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Newletter #6...
Juicy Fruits
Make the Perfect Summer Meal
Fruit alone is great,
but if you want to really dazzle your guests, serve
them delicious fruit salads, elegant fruit platters,
and savory fruit brochettes.
Summer is an easy time to include a variety of juicy,
ripe, organic fruits in our diets. Fruit is so light
and easy to digest, and thus the perfect food to eat
in the heat of the summer and to support an active
lifestyle. All year round, I like to eat fruit for
breakfast, but in the summer, I often have fruit for
lunch, and even dinner is well. If a piece of fruit
by itself doesn't feel substantial enough for you,
try the following:
-
Chop complementary colored fruits
into bite size pieces and dress lightly in lemon
juice or other sauce to make delicious fruit salads.
-
Cut complementary colored fruits
into halves or large spears (or leave small fruits
whole) to create attractive fruit platters. Serve
with sweetened cashew cheese on the side or other
sweet dip if desired.
-
Serve fruit salads and fruit platters
with Romaine lettuce leaves and celery. The sodium
in Romaine and celery balances the potassium and
sugars in fruits, which makes you feel more grounded
after an all fruit meal.
-
Make a savory fruit dish, such as
a spicy fruit soup or salsa, marinated fruit brochettes,
fruit-filled sushi rolls, or a fruit dish with fatty
fruits and nonsweet fruits added (such as avocadoes,
tomatoes, cucumbers, bell peppers, or zucchini).
-
Make all-fruit banana splits: banana
ice cream, cherry or berry sauce, pineapple sauce,
chocolate sauce, nuts, and the works! Come to one
of Jenny's free raw food talks/ice cream socials
and taste this not-to-be-believed decadent treat
Sweet
Fruit Salad with Coconut Sauce
Serves 6
3 bananas, sliced
1/2 lb grapes
3 mangoes, cut into 1 inch chunks
1 young coconut, flesh removed
2 T honey or date paste
enough coconut water to thin, about 1/4 cup
Combine cut fruits in a bowl. Blend coconut with coconut
water and honey or date paste. Toss fruits with sauce.
Serve alone or with Romaine leaves as a fruit burrito.
Romantic
Red Fruit Platter
1 bunch red grapes or champagne
grapes
1/2 lb strawberries
1/2 lb cherries
1/2 lb fresh figs, halved
6 small purple plums
1/2 watermelon, cut into triangles
and peeled, optional
10 shredded organic rose petals
to garnish, optional
Arrange all fruits attractively on a large platter.
Garnish the rim of the platter with shredded organic
rose petals.
Sweetened
Cashew Cheese
1 cup raw cashews
3/4 c rejuvelac
1/4 c date paste, maple syrup,
honey, or sucanat
Blend cashews with rejuvelac. Place in a strainer lined
with cheesecloth and drain at room temperature for 4-8
hours. Mix in date paste or other sweetener.
Red
and Gold Fruit Brochettes
1/4 c lime juice
1/4 c honey or maple syrup
1/4 c water
2 T organic soy sauce
1/2 t hot pepper sesame oil
1 t grated ginger
1 pineapple, cut into uniform
1 inch triangular pieces
2 red bell peppers, cut into uniform
1 inch triangular pieces
4 bamboo skewers
Mix marinade ingredients and pour into a pyrex pan.
Alternate pineapple and bell pepper pieces on the skewers,
and marinate the skewers 4 hours, turning occasionally.
Dehydrate at 105 degrees for 4 hours, or until the
marinade is absorbed and they begin to carmelize and
turn golden.
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