When I think of summer, I think of a nice refreshing cucumber salad in a hot humid day. This salad has so much flavor and it is very revitalizing. It is easy and quick to make. Some of the ingredients are in season and easy to find.
In a medium bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, flax meal, and cinnamon).
In a small bowl, whisk together the wet ingredients (milk, maple syrup, lemon juice, vanilla extract and eggs).
Pour the wet ingredients into the dry ingredients and mix until just combined.
Add the chocolate chips and combine.
Add butter to the skillet.
Using a 1/3 measuring cup, scoop out the batter onto the warm skillet. Cook until small bubbles form on the top of the pancakes or until the bottom is golden, and flip.
Cook the other side for about 1 to 2 minutes.
Serve and drizzle your favorite syrup on top. Add fresh fruit or jam.
We are big pancake lovers in our family, so I try to ensure that if we are to eat some foods consistently (a couple of days a week) then it must have good quality ingredients that are nutritious and also very tasty.
WHY DO I ADD FLAX MEAL TO A LOT OF MY RECIPES?
Flax seeds are packed with nutrients, such as protein, fiber, omega-3 fatty acids, as well as some vitamins and minerals. The more nutrients we can add to our meals the better health we will have overall.
WHY IS CEYLON CINNAMON BETTER?
Ceylon Cinnamon contains health promoting properties such as anti-inflammatory, antioxidant, antimicrobial effects. As opposed to regular (cassia) cinnamon, Ceylon cinnamon it does not contain a harmful ingredient called coumarin, which can be harmful to the liver if consume in large amounts.
This delicious salad is perfect for a warm day. It has the lightness of the hearts of palm, the sweetness of the watermelon, the creaminess of the avocado, and the rest of the ingredients make a fresh combination. It is very simple to put together and great to bring to a potluck. The lime juice will preserve the avocado and the rest of the ingredients.
1 14oz. can hearts of palm (drained and cut into 1/2″ pieces)
1 cup cherry tomatoes (cut in halves)
1 ripe avocado
2 green onions (sliced)
Juice of 1 lime
3 tablespoons extra virgin olive oil
Salt and pepper to taste
2 tablespoons cilantro (chopped)
1 watermelon seedless wedge
2 tablespoons red onion (chopped)
2 tablespoons Parmesan cheese (optional)
Add all ingredients to a medium bowl and combine well.
I first made these cauliflower wings for the Super Bowl LV and they were a hit. I have continued to make them and it is just a flavorful appetizer or complement to a meal. They can be enjoyed by themselves or with a ranch dressing. I have a vegan, creamy, homemade dressing recipe; Vegan Creamy Dill Pickle Dressingthat would be perfect to pair with these wings. I have fried and baked them, and both ways worked out just fine.
I say that these wings are cheesy because I add Nutritional Yeast that naturally has a cheesy flavor. I like to add Nutritional Yeast to some of my recipes to include the benefit of the vitamin B12 that it provides.
Wash and cut the cauliflower head into bite size florets. Set aside.
Pour coconut milk into a small bowl and set aside.
Add oil to the skillet and heat to medium-high.
Add the rest of the dry ingredients to a medium size bowl. Whisk it all together until well combined.
Dip a piece of cauliflower into the milk and coat it with the dry mixture. You can do this to all the pieces and place them on parchment paper and then fry them, or you can dip, coat and directly fry instead of placing them on parchment paper.
Serve with dressing.
If you prefer, you can bake them at 400º F for 20 minutes. Once the pieces are coated and on the baking sheet, spray avocado oil over them and bake until golden.
Mofongo is a Puerto Rican dish, fried green plantains filled with meat and/or vegetables.
2 green plantains, unripe
Avocado oil for frying
1 tablespoon olive oil
3 garlic cloves
1/2 cup water
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Peel the plantains and cut them in about 1 inch length.
Fry the plantains in avocado oil, turn them when each side is cooked and golden.
Add a tablespoon of olive oil to the mortar.
Peel the garlic cloves and mash them in the mortar (pilon), transfer the paste to a small bowl and set aside.
In a separate small bowl add water, salt, garlic powder and onion powder to make the broth, set aside.
Start adding a few fried plantains to the mortar, add some of the garlic paste and broth and mash it all together. Add another layer of those same ingredients, mash them, until you get to the top of the mortar.
Transfer the mofongo to a plate and fill with vegetables and/or veggie meat.
Repite the last two steps to make more mofongos.
This recipe makes about 2-3 mofongos.
The greener the plantains, the better the flavor will be.