Happy New Year everyone! I know I am a little behind and it's been 2014 for at least two weeks now, but I have been hard at work putting together some new delicious recipes for the blog and my future e-book, which hopefully will be coming out this summer.
In honor of 2014 I wanted to share with you a couple of incredibly simple and satisfying raw vegan fruit-based meals that I have been enjoying as of late.
The first is a sweet mango vanilla pudding topped with thawed organic blueberries and tart crunchy pomegranate seeds. It takes less than five minutes to make and you can find the ingredients in virtually any supermarket. I purchased mine from Trader Joes, mostly in the freezer section. Frozen fruit is a perfectly acceptable way to get your fruit in especially if you live in an area where getting quality fruit in the winter is more difficult.
Mango-Vanilla Pudding with Organic, thawed Blueberries & Pompom Seeds
One bag of thawed, frozen mango chunks or two ripe mangoes, peeled and chopped
1 bag of thawed, organic blueberries or 1 punt fresh organic blueberries
dash of vanilla powder
seeds from 1 whole pomegranate
Blend mango and vanilla in high speed blender until smooth. Pour into bowl and top with blueberries and pom seeds.
This pudding is light, creamy, and so so sweet. It's easy on digestion, a great way to refuel, and full of healthy carbohydrates that will keep you energized throughout the day!
The second recipe I want to share is for a savory salad that I ate nearly everyday during the holiday season. The dressing is really what makes this salad and the flavor just explodes in your mouth! It's overt-fat free, salt-free, and oil-free, but it tastes so rich, you would never been able to tell! You can also put this over zucchini and/or cucumber noodles -- I've done both!
Butter Lettuce w. Tomato-Persimmon Ginger Dressing
|This dressing totally reminds me of French Dressing! However, this is a dressing that is actually GOOD for you!|
|Tomato, Persimmon, Ginger Dressing over Zucchini Fettuccine|
4 ripe (soft to the touch)persimmons
1 pint of cherry tomatoes
1 cup of mango
3-4 sun dried tomatoes, soaked
knob of ginger
handful of chives
In a high speed blender combine the mango, tomatoes, sun dried tomatoes, and ginger. Taste to make sure flavor is on point-- you want to really be able to taste the ginger as that is what gives it the yummy kick! Blend until smooth and then add in your persimmons. Blend again until creamy consistency is reached and at the end pulse in chives. Pour over salad or noodles of your choice.
In the first picture I poured my dressing over butter lettuce with chopped tomato, mango, and chives. Best.salad.ever!
In the second picture I used the dressing for my zucchini noodles. And this was actually my Christmas Day dinner! Several of my family members tried and it loved it as well!
If you try either of these recipes, please let me know! I love to get feedback! Enjoy!