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1/2 cup whole milk
3 Tablespoons dried culinary lavender
1 cup all-purpose flour, sifted
1 teaspoon baking powder
1/8 teaspoon salt
3/4 cup Clearly Organic Sugar
3 Tablespoons Clearly Organic Butter, softened
1 Clearly Organic Egg, at room temperature
2 Tablespoons heavy cream
2 cups Clearly Organic Powdered Sugar, sifted
5 Tablespoons unsalted Clearly Organic Butter, softened
One day before making cupcakes plan to infuse milk with culinary lavender. Combine milk and dried lavender in a bowl, stir to combine. Cover and refrigerate overnight. Strain dried lavender pieces from milk using a mini strainer or coffee filter. Preheat oven to 350 degrees. In a mixing bowl sift flour, baking powder and salt. Then add softened butter and sugar. Mix with the paddle attachment on low speed in a standing mixer. Mix until contents reach a sandy texture, this should only take about 30 seconds. Then continue mixing on low and slowly pour in infused milk, then add egg. Beat mixture on medium speed for 30 seconds, scrape sides then mix for 15 more seconds. Pour batter into 12 papered cupcake tins. Bake for 18-20 minutes or until tooth pick comes out clean. Cool completely before frosting.
For frosting add sifted powdered sugar to a bowl then softened butter and cream. Beat with paddle attachment for 1 minute. Scrape sides then continue mixing on high for 5 minutes or until frosting is light and fluffy.
Making your own ice cream or frozen yogurt is fun and easy. Frozen fruit can turn into a delicious and refreshing treat!
2 ripe bananas
4 cups frozen strawberries
3/4 cup plain Greek yogurt
2 Tablespoons Clearly Organic Honey
2 teaspoons Clearly Organic Vanilla
Add banana, strawberries, yogurt, honey and vanilla to a food processor. Process mixture until smooth, stopping to scrape down sides. Best when served immediately, but it can be transferred into an air tight container and stored in the freezer.
In my humble opinion buttercream frosting really takes the cake. I was recently reminded of my affinity for this whipped goodness while enjoying a piece of delicious cake at a friends baby shower. This pleasant reminder caused me to bake my own batch of cupcakes and experiment with making organic buttercream.
Buttercream cream frosting has a short ingredient list, and I bet you can guess at least two of three foods on the list. Despite the short ingredient list, skill and technique are required when assembling your fluffy masterpiece. Butter, cream and powdered sugar go a long way in taking a simple cake from good to extraordinary, but remember to set your butter out on the counter 1 hour before mixing so it has plenty of time to soften. If the butter is not softened properly the frosting will not be as light and smooth. It’s also best to make buttercream with an electric standing mixer with a paddle attachment. When mixing in your powdered sugar sift the sugar, then add it to the mixture slowly so the contents stay light and fluffy. Theses specific details help yield the best quality product. Stay tuned to the Clearly Organic blog for some tasty treats topped with buttercream frosting!
In the mid 90’s when everyone was looking for low fat recipes, it became a common recommendation to substitute applesauce for oil or butter in recipes. This cuts lots of calories and fat from the finish product. But let’s be honest, the recipes didn’t always turn out so great. If you substituted applesauce 1:1 in a cookie recipe, well you might have butchered a perfectly good treat.
However, I still think that an applesauce substitution has its place in baking. It just has to be applied in the right amount and in the right recipe. In fact I love making a batch of Morning Muffins and watching my little girl gobble them up. I feel good about feeding her a muffin I made with no sugar or artificial ingredients. So as long as you are ok with a slight texture change, typically more cake-y and sweet, then applesauce is a suitable substitution for oil in quick breads, muffins and some cakes. If you have never tried the applesauce sub, start slowly. If a recipe calls for 1 cup oil, add 1/2 applesauce and 1/2 cup oil. If you enjoy the finished product keep adjusting your ratios. Have fun finding out what works best for you.
This tasty treat can be a wholesome snack or a great breakfast option. Serve up this power food with some yogurt and apple slices for a well-balanced meal.
1 banana, peeled
2 Tablespoons Clearly Organic Almond Butter
1/2 Tablespoon Clearly Organic Honey
1/4 cup Clearly Organic Vanilla Almond Granola, crushed
In a small bowl mix together nut butter and honey until evenly distributed and smooth. Completely coat peeled banana with nut butter and honey mixture. Then roll banana in crushed granola pieces. Slice and serve.
If you love a savory diner style breakfast sandwich then this recipe is for you! The crisp buttery waffles make a great sandwich topper for this ultimate power breakfast.
2 Clearly Organic Frozen Waffles
2 slices cheddar cheese
2 Clearly Organic Eggs
2 slices cooked thick cut bacon
Cook eggs sunny side up in a sauté pan. Once eggs have reached desired doneness double toast frozen waffles so they are warm and crisp. Place cheese slices on each waffle. Then top one waffle with two slices bacon and cooked eggs. Press other waffle and cheese on top and cut sandwich in half.
2 liters unsweetened carbonated water
1/2 cup Clearly Organic Sugar
1/2 cup water
Make a simple syrup by placing 1/2 cup sugar and 1/2 cup water in a small sauce pan. Heat on medium high and stir continually until sugar dissolves. This should only take a few minutes. Allow simple syrup to cool completely. Extract juice from your lemons and limes, saving a few lemon & lime slices for garnish if desired. In a large pitcher add 3 cups ice and the 2 liters of carbonated water. Stir in lemon & lime juice and simple syrup. Adjust syrup volume as desired. If you want a less sweet drink only add 1/4 cup or if you want your drink to have a soda level sweetness add a little more. Stir contents until it’s evenly distributed. Enjoy your beverage with a few lemon & lime slices on top!
1 lb pork or steak, cut into strips
1 cup snap peas, destemmed
1 cup carrots, julienned
1 8oz can sliced water chestnuts, drained
1/4 cup Clearly Organic Olive Oil
2 Tablespoons soy sauce
1 teaspoon Clearly Organic Dried Ginger
1 green onion finely chopped
1/8 teaspoon Clearly Organic Ground Pepper
Sprinkle of brown sugar (optional)
Cut meat into strips and add to a glass bowl or gallon size zip lock bag. Wash and prepare snap peas and carrots. Then add all vegetables and meat together. Prepare marinade in a small bowl. Whisk together oil, soy sauce, spices, green onion and a pinch of brown sugar. Pour marinade over the top of the meat and veggies. Gently toss to combine. Let mixture marinade in the refrigerator for about 2 hours. Prepare stir fry in a large sauté pan over medium to high heat, stirring occasionally. Cook until meat has reached desired doneness. About 8-10 minutes.
The delightful smell of lavender is one of my favorite scents from Mother Nature. Much like coconut oil lavender has many uses outside of cooking. Most people are more familiar with lavenders use in soup and essential oils than they are with its ability to infuse foods with natural herbal flavor.
When infusing lavender into foods be sure to purchase culinary grade lavender from your local farmers market. Also keep in mind that a little goes a long way. Strong flavors like lavender complement other bold tastes like lemon. My favorite use for lavender is in the baking realm. A simple syrup can be infused to make tea, lemonade or a flavored sparkling water. Shortbread cookies can come alive with a delicate lavender infusion into the sugar. The possibilities abound, watch the blog of unique lavender recipes.
2 cups whole wheat flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
2 Tablespoons butter, softened
2 Clearly Organic Egg Whites, at room temperature
2 teaspoons Clearly Organic Vanilla
3/4 cup Clearly Organic Creamy Peanut Butter
3/4 cup Clearly Organic Brown Sugar
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. In a medium size bowl add flour, baking powder and salt. In a separate bowl whisk together butter, egg whites and vanilla. Then add peanut butter and stir until evenly distributed. Add brown sugar and continue stirring. Add flour mixture then stir until incorporated. Roll dough into balls with your hands and place on parchment lined baking sheet. Flatten each ball to the desired thickness and size. Bake in preheated oven for 9-12 minutes. Cool on baking sheet for 10 minutes.