Ingredients:
- 1 packet Konnyaku powder
- 1 liter Yuzu juice drink + 100ml Water
- extra yuzu juice drink
Course: condiment,dip,spread
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Roasted Golden Beet Salad
Ingredients:
- 1 inch golden beets, scrubbed and chopped in ½ cubes
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/4 cup slivered almonds (or walnuts or pine nuts), toasted
- 1/4 cup dried cranberries
- 1 tablespoon goat cheese (I used one flavored with sundried tomatoes and basil)
- Lettuce
- Red wine vinegar, to taste.
Course: side dish
Lemon “Cream” With Fresh Raspberries
Ingredients:
- 4 teaspoons grated lemon zest, divided use
- 1/4 cup fresh lemon juice
- 1/2 cup plus 2 tsp agave nectar or honey, divided use
- 1 package (12 ounces) silken tofu, firm or extra-firm, drained*
- 2 cups fresh raspberries
Course: side dish
Red, White, and Blue Fruit Salsa
Ingredients:
- 1 pint blueberries
- 16oz container of strawberries, diced
- 1 cup sweetened shredded coconut
- 1 tsp lime juice
- 2 tbsp strawberry jam
- Freedom Chips
Course: antipasti,condiment,starter,snack,appetizer,dip,antipasto,hor d'oeuvre,spread
Cuisine: Mexican
Banana in brown sugar ice cream
Ingredients:
- 600g very ripe bananas (6-7 medium), peeled and cut into 1 cm slices
- 1 tsp dark rum
- 500 ml coconut milk or full-fat sour cream
- Lemon juice, optional
- 135g light or brown sugar
- Big pinch of sea salt
- 1 tablespoon vanilla extract
Course: antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
