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. 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.

Samosa Patties

Dabble Chef - Samosa

Potato Patties


INGREDIENTS:

1 medium onion, diced

1 tsp salt (kosher)

1 tbsp oil

5 cloves garlic, finely chopped

1-2 chili peppers (to taste)

1 can chickpeas, drained and rinsed

1/4 cup lemon juice (or lime juice)

1 tbsp turmeric

3 tbsp Garam masala

1 tbsp cinnamon

1 tbsp paprika

3 cups day old mashed potatoes

1 1/2 cups cilantro, finely chopped

2 tbsp honey

 

INSTRUCTIONS:

On medium to high heat, sauté onions in oil until they become transparent. Add salt to onions to bring out natural sugars. Add garlic, chili and chickpeas. Sauté for 5 minutes.

Lower the temperature, then add lemon juice and all of the spices. Stir in mashed potatoes, cilantro and honey and cook for 5 minutes, making sure everything has been combined. Spread evenly on a baking sheet and place in the fridge to cool.

Remove from fridge. Take 3 large spoonfuls of the mixture and form a ball in your hands. Form the ball into a patty by pressing down on it evenly with your palm. Place patties on a baking sheet and return to fridge.

Makes 12 patties

 

Almond Cream Sauce


INGREDIENTS:

1 medium carrot, shredded

1 tbsp oil

1/4 tsp salt

4 tbsp sugar

500ml of 35% cream

1 cup sliced almonds

 

INSTRUCTIONS:

In a small saucepan, sauté the carrots in oil at medium heat. Add salt to bring out the natural sugars in the carrots. Add remaining ingredients and bring to a simmer. Cook for approximately 10 minutes or until the sauce thickens. Remove from heat.

 

Samosa Patties with Almond Cream Sauce


INSTRUCTIONS:

Preheat oven to 325F.

On medium to high temperature, heat 1 tbsp of oil in a large sauté pan. When oil gets to its smoking point, slowly add in samosa patties. Cook for approximately 2 minutes on each side, then place each patty on a baking sheet. Place the baking sheet in the oven for 5 minutes.

Take the patties out of the oven and place them directly onto a plate. Drizzle some savoury Almond Cream sauce on top and garnish plate with cilantro.

Tip: Serve as an appetizer or side dish for a meal. Patties can be sealed in a zip lock bag and frozen for a later date.

A Taste of Almond Galette

Peach, Blackberry and Almond Galette - France

Peach, Blackberry and Almond Galette (Serves 4)

France

Galette – also called crostata in Italy – is rustic, pretty and easy to make with whatever fruit is in season.

 

INGREDIENTS:

1 1/4 cups all-purpose flour

4 tbsp granulated sugar, divided

1/4 tsp salt

1 stick (4 oz) butter, cut into small cubes and chilled

1/3 cup ice water

1/4 cup breadcrumbs

3 cups (1 lb) sliced peaches (defrosted if frozen)

1/3 cup blackberries

2 tbsp flaked or slivered almonds

2 tbsp apricot or peach jam, warmed

 

INSTRUCTIONS:

In a food processor, combine flour, sugar, salt and butter. Pulse until mixture resembles coarse crumbs. With motor running, drizzle in just enough ice water so pastry forms a ball. Gently form dough into a disc, cover with plastic wrap and refrigerate for at least one hour.

Preheat oven to 350°F and line a flat baking sheet with parchment paper. Place dough on top. Roll out dough to a rough 12″ circle. Toss fruit with remaining 2 tablespoons of sugar. Spread breadcrumbs over pastry and arrange fruit on top, leaving a 2″ margin. Fold uncovered edges of pastry circle up and over to contain fruit. Brush fruit with warm jam. Sprinkle with flaked almonds and bake for 45-60 minutes, or until crust is golden brown.

Set aside to cool for 30 minutes, then serve warm with whipped cream or ice cream.