Monday, May 11, 2015

Quinoa Parfait with Fruit, Lemon Cream and Almond Chocolate Crumble

Quinoa Parfait with Fruit, Lemon Cream and Almond Chocolate Crumble
Don’t you love a pretty parfait especially a fresh one loaded with fruit and cream? The varieties to creating one are endless and this is just one version among many but hope it inspires you.
For the bulk of the parfait, I chose to use quinoa instead of granola because I wanted something more filling and packed with protein. For the yogurt, I made a lemon cashew cream, the one I used for my carrot cake, it’s thick and delicious and compliments well with all the other goodness.
Blueberries were crushed in the processor for a  purple swirl and of course, for blueberry taste.
Enjoy, and play with different fruits or even roasting them as they become sweeter and the juices that flow from them will be an excellent addition.

Makes 4 – 8 oz servings
½ cup quinoa with ¾ water
½ tsp ground cinnamon
Pinch sea salt
Cherries pitted and sliced
Sliced banana or strawberry

Method for Quinoa
Rinse quinoa under running water. Transfer to small pot add the water, sea salt, cinnamon and bring to a boil, simmer on very low heat covered for 14 minutes or until water is absorbed. Remove from heat and fluff with fork. Keep covered another 30 minutes off heat to fluff even more. Transfer to a bowl and let cool

Almond Chocolate Crumble
½ cup raw almonds
½ cup unsweetened shredded coconut
Pinch sea salt
2 oz 70 % chocolate chopped
1 tbsp pure maple syrup

Method Almond Crumble
Add all to blender except maple syrup until crumbly then add the maple syrup.
Keep left overs stored in the fridge

Cashew Lemon Cream
1 cup raw cashews soaked one hour or longer
1 cup coconut milk full fat from can
1 tbsp + 2 tsp fresh lemon juice
1 tsp pure vanilla extract
2 tbsp pure maple syrup

Method for Cream
1. Drain the soaked cashews add to blender with the  coconut milk, lemon juice, maple syrup, vanilla extract and blend on high until creamy. Place in fridge for couple hours to cool and firm up

Cream on bottom, crumble, fruit, quinoa, cream and more fruit and crumble


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.

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

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.



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
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. 

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.

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. 
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 1/4 cup cooked red lentils  - not soupy  
14.5 oz of chickpeas rinsed and drained - or fresh chickpeas cooked in advance
1/2 medium onion minced 
2 cloves garlic minced
 tsp smoked paprika
1 ½ tsp ground cumin
1/2  tsp cayenne 
1 tsp sea salt
3 tbsp fresh cilantro chopped
3 tbsp fresh parsley chopped
1/4 - 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

Cashew Cream
½ cup raw 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

add falafel inside or on top of falafel with all the fixins' add more fresh cilantro on top
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!

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

Additional side toppings

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

xox Diana