Tag: fruit

  • Tropical Fruit Salad

    Tropical Fruit Salad

    Tropical Fruit Salad

    Print Recipe Pin Recipe
    Total Time 20 minutes
    Servings: 6
    Ingredients Method

    Ingredients
      

    • 1 large pineapple
    • 1 pint strawberries
    • 2 large ripe mangoes
    • 4 kiwis
    • 2 large white-flesh dragon fruit
    • ½ cup apricot preserves
    • 2 tablespoons lime juice
    • 1 ½ tablespoons red grapefruit juice
    • ¾ teaspoon poppy seeds
    • Fresh mint optional

    Method
     

    1. No more than four hours before serving, prepare fruit. Peel, core, and chop pineapple. Hull and halve strawberries. Peel, pit, and chop mango. Peel and slice kiwi. Peel and chop dragon fruit. Store fruit in the refrigerator until it's time to serve.
    2. In a small bowl, whisk together apricot preserves, lime juice, grapefruit juice, and poppy seeds.
    3. Pour dressing over fruit and gently combine. Serve with optional mint garnish.
  • Beauty fruits

    Beauty fruits

    Beauty fruits

    Fruit recipes to get the glow

    Bountiful, beautiful, and bursting with flavor, these fruit-filled recipes deliver your body what it wants without sacrificing great taste. Incorporating fruit into meals with a variety of colors, textures, and flavors keeps you feeling satisfied so you can focus on enjoying every bite. How sweet is that?

    Berry and Rhubarb Granola Crisp

    A one-dish solution to busy mornings, it’s fruit and granola in a single delicious bake.
    Print Recipe Pin Recipe
    Servings: 8
    Ingredients Method

    Ingredients
      

    Topping
    • 1½ cups quick-cooking rolled oats
    • 1 cup blanched whole almonds
    • ⅓ cup lightly packed brown sugar or coconut sugar
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon salt
    • 7 tablespoons coconut oil or unsalted butter, melted
    Fruit filling
    • 3 cups fresh or frozen sliced strawberries
    • 2 cups fresh rhubarb, sliced into 1/2 in pieces
    • ⅓ cup maple syrup
    • 3 tablespoons orange juice
    • 3 tablespoons arrowroot starch

    Method
     

    1. Preheat oven to 350°F.
    2. For Topping: To blender or food processor, add all topping ingredients except coconut oil and pulse until the mixture resembles coarse sand. Pulse in coconut oil until combined; the mixture will stick together when pressed between two fingers.
    3. For Filling: In large bowl, mix to fully combine all filling ingredients. Tip into 8 x 8 in baking dish or 9 to 10 in round baking dish, spreading fruit evenly. Distribute topping loosely over fruit.
    4. Bake for 40 to 50 minutes, until rhubarb is tender when pierced with knife, and filling is bubbling around edges. Cool for at least 15 minutes before serving.
    5. Enjoy!

    Grapefruit and Fennel Salad with Chicken and Avocado

    A riot of textures and flavors, this salad offers something new in every bite.
    Print Recipe Pin Recipe
    Servings: 4
    Ingredients Method

    Ingredients
      

    Dressing
    • ⅓ cup olive oil
    • 1 tablespoon apple cider vinegar
    • 1 tablespoon maple syrup
    • 2 teaspoons Dijon mustard
    • ¼ teaspoon salt
    • ⅛ teaspoon black pepper
    Salad
    • 4 cups baby arugula
    • 1 Small bulb fennel, cored and shaved or thinly sliced
    • ½ Head radicchio, cored and torn into medium pieces
    • 2 cups cooked chicken breasts or thighs, shredded
    • 1 Ripe avocado, flesh cut into cubes and scooped out
    • 1 Large grapefruit or navel orange, peeled and segmented or sliced
    • ¼ Red onion, thinly sliced
    • 2 tablespoons toasted sunflower seeds
    • 2 tablespoons chopped fresh dill

    Method
     

    1. In medium glass jar, shake to emulsify all dressing ingredients.
    2. In large bowl, toss together arugula, fennel, and radicchio with two-thirds of dressing. Transfer to platter or divide among 4 shallow bowls. Top arugula mixture evenly with chicken, avocado, grapefruit, and red onion, and then drizzle over remaining dressing. Sprinkle each serving with sunflower seeds and dill, and serve immediately.
    3. Enjoy!

    Whipped Yogurt with Lime and Fruit

    Lime, vanilla, and soothing honey turn Greek yogurt into a special occasion-worthy dessert.
    Print Recipe Pin Recipe
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 1 cup plain Greek yogurt (at least 2% milk fat, without thickeners or gums), cold
    • ¾ cup heavy whipping cream (at last 35% milk fat) or chilled coconut cream, cold
    • 3 tablespoons honey or maple syrup, plus more for serving
    • ½ teaspoon lime zest, plus more for serving
    • 2 teaspoons lime juice
    • ½ teaspoon vanilla bean paste or vanilla extract
    • Pinch of salt
    • 2 cups fresh fruit such as diced kiwi and mango, blueberries, and cherries, cold

    Method
     

    1. To stand mixer fitted with whisk attachment, add yogurt, cream, honey or syrup, lime zest, lime juice, vanilla, and salt. Begin whisking on low to incorporate ingredients, then slowly turn the speed up to high and whip until thickened, 4 to 5 minutes. Cover and chill completely for 2 hours or up to 1 day, or serve right away (it will not be as thick if you skip the chilling).
    2. To serve, spoon and swoop whipped yogurt into small bowls and top with fruit. Drizzle with additional honey and top with an extra sprinkle of lime zest. Serve immediately.
    3. Enjoy!

    Article Provided by Alive Magazine

  • Cinco de Mayo with Christine Waltermyer

    Cinco de Mayo with Christine Waltermyer

    Cinco de Mayo

    with Christine Waltermyer

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Happy Cinco de Mayo! Looking for some healthy plant-based alternatives for your favorite traditional holiday recipes? Check out two of our Cinco de Mayo favorites from Christine Waltermyer and The Natural Kitchen Cooking School below!

    Print Pin

    Fruit Salsa with Cinnamon Pita Chips

    Course Appetizer, Dessert, Snack
    Keyword appetizer, chips and dip, cinco de mayo, dessert, fruit salsa, pita chips, salsa, snack, summer
    Servings 4

    Ingredients

    • 16 oz ripe strawberries diced
    • ½ golden delicious apple diced
    • ½ granny smith apple diced
    • ½ any red variety red-skinned apple diced
    • 1 kiwi fruit peeled and diced
    • 8 oz red raspberries
    • 2 tablespoons pure maple syrup
    • pinch sea salt
    • ½ teaspoon pure vanilla extract
    • 2 tablespoons all-fruit strawberry jam
    • juice of ½ a lime
    • juice of a mandarin orange (or a few tablespoons fresh orange juice)

    Pita Chips

    • 4 whole grain pita pockets
    • avocado oil (spray or oil)
    • 4 teaspoons cinnamon
    • 4 tablespoons raw cane sugar

    Instructions

    • Preheat the oven to 350 degrees F.
    • In a large bowl, place all of the fruit. Add the maple syrup, sea salt, vanilla, jam, lime juice and orange juice. Stir gently.
    • Place the whole pita pockets on a baking sheet. Lightly spray or brush each one with a little avocado oil. Sprinkle each one with a tablespoon of raw cane sugar and a teaspoon of cinnamon. Cut each pita pocket into 4 pieces. Bake the pita chips in the preheated 350 degrees F. oven for 8 to 10 minutes. Cool for at least 15 minutes before serving them with the salsa.
    • Enjoy!
    Print Pin

    Vegan Enchilada Casserole

    Course Main Course
    Keyword casserole, cinco de mayo, enchilada, entree, vegan
    Servings 6

    Ingredients

    Carrot Sauce

    • 3 large carrots cut into big chunks
    • ¼ large red onion chopped (½ cup)
    • 1 teaspoon chopped red beet
    • water
    • sea salt
    • lime (½ lime, juiced) optional

    Casserole

    • 2 cloves garlic minced
    • 1 yellow onion diced
    • 1 medium zucchini cut into half moons
    • 1 cup black kalamata olives chopped
    • 16 oz crimini or button mushrooms de-stemmed and sliced
    • 2 teaspoons olive oil
    • 1 teaspoon ground cumin
    • ½ cup frozen corn kernels
    • chili powder or crushed red pepper optional
    • 26 oz cooked kidney beans
    • ½ cup vegan shredded cheese or cheese of your choice, for the top (plus extra if you want to add some in the layers)
    • 1 8-count pack cassava flour tortillas or other tortillas

    Instructions

    • Lightly oil a 9 x 13 glass casserole dish.
    • Make the sauce: In a medium saucepan, place the carrots, red onion and red beet. Add just enough water to almost cover the vegetables. Bring to a boil over medium high heat. Cover and reduce the heat to simmer on low for 20 minutes, or until the vegetables are fork-tender.
    • Once the vegetables are soft, place the cooked carrots, red onion and any remaining cooking liquid in a small blender. Add ½ teaspoon of the sea salt. You can also add a squeeze of fresh lime juice.
    • Preheat the oven to 400 degrees F.
    • In a large frypan, heat the olive oil over medium heat for a minute. Add the onion and garlic. Add a sprinkle of the sea salt to help the onions soften. Cook and stir for a few minutes. Add the mushrooms. Add another generous pinch or two of sea salt. Cover and cook for a few more minutes, or until the mushrooms soften. Add the zucchini, a little more salt, the corn kernels and the black olives. If you want to add spicy ingredients like chili powder or crushed red pepper, you can add that now.
    • In the prepared casserole, place about ½ cup of the carrot sauce on the bottom. Spread it around. Add a layer of tortillas, then top with ½ of the vegetables and ½ of the kidney beans. Feel free to add a little vegan cheese in the layers. Top with ½ cup of the sauce. Repeat the layers with another layer of tortillas, then the remaining beans and veggies, another ½ cup sauce, and another layer of tortillas. Spread with any remaining sauce.
    • Cover with foil. Bake for 15 minutes. Uncover the casserole and bake for another 8 minutes. Top with cheese and bake for another minute. Let the casserole cool for 5 minutes before slicing into squares. Serve with a side salad and guacamole.
    • Enjoy!

    Notes

    Note: If you want more sauce in this casserole, feel free to double the amount of sauce ingredients.

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • Christine Waltermyer’s Quinoa Power Bowl with Orange Tahini Dressing

    Christine Waltermyer’s Quinoa Power Bowl with Orange Tahini Dressing

    Quinoa Power Bowl with Orange Tahini Dressing

    thanks to Christine Waltermyer!

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    What comes to mind when you think about the first day of spring? For us, it’s bright, fresh, fruits and vegetables to help energize us through the day. Thanks to Christine Waltermyer, we can combine all of that into a delicious & nutritious power bowl that’s perfect for lunch or dinner! Check out the recipe below…

    Print Pin

    Quinoa Power Bowl with Orange Tahini Dressing

    Course Main Course
    Keyword dressing, power bowl, quinoa, vegan

    Equipment

    • Baking pan
    • Small saucepan
    • Large skillet
    • Medium bowl

    Ingredients

    • 1 large sweet potato or yam peeled and diced (½-inch dices)
    • 2 tablespoons avocado oil (or vinegar or vegetable broth)
    • Sea salt and black pepper to taste
    • 1 teaspoon onion powder
    • ½ teaspoon garlic powder
    • 1 cup quinoa (I used the pre-rinsed kind)
    • 2 cloves garlic minced
    • ½ red onion thinly sliced
    • 16 ounces sliced button mushrooms
    • 1 medium zucchini cut into half moons
    • ½ cup corn kernels
    • 2-4 tablespoons sesame tahini
    • 2 tablespoons maple syrup
    • 2 tablespoons apple cider vinegar
    • The juice of one orange
    • 1 avocado pitted and diced
    • 13 ounces cooked kidney beans (I used the Jovial brand)
    • Fresh parsley chopped, as a garnish (optional)

    Instructions

    • Preheat the oven to 425 degrees F.
    • Place the peeled and chopped sweet potato in a baking pan. Lightly drizzle it with 1 tablespoon of the avocado oil. Add sea salt and black pepper to taste. Sprinkle with onion powder and garlic powder. Mix the seasoning into the sweet potato with your hands. Bake for 30 to 40 minutes, or until fork-tender.
    • Meanwhile prepare the quinoa. In a small saucepan, place the quinoa. Add 2 cups water or vegetable broth. Bring to a boil over high heat. Add an optional pinch of sea salt. Reduce the heat to simmer on low, covered, for 15 to 20 minutes.
    • Heat a large skillet over medium heat. Add a tablespoon of the avocado oil. Add the onion and cook and stir for a minute or two. Add the mushrooms and a pinch of sea salt. Cook and stir for a minute, then cover with a tight-fitting lid to help release the moisture from the mushrooms. Cook for several minutes over medium heat. If it seems to be dry on the bottom you can add a teaspoon or so of water.
    • Add the garlic, corn and zucchini to the mushrooms. Cook and stir briefly, then season with salt and pepper. Cover and cook for a few more minutes. Uncover and stir.
    • Make the dressing: In a medium bowl, combine the tahini, maple syrup, apple cider vinegar and fresh orange juice. Whisk together and add more tahini if a thicker consistency is desired.
    • Place the avocado in a small bowl. If not serving the bowls right away you can toss it with a little lemon juice, lime juice or vinegar to prevent browning.
    • Now arrange the bowls. In two serving bowls, place a scoop of the cooked quinoa (there will be leftovers or enough for a third or fourth bowl), a portion of kidney beans, some sweet potato and the sautéed mushrooms, zucchini and corn. Add some avocado as well.
      Bonus! If you want to add a teaspoon of raw sauerkraut or another raw pickle that adds a nice touch.
    • Wipe the edges of the bowls if needed. Top with a drizzle of the tahini dressing over all of the ingredients. Sprinkle with optional chopped parsley.

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • PRODUCE RECIPE OF THE WEEK: CHOCOLATE RASPBERRY BARK

    PRODUCE RECIPE OF THE WEEK: CHOCOLATE RASPBERRY BARK

    On sale this week (8/26-9/1): Organic Raspberries $3.99 each!

    This quick and easy chocolate raspberry bark recipe is just what you need this school year! It’s the snack that every kid will want to trade their whole lunch for. The added benefit- you can enjoy it so many ways! Use as an edible decoration, eat it by itself, or add to your favorite dessert for a bonus treat.

    Bonus- Justin’s Almond Butter (16oz jar) is also on sale until the end of this month for $8.99 each!

    Ingredients

    3/4 Cup Cacao Butter

    1/4 Cup Maple Syrup

    1 lb. Dark Chocolate, chopped

    1/4 Cup Unsweetened Almond Milk

    2 Tablespoons Almond Butter (also found in our bulk section!)

    6 Ounces Raspberries

    Flaky Salt

    Method

    1. Line a baking pan with parchment paper.

    2. Combine cacao butter and maple syrup in small saucepan and warm over medium heat until completely melted.

    3. Add chocolate and stir until incorporated. Once combined, remove from heat.

    4. Add almond milk and nut butter into mixture and whisk until smooth and glossy.

    5. Pour chocolate mixture into prepared pan and spread into an even layer.

    6. Sprinkle with raspberries and flaky salt and freeze for about 1 hour or until set.

    7. Once set, take out of freezer and allow to come to room temperature.

    8. Break or cut chocolate bark into pieces and enjoy!

    Before you enjoy your quick and easy chocolate raspberry bark, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite produce market, Basil Bandwagon Natural Market! #basilbandwagon #producerecipeoftheweek

    For more fun ideas and recipes like this one, click here: https://www.driscolls.com/recipes

  • It’s Citrus Season!

    It’s Citrus Season!

    On sale this week (2/4-2/10): Organic Blood Oranges and Navel Oranges 2 for $3!

    Everyone looks forward to citrus season- it’s the transition from the cold, frigid months to the beautiful spring weather. Winter was the season of root vegetables and hot soup, but now we can brighten up our plates with some juicy citrus! When someone says citrus, most people instantly think about bright, plump oranges packed with vitamin C.

    We carry many varieties of citrus, but not all are available at one time. Some varieties that we carry are Cara Cara Oranges, Navel Oranges, Blood Oranges, Minneola Tangelos, Mandarins, Grapefruit, Clementines, Satsuma Mandarins, and Valencia Oranges. Not only are there so many different types but there are numerous benefits and uses of citrus too!

    1. Immunity: citrus is packed with Vitamin C which helps boost your immune system to fight colds and support your quest to breathe freely.

    2. Mood: with awakening scents, taste, and color, it is known to help improve your mood and help you come out of your shell.

    3. Skin Appearance: antioxidant properties help cleanse and brighten your skin.

    1. Beauty: aromatherapy to help boost your mood and purify the air, and skin care to help brighten and cleanse your skin.

    2. Nutritional: can be used for dressings and juices, sliced or dried for a quick snack, or even as a garnish and zest!

    With the spring season upon us, make sure you stop by your local Basil Bandwagon Natural Market and stock up on all the citrus we have this season!

    Additional Resources:

    https://www.healthiestbest.com/citrus-is-in-season

    https://www.naturalfoodseries.com/13-benefits-oranges/

    https://tasteforlife.com/diet-nutrition/eat-for-health/put-up-a-fight

    https://tasteforlife.com/conditions-wellness/allergies/fight-spring-allergies-with-food

    https://www.alive.com/health/7-immunity-boosters-need/

    https://www.deliciousliving.com/display-gallery/?id=14207&im=1

    https://stylecaster.com/beauty/citrus-for-beauty-benefits/