I discovered my new favorite way to eat raspberries: raspberry sorbet! It is so much easier to make than I thought and it is the perfect summertime treat. All you need is fresh raspberries, ice, lemon (optional) and a Magic Bullet! I love how quick this raspberry sorbet recipe is to prepare, especially if you already have ice ready to go in your freezer. I am usually more of an ice cream person rather than a sorbet person, but I can’t get enough of this healthy dessert. How long is “quick” you ask? Under 3 minutes. Don’t believe me? Go ahead, try it yourself!
- 1 cup organic raspberries
- 2 cups ice
- ½ tsp lemon juice (optional)
- 2 tbsp sugar
- Mint, for garnish
- Add raspberries, ice, lemon juice and sugar to a Magic Bullet cup and blend well.
- Serve immediately, or store in an airtight container in the freezer. Soften prior to serving (may need to re-blend).
- Top with mint for garnish.
Makes ~2 cups
So, you may or may not have heard of this. It’s a thing called Eton Mess. If you’ve heard of it, you’ve probably eaten it. And you’re probably scoffing, like, who hasn’t heard of eton mess? It’s the easiest, most lazy-person dessert ever. If you haven’t heard of it, you’re probably all, uhhh, it doesn’t sound very good? Listen close.
Crunchy, airy, super sweet meringues, that you can totally buy at the store, plus sweet and tart fruit and all its juicy-juiceness, plus super soft, barely sweet, cloud-like whipped cream, that yeah, you totally just whipped up, NBD. All of it. On a big ol’ spoon. In your big ol’ mouth. (Sorry. I didn’t mean to say you had a big mouth. But that’s just how it went for me. I’m projecting).
Point is, go ahead and make this. Your friends will thank you. And love you. And think you’re super fancy.
- 12 meringues
- 1/2 cup heavy whipping cream (or more, if you like)
- 1 peach, chopped into bite-size bits + 1/4 cup raspberries
- 2 tbsp sugar
Combine raspberries and peaches with 1 tbsp sugar in a bowl, and half mash half mix them together. Set aside. Combine the heavy cream plus the remaining tbsp of sugar in the short cup with the flat blade attached. Blend until whipped cream appears!
In four bowls or jars (or one big ol trifle dish if you have one), crumble up 1/2 the meringues. Scoop on some whipped cream, and top with fruit mixture. Repeat layers one more time. Eat immediately, this dessert doesn’t keep!
I have a confession to make – I LOVEEEE brownies. I make them every week. No joke! I know, I try hard to eat healthy, but I just can’t resist a fudgy, chocolately brownie. What I can resist even less is a brownie with pecans – MMMM! Avoid the mess and work of cutting your brownies and pour the batter into a greased muffin pan. The result: these adorable single serving brownie cups. Don’t forget the milk!
- 1/4 cup (1/2 stick) unsalted butter, melted
- 2 tbsp canola oil
- 2/3 cup white sugar
- 2 large eggs
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tbsp vanilla extract
- 3/4 cup unbleached all-purpose flour
- 2 tbsp milk
- 1/2 cup chopped pecans
- Preheat oven to 350 degrees F.
- Add melted butter, canola oil, egg, sugar, cocoa powder, salt, baking powder, flour, vanilla, and milk to a Magic Bullet cup (in that order!) and blend until you get a creamy batter.
- Use a spoon to scoop batter out and fill a greased muffin pan to the halfway mark.
- Sprinkle pecans on top and bake for 15-20 minutes (a toothpick will come out clean when done).
- Bake longer for a more cakey, dry brownie, and shorter for a more fudgy brownie.
Makes 6 brownie cups
What does your typical morning routine look like? Get out of bed, crawl to the kitchen to turn the coffee pot on, eat a few bites of cereal, get dressed, brush your teeth, grab your coffee and go? Well, that’s what mine looks like! I never have time to make myself a nice breakfast. The other day, I was craving some blueberry muffins, so I made these mini blueberry muffins. Aren’t they just so cute? The best part is, they only took 15 minutes to make. I’m not kidding. I tossed all of the ingredients into my Magic Bullet while the toaster oven was heating up for 5 minutes, then poured the batter in the mini muffin liners and popped them into the oven to bake for 10 minutes. These are so quick and easy, they would fit into anyone’s morning routine! Enjoy!
- 1/4 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- Pinch of salt
- 2 tbsp milk
- 2 tbsp sour cream
- 1 cup fresh organic blueberries
- Add all ingredients to a Magic Bullet cup, starting with the liquid ingredients first.
- Blend all ingredients well.
- Pour into mini muffin liners sitting on a baking tray.
- Bake at 375 degrees F for 10 minutes, until tops are set and slightly golden.
Makes 18 mini muffins
Dudes. Let’s talk about fruits. In specific, let’s go ahead and talk about fruit sauces. Y’know, the ones that usually basically look like purple glop and are overly sweet and don’t much resemble the fruit they came from. Those ones. Let’s go ahead and say we’ll never eat another one of those again. Not on a cheesecake or a scoop of ice cream or anything.
Instead, let’s all eat this sauce. Because it’s the best sauce. Because it’s a little sweet, but it’s mostly tart, and it’s so bright red, and it tastes like the fruit it is, only, you know, even better. Oh yeah, and also, it takes, like, ten seconds to make.
Go ahead. Do it.
- 1/2 cup (ish? make as much as you want, honestly) fresh raspberries (or strawberries or blackberries or boysenberries…)
- Juice of 1/2 a lemon or lime
- 2 tbsp sugar
Blend. Strain through a mesh sieve if you’re not into seeds. Don’t if you’re lazy. Drizzle that sweet-tart gold all over, well, everything. But especially cake, and whipped cream, and ice cream, and cheesecake.. and.. well, yeah.
I am a sucker for sweets in the mornings. Muffins in particular are something I could never turn down if offered! I remember the first time I discovered how many calories were in one single muffin that I bought from a grocery store – I was completely shocked! Now, when I make them at home I try to cut down on the sugar and butter. Whenever I bake anything with bananas, I seem to always want to use walnuts in the recipe – so for this recipe, I added walnuts on top. They add great flavor, great health benefits, and a little crunch!
- 1 cups all-purpose flour
- 1/2 cup whole wheat flour
- 3/4 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1 tsp baking powder
- 2 ripe bananas, mashed
- 1/3 cup vegetable oil
- 1 egg
- 1/2 cup semisweet chocolate chips
- 1/2 cup chopped walnuts
- Preheat the oven to 350 degrees F.
- Add the banana, oil and egg to a Magic Bullet pitcher. Blend for about 10 seconds.
- Add the sugar, salt and cocoa powder and blend.
- In a small bowl, whisk together the flours and baking powder.
- Add half of the flour mixture, blend, then add the other half and blend until smooth.
- Stir in the chocolate chips by hand.
- Pour into a greased or paper-lined muffin pan and top with walnuts.
- Bake for 30 minutes it large, 20 minutes if small. Check with a toothpick if done before removing from the oven (toothpick should come out clean!).
Makes 5 large muffins, or 12 regular muffins
What’s more delicious than a frozen, chocolate-covered banana on a hot summer day?
Nothing. The answer is nothing.
And not only is it delicious, it’s nutritious, too! Make your own all-natural chocolate sauce with a little cacao powder, coconut oil, and agave or other sweetener of your choice, blend it all up in the Magic Bullet, and get to dipping your frozen bananas. It really couldn’t be any easier.
But to make it even easier, we’ve included a the Edgy Veg’s how-to video. Watch it and then make it. NOW, it couldn’t be any easier.
And remember: There’s always money in the banana stand.
It’s not really summer until you’ve eaten your first watermelon. Preferably by biting straight into a piece way larger than your head, juice running all the way down to your elbows, followed by a watermelon-seed-spitting contest. Which, you’d probably lose if you were competing against me. Just kidding. Kind of.
But if you want to eat watermelon in front of a more, er, sophisticated? crowd, then look no further. Because these popsicles, well they’re just plain awesome. They’re pink and icy and sweet and sour, so obviously your kids (or your inner child) will love them, but they’ve got a little something special that makes them grown-up. Seriously. Trust. It’s the fanciest watermelon pops you’ll ever have.
These popsicles are awesome not only because they taste uh-may-zing, but also because there is no sugar. Like, none. So, yes, you can totally eat them for breakfast. Duh.
- 2 cups watermelon cubes
- juice of 1/2 lime
- a few basil leaves
- Stick everything in a tall cup and blend. Pour into dixie cups or popsicle molds, pop a stick in the top, and freeze for several hours or overnight.
- Pop out and enjoy! Easiest things ever! Makes 6 dixie-cup size popsicles [probably 4 popsicle mold-sized pops].
Mango season. It’s like, the best time of the year for me. I could so easily overdose. Last year, we ended up with twenty three pounds of mangoes. TWENTY THREE. We froze them all, and used them for, like, the rest of the year until mango season started again. It was amazing. Best use of freezer space ever. I don’t know what it is about mangoes that is so ding dang delicious, but they are definitely one of my top 10 favorite fruits. And one of the things I’ll miss the most about Hawaii.
Coconut and lime are two flavors that pair really, really well with mango. And so these popsicles were born. With minimal added sugar, they are a creamy, sweet, and a little sour popsicle that could, um, definitely double as breakfast on a hot day. For sure.
Mango Coconut Cream Popsicles
- 2 cups mango chunks
- 2 tbsp full fat coconut milk
- 1 tbsp sugar
- 1/4 tsp lime zest
- 1 tsp lime juice
Blend everything together, pour into dixie cups or popsicle molds. Place sticks in the top, and freeze for several hours or up to overnight. Pop out and enjoy! Makes 6 dixie-cup size popsicles [probably 4 popsicle mold-sized pops].
Lately it has been warm and sunny in the city, so I made some coffee frozen yogurt to celebrate this beautiful summer weather we’ve been having. I don’t have an ice cream maker, so I tried my best and it came out pretty good! If you have an ice cream maker, it will probably turn out better than just putting it in the freezer like I did. The texture is not as creamy as the kind you get when you go to a frozen yogurt shop, but it was still a refreshing treat on a warm summer day. I love the combination of chocolate and coffee, so the chocolate chips are a must for me in this recipe. It freezes very hard, especially if left overnight, so you have to let it sit well before you want to enjoy some. This is always a challenge for me, because when I get a craving for something I need to have it right away! Last night, I wanted some frozen yogurt, so I just microwaved it for 30 seconds and it worked out. It’s also important to use espresso or strong coffee. I don’t think drip coffee will give you the same depth in flavor, but you are more than welcome to try it!
- 1 cup espresso or strongly brewed coffee
- 1 cup whole milk Greek yogurt
- ½ cup half and half
- ⅔ cup sugar
- 1 tbsp coffee grounds
- Pinch of salt
- ½ cup semi-sweet chocolate chips (minis work the best)
- In your Magic Bullet cup, add all ingredients except the chocolate chips and blend well.
- Pour into a freezer-safe bowl and seal.
- Freeze for 30 minutes, then open and drop chocolate chips in a few at a time.
- Reseal and freeze for at least 4 hours.
- Let stand 30 minutes just prior to serving.
Makes 2 cups