Chocolate Coconut Chia Pudding
Yield: 8
Prep time: 16 MinTotal time: 16 Min
A chia seed-forward omega-3 rich delight especially for women looking to seed-cycle without refined sugars. This recipe has the feel of pudding with slight texture to it. It is made for sharing with friends focused on calcium intake for healthy bones, and MCT oils for nourishing the mitochondria. This recipe is easily adaptable for vegans. Adapted from Mountain Rose Herbs. No health claims are made with respect to this recipe or any resulting pudding. Consult with a nutritionist or doctor when it comes to your health!
Ingredients
Chocolate Coconut Chia Pudding
- 1 can of full fat coconut milk (approximately 15 oz. Arroyo is still full fat)
- 1 cup and 5 oz of organic whole milk or preferred milk substitute
- 7 Tablespoons of maple syrup
- 1 pinch Red Himalyan Sea Salt
- 6 Tablespoons of cacao powder
- 3/4 cup chia seeds
Instructions
To Make the Pudding
- In a stainless steel medium bowl, whisk together all ingredients except the chia seeds.
- Whisk well until ingredients are combined well.
- Add chia seeds.
- Using a spatula, mix the chia seeds until uniformly blended throughout the liquid.
- Let the mixture sit on the counter for 10 minutes and stir. Repeat two more times. The chia seeds will begin to gel up the liquid.
- Place mixture in a glass food storage container with an airtight lid and refrigerate for at least 3 hours.
- Serve plainly or top with chocolate shavings and whipped cream of choice.
Notes
This chia pudding does well with alternative milk substitutes. Remember that coconut milk is relaxing to the digestive system, so be careful to eat this in moderation if you only use coconut milk by itself and do not use a combination of milks.
Some coconut milks are being defatted. These coconut milks won't have the "cream" floating to the top of the can. They will not work as well in the recipe.
Chickpea Miso-Gojuchang Dressing
Yield: 4.1 oz
Prep time: 18 MinTotal time: 18 Min
This chickpea miso-gojuchang dressing is a bright addition to any salad or to dress chickpeas for roasting as a snack.
Ingredients
Chickpea Miso-Gojuchang Dressing
- 1 Tbspn Chimacum Dairy chickpea miso
- 1 tspn Gojuchang paste
- 1 Tbspn soy sauce
- 2 Tbspns maple syrup
- 1 tspn seasoned rice wine vinegar
- 1 tspn sesame oil
- 3/4 tspn finely minced ginger
- 1 tspn finely minced garlic
- salt to taste
- 4 oz avocado or other neutral flavored oil
Instructions
- In a small 8 oz uncovered jar with a secure lid, add and mix together the chickpea miso and gojuchang paste using a chopstick or wooden skewer. Add soy sauce and mix together. Add maple syrup and rice wine vinegar. Sprinkle in ginger and garlic and drizzle in sesame oil and avocado oil.
- Secure the lid to the jar and once fully closed, shake jar carefully and vigorously in order to emulsify the dressing. Open lid and mix with spoon as necessary before drizzling.
- Serve with a variety of salad greens. Other ideas for use: Seasoned scallions for garnish on a bean salad.
Fried Rice-Chinese-Filipina Style
Yield: 4
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
A stickier version of fried rice without soy sauce. My mom used to feed us this fried rice on Sundays when we were young. We obsessed over the Chinese-style sausage that has the perfect crispy edges with a bit of chew. Remember to remove the casing if it feels tough to you. Locally, you can find this as a shelf-stable product at our local uptown grocer--you know the one across from the farmers market. Message me on Instagram if you don't. The rice is a little more hydrated, because rice was generally eaten "camay-camay," or with hands. I'm Chinese-Filipina-Spanish American (talk about a diasporic heritage that features rice in each), and I There's also a link to the video I uploaded for the secret to making the eggs well in fried rice, no matter what version you are doing! Scroll to the bottom.
Ingredients
Fried Rice-Chinese-Filipina Style
- 3 Chinese-style sausage links, casing removed (take a knife and slice the casing down the length and peel off the casing to the side and remove), sliced on a bias
- 2 scallions, whites and greens separated and sliced on the bias.
- 2 cloves of Chimalow Produce garlic, sliced thinly length-wise
- 4 cups cooked Jasmine rice (made with a 1 cup of rice to 2 cups of water ratio. You can use day old rice. If the rice is dry, sprinkle additional water gently over the rice to provide the perfect texture as it reheats in the wok)
- 3 eggs, beaten until whites are fully combined into yolks
- 1 Tablespoon of water
Instructions
Fried Rice-Chinese-Filipina style
- In a medium-sized bowl, add the eggs and water.
- Whisk to combine the egg mixture and set aside.
- In a wok over medium-high heat, add sliced sausage cook the sausage until the mainline fat in center of the slices renders like oil, and they begin to crisp up.
- Add garlic and whites of scallions to the wok (If less fat is desired, dab out all but approximately a tablespoon of the rendered fat using a paper towel) and cook until the white portions become translucent.
- Add the cooked rice.
- Using a spatula suitable to your wok (we love Newquist Forge's wok and spatula-they are an art piece for the gourmet foodie), break up the rice. Don't worry about smaller clumps of rice if they are bite-sized. This is not a fussy dish.
- Let the "oil" coat the rice so there is a sheen and mix to incorporate sausage, garlic, and whites of the scallions.
- Let the rice settle to brown in some parts of the underside.
- Divide the rice in two, pushing the portions apart to create a channel in the center where you will pour in the egg mixture.
- Pour the egg mixture into the "channel."
- Let the egg mixture sit in the channel for a few seconds as the mixture begins to turn from liquid and stir to avoid browning.
- Stir the egg mixture to make scrambled eggs in the center. Always remember that the eggs will continue to cook with carryover heat, so don't cook them until they are dry. They should still look moist when you turn off the heat.
- Using the spatula, combine the fried rice with the scrambled eggs. This will ensure that your eggs, if cooked properly, are not dried out.
Berry Pie
Prep time: 20 MinCook time: 20 MinTotal time: 40 Min
Sarah writes in the North Olympic Salmon Coalition recipe book:“This is my favorite summer pie! It bursts with flavor, as half of the berries are cooked and half are fresh. I have made this with blueberries, blackberries, and a combination of logan, blackberries and marionberries. This gluten free and sugar free version works well for my family, but you can make it with any prebaked pie crust.”
Ingredients
Berry Pie
- Crust:
- 2 cups gluten free oats
- 1 cup almond flour
- 1 cup almonds
- 6-8 dates
- 1/4 pound butter
- 2 tsp vanilla
- 1 Tbsp coconut flour
- Filling
- 6 cups berries
- 2 Tbsp gelatin dissolved in 1/4 cup cold water
- 2 Tbsp butter
- Grated rind of lemon and 1 Tbsp juice
- 3/4 cup honey or less
Instructions
Berry Pie
- Crust: Put oats, dates and almonds in the food processor and pulse until the mixture is uniform, add all other ingredients and process until it starts to hold together. Press mixture into a greased pie plate (this may make enough for two smaller pies) and preface at 350 degrees Fahrenheit until light brown. Cool crust and set aside.
- Filling: Put 3 cups of berries in a saucepan with honey and bring to a simmer- cook briefly until berries break down a bit. Mix some of the berry juices with the gelatin until mixture is smooth with no clumps. Add butter, lemon rind and juice and the gelatin mixture into the saucepan of cooked berries. Let cool a bit, then line the prefaced pie crust with the cooked mixture. Evenly distribute most of the uncooked berries across the filling, then layer on the remaining cooked berry mixture, smoothing it out. Finally, distribute the remaining raw berries on top. Chill in the refrigerator for several hours until the pie has fully set. Serve with ice cream, whipped cream, a mixture of mascarpone and whipped cream or whatever suits your fancy. Enjoy!
Corinne's Crepes
Yield: 20-25 crepes
A simple and flexible (savory or sweet fillable) crepe for your breakfasts.
Ingredients
Crepe
- 1 cup milk
- 1 cup flour
- 1 egg
Instructions
- Whisk all ingredients together in a medium stainless steel or other mixing bowl.
- Let batter rest in the refrigerator overnight or at least one hour.
- After the hour or overnight, remove batter from refrigerator and thin the batter with water until the batter flows smoothly in a thin stream like water from a small pitcher.
- Use a ladle to pour 3 oz of batter over a non-stick crepe pan (or a flat cast iron skillet for steak).
- Preheat pan over medium high heat.
- Pour directly into the center.
- Swiftly tilt and turn the pan to allow the batter to swirl into a thin circle.
- Cook on one side until bubbles pop to create a lace-like appearance.
- Flip the crepe and cook gently on the other side.