Tag Archives: strawberry

Looks Aren’t Everything

Sometimes, food doesn’t look pretty. And sometimes, it tastes better than it looks. We all know how we react better to pretty food, but this is an icky looking smoothie that tastes absolutely delicious!

It seems to me that a lot of people have an aversion to green colored foods when they aren’t supposed to be green. Spinach, peppers, green beans – that’s okay. But put in front of them a green smoothie and they get a little creeped out. Well, if you’re one of these people, I dare you to try this smoothie. Especially if you like bananas & strawberries – it covers up any green taste you might find!

Sneaky Kale Smoothie

1+1/2 frozen banana
1 cup frozen strawberries (doesn’t need to be packed full)
3 kale leaves
juice of 1/2 lemon
1/4 cup almond milk (or soy or rice)
1/4 cup COLD water

In your blender, place bananas, then half of strawberries, kale, and remaining strawberries on top. Squeeze lemon in, then add milk and put on lid. Blend at high speed – mixture will start getting sludgy so it’s not really mixing well, at this point, slowly pour in water through hole in lid (if you have that option – if not, just stop blending and take off lid to add water). Allow to blend for about 30 seconds after you think it’s done, just to make sure that it’s mixed up really well & the kale is chopped. You’ll want to taste the smoothie periodically and make any adjustments where you need – paying close attention to the liquid! Some folks like their smoothies thicker than others.

Enjoy in the morning for a jumpstart – fruit, fiber, vitamins, and greens!


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Filed under breakfast, frozen desserts

So Easy Strawberry Sorbet

It’s been over 100 degrees the past week or so in Austin. Before that, I don’t think there has been a day since we’ve been here that it’s been under 98 degrees. Frozen treats to the rescue! Here’s my first favorite (in a string of many, I am sure): So Easy Strawberry Sorbet.

What you need:

‎1 cup sugar
1 cup water
2 pints strawberries
2 tbsp lemon juice
2 – 3 tbsp vanilla extract

1. Bring sugar + water to boil over high heat, stirring constantly. When it starts boiling, turn to low, and let cook 5 minutes (stirring occasionally). Remove from heat, cover for 10 minutes.
2. Meanwhile, wash strawberries, dry, then cut into quarters. Put in blender (or food processor) & process with 1/4 cup of sugar/water mix. Process until you can hardly see the seeds anymore.3. Mix everything else together in a container that can be frozen.4. Let that mixture freeze overnight. In the morning, I let the sorbet sit out for about 5 – 10 minutes, then used a spoon to mash it and mix it up. Return to freezer. Eat after a couple hours!

(I suggest letting it sit out for a few minutes to soften up just a touch before eating. This recipe should make around 6 – 8 servings.)

This one goes delicious with Banana Soft Serve that my friend Lilly turned me onto from choosingraw.com.  Bananas + strawberries!?! How could it get any better?

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There isn’t a thing that spells summer to my mouth more than fresh berries. And not just fresh berries, any berries, really. Frozen berries, dried berries, freeze-dried berries. Even in the middle of winter, I can trick myself into thinking it’s spring for about half a minute by eating berries. I’m going to share with you a recipe that was passed down from a friend that is the epitome of spring to me. There isn’t a recipe out there that allows berries to shine more than this one.

Yummy Berry Pudding

2 cups juice (part from canned pineapple, part from your favorite juice – I used pomegranate this time)
1/2 cup tapioca pearls
1/4 cup agave nectar (honey can also be used)
1 can crushed or chopped pineapple, drained
2 cups frozen berries (any kind will do – I used strawberries & blueberries)
a few fresh berries of any kind for garnish

1. Mix juice, tapioca, and agave nectar in a 2 quart saucepan. Let stand for at least 5 minutes (longer is okay), then bring to a boil over low heat until most tapioca is clear, stirring VERY frequently. Remove from burner and allow to cool.
2. Meanwhile, mix pineapple and frozen berries. You can use a food processor, blender, or just chop them finely if you’d prefer a chunkier pudding.
3. Mix the two parts together and refrigerate for about 30 minutes to 1 hour before serving.
4. Top with fresh berries!

Besides being delicious, berries are one of the best nutritional foods around. Most berries are low in fat, carbs, and calories, and high in fiber, vitamins, minerals, and antioxidants. Not only can berries contribute to overall health by giving you a dose of immune boosting vitamin C, they may even help to prevent cancer and heart disease, as well as slowing the aging process.

Want to snag a bunch of berries this spring and freeze them for use throughout the entire year? That’s easy! And these berries will taste better than any frozen bag you’ll get at the store.

You’ll need fresh berries (of course), heavy duty freezer bags, a baking pan/tray that will fit in your freezer, and a strainer. (I bet you can see where I’m going with this)

1. Rinse berries in strainer. Allow to sit in strainer for about 10 minutes so most water can drain off of berries.

2. Spread berries on pan/tray in single layer so they are (mostly) not touching. This way they will not freeze in clumps and make it easier for them to break apart.

3. Place tray in freezer and allow to freeze overnight.

4. Put frozen berries in heavy duty freezer bag. Get AS MUCH air as you can out of the bag! I do this by sealing the bag until just a corner remains open. I then put a straw in the remaining opening and suck out as much air as possible. Remove the straw and quickly seal the bag!  (This may not be the most sanitary, but I am using these berries for myself)

5. Label the bag! You want to know what kind of berries you have, don’t ya?

Voila – fresh berries all year round! You can use these berries frozen, or thaw them and use them as fresh berries in your recipes.

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