Curried Pineapple and Dried Fig Salsa

1 cup dried whole figs, stemmed (about 6 ounces)
1 teaspoon curry powder
Pinch of crushed red pepper, or to taste
1 1/4 cups water, or as needed
1 3/4 cups diced fresh pineapple or 20-ounce can pineapple chunks in juice, not drained
3 tablespoons unsweetened coconut chips or shavings


Combine figs, curry powder, crushed red pepper and water in a medium saucepan. (If using canned pineapple, use the pineapple liquid to cook the figs, adding water if necessary to measure 1 1/4 cups.) Bring to a boil. Cover and cook over low heat until the figs are softened and plumped, 15 to 20 minutes, depending on their dryness. Use a slotted spoon to transfer the figs to a cutting board, leaving the liquid in the pan. When cool enough to handle, cut into quarters and transfer to a medium bowl.


Add pineapple to the liquid in the pan. Return to a simmer over medium heat and cook, stirring occasionally, until the liquid is reduced and the pineapple is well coated, about 5 minutes. Add the pineapple mixture to the figs; stir to combine.


Heat a small skillet over medium-low heat. Add coconut and toast, stirring, until golden, 3 to 5 minutes. Stir the coconut into the fruit. Serve the salsa warm, at room temperature or chilled.


Makes about 3 cups.

Crockpot Gingered Carrot Soup with Coconut Milk

Crockpot Gingered Carrot Soup with Coconut Milk

6 - 8 large carrots, chopped small or whizzed in blender for smoother consistency (add water)
2 onions, chopped small
2 tsp fresh ginger, minced
1 Tbsp. curry powder
5 - 6 cups water
2 - 3 Tbsp. chicken-style seasoning
  114 ounce can coconut milk
sea salt, to taste

Chop onions and place in crockpot with some olive oil.  Heat with lid on to tenderize.  Once they have turned transparent, add carrots.  Then add ginger, curry powder, water, chicken-style seasoning, and salt.  Cook in crockpot until well heated and flavors meld.  Simmer on low until ready to serve.  Add coconut milk and stir.  Enjoy!  Can be served hot or cold.  Divide recipe in half if desired.

*I keep fresh ginger in the freezer and grate off the desired amount when needed.  Place the rest of the ginger root back in the freezer for later use.

*Bill's Best Chicknish' is a great brand of chicken-style seasoning.

Almond Carob Truffles

1 cup almonds
1 cup dates
1/4 tsp. cinnamon
3 Tbsp. carob powder
3 Tbsp. water, warm
1 tsp. vanilla


Place almonds and dates in food processor and mix until ground.  Add cinnamon, carob powder, water, and vanilla.  Mix until well blended.


Fill mini-muffin tin with papers.  Using a small cookie scoop, measure out scoops of mixture.  With hands, roll into uniform balls and place in muffin papers.


Refrigerate to chill and ready to eat.


Really yummy!


*You may use chocolate instead of carob if you prefer, but carob has a 'sweeter' taste and it delicious in this recipe.


**The napkin ring in the picture was made with vintage jewelry bits and pieces and a simple napkin ring.  A fun project, to be sure!

Chunky Crockpot Apple Butter

1.  Wash and core apples.  Leave skins on (added fiber; you won't even notice later).  Cut into a fine dice.  Place in a large crockpot to full and overflowing (just so the lid will fit on).


2.  Add water to about 2/3 mark on crockpot.


3.  Place lid on crockpot and heat on 'high'.  Allow to simmer all day.  Then --- reduce heat to 'low' and continue cooking all night.  Be sure there is enough liquid in the crockpot so that the apples don't burn overnight (you shouldn't have to do this, but just be aware).


4.  In the morning, turn crockpot to 'high' again.  Stir well.  Apples will be soft and dark.  If desired, take a potato masher or a wire whip and break up any large pieces (stirring with a wooden spoon is usually good enough).


5.  Sweeten to taste with your favorite sweetener.  I love NuNaturals stevia (packets/powdered) mixed with a liquid sweetener like agave syrup or brown rice syrup.  You may use sugar to taste if you like.  Apple juice concentrate also makes a delicious sweetener for apple butter.


6.  Add your favorite 'pie' spices to taste.  I used about 1 tsp. cinnamon, 1 tsp. cardamom, 1/4 tsp. ginger, 1/4 tsp. allspice, and 1/4 tsp. nutmeg.  You may wish for more --- I kept on the conservative side.


7.  Continue cooking (with the lid off) until the apple butter is the consistency you desire.


8.  Serve, or can, or place in freezer containers as desired.


Most of all --- ENJOY!

*Pear butter is made the same way, although use a light touch with the spices so the delicate flavor of the pears shines through!

Crockpot Basmati Rice and Lentil Soup with Coconut Milk

2 cups lentils
1/2 cup basmati brown rice
1/4 cup wild rice
1/4 cup dehydrated tomatoes


Season to taste with:
sea salt
curry powder
garam masala
onion granules
onion salt
Vegetable seasoning (powdered; like Herbamare)


Place in crockpot with 7 - 8 cups of water.  Stir well.  Simmer on high heat until lentils are tender.  Reduce heat.  Add:


1 can coconut milk


Simmer on low until ready to serve.
Enoy!

Walnut-Date Truffles

Recently I was craving chocolate, but didn't want to cave in to the extra ingredients added to a candy bar.  I went in search of a recipe that would allow the natural goodness of pure cocoa and healthy ingredients to please the palette.  Here's what I found --- and it was well worth the effort.  Yummy, healthful, raw, and oh, so good!

Walnut-Date Tuffles


1/2 cup walnuts
1/2 cup Medjool dates
1/4 tsp. cinnamon
2 Tbsp. raw cacao powder
2 Tbsp. water

Place ingredients in a food processor and process until smooth.  Then, using a small cookie scoop, fill with dough to measure, then roll in hands to form a smooth ball.  Once round, gently roll in cacao powder.  Place into a mini cupcake or candy liner.  Chill until ready to serve.


Super delicious and enjoyed by all who came to visit!  Even better than "real" candy!