Gutsy + Chia = Satisfying Snack Dip

I was lucky enough to find some great organic strawberries at the store and decided I needed to buy them. I had some as a snack, I added some to yogurt, and I used some in a dip. My canvas was a strawberry, I found out how well the fruit can multi-task!

To create the dip, I added one pouch of Energy Fruits Gutzy Apple, Strawberry, Kiwi, and Kale to a glass pyrex container. I added 1 TBSP of organic chia seeds and 2 diced strawberries to the Gutzy. I stirred and let rest in the refrigerator overnight.

The next day I cut 6-8 large strawberries into slices and baked them in an over preheated to 350. The strawberries do not lose their shape, but they do dry out a bit.

To serve, add the sliced strawberries to the plate as well as the dip. Use the strawberries to "scoop" up the dip. You can also use toasted gluten free bread or rice cakes as well.

NOTE: You can increase the chia seeds to create a dip of a thicker consistency. I would add 2 TBSP next time for fruit dipping. If I was just using bread or rice cakes, 1 works well.

Sunflower Seed and Pecan Butter

Once Again Sunflower Seed Butter is becoming a staple in my home. I had people over for brunch and decided to serve banana bread (gluten free of course) and wanted some options for toppings for the bread. I offered plain butter (unsalted), Sunflower Seed Butter, and a combination of the two. This recipe came from that marriage. This recipe is simple and provides a sweet and earthy flavor profile.

Ingredients:
1/2 Cup Once Again Sunflower Seed Butter (unsalted and unsweetened)
2 TBSP Unsalted Butter (room temperature)
1/4 Cup Pecans Diced
1 Pecans (in a bowl for garnish)

Instructions:
• In a small saucepan on LOW heat toast the diced pecans. Stir the pecans in the pan so they toast evenly and do not burn. Add the unsalted butter so it melts and coats the pecans.
• Turn off the heat and add the sunflower seed butter. Combine and transfer to a serving dish. What is not used right away can be refrigerated in a covered container.
• OPTION: THIS can be done w/o using the stove! Use a fork to combine the ingredients in a small mixing bowl. The pecans will not have a sweet toasted flavor.

Serve:
• Use as a spread for banana bread or other homemade bread. Garnish with whole pecans to enhance the diced pecans added to the spread.
• Use 2 TBSP in your oatmeal.

Plum Chia Preserves

Spring is a GREAT time to get fresh stone fruit. I used FRESH home-grown plums and made a variation on my Berry Chia Jam.

Ingredients:
2 Cups of Plums (rinsed and cut away from the stone pit)
¼ Cup Organic Chia Seeds (I used Mamma Chia)
Honey (to taste)

Instructions:
1. Wash and cut the plums from their pits
2. Add to a small saucepan and cook on low (covered)
3. Stir every 5 minutes
4. Should be done after 15 minutes if the peaches are fresh picked, it will take a bit longer (30 minutes at the most) if you are using plums from the store
5. Taste to determine flavor of the batch of fruit. Add honey 1 TBSP at a time if you wish to sweeten.
6. Add ¼ cup of Organic Chia Seeds. Stir. Let it rest for 15 minutes or overnight.

HINT: I like to make this in the evening and let the chia seeds absorb the fruit/juice overnight.
HINT: When you taste the preserves you will know whether the skin of the fruit is tender enough to keep the fruit as is or whether you should blend before adding the chia seeds. Fresh picked fruit tends to have softer skin than fruit that is in commercial grocery stores.

Serving Suggestions:
• This can be eaten alone as a breakfast. For some crunch, sprinkle some granola on top.
• Use as a fruit preserve to make peanut butter + plum preserve sandwich.
• Use to flavor plain yogurt for breakfast or add to frozen yogurt/ice cream as a dessert.
• Use to top pancakes, waffles, french toast, and crepes.

Berry Chia Jam

I have been using Chia seeds for quite a while to make puddings and to add to bread recipes but I have not taken the leap to make jam out of them.

Taking advantage of SPRING BREAK I decided to try a few recipes that I have been pondering but have not had the time to work through the details.

Why did I wait so long? I do not know!!! This was a simple recipe and I am excited to use it every chance I can!

You can increase the recipe if you wish to make a larger portion. This will stay fresh in the refrigerator for 6-8 weeks....I cannot imagine it not being consumed WELL before then!

Base Recipe:
1 1/2 Cups Fruit (I used organic frozen berry mix)
1/4 cup Honey
1 TBSP Vanilla Extract
2/3 cup Organic White Chia Seeds (I used Mamma Chia)

Options:
Substitute Agave for Honey
Substitute your favorite frozen berry or stone fruit
Substitute FRESH fruit
Add 2 TBSP Cinnamon for flavoring instead of honey

HINT: I try to use organic fruit of the item is on the Environmental Working Group's Dirty Dozen List.

Instructions:
Place fruit in a pot and simmer - stir from time-to-time.
Once fruit has reduced, remove from heat and add chia. Stir till chia seeds covered. Once chia seeds absorb liquid (about 15 minutes) add vanilla and honey. Stir to combine.

Store in an airtight container in the refrigerator.

Uses:
Topping for French Toast, Waffles, or Pancakes
As jelly in a peanut butter and jelly sandwich

HINT: Add honey or agave 1/2 at a time...taste...each fruit is different in sugar level. Use only as much as you need ... enhance the fruit's flavor without masking it!

Carrot Green Pesto

I do not like to waste food. For years I have been buying carrots and discarding the greens. It finally dawned on me that there could be a use for the greens. I searched online and found several uses for the greens. Two of the uses resonated with me wight away! One use was to add the greens to soup and another was to make pesto.

Therefore, I decided why not use the carrot greens ALONG with the carrots next time I buy the carrots.

Base Recipe:
4 cups of carrot greens (washed)
1 cup of grated parmesan cheese
1/2 cup of cashews
4-6 cloves of garlic (depending on size)
1 cup olive oil

Blend in a food processor.Store in an airtight container in the refrigerator.

Variations:
Substitute another nut for cashew (pistachios work very well as do peanuts BUT walnuts work best if you use arugula)
Substitute Romano of Asiago Cheese for the parmesan
Substitute Basil or Arugula for the carrot greens

Prep Time from set up to clean up 20 minutes or less.

Hummus Your Way

In an effort to cut out as many packaged/processed foods from my diet as possible, I have been experimenting with making hummus and different varieties of hummus.

You CAN use canned beans...I use dehydrated. I also do not always use chickpeas...I use a variety of beans which makes each batch a bit different.

Food should be fun and exciting. We should NOT live to eat, but rather eat to live. Here's a base recipe for hummus that can be customized.

TIME: If you are using canned beans, 10 minutes. If you rehydrate beans, it will take a day to prep the beans before the 10 minutes of hummus creation. MY NEXT Blog post will explain cooking with dry beans.

Base Recipe:
2 cups of beans (if using a can, 1 can)
2 TBSP lemon juice
4-6 cloves of garlic (depends on size and your taste)
1/2 cup toasted sesame oil
1 tsp ground cumin
1/4 cup water

Directions:
Put ingredients in a blender/food processor. Pulse till a creamy consistency forms.

Put in an airtight container to store...or serve right away with vegetables or gluten free crackers.

Garnish with sesame seeds.

Add salt and pepper to taste.

Serving Suggestions:
As a dip for vegetables or gluten free crackers/bread
As a spread on a sandwich (add protein to a roasted vegetable sandwich)

Homemade PeaNUTbutter

One of my favorite kitchen appliances is my VITAMIX. I LOVE to make homemade NUT BUTTERS. I often say, if I am stranded on an island I will be fine if I have peanut butter and a spoon!

Homemade NUT butters are wonderful! You can control the taste!

BASE RECIPE:
3 cups of NUTS

You can use roasted, salted, raw...your choice!
I have mixed nuts...1 cup each peanut, cashew, and almond

I have tried this recipe with peanuts, cashews, almonds, and walnuts.

I have tried both roasted and raw. The roasted turn out just a bit creamier and the taste is just a bit stronger.

Instructions:
Put the three cups of nuts in the VITAMIX
Use the plunger to press down the nuts so they contact the blade
Move quickly...side to side...this process should take 1-2 minutes...you do not want the Vitamix to overheat.
When done, put into an airtight container and store in the refrigerator.

Shown below: Peanut butter and bananas on a rice cake...a gluten free treat or breakfast!