Red Sangria And White Sangria Poptails With A Bonus

Berry Sangria Poptails

Shirley shared a poptail recipe on Facebook by another blogger a few weeks ago.  This not only spawned a conversation about poptails and retreats between the two of us, it also gave me an idea.  Two ideas to be exact.  Red Sangria and White Sangria.

I have wanted a Zoku for a while now.  I decided this was it.  Chaz even laughed when I told him I was going to get one and about the conversation Shirley and I had.  He did not protest once.  The next day I bought one and the fun commenced.

I’m keeping this short and sweet because I have a mid-shift this afternoon and I’m trying to get this out before I have to get ready.  Besides, I’m sure you’re more interested in the recipes than my ramblings.  These recipes will have some leftover if you use a Zoku and manage to get the 9 that one will make.  No worries because the leftovers can easily be frozen to a granita or just drink it straight.  It’s 5 o’clock somewhere, right?   They also have no sugar added.  You can use any wine you prefer but if you use a dry wine, I would suggest adding a little sweetener of your choice.

Berry Sangria Granita

Berry Sangria Poptail

1 pint blueberries

1 pint blackberries

1 pint raspberries

1 cup red wine (I used Barefoot Sweet Red)

Wash the berries and set out to dry.  Place the berries in a bowl and add the red wine.  Cover and refrigerate at least 4 hours.  Remove from the fridge and add to a blender.  Blend well.  Pour into your molds and let it set.

Fruity White Sangria Poptail

Fruity White Sangria Poptail

1 Golden Delicious apple, cored and chopped

1 pear, cored and chopped

1 white nectarine, chopped

1/2 orange

1 cup white wine (I used Junebug Moscato)

Juice the orange into a bowl.  Add the chopped fruit and coat it well with the juice.  Add in the white wine, cover and refrigerate at least 4 hours.  Add to a blender and blend well.  (If you taste it after blending, this is where you’ll do a big WOO! like I did)  Pour into your molds and let it set.

Happy Hour!

If you have leftovers and want to make a granita, pour the mix into a shallow container and place into the freezer.  After an hour take it out and scrape down the frozen parts with a fork.  Put it back in the freezer and repeat every hour until it is all frozen and scraped down.  If you happen to forget about putting it in the freezer, you can still scrape it down when you remember and have some granita.

 

Adopt-A-Gluten-Free-Blogger: Gluten-Free Gigi

Naked Berry Spread on Pancakes

Have you met Gigi, yet?  We met through Brittany Angell (mastermind of Real Sustenance) several months ago and the food wavelength we share is amazing.  It’s really funny how I’ll be thinking about making something and then she goes and posts something similar.  Well, that means I really have to make what I was thinking, right?  Right.  My Lemony Slaw was one such dish.  We both love simple and she really masters simplicity.  As I declared on Twitter, Gigi is a genius.  Just call her Genius Gigi.

I think this adoption is the most I ever made from one blogger.  It was everything I kept telling myself I have to try and just never got around to it.

Last week Saturday Chaz was in Illinois for his Japanese Tea Ceremony class and I happened to open at work that day instead of close.  I came home and washed berries I bought earlier that week for my Berry Beet-O-Full Juice and still had plenty left.  I left them to dry while I soaked in a bubble bath.   I made Gigi’s Naked Berry Bread Spreadwith those berries – blackberries, strawberries, blueberries, and raspberries.  Her recipe states it’s best if the berries have never been refrigerated, but these were and I was just trying to use them up before they went bad.  The beauty of the spread is that it

Kale Chips with Rosemary & Sea Salt

is just the berries.  Nothing else.  No added sugar or sweetener.   I had to try it right after making and wound up toasting an Udi’s hot dog bun.  Yes, a hot dog bun.  Chaz ate all the hot dogs without the buns so I was just trying to use up the buns.  The spread was incredible.  I immediately decided the spread needed pancakes.  So, the next morning I made pancakes from Elana’s Pantry and topped them with the spread.  I sat outside on the lanai with my book and a cup of coffee.  Best lazy breakfast I’ve had in a long time.

I’ve been wanting to make kale chips for a while.  Especially after seeing a small amount on sale at Whole Foods for $7 and some change.  Ridiculous!  My best friend, Stick, makes them and we discussed her method along with getting a dehydrator.  I would love a dehydrator, but another small kitchen appliance is not in the cards for me right now after having to replace my crock pot.  Lo and behold, Gigi made Kale Chips with Rosemary and Sea Salt that were savory and easy.  Meaning, I didn’t really have to think about it.  I made about double the recipe and it was hard not to eat them all in one sitting.  Yay for healthy snacks!

If you follow Gigi, you know she’s been playing with avocados and using them in baked goods and raw foods.  I decided to

Choco-AVO-late Brownie with Raw Nut-Free Fudge as frosting

pair her Choc-AVO-late Brownies with her Raw Nut-Free Fudge.  I fixed the fudge while the brownies were cooling and then used the fudge as a “frosting” on the brownies.  I also did a sub in the brownies.  I used coconut crystals instead of sugar.  Coconut crystals made things less sweet for me, which I love.  As a whole, the brownies and fudge came out bittersweet, which is how I prefer my chocolate these days.  Chaz saw the recipe for the fudge a few days before I made it and said something like, “Avocados in fudge?”  Then he joked about what is traditionally in fudge.  To his credit, he did try the brownies and fudge, but I was at work when he did.  He didn’t care for it.  But he’s still hooked on sugar so I knew it wouldn’t be sweet enough for him.

Last but not least I made Gigi’s Tarta Marathoriza with her Basic Press-In-The-Pan Pastry.  I was in heaven while pressing in the pastry.  One of my favorite things to make before going gluten-free was quiche and pies.  I loved making the pastry crust, rolling it out and setting it in the pan.  I got that same pastry smell while pressing in Gigi’s pastry crust as I would get when rolling out gluten-full pastry.  The same.  The taste wasn’t the same, but I think that’s more due to the tapioca flour I have than the fact that it is gluten-free.  The aroma was the same though and that is what mattered.  If you’ve ever seen a conversation between me and Gigi, you know how much we love coconut creamer.  I use it for everything that calls for heavy cream.  Everything.  The Tarta Marathoriza was like having real quiche again.  I’ve had crustless quiche,

Tarta Marathoriza

but to me, crustless quiche is just a frittata.  Quiche is all about a flaky crust for me.  No offense to anyone out there who makes crustless quiche!  I know several of you do and I’ve made them, they are wonderful, but just not quiche to me.  This was quiche.  In fact, I want to make her pastry crust again and change up the ingredients for more quiche!

Yes, Gigi is a GENIUS!

Juice It Up

Wake Up!

I have been doing more juicing lately.  Not only have I been craving juice, it just seems like a great idea with the changing of the seasons.  Spring and Summer just seem to scream for juices.  Light and refreshing.  Energizing.  Nutrient rich.  Sometimes it’s great to drink your fruits and vegetables rather than chew them one by one.

That said, I always have my juice as part of a meal and not as the meal or snack itself.  You lose a lot of fiber from the produce.  The fiber in your meal/snack helps keep the sugars in the juice from going straight to your bloodstream.  Generally, I like my juice with breakfast.  It helps me load up on the natural vitamins I need for my day.  The right combination can help you wake up better than caffeine.  Carrot Apple Juice anyone?

I have 3 juice recipes to share with you.  One that I love for helping me wake up, another that is just completely refreshing and reminiscent of Summer, and the last will help boost your iron levels.

Wake Up Juice

3 apples (I use any type of red apples)

2 carrots

2 cups of grapes.

Place produce in the feeding tube and juice.

Summertime

Summer Lovin’ Juice

1/2 cucumber

2 – 3 cups honeydew melon

Place produce in the feeding tube and juice

Berry Beet-O-Full Juice

4-5 strawberries

1/2 cup black berries

1/2 cup raspberries

1/4 cup blueberries

1 small beet

2 oranges

Berry Beet-O-Full

Place produce in the feeding tube and juice.  This juice is a bit thicker than the others.  The Vitamin C in the oranges helps the body absorb the iron from the beets.  The berries also add some Vitamin C, but tons of antioxidants, as well.

Add a slice of two of ginger with the fruits and veggies for an added zing!