Raspberry-Coconut Chia Pudding

Raspberry Coconut Chia Pudding

somehow we find ourselves
smack dab in the middle of june
ridiculously tangled up with
the Whole30 diet.
it seemed like the right time:
our csa started
nuria moved back to ca
it’s the month before our beach vacation

i’m not going to paint a pretty –
or ugly – picture.
it’s not painful,
we just don’t like being limited
and we miss the rice and bread and pasta acutely
but the guidelines are pretty in line with
our lifestyle already.
except for the coffee + sugar + creamer
and cereal
and sweets
ok. fine. whatever,
this isn’t the funnest.
but it’s not dire either.

since we’re not kick starting summer
with the usual smoothies
i needed to come up with something
equally delightful & cooling.
enter the chia pudding phenom.
it’s everywhere, chia seeds is the new kale.
and like, kale,
i really like chia seeds.

Raspberry Coconut Chia Pudding>

raspberry-coconut chia pudding
makes enough for 2

*note: chia seed is technically compliant to Whole30 but it should be consumed judiciously so i’ve only made this twice, i’ll likely make it a few more times before the diet is over, and will definitely make it often this summer, using whichever berries and fruits are in season.
**note: made it recently with strawberries + lemon juice and it was ridiculously delightful.

1 very generous cup raspberries, fresh or thawed
3 TBL chia seeds
juice of half grapefruit
3-4 each raw almonds and cashews, rough chopped
3-4 TBL unsweetened dried coconut flakes
few sprigs of mint, chiffonade or torn

in a bowl place the raspberries in and with a fork smash them. they don’t have to be all smashed, texture is good. add in the juice of half grapefruit and the chia seeds. mix through so that chia seeds don’t clump. set aside for 30 minutes in the fridge, or overnight.

when ready to eat, divvy up in two dishes/cups/glasses/jars and top with the chopped nuts, coconut flakes and mint.


Raspberry Coconut Chia Pudding

3 years ago: crunchy celery salad
2 years ago: intense strawberry coconut ice cream & almond waffle bowls
1 year ago: cayenne chocolate ice cream

Somen Noodle Bowl

Somen Noodle Bowl

i finished two books recently,
which isn’t very remarkable
when i think about the period of time
in high school when i was able to knock out
a book a day.
sure, school work likely suffered,
but damn if i couldn’t just open
up a book at 1:38pm after 7th period
and lose myself.
if i find myself in a particularly
engrossing story
i tell dw it’s his turn to make dinner
or i throw something very
quick and easy together
and call it dinner.
either way,
i’m able to put my nose back into the pages.

Somen Noodle Bowl

fyi, for those interested,
i read:
me, earl & the dying girl
me before you
i know, so depressing
but they’re fast reads
and available as movies as now.

Somen Noodle Bowl

somen noodle bowl
makes enough for 2

*note: the way japanese noodles are packaged makes life easier. it’s usually already been divvied up into servings so i can tell dw how much to cook up. in this case: 2 servings. somen noodles also don’t clump, i’ve only ever used them cold and they are still really good the next day.
**note: this is ridiculous fast and easy, i may have been reading while i was making this.

2 bundles of somen noodles, cooked according to package instructions

2-3 TBL tamarin or soy sauce
2-3 TBL rice vinegar or mirin
2 TBL sesame oil
splash of maple syrup, optional (just for taste)

seaweed dressing:
2 sheets of nori/seaweed, shredded by hand
2-3 TBL toasted sesame seeds, very important to toast!
1 tsp sugar
1/2 tsp sesame oil
pinch of salt

topping options:
sliced cucumbers
fried or boiled egg
kim chi or shredded cabbage
2-3 scallions, sliced thin
sesame seeds
nuts, like crushed peanuts or cashews
carrots, matchsticks

essentially, for every component of this recipe: the noodles, the sauce and the sesame dressing, make/mix ingredients accordingly.

divvy up the noodles into two bowls. you can either pour the sauce and mix throughout the noodles and then top with whatever.

or you can assemble your bowl with the noodles and topped with whatever and then pour in the sauce.

either way, it works and it’s easy.


Somen Noodle Bowl

3 years ago: strawberry sweet biscuit
2 years ago: strawberries & cream pavlova
1 year ago: yarn cupcakes

herby cauliflower salad + chili roasted tofu

Minty Cauliflower Salad + Chili Roasted Tofu

Minty Cauliflower Salad + Chili Roasted Tofu

this last week has been beautiful,
on the cold side of warm when the wind
is acting up
but in the sunlight,
we’re heavily in the middle of
a massive abode cleaning,
as well as painting.
doing at-home chores is never
my idea of time well-spent.
but these things hafta occur,
and to balance all that nonsense
i dragged dw out for a picnic.
an afternoon better spent
than doing home improvement, methinks.

hope you’re enjoying spring, friends!

Minty Cauliflower Salad + Chili Roasted Tofu

thanks to Mastro Co for sponsoring this post. large casserole can be found here.

herby cauliflower salad + chili roasted tofu

*note: this isn’t a hard a dish to prepare and all measurements are guesses. i would recommend adding the herbs according to your preference, you may like mint more than parsley. the dressing is the standard dressing that i usually make for salads, and i never measure, i kinda just throw it together. you can use any vinaigrette dressing you want. finally, i used the very last pomegranate of the season, i would imagine dried cranberries would be a nice sub, though fresh strawberries or raspberries would be good too, just be gentle when mixing.

seed from one pomegranate (dried cranberries when off season)
1 head cauliflower, cut into florets
1/2 cup spring onions, thinly sliced
1/2 cup flat-leaf parsley, rough chopped
1/3 cup fresh mint, rough chopped
1/4 cup toasted sesame seeds

1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 TBL dijon spicy brown mustard
1 TBL maple syrup

chili roasted tofu
1 package of extra firm tofu, drained & pressed of water
juice of 2 lemons
1-2 tsp of chili powder, depending on how spicy it is
generous drizzle of maple syrup
1 TBL olive oil
salt to taste

prepare the cauliflower by working in batches, pulse it in a food processor until they’re pea-sized, aka riced. move to big mixing bowl. add in the pomegranate seeds, spring onions, mint and parsley. set aside.

make the dressing by mixing the ingredients together. set aside.

prepare the tofu by first wrapping the tofu in a towel and putting something heavy on top. this step is to extract the water out and can be done in advance as long as a day, or short as 30 minutes.

preheat oven 425F and prepare a baking sheet with foil.

in a bowl mix together the lemon juice with chili powder, maple syrup, olive oil and salt. cut the tofu in squares or if you’re feeling fancy, triangles. add the tofu to the chili marinade and coat it through. this particular step can be as long as overnight or as short as however long it takes your oven to heat up, up to you.

lay the marinated tofu on the baking sheet. bake for 30 minutes, the edges will get all golden brown and crispy.

when ready to serve, drizzle desired amount of dressing over the herby cauliflower. mix thoroughly, adding more dressing if needed. transfer salad to serving platter or dish. sprinkle with toasted sesame seeds.

serve alongside the tofu.

can be served when the tofu is hot straight from the oven, or at room temp.


Minty Cauliflower Salad + Chili Roasted Tofu

other delightful salads:
crunchy celery salad
lamb larb
spicy cantaloupe salad

Ginger + Turmeric Latte

Ginger + Turmeric Latte

wherever you are,
i hope it’s warm
or getting warm
or still warm.
but if it’s not,
here’s a beverage to keep the balance
of your core temp
while also doing things like
fighting inflammation.
for the time being
we’ve been drinking this warm
but i wonder how it’d be on ice,
or blitzed with ice.
yet another thing to look fwd to
as we move twds spring and summer.
my favorite about this drink though,
is the color.
bright, burnt yellow is sooooo my hue.

Ginger + Turmeric Latte

Ginger + Turmeric Latte
adapted from goop

makes 1 frothy cup

1 very generous tps of ground tumeric (fresh would be ideal)
1 tsp peeled and roughly chopped ginger
1 TBL honey/agave/simple syrup
2 tsp coconut oil
pinch sea salt
1 cup almond milk (or any plant-based milk, though i’m sure cow milk would be fine too if you’re so inclined)

in a saucepan heat up the milk gently, until just barely simmering.

meanwhile, in a vitamix add the other ingredients and blend.

carefully pour the heated milk into the vitamix and blend until smooth and frothy.


Ginger + Turmeric Latte

2 years ago: quinoa chocolate cake
1 year ago: seaweed sushi bites

Chocolate Chip Cookie Dough + Coffee Ice Cream – gluten free + vegan

Chocolate Chip Cookie Dough + Coffee Ice Cream

it’s still heavily february,
i mean,
it registers as 22F
right now,
which means ice cream is
the very last thing on one’s mind,
i know.
but when one celebrates
Ice Cream for Breakfast Day,
a day that falls
smack dab in the middle of winter,
it’s gotta be something
i’ve never been a fan of
raw batter or cookie dough.
i have to wrestle
the whisk
out of dw’s hands
and immediately dunking it
into soapy water,
lest he licks it clean.
but the cookie dough used
in this recipe is eggless,
and because i don’t know
how i feel about raw flour,
i used almond meal instead.
the coffee base is strong,
not one that i could consume
much of at night,
so, for breakfast it is!

Chocolate Chip Cookie Dough + Coffee Ice Cream

Chocolate Chip Cookie Dough + Coffee Ice Cream – gluten free + vegan + raw
makes about 2 pints

raw cookie dough:
makes about 18 small balls

2 TBL creamy peanut butter
1 TBL coconut oil, softened but not melted
1 TBL maple syrup
1 tsp vanilla extract
1 cup almond meal
small pinch salt
1/2 cup mini chocolate chips

in a bowl add all the ingredients, and using your hands mix everything together. form small balls and try now to eat them all.
can be stored in fridge, covered, for up to a week.

coffee coconut ice cream:
2 cups of strong ass black coffee
2 cans of full fat coconut milk
drizzle of maple syrup, sweetened according to taste

in a vitamix add in the two cans of coconut milk with the 2 cups of black coffee. drizzle in the maple syrup (i would say maybe 1/2 – 1 cup) and blitz until fully frothy and mixed.

ice cream:
churn the coffee + coconut milk mixture in the ice cream maker, according to machine instructions.

after reaching desired soft serve consistency, transfer half the ice cream into container. add in about half the cookie dough balls. pour in the rest of the ice cream and then add in the remaining cookie dough balls. if you want, mix it around but be gentle and quick. put in freezer to firm up.


Chocolate Chip Cookie Dough + Coffee Ice Cream

1 year ago: savory sticky rice – gluten free
2 years ago: lychee jelly hearts – vegan and gluten free
other ice cream treats