Category: Dessert

Appetizer, Breakfast, Dairy-free, Dessert, Dinner, Egg Free, Gluten-free, Grain-free, Holiday Favorites, Local Eats Project, Nut-Free, Sauce, Side Dish, Vegetarian

Apple-Beet Chutney

Throughout the fall/winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th!

Apple-Beet Chutney
Make 4 servings.

1 cup beets – roasted, peeled and chopped
1 ½ cups apple – chopped
1 cup fresh squeezed orange juice – about 2 oranges 
1 tablespoon orange zest
1 teaspoon cinnamon
1 teaspoon cloves
1 whole star anise
1 whole dried chili pepper 
1 teaspoon maple syrup

To roast the beets, heat the oven to 400°F. Trim the ends from the whole beets and make a foil packet for them. Place the beets inside, fully cover with foil and roast for 45 minutes to 1 hour.

Place the whole star anise and dried pepper in a spice bag. You can easily make one with cheesecloth, or simply tie the two together with cotton string.

Heat the orange juice over medium heat in a small pot. Add the apples, orange zest, cinnamon, cloves, spice bag and maple syrup. Stir together and simmer for 3 minutes.

Remove the skin from the beets and dice into small pieces. Add to the pot and give it a quick stir.

Remove from heat and use an immersion blender to smash up the apples and beets. Or you can leave it as is and have a more chunky chutney.

Enjoy!

Apple-Beet ChutneyApple-Beet Chutney

20 Minute Meals, Dairy-free, Dessert, Dinner, Egg Free, Gluten-free, Grain-free, Local Eats Project, No sugar, Nut-Free, Paleo, Raw, Salad, Sauce, Side Dish, Vegetarian

Spicy Green Goddess Salad

Makes 4 servings.

6 cups mixed salad greens
1 red onion – thinly sliced

DRESSING
Makes 1 cup.

½ cup fresh arugula
½ cup fresh spinach
1 tsp anchovy paste
½ cup plain coconut yogurt
¼ avocado
1 tbsp lemon juice
1 tsp garlic – minced
¼ tsp salt
¼ tsp black pepper


Add all dressing ingredients to a food processor. Pulse for three minutes until thoroughly combined.

Toss the dressing with the greens and onion. Serve immediately.

Enjoy!

Spicy Green Goddess Salad

Spicy Green Goddess Salad
Serves 4
Spicy arugula adds zip to this dairy-free green goddess dressing.
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 6 cups mixed salad greens
  2. 1 red onion - thinly sliced
  3. DRESSING
  4. Makes 1 cup.
  5. ½ cup fresh arugula
  6. ½ cup fresh spinach
  7. 1 tsp anchovy paste
  8. ½ cup plain coconut yogurt
  9. ¼ avocado
1 tbsp lemon juice 
1 tsp garlic - minced 
¼ tsp salt
  10. ¼ tsp black pepper
Instructions
  1. Add all dressing ingredients to a food processor. Pulse for three minutes until thoroughly combined.
  2. Toss the dressing with the greens and onion. Serve immediately.
  3. Enjoy!
Sparkle Kitchen https://sparklekitchen.com/
Spicy Green Goddess Salad

Appetizer, Breakfast, Dairy-free, Dessert, Egg Free, Gluten-free, No sugar, Nut-Free, Raw, Sauce, Side Dish, Vegetarian

Summer Fruit Spring Rolls

Summer Fruit Spring RollsSummer Fruit Spring Rolls

SPRING ROLLS
1 papaya – sliced
1 pineapple – sliced
1 jicama – sliced
1 bunch fresh cilantro
1 bunch fresh mint
rice paper

GINGER DIPPING SAUCE
1 two-inch piece fresh ginger – peeled and finely chopped
2 tbsp honey
1 tsp Sriracha sauce
1 tbsp water

To make the sauce, place all ingredients except the honey in a food processor. Pulse for one to two minutes. The honey will incorporate into the sauce better when it’s slightly warm. Place it in a small bowl and heat in the microwave for 10 seconds. Drizzle honey into the food processor and pulse a few seconds to incorporate. Set aside.

Assemble the spring rolls. Soak individual sheets of rice paper in water until pliable. Gently move to a plate and begin layering fruit and jicama into the center of the paper. Include just a few leaves of mint and cilantro into each roll. Roll like a burrito and secure.

Serve immediately with ginger dipping sauce.

Enjoy!

Get creative with the fruit combinations! Try mango, watermelon, strawberries, peaches, or honeydew melon.

Summer Fruit Spring RollsSummer Fruit Spring Rolls

Summer Fruit Spring Rolls
Serves 4
Fresh summer fruit wrapped up with jicama, mint and cilantro.
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Save Recipe
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Prep Time
15 min
Cook Time
2 min
Total Time
17 min
Prep Time
15 min
Cook Time
2 min
Total Time
17 min
Ingredients
  1. 1 papaya - sliced
  2. 1 pineapple - sliced
  3. 1 jicama - sliced
  4. 1 bunch fresh cilantro
  5. 1 bunch fresh mint 
rice paper
  6. GINGER DIPPING SAUCE
  7. 1 two-inch piece fresh ginger - peeled and finely chopped
  8. 2 tbsp honey 
1 tsp Sriracha sauce
1 tbsp water
Instructions
  1. To make the sauce, place all ingredients except the honey in a food processor. Pulse for one to two minutes. The honey will incorporate into the sauce better when it’s slightly warm. Place it in a small bowl and heat in the microwave for 10 seconds. Drizzle honey into the food processor and pulse a few seconds to incorporate. Set aside.
  2. Assemble the spring rolls. Soak individual sheets of rice paper in water until pliable. Gently move to a plate and begin layering fruit and jicama into the center of the paper. Include just a few leaves of mint and cilantro into each roll. Roll like a burrito and secure.
  3. Serve immediately with ginger dipping sauce.
  4. Enjoy!
Notes
  1. Get creative with the fruit combinations! Try mango, watermelon, strawberries, peaches, or honeydew melon.
Sparkle Kitchen https://sparklekitchen.com/
Summer Fruit Spring Rolls