Last week I appeared on ABC 10’s lifestyle/news program in Sacramento (Sac & Co.) with Host Mellisa Paul for their “Healthy Summer Treats” segment. I took advantage of many of the sweet summer fruits in season.
On the menu…
Summer Fruit Bruschetta (fresh basil, strawberries, nectarines, and raspberry balsamic glaze) served on Dr. Kracker Seedlander Crispbread with cranberry mascarpone* (Italian cream cheese).
The mascarpone is a decadent “treat” due to its creamy milk fat content. To ‘thin’ out the fat, I created more volume by adding the raspberry balsamic glaze used in the bruschetta + chopped berries. The cheese is meant to be thinly spread on the cracker to help hold the bruschetta on the cracker and balance out the acidity of the bruschetta. A healthier substitute for mascarpone is Greek cream cheese which has half the fat/calories per tablespoon but has a more acidic, tangy taste.
The Seggiano raspberry balsamic glaze is a naturally dense, balsamic vinegar glaze, made with just cooked grape must, wine vinegar, and natural raspberry juice.
Hawaiian guacamole (fresh avocado, mango, and pineapple) served with Veggie & Flaxseed Tortilla Chips and Sweet Potato Tortilla Chips. Boost your brain health by serving this dip with an assortment of fresh veggies, on fresh grilled salmon, or with beans. Avocados are an excellent source of vitamin E and healthy fat — great for your heart, brain, and skin!
“Salad Bars” — A salad in a bar! These baked treats are made with whole grain flours, almond flour, almond milk, flaxseeds, zucchini, carrots, broccoli, banana, apple, applesauce, and zante currants. Contain no dairy or eggs.
Quick Homemade Almond Milk (used in the Salad Bars above)
Mini Fruit Pizza with Plain Nonfat Greek yogurt (as the “cheese”) and strawberry fruit spread (as “the pizza sauce”) + various plant-based toppings (fresh fruit, nuts and seeds) on a multigrain thin sandwich bun.
Freshly brewed Hibiscus Raspberry tea infused with fresh citrus and berries
