Quinoa and Roasted Vegetables Salad

Quinoa is a delicious and wonderful grain from South America. It has been relatively unknown until recent years. Not only has it become very popular here in the US, it is now also available in many other parts of the world including Asia. Restaurants from fine dining and casual family chain to fast food joints are starting to introduce quinoa on their menu is one way or another. The other day, my boyfriend and I were at the Cheesecake Factory for a very late night snack and guess what we got! A kale and quinoa salad! See what I mean....

Quinoa is the only plant-based food that provides a complete source of protein (i.e. all 9 amino acids). Since going onto a primarily plant-based diet, quinoa has become one of my key sources of healthy plant-based protein besides tofu.

This dish is nutritionally complete as a meal on its own. The sweetness from the honey complements the slight tang from the spicy mustard perfectly. Yummy both warm and chilled, this is the perfect dish to make in a larger quantity for dinner with leftovers to pack for a healthy lunch the next day.

Preparation time : 30 minutes

Cooking time : 30-40 minutes

Yield : Serves 8 to 10

Ingredients (Salad):

1.   1.5 cups uncooked quinoa

2.      4 cups cucumber, skin on, 1-inch dice

3.      3 cups cherry tomatoes, halved

4.      2 cups rainbow carrots, 1-inch dice

5.      1 cup yellow bell pepper, 1-inch dice

6.      1 cup edamame beans, cooked till tender

7.      0.5 cups dried cranberries, rough chopped

8.      0.5 cups slivered almonds

9.      0.25 cups oregano, basil and sage, fine chopped

Ingredients (dressing):

1.      0.25 cups fresh lime juice

2.      3 tablespoons honey

3.      1 teaspoon mustard

4.      1 cup olive oil

5.    1 whole head fresh garlic (roasted in oven for about 45 mins in foil, then mashed)

6.      1.5  teaspoon salt

7.      1 teaspoon ground black pepper

Method:

1.    Preheat oven to 475F to roast garlic. While oven is preheating, cut off the top of a whole head of garlic, drizzle in a little olive oil and wrap in aluminum foil. Roast for about 45 minutes.

2.    Next cook quinoa. Bring to boil 3 cups of water and quinoa. Then reduce heat to low and simmer covered for about 15 to 20 minutes until all water has been absorbed. Then remove from heat and let sit covered for another 10 minutes before fluffing with a fork.

3.    While quinoa is cooking, prepare other vegetables – cucumber, tomatoes, carrots and bell pepper.

4.    Lay vegetables (ingredients 2 to 5) on a baking sheet lined with parchment paper. Season with a little salt and pepper and olive oil and roast in oven for 30 minutes. You can place it in the same oven as the garlic. There should be more than 30 minutes left on the clock for the garlic.

5.    Now make dressing. Whisk all ingredients in a mixing bowl until well combined and a temporary emulsion forms. Set dressing aside.

6.    Transfer quinoa to a large mixing bowl. Then add cooked edamame beans, slivered almonds and cranberries.

7.    Remove roasted vegetables and garlic from oven and let cool for about 10-15 minutes.

8.    Then add roasted vegetables to quinoa and mix well to combine. Add roasted garlic to dressing and whisk well to combine.

9.    Then add dressing and chopped herbs to quinoa salad and toss well to combine.

Grilled Squid with Spicy Roasted Potato and Broccolette Salad

I have always enjoyed well prepared squid from time to time but I am not crazy about them because of too many bad experiences with overcooked squid. But as I wonder down the produce aisle at the grocery store today, I saw some really fresh and pretty looking squid. I had to get them. I didn't know what to do with them then but this is what I ended up making. The rest of the ingredients are staples in my kitchen and I put together this quick and easy week-night dish. It is not only yummy-licious but also a healthy complete meal with protein, carbohydrates and vegetables (something green ;)).

The interplay of the different textures from the crispy roasted potatoes and the soft fresh squid was so delightful in every mouthful. You have to try this. I guarantee happy faces! Serve this as a one dish meal or an appetizer or just a healthy quick snack...

Preparation Time: 20 mins
Cooking Time: 30-40 mins

Yield: Serves about 4 to 6 

Ingredients (for salad):

1.       1.5 lb potatoes, cut into 1-inch cubes

2.       1 teaspoon chilli powder

3.       1 teaspoon ground black pepper

4.       1 teaspoon salt

5.       2 tablespoons grapeseed oil

6.       10 oz fresh squid, sliced into 1-inch strips

7.       1 lb broccolette, cut into about 1-inch florets and stems

8.       Salt and pepper to taste

Ingredients (for dressing):

1.       3 tablespoons lemon juice

2.       5 tablespoons extra virgin olive oil

3.       1 teaspoon mustard

4.       Salt and pepper to taste

Method:

1.   Preheat oven to 425F.

2.    Combine chilli powder, ground black pepper, salt and 1 tablespoon grapeseed oil in a mixing bowl and pour over potatoes and toss well to combine. Lay potatoes on a baking sheet lined with parchment paper and roast in oven for 30 minutes.

3.    On another baking sheet, lay broccolette and season with a little salt and pepper and roast in the same oven for about 20 minutes.

4.    While potatoes and broccolette are roasting, cut squid and dry completely with paper towels.

5.    Heat up a sauté pan or grill pan with the rest of the grapeseed oil and grill squid for about 1-2 minutes. Do not overcook the squid because it will become rubbery. Once the squid turns opaque, it is cooked and ready. Remove from the pan as they become opaque and set aside.

6.    Next, make the dressing. Combine all ingredients for dressing in a bowl and whisk well to combine and form a temporary emulsion.

7.    Once the potatoes and broccolette are ready, remove from baking sheet into a large mixing bowl with the squid. Pour dressing over and toss well to combine.

8.    Serve warm or at room temperature. 

Thai Orange Sesame Wild Rice Salad

This is a slight adaptation to a recipe that I have made before. Instead of ground beef, I am using a pack of original neat. neat is a healthy meat replacement that is soy free and gluten free. The product uses chickpeas and pecans instead of soy. It turn out super duper delish!

This sweet and tangy one dish complete meal is a definite must try. Make a big batch and pack it for a healthy lunch at work!

Ingredients (serves about 6 to 8):
4 cups cooked wild rice
2 cups broccoli, cut into bite size florets
1 cup yellow bell peppers, cut into bite size pieces
1 cup red bell peppers, cut into bite size pieces
1 cup carrots, cut into bite size pieces
1 packet original neat, cooked per package instructions
4 tablespoons finely chopped fresh Thai basil
Salt and pepper to taste

Sauce (whisk together):
4 tablespoons canola oil
2 tablespoons sesame oil
1 teaspoon orange zest
3 tablespoons freshly squeezed orange juice
3 tablespoons tamarind sauce
2 tablespoons fish sauce
1.5 teaspoon minced garlic
1 teaspoon minced ginger
0.5teaspoon chili flakes
1 teaspoon ground pepper 

Method:
1. First make sauce by whisking all sauce ingredients together in a bowl until well mixed.
2. Prepare a packet of original Neat per instructions, like ground beef. Then set aside in a large mixing bowl.
3. Prepare a steamer and lightly steam vegetables for until slightly tender but still crunchy (6 to 8 minutes). Add steamed vegetable immediately to Neat in the mixing bowl.
4.Then add chopped Thai basil and sauce and mix well to combine thoroughly. Taste and season with salt and pepper if desired.
5. Serve warm or room temperature or cold.

Warm Melon and Daikon Salad with Spicy Honey Mustard Dressing

Melons are in season and I have been thinking hard about making something delicious with them. Melons are the sweetest when they are in season...and so I thought why not highlight that sweetness with some roasted daikon radish and contrast it with a spicy honey mustard dressing. The slight crunch from the roasted daikon also adds interesting texture to the overall dish.

This warm salad is amazing and can be served cold too. Every bite is delightful and definitely screams summer!

Ingredients (for salad)(serves about 4):
1. 3 cups daikon, peeled and chopped into 1-inch cubes
2. 2 cups honeydew melon, shaped into balls using a melon baller
3. 2 cups cantaloupe melon, shaped into balls using a melon baller
4. 2 teaspoons fresh chives, chopped
5. Drizzle of grapeseed oil

Ingredients (for dressing)(serves about 4):
1. 1 tablespoon whole grain or dijon mustard
2. 1 tablespoon honey
3. 2 tablespoons lemon
4. 3 tablespoons extra virgin olive oil
5. 1/2 teaspoon chili flakes
6. Salt and pepper to taste 

Method:
1. Preheat oven to 425 degrees fahrenheit.
2. Peel and chop daikon. Drizzle with grapeseed oil, salt and pepper and roast in oven on a sheet pan for 30 minutes.
3. While daikon is roasting, use a melon baller to make balls of honeydew melon and cantaloupe melon into a large mixing bowl.
4. Make dressing by mixing all the ingredients for dressing in another mixing bowl and set aside.
5. Chop and add chives to melon balls.
6. When daikon is ready, remove from oven and add to melon balls. Then dress with dressing right away and toss well to coat.
7. Serve warm. May be serve cold too but I prefer it warm.

Sweet Potato Pots of Gold

 

I call them pretty little Pots of Gold because they are! Impress your guests at your next party with these delightful and delicious darlings or make them for a perfect appetizer or snack.

I created 2 different versions - the Sweet version and the Savory version, so that there's a golden pot out there for everyone. I love them both and got awesome reviews on both. Once you start popping them, you really can't stop. The Savory Pots are filled with yummy Louisiana sweet potatoes, fresh herbs, garlic and ginger. The Sweet Pots are filled with yummy Louisiana sweet potatoes, toasted pecan nuts, cinnamon and nutmeg. 

Try these for your next party....they are definitely dressed to impress!

Ingredients for Savory Pots (makes about 32 pieces):
1. 3/4 cup Louisiana sweet potatoes, cooked and mashed
2. 1 teaspoon fresh minced garlic
3. 1/2 teaspoon fresh minced ginger
4. 1/4 cup fresh herbs (such as parsley, oregano, thyme and rosemary), finely chopped
5. 1 teaspoon onion powder
6. Salt and pepper to taste
7. 32 sheets of wonton wrapper
8. 32 pieces of fresh chives, cut to about 5-6 inches long 

Ingredients for Sweet Pots (makes about 32 pieces):
1. 3/4 cup Louisiana sweet potatoes, cooked and mashed
2. 1/4 cup pecan pieces, lightly toasted
3. 1 teaspoon ground cinnamon
4. 1/8 teaspoon nutmeg
5. 1/8 teaspoon salt
6. 32 sheets of wonton paper
7. 32 pieces of fresh chives, cut to about 5-6 inches long

Ingredients for Spicy Mayo dip (optional):
1. 1/2 cup mayonnaise
2. 1 tablespoon chili oil or fried chili paste
3. Salt and pepper to taste

Method:
1. Cook and mash sweet potatoes and divide into 2 mixing bowls, 3/4 cup each.
2. If making Sweet Pots, in a saute pan, lightly toast pecan nuts until fragrant. Remove and set aside.
3. For Savory Pots, mix ingredients 1 to 6 under Savory Pots in a mixing bowl. Mix well and season to taste with salt and pepper. Set mixture aside.

4. For Sweet Pots, mix ingredients 1 to 5 under Sweet Pots in a mixing bowl. Mix well and set mixture aside.

5. To wrap, place a piece of wonton wrapper in one palm, using a teaspoon, scoop about 3/4 teaspoon of either mixture onto the center of the wrapper.
6. Wrap by pulling up the sides of the wrapper to form the shape of a little pot of gold.
7. Close the top of the pot by tying with a piece of chive with 2 knots. Set aside on a tray (would be a good idea to separate the Sweet Pots from the Savory Pots as you continue to wrap.

8. In a wok or a shallow pan, heat up enough vegetable oil for a shallow fry.
9. Once the oil is hot enough, lightly fry these little darlings for about 2 to 3 minutes each until golden brown. Remove onto a plate lined with paper towels to drain excess oil before serving.
10. Serve warm with spicy mayo dip or your favorite dip!

Tomato and Avocado Stacked Salad

A wonderful non-cook recipe perfect for a date night. This simple yet elegant salad combines the sweet fresh flavor of tomatoes with the creamy texture of avocados. The toasted almonds on top adds that surprising crunch to the overall dish. Dress it up with an aromatic and savory toasted sesame oil salad dressing....Who would have though roasted sesame oil and avocados are a perfect match made in heaven? This is the definitely the perfect way to start a date, a good conversation.

Ingredients (makes 8 to 10 servings):

1. 6 medium/large tomatoes, sliced horizontally
2. 4 medium ripe California avocados, sliced
3. 6 tablespoons mayonnaise
4. 6 teaspoons vegan cheese
5. 6 tablespoons dry roasted California almonds, roughly chopped
6. 4 tablespoons white wine vinegar or lemon juice
7. 4 tablespoons California extra virgin olive oil
8. 4 teaspoons toasted sesame oil
9. Salt and pepper to taste

Method for dressing and topping:
1. In a bowl, mix well vegan cheese and mayonnaise.
2. Season with salt and mix well.
3. In another bowl, add white wine vinegar or lemon juice, olive oil and sesame oil and mix well.

Method to assemble salad:
1. On a medium to large white shallow serving plate, lay 1 slice of tomato.
2. Top with slices of avocado to cover the top of the tomato slice.
3. Top with another slice of tomato.
4. Garnish with 1/2 tablespoon of mayonnaise/cheese mixture.
5. Drizzle with salad dressing and sprinkle chopped almonds over the top.
6. Ready to serve!

Nutritional value of one serving of this recipe:
At only 216 calories, each serving of this salad gives you 6.5g of dietary fiber, 3.4g of protein, 13%* of your daily required Vitamin A and 26%* of your daily required Vitamin C.

* based on a 2,000 calories a day diet

Honey Dijon Grilled Shrimp with Spicy Apple and Kale Salad

Perfectly grilled sweet shrimp with a side of crunchy and spicy salad and a sweet and tart dressing...this is my entry to the Saucy Mama's food bloggers' recipe contest. 

The Honey Dijon Dressing and the Balsamic Vinaigrette are the 2 of my favorite sauces out of the 6 sauces in the bloggers' kit. The sweet honey dijon and the tart balsamic vinegrette sparked my inspiration right away to compose a dish flavor that perfectly marries the sweet profile of the honey dijon dressing and the sour profile of the balsamic vinaigrette. 

This grilled shrimp with spicy apple and kale salad dish showcases the wonderful flavors of Saucy Mama's Honey Dijon Dressing and Balsamic Vinaigrette. The natural sweetness of the shrimp is enhanced by the honey dijon dressing that's infused with fresh garlic. The cloves, coriander and cumin and maple syrup gives the balsamic vinaigrette an additional layer of unforgettable sweet earthy flavor that balances the spiciness from the red fresno. And the crunch from the refreshing gala apples gives the dish a perfect texture contrast. 

 

Servings: about 4
(but feel free to grill up more shrimp than you need! there's never too many shrimps!)

Prep time: 1 hour                  Cook time: 30 mins (including plating)

Ingredients for Honey Dijon Grilled Shrimp (Serves about 4):
1. ~ 2 lb medium/large shrimp (20-25 count), peeled and veins removed
2. 1 cup Saucy Mama's Honey Dijon dressing
3. 5 cloves fresh garlic, minced
4. Handful of bamboo skewers
5. Grapeseed oil 

Ingredients for Spicy Apple and Kale Salad (Serves about 4):
1. 2 gala apples, julienned
2. 1 tablespoon lemon juice
3. 2 cups lacinato kale, chiffonade
4. 1 red fresno chilli, roasted and peeled, diced
5. Salt and pepper to taste
6. Handful of micro greens for garnish

Ingredients for Sweet Balsamic Sauce for Salad:
1. 1 cup Saucy Mama's Balsamic Vinaigrette
2. 3 whole cloves
3. 1/2 teaspoon whole coriander seeds
4. 1/2 teaspoon whole cumin seeds
5. 2 tablespoons maple syrup
6. 2 teaspoons honey

Method:
1. Make the balsamic sauce first. In a small pot, over low heat, slowly reduce the balsamic vinaigrette with the whole spices, maple syrup and honey until about 3/4 of the original volume
2. Strain sauce over a fine sieve to remove the whole spices
3. Whisk the sauce to form a nice emulsion and let sit to thicken
4. Next mince garlic and add to honey dijon dressing and set aside for the garlic to infuse into the dressing
5. Julienne apples and add lemon juice to it to prevent it from turning brown. Chiffonade kale and steam in a steamer for about 5 minutes until soften. Let cool before adding it to the apples
6. Heat grill pan and brush with grapeseed oil. Grill red fresno chilli until skin bubbles. Let cool, then peel skin and small dice and add to apples and kale. Mix well and set aside
7.  Skewer shrimp and brush one side with honey dijon dressing and place dressed side on grill pan Brush the other side with dressing and grill each side for about 2 minutes each
8. Remove shrimp from grill pan and plate with apple and kale salad and sweet balsamic sauce

Try this today for your summer day grilling party!

Refreshing Spring Fruit Salad

Spring has been pretty late this year. To extend a warm welcome to our long awaited Spring, I brought together the seasons most colorful creations - strawberries, mangoes, avocadoes and pears, in a lovely refreshing fruit salad. Creamy avocadoes with sweet mangoes and strawberries and crunchy pears. To complement the natural sweetness of the mangoes and the creaminess of the avocadoes, I made a citrus roasted sesame vinaigrette to go with this delightful little treat.

 

Ingredients (serves about 6 to 8):

1. 1 large ripe mango, peeled and diced

2. 1 lb organic strawberries, sliced
3. 1 ripe avocado, peeled and diced
4. 1 ripe Bartlett pear, peeled and diced

 

Ingredients for Citrus Sesame Dressing:

1. Juice from 1 orange

2. Juice from 1 lemon
3. 2 teaspoon roasted sesame oil
4. ½ teaspoon fennel seeds, dry roasted and crushed
5. ¼ teaspoon fresh thyme, rough chopped
6. Salt and pepper to taste
7. Mixed sprouted micro greens, for garnish

 

Method:

1. Make dressing. Mix all ingredients for Citrus Sesame Dressing in a mixing bowl and whisk until a slight emulsion forms. Then set aside.
2. Dice mango and slice strawberries. Put diced mangoes in a large mixing bowl and set aside. Place strawberries in another bowl or plate and set aside.
3. Dice pear and avocado and add to mangoes in the large mixing bowl. Toss in a few tablespoons of the dressing. The citrus juices will prevent the avocado and pear from turning brown while you plate the salad.
4. Lay strawberry slices in a circular ring on a salad plate.
5. Spoon out a generous portion of the diced mangoes, avocadoes and pears and place in the center of the ring of strawberry slices. About 3 to 4 tablespoons.
6. Top with sprouted micro greens.
7. Then drizzle some of the citrus sesame dressing over the top.

Asparagus and Pan-seared Scallops with Lemon Fennel Sauce

It's spring! Thinking about what to make for a special date night with that special someone? Here's a simple recipe that is both elegant and promise to not break your bank. This dish highlights the fresh flavor of fennel, accentuating it with cirtusy lemon. The perfect partner for that is none other than fresh scallops and slightly grassy asparagus.

I had this packed for lunch one time and totally felt like I was dining at a five-star restuarant at my office desk ;). To make this dish lunch-portable, slice the asparagus at an angle before sauteing them. Pack into your lunch box with some homemade rice pilaf. And you have a restaurant-worthy meal for lunch at your desk!

Ingredients:
1. 10 to 12 stalks asparagus, green
2. 3/4 cup scallops
3. 3/4 cup vegetable stock
4. 2 to 3 slices lemon
5. 2 teaspoons fennel seeds, dry toasted
6. Pinch of chili flakes
7. Salt and white pepper to taste
8. 1 teaspoon grapeseed oil

Method:
1. In a small pot, reduce homemade vegetable stock with lemon and fennel seeds. Season with salt and white pepper to taste. Reduce to sauce consistency, should be about 1/2 cup.
2. While sauce is reducing, in another pot, bring water to boil. Salt water and blanch asparagus for about 2 minutes. Remove into ice bath to stop cooking. Remove from ice bath and let dry on paper towel-lined plate/sheet pan.
3. In a saute pan, pan-sear scallops on both sides in a little bit of grapeseed oil. About 2 mins. Remove the scallops from the pan and set aside.
4. Return asparagus to same saute pan and saute with salt, pepper and chili flakes. Cook until tender and return scallops to pan to warm through.
5. Serve on plate and drizzle with lemon fennel sauce. Serve with either rice or noodles.

Nutritional value of this recipe:
The entire serving of this recipe is barely 200 calories and provides you with about 25%* of your daily Vitamin C, Vitamin A and iron requirements. It also contains about 6.5g of dietary fiber. So what's not to love about this simple yet elegant dish?

Spicy Ginger Sesame Sauce

What’s a shrimp dumpling without a wonderful sauce? Here’s a quick spicy gingery sauce to go with the shrimp dumplings above. Another way to enjoy the health benefits of your Chinese spice next door – the ginger. Read more about this amazing tuber in the Everyday Living section.

Ingredients (makes about the amount shown in the picture):
1. ½ teaspoon garlic chili sauce
2. 1 teaspoon soy sauce (Reduced sodium preferred)
3. 1 teaspoon white wine vinegar
4. 1½ teaspoon grated fresh ginger
5. 1 teaspoon toasted sesame oil
6. 1 to 2 drops maple syrup (Optional. Use if you find the sauce to spicy)

Feel free to increase the volume of the ingredients to make more sauce. But be careful about the direct proportions of the chili sauce and white wine vinegar. Go slower on increasing the amount of chili sauce and white wine vinegar and taste at every addition of these ingredients.

Note:
Freeze your fresh ginger root beforehand for easier grating. Frozen ginger roots also keep for a longer time.

Homemade Mayonnaise

Mayonnaise is a stable emulsion of oil, vinegar or lemon juice and egg yolks, with many options for embellishment with other herbs and spices. Mayonnaise is maked by slowly adding oil to egg yolk(s), while whisking vigorously to disperse the oil. The oil and the water in the yolks form a base of the emulsion, while the lecithin from the yolks is the emulsifier that stabilizes it.

As you can see from the ingredients list below, there are only 4 basic ingredients needed to make mayonnaise. But look at the number of ingredients found in commercially available mayonnaise, some of which I can't even pronouce.

Granted that homemade mayonnaise takes a bit of time, it tastes a million tons fresher and you have total control over the quality of the ingredients you use. It also has lower calories per serving compared to commercially available mayonnaise! In my homemade mayonnaise recipe below, I am using eggs from cage-free hens that are fed with a vegetarian diet free of antibiotics and growth hormones.

Mayonnaise is very versatile. It can be a base in salad dressings, simple spread on sandwiches and dip for vegetables or chips. The following makes about 1/2 to 3/4 cup of mayonnaise. Homemade mayonnaise will keep for up to a week in the refrigerator since it does not have any presevatives in them.

Ingredients:
1. 2 egg yolks
2. 2 to 3 tablespoons of lemon juice or white wine vinegar
3. 1/4 teaspoon salt
4. 3/4 cup extra virgin olive oil

Method:
1. In a mixing bowl, whisk egg yolks, lemon juice or white wine vinegar and salt until smooth, emulsified and light. Will probably take about 5 to 10 mins depending on how fast you whisk.

2. Add a few drops of oil into the egg mixture and whisk until oil is well combined and mixture is smooth and slightly thicken. Will probably take about 5 minutes.

3. Continue step 2, gradually increasing the amount of oil added into the mixture as you go along. The more oil whisked into the mixture, the thicker the mixture gets. Whisk in the oil till it is very well combined and mixture emulsifies. The whisking keeps the oil suspended in the egg mixture to form mayonnaise.

Nutritional value of this recipe:
The total number of calories per serving (1 teaspoon) is only 78, compared to 90 calories from 1 teaspoon of commercially available mayonnaise!

Note:
Be sure to have all ingredients at room temperature before making this recipe.

Homemade Chocolate Sauce

Why get commercially mass-produced chocolate sauce loaded with ingredients that you can't even pronounce when you can easily make your own healthy version? Here's a super simple recipe for home-made chocolate sauce for dipping your favourite fruits. Made from all natural ingredients that give you the most nutrition out of every bite. Snacking has never been more guilt free!

Ingredients (enough to serve a party of 6 to 8 people):

1. 3 ounces unsweetened baking chocolate
2. ½ cup rice milk
3. 4 tablespoons maple syrup
4. 1 teaspoon vanilla essence
5. Pinch of salt
6. 2 large navel oranges, peeled
7. 1 lb strawberries, washed and dried

Method:
1. Place chocolate in a bowl over a pot shallowly filled with water and melt chocolate over indirect heat.
2. In a separate pot, warm up rice milk. Do not bring to a boil.
3. Once all chocolate has melted, add in warm rice milk gradually and stir constantly to combine well. Remember to keep stirring.
4. Add in maple syrup, vanilla essence and salt and stir well to melt and combine well. Remember to keep stirring.
5. Remove melted chocolate away from heat.
6. Line a baking sheet with parchment paper.
7. Dip half of each strawberry and orange (or your favourite fruit) in the chocolate and lay on parchment paper to cool.
8. Refrigerate for at least 1 hour before serving.

Nutritional value of this recipe
Each serving of this recipe (about 1/4 large orange and 5 to 6 strawberries) is only 120 calories! And it gives you 96%* of your daily Vitamin C requirement and 4g of fiber. Snacking on desserts has never been so guilt free!

* based on a 2,000 calories per day diet

Note:
It is important to keep stirring the chocolate sauce after rice milk is added to ensure a smooth consistency in the chocolate sauce. This will also ensure that your fruits will dip well and evenly.