Video – Knife Skills: Onion Dice.

Video – Knife Skills: Onion Dice.

Let’s add another ninja knife skill to your repertoire. Be sure to use a sharp knife and watch your fingers. It’s tricky at first, and it will feel strange. But then, with some practice, you will become efficient beyond your wildest dreams. My favorite part of this slice is at the end, when I get to watch all my beautiful little onion dice cascading off my knife. So satisfying. So useful. So fun. Next up – #BAOnionChallenge *BONUS TIP – At the end, you can still chop up the last little bit of onion around the root. Simply lay this piece flat, and dice it up (around the root) in a size that will match the rest of your onion dice. Then, discard the root piece. Voila! No waste....
Mango Chia Pudding Recipe

Mango Chia Pudding Recipe

This luscious dessert promises summer tropics and beach vacations in your mouth. Yes, it’s possible. I could practically feel the sand on my toes. Plus, it constantly amazes me how sweet fruit is on its own. This dessert is free of any type of processed sugar or sweeteners. It’s refreshing and light, and totally adorable served in mason jars. Note to self: Please remember this dessert, especially on the days when I can be found scouring the highest, dustiest pantry cabinets in search of a sweet treat. There’s usually not much back there except stale pasta, anyway. Ok, thanks. Mango Chia Pudding Recipe Yield: 1 1/4 cups Ingredients 1 1/2 cups frozen mango 1/4 cup almond milk 2 1/2 Tbsp chia seeds Black sesame seeds or fresh mint, for garnish Directions 1. Place mango chunks and almond milk in a blender and blend until smooth. 2. Pour mixture into desired mason jar(s) and add the chia seeds. Whisk or stir (I find a whisk works best) until chia seeds are evenly distributed in the mango mix. 3. Cover mason jars and allow to sit, refrigerated, at least 1 hour before eating. Garnish with black sesame seeds and fresh mint. Soundtrack: Let her Go. By Passenger....
Easter Dinner – Spring Rolls!

Easter Dinner – Spring Rolls!

With Easter bunnies a-hopping and springtime a-blooming, a colorful recipe seemed appropriate for this weekend. I think the best part about spring is the sudden onslaught of colorful food. Goodbye drab winter greys, browns and dull greens. Make way for fresh colors and flavors, looking beautiful on my plate, and bursting with flavor in my mouth. Serve these lovely little rolls as appetizers, or as an entree, depending on your mood. I see any rolled-up food as an excuse to see how many goodies I can stuff inside. So mine end up more like entree portions. I have no self-control, what can I say? I love eating these spring rolls with homemade peanut sauce or spicy plum sauce, but they are also delicious with just a spritz of fresh lime juice if you’re in a pinch for time. Happy Easter if you celebrate, and happy spring regardless! Ingredients Rice paper rolls Warm Water 1 lb firm tofu Rainbow Carrots Cucumber Cilantro Bell pepper Purple Cabbage Avocado Kelp noodles, zucchini noodles, or rice noodles, optional Lime, cut into wedges Your all-time favorite dipping sauce(s) Directions 1. Preheat oven to 375 F. Slice tofu into thin strips. Place on parchment paper and sprinkle with sea salt and pepper. Bake 5-8 minutes on each side, or until golden brown. Remove and set aside to cool. 2. While the tofu is baking, peel and slice the veggies into thin strips, about 2 inches long. (Knife Skills: Matchstick) 3. Prepare noodles of choice according to the package directions. 4. Lay out all ingredients so they are readily avilable. Fill a shallow dish with warm...