Vibrant Spinach Hummus

Noor's Vibrant Green Hummus.

Noor’s Vibrant Green Hummus.

Say that again? That’s right, spinach hummus. For those who already tried my kale hummus recipe, this is just slightly different in taste. 

In my group coaching class a few weeks ago, I made this as the food demo. Usually “green” looking food isn’t everyone-friendly, but every single client gave this recipe a thumbs up.

Since one person could not have garlic, I replaced that with raw white onions from my original recipe. The onion gives a boost of health benefits, and natural antibiotic properties.

The chickpeas, extra virgin olive oil, Himalayan Pink Salt, and spinach put together make a health boosting dip!

Ingredients:    

2 tablespoons Extra Virgin Olive Oil

1/3 cup lemon juice (fresh squeezed is best)

1/3 cup water

1 ½ cups raw organic spinach

1-2 teaspoon Celtic Sea Salt or Himalayan Pink Salt 

½ teaspoon organic dried ground rosemary

½ teaspoon organic dried ground cumin

 1 teaspoon dried dill

1 medium onion (or 2-3 garlic cloves)

2 cans chickpeas (rinse, soak overnight, and wash again)

1/3 cup tahini paste (ground sesame paste)

          Extra Virgin Olive Oil & fresh chopped parsley (for garnish)

 

Directions:

  1. Wash and soak the chickpeas over night. Rinse again.
  2. Place onion, oil, lemon, spices, spinach, and water in the food processor. Pulse until liquefied.
  3. Add chickpeas and tahini sauce. Blend until very smooth.
  4. Place in a serving dish. Drizzle with Extra Virgin Olive Oil and freshly chopped cilantro.
Tri-Hummus Brunch. This is the version with garlic, not onions. Same great taste, same great benefit. :)

Made a tri-hummus brunch. This is my old version with garlic, not onions. Same great taste, same great benefit. 🙂

My version with spinach and kale mixed.

My version with spinach, mint leaves, and kale mixed.

Noor’s Lemon-Dill Pesto Drenched Noodles

Noor’s Lemon-Dill Pesto Drenched Noodles

Gluten-Free. Dairy-Free. Soy-Free. 

Garnished w/ raw pine nuts.

Garnished w/ raw pine nuts.

Pasta is a traditional food for many, but with modern allergies, it’s not friendly for everyone. I’ve come upon Jovial Foods long ago, and until now, it’s one of the top brands of pasta in my opinion. I recommend my clients choose this pasta over others not only because it’s organic, or allergy friendly, but because of the numerous benefits that come with Einkorn wheat.

Their Wheat Pastas are 100% Einkorn, which is the traditional wheat not hybridized like modern wheat. It contains lots of protein, dietary fiber, B Vitamins, minerals, and must say, is wonderful for those with gluten sensitivity.

They also have a line of gluten-free products, one of the few companies to make pasta gluten-free without adding unnecessary preservatives and fillers. 

You can purchase Jovial Pasta Products here or find a local health shop that carries it.

 

I absolutely love pesto, and I make my pesto dressing without the nuts and cheese for a twist. I add other greens and herbs for a tasty spike in taste and health. This pesto is full of super-foods, anti-inflammatory benefits, Vitamin K, A, C, and traces of beneficial minerals from the unrefined pink salt.

 

 

 

Ingredients:

1 box Jovial Organic Egg Noodles

1/3 cup raw pine nuts

Noor’s Super-Food Pesto:

1 tsp Himalayan Pink Salt or Unrefined Real Salt

½ teaspoon organic cumin

½ teaspoon ground onion

½ teaspoon organic ground turmeric

¼ cup fresh dill

¼ cup fresh mint leaves

1 cup organic baby kale

½ cup organic fresh parsley

¼ cup organic fresh cilantro

Juice of 2 fresh lemons

¼ cup Extra Virgin Olive Oil

 

Noor's pesto in the making.

Noor’s pesto in the making.

 

Directions:

  1. Cook the noodles as directed on the package. Don’t overcook them for they will become mushy.
  2. Place the noodles in a serving platter and drizzle with some Extra Virgin Olive Oil. This helps them not stick together as they cool off; learned this from my mother.
  3. In a personal blender add all the pesto ingredients. Blend until smooth.
  4. Pour the pesto over the noodles. Toss to mix it lightly. Garnish with raw pine nuts.
  5. I enjoy serving this with wild-salmon. 🙂 
Served with wild- salmon and veggies.

I served it with wild- salmon and veggies.

 

 

Noor’s RAINBOW Mango Salad

Noor’s Rainbow Mango Salad

 Warning: this salad is extremely high in benefits.

They say “eat the rainbow,” and we (Holistic Health Coaches) say “eat THE rainbow,” but mean an incredibly different rainbow. 🙂 

 

Noor's Rainbow Mango Salad

Noor’s Rainbow Mango Salad

 

So, here I introduce my rainbow salad. It’s full of health benefits A to Z.

Mangos are not only a tasty fruit, they have remarkable benefits. Among them are Vitamin C, Vitamin A, folate and B Vitamins. Mangos are great for healthy skin, bone health, has cancer preventative benefits, beta-carotene, and dietary fiber- which aids in digestion and heart health. What more can you want from something that tastes so sweet and luscious?

Mangos are on the clean 15 list, meaning they are low in pesticides. This means you don’t need to worry about buying organic mangos. Just make sure you let them ripen so they can be wholly sweet.

I can go on and on about the benefits of the organic bell peppers, the organic parsley, tomato, organic greens, blueberries (in the homemade dressing I made) cucumbers, avocadoes and mushrooms.

This is like an anti-cancer, high healthy fat, high fiber, Vitamin A, K, C, B and flavonoids super salad. It’s high in photochemical and good for you antioxidants.  The raw walnuts I toss on top not only add flavor and a crunch. They give the salad a boost of omega-3 fatty acids which we all need to get from food.

 

Now you tell me, would you rather eat my rainbow, or the popularly advertised candy “the rainbow”?

Ingredients:

4 cups organic greens

2 cucumbers

1 organic yellow bell pepper

1 organic orange bell pepper

1 medium tomato

1 bunch organic parsley

2 organic avocadoes, ripen

8 small white button mushrooms

Raw walnuts for topping

My homemade clean-eat blueberry dressing

 

Directions:

  1. Place the organic greens in a serving bowl.
  2. Wash and cut the bell peppers into small cubes. Place color coded atop the greens.
  3. Wash and peel the cucumbers. Cut slices and place next to the peppers, atop the greens.
  4. Wash and chop the tomato and place it in the middle of the plate, atop the greens.
  5. Chop the parsley and place it atop the tomatoes.
  6. Pit and cut the avocadoes into cubes and place atop the greens, near the peppers.
  7. Wash and sliced the mushroom and place atop the greens. You get the picture now. 🙂 
  8. Serve with my homemade, clean-eat blueberry dressing. (Recipe to come later!)
  9. Top with raw walnuts for optimum benefits and a mouth-watering crunch.  
    Veggie Party

    Veggie Party

     

    Noor's Mango Rainbow Salad

    Noor’s Mango Rainbow Salad

     

  10. With my clean -eat blueberry dressing and RAW Walnuts.

    With my clean-eat blueberry dressing and RAW Walnuts.

Sweet Facts About Sweet Potatoes & Recipe

Plus, Noor’s Spiced Sweet Potato Fries Recipe

Noor's simply roasted sweet potato.

Noor’s simply roasted sweet potato.

Fun Fact: There are over 400 varieties of sweet potatoes around the globe!

Did you ever hear someone tell you not to eat sweet potatoes because they’re not the best for your health? Well, I’m here to confirm that sweet potatoes are more than just orange potatoes, much sweeter than the famous original potato.

Sweet potatoes have extremely amazing benefits, including a very high amount of Vitamin A, antioxidants, dietary fiber, over four B vitamins, Vitamin C, copper, biotin, potassium, and manganese. Sweet potatoes have anti-inflammatory benefits and wonderful blood sugar regulation. Point being, atto your sweet potatoes! The benefits of this tasty root vegetable amaze me, and I enjoy them even more.

 So how should you eat sweet potatoes? First, I’ll tell you how not to eat them. Buying frozen sweet potato fries in the grocery aisle is not the best choice. Not only are those sweet potatoes highly processed, most of them are pre-“cooked”, meaning pre-flash fried. On top of that, they are full of unnecessary preservatives and chemicals. So in regards to these potatoes, forget about the majority of the benefits I mentioned above.

As for getting the maximum benefits from this super food, I enjoy making it in numerous ways.

The easiest and fastest way is to simply wash the potatoes real well, cut through all around it with a knife, and bake in the oven. About 45 minutes later, you have a steamed delicious and sweet side dish, or even dessert. That’s seen in the image above. 

 

These are my spiced sweet potato fries (baked). I use organic virgin coconut oil not only because it’s full of numerous health benefits, but it’s also one of the best oils to cook with in terms of the smoke point. Many oils are extremely sensitive and lose the majority of their benefits when you cook or bake with them. That includes Extra Virgin Olive Oil, Sesame-Seed Oil, nut oils, etc.  I buy my organic virgin coconut oil online. 

 

Spiced sweet potato fries.

Spiced sweet potato fries.

As for my scrumptious sweet potato fries, here is my recipe.

 

Ingredients: 

6 medium sweet potatoes, washed well
1/3 cup organic coconut oil
1 teaspoon rosemary ground
1/2 teaspoon ground cumin
½ teaspoon ground mustard seeds
1 teaspoon dill
1 teaspoon cilantro
½ teaspoon Himalayan Pink Salt
1 teaspoon ground turmeric

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Wash the potatoes well. Cut them length-wise into thin fries-like strips or circles (I tried both).
  3. In a small mixing bowl, mix melted coconut oil and all spices.
  4. Toss the potatoes with the oil mixture.
  5. Place single layered on a tray and bake for about 35 minutes or until crispy.
  6. Serve, garnish with fresh herbs, and enjoy! 

Noor’s Raw Milk Potassium Smoothie

Noor’s Raw Milk Potassium Smoothie

Full of Probiotics, Potassium, and Phytonutrients 

Smooth, creamy, and healthy.

Smooth, creamy, and healthy.

Did you ever try raw milk? Well if not, let me explain. Raw milk is unheated, unpasteurized, unprocessed milk. It contains live probiotics, and since it’s not pasteurized the enzymes that help you digest lactose are not killed- it’s easy to digest even for those that are lactose intolerant! I don’t drink conventional milk, so it was a definite treat to drink this raw milk, especially knowing the numerous benefits it has. 

So while I was in Turkey this past summer visiting my sister, I put together this raw milk potassium smoothie. The raw milk provides live enzymes and plenty of probiotics. Tossing in the banana doesn’t only provide potassium, but also fiber to aid in digestion. Bananas are high in Vitamin B6, manganese, and surprising to some, has Vitamin C. I must mention I try to always use bananas that a ripen, with brown spots on it .Believe it or not but it will have more benefits for you. Plenty of digestive, cardiovascular, and athletic performance benefits come from bananas too. Need to say more? I didn’t think so.

The flaxseeds provide healthy fats, Vitamin B1, and omega-3 fatty acids, which we need from food sources. Flaxseeds are wonderful anti-inflammatory super-seeds.

The honey is more than just a natural sweetener; it has numerous benefits including antimicrobial and antioxidant benefits, along with the wonderful phytonutrients. We only buy unheated and unpasteurized raw honey. Check these raw honey options out. 

So, what’s not good about this smoothie? It tastes amazing, makes a perfect dessert, and has mind-blowing benefits.

Ingredients:

¾ cup raw milk

1 small banana, ripen (with the wonderful brown spots)

1 tablespoon flaxseeds

1 tablespoon honey, unpasteurized

 

Extremely Easy Directions:

Place milk, banana, flaxseeds and honey in a single serve blender. Blend until smooth.

Raw milk, ripe banana, Turkish local honey, and flax.

Raw milk, ripe banana, Turkish local honey, and flax.

Place in single serve blender.

Place in single serve blender.

Drink immediately for maximum benefits.

Drink immediately for maximum benefits.

Drink immediately to receive maximum benefits.

 

A Super Delicious Super Food: Quinoa

For my health advice column in the newspaper this week, the question was referring to Quinoa as a gluten free food. Along with the request from a friend for my quinoa recipe, I thought I’d put up the recipe (I know I put this before but I altered it a bit, and added the advice). So I’ll share the advice response here too, followed by the recipe, which is dedicated to a special friend.  😉 

This recipe is gluten free, dairy free (don’t top with Organic Greek Yogurt/ Organic sour cream), and vegetarian, yet high in protein.

I have to say, although this is yummy, this is not my favorite recipe for quinoa. My favorite is cooked without tomato paste or corn, and topped with a bunch of avocados.  I’ll have that step by step recipe soon .:)

My response to the question in my weekly health advice column:

Today almost everyone is struggling with a food allergy or intolerance. While one person is lactose intolerant, another is allergic to nuts, and a third is struggling with celiac disease. Knowing what to eat and what to avoid could really help one cure their body.

Quinoa is growing in popularity, and when you take a deep look at its health benefits you’ll know exactly why. For those unfamiliar with this seed, quinoa is a grain like crop. Quinoa sure is gluten free, so those with celiac disease or wheat intolerance should feel comfortable enjoying this grain.

Quinoa contains many essential protein amino acids, and is high in many essential vitamins and minerals including manganese, iron, and calcium. For those with arthritis, do add quinoa in your diet for it helps lower inflammation in the body. Plus, while quinoa is high in protein and fiber, it’s very low in fat and is quite filling. So what’s not to like about this super-seed?

Quinoa is prepared very similar to rice. Usually one cup of the grain takes two cups of water for it to be tender.

I love using quinoa in desserts as well as main dishes. I even occasionally replace burghul (cracked wheat) in my homemade taboulli salad with quinoa. You can replace your usual bowl of oatmeal with cooked quinoa topped with cinnamon, nutmeg, raw walnuts, raisins, and Organic Raw honey.

As a main dish I cook Quinoa and allow it to cool. I add a variety of vegetables, Extra Virgin Olive Oil, Organic Flaxseed Oil, and of course top it with lots of fresh ripe avocadoes. Or as a variation I do a “Mexican quinoa” salad with black beans, tomato paste, and delicious spices. It’s easy to play around with this seed, and I assure you once you add it to your diet you wouldn’t be able to go on without it. 

Quinoa on the left. Barley spinach (recipe to come later) on the right.

Quinoa on the left. Barley spinach (recipe to come later) on the right.

 

Noory’s Gone Mexican Quinoa

Ingredients:

1 cup Organic Quinoa rinsed

2 cans black beans, rinsed and soaked

1 bag frozen Organic, non-GMO corn

1 bag Organic Chopped Spinach

1 can Organic tomato paste

1 can Organic diced tomatoes (spicy if desired!)

Himalayan Pink Salt or Real Salt, mustard, black pepper, rosemary, cayenne pepper, and cajun

Water for cooking (approximately 4-5 cups)

Organic Sour Cream or Organic Grass-Fed Greek Yogurt (optional)

Fresh cilantro, chopped for garnish

 

Directions:

  1. In a large skillet (with lid) place corn, spinach, and washed black beans with 2 cups water. Simmer on medium heat.
  2. Add tomatoes, tomato paste, spices as desired, and rinsed Quinoa. Mix well. Add enough water (2 inches above) Cover and allow to cook 15 minutes, stirring occasionally if necessary. Once Quinoa is tenderly cooked it will be transparent in color.
  3. Fluff with a fork and serve warm. My suggested serving, a dollop of certified Organic sour cream/Greek Yogurt and the fresh chopped cilantro!
  4. Enjoy!

P.S: This tastes delicious alone or as a dip with clean ingredient tortilla chips! (Pick Organic when possible ;))

Noory’s Heavenly Sunnah Bites

 

OK, as promised to my friends who tried these, here is my recipe for the mini brownie bites. I know everyone likes brownies, but sometimes in little bites things taste even better. Top it with sunnah “caramel” sauce that doesn’t make you crash and well, you found the perfect recipe for a sweet treat.  This is a whole food dessert, no sentence long preservatives and chemicals necessary. Layan loved these the most. 

Guilt free.

Guilt free. Good stuff.

Ingredients:

My Same Old Black Bean Brownie Ingredients (varied a bit for this recipe’s texture):

1/3 Cup Organic Sweet Potato Puree (pumpkin works just fine)

2 Tbsp Organic Cashew Butter, Almond Butter or my favorite Walnut Butter (or even peanut butter works)

1 Can Black Beans, washed and drained

2 egg yolks and 1 whole egg, Certified Organic/pasture-raised 

1 1/2 tbsps Organic Virgin Coconut Oil

1/4 Cup Organic Carob Powder

½ tsp Baking Soda

1/8 Tsp Himalayan Pink Salt or Celtic Sea Salt

4 Tbsp Organic Raw Honey, dates, or Organic Coconut Palm Sugar

1/4 clean-ingredient carob chips (choc chips can replace it just fine if you prefer) 

 1 teaspoon whole black seeds (the powerful seed!)

From the Sunnah Caramel Sauce Ingredients:

1 cup pitted dates (balah or fresh)

3 Tbsp Organic Raw Honey or Organic Coconut Palm Sugar

2 Tbsp Organic Cashew Butter (or my favorite walnut butter!)

1/2 Tsp Himalayan Pink Salt or Celtic Sea Salt

2 Tbsp Organic Virgin Coconut Oil

 

Nut Topping

24 Whole Cashews or Raw Walnuts

 

Directions:

  1. Preheat your oven to 350F. Spray your mini muffin baking cups with olive oil spray.
  2. Place all Brownie Ingredients into your food processor and blend until smooth. Pulse it well. 

    Place all the brownie ingredients in the food processor.

    Place all the brownie ingredients in the food processor. I pulse it for a few mins.

  3. Spoon batter evenly into the mini muffin tin. You’re welcome to grease your pan with organic coconut oil. Bake for 18-20 minutes.

    Fill the muffin tin with batter.

    Fill the muffin tin with batter. 

  4. Let the brownies set for a few minutes and cool before adding the sunnah caramel sauce.
  5. Place all Sunnah Caramel Sauce Ingredients into your food processor and blend until smooth stopping to scrape down the sides so you don’t end up with uneven chunks. 
    Place caramel sauce ingredients in food processor.

    Place sunnah caramel sauce ingredients in food processor.

    Scrape the sides down and allow it to become smooth.

    Scrape the sides down and allow it to become creamy and smooth.

  6. Add sunnah caramel to the top of each mini brownie. Top each with a single Cashew or raw Walnut. 

    Top w/ sunnah caramel

    Top w/ sunnah caramel

  7. Bismillah and enjoy!

 

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Black Bean brownie bites with "sunnah caramel" sauce.

Black Bean brownie bites with “sunnah caramel” sauce.

Noor's Clean Black Bean Brownie w/ Sunnah "Caramel" Drizzle

Noor’s Clean Black Bean Brownie w/ Sunnah “Caramel” Drizzle. Rectangular shape, same dough.

Mini Anise Date Bites

 

So I took my mother’s popular anise date bars and turned them into mini tart-lets, with no gluten, added sugar, eggs, or dairy. So this is a perfect recipe with people who have intolerance or allergies.

My FAVORITE part about this recipe- you simply toss everything in the food processor- just like my famous black bean brownies. Speaking of brownies, next post up: mini brownie tart-lets with a unique specialty topping.

For now, back to the date bites. 

Almost every ingredient has wonderful benefits, yes, including the pink salt. It’s the only salt I use, close to nature, full of nutrients, and wonderful in taste.

 

Yansoon (anise) Cookie Ingredients:

1 1/2 cups Almond Flour
1/4 cup Organic RAW honey
1/4 cup Organic Virgin Coconut Oil
1/4 tsp Baking Soda
Dash of Himalayan Pink Salt or Unrefined Sea Salt
2 tablespoons Organic flax seed (ground or whole)
1 tablespoon Anise Seed
1 tablespoon ground anise (I grind the seeds fresh)

Date Sauce Ingredients:

1 pack fresh dates ground (pureed without pits)
Cup  fresh squeezed orange juice (or coconut milk/almond milk) 

Walnuts to top

 

Directions:

Pre-heat oven to 350 F.  Grease your mini muffin tin with coconut oil.

Place all yansoon cookie ingredients in the food processor until dough like.

Place all yansoon cookie ingredients in the food processor until dough like.

Place cookie dough evenly into each muffin tin in a cup formation, keeping the center a bit open.

Place cookie dough evenly into each muffin tin in a cup formation, keeping the center a bit open.

BAKE for 6-7 minutes

On your stove-top in a small sauce pan melt together your date filling ingredients.

On your stove-top in a small sauce pan melt together your date filling ingredients.

Remove cookies and fill with the date sauce. Top with a half raw walnut. Back for additional 2 minutes.

Remove cookies and fill with the date sauce. Top with a half raw walnut. Back for additional 2 minutes.

:)

Allow to cool and serve. 🙂

Yum.

Yum.

 

Noor’s Crust-less Clean Pumpkin Treat

I just love pumpkin, in everything. I make pumpkin cookies, cakes, breads, pies, and well this sort of treat that falls between a fudgy brownie and a pie, without a crust. Pumpkin is very high in Vitamin A, beta-carotene, and fiber. It’s very easy and best of all requires no flour, refined sugar, evaporated milk, or even a crust!  

Ingredients:
16 oz 100% Organic Pure Pumpkin or this Organic Pumpkin Puree I like to use too

2 Organic/pasture-raised eggs

1 medium banana

½ cup raw walnuts, ground* and some chunks

½ cup raw almonds ground or almond meal*

1 tablespoon ground organic cinnamon

1 teaspoon baking powder (I only buy aluminum free)

1 teaspoon baking soda

*Use a food processor or a small coffee grinder to grind the nuts. If you dislike the feeling of chunky walnuts in your usual brownies or desserts, grind them completely as you would with the almonds. 

Directions:

STEP 1 
Preheat the oven to 400 degrees. Grease a spring form or 9inch pan.Ground raw walnuts and almonds using your food processor or grinder.

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Raw walnuts and almonds

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Place in the grinder, and make almonds fine as powder. Feel free to completely grind your walnuts as well (I kept big walnut chunks for a crunch).

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Just like that…

STEP 2

Mix all the (dry) last five ingredients (ground nuts and spices) in a large mixing bowl.

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Mix ground walnuts, ground almonds, cinnamon, baking powder, and baking soda in a large bowl.

STEP 3
Stir in pumpkin and eggs.

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1 ingredient: 100% Organic Pumpkin Puree 😉

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Add pumpkin and 2 eggs.

STEP 4
Mash the banana in a separate bowl, add and mix.

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Mash the banana with a fork.

STEP 5
Place in the baking pan for 25 minutes.
Allow to cool and serve. 

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I used a spring-form pan, you can use any kind.

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Baked…

This is what I like about spring-form pans.

This is what I like about spring-form pans.

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Slice and eat.

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Enjoy with a cup of tea! 🙂

Noor’s “I can’t Believe it’s Blackberry Pie” and “Awesome Apple Pie”

Well what do you know, it’s pie season. While many people enjoy every bite of flaky crusted warm pies, others enjoy crumbles and cookies. The holiday season is about baking, but it doesn’t mean you are limited to making your pies and treats unhealthy. One of my siblings loves apple pie, and the store-bought one scares me, mostly because it has over 20 ingredients, half of which none of us can pronounce. I decided to make my own altering one of my old recipes.  I threw in two pie recipes, two birds in one stone. Enjoy! 

Ingredients:

Whole wheat pastry pie crust:

2 cups 100% stone ground whole wheat pastry flour

3/4 cup grass-fed butter or Organic Virgin Coconut Oil

1 teaspoon Himalayan Pink Salt or Unrefined Real Salt

5-8 tablespoons ice water

Noor’s awesome fresh blackberries filling:

2 packs fresh blackberries (about 2 cups)

2-4 tablespoons raw Coconut Palm Sugar

1 tablespoon 100% stone ground whole wheat pastry flour

Noor’s awesome organic apple pie filling:

3 honey-crisp organic apples (I did NOT peel ;-))

1 tablespoon fresh squeezed lemon juice

1 tablespoon ground cinnamon

¼ cup Coconut Palm Sugar

Noor’s awesome crumble topping

1 cup 100% whole wheat pastry flour

½ cup Coconut Palm Sugar

¼-1/2 cup Organic Virgin Coconut Oil

1 tablespoon ground cinnamon (ONLY for the apple pie.)

 

Directions:

STEP 1

Whole wheat pastry pie crust:
Mix the pastry flour and salt in a large bowl. Add the butter/coconut oil, scoop it into about 16 smaller pieces and use your hands to crumble. Leave coarse crumbs but not too large.
Add one tablespoon of water at a time and knead.
Shape into a disc and cover with wrap and refrigerate for 30 minutes.

Mix flour and salt. Toss in "butter spread" in small pieces.

Mix flour and salt. Toss in “oil spread” in small pieces.

Add water one tablespoon at a time and knead.

Add water one tablespoon at a time and knead.

Separate into two.

Separate into two.

Shape into disc and  cover with wrap well.

Shape into disc and cover with wrap well.

STEP 2 

Noor’s awesome crumble topping:
Mix the flour and sugar in a bowl. Divide EVENLY into two separate bowls.
Add cinnamon to one bowl and mix well.
Add in the butter/oil in small pieces and use hands to crumble into coarse crumbs (use a kneading method as well).
Set aside until you fill your pie crust with the filling.

Crumble in buttery spread.

Crumble in buttery spread.

STEP 3

Noor’s awesome PIES:
Preheat the oven to 350 degrees. When ready to make the pie you can either roll it out (with a rolling pin) or simply stick it in the 9 inch pie crust and use your palms to press and spread. Make an edge, the higher the better.
Place the fillings (apple or blackberry) in the pie shell, careful not to go over the edges.
Top each with the crumble topping. Bake for 35-40 minutes or until topping is browned.
Allow to cool or serve warm. Enjoy this as a treat! 
 

Slice fresh apples

Slices of fresh organic apples

Add lemon, Truvia, and cinnamon.

Add lemon, palm sugar, and cinnamon.

Blackberry

Blackberries

Roll or pat.

Roll or pat.

2 pies

2 pie crusts

Filling topped with crumble, pre-baked.

Filling topped with crumble, pre-baked.

Done!

Done!

Close up

Close up

Organic, pure, delicious.

Organic, pure, delicious.

Told you….pie and junk don’t always belong in the same sentence. 😉

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