I’ve been meaning to make something from Anya Kassoff’s cookbook, Simply Vibrant for too long now. This book has been by my side since it arrived… at my desk, in my kitchen, but if you follow along here, you know that I was in a bit of a creative cooking rut in 2018. But things […]
Tag Archives: Chia
Rustic Blue Corn & Green Tomato Skillet Bread
The sense of community and generosity in my sweet little town just can’t be beat. Every summer, my gardening pals and neighbors drop off bumper crop goodies like melon, peppers, onions, herbs, beans and of course, tomatoes. My kitchen island (and beyond) is completely covered with tomatoes of all sizes, and colors. It’s inspired me to get […]
Gluten-Free Dairy-Free Popped Amaranth Bread
This post is dedicated to my cousin Richard, who has been kindly begging me for this recipe since he tried it a few weeks ago. This gluten-free, dairy-free bread goes perfectly well with Hearty Multi-Bean & Chia Seed Chili—I almost never make one recipe without the other and you can even bake the two together to create a casserole (see below). Amaranth is a nutritional powerhouse—high in lysine, calcium, protein, fiber and has a nutty, almost malty flavor. Popping the amaranth is fun and really adds a subtle popcorn-like taste to this unique, earthy bread which can be prepared in a pie pan, mini muffin tins, as drop biscuits or as muffins. Versatile and delish.
Raspberry & Cardamom Cream Chia Pudding
I think that if you love someone, whether it’s a family member, a friend, or your sweetheart, you should serve them healthy treats for Valentine’s Day. Nothing says “I care” like recipes that promote a long, vibrant life. This delicious Whole Food of the Month recipe takes no time at all to make (love that), but thanks to the exotic flavor of cardamom and the almost heart-shaped and juicy red raspberries, your recipients will be feeling well taken care of this Valentine’s Day.
Aluminum-Free and Hearty Multi-Bean & Chia Seed Chili
This is one of those recipes that is delicious right away and just tastes better and better with each day. It’s a perfect make-on-Sunday chili since it does take time to prepare. There are no canned ingredients for this recipe (so no dangerous aluminum) and I’ve worked in our Whole Food of the Month—Chia—as well. All ingredients are prepared for optimal nutritional benefits (ie: soaking) but know that your efforts will yield a large batch of I-can’t believe-it’s-vegan chili that will be a household fave from now on. Serve with Gluten-Free Amaranth Jalapeno Bread if you want to take it to the next level. Try it out on the omnivores in your life without telling them it’s a plant-based recipe. I bet they will never know.