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...
Sunomono – Japanese Cucumber Salad

Sunomono – Japanese Cucumber Salad

Some weeks I get stuck in a salad rut. I rely on the same tired ‘ole veggies on the bottom shelf until they’re almost as tired of me as I am of them. And then… I remember rice vinegar. This is a traditional Japanese quick-pickled cucumber salad. You can get as crazy as you want with the recipe. Craving some heat? Add in some ginger juice or diced chilis. Looking for more color? Add rainbow carrots, red bell peppers, radish slices, maybe even try some cabbage. Whatever veggies you use, be sure to slice as thinly as possible. Ingredients 1 cucumber (Persian or Japanese cucumbers are better, but an English cucumber will work as well) 1/4 tsp sea salt 3 Tbsp rice vinegar 1 Tbsp mirin (or sugar) 1/4 tsp shoyu (soy sauce) 1 tsp black (or white) sesame seeds, toasted Rainbow carrots (or other veggies of choice), optional Directions 1. Thinly slice cucumbers and carrots (if using). Add salt, stir to combine and allow to sit for 5 minutes. Then, squeeze all the liquid from the veggies, and set aside. 2. In a small bowl, mix the rice vinegar, mirin and shoyu together. Stir to combine. If using sugar, mix until all the sugar has dissolved. Taste, and adjust seasonings as desired. Be sure to adjust seasonings as there is quite the variety of shoyu and vinegar available. 3. Add vinegar mixture to cucumbers and carrots and mix well. Stir in sesame seeds. Eat immediately, or store, covered in the fridge for your next salad adventure. If you have leftover dressing, store it in a jar in the...
Video – Knife Skills: Matchstick

Video – Knife Skills: Matchstick

Below you’ll find a quick video teaching you how to matchstick carrots. This skill is especially useful when you’re cooking up Asian cuisine. I know I’m a nerd, but knife skills are fun. Disclaimer: In real life, please slice up more of the carrot than I did. I discarded half to keep the video quick ‘n dirty for you. Also, I don’t normally dress to match my cutting board. Enjoy the video? Please share and let’s spread the matchstick love....
Make Tonight’s Dinner Sexy. DIY Microgreens.

Make Tonight’s Dinner Sexy. DIY Microgreens.

If you’re looking to take your dinner plate to the next level, nothing looks more beautiful than a lovely, edible garnish. And nothing is more delicious and gratifying than a homegrown garnish. Check out the Microgreens Tutorial I wrote for Simply Canning. All your questions answered in one place. Planting, growing and harvesting. You’re only one sunny windowsill and 30 seconds a day away from a sexy dinner plate. So, take it up a notch. You’ll love the results. FREE Monthly Inspiration? Hook Me Up! Email address: First Name: Last Name:...
On my Tastebuds: Roses and Cardamom

On my Tastebuds: Roses and Cardamom

Lately I’ve been enjoying the luxury of playing with flavors – with no particular goal in mind; just allowing myself time to experiment. Some days, finding making this time is hard – especially with so many to-do lists, cooking classes on the horizon, and friends to see. But somehow I’ve been making it happen. Lately so, even if it’s just by spending 5 minutes here and there flavoring my latest batch of Kombucha. Normally, I am not hugely fond of floral flavors. Even lavender can overwhelm me. But with this particular blend, the cardamom nicely balances out the rosebuds, and gives the tea a deeper taste, with only light floral notes at the finish. Kind of like that fancy wine I had somewhere that one time. Are you playing with flavors too? What are your current flavor obsessions? Soundtrack: La Vie en Rose...
Cucumber Bites with Pomegranate Salsa

Cucumber Bites with Pomegranate Salsa

Pomegranates are red. Mint leaves are green. A more picturesque salsa, I have never seen. Just in time for Valentine’s Day, this lovely, crunchy salsa can be served as an appetizer, amuse-bouche, or used to top an entree of your choice. Think tacos, fajitas, or even veggie nachos! See, I love fondue as much as the next girl, but when I’m dreaming up a romantical evening, I want food that calls to all five senses. I want something visually stunning, tasty, aromatic, and sensual. I want to leave the table feeling completely satisfied, and still able to rock some lingerie. Seriously – it’s Valentine’s Day, folks! Enjoy! Cucumber Bites with Pomegranate Salsa Ingredients 1 small shallot, minced ~ 2 Tbsp 1 medium jicama, peeled, small dice 1 pomegranate, peeled, seeds separated 1 small cucumber, peeled and sliced thin 1 small jalapeno, seeded and minced 1 lime, juiced 1 pinch sea salt, to taste Mint, Cilantro or Microgreens for garnish (Amaranth and Beet Microgreens pictured above) 1 pinch chili powder, optional for those who like it spicy Directions Peel and mince shallot. Place minced shallot in a small bowl of cold water and set aside. Remove shallots from water and drain well. Toss with pomegranate seeds, jicama and jalapeno. Mix well. Add lime juice and salt to taste. Top each slice of cucumber with pomegranate salsa. Garnish and serve. Mix it up! If you want to dice all of the jicama AND cucumber and serve the salsa on tortilla chips, that’s an option. You could dice all the jicama, and serve the salsa on cucumber slices. Or you could dice all of the cucumber, and serve the salsa on jicama slices. You...
Gluten-Free Pancake Recipe. Cherries and a Resolution.

Gluten-Free Pancake Recipe. Cherries and a Resolution.

Every year, the holiday season comes and goes in a snowstorm-like flurry. I take that back, it’s more like a foodstorm-like flurry. Rich foods lurking on every table, stuffed into every stocking, practically jumping off platters and fighting their way into my mouth. Or at least that’s how it seems to me…. I’m guessing sweet treats probly don’t fly off the table into your mouth. Anyway. By the time the new year rolls around, I’m usually feeling a little bit peeved at myself. One or two…..or ten extra bites of insert-something-scrumptious later and my mojo’s cowering in the corner. This year left me feeling about the same, so a few days ago, I decided to change my perspective. So here is my 2015 resolution, or let’s call it a paradigm shift: I’ll celebrate every healthy food choice I make, no matter how small or insignificant it may feel at the time. See, some days I find myself overlooking the ten great choices I’ve made for the day, just because I wolfed down double helpings of dessert at dinner. But over time, it’s the small, frequent choices that add up to the whole. We don’t suddenly leap into good health; we attain it slowly, one forkful at a time. The occasional double dessert is far less significant than the months of nutrient-dense breakfasts, the hearty lunch salads, and the veggies or trail mix snacks I eat on a regular basis. Don’t get me wrong, chocolate treats may still fly into my mouth unbidden, and sometimes I’ll eat one too many appetizers, but I won’t allow those moments to bring me down. This year,...
Pumkinchiladas. Cilantro Sauce.

Pumkinchiladas. Cilantro Sauce.

Being an Arizona-born gal, I find myself gravitating toward my Southwestern roots more and more as the temperature drops to “icy.” By my definition – that’s anything under 50 F. Don’t judge. I want comfort food now- gooey and hot from the oven, oozing with flavor and warmth. And I’m sure this has nothing to do with living in an old house, where the heater hardly works and I can see my breath in the morning. Positive. Now, I’ve never been enchanted by pumpkin sweets. They’re just  not my thing. But add in some smoked paprika and cumin? Now we’re talking! This recipe is Southwest meets Winter. Spicy, smoky, rich meets creamy, warm and earthy. I’ve used tempeh as the protein source, but if you’re looking to avoid soy, you can substitute black or kidney beans instead. Tempeh is made by fermenting whole soy beans, which leaves the final product more easily digestible than tofu, not to mention it actually has texture and flavor. While this recipe would be delicious served with a traditional red enchilada sauce, I went the lemony, cilantro route. Now, I could go on and on about the benefits of incorporating raw elements into each meal, but let’s be honest, I happened to have cilantro in the house… and you’re looking to make dinner. Here’s the recipe. Ingredients Pumpkinchiladas 24 corn tortillas 1 medium onion, small dice (~ 1 1/2 cups when diced) 8 oz package Tempeh, grated 1 Tbsp olive, or avocado oil 4 cloves garlic, minced 1 1/2 tsp sea salt 3/4 tsp smoked paprika 1/2 tsp ground cumin 1/4 tsp hot chili powder 1/4...
Paonia Pear Crisp

Paonia Pear Crisp

If I had to chose a word for fall, it would be “crisp.” The sunshine, the colors, the morning air, and the fruit are all crisp. To celebrate the end of such an incredible season,  here’s a simply crisp dessert. You can make it in mason jars for additional cuteness and portability, or in any ‘ole pan you have laying around the house. Yield: 6 4-oz Individual Servings Ingredients Filling 1 jar MM Local Paonia Pears, chopped into small pieces, juice set aside. ¾ cup MM Local Paonia Pear juice 2 Tbsp. fresh lemon juice 1 pinch sea salt ¾ tsp. arrowroot powder or cornstarch ¾ tsp. pure vanilla extract 1 ½ tsp. lemon zest Topping ½ cup rolled oats ¼ cup brown sugar 2 Tbsp. virgin, unrefined coconut oil ½ tsp cinnamon 1 pinch sea salt Directions 1. Preheat the oven to 350 degrees F. 2. In a large mixing bowl, combine the MM Local Paonia Pears, pear juice, lemon juice, sea salt, arrowroot powder, vanilla and lemon zest. Mix until well combined and the arrowroot powder has dissolved. 3. In a medium bowl, combine rolled oats, sugar, butter, cinnamon and sea salt. Mix with a fork, or your hands, until combined, but still slightly lumpy. 4. Pour ⅓ cup filling into each mason jar. Then add 2-3 Tbsp. of the topping mixture to each jar. 5. Place the 6 jars on a cookie sheet and bake at 350 degrees for 20-30 minutes, until filling is bubbling visibly and the topping is nicely browned. Remove from oven, allow to cool and serve warm, with your favorite nondairy, vanilla ice cream. Soundtrack:...