Remember those Red, White, and Blue popsicles? Well, this sorbet is inspired by them, and is a great hot weather treat (not to mention being really pretty!). But, unlike the popsicles, this sorbet is made with no artificial colors or flavors, and it has a decidedly mature flavor profile. Fresh, tart, and herbal, this sorbet has 3 layers (strawberry-black pepper, lemon-sour mix, and blueberry-thyme) and the flavors all compliment each other.
Healthy, delicious and velvety; this versatile carrot-ginger soup is perfect for any occasion. It can be served hot or cold and I must admit that I love it chilled, as it is so light and refreshing. If serving chilled, refrigerate at least two hours before service.
Note: this soup can be made well in advance or frozen for later use.
This vegan truffle is a healthy alternative to the decadent chocolate truffle. The recipe can be modified and used as a torte, cake, entremet base, or shaped into a bar for a healthy snack; the possibilities are endless.
Note: the healthy dried fruit base can be prepared in advance and frozen for up to 3-4 months.
Sesame Chicken is one of my all time favorite Chinese take-out dishes. Despite my affinity for it, the summer is slowly approaching and I’m doing everything I can to cut unnecessary calories and fat, without compromising flavor. For example, although we’re breading our Cauliflower, we’ll avoid a ton of excess fat and calories by baking our florets instead of frying them. Even though this is a healthier choice than traditional Chinese take-out, no flavor or comfort factor is compromised.
I am a huge fan of hummus, but I don’t always love making it at home, because it takes a little bit of effort to get it as smooth as restaurant quality hummus.
By swapping the chickpeas with raw zucchini, this hummus becomes so creamy, so light and refreshing, and comes together so fast, it’s my absolute favorite way to make hummus at home!