Thursday, April 25, 2024
HomeEatBoat Bites: Plant Based Poppers

Boat Bites: Plant Based Poppers

You know you want it...

Mocka Jumbies and Rum...

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Enjoy exotic and fanciful flavors in three quick-to-prepare snacks and appetizers, sure to enliven your springtime social gatherings. Healthful ingredients blended to rich textures will delight everyone’s taste buds.

Basil and dill, among the basic family of herbs, are fragrant and easy to grow from seed. Store nuts in airtight bags or containers and place in the freezer for a fresh, in-season taste.


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Walnuts – ¾ cup
Pine nuts – ¼ cup
Fresh basil – 2 cups
Garlic – 1 clove
Sea salt – ¼ tsp
Lemon – ¾ squeezed for juice
Sundried tomatoes – 10 each

Blend in a food processor and serve with a Campari or cherry tomato.


Blanched Almonds – 1 cup
Water – ¾ cup
Lemon – 1 squeezed for juice
Fresh Dill – ¼ cup
Sea salt – ½ tsp
Cayenne pepper – 1/8 tsp

Blend in a food processor or high-power blender until smooth. Stir in 2 Tbsp chopped dill and serve in a cucumber slice.


Ripe avocados – 2
Medjool dates – 1 ½ cup pitted
Raw cacao powder – ½ cup (¾ cup for dark chocolate mousse)
Ice cubes – ½ cup

Blend in a high powered blender until smooth!


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Jordan Wolfe
Jordan Wolfehttp://www.wholefoods.com/
Jordan Wolfe is the Healthy Eating & Green Mission Specialist at Whole Foods Market South Beach. He is an expert on the plant-strong green lifestyle, and he is a life-long vegetarian. Wolfe teaches that there are many paths to nutritional excellence and everyone can benefit from adding more plants to their plates. His favorite part of his work is inspiring and educating others on healthy eating.

So Caribbean you can almost taste the rum...

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