Tag Archives: pistachio

Ch-ch-ch-chia! Cherry-Coconut Chia Seed Pudding with Pistachios

Ch-ch-ch-chia! Cherry-Coconut Chia Seed Pudding with Pistachios

Chia Pudding 1 sm

Remember that animal-shaped terracotta pottery from the ’80s that you had to smear wet seeds on which would later sprout “hair” (grass)? Who knew that you could, A. actually eat those slimy seeds, and B. over 20 years later they’d be revealed as a healthy addition to your diet? Yep, I’m referring to the Chia Pet and those little chia seeds that adorned them.

Formally known as Salvia hispanica, the flowering chia plant is native to Mexico. Its seeds have been cultivated for food since the age of the Aztecs, being as important a crop to them as maize (corn). When soaked in a liquid, chia seeds puff up — absorbing about 12 times their weight — and form a gelatinous outer shell (chia “gel”). Aztec warriors would use them as a portable food staple during battles, supposedly being able to be sustained for a whole day after consuming just one tablespoon of chia gel.

What is it about the chia seed that’s got the health food community going ga-ga for them, you ask? They’ve got a ton of nutrients packed into their tiny shells: the USDA claims that one ounce of chia seeds contains 9 grams of fat, 11 grams of dietary fiber, 4 grams of protein, and provide 18% of the recommended daily intake of calcium. They’re chock full of antioxidants and omega-3 fatty acids (read: the good fats), too.
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Taste the tropics in this piña colada-inspired sundae

Taste the tropics in this piña colada-inspired sundae
Pineapple Sundae logo

My current muse for a sweet sundae recipe is the tropical piña colada drink, from which I borrowed the flavors of pineapple, coconut and rum.

With warm, sweltering weather on our doorstep, I get a hankering for cool desserts like ice cream sundaes. My current muse for a sweet sundae recipe is the tropical piña colada drink, from which I borrowed the flavors of pineapple, coconut and rum (because, as is common with most of my recipes, there’s booze involved in one form or another).

In my opinion, there’s definitely a science to building the perfect sundae and every one should have these four basic elements: ice cream (which is a given), sauce, crunchy stuff, and “other stuff”.

Vanilla was my go-to the ice cream for this piña colada-inspired sundae. While I usually consider vanilla a rather boring and unadventurous choice by itself, it does serve as a wonderful canvas for a sundae where there are many other strong flavors going on. I mean, what doesn’t go with vanilla?

Next up: sauce. A sweet sauce transforms a simple bowl of ice cream a sundae. I took the rum element of the piña colada and incorporated it into a quick and easy-to-make caramel sauce. It may sound fancy and a bit daunting to some, but it is simply made up of butter, brown sugar, and rum. Heat the ingredients up together (with a few steps in between) and — voila! — it becomes a caramel rum sauce fit for just about any dessert.

To cover the “other stuff” on the sundae checklist, I chose to use fruit — my fruit of choice being pineapple — and toasted coconut. Fresh pineapple is wonderful by itself, but when roasted it becomes even more sweet and ambrosial. By simply tossing pineapple in brown sugar the exterior will caramelize, turning to a golden-brown color, taking the flavor to heavenly heights. Toasted, unsweetened coconut flakes add a final pop of flavor and tie the whole dish together to achieve the piña colada essence.

And last but not least: the crunchy stuff. There are no crunchy bits in a piña colada, but a sundae simply must have something crunchy on top — the obvious choice being nuts. I decided to use toasted pistachios for some crunch and a pop of color, but cashews or macadamia nuts would also play well with the other flavors in this dessert.

For a sweet taste of the tropics, have a go at the recipe below. I’ve also listed some dairy-free/vegan substitutions for those with special diets so that they, too, can enjoy this treat.
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