Creative Delites

Vegetarian Meatballs with Homemade Tomato Sauce Recipe

Elyse — Sat, 16 Jul 2011 00:34:46 +0000

For those of you vegetarians who dream about your mom's spaghetti and meatballs, this recipe is for you. I'm not going to lie and say that these veggie meatballs taste exactly like your traditional, Italian-style meatballs, but they do have a similar texture and consistency. At the very least, they will satisfy your craving for a childhood classic. I love to make a batch, bake a couple, and then freeze the rest for an easy dinner later. These meatless meatballs are delicious with the homemade tomato sauce recipe below and a big bowl of spaghetti. Enjoy! Vegetarian Meatballs Recipe Ingredients: 1/2 yellow onion, diced 2 cloves fresh garlic, minced 1 to 2 tablespoons extra virgin olive oil a pinch of salt 4 eggs, slightly beaten a cube of a vegetable bouillon 1 (8-ounce) package tempeh 2 cups grated Asiago cheese 1 cup walnuts 1/2 cup fresh basil 1 cup bread crumbs (best using day-old pumpernickel bread) 2 to 3 cups homemade tomato sauce, recipe below Directions: In a saute pan, heat the olive oil over medium high heat. Add the garlic, onion, and salt, and sweat for 3 to 5 minutes, until the onions are translucent. Set mixture aside. In a large bowl, mix together the beaten eggs, the bouillon, and the grated Asiago cheese. In a food processor, pulse together the bread crumbs, walnuts, tempeh, basil, and the onion/garlic mixture. Add this to the beaten egg mixture and use your hands to fold and combine well. Refrigerate the mixture for 30 minutes. Form into 1-inch balls and place on baking sheet sprayed with nonstick cooking spray or extra virgin olive oil. Bake in 400 degree oven until brown, about 15 to 20 minutes. 1/2 way through turn the meatballs over so they brown on both sides. (May be frozen now.) Place meatballs in casserole and cover with 2-3 cups homemade tomato sauce, recipe below. Meatballs should be within 1/2-inch of being covered with liquid. Bake, covered, at 350 degrees for 1 hour. Homemade Tomato Sauce Recipe: Ingredients: 2 to 3 tablespoons EVOO 1 medium yellow onion, medium dice 5 to 6 garlic cloves, minced 1/4 teaspoon cayenne pepper a few pinches of sea salt 1 can (28-ounce) whole peeled plum tomatoes a small handful of fresh basil, chopped 1/4 cup Burgundy wine (optional) Directions: In a large saucepan over medium heat, saute garlic and onion until onion is translucent, about 3 to 5 minutes. Crush the tomatoes with your hand over the pot. Stir in the crushed tomato, chopped basil, cayenne, salt and wine. Bring to a boil, then reduce heat to low, cover and simmer for 15 to 20 minutes. Serve over meatless meatballs.

Spring Roll Salad with Roasted Garlic Peanut Sauce

Elyse — Tue, 12 Jul 2011 16:14:15 +0000

This is the perfect summer recipe, with lots of fresh vegetables and light rice noodles! It's essentially a vegetarian spring roll filling tossed together with a sweet-and-spicy dipping sauce. Enjoy! Salad Ingredients: 4 ounces rice noodles 1 tablespoon toasted sesame oil 12 scallions, thinly sliced 4 ounces (1/2 cup) bean sprouts 4 ounces (1/2 cup) shredded red cabbage 1 large carrot, shredded 1 avocado 1/2 cup chopped mint 1/2 cup chopped basil the juice of two limes the juice of one orange 1/2 cup dry-roasted peanuts, chopped, for garnish Directions: Bring a medium pot of water to a boil. Remove the pot from the heat, add the noodles, and let them sit until softened, 3 to 4 minutes. Drain, and toss the noodles with toasted sesame oil to prevent sticking. Set aside. In a large bowl, toss together the scallions, bean sprouts, cabbage, carrot, jalepeno, avocado, mint, and basil with the lime juice and orange juice. Set aside. Roasted Garlic & Peanut Sauce Ingredients: 1 garlic bulb 1 tablespoon EVOO 1/4 teaspooon sea salt 2 tablespoons raw, organic honey 1 tablespoon shoyu about 1/2 cup unsweetened coconut milk (more or less depending on how creamy and smooth you want it) 1/4 cup creamy peanut butter 1/4 teaspoon cayenne pepper Directions: Preheat the oven to 400 F. Cut off the tip of the garlic bulb (about 1/4 inch) and drizzle with EVOO and sprinkle with salt. Wrap in foil and roast in the oven for about 30 to 35 minutes, or until the garlic cloves are soft when pressed. Allow the garlic to cool, and then squeeze out the roasted garlic from their skins and place along with all the remaining ingredients in a blender, and blend until smooth. Toss the noodles in a bowl with the veggies and herbs along with a few tablespoons of the dipping sauce. Sprinkle with the chopped peanuts. Enjoy!

Coconut Kiwi Ice Cream

Elyse — Wed, 01 Jun 2011 16:59:05 +0000

This creamy, not-too-sweet, slightly tart ice cream is perfect for a hot summer night. Using the kiwi skin as a bowl to hold the ice cream, makes for a beautiful presentation. If you are not a big kiwi fan, feel free to use a mango or papaya, but the toasted coconut topping is a must. Enjoy! Kiwi Coconut Ice Cream Recipe Courtesy of Kalie Andres Serves 2 Ingredients 1/2 cup sweetened shredded coconut 2 kiwis 1 can coconut milk 4 tablespoons maple syrup 1 vanilla bean, cut and seeded 1/2 teaspoon vanilla extract 1 tablespoon fresh squeezed lime juice 2 mint sprigs, for garnish Directions *Make sure your ice cream maker is frozen solid before starting this recipe 1. Preheat oven to 350 degrees F. Spread out the coconut on a small baking sheet and bake, stirring once or twice, until golden, about 3 to 5 minutes. Set aside. 1. Remove both ends of the kiwi with a pairing knife. To remove the kiwi skin and keep it intact for the presentation insert a spoon between the flesh of the kiwi and the skin of the kiwi with the back of the spoon facing outwards. Gently turn the kiwi so that the spoon removes the flesh from the skin. Make sure to keep approx 1/8 inch of kiwi flesh on the kiwi skin so that it can keep it's shape and not fall apart. With the kiwi skin standing up, place it on a plate into the freezer so that it can hold up when ice cream is placed into it. 2. In a large mixing bowl combine the coconut milk, vanilla bean seeds, vanilla extract, lime juice and maple syrup. Adjust to desired taste. 3. With the ice cream maker running, pour the mixture in and run for approximately 15 minutes, or until it is close to soft serve ice cream consistency. 4. While ice cream is running cut the kiwi flesh into small bite size pieces. Add to ice cream maker approx 18 minutes into running. *The earlier that you add the kiwi the more frozen it will be, which is less desirable to some. 5. Turn ice cream maker off after approximately 23 minutes of running or until desired consistency is reached. With a rubber spatula, scrape ice cream into a container immediately and place in freezer. Remove from freezer approximately 3 minutes prior to serving and using an ice cream scooper scoop into the frozen kiwi skins. 6. Top with the toasted shredded coconut and a sprig of mint. Serve immediately and enjoy with your peeps!

Simple Baked Salmon Croquettes

Elyse — Fri, 06 May 2011 16:05:44 +0000

I have fond memories of my grandma making salmon croquettes and spaghetti with marinara sauce for dinner - One of my favorite meals as a kid! She always used canned salmon for the cakes and fried them until they were crispy and golden brown on the outside. I recently experimented with a healthier, baked version that are just as tasty. These croquettes are delicious paired with homemade mac & cheese or served over a fresh salad. Enjoy! Simple Baked Salmon Croquettes Makes 10 Croquettes Ingredients 2 cans Wild Alaskan salmon (about 15 ounces), drained 1 cup diced yellow onion 1 egg, lightly beaten 1 lemon, juiced a handful of chives, chopped 2 tablespoons chickpea miso 2 teaspoons raw honey 1/2 teaspoon cayenne pepper 1 cup whole wheat bread crumbs sea salt and freshly ground black pepper to taste 2 tablespoons EVOO Directions Preheat oven too 350 degrees F. Coat a large baking sheet with EVOO. Place salmon in a medium bowl, and flake apart with a fork. Add the onions, chives, egg, honey, miso, cayenne, salt, pepper, lemon juice and bread crumbs. Mix well. Shape the mixture into 10 patties, about 2 inches wide. Bake for 20 to 25 minutes, until the cakes are golden on top and heated through.

Mint, Cucumber & White Grape Refreshers

Elyse — Sat, 30 Apr 2011 00:55:45 +0000

It's safe to say that the warm weather is (finally!) here, and I have the perfect drink to enjoy. The combination of fresh mint, cool cucumber, and sweet white grapes makes this a really refreshing drink on a hot summer's day. It's fabulous to serve at a summer party and a much healthier alternative to cocktails and brunch mimosas! Mint, Cucumber & White Grape Refreshers Ingredients a small handful of mint leaves 1 cup seedless white grapes (Champagne or Muscat grapes) juice 1 lime 1 teaspoon maple crystals 2-inch piece cucumber, thinly sliced About 1 cup super bubbly, very cold sparkling water (best if you make your own!) Directions Wash your grapes and shake them gently to get some of the water off. Put 1/4 cup grapes in a plastic bag with 1/2 teaspoon maple crystals and roll them around, coating all the grapes with the crystals. Stick them in the freezer for 1 hour. Roughly chop the mint leaves (should be fairly small) and mix with the maple crystals. Slice a grape in half and rub it around the rim of a pretty wine glass and then dip the rim in the minted sugar. Place in the freezer and let the glass chill for 5 to 10 minutes. Wrap 3/4 cup of grapes in cheesecloth and squeeze the juice out into a small bowl. Pour the grape juice and lime juice into the chilled glass. Add the cucumber slices, along with the frozen grapes, the rest of the chopped mint, and the super bubbly soda water. Serve immediately. Enjoy!

Coconut and Peanut Butter Rice Crispy Treats

Elyse — Wed, 27 Apr 2011 12:21:44 +0000

There's no margarine, gelatin or processed cereals in these treats! Instead, I used all-natural peanut butter for added flavor and nutrition, maple syrup for a great natural source of sugar, crispy brown rice cereal for crunch, and agar-agar flakes to give them that chewy, gooey texture that everyone loves. I also added in some shredded coconut and carob chips to make them a real treat - Enjoy! Vegan Rice Crispy Treats Recipe Makes 24 treats Ingredients 4 cups crispy brown rice cereal 3/4 cup almonds 2 tablespoons Shoyu 3/4 cup maple syrup or honey 3/4 cup creamy peanut butter 1/2 cup shredded coconut 1/2 cup carob chips 2 1/2 teaspoons agar agar flakes (available at a health foods stores/Whole Foods Market) Directions Preheat your oven to 350 degrees F. Line two muffin tins with about 24 muffin/cupcake wrappers, and set aside. Toss the almonds with the Shoyu on a small baking sheet and bake for about 5 to 8 minutes until the almonds are browned. Let cool, roughly chop and set aside. Combine the peanut butter, maple syrup, and agar flakes in a large saucepan over low heat and stir constantly until smooth, hot, melted, and bubbling just a bit around the sides. Add the cereal, along with the carob chips, 1/2 cup of the chopped almonds, and most of the coconut (reserve a tablespoon for the topping). Stir until well coated. Spoon two heaping tablespoons of the mixture into each muffin wrapper and press into place with the back of a spoon. Sprinkle with the remaining chopped almonds and coconut and refrigerate until completely cool.

Strawberry Vinegar Recipe for Summer Salads

Elyse — Sun, 24 Apr 2011 16:45:43 +0000

This vinegar is sweet and fruity, and it has a very pretty red color. Add some EVOO to the vinegar, along with some sea salt and freshly ground black pepper, and use it to dress a summer salad, with spinach, strawberries and goat cheese. You can also use the strawberry vinegar to make a fruit salsa or drizzle a few drops on some fresh cheese, for a flavor boost. If you can't find fresh, sweet strawberries at your supermarket, feel free to substitute fresh raspberries- Really just about any fruit will work. Have fun experimenting and enjoy! Strawberry Vinegar Recipe Ingredients 11/2 cups white wine vinegar 2 tablespoons maple crystals 1 cup strawberries, sliced in half Directions Heat Vinegar and sweetener until sweetener dissolves. Pour vinegar/sweetener mixture over strawberries that are in a clean, sterilized pint jar. Seal tightly. Put in a cool, dark place for 3 to 4 days. Strain through cheesecloth.

Creamy Fresh Horseradish Dressing

Elyse — Sat, 23 Apr 2011 02:36:34 +0000

Not sure what to do with that leftover horseradish root from your Passover seder plate? Try out this recipe for creamy fresh horseradish dressing and load up your plate with spring veggies for dipping. It's so tasty, believe me, you will not want to pass it over! Creamy Fresh Horseradish Dressing Approximately 1 3/4 cups Courtesy of the Natural Gourmet Institute Ingredients 3 tablespoons peeled, freshly grated horseradish 1/2 pound block silken tofu, blanched 2 to 3 minutes and drained 1/4 cup EVOO 1/4 cup chickpea miso 1/2 cup water 1 garlic clove, sliced thin 1 lemon, juiced (3 tablespoons) 1 tablespoon brown rice vinegar 1 tablespoon umeboshi paste 1 teaspoon Dijon mustard Pepper to taste Tabasco OR hot sauce to taste Directions 1. In blender, combine horseradish, tofu, oil, miso, water, garlic, lemon, vinegar, umeboshi paste, and mustard. Process until creamy and smooth. 2. Add pepper and Tabasco to taste, blending until incorporated.

Savory French Toast and Avocado Sandwiches

Elyse — Wed, 13 Apr 2011 01:47:04 +0000

Ingredients 1 egg 1 tablespoon milk 2 slices whole wheat bread 1 avocado 1/2 lemon, freshly squeezed 1/2 cup Gruyère cheese, shredded sea salt to taste hot sauce, optional Directions Toast both slices of bread until golden brown. With a serrated knife, cut each piece of bread into four thin slices. You should have eight slices total (pictured below). Crack your egg into a bowl and scramble together with the cheese, milk and pinch of salt. Dip your bread slices into the egg batter, coating both sides. Heat your frying pan to medium high heat and spray with nonstick cooking spray. Remove bread from the egg mixture and place into frying pan. Continue until all slices of bread are in the pan. Cook until a nice crisp golden brown, then flip, and cook the other side. Slice the avocado in half and seed. Using the avocado skin as a bowl, combine the avocado, lemon juice, a pinch of sea salt and a drop of hot sauce and mash together with a fork. Spread a teaspoon of the avocado mixture onto one piece of the toasted-egg bread and lay another piece of the bread on top. Repeat. You should have 4 sandwiches total.

Banana Mango Ice Cream Recipe

Elyse — Sat, 16 Jul 2011 00:34:46 +0000

Spring Roll Salad with Roasted Garlic Peanut Sauce

Elyse — Tue, 12 Jul 2011 16:14:15 +0000

Coconut Kiwi Ice Cream

Elyse — Wed, 01 Jun 2011 16:59:05 +0000

Simple Baked Salmon Croquettes

Elyse — Fri, 06 May 2011 16:05:44 +0000

Mint, Cucumber & White Grape Refreshers

Elyse — Sat, 30 Apr 2011 00:55:45 +0000

Coconut and Peanut Butter Rice Crispy Treats

Elyse — Wed, 27 Apr 2011 12:21:44 +0000

Strawberry Vinegar Recipe for Summer Salads

Elyse — Sun, 24 Apr 2011 16:45:43 +0000

Creamy Fresh Horseradish Dressing

Elyse — Sat, 23 Apr 2011 02:36:34 +0000

Savory French Toast and Avocado Sandwiches

Elyse — Wed, 13 Apr 2011 01:47:04 +0000

Banana Mango Ice Cream Recipe

Elyse — Sat, 16 Jul 2011 00:34:46 +0000

Creative Delites

Elyse — Sat, 16 Jul 2011 00:34:46 +0000

Spring Roll Salad with Roasted Garlic Peanut Sauce

Elyse — Tue, 12 Jul 2011 16:14:15 +0000

Coconut Kiwi Ice Cream

Elyse — Wed, 01 Jun 2011 16:59:05 +0000

Simple Baked Salmon Croquettes

Elyse — Fri, 06 May 2011 16:05:44 +0000

Mint, Cucumber & White Grape Refreshers

Elyse — Sat, 30 Apr 2011 00:55:45 +0000

Coconut and Peanut Butter Rice Crispy Treats

Elyse — Wed, 27 Apr 2011 12:21:44 +0000

Strawberry Vinegar Recipe for Summer Salads

Elyse — Sun, 24 Apr 2011 16:45:43 +0000

Creamy Fresh Horseradish Dressing

Elyse — Sat, 23 Apr 2011 02:36:34 +0000

Savory French Toast and Avocado Sandwiches

Elyse — Wed, 13 Apr 2011 01:47:04 +0000

Banana Mango Ice Cream Recipe

Elyse — Tue, 12 Jul 2011 16:14:15 +0000

Creative Delites

Elyse — Sat, 16 Jul 2011 00:34:46 +0000

Spring Roll Salad with Roasted Garlic Peanut Sauce

Elyse — Tue, 12 Jul 2011 16:14:15 +0000

Coconut Kiwi Ice Cream

Elyse — Wed, 01 Jun 2011 16:59:05 +0000

Simple Baked Salmon Croquettes

Elyse — Fri, 06 May 2011 16:05:44 +0000

Mint, Cucumber & White Grape Refreshers

Elyse — Sat, 30 Apr 2011 00:55:45 +0000

Coconut and Peanut Butter Rice Crispy Treats

Elyse — Wed, 27 Apr 2011 12:21:44 +0000

Strawberry Vinegar Recipe for Summer Salads

Elyse — Sun, 24 Apr 2011 16:45:43 +0000

Creamy Fresh Horseradish Dressing

Elyse — Sat, 23 Apr 2011 02:36:34 +0000

Savory French Toast and Avocado Sandwiches

Elyse — Wed, 13 Apr 2011 01:47:04 +0000

Banana Mango Ice Cream Recipe

Elyse — Wed, 01 Jun 2011 16:59:05 +0000

Creative Delites

Elyse — Sat, 16 Jul 2011 00:34:46 +0000

Spring Roll Salad with Roasted Garlic Peanut Sauce

Elyse — Tue, 12 Jul 2011 16:14:15 +0000

Coconut Kiwi Ice Cream

Elyse — Wed, 01 Jun 2011 16:59:05 +0000

Simple Baked Salmon Croquettes

Elyse — Fri, 06 May 2011 16:05:44 +0000

Mint, Cucumber & White Grape Refreshers

Elyse — Sat, 30 Apr 2011 00:55:45 +0000

Coconut and Peanut Butter Rice Crispy Treats

Elyse — Wed, 27 Apr 2011 12:21:44 +0000

Strawberry Vinegar Recipe for Summer Salads

Elyse — Sun, 24 Apr 2011 16:45:43 +0000

Creamy Fresh Horseradish Dressing

Elyse — Sat, 23 Apr 2011 02:36:34 +0000

Savory French Toast and Avocado Sandwiches

Elyse — Wed, 13 Apr 2011 01:47:04 +0000

Banana Mango Ice Cream Recipe

Elyse — Fri, 06 May 2011 16:05:44 +0000

Creative Delites

Elyse — Sat, 16 Jul 2011 00:34:46 +0000

Spring Roll Salad with Roasted Garlic Peanut Sauce

Elyse — Tue, 12 Jul 2011 16:14:15 +0000

Coconut Kiwi Ice Cream

Elyse — Wed, 01 Jun 2011 16:59:05 +0000

Simple Baked Salmon Croquettes

Elyse — Fri, 06 May 2011 16:05:44 +0000

Mint, Cucumber & White Grape Refreshers

Elyse — Sat, 30 Apr 2011 00:55:45 +0000

Coconut and Peanut Butter Rice Crispy Treats

Elyse — Wed, 27 Apr 2011 12:21:44 +0000

Strawberry Vinegar Recipe for Summer Salads

Elyse — Sun, 24 Apr 2011 16:45:43 +0000

Creamy Fresh Horseradish Dressing

Elyse — Sat, 23 Apr 2011 02:36:34 +0000

Savory French Toast and Avocado Sandwiches

Elyse — Wed, 13 Apr 2011 01:47:04 +0000

Banana Mango Ice Cream Recipe

Elyse — Sat, 30 Apr 2011 00:55:45 +0000

Creative Delites

Elyse — Sat, 16 Jul 2011 00:34:46 +0000

Spring Roll Salad with Roasted Garlic Peanut Sauce

Elyse — Tue, 12 Jul 2011 16:14:15 +0000

Coconut Kiwi Ice Cream

Elyse — Wed, 01 Jun 2011 16:59:05 +0000

Simple Baked Salmon Croquettes

Elyse — Fri, 06 May 2011 16:05:44 +0000

Mint, Cucumber & White Grape Refreshers

Elyse — Sat, 30 Apr 2011 00:55:45 +0000

Coconut and Peanut Butter Rice Crispy Treats

Elyse — Wed, 27 Apr 2011 12:21:44 +0000

Strawberry Vinegar Recipe for Summer Salads

Elyse — Sun, 24 Apr 2011 16:45:43 +0000

Creamy Fresh Horseradish Dressing

Elyse — Sat, 23 Apr 2011 02:36:34 +0000

Savory French Toast and Avocado Sandwiches

Elyse — Wed, 13 Apr 2011 01:47:04 +0000

Banana Mango Ice Cream Recipe

Elyse — Wed, 27 Apr 2011 12:21:44 +0000

Creative Delites

Elyse — Sat, 16 Jul 2011 00:34:46 +0000

Spring Roll Salad with Roasted Garlic Peanut Sauce

Elyse — Tue, 12 Jul 2011 16:14:15 +0000

Coconut Kiwi Ice Cream

Elyse — Wed, 01 Jun 2011 16:59:05 +0000

Simple Baked Salmon Croquettes

Elyse — Fri, 06 May 2011 16:05:44 +0000

Mint, Cucumber & White Grape Refreshers

Elyse — Sat, 30 Apr 2011 00:55:45 +0000

Coconut and Peanut Butter Rice Crispy Treats

Elyse — Wed, 27 Apr 2011 12:21:44 +0000

Strawberry Vinegar Recipe for Summer Salads

Elyse — Sun, 24 Apr 2011 16:45:43 +0000

Creamy Fresh Horseradish Dressing

Elyse — Sat, 23 Apr 2011 02:36:34 +0000

Savory French Toast and Avocado Sandwiches

Elyse — Wed, 13 Apr 2011 01:47:04 +0000

Banana Mango Ice Cream Recipe

Elyse — Sun, 24 Apr 2011 16:45:43 +0000

Creative Delites

Elyse — Sat, 16 Jul 2011 00:34:46 +0000

Spring Roll Salad with Roasted Garlic Peanut Sauce

Elyse — Tue, 12 Jul 2011 16:14:15 +0000

Coconut Kiwi Ice Cream

Elyse — Wed, 01 Jun 2011 16:59:05 +0000

Simple Baked Salmon Croquettes

Elyse — Fri, 06 May 2011 16:05:44 +0000

Mint, Cucumber & White Grape Refreshers

Elyse — Sat, 30 Apr 2011 00:55:45 +0000

Coconut and Peanut Butter Rice Crispy Treats

Elyse — Wed, 27 Apr 2011 12:21:44 +0000

Strawberry Vinegar Recipe for Summer Salads

Elyse — Sun, 24 Apr 2011 16:45:43 +0000

Creamy Fresh Horseradish Dressing

Elyse — Sat, 23 Apr 2011 02:36:34 +0000

Savory French Toast and Avocado Sandwiches

Elyse — Wed, 13 Apr 2011 01:47:04 +0000

Banana Mango Ice Cream Recipe

Elyse — Sat, 23 Apr 2011 02:36:34 +0000

Creative Delites

Elyse — Sat, 16 Jul 2011 00:34:46 +0000

Spring Roll Salad with Roasted Garlic Peanut Sauce

Elyse — Tue, 12 Jul 2011 16:14:15 +0000

Coconut Kiwi Ice Cream

Elyse — Wed, 01 Jun 2011 16:59:05 +0000

Simple Baked Salmon Croquettes

Elyse — Fri, 06 May 2011 16:05:44 +0000

Mint, Cucumber & White Grape Refreshers

Elyse — Sat, 30 Apr 2011 00:55:45 +0000

Coconut and Peanut Butter Rice Crispy Treats

Elyse — Wed, 27 Apr 2011 12:21:44 +0000

Strawberry Vinegar Recipe for Summer Salads

Elyse — Sun, 24 Apr 2011 16:45:43 +0000

Creamy Fresh Horseradish Dressing

Elyse — Sat, 23 Apr 2011 02:36:34 +0000

Savory French Toast and Avocado Sandwiches

Elyse — Wed, 13 Apr 2011 01:47:04 +0000

Banana Mango Ice Cream Recipe

Elyse — Wed, 13 Apr 2011 01:47:04 +0000

Creative Delites

Elyse — Sat, 16 Jul 2011 00:34:46 +0000

Spring Roll Salad with Roasted Garlic Peanut Sauce

Elyse — Tue, 12 Jul 2011 16:14:15 +0000

Coconut Kiwi Ice Cream

Elyse — Wed, 01 Jun 2011 16:59:05 +0000

Simple Baked Salmon Croquettes

Elyse — Fri, 06 May 2011 16:05:44 +0000

Mint, Cucumber & White Grape Refreshers

Elyse — Sat, 30 Apr 2011 00:55:45 +0000

Coconut and Peanut Butter Rice Crispy Treats

Elyse — Wed, 27 Apr 2011 12:21:44 +0000

Strawberry Vinegar Recipe for Summer Salads

Elyse — Sun, 24 Apr 2011 16:45:43 +0000

Creamy Fresh Horseradish Dressing

Elyse — Sat, 23 Apr 2011 02:36:34 +0000

Savory French Toast and Avocado Sandwiches

Elyse — Wed, 13 Apr 2011 01:47:04 +0000

Banana Mango Ice Cream Recipe

Elyse — Wed, 13 Apr 2011 00:03:40 +0000

Banana Mango Ice Cream Serves 4 Ingredients 5 bananas 3 mangoes Directions Peel your bananas and mangoes. Cut them into pieces and blend away until the mixture is smooth and creamy. Turn the ice cream maker on and pour the mixture into the freezer bowl, and mix until thickened, about 20 to 25 minutes. Best served right away with a drizzle of raw honey. Enjoy this simple, yummy dessert!