Amazing healing powers (topically or internally) and it is probably the best honey you hav ever tasted! Manuka honey is known in New Zealand as "The Wonder Honey of the Tea Tree". Enjoy the purity of this rare, exotic, raw honey which has extraordinarily powerful beneficial factors. Unpasteurized, unfiltered. 12 oz (340 g)
This beautiful special occasion dessert is perfect for brunch. Blini are
crepe-like pancakes made without a leavening agent. This recipe features
hazelnut flour, sweet raspberry sauce and dark chocolate. Research has shown
that the heart-healthy phytochemicals in dark chocolate, called flavonoids, may
also boost antioxidant defenses for cancer prevention.
6 oz. fresh raspberries
at room temperature, divided
3 Tbsp. coconut sugar, divided
1/4 cup whole hazelnuts, chopped
1 Tbsp. unbleached all-purpose flour
(or, go gluten-free with all-purpose
1 tsp. aluminum-free baking powder*
2 oz. dark chocolate (70 percent)
2 tsp. extra virgin olive oil, or
1 large egg (preferably organic
2 Tbsp. hazelnut flour (finely ground
1 large egg white (preferably organic
Pinch of pink Himalayan salt
1 tsp. butter
own aluminum-free baking powder with
this easy recipe:
(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)
1. Set aside 12 whole raspberries. Puree remaining berries in mini food
processor. Place strainer over bowl, add berry puree and strain to remove seeds;
there should be about 1/3 cup puree in bowl. Mix in 1 tablespoon sugar. Drizzle
1 tablespoon puree in a ring, avoiding the center, in 4 shallow soup bowls.
Sprinkle 1 tablespoon chopped nuts over raspberry sauce in each bowl. Set bowls
2. In small bowl, combine all-purpose flour and baking soda. Set aside.
3. In medium bowl, microwave chocolate with 1/2 teaspoon oil. Stir melted
chocolate and cool to room temperature.
4. Separate egg, placing white into an impeccably clean mixing bowl. Add yolk to
melted chocolate, stirring to combine. Stir in hazelnut flour; mixture will
become grainy and thick. Set aside.
5. To bowl with egg white, add second white and salt. With whisk or electric
mixer on medium-high, beat whites until they look white. While beating, slowly
add remaining 2 tablespoons sugar and continue beating until soft peaks form.
6. Add one-fourth of whites to chocolate mixture, using soft spatula to fold and
mix, scooping chocolate up from bottom of bowl, until combined but still quite
streaky. Add remaining whites and gently fold to combine, leaving mixture
slightly streaky. Sprinkle on flour and baking soda mixture and very gently fold
until almost combined. Mixture will collapse somewhat; do not over mix.
7. In heavy medium skillet, melt butter with 1 teaspoon remaining oil until
water drops sizzle when flicked into pan. Dollop a heaping tablespoon of batter
into pan, nudging edges to form 2½ -inch blini. Repeat, making 4 blini. Cook
until tops are shiny, puffed and some bubbles appear on surface, 2 to 2½
minutes. Watch carefully, adjusting heat so blini do not burn. When blini are
almost set but still flexible, use pancake turner to carefully turn them. Cook
until blini resist a finger pressed gently into center of top, 1 to 1½ minutes,
adjusting heat as needed.
8. Place 2 blini each in center of 2 bowls. Garnish each with 3 whole
raspberries. Repeat, rubbing pan with 1/2 tsp remaining oil and making 4 more
blini with remaining batter. Serve immediately.
Makes 8 blini, 4 servings.
Per serving: 277 calories, 18 g total fat (5 g saturated fat), 25 g
carbohydrate, 6 g protein, 5.5 g dietary fiber, 157 mg sodium.
Modified from a Something Different Recipe developed by Dana Jacobi at aicr.org
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