Kiwi A Go-Go

Kiwi A Go-Go…

What’s in a Kiwi?

Kiwi’s are soaring with vitamins, minerals and antioxidants.  They’re a rich source of Vitamins A, C and E…so set aside that orange and reach for a kiwi…

Need another reason to get kiwi a go-go?

These beautiful fuzzy babies are soaring with potassium, so go ahead and set aside that banana and reach for a kiwi…

Calcium in a kiwi? You bet.  Milk may do a body good, but kiwi’s have calcium, too!

Like all fruits n’ veggies, kiwi’s are full of fiber and taste delicious when added to breakfast, lunch, dinner or even dessert!

Yearning for a lil’ Omega-3 Fatty Acid? Well, look no further than kiwi’s because when their seeds are crushed, they yield an oil rich in Omega 3’s…

And if that isn’t enough for you…these fuzzy lil’ friends are hard at work from the minute you bite into them..attacking free radicals to protect your body, keep you healthy and happy!

So, just because I’m the Healthy Apple, doesn’t mean I’m not a Healthy Kiwi, too…hehe…

Because I sure am…

And here’s proof ‘in the puddin’:

Kiwi Cashew Pudding

Here is a kiwi-rific dairy free and gluten free pudding that can be enjoyed for a breakfast porridge, an afternoon snack or an evening dessert without the guilt.  So, next time you’re yearnin for a healthy snack, reach into your fridge for a scoop of my refreshing and chilled Kiwi Cashew Puddin’…

Ingredients

  • 2 cups unsweetened almond milk
  • 3/4 cup unsweetened coconut milk
  • 1/2 cup buckwheat
  • 2 kiwis, peeled and chopped
  • 2 1/2 Tbsp. agave nectar
  • 1/4 teaspoon all-spice
  • 1/4 teaspoon cinnamon
  • Pinch of freshly ground white pepper
  • Pinch of sea salt
  • 1/3 cup cashews

Directions

  • In a small pot over medium heat, combine almond milk and coconut milk; bring to a boil.
  • Slowly add buckwheat; bring to a boil.  Lower heat and simmer for 40 minutes.
  • Stir in kiwi, agave, all-spice, cinnamon, white pepper and sea salt; mix well.  Continue to simmer until buckwheat is cooked.
  • Transfer to a covered bowl and place into the refrigerator for 3-4 hours.
  • Serve with a sprinkle of ground cashews.
  • Enjoy!

Visit www.thegreatkiwiadventure.com where you, too can enter this contest!

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Sahale Snacks Giveaway…

I am happy to announce that one of my favorite Gluten-Free (and incredibly tasty) snacks, ‘Sahale Snacks’ is now available in Seattle’s Best Coffee.  So, with this exciting news, I’ll be sending the winner of my Sahale Snacks Giveway a sample of each of the two flavors that are offered at Seattle’s Best Coffee.
Last week, Valdosta and Sing Buri nut blends debuted at Seattle’s Best Coffee counters in convenient 2-ounce pouches — enough to share with a friend over coffee or to satisfy a morning and an afternoon snack craving.  I surely stash these lil’ babies in my desk drawer…you surely can’t beat the crunchy, sweet n’ savory blend of nuts, seeds, dried fruits n’ spices in your morning oatmeal, atop your lunchtime salad, as an afternoon pick-me up to beat the 3PM slump…in your evening stir-fry or enjoyed as a dessert nibble atop Greek yogurt.

Sahale Snacks’ rich and peppery Valdosta Pecans pair especially well with Seattle’s Best Coffee winter beverages, like Vanilla Cinnamon Latte. The spicy and exotic Sing Buri Cashews make a lively accompaniment to tea, espresso, and brewed coffee drinks.

Sahale Snacks Valdosta is a blend of lightly spicy pecans, sweetened, dried cranberries and orange zest. The flavor combination echoes flavors of the American South and will pair especially well with Seattle’s Best Coffee winter beverages, like Vanilla Cinnamon Latte.

Sahale Snacks Sing Buri is made with cashews glazed with soy sauce and lemongrass combined with dried pineapple, peanuts, and sesame seed – all lightly dusted with mild Chinese chili. This aromatic blend is reminiscent of a flavorful Thai dish and makes a lively accompaniment to tea, espresso, and brewed coffee drinks.

And in honor of these two tasty new flavors, I thought I’d create a fancy, schmancy recipe using Sahale Snacks to show you just how easy it is to include them into your everyday eats…

Sweet Cocoa Nutty Bites

Ingredients

  • 1 cup Sahale Snacks Honey Glazed Almonds
  • 1 cup Sahale Snacks Cranberry Cashews
  • 1 cup rolled oats
  • 2 Tbsp. agave nectar
  • 2 tsp. almond extract
  • 1/4 cup coconut oil
  • 1 tsp. cinnamon
  • 1 Tbsp. cocoa powder

Directions

  1. In a food processor, combine Sahale Snacks Honey Glazed Almonds and Cranberry Cashews; process until smooth.  Slowly add oats, agave nectar, almond extract and coconut oil.  Process until smooth consistency.
  2. Transfer to a mixing bowl; using hands form into golf-sized balls.
  3. Roll each ball first in cinnamon, then in cocoa powder to coat completely.
  4. Transfer coated balls onto a baking sheet lined with parchment paper.
  5. Place into the freezer for 25 minutes.
  6. Enjoy!

To Enter my Sahale Snacks Giveaway, simply:

Visit the Sahale Snacks website and tell me which flavor you’d like to try.

I of course, love them all, but if I had to choose…I’d surely go with the Southwest Cashews or the Cranberry Pecans, which are a staple in my pantry as they always seem to add such a perfectly crunchy yet creamy consistency to any dish or just simply nibbled on alone right out of the bag

…(which I do quite often, hehe)…

Have you ever tried Sahale Snacks? If so, what are your favorite flavors?

I’ll be picking a winner on Friday, October the 1st at 5PM EST.

Good Luck.

And, speaking of contests…I’m in the running to become “The Next Food Blog Star”

You can VOTE FOR ME HERE by giving me a RED HEART

(You’ll have to create a log in/sign up for Foodbuzz to give me a RED HEART Vote)

…as I enter Challenge #2 …with my delicious Arabic creation below, vote for me to inch one step closer to being the Next Food Blog Star!

Thank you for your support….

Fabulous Falafel Balls

Last night I decided to create a tasty, unique dinner…something I’ve never made before…falafel balls, and boy o’ boy did they turn out delicious!  With the big snow storm coming our way, I snuggled into my apartment and created a warm falafel pita overflowing with extra veggies, of course.  The combination of seeds, nuts n’ chickpeas makes this dish incredibly palate pleasing.

Ingredients

  • 2 cups canned chick peas, drained, rinsed and mashed
  • 1/2 tsp. red pepper flakes
  • 2 tsp. tomato paste
  • 2 cups bran crumbs
  • 1 Tbsp. ground flax seeds
  • 1 Tbsp. sesame seeds
  • 1/4 cup cashews, finely ground
  • 2 Tbsp. butter substitute
  • Egg substitute for 2 eggs
  • 1 tsp. dried oregano
  • Dash of coriander
  • Dash of sea salt and pepper
  • Whole grain or gluten-free pita bread
  • 1/2 cup Greek yogurt
  • 1/2 cucumber, finely sliced
  • 1/2 red onion, finely sliced
  • 1 cup dark leafy greens
  • Fresh lemon wedges

Directions

  • In a large bowl, combine all ingredients except butter and egg substitute; mix well.
  • Slowly add eggs and melted butter substitute.
  • Shape with hands into ball forms approximately 1/2 inch in diameter.
  • Roll balls in bran crumb mixture.
  • Place balls on a cooking sheet lined with parchment paper.
  • Bake for 20-25 minutes or until fully cooked.
  • Let falafel balls cool and stuff into pita bread with cucumbers, onion, greens and a dollop of Greek yogurt.
  • Drizzle with juice from lemon wedges.
  • Enjoy!

Winter Whole Wheat Cranberry Bread

Gotta love dried cranberries and cashews…two of my favorites, so I thought I’d toss them into my whole wheat bread recipe.  To my surprise, the bread was fantastic and the tender cranberries and ground cashews were the perfect touch to this warm winter bread.  I served each slice with an additional dollop of Stonyfield Oikos Greek yogurt and marmalade.

Ingredients

  • 2 cups whole wheat flour
  • 1 cup bran flour
  • 1 cup oat flour
  • 1 pint Stonyfield plain yogurt
  • 1 teaspoon salt
  • 2 tablespoons brown sugar
  • 1 ½ teaspoon baking soda
  • ¼ cup dried cranberries
  • ¼ cup cashews, ground

Directions

  • Preheat oven to 350 degrees.
  • In a large bowl, combine all dry ingredients.
  • Slowly add in Stonyfield yogurt and gently fold.
  • Transfer dough into a loaf pan sprayed with non-stick cooking spray.
  • Bake for 60 minutes or until golden brown and firm.

Pumpkin Pudding

pumpkin

During October, we’re bombarded with pumpkins; they seem to be everywhere we turn.  Although many of us resort to ‘picking’ pumpkins as a decoration with cornstalks on the front steps, I opt for baking this sweet orange veggie and reap a nice dose of vitamin A.  There are so many pumpkin recipes out there…pumpkin pie, pumpkin muffins, pumpkin butter…I could go on forever and I’m sure each of you has your very own favorite pumpkin recipe during this harvest time of the year.

After some experimenting in my kitchen, I’ve created a pumpkin pudding that is tasty and pure, not too sweet yet enough to satisfy your palate after dinner.  This recipe calls for canned pumpkin; my favorite brand is Libby’s, which tastes delicious and adds the perfect touch of moistness to this pudding.  And the best part (aside from the taste, of course) is that this recipe is both dairy and gluten-free!

Pumpkin Pudding

Ingredients

  • 1 can canned pumpkin puree
  • 2 cups rice milk
  • 2 Tbsp. agave nectar
  • 1/2 cup brown sugar
  • Egg substitute for 4 eggs, beaten
  • 1/2 tsp. cinnamon
  • 1 tsp. almond extract
  • Dash of nutmeg
  • Dash of sea salt
  • Dollop of Greek yogurt (or soy yogurt/whip cream) for topping
  • Dried cranberries, finely chopped for topping
  • 4 Tbsp. cashews, finely ground for topping

Directions

  • Preheat oven to 325 degrees.
  • Spray custard dishes with baking spray.
  • In a saucepan, heat rice milk, agave nectar and brown sugar over low heat;  stirring often until sugar is dissolved. Remove from heat.
  • Slowly add in eggs, pumpkin, cinnamon, nutmeg, sea salt and almond extract.
  • Transfer equal amounts of pudding mixture into custard dishes (fill 3/4).
  • Place custard dishes into a shallow roasting pan filled 1/2 way with hot water.
  • Bake for 45 minutes or until a knife inserted into the center of pudding comes out clean.
  • Place into the fridge for 2 hours before serving.
  • Top with a dollop of Greek plain yogurt and a sprinkle of dried cranberries and cashews.
  • Enjoy!