Homemade Ice Cream

If you look at the store brands of ice cream, you might want to make your own. Plus, you can experiment with the ingredients by mixing two or more berried, melons, or tropical fruits together. Think of some of the strange ice creameries, and how they become so popular.

~Use organic ingredients if possible.~

optional fold in before freezing:

1. chocolate chips 

2. pieces of pecans

3. toasted walnuts

 

Berry Ice Cream

Makes 3 1/2 cups (455 g)

1 cup (130 g) Greek yogurt or a dairy-free plain yogurt

2 cups (260 g) frozen berries (eg. blueberries, cranberries, raspberries, blackberries, Oregon marionberries aka "Cabernet of blackberries", or elderberries) 

2 Tbs. (30 g) honey

2 tsp. (10 ml) vanilla extract

1/2 cup (120 ml) milk (If using a plant-base, dairy-free, milk, it will add that flavor.)

1. Place all the ingredients in a blender.

2. Pour into a glass container.

3. Freeze for 4 hours.

Tropical Fruit Ice Cream

Makes 3 cups (390 g)

2 cups (260 g) fruit cut into cubes and freeze (eg. pineapple, mango, papaya, coconut, banana, passion fruit, peaches, avocado, or guava)

1/2 cup (120 ml) coconut milk

1 cup (130 g) Greek yogurt or a dairy-free plain yogurt

2 Tbs. (30 g) honey

2 tsp. (10 ml) vanilla extract

1. Place all the ingredients in a blender.

2. Pour into a glass container.

3. Freeze for 4 hours.

Melon Ice Cream

Makes about 5 cups (650 g)

2 1/2 cups (600 g) melon cut into chunks and freeze (eg. watermelon, cantaloupe, honeydew, casaba)

1 cup (130 g) sugar

1 1/2 cups (300 g) coconut cream, heavy cream, or dairy-free milk

1 tsp. (5 ml) lemon juice

1. Whisk the cream/milk and sugar.

2. In a blender, add the melon and lemon juice.

3. Stir in the cream mixture.

4. Place in a glass container.

5. Freeze for  4 hours.

Strawberry Ice Cream

Makes 3 cups (390 g)

2 cups (260 g) chopped strawberries 

1 cup (120 ml) coconut milk

1 Tbs. (15 ml) maple syrup

1. After blending all the ingredients in a blender, freeze 1-2 hours.

2. Let it set for 10 minutes at room temperature before serving.

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Protein Bars

 There are a lot of different kinds of protein bars at the store, but how many are healthy? 

Makes 12 bars

1/2 cup (170 g) organic maple syrup

1/2 tsp. (2,5 g) Himalayan salt

1/4 tsp. (1,25 g) black pepper

3/4 cup (95 g) organic peanut butter

1 1/4 cups (165 g) organic quick cooked oats

1 1/4 cups (165 g) finely chopped nuts of choice

1/2 cup (65 g) organic pumpkin seeds, unsalted

1. Line a 9" (23 cm) square baking pan with parchment paper.

2. Bring to boil: syrup, salt and pepper over medium-high heat, stir, about 2 minutes.

3. Turn the heat to low, add the peanut butter, stir about a minute.

4. Turn off the heat and add the oats, nuts, and seeds, mix well.

5. Scrape onto the baking pan, press into one layer.

6. Refrigerate at least an hour or overnight.

7. Left the parchment paper to place the mixture on a cutting board.

8. Cut into 12 bars. 

9. They will keep for 2 weeks in the refrigerator. 

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Japanese Dessert: Tofu Mango

Japanese cruise can be quite different from Western cruise. After living in Japan for 13 years, I miss the many desserts they have to offer. Add tofu for protein and antioxidants. You have a healthy after dinner treat for you and your guest.-Mike

Serves 4

1 1/2 cups (195 g) frozen organic mango cubes

2 Tbs. (30 g) organic sugar

1 Tbs. (15 ml) organic lemon juice

2 blocks of organic silken soft tofu, chilled

sliced mint leaves

fresh mango for garnish

1/4 cup (60 ml) water

~Japanese~
i /long e/
一 /ichi/ 1. In a saucepan, add water, frozen mango, sugar, and lemon juice.

二 /ni/ 2. Bring to a boil, reduce to medium, and simmer about 7 minutes into a syrupy liquid.

三 /san/ 3. Purée the mixture.

四 /shi/ 4. Cut each block of tofu into 2 rectangles, then into cubes.

五 /go/ 5. Place in bowls, pour the sauce on top, garnish with mint and fresh mango cubes.

Try some other 

desserts: https://veggiefernandezs.blogspot.com/search/label/desserts

tofu recipes: https://veggiefernandezs.blogspot.com/search/label/tofu

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Homemade Granola

Checking the ingredients of granola, I find that I can make my own, with healthier ingredients.

Another name for granola is muesli.

Makes about 7 cups (910 g)

Preheat the oven to 275F (135C)

Use organic ingredients.

1/4 cup (30 g) each: maple syrup and honey 

2 egg whites (Use the egg yolks in another dish.)

1/3 cup (80 ml) olive oil

1 tsp. (5 ml) vanilla extract

1 tsp (5 g) cinnamon

1/2 tsp. (2,5 g) grated orange zest

4 cups (520 g) old-fashioned rolled oats

2 cups (260 g) mixed chopped dried fruits, seeds, nuts, and/or raisins

1. Mix the honey, maple syrup, egg whites, oil, vanilla, cinnamon, and orange zest in a bowl. 

2. Put a half a cup (65 g) of the mixture into a smaller bowl.

3. Mix the oats into the larger bowl.

3. Add the dried fruit into the smaller bowl.

4. Spray a baking sheet with olive oil or line with parchment paper.

5. Spoon in the mixture from the larger bowl.

6. Bake for 30 minutes.

7. Add the dried fruit mixture. Stir.

8. Bake 15 minutes, then stir the mixture again.

9. Bake 15 minutes more or until golden brown on top. 

10. Let it cool on a wire rack.

11. Store in a jar.

12. Serve for breakfast with (dairy-free) milk or yogurt, or as dessert with yogurt, or on top of ice cream, or...

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Three Types of Pecan Pies

Pecan pie sells for about $6 or some online for as much as $60! Then, too, you can make it with about all the ingredients in the pantry. Pies can be baked beforehand, must be cooled, and can also be frozen.

"Food is history.

Taste history!"

-Patricia Brady

(historian and author)

Old Fashion Southern Pecan Pie

8 servings

Preheat the oven to 350F (175C)

3 organic eggs

3/4 cup (95 g) granulated organic sugar 

1 cup (140 g) light corn syrup

2 Tbs. (15 g) (dairy-free) organic butter, at room temperature

1 Tbs. (15 g) (gluten-free) flour

1 tsp. (5 ml) vanilla extract

1 cup (130 g) organic chopped organic pecans (optional: toasted for more flavor)

1 (gluten-free) pie crust

1. Place the pie crest in an ungreased pie pan.

2. Whist the eggs, then whist in the sugar.

3. Stir in the syrup and butter.

4. Mi in the flour and the vanilla.

5. Fold in the pecans.

6. Pour into the pie shell.

7. Cover the edges of the pie with aluminum foil about halfway through cooking.

8. Bake for about 55 minutes, until the knife inserted comes out clean.

9. Cool completely before serving.

OPTIONAL:

Chocolate Pecan Pie

Use 3/4 cup (95 g) of pecans

1/2 cup (65 g) of semi-sweet chocolate chips

Quick and Easy Pecan Pie

2 pies

Preheat the oven to 425F (220C)

1 cup (200 g) organic granulated sugar

3 Tbs. (38 g) light brown organic sugar

1/2 tsp. (3 g) Himalayan salt

1 cup (140 g) light corn syrup

3/4 tsp. (3,25 mg) vanilla extract

1/3 cup (75,70 g) (diary-free) softened butter

3 organic eggs

1 1/2 cups (150 g) organi chopped pecans or eave whole

2 (gluten-free) pie crust

1. Place the pie crests in an ungreased pie pans.

2. Mix together the sugar, brown sugar, salt, corn syrup, and butter.

3. Mix in the eggs and vanilla.

4. Save some pecans, and add the rest to the mixture.

5. Pour into the unbaked pie shells.

6. Add the extra pecans on top. 

7. Bake for 10 minutes at 425F/220C.

8. Reduce to 350F/175C and cook about 40 more minutes.

9. About half way through, tent aluminum foil over the top of the pie.

10. Jiggle them a little to see if they are done. If not, cook 5-10 minutes more.

11. Let them cool completely, about an hour or refrigerate for 1-3 days.

Freezing the Pies

• They must be completely cook.
• Cover with plastic wrap and aluminum foil
• Freeze up to 3 months.
• Thaw completely in the refrigerator before serving.

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Is It Cornbread or Pumpkin Muffin?

Both! Autumn is here, and the fields are full of pumpkins. Well, you can get them at the grocery stories or open market. But, it is more fun to hunt out your own, special pumpkin and bring it home to crave eat. Then too, canned pumpkin works better in this recipe.

Make 12 muffins

Preheat the oven to 400F (200C) (gas 6)

1 can organic puréed pumpkin

1 cup (240 ml) (dairy-free ) milk

1/4 cup + 2 Tbs. (175 g) organic honey

1/4 cup (30 g) organic sugar

2 organic eggs

1 1/4 cups (190 g) organic yellow cornmeal

3/4 cup (95 g) (gluten-free) flour

1 Tbs. (15 g) non-aluminum baking powder

1/2 tsp. (2,5 g) baking soda

3/4 tsp. (105 g) sea salt

1 tsp. (5 ml) cinnamon

1/4 (1,2 ml) each: nutmeg and cloves

1 tsp. (5 ml) non-imitation vanilla extract

4 Tbs. (60 g) (dairy-free) organic butter, melted

optionals chopped

• nuts
• chocolate
• dried fruit(s)
• pumpkin spice instead of the cinnamon, nutmeg, and cloves

1. Spray the 12-cup muffin tin with cooking spray or use muffin paper cups.

2. Whisk together the pumpkin purée, milk, honey, vanilla extract, sugar, and eggs

3. In another bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, spices, and/or optional(s).

4. Add the wet ingredients and the melted butter to the dry. Do not over-mix.

5. Spoon the batter into the muffin tin.

6. Bake 20-23 minutes until the tops are golden brown.

7. Let them cool about 10 minutes.

8. Place them on a rake to cook longer.

9. They are tastier when warm.

10. They can be frozen in an airtight container up to 3 months. (That is if you have any left over by the end of the day!)

 (a) Reheat (but not overheat) in a 

• preheated 350F (175C) over, wrap muffins in aluminum foil until hot
• by itself or in the muffin paper cup, in the microwave for 3-45 seconds

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GF-DF/Vegan Chocolate Mousse Pie

It is difficult to find dairy-gluten free desserts, so this pie will be a treat, and vegan!

There are two types of crust, baked or no-baked.

Serves 12

Filling sets for 6 hours or up to 2 days

Chill the coconut milk overnight

CRUST: 

1 2/3 cups (215 g) organic old-fashioned rolled oats

1/4 cup (30 g) coconut sugar

1/4 tsp. (1,2 g) sea sat

1/4 cup (60 ml) melted coconut oil

1. Preheat the oven to 350F (175C).

2. In a blender or food processor, first blend the oats, sugar and salt, then the coconut oil. It will be like a cookie dough.

3. In a tart tin, use wet hands or a flat bottom of a glass to press the dough into and up the sides.

4. Bake for 15-20 minutes, until it is dry on top and fragrant.

5. Cool completely before the filling.

NO-BAKE CRUST:    

1 1/2 cups (195 g) organic pitted dates

1 1/2 cups (195 g) organic pecans or skinned orated hazelnuts

little water or almond butter

1. In a flood processor, pulse the dates and nuts. If needed, add a little water or almond butter

2. Press into the pice tin.

3. Chill before the filling.

FILLING: (Refrigerate at least for 6 hours.)

1 pound (455 g) medium-soft or firm organic tofu, drained, room temperature

1 Tbs. (15 g) cocoa powder

2 Tbs. (30 ml) diary-free milk or vegan nondairy milk

1 tsp. (5 ml) vanilla extract

1 tsp. (5 g) organic orange zest or instant coffee (optional)

1 3/4 cups (225 g) melted dark chocolate chips

1. Blend in a food processor all the ingredients except the chocolate chips.

2. When the mixture is at room temperature, add the melted chocolate.

3. Blend again until the mixture is uniformly chocolatey and creamy.

4. Smooth the filling onto the cooled pie crust, piling high.

5. Refrigerate for at least 6 hours or up to 2 days.

6. After 6 hours, cover it.

TOPPINGS: (It can be made up to a week before hand.)

14-ounce (415 ml) can of organic coconut milk, unshaken and chilled overnight

2 Tbs. (30 g) organic maple syrup

1/2 tsp. (2,5 ml) vanilla extract

1. Remove the coconut milk from the refrigerator but do not shake it!

2. Scoop out the hardened coconut milk into a bowl. Leave the coconut water behind (store in a glass jar in the refrigerator for other usages).

3. Hand whip or hand mixer until slightly fluffy.

4. Add the maple syrup and vanilla extra. Do not whip.

5. Store in airtight container in the refrigerator.

BERRIES or FRUITS:

Your choice of organic.

SERVE:

organic, vegan/dairy-free coconut whipped cream

1. Remove the pie from the tin, leave at room temperature for 5-10 minutes.

2. Side and serve chilled with berries and/or fruits topped with whipped cream.

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Carrot Cake Cookies

 My brother loves carrot cake. I decided to make cookies for the holidays.-Mike

Makes 18 cookies

Preheat the oven to 350F (175C)

Double the recipe and save some for another day.

3/4 cup (95 g) each: (GF) flour and organic brown sugar

1/2 tsp. (2,5 g) baking soda

1/4 tsp. (1,2 g) salt

1 Tbs. (15 g) ground flaxseed

2 tsp. (4 g) cinnamon

1/2 tsp. (1 g) each ground: cloves and nutmeg

1/3 cup (80 ml) olive oil

1 organic egg

1 tsp. (5 ml) vanilla extract

1 cup (130 g) each organic: grated carrots and old-fashioned rolled oats

1/4 cup (30 g) each organic: raisins, walnuts or pecans, and shredded coconut

optional: (DF) cream cheese icing 

1. In a small bowl, combine flour, baking soda, salt, flaxseed, cinnamon, nutmeg, and cloves.

2. In a medium bowl, whisk the brown sugar, oil, egg, and vanilla extract.

3. Stir in flour mixture, a little at a time.

4. Follow in the carrots and oats.

5. Stir in coconut, raisins, and nuts.

6. Drop by tablespoons onto parchment-lined baking sheet.

7. Bake 9-10 minutes. Do not over back.

8. Cool completely on wire rack before serving.

9. Spread optional icing on top.

10. If there are any leftovers, store in an airtight container. 

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Avocado! Banana! Chocolate!...Pudding!!

 Since avocados are so healthy, why not have it for dessert?

Serves 4

1 each organic: avocado and banana

1/4 cup (60 ml) organic almond milk

3 Tbs. (45 g) unsweetened cocoa powder

2 Tbs. (40 g) organic honey

1/4 tsp. (1 ml) vanilla extract

some banana slices

mint leaves

1. Blend all the ingredients in a blender or food processor until smooth.

2. Divide among four glass dessert containers.

3. Top each with a few sliced bananas and mint leaves.

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Parfait for a Birthday

I made a nice, birthday brunch for my sister with a parfait for dessert. It event came with a candle!-Mike

Serves 2

Preheat the oven to 300F (150C)

16 ounces (455 g) heavy whipped cream

2 Tbs. (30 g) sugar-free flavored gelatin dessert (any flavor)

3 Tbs. (45 ml) organic maple syrup

1 tsp. (2 g) cinnamon

2 Tbs. (30 g) organic nut butter

1 cup (130 g) organic mixed nuts

2 cups (260 g) organic oats

1/2 cup (65 g) organic dried fruit, chopped

optional: chocolate chips

1. Mix the cream until fluffy.

2. Save a little for topping.

3. Add flavored gelatin powder, mix, and refrigerate.

4. In a bowl, mix the maple syrup, cinnamon, and nut butter.

5. Toss in the nuts and oats.

6. Press the mixture onto a parchment lined baking sheet.

7. Bake until it turns a little brown, about 15 minutes.

8. Remove and stir in the dried fruit.

9. Let it cool.

10. Layer the granola and gelatin-whipped cream into two cups.

11. Top with whipped cream and optional chocolate chips.

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Pancakes with Berries

Sunday breakfast is always special around our house. Each week, we try to make something different. Waffles seem to be the #1 choice. Pancakes, not really. But these are large and fun to have for dessert!

Pannkoogid marjadega (Estonian)

Makes 6 pancakes

Make the day before or early morning.

A. Pancake / Pannkook:

1 cup (130 g) (gluten-free) flour

2 Tbs. (30 g) organic sugar

2 organic eggs

1 cup (dairy-free) organic milk

1/2 tsp. (2,5 ml)  pure, all-natural vanilla extract

(If Estonian sounds like Finnish, it is because they are both a Finno-Ugric languages.)

üks 1. Sift the flour and sugar. Make a well in the middle.

kaks 2. Drop the egg yolks, milk, and vanilla into the well. Beat until the batter is thin.

 (a) Save the egg whites.

kolm 3. Cover with a cloth, place in a cool place overnight. Or make it in the morning to be used that evening.

B. Berries / Marjad: 

organic berries of choice, rinsed and drained

2 Tbs. (30 ml) water

1 Tbs. (15 g) cornstarch (British: cornflour)

1/2 cup (60 g) oranic sugar 

neli 4. Add the berries, water, and sugar in a saucepan. 

viis 5. Cook over medium-high heat. Stir until it turns into a sauce.

kuus 6. Bring to boil and stir in the cornstarch. 

seitse 7. Reduce the heat, cook about 8 minutes. Stir until thickened.

kaheksa 8. Remove and pour into a bowl to cool.

C. Pancakes / Pannkoogid: 

üheksa 9. Beat the egg whites. 

kümme 10. Fold into the battle.

üksteist 11. Use a buttered crêpe pan or frying pan over medium-hot heat.

kaksteist 12. Remove and pour in 1/2 a cup (120 ml) of the batter. Spread evenly.

kolmteist 13. Cook about 3 minutes on each side. 

neliteist 14. Serve with the bowl of the berry sauce.

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Gluten-Free Banana Bread

I buy bananas, and they go bad quickly (or I do not eat them as fast as I should). -Mike 

Preheat the oven to 350F (175C)

1 1/3 cup (320 g) each: organic oat flour and mashed organic bananas

2 organic eggs

1/3 cup (45 g) organic applesauce

2 tsp. (10 ml) organic vanilla

1 cup (130 g) organic rolled oats

3/4 tsp. (12 g) baking powder

1 tsp. (4 g) each: baking soda and cinnamon

1/2 tsp. (2 g) sea salt

1/4 cup (30 g) chopped organic walnuts

1. Mash the bananas in a bowl.

2. Add the rest of the wet ingredients. Mix.

3. Mix in the dry ingredients. 

4. Fold in the walnuts.

5. Bake for 65-75 minutes until the outside is golden and crispy.

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Oatmeal and Peanut Butter No Bake Cookies

Oats are very healthy, great antioxidants & gluten free + peanut butter is rich in nutrients and protein + no baking...what not to like about this dessert?

Makes 3 dozen

1 1/2 cups (195 g) organic sugar

1/2 cup (65 g) organic (dairy-free) milk

6 Tbs. (120 g) organic (dairy-free) butter

1 tsp. (5 ml) vanilla extract

2 1/2 cups (325 g) uncooked quick-cooking organic oats

2/4 cup (95 g) organic dry-roasted peanuts

2/3 cup (95 g) organic peanut butter

1/4 cup (30 g) sweetened cocoa

1. Stir together: sugar, milk, butter, and vanilla extract in a saucepan.

2. Bring to a boil over medium-high heat, cook a minute. Keep stirring.

3. Remove and stir in the oats, peanuts, peanut butter and coca.

4. While still warm, use a 1-tablespoon to scoop cooky batter onto a baking sheet lined with parchment paper.

5. Let it cook at room temperature for about 15 minutes.

6. Store in an airtight container at room temperature for up to a week.

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Börek Hors d'œuvre

Börekler are Turkish baked filled pastries made with filo 

• Greek: φύλλο /phyllo/ "leaf"
• Turkish: yufka "thin"
• رققت /reqaqot/ Arabia
• Albanian fijelfli "sheet, leaf"

They are also found in Western Asia, the Balkans, the South Caucasus, the Levant (area of Eastern Mediterranean), Central Asia, and other parts of Eastern Europe.

Börek from Persian "burak" بورک referring to a dish made of filo.

Severs 10

Preheat the oven to 375F (190C)

1/2 cup (130 g) (dairy-free) organic butter

15 filo pastry sheets (not gluten-free)

2 organic egg yolks

3 Tbs. (25 g) cornstarch (cornflour)

pinch or two of black pepper

2 Tbs. (25 g) organic sugar

1/2 tsp. (2,5 ml) vanilla extract

1 cup (250 ml) (dairy-free) organic milk

1 cup (250 ml) (dairy-free) cream

-Turkish-   i /long e/    ç /ch/   ş /sh/    ı  /it/

bir 1. Use a saucepan over medium heat, whisk the egg yolks, cornstarch, pepper, sugar, and vanilla.

iki 2. Remove the pan and add a little milk and cream.

üç 3. Place back on the stove on low heat and pour the rest of the milk and cream.

dört 4. Cook gently and stir a few times for 5-10 minutes. Do not boil. The custard should be smooth and thick.

beş 5. Remove from the heat and pour into a jag.

altı 6. Use the melted butter to grease a rectangular dish, 10 x 12-inch (25 x 30 cm).

yedi 7. Place one filo sheet in the dish, brush with melted butter. Continue with five more sheets.

sekiz 8. When the custard is cool, pour on top of the layers.

dokuz 9. Repeat with the rest of the pastry.

on 10. Brush the top with butter. Trim the overhanging edges. 

on bir 11. Score only the top layer into squares with a knife.

on iki 12. Bake 25-35 minutes or until the top is golden.

on üç 13. Let it cool to the touch, about 4 hours.

on dört 14. Serve at room temperature.

Afiyet olsun!

Enjoy your meal!

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Zucchini Bread

It is a good way to get more vegetables into kids, plus adults like zucchini bread for breakfast, snack, or as a dessert.

Servers 6

Preheat the oven to 350F (175C)

3/4 cup (180 ml) olive oil

1 3/4 cups (250 g) (gluten-free) flour

1 tsp. (5 ml) ground cinnamon

1/2 tsp. (2,5 ml) each: baking soda and (aluminum-free) baking powder

1/4 tsp. (1,2 ml) nutmeg

2 organic eggs

1/2 cup (65 g) organic brown sugar

1/4 cup (30 g) organic sugar

1 tsp. (5 ml) organic (gluten-free) pure vanilla extract

1/2 pound (225 g) (about 2 small ones) organic zucchini

1 cup (130 g) organic chopped walnuts

optional: organic (dairy-free) butter

1. Line a loaf pan with parchment paper with a little overhang on the two long sides. Lightly oil it.

2. Whisk the flour, cinnamon, baking soda and powder, plus the nutmeg.

3. In another bowl, beat the eggs.

4. Add the sugars and oil, continue beating.

5. Mix in the vanilla.

6. Add the dry ingredients and mix together.

7. Grate zucchini and fold into batter with half of the walnuts.

8. Transfer to the loaf pan.

9. Sprinkle the rest of the walnuts on top.

10. Bake for 65-75 minutes until a knife inserted into it comes out clean.

11. Transfer to a cooling rack and cool completely or slightly warmed. 

12. Optional: serve with butter.

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Berry Cream Parfait

Select any type of berries. Alia and Mike go U-pick every year. Besides freezing them for the winter, and in some case, into the following year (lost in the freezer), this dessert will go well with Mike's birthday paella dinner for his sister this year.

Parfait à la crème de baies (French)

Serves 4

1-4 hours in the refrigerator 

4 ounces (115 g) organic cream cheese at room temperature

1/2 cup (65 g) organic sugar

1/2 cup organic heavy cream or yogurt

3 cups (390 g) fresh berries (mix them if you like)

4 springs mint for garnish

glass dessert cups

optional: 2 Tbs. (15 ml) orange or almond flavored liqueur

une 1. Use a hand-held electric mixer to mix the cream cheese, (optional liqueur), and sugar.

deux 2. Beat on medium-high until creamy and lump-free, about 2 minutes.

trois 3. Add the heavy cream/yogurt and beat on low speed, then increase to high, about 2 minutes. Until mixture is thickened.

quatre 4. Put half of the berries on the bottom of the dessert cups.

cinq 5. Add two-thirds of the cream mixture to cover the berries.

six 6. Add the remaining berries to each cup, gently placed on the cream.

sept 7. Spoon the rest of the cream/yogurt on top of each glass.

huit 8. Refrigerate for 1 to 4 hours.

 (a) The cream mixture can be made and refrigerate a day before. Then assemble up to 4 hours before serving.

neuf 9. Garnish with a spring of mint.

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Mango Sorbet

Sorbet is a dessert consisting of frozen fruit juice, fruit purée, wine, liqueur or flavored water with a sweeter (sugar, honey, etc.), also called "water ice" or "Italian ice". 

"Sorbet" < French sorbet < Old Italian sorbetto < Turkish şerbet, which is believed that sorbets originated in ancient Persia (today Iran).

Makes 6 desserts

2 organic mangos, peeled and pit removed

1/4 cup (60 ml) each organic: orange juice and honey

juice of half an organic lemon

mint leaves for garnish

1. Line a dish that can go in the freezer, with plastic wrap.

2. Add all the ingredients in a blender or food processor.

3. Belen until smooth and creamy.

4. Pour into the minced container and freeze until sold.

5. Remove 15 minutes before serving.

6. "Shave" the ice into dessert containers or use scoop "balls" of ice.

7. Garnish with mint leaves

Option: Try different types of fruits with lemon or lime

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Pie Crust à la Egg-free and Gluten-free

Sometimes we do not have time to rush to the store for a gluten-free pie crust. Plus this recipe does not have to be roll out...just press it into the pie dish! 

 Makes 1 pie crust

Pre-heat the oven to 350F (175C)

This is a Paleo recipe. Other types of flour, sugar, and oil can be substituted, 1:1 ratio.

6 Tbs. (170 g) ground flaxseeds

2/3 cup (85 g) coconut flour (substitution: rice flour)

1 cup (130 g) almond flour

1/4 cup (30 g) arrowroot powder (substitution: tapioca or cornstarch)

1/2 tsp. (7 g) sea salt

1 tsp. (14 g) baking soda

1/2 cup (65 g) coconut sugar

1/2 cup (120 ml) softened coconut oil, plus more for greasing

1 tsp. (5 ml) vanilla extract

1 Tbs. (28 g) organic honey

1. Mix the flaxseed and 6 Tbs. (90 ml) warm water.

2. Let it set until seeds jell.

3. Mix dry ingredients together in food processor or mixing bow.

4. Add wet ingredients, including flaxseeds. Mix well. It will be a bough-like consistency.

5. Grease a pie dish with coconut oil.

6. Crumble dough evenly over pie dish. Press os it forms the shape.

7. Puncture crust a few times with a fork.

8. Bake about 5 minutes.

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Chocolate Pudding Tofu Pies

Tofu carries loads of health benefits. Why not use it in desserts as well?
                                                                        Serves 6

1 16-ounce (455 g) package organic firm tofu, drained and liquid removed either by weighing it between towels for 10-15 minutes or in the microwave, uncooked for 2 minutes
1 cup (130 g) each: powdered sugar, sweetened cocoa

1 tsp. (5 ml) each organic: honey, vanilla extract, and corn syrup

1/4 to 1/2 cup (80-120 ml) (dairy-free) milk

6 mini graham cracker crust pie shells

organic (diary-free) whipped cream

fruit

shaved chocolate

1. In a blender, purée tofu, sugar, cocoa, corn syrup, and vanilla until smooth.

2. Add milk as needed to make a smooth, thick pudding.

3. Spoon pudding into the pie shells and refrigerate.

4. When serving, top with whipped cream, fruit and chocolate

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