Wednesday, April 23, 2014

Raw Chia Seed Jam - Vegan & Gluten Free

It has been a few weeks since my last recipe post.  I thought I'd best post up a new one.

Back in September I posted my recipe for a Chia Seed Jam that is cooked 20 minutes.  I wondered if we were losing any nutrients from the berries by cooking it for so long and searched and adapted raw jam recipes until I came up with one we are enjoying now.  It is great on toast with peanut butter, tasty on top of waffles, and also can be used in other recipes.


2 Tbsp Water
1/4 cup chopped, pitted Dates (I used organic Deglet Noor)
1 cup fresh or thawed Fruit (I used 1/2 Blueberries and 1/2 Raspberries)
1 Tbsp Chia Seeds


1.  In food processor or blender place dates and water and pulse/blend a little to chop the dates into smaller pieces.

2.  Add fruit and chia seeds.

3.  Blend until incorporated.  If you want a chunkier jam you can pulse, rather than blend the mixture.

4.  Pour into glass container with an airtight lid and refrigerate.  I use a piece of plastic wrap between the container and plastic lid so that it helps reduce any oxidation.  You don't want the jam changing colors (darkening) too fast.

I find this recipe lasts fine in the fridge for a week or two.  Hubby has it on his toast every morning and really enjoys the full fruit flavor that isn't too sweet.

The pictures in this post were taken this morning and the jam was made after work yesterday.  The chia seeds firm up the jam within a few hours.

- Au Revoir

"It is as healthy to enjoy sentiment as to enjoy jam." - Gilbert K. Chesterton

Thursday, April 3, 2014

Crunchy Chopped Salad with Zesty Dressing

We've been trying to eat more raw foods lately and different salads are at the top of the list.  This recipe is just a big chunky salad that is very versatile.  Adjust the quantities to suit your tastes and also adapt them to meet the needs of how many people you are feeding.

Have fun and play with it a little.  If you don't like heat, you might want to omit the sriracha and/or chili paste.  I used both in our dressing. I have also thought about using raspberries in place of the mangos for a more tart dressing, but have not tried it yet.

** I apologize for the pictures, it isn't very light in the kitchen while I am cooking on a rainy day.



2-3 cups Red and Green Cabbage, coarse chopped (any mixture of one or both)
1 Red or Green Pepper, chopped
1 head Romaine Lettuce, chopped (or one bag of pre-cut)
1 Avocado, peeled and chopped
4-6 Green Onions, sliced (white and greens)
1/4-1/2 cup Cilantro, rough chopped
     *  Any other veggies such as carrots or snow peas, cucumber, etc
1 cup chopped Mango (either 1 fresh mango or 1 cup frozen, then thawed in fridge)
2 Tbsp Water
4 Tbsp Apple Cider Vinegar
1 tsp Garlic, minced
1 tsp Ginger, minced
1/4-1/2 tap Red Pepper Flakes
1/2 tsp Sriracha Sauce or 1/2 tsp Dry Thai Chili Paste
Sprinkle of Sea Salt and fresh ground Black pepper


1.  Place all of the veggies in a large mixing or salad bowl.

2.  In a high speed blender or food processor blend together the water, apple cider vinegar, mango, garlic, ginger, and if you are using them, the red pepper flakes/sriracha.  Blend until smooth.  For a thinner dressing add a tablespoon of water at a time until desired consistency

3.  Plate your salad and top with the zesty dressing.

4.  Sprinkle with sea salt and pepper.

This recipe packs well for lunch the next day, just take the salad and dressing in separate containers until it is time to eat.

- Bon Appetit

"  It's bizarre that the produce manager is more important to my children's health than the pediatrician." - Meryl Streep