Vegan Chia Pudding

With so much time at home with the kids lately, we are in need of new snacks constantly. This week I tried a simple Chia Pudding and it went over well! You can top it with any fruit or nuts you’d like to spice it up, just like you might with a cup of yogurt.

VEGAN CHIA PUDDING

1/2 c chia seeds

2 c almond milk

1 T agave (or maple syrup)

a couple pinches of cinnamon

You can put all ingredients in a blender on med/low until combined, or if you want to do it by hand in, add the chia seeds last and stir as you pour them into a bowl or jar. (If not it clumps easily.) Stir if in a bowl or shake if in a jar.

Once everything is combined, chill for at least 4 hours until it thickens and has the consistency of pudding. Top with fruit and/or nuts. Enjoy cold!

Makes 4 small servings

Balsamic Grilled Radicchio + Strawberries

Summer is officially here! And we just got a new gas grill. We’ve never had a gas BBQ (always charcoal) and I love the ease of just walking outside and throwing something on for a few minutes.

We got radicchio and strawberries in our farm box this week and I put them on the grill together tonight (I love purple and red together on my plate!). The result was tasty! I put them over a bed of quinoa, but they could be served alongside almost anything. To offset the radicchio’s bitterness, I used honey in the marinade and sprinkled the final plate with strong salty Parmesan shavings.

Balsamic Grilled Radicchio + Strawberries

1. Cut a radicchio into 6 wedges, leaving a bit of the core at the bottom of each slice to keep them intact. Lay the pieces out on a platter and drizzle/sprinkle with the following items on one side. No need to measure (you’ll be fine!), just go easy on the Braggs to ensure it’s not too salty.

• olive oil

• balsamic vinegar

• Braggs Liquid Aminos (or soy sauce)

• sesame oil

• honey

• black pepper

2. Thread fresh strawberries (stems removed) onto kebab sticks. Sprinkle the berries with olive oil, balsamic and coarse salt.

3. Place everything on the BBQ (gas grill on medium heat) for a few minutes on each side. I like the radicchio leaves to get a bit charred and crispy on the edges. Pull the strawberries off if they start to get to soft. (The strawberries may need a bit less time than the radicchio depending on size and ripeness)

4. Place the radicchio and berries on a bed of quinoa. If there is leftover marinade on the platter, feel free to use it as dressing. Sprinkle each plate with a hard, sharp cheese like Parmesan, if you wish.

Serving suggestions: To make this a side dish, you could serve one wedge per person, in which case it serves 6. I’d budget about 1/2 cup quinoa and 3 strawberries per person.

Enjoy warm!

Black Lives Matter

Because of the recent tragedies of racial violence and injustice I put a pause on social media posting this past week. It’s been so upsetting and I needed a minute to process, listen and learn. I’m more and more cognizant of my own white privilege. It’s been encouraging to see so many black voices lifted up.

It’s important for us all to be around people who are different from us. As Bryan Stevenson of @eji_org says,  “Get close to people you care about helping. Proximity is essential because it will change you.”

Our family is committed to doing the work past this trending news cycle. Neutrality helps the oppressor so we all need to be listening, learning, reading, making new friends, talking to our kids about anti-racism, calling people out and looking deeply at ourselves.

A few suggestions below. Black Lives Matter! And remember to vote!

READ: 

• How To Be Anti-Racist by Ibrahim Kendi

• for kids: Kamala & Maya’s Big Idea by @meena

WATCH:

• 13TH by the amazing Ava DuVernay @ava (available for free on Youtube)

• Selma by the amazing Ava DuVernay @ava (available for free an all digital platforms including iTunes + Amazon during the month of June)

• Becoming by Michelle Obama @michelleobama documentary (available on Netflix)

• for kids: Sesame Street’s town hall about anti-racism on CNN.com

FOLLOW: 

• Cookbook author @kristinagill 

• Artist @kehindewiley 

• Artist @tactilematter

• Artist @iamronnicole

• Artist @loveiswiseillu 

• Fashion @shopmcmullen 

• Design @thediarrablu

xx

Erin

Grapefruit & Thyme Aperol Spritz

The days are getting warmer and with travel plans on hold for the foreseeable future, I am imagining myself in Italy again like we were last summer. Bring on the spritz!

This spritz recipe comes from The Forest Feast Mediterranean (page 50).

Grapefruit & Thyme Aperol Spritz

Grapefruit & Thyme Aperol Spritz

(serves 1)

2 oz. Aperol

2 oz. Prosecco

2 oz. Seltzer

Mix spirits in a cocktail shaker until cold.

Serve in chilled glass with ice.

Garnish with a slice of grapefruit and a fresh thyme sprig.

Cheers!

xx

Erin

Tortilla Española with Rainbow Chard

This recipe was inspired by our travels in Spain while I was seeking inspiration for The Forest Feast Mediterranean (see p.156 in the book). The Spanish tortilla is a signature dish found in bars and homes throughout the country. It is often served room temperature as a tapa, which makes it a great menu item for brunch or lunch. Enjoy!

TORTILLA ESPAñOLA with RAINBOW CHARD

(serves 4-6)

3 small red potatoes

1 small red onion

3 T olive oil

2 large rainbow chard leaves (thinly sliced)

6 eggs

salt & pepper

sprinkle of finishing salt (like Maldon salt or similar)

Fry the potatoes & onions with salt & pepper & olive oil on low heat for about 15 min in a 9-in skillet (season skillet well or use non-stick). When the potatoes are fork tender, add the rainbow chard leaves, stir in & cover until wilted (about 2 min). Turn the burner off.

Then beat 6 eggs with a bit if salt & pepper in a mixing bowl and transfer the hot potato mixture to the bowl. Stir. Scrape the skillet to remove any remaining browned bits, then return pan to a low heat. Add 2 T olive oil to coat the pan.

When the pan is hot — add back the egg & potato mixture, cover tightly with a lid & let cook on low for 5-8 min. Using a spatula, check to see if the bottom has browned. When it seems mostly intact, use pot holders & place a large plate on the pan & carefully flip the pan over, transferring the tortilla to the plate, then slide it back into the pan to cook the other side (uncovered) for about 3 min.

Cut into wedges, sprinkle with finishing salt & enjoy hot or at room temp.

xx

Erin