From the original site: I had a ripe avocado and a blood orange just waiting to be invited to the party. The avocado added a soft richness and the blood orange a bright sweetness. Of course, they both contributed their good looks, which is important in a salad.

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From the original site: “Can I have another squaaaaaaare pleeeeeeease?” You know the cookies are good if that’s what you hear literally reverberating through the house; even better if it’s the call from the dieting diva square after square!

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From the original site: Sublime, sweet, seductive … words that can win over the most of us. Bittersweet chocolate paired with sweet scents of orange zest, topped with strawberries in a Digestive biscuit crust – eggless too. I think this might well be a dessert than can please one and all, chocolate lovers that is and tempt the non-lovers too!

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Instructions:

Wash and trim the beans. Steam the green beans for 5 minutes. Add 1 pinch of salt in the process of steaming. When the green beans are ready put in a large bowl, then add: salt, pepper, sesame seeds (or walnuts are good as well). Add oregano and 2 tablespoons of olive oil mix very well. If you wish, add vinegar. Serve warm of cold. Both ways it will be amazing!
Enjoy!
Helen.

http://www.helenscooking.info

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I am cooking these apples since the time I remember myself cooking. My Daddy cooks these apples in red wine, but, let’s not get too crazy here. I’m on a quest for a healthy, kid-friendly dessert.

Instructions:

I don’t use sugar, caramel or anything unnatural in this dessert. It’s sweet, delicious healthy. Your family members will LOVE this desert because combination of the ingredients is amazingly delicious.

You will like this dessert, because it is healthy and doesn’t involve sugar.

Step 1: Wash and take the seeds out of the apple as shown in the picture.

Step 2: Crush the walnuts, add some honey, cinnamon, melted butter and honey. Mix very well.

Step 3: Preheat the oven at 350F. Put the stuffing (walnuts with honey, cinnamon and butter) inside the apples, place in a deep baking dish, add some water.

Step 4: Bake for 25-30 minutes and serve warm.

Enjoy!

***Tip from Helen*** I prefer mid-sized red apples for this dish, but green will also be fine. Just they shouldn’t be too firm. Yellow apples won’t taste as good, because they will be too sweet and soft ***

http://helenscooking.info/2011/10/09/healthy-fall-dessert-baked-apples/

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From the original site: So yours truly, the ‘queen of substitutes‘, kicked into action, and soon I had some rather delicious tartlet shells and equally delicious filling on hand. The filling was discovered by the ever hungry, prowling dieter in our home. When I told her it was relatively low fat, she began to steal spoonful after spoonful; the dog looking on as always!

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Originally, Tortang Talong consists of eggplants and eggs. To veganize it, I replaced the eggs with a mixture that has squash, specifically, kabocha squash.

Instructions:

NOTE: Peeling the skin of the kabocha squash may be challenging, try chopping the squash in to cubes first, then slice off the hard skin. The smaller the cubes, the easier you can remove the skin.

DIRECTIONS:

Boil the cubed pieces of squash until tender and ready to be mashed.
Roast the eggplants, until they’re charred and tender. I used my stove to have that light smoky flavor. Rotate occasionally to cover all sides.
Peel the skin off the eggplants carefully, then LIGHTLY mash the eggplants without removing them from the stem.

In a bowl, completely mash the squash. Then add the flour, vegetable broth, water, turmeric powder, salt and tofu. This will serve as your egg batter so combine well.
Dip the roasted, peeled eggplant to the batter.

In a pan, heat oil over medium heat. Fry the eggplant and add more batter around the eggplant to make the shape of a pancake (or a fan!).
Fry until golden brown, then flip and fry the other side. Repeat with the other eggplants.

Serve with rice and banana ketchup on the side.

About Me:

Richgail Enriquez has learned most of her cooking skills from the world’s best cook, her mom! Growing up eating heavily meat based dishes, RG often wondered if there’s ANYTHING ELSE out there that would not only TASTE GOOD but also make you FEEL GOOD (no guilt). Lo and behold, she has discovered the delicious world of vegan dishes! (yes, that’s delicious and vegan in one sentence). Since then, she’s been blogging with fellow Astig, TJ, about recipes they either “veganized” or originally created. Both of them also love to organize vegan potlucks with friends, often kicking butt in the game of charades. They’re also dabbling into the catering world so if you want to have an Astig dish

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From the original site: For my feature in the magazine, I decided to go with apples since they spell the essence of the season for me. I made these little pies, topping them with brown sugar meringues because I find meringues entirely charming!

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From the original site: I baked this Finger millet chocolaty cake, the slices drizzled with Nutella sauce…Mmm.. a real delight. Oh..and no one could make out that it had the healthy wholegrain Finger millet/Ragi in it!

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