Category Archives: Fruit


YESSSS it is definitely feeling like summer here. Out of nowhere the temperature went way up and the sun came out. Who knows how long it will last but I matched the beautiful day with some summery grub.

Strawberry Mango Hemp Smoothie with Muesli

Handful of strawberries, 1 mango, 1 huge tbsp hemp protein, cinnamon, 1 c soymilk, sprinkle of muesli. Energizingggg!

Spent the entire morning doing The Shred and preparing food to take on my two day trip out to Guilin (in the countryside). I guess it’s a little crazy that I’m attempting to pack 6 different meals BUT I prepared a batch of almond butter, breakfast cookie, protein oats, carrots, apples, crackers, homemade basil hummus, celery, cauliflower and the DELISH corn salad that I made for lunch. The best part is that everything, besides the corn is raw (I’m trying to eat at least two raw meals a day because it has been making me feel heavenly).

Mid-Almond Butter Making

Breakfast Cookie - oats, almond butter, hemp protein, soymilk, raisins, cinnamon

SUMMER = Fresh Corn Salad (with basil)

From The Barefoot Contessa Cookbook:

  • 5 ears of corn, shucked
  • 1/2 cup small-diced red onion (1 small onion)
  • 3 tablespoons cider vinegar
  • 3 tablespoons good olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup julienned fresh basil leaves

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

For some veggies:

Snow Peas

And dessert!! I almost don’t want to show this since my food styling has been seriously off this week. I wanted to make banana almond strawberry date ice cream…but I didn’t have any frozen bananas. I ended up making an almond-strawberry-date compote and putting it on top of a split banana. MMM.

This looks hilarious


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Filed under Almond Butter, Dessert, Fruit, Salad, Shake, Travel

How It Should Be

One thing that I really really love about trying to come up with things to make in China is the availability of seasonal fruits and tons o’ veggies. There is a fruit stand just down the hill from my apartment that I hit up at least once a day and it’s always exciting when a new in season fruit pops up. YES I said it’s exciting. Fruits and vegetables in China are also NORMALLY priced, unlike the US where fresh produce can cost an arm and a leg. I bought everything in the photo below for the Chinese money (RMB) equivalent of $15.00. Crazy!

So Cheap!

Thats: A bag of almonds, eggs, tofu, mangoes, kiwi, carrots, onions, garlic, ginger, lemons, cauliflower, brocolli, bean sprouts, peppers, scallions, cilantro, corn and noodles for $15.00. Reverse sticker shock.

Most of this went towards a potluck at my apartment last night where I made coconut curry with peppers/sugar snap peas and Pad Thai…but cooking for other people made me crazy stressed so, alas, no photos. Katie brought Velveeta, Lucy brought Mashed potatoes, Micah and Rob brought Chinese takeout (hehe) and Jeff brought potatoes. AND Sarah, other Sarah, made brownies. I usually can’t drink when I’m feeling sluggish or out of shape, but since that situation has drastically improved in the past 2 months, I was able to drink the delicious apple vodka that Katie brought back from the Philippines. MMm that foreign feeling sure felt like home. Also gave me the motivation to trek out in the pouring rain to kill some Copacabana with Katie at karaoke.

Dinner tonight was 100% imported goods:

Wasa Crackers with Tuna, Rosemary and Emmental Cheese. Nuked.

Followed by a taste of summer:

Back to the Islands!!

Took me about 5 mangoes to finally figure out the correct way to cut them. Slice vertically going along the sides of the pit (on each side), then cut mango crosswise and lengthwise making sure to not go through the peel. Either stick your face in it and chow down, or cut away the pieces from the peel like a civilized person =).


Filed under China, Dinner, Fruit, Groceries