Tag Archive for: recipies

Healthy Chocolate Avocado Pudding

I was at an exclusive health food restaurant yesterday and they had some chocolate avocado putting in a small jar for $12. With food costs increasing and especially prepared food I just couldn’t justify spending $12 and little jar of pudding, so I made a mental note of the ingredients and ran home and made it that day! It turned out this pudding is absolutely amazing and healthy!

Ingredients:

  • 3 organic avocados ripe
  • 4 tablespoons, 1/2 a stick of butter, vegan butter or coconut oil
  • 3 heaping tablespoons of coconut sugar, honey or maple syrup
  • 3 heaping tablespoons of dark cocoa powder
  • 3 ounces or 80 grams of unsweetened coconut flakes or coconut meat
  • Pinch of salt if using coconut oil
  • 1 ripe organic banana
  • 1 cup of almond milk or chocolate almond milk
  • (optional) 1 scoop of protein powder, vanilla or chocolate

 

chocolate-avacado-pudding-1-1

Instructions:

Cut open the avocados and remove the pit, use a spoon to scoop out, place in blender or food processor.

Add all other ingredients. Blend, starting on low and then moving to high speed until it is smooth.

Use a rubber spatula to scoop out pudding from blender, and place in a bowl.

Refrigerate the pudding and serve cold.

Serves 4-6.

chocolate-pudding-organic

chocolate-avacado-pudding-2

Healthy Chocolate Avocado Pudding

It turned out this pudding is absolutely amazing and healthy!

Ingredients
  

  • 3 organic avocados ripe
  • 4 tablespoons 1/2 a stick of butter, vegan butter or coconut oil
  • 3 heaping tablespoons of coconut sugar honey or maple syrup
  • 3 heaping tablespoons of dark cocoa powder
  • 3 ounces or 80g of unsweetened coconut flakes or coconut meat
  • Pinch of salt if using coconut oil
  • 1 ripe organic banana
  • 1 cup of almond milk or chocolate almond milk
  • (optional) 1 scoop or protein powder, vanilla or chocolate

Instructions
 

  • Cut open the avocados and remove the pit, use a spoon scoop out and place in blender or food processor.
  • Add all other ingredients. Blend, starting on low and then moving to high speed until it is smooth.
  • Use a rubber spatula to scoop out pudding from blender, and place in a bowl.
  • Refrigerate the pudding and serve cold.

Easy French Custard Pastries

Hello Everyone! My family just returned from Sweden and each afternoon, it is part of their culture to have coffee and fika, meaning some type of cake or pastry. I was sadly ill for a few months, but am recovering and happy to have my family home to start cooking again! We have an urban homestead and raise 6 chickens, and they are now making 4-6 eggs every day, so I am finding creative ways to use our eggs. These pastries are decadent, but not altogether unhealthy, and are surprisingly easy to whip up on a Sunday afternoon.

Makes 18 pastries.

CUSTARD INGREDIENTS:

5 large egg yolks
3 cups whole milk
1/2 cup sugar
1/3 cup cornstarch
3/4 tsp. vanilla

GLAZE INGREDIENTS:

1 cup of powdered sugar
1/4 cup whole milk
1 tsp. vanilla

OTHER INGREDIENTS:

1 packet of puff pastry defrosted

1 jar of organic apricot jam

TOOLS:

parchment paper

rubber spatula

basting brush

IMG_0354

DIRECTIONS:

1. Whisk egg yolks in a bowl and then stir in milk until blended. In another bowl, mix sugar and cornstarch. In a  large heavy saucepan, pour dry mixture and then gradually stir in a small amount of milk mixture, whisking until smooth.

2. Slowly cook over medium-low heat, stirring constantly to prevent burning, until mixture thickens and comes to a boil, about 15 minutes, and then immediately remove from heat.

3. Cool custard in freezer quickly for 10 minutes or until thoroughly chilled about an hour. You can also place bowl in a larger bowl filled with ice-cubes and water to expedite.

4. While the custard is cooling, preheat oven to 400 degrees F. Open both square of puff pastry and place on a floured cutting board. Cut each into 9 squares.

5. When the custard is ready, whisk again to remove skin and clumps and place about 2T. of custard diagonal to each square. Fold each corner to close and pinch dough in center.

6. Cut parchment paper, and place onto two cookie sheets. Transfer pastries to cookie sheets and bake for about 15-20 minutes until puffed and golden brown.

7. While they cooling, brush with apricot jam and then make the glaze by slowly heating the powered sugar whisking in only a tiny bit a milk until it is smooth and creamy, add vanilla and whisk again.

8. Cool pastries and drizzle glaze, serve when cooled.

IMG_0353  IMG_0357 IMG_0356IMG_0359

custard-pastries

Easy French Custard Pastries

These pastries are decadent, but not altogether unhealthy, and are surprisingly easy to whip up on a Sunday afternoon.

Equipment

  • Parchment Paper
  • rubber spatula
  • Basting Brush

Ingredients
  

CUSTARD INGREDIENTS:

  • 5 large egg yolks
  • 3 cups whole milk
  • 1/2 cup sugar
  • 1/3 cup cornstarch
  • 3/4 tsp. vanilla

GLAZE INGREDIENTS:

  • 1 cup of powdered sugar
  • 1/4 cup whole milk
  • 1 tsp. vanilla

OTHER INGREDIENTS:

  • 1 packet of puff pastry defrosted
  • 1 jar of organic apricot jam

Instructions
 

  • Whisk egg yolks in a bowl and then stir in milk until blended. In another bowl, mix sugar and cornstarch. In a large heavy saucepan, pour dry mixture and then gradually stir in a small amount of milk mixture, whisking until smooth.
  • Slowly cook over medium-low heat, stirring constantly to prevent burning, until mixture thickens and comes to a boil, about 15 minutes, and then immediately remove from heat.
  • Cool custard in freezer quickly for 10 minutes or until thoroughly chilled about an hour. You can also place bowl in a larger bowl filled with ice-cubes and water to expedite.
  • While the custard is cooling, preheat oven to 400 degrees F. Open both square of puff pastry and place on a floured cutting board. Cut each into 9 squares.
  • When the custard is ready, whisk again to remove skin and clumps and place about 2T. of custard diagonal to each square. Fold each corner to close and pinch dough in center.
  • Cut parchment paper, and place onto two cookie sheets. Transfer pastries to cookie sheets and bake for about 15-20 minutes until puffed and golden brown.
  • While they cooling, brush with apricot jam, and make the glaze by slowly heating the powered sugar whisking in only a tiny bit a milk until it is smooth and creamy, add vanilla and whisk again.
  • Cool pastries and drizzle glaze, serve when cooled.

custard-pastries

 

 

 

poblano pepper soup

Aztec Poblano Pepper Soup

Vegetarian Mexican Roasted Poblano Pepper and Jalapeno Soup

I used to visit Mexico every year and found this perfect, spicy, flavorful and hearty soup recipe. It’s reminiscent of ancient Mexico, and when I make it, I’m back there again, surrounded by colorful stone handcrafted architecture, woven bright textiles, drying peppers and sunshine. Some recipes call for the peppers to be skinned, but I always leave skins on, and the soup comes out really well.

Servings: 6

Ingredients:

  • 10 poblano peppers, medium
  • 5 jalapeno peppers
  • 1 large white onion peeled and chopped
  • 4 cloves garlic minced
  • 1 cup chopped fresh cilantro, reserve some for garnish
  • 1 teaspoon salt
  • 1 cup of 1/2 and 1/2
  • 1 teaspoon ground cumin
  • 50 oz- 1 and 1/2 cartons of vegetable broth
  • 14 ounces Mexican melting queso or monterey jack cheese
  • 1 teaspoon cornstarch
  • 1/2 c organic flour
  • 2T honey
  • 1 stick of vegan or regular butter
  • 1/2 tsp cayenne pepper

 

Instructions:

  1. Slice all peppers in 1/2 and remove seeds and stem.
  2. Preheat oven to 450 degrees.
  3. Roast Peppers on baking sheet until the skins starts to bubble, about 15 minutes.
  4. In a large stockpot, saute onions, garlic, cumin and salt in butter, then add vegetable stock.
  5. Add roasted peppers when they are ready and bring all to a boil.
  6. Whisk in crumbled cheese, 1/2 and 1/2, corn starch and flour, simmer for about 15 minutes.
  7. Blend all in a blender in sections and pour back into stockpot, reheat, top with cilantro and serve warm, with crusty bread and a fresh salad!

poblano pepper soup

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Aztec Poblano Pepper Soup

Vegetarian Mexican Roasted Poblano Pepper and Jalapeno Soup I used to visit Mexico every year and found this perfect, spicy, flavorful and hearty soup recipe. It's reminiscent of ancient Mexico, and when I make it, I'm back there again, surrounded by colorful stone handcrafted architecture, woven bright textiles, drying peppers and sunshine. Some recipes call for the peppers to be skinned, but I always leave skins on, and the soup comes out really well.

Ingredients
  

  • 10 poblano peppers medium
  • 5 jalapeno peppers
  • 1 large white onion peeled and chopped
  • 4 cloves garlic minced
  • 1 cup chopped fresh cilantro reserve some for garnish
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 50 oz 1 and 1/2 boxes of vegetable broth
  • 14 ounces Mexican Melting Queso or Monterey Jack
  • 1 teaspoon cornstarch
  • 1/2 c organic flour
  • 2 T honey
  • 1 stick of vegan or regular butter
  • 1/2 tsp cayenne pepper
  • 1 c 1/2 and 1/2

Instructions
 

  • Slice all peppers in 1/2 and remove seeds and stem.
  • Preheat oven to 450 degrees.
  • Roast Peppers on baking sheet until the skins starts to bubble, about 15 minutes.
  • In a large stockpot, saute onions, garlic, cumin and salt in butter, then add vegetable stock.
  • Add roasted peppers when they are ready and bring all to a boil.
  • Whisk in crumbled cheese, 1/2 and 1/2, corn starch and flour, simmer for about 15 minutes.
  • Blend all in a blender in sections and pour back into stockpot, reheat, top with cilantro and serve warm, with crusty bread and a fresh salad!

Notes

Servings: 6
Photo by Alex Azabache from Pexels