I consider my blog to be a public food journal. And as I share my favourite recipes, I may unearth some trends.
Right now, I seem to be all about pecans.
(As evidenced by my maple pecan shortbread cookies, vegan cheesecake with a pecan shortbread crust, baked caramelized banana & pecan oatmeal and even a savoury brussels sprouts slaw with pecans and cranberries)
I say pee-cans, but recently, I can catch myself with a Southern drawl muttering pe-cahns, too.
Pecans are a taste of the Southern United States, and I am trying to relish in all good things here.
Take this pumpkin pecan butter frosting.
I originally made this as a way to tame our consumption of nut butters… and cookie butters. Did I mention how fast my parents devoured the cookie butter? Three days, three people, finito.
Rob declared this spread tasting like a hug. With the warming cinnamon with a pumpkin backdrop, I could see why. This was not as rich as our regular nut butters (obviously!), but it worked remarkably well as a frosting. Thanks to Gaby and Max, we used it to frost Sinfull Bakery’s monster vegan cinnamon bun for a fall-inspired treat.
Now it is your turn: How do you pronounce pecan?
It took me awhile, but I finally succumbed.
Caffeine: sometimes, I need a little extra oomph in the morning.
I made it through university, medical school and a 5-year residency before I contemplated caffeine. A few months into my fellowship, with its longer hours, I started with a bit of green tea.
I am not drinking coffee or black tea (I actually don’t like the taste), but Rob and I both knew something was up after we scoped out green tea for me to drink while in Mexico. Three days with a morning green tea latte.
Just the trickle of caffeine was able to fuel me throughout the day, though. Rob and I powered through multiple markets (food and general markets), biked around midtown, visited cathedrals, admired public murals, walked around Frida Kahlo’s home, cheered for Mexican wrestlers (ok, maybe we just watched) and our most anticipated event: walking up ancient pyramid ruins outside Mexico City.
We left Houston, and its cold weather, and thankfully, by the time we returned, it was back to its glorious warm self. I am back to cycling in shorts. I know, this may not be the most seasonal recipe for those in a winter climate, but I have been enjoying a multitude of smoothies since I received Kathy’s cookbook, 365 Vegan Smoothies.
Each weekend, after our standard cycle adventure, I would return home for a frosty drink. I’d leaf through and pick a new smoothie each week. I quickly learned that I had to plan my smoothie in advance. Sometimes, I had a hard time deciding which smoothie to make! So many options, so little time. However, once I made this Matcha Ginger Smoothie (the ever-creative Kathy named it Matcha Ginger An-Tea-Oxidant Shake), (Rob and) I knew it was the winner. The one I would photograph and share with you.
Creamy and sweet frozen bananas complement the bitter green tea matcha, but the best part was the ginger twist. Kathy suggested using a dash of ginger powder, but sharp flavour from fresh ginger is unbeatable in this smoothie. A high speed blender would have no problems whipping this into a delicious drink.
I was not sure whether a smoothie cookbook would be worthwhile, but I have had fun trying out different drinks. With 365 different recipes, you are bound to be inspired by a few new combinations: walnut-carrot cake, jazzy ginger grape, lemon-beet clarifying cooler, maple spice buckwheat shake, mango-cado kale kiss, a-peel-ing chai shake. Her crazy concoctions span smoothies with vegetables, fruit and nuts or non-dairy milk. Occasionally yogurt or fruit juice slips in, too. Thin and frosty, or thick and decadent. All vegan. I also appreciate that nutritional facts are included (all recipes serve 2 but the nutritional contents are for the entire recipe).
Beyond the recipes, Kathy is also a fabulous photographer. I find it hard to photograph drinks, but her cookbook is peppered with gorgeous photography. Bright, colourful and tantalizing, signatures of her blog, Happy Healthy Life. It is refreshing to see wholesome ingredients highlighted at their finest. Kathy also takes the time at the beginning to ground you in smoothie creation, with troubleshooting and myths debunked. She also highlights being creative and flexible in the kitchen. I don’t like ice in my smoothies (Kathy is a big fan) but just adjust as you see fit.
I really want to share this cookbook with you and thankfully the publisher is letting me give a cookbook to one reader living in the United States. To be entered, please leave a comment here, telling me about your favourite recipe by Kathy. If you haven’t made anything by Kathy yet, have a look through the table of contents of 365 Vegan Smoothies on google books (or my list above or below) or pick something from her blog and tell me what you want to cook the most. I will randomly select a winner on December 11, 2013. Good luck!
PS. Kathy’s recipes from 365 Vegan Smoothies shared elsewhere:
PPS. There is still time to enter my giveaway for The Simply Raw Kitchen.
This is my submission to this week’s Health Vegan Fridays and this week’s Raw Food Thursdays.
Note: I was given a copy of the cookbook from the publisher. I was under no obligation to share a review. The opinions expressed are entirely my own.
I have embraced being a (temporary) Texan.
Summer in November? Yes.
Biking year round? Definitely.
I have obviously already forgotten about the hot, humid summer..
One problem, though: my dates are all messed up. Time is literally flying by. I saw an event for the end of November and thought it was weeks away. It was warm and sunny at the time… my internal clock had not registered that yes, it is indeed almost winter. At home, they’ve received more snow and cold weather than I can recall seeing in November.
I would be hard to pity me, though.. That warm spell disappeared and it is cold again. It will be a low at freezing point tonight. And I forgot (or did not pack?) my winter cycling gloves in Canada. Either that, or they are lost. I hope it is the former.
The warm weather partially explains my penchant for raw eats despite the season. The other, is that raw is easy to make and this was a recipe I knew would be fabulous. When Rob and I visited Ellen and Andy on our road trip to Houston, we shared a veritable feast for breakfast and these were my favourite treat. I have made raw (chocolate) macaroons before, but these were simply delightful. Apple, cinnamon and caramel-like dates are pulsed together with almonds and coconut for an autumn/winter-inspired treat. A touch of maple syrup and a sprinkle of salt made the flavours veritably pop.
These are so simple to make, but absolutely delicious.
Are you building your holiday treat roster yet? What are you excited to make?
This is my submission to this month’s Bookmarked Recipes.
I noticed this when the weather dipped to cooler temperatures. With the recent swing back to Houston’s humid summer temperatures, I noticed it again.
My kitchen barometer is the coconut oil.
During the summer it was a liquid and during the cooler days, it becomes solid.
Other things that melt in Houston: massage bars, solid hair conditioner and chocolate. Those warnings about using expedited shipping so that your items don’t spoil? Well, let it be known: chocolate will melt en route to my home. Thank goodness it still tasted great. That massage bar, unfortunately, could not be salvaged.
Wipe away your tears with these fantastic raw peppermint patties. They were delicious and you would never have known they were raw. A buttery mint filling courtesy of ground cashews and coconut flour with a touch of coconut oil is enveloped by a thick chocolate coating.
They may look like lumps of coal, but they certainly did not taste like it.
I don’t know whether it was the temperature or the humidity, but I had a bit of trouble making these homemade peppermint patties. I have made chocolate truffles before - classic lemon bittersweet chocolate truffles, chocolate peanut butter truffles and even raw maca chocolates - but this was the first time my chocolate turned out more like play dough instead of a thinner liquid! This meant I had a much thicker coating for my peppermint patties which I wrapped around with my hands. Double the chocolate, which was great, since they tasted fantastic.
Also a note about coconut flour (again): it is defatted ground coconut so it lends a different texture. It also absorbs a lot of liquid, which is why it is so different than regular dried coconut. I am also convinced that different brands absorb more, so adjust the recipe as you go. I ended up adding more coconut flour since it was too liquidy with the original recipe. If you don’t have coconut flour, try these recipes that use dried coconut instead.
This recipe is courtesy of The Simply Raw Kitchen. The cookbook is from a raw restaurant in Ottawa, Simply Raw Express, and features both cooked and raw recipes (despite what the title may suggest otherwise). All vegan and whole-foods based. All gluten-free. With a bit of Austrian in her background, some of her Eastern European-inspired dishes really called to me: Austrian Blaukraut, Krautfleckerl, Lovage (Chickpea) Dumplings, Mushroom Goulash as well as Lemon Dill Cheeze and Aged Peppercorn Cheeze. However, it was her collection of (mostly raw) desserts that I could not shake from my mind: Better Pecan Pie with Shortbread Crust, Austrian Linzer Squares, Cloud Lime Pie, Orange Chocolate Blossom Tart, Holiday Nut Nog.
I know I say it all the time, but I really want to share this cookbook with you. Thankfully the publisher is letting me give a cookbook to one reader living in the US or Canada. To be entered, please leave a comment here, telling me which recipe you’d like to try the most (or if you have a recipe from Natasha that you recommend). Have a look through the index of The Simply Raw Kitchen on amazon (or my list below) or pick something from her website and tell me what you want to cook the most. I will randomly select a winner on December 7, 2013. Good luck!
Other recipes shared from The Simply Raw Kitchen:
Which food makes you giggle? An automatic response because you just don’t want to eat it.
While I have cooked and baked with prunes before, I subconsciously think of my bowels when I see prunes. I know it isn’t just me, because the folks in California have been rebranded prunes as “dried plums“. So many less connotations, while using different words.
Dried dates, apricots and cranberries get a lot of love, but prunes are rarely heralded. It wasn’t until I picked them up on a whim that I remembered how nice they taste. They aren’t as cloyingly sweet as dates or raisins, and have a much more complex flavour: deep and robust.
If you’ve been reading my blog for a while, you know I love to explore new breakfasts, although I rarely share them these days. I spotted this recipe for stewed prunes with citrus and cinnamon and figured it would be a great topping for my morning oatmeal.
I was drawn to this recipe for stewed prunes because there is no added sugar and the sweetness comes entirely from the prunes and orange. In fact, the sweetness is tempered by including the orange peel in the pot as everything simmers. A dash of cinnamon permeates the succulent compote and melds seamlessly. I halved the original recipe since I didn’t have a pound of prunes. I used half a Navel orange, cut into thin slivers, which delivered a wonderful flavour. Don’t be off-put by including the entire orange, peel and all. It works. Really well.
(I’ve done something similar before, years ago when I made Nigella’s Clementine Cake in which you boil 5 whole clementines (peel and all) for two hours until meltingly soft, add half a dozen eggs, sugar, ground almonds with a dash of baking powder before you throw it into the oven. The cake is oh so moist, not super sweet, but wonderful. Gluten-free baking at its finest, although obviously not vegan.)
Just as Molly suggests, the silky prunes develop a complex flavour throughout its hour-long simmer. Overnight, in the fridge, the flavours meld further. It was a delicious topping for my morning oatmeal and could easily top some yogurt or ice cream, if you are into that, for a delicious dessert. Warm and cold, I loved it both ways.
Other prune recipes that have caught my eye:
Tagine of Yam, Carrot and Prune from Moroccan Food and Cooking
Butter Bean, Prune and Tomato Tagine from Sanitarium
Georgian Red Beans in Sour Prune Sauce in Olive Trees and Honey
Spinach and Prunes with Beans in The New Book of Middle Eastern Food
Prunes Stuffed with Walnuts in Orange Juice in The New Book of Middle Eastern Food
Quinoa Tagine with Chickpeas, Olives and Prunes (Quinoa and Chickpea Marbella) at Diet Dessert n Dogs
Chickpea and Sweet Potato Stew in A Year in a Vegetarian Kitchen (recipe here)
Masala Chai Poached Prunes at In Praise of Sardines
Orange-Scented Hazelnut Prune Truffles at Anja’s Food for Thought
What are your favourite ways to enjoy
prunes dried plums?
How do you feel about ridiculously easy recipes? Love them? Hate them?
I wanted to call this a 2-ingredient ridiculously easy chocolate protein bark but I.just.could.not.do.it.
While it could be as easy as mixing 2 (or 3) ingredients together, it is not altogether a 2-ingredient recipe. One of the ingredients is made up of a bunch more. I would hate to mislead you.
My photos will not deceive you, either. Almost psychedelic, the protein bark morphs from a light beige to a darker brown on the other side. Courtesy of the not-quite truthful ingredient: chocolate protein powder.
The simplicity of this treat is simply chocolate protein powder and maca stirred into melted coconut oil which is left to freeze. Protein powders, especially the flavoured varieties, tend to include a bunch of ingredients that may contribute to the different settling rates that occur as it freezes. Or perhaps it is the maca, which is a lighter colour.
I will save my rant about protein powders for another day, but suffice it to say, my preference lies within simple, natural protein powder without any flavours or sweeteners. In times when the expensive Vega chocolate protein miraculously goes on sale, that is when I may try out something new… and then bust out these treats. Just make sure you pick a chocolate protein powder in which you enjoy its taste.
This recipe is courtesy of Amber from Practically Raw Desserts. I have mentioned her cookbook before, gushing over her light raw carrot cupcakes and inherent flexibility to her recipes. I really enjoy her cookbook because through her variations, you learn how to cook (or bake, or unbake as in this case). She has lower fat options, grain-free, nut-free, lower sugar and baked options, depending on the recipe. Some of my favourite recipes from her cookbook include this chocolate protein bark as well as protein power pudding, individual cherry crumbles, raw pecan shortbread cookies, goji berry granola bars, jingle balls and cherry-carob bars. My only gripe about the book are the photos. When compared to some other books, like Isa Does It (with gorgeous photography that I forgot to highlight in my review), they are lacklustre. While there are a lot of colour photos, the colours are off and framing could be improved (yes, says the one with the oddest photos for this post, HA!). At least the recipes are great and that is what counts.
I really want to share this cookbook with you, especially as the holiday treat season gears up (share the vegan baketivism this season!). Thankfully the publisher is letting me give a cookbook to one reader living in the United States. To be entered, please leave a comment here, telling me about your favourite Amber recipe. If you haven’t made anything by Amber yet, have a look through the table of contents of Practically Raw Desserts on amazon (or my list below) or pick something from her blog and tell me what you want to cook the most. I will randomly select a winner on November 21, 2013. Good luck!
Cocoa Crunch Clusters
Enlightened Raw Carrot Cupcakes (LOVED these!)
Devil’s Food Cupcakes
Coconut Heaven Cupcakes
Marzipan Buckeye Bars
Maple Streusel Coffee Cake Squares
Pecan Chai Spice Bars (only ok; I found the flavours a bit muted and the frosting too soft)
Pecan Shortbread (very good)
Salted Tahini Caramels
5-Minute Blondies (nice and simple)
Dulce de Leche Spooncream
Velvety Chocolate Mousse
Russian Tea Cakes
Tuxedo Cheesecake Brownies
Tropical Fruit Tartlets
PS. Have you entered my worldwide giveaway for Plant-Powered 15 yet?
Note: I was given a copy of the cookbook from Amber as I was a recipe tester. I was under no obligation to share a review. The opinions expressed are entirely my own.
What is better than a potluck with delicious vegan food? A potluck with delicious vegan food, complete with recipes!
Recently, some new friends invited me over for a Ripe-themed supper. Stephanie, the mastermind behind Ripe Cuisine, serves vegan eats at a few farmer’s markets in Houston but also has a recipe blog. I have gushed about her homemade coconut-almond ice cream before and since I knew her recipe for brownies was good, I was excited to see how her other recipes fared.
Broccoli “cream” soup with polenta croutons, baked zucchini chips, tahini mustard carrots, and cauliflower piccata were on the menu. Veggie extraveganza! Everything was delicious. I really enjoyed the carrots and polenta croutons.
My small contribution to the menu that evening was this cheesecake. I say small due to its size, not its taste. For my birthday, Rob surprised me with a smaller 6″ springform pan. I left my larger one in Toronto and brought this one so I could make smaller versions of dessert.
I love raw/no-bake cheesecakes. I have made them with cashews as well as tofu, but this time, I used them together. And I baked it. Both for synergistic results.
This cheesecake is a combination of a few recipes and both are knock-outs. The filling is courtesy of Ricki Heller‘s new cookbook, Naturally Sweet & Gluten-Free. Since these recipes are all gluten-free and sugar-free, they employ ingredients I don’t have in my (mostly) minimalist pantry. I tried to stay mostly true to her recipe, though, even scoping out lemon extract. I realized that having a concentrated lemon flavour without the sourness would be a good way to reduce the amount of sweetener needed, without resorting to Meyer lemons.
This was a delicious cheesecake. Possibly our favourite vegan cheesecake of all time. Very rich in a non-heavy sense, which can happen with raw cheesecakes, relying on cashews and coconut oil. However, sadly, after chilling in the fridge, it was no longer a lemon cheesecake; it morphed into a creamy, rich, vanilla cheesecake. Equally as good, just a different flavour. The lemon flavour disappeared considerably. I really like the tang from lemon juice, so next time I would add more lemon juice in addition to more lemon extract. It was a very nice cheesecake, though. I also liked how I had the height to really get a good size piece on my fork with the smaller pan. You’ll understand when you look at my (much more flat) lemon cheesecake squares. Rob agreed, and we both thought this was the best, most “real” vegan cheesecake we have eaten (albeit a fluffier European-style cheesecake, which is our preference).
And the crust? A perfect foil for the rich, more mellow filling. A salty-sweet cinnamon pecan crust with oat flour that I snagged from Angela’s pumpkin pie adventures. She tasted a few crusts and proclaimed this the winner. Definitely one of my favourite crusts, too. I liked that it was sweet and salty (no dates) and the cinnamon spike brought it over the edge. I was worried the crust was a bit crumbly but it held together well when serving from the fridge.
I try to keep this blog real, and yes, this cheesecake was utterly delicious. However, it also cracked. This could be due to a few things, but next time, I will add a basin of water in the oven. I did that with the Meyer Lemon Cheesecake Squares, and it worked well. With some strategic slicing, you could hide the cracks. Or find a saucy topping. (Ricki suggested a blueberry compote which I think would have been divine!) But really, it doesn’t matter unless you are photographing it because it still tasted delicious. Do you have any other tricks for cracked cheesecakes? What is your favourite vegan cheesecake recipe?
Ricki has been travelling the interwebs with her blog tour and I have been enjoying seeing her recipes all over the place. With all the thoughtful Q&As, I feel like I am really getting to know Ricki, the chef/baker, but most importantly, the person behind her recipes. A trained chef with a former catering company, watching her on video is like a fun cooking class, with so many tips about ingredients and techniques. I also recommend these recipes from Ricki’s new cookbook:
Ricki’s recipes from Naturally Sweet & Gluten-Free shared elsewhere:
PS. Today is the last day to enter my giveaway for Isa Does It.
My propensity for snacks is directly proportional to the amount of studying I should be doing.
Cookies and chips? Code words for Janet should be studying.
It must seem like my life revolves around exams. Although, I consider these board exams as big.important.things. Why did I not go home for Thanksgiving? I was writing an exam. I found it quite ironic that they scheduled Canadians to write the American board exams on our holiday. So, instead of heading home to Canada, I was off to Florida.
Now that that is over with, with newfound time on my hands, I can finally share these chips with you. Because, they are my newest addiction. So simple to make and so tasty…..
Four(ish) ingredients. Only one really counts: corn. The rest are spices. That’s it. I have made raw corn chips (with chili and lime!) before, but I think the almonds but most likely the flax made them not as crispy as I wanted. I wanted uber crispy. Now we’ve got it.
The inspiration for these chips came from The Garden Kitchen, a raw resto in Houston. What I love about this place, is that it is in a hospital. Run by a cardiologist Dr Montgomery, he is offering healthy meals for his patients and beyond. We were blown away by their corn chips and asked how they were made. The server explained it was really simple: corn, cumin and Kirkland seasoning. Kirkland what? Turns out it is a no-salt seasoning blend and I hunted down a replacement from Trader Joe’s.
I have made these a few times and while messy, I prefer the leave the chips unscored and crack them haphazardously afterwards (as photographed) . Unless it is my scoring technique that needs improvement, as I found the scoring produced lumpy chips.
Also, it may seem like torture but wait it out for 48 hours.
Are you more into chips or cookies? Do you snack more when procrastinating, too?
This is my submission to this week’s Raw Food Thursdays.
I know I said I don’t like to play food guessing games with others. However, Rob is fair game. He gets it all.the.time. More along the lines of How does this taste? Sometimes, What do you think I should add to this? And then the infamous, What does this taste like? Guess what is in it!
You could probably guess just by looking at these photos, but I gave Rob smaller bits to sample. In fact, this was a two-step taste-test. Sauce alone and then after dehydrating it onto the bits.
First of all, this was a real simple recipe. Just whiz the ingredients together for the caramel sauce, stir it onto your “apple” bits and dehydrate for 12 hours.
Even before dehydrating the sauce, I thought it tasted great. Rob agreed. I asked him to guess the ingredients: cinnamon, almonds, and apple. Close: cinnamon, yes; almond butter, yes; but no apple, I informed him. That sweet taste was from dates.
I proceeded with the recipe, and then tried the now dehydrated sauce: oh my gosh, it tasted like sticky, wonderful caramel. Not too sweet, well balanced by the cinnamon. It had coated the “apple bits”. They were soft and sweet. Rob tried it and loved it. He still thought it reminded him of apple. Even though there was still no apple, Rob reminded me I had just created raw caramelized apple. He knew it before I did!
And that secret non-apple? Cauliflower! It really is a textural issue. Crisp yet soft (hard to explain). Sweet. With smaller pieces drenched in the sauce, you would never believe it was cauliflower. Bigger pieces had a more pronounced cauliflower flavour (and a telltale shape), but had a nice crunch.
Dehydrating is a magical thing. Definitely more than the sum of its parts. Looking at the recipe, there is a lot of water. You need it to be able to blend it smoothly, but after dehydrating it away you, the dates are more sweet and caramelized. Eating this straight from the dehydrator, still warm, was a treat. I only wish I had made more, because this did not last long at all.
Trust me, I have nothing against apple. I love apples. I eat a minimum of half dozen a week. I also love dehydrating apples into chips but usually save that when apples are ridiculously cheap in the fall. I make a small internal sob every time I shell out more than $1/lb for apples, which is the usual in Texas. (Although I nearly flipped out when I saw Honeycrisp apples for only $1.29/lb a few weeks ago.. those are ungoldy expensive in Toronto).
Thus, the question still remains: how would this caramel sauce taste on real apples (in the dehydrator)? I don’t think they would be as crisp, but definitely more sweet. I would be afraid they would collapse more into mush, but if you try it out, please let me know!
PPS. I noticed my typo for ungoldy. It was meant to be ungodly, but I like my new word. It fits.
Now that I think about it, I know more vegans in Houston than I did in Toronto.
In Toronto, I never tried to connect with the vegan community. However, in Houston, this is where I am searching for like-minded souls.
In addition to the raw vegan meet-up potluck, I have connected with others at the Vegan Society of P.E.A.C.E. (VSOP)’s monthly potluck. While not all vegan (some vegetarians and veg-curious also come), a large crowd gathers each month to share tasty vegan eats and learn a bit more about other vegan issues. Lately, it has been about travelling as a vegan in Asia but they have been highlighting more issues surrounding animals. At the last meeting, an upcoming viewing of the documentary The Elephant in the Living Room was promoted. Turns out it was on Netflix, so Rob and I watched it later that week.
The Elephant in the Living Room is a quite powerful, yet humble documentary about exotic animals as pets. Did you know that there are more tigers in Texas than there are in the in wild worldwide? What do you do when you no longer want your python? The climax of the film surrounds the connection between an Ohio resident, Terry, with 2 lions and 4 cubs, housed in his backyard. It was a good movie and I recommend it. Another great documentary related to animals is The Cove, which won an Academy Award in 2010. That is a in a league of its own, though. That was a thrilling documentary!
In any case, chronically my life through the foods that surround these events, I present to you these quick and easy peanut butter and jam energy balls. Flavourful peanuts are key for this recipe, which is why I highly recommend using roasted peanuts. I didn’t want to be wrist-slapped if I brought them to a raw vegan potluck, so I shared it with this vegan potluck instead.
With such a simple ingredient list, you might not think too much about them. However, there was a nice balance of chunky peanuts and jam-like sweet raisins. The extra peanut butter kept the balls together nicely. Add salt to taste, but I guarantee you it needs some to make the flavours pop.
When Rob taste-tested them, he thought they were better than my typical date balls I bring cycling. At first, I felt bad for my date balls, but then took it as a compliment that these were just really good.
There is only one problem with the potlucks. Sometimes it seems like a tease to try so many great dishes, but not get a corresponding recipe. Thankfully, I connected with someone who shared the recipe for her fudgy black bean brownies. I look forward to following her blog and connecting more, because her MoFo theme is eating out as a vegan in Houston. I am impressed she can support a month’s worth of posts!! It may not be so bad as a vegan in Houston after all.
Have you seen The Elephant in the Living Room or The Cove? Any other documentaries you recommend?
I usually don’t like to play guessing games with my food. However, I had fun sharing it at work, letting people tell me what they thought. First yay or nay. I had 90% yay. Then I let them guess what they were eating. Not a single person guessed watermelon. I had a lot of votes for pepper (due to the seeds, methinks) and other fruit due to the sweetness. Lisa described them as bubble gum which comes from the sticky sweet consistency. But once I let out the watermelon secret, you can catch a glimpse of flavour in the background. Isn’t it funny how fickle our tastebuds can be?
It is certainly the special texture of the dried watermelon that I adored. Chewy and sweet. I made version plain and also salted with and without chile flakes. With a combination of hot-salty-sweet, the salted chile flake version was my favourite. Rob concurred. Rob mused it would be eerily similar to jerky if we added liquid smoke. Not that I know what jerky tastes like, though.
I just realized that not only are simple recipes easier to make, but they are also a lot easier to type up afterwards. Enjoy!
That has been my mantra lately.
Quick and easy.
Especially when it comes to desserts.
This is one of those OMG, are you for real? desserts.
I didn’t believe it either, until I tried it. However, the success of your dessert lies within your banana. Not overripe bananas. Just ripe bananas, with just a few spots.
I mean, is there anything bananas CAN NOT DO? One frozen whipped banana makes a delicious ice cream. For this creme brulee, you could go all fancy, and add coconut milk, creamer, avocado, tofu perhaps, but this is for those without a big pantry.
Blend banana, thin with a bit of nondairy milk, and flavour with vanilla. Top with a sprinkling of coconut sugar. Broil for 3 minutes or until the top is melted.
If your banana is overripe, it will taste like pureed banana. But if you catch it right as it turns ripe, you’re in for a treat.
This is my submission to this month’s Bookmarked Recipes.
I have discovered the secret to living in Houston’s summer. You need to fall into one of these two groups of people:
1. The people who wake up early before the sun rises
2. The people who stay up late after the sun sets
Rob and I have been exploring Houston by bicycle on the weekends. At 7am, we’ll cycle the deserted streets, only to find the paths at the parks literally packed with joggers and walkers. We must be thinking along the same lines: if you are going to be outdoors, best to do it before the sweltering heat arrives.
We quickly learned that Houston is wonderful after sunset. Many public events start late in the day, again to beat the heat.
The problem is trying to fit into category 1 and 2, on the same day. Suffice it to say, after a long bike ride in the morning, I was almost asleep mid-way through a Shakespeare in the Park production later that evening. The comfortable, balmy weather was a bit too conducive to napping. We didn’t even last past the intermission, HA! It was a splendid day, though.
Speaking of cycling in the Houston heat, it is very, very important to keep hydrated and fuelled. Even short runs are more demanding. This is a portable snack recipe I promised a while back. I whipped them up with the odds and ends in my mom’s kitchen before we left for our cycle to Kingston. I must have had some forethought because I remember bringing the coconut flour with me. My master plan for a chocolate date and peanut butter combo was thwarted because the dough was just too runny. But the magic of coconut flour did the trick. It is a very thirsty flour, so it sopped up the batter into portable chewy balls. The peanut butter made them rich and decadent, balanced by the sweetness of the dates and cocoa flavour.
A treat like this is perfect for fuelling during long rides. While our weekend rides are more around 50km now; in this heat, we feel like it gets a conversion factor of 1.5x for intensity. We are still a long way from the MS 150, but we’re hoping to improve our distance as the weather improves…. you know, in October, when it is supposed to cool down.
Are you a morning person, a night person, both or neither?