Miso Glazed Eggplant & Why I’m Leaving Facebook

Miso Glazed Eggplant & Why I’m Leaving Facebook

I’m sneaking this next recipe in.. just before it starts to really cool down. I think it kind of should have by now, considering that we’re halfway through November. But hey, you certainly won’t find me complaining about the long days of sunshine and warmth. I found these tiny Fairy Tale Eggplants just the other day, and I had to buy them because they were so cute. I really can’t help it. When food is miniature, I fall instantly in love and want to buy eat, eat it and hold it in my hand forever all at once. Eating it usually wins in the end. I decided they should be roasted, with a miso-tahini glaze. Sweet, salty, umami, creamy goodness. Spruced up by some lovely green onions and sesame seeds. Ingredients: 6-8 Fairy tale eggplants, or 2 medium Japanese eggplants 2 Tbsp Miso 3 Tbsp Tahini 2 tsp Mirin A sprinkling of Sea Salt A sprinkling of brown sugar Sesame seeds, black and/or white for garnish Green onions, bias sliced for garnish Directions: 1. Slice eggplants in half lengthwise. Peel if desired. Score the cut half lightly with a knife. Sprinkle with salt and allow to sit, scored side up for about 20-30 minutes. 2. Preheat oven to 400 F. Wipe salt and any liquid accumulation off of the eggplants. Place on a cookie sheet lined with parchment and bake for 15-30 minutes. Timing will depend on the size of your eggplants. Bake until they are nicely softened, but watch closely so they don’t burn. 3. While the eggplants are baking, prepare the glaze. In a small bowl, whisk...
Pumpkin Chia Seed Pudding

Pumpkin Chia Seed Pudding

Halloween may be over, but there’s still plenty of time left this fall and winter to enjoy this warming treat. Pumpkin is full of fiber, healthy carbohydrates, potassium, magnesium, and vitamins A & K. This is a dessert that can also be disguised as a breakfast or snack. And. It takes about 5 minutes to make. And. It tastes like a pumpkin-pie in a jar. Creamy, seasonal, with a hint of chocolate. Now, please excuse me while I go lick the jar! This recipe is vegan, gluten free, dairy free, and paleo. Ingredients: 1 cup pumpkin puree 1/4 – 1/2 cup almond milk 3 Tbsp chia seeds 1 dash sea salt 1 dash cinnamon, optional 2 Tbsp maple syrup, add more to taste if desired Toasted coconut flakes and cacao nibs for garnish Directions: 1. Whisk all ingredients together and chill in fridge for 2-3 hours. 2. Remove from fridge and top with coconut and cacao. Enjoy every bite. Soundtrack: Witchcraft by Bill Evans....