Makes 12 mini cups.
If there was ever an excuse to eat dessert for your health, this tasty little frozen pudding morsel ticks the box. Some studies show matcha has a very high concentration of antioxidants and may reduce the risk of heart disease and stroke, aid in weight loss, and strengthen the immune system. It’s also being studied for its anticancer properties. What better reason is there?
1 cup (250 mL) pitted dates, about 12 1/3 cup (80 mL) walnut halves
2 Tbsp (30 mL) almond flour
1 large ripe avocado, pitted, peeled, and chopped 1/2 cup (125 mL) coconut cream
2 Tbsp (30 mL) honey
1 Tbsp (15 mL) matcha powder, plus extra 1 Tbsp (15 mL) fresh lime juice
1 tsp (5 mL) lime zest
2 tsp (10 mL) vanilla extract 1/4 cup (60 mL) toasted flaked coconut, for garnish
Generously grease 12-portion silicone mini-muffin pan or line conventional mini-muffin tin with paper muffin cup liners. In food processor, whirl dates until they begin to break down. Add walnut halves and almond flour. Continue to process until mixture begins to stick together. Divide dough into 12 equal portions and press each portion into thin layer in prepared muffin cups. Set aside. In high-speed blender, combine filling ingredients, except flaked coconut. Pulse, scraping down inside of bowl with spatula, until mixture is very creamy. Spoon equal amounts into mini muffin cups lined with date crust and smooth tops. Place in freezer and freeze for up to 2 hours before serving. To serve, remove from muffin pan and decorate with toasted flaked coconut and a small wedge of avocado, if you wish.Or create your own topping with sliced fresh seasonal fruit and toasted nuts. A drizzle of chocolate is also delicious.
Tip: Trade the lime zest and juice for orange for a different flavour boost.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.