Month: June 2018

pear sorbet

2 Ingredient Pear Sorbet (No Churn) – Paleo, Vegan, Refined Sugar Free

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This pear sorbet is so simple to make and it tastes amazing! It’s flavor is light and sweet and makes the humble pear really shine.

When I first tasted it I couldn’t believe how good it was, and it was only 2 ingredients!

It’s smooth and creamy, and the perfect thing to make when you have ripe pears that you’re not quite sure what to do with. Even if they are a little bruised, that’s ok! They will still work great in this recipe.

2 Ingredient Pear Sorbet

Makes 2 servings (2 scoops each, or a generous serving for one)

Ingredients

2 ripe Bartlett pears (also known as William’s pears)

1/4 cup apple juice (I used the Martinelli’s brand apple juice as it’s naturally very sweet)

 

Instructions

1. Peel and core the pears. Cut them into 3/4 inch cubes (if they vary in size a little that’s ok) and freeze them in a single layer in a ziploc bag or an airtight container.

My two pears (after being peeled, cubed, and frozen) measured 2 2/3 cups.

2. When you’re ready to make your sorbet, take the frozen pears out of the fridge and let them thaw for 10-15 minutes.

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Break up any big clumps of pear cubes up with your hands and add the pears to a food processor along with the apple juice and process until smooth, stopping occasionally to scrape down the sides.

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If you’re having a hard time getting the sorbet completely smooth, you may have to process half the mixture at a time. I have a smaller food processor and had to process the sorbet in two batches, but it came together beautifully.

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3. Spoon into bowls and serve immediately.

Happy Eating!

blueberry smoothie

Glorious Orange Berry Blitz-ish Smoothie (Mango, Pineapple, Blueberry) – Vegan, Paleo

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When I was a youngin,’ I once went to a summer camp. The camp was located on a college campus and close by was a Jamba Juice. So most days (during the few weeks we were there), I and some of the other students would go to Jamba Juice for smoothies and a scone for breakfast.

My favorite smoothie was the (now discontinued) Orange Berry Blitz. I loved how the orange juice gave the blueberries and pineapple smoothie a wonderful brightness.

It’s funny how food and flavors can sometimes take you back, and suddenly, there you are again, cocooned in a marvelous memory.

I smile now just thinking of how happy I was that summer, and and this berry smoothie is still the perfect thing to drink on a nice summer day.

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This is my version of that glorious smoothie. I added mango because I think that it gives the smoothie a little more of a tropical flavor (and an extra little bit of sweetness as well).

Feel free to play around with the ingredients. Sometimes I replace the apple juice with water, or add in a few handfuls of baby spinach (if I want to get my greens in for the day without having to give it too much thought).

Make the smoothie that you want to drink (though I will say that this smoothie is pretty awesome as written) and have fun!

Glorious Orange Berry Blitz-ish Smoothie

Makes 1 generous serving

Ingredients

3/4 cup ripe mango (cut into roughly 1 inch cubes, about 1 mango)

3/4 cup fresh pineapple chunks (cut into about 1.5 inch wedges, canned pineapple works too)

1 1/4 cup frozen blueberries

1/2 cup apple juice (I used the Martinelli’s brand)

2-3 tbsp orange juice

 

Instructions

1. Add all ingredients into a blender and blend until smooth. Serve immediately.

 

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This is what the plate of fruit looked like after I added the fruit into the blender. I think that it’s quite beautiful in a wabi-sabi kind of way.

I hope that you have many happy summer days drinking smoothies with your loved ones.

Enjoy!

sweet potato fries

Oven Baked Garlic Paprika Sweet Potato Fries – Paleo, Vegan

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These garlicky paprika sweet potato fries make a glorious side dish when you’re craving carbs, and are my go to snack when I’m craving junk food but want to eat something a little healthier.

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Sweet potatoes are a great source of vitamin A, magnesium, and potassium (which is great) but what really matters is that these sweet potato fries are really satisfying.

I love dipping them into creamy avocado mayo (sometimes with a bit of finely minced garlic mixed in) and they are also good with honey mustard.

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Next time your craving junk food, give these sweet potato fries a try. If you’re anything like me, you find that you’ve eaten them all before you know it.

Oven Baked Garlic Paprika Sweet Potato Fries

Makes 2-3 servings

Ingredients

3 small sweet potatoes (the ones I used were 2 inches in diameter and 8 inches in length)

2 tbsp neutral flavored oil (I used avocado oil)

1 1/4 tsp granulated garlic

1/4 tsp + 1/8 tsp granulated onion

1/4 tsp paprika

1/4 tsp dried thyme (optional)

1/8 tsp black pepper

1/4 tsp sea salt

 

Instructions

1. Preheat the oven to 400 degrees F.

2. Give the sweet potatoes a good scrub and cut each sweet potato into 8 wedges.  Place the sweet potatoes into a large glass baking dish with the oil and toss gently.

2. Stir together the salt, pepper and other spices. Sprinkle the spice mixture over the sweet potatoes and give it all a good mix so that the fries are well coated.

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4. Arrange the sweet potatoes onto the baking dish so that they are in a single layer.

My baking dish was a little too small to fit all of the fries. So for this amount of sweet potatoes I used a 3 qt (9 in. x 13 in.) glass pyrex baking dish and a 9 in. pie plate.

5. Bake for 35 – 40 minutes until crispy and golden brown around the edges.

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Happy Eating!