Recipe Category Archives: Mixed Berry Levana Meal Replacement

Blueberry Scones Recipe

adapted from Levana Cooks, using Mixed Berry Levana Nourishments

blueberry scones

Blueberry scones and all scones are wonderful year-round!

Whipped up in minutes and full of flavor. I make them with spelt, my grain of choice for baking absolutely everything, but you will find them totally adaptable to Gluten-Free.

All the ingredients that go in my blueberry scones are so healthy it is OK even to have them for breakfast without any guilt!

If you happen, as I always do, to have frequent unseasonable and uncontrollable yens for blueberry scones, cake or muffins, simply use frozen blueberries!

Frozen blueberries rule!

Look for the blueberries marked IQF (individually quick frozen) or IFF (individually flash frozen). This means that the berries (or any other fruit, or vegetable, whole small fruit or larger fruit cut in chunks) are first frozen very briefly in one layer, then conditioned into their final packaging. The step of freezing them individually before freezing them en masse affords you the opportunity of taking out only the amount of berries you need (perfect for smoothies and fruit sauces), saving the rest for next time; it also means they won’t make a mess and turn your whole batter purple. Simply leave them in the freezer until the minute you need to fold them into your batter; they have ample time to thaw during baking.

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Apricot Fig Compote Recipe

adapted from Levana Cooks, using Mixed Berry Levana Nourishments

apricot fig compote

 

My apricot fig compote is loaded with natural sweetness:

You don’t need any other sweetener than the sweetness of the fruit.

The Earl Grey tea is very easy to find and imparts its distinctive bergamot flavor.

This apricot fig compote is as versatile as it is delicious:

Eat it as is for dessert; top it with a little yogurt and granola for breakfast or a light lunch; stir in a bit of the cooking liquids from whatever meat or turkey roast you are cooking, and you’ve got yourself a fantastic meat fruit sauce; add about half a cup of sugar to the preparation at the beginning of cooking, and you’ve got yourself a fabulous jam (unless you would welcome, as I do, and all-fruit jam, in which case make the dish with just six cups water and no sugar).

You might decide to leave the compote broth-y and unblended; in this case, soak the dried fruit in the water a few minutes to soften it, so you can dice it easily, then proceed with the recipe exactly as instructed, using the soaking water as your cooking water, and skipping the final blending step.

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Cranberry Bread Pudding Recipe

adapted from Levana Cooks, using Mixed Berry Levana Nourishments

cranberry bread pudding

Cranberry Bread Pudding is one of my favorite desserts!

I often whip up this treat after a party, when I look to recycle my leftover bread. Attention gluten- free diners: This is for you too!

I adore the tang of cranberries:

I stock up on them when they are in season, and use them year round. You will love the kick and the bold ruby-colored specks the cranberries add.

Any bread will do for this bread pudding as long as it is not crusty (in other words, don‘t use baguette or ciabatta!). Nothing to it: All aboard—one step and you‘re done!

Individual desserts: Pour into greased muffin molds and reduce the baking time to about 30 minutes.

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Berry Kanten Recipe. All variations

adapted from Levana Cooks, using Mixed Berry Levana Nourishments

berry kanten

Kanten Recipe: Consider it the Jell-O of champions!

Kuzu (also spelled Kudzu) is the starch of the kuzu plant: it is a wonderful thickener and is easy to get in health food stores. Kanten, the dessert made with kuzu, is quick and delicious, and does wonders for upset stomachs. You can eat it warm too. If you wanted a real quick kanten, make this dessert without berries, using just the kuzu and the juice of your choice.

You can make it with any fruit of your choice:

Don’t hesitate to use Frozen fruit here. Not just berries, but lychees, pineapple, mango, cherries, rhubarb, anything that looks good on shopping day.

We grew up with tapioca as a thickener, and I would still use it as the next best thing for this and many other desserts that call for a thickener.

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Tropical Fruit Cake Recipe

adapted from Levana Cooks, using Mixed Berry Levana Nourishments

tropical fruit cake

Fruit Cake: Huh? Who will take me seriously?

I often notice that just saying fruit cake is enough to make people crack up. Watch what happens next time you say it: they will roll their eyes and make circular motions with their index finger right near their temple. Add to this that the ingredient list does sound somewhat whacky, so the appearances might stack against me without even trying.

Except, wait till you taste my fruit cake: It’s pretty amazing!

Sometimes I take my playing with food a drop further than even I myself dare, tinkering endlessly, as with this fruit cake, picking my family and friends as willing victims. But the unanimous verdict (fabulous!) made this a staple in my house year round.

This fruit cake will not be passed around like the holiday classic does every year: this one is for keeps! Citrus lovers, you’ll be in heaven. The fruit is grind in its entirety, pulp, skin and oil. And with the added ginger, It’s the best!

If you decide to make muffins.

It will be great too, but reduce the cooking time by about half.

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