Hello lovely friends!
This Easy Bok Choy recipe uses just a handful of ingredients and can be made within 10 minutes. It’s delicious, nutritious, and the perfect side dish for your next meal. Bonus it’s gluten-free, paleo, vegetarian and vegan-friendly!

I decided to switch gears this month and share a savoury dish. I haven’t shared one in quite some time and thought, what better time than in March as we head towards St.Patrick’s Day and Springtime here in Canada?

So you may be wondering, out of all the veggies, why bok choy? First and foremost, I LOVE how easy it is to make. Seriously it is done in no time with just a few ingredients, and you have yourself a delicious side dish. It is perfect if you want to add more nutrition to your diet with minimal effort.

Secondly, I love its unique taste and how it soaks up all the flavours you cook with like a sponge. I first ate bok choy at one of my favourite restaurants in Toronto, Spring Rolls and East (same franchise). If any of you remember the restaurants, comment below! They have sadly closed now, but the memories still last. They had a heavenly fried noodle dish with beef and vegetables covered in a scrumptious sauce. Even though I loved the crispy noodles, I remember I equally enjoyed eating the bok choy. I loved how the flavours of the sauce would seep into the leafy petals of the bok choy. It was divine.

I never thought of making bok choy myself until I changed my diet years ago. My naturopath highly recommended eating them because of all their amazing nutritional benefits, including being super rich in calcium! So for all my vegan and vegetarian friends out there, this is an excellent vegetable to add to your diet when trying to eat more calcium-rich foods.

Even if you are not a fan, I think this recipe will change your mind, and showcase just how flavorful these little veggies can be! Give them a try, and see. If you are weary of seeing the red chilli flakes scattered all over and aren’t one for spicy heat, do not fret they are absolutely optional and are just as flavourful without the red chilli flakes! I personally like the little spicy kick of heat!

Sprinkles recipe fun facts:

• BOK CHOY – is jam-packed with vitamins and antioxidants, rich in calcium and fights inflammation.
• GARLIC –  boosts your immune system, contains medicinal properties and is rich in antioxidants. 
• OLIVE OIL – is great for heart health, high in antioxidants and fights inflammation and bacteria.

Let’s whip up some super Easy Bok Choy!

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Easy Bok Choy

This Easy Bok Choy recipe is a super speedy side dish that is the perfect addition to any meal. Made with just a handful of ingredients, that's nutritious as it is delicious and will become your go-to side dish!

Author Priscilla S

Ingredients

Easy Bok Choy Ingredients

• 1 bag fresh bok choy, washed
• 3-4 medium garlic cloves, sliced
• 1 inch fresh ginger, cut into small pieces
• ⅓ tsp sea salt (adjust to taste)
• ¼ tsp black pepper (adjust to taste)
• 1-2 tbsp olive oil (adjust to taste)
• small pinch of dried red chilli flakes* (optional)
• ½ tsp coconut aminos (optional)
• 1 tsp tapioca starch (arrowroot starch) (optional)

Equipment

• large wok (or large pot)
• cutting board
• paring knife
• measuring spoons
• large spoon
• large bowl

Instructions

Prep

• Cut the bottom stem of the bok choy, discard, and fan out all leaves and place in a large bowl. Wash thoroughly a few times, there can sometimes be some sand and grit in between the leaves. Put aside.
• Peel and slice the garlic and ginger into thin discs or long strips. Set aside.

Cook Time

• Add oil to a large wok on medium heat. Once the oil is heated, add the garlic and ginger you should hear a nice sizzle sound, let it infuse into the oil for about 30-60 seconds, and now add the red chilli flakes.
• It's now time to add the bok choy! It may splutter a bit because of the water from the bok choy and the oil mixing, so please be careful. Once you have added the bok choy, turn up the heat to medium-high and mix everything well. Cover with a lid.
• Remove the lid, you will notice within a couple of minutes of cooking the bok choy will start to wilt down. It's now time to add our seasoning, sea salt, black pepper, and coconut aminos.
• OPTIONAL: If you notice a lot of water with the bok choy, you can add a tapioca starch slurry to help thicken it up more, if you desire. See notes below for how to make tapioca starch slurry.
• Cook for 5-7 minutes, mixing occasionally. You will know it's ready when the bok choy becomes soft yet still has a slight crunch to it. It's now ready to serve! This side dish pairs perfectly with rice, fish, chicken, and beef. Enjoy!

Notes

* The red chilli flakes are quite potent, so you really don't need much, a little goes a long way! Also, the red chilli flakes are entirely optional, so if you don't want to add them, no problem! They are just as tasty without them.

NOTE: If you want it saucier, add a couple of tablespoons of water when cooking. 

TIP: Add a tapioca slurry if it's more watery and you want to thicken it up (though it still tastes fabulous when you have a watery sauce!). Just add 1 teaspoon of tapioca starch (or arrowroot starch) with 2-3 teaspoons of water. Mix together well, without any clumps. Add 1/2 tsp of the mixture at a time. It will thicken up quickly, so you may not need a lot. Putting too much can make it gummy, so just add as much as you need. 

STORAGE: If you have any leftover bok choy, store it in an air-tight container for 1-2 days. I don't recommend freezing them as they have a lot of water content in them, and would recommend consuming them within a couple of days of making them for optimal taste. 

The post Easy Bok Choy {gluten-free, paleo, vegetarian, vegan-friendly} first appeared on Pure Sprinkles.

Hello dear friends!

This Easy Gingerbread Bundt Cake is light and super moist and brings classic gingerbread flavours to your table with a dessert that is super easy to make and an absolute showstopper with its elegant look perfect for all your holiday festivities!  Made with wholesome ingredients and naturally sweetened thanks to Chandler Honey’s Gingerbread Honey! A must-make dessert this holiday season. It’s gluten-free, dairy-free, and refined sugar-free!

I love the holiday season! The warmth of the season with holiday music, movies, time with family, friends and, of course, food is something very special. And Gingerbread is just one of the quintessential holiday flavours that capture the essence and feel of the season with its beautiful warming spices that are so comforting and gives you a warm fuzzy feeling that can’t help but bring a smile to your face with its cheerful flavour.

During the holiday season, we can sometimes be inundated with sweet treats and desserts, which is always a treat. But it can also be challenging for those of us who are not able to eat traditional desserts. I know from experience how trying and how disheartening it can be when you are not able to enjoy treats you have grown up eating or not be able to participate in holiday festivities due to dietary restrictions.

This recipe is my holiday present to you!  A classic holiday dessert, Gingerbread cake you can enjoy with wholesome ingredients you can feel good about! This recipe works for a variety of diets and food lifestyles, but honestly, it’s great for everyone!  I wanted to share a recipe that was extra special and do something different that I have never done before. So I chose to make a bundt cake. I have always loved how elegant they looked, and the shape of it naturally looks like a holiday wreath. So presenting to you my first-ever holiday bundt cake! I certainly put a lot of love and care into creating this recipe, and hope that you enjoy it just as much as I do. 

The best part of this Easy Gingerbread Bundt Cake is no one will ever know it’s made without traditional ingredients. It has a lovely structure, and the texture is so light and moist! The flavour of the cake has a beautiful infusion of Gingerbread spices. You will definitely be looking to get a second serving of this cake, it’s that good! It is not overly sweet and can be enjoyed as it is if you like things on the lighter side OR if you want to jazz it up (it is the holiday season, after all) I have a few suggestions on how you can dress up this cute bundt cake to be a showstopper for all your holiday festivities! 

So what’s to love about this Gingerbread Bundt Cake?

• Classic Gingerbread flavours in cake form (who doesn’t love that?!)

• Gluten-free   • Dairy-free   • Refined sugar-free   • Vegetarian

• The perfect dessert for all your holiday festivities (seriously, how pretty is it?!)

• No Gingerbread spices needed, thanks for Chandler Honey’s Gingerbread Honey

•  Made with wholesome ingredients you can feel good about

Now some of you may be wondering, wait, this is a Gingerbread Cake, why isn’t there a list of Gingerbread spices in the ingredients section? The reason, dear friends, is that we don’t need any! This is thanks to the secret ingredient that powers all the lovely Gingerbread spices and the source of the smooth, natural sweetness, Chandler Honey’s Gingerbread Honey! So let’s take a closer look at this spectacular, honey!

Chandler Honey

Gingerbread Honey

Chandler Honey’s Gingerbread Honey is part of the limited edition holiday bundle (including 3 new flavours) from Chandler Honey. This Gingerbread honey is bursting with classic Gingerbread spices, and each spoonful of honey feels like a taste of Gingerbread heaven. 

The honey itself is so beautiful and sparkles with all the aromatic Gingerbread spices. A taste of the holiday season captured in a lovely jar of honey. A must-try this holiday season!

So if you are looking for special honey this holiday season that will take your baked treats to another level, do try out this honey (which I highly recommend) along with the rest of Chandler Honey’s limited edition holiday bundle, please check out their website. 

Sprinkles recipe fun facts:

• CHANDLER HONEY’S GINGERBREAD HONEY – contains immune-boosting nutrients, antibacterial properties, beneficial enzymes, and minerals such as potassium, phosphorus, calcium, and zinc.
• OAT FLOUR – jam-packed with antioxidants and nutrients such as magnesium, biotin, copper, phosphorus, and manganese and keeps you feeling full longer.
• ALMOND FLOUR – contains vitamin E, reduces the risk of cardiovascular disease and lowers ‘bad’ cholesterol, and increases ‘good’ cholesterol

So let’s do some holiday baking and make a glorious, Easy Gingerbread Bundt Cake! 

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Easy Gingerbread Bundt Cake

This Easy Gingerbread Bundt Cake is beaming with festive gingerbread flavours, thanks to Chandler Honey's Gingerbread Honey! Made with wholesome ingredients and naturally sweetened, it's the perfect dessert for the holiday season! It's also gluten-free, dairy-free and refined sugar-free!

Author Priscilla S

Ingredients

Gingerbread Bundt Cake

Dry Ingredients

• 1 cup oat flour
• 1 cup almond flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ cup arrowroot flour
• ¼ tsp sea salt

Wet Ingredients

• 2 eggs
• ⅛ cup coconut oil, melted (room temperature) (or dairy-free butter)
• ½ cup almond milk (or plant-based milk of choice)
• ⅛ cup molasses
• ¼ cup Chandler Honey's Gingerbread Honey* ( plus ½ tbsp warm water to loosen the honey)
• ⅛ cup coconut sugar (or brown sugar, if you don't need the recipe to be refined sugar-free)
• ½ cup hot water

Gingerbread Glaze

• ½ tbsp Chandler Honey's Gingerbread Honey*
• 1 cup refined sugar-free icing sugar (or powdered sugar)
• 1-2 tbsp almond milk** (or plant-based milk of choice)

Decorations

• sprinkles (optional but highly recommended)

Icing Sugar Snow

• ¼ cup refined sugar-free icing sugar (or powdered sugar)

Equipment

• 9" bundt pan (or a similar sized cake pan)
• whisk
• silicone spatula
• medium and large stainless bowls
• measuring cups & spoons (or ceramic or heavy-set glass bowls)
• metal spoons
• cooking spray (I used coconut oil, or you can use any cooking spray of choice)
• bowls (for the glaze)
• sifter
• toothpicks

Instructions

Preparation

• Spray bundt pan with cooking spray and set aside.

Gingerbread Bundt Cake

• Preheat the oven to 350 °F
• Combine all the dry ingredients in a medium bowl. Set aside.
• In a large bowl, add eggs and coconut sugar and whisk together. Then add Chandler Honey's Gingerbread Honey along with molasses and mix again. Add the remaining wet ingredients and whisk together until you get a nice smooth consistency.
• Now it's time to add in the dry ingredients! Add a little at a time and slowly whisk together until you get a nice smooth consistency. You will notice the batter will turn into a lovely light caramel brown colour.
• Carefully add in hot water, this is a secret ingredient in classic Gingerbread cake! Whisk everything together one last time. You will notice the batter is more loose and runny than regular cake batter, but not to fret, this is how it should be and will come out beautifully!
• Slowly pour the batter into your bundt pan and give a gentle shake to ensure the batter distributes evenly. Place in the oven to bake for 40-45 minutes or until it turns a medium brown colour.
• Once it's baked, remove it from the oven and give it a quick toothpick test. If it needs more time, place it back in the oven. Otherwise, let it cool down and remove it from the pan. Place it on a wire rack, plate, or platter to cool down completely.
• All that's left to do now is enjoy this glorious Easy Gingerbread Bundt Cake! This cake is lovely as it is, but if you want to dress it up more for the holidays, here are a couple of options.

Decorating Easy Gingerbread Bundt Cake

A dusting of icing sugar snow

• Add some icing sugar into a sifter and dust some icing sugar over the cake for a beautiful festive presentation that looks like freshly fallen snow and a touch of added sweetness.

Gingerbread Glaze

• Sift the icing sugar. Please complete this step, or the glaze will have clumps. Mix 1-2 tbsp of almond milk (a little at a time) into the icing sugar slowly until well combined and you get the consistency you desire. Now add Chandler Honey's Gingerbread Honey, and mix together until you get a nice smooth consistency. It should be thick but still be able to drip off your spoon. If you want it looser, add a little more almond milk (or planted-based milk of choice) until you get the desired consistency.

How to Glaze

• Spoon glaze over the Bundt cake, creating a thick blanket of yummy glaze. You can control how much you want to add. I would do it twice to get a nice thick coating of glaze, leaving time in between to set. Then place it on a wire rack or plate to set.

After Glazing

• If you want to make your Easy Gingerbread Bundt Cake shine, you can decorate them with some fun sprinkles! Add them while the glaze is still wet, or they won’t stick.
• Let it set at room temperature for 1-2 hours to harden. If you want the glaze to harden faster, place the cake in the fridge for a couple of hours.
• Lastly, cut a piece of your beautifully decorated Easy Gingerbread Bundt Cake and enjoy!

Notes

YIELDS 9" BUNDT CAKE

This Easy Gingerbread Bundt Cake is best served with tea or coffee or enjoyed on its own for dessert!

NOTE: This cake is lightly sweetened, so if you prefer your desserts on the sweeter side, I recommend glazing the cake or adding more of Chandler Honey's Gingerbread Honey.

* Chandler Honey's Gingerbread Honey uses glorious, unpasteurized, raw honey, which means the flavours are more concentrated, and a little goes a long way. Plus, we are sweetening up the Easy Gingerbread Bundt Cake with the glaze, so we don't need a lot of sweetness. Feel free to adjust to taste by adding a little less or more depending on what you like best. 

** For these proportions, use according to the consistency of the glaze you desire. 

STORAGE

UNGLAZED PLAIN CAKE/DUSTED WITH ICING SUGAR SNOW: Place in the fridge covered in plastic wrap or an airtight glass container for up to a week. To store in the freezer, cut into slices and place it in a zip-lock bag or airtight freezer-safe container for up to a month. 

DECORATED GLAZED CAKE: Place in the fridge covered in plastic wrap or an airtight glass container for 3-4 days. To store in the freezer, cut into slices and place it in a zip-lock bag or airtight freezer-safe container for up to a month. 

NOTES

GLAZE: I actually don't recommend storing the glaze. As it hardens and is not great to work with after some time, so it is best to make it fresh. Instead, create one batch at a time and if you need more, make another batch.

GLAZE TIP: The glaze hardens very quickly but not to fret, if that happens, add a bit more almond milk, and it will loosen up again and be good to go!

 

 

Enjoy!

This recipe and post are created in collaboration with Chandler Honey, all opinions are solely my own.

The post Easy Gingerbread Bundt Cake – featuring Chandler Honey {gluten-free, dairy-free} first appeared on Pure Sprinkles.

This Easy Vegan Caramel Sauce is a show-stopper! With only 4 all-natural ingredients, it takes just 10 minutes to whip up this luscious, dairy-free, gluten-free, paleo, and refined sugar-free sauce! It’s super versatile to use on various sweet treats and elevates them to next-level decadence!

I have always loved caramel sauce. The creamy, velvety texture is just so heavenly. I love how it appears so simple yet has such a complex flavour that can transform your treats into something extra special without much effort.

When I changed my diet years ago and had to forgo dairy, it was challenging not being able to have caramel sauce anymore. However, I was determined to create my own dairy-free version, and let me tell you, it was no easy feat. I experimented for quite some time and tried various iterations until this sauce was finally born, and oh my, was it worth the wait! It is caramel-y perfection, and I promise you will not miss traditional caramel sauce one bit once you try this! It’s just as good, if not better! 

So what’s to love about this Easy Vegan Caramel Sauce?

• Quick and easy to make

• Rich, creamy, and decadent

• Gluten-free   • Refined sugar-free

• Dairy-free   • Vegan   • Paleo

• Naturally sweetened with maple syrup and coconut sugar

• Countless ways to use it to create different sweet treats

Aside from being delicious, the beauty of this caramel sauce is it uses just 4 all-natural ingredients. The richness of coconut cream lends itself beautifully in creating a smooth, creamy textured sauce and replaces the loads of heavy cream and butter that you’d find in traditional caramel. I love the combination of maple syrup and coconut sugar as it balances out the sometimes bold taste of coconut sugar alone. The maple syrup also enhances the sweet, caramelized notes and plays nicely with both the vanilla and coconut cream for a harmonious depth of flavour.

The best part of this Easy Vegan Caramel Sauce is its easy use in so many treats! Though this recipe is magical all year round, I thought Halloween would be the perfect time to share this versatile recipe so you can use it in countless ways for all your spooktacular treats!

5 ways to use this Easy Vegan Caramel Sauce 

• CHOCOLATE TREATS: If you’re looking to create homemade chocolate treats to echo childhood classics like caramel chocolate, this sauce will do just the trick! 

• POPCORN: Caramel popcorn is a fun snack that gives you salty and sweet! Mix this sauce with freshly popped corn and bake to create your own homemade caramel popcorn!

• FRUIT: No need to bake to enjoy this sauce. Just cut up some of your favourite fruits and dunk them in for a simple and delicious dessert!

• CAKE/CUPCAKES: This sauce is fantastic for taking your cake/cupcakes to the next level! Drizzle on top of your cake/cupcakes or even in the middle as a filling! If you want to take it up another notch, add to your frosting for Caramel Frosting!

• BROWNIES: Dot the batter with the caramel sauce to create some Caramel Brownies, and swirl a little on top for little extra caramel-y goodness!

Sprinkles recipe fun facts:

• COCONUT CREAM – a thicker form of coconut milk that is rich in potassium and a great source of vitamins and minerals.  
• COCONUT SUGAR – has a low glycemic index and contains antioxidants, electrolytes, minerals, nitrogen, and vitamin C.
• MAPLE SYRUP – has high anti-inflammatory properties and is packed with antioxidants, vitamins, and minerals.

Wishing you a Happy Halloween, lovelies!   Hope you enjoy this sauce as much as I do!

Let’s take your sweet treats to the next level and make some luscious, Easy Vegan Caramel Sauce!

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Easy Vegan Caramel Sauce

This Easy Vegan Caramel Sauce is truly magical. With only 4 all-natural ingredients, it takes just 10 minutes to whip up this luscious sauce! It's super versatile to use on various sweet treats and elevates them to next-level decadence!

Author Priscilla S

Ingredients

Ingredients

• 1 cup coconut cream (or full-fat coconut milk*)
• ½ cup coconut sugar (or any other refined sugar-free sweetener)
• 2-3 tbsp maple syrup (or any other refined sugar-free sweetener)
• ½ tsp vanilla extract
• pinch of sea salt (optional)
• small knob of vegan butter (optional)

Equipment

• small saucepan (or small pot)
• silicone spatula (or whisk)
• measuring cups and spoons

Instructions

Easy Vegan Caramel Sauce

• Add coconut sugar and maple syrup into a small saucepan or pot on medium-low heat. Mix until it dissolves, 3-4 minutes. 
• Once the mixture starts to bubble, gently add in the coconut cream until it dissolves completely and is well combined. 
• Bring the heat to medium until the mixture bubbles, on a steady gentle simmer. If you see it begin to bubble rapidly, lower the heat. Keep a close eye on it and constantly stir it to prevent burning. Be patient and loving with it. It takes some time, but it’s totally worth it!
• After 10 minutes, the sauce should have thickened yet still light and runny. Remove from the heat, add in the vanilla extract and give it one final mix. Your sauce is now ready to enjoy in countless ways, woohoo! You can enjoy the sauce straight away or let it cool down and let it thicken more. Feel free to have a spoonful of the sauce (just for taste test purposes, of course )
• If you want a thicker caramel sauce similar to dulce de leche, continue cooking for another 5 minutes or until you reach your desired consistency. You will notice the texture change dramatically to a dark, amber coloured, thick and luscious sauce! As previously mentioned, it will thicken more after it cools, so please keep that in mind.

Notes

NOTE: This caramel sauce is super versatile, drizzled on top of cupcakes, cookies, and cakes, and as a filling in chocolate treats! The possibilities are endless!

IMPORTANT NOTE: *I highly recommend full-fat coconut cream for this recipe. I tested this recipe with coconut cream and coconut milk and found coconut cream works best. It doesn't separate when you cook it down and creates a beautiful, velvety texture. You can use full-fat coconut milk if you can't find coconut cream. Just place it in the fridge and use the thick, creamy part on top. Be sure it's full-fat, though, as you need the fat content to make the caramel.

Also, I used Cha’s Organics Coconut Cream as they have amazing coconut products, and that’s the one I personally love to use but feel free to use whichever one you like.

STORAGE: Place in a glass jar for up to 3 days. Coconut milk and coconut cream have a short storage life, so it is best to consume them within a few days. However, judging by how tasty this sauce is, it’s a safe bet you will have next to none left!

ALTERNATIVE: If you are a lover of salted caramel, no problem! Just sprinkle a little coarse sea salt on top, and you've got yourself some creamy salted caramel.

The post Easy Vegan Caramel Sauce {gluten-free, dairy-free, refined sugar-free} first appeared on Pure Sprinkles.

Hello, lovely friends!

These refreshing Easy Strawberry Lemonade Popsicles are bursting with bright flavours from the fresh fruits and naturally sweetened with Chandler Honey’s new Yuzu & Berry Honey! They’re the perfect iced sweet treat to beat the summer heat!  

As summer slowly winds down, it may feel a bit bittersweet to bid the warm weather adieu. But I say, why not make the most of it and enjoy it in all its glory? These Easy Strawberry Lemonade Popsicles are just the way to do it! As promised in the Easy Strawberry Lemonade recipe, these tasty popsicles are a great way to use up any leftover Easy Strawberry Lemonade you may have on hand. There is also an alternative version below if you want a more concentrated flavour for your ice pops!  

Popsicles are one of my favourite summer treats! It really hits the spot when you are in the sweltering heat and need some respite to cool down. Don’t get me wrong, my Easy Strawberry Lemonade also does the job, but I love how popsicles have a way of striking up some nostalgia. It always brings back fond memories of being a kid on summer vacation and enjoying popsicles as a fun treat after spending the day playing outside in the sunshine. 

Back in my day, I was blissfully unaware of all the sugar and additives packed into one single store-bought popsicle. However, unlike the icy treats of my yesteryears, these popsicles have none!  So, you can enjoy these all-natural frozen goodies completely guilt-free. That sounds like a win to me! 

What makes these iced treats so unique is the special ingredient: Chandler Honey’s Yuzu & Berry Honey. The sweetness of the honey really shines through and plays well with the fresh strawberries and lemon. The hints of citrus from the yuzu and fruity notes from the strawberries create a beautiful mélange of flavours.  If you want to learn more about this delicious honey, hop over to my last post here for a full review or check out their website to learn more about Chandler Honey and their amazing unique infused honey.

So what’s to love about these Easy Strawberry Lemonade Popsicles? 

• Easy to make with 3 all-natural ingredients

• Gluten-free, dairy-free, paleo, and refined sugar-free

• Naturally sweetened with Chandler Honey’s Yuzu & Berry Honey

• The perfect healthy cold treat for kids and adults alike!

Sprinkles recipe fun facts:

• CHANDLER HONEY’S YUZU & BERRY HONEY – contains antibacterial properties, beneficial enzymes, immune-boosting nutrients, and minerals such as phosphorus, calcium, potassium, and zinc.
• STRAWBERRIES – are jam-packed with antioxidants and vitamin C, which is great for your immune system.
• YUZU – contains powerful antioxidants and beneficial nutrients such as iron, magnesium, zinc, calcium, riboflavin, niacin, and vitamin E.
• LEMONS – are loaded with immune-boosting sunny vitamin C and can help support heart health and aid in weight loss.

Let’s make some ice-cold Easy Strawberry Lemonade Popsicles!

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Easy Strawberry Lemonade Popsicles featuring Chandler Honey {gluten-free}

Refreshing and bursting with bright flavours, these Easy Strawberry Lemonade Popsicles are the perfect treat to beat the summer heat! Easy to make with only 3 ingredients and featuring Chandler Honey's Yuzu & Berry Honey for natural sweetness.

Author Priscilla S

Ingredients

Easy Strawberry Lemonade - Ingredients

• ¼ cup Chandler Honey's Yuzu & Berry Honey* (plus 1 tbsp)
• 2 cups fresh strawberries (or frozen)
• ¼ cup fresh lemon
• 1 cup water

Equipment

• popsicle molds
• wooden popsicles sticks (if your mold doesn't come with the sticks)
• blender
• medium bowl
• cutting board
• paring knife
• citrus juicer
• mesh strainer
• measuring spoons and cups

Instructions

• IMPORTANT NOTE: If you are using any extra Easy Strawberry Lemonade you may have on hand, you can go straight to Step 2 in the recipe process.  

Preparation

• Wash, hull, and cut fresh strawberries into quarters. Set aside. If using frozen, let it thaw and set it aside. Wash, and juice the lemon. Set aside.

Easy Strawberry Lemonade Popsicles

• Place strawberries, honey, and 1 cup of water into a blender. Puree until smooth. Remove and strain through a fine sieve to remove seeds and access pulp.
• Gently pour the strawberry lemonade mixture into the popsicle molds until nearly full. Be careful not to overfill as it will spill out. Place the popsicle sticks into the mold and place them in the freezer for at least 6 hours. Overnight is best.
• Take them out of the freezer for a few minutes, remove them from the mold, and enjoy these delightful frozen treats!

Notes

* YIELDS 8 Easy Strawberry Lemonade Popsicles

NOTE: Feel free to adjust the Easy Strawberry Lemonade Popsicles to your taste. If you want it to be tarter amp up the lemon juice. For more sweetness, drizzle in more honey. Looking for a more fruity flavour add in more strawberries! The flavour level is totally up to you. 

TIP: If the popsicles need a little hand getting out of the molds, just run the bottom of the mold under some warm water. You could also place it in a large bowl or container with some warm water that is almost level with the molds, which should also do the trick!

STORAGE: Place in the freezer for up to 1 month, but I highly doubt it will last that long! They are that good!

ALTERNATIVE: If you want to change up the flavour and add even more nutritional value, you could substitute the water for coconut water! Coconut water is also great for cooling down the body and boosting electrolytes.

Enjoy!

This recipe and post are created in collaboration with Chandler Honey, all opinions are solely my own.

The post Easy Strawberry Lemonade Popsicles – featuring Chandler Honey {gluten-free} first appeared on Pure Sprinkles.

Hello dear friends! 

This 3 ingredient Easy Raspberry Sauce can be made in a breeze, using fresh or frozen raspberries. It is super versatile, transforming a slew of desserts to next level, sweet treats. It features Chandler Honey’s Créme Brûlée Honey for some natural sweetness. It is also gluten-free, dairy-free, and refined sugar-free. 

I adore raspberries. I love how cute and adorable they look all red and fuzzy. Though don’t be deceived by their cuteness. They really pack a punch of flavour with their natural tartness, which I love! They are loaded with nutritional benefits, as it is part of the berry powerhouse family. The only downside is they tend to go bad FAST! So how can you use these tasty gems up quickly? This sauce is the answer! 

It is super easy to make and is the perfect way to enjoy your raspberries longer than you could if you kept them fresh. It’s extremely versatile too, so really what’s not to love with this sauce? Not convinced just yet? Check the list below with some of the endless ways you can use this sauce.

5 ways to use this Easy Raspberry Sauce

•  ICE CREAM: Looking to transform your ice cream? This raspberry sauce is the way to go. An added bonus it is made with a natural sweetness from the Chandler Honey’s Créme Brûlée Honey! This honey adds a lot of depth and flavour and compliments the raspberries’ tartness so well.

• DOUGHNUTS: This sauce was made for doughnuts. It works perfectly as added flavour and texture and does double time as a glaze too! Just like in my Vanilla and Raspberry Doughnuts!

• YOGURT: Elevate your yogurt by just adding a spoonful of this sauce. You’ve instantly got yourself an all-natural fruit yogurt, minus all the additives and sugar, from many store-bought yogurts. 

• CHEESECAKE: This sauce can really change your cheesecake game. Just add on top and, voila you have Raspberry Cheesecake! 

• PANCAKES: Looking to try something different than classic Maple Syrup or my Simple Blueberry Sauce? This Easy Raspberry Sauce is the ticket! 

Sprinkles recipe fun facts:

• RASPBERRIES – is jam-packed with antioxidants and vitamin C, which is great for your immune system.  
• LEMON JUICE – is immune-boosting and packed with vitamin C
• CHANDLER HONEY’S CRÉME BRÛLÉE HONEY – contains immune-boosting nutrients, antibacterial properties, beneficial enzymes, and minerals such as potassium, phosphorus, calcium, and zinc.

So how about we make ourselves some Easy Raspberry Sauce?

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Easy Raspberry Sauce Featuring Chandler Honey {gluten-free, refined sugar-free}

This Easy Raspberry Sauce is beaming with bright tart notes from the raspberries and perfectly balanced with the sweetness of Chandler Honey's Créme Brûlée Honey. The best part is that this super versatile sauce has only 3 ingredients and can be whipped up in minutes!

Author Priscilla S

Ingredients

Easy Raspberry Sauce

• 1 cup fresh raspberries (or frozen)
• ½ tbsp fresh lemon juice
• 2-3 tsp Chandler Honey Créme Brûlée Honey* (adjust to taste)

Equipment

• saucepan
• small bowl
• cutting board
• paring knife
• strainer (or fine sieve)
• lemon juicer (or can squeeze by hand)
• spoons

Instructions

Preparation

• Wash raspberries, drain and set aside. Wash, and juice the lemon. Set aside.

Easy Raspberry Sauce

• Heat saucepan on medium. Once heated, add lemon juice and Chandler Honey Créme Brûlée Honey until it dissolves.
• Once the lemon and honey mixture starts to bubble, add in the raspberries. Turn down the heat to medium-low and keep mixing to ensure it doesn’t burn. The mixture may froth a little, but it will settle.
• Cook for about 3 minutes if you using fresh raspberries. Once the mixture thickens, you will know it is done. If using frozen raspberries, cook for 5-6 minutes. Once done, remove it from the heat and let it cool to room temperature.
• Once cooled, you have yourself a glorious, Easy Raspberry Sauce! You can use it in a variety of ways such as topping for ice cream, yogurt, pancakes, parfaits plus so much more. If you want an Easy Raspberry Syrup, follow the next steps to do so.

Easy Raspberry Syrup

• Take your prepared Easy Raspberry Sauce and strain it with a fine-mesh sieve. Add the liquid back into the saucepan, and simmer on low for another 3-5 minutes or until it thickens to a syrup consistency.
• Be sure to stir constantly to avoid burning. You will notice the colour starts to deepen to a darker red. The sauce will become thick enough to slowly drip off your spoon, similar to caramel sauce. Cook until you reach the consistency you desire and remove from heat.
• Then your Easy Raspberry Syrup is done. Let it cool and enjoy! It’s perfect as a glaze for doughnuts, like my Vanilla and Raspberry Doughnuts, as well as cakes, or on top of ice cream. The possibilities are endless! Be sure not to throw away that precious pulp you strained from the Easy Raspberry Sauce! It can be used as Raspberry Pulp for things like filling for cakes, doughnuts (like my Vanilla and Raspberry Doughnuts), crumbles, or cheesecakes.
• If you want to skip preparing a cooked sauce, here’s a quick shortcut to some berry goodness!

Easy Raw Raspberry Sauce - Shortcut

• Mash the raspberries with a fork. Then strain the Raspberry Pulp through a fine sieve with a spoon. It takes time and patience but is well worth the effort. Reserve the Raspberry Pulp for items noted above and set the liquid raspberry 'juice' aside for things like creating a glaze, salad dressing, or even lemonade!

Notes

* Feel free to adjust the sweetness to your liking.

NOTE: Store in the fridge for a week in an air-tight glass container or jar.

Enjoy!

The post Easy Raspberry Sauce Featuring Chandler Honey {gluten-free, refined sugar-free} first appeared on Pure Sprinkles.

Happy Valentine’s Day, dear friends!

This super simple 3 ingredient strawberry sauce can be made within minutes, elevating your treats to something a little extra special!  It’s also gluten-free, dairy-free and refined sugar-free. Woohoo!

I wanted to share a recipe that not only looks fun and festive for Valentine’s Day but is something I love with all my heart, strawberries.

Oh, beautiful, glorious strawberries, how you have such a special place in my heart. Strawberries are absolutely, positively my favourite fruit. There is no other. Bar none.

So why do I love them so much? Honestly, where to even begin? Strawberries are naturally lovely, sweet, slightly tart, juicy, and just so beautiful with their radiant red hue. They are so versatile they can be eaten as a snack, added to a salad, cereal, dessert; the possibilities are endless.

Now, take this beautiful ruby red fruit, and cook it up, and it transforms into something completely different. It takes this fruit that can sometimes slightly tart, and sweetens it up more.  It becomes a luxurious glossy sauce that can make anything feel more fancy and decandant! It is also free of additives and loads of sugar that can be found in store-bought strawberry sauces or jams, so a much easier and healthier choice!

5 ways to use this Simple Strawberry Sauce

•  ICE CREAM: Looking to create an ice cream sundae? This strawberry sauce is perfect and added bonus it is not loaded with tons of sugar as traditional strawberry sauces have!

• CAKE: It is great for taking your cake to next level, by topping of the cake, or even in the middle as a filling! It is great for Strawberry Shortcakes, yum!

• YOGURT: Taking your yogurts to new heights. No need for those store-bought fruit yogurts loaded with additives and sugar, just dollop some of this sauce for strawberries and yogurt delight!

• CHEESECAKE: Take some of this sauce. Just add on top of some cheesecake and you now got yourself a Strawberry Cheesecake, just as simple as that! 

• PANCAKES: Want to change things up from Maple Syrup or my Simple Blueberry Sauce, this Simple Strawberry Sauce is the way to go! 

Sprinkles recipe fun facts:

• STRAWBERRIES – is jam-packed with antioxidants and vitamin C, which is great for your immune system.  
• LEMON JUICE – is filled with rays of the sunshine vitamin C and is immune-boosting.
• HONEY – is rich in antioxidants and antibacterial that can help fight infections.

I think that’s enough talking about this Simple Strawberry Sauce. Let’s make some, let’s go!

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Simple Strawberry Sauce

This 3 ingredients simple strawberry sauce is super versatile, an absolute cinch to make, and sure to be your go-to recipe for elevating your treats!

Ingredients

Ingredients

• 2-2½ cups fresh strawberries (or frozen)
• 2 tbsp fresh lemon juice
• 3 tbsp honey* (or maple syrup for vegan-friendly)

Equipment

• saucepan
• cutting board
• paring knife
• medium bowl

Instructions

Preparation

• Wash, hull, and cut the fresh strawberries into small bite-size pieces. Set aside. Wash, and juice the lemon. Set aside.

Strawberry Sauce - Version 1

• Heat saucepan on medium. Once heated up, add lemon juice and honey until it dissolves.
• Once the lemon and honey mixture starts to create small bubbles, it’s time to add the strawberries. Turn down the heat to medium-low, and keep mixing periodically to ensure it doesn’t burn. The mixture may froth but that is totally normal and will settle.
• Cook for about 10 minutes, the mixture will start to turn glossy and the fruits should be almost turning into a jam-like texture, when you see that, it is time to cut the heat. If using frozen strawberries, it will take another 3-5 minutes.
• Once cooled strain the sauce. Reserve the strawberry jam for things like pancakes, filling for cakes, or cheesecakes. With the remaining sauce, you have a few options. You can enjoy it as it is and it's great mixed in with yogurt. But if you are looking for a Strawberry Syrup you can do that too.
• Let it cool until it comes to room temperature, transfer to a jar or bowl and your sauce is ready to enjoy!

Strawberry Syrup

• Add the strained sauce, add back to the saucepan, and simmer on medium-low for another 5-10 minutes, until it thickens to a syrup consistency. Stir constantly to avoid burning. You will notice the colour starts to deepen to a deeper red. The sauce will become thick enough that it will have a slower drip off your spoon similar to a thick caramel. Cook until the consistency you desire, 5-10 minutes and then cut the heat, you now have Strawberry Syrup.

Strawberry Sauce - Version 2

• Now if you prefer a sauce without the fruit pulp at all you can blend the strawberries first. Then cook them down just the same as the above Strawberry Sauce steps. It will become a thick, luscious sauce.

Notes

* Feel free to adjust the sweetness to your liking.

NOTE: Store in the fridge for a week in an air-tight glass container or jar.

 

Enjoy!

The post Simple Strawberry Sauce {gluten-free, dairy-free, refined sugar-free} first appeared on Pure Sprinkles.

Presto! It’s Pesto! This fresh and vibrant recipe brings together 5 simple ingredients to create a super versatile pesto that is a powerhouse of flavour and nutrition!

With Spring in bloom, I thought it might be nice to share a recipe that is reflective of the season. With its fresh flavours and bright green hue, this recipe screams Spring in all its beautifully vibrant glory. It’s a true culmination of bold flavors. With an abundant hit of freshness from the spinach and basil, creaminess from the walnuts and olive oil, down to the zing of the garlic, you’ll always be sure to have one dy-no-mite pesto!

This is one of the first recipes I created when I changed my diet. During that time, I was on a very restricted diet and it was incredibly challenging when I had to go out. I could no longer just eat on a whim. As I’ve shared in my bio, when at social gatherings, I often found myself forced to nibble on fruits and veggies because there was nothing else I could eat. It was one of the hardest parts of my journey, but also an integral part of it as well. It motivated me to do everything I could to heal and restore my body.

It also taught me to always be prepared and carry a snack with me at all times. Fruits and nuts were easy go-to’s, but there were times I wanted to change it up. Plain veggies were not my favourite choice but with a dip—now, that was a different story! With store-bought dips no longer being an option, what was I to do? Then the idea hit me. Why not make pesto? Creamy, smooth, and yummy—that just might work. I put my own spin on the traditional pesto to create a gluten-free, dairy-free, and vegan-friendly version, and voila! My Basil Walnut Pesto was born.

I also love this recipe because it’s packed with protein from the walnuts, which will give you an energy boost and help keep you feeling full longer. Which is why it’s such a great healthy snack. It’s easily portable, making it super convenient for school lunches, snacks on the go, or even work. Not only does this pesto make a great dip, but it’s also very versatile. Here are my 5 favourite ways to use this fantastic recipe!

5 ways to use this Basil Walnut Pesto

•  DIP: I absolutely love it as a dip! It pairs beautifully with fresh veggies. My favourites are carrots, celery, and cucumbers. Any veggies you choose will take it to a whole new world. You don’t have to feel bad about dunking your veggies into this dip! Everything in it is super healthy, yet it feels indulgent because of its rich, creamy texture. So go ahead, dunk away!

• BAKING SAUCE: Looking for a new way to cook your chicken or fish dish? Just take some of this pesto, slather it on top, and bake it! It’s that easy. Pair with some roasted veggies or rice, and you got yourself one tasty meal. For my vegetarian and vegan friends, take some pesto, mix with your fave veggies, and roast for a beautiful veggie dish. 

• PIZZA: Want to try something different for your pizza? Swap out the tomato sauce and try some pesto instead! It creates a whole new flavour profile and a lot of fun to eat too! I mean, who doesn’t love pizza?

• SPREAD: Ever thought of trying pesto for your sandwich and wraps? Just use in place of butter or mayo, and you got yourself one flavourful spread to amp up your sandwich!

• PASTA SAUCE: This no-fuss sauce can elevate your pasta in a flash. It’s a simple way to have a creamy pasta dish without the cream. Cook your favourite pasta, mix with the pesto, and that’s it! You got yourself one flavorful pasta dish to enjoy.

Sprinkles recipe fun facts:

• SPINACH – is rich in antioxidants and can help prevent heart disease, type-2 diabetes, and has protective effects on memory and eye health.
• BASIL – helps balance PH levels in the stomach, aids in digestion, decreases harmful stomach bacteria, thus creating a healthier digestive system.
• WALNUTS – contain a high level of antioxidants and omega-3s and are a great source of plant protein to help boost energy levels.

Ready to make some pesto? Let’s go!

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Basil Walnut Pesto

This Basil Walnut Pesto recipe is vivacious, easy to make, and super versatile! It uses just 5 simple ingredients that are all gluten-free, dairy-free, and vegan-friendly! What's not to love about this pesto?

Author Priscilla S

Ingredients

Ingredients

• 2 cups fresh spinach
• 1 cup fresh basil
• 1 cup walnuts, halves*
• ½ cup olive oil
• 1 whole garlic clove
• ½ tsp black pepper (adjust to taste)
• ½ tsp sea salt (adjust to taste)

Equipment

• mini processor/food processor (or high-speed blender)
• small/medium metal bowls (or ceramic bowls)
• measuring cups
• wooden spoon
• spoons
• knife
• salad spinner
• kitchen towel (or paper towel)

Instructions

Prep

• Peel the garlic clove and set aside. Wash basil and spinach (separately) in cold water, thoroughly. Put through a salad spinner to remove excess water or pat dry (very gently) with a paper towel or kitchen towel. Place in a bowl and set aside.

Pesto time!

• Put the walnuts, olive oil (only half), and garlic into a food processor or high-speed blender. Blend for a couple of minutes until everything is a nice paste-like texture.
• It's time to add in the greens! Add a little at a time to ensure everything is well incorporated. Add the rest of the oil we reserved earlier. Blend for a few minutes.
• Repeat adding the greens and continue blending until you get a nice smooth velvety consistency.
• TIP FOR BLENDER: The greens can be finicky and not blend together well on the first try. So a small trick to help is to stop the blender, unplug it, use the back of a wooden spoon and press the greens down into the walnut mixture. It helps it to blend together better. It is a little extra effort, but promise you it is totally worth it!
• TIP: If it's having a little trouble blending together, not to worry, drizzle a little more olive oil to help it along.
• Lastly, add the seasoning, give it one last whirl, and presto! Your pesto is ready to enjoy!

Notes

* If you only have whole walnuts on hand, no problem! Just break them in half and your good to go. 

STORAGE: In an air-tight jar or container for 3 days in the fridge. It can also be frozen for a month. Fill an ice cube tray with the pesto, place in the freezer for 2 hours or until fully frozen. Take out and remove from the ice cube tray and place into a resealable plastic freezer bag until future use. You could also use a small freezer-friendly, air-tight container as well.

When you want to use some, just take out the desired amount you would like to consume. Let it thaw for about an hour or so and it's ready to enjoy. I would advise consuming it within the day, so only unthaw the amount you plan to eat at that time. 

Enjoy!

The post Basil Walnut Pesto {gluten-free, dairy-free, vegan-friendly} first appeared on Pure Sprinkles.

Happy St.Patrick’s Day!

Celebrate with this refreshing Shamrock green smoothie! Brimming with greens, fresh fruit, and coconut water. This revitalizing smoothie will brighten up your day and leave you feeling like a pot of gold.

So I know you have probably seen a million and one smoothie recipes, so what sets this one apart from the others and why should you give it a try? Well, to that I’d say, it’s well balanced and foolproof, so why not?! It is packed with greens, beautiful fresh fruits, all with their own nutritional benefits. I believe every smoothie recipe has its own unique taste and appeal so why not give this one a try. Who knows, maybe it will be your new favourite. And if you are not really a fan of smoothies, I think this might be the one to change your mind and turn you into a smoothie lover.

This is the first smoothie recipe I ever created and is still my go-to smoothie recipe to this day. I have always struggled with consuming fruits during the course of the day but when I created this recipe it was a game-changer. I was able to consume so many beneficial fruits, greens, and coconut water in one go. It was quite a revelation.

So what’s to love about this smoothie?

• It’s incredibly easy to make! Just toss all the ingredients into the blender, give it a whirl, pour, and you’ve got yourself a cup full of green goodness.

• Portable so it can be consumed on the go, while at work or post-workout for an incredible energy boost.

• It’s a great way to sneak more greens into your diet and knock out a few of your fruits while you’re at it. I call it a win-win.

The thing I love most about this smoothie is the way it makes me feel. I truly feel a difference in my body within minutes of drinking it. It’s like a surge of energy coursing through my body. It’s such an invigorating feeling.

Upon first glance, you may think that the spinach is the star of the show with its beautiful green hue. However, the key to the whole composition of this smoothie is the coconut water. And why is that? Firstly, it elevates the flavour and helps it all come together. Secondly, and the real secret behind this magical ingredient is a fun fact, I learned from my ‘little’ cousin, who is a bright and budding Nutritionist. The coconut water actually helps absorb the nutrients from the fruits! My mind was blown! I had only been using it for its refreshing quality and had no clue it was also helping with absorbing nutrients.

Sprinkles recipe fun facts:

• SPINACH – a superfood that is packed with vitamins and minerals and a great source of iron and magnesium which is great for boosting energy levels.
• GREEN APPLE – is high in fibre which is great for increasing your metabolism and is loaded with vitamins A, C, and K plus it has properties that are beneficial for your skin. 
• COCONUT WATER – is the water found in young coconuts. It is an excellent source of potassium and known as a natural sports drink due to its high content of electrolytes which is great for hydrating and replenishing your body.
• STRAWBERRIES – has an abundance of antioxidants and is high in vitamin C (even more than oranges!) which is great for your immune health.

Give this Shamrock green smoothie a go and see where it takes you! Who knows maybe it will bring you some luck and a pot of gold too!  Shall we give it a whirl and see?

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Shamrock Green Smoothie

This spirited green smoothie is packed with greens, fresh fruits, and coconut water, that will leave you feeling refreshed and rejuvenated!

Author Priscilla S

Ingredients

Ingredients

• 1 cup fresh spinach, organic
• 4-5 fresh strawberries*, organic (or frozen)
• 1 small green Granny Smith apple, organic (or any other apple of choice)
• ½ tbsp fresh lemon juice
• 2 cups coconut water

Equipment

• blender
• cutting board
• knife
• bowls
• measuring spoons and cups
• straws (optional)
• glasses or mason jar mug (any glass of your choice)

Instructions

Prep

• Wash the spinach, and set aside. Wash strawberries, cut the top stems off and cut into bite-size pieces, and set aside. If using frozen just place it in a bowl and set it aside.
• Wash the apple, cut it into bite-size pieces, and set aside. If not using organic, remove the skin before cutting.
• Wash the lemon well, roll on the cutting board a couple of times with your palm. This is a great trick to get extra juice. Cut in half, squeeze into a bowl, and set aside.

Smoothie Time

• Add fruits, lemon juice, and coconut water into the blender and whirl it up until it is nice and smooth. Now it's time to add the spinach and give it another whirl. Continue blending until it's nice and smooth, and you're done! Pour into your fave glass and enjoy!

Notes

NOTE: This smoothie is on the tart side (my personal preference), but if you like things on the sweeter side, feel free to add a little drizzle of honey or maple syrup. Alternately, you could cut down the lemon and/or use a sweeter variety of apples like Gala or Ambrosia, as Granny Smiths are naturally tart. 

* Can substitute the strawberries with raspberries! Just please keep in mind if using raspberries you may want to pair with a sweeter apple variety as suggested above, to balance out the tartness of the raspberries. 

TIP: After using the lemon, don't throw out the rind just yet, it can be used to clean your sink and make it look shiny and new!

STORAGE: Your smoothie can be stored in a glass jug or mason glass mug for a day in the fridge, but I highly recommend consuming it within a couple of hours to reap the full benefits of the ingredients. Fresh is always best. 

Enjoy!

The post Shamrock Green Smoothie {gluten-free, dairy-free, vegan-friendly} first appeared on Pure Sprinkles.

When it came time to figuring out which dish to feature first for this month’s green-themed recipes for St.Patrick’s day, I knew it would be this one. This easy garlic broccoli recipe uses fresh or frozen broccoli and can be made in a snap any day of the week, adding some healthy green veggies to your next meal.

Broccoli is one vegetable that I was never really fond of growing up. It was always either too mushy or lackluster in taste that I was never a fan of it; no amount of butter or sauce could do the trick of getting me to eat it. However, there was one exception: beef & broccoli. That is a story for another time, but for now, let’s get back to the easy garlic broccoli recipe and how everything changed one fine day.

One day, my Mom was speaking with a friend who mentioned adding garlic to broccoli would make for a tasty dish. Needless to say, I was skeptical. Very skeptical. I mean, I had gone my whole life never really liking them. Could one ingredient really change things? The answer is a big resounding yes, yes it can. 

It took these mini tree-looking veggies from tasteless to tasty in one fell swoop and created a side dish I couldn’t seem to get enough of. The garlic seemed to transform the broccoli infusing every fibre with garlicky goodness. I knew right then I had a side dish that would be sticking with me for the long haul. It goes to show you the power of pairing the right ingredients together; it truly creates magic.

This side dish is not only quick and easy to make. It is highly nutritious and is gluten-free, dairy-free, and vegan friendly. It can take any broccoli hater and turn them into a broccoli lover. I am proof of that. Still wary? Why don’t you give it a try and you’ll see for yourself. Trust me, this dish will be quite a welcome addition to your lunch or dinner repertoire.

Sprinkles recipe fun facts:

• BROCCOLI – is a great source of protein, fibre, vitamins, and minerals and can aid in digestion.
• GARLIC – helps reduce heart disease and boosts athletic energy levels to prevent post-workout fatigue.
• OLIVE OIL – high in monosaturated fats that make it heat resistant and a great oil for cooking.

Shall we give this recipe a whirl? Let’s go!

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Easy Garlic Broccoli

This easy garlic broccoli recipe is packed with nutrition and taste and can be made within minutes, the perfect addition to your next meal.

Author Priscilla S

Ingredients

Ingredients

• 1 large head of broccoli, cut into florets
• 4-5 garlic cloves, thinly sliced
• ¼ tsp sea salt (adjust to taste)
• ¼ tsp black pepper (adjust to taste)
• ½ tbsp olive oil (or oil of choice)

Equipment

• wok (or frying pan)
• large spoon
• measuring spoons
• knife
• cutting board
• large bowl

Instructions

Prep

• Cut the large stem of the head of the broccoli and cut into small florets, wash well, and set aside.
• Peel the garlic and slice into thin slivers, it can be lengthwise or small discs, whichever you prefer, set aside.

Cooking Time

• Heat your wok or pan to medium-high and add oil. Once the oil is heated up, add the garlic, you should hear a sizzling sound. Let the garlic dance around in the oil for 30-60 seconds to help infuse the oil with its garlicky goodness.
• It's now time to add the broccoli. The oil may splatter a bit because of the high heat and water from the broccoli, so please be careful. Mix well. Add a splash of water, it helps the broccoli to steam. Cover with a lid for 1-2 minutes.
• Add seasoning, sea salt, and black pepper. Continue mixing it periodically.
• After 3-5 minutes, your broccoli is ready to serve! If using frozen broccoli it will take a few more minutes. Once the broccoli is soft and tender it's ready. Taste test it to make sure the seasoning is as you like, feel free to adjust to your taste.

Notes

It is excellent topped on some rice, paired with fish, chicken, or honestly just on its own. It's that good!

NOTE: Store in the fridge in an air-tight container for 1-2 days, that is if it lasts that long!

Hope you enjoy these little greens as much as I do!

The post Easy Garlic Broccoli {gluten-free, dairy-free, vegan-friendly} first appeared on Pure Sprinkles.

Looking for an easy and simple blueberry sauce to dollop over your stack of pancakes, ice cream, cakes? Look no further, this blueberry sauce is for you.

I created this recipe on a whim years back when I had first created my oats & brown rice flour pancakes (which might I add you can check out here if you are hankering for some yummy gluten-free pancakes). I have always topped my pancakes with maple syrup, been doing so since childhood. Please don’t get me wrong I still love my maple syrup, can’t really have pancakes without it, it is an absolute must especially for us Canadians, we love our maple syrup!

Yet one day I found myself wanting something a little more, something to take my pancakes to another level. I had some blueberries on hand and thought why not try my hand at making a sauce. A blueberry sauce seemed like an easy enough thing to do and quite tasty at that. Blueberries are nice and tart might compliment the pancakes nicely. How hard could it be?

The answer my friends, SUPER easy! Oh my goodness. So. so. easy. I honestly didn’t realize how easy it would be until I made it. It made me wonder why I hadn’t tried sooner. I had seen recipes on cooking shows before but they always added loads of sugar and it seemed to take forever so never really felt the urge to make it before.

I am a firm believer in keeping things simple and let me tell you it can’t get more simple than this blueberry sauce. It is just 3 simple ingredients. Yes, you read right, just 3 simple ingredients. Blueberries + Lemon Juice + Honey = Blissful Blueberry Sauce.

The beauty of this sauce is it is super versatile and is not just for pancakes. It can also be used on top of cakes, cupcakes, cheesecakes, ice cream, yogurt there are truly so many possibilities. However, the true task at hand is seeing how long it lasts because let me tell you, once you have some, it will be disappearing quickly because it is just that good.

Sprinkles recipe fun facts:

• BLUEBERRIES – one of the best superfoods and jam-packed with antioxidants and vitamin C, which is great for your immune system.  
• LEMON JUICE – is filled with rays of the sunshine vitamin C and is immune-boosting.
• HONEY – is rich in antioxidants and antibacterial that can help fight infections.

So I think that’s enough talking about this blissful blueberry sauce, shall we start making some?

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Simple Blueberry Sauce

This super quick blueberry sauce can be created with just 3 simple ingredients to take your sweet treats to the next level!

Course Breakfast, Dessert

Author Priscilla S

Ingredients

Blueberry Sauce

• 2 cups fresh blueberries (or frozen)
• 1 tbsp fresh lemon juice
• 1 tbsp honey (or maple syrup to make vegan)

*Tapicoa Slurry (to thicken the Blueberry Sauce)

• 1 tsp tapioca flour
• 2-3 tsp water

Equipment

• small saucepan
• silicone spatula
• spoons
• measuring cup
• measuring spoon

Instructions

Blueberry Sauce

• Place the saucepan on medium heat, once the pan is heated up add the lemon juice and honey, mix together.
• After about 2-3 minutes you should notice the honey has melted down and the mixture will start to bubble. It's now time to add the blueberries. Incorporate the blueberries with the lemon and honey mixture well.
• The blueberries will start to bubble after a couple of minutes, if it is rapidly bubbling just turn down the heat a notch. Stir every so often.
• For the Frozen blueberries, the sauce will be done in 5 minutes. Once the blueberries have broken down a bit and the sauce has thickened a bit your sauce is ready. Even if the sauce is a bit runny it's fine, it'll be just as tasty.
• For fresh blueberries, the sauce will be done in 10 minutes. It takes longer for the juices to break down for the fresh blueberries but it is so worth it. Even if the sauce is runny and hasn’t thickened fear not, it’s fine it will thicken more once it cools down, which I highly recommend.
• *If you like your sauce on the thicker side, with a more jam-like consistency you can add a little tapioca starch slurry (tapioca + water is a slurry) and add it in when you're making the sauce it will make it way thicker if that is what you fancy. Any which way you like it, I guarantee one tasty blueberry sauce! Serve on top of oats & brown rice flour pancakes, ice cream, yogurt, cakes, the possibilities are endless!

Notes

BLUEBERRY SAUCE: Something to note is this sauce is a little on the tart side, as that is how I personally like the taste, but if you like things more on the sweet side feel free to add a touch more honey or maple syrup to sweeten things up. 

** Store in an air-tight container or glass jar for up to 3 days.

Enjoy!

The post Simple Blueberry Sauce {gluten-free, dairy-free, refined sugar-free} first appeared on Pure Sprinkles.