Tasty Bite!
An edible fall flower, Hollyhock, with stamen removed and filled with: Saffron Risotto, Butternut Squash, topped with Sprouted Black Lentils and Micro Leeks

Sunday, December 27, 2009

Live Vibe: Easy Persimon Freezey

Nature Knows How to Make Dessert!
I asked for extra persimmons in my Fresh Connect Box this week, so I would have an extra-easy, extra-special dessert for friends and family. Yum!

Organic Ingredients:
One persimmon per person (plus a few extras for those repeat "desserters")

Wash gently, pat dry, pop into the freezer. Forget about it until later.
Bring out the frozen persimmons 1/2 hour to 40 minutes before serving for a frosty sorbet. (Or give it 1 1/2 to 2 hours thaw-time for a bright pudding.) Pop the stems off, slice an "X" in the top of each fruit and eat them right out of the skins with a sharp-edged spoon.

For proper food combining, we actually eat dessert first!
Eating fruit, by itself, 20 minutes to an hour before consuming other foods is cleansing and aids in proper digestion.

For more information, take Val's nutrition/un-cooking class:
Demo & Dine
Most Weds. and Thurs. eve's starting Jan. 6
Call 816-364-6922 for reservations.

Unbelievable Natural Yumminess!

No comments: