Tag: Sugar

Chia Pudding with Tropical Fruit

Published on by adanalunaLeave a comment

Tropical fruit symbolizes the joy and freedom of the warm season. Chia seeds and plant milks create the rich base to the pudding. The spicy, floral flavor of cardamom evokes a festive mood. 

Prep time:  10 minutes
Cooling time:  refrigerate 4 hours or overnight
Servings: 4 (1 cup) or 8 (1/2 cup)
  • 1 can (13.5 oz) full-fat coconut milk
  • 4 cups almond milk (18.5 oz)
  • 1 tsp vanilla extract
  • 1/4 cup sugar (if using unsweetened milks)
  • 1 tsp ground cardamom
  • a pinch of sea salt
  • 1 cup chia seeds
  • 1 cup crushed pineapple
  • 1/4 cup coconut chunks or flakes
  • 1/2 banana

In a large mixing bowl, combine 1 can full-fat coconut milk and enough almond milk to make 4 cups. whisk in 1 tsp vanilla extract.

If using unsweetened milks, add 1/4 cup sugar. Whisk in 1 tsp ground cardamom and a pinch of sea salt.

Whisk in 1 cup chia seeds. Wait 1 minute, then whisk again. Wait 2 minutes, then whisk again. Wait 5 minutes, then whisk again. This minimizes the tendency of the chia seeds to float to the top and form a skin.

There are two ways to serve chia pudding: One is to measure individual servings into dessert cups. Another is to put all of it into a large bowl or dessert ring. Transfer the chia pudding into your chosen container(s) and place it in the refrigerator for at least 4 hours or overnight.

Just beore serving: Distribute 1 cup crushed pineapple evenly over hte surface of the chia pudding. Make small piles using 1/4 cup coconut chunks of flakes. Thinly slice 1/2 banana and make a little fan of banana slices beside hte coconut on each serving of chia pudding.

This recipe makes four 1 cup servings as a light lunch or a eight 1/2 cup servings as a dessert.

Rosewater Lemonade

Published on by adanalunaLeave a comment

Nothing says summer like pink lemonade. This recipe adds a few extra ingredients to make it more magical. Strawberries add sweetness and color. Rose petals and rosewater evoke love and luxury. Lemons refresh adn uplift the mood, standing for the yellow sun at the height of its power. 

Prep time:  5 minutes for ice cubes, plus 10 minutes for lemonade
Inactive:  5 hours for ice cubes
Servings:  4
  • Fresh rose petals
  • Water
  • 4 cups water
  • 4 lemons
  • 1/2 cups strawberries
  • 1/2 cup sugar
  • 1 Tbsp dried rose petals
  • 1-2 tsp rosewater
  • 1/2 cup ice

Ice Cubes

Into an ice cube tray, pour enough water to cover hte bottom of each cubicle. Place in the freezer until the surface frosts over, about half an hour.

Wet the fresh rose petals, then place one rose petal into each cubicle, pressing down to contact the ice. Return the tray to teh reezer for half an hour.

Fill the cubicles to the brim with water. Return the tray to teh freezer until frozen solid, about 5 hours.

Lemonade

Put 4 cups of water into a high-speed blender.

Peel the lemons. Remove any seeds. Put the sections in the blender.

Rinse the strawberries and cut off the tops. Add the strawberries to the blender.

Add 1/2 cup sugar and 1 Tbsp dried rose petals. Add 1 tsp rosewater, then taste. You should get just a hint of rose flavor; too much and it tastes soapy. Add another tsp if needed.

Put in 1/2 cup regular ice. Use the “smoothie” setting, or process until liquefied. If you want pulp-free lemonade, strain it before pouring into glasses. Serve over rose petal ice cubes.

Store in the refrigerator for up to a year or tuck into the freezer. If you’re a home canner, process in a water bath canner for longer storage.

To serve, add two or three Tbsp of shrub to a glass of chopped ice and water. There’s nothing more refreshing on a hot summer day!

Stuffed Strawberries

Published on by adanalunaLeave a comment

Strawberries are a quintessential June treat, representing love and fertility. Fresh mint nicely mimics the leafy green top of a strawberry, creating an edible garnish. 

Prep time:  30 minutes
Inactive:  30 minutes or more 
Servings: about 12
  • 1 pint fresh strawberries
  • Zest of 1 lemon
  • Juice of 1/2 lemon (about 1 1/2 Tbsp)
  • 1 (8 oz) package full-fat cream cheese, softened
  • 1/4 cup mascarpone cheese
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 handful fresh mint

Set out the cream cheese to soften at room temperature.

Rinse and pat dry the strawberries. Pull off the leaves and use a paring knife to remove the stems, opening the core of the strawberries.

Zest a lemon. Cut it in half and juice one half. Save the zest and juice in a small bowl.

In a medium mixing bowl, combine 1 package softened full-fat cream cheese, 1/4 cup mascarpone cheese, and 1/4 cup powdered sugar. Mix in the lemon zest and juice. Add 1 teaspoon vanilla extract and mix until smooth.

Put the cream cheese filling into a plastic baggie and snip off one corner. Squeeze the fillig into each strawberry.

Remove the mint leaves from the stems, discarding any damaged leaves. Poke a mint leaf into the top of each strawberry. Arrange the strawberries on a platter and chill in the refrigerator for at least half an hour before serving.