Blueberry Fields Smoothie Bowl

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Summer is in full force here in the Pacific Northwest, and as the temperatures are rising, I'm finding ways to cool off. I decided to go for a dip in bowl full of super-blue-foodie deliciousness, as I was recipe developing for some of my favorite people in Madrid. The result? A lip-smacking good bowl of deliciousness!

What You'll Need

1/4 avocado (80g)
1 1/4 cups fresh blueberries, frozen (125g)
1/4 cup blackberries
1 cup almond milk
1 tablespoon of cashew butter
1/2 teaspoon vanilla
1 tablespoon of coconut flakes
1 cup kale

Optional Toppings: Granola, coconut flakes, blueberries, edible flowers

What You'll Need To Know

Add ingredients to a high-speed blender and blend for 60-90 seconds. 

Mixture should be very thick. Scoop into a bowl and top with coconut flakes, granola and edible flowers (if available).


Valerie Fidan

Valerie is a San Francisco native who gave up the comforts of home to travel the world continuously. Now based in Portland, OR, Valerie is a Social Media Marketing Consultant, helping solo entrepreneurs and small business owners DIY their social media by teaching them the in’s and out’s of SMM. She enjoys health hacking recipes, a good cocktail, yoga, hikes, live shows, puns & dad jokes.

Sorbabes Raspberry Sorbet with Dark Chocolate Snowballs

Since first discovering Sorbabes, I've been hooked! They are a gourmet sorbet that eats just like ice cream. Maybe even better! 

If you've never tried them, they are the first and only sorbet to mix in chunky, delicious, gourmet toppings with seven unique flavor combinations. My favorite flavor has been the Raspberry Sorbet with Dark Chocolate. It is so good!

These have been so perfect for summertime! I'm always looking for ways to recreate my favorite childhood desserts. One that I used to love was Ice Cream Snowballs! They're a delicious treat to beat the summer heat. I decided to create my favorite childhood treat using the Raspberry Sorbet with Dark Chocolate flavor. And, let me just tell you... the Raspberry-dark chocolate combo rolled in coconut flakes is so delicious! 

This is such an easy dessert idea. Making these snowballs is a fun way to dress up your favorite Sorbabes flavor for a fun Summer dessert. I'm pretty sure the next time I host a BBQ or Summer dinner party, I'm going to incorporate a Sorbabes snowball bar and let guests make their own snowballs using any of the 7 flavors and other toppings to roll them in! 

Raspberry Sorbet with Dark Chocolate Snowballs
Raspberry Sorbet with Dark Chocolate Snowballs
Raspberry Sorbet with Dark Chocolate Snowballs
Raspberry Sorbet with Dark Chocolate Snowballs
Raspberry Sorbet with Dark Chocolate Snowballs

What You’ll Need

1 pint Sorbabes Raspberry with Dark Chocolate, softened
3-1/2 cups sweetened shredded coconut (about 10 ounces)
 

What You’ll Need To Know

Scoop ice cream into 12 balls. 
Place on a baking sheet and freeze until solid. 
Roll in coconut. 

Yield: 6 servings

The post was sponsored by Sorbabes. As always, all opinions are my own.
 

Jackfruit "Pulled Pork" Tacos

Jackfruit "Pulled Pork" Tacos Plant-based vegan

I know what you're thinking...

WTF is Jackfruit?

If you’ve never heard of jackfruit before, don't worry, you're not totally out of the loop with this exotic fruit. This starchy member of the fig family is a staple in Southeast Asian and Brazillian cuisine and has become more popular especially with plant-based cooking. You can easily find Jackfruit in canned form, in pouches in the refrigerated section of the grocery store and om Thrive Market, or the actual fresh fruit at Asian supermarkets. 

Jackfruit is packed with potassium, fiber, and anti-inflammatory benefits; it’s not only a nutritional powerhouse but when cooked and shredded, it's a pulled pork texture and flavor doppelgänger. How great is that? 

The first time I had Jackfruit was over a decade ago when my mom found this larger than life fruit in China town in San Francisco. The fruit was so fragrant and sweet, very reminiscent to juicy fruit gum. Years later, I've enjoyed it raw and in its cooked form at Prasad, a vegan, entirely gluten-free cafe here in Portland. 

This Jackfruit "Pulled Pork" Tacos recipe is inspired by the "pulled-pork" wrap I've enjoyed at Prasad.

Jackfruit "Pulled Pork" Tacos
Jackfruit "Pulled Pork" Tacos
This Jackfruit "Pulled Pork" Tacos recipe is inspired by the "pulled-pork" wrap I've enjoyed at Prasad.
Jackfruit "Pulled Pork" Tacos
Jackfruit "Pulled Pork" Tacos
Jackfruit "Pulled Pork" Tacos

What You'll Need

Brine: 3-4 cups water, 1/8 cup sea salt

20 oz Jackfruit
1 tablespoon coconut oil
1/2 purple onion, minced
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon smoked Spanish paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
2 tbsp apple cider vinegar
3/4 cups water

Toppings:
1 avocado
1 cup microgreens
1 watermelon radish, sliced
6 almond flour tortillas (I used this brand)
lime, optional

What You'll Need To Know

In a small bowl, mix chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper. Store in an airtight container.

Brine Jackfruit for 10 minutes. Drain and pat dry. If using canned Jackfruit, make sure to used brined not in syrup. Drain as well and pat dry.

Heat coconut oil in a skillet over a medium heat. Add onions and cook until translucent, about 4-5 minutes.

Add the shredded jackfruit, 3/4 cups water, apple cider vinegar, and spice mix and mix together. Cover and cook for 10 minutes.

Stir, reduce heat to low and continue to cook for about 15-20 minutes or more, until the sauce is absorbed. 

Prep the toppings and heat tortillas on a skillet. Add jackfruit. microgreens, watermelon radish, and avocado.  

Recipe makes 6 tacos.

 

Side Notes: If you are using fresh Jackfruit, check out this YouTube video on how to pick the right Jackfruit, how to cut, etc.