These are visually delicious and healthy. Great for a high tea as well. You can find lavender at spice shops, but if you have trouble finding some, these pudding cups are still lovely and lemony without it.
You could make these delicious cups larger by using regular muffin cups. Try blueberries if you don’t have raspberries; they make a tasty substitute.
For pudding, place can of coconut milk in fridge overnight or a few days ahead. This will separate the coconut cream from the water.
Remove coconut milk from fridge and scoop out hardened coconut cream. You can use the water for a smoothie or for drinking later. In medium-sized bowl, add cream, chia seeds, salt, coconut sugar, lemon juice, and lavender. Whisk together. Place in fridge for an hour or two until it has settled into a pudding-like texture.
For crust, in food processor, combine oats, salt, dates, coconut, maple syrup, and coconut oil. Once fully incorporated, remove mixture from processor and, using your fingers, spread approximately 1/2 to 1 Tbsp (7 to 15 mL) of oat mixture into oiled mini muffin tin. Press oats up sides like a crust. Repeat until mixture has been used up. Place in freezer or fridge until hardened.
Once hardened, carefully use knife to scoop out the oat cups. Fill cups with lemon lavender pudding. Top each cup with a raspberry. Return to fridge until ready to serve. Drizzle with a little maple syrup before serving, if you wish.
This recipe is part of the Brunch collection.
Don’t be fooled by the simplicity of this roasted vegetable appetizer platter. High quality ingredients, a variety of textures and colours, fresh herbs, and a flash of lemon make it shine. Not all olive oils and balsamics are created equal Use your good, fruity, cold-pressed extra-virgin olive oil to accompany this appetizer platter, since the quality and flavour will shine through. You can use a more neutral and affordable olive oil for roasting the vegetables, if you prefer. As for the balsamic vinegar, use either an aged one that’s thick and sweet, or reduce a young balsamic in a small saucepan until thick, optionally adding a pinch of sugar to sweeten it (see the oyster mushrooms with caramelized parsnips recipe for helpful directions). A store-bought balsamic glaze that’s already been thickened works as well, but check the ingredients for unwanted preservatives and sweeteners.
Spooned over hearty fall greens such as kale or chard, this delicious side dish can also double as a main meal; its flavours absolutely pop with our zesty herb topping. The beets are packed with amazing nutrients, plus they’re delicious served hot, at room temperature, or cold. Add some crunch This dish is a meal in itself. Scatter toasted pine nuts or pecans overtop for some added crunch.
“One of my favourite stir-fry meals is broccoli beef, so when I found myself with several hundred pounds of Yukon Mountain caribou this past fall, I figured a ’bou backstrap would be an excellent game replacement,” says Cosco. “Paired with a side of rice, this quick game meal is ready to go.” Note to those afraid of cranking the heat: “The pan needs to be ripping hot to give an immediate sear,” says Cosco. Take a deep breath, and go for it. What’s backstrap? Backstrap comes from the caribou’s longissimus dorsi, the muscle that runs along the spine. Beef striploin would be a good substitution for the lean meat, says Cosco. The slices should be cut to the classic length of fajita strips, about 1/2 in (1.25 cm) wide.