Tag Archives: walnuts

Yogurt with Mixed Berries, Walnuts, and Dark Chocolate

This is such an easy and healthy recipe for breakfast, a snack, or dessert! it’s from a new book called The SirtFood Diet. Before I received my review copy, I had never heart of “Sirtfoods.” In a nutshell, what I read in this book was that polyphenol nutrients from certain plants are good for us. And plants that have “noteworthy amounts” of sirtuin-activating polyphenols are called “Sirtfoods.” I know this sounds pretty technical, but the book gives a good explanation about all this. It also provides information about the top 20 Sirtfoods, along with other foods that are beneficial. I found that I actually like a lot of these foods, which include Arugula, Garlic, Green Tea, and even Cocoa!

This book explains that Sirtfoods, rich in special nutrients that help activate the same “skinny genes” in our bodies that fasting triggers, can help in effective weight loss–and so the Sirtfood Diet was created by nutritionists Aidan Goggins and Glen Matten. I haven’t tried the diet, so I can’t endorse it, but I’m sharing what the book says about it. The diet includes a plan for losing 7 pounds in seven days, along with keeping the weight off. There’s a recipe section that includes a good variety of healthy dishes–some even include chicken and beef. The authors also recommend having a good juicer to get the most benefits from this diet.

After looking through the recipe section, I decided to try this yogurt recipe because I loved all the ingredients and it was so simple to make. Simple as it is though, I actually made this recipe the wrong way! I put the berries over the yogurt instead of the yogurt over the berries! it does work better to put the yogurt over the berries as the recipe says, so be sure to layer the ingredients right! Even though I made this wrong, it does look pretty, doesn’t it? 🙂

YOGURT WITH MIXED BERRIES, CHOPPED WALNUTS, AND DARK CHOCOLATE from the SirtFood Diet

Makes 1 serving

1 1/3 cups mixed berries (I used some organic fresh strawberries and frozen blueberries)

2/3 cup plain Greek yogurt (or vegan alternative, such as soy or coconut yogurt)

1/4 cup walnuts, chopped

1 1/2 Tablespoons dark chocolate (85 percent cocoa solids), grated

Add the mixed berries to a bowl and top with the yogurt. Sprinkle with the walnuts and chocolate.

That’s all there is to it! I’m so glad dark chocolate is good for you, even if it’s the 85% cocoa solid kind; I actually like the really, really dark chocolate better than the sweeter varieties.

Are you a healthy eater and have you heart of Sirtfoods?

Sharing at Fiesta Friday, Meal Plan Monday, Weekend Potluck, Inspire Me Monday, Full Plate Thursday.

Royal Riviera® Rogue Valley Salad

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A few days ago, I found a nice surprise on my doorstep–a box of beautiful Harry & David® Royal Riviera® Pears! And Harry & David® is also extending a special offer to me and my readers–a 20% discount on your next purchase of anything on their site when you enter the code NANCY20 during checkout! So if you still need some gifts, you’ll want to check out their site!

I learned a little about the history of these pears, too. These sweet and juicy pears, traced back to 19th century France, were brought to Oregon’s Rogue Valley in 1897, where they thrived in the climate there. And for 80 years Harry & David® have been shipping these pears from their southern Oregon orchards.

I was wondering why there was a spoon in the package, and then I saw a note explaining that, in celebration of Harry & David’s® 80th anniversary, and also in honor of National Pear Month (yes, December is National Pear Month!) they were inviting some pear lovers to take the “Spoon Test Challenge” to see if their claim that Royal Riviera® Pears are really “so big and juicy, you can eat them with a spoon” is true. So I did take the Spoon Test Challenge, which involved letting the pears ripen for 1-2 days, slicing them in half, and using a spoon to eat the juicy pear. And I am happy to verify that yes, these pears really are juicy enough to eat with a spoon! They are really, really good. If you like pears or know someone who does, these are a real treat!

Here are some serving suggestions for these pears:

Halve, core, and eat with a spoon (makes a wonderful, healthy dessert!)
Slice and serve after dinner with an assortment of fine cheeses
Slice pears for salads
When slicing pears for salads or dessert, Harry & David® recommends peeling them first, then sprinkling with some lemon juice to keep them looking fresh

Here’s a recipe for a salad you can try–this recipe was included in my package of pears, so I thought I’d share it with you. This would make a great salad for your holiday meal! You can also find more salad recipes at Harry & David.com.

ROYAL RIVIERA® ROGUE VALLEY SALAD (recipe and photo from Harry & David)

For the dressing:

2 to 3 Tablespoons Champagne vinegar

1 Tablespoon Dijon mustard

1 Tablespoon honey (optional)

1/2 teaspoon sea salt

1 teaspoon freshly ground pepper

3/4 cup walnut oil

Whisk together the first 5 ingredients. Gradually whisk in the walnut oil. chill for 20 minutes.

For the salad:

1 head butter lettuce, washed and dried

1 large or 2 small Royal Riviera® Pears, peeled, cored and sliced

2/3 cup Rogue Creamery or other blue cheese

2/3 cup Harry and David® candied pecans, roasted pecans, or roasted walnuts

Gently tear the lettuce into bite sized pieces. Arrange on four chilled plates. Top with fans of pear slices. Sprinkle blue cheese evenly over the pears and lettuce and top with nuts. Drizzle the dressing generously over the salad and serve.

Are you a pear-lover, too? What kinds of recipes do you like to use pears in?

Berry Walnut Granola

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I am a big fan of granola, and I prefer homemade–I think it tastes so much better! I’ve posted several recipes for granola bars, like Crunchy Honey Almond Granola Bars, Dark Chocolate Granola Bars, and chewier Granola Bars. I’ve also made an unsweetened Cranberry Raisin Nut Toasted Oat Cereal. So I thought it was about time I posted a granola cereal recipe that I like making. It’s sweetened with honey, shredded coconut, and a mix of dried berries. You can serve it with milk or Greek yogurt in the morning and it’s great as a snack, too! This recipe makes A LOT of granola, so you can halve it if you want to make a smaller batch.

BERRY WALNUT GRANOLA by NancyC

Makes 16-18 servings

6 cups old-fashioned oats

2 cups coarsely chopped walnuts (or substitute pecans)

1 cup wheat germ

2 cups sweetened coconut flakes (shredded coconut)

1 1/2 cups raw sunflower kernels (or use roasted kernels but add them to the mixture after baking)

2/3 cup non-GMO canola oil or light olive oil

1 1/4 cups honey

2 teaspoons cinnamon

2 cups dried mixed berries (I used a mix of dried cranberries, cherries, and blueberries)

parchment paper for lining pan

Adjust oven rack to middle of oven. Preheat oven to 325˚F. Line a 13 x 18″ rimmed baking pan with parchment paper; set aside (or use two rimmed 10 x 15″ cookie sheets).

In a very large bowl, stir together the oats, nuts, wheat germ, coconut flakes, and sunflower kernels.

In a medium microwave-safe bowl, stir together the oil, honey, and cinnamon; heat in microwave for 30 to 40 seconds, then stir until well-blended.

Pour honey mixture over oat mixture in large bowl, stirring to coat evenly. Spread mixture in an even layer on the lined 13 x 18″ pan.

Bake at 325˚F for 20 minutes; remove from oven, stir mixture (so it will bake evenly), then return to oven for another 20 minutes–for a total baking time of 40 minutes. Remove from oven and stir in the dried mixed berries. Let granola stand until cooled, then stir again to break any large clumps. Store in an airtight container at room temperature for up to 2 weeks.

Are you a granola fan too and do you make homemade granola?

Linked to Fiesta Friday at The Novice Gardener and Inspire Me Monday at Create with Joy.

Pomegranate Walnut Banana Bread

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I had some very ripe bananas a few days ago, so naturally I thought of making banana bread. But I wanted to try something different. I’ve been seeing recipes with pomegranate seeds quite a bit, and I finally tried some. I love the way they taste, so juicy with a light sweetness, and a little crunchiness to them, too (that’s the inner seed part). And I hear they’re so good for you! So I decided to try them in banana bread and add some walnuts…and that’s how I came up with this Pomegranate Walnut Banana Bread. It’s very dense and moist, with a light sweetness from the pomegranate seeds and the Light Cream Glaze. The pomegranate seeds and the walnuts give this bread a crunchy texture, too, so it’s a bread you’ll want to chew on a bit more. I really liked it–if you like pomegranate seeds, I think you’ll like this, too! If you haven’t ever eaten pomegranate seeds, here’s a helpful article that tells you more about them at LiveStrong.com.

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Spinach and Feta Salad with Fresh Beetroot from The Unofficial Downton Abbey Cookbook

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If indulging in British delicacies from another era sounds good to you, then you’ll need to check out The Unofficial Downton Abbey Cookbook, inspired by the popular Emmy Award-winning series. I recently received a review copy from the publisher and enjoyed looking through this classic recipe collection. There’s a wide range of sophisticated snacks, entrees, and desserts, including Mrs. Isobel Crawley’s Smoked Salmon Tea Sandwiches, Saxe-Coburg Soup, Potatoes Lyonnaise, Mrs. Patmore’s Downstairs Pork Pie, Decadent Chocolate Almond Cake with Sour Cream Icing, Classic Vanilla Rice Pudding, William’s Bilberry Pie, and many more delicious-sounding recipes.

Author Emily Ansara Baines points out: “In a world where appearance is key, it’s no surprise that each meal served at Downton Abbey is a gargantuan display of opulence.” So trying out these recipes is a great way to treat yourself! 🙂

I decided to try one of the salads, since it was very unique and different from any I had ever made–the Spinach and Feta Salad with Fresh Beetroot. I am developing a taste for beets more and more, so I really enjoyed this salad…and the fact that it has feta cheese in it, too, is appealing to me since I’m a big feta cheese fan! The candied walnuts that top the salad are also a great touch.

Here’s the recipe…

SPINACH AND FETA SALAD WITH FRESH BEETROOT from The Unofficial Downton Abbey Cookbook

The unique addition of fresh beets–known as beetroot in London–mixed with these ingredients makes for a surprising, but delicious salad that everyone at Downton Abbey would enjoy. The festive mix of sweet flavors (such as maple syrup and orange juice) would provide guests at any garden party or luncheon with an extra excuse to smile.

Makes 4-6 servings

4 medium beets, scrubbed, trimmed, and cut in half

1/2 cup walnuts, chopped

3 Tablespoons maple syrup

1 Tablespoon unsalted butter

10 ounces fresh spinach, washed and dried (I used baby spinach leaves)

1/2 cup frozen orange juice concentrate

1/4 cup balsamic vinegar

1/2 cup extra-virgin olive oil

4 ounces feta cheese, crumbled

2 oranges, sliced

Place beets in saucepan and cover with water. Bring to a boil, then cook for 30 minutes or until tender. Drain and cool, then cut beets into cubes.

Place walnuts in a skillet and briefly heat over medium-low heat. Add maple syrup and butter. Cook and stir until walnuts are evenly coated, then remove from heat and let cool.

In a small bowl whisk together orange juice concentrate, balsamic vinegar, and olive oil, and set aside.

Place a large helping of spinach leaves on plates, then divide candied walnuts among plates over greens. Place equal amount of beets over greens, then top with feta cheese. Drizzle each plate with some of the dressing, followed by orange slices.