Error in function loadImage: That file cannot be loaded with the function 'imagecreatefromjpg?itok=5xqar7n5'.

Error in function redimToSize: The original image has not been loaded.

Error in function saveImage: There is no processed image to save.

Error in function loadImage: That file cannot be loaded with the function 'imagecreatefromjpg?itok=vsfk2oaj'.

Error in function redimToSize: The original image has not been loaded.

Error in function saveImage: There is no processed image to save.

Homemade Granola with Wheat Germ

Written by Brian Strauss.

Homemade Granola with Wheat Germ

Recipes, granola, Health snacks

Nutrition Facts

Serving Size: 1/2 cup (62g) 
Servings Per Recipe: 9

Amount Per Serving:
Calories 250
Calories From Fat 90

Once you make this delicious homemade granola, you'll have a hard time going back to boxed versions. Wheat germ is a perfect addition, boosting protein and adding nutrition and great flavor.

MAKES 9 SERVINGS

2 cups old-fashioned oats

3/4 cup Kretschmer Original Toasted Wheat Germ

2 tablespoons raw pumpkin seeds

1/4 cup dry-roasted salted almonds, coarsely chopped

1 tablespoon orange zest

3 tablespoons canola oil

1/4 cup real maple syrup

1/2 cup chopped dried unsweetened mango

1/2 cup chopped dried cherries

Preheat oven to 300° F. Line large sheet pan (with sides) with parchment paper. In medium bowl, mix oats, wheat germ, pumpkin seeds, almonds and orange zest. Stir in canola oil and maple syrup.

Spread mixture evenly on sheet pan and bake for 30 minutes. Stir in mango and cherries and cook for an additional 10 minutes.

Remove pan from oven and let granola cool and harden before serving. Store in an airtight container.



















Mango Pineapple Smoothie with Wheat Germ

Written by Brian Strauss.

A delicious mango smooth for health and energy Recipes






Mango Pineapple Smoothie with Wheat Germ

Nutrition Facts

Serving Size: 1 1/4 cup (270g) 
Servings Per Recipe: 2

Amount Per Serving:
Calories 140
Calories From Fat 15


Wake up to a refreshing smoothie made with fruit from the tropics. Adding wheat germ boosts nutrients and keeps you satisfied longer. We use almond milk for a dairy-free smoothie, but regular milk also works well. Both taste delicious and provide a wonderful way to start your morning or replenish after your workout.

SERVES 2

1 cup frozen mango chunks

1 cup fresh pineapple, cut into chunks

1/2 cup unsweetened almond milk

2 tablespoons fresh lime juice

1/2 banana

4 ice cubes

1 tablespoon Kretschmer Original Toasted Wheat Germ

Place all ingredients except wheat germ into blender. Blend until smooth. Stir in wheat germ and serve immediately or store smoothie in a closed container overnight. The next morning, shake well and serve in two tall glasses.

























Quinoa Oatmeal with Almonds, Apricots and Wheat Germ

Written by lwm staff.

Getting bored with your usual oatmeal? Try this unique and creamy quinoa version. If you're strapped for time in the morning, make it the night before and warm it up the next day. Serve it with a dollop of plain yogurt and fresh berries or additional milk and sprinkled cinnamon.


SERVES 4

2 cups fat-free milk, plus more for serving

1/2 cup quinoa, rinsed

1/4 cup Kretschmer Original Toasted Wheat Germ

2 tablespoons maple syrup

1/3 cup chopped dried apricots

2 tablespoons toasted sliced almonds

Bring milk to a slow boil in small saucepan. Stir in quinoa, reduce heat to medium low, cover and cook for about 20 minutes until about half of the milk is absorbed.

Uncover, stir in wheat germ, turn heat to medium and stir constantly for about 3 to 5 minutes until most of the milk is absorbed and quinoa is cooked. Stir in maple syrup, dried apricots and almonds. Serve warm.























Chicken With Sweet Corn Dressing

Written by Leon Happy Salad.

Leon Happy Salad Cookbook(3½oz) cooked chicken breast, cut into strips
½ an avocado, sliced
6 cherry tomatoes, halved
4 spring onions, chopped
½ a Little Gem lettuce

Leon Happy Salads

Written by by Jane Baxter & John Vincent, Conran Octopus 2015, Photography by Tamin Jones.

Leon Happy Salad Cookbook Leon was created on the matching principles that food can taste good and do you good. In this the latest addition to the Leon series of cookbooks, Leon authors Jane Baxter and John Vincent bring together 100 recipes for fresh, exciting, delicious salads that are healthy and happy.

Innis & Gunn Ice Cream

Written by brian.

Innis and Gunn Ice CreamJust when you thought National Ice Cream Month couldn’t get any better, we bring you Innis & Gunn Ice Cream.


Combine 2 cups heavy cream,
1 cup 2% milk,
1 1/3 cups granulated sugar in a medium sized saucepan over medium heat.
 Cut one vanilla bean down the middle, scrape out the seeds, and add both the seeds and the bean to the saucepan with the cream.
 Heat the mixture, stirring constantly, until the sugar has dissolved. Do not let this mixture simmer or boil!
 When the sugar has dissolved, remove from heat and let cool to room temperature. Remove the vanilla bean.
 Add 12oz of Innis & Gunn Original, and place in fridge until chilled (approx. 1 hour).
 Pour into two freezer-safe containers, and place in freezer. Stir once an hour until desired consistency is reached (approx. 6 hours).

Brown Sugar Butter Pecan Ice Cream

Written by Brian Strauss.

Brown sugar and candied nuts give this butter pecan ice cream its mellow caramel goodness.

Ingredients

Ice Cream
2 c. whole milk
1½ c. brown sugar
4 egg yolks
Pinch of salt
2 tbsp. unsalted butter
2 c. half-and-half
2 c. whipping cream
2 tsp. vanilla extract
Candied Butter Pecans
1 c. pecans
⅓ c. sugar
2 tbsp. unsalted butter
Directions

Prepare Ice Cream: In a medium saucepan, whisk together milk, brown sugar, egg yolks, and salt. Place pan over medium-high heat until mixture reaches a simmer. Lower heat to medium and whisk mixture for 5 minutes or until it begins to thicken. Strain mixture into a large bowl and whisk in butter until combined; then incorporate half-and-half, cream, and vanilla. Cover with plastic wrap and refrigerate until chilled, about 2 hours.
Prepare Candied Butter Pecans: In a heavy skillet over medium heat, combine pecans, sugar, and butter, stirring constantly for about 6 minutes or until sugar has melted and browned. Remove from heat; spread nuts on foil. Once nuts have cooled, break into bite-size pieces and reserve.
Pour ice cream mixture into ice-cream maker; process according to manufacturer instructions. Once ice cream's made, stir in reserved pecans.

Watermelon Feta Bruschetta

Written by Brian Strauss.

Watermelon Feta Bruschetta Recipe2 tablespoons olive oil (preferably extra-virgin)
2 cups diced watermelon
1 cup feta cheese, cut into fine diced cubes
2 tablespoons minced fresh chives
2 tablespoons minced fresh mint
4 teaspoons balsamic vinegar, or to taste

Quick Watermelon Parmesan Salad

Written by brian.

Quick Watermelon Parmesan Salad  recipe1 serving watermelon slices
1 serving thin petals of parmesan cheese
drizzle fig balsalmic vinegar
Place thin petals of parmesan cheese over watermelon slices and drizzle with fig balsamic vinegar (available at most gourmet stores).
Servings will vary.

Italian beef burgers

Written by brian.

Fresh off the grill with new recipes from Lidgate's the Meat CookbookServes 4
500g (1lb) minced beef (not too lean)
1 red onion, finely chopped
2 garlic cloves, crushed
6 green olives, pitted and finely chopped
10 sunblush tomatoes, roughly chopped

Barbecue Baby Back Ribs

Written by brian.

Barbecued Baby Back Ribs, New cookbook, Summer BBQ Barbecue baby back of ribs
Serves 4–6 as a main course, or more as part of a barbecue
3 baby backs of ribs (about 400–450g/13–14½oz each)
3 celery sticks, cut in half
1 tablespoon smoked paprika
1 teaspoon crushed coriander seeds

Lavender and Honey Ice Cream

Written by Brian Strauss.

  • 2 cups heavy cream
  • 2 cups whole milk
  • 1/4 cup sugar
  • 1 1/2 tsp lavender extract
  • 1/2 cup honey
  • 6 egg yolks
  1. In a medium saucepan, stir together heavy cream, whole milk, 1/8 cup sugar, lavender extract (or Fresh Dried Lavender) and honey over medium-high heat. Bring the mixture to a low boil.
  2. In a small bowl, combine egg yolks and remaining 1/8 cup sugar. Whisk together until smooth. Slowly add 1/4 cup of the heavy cream mixture to the egg mixture, whisking quickly to incorporate. Once well combined, add the egg mixture to the heavy cream mixture. Cook over medium heat until the mixture is thick and coats the back of a metal spoon.
  3. Remove from heat. Strain into a medium bowl and cover with plastic wrap, making sure the plastic wrap touches the surface of the custard to prevent a film from forming. Chill completely.
  4. Add the custard mixture to your ice cream machine. Churn the ice cream according to the manufacturer’s instructions. Chill overnight or for a minimum of 7-8 hours before serving.

Spiked Watermelon Balls

Written by brian.

Spiked Watermelon Balls recipe1/4 small and ripe watermelon
1/3 cup water
1/2 cup light rum
1/3 cup sugar
1/3 cup fresh squeezed lime juice
1 teaspoon grated lime peel

Bring the water to a boil. Stir in sugar and simmer for 5 minutes. Remove from the heat and allow to cool somewhat before adding the rum, lime juice and the grated lime peel. Cut melons into balls with a melon baller. Pour the syrup over the fruit, mix gently, cover and chill for several hours before serving

Watermelon Sangria

Written by brian.

watermelon sangria recipes
1 bottle red wine (preferably Spanish) 
1/2 bottle white zinfandel
1/2 bottle Beaujolais
1/4 cup brandy
1/4 cup tequila
1 quart orange juice
1/2 cup lemon juice
1 cup club soda
1 cup watermelon juice
6 pieces star anise
1 sugar cube (or sugar packet) for garnish
1 sliced orange
serving maraschino cherries
Instructions
Whisk all ingredients - wine, brandy, tequila, orange juice, lemon juice, club soda, watermelon juice. Add sugar to taste.
Makes 8 servings.
#eatmorewatermelon

Lamb kebabs with rosemary, lemon & garlic

Written by Brian.

lamb,kebobs,kebabs,lidgates,new recipes,new cookbooks,summer BBQMakes 4 kebabs
400g (13oz) lamb shoulder or leg steaks or neck fillet, cut about 2.5cm (1in) thick
4 woody stems of rosemary, about 15cm (6in) long
4 tablespoons olive oil
finely grated zest of ½ lemon

Lidgate’s The Meat Cookbook by Danny Lidgate & Hattie Ellis

Written by brian.

recipes for the grillLidgate’s The Meat Cookbook by Danny Lidgate & Hattie Ellis, Mitchell Beazley 2016, photos Andy Sewell

Lidgate’s is a community butcher shop. Founded in 1870, A 160 year old family business and a treasured landmark in London’s Holland Park.

Lidgate’s The Meat Cookbook shares the same guidance given to their clients for years. It contains a selection of wonderful recipes for roasts, grilled meat, stews, meat pies and more, along with serving suggestions and step-by-step illustrations.

The slight variations in cuts between the UK and the US is not an obstacle when enjoying Lidgate’s recipes or the usefulness of this beautiful book.

When making burgers for a barbecue, it’s best not to use very lean mince as a decent fat content helps them to stick together. If lean mince is all you’ve got, though, add an egg to bind the mixture more firmly. Burgers made with good-quality mince can be left quite plain, but sometimes it’s nice to add extras. Around the corner from Lidgate’s, we’ve got some excellent Italian delis that give us inspiration for simple and tasty additions, 

Barbecues are all about fragrant flavours that work well with smoke and chargrilled food. Rosemary is a natural partner for lamb, and its resinous quality makes it even better for robust outdoor dishes. Use the needles in a marinade, and the woody stalks as skewers. 
We tend to use shoulder steaks for these kebabs, or new season neck fillet when the meat is still reasonably tender (up to midsummer in southern Britain, but late summer or early autumn in northern parts and Scotland, where lambs are born later). Leg can also be used 
if you want to ensure the meat is really tender.

Pinterest Pin It

Tried and True Awards

Tried & True

LWM prestigious award.

2015DIYLOGO Do it yourself, Great new products and how to's

Copyright © 2005-2016 Living Well Magazine