Cool Cucumber Gin & Tonic Popsicles

From Imbibe Magazine 

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Ingredient:
3 cups tonic water
1 1/2 oz. gin
1/4 lime, juiced
1/2 cup cucumber slices

Direction:
In a pitcher, combine all ingredients, except cucumber slices, and stir. Place cucumber slices into popsicle molds, then pour in tonic mix. Freeze overnight before serving.

Makes approximately 6 popsicles

Chocolate Pistachio Coconut Cookies

Recipe courtesy Mallory Fay

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INGREDIENTS
2 + ¼ cup of all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup unsalted butter, room temperature
1 cup light brown sugar, tightly packed
1 box (3.4 ounce) pistachio pudding (not the sugar free version)
2 eggs
1 tsp vanilla extract
1 cup sweetened shredded coconut
1 cup chocolate chips
½ cup pistachios, shelled and roughly chopped

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INSTRUCTIONS

Preheat oven to 350F.

Line a cookie sheet with parchment paper. In a medium bowl, whisk together flour, baking soda and salt and set aside. In a large mixing bowl, cream together butter and brown sugar. Beat in pistachio pudding mix, eggs and vanilla. Mix until combined. With mixer on low, slowly add dry ingredients and mix until combined. Fold in coconut, chocolate chips and chopped pistachios. Drop tablespoon servings of dough onto prepared baking sheet and bake for 8-10 minutes. Remove from oven and let cool for about 5 minutes before transferring to a wire rack.

Makes approximately 3 dozen cookies

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Chia Pudding

Recipe and photo courtesy Mhai Yoga Retreat

Chia seeds are loaded with nutrients including omega-3 fatty acids, antioxidants, calcium, fibre and protein. They are great to make pudding because they absorb up to 10 times their weight in liquid. If you want to find a great price on chia seeds then check out iHerb discount codes, all their products are great. Try this easy recipe and start your day off right.

Dabble Does Havana2

Photo courtesy Mhai Yoga Retreat

 

INGREDIENTS
½ cup of chia seeds
½ cup of coconut milk
2 bananas
3 tbsp of almonds
2 tbsp of coconut shreds
1 tsp of cinnamon

DIRECTIONS
In a small bowl, mix chia seeds, coconut milk and cinnamon. Cover and refrigerate for at least 1 hour.

Put mixture into serving bowls and garnish with sliced bananas, nuts and coconut shreds, divided evenly per serving.

Guava Juice

Recipe and photo courtesy Mhai Yoga Retreat

As a great source of vitamins and flavour, who wouldn’t want to make guava a part of their breakfast ritual? Guava is low in calories and full of Vitamin C.

Feel instantly rejuvenated with this Mhai Yoga Retreat specialty.

Dabble Does Havana

Photo courtesy Mhai Yoga Retreat

 

INGREDIENTS
6 guavas, seeds removed
1 pc of ginger
1 lemon
1 tsp of honey

DIRECTIONS
Mix all ingredients in a blender for 40 seconds and enjoy.

Where to Eat in San Diego

Urban Solace:

For those with a sweet tooth, here are your marching orders: Pecan cinnamon roll with a scoop (yes, a scoop) of cream cheese frosting. If you’re more into the savory side of things, try the pork belly benedict. (And don’t worry, there are plenty of lighter options, too.). Bring a friend or two and dine outside on the covered patio during Sunday Bluegrass Brunch. Or stay inside and gaze at Ron Burgundy while he keeps watch over the bar. Wonderful, charming staff.

Urban Solace

Photography by Angela Auclair

Culture Brewing Co:

A short jaunt from Bixby and Ball, this dog-friendly brewery is full of locals enjoying a myriad of offerings noted on the chalkboard. There’s also a very sunny (this is San Diego, after all) no-frills patio in back for enjoying a cold one.

Culture Brewing Co

Photography by Angela Auclair

Cafe 222:

For breakfast, get their early and come hungry. You must try the banana-stuffed French toast. And when you’re stuffed, lean back and admire the darling teaspoon and teacup chandeliers.

Cafe 222

Photography by Angela Auclair

Lucha Libre Taco Shop:

Tucked into a chaotic intersection and parking lot, this Mexican-wrestling themed taco shop is a cheap eats must. The decor alone is worth a visit but don’t worry, the food holds its own. Where else can you get a burrito with french fries in it? Yes, french fries.

Taco

Photography by Angela Auclair

Puesto:

The sprawling, lively Mexican restaurant located at The Headquarters can do no wrong with seafood: from cod to octopus to lobster and everything in between. The salsas are smoky, spicy and creatively put together, like pistachio-jalapeño.

Puesto

Photography by Angela Auclair

Sour Cream Pastry

Recipe by Sarah Sweeney
Photography by Shanghoon

Special Food Feature - Turkey and Chorizo Pot Pie

INGREDIENTS
1-¼ cups all purpose flour
1 tsp 
sugar
1 tsp 
salt
1 tbsp parsley, chopped
1 tsp thyme, chopped
1 tsp rosemary, chopped
½ cup 
cold butter
½ cup sour cream
1 tbsp water

DIRECTIONS
In a large bowl whisk together flour, sugar, salt and herbs. Grate the butter into the flour and toss to coat with flour. Using your hands rubs the mixture together to incorporate the butter into the flour.

In a small bowl, mix together the sour cream and water. Drizzle over the flour mixture. Blend with a fork until a rough dough is formed.

Flatten the dough into a disc. Wrap in plastic wrap and allow to chili for 30 minutes before rolling out.

Yields one 9″ pie

Make Sarah’s Chicken & Chorizo Pot Pie from Issue 21

Natasha’s Challenge: Raw Juice Guru

 

Special Food Feature - Juice Guru - Logo

Raw Juice Guru
3324 Dundas Street West
Toronto
1-800-831-9028
www.rawjuiceguru.com

Juice Feasting Detox: 3-day cleanse, 8 juices each day.

DAY 1
Breakfast: Chard, dandelion, cilantro, lemon, celery, cucumber, pear. Mid-morning: Coconut water, pineapple. Booster: Wheatgrass, orange. Lunch: Spinach, romaine, lemon, carrot, apple, pear. Afternoon: Watermelon, grapefruit. Booster: Wheatgrass, orange. Dinner: Spinach, romaine, lemon, carrot, apple, pear.
Evening: Chard, dandelion, cilantro, lemon, celery, cucumber, pear.

DAY 2
Breakfast: Pea sprouts, celery, spinach. Romaine, lemon, apple. Mid-morning: Pomegranate, lemon, filtered water, cayenne pepper
Booster: Chlorophyll. Lunch: Cranberry, parsley. Cilantro, lemon, celery, cucumber, carrot, beet. Afternoon: Watermelon. Booster: Aloe vera. Dinner: Dandelion, celery, carrot, apple, kale, lemon. Evening: Pea sprouts, celery, spinach. Romaine, lemon, apple.

DAY 3
Breakfast: Kale, parsley, chard, romaine, lemon cucumber apple. Mid-morning: Celery, cucumber, aloe vera, apple. Booster: Wheatgrass, pineapple. Lunch: Celery, dandelion, lemon, collard, apple. Afternoon: Grapefruit, ginger. Booster: Chlorophyll. Dinner: Beet, celery, carrot, lemon, cucumber. Evening: Kale, parsley, chard, romaine, lemon cucumber apple.

Special Food Feature - Juice Guru - Natasha

Meet Natasha

Natasha’s Goal: Overall wellness and a fresh start by cleaning out the system.

Why Natasha Loved It: The juices are delivered to your door every morning, along with notes about the cleanse and good heath in general.

Special Food Feature - Juice Guru - Juices2

Kathy’s Challenge: Sanna’s Farmacia

Special Food Feature - Farmacia storefront

Sanna’s Farmacia
2096 Queen Street East
Toronto
647-341-3276
www.sannasfarmacia.com

Detox: 3-day detox, 3 juices and 2 meals a day.

Juices: Start each day with 1 litre of lemon water and a powerful antioxidant shot.

DAY1

Breakfast: Pineapple blended with a nutrient-rich superfood mixture. Mid-morning: Juiced apple with powerful greens. Lunch: mixed green salad with balsamic vinegar (no oil) with probiotic blend. Afternoon: ginger mixed with fruits and herbs. Dinner: veggies with lemon and sea salt (no oil).

DAY 2

Breakfast: Pulpy fruits such as banana, mango, papaya, pineapple, peach, melon, orange. Mid-morning: Juiced pear medley with veggies and turmeric. Lunch: Veggies with pulpy fruits with probiotic blend. Afternoon: Celery and garlic with traditional herbs. Dinner: veggies/salad with lemon and sea salt

Evening: Apple cider vinegar with veggies and juiced apple.

DAY 3

Breakfast: Various herbs combined with goji berries and fruits. Mid-morning: Beets with other veggies. Lunch: salad with pulpy fruits, lemon and probiotic blend. Afternoon: Ginger & lemon with herbs & hemp oil. Dinner: Veggies with hemp oil/ apple cider vinegar.

Special Food Feature - Farmacia Kathy

Meet Kathy

Kathy’s Goal: To remove toxins from the body and feel more energized.

Why Kathy Recommends It: A personalized meal plan is created for you. On the third day, you will feel energized, happy and healthy.

Special Food Feature - Farmacia juice

Dabble Chef: Focaccia

Dabble Chef - Bread-2

INGREDIENTS:

  • 325ml water (slightly above room temperature)
  • 1½ tbsp dry active yeast
  • 1 tbsp sugar
  • ¾ cup bread flour
  • 1 tbsp salt
  • 1½ cup all-purpose flour
  • 1⅓ cup potatoes, mashed and cooled

Herb Mixture:

  • 1 sprig rosemary, leaves picked and chopped
  • 6 cloves roasted garlic, chopped
  • 4 sprigs thyme, leaves picked and chopped
  • ⅓ cup olive oil

DIRECTIONS:

  1. In a small bowl, add water, yeast and sugar and set aside. Let the mixture rise 1-2″.
    Tip: Keep mixture in a warm area of the kitchen to speed up the process.
  2. In a large mixing bowl, combine dry ingredients and potatoes. Add in the yeast mixture.
  3. Stir mixture with hands or using a mixer with a dough hook attachment until combined. Remove from bowl and place on a floured surface. Knead for 8-10 minutes with hands or in mixer on low for 2 minutes and then at medium for an additional 10 minutes.
  4. Place in a well-oiled bowl and cover with plastic wrap until the dough doubles in size.
  5. Once the dough has risen, preheat oven to 350°F. In a small bowl, mix rosemary, thyme, garlic and oil and set aside.
  6. Remove dough from bowl and punch it until it is deflated. Portion the dough into balls that are approximately the size of a fist. Once portioned, roll into long strips. Using 3 strips, pinch one end of each log together and braid strips. Pinch the ends together and then combine the two ends of the dough to create a circle. Repeat with all strips.
  7. Spray or oil a medium sized muffin tin. Place each ball into the muffin tin. With a pastry brush, generously brush herb mixture onto balls. Cover and let rise for 10 minutes.
  8. Remove plastic and bake for 10-15 minutes, until golden brown. Sprinkle a pinch of sea salt on each bun and a little more oil once they are removed from the oven.

Tip: To enhance flavour, cook herbs in olive oil. In a small sauté pan, heat up olive oil, rosemary and thyme on low-medium heat. Remove from heat as soon as you can smell the essence. Let cool and then brush on dough.

 

Dabble Chef: fish tacos

Dabble Chef - Tilapia

INGREDIENTS:

AVOCADO MIX:

  • 2 avocados, diced
  • 2 limes, juiced
  • 8 sprigs of cilantro, picked, washed and chopped finely
  • Salt and pepper

CABBAGE MIX:

  • Julienne:
  • 1 carrot, peeled
  • 2 cups green or purple cabbage
  • 1 red onion, peeled

TILAPIA:

  • 4 filets of tilapia
  • Olive oil
  • 12 x 6” corn tortillas
  • 2 limes, cut into wedges

DIRECTIONS:

  1. In a medium sized bowl, combine avocados, 1 juiced lime and ⅓ of the cilantro. Mash the avocado leaving some chunks. Season to taste with salt and pepper. Place in fridge.
  2. In a separate bowl, combine the carrots, cabbage, onion, the remaining cilantro and one juiced lime. Season to taste with salt and pepper. Mix well and set aside.
  3. Place tilapia on a plate and season with salt and pepper on both sides. In a large skillet or non-stick pan heat olive oil over medium-high heat. Sear tilapia on both sides for about 4-5 minutes per side.
  4. Tortillas: Place corn tortillas on a plate and cover with a napkin. Heat in the microwave for 15-20 seconds to warm through. For soft, flavourful tacos, heat tortillas by warming them in a pan with hot olive oil.
  5. Select a tortilla and spread the avocado mixture down the centre. Add the slaw mixture and then crumble the tilapia over top. Garnish with a lime wedge and enjoy. Add salsa if you prefer.

Dabble Savvy: Tilapia is a delicate white fish so use a spatula instead of tongs to turn.

Pickled Onions

Jazz up fish tacos by serving them with pickled onions.

Dabble Chef - Tilapia - Blog

INGREDIENTS
1/2 cup white wine vinegar
1/2 cup rice wine vinegar
2 tbsp sugar
1 tbsp salt
1 red onion, peeled

DIRECTIONS
In a sauce pot combine vinegar, sugar and salt. Bring to a boil and pour over onions making sure it’s submerged in liquid. Store in fridge overnight.

For Corey’s Fish Taco recipe, check out the June issue on May 29th, 2014

Lemon, Butter and Sugar Crêpes

Recipe by Chef Cat Cora.

Cat_Cora_Crepes

For Crêpes (makes 10 – 12)

INGREDIENTS:
1/2 cup all-purpose flour
1 large egg, beaten
1 cup milk
3 tbsp unsalted butter, melted for brushing crêpe pan or skillet

DIRECTIONS:
Preheat the oven to 250 F.

In a large bowl, whisk together flour, egg and milk until smooth. Place a 6-inch nonstick crêpe pan, a heavy skillet, or a griddle over medium-high heat. (A nonstick pan is easiest.) Brush the pan lightly with the butter and wipe out any excess with a paper towel.

Pour in just enough batter (less than ¼ cup) to cover the bottom of the pan. Holding the pan by the handle, tilt it so the bat ter runs across the bottom and covers the entire base of the pan. After about 1 minute, the crêpe w ill turn golden brown and the edges will crisp and pull away from the pan. Then, turn the crêpe over and cook for 30 seconds, until the second side is lightly browned. Remove the crêpe from the pan and place on an ovenproof plate to cool. As the crêpes cool, you can form a stack and keep them warm in the oven. Repeat with the remaining melted butter and batter.

Serve immediately, or store in the freezer by placing sheets of wax paper or plastic wrap between crêpes, then wrap the entire batch in plastic wrap.

Finishing Touches

INGREDIENTS:
10-12 crêpes
2 tbsp unsalted butter
5-6 fresh lemons, cut in half
1/4 cup sugar
1/4 cup confectioners’ sugar (optional)
20 strawberries, sliced (optional)

DIRECTIONS:
Reheat the crêpes one at a time in a large nonstick skillet. When the crêpe is hot, put ½ teaspoon of butter on a knife and gently rub over the surface.

Squeeze juice from half a lemon over the crêpe, sprinkle 1 teaspoon of sugar sparingly over the juice, then fold the crêpe in half, and in half again to form a quarter circle.

If you like, dust a little confectioners’ sugar on the top and garnish with a few fresh strawberry slices.

Serves 4-6
For more recipes by Chef Cat Cora, check out her book – Cooking from the Hip.