This is one of my favourite Summer salads. It is delicious on its own, and is also a refreshing accompaniment to seafood and meat dishes. And it's a great way to eat a rainbow of healthy phytonutrients!Read More
This dressing is ideal for salads, and I also serve it with prawns.
3 green onions, sliced
Juice of one lime
1 tablespoon apple cider vinegar
1 tablespoon extra virgin olive oil
Salt and pepper to taste
1/2 jalapeno pepper, de-seeded and finely diced (optional)
Place all ingredients in a Vitamix or other high-speed blender.
Blend until smooth.
Serve with salad or prawns.
I LOVE CHERRIES!!!! They are my all-time favourite food. Nothing makes me happier than cherry season. Given their price they are an indulgence to be savoured. I don't bake the them or use them in any cooked dishes; I think they are perfect on their own. The one exception is this divine citrus dipping sauce. It turns an ordinary bowl of cherries into a decadent (but healthy!) dessert.
When it comes to using cashews in recipes like this, a lot of people recommend soaking the cashews, for an hour or even overnight. That's all well and good if you have the time go ahead - it will soften them and give them a creamier texture. But if you have a high speed blender like a Vitamix you can simply keep blending until you have your desired creamy, dreamy texture.
2 cups raw unsalted cashews
Juice of 2 oranges
1/2 teaspoon vanilla
1 tablespoon maple syrup (or your preferred sweetener - honey or a few drops of liquid Stevia)
Place all ingredients into Vitamix or other high speed blender.
Blend until a smooth, creamy texture is achieved. If the mixture is too thick, add a little water or freshly-squeezed orange juice.
Serve with a big platter of divine fresh cherries and enjoy!
This home made dessert is as delicious and refreshing as store-bught sorbet, but has a tiny fraction of the sugar. It takes only a few minutes to make if you have frozen pineapple in your freezer. I love to buy pineapples while they are in-season, plentiful and cheap, and freeze them ready to make divine frozen desserts with them.
This sorbet is best made immediately before serving. If you freeze it overnight it can become too hard to eat straight from the freezer.
One pineapple, peeled, cut into chunks and frozen.
One small handful mint leaves (no stalks or stems), finely chopped
1-2 teaspoons maple syrup or honey*
Place all ingredients in a Vitamix or other high-speed blender
Blend until a fluffy sorbet consistency is achieved. You may need to use the blender's Tamper to make sure all of the pineapple chunks are evenly blended.
Serve immediately and enjoy!
* Taste your sorbet before you add any sweetener. If you have a sweet pineapple you may not need any added sweetener.
I whipped this recipe up years ago, as a desperate experiment. We had people coming over, two dozen oysters to serve, and no lemons! I had to improvise.... I had just made some bruschetta, so... Well, against the odds, it was a resounding success! You must try this!!!!Read More
This divine Green Goddess Coleslaw is a delicious, refreshing alternative to the usual cabbage-and-carrot version. Apple and mint are a divine combination. This coleslaw is crunchy and sweet - and the Cashew Mayo we use for the dressing is out of this world.Read More
I call this Broccoli Celebration Salad because it's so bright and vibrant, it's a great choice to serve a festive get-togethers. And because there are no salad leaves to wilt, you can make it in advance, and it stands up well to a couple of hours on a table or picnic rug.Read More