Beat the Flu! Triple Berry Parfait

We were sick in our household last week.  So, we needed to charge up our immune systems with some lip smacking berry sorbet and creamy banana-avocado purée.  It was as delicious as  ice-cream!  I LIE NOT! Perhaps, even MORE DELICIOUS! Ah, and it made us feel better.

Ingredients:

For the Flu Fighting Triple Berry sorbet

Flu boosting power of Echinacea & Elderberry in a berry sorbet with vanilla banana-avocado soft serve.

• 1/3 cup each: frozen blueberries and strawberries
• 1/2 cup pure unsweetened cranberry juice
• 3-4 drops Stevia extract
• 1 tablespoon Elderberry syrup
• 1 teaspoon Echinacea infused raw honey

It’s rough.  You put all these ingredients in a blender and turn it on until you it looks smooth like sorbet.

Then, make the perfect counter part to this sinfully nutritious parfait, vanilla ice cream!  Ha!  It is even more creamy and delicious because it’s ALL GOOD FOR YOU! Next time, I will add chia seeds for another boost.

Home crafted Echinacea infused honey and Elderberry syrup alongside pure unsweetened cranberry juice & locally harvested frozen berries send a zing to your immune system that kicks flu to the curb!

For the Vanilla “Ice Cream”

Ingredients:

• 1 frozen banana
• 1 avocado, cubed
• 1/2 almond milk
• 1 teaspoon vanilla extract
• pinch salt

Hard again.  Put it all in the blender, turn it on and make ice cream.

You can put these into the fridge for a few minutes, and they will be colder and firmer.  But, I kinda like mine semifreddo, so I eat mine right away.

Layer into a small (or large) glass and devour!

Gram Flour Dumplings in Spicy Coconut Milk Broth

Indian Roasted Cauliflower

Yes, this dish is as delicious as it looks! I paired the creaminess of peanut butter with the tart spice of Achar Masala and it works just beautifully with the substantial texture of cauliflower. I slice up the stalk and add the leaves too, they’re all delicious slathered in this sauce.

Ingredients:

• 1 head caulflower, cut into florets
• 2 tbsp peanut butter
• 2 tbsp rice wine vinegar
• 1 tsp Liquid Aminos
• 1 tsp grated ginger
• 1 tsp grated garlic
• 2 tbsp Achar Masala
• 1 tbsp olive oil
• 1-2 tbsp water, if needed

Place cauliflower in large bowl. Mix remaining ingredients together in food processor and pour over cauliflower and mix well so that each piece is well coated. Arrange in single layer on cookie sheet and bake in 400 degree oven for 20-25 minutes or until golden brown. Can be served hot or cold as a salad.

Thai Peanut Tempeh with Carrots & Kale

We had an Indian guest cook at the recent monthly cooking club I host for busy moms. She filled me in on an Indian kitchen staple: pulverize several heads of garlic with a big hunk of ginger, place in small tub and store in the kitchen for weeks of use. Since just about everything I love to eat has this combo, I followed her advice and it came in quite handy in this ridiculously healthy yet scrumptiously satisfying recipe.

Ingredients:

Tempeh:

• 1 Block Organic Tempeh, cubed
• 2 tbsp Rice Wine Vinegar
• 2 tbsp Liquid Aminos (or gluten free soy sauce)
• 1 tbsp honey
• 1 tsp ginger-garlic mixture

Marinate tempeh for 10 minutes, turn over and marinate for 10 minutes more. Place on cookie sheet and bake at 350 for 15 minutes or until golden, turning once.

Thai Peanut Sauce:

• 2 tbsp Organic Peanut Butter
• 3 tbsp Rice Wine Vinegar
• 1 tbsp honey
• 1 tsp Liquid Aminos
• 1 tsp ginger-garlic mixture
• 1/2 tsp spicy red chili powder
• 1 tbsp water

Puree in food processor until well incorporated, adding more water by the teaspoonful to the consistency of dressing.

Salad:

• 3 Carrots, peeled and sliced on bias
• 1 orange bell pepper, cut into large dice
• 1 bunch kale, stems removed, cut into large dice

Allow the tempeh to cool and toss with the vegetables. Drizzle with peanut sauce and toss to coat. Can be refrigerated for 1-2 days.

Mango & Quinoa Salad

Some days are naturally busy, and taking the time to prepare an elaborate meal is a luxury that I just don’t have. Cubing up a mango and tossing it with mixed spring greens with a big scoop of quinoa is the perfect solution on days when I need something light so that I can keep moving.

Ingredients:

• 1 Mango, cubed
• 1/4 cup chilled al dente quinoa
• 2 cups spring greens
• drizzle good quality balsamic vinegar
• drizzle good quality olive oil

Toss everything together and you’ve got lunch. Although I really wish I’d also had some avocado on hand, because that would have been blissful in this salad.