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?
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
Preheat oven to 350°F.
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.
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.
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.
Enjoy!
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
In medium glass jar, shake to emulsify all dressing ingredients.
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.
Enjoy!
- 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
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).
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.
Enjoy!
Article Provided by Alive Magazine
