In a small bowl, toss raspberries with 1 tablespoon sugar or to taste and set aside. If raspberries do not release juices, press with the back of a spoon. In another bowl, toss peaches with remaining sugar and set aside.Allow fruit to rest for 15 minutes or until juices release.
To serve, place peaches at the bottom of serving dishes and scoop frozen yogurt on top.Spoon over raspberries and garnish with fresh mint.Serve immediately.
Christine Waltermyer is a local 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 get your FREE copy of her cookbook, “7 Days of Deliciousness.”
Serves 4-6
A colorful, heart-healthy salad that highlights seasonal vegetables.
Ingredients
Salad:
½ head radicchio, chopped
½ cup chopped fennel bulb
1 mandarin orange, sliced
2 tablespoons sliced almonds
2 heads Belgian endive, cored and sliced
3 heirloom rainbow carrots, peeled and diced
5 cups chopped romaine lettuce
Dressing:
½ cup olive oil
⅓ champagne vinegar
1 tablespoon maple sugar
½ teaspoon sea salt
1 teaspoon prepared yellow mustard
Juice of one small orange
Method
1. Combine all salad ingredients in a large bowl.
2. In a small bowl, combine all dressing ingredients. Whisk well to blend.
3. Just before serving the salad, pour desired amount of dressing over the salad and toss to combine. Enjoy!
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!
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
