Strawberries on Biscuits

A simple dessert for your family can still be beautiful. Strawberries on Biscuits are a pretty way to serve up more fresh, healthy berries in the summertime. Having a few different textures keeps the dessert interesting!

Read more in my post Strawberries on Biscuits at Naturopath.ca.

Yellow Hummus and Pita Chips

Got a few picky eaters in your house? Well, so do I! In fact, I can be one of them ;)

In our house, there are a few "no nos" such as: no vinegar, no fermented (except wine) or pickled foods, no tahini, mayo, or mustard -- anything pungent, it's out! Once in a while, there are a few exceptions, so I will never say never. For those foods which usually require these ingredients, I make them interesting in other ways. My Yellow Hummus for example has no tahini, so I started with a basic hummus recipe and opened my spice cabinet to turn up the flavor :)

I had used a huge can of chickpeas so the hummus would last a few days. I even meant to put some aside in a separate container to make sure. Well, I totally forgot to do that, and when I went to the fridge the next day to spread it on some crackers -- of course, it was gone, into a picky eater's belly :)

It's all good! I am always happy when food I make disappears. Enjoy my twist on the traditional Middle Eastern dip with pitas, crackers, carrots, breads, wraps, whatever you please!

I also took a whole bunch of fresh, thick, handmade pita from Tom Douglas' Dahlia Bakery downtown, and made these tasty pita chips to go with the hummus. Let me mention that I had tried 4 times before to get pita at Dahlia. Every time I got there, the pita was gone, but this time I won the last pack of the day. They make limited amounts to sell fresh daily, and believe me you will enjoy the beauty of the freshness when you get your hands on it!

I simply cut the pita into wedges, toss them in oil, salt, pepper, dried oregano, and bake them at 350 F (175 C) until crispy.

I used:
1 25 oz. can of chick peas (also known as garbanzo beans)
1 big clove of garlic
1/2 tspn ground cumin
1/2 tspn turmeric
1/2 tspn red chili powder
1 tspn lemon juice
1/4 cup olive oil
salt to taste

My method:
1. While the pita wedges bake, pulse all ingredients except oil in a food processor, a few times.
2. Slowly pour in the olive oil while you pulse to get the consistency you like. We like our hummus pretty thick. If you want it loose, add more oil and pulse some more.
3. Taste for salt and adjust if you need more.
4. Spoon it into a bowl, sprinkle with more red chili powder, and serve with the hot pita chips!

Raspberries: To Freeze or To Fizz?

Raspberries! They're one of those lovely summer jewels, the fruits you always want when they are not in season :) When they are in season and you can find them everywhere: to freeze or to fizz? is the question.

See my post on Naturopath.ca for the general method for freezing berries of any kind or turning them into a refreshing summer fizz!

My Vegan Breakfast

We're not vegan yet, but we have been trying to eat more vegan and as you can see here, some of it is working out very, very well :) We know eating vegan is better for us and environmentally, for everyone else, too. Still it is so hard to give up a lot of foods you are used to eating, some on a daily basis!

On Mango Power Girl I develop most of my own recipes, and you might have noticed that I have been creating more recipes without eggs or butter. Experiments can be frustrating, but as I experiment more and more I finally feel like I am getting somewhere.

I refuse to sacrifice taste for healthier ingredients, and I would not publish any recipe that didn't taste absolutely wonderful -- taste comes first! My vegan Banana Walnut Chocolate Chip Muffin has been tested twice and was a big winner with family and friends :) What can be better?! Last month, I had made these yogurt-based Heart Smart Carrot Muffins, and they were darn tasty, but I actually think these Banana Walnut Chocolate Chip Muffins top them!

This recipe really was invented out of necessity. All I had one hungry morning was one over-ripe banana and the rest of my pantry. There wasn't enough time to shop for food then cook and eat, and when I am at home, relaxed -- I refuse to eat out because hellyea! I want to cook :)

As a result of that morning's ingredient situation, this recipe only makes six muffins. One banana can only go so far, but do try experimenting with more if you need a higher yield. The chocolate chips, cardamom, and walnuts add a lot of traditional flavors and goodness, making two muffins per person into a whole breakfast :)

Pair these vegan muffins with my Soy Ginger Chai, and you have an awesome vegan breakfast! I used my Ginger Chai recipe and substituted soy milk for the regular milk. I have personally noticed that when I eat and drink vegan, I really feel a big difference in my body, and I know I am doing good at the same time. Here's to our baby-steps to being vegan!

I used:
2 mashed up ripe bananas
1 cup whole wheat pastry flour
1/2 cup all purpose flour
1/4 cup tablespoons brown sugar
1/4 cup vegetable oil
1/4 - 1/2 cup soy milk (or fat free milk for non vegan version) based on the flour you use
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/2 cup dark chocolate chips
1/3 cup chopped walnuts

My method:
1. Preheat the oven to 350 F (175 C)
2. Mix bananas, oil, milk, and brown sugar well in a big bowl.
3. In another bowl, sift the flours, baking powder, baking soda, and spices.
4. Add the dry ingredients to the wet and mix well.
5. Add the chocolate chips to the batter.
6. Line the muffin tins, amd put one scoop of batter in each cup and add walnuts on the top & press down.
7. Bake for 15 - 20 min until the tops are lightly browned, or until a toothpick inserted comes out clean.
8. Cool to room temperature and store in cool, dry place.

Tip: I like making these better in a loaf pan than as muffins, I feel that the recipe comes out really nice.

Fennel Peach Salad

I just made a super refreshing, summer salad -- one that left all the salad bowls empty in our house tonight! My Fennel Peach Salad was clean and crisp with a natural sweetness.

Before all the peaches and fennel run out at our farmers' markets, I will be making this salad again and again :) and with variations, of course.

Here is my first version of this summery Fennel Peach Salad recipe for Naturopath.ca.

Mango Power Lassi

For everyone who has been wondering -- why haven't there been more Mango Power posts? -- here's an easy one, my Mango Power Lassi! To tell you the truth, I have been incredibly disappointed this summer because I have had a hard time finding good mangoes.

There have been plenty of OK mangoes, but they are either bumped and bruised, way too expensive, or just not the type I like to eat. One thing most people might not know if they have not lived in a mango producing region: you cannot have machines processing your mangoes. Everything must be plucked, picked, gathered, and packed by hand. Like most berries, mangoes are a delicate fruit and they bruise easily.

Unlike berries though, mangoes continue to ripen after being picked. So if a mango was bumped too much when it was picked or packaged, you might not see the bruises until it ripens. What you get is a mango which is totally destroyed on the inside, while the skin and outside still look good. Living so far away from mango producing regions, I have run into this problem quite a bit and have been heartbroken for throwing away multiple expensive, ruined mangoes :(

When I do find good mangoes, I either eat them straight (not as interesting to blog, am I right ;) or I turn them into something pretty simple, like this lassi. Last time I found a good mango I did just that!

I also want to point out that I picked up my cute jar glasses on one of our local island excursions. I thought they would be perfect to serve a little kid a drink as they are also sturdy and practical. There is one great little kid named Finn, who would have been the perfect customer. Our awesome little cousin Finn and his parents moved to California last year, and he turns 4 years old this week! So, this post is for him!

Hey Finn, see the spinning green bug you left us? It hangs on our porch and spins around every time the wind blows. We miss you Finn :) come visit Seattle! and I will make you a Mango Power Lassi :)

I used:
1 cup plain fresh yogurt
1/4 cup milk or water (approx.)
1 mango, peeled and cubed
couple of pinches of ginger powder
1-2 teaspoons sugar (optional: if your mango is not sweet enough, I don't make lassi until I find a sweet mango!)

My method:
1. Blend the yogurt and the mango in a blender.
2. Add milk or water to thin out the mixture as much as you like, then add ginger powder and blend. The liquid amount is an approximation and will change based on the thickness of your yogurt and the juicyness of your mango. (Skip the ginger if it is too spicy for kids, add vanilla or cardamom!)
3. Taste, then add a teaspoon of sugar if it is not sweet enough. My mango was pretty sweet, so I enjoyed it just like it was.
4. Pour it in a glass of your choice, add ice cubes, and enjoy!

Veggie Pan Pie

I was so inspired by Nigella Lawson -- making one of her grandma's recipes, on her show the other day. She made this gigantic pastry, stuffed with something not vegetarian but the concept was great: wonderful food, family style!

Then I thought to myself, we do make something like that in my family -- small samosas but using the same technique, so what Nigella made was like a giant samosa! Stuff it with whatever you like and share it!

My Veggie Pan Pie is a medley of fresh market vegetables, herbs from my garden, cheese from the wonderful Seattle Cheese Festival, which I went to recently at Pike Place Market, and even locally made, relatively healthy puff pastry!

Thanks Nigella! I created a new family recipe with ideas from your tradition and some from my own ;) Out came a huge, rustic, and delicious Veggie Pan Pie. Sometimes you just need a spark of inspiration and the rest happens naturally.

This dish is an easy appetizer, lunch, or small meal to share with family and friends. For a meal, add a side salad and a bright, palate-cleaning drink. Slice the pastry portions as big or small as you like, and enjoy!

I used:
1 tablespoon of olive oil
2 sheets of Aussie Bakery puff pastry (it's local to Seattle and made without the junk!)
1 cup broccoli florets
1 cup chopped red potatoes
1 cup chopped carrots
1 cup chopped zucchini
2 big cloves of garlic, chopped
1/2 yellow onion, chopped
few fresh oregano leaves, chopped
few fresh basil leaves, chopped
1/2 cup Fiscalini Habanero Cheddar cheese (seen above :)
salt & pepper to taste

My method:
1. Thaw your puff pastry in advance, if using store bought!
2. Preheat the oven to 400 F (200 C).
3. Sauté the onions and garlic in the olive oil, and cook till slightly translucent.
4. Toss in the carrots and potatoes first, and let them cook for a few minutes, till soft.
5. Toss in the rest of the vegetables, season them, and let them all cook together till tender.
6. Add the herbs when all is almost cooked, and let the mixture cool in the pan while you prep the pastry.
5. Roll out the first pastry sheet and lay it on a lightly floured baking sheet.
6. Sprinkle half the cheese on the first sheet and spread the vegetable mixture out on it, making sure you are about an inch away from the edges to get a good fold.
7. Then cover with the second pastry sheet, wet the edges, and fold them in.
8. With a fork, poke a few holes on the top for the steam to escape, so the pie top will get crispy. Also with the fork, press down on the edges so you will have nice marks, and this also ensures that the pastry is sealed.
9. Brush the top with olive oil and let it bake for about 15-20 minutes, or until you see the pastry turn golden brown.
10. Sprinkle the remaining cheese on the top, and bake it for 2 minutes or until the cheese bubbles. Sprinkle your favorite herb on the top, then slice and dish it out!