Super Easy Strawberry Sorbet (with or without an ice cream machine)

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Like a bear coming out of hibernation or a literary coming out of exile, I’ve finally re-emerged. I’m sure my arrival isn’t as anticipated or dramatic as an exiled literary, but, I’ve returned nonetheless. 

So I’ve been M.I.A. for a number of reasons…mainly a very little tiny reason. I have a little bun in the oven which has been occupying most of my energy. But I’ve been itching to blog for what feels like ages. There’s something therapeutic about the discovery of cooking and the satisfaction of putting pen to paper with what I’ve learned.    

Spring is upon us so what better time to reappearing in the blogosphere than this season; a time of rebirth and new beginnings, and what better recipe than this vibrant and delicious strawberry sorbet!

So while my pregnancy left me craving certain foods, my husband has had a serious case of couvade syndrome (in which my husband, so thoughtfully, empathises with my pregnany to the extend that he has had some symptoms as well!). In the past few days, my husband has had a hankering for sorbet.

Now, being the good wife that I am, naturally I would have made him homemade sorbet if his heart so desired something sweet and cold and fruity. But, given my general tired state, I attempted to seek sorbet at a nearby establishment late one night. Now the usually suspects that are open late night, such as your fast food joints, don’t carry any time of sorbet, so we decided to hit up Dairy Queen. I suppose asking an employee at DQ if they carry sorbet is like asking McDonald’s if they carry filet mignon. Sorbet has no dairy of course, as it is a frozen dessert made with just fresh fruit which is lightly sweetened.

After my failed sorbet-seeking attempted, I resigned to making a simple homemade sorbet the following day.

Sorbet is wonderful on its own after dessert and are also often served between courses as a palate-refresher. 

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The ingredients are few and the method even simpler! All you need is water, some sugar, a lemon, and fresh fruit! I used instant-dissolving granulated sugar as it takes nearly no time to dissolve in the water but I’ve also used regular granulated sugar on many occasions, so don’t feel the need to buy this sugar if you don’t already have it. 

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Vegetable and Herb Quinoa

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Alright, so maybe this trendy grain isn’t the most glamorous-looking food but it’s quick, gluten-free, uber healthy and loaded with protein. I’ve been mildly obsessed lately with this curious little grain called ‘quinoa’ so, naturally, I had to share this recipe with you.

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So what is quinoa [keen•wah] you ask? For starters, it’s the new kid on the block. It seems to be turning up in recipes everywhere – whether it be served as a salad, or added to a salad, in a stew, as a side dish (in place of rice), or even as part of an entrée. It’s an ancient grain which is nutty in taste with a soft yet slightly crunchy texture. Its flavour is inherently flat with a mild nutty tone, so it begs to be mixed with lots of fragrant and delicious ingredients to permeate the quinoa and flavour it. It is equally delicious served warm or cold. 

Consider this your basic introduction to quinoa if you’ve never cooked it before. It’s a simple bare-bones recipe. Once you’ve honed your quinoa-making skills and tempered your palette in favour of this delicious little superfood, you can add beans, feta cheese, butternut squash (heaven!) or even protein (chicken, etc.). I’ve even added 1/4 cup of toasted almonds for some added texture and flavour to this recipe in the past. For a deeper, nuttier flavour, you can also roast the quinoa in a dry skillet for five minutes before cooking it but if you’re a quinoa rookie, start with this basic recipe to get a taste for it then you can go on to add just about any ingredient that tickles your fancy.

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If you’re unfamiliar with quinoa, here is some helpful Q & A:
Do you have to store quinoa in the refrigerator? It stores easily in an airtight container in a dry kitchen cabinet and won’t turn rancid quickly. Its shelf life is at least a year.
Do you have to wash/rinse the quinoa before cooking? In its natural state, quinoa has a bitter-tasting coating on each seed, called saponin, which protects it from being eaten by birds. Historically, the seeds need to be soaked to remove this coating before cooking and eating it. Today, the pre-washing of the seeds before packaging is quite thorough, so all you have to do is give the quinoa a quick rinse for good measure. 

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