kiwi - vegetarian recipes

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Roasted Eggplant Wedges with Herbed Pistachio Millet

Chikki recipe | peanut chikki recipe | groundnut chikki or shengdana chikki

49 Savory Vegan Breakfast Recipes to Start Your Day Right

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kiwi vegetarian recipes

Raspberry Curcuma Nicecream Bowl

August 4 2017 Veganpassion 

Raspberry Curcuma Nicecream Bowl If I have some leftover fruits and I don't get to eat it I'm freezing the fruits. I simply cut it into pieces and put it in a tupperware box. On hot days like today my body tells me: ice cream for breakfast. So I take the fruits out of the freezer and I'm enjoyig a nicecream bowl. Have you ever tried nicecream? I promise: once nicecream, always nicecream ? ?. Makes 2 small bowls. Ingredients: 1,7 oz frozen raspberries 2 frozen ripe bananas 1 frozen mango each 1 small piece of ginger and curcuma 1 pinch cinnamon 2 slices pineapple 2 tbsp. raspberry powder 1 kiwi 1 tbsp. granola some berries for dacoration Blend all frozen fruit in a blender. I recommend a strong blender. Peel ginger and curcuma if necessary then cut them into small pieces and add them to the blender. Also add cinnamon, pineapple and fruit powder and blend again. Fill everything into small bowls and decorate with granola and berries. 

Peach and Zucchini Smoothie

July 30 2017 Golubka Kitchen 

Peach and Zucchini Smoothie I love those stands at the farmer’s market, where the fruit is a little too ripe and bruised, and therefore discounted. I can never pass one by and end up stocking up on the rejected fruit to freeze for smoothies. Since there’s an amazing abundance of peaches around right now, I’ve managed to collect quite a bit of them, sliced and bagged, in my freezer. They are great for making the most refreshing smoothies, but can also be easily defrosted for a crumble. In any case, it’s always a great idea to buy and freeze some overripe peaches :) Like seemingly everyone else in the (smoothie) world, I’ve been changing up my smoothie routine by using various frozen vegetables in place of banana, for a lower sugar start to the day. So far, I’ve had success with a mix of steamed and frozen cauliflower and sweet potato, as well as raw, frozen zucchini. Zucchini is especially lovely in combination with peaches, and I’ve been really liking the very minimal smoothie that we’re sharing here today. It’s nothing more than frozen zucchini, peaches, basil and a splash of vanilla, whirled with your liquid of choice. It’s barely sweet and very refreshing, but if you prefer your smoothies on the sweeter side, you can add any sweetener you like, or even a banana. Lots of great weekend links below. Enjoy your Sunday :) Kitty – Chloe Sevigny’s directorial debut is magical Bonsergent Studio – the most beautiful vintage online store based in Paris Alison Scrapulla – in love with this photographer’s work (the double exposures!) Shiso Delicious – a plant-based bento master, her Stories are also great Recipes at The Fullest – so many good ones + beautiful photos Clarisse Demory in Another Mag – we love her work, really excited to see this more in-depth profile about her approach Hormone-Balancing Helva Bars – into these A Simple Table – why don’t I have this cookbook yet? Vegan Ice Cream Enters A Golden Age – always great to hear, and if you want to try making vegan ice cream at home, we have a bunch of recipes here Peach and Zucchini Smoothie   Print Serves: 2 Ingredients 2 ripe, sweet peaches, plus more for garnish 1 medium zucchini handful of basil leaves splash of vanilla extract 1½-2 cups coconut water, water, almond milk or other liquid of choice bee pollen - for garnish (optional, not vegan) desiccated coconut - for garnish (optional) Instructions Slice the peaches and zucchini, and place them on a parchment paper-covered baking tray. Place in the freezer for about 2 hours or overnight, until frozen, then transfer to freezer bags to store. Combine the frozen peaches and zucchini with the basil, vanilla and liquid in an upright blender and blend until smooth. Serve, garnished with fresh peach slices, bee pollen and desiccated coconut, if using. 3.5.3226 You might also like... Avocado Kiwi Smoothie and a Jus by Julie Cleanse Giveaway Almond Milk and Almond Pulp Cookies Plant-Based Summer Meal Plan, Part 2 Peach, Honey and Thyme Lemonade Popsicles - Ice Cream Sunday .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Peach and Zucchini Smoothie appeared first on Golubka Kitchen.

No Bake Cheesecake

July 6 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); No Bake Cheesecake This  Cheese cake recipe requires absolutely no cooking or baking. This is a delicious and perfect dessert for hot summer days. I like to use the fresh seasonal fruits over cheese cake. This is an amazing recipe and everyone will enjoy. - 1 cup graham crackers (fine crumbs, I used 12 gram crackers) - 4 Tbsp unsalted butter (at room temperature) - 8 oz cream cheese (at room temperature) - 1/­­3 cup sugar - 1/­­2 cup heavy cream (chilled) - 1 tsp lemon juice - Few slices of fresh fruit of your choice (I am using, mango, kiwi, strawberry, and few black berry) - First line 4×7 inch pan with wax paper or parchment paper. - Mix cookie crumbs and butter well to combine. - Transfer the mix to prepared pan and press evenly to make it very firm. Refrigerate for at least 30 minutes. - Using the electric mixer beat the cream cheese and sugar in a large bowl on medium high speed until smooth. Reduce the mixer speed and gradually add the cream, and lemon juice increase the speed to medium high until stiff peak forms. - Spread the cream cheese evenly over crust, refrigerate for at least 4 hours or up to 3 days. - Just before serving top with fruits. Finishing time 15 minutes not including refrigeration time. The post No Bake Cheesecake appeared first on Manjula's Kitchen.

Sweet Potato Nachos with Cheesy Chipotle Sauce and All the Fixings

December 30 2016 Golubka Kitchen 

Sweet Potato Nachos with Cheesy Chipotle Sauce and All the Fixings I’ve been thinking about party snacks crowd-pleasing enough to serve during a New Years get together and came up with these vegetable-forward nachos. At this point in the holiday season, I’m pretty tired of over-indulgent food and have been leaning towards cleaner, simpler meals. I used sweet potato instead of tortilla chips here exactly for that reason, and I think most guests will appreciate that as well. These nachos are still comfort food and definitely reminiscent of the original, but much lighter, more nourishing and kinder to your bod. I recently replaced my old, dull mandolin slicer with a new one and have been like a kid with a new toy these past couple of weeks. Most lunches have been composed of salads with tangles of paper-thin vegetable ribbons, and every bowl of oats or smoothie has gotten a crown of mandolined apples or persimmon. Needless to say, the purchase might have had something to do with the birth of this recipe, which happens to strongly encourage the use of a mandolin. I love how rediscovering a kitchen tool interweaves utility and nostalgia – basically my idea of fun. There’s some controversy out there about making perfect oven baked sweet potato chips. What I’ve found is that they won’t come out perfect because home ovens aren’t perfect, and we aren’t perfect, but I do have a few tricks that will ensure a batch of delicious and crispy, imperfect chips. Those include using a mandolin for thin, even slices, giving the slices a soak in water to get rid of some of the starch, and brushing on the oil with a brush for even distribution. I kept the nacho toppings pretty classic to offset the alternative chip choice – black beans and avocado for creaminess and substance, and crunchy things like red onion, scallions and radishes for some brightness. The vegan cheesy chipotle sauce is out-of-this-world delicious and simple, and if you don’t want to bother with making sweet potato chips, please give this sauce a try on regular tortilla chip nachos, I have a feeling you’ll really love it :) Wishing everyone peace, health and warmth as we ring in the New Year! Sweet Potato Nachos with Cheesy Chipotle Sauce and All the Fixings   Print Serves: 4-6 Ingredients for the sweet potato chips 1 very large or 2 medium sweet potatoes - peeled and thinly sliced on a mandolin coconut oil - melted for the cheesy chipotle sauce 1 cup cashews - soaked for 2-4 hours 1/­­2 cup purified water 1 teaspoon ground chipotle spice/­­flakes or 1/­­2 to 1 chipotle pepper in adobo sauce 1 tablespoon tamari 1 tablespoon Dijon mustard 1 tablespoon miso ¼ cup nutritional yeast 1 small garlic clove ½ teaspoon turmeric for color (optional) for the nachos sweet potato chips (from above) 1 14oz can black beans or 1¼ cups home cooked ¼ medium red onion - diced 2-3 radishes - thinly sliced on a mandolin 2 scallions - sliced diagonally 1 avocado - peeled, pitted and chopped cheesy chipotle sauce (from above) 1 lime - quartered Instructions to make the sweet potato chips Soak sweet potato slices in a bowl with water for 30 minutes to decrease starch, for crispier chips. Preheat oven to 250° F (120° C) and position both oven racks in the middle of the oven. Prepare 2-3 parchment paper-lined baking sheets. Remove sweet potato slices from water and pat dry with a clean kitchen towel or paper towels. Begin arranging sweet potato slices on the baking sheets, oiling each slice on the front and the back, using a pastry brush for best results. Distribute baking sheets between the two racks in the oven and bake for 1 hour. Remove baking sheets from the oven and flip over each sweet potato slice. Place back into the oven and bake for 30 minutes to 1 hour more, until crispy and lightly browned in parts. Take care not to burn the chips, check them after the initial 30 minutes and every 10 minutes thereafter. to make the cheesy chipotle sauce Combine all the ingredients in a high speed blender until very smooth. Keep leftovers refrigerated in an airtight container. to assemble the nachos Prepare a rimmed tray or shallow dish for serving the nachos. Layer half of the chips at the bottom of the dish, followed with half each of black beans, red onion, radishes, scallions and avocado. Drizzle with the chipotle sauce. Layer the remaining chips on top, followed by the remaining toppings and more sauce. Squeeze juice of ¼ lime over the nachos and serve the rest of the lime quarters on the side. Serve more of the sauce on the side in a small bowl for dipping, if you wish. Nachos are best eaten immediately (which will be very easy!). The leftovers are still good, but the chips will loose crispiness after refrigeration. Notes Dont be afraid to choose a really big sweet potato - the sweet potato slices will significantly decrease in size when baked. The bigger the chips, the easier it will be to scoop up the toppings and sauce. 3.5.3226 You might also like... Avocado Kiwi Smoothie and a Jus by Julie Cleanse Giveaway Ramp Flatbread Pizza with Garlic Cream Raw Greenylicious Herb Soup and BBQ Grissini by Earthsprout Spice-Roasted Carrots with Lentils from Modern Potluck (& a Givea... .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Sweet Potato Nachos with Cheesy Chipotle Sauce and All the Fixings appeared first on Golubka Kitchen.

Green Smoothie Pops -- Ice Cream Sunday

June 19 2016 Golubka Kitchen 

Green Smoothie Pops -- Ice Cream Sunday This Sunday, we are going for something very light, summery, fruity, and very nutritious. More particularly, a green smoothie on a stick. Green smoothies have been making an almost daily appearance at our house, ever since I got a high-speed blender about six years ago (here’s a nice flashback video from four years back, those little chubsters are so grown up now). It’s the easiest way to pack a ton of greens into your daily eating routine. I almost feel like I’m cheating when I put a huge bunch of leaves, together with some fruit and powders into a blender, and end up with a pleasant and smooth, drinkable meal, that I can consume in a few minutes and continue on with my day. Do you know what I mean? The ease of it all is something to be thankful for. Of course, this can be done in any blender, but a high-speed one just has that amazing ability to break down all the fibers into the creamiest smoothie. These pops are exactly that – a little green pick-me-up that can be easily eaten for breakfast on a very hot day, or as an extra nutritious dessert, on any day. Read on for some weekend links and enjoy your Sunday. Chef Jacques La Merde – have you seen this instagram account? Photos of the most beautiful plates of meticulously styled dishes, but there’s a twist to it all when you look closer and read the ingredients list. Hilarious. Plus, the woman behind it all. On Being – been diving into the archives of this podcast lately, loved the interviews with Barbara Kingsolver and Dan Barber. How To Cook a Wolf – reading this book (for the first time!) and loving it. M.F.K. Fisher has such a straightforward and witty voice, and I have so many passages underlined already, like this one, from 1942: “In the first place, not all people need or want three meals each day. Many of them feel better with two, or one and one-half, or five […] ‘balance ‘ is something that depends entirely upon the individual. One man, because of his chemical setup, may need many proteins. Another, more nervous perhaps, may find meat and eggs and cheeses an active poison, and have to live with what grace he can on salads and cooked squash.” Awesome read. Adaptogens – a complete guide Berlin’s Honey Bees – “Honeybees visit 2 million flowers to create just 1 lb of honey.” Forever blown away by bee facts. All the Food That’s Fit to Print – on edible 3D printing The Gentlewoman Library – just discovered that the magazine has an entire online library of their interviews with all kinds of amazing women, from Yoko Ono to Beyonce to Martha Stewart to Tilda Swinton. Curb Your Enthusiasm – is back :) Blog Love – hummus for dinner, golden milk chia pudding, new potato and lentil salad w/­­ lemon caper dressing, peach and blackberry cobbler Green Smoothie Pops   Print Serves: 10 popsicles Ingredients 1 ripe mango ¼ ripe pineapple 1 ripe banana (optional) 3-6 kale leaves or other leafy greens - stems removed purified water maple syrup - to taste (optional) 1 kiwi, peach, strawberry, etc. - sliced, for decoration (optional) Instructions Blend all ingredients, except kiwi/­­other sliced fruit, in a blender until very smooth, adding enough water to achieve a thick milkshake consistency. If using kiwi/­­other sliced fruit for decoration, arrange the slices inside ice pop molds, sticking them to the walls so they will be visible on the surface of the pops. Carefully pour or spoon the smoothie into the molds, taking care not to create large air pockets. Once full, lift and gently drop the molds on the counter several times to eliminate any air bubbles. Cover with the lid and insert wooden sticks. Freeze for 3-4 hours or overnight, until completely frozen. Let sit for 5 minutes or run hot water over the molds and the lid to remove the pops. Notes The amount of kale used in this recipe can greatly vary depending on the size of your kale and your preference. I like to use a whole bunch for that extra green, but 3-6 leaves is plenty. Soak wooden popsicle sticks in water overnight for better hold. 3.5.3208 You might also like... Simmered Squash Soba Bowl Banana Toffee Tart Mung Bean Falafel Bowl with Pickled Rainbow Chard Black Bean Chocolate and Fig Cookies .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Green Smoothie Pops -- Ice Cream Sunday appeared first on Golubka Kitchen.

Ask the Nutritionist: What Do You Think About Juice Cleanses?

July 22 2015 Vegetarian Times 

Ask the Nutritionist: What Do You Think About Juice Cleanses? Q: What do you think about juice cleanses? Are they worth it? A: That depends on why and how youre doing a juice cleanse. If you need the discipline of a juice cleanse to reset your eating habits, one- to three-day cleanses are the perfect dose. A cleanse is the process of clearing the accumulated toxins in your body that can come from the additives and chemicals used in processed foods. Freshly pressed juice, consisting primarily of greens, sends a surge of nutrients into your body; it provides an injection of vitamins, minerals, and phytonutrients you might not otherwise be getting. Juice cleansing is a conscious effort to reduce your intake of toxins while increasing your intake of nutrient-rich foods. Make sure the juice is organic, otherwise the concept of cleansing is out the window. Nonorganic juices can be laced with a plethora of pesticides, typically in concentrated amounts, because you would juice more produce than you would eat in a single sitting. In addition, your body needs fiber. Fiber is essential for keeping your digestive system regular and also for cleansing. Fiber binds onto toxins and clears them from your body. Juices dont contain fiber--including the prebiotic fiber essential for healthy gut flora, which enable your bodys eliminative organs, such as the liver, kidneys, and colon, to function properly. Thats why juice cleans- ing isnt recommended for longer than three days. Alternatively, you may want to add fiber-rich foods, such as chia or flaxseeds, to your cleanse. I personally love green juice made with kale, Swiss chard, cucumber, celery, and ginger. Its my liquid chlorophyll drip that I add daily to my overall diet.  Our bodies are working on overdrive to detoxify and neutralize all the stress they undergo on a daily basis. The best way to show them some love is to eliminate harmful substances and add an abundance of nutrients. Eating clean and organic on a regular basis does this.   Q: Should I avoid no-stir peanut butter? Is natural-style nut butter that separates more healthful for me? A: Nut butters can be grouped into two camps: the stir kind and the no-stir kind. How can you tell? Check the ingredients label. If you see just one ingredient--peanuts, almonds, sunflower seeds, or whatever type of legume/­­nut/­­seed tickles your fancy-- thats the most natural kind. As a result, the oil rises to the top. Falling into the no-stir camp are the smooth, creamy nut butters that many of us grew up with. The no-stir convenience of these butters is due to the hydrogenated or partially hydrogenated oils, or trans fats, youll find listed on the ingredients label. Meet the author: Peggy Kotsopoulos is a Registered Holistic Nutritionist. She is author of the book, Kitchen Cures, which is available in August.   

Warm Summer Fruit Salad

June 14 2015 Green Kitchen Stories 

Warm Summer Fruit Salad If my 15 year younger self would see me know. I am sitting here writing a text that is trying to sell the idea of a warm fruit salad. Young David would have told me  that I was an idiot: “Why heat fruit when you can have it chilled?!” You see, young David hated warm fruit. And I mean. Truly. Hated.  Back then, I could binge eat platters of fresh fruit, but cook or bake it and I wouldn’t touch it. Even apple pie, the one dish that every normal person loves, made my stomach turn upside down. I sometimes allowed myself to eat the part of the crust that hadn’t been touched by the fruit, but my tongue cringed from the bare thought of warm apple in my mouth. And now I’m all of a sudden very excited about this fruit salad that has taken a quick detour through the oven. What happened? I would love to say that this recipe was the game changer. But truth be told, I think I just slowly learned to appreciate warm fruit, recipe by recipe. Anyway, apart from the fact that I used to hate warm fruit and now swear by this dessert. Apart from the fact that this recipe is dead-simple. Apart from the fact that it includes some of the best bounty of the season and tastes like summer in your mouth. Yes, apart from all that, this fruit salad is also covered in grated dark chocolate (that melts!), coconut flakes and salted almonds (that pairs oh so well with dark chocolate). And if you are still not  convinced to try it out, we created this little video as a final selling point:  This is originally a Swedish dessert called Gino served with strawberries, kiwis and bananas with white chocolate on top. Our version is quite different, but t he choice of fruit and measurements are really just suggestions here, add or subtract fruit to your liking. Peaches or pineapple would also be good baked. Or raspberries? We use fruit in season here, but baking fruit is also a great way to increase the flavours during the winter season. Luise and I haven’t entirely agreed on the baking time. Personally I think the fruit only should be heated quickly, so it’s still quite firm. Just 5-6 minutes or enough time for the chocolate to melt. Luise however prefers the fruit to be more baked and a bit softer so the juices and flavours come together more. That’s about 10-12 minutes. But we’ll leave that decision to you (in the photos and video it’s baked after Luise’s preference). Warm Summer Fruit Salad Serves 4 1 cup almonds + 1 tbsp boiled water mixed with 1 tsp salt (or store-bought salted almonds) 3 kiwi fruits 3 apricots 2 bananas, peel 10 strawberries 10 cherries, pitted 2 plums, remove stones 1 lime, juice 1 oz /­­ 30 g dark chocolate (70% or darker) 1/­­3 cup dried unsweetened coconut flakes Preheat the oven to 200°C /­­ 400°F. Prepare the almonds by placing them in a mixing bowl, pour the hot salted water over the almonds and combine until all almonds are covered. Place the almonds in a baking tray and roast in the oven for 10-15 minutes or until slightly golden and crunchy. Set aside. Prepare the fruit by cutting them into bitesize pieces. Place the fruit in a baking dish and add the lime juice, toss to mix. Chop the almonds and sprinkle over the fruit salad. Grate the chocolate, it should almost cover the fruit salad. Sprinkle with coconut flakes and place the dish in the oven. Bake for 5-10 minutes, until the chocolate has melted and the fruit is warm and juicy (not mushy). Serve in bowls with plain yogurt or a dollop of ice cream.

Chia & Raspberry Breakfast

October 14 2014 Green Kitchen Stories 

Chia & Raspberry Breakfast It has become more and more obvious to me that Luise and I have lived these last years inside the eye of a whirlwind. Life seems calm when we sit here in our Stockholm kitchen, but recipes, apps, emails, comments, books, raising a child, freelancing, workshops, photography and social media are spinning around us faster and faster every month. Our old professions and lives have been swept away and new things have come along. It has been unreal, in the best kind of way. All of a sudden we are working with our passion and with each other. We are constantly learning new things and have no idea how the next month will look like. It is everything I dreamed about but never dared to hope for. But living in a whirlwind also makes me dizzy. This pace. This flow of information. This constantly updating instagram-pinterest-email-life that we are so addicted to. It’s hard to find balance. Luise and I talk too much about food, answer emails too late at night and sometimes forget to just eat dinner because we are so busy discussing or shooting a recipe. I am sure we are not alone in this. The feeling that you want to be more present and not always watch your kids laugh through the lens of an iphone. The theoretical solution is easy. To work on the day and turn off our phones during evenings and weekends. But it is so hard to change our habits, so we have talked about also taking a physical step outside of the whirlwind for a little while. Our rough plan is to spend two months in Melbourne, Australia, and then drive around New Zealand in a campervan for a month. We plan on being together. Watch Isac grow. Teach Elsa some English. Watch kangaroos. Play and hug a lot. But we will most probably also blog from the road. Perhaps do a food video from a camp kitchen. We might even do some kind of cooking class or food photography workshop somewhere on the way. As long as we are spending more time with each other than with the computer. We are still not sure what we can afford or where we will end up, but we will probably be traveling from the beginning of December to the end of February. We would love to get some advices from you guys. You think we would like Melbourne more than Sydney? Great food, cafes or restaurants that we shouldn’t miss? Would anyone be interested in attending a workshop, if we arranged one in Sydney/­­Melbourne or New Zealand? Is the idea of driving around in a campervan with Isac when he is only five months old too crazy? All input is appreciated. Thank you friends! This recipe is a variation of a chia pudding with a flavorful raspberry twist. It’s a simple, satisfying and very delicious breakfast or mid-day snack. Or even dessert. You can prepare it a day in advance and keep it in the fridge. If you are not yet familiar with chia seeds, they are filled with protein, omega 3 fatty acid and calcium, have a very mild flavor and are incredible at binding liquids. They are therefore great as egg replacers in baking recipes and in desserts and breakfasts such as this. The only disadvantage is the price. They are rather expensive, but you don’t need so much each time so they last long. I almost forgot, here is a video from our youtube channel where Luise show how to make this recipe and tell you why she likes it so much. Berry & Chia Breakfast Serves 1 Feel free to play around with this recipe. You could replace the raspberries with other berries or mashed fruit and the milk with freshly squeezed juice. Or you could blend some dates with the milk and serve it as a dessert. Use whatever toppings you prefer. We do recommend including some kind of nut butter, it adds a nice balance to the sweet and tangy fruit flavors. 1 cup /­­ 125 g fresh or thawed frozen raspberries 1 pinch ground vanilla 3 tbsp desiccated coconut, unsweetened 3 tbsp chia seeds 1 cup /­­ 240 ml plant milk (we prefer almond, coconut or oat milk) Topping nut butter hemp seeds kiwi fresh mint Mash the berries in a bowl using a fork. Add vanilla, coconut and chia seeds and combine. Pour over the milk and mix. Set aside to soak for minimum 30 minutes or overnight in the fridge. Serve in a bowl or jar topped with nut butter, hemp seeds, fruit and mint.

Welcome to Summer;It’s Time to Take theVeggies to the Grill

May 26 2014 Meatless Monday 

Welcome to Summer;It’s Time to Take theVeggies to the GrillQuinoa and White Bean Burger From the National Concert in Washington, D.C., to Fleet Week activities in New York City, Memorial Day, of course, is a day of remembering the men and women who died while serving in the United States Armed Forces. At the same time, Memorial Day marks the start of summer, and as sure as towns across America will host parades, there will be countless family gatherings, picnics and BBQs. It is officially grilling season. All winter long, weve been in the kitchen, slow roasting, sautéing and steaming. But starting today, its time to simply drizzle everything with a bit of olive oil, drop it over hot flames, and give your favorite veggies the sweet, smoky flavor that only grilling can produce. To mark the first Meatless Monday of summer, here are dozens of ways to bring your love of Meatless Monday out of the kitchen and take it to the grill. The first thing youll need are ideas, and we have plenty of them. On the Meatless Monday Summer Cookout Pinterest Board, youll find recipes from Meatless Mondays own recipe collection, in addition to a wide range of recipes from bloggers and other websites. Definitely the place to start planning your cookout. Bow Tie Pasta If a BBQ just isnt a BBQ without a burger, then check out One Green Planet’s 10 Epic Veggie Burgers. Summer is also the time for bright salads, and Craving Something Healthys Mediterranean Grilled Vegetable Salad, CookingPlanIts Bow Tie Pasta Salad with Sun Dried Tomatoes, and The Salty Tomatos Carrot Mint Salad fit the bill. And for the procrastinators, last year our friends at NoshOn.it published this collection of Last Minute Memorial Day Recipes. Quite possibly, the best part of summer grilling is the endless creativity; almost anything can go on the grill. One of our favorite writers, Joe Yonan, Food & Travel Editor of The Washington Post, has this excellent piece about the “glory” of grilling a head of cabbage for first time. If you want to skip the cole slaw and impress your friends with something new, then this is for you. Ready to take the cover off the grill? Then get your apron on, get a copy of Meatless Monday’s Monday Burgers Cookbook, and eat well all summer with these 10 easy summer grilling tips: Carrot Mint Salad 1.  Many vegetables can get grilled with just a light brushing of olive oil. Fresh corn, tomatoes, asparagus, eggplant, zucchini, squash, bell peppers and jalapenos are just a few to try. 2.  Kabobs are a BBQ staple that make the perfect meatless entree. Add tofu cubes, cherry tomatoes, mushrooms, roasted potatoes or just about any other vegetable that strikes your fancy. 3. For a sweet side dish or dessert, grilled fruit is amazing. Try peach halves, pineapples, plums, melon, kiwi, bananas, pears or figs with a touch of honey marinade. 4.  Swap the hamburger for a Portobello Mushroom Burger or grilled eggplant slices. Grab a bun and add your favorite toppings, like avocados, caramelized onions, roasted red peppers or an olive spread. 5.  Make your own veggie burgers packed with hearty ingredients like black beans, lentils, quinoa and chickpeas. You can also find healthy pre-made patties at supermarkets and natural food stores. 6.  Turn up the creativity and make delicious, smoky pizzas right on the grill. All you need is pizza dough, sauce and your favorite vegetables thinly sliced or pre-grilled. 7.  Use your favorite marinade recipe to add flavor to extra firm tofu cubes. Grill them up and add them to a salad, serve them with veggies or enjoy them on their own. 8.  Add grilled vegetables to a filling summer salad. Garnish fresh lettuces with a bit of fruit, feta cheese and olive oil to complete the dish; or think beyond lettuce and whip up a bean or grain salad. 9.  Consider your sides when planning a meatless BBQ. Pasta salads, raw vegetables and hummus dip are great ways to turn your plant-based dishes into a full meal. 10.  End the meal on a healthy note: include a tray of fresh fruit, a parfait or homemade smoothies.   The post Welcome to Summer; It’s Time to Take the Veggies to the Grill appeared first on Meatless Monday.

Coconut Black Rice Breakfast Pudding

January 20 2014 My New Roots 

Coconut Black Rice Breakfast Pudding The holidays are over. The rush of New Years has passed. And now we plummet, head first, into the depths of winter. Well, that was uplifting, Sarah. Okay, perhaps it feels a little doomsday around here with the weather as it is. It rains, it pours, today it snowed, and I have to turn the lights on in the house at 2pm. Sometimes Copenhagen is so dark, I pretend that I am living on some groovy planet in another galaxy far away where there is no sun. For some reason, this makes things more bearable. But you know what else makes things more bearable? Delicious food! Ahh...works every single time. Last weekend I had my darling friend, Earthsprout Elenore over for a sleepover with our babies (and husbands!), and for breakfast I made this Coconut Black Rice Breakfast Pudding. We were instantly transported to another place, far, far away. Instead of a not-so-groovy, poorly-lit planet we were on a tasty tropical paradise island - at least our tummies were - and I knew that I had to share the experience with you. Let me start by saying that I am not a huge fan of rice pudding. I find it rather boring, in fact. But I had a light bulb moment recently when cooking up a pot of black rice, thinking about how creamy and sweet it was, that maybe using it instead of white rice would be pretty darn delish. When I considered the other ingredients used to make rice pudding, dairy milk, white sugar, butter, I realized that this was one recipe that could easily become a high-vibe bowl of goodness with some simple substitutions. Okay, its true that the combination of coconut milk and black rice have been thought up before (oops) but it was news to me! And such a welcome change from the humble bowls of oats that Ive been eating for breakfast lately. My Passion for Passion Fruit If you can believe it, I ate my first passion fruit about three years ago. I could barely handle how delicious it was! The flavour of it was so explosive, bursting with high-vibe vibrancy - a golden, succulent miracle! And can I share what made me avoid these fruits for so long? I simply had no idea what to do with them. Seriously. Id see them in the store, shrug, and walk by.  It wasnt until working at a restaurant here in Copenhagen where we also sold organic fruits and veggies, that one of my co-workers sliced one open for me to try. I was floored. The thing that tripped me up, and undoubtedly many others, is that when a passion fruit is ripe, it looks like something that got lost in the back of your fridge for a month, that you almost want to remove with tweezers. Okay perhaps that is a slight exaggeration, but ideally, that little golf ball should be well wrinkled before you cut it open. The inside of the passion fruit is not much better either: something along the lines of alien offspring. Once past the shriveled visage and goopy interior, youre in for a real treat. The flavour is kind of like eating perfume, in the best way possible. It is sweet-tart, slightly acidic, and bathes your tongue in beguiling, tropical fragrance. Passion fruit is quite the little health bomb too. Loaded with vitamins A, B6, and E, calcium, iron and zinc, the fleshy interior also contains crunchy, edible, fiber-rich seeds. Three passion fruits contain only 54 calories and supply your body with 189 milligrams of potassium, and 27 percent the recommended daily allowance of vitamin C. The final result of this pudding is silky, creamy and totally divine. Ive always thought that black rice has a real perfume, somewhat similar to vanilla, so I tossed in half a pod after scraping the seeds out and it really added something special, while intensifying that unmistakable delicate vanilla bouquet of the rice itself. In keeping with the tropical theme, I went all out. I biked to the local market and bought every single fruit that squeals of sunshine and sparkles and life. Mango, banana, pomegranate and passion fruit were my selections, and I felt like I was eating mouthfuls of vanilla clouds with juicy glitter on top! No big deal at all. Yes, this was my breakfast, but I think it would make a delicious dessert after a light meal too. Today I ate it for lunch next to a protein-rich green smoothie - a fantastic combination! For research purposes I made this pudding twice: once with soaked rice and once with raw rice. The texture of the soaked rice was better, and as a bonus, it cooked in about half the time. If you can remember to soak the grains the night before you are going to make the pudding, it will be tastier and faster, plus much easier to digest. To learn why soaking grains is a very good idea, read more here.     Print recipe     Coconut Black Rice Breakfast Pudding Serves 3-4  Ingredients: 1 cup /­­ 200g black rice, soaked overnight (if possible) 1 can full-fat coconut milk (reserve a couple tablespoons for garnish, if desired) 1/­­2 cup water with soaked rice, 1 1/­­2 cups water with un-soaked rice 1/­­4 tsp. fine grain sea salt 1/­­2 vanilla bean (optional) 1 Tbsp. maple syrup (or other sweetener of your choice) 1/­­3 cup coconut flakes, lightly toasted Fruits of your choosing: mango passion fruit pomegranate banana kiwi pineapple Directions: 1. Measure out rice, rinse and cover with water. Let soak overnight or for up to 8 hours (even one hour makes a difference!). Drain and rinse well again. 2. Place rice in a pot with coconut milk, salt, vanilla bean (seeds and pod) and the indicated amount of water. Bring to a boil, reduce to simmer and cook covered, stirring frequently, until the rice is tender and most of the liquid has been absorbed (you still want a little liquid). Times vary depending on whether or not you soaked the rice: for un-soaked rice, cook 45-60 minutes; for soaked rice, cook about 25-30 minutes. Add maple syrup and fold to combine. Remove from heat and set aside. 3. While the rice is cooking, prepare all the fruit that you would like to accompany the pudding. 4. To assemble, scoop out desired amount of black rice into a bowl, top with fruit, toasted coconut, and a drizzle of coconut milk. Enjoy. I hope this dish brings a little sunshine to all of your lives as we plod along into winter. You know, its not so bad when you have happy, healthy food to get you through. Lets all keep our spirits high, fill our bellies with tropical tinsel and march onward! With passion, fruit, and passion fruit, Sarah B. *   *   *   *   *   * While we are on the subject of breakfast and Elenore of Earthsprout, I would love to share with you her amazing new app that she just launched: 30 Raw Breakfasts. This 30-recipe app is your ticket to inspired, healthy, whole-food morning magic (but gosh, I have to say that almost every one of these treats could double as dessert!). Shes giving away one app to you, the fabulous My New Roots reader. All you have to do is post your favourite breakfast in the comments section of Elenore’s post (on her blog, not mine!), and she will choose a winner at random. Good luck, and make sure you invite me over for breakfast!  

Pear Cranberry Chai – Holiday Recipe Month

October 30 2016 Golubka Kitchen 

Pear Cranberry Chai – Holiday Recipe Month Are you guys dressing up for Halloween? I’m not, but Paloma is going to be John Lennon circa 1974 (the rest of her friends are princesses). Yep, the Beatles obsession is as strong as ever. Right now, John is the absolute favorite. 1980 (year of his death) is the WORST number, not to be spoken in the house, and she’s been know to put on Imagine and cry to it more than a few times. And this is an otherwise cheerful, happy kid too. Crazy! Anyways, whether you are participating in this weekend’s spooky activities or not, maybe you can consider treating yourself with this seriously autumnal chai, or better yet, plan to serve it at some sort of holiday occasion. I’m confident your guests will be blown away. As far as I can recall, this is the best chai I’ve ever tried. Besides all the required, invigorating spices, this one is infused with fresh pears and cranberries, which add lovely flavor and a tiny hint of sourness. It’s a bit sweet, spicy, gingery and creamy. And if you are wondering what I do with all the leftover stewed pears, I blend them into a pear sauce and spoon it onto all kinds of dishes. There are some weekend links after the jump. Have a nice one :) Protein, Iron, Calcium – I’ve been finding Gena’s articles about protein/­­iron/­­calcium-rich plant food combinations so helpful Urban Moonshine – I’ve been taking these digestive bitters before almost every meal and have really noticed a difference. Highly recommended if you have any mild issues with digestion or even as a blood sugar stabilizing aid. Also, want to make this Happy Belly Seed Mix soon. Sophie Buhai’s New Jewelry Collection – the photos! Exceptional Advice from Anthony Bourdain’s New Book – please never change Tony .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Pear Cranberry Chai – Holiday Recipe Month appeared first on Golubka Kitchen.

10 Meatless Monday Recipes Inspired by our Facebook Fans

August 24 2015 Vegetarian Times 

10 Meatless Monday Recipes Inspired by our Facebook FansLooking for inspiration on what to make for Meatless Monday? We asked our Facebook followers what they were making for their Meatfree Monday. We loved their answers so much, we found similar, delicious recipes from Vegetarian Times. Check out what they’re eating and what we’re suggesting:   Michelle Smith: Curried chickpeas over rice! Yum! Try: Vegan Potato & Chickpea Curry with Rice   Linda Tisi Hager Gill: Garlic pasta with Gardein crumbles Try: Pasta with Fresh Tomatoes, Basil, and Roasted Garlic   Patricia Stratulak: Simple pad thai with ying ying tofu (made in Toronto) Try: Pad Thai (that takes less than 30 min.)   Sarah Walworth: Yellow split pea and potato chowder Try: Potato Cheddar Chowder  Emily Rena Elliott: I’m making spinach enchiladas with homemade salsa verde (that I canned Saturday), and vegan refried beans. I’m certainly looking forward to it! Try: Roasted Enchiladas with Tomatillo Sauce   Margaret Hennessy: Pasta Marinara! Try: 30 Minute Marinara Sauce Nature’s Whisper School of Yoga~Hot Mama Yoga~Jolie Cash: We might keep it simple with a quinoa, corn, black bean salad with some coconut oil and garlic. Try: Refreshing Quinoa Salad   Zoë Morris: Vegan Cashew Cream Tikka Masala over cauliflower rice — so delicious Try: Tempeh Tikka Masala with Buttermilk Raita   Tracy Jenkins: BBQ Tempeh Sliders for us tonight Try: Barbecued Tempeh with Bell Peppers    Martha Stephens Goodwin: I just have chunks of baked tofu, water melon, kiwi, and cucumber for lunch. On the run and no time to “make” anything. Try: Watermelon, Grape, and Tomato Salad     What are you making this Meatless Monday? Follow us on Facebook to help us celebrate Meatless Monday! 

Warm Summer Fruit Salad + Video

June 14 2015 Green Kitchen Stories 

Warm Summer Fruit Salad + Video If my 15 year younger self would see me know. I am sitting here writing a text that praises a warm fruit salad. Young David would have told me  that I was an idiot: “Why heat fruit when you can have it cold?!” You see, young David wasn’t very fond of warm fruit. At all.  Back then, I could binge eat bowls of fresh fruit, but cook or bake it and I wouldn’t touch it. Even apple pie, the one dish that every normal person loves, made my stomach turn upside down. I sometimes allowed myself to eat the part of the crust that hadn’t been touched by the fruit, but my tongue cringed from the bare thought of warm apple in my mouth. And now I’m all of a sudden ridiculously excited about this fruit salad that has taken a quick tour through a hot oven. What happened? I would love to say that this recipe was the game changer. But truth be told, I think I just slowly learned to appreciate warm fruit, recipe by recipe. Apart from the fact that I used to hate warm fruit and now swear by this dessert. Apart from the fact that this recipe is dead-simple and can be prepared in no-time. And apart from the fact that it includes some of the best bounty of the season and you will get all these summer-bonanza-feelings just by preparing it. Yes, apart from all that, this fruit salad is also covered in grated dark chocolate (that melts!), coconut flakes and salted almonds (that pairs oh so well with dark chocolate). Young David might not approve, but old David thinks this is pretty darn good and would like you all to give it a try. If you are still not  convinced, we created this video for our youtube channel as a final selling point:  The original Swedish version of this dessert is called Gino. It’s baked strawberries, kiwis and bananas with white chocolate on top. Our version is quite different, but t he choice of fruit and measurements are really just suggestions here, add or subtract fruit to your liking. Peaches or pineapple would also be good baked. Or raspberries. We have used fruit in season, but baking fruit is also a great way to increase the flavours during the winter season. Luise and I haven’t entirely agreed on the baking time. Personally I think the fruit only should be heated quickly, so it’s still quite firm. Just 5-6 minutes or enough time for the chocolate to melt. Luise however prefers the fruit to be more baked and a bit softer so the juices and flavours come together more. That’s about 10-12 minutes. But we’ll leave that decision to you (in the photos and video it’s baked after Luise’s preference). Warm Summer Fruit Salad with Dark Chocolate & Salted Almonds Serves 4 1 cup almonds + 1 tbsp boiled water mixed with 1 tsp salt (or store-bought salted almonds) 3 kiwi fruits 3 apricots 2 bananas, peel 10 strawberries 10 cherries, pitted 2 plums, remove stones 1 lime, juice 1 oz /­­ 30 g dark chocolate (70% or darker) 1/­­3 cup dried unsweetened coconut flakes Preheat the oven to 200°C /­­ 400°F. Prepare the almonds by placing them in a mixing bowl, pour the hot salted water over the almonds and combine until all almonds are covered. Place the almonds in a baking tray and roast in the oven for 10-15 minutes or until slightly golden and crunchy. Set aside. Prepare the fruit by cutting them into bitesize pieces. Place the fruit in a baking dish and add the lime juice, toss to mix. Chop the almonds and sprinkle over the fruit salad. Grate the chocolate until it covers the fruit. Sprinkle with coconut flakes and place the dish in the oven. Bake for 5-10 minutes, until the chocolate has melted and the fruit is warm and juicy (not mushy). Serve in bowls with a dollop thick plain yogurt or ice cream.

Passion Fruit Tropical Skewers

January 6 2015 Vegetarian Times 

1. Bring passion fruit juice and agave to a boil in small saucepan over medium heat. Simmer until mixture is reduced to 2 Tbs. Cool. 2. Thread 1 piece each of pineapple, mango, banana, and kiwifruit onto each of four skewers, then repeat so each skewer has 2 pieces of each fruit. 3. Drizzle glaze over fruit, gently turning skewers to coat all sides.

Healthy Cookout: Go Meatless, Keep the Grill Marks

August 25 2014 Meatless Monday 

Healthy Cookout: Go Meatless, Keep the Grill Marks   Quinoa and White Bean Burger Give your favorite veggies the sweet, smoky flavor that only grilling can produce. Labor Day is around the corner, and here’s how to move Meatless Monday out from the kitchen and onto the grill. The first thing youll need are ideas, and we have plenty of them. On the Meatless Monday Summer Cookout Pinterest Board, youll find recipes from Meatless Mondays own recipe collection, in addition to a wide range of recipes from bloggers and other websites. This is a great place to start planning your cookout. Bow Tie Pasta If a BBQ just isnt a BBQ without a burger, then check out One Green Planet’s 10 Epic Veggie Burgers. Summer is also the time for bright salads, and Craving Something Healthys Mediterranean Grilled Vegetable Salad, CookingPlanIts Bow Tie Pasta Salad with Sun Dried Tomatoes, and The Salty Tomatos Carrot Mint Salad fit the bill. And for the procrastinators, our friends at NoshOn.it published this collection of Last Minute Memorial Day Recipes; just go ahead and repurpose them. Quite possibly, the best part of summer grilling is the endless creativity; almost anything can go on the grill. One of our favorite writers, Joe Yonan, Food & Travel Editor of The Washington Post, has this excellent piece about the “glory” of grilling a head of cabbage for first time. If you want to skip the cole slaw and impress your friends with something new, then this is for you. Ready to take the cover off the grill? Then get your apron on, get a copy of Meatless Monday’s Monday Burgers Cookbook, and eat well all summer with these 10 easy summer grilling tips: Carrot Mint Salad 1.  Many vegetables can get grilled with just a light brushing of olive oil. Fresh corn, tomatoes, asparagus, eggplant, zucchini, squash, bell peppers and jalapenos are just a few to try. 2.  Kabobs are a BBQ staple that make the perfect meatless entree. Add tofu cubes, cherry tomatoes, mushrooms, roasted potatoes or just about any other vegetable that strikes your fancy. 3. For a sweet side dish or dessert, grilled fruit is amazing. Try peach halves, pineapples, plums, melon, kiwi, bananas, pears or figs with a touch of honey marinade. 4.  Swap the hamburger for a Portobello Mushroom Burger or grilled eggplant slices. Grab a bun and add your favorite toppings, like avocados, caramelized onions, roasted red peppers or an olive spread. 5.  Make your own veggie burgers packed with hearty ingredients like black beans, lentils, quinoa and chickpeas. You can also find healthy pre-made patties at supermarkets and natural food stores. 6.  Turn up the creativity and make delicious, smoky pizzas right on the grill. All you need is pizza dough, sauce and your favorite vegetables thinly sliced or pre-grilled. 7.  Use your favorite marinade recipe to add flavor to extra firm tofu cubes. Grill them up and add them to a salad, serve them with veggies or enjoy them on their own. 8.  Add grilled vegetables to a filling summer salad. Garnish fresh lettuces with a bit of fruit, feta cheese and olive oil to complete the dish; or think beyond lettuce and whip up a bean or grain salad. 9.  Consider your sides when planning a meatless BBQ. Pasta salads, raw vegetables and hummus dip are great ways to turn your plant-based dishes into a full meal. 10.  End the meal on a healthy note: include a tray of fresh fruit, a parfait or homemade smoothies.   Also check out the 5 meatless grilling options from our friends at Rodale News with contributions by Meatless Monday’s RD Diana Rice.   The post Healthy Cookout: Go Meatless, Keep the Grill Marks appeared first on Meatless Monday.

Fruit Fiesta

May 1 2014 Manjula's kitchen 

Recipe submitted by Megha Sharma Seasonal fruit such as cantaloupe, mango and grapes tastes even more refreshing splashed with a flavorful honey-lime-mint dressing for a sweet fruit salad. A simply elegant fruit salad paired with sweet yoghurt and tangy honey- lemon-mint dressing makes it a refreshing treat on its own. Ingredients: Fruits - Pineapple chunks - Orange segments - Halved fresh strawberries - Seedless black and green grapes - Cantaloupe chunks - Banana sliced - Kiwi sliced - Mango Cubed Dressing - 1/­­2 fresh lemon juice - 1/­­2 orange juice - 1/­­2 cup honey - Fresh mint leaves washed and crushed Yoghurt Whip - 1 Cup Yoghurt - 1 spoon Cardamom powder - 2-3 spoon powdered sugar (optional) Method - In a big bowl add all fruit, and mix well - To make dressing whisk lemon juice, orange juice, crushed mint leaves and honey together in a small bowl and drizzle over the fruit mixture and toss to coat - Take yoghurt in a bowl and add cardamom powder and powder sugar (optional) mix it well - Now take a bowl and add a layer of fruits then a layer of yoghurt whip and then another layer of fruits and yoghurt whip - Add final layer of fruits and garnish it with mint leaves - Refrigerate 1 hour before serving. And your Fruit Fiesta is ready! This is a good summer dessert which is useful in fasting or simply as an after meal dessert. Not only is this recipe delicious but also very nutritious and everyone will simply love it. Related RecipesMelon Medley Salad with Citrus-Ginger DressingFruit ChaatBeet salad with Mango dressingSlice SaladArugula And Melon SaladTropical Spring Salad with Mango Orange DressingKidney Beans Salad with Minty Yogurt DressingBean Sprouts Salad Spring RollRefreshing Spring Fruit SaladFruit Cream


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