Wednesday, June 15, 2022

How to Make a Tempting Red, White, and Blue Dessert

 

Red, White, and Blue Berry Combo

Want to learn how to make a tempting red, white, and blue dessert that’s perfect for July 4th, your next picnic, or summer potluck?

 

Put together this delicious, nutritious strawberry, blueberry, and coconut dessert to celebrate a national holiday or any day you crave a colorful, tasty treat.


Buy in-season, locally grown produce. This is an easy way to find strawberries and blueberries that are at the peak of their flavor and eye-appeal. 


In-season fruit and veggies are usually the ones on sale. If you have a green thumb, grow your own.

 

You're sure to see smiles on the faces of family and friends with this three ingredient recipe. It's a snap to assemble, so just follow the steps below.


Ingredients:

1 Quart Organic Strawberries or about 16 oz. of berries that are hulled (see below)

 

1 Quart Organic Blueberries or about 16 oz., washed in cool water

 

1 Cup unsweetened shredded coconut (either fine or coarsely shredded)


What to do:


1. Wash and hull strawberries by doing the following:

a. Angle a small sharp knife and cut, in a circular motion, around the green leafy top of the strawberry and into the pale flesh directly underneath, being careful to remove core (hull) and discard, but not a lot of the flesh of the strawberry. 

Hulled Strawberries at Colors 4 Health


b. Then wash strawberries thoroughly in cold water before using.

2. Wash blueberries. Place them in a medium-sized glass bowl and mix them together with strawberries.

3. Sprinkle the berries with coconut flakes. Insert serving spoons into bowl and place on your picnic table. 

For a more formal touch, portion mixture out into individual dessert dishes or cocktail glasses.


Strawberries and blueberries contain many healthful elements. They are high in vitamin C and 
phytonutrients and have no cholesterol. 


The Environmental Working Group names conventionally grown strawberries as the number 1 offender on the 2022 "Dirty Dozen Produce List."


For more details about blueberry and strawberry health benefits read 6 Colorful Summer Fruit Superstars.


Healthy, Colorful, and Delicious Summer Berries


Shredded coconut adds a festive touch to this treat and provides fiber, iron, and healthy fat that satisfies and staves off hunger.


Isn't it amazing how simple and appealing a red, white, and blue dessert can be?


Please enter your comments in the section below.


What is your go-to picnic dessert? Is it watermelon? Sure hope you'll try this berry combo instead. If you make it, please let us know.


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Wednesday, June 1, 2022

Make the Best Tomato Gazpacho Soup

 

Best Tomato Gazpacho Soup
best tomato gazpacho soup with basil garnish

Tomato gazpacho is a Spanish style soup, preferably made from juicy in-season tomatoes, cucumbers, garlic and red onion, red bell peppers, and tasty condiments, herbs, and spices. 


Discover how easy, colorful, delicious, and healthy it is to put together this raw vegan soup. It works wonders to cool you down on a hot summer day. 


Gazpacho's main ingredients (tomatoes, red bell peppers, and cucumbers) are packed with fiber and water, and are high in nutrients including Vitamin A, C, and E.


Tomatoes and red peppers are colorful and contain lycopene and beta-carotene, powerful antioxidants that are found in brightly colored fruits and vegetables. 


These antioxidants play a vital role in detoxifying and removing free radicals from the blood system and body tissue.


The color red stimulates energy and helps you feel excitement, passion, courage, and love. Tomato gazpacho is a red-hued soup that's good to eat, when you feel stuck in a rut, lack enthusiasm, and want motivation to act.


Gazpacho recipes traditionally include olive oil. If you don’t add oil or extra salt to my recipe, it still tastes yummy.


Leaving these ingredients out will help you combat water retention, hydrate skin, and make you feel full and not bloated. An added bonus is tomato gazpacho is low in calories.


How to Make the Best Tomato Gazpacho Soup


Ingredients:


4 large organic ripe plum, beefsteak, or heirloom tomatoes (about 2 pounds) unpeeled, and chunked

2 cups low sodium tomato or tomato veggie juice (I like the organic kind that's sold in glass jars) 

1 English cucumber or 2 or 3 Kirby cucumbers scrubbed but unpeeled, and chunked

1 large or 2 small organic red peppers washed and prepped (seeds and core removed) and red pepper cut in chunks

1 organic red onion peeled and cut in quarters

3 cloves peeled garlic

1/2 cup fresh basil, 1/4 cup fresh parsley

1/4 cup lemon juice or red wine vinegar or apple cider vinegar  or combo of vinegar and lemon juice 

fresh ground black pepper to taste

Optional ingredients (to taste): Sriracha or Tabasco sauce, chopped jalapeno pepper (seeds removed), or red pepper flakes. 


Directions: 


1. Cut vegetables into chunks and put them and other ingredients into a food processor fitted with a steel blade. Pulse until soup ingredients are coarsely chopped. Do not over-process. If the bowl of your food processor is small, chop ingredients in batches.


2. Pour soup into a large glass bowl, cover, and refrigerate until ready to serve or for at least four hours. 


3. Ladle the soup into bowls or highball glasses.  


4. Garnish with beansavocado slices, jicama slices, parsley or basil, pine nuts, or croutons made from chunks of toasted day old bread. 

tomato gazpacho with jicama and red onion garnish
tomato gazpacho with jicama and red onion garnish


This recipe serves four. It is a light, refreshing soup, but becomes more filling, when served with a hummus or tempeh salad sandwich, or cornbread, or olive bruschetta for dipping and slurping.



Gazpacho’s flavorful ingredients meld, when chilled before serving. Gazpacho can also be served warm, but can be an especially lively pick-me-up when served chilled on a sweltering day. 



The veggies in this soup tend to get soggy after a few days. If this happens, blend soup again until it is a liquid and drink it that way. 



Have you made tomato gazpacho in the past and how did it come out? If you've never made it, does this simple to make recipe inspire you?


I'm delighted I had the opportunity to share my non-fat rendition of Tomato Gazpacho Soup to show you how easy and slimming it is to cut out the oil without sacrificing the flavor.


Please leave a comment below with questions, ideas, or your tips about making gazpacho soup. I read and appreciate every one.


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Thanks so much for the visit and have a colorful day!


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