Ah, sugar–we go way back–as far back as I can remember, actually. I would go into the kitchen and bake something when I felt bored, alone, or entertaining myself. I have a very clear memory about how I started baking: I was maybe 8 or 9 and I had been bugging my mom quite a bit about “being bored”. I’m so bored! I would whine to her. She would rattle off her regular list of things I could go and occupy myself with: go play outside, read a book, play with your dollhouse (yes, I interior decorated that thing like you would not believe!), and she’d always throw in “you could always do some chores” in which case I usually found myself something to do pretty quickly. But one day, she added to the list, bake some cookies, and I thought “hey, I can bake some cookies!”. It was one of those self-realization childhood moments–yes, I CAN do that! For an eight or nine year old, that was pretty big.
So I got in there and never looked back. The kitchen became a place of empowerment and positivity–I could make things and make them well. I could create new flavors, smells, and textures all by myself that were delicious. I found refuge in the kitchen. And the irony is the kitchen is a place my mother and her generation worked so hard at getting themselves out of. But positive reinforcement after positive reinforcement (oh, this tastes wonderful! or, Trish, can you make us some of your wonderful _______?) I felt drawn into that room like a bee to honey.
These past three years however, my approach to cooking and to self-healing has grown yet again. Instead of using sugar to give myself a hug, I now use it more sparingly and only for special occasions. And I find that I enjoy it that way even more (and after years of using sugar in one way, this actually surprises me a bit). I also have found that the less I eat granulated sugar in my foods, the less I crave it. I used to get really emotional just reading about the attributes of sugar (seeing words like bad and addictive, etc etc…), thinking to myself the whole time “no one’s taking away any sweets from me!”. Hilarious, I know. But quite revealing when it came to understanding my body’s needs vs. my heart’s needs.
I found these Chia Seeds at my local New Seasons market in their bulk section. Try Whole Foods or your local food co-op too 
So how the heck does Chia Pudding fit into all this? Well let me tell you. It’s one of the best desserts I’ve had in ages and there is no sugar in it. It is sweetened with a little real maple syrup, but the whole fat coconut milk is what really satisfies the sweet tooth. Chia seeds (yes, I’m talkin’ about those seeds that are used to make the infamous Chia Pet–cha cha cha chia!) are great for lowering cholesterol and helping with thyroid issues, along with many other things. And it has to be whole coconut milk–in case you missed the Better Bites post about Healthy Fats, check it out. Light coconut milk is missing most of it’s amazing mineral and healthful properties. Whole coconut milk is not only delicious–and seriously one of my favorite foods on the planet–but it is full of good things like potassium and phosphorous and it is a natural immune system builder. I find that a little goes a long way too because it is so rich, just how I like it!
I use Native Forest canned coconut milk because it is BPA free
The pudding comes out in the consistency of tapioca. These little amazing seeds get a bit gummy and chewy like a tapioca would, expanding as they sit in the coconut milk. You can really use any type of liquid milk or juice for this–mango juice, apple juice, green juice for a more pudding-type consistency–coconut milk or regular whole milk, for a more cream-like consistency. It was even better the second day–a much thicker consistency more like ice cream, after leaving it in the fridge in a tupperware over night. Cheers!
Ch-ch-ch-Chia Pudding via Find Your Balance
4 Tbl. chia seeds
3/4 cup organic whole-fat coconut milk
1 Tbl. maple syrup
Topping options are endless: fruit, nuts, shredded coconut, cocoa, cinammon…
In a bowl, combine seeds with coconut milk. Stir well. Let mixture sit for 20-30 minutes. Stir every 5-10 minutes. The consistency will become thick and tapioca like. Add maple syrup and stir. You may refrigerate at this point for a cool treat, but it’s also good at room temperature. Add toppings and enjoy!
A few weeks ago, I was at a friends house and had my first bite of spring: a wheel of fresh goat cheese smothered in a chopped garlic, rosemary, and olive oil compote. Sprinkled with a little sea salt, I couldn’t believe my mouth. Really? I mean, I understand the power of fewer ingredients and am an ardent lover of garlic, but come on–this can taste that good? I thought to myself. Yes and yes. It was so simple, so fresh, a little spicy, definitely aromatic, and soft around the flavor-edges that I think I must have eaten about half of it–probably to make sure I was in reality and not a dream.
Making this impressive tasting hour d’oeuvre is actually super simple. Take a nice goat cheese and shape it into a circle (or not, a log of chev is fine too!) on a deep plate or in a shallow bowl. Mince some fresh garlic (8-10 large cloves), finely chop some fresh rosemary (3-4 tablespoons), stir it together with about a 1/2 – 1 cup nice olive oil (depending on how much cheese you have, use more or less), pour it over the cheese, slice a nice batard or ciabatta bread and you are ready to enjoy.
The flowers are in full effect up here in the Pacific Northwest. Andrew and I visited the annual tulip festival again last weekend which was gorgeous. One square mile of all tulips everywhere–varieties upon varieties that are jewel like in color and shape. It’s one of my favorite things about Oregon!
I went on a little walk around my neighborhood the other day and collected a huge bag of lilacs, blue-bells, and flowering rosemary from the surrounding alley’s. The color of the month here in Portland is definitely purple. Unless, of course, you visit the tulip festival. Then it’s every color under the rainbow. For the rest of the week, I will be busy at the IACP conference. I’m helping with the Culinary Trust dinner tomorrow night which I am so excited about!
Thanks for stopping in, enjoy the rosemary-garlic compote! Cheers!
How often do you make a pot of brown rice and have a lot left over? This happens all the time for me and while I usually put it to good use later on, it never hurts to have a few more ideas for it. This brown rice pudding is something I do all the time–breakfast, snacks, I’ve even eaten it for dinner when nothing else would hit the spot. It’s a versatile recipe where you can substitute, add, and subtract all sorts of goodies to it. Instead of raisins, try another dried fruit like chopped dried apricots, apples, or peaches. Use coconut milk (decadence!) instead of coconut water when simmering it down. Try throwing some granola, yogurt, or nuts on top. Sweeten it with real maple syrup, agave, or brown sugar. Look to see what you have in your cupboards, sometimes a dried cereal or a sliced banana is great on it too. The options are endless!
I’ve had an abundance of nuts hanging around for too long–they needed tending to. So I made this spicy nut mix. You can make this in bulk and store it for a while in your cabinets (in a mason jar or something that is air-tight). It’s great to take to work or have in your bag for a quick pick me up in the afternoon. The garam masala gives it an exotic flavor that is warm, not spicy as in hot, but literally bursting with taste. All of the ingredients satisfy our six tastes: salty, sweet, pungent, sour, bitter, astringent–which means that you and whomever you share these with will feel really satisfied. The tongue is always looking for all the flavors in a dish (or in an entire meal); now you can give them what they’re looking for!
I find it challenging at times to keep things simple. My mind wants to find ways to add more or do something differently–which can be great for many other reasons. However, I like to remind myself from time to time of the basics, especially when it comes to the food I eat. When I come back to those foundations, I find that I actually have a lot more to work with than I thought. It’s also easier to build (and let the mind start experimenting!) off of basic recipes and food ideas. Simple snacks make me feel good all around—tasty food that doesn’t waste or take time!
Brown Rice Pudding
2 cups left over brown rice, cooked
1-2 cups coconut water—or coconut milk, or rice milk
1/2 cup shredded coconut
1/2 cup raisins—I prefer it with golden raisins
1 cinnamon stick or 1 teaspoon cinnamon
10 cardamon pods or 1/2 teaspoon cardamon
In a pot, stir together all the ingredients over medium high heat, until the liquid has been dissolved into the rice and the raisins are plump. Serve warm.
Spicy Mixed Nuts
2 cups of a mix of almonds, pecans, and cashews
1 teaspoon coconut oil, melted
1 tablespoon maple syrup
1-3 teaspoons garam masala
sea salt (to taste)
Preheat oven to 300 degrees. Mix together nuts, coconut oil, and maple syrup in a bowl. Spread on a baking sheet and bake for 15 minutes. When finished baking, sprinkle the nuts with the garam masala and sea salt, toss, and let cool. Store in an air tight container. Enjoy!
I’ve been using what is in my refrigerator and cupboards to find inspiration to think of some new (or old, but haven’t eaten in a long time) snack ideas. Forcing myself to turn on a different part of my brain, to actually try to see what I have differently, has been a challenge! But a good one–I do love a challenge. Thankfully, I’ve been good about buying “whole foods” for the most part–nuts, seeds, dried fruits, vegetables, grains. But sometimes seeing foods like this in their raw, or native forms, can be overwhelming. What the heck can I make with all of this? Once I get over that initial shock of seeing, my brain goes into create-mode.
Yesterday, I found some celery that needed to be eaten, seed butter, and raisins—the perfect combination for the classic Ants on a Log. I don’t even remember the last time I ate this snack, but it was all around satisfying. It tasted of playgrounds, elementary school lunch-time, and I thought I may have even heard the shrill laughter of young kids playing as I crunched into this memory-laden snack. Try making it with a variety of nut or seed butters–almond, cashew, and sunflower seed butter are all great. Instead of just using raisins, experiment with dried blueberries, cherries, or cranberries. You can even sprinkle some sliced almonds on top as well, for a little added crunch!
In the fridge, there was also an abundance of heirloom carrots and a big ginger root. (I always keep a ton of ginger around, especially during the winter months.) So I juiced them and drank the sweet, spicy juice with my logs! This juice is a great pick me up in the afternoon–especially if you are craving something sweet.
During my hunt, I also came across several cans of beans, some frozen chipotle peppers in adobo sauce, and cilantro. Recently, I had read about tortas, a Mexican style sandwich that is as versatile as it is delicious. And since hadn’t had one since I’d last been in Mexico City four or five years ago, I suddenly had a craving! I used to get them from a small sandwich shop in La Condesa; they were slightly crunchy on the outside and absolutely filled a with combination of refried beans, pork, sausage, salsas, tomatillos, avocado (either as guac or straight up), mayo, vegetables (fresh or stir-fried), cheese (either crumbled on or melted over)–basically you name it, you got it. My favorite was pretty simple—beans, avocado, salsa (red with chunks of tomato and onion), and crumbled cheese. So I used some left over ciabatta and toasted it for the bread; Andrew and I made the most amazing refried bean recipe ever; we sliced up some avocado, drizzled on the salsa, and crumbled some good feta on top (yes, feta, and it is fantastic on this sandwich!) and wa la! A torta that took me right back to La Ciudad de Mexico.
Chipotle Refried Beans, via FOODday
Makes more than enough for 4-6 sandwiches
This recipe makes more beans than you likely will need. Save the rest for quesadillas, burritos, huevos rancheros or future tortas.
2 15oz cans black beans, well drained and rinsed
2 cloves garlic
1/4 teaspoon ground cumin
2 tablespoons minced cilantro leaves – I used some flat leaf parsley here and it still tasted great
1 to 3 canned chipotle peppers–you can use chipotles in adobo sauce, also excellent!
1/2 cup water
1 to 2 tablespoons firmly packed brown sugar
4 tablespoons extra virgin olive oil
pinch of salt
1 lime, squeezed
In a food processor combine the beans, garlic, cumin, cilantro, chiles, water, brown sugar, and lime juice; process until smooth, scraping down sides as necessary with a rubber spatula. Pulse in 3 tablespoons of olive oil and adjust seasoning accordingly.
Heat remaining 1 tablespoon of olive oil in large nonstick skillet set over medium-high heat. Once shimmering, add the bean mixture and cook, stirring frequently, until texture has thickened and flavor has mellowed, 8 to 10 minutes on medium high heat. Prepare sandwhiches immediately or transfer to bowl and keep warm.
Salud!
For whatever reason, the past few months I’ve felt like a deer in the headlights when it comes to eating. I have a few favorite snacks, dinners, and even lunches–and I’ve been sticking to them. But to tell you the truth, I’m really tired of them! So I have been looking for ways to incorporate more good foods into my day as I tend to err on the bread and cheese side of things. I began sleuthing in my kitchen, looking around, trying to figure out ways to spice up my eating, per say. I flipped through a few cookbooks–it’s amazing what an hour a month of doing this can do for recharging the ol’ ideas bank–ransacked my cupboards, the back of my fridge, and pantry and I found a few things to try.
This week, I’ll be sharing with you some of these snacks. I want, no, I need more variety in my diet (the winter can get very bland if you let it!) and I want to start incorporating some more veggies, nuts, seeds, and other goodies into my daily foods. I thought there was not a better place than to share this with you! After all, you have the ability to hold me to this—so I better not let you (or me) down 
.
Today, I made two things–kale chips and whole wheat pear muffins. Okay, I know what you might be thinking right now—those sound SUPER healthy and probably not that tasty. Au contraire mon amie, they are both super delicious and, well, good for you! The kale chips were a surprise actually. Andrew even liked them! If you are looking for another way to get a few more greens into your diet, give this a try—you will be surprised! They are satisfyingly crunchy, salty, light, and enticing.
I also made some whole wheat muffins, a recipe from Mark Bittman. Usually, the first thing I think of when I hear of whole wheat being used in anything pastry-like is a brick—heavy, hard, and really sad. But when I found this recipe I thought I’d give it a try—after all, Bittman states right in the title how light they were in texture. And he was right. There are two tricks involved with this recipe: use whole wheat pastry flour AND a cup of pureed or mashed fruit or vegetable–like banana, pumpkin, sweet potato, zucchini, apple. This ensures the muffin is moist and really brings an incredible element of flavor to your muffin. I made mine with apple sauce and cut up two super-ripe pears (those pears were either were going in these muffins or directly to the compost–the best for baking:), lowered the amount of sugar and used brown sugar instead of white. They are amazing when they first come out of the oven and will still be amazing for breakfast (and snacks) for the rest of the week. If you wanted, you could even make a nice crumble for the top with oatmeal, cinnamon, brown sugar, and butter . Try these (more recipes to come) and get snacking!
Kale Chips
1-2 bunches kale
olive oil
salt
Preheat your oven to 425 degrees F. Pull the leaves off the stem, place them on a baking sheet and drizzle with a little olive oil and some salt. Toss with your hands to make sure all the leaves are coated. Bake for 10 minutes, maybe a little less if your oven gets really hot–they can singe pretty easily–but I like them that way!
Whole Wheat Muffins, via Mark Bittman
1/2 cup melted unsalted butter—I used canola oil for this (because I didn’t have butter on hand) and they were still great
2 1/2 cups whole wheat pastry flour
3/4-1 cup white sugar—I used about a 1/4 cup brown sugar and they were plenty sweet!
2 teaspoons baking powder
1/4 teaspoon baking soda
1 cup mashed fruit or veggie—this is where I used a cup of natural apple sauce + two cubed pears that were pretty mushy, using more fruit than the allotted one cup is ok.
1-2 teaspoons vanilla extract—I added this ingredient in because it goes well with the pear. Feel free to add in any of your own favorite spices too!
1 egg, beaten
1/2 cup buttermilk
Preheat oven to 375 degrees F and grease 12 muffin tins. In a large bowl, whisk together the dry ingredients, then add the mashed fruit/veggies, the buttermilk, egg, vanilla, and butter or oil. Fold the wet ingredients into the dry, until just combined. Fill muffin tins until full, bake 25-30 minutes or until muffins are puffed up and golden brown on top. Serve warm if possible.
Enjoy!
