Traditional recipes

Strawberry-Ginger Honeyed Yogurt

Strawberry-Ginger Honeyed Yogurt

Ingredients

  • 1 Cup Greek yogurt
  • 2 Tablespoons honey, plus more to taste
  • Pinch of salt
  • 1/2 Teaspoon ground ginger
  • 2 Cups fresh strawberries, sliced
  • 4 sprigs mint, for garnish

Directions

In a medium-sized bowl, combine the yogurt, honey, ground ginger, and pinch of salt. Stir until smooth. Taste and add more honey, to taste. Place the sliced strawberries in equal portions in 4 bowls. Spoon the yogurt into the bowls and drizzle each with a little honey. Garnish with the mint. Dip the strawberries into the yogurt, fondue style.

Nutritional Facts

Servings4

Calories Per Serving120

Folate equivalent (total)18µg5%


Strawberry Ginger Smoothie

Creamy, sweet, and bursting with fruity flavors, this Strawberry Ginger Smoothie is perfect morning treat. It's refreshing and delicious, but also packed with nutrients and immune-boosting VITAMIN C. It's easy to make with only 5 simple ingredients! + It’s added-sugar-free, dairy-free and totally kids-friendly.

I admit. It's not an easy task to keep my boys healthy. My son is a super-picky eater, and my husband, well, he changed his eating habits a lot in the past 4 years along with me. But still, they both don't eat fresh fruits as much as I would like. As is daily recommended. So I struggle to find ways to sneak fresh fruits into their daily diet.

One of the ways, well the easiest one, to get them to eat fresh fruits is by mixing fresh fruits in smoothies. They both can't resist bright, colorful ones, like Cherry Banana Smoothie and Blueberry Banana Smoothie. My husband is even a fan of my smoothie bowls, especially Blueberry Acai Smoothie Bowl. As long as he can choose his own toppings, meaning omitting fruits and adding chocolate. I'm OK with that. As long as they both leave glasses and bowls empty at the end.

Lately, I'm extra focused on building our immunity fighting colds and flufor . Meaning having FRESH FRUITS daily is a MUST. Even though stores don't offer a variety of fresh produce as it would in "normal" circumstances, still, there are plenty of strawberries to be found in stores. That's because late March is the time when the strawberry season starts. Plum, bright red and juicy, bursting with freshens and health, it's hard to resist them really. That's why I made them a star in this delicious SUPERFOOD smoothie.

This Strawberry Ginger Smoothie is sweet, creamy, and bursting with fruity flavors. Sweet strawberries and fresh spicy ginger are the perfect pair in this refreshing, satisfying smoothie. Plus, this smoothie is packed with essential nutrients - fibers, proteins and immune-boosting VITAMIN C + anti-inflammatory GINGER. It's a health in a cup and the perfect way to kick-start your day and super-charge your immunity!


Healthy Dessert, Breakfast or Snack

Anyone else feel that a meal is just not complete without a little dessert at the end? Both my husband and I are big dessert fans. It doesn't have to be over the top, just a little something. I like the idea of dessert, what I don't like is the empty calories that it usually brings to the table.

So, I have set about finding healthy desserts. I've found the easiest way to create a healthy dessert is with some fruit and some yogurt. I found a recipe for a cherry compote with yogurt and decided to modify it to make this Blueberry Compote with Honeyed Yogurt. Don't get me wrong, I never say no to cherries, but I had blueberries and I didn't have cherries.

The beauty of this recipe is that it can be a healthy dessert, healthy breakfast or a healthy snack. Win. Win. Win.


Honeyed Strawberry Shortcake Yogurt Parfaits

Happy Friday everyone! Nice to have the weekend here!

I created this recipe for a little project I&rsquom working on, that I&rsquoll write about later and what a hit these were with my family. Fresh, cool and delicious for the summer!

I have been crazy for this Farmer&rsquos Market in Mesa lately. I walk out with bags and bags of fresh produce for pennies, it&rsquos awesome! If anyone is in Mesa, go to that Superstition market on Greenfield and Main, I love it! I bought 2 packages of strawberries for a whopping $1! Now who can pass that up!

I assure you the whole family will love this treat. Great for breakfast or just a midday snack. Hope you all enjoy!

Honeyed Strawberry Shortcake Yogurt Parfaits

4.5 oz package shortcakes, 4 count, cut into cubes
16 oz reduced fat vanilla yogurt
1 Cup chopped fresh stawberries
8 teaspoons honey
1 package Nature Valley Oats n&rsquo Honey Crunchy Granola Bars (2 in package), crushed

1. Place an even layer of shortcake into 4 little parfait glasses. Top evenly with a couple spoonfuls of yogurt, then about ¼ Cup strawberries. Drizzle each cup with 1 teaspoon honey then top with a Tablespoon of crushed granola bar. Repeat this layering one more time and serve.

Happy Birthday to my cutest Mom, you don&rsquot look a day over 35! Here&rsquos Granna, my sister, me and &ldquoMona&rdquo at Rigatoni&rsquos for her Birthday Lunch yesterday. These women are the best, I am grateful everday for them! Happy Birthday Cutie, had so much fun yesterday!

Have a Great Weekend everyone!! Anyone else going to take the kids to see Wall-E?


13 of 15

Grand Marnier Meringue Torte

Whip up this healthier version of a birthday cake for your next celebration. Egg whites are low in cholesterol and fat, and a variety of berries ups the antioxidant content. Make the meringues up to three days before serving, but top with the filling and fruit just before you&rsquore ready to eat.

Ingredients: Vanilla extract, cream of tartar, salt, egg whites, superfine sugar, whipped topping, Grand Marnier, orange rind, semisweet chocolate, strawberries, blueberries, blackberries, raspberries, mint sprigs


Red Fruit Salad with Honeyed Yogurt

I love how travel inspires so many of my recipes. But what I love even more is having an unexpectedly delicious meal when I’m traipsing around Bali in my flip flops and beachy-attire on my motorbike and thinking, “eh, I’m just gonna go grab a quick breakfast.” And then I get this!

Such is life when you live in Bali for two months. You’re no longer a tourist…you’re most definitely a local. I had an apartment when I lived in Ubud for a month and would scour farmer’s markets in the morning for fresh, local produce to whip up in my kitchen. It was the best! Although, truth be told, I also had the pleasure of enjoying some pretty fine dining in Ubud.

When I moved south to Canggu, Bali I had this gorgeous little villa close to the beach – and swapped the benefits of a kitchen for proximity to some absolutely divine cafes, restaurants and a burgeoning social scene.

One thing I’m a big proponent of is getting out and exploring when traveling. Even if you do have a place with a kitchen, don’t become reliant upon it. Because yes, it is possible to travel the world with food restrictions, eat out in a healthy manner and have a blast while doing it! (and PS – I’m writing an ebook on it!).

So one morning in Canggu, I decided to hit up the restaurant Sea Circus for a little brekkie. I had previewed the menu online (as I frequently do) and there were a few options that sounded amazing. But when I got there, I saw this bright red bowl of goodness on someone else’s table and new right away that’s what I’d be ordering. A red fruit salad? Oh yes.

It’s so simple it’s a little silly…but so flavorful at the same time. My version is a combo of watermelon, strawberries and raspberries…which are then covered in coconut yogurt, drizzled with honey and topped with pomegranate seeds. I used store bought coconut yogurt from the local health shop, but you can use dairy yogurt or coconut whipped cream as well.

This breakfast is sweet, juicy and vibrant…and a perfect way to start your day in Bali, California or wherever you are!


Protein Pancakes Ingredients

"Protein pancakes" take on many meanings in the cooking world. Sometimes they're made with protein powder, oats, nut butters, or other protein-rich ingredients. In this case, the high protein comes in part from your every day basics: whole wheat pastry flour, eggs, and most importantly, Greek yogurt. Here's what we've got on deck:

  • Whole wheat pastry flour (or whole wheat flour)
  • Eggs
  • Milk (either dairy or plant-based -- I tend to use almond milk)
  • 2% or whole milk Greek yogurt
  • Baking powder
  • Lemon zest
  • Maple syrup, honey, or agave
  • Vanilla extract
  • Salt (always)
  • And if you're feeling spunky, chia seeds (totally optional, though)

For the compote? Just some strawberries, fresh ginger, maple syrup, and a pinch of salt.

Oh, and butter for serving. Because who are you if you don't like butter on your pancakes?


Strawberry-Ginger Shrub Recipe

I am the type of person that eats something once and enjoys it so much that I’ll keep making it and eating it over and over again until I’m just plain tired of it. This would happen more often than it does only because I have to test recipes and post new and inspiring food on my blog and social media regularly. But if I’m being honest, I would otherwise repeat what I eat A LOT!

Which brings me to this shrub recipe. I know I posted a blackberry shrub recipe earlier this summer, but I cannot stop drinking them. So I created this strawberry-ginger shrub for The Chalkboard Mag and I just had to give it a permanent home on my site! It has become my go-to drink this summer. I am not much for alcoholic drinks, other than once in a while. I don’t drink soda ever (as in I haven’t had a soda in over 20 years.) Otherwise I just drink water and tea and a morning tonic (which is mainly a boosted matcha, yerba mate or cacao drink.) When I have friends over or in the summer when I have more time, I’ll usually make a fun drink like an agua fresca or the honey-ginger lemonade from my cookbook. Barely sweet, hydrating, natural drinks are my jam.

If you remember, a shrub is a fresh fruit ade with vinegar (I use raw apple cider vinegar and enjoy all the probiotics to go with it.) It sounds like it would be weird, but I swear it’s so refreshing and delicious. There’s plenty of summer left to enjoy. And if you live in Southern California like I do, the heat is only just beginning! Treat yourself to this delightful shrub and both your tastebuds and your gut will thank you!

If you make any of my recipes, I would love to see your creations! Please tag me on Instagram @pamelasalzman #pamelasalzman so I can check them out!

You can shop the tools I used for this recipe by clicking on the images below!


Recipe Summary

  • Berry jam:
  • 8 ounces frozen mixed berries
  • 1/4 cup honey
  • 2 teaspoons white balsamic vinegar
  • Frozen yogurt:
  • 3 cups cold plain yogurt
  • 1/2 cup cold half-and-half
  • 1/2 cup honey
  • 1 teaspoon vanilla extract

Make berry jam: Combine berries and honey in a small saucepan over medium heat and cook, stirring occasionally, until berries have thawed and honey has melted, about 2 minutes. Reduce heat to medium-low and simmer, stirring occasionally, until syrupy, about 13 minutes. Stir in vinegar. Remove from heat and let cool to room temperature. Chill until cold, at least 1 hour. Store in the refrigerator in an airtight container until ready to use.

Make frozen yogurt: Place an 8-by-4-inch freezer-safe container in freezer for at least 30 minutes. Whisk together yogurt, half-and-half, honey, and vanilla in a bowl until completely smooth, about 1 minute. (Mixture should be cold before whisking. If it has warmed at all, chill until cold before whisking.)

Pour yogurt mixture into freezer bowl of a 1- to 1 1/2-quart electric ice cream maker and freeze according to manufacturer&rsquos instructions until it forms the consistency of a thick milkshake, 17 to 19 minutes. Spread half of yogurt mixture in frozen container.

Dollop half of berry jam on top and swirl into yogurt mixture using a cold knife. Repeat with remaining yogurt mixture and berry jam. Gently press a piece of parchment directly onto yogurt mixture wrap container tightly with plastic wrap. Freeze until easily scooped, at least 4 hours.


Chilled Strawberry Ginger Soup

This soup is a light summer lunch, and the perfect way to use all those fresh farmer’s market strawberries!

Ingredients

  • 1 cup Water
  • 1 cup Sugar
  • 1 whole 3-inch Piece Of Fresh Ginger, Peeled And Roughly Chopped
  • 1 whole Lemon, Zested And Sliced
  • 3 cups Fresh Chilled Or Frozen Strawberries
  • 1 cup Chilled White Wine
  • 1 cup Plain Greek Yogurt
  • 2 Tablespoons Orange Blossom Honey
  • 4 Tablespoons Plain Greek Yogurt (optional Topping)

Preparation

To make the ginger-lemon simple syrup, bring the water and sugar to a simmer over low heat and stir until sugar dissolves. Remove from heat and add the chunks of fresh ginger and lemon slices to the pot. Let steep for 20 minutes. Strain mixture, set aside 4 tablespoons for this recipe and chill the rest.

To make the soup, add strawberries, wine, yogurt, honey and simple syrup to a blender or food processor and blend until combined. Spoon mixture into bowls and top each serving with 1 tablespoon yogurt and a sprinkling of lemon zest if desired.


Watch the video: Ærtecerme (January 2022).