One of my more popular salads is my spin on Whole Foods’ Detox Salad. I used lime and cilantro to complement the riced vegetables. I named mine “Broccoli and Cauliflower Salad with Lime and Cilantro” because I cringe when I hear the name “Detox Salad”.
In general, I always assumed that the enzyme myth was in fact, just a myth….. until I saw this video. (That long pause is Dr Gregor’s hallmark, at least in my mind).
In this other video, De Gregor highlights the presence of sulforaphane in broccoli which enhances liver enzymes, as the most potent natural phase 2 enzyme-inducer. However, since sulforaphane is only created when two components interact, until you crush the raw cells (ie, with chewing or chopping), you miss out on sulforaphane. He later mentions that this needs to be done prior to cooking broccoli. Yes, the “enzyme myth” is true. Cooking is not as good for the broccoli’s sulforaphane levels.
But who likes raw broccoli?
To get the best of both worlds, a fun solution would be to chop your broccoli, wait a bit for the enzymes to work and then cook it.
And yes, this was my round-about introduction to this lemon-cilantro chickpea salad with almost riced broccoli, which I actually steamed for a gentler taste. Although, you are completely free to try this with raw broccoli rice, too. The lemon juice would make it tender, too, with time.
Poll time. Raw or cooked broccoli: which do you prefer? :)
Easing back into cooking in Toronto, I tried to highlight local, seasonal vegetables. We arrived too late to grow our own garden but we had a little help from family.
These cucumbers were courtesy of Rob’s mother’s garden and the tomatoes came from my sister-in-law’s parents’ garden. The dressing was a simple lemon-tahini-garlic combination that pretty much never fails. Although the twist was adding some olives. I don’t use them very often but it was an unusual and nice accent to the creamy dressing.
What are you growing this year?
In case you haven’t noticed, the past month has a whirlwind. An international trip, an international move, an international exam, while beginning a new job with many hiccups along the way (the funeral, the delayed pod, the broken car, the broken ankle, oh yeah). Suffice it to say, I had lots of things on my mind. I had to focus on other things and thankfully, I found a fabulous vegan delivery service to help take care of keeping me well fed.
Green Zebra Kitchen is a Toronto meal delivery service that comes to your door. All meals are vegan and gluten-free and they use only organic, whole foods with as much local, seasonal produce as possible. Run by brothers Gregg and Dan, they both trained at Natural Gourmet Institute in New York City and know how to cook. Let’s just say I was blown away by their creations. Delicious, creative and healthy. I think I even learned about new ingredients (how could that possible be? – but it is true! Have you heard of nepitella?).
There are a few plans you can purchase, but there are always 3 mains and 3 sides and you can swap any in/out if any do not appeal to you. Furthermore there are extras if you would like breakfast items (ie granola, oatmeal, smoothies) and extra sides (sauerkraut, flatbread, kale chips, hummus) or dessert (like dark chocolate almond butter cups). I ended up with their Plan B, meant to serve 3-4 meals.
Let me share with you the delicious meals of the week:
Blue Tortilla Lasagna with Black Bean, Butternut Squash, Corn, Pickled Jalapeno, and Cashew Cheese
I am sorry my picture does not give it the credit it deserves because it was delicious. Blue corn tortillas were used to make a Mexican-inspired lasagna with a vegan cashew cheese sauce.
Which was paired with: Kale Salad with Pumpkin Seeds, Edible Flowers, and Lime Vinaigrette
Nice and light, this was a simple (and delicious) kale salad.
Tuscan Chickpea Tempeh Bowl with Sungold Cherry Tomatoes, Roasted Mushrooms, Olives, and Nepitella
I originally thought there would be chickpeas and tempeh in here, but it was tempeh made form chickpeas. I didn’t even know that was possible but it was delicious. I only wish there was more tempeh!
Which was paired with: Yellow and Green Bean Salad with Beets, Roasted Chickpeas, and Italian Vinaigrette
This is where I got my chickpea-fix along with all the other beans. Nice and light, it paired well with the more flavourful quinoa bowl.
Massaman Thai Curry with Tofu, Red Pepper, Tamarind, Lime Leaves, and Coconut Milk
I found this a bit too sweet for me, but Rob loved it. He was bothered that there were no peanuts. Apparently peanuts are a quintessential ingredient for Massaman curry. That was Rob’s complaint the last time we tried making Massaman curry at home, so at least he is consistent. ;)
Which was paired with: Red Rice Salad with Shredded Broccoli, Carrots, Cashews, Cilantro, and Miso Ginger Dressing
Again, this was a nicely flavoured salad with not too much dressing. The ginger and miso were merely shades in the background.
Red Pepper, Walnut, Pomegranate Dip
Carrot Cake Balls
The next day, I accused Rob of stealing a ball but here I can easily tell he didn’t swipe one – I started out with 5! These were nice. A bit more moist than my typical dessert balls, but nice and light without being too sweet.
Mango Lime Green Smoothie with Collards and Banana (unpictured)
I have a picture of the smoothie at the top. It was sweet but I would not have known there was collards (or any greens) hidden in it by the taste. It was green but did not taste green.
The menus change weekly and all orders need to be received by Friday for Monday delivery. I have spied other meals including, but not limited to:
Tempeh Reuben with Cauliflower, Potatoes, Garlic Scape Dill Kraut and Cashew Cheese
Moroccan Vegetable Stew with Red Lentils, Preserved Lemon, Olives and Zhoug
Chipotle Mac & Cheese with Yams, Roasted Cauliflower, Basil and Fresh Tomatoes
Biryani Bowl with Tofu, Chickpeas, Broccoli and Tamarind-Coconut Curry Dressing
Coconut Corn Chowder with Oyster Mushrooms, Potatoes and Chickpeas
Baked Falafel Bowl with Broccoli, Tomatoes, Cucumbers, Quinoa Tabouli and Tahini Dressing
Overall, I highly recommend the food. The meals are healthy and totally Janet-friendly.
As advertised, it easily feed 3-4 people and even more if you supplement with additional quinoa/rice/etc from home to stretch the meals further. The diversity is vast and truly, the only thing keeping me from ordering every week would be the price ($62+tax for the plan B). I wish they would open a restaurant so I could get a quick fix at random times throughout the week.
Have you ever used a meal delivery service? I think it is great for times when you don’t have time to cook or if you are travelling to Toronto for business and don’t have time to make/find your food or you want some great vegan options should you host a party (if you do that, please invite me over!).
Note: I was provided with a week’s worth of eats for my review. I ended up loving it so much I bought it the next week, too.
Thank goodness I got my share of summer while I was still in Houston. Spending a month in Africa was sunny, but still a bit nippy, and definitely not that green. Our first week back in Canada was hot and humid, but that was an anomaly. Toronto didn’t get much of a summer this year, either.
However, while I am no farmer, I think one thing that has benefitted from the rainy days has been the blueberries. The wild blueberries were unbelievably big this year and the cultivated ones, even more massive. Rob tried to warn me when I loaded up with some cultivated blueberries: They don’t taste that great, he whispered to me. Turns out they were big and blueberry-delicious. And I didn’t have to share them with Rob. Score! :)
Without restraint, I added them to my morning oats and carefully crafted this salad courtesy of Terry’sFrom Salad Samurai. A multi-component, main dish salad with a spinach base, filled with cucumber and blueberries, beefed up with Ginger Beer tofu and topped with sticky, sweet & savoury almonds with Chinese 5-spice. I tried to stay true to the recipe, but only changes were to decrease the tamari because it was an ever-present ingredient in nearly all the components. I also did not want to turn on my oven for the tofu, so I pan-fried it in its marinade. It wasn’t as crispy as it would have been baked, but still good. The star of the salad, other than the big blueberries, were the Chinese 5-spiced glazed almonds which were perfectly balanced with the tamari, agave and the Chinese 5-spice imparted an interesting edge that I did not expect to taste so good.
This was not my first salad from the cookbook and it will certainly not be my last. Because the salads are huge ensembles of dressings, flavoured mains and interesting toppings, it can be hard to settle down and make an entire salad. Terry has some tips to master your art of making heavenly salads throughout the week. I have been picking and choosing each component separately, although, I really want to make everything: Thai Seitan Larb in Lettuce Cups, Lentil Pate Banh Mi Salad Rolls, East-West Roasted Corn Salad, Green Papaya Salad with Lemongrass Tofu, Miso Edamame Succotash Salad, Seitan Bacon Wedge Salad with Horseradish Dressing, Kimchi Black Rice with Asian Pear, Collards and Sweet Potato Crunch Bowl… ok, ok, I will stop. I basically want to make everything. The recipes are grouped by season and feature salads with loads of flavour from lots of fresh vegetables (no kidding) but also fresh herbs and spices. Terry also has a fun chapter for sweet salads, including a coconut carrot cake salad and overnight oats with Mexican chocolate creme that are calling out for salads for breakfast and dessert, too. Trust me, I am looking forward to cooking through this throughout the whole year.
Thankfully, the publisher is letting me share the recipe AND give a cookbook to one reader living anywhere in the world (since I will be shipping it). To be entered, please leave a comment here, telling me about your favourite salad. I will randomly select a winner on September 5, 2014. Good luck!
Other recipes from Salad Samurai shared elsewhere:
Third time was a charm. Rob and I finally got our internet at home this weekend. (YES!)
We also moved all our stuff previously stored in my brother’s basement.
I can no longer find my computer, though.
I mean, I know where it is, but it blocked by too many boxes to unpack.
OMG. We have a lot of stuff. I am truly a hoarder (of sorts).
Living a year without most of the stuff will make it easy to purge. Easier, I should clarify.
I am hoping to rebuild a decluttered home, but we have many boxes ahead of us. In time.
Otherwise, here are some quick and easy desserts to try. No need to wait too long for your mango to absorb any water, just blitz away. I added a touch of lemon zest to accentuate the sweetness of the mango. The coconut makes this luscious and decadent. These are more akin to a non-chocolate truffle in their consistency. I don’t think they would work well as a ball, which is why I put them in the small cups. Another alternative would be to pour the batter into a small square container and then cut them into your preferred size. Enjoy!
Hoarder or purger? Which are you?
I will hopefully become a ruthless purger.
So, it is late August. We moved back to Toronto at the beginning of August. Our stuff from Houston arrived, and our stuff we squirrelled away in my brother’s basement will be arriving this weekend. Unfortunately, one key link remains broken: the internet. We have been waiting for our internet to be installed for 3 weeks now.
I have internet through my cellphone but otherwise, our tap into the internet is dry. As such, I am *still* relying on oldie-but-goodie recipes I photographed earlier, lurking in my drafts, waiting for the right moment to share.
This was a delicious nut pate I made when I had access to fresh herbs in my garden. While I am not a fan of raw pates, I will concede that I wasn’t trying to make a pate with this meal. That is what happens when you over-process nut meat! I was aiming for nut-based Italian sausage crumbles, but with a few too many whirls with the food processor, it turned into a delicious, chunky spread instead.
This is no bland pate, though. First of all, I wanted to lighten up the nut meat by adding some mushrooms. I used oyster mushrooms because they have a very mild flavour and I dare say you couldn’t taste them anyhow. I pulsed the nuts (pecans and Brazil nuts) with a handful of fresh herbs: rosemary, basil, thyme and sage. It was the last-minute addition of sun-dried tomatoes that added not only a great burst of flavour, but also turned my sausage crumbles into a pate.
There are countless ways to enjoy this spread and I originally ate it solo, stuffed into a bell pepper. For leftovers, I smeared it into a collard wrap topped with assorted spiralized or thinly sliced vegetables (zucchini, beet, carrot, cabbage) and a beautiful sprout garnish. I almost didn’t photograph the haphazard (leftover) collard wraps, but Rob urged me to reconsider. They were definitely pretty, too, and mighty tasty.
Sorry for a not-too-appealing photo, but trust me, this was very tasty. This was the other meal we packed for our travels.. aka, we made with the remnants in my fridge in Houston but it tasted downright delicious. Quick and easy, I used the last of the vegan chorizo, leftover rice and emptied the can of small red beans I had been saving in the cupboard. A bit of tomato paste to make it saucy and a dash of Old Bay seasoning to complement the flavours from the chorizo.
After it tasted so good, I also had to photograph it in Africa. While dreaming up a descriptive name, I realized it was uncannily similar to Cajun Rice and Beans. In my mind, I must have known the flavours were akin to my previous Southern black eyed peas with tomatoes, where I also substituted Old Bay for Cajun seasoning. Perhaps a mirepoix of celery and bell pepper (and less tomato) would make this more authentic, but for shear simplicity and flavour, this was great.
Do you prefer authentic recipes or simply delicious recipes?? :)
I am sharing this with Speedy Suppers.
Lately my meals have been a lot of random foods. I am holding out. I knew I had some staples waiting to be unpacked but quickly replenished my perishable staples (tahini, peanut butter, maple syrup, etc). As such, the last few weeks have had me cooking without spices, relying on strong-flavoured ingredients and let’s be honest, I bought some pre-made soups and added some beans to make it a complete meal.
I promise to share some of my fun meals once my home is back to normal. Until then, I will continue to unearth some oldies-but-goodies from my backlog. I chose to share this one because it is actually pretty similar to what I am eating these days: cooked quinoa, random vegetables, beans, topped with a creamy sauce.
What is your template for healthy lunches?
Hourray! Our stuff from Houston arrived! Six weeks after we left and a week later than expected. Our scheduling goof-up was that the Canadian Customs will not let your unaccompanied goods enter Canada until you do. So since we went straight to South Africa from Houston, our stuff could only enter Canada after we had returned. The extra delay was due to paperwork problems, out of our control. Anyways, it is here now.
As Eileen said, the worst part is knowing stuff is going to arrive and putting off buying duplicates. So I have been cooking without spices and exotic ingredients. Oddly enough, this was also how I was cooking towards my final days in Houston.
Just to show you exactly what we were cooking down to the wire, this was a delicious concoction we threw together with fridge remnants the day we moved. Rob and I still had a day at work before we took off for 2 overnight flights. I knew I needed some fuel, so my Mom helped at the stovetop as I suggested combinations of ingredients.
Towards to end of my stint in Houston, all of a sudden, I wanted to try.all.the.things, aka all the faux meats at Trader Joe’s. Even though I don’t normally eat them, my positive experience with Beyond Meat told me to branch out a bit and try them while I still could.
The next on deck were TJ’s beefless crumbles and my limited kitchen conferred a surprisingly tasty meal. The crumbles didn’t have too much flavour on their own but this worked really well. I am accustomed to the traditional onion and garlic aromatics but the simple addition of roasted green chiles (has anyone found these in Toronto???) and sun-dried tomatoes made that unnecessary. This was a quickie and delicious meal.
I just ate this as is, but this could easily be added as a filling for a taco or burrito and topped with extra veggies.
Do you cook without aromatics? What do you replace them with?
I am sharing this with No Waste Food Challenge.
I was hoping to update you with happy news that our stuff had arrived. Sadly, no. A mix up at the customs warehouse means we are still without all stuff. Except our car. We have that because my parents’ drove it down, hoping to help us unpack, only to find out our pod was not coming, as expected.
Anyways, I am ahead of myself. I am still reliving last weekend’s debacle.
Curious as to how so many people were able to help when we were stranded with the car in the middle of nowhere?
Turns out my brother and sister-in-law were also driving back to Toronto around the same time. They were in Ottawa for my SIL’s baby shower and we both left around the same time and thank goodness, they were still reasonably close when our distress call went out.
My mom hosted a fabulous shower and I had very little involvement. Other than suggesting some menu changes as there were limited vegan options. Considering I finagled 3 dishes, it was in directions only. I suggested some tried-and-true favourites for the appetizers: Pineapple and Cucumber Guacamole (my SIL stole the leftovers, so that was a success!), Cucumber Hummus Dip (very well received), and my Moroccan Chickpea and Carrot Salad as my main. I added a bit of cinnamon this time and liked that, too. I actually made a double batch so I could take the leftovers, but alas, they never made it. I hope my Mom liked it instead.
My mom totally outdid herself with the desserts (so.many.pretty.cakes!) so I knew any dessert I made would just be for myself. This was my experiment. And it was a very good experiment. My Mom treated herself to a new Vitamix so I took full use of it!
I used Brandi’s recipe as my inspiration for this cinnamon spice vegan cheesecake. It was also my first time playing with a cake swirl! I really liked the the cake. I think lemon juice would be great here, but I swapped it for orange juice, since that was what my parents’ had on hand. I also swapped a fresh apple for the apple juice. Because this is oil-free (no coconut oil or coconut butter), it is softer than my previous raw cheesecakes. This just means that you need to time it perfectly before you can eat it. If you leave it out at room temperature too long, it will melt into a softer cake. I liked it with still a bit of bite from the freezer, thus this was definitely an ice cream cake!
My swirling wasn’t perfect but this just means I will have to try again with my next attempt. (See my tips below for my next round).
I spoke too soon.
You know when you plan for something, know you won’t be having internet for a while and schedule a post about what life will be like (because you planned for it to be as so)?
Well, let’s just say I planned to have a semi-functioning household. En route to our new home in Toronto, packed to the brim with loaner things (you know, all the necessities: an inflatable bed, sheets, cutlery, pot, frypan, containers and all that food you made for the following week so you wouldn’t actually have to cook..), an hour and half into our trip from Ottawa, my car breaks down. We pulled off to the side of the 401 as my dashboard went bonkers and the engine stopped working.
I pulled out my cell phone. Three days earlier I had finally signed up for service. Although, looking down, my phone told me I had no service. (Bad WIND!) Not good.
Thank goodness Rob’s phone still worked, despite roaming and despite me previously draining the battery surfing the internet.
Frantic phone calls eventually got my brother and pregnant sister-in-law to my side who had the rational idea to tow the car back to Ottawa and they would drive Rob and I along with a few essentials.
We called CAA/AAA with my brother’s charged phone, despite being on hold and having dropped calls, only to find out our membership expired last month (GAH!). Membership offices are closed because it is a holiday.
We contact my Mom, who has a CAA membership and she offered to come down and help out. We knew it would be at least 90 minutes for her to arrive.
We start rearranging luggage on the side of the highway. Non-essentials in the dead car. Essentials in my brother’s. I had to make quick decisions: clothes and underwear keep, inflatable bed keep (but forgot the pump and sheets!) and also realized there was no room for all of the packed food and the container with all the helpful bits (pot, pan, knives, etc).
An OPP police officer pulls over and asks us what was going on. It must be such a sight with all of us scurrying around, including a pregnant woman and someone with crutches. He calls a tow truck to remove us from harm’s way and told us to be careful (turns out someone had died earlier that day after exiting their car).
Not too long afterwards, the tow truck arrives. The car is loaded onto the flatbed truck and brought to the closest safe location as we patiently wait for my mother to arrive.
Eventually, my Mom is able to call CAA for us and she returns with the car back to Ottawa. My brother drops us off in our new empty home. (Kind soul, he actually waited with us for 30 minutes as we waited for our landlord to give us the keys). We forgot we have no microwave.
Once we’re somewhat settled, Rob runs off to the grocery store since we have zero food. And no tokens for the bus to get to work tomorrow. He comes back loaded with groceries. We quickly eat the ready-made salads and hummus.
I ask for his can opener for the beans. (Because salsa+beans=meal). It is in the bag that went back to Ottawa. GAH.
I subsequently call up a friend and we cobble together some kitchen necessities to borrow: cutlery, can opener, bowls and plates. And a pot!
We collapse on the inflatable bed. Exhausted but at the same time basking in the love and support from family and friends. Ready for me to start my first day at work.*
*With my vacation clothes I packed for Africa.
If you are here for the lovely recipe instead of the dramatic life of Janet (I can’t make this up!), this was made while I still lived in Houston. This was our go-to roasted cauliflower recipe. A tomato base with a savoury spice blend. The original recipe was for a raw version, using the dehydrator, but we have been using tomato paste and the oven since it is both delicious and simple. A great side with lots of flavour.
Perhaps in a week or so I will be back to normal. Have you ever felt like the universe was pushing against you?
It is nice to be home again. While I have a very bare kitchen (some borrowed knives, cutting board, pot and frypan only with a few containers), I am still happy to be starting my new life. We had dedicated more time for unpacking over the long weekend, but since we had nothing to unpack, we spent more time at my parents, thoroughly exploiting their fully functional kitchen.
We quickly gravitated to make old favourites: Tamarind Lentils, Pad Thai, and Moroccan Carrot and Chickpea Salad. Then, finally itching to make something new, I decided to make a spin on two of my other favourite salads, aka The Best Lentil Salad and The Best Chickpea Salad. This time, I used lentils, capers and currants but with a dressing more similar to the tahini-maple-curry dressing from the chickpea salad. I added some greens, too, which I like to add to lentil salads. It was so delicious, it barely lasted one meal.
Got to love simple salads like this. What is your favourite summer salad?
Sorry for the all the unanswered comments over the last month…. but thank you for hanging in there!
Usually I have this “do not mention you are going on vacation” mentality so that people come to rob my place. Although, for this special time, we had no home to rob. (Our stuff is still in a shipping cube somewhere, so please do not steal it). As we moved back to Canada, we had a very long detour. Rob and I set out for a month-long vacation in Madagascar and South Africa. We have both done extensive travelling (Rob more so than I) but we both agreed that travelling through Madagascar was the hardest we have ever travelled.
As I regroup for a daunting August (in which I start independent practice, write some exams, celebrate the arrivals of niblings (one is an expected niece, the other TBD) and somehow fit in training for Cycle Oregon. Oh, and unpack all our stuff, because it will meet us a week late), I will likely keep a slower pace for my posts.
Until then, I am thankful that Kathy has shared with me this fabulous photo and recipe from her upcoming cookbook OATrageous Oatmeals. I also reviewed Kathy’s Great Vegan Bean Book, which I really like, so I am thrilled to share her creativity with oats.
Do not be fooled, this book is way more than oatmeal. Yes, she has oatmeal recipes designed for each part of the year, including cooling summer overnight oats (Blueberry Earl Grey Overnight Refrigerator Oats ) and warming bakes for the winter like Pumpkin Oat Breakfast Cake. She also has a chapter for snacks like Peanut Butter Banana Granola Bars and later a dessert section with treats like Mini Raspberry Cakes and Chai-Spiced Oatmeal Tart with Warm Coconut-Vanilla Sauce.
However, I am most excited about experimenting with her savoury options. She has an entire chapter for soups (Scottish-Inspired Mushroom Lentil Stew, Fragrant Yellow Split Pea and Rolled Oat Dal) and another for savory options like Cauliflower Oat Pizza Crust, Indian Oats Upma, Oat Dosa, Not-from-a-Box Mac and Oat Chez and Oats-bury Steaks. And even beyond the kitchen, she has recipes for Soothing Lavender Oat Bath Soak and Oatmeal Cookie Scrub.
How do you like to use oats?
To celebrate her new cookbook, Kathy is offering a pre-order giveaway from OXO along with a copy of her cookbook. Click here to enter (open until August 4). After you pre-order the book, submit your receipt to Kathy for special recipes, coupons and your chance to win a different OXO prize.
Recipes from OATrageous Oatmeals spotted elsewhere:
The other day my Mom admitted that Rob’s opinion is biased. And she doesn’t trust it.
I like to use Rob as my barometer. How would a regular person enjoy my meal?
I think my Mom meant that Rob always likes my food, which, uh, is completely far from the truth. While Rob will eat most anything and has a very open mind (he skipped out on the rotten shark in Iceland, though), he still has his food preferences. Some meals I make are not his style, so I may not even share the meal with him. But when something tastes really good, or includes a lot of his favourite ingredients, I want to know what he thinks.
This was a curry that I tracked down fresh fenugreek. Toor dal (split pigeon peas) was simmered with pumpkin along with a multitude of spices: cilantro, mint, coriander, cardamom, paprika, ginger, garlic, chili flakes and sambhar masala. To keep it vegan, I simply omitted the chicken from the original recipe.
This was a case, though, where the curry was only ok. I thought it was ok but not great. Too many flavours became a muddled dish. Rob liked it more than me, though. He likes curry more than me, although since we weren’t completely smitten with it, we decided to try out Curry Burgers. Super simple: mix together leftover curry with leftover rice and chickpea flour. Bake. Easy, peasy. Since we usually serve our curries with rice, this was a fun way to jazz up the leftovers.
I don’t know why but the burgers tasted better than the original curry. We ditched the standard ketchup and mustard for Indian chutneys.. with a side salad of pickled beets and spinach and just ditched the buns altogether. :)
I almost thought about making my blog vacation all about chickpea flour. I have been experimenting with it a lot more and this was a fun venture into sweet pancakes.
I was drawn to Gena’s recipe because they were protein pancakes without protein powder. While I am no stranger to savoury chickpea flour pancakes (aka besan chilla), I liked how these were more traditional. Here, chickpea flour is combined with cashew flour and soy milk for a heartier base.
They did not fluff up like regular pancakes, but were good for a lazy weekend breakfast. I topped them with a quickie raspberry chia jam for a summer twist. Forget boiling the fruit as in my blueberry vanilla chia jam. I simply defrosted some frozen raspberries in the microwave, added some chia seeds and waited a few minutes. The jam was a nice sweet contrast when rolled inside the pancakes.
I am sharing this with Dead Easy Desserts.