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Establish good rapport with those guys selling you produce because…

then they give you free mangos! I think they like the vegan glutton 🙂

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For breakfast– a smoothie from strawberries, blueberries, mango (!!!), spinach, mint, lemon, almonds, and flaxseed. The color turned out unexpectedly chocolatey; the mint added a fresh kick. An alphabet of vitamins, plus fiber, carbs, and essential amino acids. Go Vegan 🙂

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Carbohydrates, Uncategorized, Well being, zucchini

Delicious Summer Treat

The amazing Josie Huang (http://saltandpeppermint.com) has shared this phenomenal recipe for a chocolate peppermint sorbet. I am making it tomorrow!!

Below is the full blog:

Summer season is in full swing. If you’re like me, a frozen sweet treat fanatic, eating frozen cool treats is my go-to remedy. But of course, as much as I love my pops, shakes and ice cream treats, I’m also learning to be moderate with indulgences while not sacrificing my taste buds.

Certain days I simply crave something cold, minty, light (low-fat and low-sugar) and refreshing, not too heavy like ice cream, but satisfies my taste buds’ indulgences, yet leaving my body cool, light and happy afterward. Chocolate and Mint Sorbet. Boom.

ChocolateMintSorbet

Since many typical sorbet recipe includes a lot of water and sugar mixture which lack substances to me, I was on a hunt to find better solution with a twist—adding some nutrition to a delicious sorbet recipe that includes peppermint and chocolate. A kind of sorbet—that is, without the heavy cream, ladle-ful of sugar and fat. How is it possible? I thought. To be honest, I was skeptical to start, but after gathering some inspirations from various sorbet and healthy shake recipes, I think I got a good one to experiment—with a surprising secret ingredient. I’ll get to that in a bit.

Now, I made this sorbet with the use of my ice cream machine. If you don’t have an ice cream maker machine (which you can get one inexpensively, and in cases like this you may or may not want to make this often enough that by this recipe itself, this deserves a ice cream machine to make your eventual enjoyment-vs-investment ratio worthwhile), you can make this sorbet by freezing it in the freezer, but take it out of the freezer and stir it . Do this every hour, for about 2-3 hours it should do fine.

A funny thought upon making this recipe: it was my first time using my ice cream machine. I had hoped to use it since I bought it, but didn’t until now because honestly, I couldn’t bare the thought of buying the typical ice cream ingredients like heavy cream, eggs… I’m trying to eat clean here and loads of dairy and sugar didn’t help to justify the use. Well, now I realize perhaps I was secretly waiting for this recipe to come along in order to bust out my ice cream maker, for very good reasons—aka my own healthy prerogative to finally use it! ;)

Besides, it’s no secret that I love mint (hello Salt and Peppermint!). I love using fresh mint in cooking food, flavoring desserts and garnishes. Outside of kitchen, rubbing some essential peppermint oil on my wrists, collarbone and temples instantly soothes my tense body and calms me down. Can you tell I’m a huge fan of anything pepperminty?

Now about that secret ingredient: did you guess it? It’s zucchini. Oh yeah. I went there. I used a green vegetable to make frozen sweet treat! And guess what, you will not taste it. I swear! If you don’t believe me, try it. ;)

Vegan Chocolate Peppermint Sorbet

(dairy-free, low-carb, sugar-free, raw, vegan, vegetarian, gluten-free)

(Makes one serving)

Ingredients:

  • 1 large zucchini (skin roughly peeled, chopped)
  • 1/2 C fresh peppermint leaves (stems removed)
  • 1 tbsp raw cacao powder
  • sprinkle of sea salt
  • Option 1: 1 tbsp sugar-free peppermint syrup (I used Torani’s Peppermint flavored syrup) or
  • Options 2: 1 tsp peppermint extract and 1 package of stevia
Instructions:
  • If you’re using the ice cream maker, follow your ice cream maker instruction. You may need to freeze the freezer bowl for overnight or longer first before you can use it.
  • Wash the zucchini, cut the two ends, roughly peel the skin off and chop them in big chunks so they can fit into the food processor.
  • Process the zucchini and peppermint leaves for about 15-20 seconds in the food processor. Don’t puree or over process it.
  • Add the raw cacao powder, sea salt sprinkle and peppermint syrup or peppermint extract plus stevia to the mixture.
  • Pulse the mixture again for another 10-20 seconds until they are well incorporated. At this point, the mixture should be smooth and watery.
  • Pour the mixture into your freezer bowl if you’re using the ice cream maker. If not, pour it in a wide glass container.
  • Start your ice cream machine. Let the mixture churn for 15 minutes, or depending on your ice cream maker instruction. Otherwise if you freeze the mixture in the freezer by itself, take it out of the freezer and mix it by hands every hour for 2 to 3 hours.
  • Enjoy!

http://saltandpeppermint.com/2013/07/recipe-refreshing-chocolate-peppermint-sorbet/

 
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Uncategorized

watermelon-kiwi-mint salad with capers

Well ok, this was a huge watermelon. So for the 2/3ds that you could not eat up with a spoon, here is a summer favorite:

chop up 2/3rd of a large watermelon. Unfortunately, mine was not seedless;

chop up 4-5 kiwis;

add 3 tbsp of capers, and mix this all up;

add plenty of fresh mint leaves, and…

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let this beauty cool off in the fridge for 30 minutes. I cannot stop eating. Again.

Gorgeous, isn’t it?

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