Archive for May 2015

Tangy Mango and Palm Heart Ceviche Recipe

 Here is a quick and easy recipe that tastes delicious and hits all the right ceviche notes for those that enjoy a beautifully coloured and textured and versatile side. Can be used as a salsa, a wrap base, tossed into greens, or just PLOWED THROUGH on its own.serves 6-8 1/2 cup portions

1 Mango, cubed
1 Grapefruit, juiced
4 Palm Hearts
1/2 tsp of green kelp powder
1 tsp tamari

3/4 cup grape tomatoes, halved
1 cucumber, diced small (like fresh cut salsa)
3/4 red spanish onion, diced small
3 tbsp of minced chive or green onion
1 tbsp of minced cilantro
1 tbsp of thinly shredded fresh basil
I extra large sweet hungarian or anaheim pepper, diced small
1 large medium diced avacado
juice of one lime
2 tbsp extra virgin olive or flaxseed oil
salt and pepper to taste
pinches of: cumin, chilli, and lime zest

This is easy. First, put your cubed mango in a bowl, and pour the grapefruit juice over it. if you have time to let it sit covered and refrigerated overnight or a few hours, do it! In a separate bowl, gently mix together the palm hearts, kelp powder and tamari together until coated.

Guess what? Take all the other stuff you chopped, and mix it together in a big glass bowl. This is like disco with all the colour, so don’t be hiding it. Then mix the mango and palm hearts in. Squeeze on the lime, add the oil, season it and finish with a light dusting of cumin, chilli and lime zest. Serve with tortilla chips and eat it as you would a salsa for a tangy appetizer, or use it as a fresh wrap base with greens, white cheese, beans, and fiery hot and sweet sauce. But definitely don’t serve it out of a tobacco spitoon can. That’s a terrible idea.

Carrot/Zucchini/Raisin Spice Muffin Recipe

Fire these Carrot/Zucchini/Raisin Spice Muffins off for mom today!

2015-05-10-muffins

These muffins are decently quick to make and FREAKING DELICIOUS.

LIST 1.)
1 cup whole wheat flour
3/4 cup pastry flour
1/4 cup natural sugar
1 tbsp ground chia or flax seed
1 tsp baking powder
1 tsp baking soda
1.5 tsp cinnamon
3/4 tsp ground ginger
1/8 tsp ground cloves
1/8 tsp ground allspice
1/2 tsp salt

LIST 2.)
1/3 cup of pure maple
1/3 cup olive oil or apple puree if less oil is desired.
3/4 cup non dairy milk (coconut cream makes a good 50/50 split here as well!)
1.5 tsp pure vanilla extract
1 cup grated carrots
1 cup grated zucchini
1/2 cup raisins, soaked in enough warm water to cover them for 20 minutes. Drain raisins before adding.
1/3 cup chopped and toasted pecans ( or walnuts, filberts)

Start by soaking raisins and preheating the oven to 400F. Mix all dry ingredients from list 1, using a wire whisk to combine well. In a separate bowl, mix together the second list of ingredients, with the nuts and raisins added last. Add the wet to the dry, and mix until just combined. Fill greased or liner-set muffin pans 3/4 full, and bake 15-20 minutes (mine took 17) until an inserted toothpick or fork emerges clean. Makes 12-15 muffins. These can be easily (maple) glazed, or have cream cheez frosting added to them to make them carrot cake muffins! A crunchy topping works well also, but just on their own they are delicious!!!

Cashew & Sundried Tomato Cheddar

Now for pre-order!
If you came to the last dinner event, you already know you like this, but to everyone else: tastes like delicious sharp cheddar but richer, deeper.

2015-05-10-cheddar

 

Cooling Sugar Pumace Foot Scrub

Clears dry skin, makes feet feel loved and silky with Castor, Ricebran and Olive Oils! Lovely Spearmint floral scent.2015-05-09-footscrub

Three Layer Whipped Foaming Shea Bath Butter

2015-05-09-bathbutter
3 delightful layers, that all throw tons of luxurious foam for a bubble bath or a deluxe shower.
Pink: Lavender Coconut
Purple: Champaka Flower (Nag Champa)
Orange: Ylang Ylang/Grapefruit

“Feta” Crumble Recipe

Tofu Feta Crumble

I don’t love tofu for everyday use, but this is a good substitute for crumbled or cubed feta in greek salad, and tastes delicious! This marinade is enough to make one standard block of extra firm tofu (454g, 1lb) into feta-like goodness.

1/2 cup red wine vinegar
1/4 cup extra virgin olive oil
1/4 cup water
2 tsp salt
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp fresh cracked black pepper
1 tsp dark sesame oil
teeny pinch of white pepper

First, crumble or cube your tofu and set aside. Combine all marinade ingredients in a food processor or blender, and blend until a smooth liquid consistency. Pour this over the tofu and allow to marinade overnight, stirring occasionally. Drain of excess liquid and add to your favorite Mediterranean dish. It tastes sooooooooo GOOD!