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The Better One Ingredient Berry Sorbet

July 18, 2014

berry sorbet
The weather here in NYC has been pretty nice for the last couple of days, but Siri has told me not to get too comfortable because we will all be sweating profusely in next week's 90-degree heat. I really can't continue my bad habit of eating half a box of popsicles every day ('cause it's expensive and contains far too much sugar), thus this little trick I've learned is fantastic!!!!!!!!!! (There are not enough exclamation points in the world to convey my excitement).
There is one little catch though. You have to have a masticating juicer (it potentially could work with a centrifugal juicer, I've just never tried it).  
frozen berries
But the good news is all you need are frozen berries. Any kind: mixed berries, blueberries, strawberries, blackberries-- really anything you want!
out of juicer 2
You put the berries in the juicer and then they come out of the waste side as these mushed bits that you can then put in a bowl and use a spoon to smooth down into a bowl of "sorbet" nom nom nom.

The Better Ginger Rhubarb Compote: A Guest Post with Rowanne

July 06, 2014

Ginger Rhubarb Compote 
Hi everyone! You've met some of my friends before, but today is the first day one of them will be guest blogging for me. Her name is Rowanne and she's waaaay cooler than me. Anyway, I'll shut up and get out the way so Rowanne can do her thing.

Hi! I’m Rowanne and this is not my blog. It is, however, my guest post. I’ll try to not let the power I’m wielding right now get to my head. Food is a very important part of my life; I spend inordinate amounts of time looking at websites like Monique’s, planning recipes, imagining my ideal food-life. Sometimes it works out and I actually make something. Today is one of those days. 
This past summer I’ve been trying to transition to a vegan lifestyle after being vegetarian for the better part of a year. As a new wannabe-vegan, I find I prefer really simple recipes as I’m a student in New York with a pretty limited budget and no access to fancy kitchenware (ahem, Vitamix).

Keeping all of that in mind, this rhubarb compote is a perfect little addition to my fridge. It’s really easy to make, it uses my favorite vegetable of the season (hi, farmer’s market), and I can throw it onto whatever I want. Usually I put it in my oatmeal for breakfast or onto a piece of toast. It’d probably be great on pancakes or waffles too, but I’ve been too lazy to give that a go yet.
Rhubarb cut up
I put some ginger in my compote this time, but you can make it plain or add whatever you want! I’m sure it’d be great with some cardamom or cinnamon, or fresh strawberries.

You’ll need:
A saucepan
1-2 cups of chopped rhubarb (depending on how much you want to make)
1 tablespoon of finely chopped ginger
About ¼ cup of water
2-3 tablespoons of liquid sweetener of choice. I used agave, but maple syrup would work. Or honey if you’re not vegan.

Chop up the rhubarb into pieces a little less than an inch thick- size doesn’t matter much because it’ll fall apart as it cooks.
Rhubarb and water
Put rhubarb, ginger, and water into a saucepan and turn the heat to high and stew until the rhubarb begins to fall apart and get mushy.