Posts Tagged ‘raspberries’

Salad Alley#1: (Summer) Fruit Salad

Wednesday, June 24th, 2020

In my June 1st posting, I promised to return to posting recipes, which seem to have slipped through the holes in my head while adjusting to the new normal of wearing masks, avoiding crowds, and not shopping for myself. As I noted in that posting, eating healthfully is a good idea if only to help keep your immune system operating well.


Berry Fruit Salad at eye level

Since summer is officially here, I thought I would start with summer fruit salads to whet your appetite for food that looks good, tastes good, and is good for your body. I have as my motto, The Good Taste of Health, which I will use in an upcoming ZOOM class with people from our senior center. (I will see if it can be shared.)

Summer fruits are among my favorite foods: peaches, plums, apricots, all kinds of berries, mangoes, papaya, cherries and pineapple. In my transition to a Paleo/Vegetarian diet, I read in Geoff Bond’s book, Paleo in a Nutshell, which I reviewed in early February (LINK: ). I am focusing on foods that have a low Glycemic Index (GI) and Glycemic Load (GL), which I will write about in another posting. (Berries are considered low on the GL list.)



Today’s recipe is a “Cooking by the Strings of Your Apron” dish because there are no exact amounts or specific fruits, although since it’s called Berry Fruit Salad, you can figure out what the main ingredients are:(any or all and preferably organic): strawberries, blueberries, raspberries and blackberries. Here’s a photo of the recipe from overhead so you can see the toppings: unsweetened applesauce (organic) and/or non-dairy yogurt.

Here’s a “recipe” for enjoying this refreshing fruit salad, which I served in Manhattan glasses. I don’t drink Manhattans, but I love the shape of the glasses for fruit salads!


It’s the Berries Fruit Salad for Summer

Utensils:  Medium mixing bowl, cutting board and knife, strainer and bowl for catching water, serving glasses or bowls, measuring cup.
Prep.Time: About 15 minutes
Cooking Time: None!
Categories: Vegan, No added sweetener* unless by choice, Gluten Free

Ingredients (Organic if possible)

Unsweetened (org.) applesauce
Unsweetened non-dairy or dairy yogurt
*Honey or maple syrup (optional)


  1. Wash all the berries in a strainer and set over a bowl to catch water.
  2. Remove stems from strawberries and cut into bite-sized pieces. Place in measuring cup with other berries to make about 2 cups.
  3. Toss gently and transfer to 2 small bowls or Manhattan (or wine) glasses.
  4. Top with yogurt or applesauce or both. Serve chilled.
    (If you need to add a sweetener, try a teaspoon of either maple syrup or honey.)

Variations: Add unsweetened grated coconut. Add cut peaches or plums or apricots for more variety.


Finger Food Desserts

Wednesday, September 20th, 2017

Earlier this month my husband and I hosted Friday night’s Jewish services. It is called an Oneg Shabbat [oh-neg shah-baht], which literally means “Sabbath Delight,” but more descriptively from, it is a noun phrase that means: a Jewish celebration in honor of the Sabbath that takes place on Friday evening or Saturday afternoon and usually includes a program of songs, a lecture, and refreshments.

We did the refreshments and since my husband lived in France while in the service, he always likes to serve wine & cheese with baguettes. At the cheese shop I found (vegan) mini fillo shells from a company called Athens. The tiny shells are pre-baked and can be filled with sweet or savory foods. I also made ginger snaps, a spice cake and a melon bowl. (The ginger snaps and spice cake were not my original recipe and I don’t have the necessary info to get permission to reprint.)

The “recipe” for the shells is actually not a recipe, but general directions. I used both plain yogurt sweetened with a little honey and Coco Whip! a coconut whipped topic that is also vegan.

Each mini-fillo shell held about one tablespoon of either yogurt or the CocoWhip, and about one or two berries. I used organic raspberries for the yogurt and organic blackberries for the CocoWhip. (Blueberries was also on my list since they are tiny, but no organic blueberries were available in the store I shopped.)

For the triple melon bowl, I purchased a small watermelon, a medium-sized honeydew, and a medium-sized melon from the cantaloupe family and cut them into small pieces or used a melon-baller. If you know about food-combining* from previous postings, you may remember that melons are recommended to be eaten alone, since their high water content may create digestive problems when eating them with other foods, so I focused on the melons for my dessert. I used decorative toothpicks so people could spear them and eat them one-at-a-time. This recipe idea is already listed under Just Melons.

*To read more about Food Combining in my  Nobody Eats Like Me category, you can click on these links:

Part I –
Part II –
Part III –
Part IV –
Food Combining Menu Ideas-

Remember: Just melons!!!

Every seemed to enjoy the foods, especially the wines and cheeses. My husband is a “maven” in these two departments. (Maven is a yiddish term meaning an expert or someone who “knows his stuff.”)  And he does know his wines and cheeses!

Melons and berries are still available, so eenjoy then while you can!

NOTE on cooking Mini-Fillo Shells: I filled the shells right before serving so they would stay crisp. The back of the box notes that you can bake the shell prior to filling (unless the recipe itself requires backing) by preheating your oven at 350 degrees F.,placing the shells on a baking sheet and bake 3-5 minutes. Allow top coolbefore serving.