Lettuce Fish Tacos. Sounds delicious.... NOT!!!! I just think of the ONLY knock knock joke I have for some reason managed to remember all these years.
Aehemmm........Yes, that's the only Knock Knock joke I remember from when I was a kid. Anyways!
Fish tacos, sure, many people love em, but you gotta try the lettuce version, and a GOOD version before attempting to make something like this at home. I was convinced about fish tacos after having delicious ones at Chantecler in downtown T.O- YUM! and even more delicious ones at a small pizzeria in West downtown of all places. The restaurant ones are infinitely better than mine I won't lie, but I want to encourage you to experiment at home like I am doing at the moment to try and come up with a recipe for these that YOU love. I like them super tangy thus the inclusion of lots of lemon plus I cooked my fish but some recipes (the really yummy ones of course) use ceviche. I am not there yet- I leave the raw fish prep to the experts..............For now that is! Enjoy and lemme know what kind of variations you came up with.
Remember- this is SUPER healthy!
Roasted chicken has to be moist, tender, juicy and well marinated. This recipe is extremely easy and is made using very few ingredients. I had the butcher put deep BBQ cuts in the whole chicken and take the skin off. It is important to take it out of the oven and leave it covered with foil for at least 15 minutes before serving. This way the chicken is tender and moist when you serve it. I served it with steamed vegetables, but you can always have it with a salad or anything else that you like. If you are on a low carb diet then this is perfect for you. You can make the whole chicken, shred it and keep it in an air tight container in the refrigerator and eat with salad or by itself whenever you are hungry.
What you Need:
For the chia pudding:
2 cups coconut milk (buy a carton or make your own; see recipe below)
⅓ cup chia seeds
1.5 TBSP sweetener of choice (raw honey/maple syrup/stevia)
⅓ tsp ground cinnamon
1 ripe mango, peeled and cubed/sliced
handful of fresh mint (Moroccan mint goes really well)
pinch of chia seeds
pinch sesame seeds
1 TBSP coconut yogurt per serving (you can omit this if you don’t have any available, but it’s gorgeous with)
A bit of freshly squeezed lime juice (don’t worry if you have none, it’s awesome without as well)
optional: bee pollen
To make coconut milk:
2 cups water
½ cup coconut (dry, shredded, dessicated – whatever you have, just not flour)
pinch sea salt flakes
pinch vanilla seeds
How to Prepare: If you’re making coconut milk only for this recipe, the easiest way is to add everything to the blender, both the ingredients for the coconut milk and for the pudding, except the chia seeds.
1) Add: water, coconut (dry, shredded or dessicated), pinch sea salt, vanilla seeds, cinnamon and sweetener. Blitz until you get frothy milk.
For the purpose of this recipe, there is no need to strain the milk as the pulp will give the pudding more creaminess.
2) Pour the spiced coconut milk to a bowl or mason jar, add the chia seeds and give it a good stir or shake. Cover it and place in the fridge for at least 1 hour (until the chia fully expands and absorbs all the milk) or overnight.
3) Add the toppings and be prepared to be dazzled.
Hat Tip: raw guru
One of my absolute favorite desserts to have is a good moist cake. Especially silk cakes, because they're mostly... well, chocolate and sugar! But man is it ever bad for your health. We have far too much sugar in our foods and the over consumption is taxing on our organs. Most of the raw desserts rely on nuts and dates, which although are high in good fats and low glycemic sugars, you're still not supposed to have it very often. And not to mention they take a long prep time and have an extensive ingredient list sometimes. Then, I found THIS. Cue my hercules clap + ghetto booty dance (all in the privacy of my home I assure you).
This silk cake recipe is packed with plant based protein from hemp, contains the antioxidants and nutrients from cacao, utilizes hardly any sugar (you can substitute agave here too) and brings in the silky smooth texture of coconut.
And the bonus? It takes 5 minutes to prepare, and only 1 hour in the fridge to set. Or... you can be like me and blend this in a chilled bowl so you can have it like pudding right afterwards... HA!
Makes one 4 inch Cake
2 tablespoons coconut oil
3 tablespoons cacao powder
1 tablespoon maple syrup or honey
¼ cup hemp seeds
How to Prepare: Blend all your ingredients together in a food processor until the texture is pudding like. Place your batter into your mini cake pan and garnish with more hemp seed pressed with a fork. Let your cake set in your refrigerator for 1 hour. So simple! So delicious! Enjoy!
H/T: Young and Raw
First of all, Eid Mubarak! For those of you who were fasting, and let’s face it, for those who weren’t either, it’s time for some amazing feasts. What will you be having? Chicken biryani, made well, is the food I know I want to have tomorrow for Eid. It’s what I crave the most. You can be certain that 9 times out of 10, if you ask me what I feel like eating, I will answer biryani. No, I don’t eat it all that often, it’s just something I do tend to want often. Fragrant, spicy, and bursting with a dozen flavours, it has so many of my favourite ingredients; such as, cilantro, lemon, chicken, rice, onions, garlic and more, why wouldn’t I want it?
I don’t think I have ever had 2 home made biryanis that tasted the same- even when both were cooked using the same ready made spice mix. Everyone adds their own flair to it, whether it’s how they fried the dried spices in oil or the garnish they added on top of the rice. However, nothing is as good as biryani made from scratch at home. A simple biryani can take as little as 1 hour from start to finish or 3 to 4 hours. I remember it was so exciting growing up when I came home from school and heard we were going to have biryani for dinner. It’s a labour of love as it’s made to share with family and friends and is generally made in large portions. Both my husband and I firmly believe that biryani tastes better the second and third day as leftovers so there is no hesitation in making a lot of it. The effort is the same after all.
Somehow, many people depend on restaurants for biryani, but I’m not sure why. I rarely like the way they make it, with the occasional exception of a really flavourful biryani made in a traditional clay pot sealed with dough to steam the rice. Those, I love. It’s the classic way to make a dum biryani. (Dum refers to the method the rice is steamed in by sealing the pot/dish). There is an inexplicable joy in tearing apart the baked bread gently to reveal steaming colourful rice and chicken under it in a clay pot. Absolutely drool worthy. Obviously, we can’t make these at home in the same way, unless you have a traditional tandoor or are using hot coals. So yes, restaurants that make biryani in that way, I am definitely paying a visit to.
I am fascinated by the spices and ingredients used in Indian/Pakistani cooking. They are so much fun to cook with and some times it feels like biryani uses so many of them! Chicken biryani is just the standard favourite. There are a thousands types of biryanis all over India and Pakistan. It changes so much depending on the main protein used and the location. South India alone has hundreds of variations. I would love to travel all over India and taste the biryani in every major city. A food + travel series that featured India that I really enjoyed was called The Great Escape, hosted by Gordon Ramsay. Here is a cool segment on a Goat stuffed with chicken stuffed with quail biryani! Fwd to 14:00 in the video.
Everyone has different versions they like outside of their home and I can guarantee that more often than not, it’s the roadside, cheap café style biryani that is the favourite. In Karachi, Pakistani, for example, there is a chain called Student Biryani that started with 1 man selling biryani outside a school over 45 years ago. Guess what? They have just opened up a location here in Canada and I can’t wait to go try it out because usually, what we eat in restaurants out of the subcontinent doesn’t even begin to cover it. It’s why I like experimenting with biryani at home and promise to continue to (hint- the dough/dum version is coming soon) and this is just one of the ways I have made it. It’s aromatic, light, and flavourful, and isn’t in any way pretentious. Perfect for family or friends coming over for Eid tonight or tomorrow. Let us know how you like it.
Coming soon: Spicy Masala Biryani
hAPPY eATING & kEEP sMILING
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