the dough for at least 2 hours or up to 3 days.
• Preheat the oven to 350°F (176°C).

• Drop cookie dough onto a lined tray, spacing them 2 to 3 inches apart. We used a heaped tablespoon. Properly chilled dough prevents excessive spreading.

• Bake for 10 to 12 minutes until the edges feel slightly firm. The tops won't brown much, but the bottoms will have a slight bronze when properly baked.

• Rest cookies on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.

How to Make Orange Icing

• In a small bowl, combine powdered sugar, mandarin orange juice, and zest, stirring until well blended. The consistency should be thick yet drippy, creating icicle-like drips down the cookie when glazed correctly.

• If the icing is too thick, add a ¼ teaspoon of orange juice at a time until it reaches a drizzle-friendly thickness.
• Conversely, if the sweet orange glaze is too thin, add a teaspoon of powdered sugar at a time until it achieves a thickness suitable for a light glaze on the cookie.

Storing

Once the Italian orange drop cookies are cooled and adorned with sweet orange icing, allow them to dry. Seal the cookies in a container, keeping them away from direct sunlight. They can stay fresh at room temperature for up to 3 days.

For longer storage, freezing is an option. Arrange the glazed orange cookies in a single layer on a baking sheet and freeze until solid, similar to our approach with decorated gingerbread cookies. Transfer the frozen cookies to a freezer-safe container or bag, using parchment paper to separate layers.

Cookies with icing are typically good for 2 months in the freezer. Unglazed cookies, on the other hand, can be stored for up to 6 months, allowing you the flexibility to glaze them later.

Recipe Tips

Measure Accurately: Baking is a science, and accurate measurements ensure consistent results. Do not scoop the cup directly into the gluten-free flour. Instead use a smaller spoon and scoop the flour lightly from the bag into the cup and then level it out with a knife or weigh your ingredients.

Bring Ingredients to Room Temperature: Allow ingredients like eggs and butter to come to room temperature before using in this recipe for orange cookies. This helps create a smoother batter and promotes even mixing.

Cream Butter and Sugar until Light and Fluffy: This process incorporates air into the mixture, resulting in a lighter melt in your mouth texture.

Don't Overmix the Dough: Overmixing can lead to tough cookies because of the xanthan gum in gluten free flour mixes. Mix just until combined.

Chill the Dough: For drop cookies, chilling the dough can prevent cookies from spreading too much in the oven. This recipe tip is one that is suggest for many of the 60 cookies from around the world.

Line your baking sheets:  With parchment paper or baking sheet liners to prevent the orange drop cookies from sticking and for easier cleanup.

Check for Doneness: Cookies continue to bake on the hot baking sheet even after being removed from the oven. Remove them from the oven when the edges firm up and the centers still look slightly underdone. While these cookies won't turn golden brown on top, the bottoms will bronze.

Cool on a Rack: Transfer the Italian cookies to a wire rack to cool completely. This prevents them from becoming soggy as they cool.

Decorate after Cooled: Allow the orange cookies to cool completely before adding icing. This prevents the icing from melting. If you would like to garnish the Italian drop cookie with extra orange zest, do this before the icing has a chance to dry and set. Top of Form

What to serve with?

Our gluten free Italian orange drop cookies with icing have a delightful citrus flavor that pairs well with many delicious treats. Here are some of our favorites:

• Coffee: Pair your orange cookies with a cup of coffee or even an iced bumblebee espresso.
• Tea: Elevate your teatime experience with Earl Grey Tea. Its citrusy bergamot complements the cookies' flavor and aroma perfectly.
• Hot Cocoa: Don't forget the mini marshmallows! The combination of chocolate and orange is sublime.
• Ice Cream: Whether plain vanilla ice cream or our dairy free mocha banana ice cream, enjoy it homemade cookies. Top it off with a honey candied lemon slice for a beautiful presentation.
• Chocolate: The delicate sweetness of the orange drop cookie provides a delicious contrast to dark chocolate pudding. 
• Fruit: Fresh sliced berries, cherries, persimmons, oranges, or pineapples make a lovely accompaniment. Consider adding dried figs, cranberries, chocolate espresso fig balls or quinoa fruit salad to your dessert table.

Pairing with Alcohol

Pairing wine or alcohol with Italian orange drop cookies can be a fun and creative way to enhance your taste experience. Here are some creative suggestions:

1. Sweet White Wine: Explore pairing orange cookies with a sweet white wine like Moscato, late harvest Riesling or a sweet dessert wine.
2. Sparkling Wine, Champagne, or Prosecco: Infuse a festive touch with a little bubbly. It's a pleasant contrast to the sweet and tangy orange drop cookies.
3. Cocktails: For the adventurous, try our Blue Elephant Chili Cocktail or  our Blood Orange Ginger Spritz, both made with fresh oranges.
4. Spirits: Enhance the citrus notes by sipping orange liqueur like Grand Marnier, or consider pairing with spiced rum, Irish cream, or a smooth whiskey on the rocks.

Holiday Baking Shenanigans: The Mystery of the Disappearing Cookies!

During our baking extravaganza-featuring Fudgy Chocolate Macadamia Nut Cookies, Apple Pie Cookies, and black sesame cookies -we've encountered a peculiar dilemma. Our cookies are seemingly vanishing into thin air! The curious part? It doesn't occur when we're actively in the room; it's as if they're spirited away in our absence.

Now, we've interrogated the family, and they vehemently deny any involvement in the cookie disappearance. So, we're left with only one logical explanation: gremlins! If you've faced a similar conundrum or have any clever solutions to this mysteriously sweet problem, please share your insights in the comments below. Together, let's solve the case of the elusive cookies!

Frequent Asked Questions (FAQ's)

More Cookie Recipes

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Italian Orange Drop Cookies with Icing (Gluten-Free)

Enjoy our easy gluten-free Italian Orange Drop Cookies recipe. These melt-in-your-mouth treats are made with mandarin orange juice, zest, sweet icing, and easy preparation.

Course Desserts

Cuisine Italian

Diet Gluten Free, Low Lactose, Vegetarian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 25 minutes minutes

Servings 16 cookies

Calories 154kcal

Author HWC Magazine

Ingredients

Wet Ingredients

• ½ cup butter unsalted or plant based butter to keep dairy free
• ½ cup granulated sugar
• 1 whole egg large (see notes below for vegan options)
• 1 teaspoon vanilla extract (or ¼ teaspoon almond or anise extract)
• 1 tablespoon orange zest fresh (We used mandarin orange zest but you can also use a naval orange zest)
• ⅓ cup orange juice fresh (We used mandarin orange juice but you can use naval orange juice but you can also use canned juice in a pinch)

Dry Ingredients

• 1 and ¾ cups gluten free flour blend with xanthan gum (We used King Arthur Gluten - Free Measure for Measure flour)
• 1 tablespoon cornstarch
• ¼ teaspoon salt
  
• 1 teaspoon baking powder (gluten free)

Mandarin Orange Icing

• 1 cup powdered (icing) sugar
  
• ⅛ cup mandarin orange juice
  fresh or naval orange juice (2 tablespoons)
• 1 teaspoon mandarin orange zest plus extra for garnish - optional

US Customary - Metric

Instructions

• In a large mixing bowl, add your room temperature butter (or plant based butter) and sugar. Mix until light and fluffy.
• Add egg, vanilla extract, mandarin orange juice and zest and mix well. Don't worry if your mixture starts to separate; it's normal.
• In a separate large bowl mix together your dry ingredients; gluten-free flour blend with xanthan gum, corn starch, salt and baking powder and mix well.
• Slowly with the mixer on low add the dry ingredients into the wet ingredients and mix well. Your cookie dough mixture will be thick and sticky.
• Cover the orange cookie dough with plastic wrap and refrigerate for at least 2 hours or up to 3 days, if you are busy. Refrigeration prevents your cookies from spreading while baking.
• Preheat oven to 350 degree F or 176 degree C.
• Line your baking trays with parchment paper or baking mats to prevent sticking. Use a tablespoon to scoop a heaping tablespoon of orange cookie dough and drop it on the lined baking trays 2 to 3 inches apart. The cookies do not spread very much if you do not use real butter and refrigerate your dough.
• Bake cookies for about 9 -12 minutes or until the edge of the cookies feel slightly firm but the middle of the cookie will still be slightly soft. These cookies do not turn golden brown on the top but the bottom of the cookie will be golden brown when cooked perfectly. 10 minutes was the perfect time for our oven but each oven varies a little. Do not wait until the tops of the cookie turn golden brown or they will be dry and not chewy.
• Allow the orange drop cookies to cool for about 5 minutes on the baking sheet. Then, carefully use a spatula and move them to a wire rack to cool.
• In a medium bowl add powdered sugar, mandarin orange juice and zest. Mix well. Drizzle the mandarin orange icing glaze over the cookies.
• Allow the cookies to dry and enjoy. You can freeze these cookies so you can enjoy them through the holidays.

Video

Notes

What can I substitute for the egg to make the cookies vegan?

For a vegan option, replace the egg with ¼ cup of applesauce and add an extra ½ teaspoon of baking powder to the dry ingredients. In addition, you will need to replace the unsalted butter with a plant based butter. 

Storing

Once the Italian orange drop cookies are cooled and adorned with sweet orange icing, allow them to dry. Seal the cookies in a container, keeping them away from direct sunlight. They can stay fresh at room temperature for up to 3 days.

For longer storage, freezing is an option. Arrange the glazed orange cookies in a single layer on a baking sheet and freeze until solid. Transfer the frozen cookies to a freezer-safe container or bag, using parchment paper to separate layers. Cookies with icing are typically good for 2 months in the freezer. Unglazed cookies, on the other hand, can be stored for up to 6 months, allowing you the flexibility to glaze them later.

Nutrition

Serving: 1cookie | Calories: 154kcal | Carbohydrates: 25g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 83mg | Potassium: 43mg | Fiber: 1g | Sugar: 15g | Vitamin A: 194IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg

The post Italian Orange Drop Cookies with Icing appeared first on Healthy World Cuisine

Not only are these fruity salads packed with nutrients, but they are refined sugar free - delicious clean eats. We've included helpful hacks on how to keep fruit fresher longer, a "Fruit Flavor Pairing Chart" and numerous fresh fruit salads recipes for all your summer gatherings.

What's to Love

If you've been craving a bright and colorful fruit salad with a homemade zippy dressing, we have just what you've been looking for. Don't worry! Theses healthy salads do NOT contain mayonnaise, ambrosia marshmallows, or whipped topping, (or any of those weird creamy questionable things) so they are less likely to spoil at a picnic.

Many of these salads can be made in advance allowing you extra time to fire up the grill and entertain your guests. Elegant fruit cocktails are always a crowd pleaser at a potluck and add a splash of color to your dining table. Let's explore what fruit salad options might be best for your menu plan.

Grow Together - Stay Together

Did you know that things that grow together are delicious in a recipe together? It's nature's delicious and easy way of helping us with menu planning. That's convenient, right?

If you walked through a farmer's market right now, you'd find items that have been grown locally. These items may differ from state to state or country to country, but the concept remains the same.

What grows together - stays together!

Here is a very simple example… In mid-August, you might be able to find freshest tomatoes and basil in the Midwest.  Caprese Salad on a Stick is extra delicious because the ingredients are in peak season and pair wonderfully together.

The Basics!

• There are no set rules for what can or can't go in a fruit salad. However, paying attention to what grows together - stays together is an easy way to decide what to include.
• Choose the base for your healthy summer salad (leafy greens, grains, main fruits, or other vegetables).
• Add in your favorite seasonal fruits
• Select fresh herbs and spices
• Drizzle with your favorite light and bright sweet fruit salad dressing
• Try adding in fun textures like nuts, seeds, crispy tortillas, etc.
• Add in grilled protein of choice like grilled chicken, Marinated Grilled Flank Steaks, Grilled Halloumi Cheese, etc.
• Refrigerate until ready to serve.

How to make a Fruit Salad Taste Better?

1. For a healthy fruit salad recipe, try these seasonal fruit, vegetable, spice, and herb combinations for a pop of flavor.

If you wish to use this handy Fruit Salad Pairing Chart on your website, just copy and paste the HTML code below. Please give credit to Healthy World Cuisine and link to our website. Thanks!

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• Drizzle on a zippy dressing or vinaigrette with orange, lemon, or other citrus fruits. The sweet and sour balance is key.
• Add some texture like toasted nuts, seeds, crunch tortilla strips and crispy lettuces.

Why does Fruit Turn Brown?

Excuse us while we get a little food science nerdy for a moment…

Do you remember this from science class?  All fruits have enzymes that are release when they are cut and exposed to air.  These enzymes start to break down the fruit.  This process is known as oxidation or enzymatic browning.

Polyphenol Oxidase (enzyme) +O2 (oxygen) = Melanin (brown color /pigment)

I bet you wondering if it is safe to eat that apple you just cut up because it is starting to brown? Right?  Of course, you can but it is not very aesthetically pleasing. Is it?

How do you keep fruit from browning in a salad?

Try these easy hacks!

1. Chopped apples and pears will last longer if you place them in "salted water" overnight. This is a cheap method we learned whilst living in Japan making bento boxes. Just drain and rinse the apples or pears before putting them in a salad or a packed lunch box.
2. Toss your fruit in a citrus juice like lemon, lime, orange, grapefruit, or pomelo. The acid in citrus juice inactivates the enzyme, polyphenol oxidase, when it is exposed to air.
3. Along those same lines, tossing cut fruit with acidic fruits like oranges, grapefruits or pineapples can also help prevent browning.
4. Soak your fruit like apples and pear in a bath of 2 tablespoons of honey and 1 cup of water for just a minute or two before adding it to your summer salads.

What to Serve With?

Are you looking for some healthy dinner meal plan ideas? These healthy summer salads with fruits can be served as a main or as a side dish. Try these ideas!

Pork is always more delicious with something a little sweet on the side. Don't you think? Thai Pork Basil Skewers are delicious with our zesty Prik Nam Pla Dipping sauce and a side of our Thai Shrimp Mango Salad.

Chicken gets a whole new flavorful profile with our Peking Style Beer Butt Chicken and Layered high Sesame Asian Salad.

Fish that tastes like steak always gets a thumbs up with our family. Grilled Swordfish with Crab Salsa is delicious with a fresh garden salad with a Lemon White Balsamic Vinaigrette.

Beef - Grilled Flank Steak with Thai Style Chimichurri complements the naturally sweet, tangy, sour and spicy Grilled Watermelon Salad.

Vegan options include a Super Easy Grilled Asian Eggplant with a hearty Easy Summer Millet Salad because tomatoes are a fruit too.

Try these Recipes

Grilled Watermelon Salad (Thai Style)

Have you ever grilled a watermelon? If not, you have no idea on what you are missing out on. This Grilled Watermelon Salad needs Just a quick moment on the grill to make the natural sweetness come to life.  When paired with fresh cucumbers and a sweet, spicy, savory Thai dressing it is one delicious healthy bite.

Get this recipe

Quinoa Fruit Salad

Our quinoa fruit salad is fun summer fruit and grain salad. It's packed with protein and has a delicious honey lime dressing. Whether you are looking for a side for breakfast, brunch or dinner, this salad is sure to please.

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Summer Salad with Strawberry Rose Dressing

Summer Rose Salad is light, bright, and filled with all our favorite summer fruits. Toss it with a little strawberry rose dressing for an aromatic and dreamy bite of heaven.

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Tutti Fruitti Kale Salad & Citrus Honey Dressing

How adorable are these Tutti Fruitti Kale Salad served with a Citrus Honey Dressing in pineapple halves? This pineapple fruit salad makes the perfect tablescape and you are going to love the zippy citrus dressing.

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Spicy Shrimp Salad with Cilantro Lime Dressing

Thai Shrimp Mango Salad is also referred to in Thai language as Yam Mamuang Goong Sod. Made with green mangoes, shrimp, herbs, and an aromatic dressing.  You can serve it upas a light main dish in a bowl or as fun lettuce wraps or as a side to any of our Thai Cuisine Recipes.

Dried Cranberry Glazed Pecan Holiday Salad

OMG! Glazed Pecans… Have you ever tried them? Top your Dried Cranberry Glazed Pecan Holiday Salad with a few and watch this green salad with fruits disappear like magic.

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Grilled Shrimp Nectarine Summer Salad

Our Grilled Shrimp Nectarine Summer Salad is a complete meal. Serve with a few slices of our Whole Wheat Herb Focaccia Bread and watch it disappear.

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Thai Pomelo Crab Salad Avocados

Thai Pomelo Crab Salad Avocados are the cutest idea to serve at a shower or brunch. You can make this citrus salad in advance and is just as delicious substituted with grapefruits and oranges. Scoop on top of avocado halves right before serving.

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Tomato = Vegetable or Fruit?

You are correct! Tomatoes are both a fruit and vegetable. I know, confusing, right?

From the botanical classification, tomatoes are fruits because it has seeds that grows from the ovary of a flowering plant.

On the other hand, from the culinary classification tomatoes are vegetables because of their flavor profile and the edible part of the plant is usually eaten as part of a meal.

Give these chopped fruit salads with tomatoes a try at your next barbeque.

Gluten-Free Balsamic Panzanella Salad

Bursting with sweet vine ripened tomatoes, this Gluten Free Balsamic Panzanella Salad with garden spinach a great addition to a summer meal.

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Caprese Salad on a Stick

Basil and Tomatoes grow together and pair well together in Caprese Salad on a Stick. Salad is always more fun served on a skewer.

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Heirloom Tomato Cucumber Salad

Garden veggies are the freshest served as a simple Heirloom Tomato Cucumber Salad. Quick, easy and all the vegetables are in season at the same time.

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Easy Summer Millet Salad

Say yes to gluten free ancient grains! This Easy Summer Millet Salad is sweet from the heirloom tomatoes and savory from the MiddleEastern lemon parsley za'atar dressing. Give it a try today.

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Dressings and Vinaigrettes

What's a salad without a fruity salad dressing? Right? It's Just a boring fruit cocktail or cut up fruit. Make your summer salads with fruits come alive with these bright and zippy dressings.

Framboise Osmanthus Rose Vinaigrette

Green salads with fruit are enhanced with our Framboise Osmanthus Rose Vinaigrette. In season raspberries are steeped with a honey flower tea vinegar. The result is a delicious floral but sweet way to enjoy your healthy salads.

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Lemon White Balsamic Vinaigrette

Our lemon white balsamic vinaigrette is a multi-purpose salad dressing.  Delicious on both savory and sweet fruit salads or as a marinade.

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Frequent Asked Questions (FAQ's)

More Delicious Salads

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

The post Healthy Summer Salads with Fruit appeared first on Healthy World Cuisine

This post has been sponsored by Fraser Tea. Thank you for supporting the brands that help Healthy World Cuisine bring more delicious recipes your way. 

Ingredients 

Cornstarch - Provides two very important functions 

1) it prevents cookies from spreading while baking 

2) gives cookies that tender and crisp texture  

Powdered Sugar (confectioners' sugar) - only ½ cup for 24 cookies. We have not tested this recipe with any of the sugar free powdered sugar options but you are watching your carbohydrates, this is an option. Each cookie only has 5 net carbs and 2 grams of sugar with regular powdered sugar. 

Regular All-Purpose Flour - We have tested this recipe using different gluten-free flours and the results were not optimal.  

Unsalted Butter - The Real Deal. You just can't get that same buttery melt in your mouth bite with margarine or dairy free options. You can also use salted butter but then just skip the additional salt added to the recipe.  

Matcha (Green Tea) - We used Ceremonial Matcha Organic Green Tea.  This is the highest grade of matcha tea with bright vegetal notes and mellow earthy umami flavors.  You can learn more about matcha in their post, "What does Matcha Taste Like + How to Use." Fraser Tea is our favorite go to brand for organic tea.  

Sifting Dry Ingredients 

We prefer to weigh ingredients because everyone's measurements can differ slightly. If using the standard US cups measurements, please make sure that you level everything off with a butter knife.  

1. Cornstarch 

2. Powdered sugar 

3. All-purpose flour 

4. Salt 

5. Sifting each dry ingredient 

6. Measure out matcha green tea 

7. Sift matcha powder 

8. Stir all the dry ingredients together 

Blend Ingredients, Roll Out and Bake 

1. Cream the butter in a mixer or food processor 

2. Mix the dry ingredients (cornstarch, powdered sugar, flour, salt and matcha) in with the butter. We used a mixer but you could also use a food processor for this step. 

3. The shortbread cookie dough is ready when all the ingredients pull together.  

4. Make a ball and then flatten into a disk. (Alternatively, you can just roll into a log and wrap with plastic wrap. Then, you can cut into round disks and bake and call it a day.) 

5. Cover with plastic wrap and place in the refrigerator. 

6. Roll out matcha cookie dough to about ¼ inch thick. 

7. Cut out cookies. 

8. Place cut out cookies on a lined baking sheet and bake at 300 degrees F (148 degrees C) for about 15 to 18 minutes depending on how thick you made cookie. Start checking on them at the 13-minute mark or until the edges turn slightly tan. Cool on wire rack! 

Frequent Asked Questions (FAQ's) 

More Matcha Recipes

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Sakura Shortbread Matcha Cookies

Elevate your teatime with buttery, melt-in-your-mouth Sakura Shortbread Matcha Cookies.  These semi-sweet Japanese butter cookies let the fresh flavor of Matcha (green tea) shine through.  Easy to make, only 6 ingredients, and the cookie dough can be made in advance! 

Course Desserts

Cuisine Japanese

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Refrigerator Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 34 cookies

Calories 67kcal

Author HWC Magazine

Equipment

• mixer or food processor
• Rolling Pin or wine bottle
• baking sheets lined with parchment paper or baking liners
• cherry blossom cookie cutters optional

Ingredients

• ½ cup cornstarch
  
• ½ cup powdered sugar
  (icing sugar)
• 1 cup flour all purpose and a little extra for rolling out the dough
  
• ¾ cup butter
  (1 and ½ sticks) softened to room temperature and unsalted
• ⅛ teaspoon salt
• 2.5 tablespoon matcha (green tea) We used Fraser Tea Ceremonial Matcha Organic Green Tea.
• decorating products optional (ie; royal icing, decorators frosting, Edible Sakura wafers, sprinkles, sesame seeds, edible pearls, etc.)

US Customary - Metric

Instructions

Dry Ingredients

• Sift the dry ingredients; cornstarch, powdered sugar (icing sugar), flour, salt and Matcha (green Tea) into a large bowl and stir to mix. (Hold the salt if you plan on using salted butter in your recipe.)

Wet Ingredients

• Place the softened butter into the mixer bowl or food processor and mix until light and fluffy. FYI - Do NOT use melted butter! You want your butter to be at room temperature so that when you poke your finger into the butter, it leaves a dent.

  If you forget to soften your butter you can put it in the microwave at 50 percent power for 10 second intervals until just softened and you can put a dent easily with your finger).

Mix Dry Ingredients to Wet Ingredients

• Add your dry ingredients (cornstarch, powdered sugar (icing sugar), flour, salt and Matcha (green Tea) a little bit at a time into the whipped butter (wet ingredient) and mix well. You can do this with a mixer or with a food processor.

  Please note that your mixture will look like just powder at first but with more mixing it will finally start to pull together and turn a bright green as the butter mixes in with the dry ingredients. It will still look a little crumbly when it is ready.
• Next, form the matcha shortbread cookie dough into a ball and then into a round disk. Do not overwork the dough or it will make your cookies tough. The less touching the dough the better.

  Wrap your dough in plastic wrap and place in the refrigerator for at least 2 hours or up to overnight. (We have also made our dough up to 3 days in advance and as long as it is wrapped really good and refrigerated, it will be fine.)

  Alternatively, you can just roll your matcha shortbread dough into a log and wrap with plastic wrap and refrigerate. Then, you can cut into round disks and bake and call it a day.
• Preheat your oven to 300 degrees F or 150 degrees C.

Sakura Flower Cut Out Cookies

• Take your dough out of the refrigerator and remove plastic wrap for at least 15 to 20 minutes or until soft enough to roll out.

  Flour your work service area and rolling pin and roll out your shortbread dough to about ¼ inch thick. If your dough is cracking add a teaspoon of water or so until softerned and then roll out the dough. Alternatively, your dough should not be sticky. If you dough is tacky to touch, add a little bit (1 teaspoon) of flour to the dough and work together and then roll out.

  Lightly dust your cookie cutter and cut out cookies. Place the cookies on a lined baking sheet with parchment paper about 2 inches apart.

  Repeat the process for the rest of the dough. We used a spatula to move the cookies from the counter to the parchment lined pan. Repeat the process for the rest of the dough. Sometimes, the dough will be soft. Just wrap it back up into a ball and cover with plastic wrap and put in the refrigerator for a few minutes until it firms up again. Then roll flat and repeat the process.

Sliced Round Rolled Cookies (No Cut Out Cookies)

• If you do not want to bother with making cut out cookies, slice the rolled chilled matcha shortbread cookie log into about ¼ inch thick slices. Place sliced cookies on a lined baking tray about 2 inches inches apart. Your cookies should not expand.

  Really you can shape the dough in any form you like. Sometimes, we press the dough into a plastic lined baking dish and refrigerate and then cut them into rectangles and then decorate with fork holes before baking.

Pre-Baking Decorations

• Optional decorating hacks! Decorate the cookies with sesame seeds or sugar confetti as desired. Press the sesame seeds down into the dough so they stick. If you want to ornately decorate the side of the cookies with sprinkles, first brush on a little egg white and then dip into sprinkles. Or you can wait and decorate them after baked and cooled or skip decorations all together. It is up to you.

  FYI: To make sure that our cookies did not expand, we put the cookies on the cookie tray in the refrigerator for just a few minutes before baking. You probably can skip this step. They did not expand for us. However, if you are living in a very warm and humid climate, we would advise that you do so.

Bake, Cool and Decorate

• Bake sakura shortbread matcha cookies for 15-18 minutes or until the edges are slightly tan. The baking time depends on how thick you rolled out your cookies. Start checking on them at the 13 minute mark.
• Cool on a wire rack.
• Decorate cookies with royal icing, sprinkles, and decorations as desired.
• Enjoy Sakura Shortbread cookies with a nice matcha latte, tea or coffee. Store your cookies in a plastic sealed container and if for some reason your family does not eat them within 3 days put them in the freezer and they can be stored up to 3 months.

Video

Notes

Baking Tips

• For optimal results, use real butter to make the best matcha cookie recipe. If you try to use margarine or some of those other non-dairy butters your results will not be as good. 
• Using a Ceremonial Grade Matcha Organic Green Tea is preferred for the best tasting and bright green color in the cookies. However, you can also use a culinary grade matcha but your cookies will not be as bright green.  
• Matcha (green tea) should be used according to the directions. A little goes a long way. However, with just enough there is a subtle matcha taste that balances nicely with the powdered sugar. If you are uncertain of you like matcha, start out with a little less like 1.5 tablespoons to 2 tablespoons instead of 2.5 tablespoons. 
• It is best to refrigerate your dough for at least a few hours or even overnight. I know it seems absolutely pointless. (You first make the dough and it is nice and soft and supple so why would you want to refrigerate it?)  It is all to do with the glutens in the dough.  Don't miss this very important step.  If you do, your cookies may spread while baking.  
• Sometimes, you may need to refrigerate your dough in between batches so the dough is easier to work. In addition, I found putting the cut-out cookies back into the refrigerator for just 15 minutes before baking ensures that the dough stays uniform in size. 
• Eggless butter cookies, unlike regular sugar cookies, will remain beautiful straw color and will not brown. You can show off the gorgeous green color of matcha without browning. 
• When working with your shortbread cookie dough, it is best to use a scale for weighing.  However, you can also use cups and teaspoons but your effects may vary. I have included both for your convenience. If you do use cups, be sure to level it out with a butter knife.  
• If your dough is really crumbly, you can salvage it by adding just a couple of drops of cold water and work into the dough. If your Japanese cookie dough is too wet, then add flour as needed just until the dough starts to pull together. 
• Sometimes, depending on your climate and humidity levels you will have to adjust. You can choose to just form your dough into logs, wrap tightly and put in the refrigerator for a few hours and them cut them and bake. However, if you choose to roll out your dough and use cut outs you need to work quickly. 
• Our cherry blossom cookie cutters are about 2 inches in diameter. 

Nutrition

Serving: 1cookie | Calories: 67kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 41mg | Potassium: 5mg | Fiber: 1g | Sugar: 2g | Vitamin A: 180IU | Calcium: 2mg | Iron: 1mg

The post Sakura Shortbread Matcha Cookies appeared first on Healthy World Cuisine

Waste not, want not is our motto! We love savory ham leftovers. They make the most delicious soup. You really do not need that much of the meat; even the left-over ham bones will work fine. The ham adds a delicious smokey flavor to this curried red lentil soup.

Red Lentil and Ham Soup

Are you feeling burnt out from cooking all the time? We totally get that! That is exactly why this curried ham lentil soup is going to be your new go to recipe for those days that you don't feel like cooking a large meal.

This lentil soup recipe is literally a fire-and-forget stove top recipe using staple ingredients like in our 17 Pantry Recipes for Emergency Preparedness. Do you know what is even better? The leftover soup. Really? Once the flavors have a chance to mingle, they are even better the next day.

Do you want to make this soup in the instant pot or slow cooker? No worries, we have you covered and included the directions in the recipe card below. You can pop everything in your slow cooker before you leave for work or school in the morning and come home to a delicious hot meal. If you love the idea of a no fuss meal with lentils and ham, be sure to try our Instant Pot Lentil Ham Stew.

Nourishing Soup

A little warming soup between the change of season is just what you need to nourish your body and it keeps your body fueled. This in between weather with one minute hot and then the next minute cold combined with heavy wind and dampness is hard on your body. Pamper yourself and explore our recipe category for soup, curries and stews for more recipes to keep you cozy and healthy during this transitional time.

Split Red Lentils Compared to Whole Red Lentils

Split red lentils are great ingredient when you want to eat… like YESTERDAY! Actually, because the red lentils are split, they only take about 7-8 minutes for them to cook. At the 7-8-minute mark, the lentils are tender but still hold their shape and great addition to salads or our Middle Eastern Rice and Lentils.

If you cook the split red lentils a little longer in the red lentil and ham soup (around 15 minutes), it makes a creamy, delicious, almost pureed soup. You can get the same creamy effect when the mung beans and sweet potato break down in our protein-packed mung bean soup. If you wish, pulse this soup in the food processor or blender before serving. However, it's delicious just the way it is.  

Lentils usually double in volume once cooked. Therefore, the 1.5 cup raw lentils should yield about 3 cups of creamy cooked red split lentils. This makes the soup rich, creamy and so cozy.

In contrast to the split lentils, "whole" red lentils are not split, and they take about 15-20 minutes to cook to tender. If you want whole red lentils to get creamy then you will have to cook them for at least 30 plus minutes for the same effect.

Ingredients

Split Red Lentils

Lentils make for a super creamy and speedy soup. However, as discussed above, if you want to use whole red lentils you will need to increase your cooking time. If you like you can exchange with black, green or brown lentils, you will also need to increase cooking time.

Basic Sofrito

Made with chopped celery, carrots and onions. Of course, we added garlic too.

Chicken broth

Ours broth was gluten free and low sodium. Homemade broth is fantastic. If you want to make this recipe vegan, exchange with vegetarian broth and hold the ham.

Ham

We used a few slices of leftover Spiced Holiday Glazed Ham. You could even just use the ham bone if that is all you have left. Heck, even Spam ham makes one delicious soup. If you want to make this recipe vegan, exchange the ham with a plant-based meat alternative of choice. However, please note, that most plant-based meat alternatives have gluten and other odd ingredients we are not fond of.

Spices and Herbs

Herbs and spices are an inexpensive and aromatic way to explore the world. Fresh thyme is lovely, but you can also use 1 teaspoon of dried thyme in this Red Lentil and Ham Soup. Bay leaves is an ingredient that really makes lentils extra delicious like in our Baked Tilapia with Caramelized Onion Lentils.

In addition, we added a mild curry powder to give this soup that desired umami. We did not add so much curry powder that it was hot, but just flavorful. You can add as much or as little as you wish to cater to your family and friends. If you don't have mild curry powder but are contemplating buying some. Here are a couple of good recipes to close the deal. Have you ever tried our Cozy chicken Curry Soup, Ground Turkey Sweet Potato Curry or Vegan Curried Rice?

How to Make Easy Red Lentil Soup?

Stove Top Method

Sauté onion, celery and carrot in a large pot with a little olive oil, just until aromatic. Then add garlic, chicken broth and bay leaves to the pot.

Add red lentils, thyme, ham or ham bone, mild curry powder and salt and pepper to taste. Cook on medium heat for about 15 - 20 minutes or until the lentil soup is creamy and delicious.

Pressure Cooker (Instant Pot) Method

Sauté onion, celery and carrot in the Instant Pot (pressure cooker) with a little olive oil, just until aromatic. Then add garlic, chicken broth and bay leaves to the pot.

Add red lentils, thyme, ham or ham bone, mild curry powder and salt and pepper to taste. Place the lid on the pressure cooker and lock into place. Be sure to put the steam release valve in the closed position. Set the pressure cooker for 10 minutes on high pressure cooker. Allow to naturally release for 10 minutes and then carefully release the steam valve.

Slow cooker Method

Put all of the ingredients for leftover ham and lentil soup into slow cooker. There is no sautéing required. Put the lid on the slow cooker and set on high for 4 hours or low for 6 to 8 hours.

You will be amazed at how easy this red lentil and ham soup comes together. However, your wallet will love you even more as you are being thrifty and can save some serious cash only using a handful of some pantry supplies.

Frequent Asked Questions (FAQ's)

More Bean and Lentil Recipes

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Red Lentil and Ham Soup

Red Lentil and Ham Soup is an easy delicious, curried lentil soup that can be on your table in 20 minutes and a perfect solution for that left over holiday ham.

Course Mains

Cuisine American

Diet Low Lactose

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 bowls

Calories 504kcal

Author HWC Magazine

Ingredients

• 2 tablespoon olive oil
  
• 4 carrots peeled and chopped
  
• 2 celery sticks
  chopped
• 1 onion
  peeled and chopped
• 3 cloves garlic
  peeled and minced
• 8 cups chicken broth
  gluten free and lower sodium
• 2 bay leaves
  
• 1.5 cups red lentils
  split dried. Please wash and pick over for things don't belong
• 1 sprig thyme leaves
  fresh or or 1 teaspoon dried
• 1 cup ham chopped or if all you have is the ham bone, just add that.
• 2 teaspoons curry powder
  (or to taste)
• salt and pepper to taste

US Customary - Metric

Instructions

Stove Top Directions

• Add olive oil, carrots, celery and onions to a large pot and cook on medium heat until translucent. Add garlic.
• Add chicken broth, bay leaves, red lentils, thyme, ham and/or ham bone, curry powder and salt and pepper to taste. Cook on medium high heat for about 15-20 minutes until the vegetables and lentils are tender. Remove bay leaves and fresh thyme from soup pot.
• Enjoy! (if you wish, you can puree, but perfect just the way it is)

Pressure Cooker (Instant Pot) Directions

• Sauté onion, celery and carrot in the Instant Pot (pressure cooker) with a little olive oil, just until aromatic. Then add garlic, chicken broth and bay leaves to the pot.
• Add red lentils, thyme, ham or ham bone, mild curry powder and salt and pepper to taste.Place the lid on the pressure cooker and lock into place. Be sure to put the steam release valve in the closed position. Set the pressure cooker for 10 minutes on high pressure cooker. Allow to naturally release for 10 minutes and then carefully release the steam valve. Remove bay leaves and fresh thyme from instant pot.

Slow Cooker Directions

• Put all of the ingredients for ham and lentil soup into slow cooker. There is no sautéing required. Put the lid on the slow cooker and set on high for 4 hours or low for 6 to 8 hours. Remove bay leaves and fresh thyme from soup pot.
• Enjoy!

Video

Notes

Try our easy Air Fryer Ham with Cranberry Glaze for an easy holiday ham recipe. 

How to prepare split red lentils for cooking?

There is no need to pre-soak split red lentils. Just rinse lentils with cool clean water to remove any debris. Then, pick over for any lentils that do not look like belong that are dark, etc. and remove.

How long to cook lentil soup in the pressure cooker (instant pot)?

In order to make a creamy split lentil soup, set the pressure cooker on high for 10 minutes, let it naturally release for 10 minutes and then perform the quick release method.

Do you need to cook the red lentils before adding to the soup?

No, you do not need to cook them first. Just add the lentils to the pot with the other soup ingredients and they will get creamy and delicious.

How long can you store lentil soup?

You can store ham and lentil soup for 3 days in a sealed container in the refrigerator or it can be frozen for up to 2 months.

If your soup is too thick, you can add a little extra chicken broth or water to the sip and season as you desire. 

Nutrition

Serving: 1bowl | Calories: 504kcal | Carbohydrates: 56g | Protein: 36g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 607mg | Potassium: 1418mg | Fiber: 23g | Sugar: 6g | Vitamin A: 10252IU | Vitamin C: 10mg | Calcium: 97mg | Iron: 7mg

The post Red Lentil and Ham Soup [Video] appeared first on Healthy World Cuisine

Don't you just love when you make a recipe and your family and friends you have been slaving in the kitchen all day.  Shhhh… We won't tell a soul. This fancy looking lamb with pomegranate sauce is so easy you can make it for a weekday meal just like our Crab Stuffed Whitefish.

Why You are Going to Love our Lamb Loin Roast Recipe

• Seriously delicious and tender lamb
• Less than 30-minute meal
• Fancy enough for guests but easy enough for weeknight meals
• Killer good homemade pomegranate glaze
• Gluten-free
• Oven roasted and perfect for the holidays

Lamb Lover's Sunday Suppers

There is no denying it! We are huge lamb lovers. How about you?

If you have never tried it before, you are going to be shocked how much flavor and tenderness a properly cooked lamb dish can be. One of our top recipes is our Easy Moroccan Ground Lamb Stew. It is full of bright bold spices and takes less than 30 minutes on the stovetop.

If you are in to grilling and chilling, be sure to try our Herb Marinated Grilled Rack of Lamb. All we can say is buy 2 racks now as these little lamb lollies sure go fast. Our Middle Eastern Ground Lamb Kabobs are tender juicy grilled ground lamb on a stick infused with spices and herbs. If you pop a couple of these lamb kabobs in a flat bread with a little Traditional Baba Ghanoush and Easy Tabbouleh Lebanese Salad and you are in business.

Are you having a quiet afternoon at home? Be sure to try our Slow Roasted Moroccan Spiced Leg of Lamb. You have no idea what you are missing out on if you don't give this a try. This recipe is a huge crowd pleaser. Fall off the bone tender lamb and a gravy that is to die for.

Where is the Loin on a Lamb?

The loin is one of the most tender and prized cuts of lamb. It is located in the hindsaddle of the lamb between the ribs and sirloin and above the flank. They can be either with the bone or boneless. For this Lamb Loin Roast recipe, we chose a boneless lamb loin that included the little medallion of tenderloin from the butcher.

Herb Stuffing

What fresh herbs do you have growing on your window seal? We stuffed our boneless lamb loin with rosemary, thyme and parsley. Of course, you can't forget the garlic. Right?... and lots of it!

She is a pretty big roast. Season your roast with salt and fresh cracked pepper both inside and out. This step is a must. Fresh herbs like in our Savory Herb Roasted Whole Chicken and our Rosemary Herbed Pork Chops with Shallot Wine Sauce really makes a recipe extra delicious. However, you can also use dried herbs as well. Use what you have on hand is always our motto.

How to Remove the Seeds of a Pomegranate?

We love using seasonal ingredients. Fresh pomegranates fruits are in season right now. There are many different ways to extract the seeds from a pomegranate. We cut the pomegranates in half. Then, we break into quarters and use our gloved hands to remove the seeds. Reserve some of the seeds for a garnish. If you have extra pomegranate seeds, be sure to try our recipe for Baked Pomegranate Glazed Salmon. Check out our video below to watch the process.

Then, we used the food processor to puree the seeds with a small amount of water just to get it moving. Afterwards, we strain and have the freshest delicious pomegranate juice ever.  However, you can use pomegranate juice in a bottle as well.

Killer Good Pomegranate Sauce

Seriously killer good! We could do shots of just the sauce- it's that good. Slightly sweet, slightly sour, savory, deep and rich flavors that take this lamb loin roast recipe to the next level. The taste from the rendered lamb and the aromatics as it reduces and gets glossy is so delicious.

In the same pan we cooked the lamb in, we added…

• shallots
• garlic
• red wine
• fresh pomegranate juice
• aged balsamic vinegar
• pinch of sugar
• salt and pepper
• butter

Getting all those delicious bits off the bottom allows the rich lamb flavors to permeate the pomegranate sauce.

Ingredients

In addition to the ingredients listed above for the pomegranate sauce, you need the following…

• boneless lamb loin
• olive oil
• rosemary
• thyme
• parsley
• extra garlic, of course

Secret Hacks for Cooking the Best Lamb Loin

There is nothing more disappointing that biting into a dry and tough piece of lamb. Your goal is a tender, succulent lamb that melts in your mouth. We like to cook our lamb to medium rare which is about 135 degrees F or 57 degrees F. Here are few of our tried-and-true culinary tricks.

• Tie up with butcher twine to hold in the herb stuffing and keep its shape.
• Take the lamb loin out of the refrigerator at least 30 minutes before cooking to allow it to come to room temperature. The purpose is so that the lamb cooks evenly
• One of the most important steps is to sear the loin on all sides well to render the fat. Don't skimp on this step. Get your pan hot and sear well. Lamb, compared to other cuts of meat, has a higher ratio of fat. You can trim some of it off before cooking but be sure to leave some on as this keeps this cut of meat tender and delicious.
• Do not overcook lamb! Lamb is best at medium rare. Really, any more done than that and why bother as you will ruin a good cut of meat. The longer you cook the meat, the tougher the lamb will be.
• Allow the lamb to rest tented under aluminum foil for at least 10 minutes before carving.

What Temperature Should a Lamb Loin Roast be Cooked To?

Use a meat thermometer to check for doneness. For best practices, please refer to USDA guidelines for lamb. Please note that the lamb will continue to cook and raise temperature even after you remove it from the oven.

• Rare - Blue bloody - 125 degrees F (51 degrees C)
• Med Rare - 135 degrees F (57 degrees C) Optimal - We like our lamb cooked to this temperature
• Medium - 145 degrees F (62 degrees C)
• Med Well - 155 degrees F (68 degrees C) Overcooked
• Well Done - 165 degrees F (73 degrees C) Overcooked

How to Cook a Boneless Lamb Loin in the Oven

1. Pre-heat oven to 400 degrees F (204 degrees C). Trim lamb of extra fat. Lay boneless lamb loin fat side down and meat side up of a cutting board. Season well with salt and pepper. Add chopped herbs and aromatics like rosemary, thyme, parsley and garlic.
2. Roll up tightly and use butcher's twine to secure tight. Season well on the outside with salt and pepper. At this point in time, you could refrigerate your lamb up to 3 days before cooking. Please make sure your store it in a sealed container in the refrigerator.
3. Take the lamb out of the refrigerator 30 minutes before cooking. Allowing it to come to come to room temperature first ensures that it cooks evenly.
4. Sear lamb on all sides well in a little olive oil. This is an important step to render out all of the fat.
5. Pop your seared stuffed lamb loin roast in the oven. Then, cook until it reaches your desired cook temperature or about 20 minutes. The cooking time for a boneless lamb loin is contingent on if you like your lamb rare, medium rare or medium well. We like ours medium rare which is 135 degrees F, or 57 degrees C. Use a meat thermometer and start checking the doneness at 10 minutes and add more time as needed. Our roast was a little less than 2 pounds. It took about 18 minutes to reach internal temperature of 135 degrees F (57 degrees C). Cooking time may vary from 15 minutes to 25 minutes to reach your goal. 
6. Remove from lamb roast from oven. Tent with aluminum foil while you make the pomegranate sauce.
7. Don't wash your cooking pan as those delicious drippings make a lovely pomegranate sauce.

The Best Pomegranate Sauce

1. We chose to use fresh pomegranate seeds in the food processor with a little water to get it going to make fresh squeezed pomegranate juice. We strained out the seeds. However, you can also use bottle pomegranate juice like POM in this healthy recipe.
2. Drain out a little of the oil left in the pan that you cooked the lamb in. You only need about 2 tablespoons.
3. Heat the pan up to medium and add shallots and garlic. Then, add the red wine to deglaze the pan. Scrape the delicious bits and bobs off the bottom of the pan. Add the pomegranate juice, aged balsamic vinegar, a pinch of sugar and salt and pepper to taste. Cook over medium heat until the sauce reduces by half and starts to thicken or coats the back of a spoon. Remove the pomegranate sauce off the burner and add a dab of butter to the sauce.

Serve It Up in Style

Did you know that we first eat with our eyes? Presentation is everything.

1. Remove the butchers string from the loin.
2. Slice lamb in about ½ inch slices against the grain.
3. Ladle the delicious pomegranate sauce on the bottom of a serving plate.
4. Add the sliced lamb loin over the pomegranate sauce.
5. Garnish with fresh herbs and fresh pomegranate seeds

What to Serve with Lamb?

Balsamic Roasted Fennel and Carrots

Crispy Roasted Cauliflower Bites

Crispy Roasted Red Potatoes and Cabbage

Autumn Kale Salad

Quinoa Harvest Salad

Frequent Asked Questions (FAQ's)

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Lamb Loin Roast Recipe (Pomegranate Sauce)

Boneless rosemary garlic herbed stuffed lamb loin roast recipe with a delicious sticky pomegranate wine sauce is the perfect less than 30-minute elegant Sunday Supper.

Course Mains

Cuisine Middle Eastern

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 453kcal

Author HWC Magazine

Equipment

• butcher's twine
• oven proof skillet

Ingredients

Herb Stuffed Lamb Loin

• 2 pounds boneless lamb loin
• salt and pepper to taste
• 2 sprigs rosemary fresh or 1 tablespoon dried crushed rosemary
• ¼ cup thyme fresh or 1 teaspoon dried
• 1 cup parsley chopped
• 5 cloves garlic peeled and chopped (reserve 2 to pomegranate sauce)
• 1 tablespoon olive oil

Pomegranate Sauce

• 2 shallots peeled and chopped
• ½ cup red wine
• ½ cup pomegranate juice
• 2 tablespoon barrel aged balsamic vinegar We used FM03 Barrel Aged Organic Balsamic Vinegar of Modena
• 1 teaspoon sugar or sugar alternative
• 1 tablespoon butter

Garnishes

• 2 tablespoon fresh pomegranate seeds
• fresh herbs

US Customary - Metric

Instructions

Prepare Boneless Lamb Loin

• Pre-heat oven to 400 degrees F (204 degrees C). Trim lamb of extra fat. (Leave some fat on as when this render it makes the lamb flavorful and tender) Lay boneless lamb loin fat side down and meat side up on a cutting board. Season well with salt and pepper. Add chopped herbs and aromatics like rosemary, thyme, parsley and garlic.
• Roll up lamb loin tightly and use butcher's twine to secure tight. Season well on the outside with salt and pepper. At this point in time, you could refrigerate your lamb up to 3 days before cooking if wrapped tightly or stored in a sealed container in the refrigerator.
• Take the lamb out of the refrigerator 30 minutes before cooking. Allowing it to come to come to room temperature first ensures that it cooks evenly.
• In an oven proof skillet, sear lamb on all sides well in a little olive oil. This is an important step to render out all of the fat. This step takes about 5 minutes in a hot skillet.
• Place your seared stuffed lamb loin roast in the oven and cook until it reaches your desired cook temperature or about 20 minutes. The cooking time for a boneless lamb loin is contingent on if you like your lamb rare, medium rare or medium well. We like ours medium rare which is 135 degrees F, or 57 degrees C. Use a meat thermometer and start checking the doneness at 10 minutes and add more time as needed. Our roast was a little less than 2 pounds and it took about 18 minutes to reach internal temperature of 135 degrees F (57 degrees C). Cooking time may vary from 15 minutes to 25 minutes to reach your goal. See notes below for more detailed cooking times.
• Remove from lamb roast from oven and place in a dish or cutting board tented with aluminum foil while you make the pomegranate sauce.

Make Pomegranate Sauce

• Don't wash your cooking pan as those delicious drippings make a lovely pomegranate sauce.
• How to make fresh pomegranate juice from scratch: Add seeds from one whole pomegranate in the food processor. Next add 2 tablespoons of little water to get it going. To make fresh squeezed pomegranate juice, strain out the seeds. Now you have fresh delicious pomegranate juice. If you desire, you can also use bottle pomegranate juice like POM in this healthy recipe.
• Drain out a little of the oil left in the pan that you cooked the lamb in. You only need about 2 tablespoons.
• Heat the pan up to medium and add shallots and garlic.Then add the red wine to deglaze the pan. Scrape the delicious bits and bobs off the bottom of the pan. Add the pomegranate juice, aged balsamic vinegar, a pinch of sugar and salt and pepper to taste. We used a really good barrel aged balsamic from Italy from Mie Radici. If you are using a cheaper version of balsamic vinegar, you will need to reduce the amount of balsamic vinegar to 1 tablespoon and increase sugar to 2 teaspoons. Cook over medium heat until the sauce reduces by half and starts to thicken or coats the back of a spoon. Remove the pomegranate sauce off the burner and add a dab of butter to the sauce and mix well.
• Remove the butchers string from the cooked lamb loin. Slice lamb in about ½ inch slices against the grain.
• Ladle the delicious pomegranate sauce on the bottom of a serving plate. Add the sliced lamb loin over the pomegranate sauce. Garnish with fresh herbs and fresh pomegranate seeds. Enjoy!

Video

Notes

• Tie up the roast with butcher twine to hold in the herb stuffing and keep its shape.
• Take the lamb loin out of the refrigerator at least 30 minutes before cooking to allow it to come to room temperature. The purpose is so that the lamb cooks evenly
• One of the most important steps is to sear the loin on all sides well to render the fat. Don't skimp on this step. Get your pan hot and sear well. Lamb, compared to other cuts of meat, has a higher ratio of fat. You can trim some of it off before cooking but be sure to leave some on as this keeps this cut of meat tender and delicious.
• Do not overcook lamb! Lamb is best at medium rare. Really any more done than that and why bother as you will ruin a good cut of meat. The longer you cook the meat, the tougher the lamb will be.
• Allow the lamb to rest tented under aluminum foil for at least 10 minutes before carving.

What Temperature Should a Lamb Loin Roast be Cooked To?

 Use a meat thermometer to check for doneness. For best practices, please refer to USDA guidelines for lamb. Please note that the lamb will continue to cook and raise temperature after you remove it from the oven.

• Rare - Blue bloody - 125 degrees F (51 degrees C)
• Med Rare - 135 degrees F (57 degrees C) Optimal - We like our lamb cooked to this temperature
• Medium - 145 degrees F (62 degrees C)
• Med Well - 155 degrees F (68 degrees C) Overcooked
• Well Done - 165 degrees F (73 degrees C) Overcooked

How to Remove the Seeds of a Pomegranate?

We love using seasonal ingredients. Fresh pomegranates fruits are in season right now. There are many different ways to extract the seeds from a pomegranate. We cut the pomegranates in half. Then, we break into quarters and use our gloved hands to remove the seeds. If you have extra pomegranate seeds, be sure to try our recipe for Baked Pomegranate Glazed Salmon. Check out our video below to watch the process.

Then, we used the food processor to puree the seeds with a small amount of water just to get it moving. Afterwards, we strain and have the freshest delicious pomegranate juice ever.  However, you can use pomegranate juice in a bottle as well.

What herbs to stuff roast with?

You can use any fresh herbs you desire but rosemary really goes well with lamb. Use what you have on hand. You can use either fresh or dried herbs.

Substitutions

If you cannot find a boneless lamb loin roast, you can exchange with a pork tenderloin. You will either need to fillet open or ask your butcher to do this for you so that you can stuff the pork tenderloin. 

Nutrition

Serving: 1g | Calories: 453kcal | Carbohydrates: 11g | Protein: 49g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 157mg | Sodium: 196mg | Potassium: 897mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1486IU | Vitamin C: 27mg | Calcium: 74mg | Iron: 6mg

The post Lamb Loin Roast Recipe (Pomegranate Sauce) appeared first on Healthy World Cuisine

Why you are going to love our Quinoa Fruit Salad

Don't you love it when a salad is zippy! The mixture of the mangoes, blueberries, apricots, grapes, pineapple and cherries are sweet and vibrant. Usually, when we eat a fruit salad, we are hungry like five minutes later. Who is with us on that? However, protein packed quinoa keeps you feeling fuller longer. Quinoa is a little nutty and gives this salad a fun texture. Whilst, the citrus honey lime vinaigrette is a little tangy, sweet and aromatic. This super food fruit salad makes for one delicious refreshing fruity bite and it is just what you need to stay cool and happy this summer.

Super Easy Side Dish to Pass

Our fruity quinoa salad is a delicious light side dish recipe for a spring or summer BBQ gathering, light breakfast, brunch or lunch. You are going to love this fruity salad as it is so refreshing, and it takes under 30 minutes to make. This quinoa fruit bowl recipe is also happily gluten-free, egg-free, dairy-free and a breeze to throw together. After all, who wants to turn the oven on when the heat index soars. If you looking for another tropical fruit salad, be sure to try our Tutti Fruitti Kale Salad and Citrus Honey Dressing.

Breakfast and Brunch Idea

We hosted a casual gathering with some close friends and whipped up this quinoa breakfast salad together in the morning along with a Stove Top Parmesan Leek Frittata. It was a huge hit!  LOVE the fact this salad as you can made it a few hours in advance of your guests' arrival. That gives you more time to entertain and less time in the kitchen.

Seasonal Fruits

You can use absolutely any seasonal fruits you desire and local to your region in this quinoa salad with fruit.  Strawberries, blueberries, mangoes, pineapple and apricots are in season now so that is what I attempted to put in my fruit salad. We say attempted as we had planned to use those delicious strawberries in our fruit salad. However, someone not mentioning any names, ate them all. Boys! Need we say anything more? We find ourselves writing "do not eat" on everything. If we turn our heads for one moment, food is gone. We threw in a few cherries instead. Mix it up and have fun.

We also make a delicious tropical quinoa Hong Kong fruit salad recipe with lychee, mangoes and Huang pi, like in our Huang Pi Martini.

If fresh fruits are difficult to obtain, you can also use strained "canned fruits" of choice.

Fruits to Avoid

The only caution we have for you is not to use as fruits that oxidize quickly like apples and pears. In addition, if you use fruits that bleed red like red dragon fruit, it will make your quinoa pink. You can see how bright the dragon fruit is in our Ginger Citrus Dragon Fruit Smoothie and in our Yummilicious Yang Mei recipes.

Not that there is anything wrong with that as it will still taste fabulous, but it will be slightly pink.

What is Quinoa?

Have you had a chance to try quinoa yet? Don't worry if you had not had a chance yet, this recipe will give you something new to try.

Quinoa has been called the "mother of all grains" even though it is actually a seed instead of a grain. We think quinoa looks a little bit like couscous but maybe smaller. Quinoa is high in protein, fiber and vitamins and has also been called a superfood by scientists.  However, we just like quinoa as I love its nutty flavor and fun little crunch when it is cooked. How about you?

The delicious little micro grains compliment a salad whether it be slightly sweet in a quinoa fruit salad recipe or in a savory salad like our Nutty Ginger Tamari Quinoa Salad and Quinoa Harvest Salad.

Quinoa is high in protein and has about 39 grams of carbohydrates per cup. However, because it has more protein and fiber than rice you need less of it to fill you up. Quinoa is gluten-free and is an ancient grain. An ancient grain is a grain that has been minimally changed by selected breeding over time, unlike corn and wheat and such.

How to Cook Quinoa

We made my quinoa according to the package directions the night before. However, you can also make it the day of and just put in the freezer to get it cooler, faster.

Quinoa needs to cook about 10-20 minutes depending on how large your batch is. The ratio of quinoa to water is 2 parts water for every one-part quinoa. You may also find quinoa in red or brown or white as I am using here today. You can use any 3 but I like the white quinoa in the fruit salad as it is a little milder.

Citrus Honey Dressing

The dressing could not be easier as it has only 3 little fresh ingredients; limes (or lemons), orange and a little honey. That's it! How simple is that?!! There is no oil or salt just, pure and fresh ingredients and fruits that are colorful like the rainbow. Quinoa Fruit Salad is healthy and delicious and breeze to put together.

Ingredients

The great news is that measurements do not need to be exact. In addition, you can exchange with any fruits you desire. Displayed below are the ingredients we used for our quinoa fruit salad.

Frequent Asked Questions (FAQ's)

More Delicious Salad Recipes

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Grilled Shrimp Nectarine Summer Salad

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This recipe was first published in April 2015 and has been updated for more detailed content, video and new photos.

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Quinoa Fruit Salad

Quinoa Fruit Salad is a bright gluten-free healthy summer salad with seasonal fruits such as mangos, apricots and blueberries tossed with quinoa, mint and a zippy citrus honey lime dressing.

Course Breakfast, Sides

Cuisine American

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 6

Calories 127kcal

Author HWC Magazine

Ingredients

Quinoa Fruit Salad

• 2 cups quinoa
  cooked white
• 1 cup grapes
  sliced in half - optional
• 1 whole apricot medium pit removed and chopped
• 2 whole mangoes peeled and diced - optional
• ½ cup strawberries or cherries sliced -optional
• ½ cup blueberries
  optional

Citrus Honey Dressing

• 4 tablespoon orange juice
  
• 4 tablespoon lime juice or lemon juice
• 2 teaspoon lime zest or lemon zest
• 1.5 tablespoon honey or to taste (can exchange with sugar alternative or maple syrup as needed )
  
• 2 tablespoon mint fresh roughly chopped (optional)

US Customary - Metric

Instructions

Cook the quinoa- If you already have cooked quinoa skip the next 2 steps.

• To make 2 cups of cooked quinoa, measure out ⅔ cup of dry quinoa. Wash very well until water runs clear in a fine mesh colander.This removes the bitter taste from quinoa seed. This natural coating of a substance is called saponin. Saponin has a bitter flavor which discourages birds from eating it so wash well.

  To cook the quinoa, you will use a 2:1 ratio of liquid to quinoa, or 1 and ⅓ cups of water for ⅔ cup of dry quinoa.
• Cook quinoa per label directions, which is generally bringup to a boil and then simmer for about 10-15 minutes with a lid or until allthe water is absorbed and the quinoa is light and fluffy. Set aside with lid onfor 5 minutes and then fluff with a fork. If you are cooking a large amount ofquinoa it can take up to 2 minutes to cook. Quinoa is done cooking when thetiny spiral (the germ) separates and curls around the seed. 

  You can cook your quinoa the day before and store inrefrigerator or make the day of and cool in the freezer to assist with coolingprocess.
  
• In a small bowl mix together your lime (or lemon juice), orange juice, zest of lemon (or lime) and honey until honey is incorporated

  Chop up your grapes, mangoes, pineapple, apricots, cherries and add your washed blueberries to your cooked and cooled quinoa.
  
• Add your citrus honey dressing to the quinoa and fresh fruit mixture, add chopped mint and mix well. Serve and enjoy.
  

Video

Notes

Feel free to use any fruits you desire. Strawberries, blueberries, raspberries, blackberries, mangoes, pineapples, kiwi, apricots, peaches, grapes, lychee, citrus are just a few examples of fruits to use. The ratio or our quinoa to fruit was 2 cups cooked quinoa to 4.5 cups fruit of choice. However, measurements do not need to be exact. If fresh fruits are difficult to obtain, you can also use drained “canned fruits” of choice.

The only caution we have for you is not to use as fruits that oxidize quickly like apples, bananas and pears. In addition, if you use fruits that bleed red like red dragon fruit, it will make your quinoa pink. Pink quinoa still tastes delicious, but it is not as pretty.

In addition, you can use either lime or lemon for the tart citrus for the honey citrus vinaigrette. We used some of both as that is what we had on hand. We are all about using what you have in your refrigerator or in the fruit basket at home.

To make this recipe vegan, swap out the honey in the recipe with maple syrup or sugar alternative of choice. Ripe fruit is sweeter, and you can use less sweetener.

You can cook the quinoa up to 3 days in advance. You can prep your fruit up to 24 hours in advance and store in a separate container. However, we would not assemble your fruit salad until the day you are ready to serve. You can store your prepared fruit salad up to 3 days in a container in the refrigerator.

As a reminder, make sure you wash your quinoa very well in a fine mesh colander before cooking. 

Nutrition

Serving: 1g | Calories: 127kcal | Carbohydrates: 27g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 216mg | Fiber: 3g | Sugar: 12g | Vitamin A: 62IU | Vitamin C: 18mg | Calcium: 15mg | Iron: 1mg

The post Quinoa Fruit Salad appeared first on Healthy World Cuisine

What's to Love

Healthy enough to be a breakfast but delicious enough to be a dessert. You got to love that. You know what is even better? Mom's love this! This Lemon Chia Pudding is creamy, bright and slightly sweet.

Chia puddings like our Chocolate Matcha Chia Seed Pudding, Spicy Chocolate Chai Pu-erh Chia Pudding and lemon lavender chia pudding are the perfect way to start the day. Dad's and kids this is going to be your go to no cook easy recipe for breakfast in bed for mom on Mother's Day.

Chia Seed Pudding Craze

Have you jumped on the chia seed pudding bandwagon yet? We were hesitant at first because of the whole texture thing. Boy, we were wrong. A chia seed pudding is thick and creamy like tapioca pudding.

When chia seeds are allowed to sit in a liquid, they plump up and thicken the liquid. Chia seeds are smooth and take on any flavor you add to your pudding or liquid.

Lemon and Lavender

Spring has sprung and we are going all out with EVERYTHING Lemon and Lavender. After being cooped up all winter in snow, sleet and generally downright miserable weather for the last 5 months, we have severe spring fever. We are ready to lighten and brighten up our menu.

Lemon and lavender are just the ingredients to awaken your senses. The fresh bright aroma of the lemons and relaxing lavender is that perfect bite of spring. Be sure to check out our delicious Honey Candied Meyer Lemon Slices and our Icebox Lavender Lemon Angel Food Cake. In addition, our Lemon Lavender Goat Cheese Spread is the perfect starter for any spring or summer gathering.

Dairy - Free

Are you lactose intolerant? When we have milk, ice-cream, yogurt or some cheeses we end up looking like we are about 7 months pregnant and feel so uncomfortable. We have found that if we just use a delicious dairy alternative, we feel great.

One of our favorite go to dairy-free products are almond milk and oat milk. Have you tried oat milk yet? Oat milk is delicious in this recipe. Feel free to use coconut milk, almond milk, soy milk or regular milk if you are not dairy sensitive in this recipe. They all work well.

Ratio of Chia Seeds to Liquid

The amount of chia seeds you use really depends on how thick you like it and how long you are willing to wait to let it gel. We like our Lemony Lavender Chia Seed Pudding quite thick. Our chia seed to liquid ratio is about 2 cups of liquid to ⅔ cups of chia seeds to make 2 servings of pudding.

If you like your chia seed pudding a little looser, then reduce the amount of chia seeds by ¼ cup. Our Lemony Lavender Chia Seed Puddings were ready to eat after 2 hours of refrigeration time. However, they are thick and delicious after sitting overnight in the refrigerator.

Warming Anti-Inflammatory Turmeric

Not only does the ground turmeric powder give your Lemon Lavender Chia Pudding a beautiful golden glow, it warms you up. According to Traditional Chinese Medicine (TCM), lemons are considered a cooling food. The balance between the heaty turmeric and cooling lemon are pleasing.

Lemons are very good for people that have a heaty disposition and have issues with their liver and liver fire. You can learn about meal plans for stagnant liver qi in our Love Your Liver article with self care tips.

Reduce Stress with Lavender

A little dried lavender or lavender essential oil is way cheaper than a day in therapy… LOL. Really, life just sometimes gets out of hand. We are pulled in a million directions and have so much responsibility.  It been tough keeping up.

Do you know the first thing to suffer is your health? We are certain you are working extra hours, taking extra time with your kids and sick and aging parents. What about yourself? When is the last time you have done something just for yourself? Ha! I bet you can't even remember.

A little dried lavender or lavender oil in your Lemon Chia Pudding is the perfect stress buster. In addition, the fresh burst of lemons is just what you need to brighten your day.

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Lemony Lavender Chia Seed Pudding

Lemony Lavender Chia Seed Pudding is an easy make ahead breakfast packed with anti-inflammatory turmeric, fresh zesty lemon and calming aromatic lavender for one creamy and delicious bite. (Dairy-free and Gluten-free)

Course Breakfast and Brunch

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 193kcal

Author HWC Magazine

Ingredients

• 2 cups Almond milk (or dairy-free or dairy of choice)
• ⅔ cup Chia seeds
  
• 1 teaspoon Turmeric dried ground
• 2 tablespoon Lemon zest (zest from 2 lemons)
  
• 2 tablespoon Lemon juice
  
• 1 teaspoon Culinary dried lavender
  ground (or 4 drops culinary lavender essential oils)
• 2 tablespoon Honey to 4 tablespoon or to your desired sweetness (to make vegan we used 3-4 pureed dates to sweeten)

US Customary - Metric

Instructions

• Add 2 cups of oat milk, ⅔ cups chia seeds, 1 teaspoon of ground turmeric, 2 tablespoons lemon zest, 2 tablespoons of fresh lemon juice, 1 teaspoon of dried ground culinary lavender(or 4 drops of culinary grade lavender essential oils) and mix well. We put ours in a container with a lid and shook it well.
• Place your Lemony Lavender Chia Seed Pudding in the refrigerator for at least 2 hours or overnight and enjoy. Best enjoyed within 3 days of preparation. Garnish with fresh lemon slices and lavender sprigs if desired.

Notes

Feel free to exchange almond milk with dairy-free or dairy of choice.

We like our chia seed pudding thick. If you prefer to have a looser chia seed pudding, reduce chia seeds by ¼ cup.

If you do not have culinary dried lavender or kitchen grade lavender essential oils, just omit this item. The fresh lemon flavor and aroma will brighten your day.

Chia seeds are high in fiber. Remember when calculating net carbs you need to minus the fiber from the recipe. If you want to reduce the carbs, exchange the honey with stevia or sugar alternative of choice.

Nutrition

Serving: 0.5cup | Calories: 193kcal | Carbohydrates: 23g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Sodium: 168mg | Potassium: 146mg | Fiber: 11g | Sugar: 9g | Vitamin A: 21IU | Vitamin C: 8mg | Calcium: 338mg | Iron: 2mg

The post Lemon Lavender Chia Pudding appeared first on Healthy World Cuisine

Lemon and lavender together create a calming, bright flavor that is delicious in our healthy lemon lavender chia seed pudding and in this light and fluffy Meyer lemon icebox cake. The citrusy tartness of lemon complements the floral notes of lavender making you feel calm and restful like you spent a day in the spa.

Creamy Decadence

One delicious bite and you will be tasting a little bit of heaven. Whipped coconut cream is flavored with our Honey Candied Meyer Lemon Slices glaze that has been infused with culinary lavender. Stacked between 3 layers of pre-made angel food cake and garnished with Honey Candied Meyer Lemon Slices and fresh lavender. A calming and dainty cake pretty for showers, Mother's Day, Easter or any day you want a special treat.

Ingredients

• Homemade Coconut Whipped Cream or whipped topping if no dairy issues
• Honey Candied Meyer Lemon Slices Lavender glaze
• Lemon zest of 1 lemon either a Meyer or regular lemon
• Angel food cake loaf pan size loaf

Step by Step: Easiest Cake Ever

• Make the lavender honey
• Cut the angel food cake
• Sweeten the coconut cream with the lavender honey
• Slather a layer of fluffy lavender honey coconut cream between each slice of cake
• Garnish with candied lemons
• Refrigerate icebox cake

Refrigerator cake - ALMOST Homemade

We have a little secret to share… We did not bake the angel food cake, but our local grocery store makes the most delicious 10-ounce angel food cake loaves. If you are looking for a stunning cake but have zero time, this is the perfect recipe for you. In less than 30 minutes, you can have a delicious decked out cake ready to share.

We are not a stranger to almost homemade desserts that save time. Just like our lemon poke cake this lemon icebox cake has all the zing without all the hours slaving in the kitchen.

3 Icebox Cake Options

Option 1

• Bake your own angel food cake from scratch.
• Create your own lavender lemon honey coconut cream or whipped topping from scratch
• Make your own Honey Candied Meyer Lemon Slices

Option 2

• Buy a pre-made angel food cake
• Whip up your own lavender lemon honey coconut cream or whipped topping from scratch
• Make your own Honey Candied Meyer Lemon Slices

Option 3

• Buy a pre-made angel food cake
• Purchase a tub of cool whip and add in lemon zest, lemon juice, honey and culinary lavender essential oil or ground fresh lavender
• Garnish with fresh lemon slices and fresh or dried lavender sprigs

What option would you like to try?

We chose to go with option number 2. However, if you love to bake and have the time, then by all means make an angel food cake from scratch and go with option 1. Do you only have about 15 minutes to whip up a fabulous dessert? Then go with option 3. If you have 30 minutes and want to impress your guests or family, then go with option 2.

All 3 dessert options are delicious but making your own Honey Candied Meyer Lemon Slices takes this cake to the next level. You can make these candied lemons in just 15 minutes while you are prepping the rest of your ingredients.

Dairy Free

Dairy and us are NOT the best of friends. How about you?  We have found we just feel so much better excluding dairy from our diet and it is really easy to do. These steps will help you make the perfect Homemade Coconut Whipped Cream. When sweetened with a little our Lavender lemon honey glaze- its sublime.

Coconut whipped cream is delightful in so many desserts like our Velvety Vegan Chocolate Mousse and as a topping to grilled nectarines. If you have tummy troubles with dairy, be sure to use regular dairy whipping cream or even make your own fresh from whipping cream.

Culinary Lavender vs Lavender Essential Oil

Have you ever been to a lavender field? The aroma is so relaxing and restful. Last year we visited a lavender farm and purchased enough culinary lavender to dry and use through the year.

Do you remember our recipe for Lemon Lavender Goat Cheese Spread? Lavender is such a lovely ingredient as it is slightly sweet and floral and helps ease nervousness and tension. We put a few springs in our Honey Candied Lemon Slice glaze to infuse and add a delicate floral and citrus essence. We also used a few dried culinary sprigs to garnish our Meyer lemon layered cake. It is so pretty.

However, you can also use a few drops of "dietary" lavender essential oil in your coconut whipping cream too. (Just make sure you choose a dietary essential oil that is safe for consumption.) Both options work well.

Meyers Lemons vs Regular Lemons

Meyer lemons are in season from late January to around April, but regular lemons are beautiful all year around and are delicious and refreshing in this recipe. Meyer lemons are slightly sweeter than a regular lemon. In addition, their skin is a little more orange in hue vs a lemon which is bright yellow.

The zest of 1 lemon and 3 tablespoons of our honey lavender lemon glaze was used to sweeten our whipped coconut cream.

More Delicious Dessert Recipes

Easy Microwave Chocolate Pudding

Coffee Flavored Cake with Espresso Meringue

Best Orange Almond Flourless Cake

No Churn Dairy Free Mango Swirl Ice Cream

Lemon Rose Cardamom Cheesecake Mousse

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Icebox Lavender Lemon Angel Food Cake

Icebox Lavender Lemon Angel Food Cake is light dessert with lavender Meyer lemon honey dairy free topping between 3 layers of angel food cake. Almost homemade and a show stopper spring dessert.

Course Desserts

Cuisine American

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 398kcal

Author HWC Magazine

Ingredients

• 2 cups Homemade Coconut Whipped Cream or whipped topping if no dairy issues
• 3 tablespoon Honey Candied Meyer Lemon Slices Lavender glaze
  3 tablespoons (or 3 tablespoons honey mixed with 1 teaspoon fresh lemon juice and 4 drops of dietary lavender essential oil or 1 teaspoon ground dried culinary lavender) Recipe for Honey Candied Meyer Lemon Slices Lavender glaze-
• 1 tablespoon Lemon zest of 1 lemon (we used a Meyer lemon, but you can use a regular lemon too)
  
• 10 oz Angel food cake
  loaf pan size loaf
• Honey Candied Meyer Lemon Slices and fresh lavender sprigs. (You can also use fresh lemons instead, if you are short on time)

US Customary - Metric

Instructions

• Make coconut whipping cream - place your cans of coconut cream in the refrigerator overnight or up to 24 hours in advance. 15 minutes before making your coconut whipping cream place your whipping bowl and beaters in the freezer to get them really cold.
• Remove your coconut cream cans from the refrigerator and turn them upside down. Open your cans. Pour the liquid coconut water into a glass or bowl and set aside for later use. Scoop about 2 cups of the hardened coconut cream and place into your pre-chilled mixing bowl. Mix on low to start to get well combined and fluffy. Next add your Honey Candied Meyer Lemon Slices Lavender glaze - 3 tablespoons (or 3 tablespoons honey mixed with 1 teaspoon fresh lemon juice and 4 drops of dietary lavender essential oil or 1 teaspoon ground dried culinary lavender), Meyer lemon or regular lemon zest and mix well. Do not over mix or it will turn to butter. We added about 2 tablespoons of the remaining coconut water we had set aside to get it to that creamy dollop texture we like. (the remaining leftover coconut water is fabulous in smoothies, beverages and for thinning curries). Set aside. (FYI- 'Feel free to use regular dairy whipping cream if you are not lactose intolerant)
• Prepare the cake - Slice your angel food loaf cake into 3 horizontal slices. Place ⅓ of the Honey Lemon Lavender whipped coconut cream on top of the bottom layer of the prepared angel food cake and spread evenly. Place another slice of your angel food cake on top of the Honey Lemon Lavender whipped coconut cream. Repeat the process for a total of 3 layers. The top and final layer should have a lovely dollop of Honey Lemon Lavender whipped coconut cream.
• Garnish your cake - top your Icebox Lavender Lemon Angel Food Cake with Honey Candied Meyer Lemon Slices and sprigs of dried or fresh lavender. Refrigerate for a couple of hours to let the flavors mingle or eat immediately and Enjoy! Recipe: https://www.hwcmagazine.com/recipe/honey-candied-meyer-lemon-slices/

Notes

Icebox Lavender Lemon Angel Food Cake is best enjoyed on the first day or within 24 hours.

Feel free to use fresh dairy whipping cream instead of coconut whipping cream if you do not have a dairy issue. If you use regular whipping cream and cover your cake in a sealed container, it will last for 3 days or until your family finds out about it and then it will be history.

Garnishing with Honey Candied Meyer Lemon Slices takes this cake to the next level but if you are short on time, skip it and use fresh lemon slices. We loved using the leftover glaze from Honey Candied Meyer Lemon Slices to make Honey Candied Meyer Lemon Slices Lavender glaze to sweeten our coconut whipping cream.

However, if you are short on time, grab a tub of pre-made whipping cream, add honey, lemon zest, lemon juice and a few drops of dietary/culinary Lavender essential oil and whip it all together.

If you want to make a full-size angel food cake, double the recipe for coconut whipping cream and all the additions.

Nutrition

Serving: 6g | Calories: 398kcal | Carbohydrates: 70g | Protein: 34g | Fat: 124g | Sodium: 345mg | Potassium: 114mg | Fiber: 8g | Sugar: 441g

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Instead of simmering lemons in sugar and water, the honey does all the work in just a fraction of time. It gently caramelizes, thickens, and coats each slice in a rich, golden glaze.

They look like little stained glass windows and are just as fun to eat as they are to decorate with. The result is a candy lemon slice that's perfect for garnishing cakes, adding to tea, or snacking straight from the freezer.

Why Use Honey Instead of Sugar?

Texture

Honey candied lemon slices are flexible, soft, chewy, lightly sticky, smooth and have a texture closer to a bright citrus taffy instead of the dry, crunchy kind. They flexible enough to bed and shape, making them perfect for crimping into a 3D flower shape for a cake or cutting one edge to hang off a cocktail glass. Try that with a traditional candied lemon made with granulated sugar!

Flavor

The flavor is deeper, slightly floral, and less sharp than traditional candied lemons. It has an added dimension of flavor due to the gentle caramelization of the honey.

How to Make Honey Candied Lemon Slices (2 Ingredients)

• Slice lemons thin (about ⅛ inch) and remove seeds
• Add directly to a pan with honey

• Heat over low to medium heat
• Honey will loosen and then begin to bubble
• After a few minutes, it thickens and deepens in color
• Flip slices occassional until coated, glossy and honey reduces by half

• Place lemon slices on greased parchment paper lined dish
• Spoon remaining honey sauce from the pan, onto the lemons to fill any gaps
• Freeze until ready to use

In about 10 minutes, you will have thick, sticky, lemon candy.

Freezing for the Best Texture

Once cooled, these are already chewy. But, what about after they freeze?

They transform!

• Firm, but not hard
• Flexible, not brittle
• No crystal sugars

Freezing prevents crystallization, so insteady of turning grainy, they stay smooth and candy like. If you plan on eating them straight out of the freezer as a snack, just let them set for a minute or two for a citrus taffy experience.

How Heat Affects Honey: The Science

Honey isn't just a swap. It completely changes the result.

Ok, let's get a little science nerdy for a moment. Honey is mostly sugars (fructose and glucose). When gently heated, the water content evaporates , and the sugars begin to concentrate and caramelize. Yes, and that is where you get that delicious flavor!

Honey Responds to Heat by:

• loosening and becoming pourable
• then gently caramelizes
• thickens and reduces into a rich syrup

As the honey cools, it firms up into a chewy caramel like natural candy coating without needing sugar and water.

How To Use This Recipe for Lemon Slices

• Garnish cookie cakes, cupcakes and any dessert
• Add to cocktails or mocktails
• Stir into hot tea
• Top yogurt, oatmeal, or even top off your pancakes
• Chop and fold into baked goods
• or eat straight from the freezer (highly recommended!)

Don't Skip the Honey Glaze!

That golden syrup left in the pan is pure liquid gold. Don't waste it!

It's a thick, citrus-infused honey glaze that's incredible:

• drizzled over tarts
• stirred into a homemade cough syrup, if you are not feeling well.
• spooned over fruit or mousse desserts.

Recipe Tips

• Cook the lemons and honey on the stovetop over low-medium heat. If the heat is too high, the honey will overbrown before the lemons had to chance to cook down. Keep the heat moderate and not too hot because honey can scorch quickly.
• It takes between 7 to 10 minutes for the lemon pith (the white part next to the rind) to turn from white to lightly translucent while cooking. This step removes the bitter taste from the lemon.
• Rinse and soak your pan and all utensils used to make these candied Meyer or regular lemons straight away. When you cook honey, you make taffy candy and it sticks to everything. You can thank us later!

How to Store?

• Store in an airtight container in the freezer lined with greased parchment paper for up to 2 months.
• Keeps texture smooth and prevents crystallizing or melting in warmer temperatures.
• Grab what you need. There is no need to thaw fully.

Meyer vs Regular Lemons (Which Should You Use?)

We tested this recipe with both Meyer lemons and regular lemons. The lemon on the left is a regular lemon and the one on the right is a Meyer lemon.

Meyer lemons are naturally sweeter with a suble floral, almost mandarin flavor. They are more orange in hue compared to a standard lemon. Meyer lemons are usually only in season from December through May.

Regular Lemons bring that bold, puckery contrast that makes the sweet honey pop. You can find regular lemons all year around, making these an easy choice.

Honestly, both are equally irresistable depending on your mood. If you love that sweet meets sour candy vibe, both candied Meyer and regular lemons are dangerously addictive.

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More Lemony Treats

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Honey Candied Lemon Slices (Meyer or Regular Lemons)

Honey candied lemon slices are made with 2 ingredients in less than 15 minutes. Soft, chewy, with no refined sugar and works with Meyer or regular lemons.

Course Desserts

Cuisine American

Diet Gluten Free, Low Fat, Low Lactose, Low Salt

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 12 slices

Calories 31kcal

Author HWC Magazine

Equipment

• parchment paper to prevent sticking
• spray oil to prevent sticking

Ingredients

• 1 Lemon (Meyer or Regular lemons) sliced thinly about ⅛ inch.
• ⅓ cup Honey (we used raw honey but use whatever you prefer)

US Customary - Metric

Instructions

• Slice lemons into symmetrical ⅛ inch slices and remove any seeds.
• Over low-medium heat, add ⅓ cup honey to a large frying pan. Add slices of Meyer lemons or regular lemons and cook until the honey mixture is warm and bubbly. Turn the lemon slices over a few times during the cooking process.
• The Honey Candied Lemon Slices are done when the peel is tender, and the honey glaze mixture has reduced to ½. The glaze will become golden and thick. Cook time is from 7 to 10 minutes.
• Cool and dry your Honey Candied Meyer Lemon slices on a greased parchment paper lined plate or baking tray. Spoon the remaining golden honey sauce from the pan over the lemon slices to cover any gaps or holes in the slices before it gets hard.
• Finish the drying process in the freezer. Line a freezer safe container with greased parchment paper to prevent sticking and place the candied lemon slices on top. Freeze until you are ready to use. The texture will remain chewy like toffee with delicious sweet and tart flavor, even straight out of the freezer.
• Optional: (DO NOT THROW AWAY the leftover honey glaze because it is liquid gold! Delicious in tea, cocktails, drizzled over desserts and more.)
• Then, immediately rinse off your pan and all of your utensils you used during the cooking process. Don't wait! Remember, you are making candy so that cooked honey will harden on your surfaces making it difficult to clean later. At least get them soaking. You can thank us later. Enjoy!
• Enjoy decorating cakes, cupcakes, desserts, cocktails and more with these beautiful Meyer or regular honey candied lemon slices.

Video

Notes

Recipe Tips

• Cook the lemons and honey on the stovetop over low-medium heat. If the heat is too high, the honey will overbrown before the lemons had to chance to cook down. Keep the heat moderate and not too hot because honey can scorch quickly.
• It takes between 7 to 10 minutes for the lemon pith (the white part next to the rind) to turn from white to lightly translucent while cooking. This step removes the bitter taste from the lemon.

Storage:

• The candied lemons will stay chewy even when dried or frozen
• Store in the freezer for up to 2 months. 

Nutrition

Serving: 1slice | Calories: 31kcal | Carbohydrates: 9g | Protein: 0.1g | Fat: 0.03g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.001g | Sodium: 1mg | Potassium: 17mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 2IU | Vitamin C: 5mg | Calcium: 3mg | Iron: 0.1mg

The post Honey Candied Lemon Slices (Meyer or Regular Lemons) appeared first on Healthy World Cuisine