Wheat Berry, Golden Raisin & Pistachio Salad

Whole grain salads are the "new and improved" pasta salad. Whole grains are healthier than white pasta ~ and tastier, with a nutty and chewy texture. This delicious recipe calls for wheat berries, but you can use barley, brown rice, bulgar, farrow, or quinoa.

Serves 6

Ingredients

• 1 cup uncooked wheat berries
• 3 Tbsp shelled pistachios, thickly chopped
• 2 Tbsp olive oil
• 2 Tbsp fresh lemon juice
• 2 tsp honey
• 1/2 tsp ground coriander
• 1/2 tsp fresh ginger, peeled and grated
• 1/4 cup green onions, thinly sliced
• 2 Tbsp fresh cilantro, chopped
• 1/2 cup golden raisins
• 1/4 tsp salt
• 1/2 cup hummas (or substitute crumbled soft cheese such as goat or feta)
• Spring mix (2 cups per serving)

Recipe

Place wheat berries and a pinch of salt in a medium saucepan. Cover with water extending 2 inches above wheat berries and bring to a boil. Cover, reduce heat to low and simmer 1 hour, or until tender. Drain and set aside.

While wheat berries are cooking, preheat oven to 350 degrees.

Place pistachios on baking sheet and bake in preheated oven for 5 minutes.

Combine oil, juice, honey, coriander, ginger, green onion, cilantro, raisins, and salt in a large bowl; stir with a whisk. 

Add hot wheat berries and stir to combine.

Add 2 cups of spring mix to each individual salad bowl; drizzle with olive oil and season with salt. Top each bowl with 1/2 cup of wheat berry mixture, 1/2 tablespoon of pistachios, and a dollop of hummus. Yummy❤️❤️❤️

~ inspired by Cooking Light

Italian Cream Cake

This is a cake I like to bake for special occasions, especially Valentine's Day❤️ It was both my father and mother-in-law's favorite cake (and mine too ;o) The combination of coconut, pecans and butter give this cake its unique flavor ~ and the cream cheese topping is "icing on the cake". Just a warning, though, make plenty copies of the recipe, because just about everyone who tastes your cake creation will want the recipe!

Oven: 350 degrees 30-35 minutes

Cake Ingredients:

• 1/2 cup shortening
• 1/2 cup unsalted butter
• 1 2/3 cups sugar
• 6 eggs, separated
• 1 cup buttermilk
• 3/4 tsp baking soda
• 1/2 tsp salt
• 2 cups flour
• 3/4 tsp vanilla
• 1/4 tsp butter flavoring
• 2 cups shredded unsweetened coconut
• 1 cup chopped pecans
• 1/2 cup cherries, quartered
• 1/4 tsp cream of tartar

Frosting Ingredients:

• 1/2 cup unsalted butter, softened
• 1-8ounce package cream cheese, softened
• 4 cups powdered sugar
• 1/4 tsp butter flavoring
• 3/4 tsp vanilla extract
• 1/2 cup chopped pecans

Directions:

Preheat oven to 350 degrees. Grease 3-9" pans and line bottoms with wax paper.

In large bowl, cream shortening, butter and sugar until light and fluffy. Add egg yolks and beat well. 

In medium bowl, combine flour, baking soda and salt; add to butter mixture, alternating with buttermilk; beat until blended after each addition. 

Add flavorings, coconut, pecans and cherries; stir until thoroughly combined.

Beat egg whites with cream of tartar until stiff.

Fold into cake mixture.

Pour batter evenly into prepared pans. 

Bake in preheated oven for 30 to 35 minutes. While cake is baking, make frosting (see recipe below). 

Cool 10 minutes and then remove cake from pans. After completely cooled, place first cake layer on serving plate; tuck wax paper under the edges of the cake to catch any frosting drippings. Spread frosting on top. Repeat with other layers. Frost the sides. Sprinkle 1/2 cup of chopped pecans on top layer.  Remove wax paper. 

Frosting: 

Cream butter and cream cheese; add powdered sugar and flavorings and beat until creamy. 

~Kay Nypaver

Peanut Butter & Nut Granola Bars

I get so excited when I try a recipe for the first time, and I'm impressed with the finished product! That's the case with this simple, healthy and super delicious recipe❤️

Granola bars are like a staple in my diet.  Store-bought bars wrapped in healthy-looking packaging often include high-fructose corn syrup and other unhealthy ingredients and preservatives. If you make your own bars, you can customize the ingredients to satisfy your taste buds, but more importantly ensure the ingredients are simple and wholesome.

This is the first granola bar recipe that I've tried that doesn't require baking (although oats are toasted in the oven). I bet you'll be impressed with this recipe too - the only thing I'll be doing differently next time is doubling the recipe.

Ingredients

• 1 cup packed dates, pitted
• 1/4 cup honey
• 1/4 cup creamy salted natural peanut butter
• 1 cup nuts (any kind, or a combination)
• 1 1/2 cups rolled oats

Recipe

Preheat over to 350 degrees. Spread oats on a cookie sheet and toast for 15 minutes. Set aside.

With chopping blade inserted in food processor, place dates in food processor and process until dates form a ball.

Place oats, nuts and dates in a large mixing bowl. Set aside.

Put honey and peanut butter in small saucepan over low heat and stir contents until warm.

Pour honey and peanut butter mixture over oats, nuts and dates.

And mix until thoroughly combined, ensuring dates are dispersed throughout.

Pour mixture into an 8" x 8" square pan lined with plastic wrap. Press mixture down firmly so bars hold together well.

Cover with plastic wrap and place in refrigerator for at least 30 minutes before cutting.

Cut with sharp knife into 10 bars. Store in airtight container. Since bars have no preservatives, they'll only last a few days. Wrap individually and place in freezer to keep longer.

~minimalistbaker.com

Gourmet Mac n' Cheese

Do you know anyone that doesn't like mac n' cheese?!!! When I fix a big meal for guests, sometimes I include it as an extra just in case someone doesn't care for the main entree. The basic mac n' cheese recipes on macaroni boxes are always pretty good ~ if you're selling macaroni, you're going to make sure you include a great recipe on the box, right?

But if you're looking for an extra special recipe, try this one ~ It includes sharp cheddar,  gruyere, and asiago cheeses. 

And if you prefer a healthier version, use whole wheat pasta and/or add 1 cup of cooked veggies (e.g., peas, chopped broccoli or carrots).

This recipe is as easy to make as traditional mac n' cheese, but tastier❤️

Serves 8 

Ingredients

• 1/4 cup unsalted butter
• 1/3 cup all purpose flour
• 3 cups milk
• 8 ounces sharp cheddar
• 4 ounces gruyer
• 4 ounces asiago
• 1/2 tsp salt 
• 1/2 tsp cayenne pepper
• 16 ounce macaroni or penne
• 1/2 cup buttered breadcrumbs
• Additional salt and pepper to taste, if desired

Preheat oven to 350 degrees. 

Cut up, shred or grate your cheeses. (Don't purchase pre-shredded cheeses because they include additives, such as  potato starch, powdered cellulose, and calcium sulfate.)

Pasta;

Add water and dash of salt to large pan over medium-high heat. Add pasta and cook until dente, about 2 minutes less than direction indicates. Rinse with cold water, put back in pan and set aside.

Sauce:

In medium saucepan, melt butter over medium heat. Whisk in flour and continue to cook 2 more minutes. Gradually add milk, whisking briskly; cook for 10 minutes, stirring occasionally,  Add cheeses and salt and pepper; stir  until cheeses melt. 

Combine macaroni with the cheese mixture.  Pour mixture into a lightly buttered medium casserole dish. Top with 1/2 cup buttered breadcrumbs, if desired. Bake in preheated oven for 35 minutes, uncovered.

Raw Snickers Slab

I made Livia's Raw Snicker Slab twice in the past 2 weeks ~ so I guess you could say it's my new favorite snack❤️❤️❤️ The chocolate and carmel flavors remind me of a Snicker's bar and the chocolate and coconut flavors remind me of an Almond Joy... wow, the deliciousness of two great candy bars without the refined sugar, wheat or dairy (not to mention preservatives ;o) I'm sure you'll also love these tasty treats filled with raw chocolate, peanuts, and dates.

Since Livia's recipe was in UK measurements, I did my best converting it to US measurements ~ may not be exact, but they worked for me. 

Note: I don't recommend trying this recipe without a food processor😏

Ingredients

Nougat Base

• 1 1/4 cups ground rolled oats
• 1 cup ground almonds 
• 1/4 cup pure maple syrup
• 2 Tbsp coconut oil
• 1 1/2 tsp vanilla powder or extract

Peanut Carmel 

• 2 cups pitted dates
• 1/4 tsp salt
• 3/8 cup natural peanut butter
• 1/2 tsp vanilla powder or extract
• 1 Tbsp coconut oil
• 1/3 cup peanuts

Raw Chocolate

• 1/2 cup coconut oil
• 1/2 cup cacao powder
• 2 tsp vanilla powder or extract
• Pinch of salt
• 4 Tbsp pure maple syrup

Recipe

Step 1: Grind oats in food processor to a flour consistency. Add other Nougat ingredients and pulse until mixture sticks together. 

Press mixture into an 9 by 9 inch pan lined with wax paper. Place in freezer while making Peanut Carmel mixture.

Step 2: Add dates to food processor and pulse until mixture is pasty. Add other Peanut Carmel ingredients, except peanuts, and pulse until mixture is smooth. Add peanuts and pulse a few more times to combine. Remove pan from freezer and spread Peanut Carmel mixture over the Nougat base. Return pan to freezer.

Step 3: Melt the coconut oil in a double boiler; add other Raw Chocolate Topping ingredients and stir until thoroughly combined and smooth. Remove pan from freezer and pour Raw Chocolate Topping over the Peanut Carmel mixture. 

Place back in freezer for an hour, or until chocolate mixture hardens. After removing from freezer, let sit for about 15 minutes before slicing to prevent it from cracking. Good luck ~ I hope you enjoy these as much as I do❤️ 

~liviaskitchen.co.uk