If you’re up to speed on the latest food trends, you might have heard of this gorgeous indigo matcha. It’s actually not related to green matcha at all; it hails from the butterfly pea flower—a completely different plant (see Tip below). It doesn’t have quite the same benefits as green matcha. Nor does it contain caffeine. Take a nibble of one of these chocolates, though, and you’ll pop open a beautiful blue filling. Pure calm.
Per serving:
Dried butterfly pea flowers, cornflower petals, flaked salt, or blue matcha powder for garnish, optional
Using a 9 in (23 cm) loaf pan, grease with coconut oil and line with parchment paper so that it overlaps the ends.
In large bowl, combine yogurt, chia seeds, coconut, honey, and blue matcha. Stir together until evenly blended and smooth. Spread out in a single layer in prepared pan and smooth surface. Freeze until firm, about 30 minutes. Using overlapped paper as handles, remove hardened yogurt mixture and lift out of pan. Place on a cutting board and cut into 3 strips lengthwise. Then cut each strip into 9 pieces. You should have about 27 squares.
Cut chocolate into small uniform pieces. Place in top of double boiler with coconut oil and slowly heat over simmering water, making sure bottom of pot containing chocolate and coconut oil isnu2019t touching the water. Continue to stir over simmering water until melted and smooth. Remove from heat. Be careful not to let one drop of water touch melted chocolate as it will spoil.
Using a couple of skewers, dip chia squares into chocolate and place on parchment-lined baking sheet. Repeat with all the squares, placing them at least 1 in (2.5 cm) apart. Garnish as you wish: sprinkled with dried butterfly pea petals, dried cornflower petals, flaked salt, or additional matcha powder. Refrigerate tray until chocolate is firm. Transfer to a tightly sealed container and refrigerate until ready to eat. Can be stored for up to a week.
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.