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My Dukkah Recipe with Homemade Herb Bread

A delicious, aromatic blend of nuts, seeds and spices. Perfect for snacking or cooking. I served my Dukkah recipe with my Homemade Herb Bread as a bread dip.

You know how you prepare a dish in your head to the point you taste the goodness and your soul is so excited for what's to come. But then you find that you don't have all the ingredients, such a disappointment.

Well this happened to me the other day. I was so certain I had a container of Dukkah in my fridge, turns out I didn't have any. After dealing with the disappointment I decided to just make the trip to Trader Joe's, since it's just two minutes around the corner from where I live and all would be fine.

I walked up and down the same aisle several times determined I could find it without having to ask for help. I finally had to ask for help. Guess what, they were out, completely out. I was disappointed but determined. That was the moment I decided to make it myself.

It really is quite simple and actually better because I had all the control over what nuts to use. I decided on hazelnut and almond.

Some of you may be wondering what in the heck is Dukkah? Pronounced Doo-kah.

Dukkah is an Egyptian spice blend made with nuts and spice seeds, used mostly as a bread dip with extra virgin olive oil. There are more versions of Dukkah recipes than I can count, I took the ingredients from the side of the empty Trader Joe's Dukkah container, excluded some added others and played around with the spices to get this blend.

I even split my batch and added dried mint, coconut chips and hemp seeds to the second half to use over cereal and fruit.

There are many ways to use Dukkah and I'm having fun finding those many ways.

Some of those ways are over salads, soups, roasted veggies, eggs, fruit and yogurt to name a few.

By the way the best place to store Dukkah is in the fridge, it helps prevent the nuts and seeds from going rancid. Which is why I store all of my nuts and seeds in my fridge.

It's absolutely amazing and so quick and easy to make. I don't think I'll be buying again.

I served my Dukkah with slices of herbed bread that I had made earlier and I included the recipe below.

My Dukkah Recipe with Homemade Herb Bread

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Prep Time: 5

Cook Time: 14

Total Time: 19

Author: Celeste | TheWholeServing

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Ingredients

¾ cup almonds
¼ cup hazelnuts
¼ sesame seeds
2 tablespoons fennel seeds
2 teaspoons ground coriander
1 teaspoon freshly grated black pepper
2 teaspoons dried mint optional
2 teaspoons dried coconut flakes optional

Instructions

Heat a large skillet over medium high heat, dry roast the almonds, hazelnuts, sesame and fennel seeds separately, just until fragrant.
Place dry roasted nuts and seeds in bowl of food processor and process until it's at desired consistency.
Transfer to a bowl and add the remaining ingredients and mix well.
Store in an airtight container in your fridge. Mixture should last about one month.

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Homemade Herb Bread

I used my bread maker to make my dough and baked the bread in my oven. If you don't have a bread machine you can mix the traditional way with your hands.

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Breakfast and Brunch

Keyword: bakingbreadscondimentsdukkah

Prep Time: 1 30

Cook Time: 30

Total Time: 2

Servings: loaves

Author: Celeste | TheWholeServing

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Ingredients

1 ½ cup water
2 teaspoons yeast
3 ½ cups bread flour
2 teaspoons sea salt
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried thyme
1 teaspoon garlic powder

Instructions

Place the ingredients into the bread machine, making sure to place the wet ingredients in first.
When dough is ready, turn onto a lightly floured surface and cut into 6 pieces.
Lightly oil two large shallow baking pans.
Shape dough into a logs and place on prepared baking pans, cover with a clean kitchen towel and allow to rise for an hour.
Preheat oven to 350 degrees and bake bread until golden brown, about 30 minutes.

Nutrition

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If you make this recipe or a version of it, take a picture and share with me on Instagram, tag it #thewholeserving or leave a comment below. I'd love to see or hear about your version of My Dukkah Recipe with Homemade Herb Bread.

A delicious, aromatic blend of nuts, seeds and spices. Perfect for snacking or cooking.

Items used to make this recipe you may like.

Roasted Grapes With Burrata Cheese Toast

Celeste 28 Comments

Simple and simply delicious, this Roasted Grapes with Burrata Cheese Toast recipe is perfect for those impromptu gatherings. Toast, softly melted Burrata, roasted grapes and a drizzle of agave or honey, so easy.

If you've never experienced roasted grapes, OMG, get ready.

Roasting grapes makes the sugar more intense and give them a bold complex flavor that is oh-so-hard to resist. Paired with creamy burrata it's just amazing, a drizzle of agave or honey takes it to a whole new level. Serve this at your next impromptu or planned gathering and prepare for you and your guest to be blown away.

It could not be easier, simply wash the grapes, drizzle with a small amount of olive oil, sprinkle with sea salt if you like, I chose to forgo the salt, and roast. I roasted mine on the vine but you can remove them before roasting if you like. Look at those beauties.

While the grapes are roasting, toast the bread and lightly melt the cheese.

It was so hard not to eat every last one of these before making putting them o the toast. Oh so delicious.

Roasted grapes are so versatile. I've enjoyed them with cheese and wine, in oatmeal, yogurt, on my breakfast toast and spoonfuls all alone, just roasted grapes. So easy, beyond easy.

Roasted Grapes With Burrata Cheese Toast

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Breakfast and Brunch

Cuisine: American

Keyword: appetizersburrata toasthealthy snacks

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: -15

Author: Celeste | TheWholeServing

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Ingredients

3 lbs. fresh grapes
olive oil
Italian loaf or French baguette
12 oz. Burrata cheese
Agave nectar or honey
fresh mint leaves

Instructions

Preheat oven to 425 degrees.
Place washed grapes and place on a shallow baking pan, drizzle with a small amount of olive oil. Roast for 30 minutes.
During the last 10 to 15 minutes grapes are roasting, slice bread and brush with olive oil.
Place on another shallow baking pan and toast in the oven just until the bread starts to brown.
Remove from oven, slice burrata and place on toast. Return toast to the oven and heat until cheese just starts to melt.
Remove grapes from the vine, place on toast and drizzle with agave or honey.
Garnish with fresh mint leaves and serve.

Nutrition

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Organic Papaya Leaf Tea Latte

Celeste 16 Comments

Smooth, creamy and delicious, this Organic Papaya Leaf Tea Latte is a prefect afternoon pick-me-up with amazing health benefits.

This post contains affiliate links. For more information, see my disclosures here.

Food enzymes, yeah we don't think about the much but there are necessary for optimum health.

There are three types, Metabolic, digestive and food.

Metabolic builds blood and tissue and aids cells in the production of energy.

Digestive as you may have guessed by the name helps to break down foods for easier absorption.

Finally there's food enzymes, which comes from you guessed it, our food, fresh foods to be exact. Cooking foods at high temperatures destroys enzymes. That's why it's important to include an abundance of whole fresh foods to our daily diet.

Both metabolic and digestive enzymes are produced within the body. Unfortunately as we age our bodies slow in the production of enzymes which is why it's so important for us to get additional enzymes from whole fresh foods.

Digestive enzymes can also be taken as supplements, which I highly recommend. I generally take a digestive enzyme with my first bite of food to prevent gas and bloating from the healthy complex carbs which are known to be the culprit.

The first time I went shopping for a digestive enzyme supplement I was so overwhelmed by the number of choices. I tried several until I found several that work well for me.

I suggest plant-based enzymes, it's closer to what our bodies produces naturally. Look for supplements that contain the following enzymes:

Protease - helps digest protein
Amylase - helps digest carbohydrates
Lipase - helps digest fats
Cellulase - helps break down insoluble fiber from cellulose

One supplement I've tried recently and really like is Herbal Papaya Green Papaya Supplement. I had heard about the benefits of Papaya products but hadn't given them a try, but I truly like this one. It aids in breaking down protein, fats and carbs.

Some of the other products I've tried is their Organic Papaya Seed Powder, which can be easily added to eggs, smoothies, salads, hot cereal, just about any food.

And finally their Organic Papaya Leaf Teas. In the afternoon I sometimes make myself a latte as a pick-me-up.

A natural energy drink with digestive enzymes. If you want to try some of Herbal Papaya products head on over to their site and use code“BBQPAPAYA” for 10% off your order until August 31st.

Papaya Leaf Tea Latte

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Prep Time: 5

Cook Time: 5

Total Time: 10

Author: Celeste | TheWholeServing

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Ingredients

your choice of 100% Organic Papaya Leaf Tea
1 cup boiling water
¾ cup plant-based milk I like almond or macadamia
½ teaspoon coconut oil optional
1 teaspoon agave nectar maple syrup or honey
¼ teaspoon vanilla extract

Instructions

Pour hot water over tea bag and allow to steep.
While tea is steeping combine milk and coconut oil in a small saucepan and bring to a low boil.
Transfer steeped tea and milk to bowl of your blender and add the remaining ingredients.
Blend the mixture until it's well combined and is creamy and frothy.
Pour into a mug and serve.

Did you make this recipe?Let us know! !

If you make this Organic Papaya Leaf Tea Latte or a version of it, take a picture and share with me on Instagram, tag it #thewholeserving or leave a comment below. I'd love to see or hear about your version of an afternoon pick-me-up.

Almond Butter Apple Cinnamon Toast

Celeste 24 Comments

Think Cinnamon toast, but with almond butter, apple slices a touch of sweetness from an almond date crumble and a final drizzle of agave. Almond Butter Apple Cinnamon Toast is my twist on an old after-school snack favorite.

As a child my siblings and I used to enjoy cinnamon toast as an after-school snack. This is a new twist on that old favorite.

This isn't your old school cinnamon toast, I added almond butter, sliced apples and a tasty almond date crumble. This toast takes cinnamon toast to a whole new level. There is however another difference from the cinnamon toast of my younger days. There's no white sugar mixed with the cinnamon, I used dates and agave as sweeteners.

I'm trying to reduce my use of refined sugar, that's why I used dates. I have a big sweet tooth, big and it’s hard, so I'm slowly reducing my intake of added refined sugar. If dates aren't your thing you can use the agave only or honey.

I included a picture of the almonds and dates to show you what it should look like when processing. The first photo is what your almonds should look like before adding in the dates. The second is what you should have after processing in the dates.

We had cinnamon toast as an after school snack but this Almond Butter Apple Cinnamon Toast makes a filling breakfast as well.

What were your favorite after school snacks and what kinds of snacks do you give your after schoolers?

Think Cinnamon toast, but with almond butter, apple slices a touch of sweetness from an almond date crumble and a final drizzle of agave. Almond Butter Apple Cinnamon Toast is my twist on an old after-school favorite.

Almond Butter Apple Cinnamon Toast

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Prep Time: 10

Cook Time: 8

Total Time: 18

Author: Celeste | TheWholeServing

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Ingredients

1 cup whole dry roasted almonds
12 pitted dates
1 teaspoon ground cinnamon
almond butter about 1 to 1 ½ tablespoons
apple slices
agave nectar about 2 to 3 teaspoons

Instructions

Pre-heat oven or toaster oven to 375 degrees. While the oven is warming place almonds in food processor and process into medium sized pieces, add the dates and cinnamon and process until mixture starts to come together. Transfer to a storage container, set aside.
Spread sliced bread with almond butter, sprinkle almond and date mixture over almond butter.
Place sliced apples over almond and date mixture and sprinkle with ground cinnamon.
Toast 8 to 10 minutes.
Sprinkle with more almond and date mixture and drizzle with agave and serve.

You will have some almond and date mixture leftover, store in an airtight container in your fridge. You can use it to sprinkle over hot breakfast cereal, yogurt or fruit.

Notes

You will have some almond and date mixture leftover, store in an airtight container in your fridge. You can use it to sprinkle over hot breakfast cereal, yogurt or fruit.

Nutrition

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Fruity Kale Salad

Celeste 23 Comments

Sweet juicy fruit layered over gently massaged kale, dressed with poppy-seed dressing, this Fruity Kale Salad is loaded with flavor and nutritious goodness.

I have a salad for you today. Yes I’m sharing another salad because I’ve been obsessed with salads this summer, they are so quick and easy to throw together. Salads are the “real” fast food.

To be completely honest when I go grocery shopping I can't stop myself from loading up my cart with the beautiful produce. My daughter is always fussing about not having a place in the fridge for everything. So I helped her out and made this magnificent Fruity Kale Salad.

In this salad I used kale because that’s what I had and it happens to be one of my favorites, but you can use whatever green happens to be your favorite. Since I had an abundance of fruit I decided to throw it on a bed of kale instead of making a smoothie like I normally do, just wasn't in a smoothie state of mind.

This salad has over 7 grams of protein, yes there is protein in fruits and veggies, and it will fill and nourish you. But if you want more protein simply add a protein rich grain like quinoa or wheat berries, you can also add a sprinkling of chia seeds. The Vegan Poppy-Seed Dressing I shared a few weeks ago is perfect on this salad or you can drizzle with agave nectar or honey.

Fruity Kale Salad

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Prep Time: 20

Total Time: 20

Servings: salads

Author: Celeste | TheWholeServing

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Ingredients

1 bunch kale
Juice of one lemon
½ teaspoon sea salt
1 fresh pineapple chopped
2 cups fresh blueberries
2 cups fresh raspberries
2 cups sliced strawberries
2 sliced peaches
½ of a watermelon sliced
⅓ cup sliced almonds
Vegan Poppy-Seed Dressing

Instructions

Wash and chop the kale, place in a large bowl. Sprinkle on the lemon juice and sea salt, gently massage the kale between your fingers.
Place kale onto plates or bowls. Arrange the fruit over the kale, sprinkle on the almonds and dressing.
Serve and enjoy.

If you prefer you can replace the kale with your favorite green. For some protein add a protein rich grain like quinoa or wheat berries or a sprinkling of chia seeds.

Notes

If you prefer you can replace the kale with your favorite green. For some protein add a protein rich grain like quinoa or wheat berries or a sprinkling of chia seeds.

Nutrition

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Peachy Strawberry Pizza

Celeste 36 Comments

Sweet strawberries, grilled peaches and burrata cheese make this Peachy Strawberry Pizza one you'll want to make over and over .

There have been lots of salad and pizza on my summer menu this year. I think one of the best ways to enjoy beautiful produce is the on a salad or pizza.

Some days I wake up knowing it's a pizza day and I can quickly mix the dough, allowing time for it to ride. But on the days when it's a last-minute decision, I'm glad I can purchase pizza dough from my local pizza shop or buy it from the grocery.

Today I'm sharing a pizza that is fast becoming one of my favorites, but I eat it sparingly because of the cholesterol, this isn't your traditional cheese pizza. This pizza is filled with juicy fruit and soft, creamy, melty cheese.

For all you grillers you can totally make this pizza on your grill. Check out The Kitchn for some great pizza grilling tips.

Something magical happens when sweet strawberries and juicy peaches are paired with creamy goat and burrata cheese. A sprinkling of basil and drizzle of Blueberry Balsamic Glaze takes it to the next level on the delicious scale.

If peaches and strawberries aren't your thing, you can easily switch them out for the fruit of your choice.

Peachy Strawberry Pizza

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Easy DinnerVegetarian

Cuisine: American

Keyword: easy dinnerpeachpizza

Prep Time: 15

Cook Time: 20

Total Time: 35

Author: Celeste

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Ingredients

1 bag of 16 oz. ready to rise and bake pizza dough or homemade dough
2 teaspoons olive oil
⅓ cup plain goat cheese
3 ripe peaches sliced
2 cups sliced strawberries
8 oz Burrata cheese
2 tablespoons sliced basil
Blueberry Balsamic Glaze

Instructions

Preheat oven to 400 degrees. Prepare pizza stone or grease a large baking sheet with olive oil if not using a pizza stone.
Place dough on a lightly floured surface and roll to a thin layer, about 10 to 12 inch circle.
Transfer dough to pizza stone or prepared pan and brush with the olive oil.
Bake until dough starts to brown, just slightly. While dough is baking grill the sliced peaches on a stove-top or outdoor grill.
When dough has cooled a bit spread with goat cheese, add the grilled peaches, sliced strawberries. Slice the burrata and place on pizza, bake until cheese has melted, about 15 minutes.
Sprinkle on the basil and drizzle with Blueberry Balsamic Glaze, slice and enjoy.

Nutrition

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Hemp Seed Herb Dressing

Celeste 39 Comments

Smooth and creamy nut-free, dairy-free and oil-free Hemp Seed Herb Dressing! Perfect for salads, sandwiches,vegetables raw or roasted, use it on just about everything.

I really can't remember the last time I purchased a salad dressing. Quite frankly it's so much easier and healthier to make it a home.

Most vegan salad dressing are made with cashews but I needed one that was nut-free because I have a friend with nut allergies and she came over one day for lunch to enjoy a beautiful salad out on my patio.

The solution to my problem was hemp seed. I can't believe I don't use it more for making dressings. I actually like the consistency of the hemp seed over the cashews. Not only did I not use nuts, I didn't add any oil. Hemp contains the good fats and the essential fatty acids in hemp are needed in our diets to help provide energy to our bodies. Hemp seed oil is sometimes called "Nature's most perfectly balanced oil", because of its balanced 3:1 ratio of omega 6 to omega 3 essential fatty acids, which is thought to be optimum for long-term health. Visit Dr. Axe Food is Medicine for more info on the benefits of hemp seeds.

Hemp seed not only is a provider of good fats, it also provides antioxidants and chlorophyll. In this recipe it provides a delicious, tasty way to enjoy salads, veggies, sandwiches or just about anything you want to use it on.

Hemp Seed Herb Dressing

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Prep Time: 3

Total Time: 3

Servings: cups

Author: Celeste | TheWholeServing

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Ingredients

¾ cup hemp seed
⅔ cup filtered water more if needed
3 dates
2 to 3 cloves garlic more if you like garlic
1 tablespoon apple cider vinegar
2 tablespoon fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried parsley
sea salt and pepper to taste

Instructions

Place the hemp seeds in a medium bowl and cover with enough filtered water to cover. Allow to soak 2 to 3 hours or overnight.
Rinse the seeds until water runs clear.
Place hemp seeds, water, dates, garlic, vinegar, and lemon juice into the bowl of the blender and blend until smooth. Add more water if needed for desired consistency.
Transfer dressing to a bowl, add the oregano and parsley and mix well.
Season to taste with sea salt and pepper.
Store dressing in an airtight container in the fridge.

Nutrition

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If you make this recipe or a version of it, take a picture and share with me on Instagram, tag it #thewholeserving or leave a comment below. I’d love to see or hear about your version of this Hemp Seed Herb Dressing.

Sofritas Bowl-Vegan or Vegetarian

Celeste 23 Comments

Chipotle peppers, roasted poblanos, aromatic spices, this delicious Sofritas Bowl will please vegans, vegetarians and even the carnivores. It's that good.

I have a question for you today.

Are you a tofu eater? It's ok if the answer is no. My answer used to be no until I learned how to use tofu.

Tofu has been around for a long time, quite possible as far back as 950 AD, can you believe that? Tofu hit the American grocery stores in the late 1950’s. There are many kinds of tofu and choosing the right one makes all the difference in how well your dish turns out and if you will actually want to eat it.

Most tofu is sold in block form in your grocery.

Soft Tofu has a high water content and is best used in recipes like smoothies, desserts, puddings, sauces or dips.
Medium Tofu is a it rougher and denser in texture than soft but still delicate. It's best used in recipes like soups.
Firm tofu is just that, a bit firmer than medium and is a good choice in simmered dishes and scrambles.
Extra Firm Tofu holds its shape and is good for pan-frying, stir-frying and deep frying. You can also bake or grill and crumble to use like as ground meat substitute.
Super Firm Tofu is super dense and has the least amount of moisture, best used for grilling, however, will dry out if cooked too long or at too high a heat.
Silken Tofu has the highest water content and had a smooth, silky, custard feel. It has three different textures, soft, firm and extra firm. Silken is the best in desserts, smoothies or any recipe where a smooth finish is desired.

The first time I used tofu I was unaware of the many kinds and I used a soft tofu for a scramble and it was a big, sloppy, soggy mess. The whole thing went into the trash and it was years before I gave it a second try. When I did I was much wiser so I picked the right texture. Extra firm was used for this recipe.

I'm not a big tofu eater, I generally eat it 2 maybe 3 times a month, however, it has been a couple of months since I've used it in a recipe. I had a craving for a Chipotle Sofritas Bowl but when I walked into Chipotle the line was just too long for me to wait, it seems it is always busy when I go there. Trader Joe’s is in the same shopping center so I decided to go there get what I needed and just make it at home.

It was awesome, my daughter Taylor who never ever wants to try my tofu dishes and who thinks Chipotle is overrated, loved it, she went back for seconds.

I always get my bowls with brown rice at Chipotle so it was brown rice for the at home version. Because the brown rice takes the longest to cook, I prepared it first, it can also be prepared a day ahead. My brown rice was seasoned with lime juice and cilantro, yumo!

I pressed the tofu 15 to 20 minutes before cooking to remove as much water as I could, making it a bit firmer. While the tofu is being pressed I cook the corn, chop the tomatoes, cilantro and make the guac.

This was so delicious. I ate the vegan version and Taylor had the vegetarian version sprinkled with some crumbled queso fresco. The leftovers the next day were just as good if not better. If you are more of a burrito eater, simply wrap all of this goodness into a tortilla and have yourself a big fat delicious burrito or taco.

Sofritas Bowl-Vegan or Vegetarian

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Prep Time: 45

Cook Time: 10

Total Time: 55

Servings:

Author: TheWholeServing

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Ingredients

2 cups prepared brown rice
juice of one lime
2 tablespoons chopped cilantro
16 oz extra firm tofu
3 ears of corn
1 tablespoon vegetable oil
Salt to taste
1 poblano pepper
1 7 oz can of chipotle peppers in adobo sauce
1 7. oz can of tomato sauce
2 cloves of garlic
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon smoked paprika
1 15 oz can pinto beans
1 6. oz package of grape tomatoes
1 head or bag Romaine lettuce
2 medium avocados
2 limes sliced in wedges
queso fresco cheese for vegetarian Sofritas

Instructions

Prepare brown rice according to package directions, when done place in a bowl, add the juice of one lime and chopped cilantro, stir to combine, cover and set aside
Open and drain water from tofu, place tofu between two clean kitchen towels on a plate. Place a heavy pot on top and allow to press 15 to 20 minutes.
While tofu is pressing wash corn and cut from the cob using a sharp knife.
Heat skillet over medium heat, add oil and corn to pan, sauté, stirring occasionally, 6 to 8 minutes. Remove from pan, cover and set aside.
Roast your poblano pepper over the flame of a gas range or in your oven using the broiler until soft and blistered.
Remove stem from pepper and place in blender along with chipotle peppers in the adobo sauce, tomato sauce, garlic, cumin, coriander and smoked paprika. Blend until smooth and thick.
Cut pressed tofu into cubes.
Heat oil in a large skillet over medium heat, add diced tofu to pan, stir-fry until it starts to get golden and crispy. With the back of a wooden spoon or spatula break the tofu into crumbles.
Add half of the sauce to the tofu and continue to stir adding more sauce until all of the tofu is covered. Add the beans to the pan, stir to combine. Add in more sauce until everything is well covered but not too saucy. Allow to cook another 3 to 4 minutes. Depending on how saucy you like it you may have some sauce leftover, transfer to an airtight container and store in your fridge.
While the sauce is simmering slice the tomatoes, chop the lettuce and make the guacamole, simply cut, pit and scoop avocado, place in a bowl and mash with the back of a fork, stir in juice of one lime, some cilantro and season with sea salt to taste.
Assemble the bowls, layer rice, sofritas mixture, corn, lettuce, tomatoes, quacamole and crumble cheese if you're making it vegetarian.

Nutrition

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Easy Vegan Waffles

Celeste 21 Comments

Egg-less and oil-free these Easy Vegan Waffles are soft and tender inside and crispy outside. So easy, no need to wait for the weekend to enjoy!

This recipe is so simple and delicious, yet getting it right has been so complex because baking is truly a science.

What I was aiming for was a vegan waffle that didn't use flax seed and wasn't supper hard or flat. After many, many tries I finally got it. One of the biggest problem was the metallic taste from the baking soda. After a number of combinations, I finally found one that did the trick. A combo of baking soda, aluminum-free baking powder and a small amount of cream of tartar. When using baking soda you don't want to use too much and sometimes adding an acid is needed to get rid of the metallic taste, so I decided to use cream of tartar.

I made them with all-purpose flour, bread flour and gluten-free flour. The fluffiest were the ones made with bread flour, because it has more gluten protein. For those of you who need a gluten-free recipe, adding a small amount of oil (about 1 tablespoon) in addition to the apple sauce helps keep the waffles moist.

If you're one who thinks you can only have waffles on the weekends, you can make these in no time during the week. I would suggest mixing the dry ingredients in your bowl the night before. In the morning just mix in the wet and you'll have waffles in no time. Serve your waffles with syrup or jam like this No-Cook Strawberry Mint Chia Jam.

Easy Vegan Waffles

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Prep Time: 10

Cook Time: 3

Total Time: 13

Servings: waffles

Author: Celeste | TheWholeServing

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Ingredients

1 ½ cup bread flour or all-purpose flour
1 tablespoon sugar
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cream of tartar
¼ teaspoon sea salt
¾ cup almond milk
¼ cup sparkling water
3 tablespoons applesauce
1 teaspoon vanilla optional

Instructions

Prepare your waffle maker and have a
Whisk (affiliate link) together the dry ingredients in a medium bowl and set aside.
In a smaller bowl mix together the wet ingredients.
Whisk (affiliate link) the wet ingredients with the dry whisk (affiliate link) until all dry ingredients are moistened.
Pour desired amount of batter onto waffle maker allow to cook according to waffle maker manufactures instructions.
Serve with fruit and your choice of syrup.
If you have any leftover batter store in a covered container in the fridge, use within tow to three days.

Nutrition

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Pink Moscato Limoncello Spritzer

Celeste 25 Comments

Clean, crisp and refreshing, this Pink Moscato Limoncello Spritzer is perfect for hot summer evenings relaxing with friends.

I'm definitely not your go-to person at gatherings for making cocktails, but I must say, I nailed it with this one. This drink is fruity, not too sweet, and vibrant with a touch of lemon citrus.

I had some leftover pink and red moscato wine from my get-together with my girlfriends and after finding some pink lemons, yes, pink lemons at Trader Joe’s, I came up with this pretty little drink.

I had never seen a pink lemons before, never knew there was such a thing. Pink lemonade is made by using cranberries, raspberries or strawberries for the pink color.

After returning home from my grocery trip I had to research this strange on the outside, and beautiful on the inside fruit.

Here’s what I found. This variety of lemons were first discovered in California in 1930.

Pink lemons are variegated with yellow and green stripes and comes from the Eureka tree. Lycopene the same antioxidant that gives pink grapefruits their ruby color, also gives pink lemons their color. When the green fades the fruit is ripe, and it only gets pinker the more they ripen. Pink lemons have a fruity, floral flavor making them perfect for desserts and drinks. I’ve been rocking them in my water. To read more about this delightful fruit, check out Specialty Produce.

This is a simple uncomplicated drink, the best kind I my opinion. I had some limoncello that I hardly ever use, this was my chance to use it.

There are two ways to prepare this lovely drink. The first way is to simply mix wine, limoncello, lemon juice together and finish with sparking water or club soda to taste and garnish with lemon slice and mint leaves.

The second way is to muddle the lemon and mint first, for those mint lovers, add wine and limoncello, pour into glass and top off with sparking water or club soda.

Be prepared to enjoy this crisp refreshing drink and when it's gone you’ll want more, but please, please drink responsibly.

Pink Moscato Limoncello Spritzer

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Prep Time: 5

Total Time: 5

Servings: .5 oz.

Author: Celeste | TheWholeServing

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Ingredients

½ cup pink or red moscato
¼ cup Limoncello
2 tablespoons lemon juice
sparkling water or club soda to taste I used ½ cup
ice
lemon slices and mint for garnishing and/or muddling

Instructions

Mix and pour method:

Pour wine, limoncello and lemon juice into a cocktail shaker or small pitcher, place top on shaker and shake vigorously, if using pitcher, stir with spoon.
Add ice to two glasses and pour drink into two glasses.
Top off with sparking water or club soda to taste, I used about 2 ozs. for each drink.
Garnish with lemon slice and mint.
Serve immediately.

Muddle method:

Place about 3 to 4 slices of lemons into cocktail shaker or small pitcher add 7 mint leaves and muddle.
Add wine and limoncello to shaker, place top on shaker and shake vigorously, if using pitcher, stir with spoon.
Add ice to two glasses and pour drink into the glasses.
Top off the drinks with sparkling water or club soda to taste.
Garnish with lemon slices and mint.
Serve immediately.

Nutrition

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10 Delicious Salads Perfect For Sharing

Celeste 21 Comments

10 Delicious Salads your family and friends will love, perfect for potlucks, picnics and barbecues. If you need a salad for your next gathering, try one or more of these delicious and easy salads.

It's hot here is Texas, so I've been eating lots of salad these days.

I love everything about salads. They can be made days ahead and quickly assembled when you're ready, served as a full meal or a simple side. Here 10 delicious salads, that are a few of my favorites that I've been enjoying lately and they make great additions to summer gatherings, like your 4th of July celebration one week away.

Strawberry, Blueberry, Jicama Salad

Erin - I've used jicama in a more savory salad with radishes, but never thought to add it to fruit salads! This looks delicious. The crispy jicama would be a great contrast to the berries.

Fruity Spinach & Arugula Salad

Felicia - We love arugula, but sometimes find it too strong as the only leafy green in our salads. Pairing it with spinach is a great way to cut the nutty flavor. Adding some sweet fruity is the perfect final touch.

Napa Summer Salad

Carlyn - How beautiful is this salad! We had salad for dinner last night, sometimes it's all you need. I shared your post with my hubby, we want to make this next week.

Pear-Brussels Sprout Salad

Tonya - Sounds like we grew up in the same household. ???? I love brussels sprouts, they're so healthy and nutritious. I love how you "paired" with the pear. Genius! Thanks for sharing this one with us!

Three Berry Salad with Poppy Seed Dressing

Cristina - This is such a gorgeous salad! So bright and summery! And CHOCOLATE? I can put chocolate on my salad? Yes please!

Chopped Kale Salad

Jenna - What is it about chopped salads that make them so much more appealing? I love honey mustard and your dressing looks yummy! Can't wait to try this ????

Yukon Kale Potato Salad

Heather - This looks absolutely INCREDIBLE! Yukon gold potatoes are my favorite potatoes (they are right in alignment with my love for sweet potatoes!), and I usually have them warm. I'll have to try this for summer. Thank you for the great recipe, and I just love your blog!

Strawberry Basil Farro Salad

Ginger - Now, this is my kind of salad. So healthy, so gorgeous. Yep, I pinned it! I absolutely can't wait to try this. Fab photos too!

Broccoli Salad with Miso Sesame Dressing

Thalia - I seriously am loving the sound of that miso and sesame dressing.. totally a recipe I need to make!

Watermelon & Blueberry Salad

Alison - I love how simple this is to make, yet it just looks so delicious! I'll be adding this to my list of dishes to bring to summer potlucks! ????

If you make any of these salads or a version of them, take a picture and share with me on Instagram, tag it #thewholeserving or leave a comment below. I'd love to see or hear about your version of these 10 Delicious Salads.

Veggie Sliders with Balsamic Caramelized Onions

Celeste 24 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MoscatoMoments #CollectiveBias The following content is intended for readers who are 21 or older.

My first experience with wine was with Sutter Home many years ago while in college. It was my final year and I was in a small design class, about seven of us, our professor prepared a nice dinner at her home to celebrate the end of the class. She prepared pasta and salad and served a Sutter Home red with dinner. My first experience I’d say was quite nice and since then I’ve experienced many of the Sutter Home wines. There is a 65-year history of award-winning California wines associated with the Sutter Home family vineyards, at an affordable price I’ll add. That affordability has made it easy to bring friends and family together for celebrating special occasions.

Summer break started two weeks ago, so I decided to get some of my girlfriends together before it gets too hot and too busy. Unfortunately, it's already too hot so we moved the party indoors, but fortunately we had some cool crisp wines to pair with good food.

Being the vegetarian in the group I decided to make it a meatless gathering. I kept it simple so I could enjoy myself, there’s nothing worse than entertaining friends and not being able to enjoy them because you are too busy preparing. I served a simple cheese and fruit tray to get things started.

It was a work for food party, a few of my friends were busy shaping sliders, while others were slicing onions for some tasty Veggie Sliders with Balsamic Caramelized Onions.

After mixing the veggie slider ingredients together in a bowl, simply shape them and place on a baking pan lined with parchment paper. While sliders were cooking, I caramelized the onions on the stove top using some of the Blueberry Balsamic Glaze I made last week.

I'm certainly not an expert at pairing wines, but I think I did a pretty good job of selecting wines that complemented the menu and satisfied all of my guest.

One of my friends absolutely loves Moscato and would drink it with anything. I on the other hand, love dryer wines like Chardonnay and fortunately for all of us, Sutter Home has a new Moscato blend of wines and I picked a few up for this gathering. Moscato, Moscato Chardonnay, Moscato Red and Moscato Pink.

This Chardonnay Moscato blend is by far my favorite, because it's Chardonnay and I love Chardonnay. It paired well with the savory flavors of our make, bake and eat pizza, veggie sliders and cheese as well as it did with the sweet and tartness of the fruit from the cheese tray.

I was pleasantly surprised with the Red Moscato, it paired well with the savory and subtly sweet flavors of the caramelized onions I used on the veggie sliders and the pizza. However, when paired with the berries served in clouds of coconut cream for dessert, it was if they were made for each other.

With these new Sutter Home Moscato blends I no longer think of Moscato as only a dessert wine.

Everyone was pleased with the food, the wine, and the company of friends together making lasting memories.

Veggie Sliders with Balsamic Caramelized Onions served with Sutter Home Moscato Blends, making summer entertaining fun.

Veggie Burgers with Balsamic Caramelized Onions

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Prep Time: 12

Cook Time: 20

Total Time: 32

Servings:

Author: Celeste | TheWholeServing

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Ingredients

1 cup cooked black rice or brown rice if you can't find black
1 15 oz. can black beans
¾ to 1 cup sweet potatoes cooked and mashed
1 tablespoons liquid smoke
2 tablespoons turbinado sugar
1 ½ teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon sea salt
1 ¼ cup panko bread crumbs
2 tablespoonsHomemade Vegan Barbecue Sauce
1 tablespoon olive oil
1 medium to large red onion sliced
½ cup minched pineapple
2 tablespoons blueberry balsamic glaze

Instructions

Place black rice in a medium bowl.
Open can of black beans, rinse, drain and with clean hands mash them over the bowl with the rice, some of the beans will be unmashed and that's ok. You do not want to over mash.
Add in the liquid smoke, sugar, garlic powder, paprika, salt, bread crumbs and barbeque sauce.
Using your fingers gently mix all of the ingredients together until it can be molded into a burger without falling apart. If mixture is too dry add in a bit more sauce, if too wet add in more bread crumbs.
Mold the mixture into desired size burger. More for a larger burger, less for sliders.
If preparing burgers in a skillet, add small amount of oil to heated skillet to lightly coat the bottom.
Add burgers to the pan and cook until browned on both sides, about 3 to 4 minutes.
If using a grill pan, brush pan with oil and grill the burgers until browned on each side, about 3 to 4 minutes.
While burgers are cooking heat a skillet over medium high heat, add oil, when simmering sauté onions until they are translucent, add in the pineapples and glaze and continue to cook another 3 to 4 minutes.Add in more glaze or a bit of water if it starts to stick.
When burgers have cooled slightly, serve on buns with onions.

Nutrition

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Be sure to visit Moscato Moments for more info and parings for the new Sutter Home Moscato Blends. What parings and special moments will you make this summer?

f you make this recipe or a version of it, take a picture and share with me on Instagram, tag it #thewholeserving and #MoscatoMoments or leave a comment below. I'd love to see or hear about your version of this Veggie Slider with Balsamic Caramelized Onions

Blackberry Balsamic Glaze

Celeste 30 Comments

This Blackberry Balsamic Glaze is rich, smooth and creamy, lightly sweetened with maple syrup and loaded with plump juicy blackberries. Delicious on just about anything.

Balsamic glaze is a wonderful thing but it can be pretty pricy if you want the good stuff. Which is why sometimes I choose to make my own.

Balsamic glaze is simply a reduction of balsamic vinegar and there are several ways I like to make it. The first is to simply simmer and reduce a good balsamic vinegar by half. When it coats the back of a spoon it's ready, as it cools it will continue to thicken.

The second, I like to mix it with a sweetener like brown sugar, honey, agave or maple syrup.

The third, I add fruit and/or fresh herbs to the vinegar along with a bit of sweetener depending on the sweetness of the fruit that's added. l gently crush the fruit when adding to the vinegar, and separate after reduction. What's left after separating the fruit from the glaze is a really nice jam to use on toast.

When making your glaze you have to be attentive because things can go wrong quickly.

You can have a smooth silky sauce one minute and a gloopy, smelly, burnt mess the next if you're not attentive to your sauce. Not the time to check your social media or email alerts. Do as I say not as I do.

But sometimes mistakes turn out to be a good thing. My first go round with this recipe I simmered the glaze just a wee bit too long and as it cooled I had a jelly, not a glaze. That was ok with me, it was perfect with cheese and crackers.

When I got it right I had the most beautiful, smooth and silky sauce. I love, love, love it on just about everything.

Balsamic glaze is so versatile, it can be used as a salad dressing, over fruit, ice cream, yogurt and over pizza just to name a few.

Blackberry Balsamic Glaze

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Prep Time: 2

Cook Time: 20

Total Time: 22

Servings: /4 cup

Author: TheWholeServing

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Ingredients

1 cup balsamic vinegar
¼ cup maple syrup optional
fresh mint or basil leaves or herb of your choice optional
1 cup fresh blackberries

Instructions

Place vinegar, maple syrup and herbs, if using, and blackberries in a small saucepan, gently crush some of the berries with your fingers or back of a spoon, bring to a boil, once boiling reduce heat to low.
Allow glaze to gently simmer, stirring occasionally.
When glaze has reduced by ⅓ to ½ and costs the back of a spoon, remove from heat and allow to cool slightly.
Pour glaze through a fine mesh strainer to separate glaze from the berries and herbs.
Place the separated berry mixture in a separate container and use as a jam.
Both will thicken as they cool. Store both on an airtight container in your fridge.

Nutrition

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Healing Turmeric Golden Juice

Celeste 30 Comments

Healing Turmeric Golden Juice - A healthy anti-inflammatory drink you and your body deserves.

Several months ago I started to have pain in my left shoulder and arm. I was unable to lift my extended arm above my shoulder without experiencing pain. I had been including turmeric in my diet but not everyday. That was it, time to make a batch of turmeric paste.

Turmeric paste can be made using fresh or powdered. The recipe I'm sharing today is made with organic turmeric powder because it is much less expensive than using fresh grated. Once you have a batch of this paste you can use it in almost anything like smoothies, teas, lattes,and of course everyday cooking. It should be stored in the fridge and used within two weeks or you can freeze and use as needed. I like to freeze in ice trays and use when making smoothies, makes a nicely chilled smoothie.

Turmeric is anti-inflammatory and there are some that say it can be used to reduce pain and fever much like some of the over the counter pain relievers, without tons of side effects. For the most part turmeric is safe and well tolerated and rather tasty in this Healing Turmeric Golden Juice.

What gives this tiny root its power?

The answer is curcumin!

Curcumin is the main curvuminoid of the turmeric plant and is also found in ginger, but in much smaller amounts.

Curcumin has potent anti-inflammatory effects and scientist think that it also has protective effects against some forms of cancer cell progression. There is much research being done with curcumin, for both cancer prevention and treatment.

A very important thing to know about curcumin is that it is poorly absorbed into the bloodstream. However, studies show that if consumed with cracked black pepper it's absorption is greatly increased. It's the piperine in the pepper that makes it more bio-available. Curcumin is also fat soluble and consuming with a bit of healthy fat like coconut or olive oil aids in its absorption as well. I like to include both black pepper and coconut oil for a little extra assurance.

Now that you know all of that I bet you want to know how much?

Well the University of Maryland recommends up to 3 grams a day, which is 1 ½ teaspoons of turmeric powder. The medical community recommends 2000 mg as the maximum, but studies have used up to 8000 mg without toxicity.

How to Take It

Pediatric

Turmeric supplements haven't been studied in children, so there is no recommended dose.

Adult

The following doses are recommended for adults:

Cut root: 1.5 to 3 g per day
Dried, powdered root: 1 to 3 g per day
Standardized powder (curcumin): 400 to 600 mg, 3 times per day
Fluid extract (1:1) 30 to 90 drops a day
Tincture (1:2): 15 to 30 drops, 4 times per day

Sorce

I generally use 1 teaspoon of paste in a prepared drink in the morning, like the Lemon Ginger Turmeric Tea below that I drink when I first wake up in the morning and another teaspoon in another late afternoon drink or before bed. A glass of Golden Milk, warm Latte or another Lemon Ginger Turmeric Tea.

I noticed that I can now lift my left arm extended past my shoulder. To test it, I stopped consuming the turmeric for while and the nagging pain came back. Started the Turmeric again and the pain improved. I'm going to continue to consume Turmeric everyday and I'll let you know what happens. I'm not saying that this will work for everyone, I am not a trained medical professional or nutritionist. I'm only sharing what has worked for me. Always check with a healthcare professional before making any changes to your diet or exercise program.

There are many healthy benefits to including Turmeric to your daily diet, a few are getting rid of a headache, indigestion, arthritis pain and heart health, For more information check out Dr Weil.com or Health Beckon. There are some that include their pets in the daily ritual of consuming turmeric.

Healing Turmeric Golden Juice - A healthy anti-inflammatory drink your body deserves.

Golden Turmeric Paste

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Prep Time: 3

Cook Time: 12

Total Time: 15

Servings: ½ cups

Author: Celeste | TheWholeServing

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Ingredients

½ cup organic turmeric powder
1 cup filtered water
1 teaspoon cracked black pepper
⅓ cup organic coconut oil

Instructions

Mix the water and turmeric powder in a saucepan over medium low heat.
Stir until a paste forms. If it gets too thick add in more water, if too thin add in more powder. Should take about 7 to 10 minutes.
Add in the pepper and coconut oil and continue to mix until everything is well mixed.
Transfer to a storage container with a tight seal, I prefer glass. Store in your fridge and use within two weeks. If you will not be using within two weeks you can freeze.

Did you make this recipe?Let us know! !

Healing Turmeric Golden Juice

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Prep Time: 6

Total Time: 6

Servings: cups

Author: Celeste | TheWholeServing

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Ingredients

about 2 cups fresh orange juice
2 medium carrots
1 thumb of ginger
1 teaspoon turmeric paste

Instructions

After juicing the orange, carrots and ginger, mix all the ingredients together until well mixed and drink up.
Or you can place the fresh orange juice, carrots and ginger(peeled), and turmeric paste in a high speed blender and blend until smooth.
Serve immediately.

Did you make this recipe?Let us know! !

If you make this recipe or a version of it, take a picture and share with me on Instagram, tag it #thewholeserving or leave a comment below. I’d love to see or hear about how the Healing Turmeric Golden Juice or adding Turmeric to your diet works for you.

Fire Roasted 20-Minute Pasta Sauce

Celeste 17 Comments

Thick, rich and full of flavor, this Fire Roasted 20-Minute Pasta Sauce will have you giving up your store purchased sauce. Serve it with your favorite pasta, or use it as a pizza sauce.

This is by far one of my favorite go-to pasta sauce because it takes only 20 minutes. When meal planning I make it and store in my fridge until ready to use for the week. But it's so easy that you can make it while waiting on the water to boil and the pasta to cook.

Growing up my Mom used pasta sauce from a jar, but she always had me chop extra veggies to add-in, which is why I like hearty sauces.

Unlike my childhood days, I used a food processor to chop the carrots to get them into small pieces. The other veggies were chopped by hand and added to the pan with the carrots before adding the diced fire roasted tomatoes and sauce.

After 10 minutes of simmering you'll have a chunky pasta sauce. You can serve the sauce thick and chunky or process in the food processor for just a few seconds and make a less chunky sauce. Just look at all of that chunky goodness!

I processed the sauce to make a mouth-watering recipe that I will be sharing with you all next week. It's a super delicious one you don't want to miss.

Fire Roasted 20-Minute Pasta Sauce

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Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: cups

Author: Celeate | TheWholeServing

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Ingredients

2 carrot stick chopped into tiny pieces
1 ½ tablespoons extra virgin olive oil
1 small onion or half of one large onion
1 small yellow red, or orange bell pepper, chopped 3 cloves garlic, minced
2 15 oz. cans of fire roasted diced tomatoes 1 15 oz. can tomato sauce
½ teaspoon sea salt
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon smoked paprika
1 heaping teaspoon turmeric powder
2 tablespoons brown sugar
red pepper flakes optional

Instructions

After cleaning the carrots, place them in a food processor and process until they are small pieces, note the photo above. If you don't have a food processor, you can has a box grater or purchase pre shredded carrots and chop.
Heat oil in a large pot over mediumhigh heat, add chopped carrots and onions to pan and sauté about 1 minute, the onions will start to soften. Add the peppers to the pan and sauté until they start to soften. Add the garlic and sauté until fragrant, about 1 minute.
Add in the remaining ingredients, reduce heat to a simmer and allow to cook 10 minutes more, stirring occasionally. Taste and add salt to taste.
Allow sauce cool a bit before adding to blender or food processor if you choose to serve a less chunky sauce. Process sauce until desired consistency is reached.
Transfer sauce to storage container and store in the fridge until ready to use or serve immediately with pasta if your choice. Sprinkle with red pepper flakes and serve.
If serving sauce immediately, while sauce is cooking prepare your pasta of choice. When pasta is ready serve with pasta sauce.

Nutrition

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12 Must-Try Vegan Strawberry Recipes

Celeste 22 Comments

12 Must-Try Strawberry Recipes filled with mouth-watering Strawberry goodness to help you celebrate summer.

I'm a serious Strawberry lover and I've been in Strawberry Heaven lately, eating them plain, over yogurt or in delicious recipes. Today I'm sharing 12 Must Try Strawberry Recipes filled with wholesome goodness your entire family will love.

Strawberry Basil Salad - The Whole Serving

Strawberry Shortbread Bars - Get Inspired Everyday!

Vegan Strawberry Cheesecake (oil-free) - Lazy Cat Kitchen

Three Berry Salad with Poppy Seed Dressing - The Whole Serving

Mini Strawberry White Chocolate Layer Cake - Fragrant Vanilla Cake

Easy 5-Ingredient No-Bake Strawberry Crumble - Fooduzzi

Vegan Strawberry Coconut Ice Cream - Vegan Yumminess

Guava & Strawberry Chia Pudding Parfait - Natural Girl Modern World

Quinoa Breakfast Bowls w/Strawberry Rhubarb Compote - Peach and the Cobbler

Strawberry Blueberry Jicama Salad - The Whole Salad

Roasted Strawberry Chocolate Chip Oatmeal Cups - Hummusapien

Roasted Strawberry Soup - The Whole Serving for This Silly Girl's Kitchen

How are you enjoying sweet juicy strawberries and what are your favorite ways to prepare them?

If you make any of these recipes or versions of them, take a picture and share with me on Instagram, tag it #thewholeserving or leave a comment below. I’d love to see or hear about how you are enjoying your strawberries.

Spiced Pineapple & Watermelon

Celeste 19 Comments

Spiced Pineapple & Watermelon - sweet juicy pineapple and watermelon slices, sprinkled with hot chili pepper and a twist of lime.What a wonderful way to spice it up!

It is so amazing how simple this is, but it has such a complex taste.

I was inspired by a picture I saw in a Crate and Barrel catalog, which happens to be one of my favorite stores. When I'm in the store I always spend more time and money in the store than I plan. I get so mesmerized when I'm surrounded by beautiful glasses, plates, bakeware, and gadgets for the kitchen or entertaining.

I had some sweet juicy pineapples sitting on my kitchen counter and some leftover watermelon in my fridge, it was a no brainer, this was going to be a part of my weekend eats.

A quick tip about buying sweet juicy pineapples. I smell the bottom of the pineapple and if it smells sweet, it's a good one. Another tip my daughter taught me is to twist off the top of the pineapple before cutting, I ended up not cutting too much off the top and if you want to grow pineapples, use the top to get it started. Learn how at Gardening Know How.

My fruit was really sweet so I didn't add any sweetener, but if you happen to get that not so sweet fruit feel free to drizzle with a bit of honey or agave. You could also add berries, mangos, papayas any fruit of you choice.

When making this Spiced Pineapple & Watermelon I placed the cut lime on the platter so that the guest could squeeze on a bit of lime juice only if they wanted. It adds a bit of complexity that not everyone enjoys. However, the sweetness of the fruit seems to balance out the spice of the pepper. Simply amazing!

Spiced Pineapple & Watermelon

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Prep Time: 15

Total Time: 15

Author: Celeste | TheWholeServing

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Ingredients

pineapple
watermelon
chili powder
limes
torn mint or basil leaves

Instructions

Peel, core and slice the pineapple.
Slice the watermelon.
Place fruit on a platter and sprinkle with chili powder and torn herbs.
Serve fruit with sliced lime.

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Strawberry, Blueberry, Jicama Salad

Celeste 34 Comments

Sweet juicy strawberries, plump blueberries, and crisp jicama, together they make the perfect patriotic salad. This Strawberry, Blueberry, Jicama Salad is easy and deliciously healthy.

Memorial Day, a day to honor all of the fallen men and women who have served our country. I just want to say thank you to all their families who have also made a sacrifice and to all the men and women who continue to serve.

Memorial Day also symbolizes the beginning of summer, and this Strawberry, Blueberry, Jicama Salad is perfect not only for Memorial Day but all summer long. It has lots of flavor, but not a lot of calories. You can enjoy it without worrying about your waistline.

If you're like me and need a dish to take to a gathering this weekend, this is one that's quick, easy and deliciously healthy. I put this together in 20 minutes.

For anyone not familiar with jicama, it is a round root vegetable very similar to the texture of a turnip and has a taste closer to that of an apple. For more info on jicama, check out What is Jicama Good For? at Food Facts.

To make my salad more festive and patriotic, I cut little stars out of the jicama and placed them on top before serving.

Sweet juicy strawberries, plump blueberries, and crisp jicama, together they make the perfect patriotic salad. This Strawberry, Blueberry, Jicama Salad is easy and deliciously healthy.

Strawberry, Blueberry, Jicama Salad

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Prep Time: 20

Total Time: 20

Servings:

Author: Celeste | TheWholeServing

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Ingredients

1 16 oz. package fresh strawberries
1 ½ cups fresh blueberries
2 cups diced jicama about half of a large jicama
juice of one lemon or lime
agave nectar optional
3 tablespoons chopped mint

Instructions

Wash and hull strawberries, place on a paper towel and pat dry. Slice strawberries into a large bowl.
Wash and pat dry blueberries and add to the strawberries.
Peel and slice a large jicama in half. Place jicama flat side down and slice 4 to 5 ¼ to ½ inch slices and set aside. Continue to slice and dice the remaining jicama until you have 2 cups.
Place jicama in the bowl with the berries, add the lemon or lime juice and mint.
If you want to add an extra bit of sweetness, drizzle with a small amount of agave nectar, I added 3 teaspoons.
Toss gently with a spoon or use your hand to mix. Transfer to serving dish.
For an extra patriotic feel cut stars out of the sliced jicama that was set aside earlier and place on salad.

Nutrition

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If you like this salad you may like this Watermelon and Blueberry Salad.

Pear-Brussels Sprout Salad

Celeste 43 Comments

Shaved brussels sprouts thinly sliced pear with a mix of parsley. This simple Pear-Brussels Sprout Salad is fresh, crisp and full of flavor, perfect for warm Spring days.

It’s amazing how our taste change as we age, I attribute that to the maturing of our taste buds. When I was a child I strongly disliked Brussels Sprouts and unfortunately for me my childhood home was one in which dinner was a non-negotiable.

Breakfast was decided by whoever made to the kitchen first, lunch was free choice, dinner was decided by my Mom, who made it clear she wasn't a short order cook and as long as she was responsible for our health and well-being, we would have to eat the foods she prepared.

Whenever we had Brussels Sprouts, I called them baby cabbage, I would eat everything else on my plate and leave them with the hope that my mother would tell me I didn't have eat them. No such luck.

Years went by before I gave Brussels Sprouts a try again. I’m not really sure when I decided to try them again, but when I did my opinion had changed. Brussels Sprouts was once again a part of my diet, my choice.

I found myself including it in my salads which has become one of my favorite ways to have it.

This Pear Brussels Sprouts Salad, which is so easy, has become one of my all time favorites. It's fresh, crisp and so delicious when served with the Poppy Seed Dressing I shared here last week.

Pear-Brussels Sprout Salad

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Prep Time: 15

Total Time: 15

Servings: cups

Author: Celeste | TheWholeServing

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Ingredients

2 ½ cups shredded Brussels Sprout about 20 sprouts
1 ½ cups leaf only flat leaf parsley
1 ½ cups leaf only curly leaf parsley
1 15 oz. can chickpeas rinsed, drained and roughly chopped
2 small pears thinly sliced
½ cup dried cranberries
⅓ cup chopped walnuts
Poppy Seed Dressing

Instructions

Wash and trim the sprouts, place in the food processor and shred. Remove and place in a large bowl.
Wash, dry and roughly chop parsley, add to bowl with the Brussels Sprouts.
After rinsing and draining the chickpeas, roughly chop and add to bowl.
Add pears, cranberries and walnuts and toss everything together.
Make the Poppy Seed Dressing.
Serve salad allowing those being served to dress their own salad.
Store any remaining salad in an airtight container in the fridge.

Nutrition

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Three Berry Salad with Poppy Seed Dressing

Celeste 30 Comments

This Three Berry Salad with Poppy Seed Dressing is bursting with flavor from not one, not two, but three different berries. It may become one of your summer favorites.

Salad, Salad and more Salad, I've been eating lots of it lately. When the weather starts to warm up I crave salad. People underestimate salads, they think salad equals plain and boring. I get it, because most associate salads with being on a diet and we're so accustomed to just making salads with lettuce and a bunch of veggies. How about loading salad greens with a bunch of fruit every now and then.

The salad I'm sharing today is not your typical salad, it's loaded with strawberries, raspberries and blueberries. And the dressing, oh the dressing is a key part of this salad’s deliciousness. A few weeks ago I had a salad from the local deli and the dressing was an oh-so-delicious poppy seed, this is my version of that dressing. The creaminess of the dressing combined with the sweet fruit and earthy greens is like having a flavor party in the mouth.

Tonya a friend who blogs at Taste of Yummy, please check her out, suggested serving the Avocado Chocolate I shared a few weeks ago on salad, and that's exactly what I did. Oh my gosh, adding the chocolate takes this salad to a whole new level.

It's totally optional but I highly recommend giving the Avocado Chocolate a try on this Three Berry Salad with Poppy Seed Dressing.

Three Berry Salad with Poppy Seed Dressing

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Prep Time: 10

Total Time: 10

Servings:

Author: Celeste @TheWholeServing

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Ingredients

5 oz. package of mixed salad greens
2 cups sliced fresh strawberries
1 6 oz. package fresh raspberries
1 6 oz. package fresh blueberries
⅓ cup sliced almonds
POPPY SEED DRESSING
½ cup vegan mayo or mayo of your choice
2 tablespoons non-dairy milk or milk of your choice
2 teaspoons rice vinegar
1 ½ teaspoon onion powder
1 tablespoon agave nectar
1 ½ teaspoon poppy seed
CHOCOLATE SAUCE
2 tablespoons of Avocado Chocolate
non-dairy milk or milk of your choice

Instructions

Wash and slice strawberries, wash and place raspberries and blueberries on a paper towel and gently pat dry to remove water.
Toss lettuce greens and berries together in a large bowl.
In a medium bowl whisk (affiliate link) together all of the dressing ingredients and mix together the Avocado Chocolate with some milk until it becomes pourable, about 2 to 3 tablespoons.
Drizzle tossed salad with some of the dressing and chocolate, sprinkle on the almonds and serve immediately.

Nutrition

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Spicy Ramen Vegetable Stir-Fry

Celeste 26 Comments

Loaded with hearty Portobello, peppers, onions and broccoli, this Spicy Ramen Vegetable Stir-Fry is quick and easy and comes together in under 30-Minutes.

I'm someone who gets really excited about finding bargains. When I come across a great find in fashion, jewelry or shoes I want to wear it, so I'll find a way to work it into my wardrobe.

Well the other day I found a bargain of a different kind, a grocery store bargain. Organic ramen noodles only $1.69 each on clearance. But this wasn't the ramen in the square package from my college days, that I actually ate uncooked as a crispy snack. I stocked up! Now I had to come up with a way to fit into my weekly menu, which was really easy.

I simply used what I had on hand in my fridge, which were portobello mushrooms, super hearty with a meaty feel, peppers, onions and broccoli. The other important ingredient is the sauce. You've got to use a good tasty sauce to bring it all together. I used my Vegan Teriyaki Sauce which has a bit of a spicy kick. This Spicy Ramen Vegetable Stir-Fry is oh so quick and easy.

What's nice about this dish is that you can totally make it with your favorite veggies and sauce, so versatile. Happens to be a good way to clean out your fridge. And did I mention that it's super quick. Boil, chop, sauce, eat.

Spicy Ramen Mushroom Stir-Fry

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Prep Time: 15

Cook Time: 8

Total Time: 23

Servings: servings

Author: Celeste @TheWholeServing

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Ingredients

1 package of ramen noodles
1 tablespoon extra virgin olive oil
1 medium onion chopped
½ each large red and yellow bell pepper sliced in thin strips
3 cloves garlic minced
1 to 2 teaspoons minced ginger
2 portobello mushrooms sliced into strips
about 2 ½ cups broccoli florets
¼ to ½ cup Vegan Teriyaki Sauce
toasted sesame seeds
toasted sesame oil

Instructions

Fill a large stock pot with water and bring to a boil.
While you are waiting on the water to come to a boil, heat a large skillet over medium heat, add oil and onions and saute about one minute. Add peppers to pan and continue to saute another 1 to 1 and half minute, add small amount of water to pan if needed to prevent food from sticking to bottom of pan. If water has come to a boil prepare noodles for two following directions on the package.
When the peppers start to soften add the garlic and ginger to the pan, saute another minute then transfer everything in skillet to a bowl.
Add a small amount of oil to pan if needed and add the broccoli to the pan. Saute broccoli 1 minute, add the onions and peppers back to the pan along with the vegan teriyaki sauce, toss to coat everything.
Serve vegetables over the ramen noodles, sprinkled with toasted sesame seeds. You can also sprinkle with red pepper flakes and drizzle with a small amount of toasted sesame oil just before serving if desired.

Nutrition

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Lemon Loaf with Raspberry Sauce

Celeste 26 Comments

Lemon Loaf with Raspberry Sauce-The fresh sweet and tart flavors of raspberry and lemon pair together beautifully. This fresh treat is perfect for early mornings on the patio with a cup of coffee or tea.

What do you do when you have ripe fruit that's approaching the "past their prime" state? Well your first choice is to eat it, actually when you eat fruit can make a difference in the amount of nutrients you received. Ripe berries and grapes have higher levels of anti-inflammatory flavonoids which is thought to protect our brains.

When fruit ripens, the starch is converted into sugar and it becomes softer, sweeter, less acidic and much tastier.

Your second choice is to freeze it, I like to freeze and use in smoothies.

Your third choice is to use it in a recipe, and that's how I used these sweet raspberries. Paired with fresh lemon juice, these raspberries make a sweet, tart and tasty raspberry sauce that can be used over yogurt, ice cream and one of my favorites is to serve it with this lemon loaf.

I hope this puts a smile on your face the way it makes me smile. You may get lost in its deliciousness. Serve a sliced with fresh raspberries and coconut cream or slice and dice the loaf and serve in a cloud of raspberry sauce and whipped coconut cream.

Lemon Loaf with Raspberry Sauce

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Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: Loaf

Author: Celeste @TheWholeServing

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Ingredients

RASPBERRY SAUCE
2 cups fresh raspberries
¼ filtered water
¼ cup maple syrup
zest from one lemon about 2 teaspoons
juice from one lemon about 2 tablespoons
LEMON LOAF
DRY INGREDIENTS
2 cups all-purpose flour
1 cup all natural cane sugar
1 teaspoon baking soda
1 ½ teaspoon baking powder
½ teaspoon sea salt
WET INGREDIENTS
2 medium eggs
1 cup almond or milk of your choice
1 teaspoon vanilla
juice from one lemon about 2 tablespoons
zest from one lemon about 2 teaspoons
GLAZE
1 ½ cups powdered sugar
zest from one lemon about 2 teaspoons
1 to 2 tablespoons lemon juice
1 to 2 teaspoons raspberry sauce

Instructions

Pre-heat oven to 350 degrees and prepare a loaf pan by spraying with non-stick cooking spray and lining with parchment paper leaving some over hang to make removing cake easier.
In a large bowl combine all of the dry ingredients and whisk (affiliate link) to remove any lumps.
In a smaller bowl combine the wet, whisk (affiliate link) to combine well.
Pour the wet into the dry and mix using a hand mixer for 3 to 4 minutes.
Transfer to batter to the prepared loaf pan, place on middle rack in the middle of the oven, bake 35 to 40 minutes, or until toothpick inserted in the middle comes out clean.
While loaf is cooking prepare raspberry sauce by placing all ingredients into a small saucepan, bring to a boil, when it starts to boil, reduce heat to a soft boil and allow to simmer until sauce begins to thicken, about 10 to 12 minutes. When sauce has thickened, remove from heat and press through a fine mesh strainer to remove seeds. Transfer to clean bowl, cover and set aside.
While loaf is cooling mix the glaze ingredients in a small bowl. When adding the lemon juice start with 1 tablespoon, add the remaining juice 1 teaspoon at a time until mixture reaches the desired consistency. After adding the raspberry sauce mix well.
If your glaze is too thin add more powder sugar or if too thick add more lemon juice.
When loaf is cooled drizzle with the glaze.
Serve loaf with raspberry sauce, fresh berries and your choice of whipped topping. I use whipped coconut cream topping.

Nutrition

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Poached Eggs Over Crispy Potatoes and Toast

Celeste 24 Comments

Simple poached eggs over crispy roasted gold and red tiny potatoes and toast. These Poached Eggs Over Crispy Potatoes and Toast are perfect for a lazy Saturday or Sunday morning breakfast or brunch.

If you are an egg lover this post is for you, and if you are a poached egg lover, this post really, really is for you. It's perfect for a lazy Saturday morning or any time of the day you choose.

I'm not a big egg lover, but every now and then I will have one for breakfast and on occasion I have prepared them for dinner. You know those times when you just don't feel like putting any effort into deciding what to have for dinner, so you just go the easy route and have breakfast for dinner.

I generally don't eat poached eggs, except when we go out to Blue Mesa for Sunday brunch, their Eggs Benedict are a must-have. My daughter had been asking for poached eggs so I decided to make poached instead of scrambled.

I kept everything simple, just some tiny potatoes roasted in the oven with some seasoning, I allowed them to crisp a bit on the edges. Leftover french bread was used for toast. Once it was all put together I sprinkled more cracked black pepper, which I love and I must have it on almost every savory food I eat, and a hand full of micro kale greens. So delicious I tell you, I'll have to make it the next time I have guest over, it's one of those dishes that make people feel special. Unless you are one of those egg people who has it all the time.

By the way these eggs would be great over the Roasted Tomatoes and Avocado Toast I shared a few weeks ago.

Poached Eggs over Potatoes

You will need a small saucepan, small measuring cup with a handle, timer, slotted spoon, and paper towels.

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Prep Time: 12

Cook Time: 22

Total Time: 34

Servings:

Author: Celeste @TheWholeServing

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Ingredients

1 pound of mixed golden and red potatoes
2 teaspoons olive oil
½ teaspoon salt and pepper
1 to 2 teaspoons garlic powder
4 slices of French bread or bread of your choice
4 large eggs
2 teaspoons rice vinegar
micro greens for garnish I used kale micro greens (optional)

Instructions

Pre-heat oven to 350 degrees. Wash and cup potatoes into 1 and ½ to 2 inch pieces.
Place potatoes onto a shallow baking pan and drizzle with a small amout of olive oil, about 2 to 3 teaspoons. Season with teaspoon of salt and pepper and 1 to 2 teaspoon of garlic powder, your preference.
Place in the oven and roast for 15 to 18 minutes or until potatoes are fork tender. When done cover with foil to keep warm.
While potatoes are roasting, prepare the bread for toasting with butter spreading on one side or you can leave plain and save yourself the calories.
Prepare small saucepan for poaching by filling about ⅔ full with water and bring to a boil. When water starts to boil, turn down to a simmer. There will be bubbles coming up from the bottom but it will not be rolling.
Crack the first egg into a small mesuring cup with a handle. If you choose, add vinegar to water. The vinegar helps to egg to cook in a more compact shape. Your eggs will not have a vinegar taste.
Carefully lower the measuring cup into the water and tip the egg out into the water.
When you place the egg into the water start toasting you bread using the oven or toaster method.
Cook your eggs 2 to 4 minutes, however it depends on how runny you want your egg yolk. I found the the 4 minutes yielded a less runny yolk. The eggs here are 2 minute eggs.
Remove the egg from the water using a slotted spoon and place on a paper towl to gently pat to remove some of the water.
Place toast on plate and top with some of the potatoes, place the poached egg on to of the potatoes. season with a bit of salt and pepper, sprinkle on some of the micro greens and serve immediately.
Repeat until all eggs are done.

Nutrition

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Avocado Chocolate Sauce

Celeste 28 Comments

Avocado and Chocolate - Make your own smooth, creamy and decadent chocolate spread in just minutes. If you don't tell, no one will ever know that it's a mix of avocado and cacao powder. It's simply delicious, Avocado Chocolate Sauce.

The other day I went to the fridge for some chocolate spread and there wasn't any. No problem, I'll just make some with chocolate chips, wait, I don't have any. Now what? Still dressed in my stay at home wear, I was not prepared to get dressed to go to the store. Suddendly I had that light bulb moment, just make it using my last avocado and some cacao powder.

I only needed a small amout so the fact that I only had one avocado was perfect. I simply threw everything in the processor and in minutes I had myself a smooth and creamy chocolate spread.

I sweetened the chocolate with maple syrup and added a small amount of vanilla and a pinch of sea salt to balance out the flavors. For me there was no avocado taste, just a wonderful taste of chocolate.

I made these super delicious open face strawberry sandwiches using this decadent Avocado Chocolate Sauce for an afternoon snack. So if you ever find yourself in need of a chocolate sauce or spread, give this one a try.

Chocolate Avocado Sauce

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Prep Time: 5

Total Time: 5

Servings: /3 cups

Author: Celeste @TheWholeServing

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Ingredients

1 ripe avocado peeled and pitted
¼ cup cocoa powder
¼ cup maple syrup or agave nectar
1 teaspoon vanilla
pinch of sea salt
TOAST
slices of bread of your choice toasted
cream cheese or vegan cream cheese
batch of Avocado Chocolate
sliced strawberries
mint leaves for garnish

Instructions

Place all of the ingredients in a food processor or blender and blend until completely smooth. You can also mix by hand or hand held blender.
If there are leftovers store in an airtight container in your fridge.
To make toast, spread cream cheese over the toast, spread chocolate spread over cream cheese, arrange strawberries over chocolate.
Garnish wit mint and serve immediately.

Nutrition

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If you make this recipe or a version of it, take a picture and share with me on Instagram, tag it #thewholeserving or leave a comment below. I’d love to see or read about your version and how you used your Avocado Chocolate Sauce.

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