Tag: summer

Wild Blueberry Soft-Serve Sherbet

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Wild blueberries have a deeper flavour and sweetness than the regular version, and are perfect in this sherbet, free of refined sugar. Adjust the amount of dates to sweeten to your taste, depending on the ripeness of the blueberries.

blueberry sherbet1

Wild Blueberry Soft-Serve Sherbet

  • Servings: 1 1/2 quarts
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1/2 to 3/4 cup pitted honey dates, packed
1/2 cup warm water
2 cups wild blueberries (fresh or frozen)
2 cups unsweetened nondairy milk, preferably coconut milk beverage
2 teaspoons vanilla extract

Place the dates in the bowl of a food processor. Let soak 15 minutes. Add the remaining ingredients and process until smooth.

Refrigerate until chilled, at least one hour. Transfer the mixture to your ice cream maker and freeze according to manufacturer’s instructions.

Serve immediately. (If you freeze the remainder, let it sit at room temperature for about 15 to 30 minutes before serving). 

Two Minute Banana Cinnamon Caramel Crunch Ice Cream

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You’d never think that popping a few bananas in the freezer would result in an ice-cream-like indulgence… even better, it’ll be done in a snap. The dates give a sweet taste akin to smooth caramel, while the pecans add an extra crunch.

Two-Minute Banana-Cinnamon Caramel Crunch Ice Cream2

Two Minute Banana-Cinnamon-Caramel Crunch Ice Cream

4 overripe bananas, peeled, cut in three pieces each, and frozen*
3/4 teaspoon ground cinnamon
1/2 cup honey dates, chopped
1/3 cup toasted pecans, chopped (don’t toaste pecans for a raw version)

Toss bananas in food processor with cinnamon. Let sit about five minutes, until lightly thawed, and whiz until smooth. Stir in dates and pecans. Serve immediately. (If it gets too soft, you can put it in the freezer for about 10 minutes.)

*Using overripe bananas adds extra sweetness to the end result.

Grilled Peaches and Tomatoes with Basil Tofu

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There are a few fresh ingredients that are undeniably “summer” to me, and when they’re at the forefront, there’s no need to extraneous ornamentation… the flavors just come out on their own. Peaches and tomatoes are among these, and if you haven’t tried them together, now’s the time.

peach tomato tofu

Grilled Peaches and Tomatoes with Basil Tofu

For the tofu:
1 (340g) package extra-firm tofu, pressed and well-drained
1/3 cup fresh basil, packed
Grated zest and juice of 1 lemon
2 tablespoons pure maple syrup or agave nectar
1 tablespoon extra-virgin olive oil
1 garlic clove, smashed and finely chopped
Sea salt and freshly ground black pepper to taste

4 to 6 firm, ripe (but not squishy) peaches, cut in quarters
4 to 6 firm, ripe (but not squishy) tomatoes, cut in quarters
Chopped fresh basil, for garnish

Cut the drained tofu into 3/4-inch cubes Mix the remaining tofu ingredients in a small container. Add tofu and marinate for at least 6 hours.

When ready, heat the barbecue to low. Cover the grill with foil. If your peaches and tomatoes are very firm, you can grill without the foil.

Place the peaches and tomatoes on the foil and grill for about 3 to 5 minutes per side, until beginning to brown, fragrant, and emitting juices. Use tongs to transfer to a serving dish. Place the tofu on the foil. Grill for about 3 minutes per side of the cube, until browned. Top the tomatoes and peaches with the tofu. Garnish with basil. Serve warm.