Just Fruit. Salad – A Summertime Favorite!

Just Fruit. Salad – A Summertime Favorite!
(Serves 10-12) ~ Vegan, Gluten-Free, Raw, Soy-Free, Dairy-Free
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This fruit salad is Colorful, Fresh and Perfect for a summer gathering. It’s also ideal for breakfast, lunch, snack time and dessert 🙂 . I love fresh cold fruit in the summer. This salad is so refreshing; it’s a simple crowd-pleaser that is far from the canned stuff. I titled this – Just Fruit – because it is…just fruit – no added sugar, sauces or syrups. Enjoy! One of my favs.

Ingredients:
1 Honeydew (I used Orange Flesh Honeydew)
6oz Blackberries, rinsed
3 Cups Green Grapes (about 18oz)
2 Cups Peaches (about 14oz)
1-2 Ripe Mangoes, peeled and chopped
1 Pineapple, Peeled/Cored/Chopped
20 Strawberries, hulled/quartered
6oz Raspberries, rinsed
2 Kiwi, peeled/sliced

Directions:
Peel and Chop or Slice: Honeydew (I used my melon baller), Peaches, Mango, Pineapple and Kiwi.
Rinse and pat dry: Blackberries, Grapes, Raspberries and Strawberries (slice in half or quarter strawberries.
Refrigerate before serving. Sometimes I place in the freezer for 30 mins. for a quick chill.

I love fresh pineapple!
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-You can layer this fruit salad and get fancy-
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-Or Toss to combine –
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Enjoy!

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Kale & Quinoa Salad with Raspberry Vinaigrette Dressing

Kale & Quinoa Salad with Raspberry Vinaigrette
(Serves 2-4) – Vegan, Gluten-Free, Soy-Free
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Kale is nutrient dense and it is loaded with tons a good stuff. It’s no surprise that it’s considered a Super Food. Packed with Vitamin K, A, C, B6, Lutein and one cup boasts about 3 grams of protein and fiber. Excellent calcium and iron absorption also. I know I mentioned the power of spinach and Popeye yesterday, but imagine the strength he would’ve had if he ate kale instead, wow! It could’ve change the world, hehe.
Some additional ideas or variations of this salad: swap the dried cherries with cranberries or use an apple instead of a pear. Also, if the dressing is too tart or acidic add some sugar or additional Agave. Soak your peanuts, enjoy them raw or swap with chopped walnuts. Enjoy!

Ingredients:

3 Pieces Lacinato Kale, rinsed, stems removed and chopped
4 Pieces of Curly Kale, rinsed, stems removed and chopped
2 Tbsp Capers
½ Pear, julienned
½ Cup prepared Red Quinoa
¼ Cup Raw Peanuts
½ Cup Dried Cherries
½ Tsp Sea Salt
½ Tsp fresh Ground Pepper

Curly Kale – Washed, Dried, Chopped
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Dressing (Makes about 1 ½ Cups)
6oz Fresh Raspberries
¼ Cup Balsamic Vinegar
¼ Cup Apple Cider Vinegar
Juice of 1 Lemon
3 Tbsp Blue Agave Nectar
½ Cup Extra Virgin Olive Oil

Directions:
For Dressing – Combine all ingredients in high speed blender (I used a Nutribullet).
For salad – rinse and drain chopped kale, I used my salad spinner.
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Lacinato Kale – Wash, Dried, Chopped
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Combine all ingredients and toss together with ½ cup of prepared Raspberry dressing. Refrigerate for about 10-15 minutes for flavors to combine. Enjoy!

Kale & Quinoa Salad with Raspberry Vinaigrette

  • Servings: 2-4 ~ Vegan, Gluten-Free, Soy-Free
  • Difficulty: Easy
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Credit: https://veganrescue.com/

Ingredients:

3 Pieces Lacinato Kale, rinsed, stems removed and chopped
4 Pieces of Curly Kale, rinsed, stems removed and chopped
2 Tbsp Capers
½ Pear, julienned
½ Cup prepared Red Quinoa
¼ Cup Raw Peanuts
½ Cup Dried Cherries
½ Tsp Sea Salt
½ Tsp fresh Ground Pepper

Dressing (Makes about 1 ½ Cups)
6oz Fresh Raspberries
¼ Cup Balsamic Vinegar
¼ Cup Apple Cider Vinegar
Juice of 1 Lemon
3 Tbsp Blue Agave Nectar
½ Cup Extra Virgin Olive Oil

Directions:
For Dressing – Combine all ingredients in high speed blender (I used a Nutribullet). For salad – rinse and drain chopped kale, I used my salad spinner.
Combine all ingredients and toss together with ½ cup of prepared Raspberry dressing. Refrigerate for about 10-15 minutes for flavors to combine. Enjoy!

X is for Xanthan Gum – Raspberry Lemonade Sorbet / Lemon Blackberry Granita

X – Xanthan Gum — Raspberry Lemonade Sorbet and Lemon Blackberry Granita
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X is for Xanthan Gum. I want to first talk alittle about Xanthan Gum then I also have a quick recipe to share. Xanthan Gum is popular commercially as a thickener for dressings and sauces. Look on the back of most salad dressings and you’ll find xanthan gum. It is favored in salad dressings because it is stable and it helps keep spices suspended and aids to prevent separation (oil/vinegar for example); it keeps those ingredients blended and staying together. Go ahead shake up that bottle up, what do you see?…most likely it will be the seasonings and spices floating inside. They won’t quickly settle to the bottom like a homemade dressing would, but it’s all good – I just whisk my dressings back up before serving usually. 🙂
Xanthan Gum is also very popular in gluten free recipes. Since gluten naturally provides elasticity to dough and allows for that chewy texture. Alternatively, Xanthan Gum provides the same benefits in gluten-free baking. Many gluten-free creations can be made using Xanthan gum from breads to cakes to cookies or donuts.
Additionally, it is used in Ice Creams and Sorbets similarly Locust Bean Gum or Guar Gum because it helps provide a desirable mouth feel. It also helps prevent ice crystals from forming. I created two frozen treats for you to sample – a silky sorbet and chunky icy granita.
Xanthan Gum
Raspberry Lemonade Sorbet
(Serves 4) – Vegan, Gluten-Free, Soy-Free
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Ingredients:
1 ¼ Cup Sugar
¾ Cup Water
Juice of 2 ½ Lemons
Zest of 1 Lemon
2 (6oz) Packages Fresh Raspberries
¼ Tsp Xanthan Gum

Directions:
-In medium saucepan combine water and sugar over medium heat. Dissolve sugar in water to create a simple syrup.
-Juice lemons and combine with raspberries and lemon zest in blender, food processor or I used my nutribullet.
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-In a bowl whisk together simple syrup with lemon mixture.
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-Whisk in Xanthan Gum then pour into 9×13 dish and freeze for 2 ½ hours. Every 30 minutes scrape through sorbet with a fork. Enjoy!

Lemonade Blackberry Granita
(Serves 4) – Vegan, Gluten-Free
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Ingredients:
Juice of 2 ½ Lemons
½ Cup Water
Zest of 1 Lemon
6oz Blackberries
3 Tsp Blue Agave Nectar
¼ Tsp Xanthan Gum

Directions:
-Combine blackberries, water, agave and xanthan gum in food processor, blender or I used my nutribullet for this recipe.
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-Whisk blackberry mixture into lemon juice and zest.
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-Pour mixture in 9×13 dish and freeze for 2 ½ hours. Every 30 minutes scrape through with a fork. You want to separate the ice crystals as the mixture freezes.
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Notes: Both recipes were created without having to use an icecream maker. Granita can be made raw omit Xanthan gum. Also, a critique is the raspberry lemonade was super sweet so I added another container of raspberries to try and cut down the sweetness.
Also, kids (well mine at least) are not a huge fan of seeds so you can strain both before adding to the container for freezing. This time around I kept the seeds in.

Enjoy!

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X

Upside Down Cake – Raspberry/Almond Upside Down Cake

Raspberry/Almond Upside Down Cake
(Serves 8-10) Vegan, Soy-Free
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U is for Upside Down…Cake that is! I entered this cake into a recipe contest over a year ago. I didn’t win or place but that is okay. The excitement for me is the challenge. I enjoy creating new recipes, coming up with new ideas and pushing my mind to the limits of creativity sometimes…even when the idea seems so simple. This cake is great as a dessert but I also found it to be a nice breakfast item…picture a slice with a little coffee in the morning. You’re looking out the window, sitting on your patio enjoying the beautiful morning. Haha – Enjoy!

Ingredients:
1 ½ Cup All-Purpose Flour
2 Tsp Baking Powder
1 Tsp Salt
½ Cup + ¼ Cup Light Brown Sugar, divided
1 Tsp Apple Cider Vinegar
½ Cup Warm Water
1 Tsp Vanilla Extract
½ Cup Applesauce
½ Cup Raspberry Jam
½ Cup Sliced Almonds

Directions:
-Preheat Oven 325 degrees. Grease one (8-inch) round pan – Earth Balance (Vegan Butter) or cooking spray, if you prefer.
-In mixing bowl, combine dry ingredients: flour, baking powder, salt and ½ Cup brown sugar. Stir together to combine.
-Add wet ingredients: Apple Cider, Water, Vanilla and Applesauce. Stir to combine but Do Not Over mix.
-In a separate Bowl mix together Raspberry Jam, Sliced Almonds and remaining Brown Sugar (1/4 Cup).
-Place Raspberry mixture in the bottom of the baking pan. Then top with cake mixture – Be sure to spread evenly.
-Bake for 30 minutes at 325 degrees until inserted toothpick comes out clean.
-Run knife around entire edge to loosen cake from pan. Let cool for 10 minutes.
-Place pan over plate and turn out cake onto plate.
(Note: If some of the topping sticks to baking pan, scrap out with spatula and spread it back over the cake to make it look pretty).
-Serve Warm, preferably.

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