Tag Archives: Cuisinart


Strawberry season is in full swing.  The kids and I had so much fun on the Strawberry Tour at Tanaka Farms and when we came home it was time to make one of our favorite Springtime desserts, my Strawberry Lime Sorbet.  As with any recipe, the quality of the ingredients is very important.  I only make this when strawberries are in season because the ripe strawberries make this dessert burst with flavor.

I shared some of the sorbet with my friend’s adorable¬†twin girls¬†on Thursday night and they both called me to tell me thank you and that they liked it, “we ate it all”…they are so sweet!

REMINDER РPlease sign up for the Blissmo Skin Organics giveaway.  Click here for more information.


4 cups sliced strawberries

1 cup So Delicious Vanilla coconut yogurt

Juice of 1 lime

2 Tbs agave (more or less depending on the sweetness of your berries)

1 Tbs. Frontier Vanilla Flavor (optional…do NOT use vanilla extract since the alcohol will taste bitter)


Place all of the ingredients (except the honey) into the blender and blend until smooth. 

Taste the sorbet mixture to determine the amount of sweetener needed and sweeten to taste.

Pour the sorbet mixture into your ice cream maker.¬† A few years ago my husband and I invested in a Cuisinart Commercial Quality Ice Cream Maker (click here to see the model) and fortunately it has been put to good use.¬† I will forwarn any of you considering this model…it is LOUD!¬† We are very happy with the frozen treats it makes, but we do always put it in a different room while it is¬†on because of the noise.

Once the ice cream maker has finished its cycle pour the sorbet into a container and freeze.  You may want to take it out of the freezer and mix it quickly every 30 minutes for 2 hours to keep the consistency even.

If you do not have an ice cream maker, pour the sorbet mixture from the blender into a freezer safe container (I prefer a shallow container to expedite freezing) and take it out of the freezer to mix it every half hour until the desired consistency is achieved.

Remove from the freezer 20 minutes prior to serving to soften slightly.

For a printable version of this recipe click here.


Filed under Dessert, Frozen Treats, Gluten Free, Product Reviews, Recipes, Vegan, Vegetarian


When you roast garlic it becomes so flavorful and takes on a whole new dimension.  Way back when I used to roast garlic by cutting open the head and pouring olive oil on it before wrapping it up and throwing it in the oven. 

As a result of¬†my nutrition education I understand the need to drastically¬†reduce consumption of added fats (especially processed fats).¬† I will post later in more detail about this topic, but for now lets just say that added fats contribute to our risk of heart attacks and strokes…yikes!

When it comes to roasted garlic, the good news is that it still tastes great with no added oil.  Those of you out there who have trouble digesting raw garlic will find that roasted garlic is mild and easy to digest.

Keep some on hand for adding to salad dressing, whole grain pizza, rubbing on whole grain bread, in sauces, dips, you name it…the applications are endless.


2 heads of garlic


Cut the bottom off of the heads of garlic and separate the cloves.  Wrap the separated cloves tightly in foil.

Bake at 375¬į for 45 minutes.¬† I bake mine in¬†my Cuisinart¬†toaster oven.¬† When I do¬†not have a big casserole to bake, I really love using the toaster oven since it heats up so fast and does not expend as much energy as the regular oven.

Once roasted, allow the garlic to cool down and then squeeze the roasted garlic out of each clove.  It may get a little sticky, but it will still come out clean.

The garlic is now ready to use!


Filed under Recipes, Sauce / Spread / Jam / Yogurt, Sides, Vegan, Vegetables, Vegetarian