Tag Archives: bella eats

Bella Finds: Supernatural Kitchen!

Spring and Easter are right around the corner, and bring cupcakes and goodies along with them! Supernatural Kitchen offers plant-based food coloring with no artificial colors. Just mix the vegan and gluten free powder in some water, and you’re good to go! Color icing, cookie mix, and cake batter to make your deserts fun and festive. And to top off those goodies add some of their soy-free, plant-based sprinkles. Choose ‘white sequins’ for a simple toping, or ‘rainbow starfetti’ for a fun and colorful addition. You can order from their website, www.supernaturalkitchen.com, where they also offer recipes for Ombre pancakes, Sunny Day cake, and even a tip on how to make your morning toast more fun!

Written by Samantha Fantozzi

Earth Girl Wellness: Eat Healthy!

One of the questions Earth Girl most frequently gets asked is, “How do I encourage my household to eat healthier?” It is a great question and one with a variety of solid answers. It is usually best to provide feedback that is specifically tailored to each individual household since every family has a unique dynamic. Homes all have varying interest or talents to prepare meals, various schedules from serene to hectic, and everyone places a different emphasis on food in their budgets. However, there are three basic suggestions every household can implement immediately to ensure success.
1) Place healthy, easy-to-eat foods within arms reach every day. It is not unusual to hear advice that your cupboards and refrigerators need to be filled with healthy eating options. But as the saying goes…out of sight means out of mind! Place ready-to-eat, already prepared choices on your counter in brightly colored bowls or on seasonally decorated platters. Having the healthy choices in plain sight and/or in a high traffic area places a constant reminder to fill up on nutritious snacks. Red or green grapes, baby carrots, or a bowl of almonds can be quick grabs to nourish your body. Think of all the times it is convenient to grab candy from a dish…just change your habits to something healthy!
2) Water, water everywhere! Carry a water bottle with you everywhere. Water is free, has no calories and is arguably the most important essential nutrient the body needs. It keeps your belly full so you are less likely to eat unnecessarily. We often reach for something to eat thinking we are hungry when in fact, we are simply dehydrated. I often recommend an individual carry a water bottle around the house and at work, especially if a snack room or table constantly tempts her to reach for something unhealthy. You can’t reach for a donut if you already have water in your hands!
3) There are no forbidden foods! Teaching yourself and loved ones that it’s okay to indulge once in awhile is extremely important! Learning how to spread out indulgences and consume them in moderation creates a balanced lifestyle and diet. Plus, it’s no fun to never eat the foods you love! Purchase limited amounts of your favorite foods to have in your house for times you want to savor a beloved treat. If you have only one bag of chips in your house, you learn that if you eat them all in the first day you have none for the rest of the week. If you have a small handful or snack bag full once a day, you can have your salty yumminess all week! This is an especially important lesson for children and youth to learn early in life.
Earth Girl loves to recommend easy to use modifications to ensure a healthy household. My top three recommendations above can be utilized in any household regardless of time restrictions, budget, or culinary talents. Individuals of every age, fitness level, and motivation can put each suggestion to excellent use to create a healthier lifestyle!

Warm Up to Veggie-Packed Soup

When the weather outside is frightful, we could all use a cozy soup for supper. A steaming bowl of Rustic Vegetable-Beet Soup provides instant comfort.

The ease and convenience of Aunt Nellie’s pickled beets can’t be “beet”- no need to spend time peeling or pickling. This colorful mix of antioxidant-rich beets, sweet potato, and carrots joins tender zucchini to create a soup that tastes like it simmered all afternoon; but in fact, comes together in under an hour. The sweet-tangy beets add an unexpected but welcome layer of flavor to this hearty soup.

For the finishing touch, a garnish of vibrant green, lemony gremolata brightens the soup’s flavor. Garlic, lemon and parsley may seem ordinary, but they come alive when combined. Crisp flatbread makes a perfect accompaniment to this meal-in-a-bowl.

For more recipes, or to learn more about Aunt Nellie’s beets and other products, visit www.AuntNellies.com.

 

Rustic Vegetable-Beet Soup
Prep time: 20 minutes
Cooking time: 30 minutes
Servings: 6

1          jar (16 ounces) Aunt Nellie’s Whole Pickled Beets, well drained
2          tablespoons olive oil
2          medium onions, coarsely chopped
2          medium carrots, coarsely chopped
1          medium sweet potato, peeled and chopped
2          large cloves garlic, minced
2          zucchini (about 5 ounces each), coarsely chopped
2          cans (about 14 ounces each) vegetable broth
1          teaspoon seasoned salt, optional
1          can (15.5 ounces) chickpeas, drained and rinsed
Salt and pepper
2          tablespoons finely chopped fresh parsley
2          tablespoons finely chopped fresh dill

 

Gremolata:

1          tablespoon minced fresh parsley
1          tablespoon minced fresh dill
2          cloves garlic, minced
1          teaspoon grated lemon peel

Coarsely chop beets; set aside.

In large saucepan, heat oil over medium heat. Add onions; saute about 5 minutes or until softened. Add carrots, sweet potato and garlic. Saute 3-5 minutes or until vegetables begin to soften, stirring occasionally.

Add zucchini, broth and seasoned salt, if desired. Bring to a boil. Reduce heat and simmer, partially covered, about 15 minutes or until vegetables are tender. Add chickpeas; heat through. Season to taste with salt and pepper, as desired. Stir in parsley and dill. Stir in beets. Serve immediately topped with gremolata, if desired.
To make gremolata, combine all ingredients.

Nutrition information per serving (1/6 of recipe): 210 calories; 6 g fat; 6 g protein; 33 g carbohydrate; 6 g dietary fiber; 0 mg cholesterol; 2 mg iron; 727 mg sodium; 0.13 mg thiamin; 6981 IU vitamin A;  8 mg vitamin C.

 

Source: Seneca Foods

 

Tis the Season for Pomegranates

Switch up your Thanksgiving dinner up this fall by adding a new ingredient to your delicious meal. October-January is pomegranate season, making November National Pomegranate Month!

POM Wonderful offers several unique recipes using pomegranates as a main ingredient. Adding pomegranates to your yogurt, cereal and oatmeal is another quick way to add more flavor and nutrients to your food. Pomegranates add color to a salad and can also be enjoyed alone.
There are several benefits in adding pomegranates to your diet. They offer several vitamins and minerals and are also a great source of potassium. When it comes to picking out a pomegranate, you should always select by the weight (the heavier, the more juice it contains) and not the color.

Below is a simple recipe showing you how easy it is to add pomegranates to your meal! For more recipes, check out Simply Wonderful.  

bellaweb1Pomegranate-Citrus Pound Cake

1 3⁄ 4 cups arils from POM Wonderful Pomegranates
(or 1 3⁄4 cups POM POMS Fresh Arils)
3/4 lb. unsalted butter, softened
2 1⁄2 cups granulated sugar
1 tablespoon pure vanilla extract
8 whole eggs
3 cups all-purpose flour
1/2  teaspoon salt 
1/2 teaspoon baking powder 
1 tablespoon orange zest
3 tablespoons orange juice

Preheat the oven to 350°F. Prepare fresh pomegranate arils, if necessary.
Combine all of the dry ingredients except sugar in a bowl and set aside. 
Cream the softened butter and sugar together, then incorporate the vanilla extract. 
Add the eggs, one at a time, to the butter mixture. Slowly add the flour mixture 1⁄2 cup at a time, making sure to scrape down the sides of the mixing bowl often.
Once all of the flour is added, add the orange zest and juice, and continue to beat on medium speed for 5 minutes. While the batter is mixing, grease and flour a standard bundt or tube pan.
After 5 minutes, gently fold the pomegranate arils into the batter using a rubber spatula. Transfer the batter to the prepared pan and bake in the preheated oven for 1 to 1 1/2 hours or until a toothpick inserted comes out clean. Let the cake cool for 5 minutes before unmolding.
Serve with whipped cream and additional pomegranate arils. 

 

Written by Kristi Hall

 

Mother’s Day Treat

Our Bella Eats+ Sips writer, Liz Bushong, is making quite the splash in our area! Between her spots on Daytime Blue Ridge and the Joy Sutton Show, she contributes fantastic editorial to our monthly issues.

For Mother’s Day this weekend, consider surprising your mom with her Salted Caramel- Pecan Coffee Cake. If your mom is anything like mine, there are two presents you can give her that will show you really care: your time and something that you have made. This recipe does not appear to be that difficult, so even a kitchen rookie like myself can put it together!

Even if you do not have time to make it this weekend, this is definitely a recipe you will want to print out and save for later! Don’t forget to pick up the May issue of Bella for more fantastic recipes from Liz!

 

pecancakeServe it up Sassy! ® Salted Caramel-Pecan Coffee Cake
Yield:  24 squares

Batter:
1 ½ cups granulated sugar
1-cup butter, softened
2 eggs, beaten
1 teaspoon almond extract
2 cups all purpose flour
½ teaspoon baking soda
1-teaspoon baking powder
1-cup sour cream or Greek yogurt.

 Filling:

2 teaspoons ground cinnamon
1/3 cup packed brown sugar, light or dark
1 cup pecans, finely chopped

 Caramel Topping:

½ cup butter
6 tablespoons heavy whipping cream
¾ cup brown sugar, packed
1 cup pecans, finely chopped
½ cup course sea salt- garnish

Instructions:

  1. Grease and flour 9 x 13-inch baking dish. Preheat oven to 350 degrees.
  2. Cream sugar and butter in large bowl.  Add eggs and extract. Combine flour, soda and baking powder in separate bowl.  Alternately add flour mixture and sour cream to butter mixture.  Beat until fluffy.
  3. Prepare filling:  combine ingredients for filling, set aside.
  4. Pour half the batter into prepared pan, sprinkle with filling, add remaining batter.
  5. Bake at 350 for 35-40 minutes or until cake center is done.
  6. Meanwhile in saucepan, combine all ingredients for topping.  Stir to combine.
  7. Remove coffee cake from oven and pour caramel topping on top of warm cake.
  8. Broil cake, watching to make sure topping doesn’t burn, for 2 minutes until topping begins to bubble.  Add course sea salt as the garnish.
  9. Let cake cool completely before slicing and serving.  Cut into squares and place on decorative plate or platter.