This morning, we were spent a few minutes with David Moss on New Cleveland. With 4th of July BBQs just around the corner, we're thinking about ways to liven up our fresh fruits and vegetables using herbs and spices. These three recipes are super easy, healthy, and memorable. Enjoy!
To view the whole video, visit the New Day Cleveland website here.
Lavender Honey Fruit Salad
2 peached, chopped into 1-inch pieces
1 cup of blueberries
1 cup of red seedless grapes
Juice of 1 lime
1 T honey
1/2 tsp culinary lavender
2-3 fresh mint leaves, chopped
Combine the fruit in a serving bowl. Set aside.
In a small saucepan, combine the lime juice and honey over medium heat for about 2 minutes, stirring to make a syrup. Add the lavender and mint leaves and remove from heat, allowing the herbs to infuse while it cools (about 10 minutes).
Pour the syrup over your fresh fruit and mix well. Serve immediately.
Spicy Chili Mangoes
1 fresh, ripe mango, chopped into 1-inch pieces
Juice of 1/2 a lime
1 tsp maple syrup
1/8 tsp hot chili powder
Pinch of salt
Pour lemon juice and maple syrup of mango pieces and mix well. Transfer the mango to a new bowl with a slotted spoon to get rid of some of the excess liquid. Sprinkle the chili powder and salt over mango and mix. If you want more heat, add more chili powder to your liking.
Dill Cucumber Veggie Dip
1 cup greek yogurt
1/2 cup diced cucumber (peeled)
Juice of 1/2 a lemon
1 T dried dill
1 tsp parsley flakes
1/8 tsp salt
1/8 tsp crushed black peppercorns
1/8 tsp garlic powder
1/8 tsp onion powder
Veggies of your choice for dipping (we used carrots)
Mix all ingredients in a medium bowl. Allow dip to set for 30 minutes or more for maximum flavor. Serve with veggies of your choice.
Where can I find this lemon juicer?
If you're interested in the lemon/lime juicer used in this demo, here's a similar one available on Amazon: Zulay Manual Citrus Press Juicer