FEED YOUR SOUL FRUIT SALADS & SMOOTHIES

Happy New Year!  Hope you’re as excited as we are on sharing our pumped up with love culinary theme this year:

FEED YOUR SOUL

Let your new lease on cooking life burst with nourishment and flavor one loving plateful at a time.  The sky’s the limit, right?  If you approach cooking and entertaining like a new romance–with delight, curiosity and whimsy–it’s bound to be sexy good!

Now, as we step into the new year together, join me in a pledge to romance your soul from the inside out:

EAT WELL FEEL WELL. ENTERTAIN WELL.

  • LOVE your life!
  • CELEBRATE your culinary creativity!
  • PLAY with a renewed vitality!

Romance–Life Force–Wellness, each nourishing our soul with positivity, are powerful motivators connecting kitchens and menus across the globe.  So let’s “SHINE ON”  and INSPIRE with tunes, tips and recipes that ignite our inner glow and make us feel and look like a million bucks one dish at a time.

Exercise!  Breathe Fresh Air!  Exhale Sunshine!  Listen to Tunes!

  • Recipe for Love, Harry Connick, Jr.
  • Your Body Is A Wonderland, John Mayer
  • Keep It Comin’ Love, KC & The Sunhsine Band
  • Shake Your Body, The Jacksons
  • Freedom, George Michael
  • Rock Your Body, Justin Timberlake
  • Sexy and You Know It, LMFAO

“For beautiful eyes, look for the good in others; for beautiful lips, speak only words of kindness; and for poise, walk with the knowledge that you are never alone.”  Audrey Hepburn, 1929-1993, Actress

These four fruit-inspired rainbow recipes add hugs of sunshine and fill you with immune-boosters, vitamin C, anti-oxidants and fiber.  As you begin introducing more fruit to your menus, you will begin to realize how much better and more energized you feel.

SUNSHINE FRUIT SALAD
Prepared in 15 minutes or less.

1 fresh cantaloupe slice 1-inch thick cut into 1/4-inch pieces
1 fresh pineapple slice 1-inch thick cut into 1/4-inch pieces
1 fresh honeydew slice 1-inch thick cut into 1/4-inch pieces
1/2 grapefruit, skin removed and cut into segments
1 orange, skin removed and cut into segments
1 cup seedless red grapes
1 cup fresh blueberries
1 cup fresh blackberries
1 cup fresh raspberries
1 cup fresh strawberries
1 cup pitted cherries
1 Granny Smith green apple, cut into 1/2-inch pieces
1 peach, halved and cut into 12 wedges

Jam Dressing:
1 cup plus 2 Tbs fresh orange juice
1 Tbs fresh lemon juice
1/4 cup orange or apricot jam
2 Tbs rose water, found in Whole Foods and health food stores
2 Tbs Grand Marnier or Peach Schnapps (spirits are optional)

Rinse all berries in a colander and set aside to drain and pat dry.  Place berries and remaining prepared fruit in a large bowl.  Add 1 cup orange juice and the fresh squeezed lemon juice to large bowl.  Toss gently until combined.  Cover with plastic wrap and refrigerate until ready to serve.

Remove fruit salad from refrigerator and unwrap.

Before serving, over medium-low heat in a saucepan, combine jam, two tablespoons orange juice and whisk gently until the jam is completely melted.

Gently pour the warm jam mixture, rose water and Grand Marnier over fruit bowl.  Toss to combine. Serves 6-8.

SASSY AND SPICY FRUIT SALAD
Prepared in 15 minutes or less.

6 cups diced fresh cantaloupes 1/4-inch pieces
6 cups diced fresh pineapple 1/4-inch pieces
6 cups peeled and seeded cucumbers 1/4-inch pieces, approximately 3 cucumbers
16 grape or cherry tomatoes, halved lengthwise
4 diced celery sticks, 1/4-inch pieces
2/3 cup red onion, thinly sliced
1 1/2 tbs finely minced garlic
3 tsp finely minced red chile pepper or jalapeno, seeds removed
4 tsp grated lime zest
1/3 cup fresh lime juice, approximately 3 limes
2/3 cup fresh mint leaves for garnish

Combine the cantaloupe, pineapple, cucumbers, tomatoes, celery and red onion in a large bowl.

Gently fold in the prepared garlic, chile, lime zest and lime juice.  Toss gently and cover with plastic wrap before refrigerating for a few hours.  Remove from refrigerate and garnish salad with mint leaves before serving at room temperature.  Serves 6.

Beat the winter blues with a sun-drenched island smoothie.  A delicious, sweet and healthy treat that kicks-off your morning right.

TROPICAL FRUIT SMOOTHIE
Prepared in 10 minutes or less.

1 cup diced pineapple
1/4 cup diced mango
1/4 cup diced papaya
1/4 cup peeled and diced kiwi
1/2 cup fresh orange juice, divided use
1/4 cup coconut milk, I prefer So Delicious
1/4 cup plain nonfat yogurt, optional
1/3 cup ice
1 Tbs sugar, or as needed
1/4 tsp vanilla
2 pineapple slices for garnish
Toasted shredded unsweetened coconut for garnish, optional

In a blender, combine pineapple, mango, papaya, kiwi, and 1/4 cup orange juice. Purée until smooth. With the machine running, add the remaining orange juice, coconut milk, yogurt, ice, sugar, and vanilla extract. Blend the fruit mixture until smooth and thick.

Serve the smoothies at once in chilled tall glasses garnished with a pineapple slice and a sprinkled of toasted coconut.  Makes 2.

Toast Coconut:  In a dry sauté pan over medium-high heat, gently toss grated coconut for 2 minutes, or until golden brown.  Immediately remove from hot pan and pour the toasted coconut into a cool bowl before serving.

An apple a day keeps the doctor away and is a great way to help the body break down fat and add fiber to your day

FROTHY APPLE CINNAMON SMOOTHIE
Prepared in 5 minutes or less.

1 apple, peeled, cored and chopped
1 cup low sugar apple juice
1 cup coconut milk
1/4 tsp freshly grated nutmeg or ground cinnamon

Add the apple to the coconut milk, apple juice and nutmeg or ground cinnamon. Blend on high until smooth. Pour into two tall glasses and sprinkle a touch of nutmeg on top for garnish.  Makes 2.

One Comment

  1. Posted March 11, 2014 at 7:22 am | Permalink

    Exactement le style d’idee que je me fesait du sujet, merci encore pour ce succulent article.

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