These are so easy to make you’ll wonder why you hadn’t tried them before:)
I did puree up some frozen strawberries and I mixed the strawberries with cream cheese since I didn’t have any coconut cream on hand.
*She also has a recipe for avocado chocolate cookies I’d like to try*
I love to munch on beet chips sometimes and normally I buy hummus at the store, but this time I wanted to try my hand at making hummus, again. I still can’t get it quite as smooth as I’d like. It may be time to buy a new blender!
I did use smoked paprika instead of cayenne pepper
I’m a big fan of buying frozen fruit. I can use it on a whim and it doesn’t go bad if I forget about it. Using frozen fruit for a fruit salad was a new experience for me, but the salad came out sublime.
Minty Fruit Salad
1lb frozen Mango, blueberry, and strawberry frozen fruit blend
1/3 cup packed mint, chopped (NOT 1/4 cup chopped mint)
1/4 cup fresh lime juice
4 Tablespoons honey
Defrost frozen fruit in the refrigerator overnight.
Mix the defrosted fruit in a large bowl once defrosted add and mint.
Stir together the lime juice and honey in a small bowl (it takes a few minutes to get the honey to dissolve in the lime juice, then pour over fruit and berries. Gently stir the ingredients together and place in the refrigerator for at least 15 minutes before serving. The longer the mixture sits the better the salad gets.
This one looks so good I needed to re-post it! And of course, try it when I have the time:)
Hulling strawberries creates a large cavity that’s ideal for making stuffed strawberries, with creamy goat cheese, basil, and pistachios. Serve the berries as an elegant appetizer or a satisfying snack, one serving (3 berries) offers loads of antioxidants and 9 grams of protein.
Chèvre and Basil Stuffed Strawberries
1 pint (12 ounces/340g) organic strawberries
4 ounces (113g) creamy chèvre (goat cheese), room temperature
1 tablespoon finely chopped basil leaves, plus 12 small leaves for garnish
1 pinch each salt and freshly ground black pepper
1/4 cup (1 ounce/28g) shelled pistachios, finely chopped
Wash the strawberries. Using a paring knife, hull the strawberries, creating a cone-shaped pocket in the top of each berry. Pat dry with paper towels.
In a small bowl, blend the cheese, chopped basil, salt, and pepper with a fork until combined. Spoon the cheese mixture into the bottom corner of a zip-top bag. Cut off a little of the corner of the bag to create a makeshift pastry bag. Pipe the cheese mixture into the strawberries.
Dip the top of each berry in the chopped nuts and garnish with one of the reserved basil leaves. Serve immediately or refrigerate up to 4 hours.