suzette roberts

// Pistachio Nut Ice Cream

'Where I get so much joy these days  — working on new ice cream blends. To say I have been wanting to delve into this favourite nut flavour in its purest form, is an understatement. It's been on my quiet mind for at least two years now. But, yes there's a but, I wanted the best green pistachios known, and wasn't going to 'go there' until said nut was literally in my bare hands. It remained on my to-source list. Well, said spectaculaire ingredient arrived out of the blue the first week of this year, 2020, without any request, or even warning, and I almost couldn't believe it, and after closing my front door, I twirled and twirled and had my full-on happy dance mid-afternoon, as right there and then my month had already hit a pretty high note. I am ecstatic with the rich deep-bodied pistachio bite, sweet nutty aroma, and smooth velvety elegance of this month's flavour which took me over the moon (and I'm still not back as yet): Pistachio Nut Ice Cream. :) A few beginning behind-the scenes after the jump... Have a snuggly weekend. ~xx

// Breakfast Beginnings: Whole Fruit with Yogurt (Part II)

Because there will be days when we will have to be up and out the door earlier than usual, and also in praise of a meatless Monday or meatless day, giving our bodies a little animal meat reprieve each week. We want something quick and delicious, and filling, and also healthy, to replenish and keep our energy levels up... and most likely in that order too. A simple one we can make overnight sounds even more luxurious. This month, with embracing the new year, new foods, and new blends, I switched my yogurt game for one that has less sugar, less fat, and more protein per serving with...

// Garlic Butter Redfish

"Because, life is not about how fast you run, or how high you climb, but how well you bounce."  - Vivian Komori

 

If ever stranded on an island (and we'll say a beautiful island of course, as that's always the ones in my dreams), I know I'd be able to find my balance with three things: 1) catching good quality fish from the sea, 2) an unlimited supply of fresh ice cream (make that chocolate ice cream for the win) from a tucked-away cave, close walking distance west on the island (don't ask me why west, but I think it's because that's where the wild things are), and 3)...

// Tried It, Loved It: Homemade Apple Pie Filling

The last time I peeled an apple was for snack time with Xena over a decade ago, as that's the only way she would enjoy it, and perhaps even have it-- forget about with-the-skin-intact-added-fiber anything. This time around, it's to serenade our healthy fresh and cooler outdoor air, and rebounding fall season with some apple pie, minus even a thin gluten-free crust, for full-on flavour. I read through a few apple pie recipes online, got a good gist of how to balance the ingredients, and loved it from the very first try. As we officially wrap up Autumn in the next nine days, here's to an easy stove top treat that goes well with a scoop of vanilla ice cream, lightly buttered French toast, saltine crackers, or all by its warm or chilled luxurious self.

 

// Bourbon Vanilla Rum Ice Cream

And this one's for you Dad- Bourbon Vanilla Rum Ice Cream. Using the best of the best Madagascar Bourbon Vanilla Beans, and Jamaica's finest rum, Appleton Estate Signature Blend, as well as a few other organic greats, I started working on this flavour a few months ago in honour of my dad. He wasn't much of an ice cream guy per se (although he always made sure there was a tub of chocolate ice cream awaiting me and my Lifetime Channel, when visiting-- for many of the murder movies we watched together, daytime and after supper-- I guess we could say he liked a good murder too? :)). He did however, love a good spiked cream punch, booster or otherwise, with a healthy dose of vanilla extract. I realized this growing up and more so when he was not so well back in 2008 and I was in the kitchen peeling a lot of green bananas and playing around with the blender and such. And of course he hated all the fuss, saying he was fine, and to relax! But I wanted to create a flavour that would be just his: very little sugar, lower fat milks, fine beans, and with a splash from afar of rooted red rum that was not too lost and not in overkill-- but just right, so our kids could enjoy a happy scoop, as he'd want that too. This is it! :) ...

// Suzette's Waldorf-y Holiday Salad

Because, there will be many variations along the way... It's pretty funny at times to reflect on decades past and how our food choices and eating habits have changed/ evolved with new and 'healthier' trends, as they set root in our society. Twenty-five years ago, we had the big, grand rave around brown rice, pilaf, and all things fiber-rich rice with the best of the best root vegetables,-- and from our backyards too if we were really 'getting into it'. I loved the entire idea. And being the curious child back then, I had to try it, and was willing to make some changes to my regular gluten-ful eating style moving forward, if things worked out...