Poached Pears With Whipped Cream Recipe


poached pear

An original recipe  from Lyfebulb CEO Dr. Karin Hehenberger, MD, PhD

Interested in more delicious auto-immune diet friendly recipes! Click the link  to learn more about “The Everything You Need to Know About Diabetes Cookbook: Expert advice, plus 70 recipes complete with nutritional breakdowns.”
Pears are delicious, particularly in the fall and winter, and can easily be found in most food markets. This dessert is healthy and looks so yummy.


1 1/2 cups (350 ml) red wine
Juice of 1 lemon
1/2 teaspoon stevia
1/2 vanilla bean(pod) split in half lengthwise and seeds scraped out or 1/4 teaspoon vanilla extract
1 cinnamon stick
5 cloves
1 orange, quartered
4 small ripe pears, peeled
Scant 1/2 cup (100ml)
whipping cream,
whipped, to serve
Serves 4


1. In a saucepan large enough to hold the pears snugly, pour in the wine and lemon juice, then add the stevia, vanilla seeds or extract, cinnamon, and cloves, Squeeze the juice from the orange quarts into the saucepan, then add one of the squeezed orange quarters to the saucepan and discard the remainder. Finally, add the pears.
2. Set the saucepan over high heat and bring to a boil. Reduce the heat and simmer, uncovered, for 25 minutes, turning the pears occasionally, until they’re easily pierced with the tip of a knife. Using a slotted spoon, transfer the pears to individual plates.
3. Pour the poaching liquid through a strainer set over a bowl and discard the orange quarter and spices.  Return the poaching liquid to the saucepan, bring to a simmer, and cook for about 15 minutes, or until the poaching liquid is syrupy and reduced by two-thirds.  Let cool a little( you don’t want the syrup to melt the whipped cream).
4. Spoon the syrup over the pears and serve with the whipped cream.
Per serving: 239 kcals, 10.3 g fat (6.3 g saturates), 16.9 g carbohydrate (16.7 sugars), 1.3 G protein, 3.6 g fiber, trace salt


Almond Joy Date Bites

I consider medjool dates my best friend. Not only do they taste like candy, they satisfy my craving for chocolate. They are packed with bone strengthening-minerals, filled with triglyceride-lowering antioxidants. This recipe is key to helping curve my candy cravings.


What you’ll need:

  • 1 cup Dates
  • 1/4 cup unsweetened Coconut
  • 1 cup Almonds
  • 2 tablespoons Cacao powder
  • 1/2 tsp Vanilla extract
  • Pinch of sea salt


Prep Time: 10 mins
Total Time: 10 mins
Serving: 5 (3 bites per serving)
Average Calories per Serving: 250 calories


  1. Add the dates to the food processor and process until they have broken up and formed a ball if the consistency seems dry add ½ tbsp. at a time until desired consistency.
  2. Add the almonds, cocoa powder, vanilla extract, unsweetened coconut, and sea salt.
  3. Process until all parts are evenly blended and the mixture forms into a ball again.
  4. Remove mixture from the food processor and roll into roughly 15 bites
  5. If desired, roll each ball in the shredded coconut.
  6. Keep refrigerated

Kimbrough: Your grocery store’s top 10

The year is nearing its end and upon reflection, it hit me that baked goods in pans with small indentions frequently made their way into my kitchen and columns in 2016.

A homemade apple cider doughnut dusted in a little brown sugar with a side of vanilla biscotti coffee is my favorite day-starter and anytime snack, for that matter. I also popped out Peabody Hotel muffins, strawberry and blueberry muffins and even heathy bran versions.

Doughnuts and muffins aside, my goal with each food column has been to teach you something new, ranging from $2.99 supermarket finds to holiday tablescapes.

I’ll end 2016 with a brief recap of my favorite supermarket products, some of which made their debut this year and others that recently landed on my food radar.

1. King’s Hawaiian Bread deserves a medal for converting their world-famous sweet rolls into sliced bread. The saying, “the greatest thing since sliced bread” definitely applies to this delicious product. Those of you who converted long ago to wheat bread will be coming back.

2. It’s not as sweet, but another great addition to the bread aisle is Dave’s Killer 21 Whole Grains and Seeds Organic Bread. It’s a little pricey, but I feel good about grabbing a thick slice as a quick breakfast, snack or bookend for a healthy sandwich. If you can get past the strange-looking seeds, it’ll quickly become a favorite.

3. Quaker Oats Breakfast Flats — When time is short, grabbing one in my favorite flavor, cranberry almond, proved to be a viable alternative to the drive-through biscuit.

4. Pepperidge Farm Brussels Cookies — Every now and then, the urge for a cookie must be met. I never met a cookie from the small white packages that I didn’t like, but I have a new favorite. The description says it better than me: “Lace-thin, crisp cookies embrace a layer of smooth, luxurious, dark chocolate.” Also on shelves now, Pepperidge Farm’s Gingerbread Men and Women. They’ll be gone after New Year’s, so grab them now.

5. Progresso Heart Healthy and Reduced Sodium Soups — I love to make homemade soup, but when my freezer supply is low, I select one of these. With a lower sodium count than most canned soups and flavors like Italian Wedding with Meatballs and Chicken Gumbo, what’s not to love?

6. Speaking of heart healthy, I can indulge in one of my favorite meals…

These Vegan Gingerbread “Buttermilk” Pancakes Are Stacked With Protein

Whether you’re following a vegan diet or not, these pancakes are a must. You won’t be able to resist this fluffy and sweetly spiced veganized buttermilk stack — just one pancake is 77 calories and offers four grams of protein. These are also sweet enough on their own so you can skip the 200 calories of maple syrup and top with a few berries instead — it’s about 30 calories for half a cup.

Aside from being a healthier, low-cal version than regular buttermilk pancakes, the gingerbread flavor beats any traditional flapjack. These are also made with a vegan egg that’s made with flax meal and water — so you can skip the cholesterol and get a little extra fiber. That coupled with the added protein powder is the perfect combination for weight loss. They taste amazing hot off the griddle but also refrigerate well if you want to save a few for tomorrow’s breakfast.

Vegan Pancakes
Vegan Pancakes
  1. Vegan egg:
  2. 1 tablespoon ground flaxseed
  3. 3 tablespoons water
  1. Dry ingredients:
  2. 1 cup whole…

All spice Christmas cake with vanilla cashew cream


Cosy, colourful decor is just as important as bringing those sweet spices to life in a Christmas cake, and this enticing cake does both! It is soft, made half of almond flour and half of whole wheat or spelt flour, it has lots of sweet juicy cranberries, sultanas and prunes as well as blended satsumas, and it has an abundance of spices, cinnamon, cardamom, ginger, nutmeg, clove and pepper. The luxuriously creamy topping is made of soaked and blended cashews, vanilla and coconut oil, garnished abundantly with pomegranates and pistachios. Rich, warm and pleasurably healthy!


For the cake
100g almonds, around ¾ cup
150g spelt or whole wheat flour
120g coconut oil
5 tablespoons honey or coconut sugar
2 teaspoons ground cardamom
3 teaspoons ground cinnamon
2 teaspoons ground ginger
¼ teaspoon nutmeg
pinch of clove
pinch of salt
2 tablespoons cranberries
2 tablespoons sultanas
handful 5 prunes, chopped
handful pistachios, roughly

To blend
2 satsumas
4 tablespoons almond milk

For the frosting
100g cashews
60g agave nectar
40g coconut oil
1 teaspoon vanilla essence

Recipe of the Day: Honey-Vanilla Poached Apricots

This summer fruit recipe could work as a tasty breakfast or dessert–you choose! It’s sweet, but also savory. The Greek yogurt used as a base for the dish can be used as a healthy substitue for…

Italian Christmas Cake Recipe

Italian Christmas Cake Recipe that you have dreaming for. Ever tried to make a Christmas tree for dessert during the festive season? This is the no fuss, no bake Italian Christmas Cake recipe filled with creamy Italian custard and topped with fresh fruit that will WOW your guests and make the perfect centrepiece on your dessert table.

Watch the Pandoro Farcito (Italian Christmas Cake) video recipe:

“The key ingredient for this Christmas Cake is Pandoro, a moist, star-shaped cake traditionally enjoyed by Italians at Christmas time. The name is derived from the Italian words “Pan d’oro” which mean golden bread! It took a century to perfect the Veronese recipe from when it was first developed and the number one brand in Italy is Bauli. Thanks to Basile imports, I have created a mouth-watering recipe using Bauli Pandoro for you and your family to enjoy – and it’s also a pretty instagrammable one too!” Vincenzo’s Plate.

pandoro farcito

1 x Bauli Pandoro (750g)

Italian Custard
8 egg yolks
400g sugar
100g flour
2-3 slices of lemon rind
Cinnamon stick
Vanilla bean (stick)

To Decorate
Mint leaves
Sachet of Bauli Icing sugar (it comes with the Pandoro!)

2 x medium size mixing bowls
1 x medium size saucepan
1 x sieve
1 x whisk
1 x piping bag
Large offset spatula
1 x long sharp knife


To Make the Italian Custard
1. Add 400g sugar to a mixing bowl and sift in 100g plain flour.
2. Transfer this into a medium size saucepan and put it on a stove at a low-medium temperature.
3. Add 1L of fresh milk and 8 egg yolks and stir to combine using a whisk.
4. Drop in a few strips of lemon rind, a cinnamon stick and a vanilla bean.
5. Stir gently and continuously while on heat for 5-10 minutes or until you see it start to thicken and form. Remove from heat.

What’s hitting the shelves? New product launches in November

New beverage product launches November 2016
Related tags: Beverage launches, Iced coffee, New products, Wine, Soft drinks, Non-alcoholic drinks, Whisky, Diageo, Belvoir, Protein, US, UK, India, South Korea

Our monthly round-up of some of the new launches around the globe includes a drink that harnesses plant protein power, a non-alcoholic beverage that mimics wine, and limited editions for the festive season.

Belvoir launches wine alternative

Cordial, pressé and fruit crush company Belvoir Fruit Farms has developed a wine alternative range, intended to mimic the sensation of drinking wine but without the alcohol.

Belvoir Shiraz, Belvoir Chardonnay and Belvoir Rosé (pictured as the main image in this article) are made with natural ingredients, without artificial additives, preservatives, colorings, sweeteners or added sugar.

Pev Manners, MD, Belvoir Fruit Farms, said, “These drinks have been developed to actually emulate the texture and sensation of drinking wine. We have used our expertise in blending fruit juices to recreate the pleasures of consuming wine, but minus the associated sore head!

“We think that as more people adopt a healthier lifestyle the demand for drinks like these will grow.”

Shiraz and Rose are currently available exclusively at Tesco in the UK. The range and availability will widen in March 2017. The drinks retail at around £2.99 a bottle.

Protein powered by plants

Koia, a 100% plant-based protein drink, has launched exclusively at Whole Foods Market nationwide in the US.

There are three flavors: Vanilla Bean, Cacao Bean and Coconut Almond. Each beverage retails for $5.99 and can be found in the refrigerated section.

Koia says it delivers an ‘unrivaled 5-to-1 ratio of plant protein to sugar content’, with natural ingredients that are soy-free, dairy-free, gluten-free, and non-GMO.

A 12-ounce serving of Koia contains 16-18 grams of plant-based protein and 5-8 grams of natural fiber. The beverage is positioned as an ideal meal accompaniment, post workout beverage or healthy snack.

“A proprietary blend of rice, pea and hemp proteins are at the heart of Koia’s recipe, helping to create a smooth, craveable texture in a chilled, grab-and-go beverage,” said co founder Dustin Baker.

“The line stands apart from other functional beverages by significantly trimming excess sugars and calories in favor of simple, plant-based ingredients.”

Milder alcoholic drinks in South Korea

Diageo launches W Signature

Diageo Korea has launched a lower alcohol Scotch whisky in South Korea, seeing demand for…

8 Slices Of Cake That Are To Die For

There are endless excuses this time of the year to dig into tasty dessert dishes. Having a birthday? Pass the cake. Getting together with friends and family for the holidays? Yep, cake please! Received a holiday bonus? Celebrate with a slice.

Here’s 8 slices you need to try before 2017:


A tangy dessert to complement the rest of the Asian-American menu, the blueberries and cream cake is made with sesame shortbread and tangy maple whip.


A sweet delight anyone can enjoy — it’s dairy-free, tree-nut-free, and egg-free — the chocolate ganache cake at Encuentro in Oakland, just east of San Francisco, is drizzled in chocolate sauce and garnished with some fresh fruit.

3. JEWISH APPLE CAKE – FLORA (Philadelphia)


A match made in heaven for vegans (and anyone who likes delicious desserts), the Jewish Apple Cake at Flora is drizzled with salted caramel and topped with powdered sugar.


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