Mango & Blueberry Popsicles (Two Versions)

It’s been a hot Summer in Toronto.   The heat wave kinda weather that’s consistent every single day.   As I'm writing this, it's 29 degrees but feels like 37!  I love it being the tropical kind of girl that I am but I have to make sure that I cool down and hydrate myself  as well as my family.

In addition to water, high raw food is the way to go when it comes to surviving the constant heat – green juices, smoothies, fruits, salads and the special cold treats like these popsicles.   I shared a mango salad in my last post and also mentioned my love for mangoes!   I love pairing them with blueberries in smoothies and desserts!  Personally, I think that they’re just the perfect match, complementing each other’s flavours, colours and textures.

This recipe is simple and so easy to make.  It only has 5 ingredients and as long as you also have a blender and a mould of some sort, you’re good to go.  And did I tell you that no sugar is necessary as mango will sweeten this  for you?  Just make sure they're extra ripe.  Both of the layers have it.   The recipe has  2 versions, one lighter and the other more creamy.  

Mango & Blueberry Popsicle

Mango layer:

1 3/4 cups very ripe mangoes cut in cubes, approximately 1 1/2 large mangoes
3/4 c.  coconut milk
1 Tbsp. sprouted chia powder (I used this brand), optional and see variation
1 Tbsp. lime

Blueberry layer:

1 1/4 c. frozen blueberries
1/2  c. mango cut in cubes
1/4 c. coconut milk
1 tsp. sprouted chia powder (optional)
1 tsp. lime

Blend the ingredients for each layer separately and pour into a container with a spout.  Pour alternately into a popsicle mould. Use a spoon to help ease filling them.   Tap the mould into the counter a few times to prevent air bubbles.  Sometimes you can't really prevent them, it will still taste great.  Insert the popsicle sticks.  Freeze for minimum of 4 hours or overnight.  To serve, run warm water into the mould and pull them out gently.  

Variation - same measurements as above but with the following changes:
Coconut cream creates a more creamy and silky mango layer
Fresh blueberries also yield a different hue as seen in the photo below

A more creamy version using coconut cream instead of coconut milk + fresh blueberries and no chia

It's been a busy and great Summer for me and my family.  You can check my Instagram page here
where you can see what I've been up to.  I've been making food for family and friends while teaching others how to make plant based recipes whenever I get the chance.  And while were talking about this hot weather,  we also love infused water as seen here and here.  And what's Summer without beautiful wild flowers like these Queen Anne's Lace near our home.  

Avocado Toast, Tropical Style

I just love avocado toast!  It's so delicious, easy to make, comforting and it always makes me smile!  Especially when Spring in Toronto can't seem to make up her mind.  

There are so many versions or flavours of this wonderful thing.  And the good news is: the components are not complicated and anybody can make it!  This is a great family activity on a Saturday morning which the kids would love to join in.  

Fresh bread with the best ingredients is the most important thing for this recipe.  I love to use organic sourdough or rye bread.  For those who are sensitive to gluten, use your favourite gluten-free bread.  Raw flat bread made of almonds and flax seed is also a great option.  I've served the recipe using them in my last raw food tea party and they were a hit just the same.  Ripe but firm avocado is also a must - unless you're a fan of the more mushy ones like my hubby.  The rest of the components is a mix and match at your own preference -  be creative. 

Here's my own version of the avocado toast, tropical style.  It reminds me of Hawaii and Philippines.  I have served them many times to friends and family.  They're always  a crowd pleaser I must say!  The combination of creamy, sweet, tart, and crunchy items + herbs and toasted bread makes it a perfect and delicious option for breakfast, brunch or snack.  It will make you smile!

Avocado Toast, Tropical Style
Ingredients:
1-2 ripe but firm avocado, cut and pitted
1-2 ripe mangoes, cut into cubes
1/2 - 3/4 c. cherry tomatoes, cut into halves
1 tbsp. red onion, minced
1 small purple daikon or a few red radish, thinly cut
juice of 1/2 lime or more
1/4 c. cilantro leaves
pinch of good salt and optional black pepper
Slices of sourdough, rye bread or gluten-free option

Method:
Prep all the ingredients and before serving, toast the bread. In a bowl, mix  the mango, tomatoes, onions, lime, salt and some of the cilantro leaves leaving some for topping.  Depending on how big your bread slices and your avocados, scoop 1/4- 1/2 of the avocado and spread on the bread by using the tines of a fork.  Top with mango salsa, a few daikon slices and more cilantro.  Enjoy!

Below is another version using homemade flat bread, shaved purple cabbage dressed in cashew cream and edible flowers.  We enjoyed this last year in my Raw Tea Party. 
 

Another  version using raw flatbread and purple cabbage

Recently, I went home to the Philippines.   I had a good dose of my long missed tropical fixes and get to hang out with  my favourite people including high school classmates and teachers. My family lives in the northernmost tip of the country where we still grow our own rice, vegetables and lots of fruits since land is abundant there, thanks to our older generation who started it all.  The ocean is not too far away either although no beach days for me as it rained so much for the whole week that I was there.  I enjoyed spending time playing with my nephews and nieces in Manila, especially the younger ones.  I miss them so much!

  I'm very grateful that I have the best of both worlds: cosmopolitan Toronto and the muddy rice fields of my childhood.  I was able to ride in the same boats (just like in my high school days)  to cross the river in order to visit Aparri.  I still have several of my high school friends there.  Shopping in open markets  was fun!  There were fresh seaweeds and pako (tropical version of fiddleheads), taro shoots, the juiciest  jicama and the best bananas.  The supply of young and mature coconuts never runs out since all you need is a skillful young man to climb the tall trees in the backyard.  My sister is the new(er) modern-day  farmer, mixing some science and good old passed me down wisdom from older generation farming techniques.  She graduated from UP Los Banos many years ago specializing in Agriculture and is now managing what our ancestors left us.  These days, her garden has tons of red dragonfruits, bananas, pomelo in addition to trees my dad planted when we were young: mangos, tamarind, mandarin oranges, chico and coconuts.

 My dad is now 91.  He still has a sharp memory and is the classic story-teller who remembers things that happened so many years ago.  He loves to read using a magnifying glass and never his prescription glasses.  My heart was full.  Here are some of the photos.

My dad at 91.  

Homemade Chocolate Milk (Making Your Own Nut Milks)

Happy 2016!  What have you been up to recently?  It felt like the holidays and even the year went by so fast as we’re now approaching the middle part of January.   

2015 was quite a hectic year for me.  My body feels it and knows it all too well that I have decided to take a slower pace.  Now, I’ve been going to bed so much earlier than I used to.  I’ve taken a break from Instagram (yay!).  I’ve also decided to connect more with family and old friends, not just by social media but face to face and hanging out. And I’m back to the yoga studio again!  I'll look forward to re-evaluating myself at the end of the year and let's see how things will turn out then.  I'm hoping that I will do well!

When it comes to healthy eating, I know that we all can do something.  It doesn’t have to be complicated.  It can be drinking more water.  Maybe eating more plants or packing our own lunch.   Something we can sustain over time.

One of the simple things that I teach in my cooking classes is making nut milks.  This is great for those who are trying to avoid  dairy.  Also, even the packaged nut milks contain unnecessary processed ingredients.    And isn’t it exciting if we can make homemade chocolate milks for us and our children?   We can count our own ingredients - maximum 4-5, instead of unfamiliar ones shown here.

Homemade Chocolate Milk
Serves 2

Ingredients:
2 cups homemade almond milk or cashew milk (see recipe below)
1 cup warm or room temperature filtered water
2 Tbsp. cacao powder, I used this
2 Tbsp. coconut sugar or maple syrup
1/2 vanilla bean, scraped  or 1/4 tsp. vanilla powder

Optional add-ins (create additional flavours and really delicious)
1 Tbsp. lucuma powder
2 tsp. maca powder
pinch of good salt

Blend all ingredients until well incorporated.  It can be served warm or iced cold.

Homemade Nut Milk

Ingredients:
1 cup raw almonds, soaked overnight, drained and rinsed
or 1 cup raw cashews, soaked for 6 hours, drained and rinsed
4 cups filtered water
 

Place all ingredients in a high speed blender and whizz for up to 60 seconds until the water turns opaque.  You would need a nut milk bag to strain the pulp from the almonds.  If using cashews, it's not necessary.   If you want to sweeten your nut milk, you can add 2 pitted Medjool dates.   You can also check this older post  on how to make homemade coconut milk or macadamia milk. 

Wishing you the best of 2016!

Warmly,

Lina 

Fall Abundance Bowl

Fall.  Such a beautiful season!   The air is cool. The trees are bursting with colours.  Even the fashion has more character. At this time, we also see a lot of colourful vegetables: squash, beets, radishes, heirloom carrots and kohlrabi in various shades and varieties.

Two weeks ago, my husband and I visited Montreal.  Our friend Chloe took us around this charming city.  We explored the place mostly by foot.  We checked out markets, spice and tea stores, unique cafes and artisanal shops.  We ate awesome food and met new friends.  One of the places we visited was Marche Jean Talon, a huge market displaying all the wonderful produce of Quebec.  The sights, smell and energy of this place was intoxicating to a foodie.   I just had that urge to cook when I was there!

So here's a dish I made this weekend - inspired by the new season and our recent trip to Montreal.  I call it 'Fall Abundance Bowl.' This is a mix of raw and cooked salad, a bit more satisfying and grounding as our bodies also change with the season.  You can definitely design your own abundance bowl with whatever vegetables and other ingredients available in your own kitchen.  This is a huge dish which is also great for packed lunches.

Roasted Veggie: 
1  medium delicata squash, cut into 1/2" thick ( no need to peel if not too mature) 
4- 5  sprigs of thyme
1 1/2 Tbsp. coconut oil
salt and pepper to taste

Preheat the oven to 375F.  Place the cut squash in a roasting pan and mix it up with the other ingredients.  Roast for 25-30 minutes until slightly brown and tender. 

Salad: 
3 cups shredded purple cabbage
2 carrots, shredded or shaved using a veggie peeler
A few radishes, thinly sliced
2 handful of microgreens
4-6 Romaine leaves, chopped or any greens of choice
2 c. cooked quinoa or grain of choice
1 c. cooked white beans or chickpeas
1/4 c. dried cranberries
1/2 c. pumpkin seeds (lightly toasted for more flavour) 
4 scallions, thinly sliced diagonally

Dressing: 
1/3 c. tahini
1/3 c. water
2 Tbsp. olive oil
2 Tbsp. lemon juice
2 tbsp. apple  cider vinegar
1 1/2 Tbsp. maple syrup
1 Tbsp. tamari (optional) 
1 small garlic, chopped
1/2 tsp. grated ginger
salt  and pepper to taste 

Serve on bowls arranging the different components to show off their different colours. Drizzle the  dressing. 

Suggestions:  Use different vegetables and a different dressing.  I had these two older posts here and here

Here are the photos from Montreal.  

I hope you're enjoying Fall with its rich colours, wonderful food at the market and even just taking out your jacket, scarf and boots from storage.  

Xoxoxo,

Lina

"Vietnamese Style" Rainbow Noodle Salad

It feels like an endless summer here in Toronto and I'm loving it!  Salads are still the way to go when it's hot and sticky outside.  Vietnamese vermicelli salad used to be one of my favourite Asian-inspired dishes and I've since tweaked this classic to make it more enjoyable for my family and guests.  My friend Pressie loved it when we had her family over three weeks ago.

"Vietnamese Style" Rainbow Noodle Salad

Salad:
1/2  package brown rice and millet noodles (cooked according to package directions)
or your choice of gluten-free noodles
3 cups shredded purple cabbage
2 carrots, peeled and  spiralized or cut into thin julienne
1 zucchini spiralized or cut into thin julienne
1 cup fresh or frozen green peas
1/3 c. sunflower seeds, lightly toasted
1/4 c. mint leaves, thinly cut
1/4 c. cilantro, thinly cut

Dressing:
1/4 c. lime juice
4 Tbs. Braggs liquid aminos
2 Tbsp. maple syrup
1  1/2 Tbsp. avocado oil or walnut oil
1  1/2  Tbsp. toasted sesame seed oil
1/2 tsp. grated ginger
1 small garlic clove, minced

Prep all ingredients and assemble the salad 30 mins. before serving.  Leave some of the herbs, peas and sunflower seeds for topping.  This can serve from 6-8 people.  See some variations below.

 

There's a lot of ways this can be made:  adding your own choices of veggies and protein.  Sprouts and cucumber are great as well.  For a 100% plant-based option, I added green peas and toasted sunflower seeds.  Instead of using rice vermicelli, I went for brown rice and millet noodles (I used this brand).  For the dressing, I've replaced fish sauce with Braggs liquid aminos like this but  feel free to use coconut aminos or soya sauce or tamari. 

I hope you've been enjoying the last part of the Summer.  Tomorrow most kids go back to school in Canada.  My son started University a bit early last Thursday...exciting times for our family!  We're so grateful for this new milestone.    To celebrate the Labour Day weekend, we get to join our friends at a beach day yesterday.  We drove 2 hours to the Sandbanks and we had a blast!  I'm sharing some of the photos we took.