|Cran Apple Juice|
Here is a basic Cranberry Apple juice that tastes like candy! Great anytime drink, but I especially like it in the afternoon as a pick me up (or a "don't reach for those chocolate almonds!").
Candy Girl Cran Apple
3/4 cup fresh Cranberries
1 Sweet Variety Apple ( I especially love Fuji for this! but gala and pink ladies are great too)
Juice cranberries, then apple (cored! Apple seeds contain a small amount of Cyanide-bad for you and especially dangerous for your dogs!)
ENJOY! An ice cube, or previously refrigerated fruit makes this a refreshing and healthy treat!
|Phyllo Pot Pie|
1 pack of Whole Wheat Phyllo Dough
2 Tbsp Coconut Oil
1 C Brussel Sprouts (quartered)
1 C Carrot Cubed
1 C Mushrooms sliced
1 C Apple, 1/2 inch chunks or smaller
1 C Leeks sliced in 1/2 inch moons (not the green tops)
2 Cloves Garlic (mashed)
For the sauce:
1 cup vegetable broth (homemade or store bought)
pinches of basil, oregano, tarragon, paprika, dry mustard, black pepper and sage
1/4 cup almond milk
1/2 tsp arrowroot powder (or cornstarch)
I grind it a bit of salt towards the end, but only is your stock is not salted. Taste and see if you need it.
Springform pan works great, but you can use a flat casserole too.
Sauce first: Mix arrowroot in small bowl with 1 tbs water, set aside.
Combine all ingredients in sauce pan (except almond milk and arrowroot). Bring to boil, then lower heat to med. Add arrowroot mix and let simmer until thickens. You want it a little thicker than you'd think at this point. Turn off heat. Stir in Almond milk. The sauce will be thinner now. If it is too thin, add more arrowroot, but do not reheat.. it will reheat in the oven.
Saute leeks and carrots 5 min.
Add sprouts and mushrooms, and garlic, another 2 min. ( remember it will cook more in the oven and I like veggies crisp versus mushy).
Pour in bowl and set aside.
Melt coconut oil on med heat. Once melted, remove from heat. With pastry brush, oil pan, then layer phyllo one sheet at a time in pan, let it overlap pan rim. You can oil each pastry sheet as you layer, I do every other one or every two.
Do all but about 5 sheets of dough (save for top).
Pour sauce over veggies, stir. Then pour veggies in to phyllo lined pan. Overlap corners/edges of dough over the veggie filling. Brush top with oil. Use remaining phyllo to cover any open space over veggies (make a top crust). Brush with oil.
Bake at 350 for 30 minutes or until brown! Cool 5 minute or so. Enjoy!