Rhubarb and Coconut Chia Pudding

Chia seeds and coconut make a perfect combination for a pudding. The fresh rhubarb we found at the Green City Market inspired this not too sweet dessert.

Very easy to make. Simply plan ahead as it needs resting time.

Ingredients

  • 1/3 cup chia seeds
  • 3/4 cup unsweetened organic coconut flakes “Let’s do…Organics”
  • 7oz unsweetened organic creamed coconut “Let’s do…Organics”
  • 3 stalks rhubarb
  • 1 vanilla bean
  • 2 Tbsp honey
  • Zest of 1/2 organic lemon
  • 2 cups hot water
  • Pinch of salt


Wash and trim the rhubarb stalks so there’s no green leaves. Discard the leaves it any. Cut the stalks in small even sized pieces. 


Cut the vanilla bean in half, and split each half so you can scrape the seeds. 


Place the rhubarb, honey and half a vanilla bean in a heavy saucepan on low heat and cover for about 10 minutes. 


Meanwhile place the creamed coconut in a large bowl. 


Add the hot water and the other half of the vanilla bean.


Whisk thoroughly to combine. 


Add the coconut flakes, salt and chia seeds. Mix well, cover and refrigerate about one hour or so.


Uncover the saucepan with the rhubarb and mix thoroughly with a wooden spoon. Cover and continue to cook on low heat for another ten minutes. 


Transfer to a bowl, add the lemon zest, mix well, cover and refrigerate. 


Remove the bowls from the refrigerator when the chia seeds have set in the coconut mixture. 


Fill small jars by alternating chia/coconut preparation with the cooled rhubarb/honey/lemon mixture.  Enjoy immediately or refrigerate for later tasting. 

Note: the longer you refrigerate the pudding, the  more set it will become. 

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Watermelon and Chia Seeds Soup

Watermelon soup is a delicious, refreshing, and easy summer dish requiring very little time to prepare. It can appear on the table in no time. Equally satisfying either as an appetizer or as a dessert.  Here, paired with chia seeds to add texture, lime and ginger for a zing, and some fresh mint or lemon verbena for a variation of flavors. 

  Ingredients:

  • 4 lb / 1 kg 800 g watermelon flesh
  • 6 Tbsp/ 60 g chia seeds
  • 1 1/2 oz / 40 g fresh ginger
  • 2 limes
  • 1/2 oz / 15 g fresh mint or lemon verbena

  Peel and slice the ginger root.   Cut both ends of the limes and stand it upright on a wood board for slicing off the peel. 
Slice the peel off all the way around, being sure to remove the rind.     Quarter each lime. 
  Remove mint (or lemon verbena) leaves from the stems and reserve the nicer looking ones for serving.   Place lime, ginger and mint (or lemon verbena) at the bottom of a standing blender bowl. 
  Cut the watermelon into large pieces and discard the rind.    Add the watermelon to the other ingredients in the blender and process until smooth, in batches if necessary. 
  Pour the watermelon soup into a bowl and add the chia seeds.  Mix well, cover and refrigerate.  Serve chilled with mint or lemon verbena. You might also extra chia seeds on top for the presentation.

Enjoy!

Sweet Potato Banana Muffins

Delicious, moist, tasty and healthy muffins that are gluten-free and dairy free. This recipe is adapted from mon amour’s sister, Catherine, who made these the last time she visited us. What a treat! Merci.
IMG_1570.JPGSharing this family recipe with all of you to enjoy.
IMG_1468.JPGIngredients:
2 cups almond flour
1 cup sweet potato, baked and mashed
2 bananas
1/2 tsp salt
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
2 Tbsp chia seeds
1/4 cup grape seed oil
1/2 cup honey
raisins, dried cranberries, walnuts as you wish

Preheat the oven at 350F.
IMG_1469.JPGPlace the dry ingredients in a bowl: almond flour, salt, baking soda, cinnamon and nutmeg.  Mix together thoroughly.

IMG_1472.JPGAdd the walnuts, dried fruits and chia seeds.

IMG_1475.JPGMix well together.

IMG_1479.JPGPeel the baked sweet potato and reserve the flesh.

IMG_1481.JPGPlace the bananas and sweet potato in a separate bowl and mash them with a fork.

IMG_1487.JPGAdd the mashed sweet potato and banana to the mixture.

IMG_1488.JPGMix thoroughly…

IMG_1492.JPG…until the ingredients are fully incorporated.

IMG_1496.JPGPlace the oil and honey together in another separate bowl.

IMG_1497.JPGWhisk until fully combined.  The mixture should be filled with little bubbles.

IMG_1508.JPGAdd the honey and oil to the previous mixture.

IMG_1512.JPGMix well until fully incorporated.

IMG_1513.JPGOil the bottom and sides of medium size muffin pans.

IMG_1517.JPGFill the muffin pans close to the top.

IMG_1531.JPGBake for about 25-30 minutes.  Enjoy!

Homemade Granola

As much as I grew up starting the day with a bowl of Chocolate Chaud and Tartines of French bread (not toasted) with butter and lavender honey or homemade jams, I love my American breakfast: granola.20140523-154704-56824770.jpgI particularly enjoy making it because I only include the ingredients I want, and none of the ones I do not want, such as considerable amounts of sugar and oil which are present in most store bought, packaged or bulk, granola. I typically make it with gluten free oats, gluten free old fashioned rolled oats from Bob’s Red Mill, but you can use regular rolled oats if gluten is not an issue for you.  Just be sure they are not instant or quick cooking oats. Finally, I serve mine with almond milk.  Be sure to select the unflavored, original kind that is unsweetened. Whenever ingredients include ‘natural flavor’ or ‘natural flavoring’, often to impart a vanilla flavor, that is synonymous of ‘castoreum’ (animal product), which is not one I want to be putting in my body.

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Ingredients:

  • 6 cups gluten free rolled oats
  • 1 cup almonds
  • 1 cup walnuts or pecans
  • 1/3 cup chia seeds
  • 1/2 cup ground flax seeds
  • 1/2 cup sesame seeds
  • 1 cup dried coconut
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1/4 cup dried cranberries
  • 6 dates
  • 12 dried figs
  • 8 prunes
  • 1/2 cup raisins
  • 1 Tbsp blackstrap molasses
  • 3 Tbsp raw honey
  • 2 tsp cinnamon
  • 1 Tbsp vanilla

Preheat oven to 350F.

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Start by chopping the almonds and walnuts or pecans into smaller bites.20140523-160954-58194907.jpgCombine the oats, almonds, walnuts or pecans, sunflower and pumpkin seeds in a large bowl.

20140523-160955-58195263.jpgThe blackstrap molasses, honey, cinnamon and vanilla quantities are given as a guide.  Please adjust to your preference.
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Add the honey, blackstrap molasses, vanilla and cinnamon to the oat, nut and seed mixture.
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Mix thoroughly until well combined and not lumps remain.
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Spread on two cookie sheets so that the layer is not too thick, and bake in the oven for 10 minutes.
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Spread the sesame seeds and dried coconut on separate cookie sheets and bake the sesame seeds in the 350F oven for 3 to 4 minutes.
After the granola has been in the oven for 10 minutes, lower the oven to 225F, toss the granola on the cookie sheets and place back in the oven for another 10 minutes. Repeat tossing the granola every 10 minutes 4 or 5 times until the granola has reach your desired golden brown color.
Meanwhile, place the coconut in the 225F oven for 5 minutes, and toss every 5 minutes for a total of 15 minutes.
20140523-162356-59036046.jpg
Personally I like the sesame seeds and coconut lightly golden. You can keep baking them darker to exude a more intense flavor.
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You can use a bit more, or less ground flax seeds and chia seeds depending on your preference.
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Slice the dried figs, dates and prunes into small pieces.
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When the granola has baked to your desired golden color, set the cookie sheets on a cooling rack or trivet.
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Spread the dried fruits over the granola.
20140523-175903-64743858.jpgAdd the chia and ground flax seeds and mix to combine thoroughly.
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Place in a glass jar with a top and keep in a dark dry place (kitchen cupboard or pantry).
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Enjoy!