All posts filed under: Snack

Mistletoe Chia Pudding Parfait

It’s Christmas morning! What better way to start your day than with a Mistletoe Chia Pudding Parfait. A perfect detox from all the holiday party sugar and also a great snack for kids–especially the naughty ones (see throwback below). Chia pudding makes for a fun, low calorie, filling breakfast or snack. It is packed with protein, fiber, anti-inflammatory omega 3s, and probiotics to keep you energized and boost digestion. Feeling bloated? It may even help decrease bloating and abdominal cramping. This recipe is so easy and quick. You can even make it ahead of time and assemble the parfait when ready to eat. With the chia pudding, just mix together the ingredients and store it in the fridge! You can enjoy the chia pudding layer on its own, but I love assembling it parfait style. A must for any parfait is some toasty granola. Since many store bought granola contain honey or high fructose corn syrup, I opt to make my own homemade granola. It’s cheaper, healthier, and only takes 5-10 minutes! Parfait layers make this recipe so versatile. You can customize …

Avocado Corn Salsa

Did you know avocados are a berry, not a vegetable? Here are some quick stats on the lovely fruit: Avocados are high in healthy monounsaturated fatty acids, unlike most fruits which are high in carbohydrates. They are low in saturated fats (unhealthy fat). They contain more potassium than a banana! Potassium is essential for blood pressure regulation. The are abundant in Vitamin K, Folate, Vitamin C, Potassium, Vitamin B5, Vitamin B6, and Vitamin E A quick trick to know if your avocados are ripe: Gently peel off the stem and look for a bright green color like below. Then your avocado is ready to go! Ingredients: 2-3 ripe avocados, diced 2 diced medium roma tomatoes or 1 cup cherry tomatoes 1/2 cup diced green bell pepper 1/2 cup corn kernels fresh green chilli, diced (for spicier version) 1/2 cup black beans (optional, but adds a good source of protein!) handful of cilantro 1 tsp cumin juice of 1/2 lemon (or to taste) salt to taste 1-2 tsp paprika How to make: Simply toss all prepped ingredients into a bowl …

Raw Cardamom Cashew Cream Tartlets

Raw Cardamom Cashew Cream Tartlets During my last semester at Pepperdine, I had enrolled in a Regent and Seaver Scholars Colloquium course on Eastern and Western Philosophy and Science. We covered some awesome topics in ethics and philosophy from Confucius, Yoga and Meditation, Chuang Tzu, Desedimentation, Chinese Calligraphy, and Ikebana. When my professor, Dr. Thompson asked our class for topic suggestions that we were interested about, I quickly sent him an email regarding my interest in Ayurvedic Medicine. Just as quickly, I received a reply: “Would you be willing to teach us about Ayurvedic medicine on February 11?” What. I was about to teach my first university lecture. I was honored, excited, and also nervous. While I am no expert on Ayurvedic medicine, I have always been intrigued by herbal medicine, and how eating right depends on your body type. With some research, I composed a quick run down on Ayurveda (of course, including a simple Ayurvedic recipe 😛 ). After my lecture, I shared the part I find most interesting about Ayurvedic medicine–that is, how different foods react in certain ways with …

Danish Strawberry Koldskål + Cardamom Kammerjunker

Kold-what? Here’s the scoop. One of the greatest things about living in Boston was that the city is filled with young, diverse, and bright people from all over the world. One afternoon my Danish friend, Joe, and I were both craving a snack and found ourselves digging through the fridge to make some concoction from the random ingredients I had left over from my last Whole Foods haul. Some almond milk, strawberries, and Fage later, Joe had made what I called a half-blended smoothie, yet he claimed it was different. He had pressed the ripe strawberries into a creamy mixture of greek yogurt and almond milk, with a dash of sweetener. It was incredible, and he was right–not the same as a half blended smoothie. The sweet strawberries bled into the tart yogurt mixture. It was like a whole new take on cereal, only better. He explained that in Denmark, they make something similar, however with buttermilk and heavy cream. Curious, my Danish delicacy research lead me to discover a recipe for what Joe attempted to recreate …

Roasted Baby Heirloom Bruschetta

Roasted Baby Heirloom Bruschetta A sweet symphony of baby heirloom tomatoes paired with a creamy avocado spread and a dash cayenne, this appetizer tastes as good as it sounds! What you will need: Yeast-free Sourdough bread, sliced (or other bruschetta bread) Olive oil Black pepper Cayenne pepper 1 tbsp raw tahini Hand-full of Baby heirloom tomatoes, halved or quartered Jain guacamole Drizzle olive oil on the bread slices and toast the sliced sourdough bread in a toaster oven (or regular oven) until lightly browned. Line a baking dish with foil and spray with olive oil. Place baby heirlooms in the dish, spritz with olive oil and top with ground black pepper. Roast tomatoes for 15 minutes at 400 F, until the skin begins to crinkle. Meanwhile, prepare the avocado spread by following the Jain Guacamole recipe, but make sure to add 1 tbsp of raw tahini and mix well so that the spread is smoother than regular guacamole. Spread the avocado over the toasted bread slices. Use a fork to place the roasted tomatoes on …

Potato-less French Fries

[Jain] Potato-less French Fries Yeah, you read that right—these are potato-less fries. Eating Jain doesn’t mean you have to miss out on fries! In fact, they taste identical, probably even better. Plantains make the best potato substitute for Jain recipes, even in dishes like Paav Bhaji! Simple and quick, this recipe makes a great kick-back snack. I do not deep fry them in order to keep these fries as healthy as possible. You might also try baking them! 3-4 Plantains (the short, fat kind work best) 1-2 tbsp organic coconut oil salt ketchup 1. Remove plantain from skin and slice into strips about 3 inches long, 1/2 inch wide. Finely slice out any seeds or tough white membrane. 2. Heat coconut oil in pan. Toss in plantain slices and shallow-pan fry them for 5-7 minutes.  Make sure you toss them to ensure all sides are browning evenly. 3. Sprinkle salt over the fries and toss again.  4. Serve with Jain-friendly ketchup! (I use the Maggi Tomato sauce)      

Solely Guacamole

Is there anything more satisfying than a bowl of fresh guac? Here is how to make Jain guacamole, and a little bit about why you should incorporate more avocado into your diet. Avocados are full of nutrients, with 20 vitamins, minerals, and phytonutrients. They are dense in dietary fiber, folic acid, iron, magnesium, potassium, Vit B3, Vit B2, Vit B5, Vit B6, Vit B1, Vit E, Vit C, and Vit K. Although avocados are heavy in calories, these calories are super nutrient dense. So here is why you should eat them: They are good for the heart: The fats are heart healthy monounsaturated fats and omega-3’s. These help improve heart health, and lower blood pressure. The monounsaturated fats are proven to help lower LDL (low density lipoprotein- a.k.a. the bad cholesterol) and blood triglycerides, while increasing HDL (high density lipoprotein-a.k.a the good cholesterol). They are good for the eyes: Carotenoid leutein is an antioxidant found in avocados that is important for protecting eyes from oxidative stress which can cause poor vision, degeneration, and cataracts. They are …