Delicious Eats: Raspberry Sorbet

Studio Contributor — Thu, 23 May 2019 03:17:29 +0000

With Summer just around the corner, many fruits are in season and perfect to use for recipes! To keep cool in Vancouver’s heat, here is a gluten- and dairy-free raspberry sorbet recipe to enjoy indoors and outdoors with your friends and family.

Raspberry Sorbet

Serves: 4

Ingredients	Amount
Raspberries	3 cups
Raw honey	2 tbsp
Lemon juice	1 tsp
Warm Water	1/4 cup

Equipment:

9×13 in. baking sheet
Parchment paper
Food processor
Spatula
Measuring cups / spoons
Airtight container for storage

Directions:

Line a baking sheet with parchment paper and spread the raspberries in a single layer.
Freeze the raspberries until completely solid (~3-4 hours) or leave it in the freezer over night.
Place the frozen raspberries into the food processor, and add the raw honey and lemon juice.
Blend until smooth. You may need to scrape the sides with a spatula to ensure that the mixture is blending evenly. If the consistency of the sorbet is too thick, add 1 tbsp of warm water and blend again (be sure to check the consistency after blending before adding more warm water)
Once the sorbet reaches the consistency you like, serve immediately in bowls or store in an airtight container in the freezer.

Tip 1: If the sorbet has been sitting in the freezer for some time, we recommend taking it out to thaw at room temperature for a few minutes before serving – this will make it easier to scoop out and ensure that the texture of the sorbet is smooth.

Tip 2: You can also freeze other fruits of your choice and blend them with the raspberries. We love mixing strawberries, blackberries, blueberries, or even mangoes to give the sorbet a more complex and refreshing flavour!

Try this delicious dessert during the day or after dinner and you will have no trouble staying calm, cool and collected during the hot summer weather!

What other fruit combinations would you try in this sorbet? Let us know below!

Jeffrey Wu – Client Care Manager/Cardio Trainer

Jeff has been physically active ever since kindergarten and believes that enhancing overall health allows one to achieve their complete potential. He hopes to create an everlasting impact within the community by emphasizing the importance of consistent exercise routines, adequate nutrition and regular health checkups to create the brightest future possible.

The post Delicious Eats: Raspberry Sorbet first appeared on Le Physique | Vancouver Personal Training.

Healthy Eats: Stuffed Peppers

Studio Contributor — Thu, 15 Mar 2018 17:54:00 +0000

Classic stuffed peppers bring out unique flavour profile of each ingredients. Its simplicity and versatility makes it an easy to-go dish that’s hassle-free! If you’ve never tried this recipe before, you’re in for a treat – give this a try tonight.

Without further ado….healthy, delicious and simple

Stuffed Peppers

Original photo source from Foodnetwork.com

Prepping the ingredients!

Ingredients	Amount	Prep
Lean ground beef	1 pound (454 grams)
Cooked long grain and wild rice	1 cup	Washed and cooked
Monterrey Jack cheese	1.5 cup	Grated
Bell Peppers	6	Washed, top removed, and seeded
Roma tomatoes	4	Seeded and finely chopped
Garlic	2 Cloves	Chopped
Onion	1 small onion	Finely diced
Peppercorn/ground black peppers	sprinkle	Adjust according to preference
Salt	sprinkle	Adjust according to preference
Zucchini	1	Washed and finely diced

Directions

Preheat the oven to 350 degrees F.
Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside.
Scoop out all the seeds and the membrane. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
Heat 2 tablespoons of the olive oil in a large pan over medium-high heat. Add the ground beef and season with salt and pepper. Break up the lumps and cook until just beginning to brown. This takes about 8 to 10 minutes. Transfer to a paper towel-lined plate to get rid of the fat.
Wipe out the pan or skillet and add 2 tablespoons olive oil. Add onions and chopped peppers and cook until beginning to soften for 3 to 4 minutes. Add garlic and zucchini and cook for another minute. Add tomatoes and season with salt. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
Fill the peppers with the rice mixture and top each with the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with some olive oil. Cover with foil and bake for 30 minutes. Uncover and bake for another 15-20 minutes until the peppers are soft and the cheese is slightly browned and melted.

Often simplicity is the key to success. What filling do you love in your peppers?

The post Healthy Eats: Stuffed Peppers first appeared on Le Physique | Vancouver Personal Training.