Tag Archives: sweet

Honeydew-Lemongrass Agua Fresca

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Aguas frescas (or Spanish “cool waters”) are made by combining fruits, flavors, sometimes seeds and flowers with a bit of sugar and water to make a light non-alcoholic beverages. They are popular in Latin American countries – and I’ve been trying some recipes since Seattle is back in the close to 90 degree range. This Honeydew-Lemongrass version is totally refreshing!

Don’t have lemongrass? No problem, try a tablespoon chopped basil, mint or tarragon!

Blog lemongrass melon fresca

Ingredients

  • 2 1/4 cups water, divided
  • 1/8 – 1/4 cup sugar (I used 1 Tbsp agave syrup instead, but I like less sweet)
  • 1 stalk lemongrass, lightly smashed
  • 2 pounds honeydew – peeled, seeded and chopped
  • 2 tablespoons lime juice
  • Ice, for serving

Preparation

  • Combine 1/4 cup water, sugar or agave and lemongrass in a saucepan; simmer for 3 minutes. Remove from the heat, cover and steep for 15 minutes. Remove lemongrass.
  • Blend together honeydew, lime juice and remaining water. Add sugar syrup, to taste. Strain and serve over ice.

Thanks PCC Natural Markets

dit-elle-Esther!

Strawberry Margarita

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Like a classic margarita? Here you take the best of the Classic Margarita, add some Strawberry Granita, and there you go – a wonderful summer drink! Perfect combo when strawberries are ripe and in season.

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Ingredients

  • 2 oz. Tequila (Patron Silver. It’s worth it!)
  • 1 oz. Triple Sec
  • 1 oz. fresh squeezed lime juice
  • 1 oz. Strawberry Granita
  • Lime wedges for garnish
  • Ice

Directions

  • Combine ingredients in a shaker with ice
  • Shake up and strain into a glass filled with ice
  • Garnish with lime wedge

dit-elle-Esther

Orange Cake

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This is a totally delicious cake! Eat it for breakfast or dress it up for high tea or dessert! You can enjoy this as is for paleo goodness, or add an optional sweet and citrusy glaze to make it even more amazing!

Though I haven’t tried it, Elana (from Elanaspantry.com) says there’s a Starbucks version out there that tastes just like this one.

The one tricky part of this recipe is that you have to boil oranges for 90 minutes. So plan ahead. The oranges are low maintenance while cooking, but keep an eye so you don’t run out of water. As an extra bonus, your house will be filled with a refreshing and natural citrusy aroma! 🙂

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Ingredients

  • 2 oranges
  • 4 large eggs
  • 1/2 cup agave nectar or honey (original recipe says 3/4 cup)
  • 2 cups blanched almond flour
  • 1/4 tsp celtic sea salt
  • 1 tsp baking soda

Glaze (optional)

  • 1 cup powdered sugar
  • 1 Tbsp fresh squeezed orange juice
  • 1/2 orange, thinly sliced for decoration

Instructions

  • Wash the oranges and boil them whole (peel and all) for 1 ½ hours, or until soft
  • Place whole oranges (peel and all) in a food processor and blend until smooth
  • Process in eggs, agave, almond flour, salt and baking soda until well blended
  • Pour batter into a greased 9 inch cake pan
  • Bake at 375° for 45-50 minutes, until a toothpick stuck in the center comes out clean
  • Cool in the pan for 2 hours
  • Make glaze by working orange juice into powdered sugar. You can add more/less liquid to get desired consistency. Pour onto cake and even out with spatula. Decorate with optional orange slices.
  • Enjoy or refrigerate for a few days (if you can keep from eating it up)! 🙂

Thanks for the inspiration Elanaspantry.com!

dit-elle-Esther

Red, White and Blueberry Popsicles

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These popsicles were inspired by our favorite summer ingredients – strawberries, blueberries, coconut milk! This is a great project for kids to help with. Getting molds ready, selecting ingredients, sampling the flavors! Have fun! 🙂

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Ingredients

Red

  • 1 cup strawberries
  • 1/2 cup coconut milk
  • 1/2 tsp vanilla
  • add some water if too thick

White

  • 1/2 cup coconut milk
  • 1/2 cup vanilla ice cream

Blue

  • 1 cup blueberries
  • 1/2 cup coconut milk
  • add some water if too thick

Directions

  • Blend individual popsicle batches and pour into molds in layers. And yes, layers may bleed a little (but this is the quickest way to do this!) and hey, give a pretty marbled effect! 🙂

There is another version using berries/water/honey on Elana’s Pantry that is worth checking out also! http://elanaspantry.com/red-white-and-blueberry-popsicles/

dit-elle-Esther

Lemon Basil Cookies

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My basil plant has been loving the heat wave in Seattle and growing like crazy! These lemon basil cookies are great for breakfast or as a quick snack – keep in the freezer for a yummy cold paleo cookie treat! Grain free, dairy free, soy free, egg free! Blog Basil lemon paleo cookies-2 Blog Basil lemon paleo cookies-1 Ingredients

  • 2 cups blanched almond flour
  • ¼ teaspoon baking soda
  • ¼ cup coconut butter
  • ¼ cup honey
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon lemon zest

Instructions

  • Combine almond flour and baking soda in a food processor
  • Pulse in coconut butter, honey, basil, and lemon zest
  • Scoop dough one level tablespoon at a time onto a parchment paper lined baking sheet
  • Press balls of dough down to flatten
  • Bake at 350° for 6-10 minutes
  • Cool for 2 hours
  • Serve or freeze for an easy protein rich snack!

Inspired and modified. Thanks Elanaspantry.com dit-elle-Esther

Strawberry Balsamic Granita

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It’s been so hot in Seattle that all I can think of making is frozen treats! Granita is an Italian dessert made of sugar, water and flavor or juice and is very easy to make.

Also check out Lemon Granita and Cranberry Jalapeno Granita!

Blog strawberry balsamic granita-1

Ingredients

  • 10 ounces fresh strawberries (about 2½ cups), hulled
  • 1/4 cup coconut sugar, or to taste
  • 1 cup water
  • 1 tablespoon aged balsamic vinegar
  • More balsamic vinegar for topping (optional)

Preparation

  • Combine berries and sugar in a food processor until smooth. Stir in water and vinegar. Transfer to a glass baking dish and freeze for 30 minutes.
  • Thoroughly scrape the entire pan with a fork, breaking up ice crystals. Repeat freezing and scraping process every 30 minutes, until granita is firm but not frozen solid, 2 to 4 hours.
  • Spoon into small glasses and serve.
  • Garnish with a fresh strawberry and a few drops of balsamic vinegar (optional)

Thanks PCC Natural Markets for the inspiration!

dit-elle-Esther

Cranberry Jalapeno Granita

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A deliciously refreshing icy dessert for hot summer days (or Christmas holiday season). The Jalapeno adds a bit of heat (you can remove the seeds for a milder taste), so this is not really a kid dessert. Someone mentioned topping oysters on the half shell with this spicy-sweet ice, but I have not been that brave yet. 🙂

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Ingredients

  • 2 cups cranberry juice cocktail
  • 1/3 cup sugar
  • 4 mint sprigs
  • 1 jalapeno pepper, slices
  • 2 Tbsp fresh lime juice

Directions

  • Combine first 4 ingredients in a small saucepan and bring to boil
  • Cover and remove from het, let stand for 15 minutes
  • Strain cranberry mixture through a fine mesh sieve into a baking dish, discard solids
  • Cool to room temperature, stir in lime juice
  • Cover and freeze.
  • Once frozen, remove mixture from freezer and scrape with a fork until fluffy
  • Serve and enjoy with a mint sprig for garnish

dit-elle-Esther

Paleo Plum Pie with Crumb Topping

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This is a totally delicious breakfast, snack or dessert. Make it when plums are in season and top with ice-cream or Greek yogurt for some totally non-paleo deliciousness! 🙂

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Ingredients

For the crust

  • 2 cups almond meal
  • 2 tablespoons coconut oil, melted
  • 1 egg
  • dash of salt (optional)

For the filling

  • 4 cups sliced plums
  • 1/3 cup coconut sugar
  • 2 teaspoons arrowroot powder (I used 1 Tbsp potato starch instead since I didn’t have arrowroot powder)
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon ground nutmeg

For the topping

  • 1/2 cup chopped walnuts
  • 1/2 cup almond meal
  • 3 tablespoons coconut oil, melted
  • 3 tablespoons coconut sugar
  • 1/4 teaspoon ground nutmeg

Preparation

  • Preheat oven to 350° F.
  • Place almond meal and salt in a food processor and pulse briefly. Add coconut oil and egg and pulse until mixture forms a ball, adding a little water if necessary to make dough stick. Press dough into a 9-inch pie dish.
  • Toss together filling ingredients in a bowl; arrange in pie crust and pour remaining liquid over the top.
  • Stir together topping ingredients and crumble over filling.
  • Bake until the filling is tender and the top is golden, 35 to 45 minutes.

Thanks PCC Natural Markets for the inspiration!

dit-elle-Esther

Mango Pineapple Smoothie

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Mango, pineapple and coconut give this smoothie a delicious tropical flavor. Not to sweet, not tart.. it’s the perfect summer snack! There was so much smoothie, I made popsicles for the kids as well! 🙂

Blog mango smoothie

Ingredients

  • 1 Cup Greek Yogurt
  • 1 1/2 Cup Pineapple (I used frozen, but can also use fresh)
  • 1 Cup Mango (approximately one whole mango, if not using frozen)
  • 3/4 Cup Coconut Milk
  • 1 TBSP Chia Seeds

Directions

  • Blend all ingredients together and enjoy! 🙂

Thanks Athleta for the inspiration!

dit-elle-Esther

Chia Seed Pudding Cups

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Chia Seed Pudding Cups are super easy to make and a tasty and healthy paleo snack! You mix chia seeds into a cup of coconut milk, add some flavor and toppings, refrigerate for a few hours and voila! 🙂 No baking, no cooking, no fuss!

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Ingredients (1 serving)

  • 1 cup coconut milk
  • 1 Tbsp chia seeds
  • Flavor/topping of choice (pick one or make up your own combo!) 🙂
    • 1/2 tsp almond essence + chopped almonds
    • 1/4 tsp ground cardamom or cardamom seeds (open the pod)
    • 1/2 tsp vanilla essence + fresh berries (I used red currants)
    • 1/2 tsp ground cinnamon + cinnamon sticks

Directions

  • Mix the coconut milk, chia seeds and flavor well
  • Pour into serving cup
  • Cover and refrigerate for a few hours or up to a couple of days
  • Serve and enjoy

dit-elle-Esther