8 teaspoons raspberry liqueur (ie. Chambord)
2 cups unsweetened cranberry juice
1 bottle champagne or sparkling wine
Measure and place one teaspoon of raspberry liqueur into 8 champagne flutes. Place 8 raspberries into a small bowl. Muddle well with a muddler or the bottom of a wooden spoon. Scoop out with a teaspoon, placing one teaspoon of muddled raspberries in each champagne flute. Fill the glass about a third to halfway with unsweetened cranberry juice. Top off with champagne and garnish each glass with a raspberry.
1/2 cup vanilla nonfat greek yogurt
1 teaspoon honey
1/4 teaspoon lemon zest
1 cup fresh berries (any combination of blackberries, raspberries, strawberries, and/or blueberries)
1 teaspoon mini chocolate chips (optional :), but if you want chocolate, a little can go a long way)
Place 1/4 cup of yogurt in the serving dish. Drizzle with 1/2 teaspoon honey and sprinkle with half of the lemon zest. Place 1/2 cup of berries on top and repeat. Sprinkle with mini chocolate chips. Makes one serving.
4 cups basil leaves
1 1/2 cups flat-leaf parsley
1/2 cup roasted pistachios
1 Tablespoon extra-virgin olive oil
1/2 cup vegetable broth, low sodium
3 Tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
1/4 teaspoon kosher salt
Place all of the ingredients in a blender. Blend for 2–3 minutes, or until well-combined. If you desire a thinner consistency, add more broth and continue to blend. Makes approximately 1 1/2 cups.
1 medium onion, thinly sliced
1/4 cup thinly sliced fresh ginger
2 Tablespoons Thai red curry paste
3 pounds butternut squash, peeled, seeded, and cut into 2-inch pieces
5 cups of water
2-13.5 ounce cans lite coconut milk
1 teaspoon lime zest
1 stalk fresh lemongrass, smashed and cut into quarters
2 Tablespoons sugar
2 Tablespoons fresh-squeezed lime juice
freshly ground pepper and salt to taste
Nonstick cooking spray
Garnish suggestions: 2 scallions, thinly sliced plus about a 1/4 cup of fresh cilantro, chopped
Spray the bottom of a large soup pot with nonstick cooking and place over medium heat. Add the onion and ginger and cook for about 6–7 minutes, or until the onion is softened. Add the curry paste and cook for another 2 minutes. Add the squash and water and bring to a boil. Cover partially and simmer over low heat until soft, about 25 minutes. Add the coconut milk, lime zest, and lemongrass, stirring to combine. Continue to cook with the lid slightly ajar, for another 30 minutes. Discard the lemongrass.
Working in batches, purée the soup in the blender, making sure to remove the center cap from the lid of your blender and cover the top with a towel (*If you have an immersion blender, go for it!) Repeat until all of the soup has been puréed and returned to the soup pot. Stir in the sugar and lime juice. Add freshly ground pepper and salt to taste. If not serving immediately, store in the refrigerator for up to 3 days.
When ready to serve, reheat and ladle into bowls. Garnish with scallions and cilantro. Makes 12 1-cup servings.
THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.