Raspberry Cotton Candy Smoothie

Raspberry Cotton Candy Smoothie - fried parsley
Raspberry Cotton Candy Smoothie - fried parsley

I am writing today on the first beautiful day in August. The air is crisp and in motion. Days have been slow and the heat thick and permanent. But today is different and today is Tuesday. A fresh start to what looks like a beautiful week! Having traveled throughout the summer, I haven’t gotten back into a rhythm, which is to say I haven’t decided on a breakfast. Usually, I get obsessed with something and start making it a lot. For a while it was bread, and anything on it; for a brief moment in the mid-summer heat, I was all about hot oatmeal and hot tea (I know…), and now it’s a variety of mixes of whatever I have or whatever looks appealing that day.  Not very much in a routine...but that’s ok, because that’s what I love about summer. Every day feels different, there’s an endless feeling of possibilities. And so my breakfast changes and my routine is put on hold.

Today’s recipe is a Raspberry Cotton Candy Smoothie. If you're wondering by the title, no there is no cotton candy in this recipe, not even refined sugar, but I name it so because it tastes just like cotton candy! Perhaps it’s the combination of tart raspberries, sweet mangoes, and vanilla extract that makes this smoothie resemble a childhood favorite. A very simple breakfast bowl indeed. One that will get you going and feeling energized. Only 5 ingredients: raspberries, mango, banana, almond milk, and vanilla extract. The vanilla really helps amplify and add aromatic flavors to the smoothie. Like many, this smoothie takes 5 minutes to whip up and most of the ingredients you can store or have on hand for whenever you want to make it.

Raspberry Cotton Candy Smoothie - fried parsley
Raspberry Cotton Candy Smoothie - fried parsley
Raspberry Cotton Candy Smoothie - fried parsley
Raspberry Cotton Candy Smoothie - fried parsley
Raspberry Cotton Candy Smoothie - fried parsley
Raspberry Cotton Candy Smoothie - fried parsley
Raspberry Cotton Candy Smoothie - fried parsley

I made my smoothie into a smoothie bowl by adding berries, almonds, and hemp seeds for texture and extra protein. Feel free to add whatever ingredients you like. You can use fresh or frozen raspberries/mangoes. I love using a frozen banana because it creates a thicker and creamier texture. The mangoes add a undeniably rich sweetness, the raspberries a delicate, tart flavor and the vanilla a perfumed flavor that makes for a sweet and refreshing summer treat -- one that tastes like cotton candy!  An easy and delicious smoothie indeed, one that is great for the archives and perfect for summer days. Enjoy!

Raspberry Cotton Candy Smoothie - fried parsley
Raspberry Cotton Candy Smoothie - fried parsley
Raspberry Cotton Candy Smoothie - fried parsley
Raspberry Cotton Candy Smoothie - fried parsley
Raspberry Cotton Candy Smoothie - fried parsley
Raspberry Cotton Candy Smoothie - fried parsley

In a blender, add the raspberries, mango, banana, almond milk, vanilla extract, and ice and blend until smooth. Enjoy in a glass or pour into a bowl and add your favorite toppings! Enjoy!

Makes: 1 smoothie
Total time: 5 minutes

1/2 cup frozen raspberries
1/2 large mango or 1 small mango (a heaping 1/2 cup mango)
1 frozen banana
1/2 cup almond milk
1/2 tsp vanilla extract
a small handful of ice (optional)

Farro Beet + Arugula Salad

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farro-beet-arugula-salad-fried-parsley

How is it already August? The thought of summer ending makes me anything but excited. My appreciation for fall and all its glorious colors and warm food is always delayed, for I try to hold on to summer as long as I can. But before I jump to conclusions and immerse myself in that which is nostalgia, I will share with you a bright and summery salad; one that is full of different textures, colors, and flavors. This is my Farro Beet + Arugula Salad.

In a moment of fleeting delusion, I wanted to name this salad: Farro, Beet, Fennel, Orange, Mint, Arugula, Radish, + Pistachio Salad. I quickly reverted to the current abbreviated version, which I still think does not do it justice, but this was because I wanted to highlight all the ingredients in the salad, for they all sing and all work together in harmony.

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The salad itself is quite easy to make. There are a few ingredients that have to be prepared before the big toss. Beets, which add an earthy, unobstructed taste are roasted in olive oil, salt, pepper, + orange peel. Covering the pan with aluminum foil will lock in the moisture and allow the beets to stay hydrated throughout the cooking process. Farro, which is easily made from 1:3 parts grain to liquid, needs about 30 minutes to cook. What I like most about farro is it’s a sturdy and flavorful grain, offering a nutty and earthy taste. Fennel needs no preparation. Just that of a few cuts and slices. The pure and delicate anise flavor that seeps throughout the fennel stalk is one that is bright and refreshing. It offers a subtle but noticeable note throughout the salad, and is one not to be missed.

If you can get your hands on good arugula, I’d suggest you go for it. Farmers markets usually have a good supply, and the difference between store-bought and the fresh kind from the market is massive. Arugula is by far one of my favorite summer green and its powerful peppery bite can be lost in the packaged kind. Almost like wasabi- the spiciness is delayed when it hits your mouth but when it does, it seizes, but in the best way. Its presence throughout the salad creates a beautifully peppery and spicy bite. Fresh mint will have you say…ooo what is that. Not all bites have it, but when they do, it's an exciting surprise. Pistachios are colorful and round in flavor, and their texture matches the farro perfectly. The dressing, sweet and acidic is made by a simply solution of orange juice, honey, balsamic vinegar, mustard, and olive oil. Its flavors compliment the salad beautifully without overpowering it. The result of all these wonderful ingredients is a deliciously fresh, hearty, earthy, and bright salad, sure to make your summer day that much better. It stores well for the next day and makes for a great lunch (just make sure to leave out the dressing). I like to make a big portion for dinner or lunch for the week. I highly suggest trying this recipe out! And there are so many ways you can adapt this recipe year round with seasonal ingredients. Happy summer eating! Enjoy!

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farro-beet-arugula-salad-fried-parsley

Ingredients:
2 large beets
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 orange, peeled (*need only the peels here, use the other have for juice and/or segments)
1 cup farro
1 1/2 cups vegetable stock
1 1/2 cups water
1/2 large or 1 small fennel bulb, sliced thinly
1 radish sliced thinly
1 small or 1/2 large orange, segmented + cut in half
2 cups packed arugula
2-3 tablespoons fresh mint, teared
2 tablespoons pistachios, toasted

dressing:
2 tablespoons orange, juiced (use other half of orange)
1 tablespoon honey
2 teaspoons dijon mustard
2 teaspoons balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons olive oil

Preheat oven to 400 degrees Fahrenheit. Peel the beets and cut into 1/2 inch cubes. Place in a baking pan, along with salt, pepper, orange peel (twisted to squeeze out juice + place in with the beets), and olive oil. Toss (with hands) to make sure everything is evenly coated. Cover with aluminum foil and roast until a fork is easily inserted in the center — should be soft but still retain firmness, about 30-40 minutes. Remove and let cool.

To make the farro, place the farro, water, and vegetable stock in a sauce pan and bring to a boil. Reduce to simmer and cook for about 30 minutes, stirring occasionally, or until the liquid has been absorbed and the farro is cooked through (note: instructions may vary per package). Remove and let cool.

To make the dressing, in a bowl whisk together the orange juice, honey, mustard, balsamic vinegar, salt and pepper until combined. Slowly drizzle in the olive oil, whisking continuously, until incorporated. Set aside.

In a large bowl, add the farro, beets,  sliced fennel, radishes, orange segments, mint, and arugula. Drizzle on the dressing, as much as you like, and give a generous toss. Top with pistchios and serve right away or place in fridge and enjoy the next day (just wait to add the dressing and greens before you serve). Enjoy!

Makes: about 4 servings
Total Time: about 1 hour

2-Ingredient Raspberry Coconut Ice Cream

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A few recipes ago, I posted a Roasted Strawberry Coconut Popsicle, made from a simple combination of balsamic roasted strawberries and coconut cream. Ever since, I have had a continuous pile of cream of coconut stocked in my fridge, ready for the next recipe (you may have noticed a few along). So when I was in desperate need of those strawberry popsicles, I opened my fridge only to find an abundance of coconut cream cans but no strawberries; instead, on the bottom shelf, there was a fresh container of raspberries. After a few mixes, mashes, and stirs, and a few hours to set in the freezer, the most decadent ice cream emerged: fresh, tart, sweet, creamy, rich, and smooth! I call this my 2-ingredient Raspberry Coconut Ice Cream. This is a dairy free, vegan recipe.

Knowing me, a simple + easy dish that has expandable and complex flavors is a keeper. I love a recipe that is all within arms reach, that is adaptable and versatile, and where substitutions are encouraged. This *2-ingredient* ice cream is all that plus more! I mean can’t rave enough about this recipe without you trying for yourself. Really it is a wonderful creation you will certainly enjoy. If you like raspberries and coconut, then you’ll love this recipe.

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raspberry-coconut-vegan-ice-cream-fried-parsley

So to make this ice cream, you will need two ingredients: fresh raspberries and cream of coconut. That’s it! I’ve made coconut whipped cream in previous recipes, which is made by chilling the coconut cream in the fridge overnight to separate the liquid from the solidified cream and whipping that cream into a coconut whipped cream. From there, I fold in fresh, macerated raspberries, place the mixture in a container and freeze overnight until the ice cream is ready the next morning!
This by far the easiest ice cream I’ve made. You don’t have to be precise about measuring, cook anything, or churning anything. I usually taste as I go, so if I think it needs more tartness, I’ll add more raspberries, more sweetness, more coconut cream. Raspberries are great in this recipe because they compliment the dense, creamy coconut with a tart and refreshing flavor. The swirls of raspberry lighten and lift the ice cream. Cream of coconut is perfect for ice cream, and almost reminds me of sweetened condensed milk, in that it’s rich and sweetly compact. This ice cream tastes exactly how it sounds, but even better: raspberry coconut. The texture is that of ice cream, one you may not always find with a dairy-free ice cream. It’s smooth and makes perfect ice cream scoops (although a spoon to this would work just as well :)). When I’m feeling fancy, I like to drizzle on some chocolate (melted coconut oil + cocoa powder) and sprinkle on some hemp seeds. Or, alternatively, you can drop a scoop in a Cashew + Date Milkshake for the ultimate sweet treat! Make it for breakfast, dessert, or snacks for a movie. This is my go-to summer ice cream and it couldn’t be easier. Reach for the fresh raspberries while they are still in season! Hope you make and enjoy this recipe! It’s a great one for the archives. Happy summer!

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raspberry-coconut-vegan-ice-cream-fried-parsley
raspberry-coconut-vegan-ice-cream-fried-parsley
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Ingredients:
1 pint (or 2 cups) fresh raspberries
2 cans cream of coconut, chilled upright in the refrigerator overnight

 

 

 

 

 

 

 

 

 

Carefully remove the 2 cans of cream of coconut from the fridge. Do not shake or turn upside down. Scoop out the solidified cream and place into a bowl. Reserve the liquid for another use (as a sweetener, or on some toast). Using an electric mixer or a whisk, whip the cream until soft peaks form, about a minute or so. Set aside. In another bowl, mash the raspberries using a fork, until desired consistency is reached. You can blend and strain for an ultra-smooth texture, but I like the swirls of raspberries throughout the ice cream. Fold the raspberries into the coconut whipped cream until just combined. Pour into an air-tight container, and place in the freezer for at least 6 hours, or better yet overnight. Remove and serve right away! Enjoy with some chocolate + nuts/seeds, or in scoop into a Cashew + Date Milkshake for a decadent drink. Enjoy!


makes 2 1/2 cups ice cream
Active time: 10 minutes
Total time: 6+ hours (chilling time included)

Watermelon Sake Popsicles

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watermelon-sake-popsicles-fried-parsley

Popsicle season is well upon us and knowing me, I like a quick and easy recipe, especially to quench a hungry thirst on a hot summer day. And just in case you’re deciding between a drink or a popsicle, have no fear, I have you covered. A boozy, breezy, summery popsicle is on its way, and it’s only THREE INGREDIENTS. Yes that’s right! These are my Watermelon Sake Popsicles and it couldn't be simpler.

Watermelon is one of my favorite and most anticipated summer fruit. Berries, stone fruit, figs are all delicious, but to me nothing says summer quite like a watermelon. When you buy it out of season, there really is a difference in taste, in that it’s just lacking it. Fresh summer watermelon is juicy, crisp, sweet, and succulent. There’s nothing like it. And when summer rolls around, the abundance of their beautiful green shell makes me smile. About 92% water and 6% sugar, watermelon is the ULTIMATE summer cool-down, and it makes for a great popsicle.

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If you can guess by the title there are only THREE INGREDIENTS in this recipe: watermelon, sake, and sugar. If you’ve ever placed a high-percentage alcohol in the freezer, you’ll notice it doesn’t fully freeze, instead it thickens. Sugar, like alcohol reduces the freezing temperature, which makes for a creamy and smooth mixture. This is part of why ice cream has so much sugar in it, because it helps achieve that soft texture, but it may also be because it tastes so good :) So for this recipe I add both alcohol and sugar. Sake is not high in alcohol like vodka, gin, or whiskey are, but it does do the trick to soften the texture and prevent a harsh icicle-like popsicle. I only add a few tablespoons of sugar to about 3 cups of fresh watermelon. I used roughly 1/2 a small watermelon. The sugar will cut down the slight acidic taste of the watermelon and soften the flavors (and texture!). All you need to do to make these popsicles is blend together the watermelon, sake, and sugar. When I first tested out this recipe, I was a little generous with the sake, and the result was more of a slushy than a popsicle. (Don’t get me wrong, it was DELICIOUS, and for a moment, I thought maybe I should just make a slushy instead, but no I was on the path to make a popsicle, and a popsicle was what I was going to make!). So I cut down on the sake and found the perfect balance — a beautiful texture, a bright watermelon explosion, and a pleasant kick from the sake.

*An important note when making this recipe is that you’ll notice once you’ve blended together all the ingredients, a hefty layer of foam will form. Make sure to let the mixture sit for about 10-15 minutes to allow some of the foam to subside, that way when you pour your mixture into the popsicles a foamy layer won’t form and freeze into its own layer. I always take extra care when pouring the mixture into the molds so as to not let foam get in (I use a spoon).

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The hardest part of this recipe is waiting for the popsicles to freeze. It will take about 4-6 hours, but this will depend on your freezer. Safe bet is to let rest overnight. Once the freezing period is over, what will result is a sweet, cool, delightful popsicle which you will be thanking yourself for when that scorching hot summer day hits. Sake is wonderfully refreshing and adds warmth and brightness to the fruity watermelon. Unlike a high-percentage alcohol, which might provide a strong, head-quenching kick, sake provides a subtle but suitable punch. These popsicles are great to have in the freezer or pack in a cooler and bring to a picnic or bbq. Only THREE INGREDIENTS, these Watermelon Sake Popsicles may be your summer go-to…they are surely mine! Happy Summer :)


In a blender, add the watermelon, sake, and sugar. Blend until smooth. Let the mixture sit four about 10-15 minutes, or until some of the foam has subsided. You can remove some of the foam too to help along the process. Pour the mixture into the molds. Hold back some of the foam with a spoon. You should have about 5-6 popsicles depending on how much watermelon you used. Place in the freezer and chill for at least 4-6 hours, or better yet overnight. To remove, place under warm water for a few seconds at a time until the popsicle comes out. Enjoy!

Makes:  about 5-6 popsicles
Active time: 10 minutes
Total time: 6+ hours (including chill time)

 

Ingredients:
3 heaping cups of fresh watermelon, cubed (or 1/2 small watermelon)
1/2 cup sake
2 tablespoons sugar

 

 

Cashew + Date Milkshake

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cashew-date-milkshake-vegan-fried-parsley

I was rummaging through my kitchen last week when my stomach began to rumble and I knew it was time for snack. What I wanted was a cold, creamy drink — not a smoothie, not a bowl of ice cream, but something rich, sweet, and refreshing. What happened next was a moment of sheer exhilaration, when what started out as a sad uninspired drink recipe, turned into the most delicious, lively, and exciting concoction that I am so thrilled to be sharing. What resulted was my Cashew + Date Milkshake. Yes this is a dairy-free, refined sugar free milkshake, with all the creamy and sweet flavors of a childhood milkshake, but without the lactose and sugar.

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There are recipes that take many tries to get right — when one ingredient amount is off and you desperately try to find the right balance. This was not one of those, this was a one hit wonder! A few ingredients and a few minutes later, I had a wonderful vegan milkshake that tasted too good to be true. Cashews are great for ice creams and milkshakes for they high in fat, creamy in texture, and mild in flavor. Dates are natural sweeteners and they add a smooth, caramel flavor.  Vanilla almond milk compliments the vanilla extract in the milkshake, but regular almond milk or any milk would do. A pinch of cinnamon and salt will go along way and bring out all the sweet and warm caramel flavors throughout the drink. Since cashews are mild, the cinnamon and vanilla extract will really help boost the flavors. Oh and don’t forget ice. Lots and lots of it. I usually add a good two handfuls, but if you don’t like ice and want a richer, creamier milkshake, I suggest to add less. I LOVE ice, especially during the summer, and when it’s blended in a drink, those ice flakes are EVERYTHING.

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I can’t tell you enough how delicious and creamy and rich and sweet and just decadent this Cashew + Date Milkshake is without you trying it yourself! It’s really easy to make, you only need one kitchen gadget (a blender), and a few minutes. This is a taste-as-you-go recipe, meaning adjust the ingredients and amounts to your liking. This is a very forgiving recipe. It’s supposed to be fun and exciting. I had major flashback moments to drinking milkshakes as a child, and this recipe was just as good if not better than the original. When I’m feeling extra indulgent, I top with some raspberry coconut ice cream (hint hint, stay tuned for this recipe!) and melted chocolate (cocoa powder + melted coconut oil mixed together).

One last thing! It’s that time of year for the Saveur Blog Awards, celebrating bloggers, photographers and cooks. If you have a moment and could please nominate me, Fried Parsley for the #savblogawards, it would mean so much! The link is here. Only takes a minute and there are a few categories to choose from. Best new voice, best food instagram — whatever you think! Really appreciate it. Thanks so much!


In a high-speed blender, add the cashews, dates, almond milk, vanilla extract, cinnamon, salt and ice. Blend until smooth. Pour into a glass and serve immediately! Optional: I added a scoop raspberry coconut vegan ice cream (I will soon share recipe on the blog) and drizzled on chocolate, but the milkshake is just as good on its on. Enjoy!

Makes: 1-2 milkshakes
Time: about 5 minutes

1 cup whole raw cashews
3-4 pitted dates
1/2 cup vanilla almond milk (add more for thinner consistency)
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 - 1 1/2 heaping cups of ice (or two large handfuls)