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Creme Brulee Cookies

11/16/2024

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Creme Brulee Cookies

These irresistible cookies feature the delectable flavors of creme brulee. The buttery, vanilla-infused dough, combined with the sweet crunch of caramelized turbinado sugar, creates a dessert reminiscent of the classic.

Ingredients:

  • 1 cup unsalted butter, softened

  • 1/2 cup granulated sugar

  • 2 teaspoons vanilla extract

  • 2 cups all-purpose flour

  • 1/4 teaspoon salt

  • 1/2 cup crushed caramel candies

  • 1/4 cup turbinado sugar for coating

Instructions:

Preheat the oven to 350F 175C and line a baking sheet with parchment paper


In a large bowl, cream together the softened butter and granulated sugar until light and fluffy


Mix in the vanilla extract


Gradually add the all-purpose flour and salt, mixing until just combined


Fold in the crushed caramel candies


Scoop tablespoon-sized portions of the dough and roll them into balls


Roll each ball in turbinado sugar to coat it


Place the coated dough balls on the prepared baking sheet, spacing them a couple of inches apart


Use the back of a spoon to gently flatten each dough ball


Bake in the preheated oven for about 12-15 minutes, or until the edges are golden brown


Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely


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Orange Beet Fennel Salad

11/14/2024

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Orange Beet Fennel Salad

The roasted beets, fresh fennel, juicy oranges, and toasted walnuts in this Orange Beet Fennel Salad go so well together. The sweet and sour dressing brings out the flavors, making this a colorful and healthy salad choice.

Ingredients:

  • 2 medium beets, roasted and sliced

  • 1 fennel bulb, thinly sliced

  • 2 oranges, peeled and segmented

  • 1/4 cup fresh parsley, chopped

  • 1/4 cup walnuts, toasted and chopped

  • 2 tablespoons olive oil

  • 2 tablespoons balsamic vinegar

  • Salt and pepper to taste

Instructions:

Preheat your oven to 400F 200C


Wrap the beets in aluminum foil and roast them for about 45 minutes or until they are tender when pierced with a fork


Let the roasted beets cool, then peel and slice them into thin rounds


In a large salad bowl, combine the sliced beets, thinly sliced fennel, orange segments, chopped parsley, and toasted walnuts


In a small bowl, whisk together the olive oil and balsamic vinegar to make the dressing


Drizzle the dressing over the salad and gently toss to coat all the ingredients


Season the salad with salt and pepper to taste


Serve the Orange Beet Fennel Salad immediately as a refreshing and colorful side dish


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Vegan Pumpkin Cornbread Muffins

11/12/2024

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Vegan Pumpkin Cornbread Muffins

These Vegan Pumpkin Cornbread Muffins are made with pumpkin and cornmeal, which together make soft, tasty muffins that are great for any time of the day.

Ingredients:

  • 1 cup canned pumpkin puree

  • 1 cup cornmeal

  • 1 cup all-purpose flour

  • 1/4 cup maple syrup

  • 1/4 cup coconut oil, melted

  • 1 cup almond milk

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1 tsp cinnamon

  • 1/2 tsp nutmeg

Instructions:

Preheat oven to 375F 190C and line a muffin tin with paper liners


In a large bowl, mix together pumpkin puree, maple syrup, melted coconut oil, and almond milk


In another bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg


Combine wet and dry ingredients, stirring until just combined


Spoon the batter into the muffin tin, filling each cup about 3/4 full


Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean


Remove from oven and let cool before serving


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Three Ingredient Coconut Margarita

11/10/2024

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Three Ingredient Coconut Margarita

This three-ingredient drink is a refreshing take on the classic margarita. It combines the tropical flavors of coconut with the sourness of lime.

Ingredients:

  • 2 oz coconut tequila

  • 1 oz triple sec

  • 1 oz lime juice

Instructions:

In a shaker, combine coconut tequila, triple sec, and lime juice


Shake well with ice


Strain into a margarita glass filled with ice


Garnish with a lime wheel, if desired


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Double Sauced Burger

11/8/2024

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Double Sauced Burger

This burger recipe features not just one, but two classic sauces that add a burst of flavor to your favorite comfort food. Perfect for a weekend barbecue or a weeknight dinner.

Ingredients:

  • 1 lb ground beef

  • 4 burger buns

  • 1/2 cup mayonnaise

  • 1/4 cup ketchup

  • 1/4 cup mustard

  • 1/2 cup shredded lettuce

  • 4 slices of cheddar cheese

  • 1 tomato, sliced

  • 1/2 onion, thinly sliced

  • Salt and pepper to taste

Instructions:

Preheat grill or stovetop griddle over medium-high heat


Divide ground beef into 4 equal portions and shape into burger patties


Season with salt and pepper


Place burger patties on the grill or griddle and cook for about 4-5 minutes per side for medium-rare, or to your desired level of doneness


During the last minute of cooking, add a slice of cheddar cheese to each patty and cover to melt


While burgers are cooking, toast the burger buns on the grill or in a toaster until lightly browned


In a small bowl, mix together mayonnaise, ketchup, and mustard to create the special sauce


Spread the special sauce on the bottom half of each toasted bun


Place a lettuce leaf on each sauced bun, followed by a tomato slice, a burger patty with melted cheese, and some sliced onions


Top with the other half of the bun and serve hot


Enjoy your Double Sauced Burger!


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Vegan Basic Pesto

11/6/2024

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Vegan Basic Pesto

This vegan twist on traditional pesto replaces cheese with nutritional yeast for a savory flavor. It's perfect for spreading on sandwiches, tossing with pasta, or using as a dip.

Ingredients:

  • 2 cups fresh basil leaves

  • 1/2 cup pine nuts

  • 2 cloves garlic

  • 1/4 cup nutritional yeast

  • 1/4 cup olive oil

  • 1 tablespoon lemon juice

  • Salt and pepper to taste

Instructions:

In a food processor, combine basil leaves, pine nuts, garlic, and nutritional yeast


Pulse until ingredients are finely chopped


While the processor is running, drizzle in olive oil and lemon juice until smooth


Season with salt and pepper to taste, pulse again to combine


Transfer the pesto to a jar or airtight container, store in the refrigerator until ready to use


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Roasted Rainbow Carrots

11/4/2024

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Roasted Rainbow Carrots

Rainbow carrots that have been roasted look great and taste great with any meal. They are seasoned with salt, pepper, and olive oil, and then roasted until soft and caramelized. Enjoy the bright colors and tasty flavors of these carrots.

Ingredients:

  • 1 bunch rainbow carrots, peeled and trimmed

  • 2 tbsp olive oil

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • Optional: fresh herbs such as thyme or rosemary

Instructions:

Get the oven ready by heating it up to 400F 200C


Print out a baking sheet and put the rainbow carrots on it


Pour olive oil over the carrots and toss to cover them all


Add salt and black pepper to taste, and if you want, sprinkle with fresh herbs


After the oven is hot, roast the carrots for 20 to 25 minutes, stirring them once or twice during the cooking time, until they are soft and slightly caramelized


As a colorful and tasty side dish, serve hot


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Gluten-Free Almond Poppyseed Muffins

11/2/2024

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Gluten-Free Almond Poppyseed Muffins

These gluten-free almond poppyseed muffins are moist and flavorful, and they're great for breakfast or as a snack. They're simple to make and taste great because they are made with almond flour and coconut flour.

Ingredients:

  • 2 cups almond flour

  • 1/4 cup coconut flour

  • 1/2 cup granulated sugar

  • 2 tablespoons poppy seeds

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 3 large eggs

  • 1/2 cup unsweetened applesauce

  • 1/4 cup almond milk

  • 1/4 cup melted coconut oil

  • 1 teaspoon almond extract

  • 1 teaspoon vanilla extract

Instructions:

Preheat your oven to 350F 175C


Line a muffin tin with paper liners or grease well with coconut oil


In a large bowl, whisk together almond flour, coconut flour, sugar, poppy seeds, baking powder, and salt


In another bowl, beat the eggs, then stir in applesauce, almond milk, melted coconut oil, almond extract, and vanilla extract


Add the wet ingredients to the dry ingredients and stir until just combined


Be careful not to overmix


Divide the batter evenly among the muffin cups, filling each about 3/4 full


Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean


Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely


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Slow Cooker Egg Biryani

10/31/2024

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Slow Cooker Egg Biryani

This slow cooker egg biryani recipe yields aromatic and flavorful biryani with minimal effort. The slow cooking process allows the spices to infuse into the rice and eggs, creating a delicious and satisfying dish.

Ingredients:

  • 1 cup basmati rice, rinsed and soaked for 30 minutes

  • 4 eggs, hard-boiled and peeled

  • 2 onions, thinly sliced

  • 2 tomatoes, chopped

  • 1/2 cup plain yogurt

  • 1 tablespoon ginger-garlic paste

  • 1 green chili, slit lengthwise

  • 1 teaspoon cumin seeds

  • 1 teaspoon coriander powder

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon garam masala

  • 1/4 teaspoon chili powder

  • 1/4 cup chopped cilantro

  • 1/4 cup chopped mint leaves

  • 2 tablespoons ghee or oil

  • Salt to taste

  • 2 cups water

Instructions:

Put half of the sliced onions and half of the chopped tomatoes in a slow cooker


Put half of the rice that has been soaked on top of the tomatoes and onions


On top of the rice, put the hard-boiled eggs


Put green chili, cumin seeds, coriander powder, turmeric powder, garam masala, chili powder, half of the cilantro leaves, half of the mint leaves, yogurt, and salt in a bowl


Put this on top of the eggs


Put the rest of the tomatoes and onions on top of the eggs


Add the rest of the soaked rice on top


Add water to the rice


Put oil or ghee on top of the rice


Cover and set the heat to low


Cook for 4 to 5 hours, or until the rice is done and the flavors have mixed


Add the last few cilantro and mint leaves as a garnish before serving


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