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Mar 13, 2010
Category: Desserts
Prep Time: Less than 1 hr

 posted in Care2 by Delia Quigley,
     click here 
     Yields: 3 cups 
  2 cups pecans
  1/3 cup raisins
  1/2 cup dried cranberries

  (fruit juice sweetened)
  2 tablespoons xylitol
  (made from Birch Bark)
  1-1/2 teaspoon cayenne pepper
  1/4 teaspoon sea salt
  1/3 cup brown rice syrup

1. Preheat oven to 350F. Cover a baking sheet with parchment paper and spray lightly with oil. Place the pecans on the parchment paper and bake for 8 minutes. Remove from oven and increase the temperature to 375 degrees.
2. In a medium bowl combine the raisins, cranberries and hot, cooked pecans.
3. In a small bowl combine the xylitol, cayenne and sea salt, and mix into the pecans/fruit. Add the rice syrup and stir to coat the mixture.
4. Spread the mixture onto the parchment paper and bake in the oven for 10-12 minutes or until pecans are done and syrup is bubbling.
5. Remove and allow to cool. (Placing the pan in the freezer for 10 minutes makes it easier to peel off the parchment paper.)
6. Store in a container in the refrigerator and try not to eat it all at one sitting.
Birch Bark Xylitol: I have used a birch bark xylitol rather than a corn based product. When purchasing make sure to read the labels. Xylitol is known for its ability to metabolize in the body without using insulin, benefits teeth and gums, and has shown to have other health benefits as well. You can purchase Xylitol via the internet.
Brown Rice Syrup: A mild tasting liquid sweetener only 20 percent as sweet as sugar. It metabolizes slowly in the body, however, diabetics should use with caution. It has a soft caramel flavour, which comes from cooking brown rice and barley malt and reducing the resulting mash to a syrup. Great substitute for corn syrup and the like.
Delia Quigley
is an author, holistic health
counselor, natural foods chef, yoga instructor,
energy therapist and public speaker. 
Delia's blogs: and
Delia's website go to
Check out 

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Posted: Mar 13, 2010 5:33pm
Jan 30, 2010
Category: Breakfast & Brunch
Cuisine: Tropical
Prep Time: Less than 30 min
Special Considerations: Vegetarian

from Not Quite Nigella's -Australian food blog, click here
Adapted from the Masterchef Cookbook, makes approximately 12 pancakes
For Pancakes
   •3/4 cup (105g) plain flour
   •1/2 teaspoon salt
   •3 tablespoons sugar
   •3 eggs
   •3/4 cup (180ml) coconut milk
   •oil to grease pan for frying
For White Nectarine & Nashi Pear Salad
   •4 white nectarines cut into small pieces
   •1 large nashi pear cut into batons
   •2 tablespoons honey
   •1/2 teaspoon ginger finely diced
1. Whisk flour, salt, sugar and eggs in a large jug until smooth. Add coconut milk and whisk until the consistency is like that of a pouring cream. Sieve the mixture through a fine sieve. Make a pouring vessel for the batter by cutting a 3mm diameter corner off a small, clean milk or cream carton. If the hole is too small the mixture will not pass through smoothly, if too large, it will pour too quickly resulting in thick pancakes and not the thin lace textured ones pictured. Pour batter into the milk carton.
2. Heat the frypan and add some oil to grease. Pour two circles around the outside to help hold it all together and then in a tight zig zag pattern motion pour a thin stream from one side of the pan to the other reaching the outer circles. Repeat at a right angle so that you form a cross hatch pattern.
3. When the inside appears to be lightly browning, with a thin eggflip, pick up the corner and then flip over the pancake carefully (it will be delicate) to cook on the other side for just a few seconds. Then fold it over and place on a plate to cool slightly where you can then fold it once more into quarters.

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Posted: Jan 30, 2010 2:28pm
Oct 20, 2009
Category: Sauces and Condiments
  The fruit of 2 pomegranate
  2 medium oranges
  3/4 cups sugar
  2 tbsp Calvados or Apple Brandy
  1/4 cup finely chopped pecans
  ½ tsp Chinese 5 Spice
Finely shred one table spoon orange peel.
Peel and section oranges.
Using a food processor or blender, process orange sections and pomegranates.
Stir in sugar, brandy, pecans, Chinese 5 Spice and orange peel.
Cover and store in the refrigerator up to 2 weeks or freeze up to 6 months.
  'Terrific on toast', according to the website here
  Please note Julie's news for this recipe on c2NN here
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Posted: Oct 20, 2009 11:36am


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Jenny Dooley
, 3, 2 children
Eastlakes, SW, Australia
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