Tag Archives: sweet

Chocolate Strawberries

7 Oct

Chocolate Strawberries

So good! That’s all I can say about that. Great little dessert with a beautiful presentation.

12-14 large organic strawberries washed and dried

1 cup of semi sweet chocolate chips

wax paper

In a small saucepan, melt the chocolate chips over medium low heat. Stir frequently and very gently to melt the chocolate. Overheating the chocolate can cause it to become stiff and clumpy. As soon as it is melted and has a smooth consistency, remove from heat and dip in strawberries while twisting. Then place  strawberry onto the wax paper. Repeat for all strawberries. Place strawberries in the fridge to all chocolate to harden.

Tip: while dipping strawberries, work fast so that the chocolate doesn’t harden up. If chocolate in the pot hardens, it doesn’t work well to re-melt it!



photo by flit on flickr.com


4 Jan


Here’s a great sangria recipe that is so easy to make. The trick here is to let it sit overnight to really bring out the flavor.

1 apple thinly sliced

4-5 strawberries sliced

one orange thinly sliced

one lemon thinly sliced

one lime thinly sliced

a handful of blueberries

1/2 cup of evaporated cane juice sugar

1 bottle of red wine (Cabernet Sauvignon)

1 can of spritzer soda (I like to use an orange or mango flavor)

In a large bowl, empty the wine and dissolve cane sugar. Add all the fruit and mix well. Cover the bowl and put in the fridge overnight. To serve: fill a wine glass with the spritzer about 1/4 full, the fill the rest of the glass with the sangria. Serve chilled.

Tip: I like to add mango and pineapple for a more tropical version.



photo by divya on flickr.com

Baked Sweet Pears

2 Jan

Baked Sweet Pears

This dessert is so flavorful and easy to prepare. Great for finishing off a dinner party! your guests will be asking for more! I used organic Bosc pears.

4 pears washed, cut in half and cored (cut longwise)

vanilla extract

a couple of spoons of walnuts

1/4 to 1/2 spoon of cinnamon

a spoon of grated ginger

a couple of spoons of maple syrup

a dollop of vanilla ice cream (cow, soy or rice)

Cut pears lengthwise and core out the centers and place into a baking pan filled with 1/4 inch or so of water. In a bowl mix nuts, grated ginger, cinnamon, vanilla and maple syrup together. Spoon mixture into the cored out pears. Drizzle a little bit more of the maple syrup onto the pears. Cover the pan and bake at 350 degrees F for 20-30 min or until pears are soft but not mushy.  Serve with a scoop of ice cream.

Tip: for a sweeter treat, you can grate some chocolate onto the pears just before serving. Either dairy or vegan chocolate can be used.



photo by QuintanaRoo on flickr.com

Strawberry Spinach Salad

2 Jan

Strawberry Spinach Salad

This salad is so quick and tasty! You can prepare it in less than 15 minutes. It’s packed with vitamin C and lots of love. All ingredients are organic.

one bunch of spinach washed thoroughly

a small carton of fresh strawberries washed and sliced

1/4 to 1/2 of a red onion very thinly sliced (or diced)

a small handful of walnuts (optional)


2 spoons of extra virgin olive oil

a spoon of balsamic vinegar

a dash of maple syrup

salt and pepper to taste

Wash the spinach thoroughly and then pat dry in paper towel to remove excess moisture.  Add spinach in a large salad bowl with the red onion. In a small bowl combine vinegar, oil, spices and maple syrup. Stir well until salt is completely dissolved. Add the dressing to the spinach and toss well to coat all the leaves. Sprinkle the sliced strawberries and walnuts on the top of the salad for a nice presentation.

Tip: try adding some fresh blueberries as well or thinly sliced apple for a tasty variation. I even like fresh Parmesan cheese grated on top!



photo by greenlagirl on flickr.com

Strawberry Mocktail

1 Jan

Strawberry Mocktail

This drink has eye appeal, tastes great and booze-free. I served this at a dinner party and everyone thought it was alcoholic! Too funny!

a bottle or two of Perrier

a carton of fruit juice (a blend with berries with a nice red or pink color)

fresh strawberries sliced

ice cubes

martini glasses (or high ball glasses)

In each martini glass, fill it about half with the perrier and half with juice. Add a couple of ice cubes and a few slices of fresh strawberries. Garnish the rim of the glass with a slit whole strawberry (as in the photo). If you want more fizz, add more perrier and less juice.

Tip: you can rim the glass with sugar for a fancier touch. Moisten the rim of the glass with a fresh lime wedge. Then dip the rim of the glass in a saucer bowl of sugar. Turn the glass while you do this. Lift the glass out of the sugar and shake off excess sugar. Fill glass with the mocktail. Easy!



photo by D Sharon Pruitt on flickr.com

Mamaji’s Chai Tea

1 Jan

Mamaji’s Chai Tea

I love chai tea! This recipe I learned from some amazing women from India. I worked with them in a busy vegan kitchen. They didn’t speak English and I didn’t speak Punjabi but they took me under their wing anyway. We had many laughs and tears over a cup of chai. It is so soothing that it really comforts you. It also helps aid in digestion.

a spoon of cardamon pods

a spoon of fennel

a spoon of fresh grated ginger

a dash of cinnamon

1/2 spoon of cloves (use less if you find cloves strong)

2 heaping spoons of lose leaf black tea (Irish Breakfast or English Breakfast)

1/4 cup of milk (either cow or soy)

sweetner to taste

In a small saucepan add about 2 cups of water and spices. Bring to a boil and then reduce heat to a gentle simmer. Let simmer for 5 min or so. Add black tea and simmer another couple of minutes. Then add milk and bring to a boil once again. Caution: keep stirring the chai and be careful that it doesn’t boil over! So many times I had a HUGE disaster because I wasn’t paying attention.  Then reduce heat to a simmer for another couple of minutes. Remove from heat and pour through a strainer into a teacup. Add sugar or sweetener to taste.



photo by kk+ on flickr.com

Zing Carrot Soup

1 Jan

Zing Carrot Soup

This is an amazing vegan soup that is great as an appetizer or can be a main meal. It really warms the heart on a cold rainy day. This is one of my personal favorites! I like to use organic ingredients whenever I can.

1 onion diced

2-3 cloves of garlic chopped

2-3 spoons of fresh grated ginger

a spoon of garam masala spice (or can use curry powder)

salt and pepper to taste

bay leaf

a spoon of extra virgin olive oil

6-8 medium carrots washed and cut into 1/4 inch chunks

2-3 potatoes cut into cubes

a cup or two of soy milk (either plain or vanilla) – you can omit if you have soy sensitivities

In a large soup pot add the olive oil, onions and garlic. Saute a few minutes on medium heat to bring out flavor while stirring constantly then add carrots and potatoes and cook 2-3 min. Then add about enough water to cover the mixture. Add spices and bring to a boil then simmer 15-20 min until the carrots/potatoes are soft. Add the soy milk and cook another few minutes. Let the soup cool, remove the bay leaf and then puree in small batches in a blender until completely smooth. Reheat soup and serve.

Tip: You can add croutons to the bowl before serving for a nice presentation or add a few slices of fresh ginger ontop.



photo by joana hard at flickr.com