Serves 2

Ingredients

• 1/2cup light coconut milk
• 1/4 cup thinly sliced peeled fresh ginger
• 1 tablespoon sugar
• 2 tablespoons lemon juice
• 2 teaspoons red curry powder
• Dash of salt
• 1 (14.5-ounce) can of fat-free, less-sodium chicken broth
• 2 pounds mussels, scrubbed and debearded
• 1/4 cup chopped fresh basil

directions

Combine the first 7 ingredients in a Dutch oven, and bring to a boil, Add mussels; cover and cook 5 minutes or until shells open.

Removed from heat; discard any unopened shells. Spoon 1 1/2 cups broth mixture into each of 2 soup bowls. Divine mussels evenly among each soup bowl. Garnish with chopped basil.

Serves 6

Ingredients

• 6 Blood oranges
• 1 cup Flat-leaf Parsley, sprigs
• 1 Fennel Bulb
• 2 1/2 Fresh Bass, skin, and pin bones removed
• Salt
• Black Pepper

directions

Peel, segment, and dice the citrus over a bowl so you save all the juice. Add the parsley and stir gently.

Trim the fennel, peeling away the woody, fibrous outer layers and reserving the fronds, Using a mandoline or very sharp knife, cut the fennel bulb into paper-thin-slices, And fennel slices and fronds to the bowl with the grapefruit-parsley mixture.

Season the sea bass fillets with salt and pepper. In a heavy frying pan over medium-high heat, warm 1 tablespoon of the olive oil. Add the fish and cook until browned underneath, 3 to 4 minutes. Turn the sea bass over and cook until opaque around the edge, about 3 minutes more.

Transfer the fish to individual plates. Spoon the grapefruit-fennel mixture on the top and drizzle with a little olive oiil. Serve immediately.

Serves 4

Ingredients

• 2 1/4 cups high-quality red wine (the one you would love to drink!)
• 1 cup sugar
• 1 1-by-3 inch strip of orange zest(you can make extra to decorate each serving)
• 2 pounds of sweet cherries, halved and pitted
  (Bing, Montmorency, Lambert or Chelan)
• 1 cup mascarpone cheese
• 2 1/2 tablespoons Manuka honey

directions

In a medium stainless-steel saucepan, (rather than a non-stick) combine the wine, sugar, and orange zest. Bring to simmer over medium-high heat. Add the cherries and bring them back to a simmer.

Reduce heat and simmer, partially covered, until the cherries are just tender about 5 minutes. Watch closely, they cook very fast. Pour into a glass stainless-steel bowl so the cherries stop cooking.

In a small bowl, lightly whisk the mascarpone with the Manuka honey until soft and fluffy. Remove the strip of orange zest from the cherries. Serve the warm cherries and syrup in stemmed glasses or a fancy bowl, topped with a large dollop of the mascarpone cream and a strip of orange zest, if you wish.

Served warm or cold- they are delicious either way!

Serves 4

Ingredients

• 1 cup heavy cream
• 1/2 cup hot water
• 1 1/2 tbsp Gelatin powder
• 1/3 cup lemon juice
• 1 tsp lemon zest
• 1 tbsp erythritol or any sweetener of your choice

Directions

Place the cold heavy cream in a bowl. Whisk until firm peaks form. In another bowl, combine the hot water, gelatine powder and erythritol. Stir to dissolve and cool for 10-15 minutes. Gently stir in lemon juice. Using an electric mixer, blend the cream and gelatin mixture together. Add lemon zest and mix for at least 3 more minutes until fully blended. Pour the mixture into small bowls or cute jars. Chill in the refrigerator for two to three hours to firm. Garnish with a slice of lemon zest or a thin slice of lemon if you wish and enjoy cold for best taste.

Serves 4

Ingredients

• 1 cup heavy cream
• 1/2 cup hot water
• 1 1/2 tbsp Gelatin powder
• 1/3 cup lemon juice
• 1 tsp lemon zest
• 1 tbsp erythritol or any sweet.
• ener of your choice

directions

Place the cold heavy cream in a bowl. Whisk until firm peaks form. In another bowl, combine the hot water, gelatine powder and erythritol. Stir to dissolve and cool for 10-15 minutes. Gently stir in lemon juice. Using an electric mixer, blend the cream and gelatin mixture together. Add lemon zest and mix for at least 3 more minutes until fully blended. Pour the mixture into stemmed glasses. Chill in the refrigerator for two to three hours to firm. Garnish with a slice of lemon zest or a thin slice of lemon if you wish and enjoy cold for best taste.