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Jessica Espinoza

Cold Mixed Berry Fruit Soup (Gluten, Grain, Dairy, and Sugar-Free)

August 16, 2013 by Jessica Espinoza 1 Comment

FruitSoup1

Nothing says summer like juicy, sweet berries. At the peak of the season, these tasty morsels are bursting with flavor, as well as all sorts of nutrients for the body. This cold mixed berry fruit soup is full of summer flavor and is the perfect end to an evening meal. This dessert won’t leave you feeling overly full and weighed down — it is light and refreshing. The lime juice adds a kick of brightness to your palette, while the balsamic adds a rich depth of flavor. Both acids work well to enhance the flavor of the fresh fruit.

Berries are one of my favorite foods. I don’t eat a lot of fruit, but when it comes to berries, I’m a fanatic. Especially blackberries. Those are my favorite and for good reason. Not only are they a tasty way to soothe my sweet tooth, but berries in general are low glycemic and full of fiber. Strawberries are a rich source of vitamin C, as are raspberries and blackberries. My mother always told me to eat for color. The richer the color of the fruit or vegetable, the more nutrition was in it. The rich reds, blues, and purples of berries means they are full of phytonutrients and antioxidants. All berries are good sources of minerals too, provided they were grown in healthy, living, mineral-rich soil.

Other recipes on The Nourishing Gourmet that include these amazing berries include the following: Summer Berry Ice Cream Pie, Strawberry Fool, Black Cod Salad with Blackberry Dressing, Blackberry Cream Gelatin, Strawberry Kefir Popsicles, Honey-Sweetened Raspberry Sauce.

FruitSoup5

For this recipe, any combination of berries could be used, depending on what is in season and available to you locally. This is a combination that I like, but I encourage you to experiment and come up with your own family favorite! Frozen fruit will also work, though it is a little thinner of a consistency than if you use fresh berries. Depending on the sweetness of your berries, you may not need any additional sweetener, but a little stevia or honey work nicely. Maple syrup even works well and adds a hint of additional flavor to the soup. You don’t have to, but it is simply divine topped with whipped cream, crème fraîche, yogurt, ice cream – you name it. If you’re dairy-free like me, Kimi’s whipped coconut cream is an amazing topper for this soup.

FruitSoup2

Cold Mixed Berry Fruit Soup (Gluten, Grain, Dairy, and Sugar-Free)
 
Author:
Jessica Espinoza
Recipe type: Dessert
Serves: 4
Print
 
Juicy, flavorful berries make this delicious cold soup a tasty, refreshing summertime dessert.
Ingredients
  • 5 ounces fresh organic strawberries
  • 5 ounces fresh organic blueberries
  • 5 ounces fresh organic raspberries
  • 5 ounces fresh organic blackberries
  • ¼ cup, plus 2 tbsp. fresh squeezed organic lime juice
  • 1 - 2 tbsp. fresh grated ginger
  • ½ - 1 tsp. balsamic vinegar
  • Honey or stevia to taste (optional)
Instructions
  1. Place all of the ingredients in a blender or food processor and purée until smooth.
  2. Pour the mixture through a strainer to catch all the seeds and pulp.
  3. Chill the soup in the fridge for a few hours or overnight before serving.
  4. Serve with a dollop of yogurt, crème fraîche, vanilla ice cream, whipped cream, etc., and a few sprigs of mint.
3.2.2089

Hi! My name is Jessica and I am a real food nut, avid reader and researcher, blossoming yogi, and animal lover. I have had a life-long passion for food and being in the kitchen is where I am the happiest and most comfortable. I began helping my mother cook and bake around the age of three and I’ve been in the kitchen ever since. I ended up working in a restaurant in my hometown for almost a decade, working in every position there and finally becoming the lead chef. My main mission in life is to provide real food recipes that are simple, yet delicious, as well as show how eating healthy doesn’t have to be complicated or expensive. I love to show people how making even small changes in their diet and food selections can make a huge difference in their lives. Along the way, I’ll share stories of my own real food and health journeys, as well as ideas for how to live a healthier, more natural life. I’d love it if you’d stop by and visit me at my blog, Delicious Obsessions.

Filed Under: Dairy Free, Desserts, Gluten Free, Soups, Vegan, Vegetarian Tagged With: Berries, Desserts, Fruit, soup, summer

Cold Thai Noodle and Vegetable Salad (gluten, grain, and dairy free)

July 17, 2013 by Jessica Espinoza 10 Comments

Crispy vegetables and thin, crunchy kelp noodles, topped with a nutty lime dressing with an Asian flair. This salad works perfectly as a side dish for any meal, no matter the season. Make it a complete meal and serve it with chopped chicken or fish. This twist on a classic Thai noodle salad with peanut dressing gives you a real food, allergen-free dish that is sure to please.

One of my favorite dishes when dining out at Thai restaurants were their noodle salads with the creamy peanut dressing. Since going gluten, grain, and legume free, I have have longed for something to soothe that craving. This salad hits the spot, and dare I say, it’s much tastier than any takeout dish. As with all salads, you can customize the vegetables to fit whatever you have on hand, or what is in season. I make this salad year round and pair it with chicken, fish, and even beef. The kelp noodles are a wonderful pasta substitute for those avoiding grains and their neutral taste allows them to soak up whatever flavoring they are surrounded by. Kimi recently did a review of grain-free noodles and I was excited to see kelp noodles included in her post! I love them!

My original recipe for this salad called for thin strips of red bell pepper for the salad, and a dash of cayenne pepper in the dressing. Since going nightshade free, I have had to leave those two ingredients out, but if you can tolerate nightshades, feel free to add them back in. I’ll list them in the ingredient list as optional items. Lemon juice will work in a pinch, but there is something about the fresh lime juice that really makes this salad pop. If you love cilantro as much as I do, you may find that doubling or tripling the cilantro makes the salad even better. But, I’ll leave that up to you, since not everyone is the cilantro fanatic that I am!

Cold Thai Noodle and Vegetable Salad (gluten, grain, and dairy free)
 
Author:
Jessica
Recipe type: Salad
Cuisine: Thai
Serves: 4
Print
 
This crispy, crunchy Thai noodle salad makes the perfect side dish to any meal, no matter the season. Mix it up a bit and use whatever vegetables you have in season!
Ingredients
  • Salad
  • 1 package of kelp noodles (12 ounces)
  • 1 cup thinly sliced cucumbers
  • 1 cup thinly sliced red cabbage
  • 1 cup thinly sliced carrots
  • 1 cup thinly sliced red bell pepper (optional)
  • ¼ cup thinly sliced red onions
  • ¼ cup chopped scallions
  • ¼ cup chopped cilantro
  • Dressing
  • ¼ cup sunbutter
  • ⅛ cup coconut aminos
  • ⅛ cup lime juice
  • ¼ tsp. ground ginger (dried)
  • 2-3 tbsp. coconut milk
  • ⅛ tsp. cayenne pepper (optional)
Instructions
  1. In a small bowl, mix together all of the dressing ingredients until smooth and creamy. Set aside.
  2. Rinse your kelp noodles and let them drain in a colander to get rid of excess water.
  3. Prepare all of your veggies and place in a large bowl.
  4. Once the noodles have finished draining, place them in the bowl with the sliced veggies.
  5. Pour the dressing over the salad and toss until everything is coated with the dressing.
  6. Let the salad chill in the fridge for an hour or two before serving to give the flavors time to develop. This salad also holds up well, so you could make it in advance if needed.
  7. Serve as a side, or make it a complete meal and serve with a protein of your choice. Garnish with extra chopped cilantro and a fresh squeeze of lime juice if desired.
3.2.1753

Hi! My name is Jessica and I am a real food nut, avid reader and researcher, blossoming yogi, and animal lover. I have had a life-long passion for food and being in the kitchen is where I am the happiest and most comfortable. I began helping my mother cook and bake around the age of three and I’ve been in the kitchen ever since. I ended up working in a restaurant in my hometown for almost a decade, working in every position there and finally becoming the lead chef. My main mission in life is to provide real food recipes that are simple, yet delicious, as well as show how eating healthy doesn’t have to be complicated or expensive. I love to show people how making even small changes in their diet and food selections can make a huge difference in their lives. Along the way, I’ll share stories of my own real food and health journeys, as well as ideas for how to live a healthier, more natural life. I’d love it if you’d stop by and visit me at my blog, Delicious Obsessions.

Filed Under: Gluten Free, Salads, Sides, Vegan, Vegetarian

Summer Berry Ice Cream Pie (Dairy, Gluten, and Grain Free)

June 14, 2013 by Jessica Espinoza 17 Comments

Rich, creamy, decadent ice cream pie topped with sweet and juicy summer berries. This dessert shouts “Welcome Summer!” and offers a cool, creamy reprieve on a hot day. The dairy-free ice cream is paired with a date-sweetened coconut crust, and makes the perfect ending to any summertime meal.

Back in August of 2012, I went dairy free (as well as gluten, grain, and legume free) in order to get my autoimmune thyroid disease under control. While going gluten, grain, and legume free was quite easy for me, dairy was where I struggled. Long gone were slices of cheese, glasses of milk, butter, and my beloved ice cream (which I always made with lots of heavy cream). I love ice cream, so I set off to recreate some of my favorites with a non-dairy twist. Making my normal ice cream recipes with coconut milk was easy and I was always pleased with how they turned out. After doing more research, I found that many people also use cashews as a non-dairy ice cream base, which yields a richer, heartier ice cream than just coconut milk alone. Since cashews are so neutral in taste, you can flavor your ice creams any way you’d like. The sky truly is the limit!

Now that summer has arrived, the craving for a cold, creamy treat has returned and nothing says a special day like ice cream pie topped with sweet summer berries. While you can top the pie with whatever berries you like, I personally love the combination of strawberries, blackberries, and raspberries. Or, if you want to forgo the berries and use your own personal favorite fruit, go right ahead. Sweet peaches anyone? Yum! Oh, and please note, that this dessert only looks fancy. It’s simple to make, but will look like you slaved away for hours. Your guests will be very impressed!

Summer Berry Ice Cream Pie (Dairy, Gluten, and Grain Free)
 
Author:
Jessica Espinoza @ The Nourishing Gourmet
Recipe type: Dessert
Serves: 12
Print
 
This rich, creamy non-dairy ice cream pie can be topped with any fruit of your choosing. It makes the perfect end to any type of summer meal, from a simple BBQ to a fancy dinner party.
Ingredients
  • Ice Cream:
  • 2 cups cashews (soaked)
  • 2 cups full-fat coconut milk
  • ¾ cup virgin coconut oil (melted)
  • ¼ cup granulated sugar of your choice
  • 2 tbsp. high-quality vanilla extract
  • ¼ tsp. plain liquid stevia (I used SweetLeaf brand)
  • dash of sea salt
  • Nut Crust:
  • ¾ cup walnuts (soaked and dehydrated)
  • ¾ cup pecans (soaked and dehydrated)
  • 3 large Medjool dates (soaked and pits removed)
  • ½ cup shredded coconut
  • ⅓ cup virgin coconut oil (melted)
  • ⅛ tsp. sea salt
Instructions
  1. Soak your cashews in enough warm water to cover them for 4-6 hours, or overnight.
  2. Make your crust first (I used a 9" springform pan).
  3. Place your the nuts, dates, shredded coconut, and salt in your food processor and pulse until roughly chopped.
  4. With the food processor running, slowly pour the coconut oil in and blend until the mixture is smooth. This is a key step and ensures the coconut oil doesn't clump up.
  5. Press the nut mixture into the bottom of your springform pan until even.
  6. Next, make your ice cream.
  7. In a food processor or high-powered blender, combine all of the ice cream ingredients, except the coconut oil, and blend until smooth and creamy. Once the mixture is smooth, slowly pour in the melted coconut oil to ensure no clumps happen. Keep blending until the mixture is as smooth and creamy as possible. Depending on the power of your machine, this may take a few minutes.
  8. Pour the ice cream mixture into your springform pan on top of the nut crust.
  9. Move to the freezer for a few hours until firm (or overnight).
  10. Note: This ice cream sets up really hard, so if you leave it overnight, it will need to sit out for 60-90 minutes before serving, giving the ice cream time to soften to where you can cut it.
  11. Before serving, top with your choice of summer berries (or other fruit).
  12. Enjoy!
3.2.1753

Hi! My name is Jessica and I am a real food nut, avid reader and researcher, blossoming yogi, and animal lover. I have had a life-long passion for food and being in the kitchen is where I am the happiest and most comfortable. I began helping my mother cook and bake around the age of three and I’ve been in the kitchen ever since. I ended up working in a restaurant in my hometown for almost a decade, working in every position there and finally becoming the lead chef. My main mission in life is to provide real food recipes that are simple, yet delicious, as well as show how eating healthy doesn’t have to be complicated or expensive. I love to show people how making even small changes in their diet and food selections can make a huge difference in their lives. Along the way, I’ll share stories of my own real food and health journeys, as well as ideas for how to live a healthier, more natural life. I’d love it if you’d stop by and visit me at my blog, Delicious Obsessions.

Filed Under: Dairy Free, Desserts, Gluten Free, Vegan, Vegetarian

Cinnamon Maple Vanilla Nut Crunch Recipe (Gluten, Grain, Dairy Free)

May 1, 2013 by Jessica Espinoza 12 Comments

Cinnamon Maple Vanilla Nut Crunch Recipe (Gluten, Grain, Dairy Free)

(Don’t miss out on this great “Ultimate Ebook Bundle” that I am an affiliate of, on sale this week only! It covers a wealth of topics in 97 books. Plus has really great bonus gifts too.  ) -Kimi) 

Crispy, crunchy, sweet, and oh-so-satisfying, this Vanilla Maple Cinnamon Nut Crunch is so good you’ll have to fight the urge to eat your weight in nuts in one sitting! The warm vanilla maple flavor is perfectly offset with the spiciness of Vietnamese cinnamon (my favorite kind of cinnamon). This makes the perfect mid-day snack or topping for homemade ice cream or yogurt. Even better, make a big batch and give them away as gifts for loved ones, or party favors for your next get-together. No matter the occasion, this healthy gluten-, grain-, and dairy-free snack is sure to put a smile on anyone’s face.

I love nuts of all varieties. I have to practice serious self-control when I make a batch of this, because, as I alluded above, I am one of those people who can sit down and eat a whole bowl of this tasty snack without even thinking! I have always been a fan of those candied almonds and walnuts that you can buy at the store, but a quick look at the ingredient list is enough for me to steer clear. One of the things I enjoy most is taking common “non-real food” items and creating a healthier, real food version of them. For the best flavor, quality, and nutrition, make sure to use nuts that have been properly soaked and dehydrated, where they are extra crispy and salty.

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Filed Under: Dairy Free, Desserts, Gluten Free, Snacks, Vegan, Vegetarian

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The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

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