BERRY BABE CHIA JAM

 
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Here is what goes into the Berry Babe Chia Seed Jam:
Prep Time: 20 min, Total Time: 1-2 hours

3 cups of mixed berries (I used organic strawberries & raspberries)

1 tbsp of Lakanto Maple Syrup (if you just have regular Maple Syrup, that is fine too!)

1 tbsp of fresh squeezed orange juice (lemon juice works well too)

2 tbsp of chia seeds

1 tsp of pure vanilla extract

DIRECTIONS:

1) In a medium saucepan, combine the berries, 1 tbsp of maple syrup and bring to a simmer over medium high heat. Stir frequently and make sure it doesn't overflow! About 5 minutes here. 

2) Reduce the heat to medium-low and simmer for another 5 minutes. Carefully mash up the berries with a fork to preference. I like my jam with texture, so I left some pieces whole!

3) Stir in the chia seeds until thoroughly combined and cook, stirring frequently, until the mixture thickens (about 15 minutes).

4) Once the jam is thick, remove the pan from heat and stir in the vanilla. If you want it a bit sweeter, add more maple syrup. 

5) Keep the jam in an airtight container or mason jar and can last in the fridge for 1-2 weeks! It will thicken more as it sits and cools.

ENJOY!

 
 
 

GRAIN FREE CAULIFLOWER RICE STUFFING

 
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Here is what goes into the Grain Free Cauliflower Rice Stuffing:
Serves 5-6
Prep Time: 15 min Total Time: 1 hour and 10 min

1 head of cauliflower, riced

4 celery stalks, chopped

1 medium sweet onion, diced

1 container of white mushrooms, sliced

4 garlic cloves, minced

1 cup of dried cranberries (beware of hidden sugars! My go-to are these)

1/2 tsp of pink sea salt + more to taste

1/2 tsp of black pepper + more to taste

2 tsp of dried thyme

2 tsp of dried sage

2 tsp of fresh rosemary

4 tbsp of olive oil

DIRECTIONS:

1)    Preheat oven to 350 and spray a cast iron skillet with olive oil.

2)    Wash, cut and pulse the cauliflower until riced. You can always buy pre-riced cauliflower to skip this step. 

3)    In a pan, heat 1 tbsp of olive oil and add the onion, mushrooms and garlic. Season with pink sea salt & pepper and sauté until translucent and fragrent.

4)    In a large bowl, mix the riced cauliflower, celery, cranberries and cooked onions and mushrooms mixture. Add in the herbs and egg and use your hands to combine the mixture completely. 

5) Add in a pinch more of sea salt and the remaining 3 tbsps of olive oil. 

6)    Add the mixture to the cast iron and cook for 50 mins.

7) After the 50 minutes, take out the skillet, mix the stuffing around and place back in the oven for another 10 minutes. After that, turn the broiler on high and broil for 10 minutes. This will really crisp up the top and get rid of the excess moisture!

ENJOY!

 
 
 

ROASTED CINNAMON & CHIA JAPANESE SWEET POTATO CHIPS

 
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Here is what goes into the Roasted Cinnamon & Chia Japanese Sweet Potato Chips:
Serves 2-3

2-3 Japanese Yams

2 tbsp of chia seeds

½ tsp of pink sea salt

2 tbsp of melted coconut oil

Generous amounts of cinnamon

DIRECTIONS:

1)    Preheat oven to 400 degrees and line a two baking sheets with parchment paper.

2)    Cut the sweet potatoes into even spheres and place them into a plastic bag with the chia seeds, coconut oil, cinnamon and sea salt.

3)    Shake and mix around in the bag until the potatoes are evenly coated.

4)    Spread out the sweet potatoes evenly onto the baking sheets (make sure they do not over lap or touch).

5)    Bake for 20 minutes. Once the timer goes off, take them out and flip. Turn up the oven to 415 and bake for another 20 minutes.

ENJOY!

 
 
 

MY NEVER FAIL GUACAMOLE

 
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Here is what goes into the Never Fail Guacamole:

4 ripe hass avocados

½ tsp of pink sea salt 

½ tsp of black pepper

½ tsp of garlic powder

½ tsp of paprika

½ tsp of cumin

3 cloves of garlic, finely minced

½ a jalapeno, seeds and stems removed and finely chopped

1 medium tomato, diced

½ a red onion, diced small

½ of a lime, juiced

OPTIONAL: 1-2 tbsp of freshly chopped cilantro
(no stems and can add more depending on your preference)

DIRECTIONS:

1) Remove the pit and skin from the avocado and cut into squares. Put in a medium to large bowl.

2) Add all the remaining ingredients to the bowl.

3) Using a tablespoon, mash and stir the ingredients until they are all combined and it reaches the desired consistency (I love it with a few chunks here and there).

4) Taste and adjust seasoning to preference.

5) Pair with crudite or favorite tortilla chips and enjoy!
(I can’t eat mine without Siete Family Nacho Tortilla Chips!) 

ENJOY!

 
 
 

SPROUTED SEEDY SLAW

 
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Here is what goes into the Sprouted Seedy Slaw:
Serves 4-5
Prep Time: 15 min, Total Time: 20 min

FOR THE SLAW:

1 ½ cups of finely shredded purple cabbage

1 ½ cups of shredded carrots
(I love buying the organic shredded colorful carrots to add another pop of color to the dish!)

1 red pepper sliced thin in small strips

1/4 cup of finely chopped fresh parsley

3/4 cup of mixed raw seeds
(I personally use sprouted unsalted pumpkin seeds and sprouted unsalted sunflower seeds)

2 tbsp of each: sesame seeds, black sesame seeds & poppy seeds
(I always end up adding more sesame seeds because I LOVE them)

1 small handful of Microgreens for garnish

FOR THE DRESSING:

Half of a lemon juiced2 tbsp of dijon mustard (I love Annie's Organics)

1/4 cup of white wine vinegar

2 garlic cloves, finely minced

1/2 cup of extra-virgin olive oil

1 teaspoon of dried oregano

1 generous pinch of pink sea salt & pepper

DIRECTIONS:

1) Combine all the ingredients for the slaw into a big mixing bowl, except the pumpkin seeds, sunflower seeds, sesame seeds and poppy seeds.

2) Heat a small frying pan over medium heat and add the pumpkin and sunflower seeds. Toast them until they are slightly brown or until you can start to smell them.

3) While the seeds are toasting, combine all the ingredients for the dressing into a mason jar or bowl. Shake/whisk together until thoroughly combined. Adjust seasoning to preference

4) Once seeds are done, carefully add them to the slaw mixture, pour the dressing on top and mix until coated.

5) Add the sesame seeds, poppy seeds and parsley. Mix again.

6) Garnish with microgreens to finish.

ENJOY!