~< Refreshing Kiwi Cooler >~

Ingredients :

3 Ripe Kiwis, peeled and cut in half
2-3 tsp sugar (Adjust to taste)
8-10 fresh mint leaves
1/8 tsp Black Salt
2 cups water
1 cup ice
A dash of lime

Blend all the ingredients together. Tadaaa ! Your refreshing kiwi cooler is ready. Serve cold. 

~< Date-Almond truffles >~

Ingredients :

1 1/4 cup Almond flour
1 cup Dates, pitted
1 cup raw walnuts
2 tsp Vanilla extract
2 tbsp hemp seeds (optional)
1 tbsp cocoa powder (optional)
1/4 cup Shredded unsweetened coconut (optional)
A pinch of sea salt

Directions :

1. Roughly chop the dates and blend them in a food processor until the mixture becomes pasty. Remove from the food processor, keep it aside.
2. In the food processor add walnuts, almond flour and salt, blend to a semi fine meal like consistency.
3. Now add dates, vanilla extract, hemp seeds, cocoa powder and coconut. Pulse it just enough to get a loose dough. Do not over blend it.
4. Divide the mixture into 15 equal parts and roll them into a ball. Store them in the refrigerator.

~< Strawberry Rhubarb Crumble >~

Serves 4-6

Ingredients :

For the filling

1 1/2 cup Strawberries, diced
1 1/2 cup Rhubarb, ch0pped
3/4  cup sugar
2 tbsp cornstarch
1 tsp vanilla extract
1 tsp lemon juice

For the topping

1 cup all purpose flour
1/2 cup tightly backed brown sugar
1/2 stick butter
1/3 cup rolled oats
2 tbsp oil
1 tsp cinnamon powder
1 tsp salt


Directions :

1. Preheat the oven at 375 degrees F.
2. Combine all the ingredients of the topping (crumble) together. Set it aside in the freezer for 15 minutes.
3. Toss all the ingredients of the filling. Pour it in a 8-by-8 inch glass or ceramic dish.
4. Scatter the crumble on top and bake in the oven for 45 minutes or until golden brown and bubbly.
5. Let it cool for 15 minutes; serve with vanilla ice cream or whipped cream.

Notes :

1. You can add chopped walnuts / pecans in the crumble for more texture.
2. Add or reduce sugar in the filling based on how ripe/sweet the strawberries are.