Monthly Archives: October 2012

Fuyu Persimmon and Pomegranate Mixed Greens with Candied-Spiced Pecans

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Makes 8 servings 1 pomegranate 2 small or 1 large Fuyu persimmon 1/2cup pecan or walnut pieces 1/4 cup maple syrup 1/2-1 tsp cayenne Pinch sea salt 1/2 pound mixed baby salad greens About 1 tablespoon extra-virgin olive oil or nut oil 1 lemon 3 ounces or about ¼ cup crumbled goat cheese — Preheat […]

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Refreshing Jasmine Tea Sorbet

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2 cups jasmine tea (strong) 1cup confectioner’s sugar 1 tbsp chopped fresh mint 1 tbsp fresh lemon juice 2 tbsp orange juice 1 egg white Strain hot tea over confectioners’ sugar and mint in a jug; stir until the sugar has dissolved; stir in the lemon and orange juice and allow to cool; Strain the […]

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Salmon Burgers with Cilantro & Roasted Pecan Pesto

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Salmon Burgers Serves 4 1 1/2 pounds skinless, boneless salmon 2 teaspoons Dijon mustard 2 shallots, peeled and cut into chunks 1/2 cup panko bread crumbs 1 tablespoon chopped parsley 1 tablespoon chopped capers 1 teaspoon sea salt 1 teaspoon paprika 1. Cut the salmon into large chunks, and put about ½ of it into […]

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Camu Smoothie

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Serves 2 1 banana, frozen 1/2 cup blueberries, frozen ½ cup Orange Juice or Grapefruit Juice 1 teaspoon Camu powder 1 cup ice

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