Thursday, March 31, 2011

Sweet Rice and Mangos

Recently we had some new friends over and I wanted to make something special for our Asian themed evening. My son wanted Sweet Rice with Bananas (yes, we’ll get that recipe up soon) but I wanted something a bit more refreshing. So I decided to replace the bananas with mangos. I switched the Banana Sweet Sticky Rice recipe up a bit and came up with this light and sweet delectable treat. It so simple and delicious, I just know you are going to love it as much as we did.

What You’ll Need:

1 cups uncooked sweet rice 2 cups water
1 can (13.5 oz) of coconut milk (cream and all)
¼ cup sugar
2 mangos, peeled and sliced

What You’ll Do:

Combine the rice and coconut milk in a rice cooker and cook. Should only take about 10-15 to cook.

Mix the sugar into the hot rice. Portion the rice into 4 bowls. Top with mango slices. Enjoy this sweet refreshing treat. Your guests will rave over it, mine did.

Friday, March 25, 2011


We're excited to share this week's recipe with you, which is a guest post from my friend Sarah-Kate.  We hope you enjoy it as much as we do. 


Baking granola makes me think of my mom. She made this recipe often when we were kids, one of her many gifts of homemade, wholesome food while I was growing up. When I moved out on my own I asked her for the recipe, and have adapted it a bit over the years. I make it quite often and eat it almost every morning with yogurt. The great thing about granola is you can make it differently every time, depending on your mood and what you have in the cupboard: substitute whatever kinds of seeds, nuts & dried fruit you like best. It’s always healthy and delicious.

What you’ll need:

Combine in a large bowl:
7 cups thick rolled oats
1 cup raw hulled sunflower seeds
½ cup raw hulled pumpkin seeds
½ cup unhulled sesame seeds
½ cup wheat germ
½ cup flaxseed meal
1 cup sliced almonds
1 cup chopped walnuts
1 – 1½ cups diced dried fruit (my favorites are apples, apricots, dates, and cranberries (which you can leave whole) – if you use raisins, add them after the granola is baked)
½ teaspoon salt
2 generous teaspoons cinnamon

Combine in a roasting pan:
¼ - 1/3 cup safflower oil (or any other vegetable oil will work)
½ cup water
½ cup honey
1 teaspoon vanilla extract

Put roasting pan with wet ingredients into the oven at 350 degrees for about 3-4 minutes. Take it out and pour in the mixed dry ingredients. Stir well until the dry ingredients are evenly coated.
Bake at 350 degrees for 30 minutes, stirring from the bottom every 7 minutes or so. Cool, then enjoy!

Sunday, March 20, 2011

Carrot Apple Grapefruit Ginger Juice

 This juice is so good, it doesn't need an intro.  Just go make it. Really.

What You’ll Need:
3 carrots
1 grapefruit
1 pink lady apple
1 inch long chunk ginger
1 teaspoon honey (optional)

What you’ll do:

Peel grapefruit. Cut carrots and apple into chunks. Cut chunk of ginger.

Throw all into your juicer or Vita-Mix. Blend until mixed -unless you want to make crackers with the pulp.  If you do, read the note below.

*If you decide to reserve the pulp for raw cracker dough, then you might want to blend the carrot and apple first, strain and reserve pulp, then add the rest of the ingredients to your carrot apple juice, blend, then strain again.

Saturday, March 5, 2011

Salad Rolls

Salad Rolls are a healthy alternative to spring rolls. They make a great appetizer, snack or the perfect lunch. I made these this weekend and they turned out just great. Quick and easy with so much flavor. What more could you ask for?

The great thing about salad rolls is really you can add any veggies (or even fruit) that you like. So what are you waiting for? Get moving and make some salad rolls!

What You’ll Need:

1 package of baked tofu (I liked the teriyaki one)
1 cucumber, remove the seeds and cut into thin strips
2-3 medium carrot, shredded
1 mango, cut into thin strips
Salad greens
Large round rice paper wrappers
Dipping Sauces of choice (I like the Sweet Chili sauce and Plum sauce) or better yet stay tuned for our peanut sauce

What You’ll Do:

Soften 1 rice paper wrapper by immersing in warm water until soft (about 10-20 sec), carefully remove and place flat on a large plate or cutting board. Be careful not to let the paper fold on itself when removing the wrapper from the water.

Place veggies in the middle of the wrapper, making sure not to add too much. Roll rice paper as you would a burritos, tucking in the sides, it should stick to itself easily. Repeat for the remaining wrappers.

Cut in half and serve with your favorite dipping sauce.