Posted in Posts, tagged BeKind butters, chia seeds, chobani, cranberries, dairy free, gluten free, gluten free bread, granola, organic agave nectar, paprika, peanut butter, peanuts, rolled oats, soy free, sunflower seeds, Udi, vegan chocolate, walnuts, wheat belly, yogurt on January 31, 2012|
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I am in heaven right now. I just got a shipment for some chia products as well as a copy of Wheat Belly, a book I’ve been dying to read. Yay! I use all brands of chia seeds. But The Chia Co has quality chia and a great packaging and since I’ve met with someone from teh company, I wanted to give them a shout out. Heeeeeyyyy!!!
But I really can’t wait to sink my teeth into the Chia Charger products that came. Did I mention that I love chia???? lol. Here is what I ordered:
Chia Cranberry Granola to add to my Chobani yogurt. It’s made with rolled whole oats, organic peanuts, agave nectar, cranberries, chia seeds, coconut and walnuts. Dairy free and soy free. I wish they were gluten free but fortunately a little gluten won’t kill me. Must try!!! They do have a gf version but I wanted to try this one first.
Manhattan Mud BeKind Butters to spread on my Udi gluten free bread. Its a smooth vegan chocolate chia seed peanut butter. Holla!!!! 🙂
Gator Grit BeKind Butters (not pictured here) is a smooth chia seed peanut butter.
ChiaCharger Health Bites are made with rolled oats, organic agave nectar, peanut butter, cranberries, chia seeds, peanuts, sunflower seeds, walnuts and paprika.
I see plenty of more chia products in my future. 🙂
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Posted in Recipes, tagged cilantro, Corn Fritters, cornmeal, fresh hot chili pepper, gluten-free flour, nava atlas, nut free, rice milk, scallions, soy free, tomatillo salsa, uncooked corn, vegan, vegan holiday kitchen on January 10, 2012|
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While I am not a vegan, this recipe looks to amazing not to try. It’s from Nava Atlas‘ book Vegan Holiday Kitchen and it’s just one of three recipes from her book on my must make list. I think this one will be on the menu for tonight. 🙂
What you’ll need:
- 1/2 cup tomatillo salsa
- 1/2 cup cilantro leaves
- Juice of 1/2 lime, or more to taste
- 1/4 teaspoon salt
- CORN FRITTERS
- 5 medium ears fresh, uncooked corn
- 1/2 cup gluten-free flour
- 1/2 cup cornmeal
- 2 scallions, chopped
- 1 cup rice milk
- 1 teaspoon ground cumin
- Salt and freshly ground pepper to taste
- 1 small fresh hot chili pepper, seeded and minced, optional
- Oil for frying
1. Place the salsa, cilantro, lime juice, and salt in a food processor. Pulse on and off until the cilantro leaves are finely minced. Transfer the sauce to a small serving bowl.
2. Break each ear of corn in half; stand it on the flat end, and scrape the kernels off with a sharp knife. Combine the corn kernels with the remaining ingredients, except the oil, in a food processor. Pulse on and off until the corn is finely minced but not pureed.
3. Heat enough oil to coat a large skillet or griddle. When really hot, ladle the batter onto the skillet to form 21/2- to 3-inch rounds (this will be somewhat less than 1/4 cup each). Cook over medium heat until golden brown on each side. Transfer each batch to a paper towel–lined plate. Repeat until all the batter is used up.
4. To serve, place the sauce in the center of a platter and surround with the fritters. Place a small spoon in the sauce so that everyone can spread a bit on the fritters.
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