OVERNIGHT CHOCOLATE CHIA SEED PUDDING

(pictures include the blended and unblended version)

Prep time...
15 mins
Total time
15 mins

Simple, 6-ingredient chocolate chia seed pudding that's naturally sweetened and so thick and creamy.

Serves: 4

Ingredients

• 1 1/2 cups (360 ml) Almond Breeze Almond milk Original Unsweetened or fresh non-dairy milk
• 1/3 cup (63 g) chia seeds
• 1/4 cup (24 g) cacao or unsweetened cocoa powder
• 2-5 Tbsp (30-75 ml) maple syrup if not blending (can sub 5-9 dates, pitted, if blending)
• optional: 1/2 tsp ground cinnamon
• 1/4 tsp sea salt
• optional: 1/2 tsp vanilla extract

Instructions

1. Add all ingredients except sweetener to a mixing bowl and whisk vigorously to combine. If not blending (which I preferred!), sweeten to taste with maple syrup at this time. If blending, you can sweeten later with maple syrup or dates.

2. Let rest covered in the fridge overnight or at least 3-5 hours (or until it's achieved a pudding-like consistency).

3. If blending, add to a blender and blend until completely smooth and creamy, scraping down sides as needed. Sweeten to taste.

4. Leftovers keep covered in the fridge for 2-3 days, though best when fresh.

5. Serve chilled with desired toppings, such as fruit, granola, or coconut whipped cream.

Notes
*Nutrition information is a rough estimate for 1 of 4 servings.
*Prep time does not include chilling!
*Recipe loosely adapted from Pop Sugar.

Nutrition Information
Serving size: 1/4 of recipe Calories: 133 Fat: 8 g Saturated fat: 1.2 g Carbohydrates: 17 g Sugar: 9g Sodium: 187mg Fiber: 8.6 g Protein: 5.3 g

adapted from  Taken from:  https://minimalistbaker.com/overnight-chocolate-chia-seed-pudding/

Getting the Children in the Kitchen

What are come cool ways to get your children in the kitchen and eating healthy?

Let us know in the comments below.

SALMON CAKES

I probably would use a flaxseed gel to replace the eggs. Nonetheless, my mouth is watering for this.



Author: Natasha of NatashasKitchen.com

Delicious Mouth-Watering Salmon Patties Recipe 

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

These salmon patties are flaky, tender and so flavorful with crisp edges and big bites of flaked salmon. These salmon patties always disappear fast! Serve with homemade tartar sauce!

Skill Level: Easy

Cost To Make: $12-$14

Serving: 13 to 14 salmon patties

Ingredients

1 lb fresh salmon filet*

Olive oil

Garlic salt (I used Lawry's Brand), to taste

Black pepper, to taste

1 medium yellow onion (1 cup), finely diced

½ red bell pepper, seeded and diced

3 Tbsp unsalted butter, divided

1 cup Panko bread crumbs

2 large eggs, lightly beaten

3 Tbsp mayonnaise

1 tsp Worcestershire sauce

¼ cup parsley, finely minced

Instructions

1. Preheat Oven to 425˚F. Line rimmed baking sheet with parchment or silicone liner. Place salmon in the center, skin-side-down, drizzle with olive oil and season with garlic salt and black pepper. Bake uncovered for 10-15 min (depending on thickness), or just until cooked through. Remove from oven, cover with foil and rest 10 min. Flake salmon with 2 forks discarding skin and any bones then set aside and cool to room temp.
2. Heat a medium skillet over medium heat with 1 Tbsp olive oil and 1 Tbsp butter. Add diced onion and bell pepper and saute until golden and softened (7-9 minutes) then remove from heat.
3. In a large mixing bowl, combined flaked salmon, sautéed pepper and onion, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayonnaise, 1 tsp Worcestershire sauce, 1 tsp garlic salt, ¼ tsp black pepper and ¼ cup chopped parsley. Stir to combine. Form into patties (about a heaping Tablespoonful each) and mold with your hands into 2" wide by ⅓ to ½" thick patties.**
4. In a clean non-stick pan, heat 1 Tbsp oil and 1 Tbsp butter until hot then add salmon patties in a single layer. Saute 3 to 4 min per side or until golden brown and cooked through. If salmon patties brown too fast, reduce heat. Remove finished patties to a paper-towel lined plate and repeat with remaining oil, butter and salmon cakes.

Notes

*Substituting Salmon: If desired, you can substitute the first 4 ingredients listed with 15 oz of well-drained canned salmon or salmon in packets. Leftover salmon from dinner can also be used if available.
**Cook's Tip: If salmon mixture is too dry to hold a patty shape, add an extra tablespoon of mayo and if it is too moist, add more bread crumbs.

Falafel and Cucumber Sauce

I got this recipe from a particular website (though I really don't remember which one).  I saved it so that I can make it in my own home which I did and I loved it.  No copyright infringement intended.  I really don't know where I got it from but it's great.

Cucumber Sauce 

 

1 (6 ounce) container plain yogurt  

1/2 cucumber - peeled, seeded, and finely chopped

1 teaspoon dried dill weed

salt and pepper to taste

1 tablespoon mayonnaise

Blend together and refrigerate for an hour.

 

 

 

Falafel

1 pound (about 2 cups) dry chickpeas/garbanzo beans

1 small onion, roughly chopped

1/4 cup chopped fresh parsley

3-5 cloves garlic (roasted is good)

1 1/2 tbsp flour

1 3/4 tsp salt

2 tsp cumin

1 tsp ground coriander

1/4 tsp black pepper

1/4 tsp cayenne pepper

Pinch of ground cardamom

Vegetable oil for frying (grapeseed, canola, and peanut oil work well)

1.  Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.

2.  Drain chickpeas and rinse

3.  Place in a food processor with remaining ingredients and process.
 
4.  Pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process till the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that... but don't overprocess, you don't want it turning into hummus!.

5.  Once the mixture reaches the desired consistency, pour it out into a bowl and use a fork to stir; this will make the texture more even throughout. Remove any large chickpea chunks that the processor missed.

6. Fill a skillet with vegetable oil to a depth of 1 ½ inches. I prefer to use cooking oil with a high smoke point, like grapeseed. Heat the oil slowly over medium heat.

7.  Meanwhile, form falafel mixture into round balls or slider-shaped patties using wet hands or a falafel scoop. I usually use about 2 tbsp of mixture per falafel. You can make them smaller or larger depending on your personal preference. The balls will stick together loosely at first, but will bind nicely once they begin to fry. Note: if the balls won't hold together, place the mixture back in the processor again and continue processing to make it more paste-like. Keep in mind that the balls will be delicate at first; if you can get them into the hot oil, they will bind together and stick. If they still won't hold together, you can try adding 2-3 tbsp of flour to the mixture. If they still won't hold, add 1-2 eggs to the mix. This should fix any issues you are having..

 8.  If the oil is at the right temperature, it will take 2-3 minutes per side to brown (5-6 minutes total). If it browns faster than that, your oil is too hot and your falafels will not be fully cooked in the center.

9.  Cool the oil down slightly and try again. When the oil is at the right temperature, fry the falafels in batches of 5-6 at a time till golden brown on both sides. Let them drain on paper towels.

10.   Serve the falafels fresh and hot; they go best with a plate of hummus and topped with creamy tahini sauce. You can also stuff them into a pita. 

Troubleshooting: If your falafel is too hard/too crunchy on the outside, there are two possible reasons-- 1) you didn't process the mixture enough-- return the chickpea mixture to the processor to make it more paste-like. 2) the chickpeas you used were old. Try buying a fresher batch of dried chickpeas next time.

 HERB FALAFEL VARIATION (GREEN FALAFEL): Add ½ cup additional chopped green parsley, or cilantro, or a mixture of the two prior to blending. TURMERIC FALAFEL (YELLOW FALAFEL): Add ¾ tsp turmeric to the food processor prior to blending.


  Serve hot.

Spicy Italian Vegetarian Sausage

Ingredients:

•2¼ cups vital wheat gluten
•½ cup nutritional yeast flakes
•¼ cup chickpea flour
•2 tbsp Bills Best Chik’Nish Seasoning (if using another brand which is salty, or saltier than Bill’s Best, you’ll want to greatly reduce the amount you use)
•2 tbsp granulated onion
•1 to 2 tbsp fennel seed, optional
•2 tsp coarsely ground pepper, preferably freshly ground
•2 tsp ground paprika
•1 tsp dried chili flakes, optional
•1 tsp ground smoked paprika
•½ tsp dried oregano
•1 tsp salt
•⅛ tsp ground allspice
•2¼ cups cool water*
•6 to 8 cloves garlic, minced or pressed
•2 tbsp olive oil
•2 tbsp soy sauce

Instructions:

 1.In a large bowl, mix together all of the dry ingredients. Whisk together the water, garlic, olive oil and soy sauce and using a fork, gently stir into the dry ingredients. Stir just until ingredients are mixed. If dough mixture is too dry, you can add another tablespoon of water or as needed.

2.Scoop ½ cup dough mixture at a time and shape into logs. Place logs on piece of aluminum foil and roll up, twisting ends. Place sausages in steamer and steam for 30 minutes. Once sausages have cooled, remove from foil and refrigerate until ready to eat. After cooling, the sausages may feel a bit dry on the outside. Don’t worry, as they will soften and firm up considerably after chilling.

3.Variation: You can shape the dough into little patties instead of links. If you don’t want to use aluminum foil, you can wrap the links in damp muslin or tea towel and tie ends with cotton twine.

4.Copyright © 2008 Julie Hasson
Author: Julie Hasson
Recipe type: Seitan
Cuisine: Sausage...
Serves: 8 Links