Avocado, Balsamic vinegar, Beet, beet and kale salad, Cooking, Family, Food processor, golden beet, Home, Kale, marionberry, marionberry sorbet, Olive oil, Paleo, paleo diet, Paleolithic lifestyle, red beet, Salad, Sorbet
Summer is so delicious.
The berries, veggies, fruits, so delish and colorful. ( I am in a poetry flow this morning!)
I thought I would share a couple of fun things that I put together this week that were so yummy. Keeping in mind that photography is not my strength!
We picked a ton of berries a couple of weeks ago and I had a bunch of them frozen. It was super hot ( yes, I know! In Portland!) and I wanted to make the boys a treat that wasn’t packed full of sugar, but still was refreshing. We love sorbet, so I decided to try to make my own…
It was delish!!
Here is what I did:
I took the frozen berries ( these were Marionberries) and put them in my handy-dandy Cuisinart food processor.
I processed them up and while it was going, I added a little water to get it to the sorbet consistency that I wanted.
When I got it to the desired consistency, I added about a 1/4 cup of honey and Voila!! It was done and tasted great!!
Brent could eat it too… even kinda Paleo approved! ( The honey might be a little questionable… but you gotta have a little something to sweeten it up!)
Kale and beet salad!
You know how I love kale and beets, so what could be better??
Here is what I did for this beautiful delight:
I roasted golden and red beets in the oven at 400 degrees for one hour. Let them cool and cut those puppies up.
Throw those in the bowl!
Then cut up raw red kale, throw that in.
I then added tomato, avocado, a little olive oil and white balsamic vinegar, salt and pepper and done!
We ate outside in the shade of our umbrella on our patio.
What summer goodies are you enjoying??
- A Super Food That Can’t Be Beet (amominspired.com)
- Meatless Monday Recipes: Roasted Beet Salad courtesy of inSHAPE (thefoodiejournal.com)
- Making The Case For Beets (npr.org)