food

Stay Fresh Fruit

Fruit is Mother Nature's gift to us. In this episode, we explore all the ways we can use fresh fruit to create sweet and savory snacks.

food

Stay Fresh Fruit

Fruit is Mother Nature's gift to us. In this episode, we explore all the ways we can use fresh fruit to create sweet and savory snacks.

Ingredients

  • 1/2 cup frozen pineapple
  • 1/3 cup frozen banana, sliced
  • 1/2 cup frozen blueberries
  • 2 tablespoons butterfly pea powder
  • 3/4 cup coconut milk, can shaken to combine the fat and milk
  • Toasted shredded coconut
  • Sliced or diced kiwi
  • Diced red dragon fruit
  • Goji berries

Steps

  1. Add frozen fruit, butterfly pea powder and 1/2 cup coconut milk in a blender; blend. Add more coconut milk as needed to make the mixture smooth.
  2. Transfer to bowl and top with desired garnishes.

Ingredients

Berry Lime

  • 1/2 cup walnuts
  • 1/2 cup unsweetened, shredded coconut
  • 6 soft dates, pitted
  • 1 tablespoon coconut oil, softened
  • Pinch of sea salt
  • 2 cups raspberries
  • 1/2 cup strawberries
  • 1/2 cup coconut butter
  • 2 tablespoons coconut oil
  • 2 tablespoons macadamia nuts
  • 2 tablespoons maple syrup
  • 1 tablespoon lime zest
  • 1 tablespoon lime juice
  • 1/4 cup frozen raspberries
  • 4 fresh strawberries
  • Chopped macadamia nuts

Banana Avocado

  • 1/2 cup walnuts
  • 1/2 cup unsweetened, shredded coconut
  • 6 soft dates, pitted
  • 1 tablespoon coconut oil, softened
  • Pinch of sea salt
  • 2 cups banana
  • 1/2 avocado
  • 1/2 cup pineapple
  • 1 cup spinach
  • 1/2 cup coconut butter
  • 2 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • 1 teaspoon spirulina
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • Shredded coconut
  • Mint

Mango Pineapple

  • 1/2 cup walnuts
  • 1/2 cup unsweetened, shredded coconut
  • 6 soft dates, pitted
  • 1 tablespoon coconut oil, softened
  • Pinch of sea salt
  • 2 cups mango
  • 1/2 cup pineapple, chopped
  • 1/2 cup coconut butter
  • 2 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • 2 teaspoons turmeric
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • Frozen mango shapes
  • Edible marigold and nasturtium flowers

Blueberry Beet

  • 1/2 cup walnuts
  • 1/2 cup unsweetened, shredded coconut
  • 6 soft dates, pitted
  • 1 tablespoon coconut oil, softened
  • Pinch of sea salt
  • 2 cups blueberries
  • 2 small roasted beets
  • 1/2 cup coconut butter
  • 2 tablespoons coconut oil
  • 2 tablespoons chia seeds
  • 2 tablespoons maple syrup
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1/4 cup frozen blueberries
  • 2 tablespoons chopped fresh blueberries
  • Edible lilac flowers

Steps

Berry Lime

  1. To make the base, add walnuts in a food processor and blend until coarsely ground. Add coconut, dates, coconut oil and salt, and pulse until the mixture comes together. Press into a cake tin, and set aside in the refrigerator.
  2. To make the smoothie filling, add all smoothie ingredients in a blender and blend until smooth. Pour ingredients over the crust and freeze until set, about 2 1/2 hours. Arrange raspberries, strawberries and macadamia nuts over the top before serving.

Banana Avocado

  1. To make the base, add walnuts in a food processor and blend until coarsely ground. Add remaining ingredients for the cake base and pulse until the mixture comes together. Press into a cake tin, and set aside in the refrigerator.
  2. To make the smoothie filling, add all smoothie ingredients in a blender and blend into a smooth puree. Pour ingredients over the crust and freeze until set, about 2 1/2 hours. Garnish with shredded coconut and mint, then serve.

Mango Pineapple

  1. To make the base, add walnuts in a food processor and blend until coarsely ground. Add remaining ingredients for the cake base and pulse until the mixture comes together. Press into a cake tin, and set aside in the refrigerator.
  2. To make the filling, add all smoothie ingredients in a blender and blend into a smooth puree. Pour ingredients over the crust and freeze until set, about 2 1/2 hours. Garnish and serve!

Blueberry Beet

  1. To make the base, add walnuts in a food processor and blend until coarsely ground. Add remaining ingredients for the cake base and pulse until the mixture comes together. Press into a cake tin, and set aside in the refrigerator.
  2. To make the filling, add all smoothie ingredients in a blender and blend into a smooth puree. Pour ingredients over the crust and freeze until set, about 2 1/2 hours. Garnish with blueberries and edible flowers.

Ingredients

  • 3/4 cup old-fashioned oats
  • 1/4 cup spelt flour
  • 1 teaspoon ground cinnamon
  • 2 tablespoon raw honey, melted
  • 2 tablespoon coconut oil, plus more for greasing ramekins
  • 16 ounces fresh blackberries
  • 2 teaspoon lemon juice
  • 1 1/2 tablespoon coconut sugar
  • 3 tablespoon arrowroot powder
  • 1/2 teaspoon almond extract

Steps

  1. Preheat the oven to 350 Fahrenheit and lightly coat two individual cobbler ramekins with coconut oil.
  2. Mix together the oats, spelt flour, and cinnamon in a small bowl. Add in the honey and coconut oil, and mix until completely incorporated.
  3. Carefully toss together the berries, lemon juice, coconut sugar, arrowroot powder, and almond extract in a large bowl until thoroughly combined.
  4. Add the berry mixture into the prepared ramekins, and then evenly sprinkle the oat topping on top.
  5. Bake for 25-30 minutes, or until the juices bubble, and the topping is crunchy.
  6. Cool for 10 minutes to help the juices thicken.

Ingredients

  • 1 cactus paddle (nopal)
  • Handful of flat leaf parsley
  • Handful of cilantro
  • 3/4 cup chopped pineapple
  • 1/2 cup to 3/4 cup orange juice
  • 1 mini cucumber, peeled and chopped
  • Ice, for serving

Steps

  1. Peel off the outside of the cactus paddle using a vegetable peeler to remove any the thorns, then cut it into bite-sized chunks.
  2. Place it in the blender along with the rest of the ingredients, and blend until smooth. Pour over ice (strain if you want pulp-less juice), and serve.

Ingredients

Apple and Cheddar Quesadillas

  • 1 1/2 cups sharp cheddar cheese, shredded
  • 6 whole wheat tortillas
  • 1 large granny smith apple, thinly sliced
  • 1 tablespoon olive oil

Rainbow Skewers

  • 4-6 strawberries, whole
  • 1 large orange, sliced into wedges
  • 1/2 pineapple, cut into chunks
  • 1 kiwi, cut into wedges
  • 4-6 blueberries
  • 4-6 purple grapes

Steps

Apple and Cheddar Quesadillas

  1. To make the quesadilla, add 2 tablespoon cheese over half of the tortilla. Arrange apple slices, slightly overlapping, over the cheese, then sprinkle 2 more tablespoons. cheese over the apples. Fold the tortilla in half.
  2. Heat a large skillet with olive oil and heat over medium high heat. Arrange the quesadillas in the skillet without overlapping and cook, gently flipping once, until cheese is melted and tortillas are golden brown on both sides, 2 to 3 minutes per side. Repeat with remaining tortillas.

Rainbow Skewers

  1. Wash and slice all fruit, as needed. Place the fruit onto skewers, in rainbow order.
  2. Place all ingredients into a lunch box and store in the refrigerator.

Ingredients

Agua Fresca

  • 3 cups watermelon
  • 1/4 cup lime juice
  • 1/2 cup simple syrup
  • 1/2 cup water

Watermelon Granita

  • 1 1/2 cups watermelon
  • 1/3 cup water
  • 2 tablespoons lime juice
  • 2 tablespoons honey

Watermelon Salsa

  • 1 cup watermelon, diced
  • 1/2 cup tomato, diced
  • 1/3 cup orange bell pepper, diced
  • 1/4 cup red onion, diced
  • 1 jalapeño, minced
  • 1 tablespoon cilantro, minced
  • 2 tablespoons freshly squeezed lime juice
  • Salt and pepper to taste

Watermelon Gazpacho

  • 1 cup watermelon, cubed
  • 1/2 cup tomato, chopped
  • 1/3 cup orange bell pepper, chopped
  • 1/4 cup red onion, chopped
  • 1 jalapeño, chopped
  • 1/3 cup cucumber
  • 2 tablespoons lime juice
  • Salt and pepper to taste
  • Olive oil for serving

Grilled Watermelon

  • 1 quarter of a medium watermelon, sliced into wedges
  • 1/3 cup crumbled feta
  • Fresh mint to taste
  • Balsamic glaze to taste

Steps

Agua Fresca

  1. Blend all ingredients together. Pass through a fine mesh strainer and transfer to a pitcher. Chill in the fridge. Serve with ice.

Watermelon Granita

  1. Blend all ingredients together. Transfer to a bowl and place in the freezer. Scrape the mixture with a fork every 2 hours, to create shaved ice texture.

Watermelon Salsa

  1. Combine all ingredients in a bowl. Serve with chips.

Watermelon Gazpacho

  1. Blend all ingredients together. Place in the fridge to chill or serve at room temperature, with a drizzle of olive oil on top.

Grilled Watermelon

  1. Grill watermelon until char marks appear. Serve with feta and balsamic glaze.

Ingredients

Chocolate Strawberry Muffins

  • 1 cup unsweetened almond milk
  • 2 eggs
  • 1/2 cup unsweetened applesauce, melted
  • 1 teaspoon pure vanilla extract
  • 2 cups spelt flour
  • 1/2 cup dark cocoa powder
  • 1/2 cup coconut sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup dark chocolate chips
  • 1 cup fresh strawberries, diced

Strawberry Coffee Cake Muffins

  • 1/2 cup unsweetened almond milk
  • 1 egg
  • 1/2 cup pure maple syrup
  • 1/4 cup coconut oil, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups spelt flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1 cup fresh strawberries, diced
  • 1/4 cup coconut oil, softened
  • 1/2 cup spelt flour
  • 1/3 cup coconut sugar
  • 1 teaspoon ground cinnamon

Steps

Chocolate Strawberry Muffins

  1. Preheat the oven to 375 degrees F and grease a muffin tin with coconut oil.
  2. Combine the wet ingredients, including the applesauce, eggs, almond milk, and vanilla extract in a large mixing bowl.
  3. Mix together the dry ingredients, including the flour, cocoa powder, coconut sugar, baking powder, and sea salt in a separate bowl.
  4. Slowly add the wet ingredients to the dry ingredients and stir to combine. Fold in the strawberries and chocolate chips. Fill each muffin tin about 3/4 full. Place in the oven for 12-15 minutes or until the muffins are springy on top. Remove from o/the ven and allow to cool.

Strawberry Coffee Cake Muffins

  1. Preheat the oven to 375 degrees F and grease a muffin tin with coconut oil.
  2. Combine the wet ingredients for the muffins, including the coconut oil, maple syrup, egg, vanilla extract, and almond milk in a large mixing bowl.
  3. Mix together the dry ingredients for the muffins, including the flour, baking powder, and sea salt in a separate bowl.
  4. Slowly add the wet ingredients to the dry ingredients and stir to combine. Fold in the strawberries. Fill each muffin tin about 3/4 full.
  5. To make the crumble, combine the softened coconut oil, flour, cinnamon, and sugar. Sprinkle the crumble over the top of the muffins evenly. Place in the oven for 14-16 minutes or until the muffins are springy on top. Remove from the oven and allow to cool.

Ingredients

  • 3 cups fresh sliced strawberries (approx. 1 1/2 pounds)
  • 1 13 1/2-ounce can full-fat coconut milk
  • 1/4 cup raw honey
  • 1/4 teaspoon vanilla extract

Steps

  1. Combine strawberries, coconut milk, honey, and vanilla extract in a blender or food processor. Process until smooth. Pour evenly into a popsicle mold.
  2. Freeze for about an hour, then insert popsicle sticks and then freeze overnight, or for 6-8 hours.
  3. To remove from the mold, let popsicles stand at room temperature for 5 minutes.

Ingredients

  • Rice paper
  • Filling 1: pomegranate seeds, kiwi, pineapple
  • Filling 2: strawberries, mango, peach
  • Filling 3: mint leaves, raspberries, mango
  • Juice from 1/2 lemon
  • Juice from 1/2 lime
  • 1 teaspoon honey

Steps

  1. First, slice all of the fruit into thin rounds or long sticks.
  2. Working with one sheet at a time, soak a rice paper sheet in warm water for 5-10 seconds, until it softens.
  3. Lay flat on a plate and place your desired fillings in the center. Wrap into a spring roll, making sure to pull the rice paper taught - this will give you a tightly-rolled spring roll. Arrange on a plate.
  4. To make the dipping sauce, combine the lemon juice, lime juice and honey in a small bowl. Dip the spring rolls into the sauce for a citrusy kick!

Ingredients

  • 2 ripe bananas (frozen, optional)
  • 1/4 cup (or 5-6) pitted dates
  • Juice from half a lime
  • 1/2 teaspoon cardamom
  • 2 cups almond milk
  • Handful of ice cubes

Steps

  1. Combine all of the ingredients in a blender. Serve immediately

Ingredients

Pineapple Orange

  • 1 cup pineapple
  • 1 orange, peeled
  • 2/3 cup coconut water
  • 4 cups ice

Watermelon Lime

  • 2 cups watermelon cubes
  • 1 tablespoon lime juice
  • 2/3 cup coconut water
  • 4 cups ice

Raspberry Lemonade

  • 1 cup raspberries
  • 1/2 lemon, peeled
  • 3/4 cup coconut water
  • 2 tablespoon raw honey
  • 4 cups ice

Steps

Pineapple Orange

  1. In a kitchen blender, add the pineapple, orange, coconut water, and ice.
  2. Blend together.

Watermelon Lime

  1. In a kitchen blender, add the watermelon, lime juice, coconut water, and ice.
  2. Blend together.

Raspberry Lemonade

  1. In a kitchen blender, add the raspberries, lemon, raw honey, coconut water, and ice.
  2. Blend together.

Ingredients

  • 2 cups almonds, toasted
  • 1/4 cup coconut oil, melted and divided
  • 2 tablespoons honey (optional)
  • 1/2 teaspoon sea salt
  • 3 bananas, peeled and sliced into 1/4-inch coins
  • 1 cup dark chocolate, chopped (60 percent cacao)
  • Toasted, chopped almonds for garnish

Steps

  1. Prepare a baking sheet with parchment or wax paper.
  2. Place almonds in a food processor, and blend on high until smooth. Stream in 2 tablespoons of coconut oil and blend again until desired consistency is reached. Season with a pinch of salt and honey if using.
  3. Melt chocolate with remaining coconut oil, either over a double boiler or in a microwave until smooth.
  4. Take each banana slice and spread with a heaping teaspoon or so of almond butter. Top with another slice of banana. Freeze 'sandwiches' to firm up before dipping in prepared melted chocolate. Gently turn with a fork to coat evenly and allow excess to drip off before placing on prepared baking sheet.
  5. Garnish with assorted toppings (above) and pop in freezer to firm up. Save for later in the freezer or eat now.

Ingredients

  • 1 small, seedless watermelon (about 1 pound of flesh), cubed
  • 3 teaspoons powdered gelatin, soaked in 3 1/2 tablespoons water
  • Mini chocolate chips
  • 4 tablespoons Calpico (Japanese non-carbonated soft drink)
  • 1 kiwi, diced
  • 2 tablespoons water
  • 3/4 tablespoon honey

Steps

  1. Place watermelon in a zip top bag and pound with a rolling pin. Transfer to a bowl and mix with the gelatin.
  2. Pour mixture into popsicle molds, filling almost to the top. Add chocolate chips, then lightly mix with chopsticks to disperse chips. Insert a popsicle stick and place in freezer until set.
  3. Once hardened, pour a small amount of Calpico into each opening, and return to freezer.
  4. Add kiwi, water and honey in a blender. Blend until combined. Pour a layer of the kiwi mixture into the molds, and freeze until set.
  5. Submerge the mold in warm water until popsicles easily slide out. Enjoy!