Looking for a cool summer treat that is easier than churning ice cream for hours and healthier than the stuff the ice man sells? This quickie sorbet is tasty, refreshing, healthy, and kid approved. I love that is so easy and fast to make as well. When the kids come inside after a long day playing outside or they finish up a sweaty session at their CrossFit Kids class I can make this up in a flash and not worry about unhealthy ingredients. In fact this sorbet has greens in it! It may be Popeye’s perfect ice cream.
It’s paleo, primal, and vegan.
Raspberry Spinach Sorbet
1 Cup spinach
2 Cups frozen raspberries
1 Cup chilled almond or coconut milk
2-3 teaspoons sweetener (raw honey, coconut sugar) or a ripe banana (frozen)
Throw the ingredients together in your blender or food processor (I use a Vita-Mix). Blend until you get a creamy but thick consistency. Serve immediately as soft serve or stick in the freezer for a spell if you want a harder consistency. Works well with just about any kind of frozen fruit too. Enjoy!
I have made no secret that I am not really big on juicing. I have a Vita-Mix and we just seem to prefer whole foods juices and smoothies, with all the pulp and juice combined. That said it can be very nice though to have a cup of fruit or veggie juice without all the frothy pulp and the full tummy that comes after drinking a whole foods juice. My kids especially like juices and we are loathe to buy them at the store because of all the unsavory ingredients (like lots of added sugar) that often accompany those products. Organic and natural juices are available but have you seen the price on those???
Plus, sugar is sugar and most kid’s juices have a lot of it. A green juice is much preferred. Just something refreshing that they can drink with their meal and not fill them up so fast they won’t eat their dinner. We used to own a juicer and we used it often enough but back then we had a different house with a teeny tiny kitchen and we simply did not have room to store a juicer anymore. So goodbye it went.
At any rate I didn’t like the actual juicer very much. It was my first one and I bought a cheap Jack LaLanne model. I disliked cleaning it and I hated handling the blades. It made me nervous every time I used it and we kept misplacing the little magnet thingy that helped you put the blades in correctly. I swore that someday I would get a better one and as luck would have it the folks at NutrioPro recently offered me one of their cold press juicers to try. I have been hugely impressed with it.
Here it is after removing it from the box. This is everything you get…
The list of items/parts for the juicer are:
-New Bella NutriPro Cold Press Juicer with quiet induction motor
-Stainless steel juice strainer
-Single juicing screw auger
-1 pulp container with handle
-1 juice container with handle
-1 cleaning brush
-5 year warranty
I LOVE that the containers have handles. It was also super easy to put together and I had it raring to go in about 2 minutes and it is MUCH quieter than our previous juicer and our blender. I also love that it is a cold pressed juicer. It has no blades so the fruits and veggies are not pulverized into juice, they are pressed or squeezed, using a two step system. The pressing action won’t oxidize the fruit and vegetables and it will help keep the nutrients and enzymes intact. This is also because anything with a blade, like a blender or a juicer with blades, will heat up and start to destroy the nutrients. Cold pressed juices are a much healthier way to go. I hate handling and cleaning blades so double whammy bonus points here.
Another aspect that thrilled me was the fact that you don’t have to shove the fruit/veggies down into it…you basically throw them in and they get sucked in on their own. The only thing that has needed a little help from me thus far has been greens, like Kale. Everything happens so smoothly, I love it. Perhaps this is why NutriPro Juicers are said to get more juice from certain fruits and vegetables than other juicers. For example, the NutriPro got 66% more pineapple juice than one of its main competitors.
The next big win for me is the ease with which you can clean the NutrioPro. I HATED cleaning our other one and that fact often made me shy away from juicing. This one was very easy to clean and I had it done in about 3 minutes. The fact that there is not a whole lot of pulp and debris leftover is a big help. The hardest part to clean was the stainless juice strainer. I spent 2 of the 3 minutes scrubbing that with the brush. Everything else could just be run through some soapy water and rinsed. Easy peasy. It is dishwasher safe too but my dishwasher was full when it was time to clean up.
The very first juice I made was something I am now calling my winter wellness juice. It is full of fresh ginger which is so very good for you…like a natural wonder drug. It is perfect for winter time when illness is rampant and yummy too.
Winter Wellness Juice
1 large apple
3 large kale leaves
3 stalks celery
1-2 inches of ginger
To your health!!
A few days ago I got a hankering for pumpkin soufflé. I haven’t had a soufflé in years and even then it was a savory mushroom soufflé, not a dessert. Yet for some reason I just had to make one.
The recipe called for canned pumpkin puree of course but I try to limit what we eat out of a can (BPA yo!) and would’ve had to make a special trip to the store. The store where I can buy organic pumpkin puree is even farther. So I decided to make my own puree using two pie pumpkins that had been sitting on my kitchen table for awhile. But how to make the puree?? Well, I am not for making things hard so I decided that I could delay my soufflé craving until the next day and simply slow cook the pumkpkins for the easiest homemade pumpkin puree evah. It was so crazy easy to do that buying canned pumpkin puree is just the height of silliness, at least when pumpkins are in season!
I made about 5-6 cups of puree with two regular size pie pumpkins. I just cut the tops off each one and put them in the slow cooker, with the tops loosely replaced, and cooked for 8 hours on low.
After cooking I scooped out the seeds and set them aside for roasting. Then I scooped out the pumpkin “meat” and stuck it in a my Vita-Mix. I mixed it up until it resembled creamy baby food.
At this point it is all done and ready for storage in the fridge. We made pumpkin soufflé in individual ramekins (I love these Rachael Ray Stoneware Ramekins) two nights in a row. Tonight I am making a Harvest Chicken Soup with pumpkin puree.
Easy peasy. Enjoy!
Added to Frugal Days, Sustainable Ways
As mentioned when I made my Primal Coconut Raspberry Muffins last week I am trying my hardest not to buy LaraBars or any prepacked snack/meal bars anymore. Too much packaging and too much money spent voting for companies that do not share my values. There are some pricier bars I could buy from more ethical companies but those bars would cost upwards of $2.00 a piece. No thanks…and it doesn’t solve the packaging issue.
Well this weekend I found a darn near perfect solution and I am rather excited. These are primal/paleo though peanut butter is not preferred it just happens to be one of the saltiest nut butters and I love the sweet/salty factor. You could make these with any nut butter though and I plan to make some with almond butter this week. They are perfect for eating before CrossFit class and they are super fast to make! My kids also ate them before school today and have some in their lunch boxes.
For this recipe I opted to use raisins instead of dates because they are easier and cheaper. Also because I used a high quality peanut butter with its natural oils and not a creamy, whipped mainstream variety, my cookies were very soft and required refrigeration to harden them up a bit. If you use a harder nut butter (like almond) this is not so much of an issue. If you want salty cookies then use a salted peanut butter.
Tip: To reduce packaging buy as much of this stuff as you can in bulk and in your own bags/jars.
Peanut Butter Chocolate Chip Breakfast Cookies/Nests
1/2 cup peanut butter (or other nut butter)
2/3 cup raisins
4 T roasted peanuts or other nuts
2 t vanilla
2 T cocoa powder
2 T dark chocolate chips (in the mix – optional)
Dark chocolate chips for on the top
Mix together in a food processor or high powdered blender (Vita-Mix). As seen in the photo I made nests with my cookies but it you have a harder dough or refrigerate it first you can make them into balls and then use a spoon or fork to press down and make an actual cookie shape…your choice. Top with dark chocolate chips. Makes 8 cookies.
Another great “option” would be shredded coconut, which I plan to use for tomorrow’s cookies. Yum!
We had primal meatloaf and mashed sweet potatoes last night. I made a bit more sweet potatoes then I knew we would need because I was already thinking about lunch for the following day. This recipe makes abut 10 medium size pancakes and is perfect for feeding two (usually me and my husband) but we easily double and triple this recipe for when the kids are home. It is quick and easy to make and oh so delicious and decadent…
Sweet Potato Pancakes with Goat Cheese and Coconut
1/2 Cup coconut cream
4 Pastured eggs
2 T leftover mashed sweet potatoes
2 Heaping T coconut flour
2 T Chèvre goat cheese with honey (can use cream cheese if needed)
1 t baking powder
2 Dashes cinnamon
1 Cap full of vanilla
Dash of salt
Grassfed butter for cooking/topping
Mix all ingredients well in a blender. I like the Vita-Mix. Pour the batter on a hot griddle, slathered in butter. Cook for 3-5 minutes. Serve with more butter and pure maple syrup.
See also: Creamy French Toast Pancakes Recipe