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

Roasted Spaghetti Squash With Arugula and Hemp Pesto

It's the middle of winter here in Toronto.  I'm making a lot of cooked and nourishing meals to keep us warm. This weekend, my boy was home relaxing from all his busy days at the University. I thought of making something new: spaghetti squash.  He loves good food and he's my biggest critic.  I'm so happy to say that he enjoyed this recipe!

Spaghetti squash is nutritious.  It's packed with Vitamins A, B and C.  It also has beta carotene, lutein and zeaxanthin, antioxidants that promote good eye health.  Consider this as a better option than the regular pasta.

Roasted Spaghetti Squash With  Arugula and Hemp Pesto
Ingredients (preferably organic)

1 medium size spaghetti squash
1 Tbsp. avocado oil
Pinch of salt and pepper

Preheat the oven to 400 degrees.  Cut the squash into half and remove the seeds.  Drizzle the oil, and season with salt and pepper.  Transfer into a roasting pan lined with parchment paper and roast, cut side down until soft, approximately 45-50 mins. depending on the size of the squash.  While roasting, prep the arugula salad and pesto.  When the squash is cooked, use a fork to scrape the flesh into long strands.   Transfer into a bowl and add some of the pesto and toss to combine.   Martha Stewart has a neat video on cooking spaghetti squash by stove top method.   Take a look here.

Arugula Salad
2-3 handful of arugula leaves
1 small purple daikon or watermelon radish, cut thinly (I used a mandolin)
1  cup frozen edamame, soaked in boiling water for 3 mins. then drained
3 Tbsp. olive oil
3 Tbsp. apple cider vinegar
3/4  tsp. stone ground mustard
1 tsp. maple syrup
Salt and pepper to taste.

Prep the salad components and mix the dressing in a small jar.  Dress the greens just before serving.

Hemp Pesto
1 1/2 c. packed basil leaves
1/2 c. hemp hearts
2 Tbsp. pine nuts (or more hemp)
1/4 c. lemon juice
3 Tbsp. olive oil
2 cloves garlic (depending on taste)
Salt and pepper to taste

Place everything in a food processor.  Pulse several times, scraping the sides.  Taste and adjust accordingly.  I was conservative in adding extra oil but feel free to add more to suit your taste.

Assembly:

In a salad bowl, combine the arugula leaves with half of the purple daikon and half of the edamame.   Add some of the dressing and toss. Adjust the taste.   To serve, use the arugula as a bed for the squash and top with the rest of the edamame and purple daikon or even more pesto.   Enjoy!

If you live in a cold place like I do,  I hope you're keeping warm.   This meal is also great with a good bowl of hot soup which I've also been making.  I love this older recipe here. I can't wait to catch some sunshine somewhere warm soon!

Xoxo,

Lina 

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 

"Triple-Decker" Raw (Birthday) Cheesecake

So January flew by fast...although it feels like the latest buzzword (in Toronto), the "polar vortex" is here indefinitely.  The media calls it "the winter visitor that refuses to leave."  But in the midst of these consistent sub-zero temps and record high snow falls, it was a time for celebration.  It was the big month of birthdays in my mini community.   I first wrote about it on this post here last year. 

So for an update, my dad who lives in the Philippines, turned 89 on January 15th.  What's really exciting to share about him is that he has started drinking green juice!  My brother and I bought him this kind of juicer here as a Christmas present.  The first juice recipe that my sister made for him was a mix of carrots, apple and the awesome moringa leaves (malunggay) -  fresh and organic from our backyard  there.  How cool is that!  You can definitely start a healthy practice at any stage in life.  I think having an open mind is the key. 

This year, the number of celebrants on my floor at work has increased to 11.  Half of that is from  my team.  Just imagine how many candles were being blown every time. Crazy! 

It's then predictable that it's also a time for making birthday treats, right?  But the real question is: how can I possibly squeeze this in to my ever so tight schedule? I managed...made a huge Cherry Chocolate Cheesecake for the birthday celebrants at work (check it here on my Instagram page) and then there's this special one for my husband who happens to celebrate his birthday back to back with me.   So here goes "Triple-Decker Raw (Birthday) Cheesecake.  Delicious and colourful bites and tastes of sunshine on this gloomy season of the polar vortex! Happy Birthday everyone especially to my soulmate, Angel! 

"Triple-Decker" Raw (Birthday) Cheesecake
Ingredients (Preferably Organic)

For The Crust:
3/4 cup raw almonds
1/2 cup dried Turkish figs, chopped
1 Tbsp. water
Method:
Place all ingredients into a food processor and pulse until the mixture becomes sticky and holds together.  Transfer to a 6" x 2 3/4" springform pan and press firmly.  A 7" one can also be used.  The cake will be a bit thiner.

First Layer: Persimmon Cheesecake
1/2 cup raw cashews soaked for 6 hours
1 cup Vanilla or Fuyu persimmon, chopped
2 Tbsp. fresh lemon juice
2 Tbsp. fresh clementine or orange juice
2 Tbsp. coconut  butter, softened
1 Tbsp. coconut oil melted
2 tsp. maple syrup
1/8 tsp. vanilla powder
Method:
Place all ingredients in a high speed blender and blend until the mixture becomes very smooth. Adjust the taste.  Pour into the crust and place it in the freezer while you get to work on the next layers.

Second Layer: Matcha Green Tea and Avocado Cream
1/2 cup young coconut meat
1 medium size avocado
2 tsp. matcha green tea powder
3 Tbsp. coconut water
1  1/2 Tbsp. coconut oil
3 Tbsp. fresh lemon juice
2 Tbsp + 1 tsp. maple syrup (or more depending on your taste)
Method:
Dissolve the green tea with the coconut water and set aside.  Rinse either your food processor or high speed blender and process all the ingredients until smooth and creamy.  Adjust the taste.  Take out the pan from the freezer and pour the avocado cream on top of the persimmon layer. Return the pan into the freezer.  

Top Layer: Blueberry Cheesecake
1/2 cup raw cashews soaked for 6 hours
1 cup  fresh or frozen (then thawed) blueberries (see suggestions)
2 Tbsp. fresh lemon juice
2 Tbsp. fresh clementine or orange juice
2 Tbsp. coconut  butter, softened
1 Tbsp. coconut oil melted
1  1/2 Tbsp. maple syrup 
1/8 tsp. vanilla powder

Method:
Place all ingredients in a high speed blender and blend until the mixture becomes very smooth. Adjust the taste.  Pour on top of the avocado cream layer.  Freeze the cake for 2-3 hours.  To serve, remove from freezer at least 30 minutes (or more) before serving.   Run a knife under hot water and cut into slices.    Enjoy!

Suggestions:
1.  If young coconuts are not available in your area, you can use cashews as a substitute.  I would say use 1/3 cup and soak them.  The coconut water can just be replaced with filtered water.  
2. If you want the colour of the top layer to be more vibrant, use organic frozen blueberries and thaw them first.  A mix of fresh and frozen is also great.  This is my second time to make this cake so I noticed the difference. 
 

I usually take the time to meditate on the things that I'm thankful about every time I turn a year older.  Here are the big ones:  the Lord's kindness and blessings, my family, my friends. Canada, my job and my health.  It's been pretty amazing for a 54 year old I must say!  I hope you're enjoying the first part of the year.  Let me know what you think of this Birthday cake!

Warmly,

Lina