In my last few years of physicals I have found out I have high triglycerides. So I was reading that if you have a diet high in omega 3 you can lower your triglycerides. Chia seeds are loaded in Omega 3’s. I also read that if you eat a pound a strawberries in a day you can lower your triglycerides by 20% in a month. Not that I would do that,but hey any bit can help. So I created this chia seed pudding in hopes that it would taste great and then I could get my omega 3’s in.
I mixed together the following ingredients in a medium bowl.
1 cup of coconut milk
¼ cup of chia seeds
2 tablespoons of maple syrup
2 tablespoons of cocoa powder
¼ teaspoon of cinnamon
Mix really well. Then I put the mixture into two small mason jars. Refrigerate for 24 hours. Then I sliced some strawberries and added them to the top of the mason jars. So after tasting this I would use less cinnamon. It adds something to the pudding I just put a just a pinch to much in. But I wasn’t sure if I would like the texture but after putting in the strawberries and stirring it up I loved it. I will make this again with less cinnamon.
It is Rhubarb season! After last year’s Rhubarb Banana Bread I thought what else would I create with Rhubarb? So I always make Jon and I Raspberry sauce to pour over ice cream so why not add Rhubarb to it. A little sweet and a little tangy sauce is perfect for ice cream.
My parents have Rhubarb plants so I went out there today for Mother’s day. I came home with 10 stalks of Rhubarb which I cleaned up and chopped them into pieces to put in the food processor.
Pulse them until they are chopped into a sauce consistency. I know it does not look appetizing but trust me the end result will knock your socks off.
Take this sauce put into a stock pan and turn on high until boiling once boiling turn to medium heat. Add the juice of ½ of a lemon and keeping cooking until soften. Once the Rhubarb had cooked for about 5 minutes add 3 containers of raspberries which is about 18 ounces. Cook this down until it is slightly chunky then add ¾ cups of sugar. I continued to cook it until it thickened. Now I like my sauce with the slight chunks in it but if you wanted a smoother sauce you could strain the sauce to get the raspberry seeds out or you could use an immersable blender to create a smoother sauce.
Now we use this sauce on ice cream. But I am going to try to come up with other uses so stay tuned and I will share as soon as my creative side kicks in.
Sweet and Tangy Rhubarb Raspberry Sauce
10 stalks of Rhubarb
18 ounces of Raspberries
¾ cup of sugar
Juice of ½ of lemon
So I was just sitting around being lazy today and then all of the sudden I came up with this dessert. It just came to me. I thought of little pockets of joy. So I made two versions of my little pockets of joy. Even though I should not be eating these because they are quite heavy in calories, sometimes you just have to throw that idea to the wind and say go for it. So here is what my crazy head came up with.
Pockets of Joy
1 sheet of puff pastry
First make sure your puff pastry is defrosted. Preheat oven to 400 degrees. Unfold and cut on the seams, you should have three pieces. Then cut each of those sheets in four pieces. All together when done cutting you should have 12 squares. On one square put about a ½ Tbsp or more of the Nutella on the center of the puff pastry. Add some chopped almonds and then two slices of banana.
Then place one more sheet on top and seal the edges with a fork.
Make 5 more and you are done with the prep work. Place in oven for 15 minutes. Keep an eye on them. Take them and let them cool and then sprinkle powder sugar on them. Let them cool.
1 sheet of puff pastry
4 oz Cream Cheese soften
Just like the first recipe. Cut your puff pastry into three strips then each of those into 4 pieces and you should have 12 pieces again. I took the cream cheese and softened it. Add in about 1/2 cup of powdered sugar just to sweeten it and stir until combined. You will not need all of the cream cheese but I will use it later for other things. Take a piece of puff pastry piece and put a small amount of the cream cheese mixture on the center and spread it around to almost the edges. Then I added a spoonful of peach jam in the center.
Placed the second piece on top and then sealed the edges with the fork. Create five more and you are done. Put in the oven for 15 minutes. Take out and let cool and sprinkle with powdered sugar. Enjoy.
Jon was out plowing snow all day and came in just when I was pulling them out of the oven and he was instantly warmed up trying each of them. Oh the power of dessert. Delicious! Please let me know what you think of them.