SANDRA’S CHAI BANANA APPLE ORANGE KIWI SMOOTHIE

A delightful and healthy
afternoon 'fruity' smoothie you
can have within minutes...

Serving: (1)

Prep: 10 Mins.

Posted by Sandra

INGREDIENTS

½ tablespoon organic Rooibos Winter Chai Tea leaves

½ cup hot water

1 organic kiwi, peeled and sliced (reserve one slice for garnishing rim of glass)

1 organic *banana, peeled, sliced, and frozen

1 unpeeled organic apple, cored, and sliced

1 organic orange, peeled, and remove pulp and seeds by sectioning

1 teaspoon organic freshly squeezed lime juice

½ tablespoon wheat germ

-- 1 straw

METHOD

Place ½ cup hot tap water and tea leaves in a 2-cup glass measuring cup and microwave on high for 1 minute, and set aside to steep for 3 minutes.  Strain into a small bowl, toss tea leaves, and let broth cool.

Meanwhile, prep and add all remaining ingredients to blender.  Add cooled tea broth and puree for 1 minute, just until smooth, and serve. – Enjoy!

Getting ready to
press the puree button...

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*Tip: I freeze peeled, ripe bananas that I've cut into quarters in Ziploc bags. I use them often for frozen treats such as this, or for baking in recipes later on once thawed.

SANDRA’S SPRING STRAWBERRY KIWI MANGO TARTLETS

What a wonderful way to bring in 
a fine spring day 
with such an exquisite dessert...

Yields: (4 mini-tartlets,
or large tartlet)
Prep/Bake:  20 Mins.
+ crust cooling time

Posted by Sandra 

INGREDIENTS

***Crust:

1 refrigerated, prepared pie crust
(Or make make this recipe using: Sandra’s Pie Crust recipe)
1 teaspoon granulated sugar mixed with a dash of cinnamon

***Filling:

1 (3.4 oz. box) vanilla instant filling mix --(4.5-cup serving size)
2 cups milk
1/2 vanilla bean, scraped of inner seed pods (or 1 tsp. vanilla extract)
2 tablespoons apricot-pineapple jam

***Topping:

1 cup fresh strawberries, sliced
2 fresh kiwis, peeled, and sliced
1 fresh mango, deseeded, peeled and sliced
2 tablespoons apricot-pineapple jam

--Prepared whipped cream

METHOD

Preheat oven to 450 degrees.

Unroll crust and cut into large enough circles to fit into individual tartlet tins with removable bottoms, and lightly dust each tartlet crust with sugar/cinnamon mixture.  Prick bottoms and sides of crusts with a fork.  Bake for about 8 minutes, until light and golden brown.  Remove from oven, and let crusts cool completely.

Meanwhile, prepare the filling in a medium bowl by mixing all the filling ingredients with a wire whisk, until well blended and thick for 3 to 5 minutes. Pour equally into cooled tartlet shells. Arrange the sliced strawberries, kiwis, and mangos randomly over filling.

In a small glass bowl, heat the jam in the microwave for 20 seconds; stirring to combine.  Brush warm jam over the fruit to glaze, and refrigerate tartlets for at least 1 hour before serving.  Serve by topping each tartlet with whipped cream. – Enjoy!

SANDRA'S FRESH FRUIT and RASPBERRY PARFAITS

A light and refreshing breakfast treat, 
or any other time of day...

Servings:
--(4, depending upon size
of serving glasses used ;)
Prep: 10 Mins.

Posted by Sandra

INGREDIENTS

1 (8 oz. container) plain yogurt (I used dannon greek fat-free brand)
2 tablespoons honey
1 tablespoon lemon juice
1 teaspoon fresh ginger, grated
½ teaspoon cinnamon
1 teaspoon vanilla extract
2 cups cantaloupe, rind removed, deseeded, and cut into small cubes
1 cup fresh raspberries, or thawed if frozen
1 cup of kiwi, peeled, cut in half, and sliced
1 cup plums, cut in quarters, and sliced
4 cinnamon raisin granola bars, broken into crumbles

METHOD

Set four empty decorative glasses aside to later be filled.

In small non-reactive bowl, whisk the plain yogurt, honey, lemon juice, ginger, cinnamon, and vanilla, until smooth, and set aside.

Cut up all the fruit and set aside in separate piles. Break up the granola bars, and set aside as well.

Begin filling all four glasses by repeating with layers of raspberries and fruit, and then end by topping the glasses equally with the sweet yogurt sauce, and finally the granola crumbles – Enjoy!

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Tip: This is just a method – as you can change up the fruit, berry, or yogurt ingredients in varying ways by what is in season or what you have on hand.

SANDRA'S SPRING FRUIT and BERRY SALSA with CINNAMON CRISPAS

A decadent dessert  or snack for your children
that you can have in less than 20 minutes...

Serves (4)
Prep: 15 mins. |
Bake: 8 mins. (chips)

Posted by Sandra

INGREDIENTS

--Salsa
-2 kiwis, peeled and diced
-2 apples - peeled, cored and diced (any sweet apples will do nicely)
-1 cup fresh raspberries
-½ cups fresh strawberries, diced
-1 teaspoon fresh lime juice
-2 tablespoons dark brown sugar
-3 tablespoons raspberry preserves (or any flavor of your choosing)

--Crispas:
-5 (10 inch) flour tortillas
-butter flavored cooking spray
-1 cup cinnamon sugar

METHOD:

In a large bowl, mix kiwis, apples, raspberries, strawberries, lime juice, brown sugar, and raspberry preserves. Cover and chill in refrigerator for a minimum of 15 minutes.

Preheat oven to 350 degrees.

Meanwhile, coat one side of each tortilla with spray, sprinkle with sugar and cinnamon, and then spray once more. Cut into dipping-size triangles and arrange in a single layer on a large baking sheet lined with foil. Bake for 8 minutes. Repeat with any remaining crispas. Allow to cool for 15 minutes. Serve with the chilled spring fruit and berry salsa. - Enjoy!


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TIP: I substitute the berries throughout the seasons, as blackberries, blueberries, and salmon berries are wonderful as well.