Recipes

Mini Chestnut and Pumpkin Pies

 

Ingredients

  • 2 batches               (10-inch) prepared pie dough (homemade or store bought)

  • 1 x 15oz                 Organic Canned Pumpkin

  • ½ cup                     Chestnuts, roasted whole and fine chopped

  • 2 cup                      Heavy Cream, divided in 2. Keep 1 cup for whipped cream

  • ½ cup                     Whole Milk

  • 2 lg                          Eggs

  • ½ cup                     Brown Sugar

  • 1 tsp                       Cinnamon, powder

  • 2 tsp                       Ginger, powder

  • 1 pinch                   Clove, ground

  • 1 pinch                   Nutmeg, ground

  • ¼ tsp                       Salt

For the dough:

  • 2 ½ cups                 AP Flour

  • 2 tbsp                     Brown Sugar

  • ½ tsp                       Salt

  • 1 cup                      Cold Butter

  • 1/3 cup                  Cold Water

  • Flour for dusting

directions

For the dough

1. In a small bowl, mix together the flour, sugar and salt. Using a pastry cutter, large-tined fork or a food processor on pulse, cut the chilled butter into the flour until it looks like coarse sand with pea size bits as well.

2. Sprinkle the water evenly over the mixture and toss gently a few times, until it form a ball that holds together. Separate the ball into 2 balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for several hours before using or in the freezer for 20-30 minutes.

For the Tart

1. Pre heat the oven at 375°

2. Use a round or scalloped cookie cutter. 3 to 3 1/2 inch cutter should be perfect for a regular sized muffin pan. Use a smaller cutter if using a mini muffin tin. Cut out 12 circles and press into a nonstick muffin

3. In a medium bowl, whisk together the pumpkin, chestnuts, cream, milk, eggs, sugar, spices, and salt. Carefully fill the dough all the way to the top.

4. On a lightly floured surface, roll out the pastry dough to 12 inch disks. Carefully transfer the dough on a lined baking sheet. Spoon the fruits on the pastry round, heaping them up, leaving a 2 inch border all around the edge of the dough.

5. Bake pies until crust is golden brown and pies are set and puffed. My tartlets took about 30 minutes. Pies made in a mini muffin tin will take about 12-15 minutes. Cool and Pipe or dollop whipped cream on top and serve!


 

Vegetables and fruits are a crucial part of a healthy diet, and quality and variety are more important than quantity. No single fruit or vegetable provides all of the nutrients you need!

Pickled Pineapple and Turmeric Elixir

Pineapple Core.jpg
 

Pickled Pineapple Core and Turmeric Elixir

Anti Inflammatory Properties

Ingredients

Pineapple core sliced 1/8 inch. For a quart you will need the cores of 2 small pineapples.

Turmeric powder, 1-2 Tbsp for about 1 quart of Apple Cider.

Whole cloves. I like 6-9 cloves for a quart of vinegar.

2 teaspoon or more of freshly ground black organic pepper.

Fresh Turmeric and Fresh Ginger optional, sliced.

directions

Add all the ingredient into a jar, and cover with apple cider vinegar.

Always keep the fruit completely submerged in the vinegar.

This can be used as a vinegar for dressing and also 1 Tbsp in a glass of water in the morning.

Ready in a couple of days.

Note: If eaten directly, rinse your teeth with water after because of the citric acid.

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Pineapple Turmeric22.jpg
 

Vegetables and fruits are a crucial part of a healthy diet, and quality and variety are more important than quantity. No single fruit or vegetable provides all of the nutrients you need!

Olive's Magic tea

Magic Tea.jpg
 

M-spiced Tea

Ingredients

  • 10-12 quarts of water:

  • 1-2 cups Organic fresh Ginger, skin on, thinly sliced or and Organic fresh Turmeric, skin on, thinly sliced

  • 1 Tbsp Dried Turmeric Powder

  • 2-3 Thai Chili

  • 2 tsp Licorice Sticks

  • 1-2 cups Fresh Horseradish, grated. This can be spicy

  • 3 bu Organic Spring Onions, hairy white part only

  • 2-3 bu Organic Fresh Thyme, whole

  • 1 bu Organic Fresh Oregano, whole

  • 3 peels Lemons or whole Lemons, sliced in half

  • 12 inches Fresh Burdock Root, rough chop

  • 15-20 Whole Black Peppercorns

  • 6 Whole Cloves

  • 3 Cinnamon Sticks

  • 4-6 Tbsp Green Tea

directions

  1. Add all the ingredients except for the green tea to a stock pot with 10-12 quarts of water.
    Cook covered on a medium simmer for about 1 hour. Add the green tea and keep simmering for another 15 minutes. Shut of the heat and cool for about an hour.

  2. Strain, and cool immediately. This is a large quantity, you will need to put it in glass jars, about 10 to 12, and refrigerate without lids. At the kitchen I have large refrigerators and I can do that.

  3. When the teas are cold, you can put the lids on. If they are warm when you put the lid on, they will develop mold.

  4. I keep mine in the refrigerator for up to a week, but the health code is different. Read important note below.

    You can reheat it or drink it cold. For more therapeutic action, avoid adding sugars. If you want to add raw and unpasteurized honey, wait until the tea cools to lukewarm temp before adding the honey so that you preserve the therapeutic properties of the raw honey as well.

Important note.

According to the Centers for Disease Control and Prevention (CDC), iced tea should only be stored in the fridge for eight hours. Of course I keep it longer, but I had to post that.

Equipment

  • Chef’s knife

  • Large Stockpot

  • Large strainer

  • Grater or food processor


 

Vegetables and fruits are a crucial part of a healthy diet, and quality and variety are more important than quantity. No single fruit or vegetable provides all of the nutrients you need!