Fresh Strawberry Pie

5 Apr

This is a fresh, fruity pie perfect for the warm weather! I made my own crust but the recipe can be tweaked if you want to use a ready made crust.

For the crust:
1 cup all purpose flour
1/2 cup butter
3-4 tblsp cold water

For the filling:
Strawberries (one large pkg used here)
1/2 cup almond pieces
Strawberry jam (glaze is also acceptable)


Put flour in large bowl, cut in butter slowly while mixing until coarse like cornmeal. Sprinkle with the cold water to moisten. Work the dough into a ball (adding flour to help if needed) and wrap and chill for 30 minutes. Preheat oven to 350. Roll dough out on a board or countertop dusted with flour, until about 1/8 in. thickness and large enough to fit your pie pan, overhanging the edges by 1/2 inch. Use sharp knife to trim excess. Turn edges under all the way, crimp the sides by pressing dough with fork. Prick the bottom of crust to keep from bubbling up while baking. Bake for 10-15 minutes, or until slightly browned. Place on rack to cool before adding berries.


Slice up strawberries (one large container or two medium ones)
Line bottom of crust with one layer of berries. Add a layer of strawberry jam or glaze (natural or organic is best). Repeat with berries and so on until finally a layer of berries on top. Sprinkle with almonds or other topping choice. Serve chilled. Enjoy!


Artichoke April

2 Apr

At the end of this post, is a link to recipes for Artichoke April, which will be updated all throughout the month, aswell as an article on why Artichokes are good for you by Dr Mao.

One medium artichoke contains seven to 10 grams of fiber. For most adults, this much fiber provides about 20 percent to 25 percent of daily recommendations. For anyone who already keeps track of fiber intake, it’s not easy to find the fiber powerhouse foods. For reference, the same amount of broccoli or apples has closer to three or four grams of fiber. This much fiber leaves little room for digestible carbohydrates, making artichokes a low glycemic index food, as well. The fiber is balanced out with three to four grams of protein and less than one gram of fat.

A whole artichoke, prepared and cooked, contains lots of fiber, vitamins and minerals and makes a nutrient-rich addition to any meal. Eat only the artichoke heart, and you’ll miss out on some of the nutrition in the green leaves. Choose canned and marinated artichoke hearts, and you’ll get extra unwanted calories and sodium from added ingredients.

Artichokes aren’t all fiber. One medium artichoke qualifies as a good source (at least 10 percent of the daily value) or excellent source (at least 20 percent of the daily value) of vitamin C, vitamin K, folate, magnesium, potassium and manganese. The beauty of nutrient-rich vegetables like the artichoke is that you get the nutrients and fiber without a lot of calories. The nutrients mentioned above are a bargain at fewer than 65 calories.

Historical uses of artichokes have been use as a diuretic, treatment for hyperuricemia (high levels of uric acid in the blood and a cause of gout), to increase bile production, as an appetite stimulant and even to freshen breath. Artichoke extracts are being studied using modern research methods to evaluate benefits to these conditions, as well as others, such as high blood cholesterol. So far, the research is promising, but not conclusive.

Unleavened Bread , Simple Recipe (Great for Holy Week, Easter, Communion)

29 Mar



1 cup flour
1 cup whole wheat flour
1/4 cup sugar
5 Tbsp Butter
5 Tbsp Milk


Mix all dry ingredients, cut in the butter using pastry cutter or knife. Mix in the milk until dough is moist. Use your hands and roll dough onto baking sheet that has been dusted with flour. Flatten out about 1/4 inch thick. Bake in oven on 400 degrees for 15-25 minutes.

Mango March

3 Mar


Mangos taste so good that people forget they are also healthy!
Prevents Cancer, Lowers Cholesterol, Clears the Skin, Eye Health, and more!

Let’s increase our Mango intake all month long! Check back on my Mango March pinterest board often for Mango recipes.

Pure White Punch (Perfect for holidays, Communions, other special events)

22 Feb

white holiday punch


1 cup water
1 cup sugar
6 ounces evaporated milk
1 teaspoon almond extract
1 (2 liter) 7 UP or other carbonated lemon-lime beverage
1 (½ gallon) carton vanilla ice cream


Over medium heat, mix the sugar and water in a saucepan, stirring constantly until the sugar is dissolved. Remove from heat, add the evaporated milk and almond extract. Chill until you are ready to serve your punch.

When you are ready to serve the punch, combine the milk mixture and lemon-lime drink in a punch bowl. Add the scoops of ice cream, and stir to break up the ice cream, incorporating it into the punch.

DIY Vegan Marshmallows

11 Feb


1 3/4 cups organic sugar
1 cup water
3/4 cup organic light corn syrup
1/4 cup organic powdered sugar
4 tbsp agar powder
1 tbsp organic vanilla


You will need to soak the agar powder in 1/2 cup cold water until it is completely absorbed, which can take about 10 minutes.

While the agar powder is soaking, bring the 1/2 cup water, 1 3/4 cups organic sugar and 3/4 cup organic light corn syrup to a boil in a saucepan. Stir it constantly over medium heat, taking care not to let it boil over.

Using your stand mixure or hand mixer, slowly combine your sugar mixture and agar. Beat it on high speed for approximately 10 minutes or until the mixture looks like fluffy egg whites.

Cover the entire bottom of the baking dish with powdered sugar. Then, pour the sugar-agar mixture into the pan.
Sprinkle the top of the sugar-agar mixture with the remaining powdered sugar.

Allow the marshmallows to sit so they firm up. Once they are firm, you can cut them into heart shapes using a cookie cutter or knife.

Keep them in an airtight container in your refrigerator until you have used them all.


Our SuperBowl Cake 49ers VS Ravens. (Eggless Cake) Was so Delicious.

5 Feb