If it's summertime where you live, then you’ve been seeing tons of beautiful, nutrient dense Swiss Chard at the market, your local farm stand or, if you’re like me, perhaps in your own garden!
Swiss Chard has become a staple in our kitchen garden, providing continuous harvest from cool spring through a hot summer and far into late fall. As a result of its prolific bounty, I’ve learned many a delicious summer recipe incorporating this gorgeous green leafy.
Gnocchi with Swiss Chard and White Beans is one of my favorite go-to dishes. It's perfect for summer days when you want a delicious meal that’s a snap to prepare. Brimming with color, flavor and ooey-gooey cheesiness, it’s a hit every time! Serve with crusty bread alongside for sopping the delicious broth. Yum!
Cheesy Gnocchi with Swiss Chard & Cannellini Beans
Swiss Chard Growing in our Kitchen Garden
Cheesy Gnocchi with Swiss Chard & Cannellini Beans Recipe:
Ingredients
2 tablespoons extra-virgin olive oil
1 pound gnocchi, prepared according to package directions
sea salt (for seasoning gnocchi water)
1 onion, sliced thinly
5 cloves garlic, minced
1/2 cup water
1 bunch swiss chard, leaves chopped into 1 inch strips; stems removed, finely sliced & separated (or substitute spinach)
1 15-ounce can diced tomatoes with Italian seasonings
1 15-ounce can cannellini beans, rinsed
1/2 tablespoon medium-heat thinly sliced red chili pepper (substitute 1/3 teaspoon red chili pepper flakes)
1/2 cup shredded mozzarella cheese
1/2 cup freshly grated Parmigiano Reggiano cheese
crusty bread for serving alongside
fleur de sel and truffle oil (or best quality EVOO) for finishing (optional but encouraged!)
Method
Prepare gnocchi according to package directions adding a bit of sea salt to water for seasoning. Set aside cooked gnocchi, reserving a bit of the pasta water as well.
Heat 2 tablespoons oil in large skillet over medium heat. Add sliced onion and finely sliced chard stems only to the pan and cook, stirring, about 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, about 2 minutes.
Stir in tomatoes, beans and sliced chili peppers (or dried chili flakes) and bring to a simmer. Stir in the reserved gnocchi adding a bit of the reserved gnocchi water if needed for the sauce. Sprinkle with mozzarella and Parmesan. Cover pan and cook until the cheese is melted and the sauce is bubbly, for 2 minutes or so.
Ladle into bowls with crusty bread on the side for sopping. If desired, finish each dish with a sprinkling of fleur de sel and a drizzle of truffle oil. (A never fail trick to take a dish up 10 notches!)
Enjoy!
Recipe adapted from Woman's Day
Do you have any veggies growing in your garden this season? I'd love to hear about them!
At my house these are called cutting board snacks. When we gather around the big cutting board and dole out tidbits such as Chevre and Black Cherry Jam Crisps. I'm telling you these are awesome; a simple collaboration of three beautiful ingredients I'm inspired to share with you!
I pretty much only purchase St. Dalfour Jam because it's all fruit, sweetened with only apple juice, and produced in many beautiful flavors like Red Raspberry Pomegranate, Wild Blueberry and the aforementioned Black Cherry. Pair it with the creamy, subtle tang of a fresh goat's milk cheese such as a Loire Valley Chevre atop a light, fresh cracker (my fav: Wasa Crisp-n-Light 7 Grain) that allows the flavors of the toppings to shine.
A lovely, light and delicious treat!
What are some of your favorite tidbit treats?
Soon-to-be Chevre & Black Cherry Jam Crisps
https://stylenectar.com/wp-content/uploads/2025/09/stylenectar.png00Juliane Porterhttps://stylenectar.com/wp-content/uploads/2025/09/stylenectar.pngJuliane Porter2011-07-08 21:43:322025-12-06 15:04:20Favorite Snacks Fridays ~ Chevre & Black Cherry Jam Crisps
Blueberry-Coconut-Macadamia Muffins Bathed in Honey
Honey melting over a moist interior of sweet, luscious, berry-laden… Um, perhaps whilst I go get another muffin 'twould be fine to let this one speak for itself :-)
I make them all the time.
They're very good!
Blueberry-Coconut-Macadamia Muffins
Ingredients
1/3 cup unsweetened coconut
3 tablespoons plus 3/4 cup all-purpose flour, divided
3 tablespoons plus 1/2 cup brown sugar, divided
6 tablespoons chopped macadamia nuts, divided
2 1/2 tablespoons canola oil, divided
1 cup whole-wheat pastry flour (see Source) or whole-wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
1 large egg
1 large egg white
3/4 cup buttermilk
2 tablespoons butter, melted
1/2 teaspoon coconut or vanilla extract
1 1/2 cups fresh or frozen (don't thaw) blueberries
honey to serve alongside
Method
Preheat oven to 400 F and coat a 12-cup muffin pan with cooking spray.
Combine coconut, 3 tablespoons all-purpose flour, 3 tablespoons brown sugar and 3 tablespoons macadamia nuts in a small bowl. Drizzle with 1 1/2 tablespoons oil, stir to combine and set aside.
Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Whisk remaining 1/2 cup brown sugar, the remaining 1 tablespoon oil, egg, egg white, buttermilk, butter and coconut extract in a medium bowl until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined (do not over-mix or you will have a tough muffin). Gently fold in blueberries and the remaining 3 tablespoons nuts just til combined. Divide the batter among the prepared muffin cups. Sprinkle the reserved coconut topping on top, gently pressing into the batter.
Bake until golden brown and a wooden skewer inserted in the center comes out clean, 15 to 20 minutes. Let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack at least 5 minutes more before serving.
Serve your favorite honey alongside.
PS. Blueberry-Coconut-Macadamia Muffins freeze beautifully. Just wrap each individually in saran then place in freezer. Reheat in oven or toaster-oven on 350 F until heated through.
Recipe adapted from EatingWell
Blueberry-Coconut-Macadamia Muffins
https://stylenectar.com/wp-content/uploads/2025/09/stylenectar.png00Juliane Porterhttps://stylenectar.com/wp-content/uploads/2025/09/stylenectar.pngJuliane Porter2011-06-27 16:57:122025-12-06 15:04:22Blueberry-Coconut-Macadamia Muffins Bathed in Honey
My favorite summer-time memories revolve around family: picnics at the beach, backyard BBQ's followed by after-dinner croquet, bike rides, tennis, walks to the Sunday evening band-concert in the park…
Beautiful days!
Right up there at the top of that list are fond memories of my mom's summer clam-bakes. With all the gorgeous, sunny days of late, I've been craving those delicious, briny shellfish.
Summer Tomato Bouillabaisse with Basil Rouille is my homage to Mommy's clam-bakes. It's a quick dish that gets fabulous complexity of flavor from the clams and mussels while the Rouille, a garlicky Provencal style mayonnaise, provides a fresh punch.
The perfect dish to celebrate summer!
Ingredients
5 garlic cloves, divided
1/2 cup (packed) fresh basil leaves
1/4 cup best quality mayonnaise
5 tablespoons extra-virgin olive oil, divided
2 or 3 anchovy fillets packed in oil, drained
1 tablespoon fresh lemon juice
4 cups cherry tomatoes
1 small fennel bulb, cleaned, halved, thinly sliced
Chop 2 garlic cloves and transfer to a blender along with basil, mayonnaise, 3 tablespoons oil, anchovies and lemon juice. Purée until smooth. Transfer basil rouille to a small serving dish, cover and chill.
Heat remaining 2 tablespoons oil in a large heavy pot over medium-high heat. Add fennel and tomatoes, season with salt & pepper and cook, stirring occasionally, until tomatoes burst (about 10 min).
Slice remaining 3 garlic cloves and add to pot. Cook, stirring often, until garlic becomes fragrant, about 1 minute. Pour in wine and cook, stirring often, until almost absorbed, about 1 minute. Add clam juice and 4 cups water and bring to a boil. Add shellfish and cook, covered, until opened (discard any that do not open), about 4 minutes. (Clams may take a few minutes longer than the mussels.)
Add 1 or 2 pats of butter and a sprinkling of fleur de sel. Stir in parsley. Spread basil rouille on warm crusty bread and serve alongside. Enjoy!
Recipe adapted from Summer Tomato Bouillabaisse, BonAppetit, July 2011
https://stylenectar.com/wp-content/uploads/2025/09/stylenectar.png00Juliane Porterhttps://stylenectar.com/wp-content/uploads/2025/09/stylenectar.pngJuliane Porter2011-06-25 15:29:002025-12-06 15:04:24Summer Tomato Bouillabaisse with Basil Rouille
I've been feeling rather badly that I've barely showcased our bountiful garden this season. Already it has given us so much! Therefore, in honor of the Spring garden turning it's reign over to the Summer garden, today's feature is soup! Two as a matter of fact:
Cream of Turnip, a mild, slightly sweet soup similar to cream of potato- perfect for rainy days and/or ultra air-conditioned environments. And Minted Sweet Pea, a velvety, refreshing soup, delicious hot or cold!
Turnips from Gardner Jim
Cream of Turnip Soup (Serves 4-6)
Ingredients
2 tablespoons unsalted butter
2 small cleaned, chopped leeks (white & light green parts only)
fleur de sel & truffle oil (optional for finishing)
Method
Melt butter in a large Dutch oven over medium-high heat. Add leeks, sprinkle with salt, and sauté stirring occasionally until soft, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.
Add turnips; sauté 2 minutes. Stir in broth; bring to a boil. Reduce heat to steady simmer and cook until turnips are very tender, about 10 minutes.
Puree the soup in batches: place 1 cup of soup in blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed.
Return turnip purée to pot and cook until thoroughly heated. Stir in the cream; incorporating 1/4 cup will just smooth out the edges. The more you add, the thicker and more luxurious the soup will become. Check seasoning and add salt to taste.
Ladle the soup into bowls and garnish with chopped chives. If desired, finish with a drizzle of truffle oil and a sprinkling of fleur de sel. Enjoy!
Minted Sweet Pea Soup
Minted Sweet Pea Soup (Serves 6)
Ingredients
2 tablespoons unsalted butter
2 leeks chopped (white and light green parts only)
Heat the butter in a large Dutch oven, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender but not browned.
Add stock, increase heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will only take 3 min.) Remove from the heat, and add the mint, salt, and pepper.
Puree the soup in batches: place 1 cup of soup in blender, place lid on top, and puree on low speed. With the blender still running, open the venthole in lid and slowly add more soup til the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed.
Add the soup back to the pot and gently reheat. (Also lovely served chilled or at room temperature as well!) Remove from heat and whisk in creme fraiche to incorporate. Stir in chives leaving a few for garnish. Enjoy!
Triple Berry Parfait with Cashew Cream was a perfect start to this sunny, spring day. Fresh, organic berries topped by a luscious, honey-sweetened mousse…
The only thing better than looking forward to having this for breakfast the next couple of days is knowing how healthy it is! A lovely little meal packed with antioxidants, protein, fiber and iron.
Serve cashew cream with any mixture of fruit or simply substitute it anywhere you'd use a sweet topping like whipped cream or mascarpone. It's to die for!
This is my submission to Sarah at Dead Easy Desserts for the August 2014 Raspberry Theme!
Cashew Cream (makes 2 cups)
Ingredients:
2 cups raw cashew nuts (soaked overnight to remove enzyme inhibitors & release live nutrients by initiating the sprouting process) 2 cups cold water (plus extra as needed) 1/2 teaspoon pure vanilla extract 2 tablespoons raw coconut nectar or raw honey (3 if you like it sweet!)
Method:
Place cashews, 2 cups cold water, raw honey and vanilla extract into a heavy-duty blender such as a Vitamix. (If your blender isn't "heavy-duty" just soak the cashews in the water overnight to soften. After step 2 strain the final, blended mixture through a sieve if necessary- or just keep it rustic.)
Blend on high speed for about 1 minute. Add a little more water and blend again until smooth. Taste the cream and add a bit more honey if necessary.
The cream thickens and settles as it refrigerates. If you're preparing for immediate use, only add enough water to bring it to immediate desired thickness. To prep in advance, leave the cream a little runnier by adding another few tablespoons of water, blending til incorporated.
Cashew cream may be stored in an airtight container in the fridge for up to 4 days.
Triple Berry Parfait
Raspberries Blackberries Strawberries sliced Mint sprigs
To assemble Triple Berry Parfait, simply arrange blackberries, raspberries and strawberries into a dish and drizzle a generous dollop of cream over top. Garnish with a sprig of mint and enjoy!
Tip: A festive breakfast, brunch or dessert treat to serve on Forth of July with its red, white and blue color scheme! Just substitute blueberries for the blackberries.
https://stylenectar.com/wp-content/uploads/2025/09/stylenectar.png00Juliane Porterhttps://stylenectar.com/wp-content/uploads/2025/09/stylenectar.pngJuliane Porter2011-06-10 16:08:322025-12-06 15:04:28Triple Berry Parfait with Cashew Cream
Tomato Toasts with Sardines & Mint (Recipe/Photo courtesy EatingWell.com: March/April 2010)
I am in LOVE with this recipe for Tomato Toasts with Sardines & Mint by Washington D.C. based Chef, Barton Seaver. Since I find myself making it for lunch all the time, (though it's a fab little appetizer as well), I felt compelled to share it with you!
Make sure you buy high-quality, smoked sardines packed in olive oil – not the kind in tomato sauce or mustard – and FRESH mint to ensure a delicious result.
INGREDIENTS (12 toasts)
1 4-ounce can boneless, skinless sardines packed in olive oil, preferably smoked
2 tablespoons finely chopped fresh mint
2 teaspoons extra-virgin olive oil
1/8 teaspoon salt
3 slices multigrain bread or 12 slices baguette, preferably whole-grain
1/2 medium ripe tomato
1 tablespoon very thinly sliced yellow onion
METHOD
Preheat oven to 350°F.
Flake sardines with a fork into a mixing bowl. (The pieces should not be mashed, but should be no bigger than a dime.) Add mint, oil and salt; toss gently to combine.
If using whole slices of bread, cut off the crusts and cut each into four triangles. Place the triangles or baguette slices on a baking sheet and bake until crispy and golden brown, 12 to 14 minutes. As soon as you remove them from the oven, rub each slice with the cut side of the tomato. As you progress, the tomato will break down until only the skin remains; discard any remaining tomato.
Top each toast with about 1 1/2 teaspoons of the sardine mixture. Top the sardine mixture with a couple of onion slices and serve immediately.
NOTE: Did you know this so commonly overlooked little fish, named after the island of Sardinia, is a nutritional powerhouse? Their high concentration of omega 3's, calcium, vitamin D and protein make their nutritional value hard to beat if you're into "clean" eating.
https://stylenectar.com/wp-content/uploads/2025/09/stylenectar.png00Juliane Porterhttps://stylenectar.com/wp-content/uploads/2025/09/stylenectar.pngJuliane Porter2011-05-29 17:07:002025-12-06 15:04:31Tomato Toasts with Sardines & Mint
Do you enjoy looking and feeling your best? Then this energy boosting, make-yourself-radiant Coconut-Blueberry Shake is right up your alley!
Plus it tastes amazing!(Think cross between malted milkshake & nut-brittle candy.)
I predict this exotic combination of flavors will fall into your weekly repertoire. It's a recipe I can whip up on the busiest of days knowing I'll love the taste and be doing something great for my body.
Wild blueberries pack a healthy punch of phytonutrients, antioxidants & anti-inflammatories, while coconut milk nourishes and moisturizes the hair and skin. Toasted pecans provide 19 vitamins and minerals, protein and… well, you get the idea! It's fabulous in every respect so you'll just have to try it:-)
1 1/2 tablespoons raw honey, coconut nectar, maple syrup or Stevia
1/2 teaspoon vanilla extract or powder
Method
In a blender combine the blueberries, coconut milk, water, toasted nuts (or nut butter), honey and vanilla extract. Blend until smooth. Enjoy!
NOTE: If you don't have a heavy-duty blender like a Vitamix, use Almond Butter (or another nut butter- preferably raw) instead of the whole nuts to ensure a silky-smooth shake.
Nasturtiums have a lovely minty flavor Nasturtiums and Pansies are wonderful additions to your veggie garden! They'll add hits of gorgeous color to your plots and Nasturtiums will even ward off many pests. Best of all…
They're also edible!
Flowers in the Viola Family, such as Pansies (and Violets) have a faint minty flavor. The flowers and leaves of Nasturtiums have a peppery watercress tinge. Toss their brightly hued flowers on top of a salad or include as a pretty touch on an al fresco dinner plate.
Two simple ways to Live Beautifully!
Pot of Pansies, Quick, gestural watercolor on Winsor Newton Paper (Click image for better, larger view)
First, via the gorgeous voices of Il Volo, a young trio with voices of gold who've already gone platinum in Italy. Their name, “Il Volo,” meaning “flight,” was chosen to signify the feeling that these three young tenors were about to spread their wings and fly. And indeed they have! You will be blown away! (Thank you, Kaye Cloutman, for introducing me to Il Volo. Visit her lovely website, Clout&About)
And my second tribute to Italy, a painting of a peaceful olive grove in Umbria. Umbria is the region of Italy often compared to Tuscany, without the touristy aspects. Jim and I picnicked beneath these beautiful, old trees enjoying wine, salami and cheese. It was a blustery day, like today, sunny one moment, cloudy the next.
"In the Umbrian Olive Grove" by Juliane Porter (Oil on 18"x14" canvas ~ Click for a better, larger view)
Cheesy Gnocchi with Swiss Chard & Cannellini Beans
If it's summertime where you live, then you’ve been seeing tons of beautiful, nutrient dense Swiss Chard at the market, your local farm stand or, if you’re like me, perhaps in your own garden!
Swiss Chard has become a staple in our kitchen garden, providing continuous harvest from cool spring through a hot summer and far into late fall. As a result of its prolific bounty, I’ve learned many a delicious summer recipe incorporating this gorgeous green leafy.
Gnocchi with Swiss Chard and White Beans is one of my favorite go-to dishes. It's perfect for summer days when you want a delicious meal that’s a snap to prepare. Brimming with color, flavor and ooey-gooey cheesiness, it’s a hit every time! Serve with crusty bread alongside for sopping the delicious broth. Yum!
Cheesy Gnocchi with Swiss Chard & Cannellini Beans
Swiss Chard Growing in our Kitchen Garden
Cheesy Gnocchi with Swiss Chard & Cannellini Beans Recipe:
Ingredients
Method
Recipe adapted from Woman's Day
Do you have any veggies growing in your garden this season? I'd love to hear about them!
Favorite Snacks Fridays ~ Chevre & Black Cherry Jam Crisps
Chevre and Black Cherry Jam Crisps
At my house these are called cutting board snacks. When we gather around the big cutting board and dole out tidbits such as Chevre and Black Cherry Jam Crisps. I'm telling you these are awesome; a simple collaboration of three beautiful ingredients I'm inspired to share with you!
I pretty much only purchase St. Dalfour Jam because it's all fruit, sweetened with only apple juice, and produced in many beautiful flavors like Red Raspberry Pomegranate, Wild Blueberry and the aforementioned Black Cherry. Pair it with the creamy, subtle tang of a fresh goat's milk cheese such as a Loire Valley Chevre atop a light, fresh cracker (my fav: Wasa Crisp-n-Light 7 Grain) that allows the flavors of the toppings to shine.
A lovely, light and delicious treat!
What are some of your favorite tidbit treats?
Soon-to-be Chevre & Black Cherry Jam Crisps
Blueberry-Coconut-Macadamia Muffins Bathed in Honey
Blueberry-Coconut-Macadamia Muffins Bathed in Honey
Honey melting over a moist interior of sweet, luscious, berry-laden… Um, perhaps whilst I go get another muffin 'twould be fine to let this one speak for itself :-)
I make them all the time.
They're very good!
Blueberry-Coconut-Macadamia Muffins
Ingredients
1/3 cup unsweetened coconut
3 tablespoons plus 3/4 cup all-purpose flour, divided
3 tablespoons plus 1/2 cup brown sugar, divided
6 tablespoons chopped macadamia nuts, divided
2 1/2 tablespoons canola oil, divided
1 cup whole-wheat pastry flour (see Source) or whole-wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
1 large egg
1 large egg white
3/4 cup buttermilk
2 tablespoons butter, melted
1/2 teaspoon coconut or vanilla extract
1 1/2 cups fresh or frozen (don't thaw) blueberries
honey to serve alongside
Method
PS. Blueberry-Coconut-Macadamia Muffins freeze beautifully. Just wrap each individually in saran then place in freezer. Reheat in oven or toaster-oven on 350 F until heated through.
Recipe adapted from EatingWell
Blueberry-Coconut-Macadamia Muffins
Summer Tomato Bouillabaisse with Basil Rouille
Summer Tomato Bouillabaisse with Basil Rouille
Tomorrow's the first day of Summer!!
My favorite summer-time memories revolve around family: picnics at the beach, backyard BBQ's followed by after-dinner croquet, bike rides, tennis, walks to the Sunday evening band-concert in the park…
Beautiful days!
Right up there at the top of that list are fond memories of my mom's summer clam-bakes. With all the gorgeous, sunny days of late, I've been craving those delicious, briny shellfish.
Summer Tomato Bouillabaisse with Basil Rouille is my homage to Mommy's clam-bakes. It's a quick dish that gets fabulous complexity of flavor from the clams and mussels while the Rouille, a garlicky Provencal style mayonnaise, provides a fresh punch.
The perfect dish to celebrate summer!
Ingredients
Preparation
Chop 2 garlic cloves and transfer to a blender along with basil, mayonnaise, 3 tablespoons oil, anchovies and lemon juice. Purée until smooth. Transfer basil rouille to a small serving dish, cover and chill.
Heat remaining 2 tablespoons oil in a large heavy pot over medium-high heat. Add fennel and tomatoes, season with salt & pepper and cook, stirring occasionally, until tomatoes burst (about 10 min).
Slice remaining 3 garlic cloves and add to pot. Cook, stirring often, until garlic becomes fragrant, about 1 minute. Pour in wine and cook, stirring often, until almost absorbed, about 1 minute. Add clam juice and 4 cups water and bring to a boil. Add shellfish and cook, covered, until opened (discard any that do not open), about 4 minutes. (Clams may take a few minutes longer than the mussels.)
Add 1 or 2 pats of butter and a sprinkling of fleur de sel. Stir in parsley. Spread basil rouille on warm crusty bread and serve alongside. Enjoy!
Recipe adapted from Summer Tomato Bouillabaisse, BonAppetit, July 2011
Garden Soups ~ Cream of Turnip & Minted Sweet Pea
Cream of Turnip Soup
I've been feeling rather badly that I've barely showcased our bountiful garden this season. Already it has given us so much! Therefore, in honor of the Spring garden turning it's reign over to the Summer garden, today's feature is soup! Two as a matter of fact:
Cream of Turnip, a mild, slightly sweet soup similar to cream of potato- perfect for rainy days and/or ultra air-conditioned environments. And Minted Sweet Pea, a velvety, refreshing soup, delicious hot or cold!
Turnips from Gardner Jim
Cream of Turnip Soup (Serves 4-6)
Ingredients
Method
Minted Sweet Pea Soup
Minted Sweet Pea Soup (Serves 6)
Ingredients
Method
Gardner Jim's beautiful sweet peas, freshly shelled
Triple Berry Parfait with Cashew Cream
Fresh Berries with Cashew Cream
Triple Berry Parfait with Cashew Cream was a perfect start to this sunny, spring day. Fresh, organic berries topped by a luscious, honey-sweetened mousse…
The only thing better than looking forward to having this for breakfast the next couple of days is knowing how healthy it is! A lovely little meal packed with antioxidants, protein, fiber and iron.
Serve cashew cream with any mixture of fruit or simply substitute it anywhere you'd use a sweet topping like whipped cream or mascarpone. It's to die for!
This is my submission to Sarah at Dead Easy Desserts for the August 2014 Raspberry Theme!
Cashew Cream (makes 2 cups)
Ingredients:
2 cups raw cashew nuts (soaked overnight to remove enzyme inhibitors & release live nutrients by initiating the sprouting process)
2 cups cold water (plus extra as needed)
1/2 teaspoon pure vanilla extract
2 tablespoons raw coconut nectar or raw honey (3 if you like it sweet!)
Method:
Triple Berry Parfait
Raspberries
Blackberries
Strawberries sliced
Mint sprigs
To assemble Triple Berry Parfait, simply arrange blackberries, raspberries and strawberries into a dish and drizzle a generous dollop of cream over top. Garnish with a sprig of mint and enjoy!
Tip: A festive breakfast, brunch or dessert treat to serve on Forth of July with its red, white and blue color scheme! Just substitute blueberries for the blackberries.
Tomato Toasts with Sardines & Mint
Tomato Toasts with Sardines & Mint (Recipe/Photo courtesy EatingWell.com: March/April 2010)
I am in LOVE with this recipe for Tomato Toasts with Sardines & Mint by Washington D.C. based Chef, Barton Seaver. Since I find myself making it for lunch all the time, (though it's a fab little appetizer as well), I felt compelled to share it with you!
Make sure you buy high-quality, smoked sardines packed in olive oil – not the kind in tomato sauce or mustard – and FRESH mint to ensure a delicious result.
INGREDIENTS (12 toasts)
1 4-ounce can boneless, skinless sardines packed in olive oil, preferably smoked
2 tablespoons finely chopped fresh mint
2 teaspoons extra-virgin olive oil
1/8 teaspoon salt
3 slices multigrain bread or 12 slices baguette, preferably whole-grain
1/2 medium ripe tomato
1 tablespoon very thinly sliced yellow onion
METHOD
Preheat oven to 350°F.
Flake sardines with a fork into a mixing bowl. (The pieces should not be mashed, but should be no bigger than a dime.) Add mint, oil and salt; toss gently to combine.
If using whole slices of bread, cut off the crusts and cut each into four triangles. Place the triangles or baguette slices on a baking sheet and bake until crispy and golden brown, 12 to 14 minutes. As soon as you remove them from the oven, rub each slice with the cut side of the tomato. As you progress, the tomato will break down until only the skin remains; discard any remaining tomato.
Top each toast with about 1 1/2 teaspoons of the sardine mixture. Top the sardine mixture with a couple of onion slices and serve immediately.
NOTE: Did you know this so commonly overlooked little fish, named after the island of Sardinia, is a nutritional powerhouse? Their high concentration of omega 3's, calcium, vitamin D and protein make their nutritional value hard to beat if you're into "clean" eating.
Blueberry Coconut Shake
Blueberry Coconut Smoothie
Do you enjoy looking and feeling your best? Then this energy boosting, make-yourself-radiant Coconut-Blueberry Shake is right up your alley!
Plus it tastes amazing! (Think cross between malted milkshake & nut-brittle candy.)
I predict this exotic combination of flavors will fall into your weekly repertoire. It's a recipe I can whip up on the busiest of days knowing I'll love the taste and be doing something great for my body.
Wild blueberries pack a healthy punch of phytonutrients, antioxidants & anti-inflammatories, while coconut milk nourishes and moisturizes the hair and skin. Toasted pecans provide 19 vitamins and minerals, protein and… well, you get the idea! It's fabulous in every respect so you'll just have to try it:-)
Ingredients (Serves 2)
1 cup frozen wild blueberries
3/4 cup coconut milk (or equivalent fresh baby thai coconut coconut meat & coconut water)
2 tablespoons water
2 1/2 tablespoons pecans
1 1/2 tablespoons raw honey, coconut nectar, maple syrup or Stevia
1/2 teaspoon vanilla extract or powder
Method
In a blender combine the blueberries, coconut milk, water, toasted nuts (or nut butter), honey and vanilla extract. Blend until smooth. Enjoy!
NOTE: If you don't have a heavy-duty blender like a Vitamix, use Almond Butter (or another nut butter- preferably raw) instead of the whole nuts to ensure a silky-smooth shake.
Edible Flowers
Nasturtiums have a lovely minty flavor
Nasturtiums and Pansies are wonderful additions to your veggie garden! They'll add hits of gorgeous color to your plots and Nasturtiums will even ward off many pests. Best of all…
They're also edible!
Flowers in the Viola Family, such as Pansies (and Violets) have a faint minty flavor. The flowers and leaves of Nasturtiums have a peppery watercress tinge. Toss their brightly hued flowers on top of a salad or include as a pretty touch on an al fresco dinner plate.
Two simple ways to Live Beautifully!
Pot of Pansies, Quick, gestural watercolor on Winsor Newton Paper (Click image for better, larger view)
Italy 2 ways ~ Il Volo & Umbria
Today is a tribute to Italy two ways…
First, via the gorgeous voices of Il Volo, a young trio with voices of gold who've already gone platinum in Italy. Their name, “Il Volo,” meaning “flight,” was chosen to signify the feeling that these three young tenors were about to spread their wings and fly. And indeed they have! You will be blown away! (Thank you, Kaye Cloutman, for introducing me to Il Volo. Visit her lovely website, Clout&About)
Teenagers, Piero Barone (17), Ignazio Boschetto (16), & Gianluca Ginoble (16)
And my second tribute to Italy, a painting of a peaceful olive grove in Umbria. Umbria is the region of Italy often compared to Tuscany, without the touristy aspects. Jim and I picnicked beneath these beautiful, old trees enjoying wine, salami and cheese. It was a blustery day, like today, sunny one moment, cloudy the next.
"In the Umbrian Olive Grove" by Juliane Porter (Oil on 18"x14" canvas ~ Click for a better, larger view)
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