mango

Chia Pudding 3 Ways

Recipe by Lindsay Pleskot

Find the recipe on her blog here

Banana Cream Pie
 

INGREDIENTS:

  • 1 cup coconut milk or vanilla almond milk (regular, not unsweetened)
  • 1 banana
  • ¼ cup chia
  • 2 Tbsp Level Ground Trading cacao nibs
  • ¼ cup Level Ground Trading dried bananas
  • 2 Tbsp shredded coconut (I used sweetened, can use unsweetened if preferred!)

METHOD:

  1. Add milk, banana and chia into a blender and blend until smooth. Divide between 2 small jars or containers. Top with cacao, dried bananas and coconut and enjoy immediately or throughout the week!

Note:  If you don’t have or want to use a blender – In a small bowl, mash banana with the back or a fork until a thick paste is formed. Add the milk and chia seeds and stir to combine well. Divide into containers and add toppings.

Chia Pudding Recipe

Golden Milk

INGREDIENTS:

METHOD:

  1. Add milk, chia, turmeric, ginger, and pepper to a small bowl or jar and whisk with a fork or shake to combine all ingredients well. Divide between 2 small jars or containers. Top with desired toppings and enjoy immediately or throughout the week!
Chia Pudding Recipe

Red Dragon

Serves 2

INGREDIENTS:

  • 1 cup coconut milk or vanilla almond milk (regular, not unsweetened)
  • ¼ cup chia
  • 1 small cooked beat, skin removed
  • 2 Tbsp Level Ground Trading dried dragon fruit and/or dried pineapple

METHOD:

  1. Add milk, chia and beet to a blender and blend on high until beet has completely blended in. Divide between 2 small jars or containers. Top with dried dragon fruit and/or pineapple.
Chia Pudding Recipe

(Thank you again to Lindsay Pleskot for the lovely recipe & photos - see the original on her blog here).

Cacao Nibs
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Dried Banana
6.99
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Turmeric
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Ginger
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Black Pepper
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Chia Pudding Recipe
Chia Pudding Recipe
Chia Pudding Recipe
Chia Pudding Recipe

Tropical Treat Granola

TROPICAL TREAT GRANOLA

Recipe by Lindsay Pleskot. 

See the original recipe on her blog here

Besides giving you a mini morning vacation to start your day off with some zen, these fruits are packed with nutrition. Mangos are high in Vitamin C (start stocking up to ward off cold and flu season!) and pineapples contain a special enzyme known to aid digestion. The perfect dessert to finish off a meal! 

INGREDIENTS

Dried Mango
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  • 3 cups of rolled oats

  • ½ cup coconut oil, melted

  • 1/4 cup + 1 Tbsp honey

  • ¼ cup chia seeds * optional but I like them for a bit of extra fiber and nutrients!

  • ½ cup pecans, coarsely chopped

  • ½ cup walnuts, coarsely chopped

  • ½ cup coconut pieces, coarsely chopped

  • ½ tsp salt

  • ½ cup of Dried Mango

  • ½ cup of Dried Pineapple

METHOD

Dried Pineapple
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  1. Preheat oven to 350F and line two baking sheets with parchment paper.

  2. Add coconut oil and honey to a small microwave safe dish and microwave for 15-30 seconds (depending on how hard they are) or until melted. Whisk with a fork to combine and set aside.

  3. Meanwhile, add chia seeds, pecans, walnuts, coconut, and salt to a medium size mixing bowl and stir to combine ingredients. Pour the coconut oil and honey mixture overtop and mix with a fork to coat ingredients well.

  4. Distribute mixture in a single layer, between the two baking sheets, so it browns nice and evenly.

  5. Bake for 15-20 minutes, stirring after the first 10 minutes. Add the chopped fruit for the last 5 minutes of baking (if you put it in too soon it will overcook and just become an undesirable crunchy texture). **Baking time will differ depending on how brown you like it. (I like mine golden all over and baked for 17 minutes).

  6. Remove from the oven and let it cool. Store in an airtight jar.

Enjoy!

(Thank you again to Lindsay Pleskot for the lovely recipe & photos - see the original on her blog here). 

Tropical Treat Granola Recipe
Tropical Treat Granola Recipe
Tropical Treat Granola Recipe

Ultimate Thai Pizza

ULTIMATE THAI PIZZA

Recipe by Peter Tiessen

In our house, we have adopted Saturday night as "Pizza Night". Over the years we have created numerous variations, but this one has easily become one of our favourites. 

Yields: 1 - 12" x 18X rectangular pan

 

Black Pepper
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Dried Pineapple
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Dried Mango
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INGREDIENTS

Dough

  • 1 1/4 cup warm water (90-100°F)
  • 2 1/2 t instant dry yeast
  • 1 T honey
  • 2 3/4 cup flour
  • 1/4 cup cornmeal
  • 2 T Za'toun olive oil
  • 1 t organic pink Himalayan salt
  • 1 t Black Pepper, freshly ground

Peanut Sauce

  • 3/4 cup natural peanut butter
  • 1 1/2 T soy sauce
  • 1 t sesame oil
  • 1 t fish sauce
  • 2 T fresh ginger, minced
  • 1 green Thai chili or fresh cayenne
  • 2 t black pepper, freshly ground
  • 2-3 T water

 

Pan Seasoning

  • 1 t Za'toun olive oil
  • 2-3 T cornmeal

Toppings

  • 1 lbs thick cut bacon, cut into lardons
  • 1 carrot, but into ribbons and rough chop
  • 3 green onions, cut into 1" lengths
  • 1/2 cup Dried Pineapple, torn
  • 1/2 cup torn Dried Mango 
  • 2 tbsp coconut ribbons 
  • 1/2 cup mozzarella cheese, shredded
  • 2 t Za'toun zaatar
  • 1 large handful of fresh cilantro

 

METHOD

NOTE: To make carrot ribbons, use a vegetable peeler and peel carrot in one place (do not rotate as you would when removing the peel).

To make the dough, combine the yeast, honey and water together in a stainless steel bowl and whisk to dissolve. Cover with a towel and rest for five minutes. Combine the flour, cornmeal, salt and pepper in a large bowl, stirring to evenly distribute. Pour the yeast mixture over the flour, add the olive oil and stir to combine a rough dough. Turn the dough onto the countertop and knead for 10 minutes (or use a stand-up mixer, but I always prefer to make dough by hand). Roll into a ball and cover with a towel to rest for 1 hour.

For the sauce, combine all of the ingredients except the water and whisk to combine. Slowly add the water 1 tablespoon at a time until you reach the desired consistency (the sauce should be smooth, but not runny).

After the dough has risen, punch down the dough to remove the carbon dioxide gas. IF you prefer a thin crust, cut the dough in half. You may wrap the remaining dough and freeze until future use. Or should you prefer a thick crust leave as is. Season the pan with the olive oil and brush to coat, then gently sprinkle the pan with the remaining cornmeal. Line the pan with the dough.

Preheat the oven to 400F.

For the toppings, heat a pan over medium-high heat and add the bacon cooking until firm, but slightly crisp. Remove the bacon from the pan with a slotted spoon and allow to cool on a paper towel lined plate. Assemble the pizza, reserving the cilantro.

For a thin crust, bake for about 20 minutes or for a thick crust bake for about 30-35 minutes. Remove from the oven and top with reserved cilantro.

Enjoy!

Ultimate Thai Pizza Recipe
Ultimate Thai Pizza Recipe

Curried Pilaf

CURRIED PILAF

Long-Grain Rice
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INGREDIENTS

Dried Mango
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Dried Banana
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  • 1 cup Long-Grain Rice
  • 3 cups water
  • 4 large green onions, finely sliced
  • 5 cloves garlic, finely sliced
  • 1 T fresh ginger, grated/rasped
  • 1/3 cup dried Mango, torn
  • 1/3 cup dried Banana
  • 1/3 cup coconut ribbons 
  • 1 t Za'toun zaatar
  • 1 1/2 T curry powder
  • 1/2 cup almonds, crushed
  • 1/2 cup fresh mint, roughly chopped
  • 1/4 cup Coconut Oil, melted
  • organic pink Himalayan salt, to taste
  • Black Pepper, freshly ground, to taste

METHOD

Cook the rice in a pot over medium heat. Reduce the heat when the rice begins to boil. Once all the water has been absorbed place the lid on the pot and let rest off the heat.

Place the next eight ingredients into a stainless steel bowl, add the rice and stir with a spoon. Add the melted coconut oil and season to taste with salt and pepper.

Serve warm or let cool to room temperature, whatever your preference.

Enjoy!

Note: Za’atar is a Middle Eastern condiment comprising oregano, thyme, savory, sumac, sesame seeds, salt and other spices. It may be found at many ethnic grocers or food stores

Fair Trade Curried Pilaf Recipe
Fair Trade Curried Pilaf Recipe