Almond milk is something I’ve been wanting to try for a while but like anything else I investigate, timing is always key and I need to be in the ‘mood’ to experiment. When I found out just how easy it was to make and the taste didn’t put me off, I wondered why it took me so long. Continue Reading →
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Food blogging for me is always a new adventure and while it’s generally been fun there’s a tiny percentage when it isn’t. There are times when a recipe never gets published because it just didn’t turn out the way it was supposed to and couldn’t be salvaged or because I lost my zeal and couldn’t be asked to take photos. I don’t have a schedule as to what I’ll post this week or next week…a lot of it depends on how I’m feeling that particular day. And, I never know what will inspire me to write a post. The inspiration for this post comes from a text my sister sent asking what to do with avocados before they spoiled. I sent her the usual suspects such as avocado soup, deep-fried avocado wedges, incorporating them in a salad, baked with an egg, avocado smoothie and so on. I also did a quick scan on the web and stumbled across a slew of avocado pudding recipes. Chocolate avocado pudding definitely caught my eye. Avocados are naturally rich and creamy making them a perfect ingredient in a pudding. But how would it taste? I was, to say the least, a bit leery but felt the combination should be fine.
3 to 4 ripe avocados
1/2 cup unsweetened cocoa
1 tablespoon finely grated orange zest
1/2 cup maple syrup
1 teaspoon vanilla extract
1/4 to 1/2 half cup milk
- In a food processor combine all ingredients and process until smooth. Do a taste test and adjust according to taste.
- Refrigerate one hour before serving.
The Culinary Chase’s Note: Leaving the pudding in the fridge allows the flavors to intensify. Decorate with fresh fruit such as raspberries, chopped strawberries (my favorite), chopped bananas and a sprig of mint. Enjoy!
I’ve been eyeing kale chips for the last two years and yesterday I finally decided to make my own. The first time I tried a kale chip was at Whole Foods. On the weekends they have food stations placed throughout the store and on one occasion they were touting baked kale chips. Being the inquisitive type, I had to try one and to my surprise, I liked it. I had heard they were the new health food craze. Not only is this super food affordable and tasty, it’s downright nutritional! Click here to view 8 health benefits of kale. It takes little effort to make and dressed with olive oil, sea salt and lime they won’t last long.
bunch of kale leaves
1. Preheat oven to 350f (180f).
2. Wash kales leaves and dry with paper towel. Cut thick stem away from kale (this is nasty to bite into).
3. Cut leaves according to your liking. In a bowl toss kale with a splash of olive oil and a sprinkling of salt.
4. Arrange on a lined baking sheet in one layer. Squeeze lime juice over kale and bake 15 minutes.
The Culinary Chase’s Note: Keep an eye on the kale once 10 minutes has passed as it can quickly turn from a bright green to brown. Try other seasonings such as curry powder, cayenne pepper, lemon or lime zest, smoked paprika, garlic powder, cumin, grated Parmesan just to name a few. Enjoy!
I was listening to the radio this morning and the announcer said she only has 2 more paychecks before Christmas! Yikes! Thirty-four days to go and I haven’t done any Christmas shopping let alone any baking. In the next few days I plan to make and freeze any holiday sweets with exception of chocolate date balls…made already, eaten already! I have to admit I was a bit skeptical these balls would pass the taste test. They’re so delicious I will be making more and the really cool bit with these date balls is that they’re a healthy treat. If you’re a novice cook you’ll want to try this recipe – with 6 ingredients it’s simple and easy to make. Edible gifts are always a pleasure to give and to receive (hint, hint).
Makes 15 balls
adapted from Veggieful
1 1/2 cups pitted dates (add more if the mixture doesn’t hold its shape)
1/3 cup walnuts
1/3 cup almonds
1/4 teaspoon vanilla essence
1/2 cup shredded coconut
2 tablespoons cocoa powder
1. Combine ingredients in a food processor (except cocoa powder) and pulse until completely combined.
2. Pour the mixture into a bowl and stir in cacao powder; mix well. Scoop up a tablespoon or so of the mixture, squeeze it in your hand, shape a bit and roll into balls. Refrigerate until needed.
Want to make an easy, delicious-tasting dessert or pallet cleanser? Sorbet is simple to make and because it contains no dairy, it’s perfect for anyone who is lactose intolerant or vegan. This frozen treat knows no boundaries so use your favorite fruit or chocolate and satisfy your cravings for a frozen treat. Lemon and rosemary are a perfect pairing for this sorbet. Looking for other sorbet ideas? Why not try mango sorbet, Meyer lemon sorbet or basil and lime sorbet..all are super easy to make.
Makes 3 1/2 cups
inspired by Food & Wine
2 cups water
1 cup sugar
2 rosemary sprigs
1/2 cup fresh lemon juice
In a saucepan, bring the water, sugar and rosemary to a boil. Cover and simmer over low heat for 5 minutes. Discard the rosemary and let the syrup cool to room temperature. Add lemon juice and refrigerate until chilled. Transfer to an ice cream maker and freeze according to the manufacturer’s directions.
The Culinary Chase’s Note: If you don’t have an ice cream maker, pour syrup into a shallow container and freeze. I used this method as the quantity wasn’t sufficient for my ice cream maker to work properly. The subtle hint of rosemary is a lovely match to the lemon. Enjoy!
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