Kiwi Sorbet

Kiwi's are an amazing fruit. They are packed with vitamin C and have this amazing bright green color that is very unique. They are also a great meat tenderizer because they contain a protein dissolving enzyme. Because of this enzyme, you won't find them in any dairy based ice creams. Knowing this, but wanting a kiwi flavored ice cream, I came up with a kiwi sorbet instead. It's still creamy without the cream....and oh so yummy!

Ingredients:

10 kiwi
1/2 cup organic raisins
1 teaspoon vanilla
Pinch of stevia or honey to taste

Directions:

Peel and cut the kiwi into small chunks. Next, place in a freezer safe container and freeze for several hours until frozen. Once frozen, take out of the freezer and let soften for 15-20 minutes. Place frozen kiwi, raisins and vanilla in a food processor and blend until smooth and creamy. Add honey or stevia to taste and pulse several times to mix. Serve immediately.

Raspberry Vinaigrette

This is a yummy dressing that even kids will enjoy. It's sweet and takes seconds to blend in food processor or blender. It's also good to use as a marinate for chicken or mild fish too!

Ingredients:

1/2 cup raspberries
1/4 cup apple cider vinegar
1/4 cup balsamic vinegar
2 teaspoons honey or pinch stevia
1 tablespoon Dijon mustard
1/4 cup extra-virgin olive oil

Directions:

Add all ingredients, except olive oil, to a blender or food processor and puree until smooth. Slowly add olive oil until well combined and emulsified.

Raw Carrot Cake

This has got to be one of the "World's Healthiest Carrot Cakes"! It's filled with raw whole ingredients and lots of yummy carrots and fresh spices. It's also the easiest carrot cake I've ever made so that's worth mentioning as well!

Ingredients:

1 1/2 cups oat flakes
3/4 cup almonds
3/4 cup dates, pitted and soaked in water
8 medium carrots, peeled and chopped
1/2 cup ground flax seed
1 teaspoon vanilla
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon ground ginger
* Add stevia, maple syrup or honey to taste if additional sweetness is desired

1 cup cashews or macadamia nuts
1/4 cup fresh squeezed orange juice
2 tablespoons raw honey

Shredded carrot or orange peel for garnish (optional)

Directions:

Place oats in a food processor and grind into a flour. Pour flour into a large bowl.

Place almonds into food processor and grind until finely chopped. Place ground almonds in bowl with oat flour.

Drain dates (reserve water for smoothies or drinking) and place in food processor. Pulse several times until finely chopped. Place in bowl with oat flour.

Place carrots in food processor and grind until finely chopped. Place into bowl with oat flour.

Place flax, vanilla, pumpkin pie spice, cinnamon, ginger and additional sweetener if using in bowl with oat flour and mix well with hands. Place firmly into pie pan and chill in fridge for at least 30 minutes to firm.

Meanwhile make the icing by placing the cashews, orange juice and honey in a food processor and blend until very smooth. Pour on top of cake once chilled and enjoy! Garnish with shredded carrot or orange peel.

Apple Cranberry Stuffed Squash

This stuffing is slightly sweet and bursting with fall flavors. It would be a wonderful dish for the holidays or whenever you're craving something warm and hearty. I like to put this stuffing in squash but you can use other veggies such as red pepper or portabella mushrooms and it's equally delicious.

Ingredients:

2 Delicatula, Acorn or other squash of choice
1/2 cup raw sunflower seeds
1/2 cup raw pecans
2 stalks celery, chopped
1 cup dried apples
1/3 cup dried cranberries sweetened with juice
1 small yellow onion, chopped
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon sage powder
Sea salt and pepper to taste

Directions:

Cut squash in half and scoop out seeds. Place in a baking pan cut side down. Fill pan with enough water to cover the bottom. Bake squash for 20 minutes or until soft. Remove from oven and drain any remaining water. Turn squash cut side up onto pan and let cool.
Meanwhile, place all other ingredients into a food processor and pulse several times until finely ground. You may need to scrape down the sides a couple of times during this process. Place stuffing into squash. Place in oven at lowest temperature for several minutes to warm slightly.

Neapolitan "Ice Cream" Loaf - Dairy Free

I used to stay a couple of weeks at my Grandma's house every summer. These times were filled with water parks, mini golf and Neapolitan ice cream. I ate so much Neapolitan ice cream one summer that I haven't been able to eat it since. :) However, in memory of my Grandma, I celebrate this new healthy twist on my old time favorite.

Ingredients:

8 bananas
1 teaspoon vanilla extract
1 cup strawberries, fresh or frozen
2 tablespoons raw cocoa or carob
Raw honey or stevia to taste

Directions:

Place 3 bananas and the vanilla in a blender and blend until smooth. Add stevia to taste if desired. Pour into a loaf pan lined with parchment paper and freeze at least one hour or until hardened. Next, place another three bananas and cocoa in a blender and blend until smooth. Add stevia to taste if desired. Pour over vanilla layer and freeze until hardened. Lastly, place the remaining 2 bananas and the strawberries in a blender and blend until smooth. Add stevia to taste if desired. Pour over chocolate layer and freeze until hardened. Let stand for 5-10 minutes to soften a bit then cut into individual serving portions. The parchment paper allows for easy removal. :)

* The traditional layers place the strawberry layer in the middle which is how the direction have you follow. In the picture, I placed the strawberry in the middle instead.

Inflammation Healing - Tomato Caper Basil Salad

Did you know capers are one of the best sources of quercetin which calms and prevents inflammation. Just two tablespoons a week is all you need too! I've included them in this salad as they pair wonderfully with sweet tomatoes, but you can sprinkle them on almost anything. Also, this salad is great by itself, but I like to serve it on top of chicken, steak, fish or baked potatoes.

Ingredients:

1 large shallot or 1/4 red onion, chopped
3 large tomatoes, seeded and chopped (use a variety of colors for visual interest)
2 tablespoons capers, drained
1/4 cup fresh basil, chopped
2 tablespoons cup white wine vinegar
1 tablespoon caper brine
1/4 cup extra-virgin olive oil

Directions:

Add shallot, tomatoes, capers and basil to a large bowl and lightly toss together. In a small bowl whisk together the vinegar, caper brine and olive oil. Pour on top of tomato mixture and mix well.

Mango Salsa

I love making different types of salsas, but one of my all time favorites is mango salsa. It makes for more of a sweet and spicy mix which I love. Just make sure your mangoes are ripe or they will be too hard and bitter. Peaches, Pineapple and Papaya work well in this recipe if you can't find ripe Mangoes.

Ingredients:

3 large ripe tomatoes, diced
1 large red onion, finely chopped
1 green pepper, seeded and finely chopped
1 ripe mango, diced
1 small jalapeno, seeded and minced (optional)
1 clove garlic, minced
2 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
Sea salt and pepper to taste

Directions:

Combine all ingredients in a large glass bowl. Stir well with and chill for at least 30 minutes before serving.