Mango Banana Mint Sorbet

With the temperature inching its way up the thermometer a cooling fruit filled Sorbet is in order!

I always keep some fresh ripe fruits frozen for the taking and making of Smoothies, or in this case a Sorbet! I own a Vitamix Blender which can turn out a dessert with the consistency of Sorbet without the need of an Ice Cream maker. The Vitamix Blender is a must have tool for your Nourishing Kitchen!


Frothy, Frozen Fruit Sorbet 
Ingredients:
12 Oz of Cold Coconut Water
4 Frozen Ripe Bananas
1 Cup of Frozen Mango
1 Cup of Frozen Pineapple
1 tsp Vanilla Extract
2 Tbl of Maple Syrup, Agave Nectar or Raw Honey

Method:
Pour Coconut Water into Vitamix Blender (you could try a food processor)
Add Mango, Sweetener of Choice, Vanilla Extract and Blend
Add Pineapple and Blend while adding Bananas (pre cut in Chunks) and use the Tamper which comes with your Vitamix to keep fruits moving 

The tamper is necessary because the mixture will be extremely thick 

This beautiful and satisfying dessert will take no more then 5 Minutes to make!

Scoop into Pretty Glasses or Serving Dishes which have been visiting your Freezer for an hour or so and Garnish with Mint or Shredded Coconut

ENJOY!  

Cilantro Chutney

Cilantro  also known as Chinese parsley, refers to the leaves of the coriander plant. It's easy to grow from seed in your garden or in a pot in bright sun.

According to Ayurveda, cilantro offers the bitter and astringent tastes. It is a cooling herb and puts out excess flames in the stomach and generally enhances the digestion without aggravating Pitta dosha.

In recent years, modern science has discovered that cilantro is a natural chelation agent, very helpful in removing heavy metals such as lead, mercury and aluminum from the body. To get the benefit of cilantro's chelating property, enjoy a couple of teaspoons of cilantro chutney with your meals on a regular basis.

Cilantro Chutney

Ingredients:
1 cup packed cilantro leaves and soft stems
10 Almonds, soaked overnight in 1 cup of water  and then remove skins
6 Walnuts, soaked in water for 1 Hour
4 Tbs Organic Cold-Pressed Extra-Virgin Olive Oil
2 Tbs fresh-squeezed Lemon Juice
Umeboshi Paste or Sea Salt and fresh ground Black Pepper to taste.

Method:

Wash cilantro thoroughly and drain

Place the cilantro, nuts and lemon juice in a food processor and pulse until smooth

Gradually add the olive oil and continue processing

Season with the Umeboshi Paste, Chick Pea Miso or Sea Salt and Black Pepper then blend for a few seconds more

(Serves 4)

Serve: 

With Sliced Tomatoes or Cucumber

Tossed with Zucchini Noodles

As a Dip with Crudite 

Enjoy!

Mizuna and Daikon Salad

I love a crisp clean Salad to cleanse my pallet and refresh my senses. Daikon is so cleansing and good for digestion that it is traditionally served with Sashimi, Tempura and Sushi in Japanese Restaurants. Mizuna is also cleansing, fresh and piquant in flavor. So pairing them creates a refreshing surprise for your taste buds. 

I love the way the flavors of the Daikon Radish and Mizuna play off each other in texture and form. I like to cut the stems from the Mizuna and Place them on a plate while I begin preparing the Daikon.

Then I scrub my Daikon with a Vegetable brush and prepare it for my salad. You can cut the Daikon in Rounds, Julienne, or a rectangular slice. Whatever shape you decide on be sure it is sliced thin. Try using a Mandolin for this!

For my Dressing I keep it simple. I use Orange Juice, Rice Vinegar, a pinch of Sea Salt and if you choose to use oil try a few drops of Toasted Sesame Oil and a Garnish of Sesame Seeds. If you like you can add Orange Sections to this salad for an additional taste sensation. However you choose to serve this Salad, concentrate on the dance of flavors on your tongue.

Enjoy!