The brand I am using is California Balsamic and has no added sugar, the sweetness comes only from the apes.
In the sweet recipes, I am using balsamic vinegar in place of sugar as it has about half as many calories. And it is so flavorful that you don’t need to use much – a little goes a long way!
In the savory recipes I am using the balsamic vinegar in place of oil which has 120 calories per tablespoons, 4 times as many calories as a Tablespoon of balsamic vinegar.
Here are the recipes:
1-2 Tablespoons California Balsamic Vinegar ( a fruity flavor)
I love using Simply Lemon or White Peach
Mix and enjoy!
Balsamic Dijon Roasted Veggies
One pound of your favorite veggies (broccoli, cauliflower, turnips, Brussels sprouts etc.)
1/4 cup Westbrae salt-free mustard
1/4 cup California Balsamic Vinegar (traditional balsamic, Gilroy Garlic, Teriyaki and Sweet Heat are all good)
Mix all ingredients together. Place in an air fryer or 20 minutes at 400 degrees F.
Blueberry Chia-Oat Pudding
1.5 cups banana milk (made from 1 banana and 1 cup water, blended)
3 Tablespoons chia seeds
2 Tablespoons California Balsamic Vinegar, Simply Lemon
1/2 teaspoon cinnamon
1/16 teaspoon ground cardamom
2 cups blueberries
1/2 cup rolled oats.
Mix all ingredients together in a ball jar and refrigerate overnight.
Easy BBQ sauce
2 Tablespoon tomato paste
2 Tablespoons (or more to taste) California Balsamic Smoked Hickory
Mix ingredients together
Creamy Cantaloupe Cooler
1 small cantaloupe, peeled and seeds removed
12 ounces of sparkling water
2 Tablespoons California Balsamic, White Peach
Blend all ingredients in a high powered blender until smooth.
Banana Nice Cream
Place peeled frozen ripe bananas in a Champion juicer fitted with the blank. Drizzle California Balsamic Vinegar over the nice cream and enjoy!
A fruity flavor like strawberry, raspberry, peach or blackberry is recommended
Creamy Dill Mustard Potato Salad
1.5 pounds baby red potatoes
12 ounces cauliflower
1 cup finely chopped red onion
1 cup finely chopped fennel
1/2 cup California Balsamic Garden Dill Mustard Seed Balsamic
Steam potatoes, chill, and cut into fourths. Steam cauliflower and chill. Mix the finely chopped red onion and fennel in a large bowl with the chilled potatoes. In a blender, blend the chilled cauliflower and Garden Dill Mustard Balsamic until smooth. Pour over the potato mixture and mix well. Serve over greens like arugula and sprinkle with dill.
Apple Fig Mustard Dressing
1 large Envy Apple (10 ounces after removing the core)
1/4 cup Westbrae salt-free mustard
1/4 cup California Balsamic Fig Balsamic
Place all ingredients in a high powered blender and blend until smooth.
If you would like to learn more about these vinegars please go to www.CaliforniaBalsamic.com. If you place an order please put my name, CHEF AJ, in the “leave us a message box” and you will receive two free 1.8 ounce samples. This free offer is only good if you actually pace an order, no matter how small. The 3 ounce plastic bottles are perfect for travel and you can get them through TSA.
I hope you enjoy these new recipes. Consider signing up for my newsletter so that you never miss a recipe. My website is www.EatUnprocessed.com.
Thank you for watching. I’m Chef AJ and I make healthy taste delicious.
Love & Kale,
According to the legend, the Liege waffle (from the city of Liege, eastern Belgium) was invented by a cook of the Prince-Bishop of Liege in the 18 Th century. The Prince-Bishop had asked for a pastry filled with big pieces of pearl sugar. The cook then tried to bake in a waffle maker, a brioche type pastry with pearl sugar blended in the dough. During baking, the smell of the vanilla delighted the Prince and this waffle recipe joined quickly the culinary traditions in Liege and took the Belgium kingdom by storm.
The Liege waffle is a waffle usually bought and eaten warm on the street. They are usually freshly made in small shops. They are smaller, sweeter and denser than “Belgian waffles” and have a caramelized sugar coating on the outside, giving them a lightly sweet flavour. Most are served plain, but some are vanilla or cinnamon flavoured, and can be served with toppings like fruits, creams, and chocolate.