CityView Magazine

24 | October • 2014 Apple Pear Crisp with Dried Cranberries Enjoy fresh apples, pears and cranberries in this simple dessert that is easy to make in advance. Delicious warm or room temperature – especially topped with vanilla ice cream. Try one of the newer low glycemic sugars like palm or coconut sugar for a low-sugar dessert. Filling Ingredients: 4 Granny Smith or other tart apple, peeled, cored and sliced 4 pears, peeled, cored and sliced 1 orange, juiced 1 teaspoon orange zest ¼ cup dried cranberries 1 1/2 teaspoons ground cinnamon ½ teaspoon ground nutmeg ¼ cup brown sugar, coconut or palm sugar 2 tablespoon arrowroot, cornstarch or tapioca starch Topping Ingredients: ½ cup oatmeal (certified gluten-free if necessary) or quinoa flakes ½ cup unsalted walnuts 1 (4 ounce) stick (1/2 cup) butter, non-hydrogenated margarine, or organic coconut oil Beet Caviar e sweet and tart combination with creamy yogurt is a colorful ap- petizer for a dinner or buffet table served with celery, carrots, cucum- bers or crackers and is a great way to add anti-inflammatory beets to your diet. Ingredients: 1 bunch beets, 3-4 medium beets, peeled and cut into quarters 1 tablespoon olive oil ½ teaspoon each sea salt and pepper 5 pitted prunes (dried plums), chopped 1/3 cup unsalted walnuts, chopped ½ cup yogurt (for nondairy may use So Delicious Coconut Milk yogurt) Directions: Preheat oven to 375 degrees. Drizzle cut beets with olive oil and spread in a single layer on a baking sheet (may line with parchment paper for easier clean up). Sprinkle with salt and pepper. Bake in preheated oven Quinoa, Sweets and Beans Quinoa (pronounced KEEN-wah), a naturally gluten-free ingredient, is actually a seed from South America that is high in fiber and protein. is recipe is a good way to use leover baked sweet potatoes. Plan on extra sweet potatoes to use for this recipe. is side dish doubles as a vegetarian entrée (made without chicken broth). Ingredients: 1 cup quinoa, rinsed 1 ½ cup vegetable broth (may substitute chicken broth, preferably homemade or low-salt) 1 sweet potato, cooked, peeled and diced (use leftover baked sweet potatoes if you can) 2 tablespoons olive or coconut oil 2 cloves garlic (or shallot), minced 1 bunch collard greens, chopped ¼ teaspoon each sea salt and black pepper 1 cup cooked black beans (drained and rinsed if canned) Photography by Cory Derusseau Continued pg. 25 Continued pg. 25 Continued pg. 25

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