Xango mustard (dressing)

Ingredients

• 1/4 cup (60 mL) olive oil
• 1/4 cup (60 mL) xango
• 1 tbsp (15 mL) honey
• 1 1/2 tsp (7 mL) dijom mustard organic
• 1/2 tsp (2 mL) herbamare (sea salt)
• 1/2 tsp (2 mL) dried parsley
• 1 clove garlic,crushed

Preparation

Mix all the ingredients.Serve with your favorite salad.

Mangosteen sorbet

Ingredients

• 1 pouch (1 tbsp) of unflavored gelatine
• 1 pinch of sea salt
• 1/2 cup of brown sugar (or more if you like it sweeter)
• 2 cups of Xango
• 12 oz of soft tofu
• 1/4 cup of melted coconut oil
• 1/2 tea spoon of vanilla extract
• 3/4 cup of rice milk (or other kind of milk)

Preparation

1- Sprinkle gelatine over 3/4 cup of milk in a sauce pan and allow to sit 3 minutes. Cook over very low heat until gelatine is dissolved.

2- Mix in salt and sugar and cook, stirring to dissolve sugar.

3- Remove from heat.

4- In a blender, combine Xango, tofu, oil, vanilla. Process until very smooth.

5- Add gelatine mixture and mix.

6- Freeze in an ice cream machine or if you don't have one, put in a mixing bowl in the freezer.

7- Take out a few times during the freezing process and mix with a hand mixer.

Bon Appetit!

Jalissa Letendre
Author "The delights of living food"
© 2008 All Rights Reserved.