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)
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)
If you liked this post, say thanks by sharing it.