Sunday, April 19, 2015

Chocolate Banana Chia Pudding with Warm Spices and Granola

Chocolate Banana Chia Pudding with Warm Spices and Granola
Ah yes… you’ve seen this all before, but hopefully you’ll find this version of chia pudding a little more exciting with the addition of granola which gives it texture and crunch!  It’s definitely much more fun to eat, and for those of you who don’t like chia pudding you know what I mean. Try this one and you’ll be pleasantly surprised at how good it is - not to mention packed with lots of healthy nutritional goodness.
xoxo

Ingredients
1 medium ripe banana mashed
1 Tbsp raw cacao powder
2 Tbsp chia seed
2 tsp pure maple syrup
Sprinkle ground cinnamon and cardamom
Favorite milk – I used home made cashew
teeny pinch sea salt - optional

Method
In a medium sized glass or 8 oz jar add all the ingredients except milk and stir very well, then add the milk, I did this in a small bowl then poured it into my glass, you decide your method. Cover and store in fridge for chia to swell about 4 hours or overnight. When ready to eat top with granola and shaved chocolate if you have it.

Enjoy!

Diana

Monday, April 13, 2015

No Bake Granola Bars with Orange Zest




































No Bake Granola Bars with Orange Zest
Loving these little no bake granola bars perfect when I'm feeling snacky and want to enjoy on the go. They're flavorful and both soft and crunchy. I especially like the touch of citrus zest, orange being my favorite here. This recipe allows for a lot of varieties so have fun.
xox Diana

20 square bars or 10 long bars
Ingredients
2 cups rolled oats – not instant
zest of one orange or  lemon 
1 cup unsweetened shredded coconut - run through spice grinder to make smaller shreds
1/2 cup currants such as dates, cranberry, raisin, fig
¼ cup raw unsalted pumpkin seeds
¼ cup raw unsalted sunflower seeds
1/2 cup chopped raw almonds
¼ tsp sea salt
1/4 cup unrefined coconut oil melted
1/3 cup maple or agave syrup
1/2 cup peanut or almond butter or tahini

Line an 8x8 inch pan with parchment paper allow to hang over sides just a bit. 

Method
1. Combine the oats, zest, currants, seed/nuts, salt, shredded coconut in large mixing bowl.
2. In small saucepan warm the coconut oil until just melted, add the peanut butter and maple syrup
and mix very well, add this to the dry ingredients and mix well again. 
3. Press the mixture firmly and evenly into the 8x8 pan, place in freezer for one hour to firm up, remove from freezer and lift granola out of pan, slice into 20 squares or 10 bars, store in the fridge in airtight container.
Enjoy!!

The ingredients above are just my suggestions but play and add others.

Friday, April 3, 2015

Red Lentil Chickpea Falafel with Smoky Red Cabbage Pineapple Slaw


Red Lentil Chickpea Falafel with Smoky Red Cabbage Pineapple Slaw
This falafel recipe is the same as a post from last year except this one is topped with a smoky red cabbage pineapple slaw and spicy sunflower cream instead of sauerkraut and tahini, also very good. I lightly fried the chickpea falafels and finished in the oven for 20 minutes. 

Note: Baking these always result in cracking of the falafel but the inside is very moist, and once the sauce is added, it doesn’t matter. 
Enjoy!!!!
Xoxo Diana

Pitas home made using this recipe so easy and delicious that I may never purchase them from a market ever again!

Red Lentil  & Chickpea Falafel
makes 17 falafels
1 cup cooked red lentils  - not soupy – ½ cup dry + 1 cup water is good
13 oz of chickpeas  rinsed and drained - or fresh chickpeas cooked in advance
1/2 medium onion minced 
2 cloves garlic minced
1 ½  tsp smoked paprika
1 ½ tsp ground cumin
¼ tsp cayenne 
¾-1 tsp sea salt
3 tbsp fresh cilantro chopped
3 tbsp fresh parsley chopped
1/2 cup rolled oats - gf - spice grinder to make a slight flour
Small pita pockets


Method for falafel
1. Rinse the red lentils using a strainer under running water until it is no longer foamy. Add the lentil to a medium pot with water. Bring to a boil then turn down heat to very low and simmer covered for 13 minutes – until water is all absorbed. Remove from heat - transfer to bowl and let cool a bit.

2. Add the onion to a food processor and pulse until small bits, add the chickpeas and pulse until crumbly, transfer to a large bowl

3. Add the cumin powder to a pan and toast until just fragrant, remove from the heat and add it to the bowl of chickpeas, along with minced garlic, paprika, cayenne, sea salt, cilantro, parsley, rolled oats and mix very well the mixture should be moist and firm and hold together when formed into a ball. 
form each ball into 1.5 oz and place on parchment lined baking sheet

Pre heat oven to 375 rack in middle

Lightly Fry and Bake
1. Add a little high heat oil to a pan and cook the patties 2 minutes on first side and 1.5 minutes on other side until golden. transfer to lined baking sheet. 
2. after cooking in pan finish in the oven for 20 minutes covered. they will crack a little but very moist inside.

Meanwhile make the slaw


Smoky Red Cabbage Slaw with Pineapple 
2 cups thin sliced red cabbage then chopped 
½ cup small diced fresh pineapple
1 carrot shredded
1 large carrot grated
1 tbsp fresh lime juice
1 tbsp extra virgin olive oil
2 tsp pure maple syrup
handful fresh chopped cilantro
¼ tsp smoked paprika
1/8 tsp cayenne or 1 tsp sauce form chipotles in adobe sauce
sea salt to taste

Method for Slaw
Combine all ingredients except cabbage and pineapple in small bowl then toss with cabbage and pineapple, season with sea salt

Sunflower Cream
½ cup sunflower seeds or cashews
2/3 cup water
1 tsp dijon style mustard
1 tsp maple syrup
2 tsp tamari
½ chipotle pepper
½ clove garlic
1/2 tsp smoked paprika

Method for Cream
Add all to powerful blender until creamy. season with sea salt if needed

Plating
add falafel inside or on top of falafel with all the fixins' add more fresh cilantro on top
Enjoy
Diana xo

recipe and images may not be posted without permission. thank you



Wednesday, March 25, 2015

Lunch of Millet, Black Beans, Avocado and Smoky Paprika Tahini

Lunch of Millet, Black Beans, Avocado and Smoky Paprika Tahini
I made this awesome lunch in a bowl recently that packs a lot of protein, healthy fats and wonderful smoky flavor from the paprika and harissa. I don’t have a particular recipe since I just quickly created this using left over grains and freshly made beans, but I do want to post for inspiration to try a version for your self. I’ll share the general idea because it’s too good to pass up. 

I used cooked millet but brown rice or quinoa would also be great! No black beans? Try chickpea or kidney. No pumpkin seeds?  Try sunflower.
Harissa not necessary but if you have it, it makes a nice addition!

Ingredients
Cooked millet
Black beans
Avocado
Toasted pumpkin seeds
Sliced red radishes
Fresh parsley or cilantro

Additional side toppings
Harissa
Hummus

Method
Add all the above and top with dressing  - recipe below


Smoky Tahini Dressing
Serves 1-2
2 tbsp creamy tahini
2 tsp tamari
2 tsp fresh lemon juice
1 tbsp water
1 tsp pure maple syrup
¼ heaping tsp smoked paprika

Method for Tahini
Add to a bowl and combine until creamy

Enjoy!
xox Diana

Wednesday, March 18, 2015

Salted Cardamom Caramel Clusters with Hazelnut and Chocolate

vegan salted caramel clusters, hazelnut clusters with salted caramel





























































































































vegan salted caramel clusters, hazelnut clusters with salted caramel
































vegan salted caramel clusters, hazelnut clusters with salted caramel
vegan salted caramel clusters, hazelnut clusters with salted caramel































vegan salted caramel clusters, hazelnut clusters with salted caramel
































Salted Cardamom Caramel Clusters with Hazelnuts and Chocolate
First thing Sunday morning, I believe 7 am, I’m an early riser, what I craved wasn’t pancakes but these awesome little caramel nutty clusters. I don’t know, maybe I dreamed them the night before. Initially, I was going to use peanuts, the idea took me back to the Payday. Do any of you remember that candy bar? It’s all peanuts smothered in some fake salted caramel of some kind, but anyway, it was my favorite candy bar as a kid next to Reeses peanut butter cups. Oh have times changed. So, instead of using peanuts, I used raw hazelnuts and decided to toast them for added flavor. The caramel is made using soft Medjool dates, and for something special cardamom was added, and with the salt it’s quite ridiculously good.  The caramel is thick not runny because we want all that goodness to hold together. So don’t go for thin sauce, we want it thick. For the chocolate topping I used organic 72% bar and melted it down like a ganache, which I love and it’s so easy.
This recipe comes together quickly so have fun and enjoy!
Diana
xoxo

Makes 15 Clusters
Method for Hazelnuts
Pre heat oven to 350 line baking sheet with parchment paper
1 cup raw hazelnuts toasted @ 350 for 7 minutes
remove from oven and roughly chop 


Ingredients for Caramel
20 soft medjool dates pitted
2 tbsp coconut oil melted
½ tsp sea salt
1 tsp pure vanilla extract
1//2 tsp cardamom


Method for Caramel Sauce
Make sure the dates are very soft, drain the water if you soaked them.
1. Add the pitted dates to a food processor along with the coconut oil, sea salt vanilla extract and cardamom. 
2. Blend until very smooth this may take 2 minutes, stop the machine and scrape when necessary. 
3. Add to a large bowl along with the chopped hazelnuts and mix together.  
4. Make spoon sized scoopings and place on parchment paper. Add to freezer for 45 minutes.
5. Make the chocolate sauce after the 45 minutes 


Chocolate Sauce
3 oz chocolate bar chopped
5 tbsp non dairy milk
1 ½ tsp melted coconut oil
¼ tsp cardamom
1/8 tsp sea salt

Method for Chocolate
1. Chop 3 oz of chocolate bar into small pieces, add to small stainless steel bowl, along with coconut oil, cardamom, sea salt and set aside.
2. Boil 5 tbsp of milk add it to the chocolate and let sit for 30 seconds then begin stirring until melted, if not completely melted hold the bowl above heated stove or flame to warm the bowl for few seconds and stir until melted.
3. Transfer to small cup if your stainless steel bowl is too big.
4. Remove clusters from freezer and dip the tops of each into the chocolate. 
5. Place back in freezer for another hour, transfer to sealed containers and store the freezer. I love them out of the freezer they are still soft and don’t harden too much.
Enjoy!
D