Sunday, April 8, 2012

Raspberry Apple Mash

We often invent yummy sweet dishes without resorting to sugar, honey, syrups, or nectars. After you've recovered your tastebuds from years of abuse, Nature's delicate flavors provide plenty of sweetness without the insulin punch-in-the-gut that's causing everyone so much trouble.

For this recipe, he used 100% green stevia leaf powder to add just a little sweetness. Then he added rose water, which you can find in the spices section of your supermarket or health food store, or local Indian, Persian, or Arab market, to bring up a flowery sweetness that goes nicely with the raspberries.

If you've never cooked with stevia before, better read this first. 
Raspberry Apple Mash
(Serves 2)

1 medium Pink Lady apple, cut in bite-sized chunks
1 tablespoon ghee**
1 teaspoon lemon juice
1/2 teaspoon rose water
1/8 teaspoon green stevia
1/3 cup raspberries (frozen)
10 oz. cooked white rice
2 tablespoons heavy cream

Melt ghee in a stainless steel frying pan at medium temperature. Add apples, lemon juice, rose water, green stevia, and cook, stirring, until soft. Divide frozen raspberries into two serving bowls. Cover with hot rice (5 oz. in each bowl). Pile apples on top (approx. 10 g. carbs). Stir. Pour cream in a pattern on top and don't stir (approx. 1 tablespoon each bowl).

Serve with a protein on the side, such as eggs, sausage, steak, or ??? And a vegetable! Yep, for breakfast! Well, that's how we eat, anyway. Could be mushrooms or spinach in your eggs, or onions. Helps you eat enough vegetables throughout the day.

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**Ghee is clarified butter and we use it for cooking over high heat because it doesn’t burn. Also because Lianne is lactose intolerant. You can find it in Whole Foods, People's Co-Op, or other health food stores, in Indian or Middle Eastern markets, and in some supermarkets. Ask for it. Read more about our use of fats here.

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