So, what do you get when your visit to the farmer’s market yields carrots, ginger, apples, and a huge bunch of parsley?
some raw ingredients
blend it up in your VitaMix! …along with a bit of frozen mango chunks, pre-frozen cubes of pumpkin puree, unsweetened vanilla almond milk, and enjoy the FALL HARVEST refresher! The key taste in this gently sweet concoction is the blend of pumpkin, carrot, and parsley with ginger.
carrots (juice and add some of the pulp)
handful of mango chunks
1/2 apple of just apple juice, if you prefer
handful of parsley
frozen pumpkin cubes or scoop if not already frozen (but add ice later, then)
segment of ginger according to spice preference…
optional: cinnamon, dates, & banana (too much banana may dominate the veggie/pumpkin overture in this drink). if you want added Vitamin C, throw a wedge of ripe red bell pepper in for a subtle undercurrent of flavor to complement the ginger.
note: The more pumpkin you add, the creamier; if you want it sweeter and creamier, add bananas and dates and cinnamon to highlight up the pumpkin-ness of this season. Bit of ice blended in is always nice.
My pick for 2nd place truffle… LOVED THIS KISS!
I love going to judge the Chocolate Salon each year I am able… and this year, picking “bests” were no simple task. Imagine me juggling my notepad, endless samples of fine delectable choco-based treats, and then assessing impressions upon my tastebuds after a couple hours of a sweet-high! Truly a dizzying array of decadence…
Well, I am pleased to share the results:
And what a sweet surprise that I got to contribute my evidently quotable passion! Thank you, again, to the committee for inviting me the privilege to collaborate with other tastemakers! 🙂
If you want more of my specific thoughts on chocolatiers, here you go : Vivian presented a Ginjinha truffle shaped as dark chocolate lips with a portuguese liquor, cherry, and port wine combination that was remarkable and enticing. Perhaps it was intended to seduce folks into trying other items…I most certainly did. The green tea truffle was the most true matcha essence at the show without overwhelming me with the “green”-ness on the tastebuds this tea can impart…and then I appreciated their white chocolate truffle with pineapple or tropical fruit inside–along with the softened texture of the fruit. Too many liquid fillings get tiresome after a while. Although, when it comes to Fera Wyn’s Limoncello truffle, I’ll take more of that anytime! I so wish I could have also voted for Choctal’s Indonesian Vanilla and Chocolate ice creams, but Amara’s El Dorado Square with mixed praline covered in dark chocolate with gold dusting edged out the ice cream with it’s delightful crunch as well as the slightly resistant cloud like texture for the Best Comfort food/snack product. Loved this item by Amara (and so many other gorgeous creations of theirs) … wish I had more to eat right now!
Speaking of sugar, if there any ambitious and risk-tasking chocolatiers out there: I would love to see more alternatively sweetened (stevia, monk fruit, erythitol… or even coconut crystals) chocolates offered by veteran or newbie vendors as America deals with increasing health concerns that sugar impacts quite unmistakably.
Jane Park Smith & Deana Molle let loose over sweets for the annual Los Angeles Chocolate Salon
Well, my flavor of the moment… lol! I just discovered this and cannot get enough of it! Nori (or gheem in Korean) is NOT boring! YumYAY!
Just wish it had NO sugar, but it is lower on the list…
…I will overlook the fact that is it not certified organic, since it helps keep me from more “dangerous” snack attacks! 😉