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.  

Strawberry & Chocolate Ice Cream Cups (Raw)

Strawberries and chocolates.  This combo is seriously delicious!  It's not just my favourite but the whole family's especially my son.  This dessert is made specifically for him.  I usually get a list of what he wants to eat during the week.  Now that he has a summer job, it includes his packed lunches and snacks but this is for that special treat usually enjoyed after those few days where he has to take a 2 hour bus ride home.  

Desserts doesn't have to be complicated.  They should have wholesome ingredients, quick to make and the serving just enough to satisfy that sweet craving.  This recipe is all that.  Here are the tools necessary in making this recipe:
- A high speed blender (this is a must to get that smooth consistency of the ice cream cups).
-  Silicone mini-moulds (I used these) or mini muffin liners
- Muffin tray like one of these
- Small sauce pan to melt the coconut oil and/or cacao butter.

Strawberry & Chocolate Ice Cream Cups
Ingredients:

Strawberry Layer
1/2 lb. organic strawberries, approximately 1/2 pack
+ a few more for toppings (thinly sliced)
2 c. raw cashews, soaked overnight and rinsed
1/4 c. fresh orange juice
2 Tbsp. lemon juice
1/4 c. maple syrup or raw honey
1/2 c. melted coconut oil
1/2 teaspoon vanilla essence or powder
2 Tbsp. frozen blueberries (optional and for colour balance only)

Place all ingredients in a high speed blender with the berries and all the liquid ingredients being on the bottom and the cashews on top for easier blending.  Whizz until smooth.  Adjust the taste. Line the muffin tray with the silicone moulds or muffin liners then pour the mixture into each cavity, leaving approximately 1/8" for the chocolate topping (see photo above).  Lightly bang the tray a few times into the counter so the mixture settle.  Freeze for 3 - 3/12 hours.

Chocolate Topping
1/2 c. chopped cacao butter or coconut oil
1/2 c. raw cacao powder
1/4 c. maple syrup
1/2 tsp. vanilla
A few drops of orange oil (optional)
pinch of good salt

In a small sauce pan, boil water then lower the heat.  Place all the ingredients in a small bowl and then place the bowl on top of the pan and stir until the mixture is well incorporated.  Take  out the frozen berry cups then spoon 2 - 2/12 Tbsp. of the chocolate sauce on top.  Let it set for 2-3 minutes then top with thinly sliced strawberries and other things that you may fancy like flowers or chopped nuts.   Peel off the liners, let it thaw for 8-10 mins. and serve.  Enjoy!
 

So it's Father's Day tomorrow.  I hope you will make this day a special one for the special dad in your family.  My hubby doesn't want any gifts so I decided to make him my version of homemade chocolates.  They usually give him that big smile.

For this month of June, I'm learning about the heart, my own heart specifically.  It's the perfect time to understand God's wisdom about it and see where I can change.  And as always, every time you embark on learning something, you sure get tested.  Change is not always easy but everything will all work out in the end. 

"Guard your heart above all else, for it determines the course of your life."
Proverbs 4:23, NLT

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 

Matcha Macadamia Latte & Homemade Nut Milks

February's deep freeze in Toronto  hasn't  let up.  I'm constantly making warm drinks while thinking of places like Cali and Hawaii. Homemade lattes have been on the top of  my list lately. 

Last week, I posted this photo and recipe of coconut matcha green tea latte on my Instagram page. 

On  Saturday, a group of busy moms and working women came to our home for a Workshop.  A portion of it was spent in  making different nut milks. Making them at home,  although a bit inconvenient, is the best way to go.  They taste fresh with no preservatives, no packaging or transporting required.  All you need are the nuts, filtered water, a high speed blender and a nut milk bag.  

 Since it's another snow day, I decided to make latte again,  This time I'm using using homemade macadamia milk.  My husband enjoyed it and he also took pictures for this post.

Fun facts about matcha green tea: 

It's a high quality, bright green tea powder that’s quite expensive compared to regular green tea. This is due to the unique way of growing the tea leaves before they are stone-ground into fine  powder.  Farmers cover the plants with a shade cloth for three weeks prior to harvesting.  This process causes new shoots to grow thinner leaves with better flavour. After that, they are harvested by hand with the youngest and smallest leaves chosen for the best quality matcha.

Matcha is rich in catechins.  These are polyphenol compounds that have high antioxidant activity. The most important polyphenol in matcha is EGCG. These compounds have cancer protection properties, help prevent cardiovascular disease and slow down the aging process. . It boosts metabolism, increases energy, enhances mood and aids in better concentration. It provides Vitamins A, B-complex C, E,K and trace minerals.

Macadamia-Matcha Green Tea Latte

1 ½ cups homemade macadamia milk (see recipe below)
1  cup water
½ vanilla bean, scraped or ¼ vanilla essence or powder
1 Tbsp. organic matcha green tea (I used this brand)
1 Tbsp. coconut nectar or maple syrup (optional)

Method:

In a saucepan, heat the milk until warm but not boiled. Add the rest of the ingredients then 
whisk until frothy. If you don’t have a matcha whisk, place all the ingredients in a blender and 
blend briefly until frothy.  Serves 2.

Homemade Macadamia Milk
1 cup raw macadamia nuts, soaked overnight and rinsed
4 cups filtered water

Method:

Combine the nuts and water in a blender and blend at the highest speed for 1-2 minutes until the macadamia nuts are broken down into a fine meal and the water turns white.  Strain the pulp through a nut milk bag, cheesecloth or wire sieve. 

Suggestions:

You can also use other nuts or seeds to make your choice of non-dairy milk.  Light coconut milk like my first recipe on Instagram is also a great option.  Soak 1 cup of coconut flakes in 2 cups of water for 30 mins. to 1 hour in order to soften.  Save the water and use it to blend.  Strain in nut milk bag or wire sieve. 

Last week, there were a lot of frozen pipes in the city due to the extremely record low temperatures that we've been experiencing.  The hot water in our kitchen sink didn't work for almost 2 days and we were so scared that the pipes may burst.  Thankfully, the water finally came back after what seemed like long moments of expectation and stress at the same time.  We're also thankful that our furnace has been working very well and we are constantly warm.  

At this time, the flowers inspire us on what's ahead - Spring!  I can't wait!  

My good friend Zeny and her daughter Ayeesha brought these orchids to me this weekend.  They are so beautiful just like them.  

My friend April also took a lot of pictures on our Workshop this weekend.  In a few days, I'm hoping to share that on the blog.

Keep warm my friends!

XoXo,

Lina

Tri-colour Raw Cheesecake (Happy 17th to our 4th of July Baby)

The 4th of July is not only a grand celebration at the South of the border but also at our home.  Our boy was born on the 4th of July seventeen years ago.  My, how time flies!  At first, I was just like any other mum, very excited and at the same time tired or a bit confused on being a new mother.  Sleep was elusive as he was an active baby with no set routine. He loved to interact, played a lot and constantly needed company.   I thought I would never survive the early part of motherhood.  Then, as if I just blinked and he's a grown young man, taller than his 5'9" dad.  And he's 17.  How cool is that!  

These last few days, I've been reflecting on how much God has blessed my husband and I with this wonderful gift!   We had him 4 years after we were married, something we thought would never happen as we had a few hurdles to overcome, mostly me in trying to conceive.  Psalm 127:3  says "Sons are a heritage from the LORD, children a reward from him.  It's a scripture that I hold dear to my heart.

So to  celebrate, I made a 3-layered vanilla and berries raw cheesecake.  The closest we can get to to red, white and blue.  He loves berries and of course the cheesecakes that I've been making lately.  It's a variation of this earlier post, my own birthday day cake in January...except it's a bit bigger.   Berries are currently in season and many of them are locally available.  Just make sure to pick up organic varieties if you can.  Strawberries are on the list here of produce with high pesticides called the Dirty Dozen +.

Vanilla and Berries Tri-colour Raw Cheesecake
Ingredients: (Preferably Organic)

Crust:

1 1/2 c. raw almonds
1 c. coconut flakes
6 Medjool dates, pitted

Place all ingredients in  a food processor and pulse until mixture becomes sticky.  Transfer into an 8" Springform pan and press firmly.  You can also use a 9" and the cake will be just a tad thinner than this one.

Filling:

3 c. raw cashews, soaked for 4-6 hours then rinsed
1 /4 c. coconut butter, softened
1 1/4 c. coconut oil, melted
1  c. coconut nectar or maple syrup
1 1/2 vanilla pods, scraped or 1/2 tsp. ground vanilla 
3/4 c. lemon juice
1  1/2 c. fresh strawberries, chopped
1 c. fresh blueberries, 
1/2 c. frozen blueberries, thawed (it gives it a much deeper purple colour)

Toppings:
3/4 c. blueberries
1 c. strawberries, sliced

Method:

 In a high speed blender, combine the first 6 ingredients and blend until smooth.  Divide the mixture into thirds.  Put back 1/3 into the blender, add the strawberries and blend until incorporated.  Adjust the taste if necessary.  Pour into the crust.  Place the pan in the freezer for 10 mins. to firm up.  Next, pour the other 1/3 (vanilla layer) over the strawberry layer.  Place it back into the freezer for another 10 mins.   Rinse the blender and add the last third with the blueberries and blend until smooth.  Adjust the taste.  Bring out the pan again and pour over. the vanilla layer.  Freeze for 6 hours.

To serve, pop out the cake from the pan while it's still frozen.  This will keep the cake from sticking into the sides of the pan.  Let it soften for 20-30 mins.  Run a knife through hot water then cut the cake.  Top with berries. I love this cake when it's semi-frozen.  It tastes like ice cream!

Suggestions:

The  sweetener can be reduced to 3/4 cup.   I'm serving this to our extended family who would enjoy a much sweeter dessert.  Other kinds berries can also be used like raspberries and blackberries.  For these types, it's a good idea to strain the seeds for a smoother consistency.

Did you celebrate the 4th of July?  When I made this cake, I also gathered some wild flowers near our home.  They are so pretty!  Summer is such a fun season.  I'm trying to enjoy every bit of it since the warmer months in Canada are too short.   I hope you are having your own share of Summer fun!

Warmly,

Lina