Healthy Habits for a Stronger Immune System: Infused Water, Bone Broth and Berries

Welcome to our video on boosting your immunity with vitamins and antioxidants. In this video, we’ll be discussing the benefits of infusing water with immune-boosting ingredients and the power of incorporating berries into your diet and bone broth. We’ll show you how easy it is to incorporate these simple changes into your daily routine and how they can significantly impact your overall health and well-being. So sit back, relax, and get ready to learn about the natural ways to boost your immunity. Click here to watch the video. 

Breakfast Pears

Try this elegant variation of breakfast pears made by Chef Robert Mills.
Click here to watch the video. 

“I like to serve this dish warm in the morning in place of oatmeal. Soon I will be cooking these for you in your kitchen.”
-Chef Robert

Breakfast Pears

Servings: 2

Prepping time: 5 Min

Cooking time: 25 Min

Ingredients

4 Barlett or Bosc pears
1 cup rolled oats
3 tbsp raisins
1/4 cup chopped pecans
1/3 cup light brown sugar 

1/2 tsp ground cinnamon
1/4 cup unsalted butter, melted, plus extra for brushing
Maple syrup and or whipped cream on top for plating

Directions

1. Preheat oven to 375°F
2. Toss the oats, brown sugar, pecans and the cinnamon to combine.
3. Stir in the melted butter until everything is roughly combined.
4. Stir in the raisins.
5. Cut the pears in half and scoop out their cores.
6. Lay the pears halves in a baking dish and brush their tops with melted butter.
7. Press some oat filling in the center of each pear.
8. Bake uncovered, for 25 minutes, until the pears are tender and the oat filling is lightly browned.

Serve warm, drizzle with maple syrup, and with whipped cream on the side if desired.

Apple Dumpling Bread

As the community thinks about giving thanks to the people in their lives that have made a difference, we often think of gathering, food and drink. What are some of your favorite traditions around the holidays?

Welcome fall with this incredibly delicious apple dumpling bread recipe from Chef Robert Mills. You can have this for breakfast or dessert or any time of day. Click here to watch the video. Enjoy.

Apple Dumpling Bread 

Ingredients

  • 1/4 cup butter, softened
  • 3 pounds medium Honey crisp apples, peeled and sliced 1/4 inch thick
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 cup apple cider
  • 1 teaspoon vanilla extract

Dough:

  • 1 package (1/4 ounce) active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 3/4 cup warm whole milk (110° to 115°)
  • 1/4 cup sugar
  • 3 tablespoons canola oil
  • 2 teaspoons salt
  • 3-3/4 to 4-1/4 cups all-purpose flour

Cider sauce & glaze:

  • 4 cups apple cider, divided
  • 1/2 cup packed brown sugar
  • 1 cup confectioners’ sugar
  • 4 ounces cream cheese, softened
  • 1/2 cup butter, divided
  • 1-1/2 teaspoons vanilla extract, divided

Directions:

  1. In a Dutch oven over medium heat, melt butter. Add the next 6 ingredients; stir to combine. Cook, covered, stirring occasionally, until apples have softened and released their juices, 10-12 minutes. With a slotted spoon, transfer apples to a 15×10-in. rimmed baking pan; spread into a single layer. Add cider to Dutch oven and bring to a boil; cook, stirring, until juices thicken and reduce to 1/2 cup, 10-12 minutes. Remove from heat; add vanilla extract. Pour over apple slices; cool completely. (Filling can be made 24 hours in advance and refrigerated.)
  2. For dough, dissolve yeast in warm water. Add milk, sugar, oil, salt and 1-1/4 cups flour. Beat on medium speed until smooth, 2-3 minutes. Stir in enough remaining flour to form a soft dough.
  3. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  4. Punch down dough. Turn onto a lightly floured surface. Roll into an 18×12-in. rectangle; spread apple mixture to within 1/2 in. of edges. Roll up the Dough and Apples and place in  a greased 9×5-in. loaf pan. Cover and let rise until doubled, about 45 minutes. Meanwhile, preheat the oven to 350°.
  5. Bake until well browned, 1-1/4 to 1-1/2 hours. For cider sauce, bring 3-1/2 cups cider and brown sugar to a boil. Cook, stirring, until sauce is reduced to 1 cup, about 25 minutes. For glaze, beat confectioners’ sugar, cream cheese, 1/4 cup butter, 1 teaspoon vanilla and enough remaining apple cider to reach desired consistency.
  6. Add remaining butter and vanilla to cider sauce. Cook and stir until the sauce thickens. Cool slightly. Drizzle sauce and glaze over bread.

Cooking With Chef Robert

Ready to make some amazingly delicious Scones and Roasted Pear and Onion Salad? This week Chef Robert Mills shares two of his favorite spring recipes. You can click here to watch the video. Here are the recipes. Enjoy!

Roberts Berry Scone Recipe

Prep:15 mins Cook:17 mins Total:32mins Servings:8

Ingredients

2 cups all-purpose flour

½ Cup Sugar

2 teaspoon baking powder

½ teaspoon salt

1 stick Butter room Temp

½ Cup Fresh Blue Berries

½ Cup Sliced Strawberries

½ Cup milk

1 large egg

Directions

Instructions Checklist

Step 1

Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

Step 2

In a medium bowl, mix flour, 1/3 cup sugar, baking powder, and salt. Use your fingers to work in butter (mixture should resemble coarse meal)

Step 3

In a small bowl, whisk Milk and Egg

Step 4

Using a fork, stir in Milk and Egg into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.) add the Strawberries and blueberries.

Step 5

Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick.  Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Nutrition Facts

Per Serving: 319 calories; protein 4.9g; carbohydrates 41.1g; fat 15.5g; cholesterol 60.1mg; sodium 249.3mg.

Maple Syrup roasted Pears, Onions, Balsamic Vinaigrette, on Romaine Spears

Salad for two

Prep: 10 mins  Cook: 15 mins  Total: 25 mins  Servings: 2

Ingredients

1 Whole Pear

1 Whole Red onion

2 tablespoons maple syrup

1 tablespoon Olive Oil

4 teaspoons balsamic vinaigrette

One head of Romaine

Directions

Instructions Checklist

Step 1

Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

Step 2

Cut Pear into 8 Wedges removing the seeds, Removed the skin from the onion and cut into 8 Wedges

Step 3

Place onto a baking sheets and Drizzle over the Maple syrup and Olive Oil

Step 4

Place in the oven for 15-20 minutes

Step 5

Clean Romaine and set-up on two plates

And place warm Pears and Onions on top

Finish Balsamic Vinaigrette

Per Serving: 604 calories; protein 7.6g; carbohydrates 39.2g; fat 25.8g; cholesterol 17.7mg; sodium 335.2mg

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