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.

 

Super Berry Smoothie – Go Ahead Honey It’s Gluten-Free

Super Berry Smoothie

Maggie, She Let Them Eat Cake, is hosting this month’s Go Ahead Honey, It’s Gluten-Free event.  I participate in this few and far between since some themes I don’t have time to play with (and wish I did) and some months I miss out on seeing what the theme is completely.  When I read this month’s theme, I knew I didn’t really have to play around in the kitchen.  I was already making something and planning on sharing this recipe anyway.  Score!

This smoothie is full of natural anti-inflammatory and anti-oxidant based foods.  Blueberry, cranberry, açai, raw local honey and raw cacao powder.  This will help your body fight inflammation and oxidative stress (or oxidative rust, as Dr. Mark Hyman calls it).  This is also full of vitamins and minerals.  I normally make smoothies with some kind of greens included, but this one I’ve left them out.  You can add greens if you’d like.  The darker the better for those polyphenols.  You can also use other dark berries if you don’t have one listed available. And if you don’t like cranberries, you can’t even taste them.  Seriously.

If you have nut allergies, you can use raw sunflower or pumpkin seeds instead.  I would not recommend Sunbutter as it threw the entire flavor profile off when I tested it.  Or, you can use Maggie’s Oh Mega Mix.

I have a tendency to use raw local honey as much as I can.  Not only is it a natural anti-inflammatory, it helps with allergies.  My last chiropractor tried for years to get me to use raw local honey instead of getting allergy shots.  Finally, one day, I was able to remember to have a tablespoon a day and made the transition.  I stopped getting allergy shots several years ago.  One of the best things about moving to Cincinnati is that my raw local honey is so local, I get it from farm just a mile away from us.

Super Berry Smoothie – 16 ounces

1 banana

1/2 cup frozen blueberries

1/2 cup frozen cranberries

1 tablespoon freeze-dried açai powder (I use Navitas Naturals), or 1/4 cup frozen açai berries

1 – 2 tablespoons raw cacao powder (I use Navitas Naturals)

1 tablespoon nut butter

Sweetener of choice (I use 1 tablespoon raw local honey)

1 teaspoon raw maca powder (optional)

Unsweetened dairy-free milk of choice (I use 365 Unsweetened Almond or So Delicious Unsweetened Coconut until I can start making my own)

Add fruit, powders, nut butter and sweetener to your blender.  If you are using a sweetened dairy-free milk, omit or cut back on the added sweetener.  Pour dairy-free milk in just under the 2 cup line.  Blend well.  Serve.

This post is linked to Wellness Weekend at Diet, Dessert and Dogs. 

This post is linked to Friday Foodie Fix at The WHOLE Gang.

Raw Lavender Blueberry Bars

Raw Lavender Blueberry Bars

I’ve had raw foods on my mind lately.  Not salads and such.  But hearty, wholesome, healthy desserts that can also be a snack or part of a well-rounded breakfast without any of the guilt.  I could say it’s part of thinking ahead to Andrew Wilder’s October Unprocessed event at Eating Rules.  But not really.  It’s more likely related to the fact that I had to give up dairy about a month ago and I’m trying to widen my repertoire even more.

After a few tries, I wound up with these Raw Lavender Blueberry Bars that I was pleased with.  I was eating them for snacks, with breakfast, and as a dessert.  Now, if I could only get the Raw Banana Pudding to come together like it should…

One word of warning, store these uncovered in the fridge.  The condensation from covering it will make the crust soggy.  These will keep for at least a week in the fridge.

Raw Lavender Blueberry Bars

Crust: 2 cups almond meal/flour

1/4 cup coconut oil

1 tablespoon raw local honey, optional (or other sweetener for vegan option)

Filling: 24 ounces blueberries

2 tablespoons raw local honey (or other sweetener for vegan option)

1/2 cup water

1 tablespoon agar agar flakes

1/2 tablespoon lavender, plus more for garnish

Wash blueberries and lay out to dry.   In a small bowl or 1-2 cup glass measuring cup, pour in the water and agar agar.  Mix just a little and set aside.  You want the agar agar to expand quite a bit.  In a medium mixing bowl, add the almond meal, coconut oil, and optional sweetener.  Cut the oil into the almond meal with a fork until small crumbs form.  Transfer the crust mix into an 8 x 8 pan.  Press the crust out to the edges of the dish, then place in the fridge for 15 minutes.  In a large food processor or a blender, place the blueberries, sweetener, and lavender.  Process for at least 30 seconds.  Stop and add the water agar agar mix and then process another 1-2 minutes.  Pour over prepared crust and chill at least 30 minutes.  Cut and serve cold.  Garnish with a pinch of lavender.

This post is linked to Wellness Weekend at Diet, Dessert, and Dogs and Slightly Indulgent Tuesday at Simply Sugar and Gluten-Free.

This post is linked to Friday Foodie Fix at The WHOLE Gang.