Super Simple Edamame and Mango Salad

I love mango, when a mango it perfectly ripe… man, it’s the best!!! So sweet and juicy. I love it anyway, either in fruit salads or savory ones like this one. Last Thursday was a gorgeous day and we spent the whole day in Lakeside Park… lake season is not open yet, so there was nobody there but us, and despite we couldn’t get into the water, it was tons of fun to play in the sand and also catching up on one of the books that I’m reading too.

So when we got back home I didn’t want to go crazy, and I wanted something healthy, fresh and quick. I checked what I had at hand, and this super easy salad came to the rescue. I grabbed a few garlic grissini and and ate it in the backyard  while I watched Alex play outside with the newborn baby guinea pigs.

I boiled the frozen edamame for 5 minutes, according to package instructions, added the cubed mango along with one crunchy, spicy radish.

Image

And I added some meyer lemon juice, EVOO and pink Himalayan salt to taste, some chopped parsley. Then I grabbed a few lavender flowers as I walked by my lavender bush for added aroma.

edamame mango salad

Enjoy!

No-Cook Vegan Chia Pudding with Fruit and Pistachios

I have to confess that I had been looking at chia for a while, like I always do when I see something new to me… I love to try new things, but I was not really sure want to do with it… One or my Mexican friends had told me that it is super good for you, that in Mexico is very popular, they add it to nutritious drinks, you can put add it to yogurt, salads… so I just took the leap and bought it, and to my surprise in the back of the bag there was a recipe for Chia Pudding… It sounded interesting so I gave it a try and I was greatly surprised and very happy that I did… It turned out to be delicious, plus sooo easy to make. You don’t even have to cook it!!! For real!!!
I read a little bit about it and like the name of my Etsy shop: Xocolatl, the word Chia comes also from the Nahuatl, chia comes from the word chian which means oily, it’s also know as Salvia Hispanica and it belongs to the mint family, very popular and cultivated in southern Mexico and Guatemala, cultivated by the Aztec and it was as important to them as maize.
It has 6 grams of fiber, 2.9 grams of Omega-3 and 3 grams of protein per serving, and it’s often considered the richest plant-based source of dietary fiber, protein and Omega-3
Vegan Chia Pudding
 
1/4 cup Chia seeds
1 cup coconut milk
3 tablespoons organic Maple syrup (Grade B is my favorite, less processed)
Mix all the ingredients in a bowl, and refrigerate for at least 2-3 hours.
Serve and Enjoy!
I got this cute little blue enamel plate from housevintage
which just made everything pop out! So cute!
chia pudding
It turned out to be the perfect lunch since today I was very busy making orders for Mother’s Day so I wanted to have something nutritious, healthy and quick, so I mixed it in the morning and by lunch time it was ready to eat.
I had a super ripe, sweet and delicious mango, some organic strawberries, I simply chopped them up along with some healthy pistachio to add some crunch to it and Voilà!
It was outstanding! Loved it!
no-cook chia pudding
… I promise you will love it to. Sometimes is super easy and tasty to be a little healthy, this recipe is definitely a keeper!

Classic Ebelskivers with Simple Chocolate Syrup

Now, breakfast has to be my favorite meal, and if I can have it later, after a great night of sleep and cook it at my own pace, while everybody else is still asleep… it’s simply perfect! Well… all these conditions happened to happen yesterday, Sunday morning. We were going to do the vegetable garden later so I knew I didn’t have to worry about too many calories in our breakfast, we were going to get our workout latter, and oh boy! we sure did! 🙂

Since I was all by myself in the kitchen I decided to make these delicious treats that everybody loves in our home. I made these guys basic, we all like different toppings and stuffing for them so I just made them plain, this way we were able to add our favorites: powder sugar, maple syrup, mango jelly, etc…  I had mine with this simple chocolate syrup and raspberry jam! Breakfast heaven on a plate!
I’d like to tell you a little bit about their history: Denmark is among other things famous for it’s apples (ebler) therefore the name, because the literal translation of ebelskiver is: sliced apples, but every Danish home has it’s own recipe (some use yeast, some baking powder… endless possibilities…), and some don’t even include apples at all, like this one, so they are totally customizable according to one’s own taste.
I’ve read a lot of legends about ebelskivers, but this one is my favorite, so here it goes…
The legend says that Vikings coming back from a fierce battle, obviously hungry and with no pans on which to cook, they placed their damaged shields over the fire and cooked pancakes in the indentations.
Nowadays, I simply went to amazon and bought mine, a cute little cast iron one for only $11.00
danish pancakes

Classic Ebelskiver Recipe

1 cup all-purpose flour
1 1/2 teaspoon sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs (separated)
1 cup of milk (I happened to have some buttermilk, so I used half buttermilk and half milk)
3 tablespoons of butter melted and slightly cooled
Makes 4-7 servings, about 21 ebelskivers
Preheat the oven at 200 F. For the batter, in a bowl whisk the flour, sugar, baking powder and salt. In a small bowl, lightly whisk the egg yolks, then whisk in the milk and the 2 tablespoons of melted butter. Add the yolk mixture to the flour mixture and with a wooden spoon stir until well blended. Keep in mind that the batter will be lumpy.
In a clean bowl, with an electric mixer on high (or by hand, about 3 minutes) beat the egg whites only until stiff (but not dry) peaks form. With a spatula, fold about 1/3 of the whites into the batter to make it lighter and then incorporate the rest until you can’t see any white streaks.
Brush the wells of your pan with some of the remaining melted butter over medium heat, and when the butter starts to bubble, add 3 tablespoons of batter into each well.
Cook until the bottoms are lightly browned and crisp, 3-5 minutes. Using two bamboo skewers, turn the pancakes and cook for about another 3 minutes until the second side is lightly brown.
Transfer the finished pancakes to platter and keep them warm in the oven while you make the rest of them. Sprinkle them with powdered sugar.
danish pancakes with powdered sugar

I made a double batch so I place half of them in a zip lock bag and froze them, they do freeze beautifully.

For the simple Chocolate Syrup
4 tablespoons of good quality unsweetened cocoa powder (the better the quality the better the results, of course)
2 tablespoons of heavy cream (for a vegan syrup feel free to use coconut milk), plus 1 tablespoon of water mixed together (if not use regular milk or even water)
1 1/2 of powdered sugar
In a bowl, whisk together the dry ingredients, and slowly stir in the liquid. Whisk until you get a silky and smooth glaze, literally it takes a minute to make. Adjust the liquid until you get a pourable consistency syrup.
ebelskiver with chocolate syrup and raspberry jam
They turned out perfect! and to me… there’s nothing better that chocolate and raspberries together, so I devoured a couple of them before anybody woke up… well, maybe more that a couple… 😛
danish pancakes
Give them a try, you won’t regret it… and like I said, the possibilities are endless when it comes to ingredients to add or toppings to pair them with.
Thank you Vikings! 😉
Enjoy!

Sweet Strawberry Crumb Bars

Here I am again talking about the weather… but yes! Finally spring decided to show her face a little bit around here! Yay!!! I’m sooo happy! Wanting to do things, go places, getting the garden going, playing outside… all kinds of fun things!

I got these great looking strawberries, no so great tasting though… they smelled great at the store, looked perfect, but when it came to taste, they were not the sweetest… 😦 So here I went looking  for a recipe that I had been willing to make, but these were blueberry bars, and I had strawberries, so I figured they will work just fine, and I was not disappointed at all! Adding lemon and sugar to these not so sweet strawberries did the trick!

Last Thursday was such a beautiful day that I decided to go ahead and make them, but it was so sunny and bright that we decided to go out first, play for a while, make some bubbles, pick flowers, ladybugs…

BTW this cute little one got named “Fergie” by my best pal here holding her…

trio fotos alex

… and then we went to get the fresh eggs to make this delicious buttery strawberry crumb bars.

Now, I adapted this recipe from http://www.allrecipes.com blueberry crumb bars, I made a couple of changes. They called for shortening in their recipe, which I really don’t like to use that much… I think that butter is so much better for certain recipes.

Also, I still had some Dandy Meyer Lemon left (which by the way I’m including in almost everything I cook these days… 🙂 so I added the zest and juice of one whole Meyer Lemon, and OMG, did they add flavor… not only my whole kitchen smelled insane while these were baking, but the whole house… it completely made the house smell like spring!

strawberry crumb bars

Strawberry Meyer Lemon Crumb Bars

 

For the dough:

3 cups all-purpose flour

1 teaspoon baking powder

1 cup cold unsalted butter (2 sticks)

1 cup white sugar

1 egg

1/4 teaspoon salt

Zest of one Meyer Lemon

In a medium bowl, stir together all the dry ingredients and with a fork or pastry cutter blend in the butter and egg. Keep in mind that the dough will be crumbly. Pat half of the dough into the prepared pan (I used a Pyrex 9 x 11 glass pan, but as you can see in the first pic I reserved a little amount to make one little one to take pretty pictures in this cute little green and white polka dot pan. If you simply want to do one pan, use a 9 x 13 baking pan)

Strawberry Filling:

Juice of one Meyer Lemon

4 cups of cut up strawberries

1/2 cup white sugar

4 teaspoons cornstarch

In another bowl, stir the sugar, cornstarch and lemon juice. Gently fold the strawberries, sprinkle this mixture evenly over the crust and then, crumble remaining dough over the strawberry layer.

Bake in preheated oven at 375 F for about 45 minutes depending on the oven, or until top is slightly golden brown.

strawberry crumb

If you can wait, cool completely before cutting into squares… I couldn’t… LOL! After playing outside for a while we devoured these with a nice glass of cold milk, berry perfection on a plate!

crumb bar

This recipe makes about 36 small rectangles. Next day I brought leftover to co-workers tied with cute red raffia and they  loved them! It was an awesome surprise they said. 😉

Enjoy!

polka dot