The weather has been teasing us here in Portland. We actually had a day this week where the temperatures hit 80 degrees. Strolling through the park with the dog in tow made me long to pull out the ice cream maker but I wanted to make something that would be kind to my waistline.
This is a light and healthy dessert that’s sure to impress. This pina colada sorbet couldn’t be easier to whip up and tastes indulgent thanks to the addition of the coconut milk. If you are looking for a vegan alternative to ice cream this is the one to try first. The sesame crisps are super simple to make as well and pairs nicely with the sorbet. Click the link below for the full recipe!
Pina Colada Sorbet with sesame crisps
I love experimenting with alternative grains and flours in my cooking. It is a great way to add an extra dimension to traditional recipes and get added fiber, nutrients and protein in dishes that are usually made with white flour. I saw this recipe on Naturally Ella a beautiful blog with amazing photography and recipes that you must check out and I decided it was time for me to give amaranth a try.
Amaranth contains large amounts of protein, up to 30% more than wheat flour, rice and oats making it a good source of vegetarian protein. It is a gluten free seed that contains large amounts of lysine which aids in calcium absorption, and process protein.
Amaranth can be ground into flour, flaked into oatmeal or popped like popcorn. You can combine it with other grains like quinoa and millet for a unique pilaf or use it as a substitute for your favorite oatmeal recipe.
Popping the amaranth is easy and fun, I felt like a little kid the first time you realize that popcorn can come from dried corn. You can easily skip the popped amaranth if you are pressed for time. It does add some nice texture and roasted flavor but the recipe will totally work without it.
Take the plunge and try this healthy and delicious grain. It’s like having rice pudding for breakfast and who doesn’t love the idea of dessert for breakfast?
Amaranth porridge with mangos and coconut
adapted from Naturally Ella
Serves 2
Ingredients:
- 1/2 cup amaranth plus 2 tablespoons
- 1 cup lite coconut milk
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground cardamom
- 1 inch piece of ginger
- 2 tablespoons maple syrup
- 1 vanilla bean
- pinch of sea salt
- 1/4 cup toasted coconut
- 1/2 cup diced mango
- extra coconut milk for serving
Method:
Rinse the amaranth well and add 1/2 cup to a small saucepan along with the coconut milk, cinnamon, cardamom, and maple syrup. Split the vanilla bean in half and scrape the seeds into the pot. Gently whack the ginger with the back of a knife and add it to the mixture along with the vanilla bean. Bring to a boil, reduce to a simmer and cook, stirring occasionally for 15 minutes adding some additional coconut milk or water if the mixture becomes to dry. Turn the heat off, cover the pudding and let sit for 10 minutes to thicken slightly.
Take the remaining 2 tablespoons amaranth and let dry thoroughly on a paper towel. Heat a small skillet over medium heat and then add the amaranth a tablespoon at a time, cover the skillet with a lid and let cook shaking the pan until the popping slows. Repeat the process with the remaining amaranth.
To serve portion the pudding into two bowls, top with the mango, coconut, popped amaranth and extra coconut milk.
We finally got some snow here in Portland although it only lasted a few hours it was truly beautiful for a short while. Growing up in California I’ve spent very little time in the snow and I’m always struck by how still and silent the world seems when it is blanketed in white. While I was sloshing through all the slush left over from our little storm I started dreaming about a nice warm comforting bowl of soup. Since I’ve been trying to avoid meat, dairy, gluten and sugar I had to think about my usual bowl of soup a little differently. I thought maybe a coconut based soup with some Indian spices and then I found this recipe from my favorite blogger Heidi Swanson and dinner was served.
Lentils are a great source of protein, don’t need to be soaked before cooking and an entire cup of cooked lentils contains just 200 calories. This soup tastes rich and decadent but won’t weigh you down. To bulk it up a little bit more you could serve it with some quinoa or brown rice or maybe a nice spoonful of yogurt.
Red lentil coconut soup
adapted from 101 Cookbooks
Ingredients:
- 2 cups red split lentils
- 1 onion, finely chopped
- 1 red bell pepper cut into 1/2 inch dice
- 1 fresh jalapeno or serrano chili, finely chopped, including seeds
- 1 tablespoon fresh peeled and minced ginger
- 2 garlic cloves, finely chopped
- 1 tablespoon curry powder
- 1/2 teaspoon cinnamon
- 2 teaspoons salt
- 1/3 cup tomato paste
- 7 cups water
- 1 can unsweetened light coconut milk
- 1 15-ounce can of chickpeas
- 1 tablespoon freshly squeezed lime juice
- fresh cilantro and lime wedges for serving
Method:
Heat the tablespoon of olive oil in a dutch oven or large soup pan and add the onions, bell pepper and jalapeno and cook for 5-7 minutes until the vegetables have softened and start to take on some color. Add the garlic, ginger, spices and tomato paste and continue to cook for 2-3 more minutes until the mixture is toasty and fragrant. Add the water, coconut milk, lentils and chickpeas and cook uncovered for 20 to 25 minutes adding the lime juice at the end of cooking. Taste and adjust with more salt or more lime juice if desired. Serve the soup topped with a sprinkling of fresh cilantro and some extra limes on the side.
