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.
A tribute to the bounty and beauty of nature, this chocolate bark is studded with nuts, seeds, and berries and flavoured with the warming spices of ginger and cinnamon. Adding sweet paprika and chili also gives an interesting kick to a winter favourite. Cut back on the red pepper flakes if you prefer a less spicy version. Chocolate contains tryptophan—an essential amino acid—that helps our brain produce serotonin. Eating chocolate is a delicious way to get a mood boost, which can help lift our spirits when sunlight levels are low. Food of the Gods In the taxonomy of plants, the cacao plant, from which chocolate is derived, is called Theobroma cacao. Theobroma comes from Greek for “food of the gods.” Cacao comes from the Mayan word for the plant.
Up your omega-3 intake with these easy-to-make salmon parchment pockets. The sockeye fillets are first rubbed with a marinade of juniper berries, citrus zest, and garlic before being enclosed in parchment. Juniper has a strong and piney flavour and lends a unique tang to this dish. It also contains antioxidants with anti-inflammatory properties. Be sure to capture the juices that arise during steaming. No mortar and pestle? Crush juniper berries by laying them between two sheets of parchment and bashing them gently with a rolling pin.
Escarole is a bitter green that stands up to heat and is suitable for grilling, braising, or using in soups. In this salad, it’s broiled with radishes before being dressed in a sweet, garlicky dressing that cuts the bitterness. Escarole is high in folate (vitamin B9), important in red blood cell formation, and vitamin A, important in immune function and eye health. Like kale and other cruciferous vegetables, it’s also very high in vitamin K, which assists in blood clotting. Bitter green substitutes If you can’t find escarole, use frisée (also called curly endive), mustard greens, or radicchio. Romaine also stands up to heat well and makes a good substitute, but it lacks the characteristic bitterness of the others.
In Japan, it’s a custom to eat kabocha squash on the day of the winter solstice as a symbol of good health. In fact, kabocha squash contains cancer-fighting antioxidants such as beta carotene and lutein. It’s also full of fibre and vitamins A and C. We’ve made a roasted version dressed in a sweet and tangy marinade that’s sprinkled with sesame seeds before roasting in the oven. The remaining marinade, full of ginger, tamari, and red pepper flakes, is used as a dressing to further flavour the squash. Know your squash You’ll recognize kabocha squash by its dark green rind and round shape. Its yellowish-orange flesh is sweeter than other types and has been likened to a cross between sweet potato and pumpkin. The rind is quite hard but is edible when cooked. Wash squash well and take care while cutting. You can microwave the whole squash for 4 to 5 minutes prior to cutting to help soften the rind and make things a bit easier.