Fork Real Cooking
7 ripe kiwis peeled
2 Tbsp cup raw honey
1/2 Tbsp fresh squeezed lime juice (or lemon)
1/2 tsp fresh lime zest (or lemon)
1 Tbsp Finely Chopped Cilantro
3 Tbsps unsweetened coconut cream or coconut water
Strawberry & Basil * Watermelon & Mint * Pear & Rosemary
•Peel kiwi and place in freezer for 2 hours or overnight.
•Place frozen kiwi, honey, lime juice, zest, and coconut milk/
water in high-speed blender.
•*Use more coconut cream for creamier sorbet.
•Pulse & scrape sides until smooth.
•For shakes, serve immediately. For firmer sorbet, freeze 2
hours or over night. Freeze up to 2-weeks.
Easy Pasta Salad:
4 cups of your favorite Pasta (Penne, Cavatappi, Bow-Tie)
1 cup season Veggies (zucchini, peppers, squash, artichoke)
1/4 cup Onion (red/green/leek)
1/4 extra (olives, artichoke, pepperoncini)
1/2 Lemon Zest & Juice 2 Tbsp Honey
1 tsp Mustard 1/4 cup Olive Oil
A dash of Pepper
Cook pasta as instructed. Dice in your favorite seasonal veggies.
Dice in onions & your favorite extras. Toss.
Dressing – Combine dressing ingredients & blend using immersion
mixer or blender. Add 2-4 Tbsp of dressing to pasta mix & toss.
5 cups Watermelon – cubed
1 cup English Cucumber – seeded & diced
1/4 cup Red Onion – diced
1/2 Jalapeño chile – seeded, deveined & diced
2 Tbsp Apple Cider Vinegar or Lime/Lemon Juice
A dash of salt
•Place all ingredients in a blender
•Pulse for chunkier consistency
•Blend continuously for smoother consistency
•Freshest when eaten within two days