Ingredients You'll Need

Mochi Dough

• Japanese sweet glutinous rice flour - Our favorite brand is Mochiko. It's made from finely ground short grained Japanese sweet rice and its gluten-free.  This type of flour is what gives this plum daifuku, mung bean daifuku mochi and Chinese new year cake it's addictive soft and chewy texture.
• Granulated Sugar - The sugar flavors the plain dough but more importantly it keeps the mochi dough soft and tender, so it is easier to work with.
• Plum peels boiled in water - creates a natural light purple hue to color the mochi dough.
• Water - along with a few teaspoons of boiled plum water are added to make the dough.
• Coconut oil - virgin unrefined or you can use unsalted butter, if you do not need this recipe to be dairy free. Coconut oil helps the mochi dough stay smooth, pliable and it makes it a little less sticky.

Orange Cream Filling (Dairy Free or Regular)

• Unsweetened Coconut Cream or Regular full fat Whipping Cream - If you want to keep this recipe dairy free use one can of full fat coconut cream chilled in refrigerator overnight and read our recipe for coconut whipped cream for helpful recipe tips.

Do not go with an off brand or cheap coconut cream because they do not whip up well. The best coconut creams have only coconut in the ingredient list without any fillers like guar gum. Arroy-D is one of our favorite brands to make whipping cream.

• Powdered sugar - to add sweetness
• Vanilla extract - for a pop of flavor
• Orange zest - adds freshness
• Warming spices - dried ground cinnamon, ginger and cardamom. Spiced plums, like in our plum and cherry crumble, are one delicious pairing you can't pass up!

Fruit (Plums)

Did you know there are so many different types of plum varieties? Choose fresh ripe plums that are easy for you to source in your area. Pick the plums that give slightly when gently pressed and smell fruity and aromatic. We used black ruby plums because they are in season now and have this deep purple skin which is perfect for dying the mochi this beautiful light purple hue.

If the plums are not ripe, this Japanese dessert will be sour. On the other hand, if the plums are overly ripe, they will not hold up their shape inside the fruit mochi. Please do not use Japanese "ume" pickled plums because that salty flavor is not good in this plum daifuku recipe.

For Dusting and Handling

• Cornstarch or potato starch because mochi like to stick to everything.
• Plastic wrap - to wrap the rolling pin in to prevent sticking

Step -by-Step: How to Make Plum Daifuku

• Make the spiced orange cream filling using either chilled coconut cream or heavy whipping cream - your choice! Whip together the coconut cream (or heavy whipping cream), vanilla, powdered sugar, cinnamon, ginger, cardamom and orange zest.

• Prepare the plums by cutting in half, removing the pit and peel.

• Cook the plum peel with water to extract the purple color.

• Add sweet glutinous rice flour and sugar to a medium bowl and mix.
• Slowly add the cooled water dyed with the plum peel.

• Microwave the mochi loosely covered with plastic wrap and stirring well in between each session with a wet spatula. The mochi dough is ready when it looks glossy and translucent! Add Coconut oil while dough is warm.
• Cool until it is just warm to the touch.

• Cut, Roll and Shape into 8 circles.

• Fill the plum Daifuku with a little of the orange cream filling and then ½ of a fresh plum with the flat side facing upwards.
• Pinch the edges closed, trim the excess and freeze.

Make Ahead & Storage

• Best made at least 1 hours before serving so it has a chance to chill and freeze.
• Freeze: at least 1 hour before serving or up to 2 months.
• Do Not Refrigerate because the fruit is fresh and the texture of the mochi will become tough after about 24 hours.
• Ready to serve? If frozen solid, set the plum Daifuku out at room temperature for 10 to 15 minutes for that fun ice-cream textured teatime treat. Best served slightly frozen!
• How to store leftovers? Freeze the leftover mochi on a plastic lined dish until frozen solid (about 2 hours) Then, wrap the mochi individually in plastic wrap and store in a freezer safe container.

Frequently Asked Questions (FAQ's)

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More Teatime Treats

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Easy Plum Daifuku with Orange Coconut Cream

Enjoy an easy plum daifuku with orange coconut cream for the perfect teatime treat. It's a soft and chewy fruit mochi made in minutes. (Dairy free, Naturally Dyed)

Course Dessert

Cuisine Japanese

Diet Gluten Free, Low Lactose

Prep Time 20 minutes minutes

Cook Time 3 minutes minutes

Freeze time 1 hour hour

Total Time 1 hour hour 23 minutes minutes

Servings 8 daifuku mochi

Calories 288kcal

Author HWC Magazine

Ingredients

Orange Cream Filling

• 13.5 ounces Coconut Cream unsweetened canned full fat chilled overnight in the refrigerator for dairy free. (see recipe notes below) Feel free to substitute with 1 cup heavy whipping cream if not following a dairy free diet.
• ¼ cup powdered sugar
• 1 teaspoon vanilla
• 2 teaspoons orange zest or zest of one medium orange
• 1 teaspoon cinnamon dried ground
• ½ teaspoon ginger dried ground
• ½ teaspoon cardamom dried ground (optional)

Plums

• 4 medium plums cut in half, pit removed and peeled
• 1 cup water in a small sauce pan to boil plum peels for natural colored dye. (optional step)

Mochi Dough

• ¾ cup glutinous rice flour (sweet rice flour) We used Mochiko
• ¼ cup sugar granulated
• ¾ cup water or a combination of cooled purple water from the boiled plum peels and plain water to equal ¾ cup liquid.
• 1 tablespoon coconut oil or unsalted butter if not following a dairy free diet
• ½ cup cornstarch or potato starch

US Customary - Metric

Instructions

Dairy Free Orange Coconut Cream Filling

• Follow the directions for our recipe for Homemade Coconut Whipped Topping. (see notes below) As a reminder, this requires you to chill the full fat canned coconut cream overnight in the refrigerator. Gently scoop out only the coconut cream solids and place in your chilled mixing bowl along with ¼ cup powdered sugar (yes, more sugar as this makes the cream filling more stable), 1 teaspoon vanilla, 2 teaspoons of orange zest, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger and ½ teaspoon ground cardamom. Mix until stiff peaks are formed. Chill or freeze orange cream filling while you are making the mochi.

or Regular Orange Cream Filling (not dairy free)

• Chill beaters and bowls. Then add 1 cup cold heavy cream into the chilled mixing bowl along with ¼ cup powdered sugar, 1 teaspoon vanilla, 2 teaspoons of orange zest, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger and ½ teaspoon ground cardamom. Mix until stiff peaks are formed. Chill or freeze orange cream filling while you are making the mochi.

Prepare the Plums

• Wash, cut the plums in half, remove the pit and peel. Reserve the peels. (To prevent the plums from oxidizing, we soaked in cool water intil ready to use.)
• Optional step: If you want to make the plum daifuku a natural light purple color, add the plum peels along with about 1 cup of water and boil for about 5 minutes or until the water turns a deep purple. A lot of the water will evaporate. Chill the liquid.

Make Microwave Mochi

• Dry Ingredients: Add ¾ cup sweet glutinous rice flour and ¼ cup sugar to a microwave safe medium bowl and mix.
• Wet Ingredients: If using the natural plum peel purple dye liquid, pour it into a measuring cup. Add plain cool water to equal a total of ¾ cup of liquid. Slowly while continously stirring add the purple water to the dry sweet glutinous rice and sugar mixture. If you are not using the natural plum peel purple dye liquid just add ¾ cool water to the sweet glutinous rice mixture and sugar water and mix well. Very imporatant - get all the lumps out! (See recipe notes)
• Lightly wrap bowl with plastic wrap or tightly wrap and pierce a few holes in the plastic wrap so the mochi can vent while cooking.
• Put the bowl in the microwave. Heat on high or around 1100w for 1 minute. With an oven mitt, carefully remove the bowl from the microwave, remove the plastic wrap and stir the mochi with a wet spatula aiming to get most of the lumps out. Place the plastic wrap back on the bowl and place the mochi back in the microwave for 1 minute. Once again, carefully remove the bowl from the microwave, remove the plastic wrap and stir the mochi with a wet spatula aiming to get most of the lumps out. One last time place the mochi back in the microwave covered and cook for 30 seconds and mix one last time. At this point the mochi should turn from a cloudy liquid to a pliable smooth translucent dough.
• Mix in 1 tablespoon of coconut oil while the dough is still hot. Cool dough until it is just warm to touch.

Assembling Plum Daifuku

• Wrap your rolling pin with plastic wrap. Cover your work surface with a sheet of parchment paper or plastic wrap, taped down around the edges, and dust well with cornstarch to prevent sticking. Cornstarch your fingers, rolling pin and eveything else the mochi will be touching.
• Remove the prepared plum halves from the water and dry well. Remove the orange cream from the refrigerator/freezer and grab a small spoon and set by your work area.
• Remove the warm mochi from the bowl and place on your prepared work areas. Dust with more cornstarch. Form into a ball. Roll into a 12 inch long rope and cut the mochi into 8 symmetrical pieces. Roll each piece into a ball and use the rolling pin to roll into a 3 to 4 inch round circle. (see recipe notes)
• Dust a muffin/cupcake pan or mochi tin with cornstarch. Place the 3 to 4 inch circle mochi skin gently into the mold of the muffing/cupcake pan.
• Spoon about 1 tablespoon of orange cream filling on the bottom the the mochi skin. Place a half of fresh plum on top of the orange cream filling with the round side down and the flat side facing upwards. Top with a teaspoon of orange cream. (don't overfill!) Pinch the edges close with your fingers. Cut off the excess mochi skin from the bottom of the mochi skin. Dab the area you trimmed with a little more cornstarch. Repeat this process with the remaining plum daifuku.
• Remove the plum daifuku from the muffin/cupcake mold and place seam side down on a lined plate or baking sheet dusted lightly with cornstarch. Freeze for at least an hour before serving. Do NOT refrigerate!
• Best enjoyed lightly frozen! Remove from the freezer about 10-15 minutes before you are ready to eat. The mochi will be soft and chewy and the orange cream is lightly frozen - so good!

Video

Notes

Tips

• Plum Daifuku can either be made dairy free using our recipe for Homemade Coconut Whipped Topping or substitute with 1 cup of heavy whipping cream if you do not need this teatime treat to be dairy free. 
• Optional: Natural purple dye is extracted from boiling the leftover plum peels in water. It makes the mochi skin a beautiful light purple hue. You can skip this step but the mochi skin will be white.
• Imporatant: Stir the mochi dough very well to remove any lumps before microwaving. If you can't remove all the lumps, strain the mochi batter in a fin mesh strainer BEFORE microwaving. 
• If you have a large 3 to 4 inch biscuit cutter, you can roll out all the mochi dough at once and cut out instead of rolling out each ball individually. However, it can sometimes be a little trickier working with mochi dough for the first time. 
• If your mochi dough gets cool and difficult to work with,  you can microwave for 10 to 15 seconds at a time just until it gets warm. This will make it easier to work with.
• Please see our complete guide to mochi tips that actually matter (troubleshooting + solutions) in the post above to prevent or fix a mochi dough problem.  

Make Ahead & Storage

• Best made at least 1 hours before serving so it has a chance to chill and freeze.
• Freeze: at least 1 hour before serving or up to 2 months.
• Do Not Refrigerate because the fruit is fresh and the texture of the mochi will become tough after about 24 hours.
• Ready to serve? If frozen solid, set the plum Daifuku out at room temperature for 10 to 15 minutes for that fun ice-cream textured teatime treat. Best served slightly frozen!
• How to store leftovers? Freeze the leftover mochi on a plastic lined dish until frozen solid (about 2 hours) Then, wrap the mochi individually in plastic wrap and store in a freezer safe container.

Nutrition

Serving: 1daifuku mochi | Calories: 288kcal | Carbohydrates: 29g | Protein: 3g | Fat: 19g | Saturated Fat: 16g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 224mg | Fiber: 2g | Sugar: 13g | Vitamin A: 117IU | Vitamin C: 5mg | Calcium: 14mg | Iron: 1mg

The post Easy Plum Daifuku with Orange Coconut Cream (Soft Fruit Mochi) appeared first on Healthy World Cuisine

Craving quick and healthy Chinese food? This Asian Bay Scallops Stir Fry is an easy 15-minute dinner idea you'll want to make on repeat! It's brimming with sweet and buttery smooth scallops, crisp asparagus, spring peas, carrots and tossed in a light Chinese garlic sauce.

We can't wait to share with you our quick and easy recipe tips to achieve a Chinese restaurant style seafood dish using either fresh or frozen bay scallops. Little bay scallops, unlike the large sea scallops with garlic vermicelli, are so darn cute and only take a fraction of time to cook.

The secret to making a tender and succulent bay scallop recipe is a simple drying process and speedy cooking technique.  Are you ready to learn how to make the best stir-fried bay scallops and asparagus? Let's Go!

Ingredients Needed

Bay Scallops (depending on where they were harvested are sometimes also called Atlantic Bay scallop or blue-eyed scallops) are small (about the size of a US dime) and only about ⅓ the size of a sea scallop. They come either fresh or frozen depending on where you live. These are raw and not the dried ones you get at the Chinese Medicine stores in Sheng Wan, Hong Kong or in XO sauced beef noodles.

Spring Veggies like asparagus, peas and carrots add a pop of freshness to this Asian bay scallop stir fry. Feel free to substitute with your favorite seasonal vegetables of choice.

Aromatics such as ginger and garlic are key to this light and flavorful Chinese stir fry. In a pinch, you can substitute with ground spices but fresh is best.

Light Flavorful Chinese Sauce is made with chicken bouillon mixed in water, sesame oil, oyster sauce and cornstarch to thicken. We used a teaspoon of Better than Chicken Bouillon in ⅓ cup water. You can also use a powdered bouillon or a crushed bouillon cube in either chicken or vegetable flavor. Just a tablespoon of oyster sauce will make this Asian recipe and our chicken and mushroom recipe extra flavorful. If you are celiac, there are gluten free options for both oyster sauce and chicken bouillon.

How to Prepare Frozen Bay Scallops?

Recipe Tip: The most important rule is to get the bay scallops as dry as possible without drawing out any of their natural juices.

Unlike other stir-fried bay scallops' recipes, ours does not include blanching them in hot water, brining with salt or dusting them in cornstarch. These are unnecessary steps that can draw the water out, but it makes them tough and rubbery in the process.

If you want succulent tender scallops, here's how you do it - No special tools or talents needed!

• Remove frozen bay scallops from their original container and place in a covered container in the refrigerator overnight. Bay scallops do not need to be rinsed. Please do not soak them in water because they will get waterlogged. Instead, just let them thaw naturally all by themselves and they will do their magic.

• When you are ready to cook fresh caught or thawed bay scallops, drain any liquid in the bowl they were sitting in.

• Then, lay out a couple layers of paper towel or a tea towel out. In a single layer, spread the bay scallops out on the towel.

• Take another paper towel or tea towel and dab dry.

• Allow them to stay on the towel to dry while prepping the other part of your recipe ingredients.

How to Make a Seafood Vegetable Stir Fry?

• On a towel, pat dry the bay scallops. Leave them on the towel at room temperature for 10 minutes while you prep the other ingredients.
• Remove the tough stems from the asparagus, like we do with our grilled asparagus recipe. Then, chop into 1.5-inch segments.

• Slice the carrots and finely mince ginger and garlic.
• Make the simple Chinese sauce. Add the chicken bouillon powder or paste to water and stir along with sesame oil, oyster sauce and cornstarch.

• Steam the sliced carrots in the pan with a little water and place on the lid for 1 minute or until the water evaporates.
• Add in oil, aromatics, asparagus in with the steamed carrots and stir fry until vegetables are crisp tender. Remove the veggies from the pan.

• Stir fry the bay scallops for 1 minute on one side and flip over for about 30 seconds on the other.

• Quickly add the cooked veggies and Chinese sauce into the pan until the sauce thickens.
• Add the thawed cooked peas to the stir fry and give the Asian bay scallops stir fry a quick toss.

Frequently Asked Questions (FAQ's)

More Healthy Stir Fry Recipes

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Asian Bay Scallops Stir Fry with Spring Veggies

Enjoy a quick 15-minute Asian Bay Scallops Stir Fry with spring veggies. This healthy Chinese seafood recipe features a light sauce and easy tips for success!

Course 30 Minute Meals, dinner

Cuisine Chinese

Diet Low Fat, Low Lactose

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 2

Calories 372kcal

Author HWC Magazine

Equipment

• wok or pan with lid

Ingredients

Bay Scallop and Vegetable Stir Fry

• 1 pound bay scallops fresh or frozen. (if frozen, thaw overnight in the refrigerator)
• 8 medium asparagus fresh spears
• 1 medium carrot fresh peeled and sliced thinly
• ½ cup peas thawed from frozen
• 1.5 inch ginger fresh peeled and minced
• 2 cloves garlic fresh peeled and minced
• 2 tablespoons water to steam carrots
• 2 tablespoons oil divided (1 tablespoon to cook veggies and 1 tablespoon to cook bay scallops)
• white pepper optional - to taste

Chinese Stir Fry Sauce

• 1 teaspoon chicken bouillon granules/powder or paste (or vegetable) - choose gluten free if needed
• ⅓ cup water
• 1 teaspoon sesame oil
• 1 tablespoon oyster sauce choose gluten-free brand - if needed
• 1.5 teaspoons cornstarch choose gluten-free brand - if needed

US Customary - Metric

Instructions

Prepare Bay Scallops (Fresh or Frozen)

• If using frozen bay scallops, remove them from their original container and place in a covered container in the refrigerator overnight to thaw. Bay scallops do not need to be rinsed. Please do not soak them in water because they will get waterlogged. Instead, just let them thaw naturally all by themselves and they will do their magic. If using fresh bay scallops, proceed to the next step.
• Drain any extra liquid in the bowl or package that the bay scallops were sitting in. Then, lay a couple layers of paper toweling or a tea towel out on a sheet pan or on the counter. In a single layer, spread the bay scallops out on the towel. Carefully use another paper towel or tea towel and dab dry the bay scallops. Set aside the bay scallops to dry at room temperature while you prep the other ingredients.

Prepare Veggies and Aromatics

• Snap the tough ends off of the asparagus and chop into approximately 1.5 inch segments. Peel and slice the carrot. Thaw the frozen peas. Peel and mince garlic and ginger. Set aside.

Make Chinese Stir Fry Sauce

• In a small bowl, add in 1 teaspoon of chicken bouillon powder/granules or paste along with ⅓ cup water. Add in 1 teaspoon of sesame oil, 1 tablespoon of oyster sauce and 1.5 teaspoons of cornstarch. Stir together and set aside.

Stir Frying

• Add carrots slices to wok or pan and 2 tablespoons of water and place on the lid. Steam over medium high heat until the water is absorbed and the carrots are crispy tender - about a minute.
• Then, add 1 tablespoon of oil to the pan along with the steamed carrots. Next add ginger and garlic and fry a couple of seconds until aromatic. Then, add in the chopped asparagus and stir fry for about a minute until bright green and crisp tender. Remove the vegetables from the pan and place in a dish. Keep the vegetable dish and the prepared sauce near the pan as you are going to be adding them back into the pan very shortly.
• Add the remaining 1 tablespoon of oil into the pan. Over medium high heat, add the raw bay scallops into the pan and lay out in a single layer. Do not touch them. Allow them to sear for 1 minute. Then, quickly do a toss or stir and sear them on the other side for 30 seconds.
• Keep the heat on medium high. Quickly pour the stir fried carrots and asparagus with the aromatics back in along with the pan seared bay scallops. Give the Chinese stir fry sauce another stir to make sure the cornstarch stays mixed and pour into the pan. Add the thawed peas and white pepper - if desired. Stir fry all the ingredients together until the sauce is thick and bubbly. Serve with rice and enjoy!

Video

Notes

Recipe Tips

• Do not marinate sea scallops in cooking wine or any liquids before cooking. It will cause steaming instead of searing in the pan. 
• If your bay scallops are still waterlogged, they will shrink and extract water into the wok or pan while stir frying. That is why it is imperative to thaw frozen ones overnight. Do NOT soak them in water or try to do a quick thaw using water. 
• Fresh or recently thawed raw scallops need to be cooked within 1 to 2 days of refrigeration. Do not refreeze thawed bay scallops.
• Choose smaller and similar in diameter sized asparagus vs the thick and larger in diameter ones. This ensures that they cook fast and evenly.
• Do NOT over crowd the wok or pan so the ingredients can get a good sear.
• Getting everything prepped and ready (mise en place) is important because the actual stir-frying process is going to go fast - less than 5 minutes.
• For the Chinese stir fry sauce to thicken, the pan must be a medium high heat. After you bring the sauce up to a boil, the sauce will start to thicken. Keep stirring because it takes only a few seconds.

Storage and Reheating

Leftovers, if you have any, can be stored in the refrigerator for up to 3 days. We do not recommend freezing this recipe. You can reheat in the microwave on medium heat for 30 seconds to 1 minute or until toasty warm or on the stovetop. Do not over cook. Asian bay scallops stir fry with spring veggies is best fresh - the same day it was prepared. 

Nutrition

Serving: 1bowl | Calories: 372kcal | Carbohydrates: 22g | Protein: 31g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 1173mg | Potassium: 819mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5864IU | Vitamin C: 21mg | Calcium: 59mg | Iron: 3mg

The post Asian Bay Scallops Stir Fry with Spring Veggies appeared first on Healthy World Cuisine

Ingredients & Substitutions

Warning! The crispy cookie texture is darn right addictive but with a slight chew at the end keeps you yearning for more. Like 6 cookies later… Yikes! We had to step away from the strawberry pirouette cookies and put them under lock and key. Here is what you need to make them…

1. Spring Roll Wrappers - Available in the freezer section of the grocery store. You can find them at specialty stores, Asian Markets or you can order them frozen online. Please do not confuse these wrappers with rice spring rolls used to make rice paper dumplings. Egg roll wrappers may be a bit too thick and will be too chewy for these strawberry jam roll cookies.  
2. Strawberry Jam - We used our Strawberry Rhubarb Refrigerator Jam and blended it in the food processor to remove any lumps. Feel free to substitute with any type of jam or jelly your little heart desires - or try our Apricot jam.
3. Lemon Zest - Gives this strawberry jam cookie recipe a pop of freshness.
4. Chia Seeds - of course it's optional but we quite like that little extra pop of texture, protein, and fiber. If you like a nutty flavor, feel free to add "finely ground" nuts like walnuts, almonds, or nuts of choice to the strawberry jam mixture. 
5. Oil - light flavored to create that crispy texture and prevent sticking.

How to make Homemade Pirouette Cookies?

• In a bowl, mix strawberry jam with lemon zest and chia seeds.

• Lay one spring roll wrapper sheet flat on a clean surface.
• Spoon about ½ tablespoon of the strawberry jam on lower half of the spring roll wrapper.
• Spread the jam thinly with a pastry brush on ⅔ of the spring roll wrapper.
• On the remaining ⅓ of the wrapper, brush on a thin layer of oil.

• Starting on the strawberry jam side, roll the pastry dough into a thin roll or cylindrical shape or tuile cookie.

• Place the strawberry roll cookies, seam side down, on a lined and greased baking sheet and brush with oil.

• Bake at 425 degrees F (218 degrees C) for 10 - 15 minutes or until lightly golden and crispy. Turn the roll cookies midway in the baking process.

How to Reheat?

To regain crispiness, you will want to reheat the strawberry roll cookies at 350°F (180°C) in the oven for approximately 10 minutes (15 minutes if frozen) or until the outer layer is crispy. To reheat in the air fryer, preheat to 350°F (180°C) and heat cookies for 2 to 5 minutes or until crispy.

More Cookie Recipes

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Crispy Strawberry Jam Roll Cookies

Enjoy Crispy Strawberry Jam Roll Cookies - homemade Pirouette-style treats filled with strawberry jam goodness. Easy dessert recipe with just 4 ingredients.

Course Desserts

Cuisine American, French

Diet Low Lactose, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 1 strawberry roll cookies

Calories 157kcal

Author HWC Magazine

Equipment

• baking sheet
• parchment paper or aluminum foil to line baking sheet

Ingredients

• 10 sheets Spring Roll wrappers wheat based not rice (If frozen, thaw in original sealed package at room temperature for 1 hour)
• ½ cup strawberry jam blended until smooth to remove chunks
• 3 tablespoons chia seeds optional
• 1 tablespoon lemon zest or zest from one lemon
• 1.5 tablespoons oil light flavored

Instructions

Preparation

• Thaw frozen spring roll wrapper sheets at room temperature for 1 hour in the sealed package or in the refrigerator overnight.
• If your strawberry jam is chunky, puree until smooth in the food processor or blender.
• Microwave strawberry jam for 15 to 20 seconds to make it easier to spread.

Instructions

• Pre-heat oven to 425°F (218°C)
• In a bowl, mix together strawberry jam with lemon zest and chia seeds. Set aside.
• Lay one spring roll wrapper sheet flat on a clean surface. Cover the remaining spring roll wrappers with a damp tea towel.
• Spoon about ½ tablespoon of the strawberry jam on lower two thirds (⅔rds) of the spring roll wrapper. Use a brush to spread evenly and remaining approximately ¼ inch away from the edges.
• Brush a light coating of oil on the other one third (⅓) of the spring roll wrapper.
• Starting on the strawberry jam side, roll the strawberry brushed spring roll wrapper tightly into a thin roll so that it becomes cylindrical in shape. (Watch our video to see how it is done). Repeat this process with the remaining spring roll wrapper sheets.
• Place the strawberry pirouette cookies, seam side down, on a lined and greased baking sheet and brush with oil.
• Bake at 425 degrees F (218 degrees C) for 10 -15 minutes or until lightly golden and crispy. Turn the strawberry cookies midway in the baking process.
• Best enjoyed hot but also delicious at room temperature.

Video

Notes

Recipe Tips

1. Prevent Cracking - Take out only one spring roll wrapper at a time and store the rest under a damp towel to prevent drying out and cracking.
2. Do Not Overfill! Use only about ½ tablespoon or less of jam on each spring roll wrapper sheet. Too much filling can cause the delicate cookies to crack and ooze out the filling.

How to Store?

Assembled: Not Baked – can be stored in the refrigerator in a sealed container or baggie for up to 3 days or frozen for up to 2 months.

Assembled and Baked – Best enjoyed hot out of the oven for maximal crispiness. Store leftovers at room temperature for up to 24 hours wrapped in aluminum foil. (They are still crispy) You may also refrigerate in a covered container for up to 3 days or freeze for 2 months.

How to Reheat?

To regain crispiness, you will want to reheat the strawberry roll cookies at 350°F (180°C) in the oven for approximately 10 minutes (15 minutes if frozen) or until the outer layer is crispy. To reheat in the air fryer, preheat to 350°F (180°C) and heat cookies for 2 to 5 minutes or until crispy.

Nutrition

Serving: 1strawberry cookie | Calories: 157kcal | Carbohydrates: 13.3g | Protein: 4.7g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 1mg | Sodium: 58mg | Potassium: 20mg | Fiber: 2.2g | Sugar: 3g | Vitamin A: 13IU | Vitamin C: 0.4mg | Calcium: 152mg | Iron: 2mg

The post Crispy Strawberry Jam Roll Cookies appeared first on Healthy World Cuisine

Are you craving something sweet but want to keep it healthy? Try our creamy and nutty 3 ingredient Black Sesame Nice Cream.  It's ready in just 5 minutes, requires no churning and it's vegan too.

This quick and easy dessert is made with black sesame paste (kuro neri goma), frozen ripe bananas and a splash of non-dairy milk. All you need is a little help from a food processor or blender to transform these simple ingredients into a decadent and rich homemade ice cream.  When you crave something cool and sweet, this Japanese treat won't disappoint.

Ingredients

Frozen bananas - chopped into slices. It's best to use ripe bananas as they are sweet.

Black sesame paste - or you can use plain black sesame tahini.  However, you will need to add a sweetener like maple syrup, date paste or honey to sweeten to combat the slight bitter taste of tahini.

Non-dairy milk - just a little to get the mixture moving in the food processor or blender. We used almond milk.  This black sesame ice cream is also delicious with coconut milk, soy milk, hemp milk or non-dairy of choice. If you do not need to keep this recipe lactose free or vegan, feel free to use regular milk.

How to make Black Sesame Ice Cream ?

• Slice frozen bananas.
• Place in food processor or blender and blend.
• Brush down the sides of the food processor or blender and add a little non-dairy milk to get the nice cream moving.

• Add black sesame paste and blend until smooth.

• Enjoy as a soft serve ice cream or place in a freezer safe container for 2 hours or until frozen.

TIP - Peel browning bananas and place them in the freezer so they stay sweet, fresh, and ready to go for your next recipe or smoothie.

More Frozen Banana Recipes

More Black Sesame Recipes

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Black Sesame Nice Cream

This creamy, vegan Black Sesame Nice Cream is made with only 3 ingredients. Ready in 5 minutes for a cool & naturally sweet frozen banana Japanese treat!

Course Dessert

Cuisine American, Japanese

Diet Gluten Free, Low Lactose, Vegan

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 people

Calories 195kcal

Author HWC Magazine

Equipment

• food processor or blender either device

Ingredients

• 4 medium bananas frozen and sliced
• 4 tablespoons black sesame paste or more to taste
• 2 tablespoons almond milk or non-dairy milk of choice. You may need a little less or more non-dairy milk to get the blades of the food processor or blender going.

US Customary - Metric

Instructions

• Chop the frozen banana into slices.

Food Processor

• Place the frozen banana slices into the food processor and secure the lid. Process the frozen bananas until the mixture looks like sand. Stop the food processor and scrape the sides and push the banana mixture down towards the blades. Add a teaspoon on non-dairy milk at a time and continue processing until mostly smooth (stopping periodically to scrape down the sides). Then, add the black sesame paste and process until smooth and creamy.

Blender

• Add a couple tablespoons of non-dairy milk into the blender first. Then, add the frozen bananas and blend. Stop the blender and scrape down the sides periodically. Add a tablespoon at a time of non-dairy milk to get the blender moving until mostly smooth. Then stop the blender and add the black sesame paste. Continue blending until smooth and creamy.

Serving and Freezing

• Enjoy black sesame nice cream right away as a soft serve ice cream consistency. If you prefer a firmer scoopable texture, transfer to a freezer safe container and freeze for 2 hours before serving. Leftovers can be frozen for up to 3 months.

Video

Notes

Recipe Tips

• One serving is 1 frozen banana with 1+ tablespoon of black sesame paste.
• If you have a large food processor, you will want to use at least 3 to 4 frozen bananas so that the blades can get moving with 3 to 4 tablespoons of black sesame paste.
• Use RIPE bananas for a naturally sweet ice cream.
• Add more black sesame paste, for a deeper nuttier flavor.
• On the other hand, if you want a more prominent banana flavor - add less black sesame paste.
• If you are using unsweetened "black tahini sauce" made with raw sesame seeds instead of "black sesame paste" made with toasted sesame seeds, you may want to add a natural sweetener like maple syrup, date paste or even honey. 
• If you freeze the nice cream overnight, it will freeze solid. Please set the nice cream out on the counter at room temperature for about 15 minutes before attempting to scoop.

Nutrition

Serving: 1banana | Calories: 195kcal | Carbohydrates: 30g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 16mg | Potassium: 491mg | Fiber: 4g | Sugar: 14g | Vitamin A: 86IU | Vitamin C: 11mg | Calcium: 36mg | Iron: 1mg

The post Black Sesame Nice Cream appeared first on Healthy World Cuisine

Cozy up to a creamy and frothy black sesame latte in just 5 minutes - no frother machine or any fancy equipment required for this easy recipe. Enjoy this sesame drink 4 different ways; hot, iced or with an optional strawberry or matcha cold foam topping for a special teatime treat - the choice is yours!

Now, I know what you are thinking - black sesame seeds in my coffee? This flavored latte or sometimes called steamer is made with caffeine-free deeply nutty black sesame paste and your favorite non-dairy of choice - no espresso or coffee. But, if you wish, you could certainly add a shot or two of espresso or strong coffee.

What Does it Taste Like?

This black sesame latte has a creamy velvety texture with a unique nutty and earthy flavor. It's destined to be your favorite beverage to unwind after a busy day.

Basic Ingredients

Black Sesame Seed Paste - This Asian Homemade paste is so much better than storebought.  You can exchange the paste with black sesame tahini or regular tahini but note that the sesame seeds are not roasted, nor sweetened.  Tahini is slightly bitter compared to a deeply roasted black sesame paste. 

Non-Dairy or Dairy of Choice - we used plant-based milk because dairy and lactose plays havoc on our digestive system. Plant - based milks like soy milk, almond milk, hemp milk, oat milk, etc. all work well and are a great vegan alternative.  Each plant-based milk adds a little different flavor profile to the latte. If you do not have a dairy sensitivity, feel free to use regular milk. 

Sweetener of Choice - Our homemade black sesame paste is already sweetened. However, you can add a little honey or none to suit your desired level of sweetness. Try maple syrup or even date paste to keep this sesame latte vegan or alternative sweetener of choice.

Dash of Salt - Optional but it brings out the natural sweetness of the black sesame seeds and balances the flavors.

Equipment Needed?

In the perfect world, we would all have an espresso machine with an integrated frother at home. But, realistically speaking, this is not a perfect world. You don't need all that fancy equipment. If you have one of the following, you have everything you need to make this creamy and delicious black sesame latte at home.

1. Blender
2. Mason jar with a lid - and some strong muscles!
3. Handheld frother
4. Or even a French press

How to Make a Black Sesame Latte?

This recipe can be made either hot or iced (cold) depending on your preference. You can even add a delightful matcha or strawberry cold foam on top which we will cover in the next section.

HOT

• Heat up dairy or non-dairy milk of choice in a pan over low heat. Do not boil!
• Add black sesame paste, sweetener of choice and a dash of salt to the warmed milk and stir.
• Blend the hot black sesame milk until frothy. You can froth the latte with one of these 4 methods.
• Place hot black sesame milk in a blender. Cover and hold a tea towel over the top and blend until frothy.
• Carefully pour the hot sesame milk inside a mason jar with a lid. Close the lid and use a tea towel around it and proceed to shake the $%^& out of it until frothy.
• Use a handheld or portable frother. 
• Serve hot and enjoy!

Recipe Tip: Milk tastes the sweetest between 135-150°F (57-66°C).

COLD

• Heat up the black sesame paste in the microwave for about 15 to 20 seconds or until very soft and easy to stir.
• Add cold milk or non-dairy of choice, heated black sesame paste, sweetener of choice together.
• Froth until creamy in a blender, mason jar with lid or a handheld frother.
• Serve over ice and enjoy!

Recipe Tip: Heating the black sesame paste for 15 to 20 seconds or just until warm and soft makes it easier to incorporate into the dairy or non-dairy of choice.

Strawberry Foam

Add a little pop of spring to your black sesame flavored latte with this light and fluffy delicately sweet pink strawberry foam. The nuttiness of black sesame with fresh strawberries is a must try combination. You only need 4 ingredients: strawberries, sugar or alternative sweetener of choice, a little water and cream or liquid non-dairy creamer of choice. Strawberry cold foam is an optional ingredient but a delicious way to celebrate the berry season.

How to Make Strawberry Foam?

• Add chopped strawberries, sugar or sweetener of choice, and a couple of tablespoons of water to a saucepan and cook over medium heat for approximately 10 to 15 minutes or until the strawberries break down.

• Mash the cooked strawberries over a fine mesh strainer to isolate the strawberry syrup. The remaining strawberries are delicious on toast, oatmeal, berry smoothie or even strawberry banana pancakes.

1. Froth cream and milk or your non-dairy barista blend creamer of choice. You can do this with a handheld frother, blender, French Press or even a mason jar with a lid.
2. Add the strawberry syrup to the frothed cream and continue frothing until well blended and a pretty pink color.
3. Add a dollop of strawberry cold foam to the top of a hot or iced black sesame latte and enjoy!

How to Make Matcha Cold Foam?

If you need a little calm focus, adding a little dollop of matcha cold foam to the top of your black sesame latte is the way to go. The green tea has earthy, grassy notes that are a nice complement to the flavored latte.

• Blend matcha with a little water with a whisk. If you plan on adding a sweetener like maple syrup, honey, or sweetener of choice to your matcha cold foam, use warm water. Otherwise, you can use room temperature water or cold water to blend the matcha green tea.

• Froth cream and milk or your non-dairy barista blend creamer of choice. You can do this with a handheld frother, blender, French Press or even a mason jar with a lid.
• Add the matcha mixture to the frothed cream and continue frothing until well blended and a pretty light green color.
• Add a dollop of matcha foam to the top of a hot or iced black sesame latte and enjoy!

Cold Foam Hack: When making a dairy free cold foam, look for plant based non-dairy creamers that for signage "barista Blends" that are made specifically for making cold foam.

More Barista at Home Recipes

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Black Sesame Latte: 4 Ways with Strawberry & Matcha Cold Foam

Discover our 5-min black sesame latte - hot, iced, or with strawberry and matcha cold foam. 4 delightful ways to enjoy this dairy and gluten free nutty treat at home.

Course Drinks

Cuisine Chinese, Japanese

Diet Gluten Free, Low Lactose

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 latte

Calories 143kcal

Author HWC Magazine

Equipment

• 1 blender, French press, handheld frother, mason jar with lid or an actual frother machine. (Choose one method available to you)
• 1 fine mesh strainer optional - to strain the strawberry syrup for strawberry foam

Ingredients

Basic Hot or Iced Black Sesame Latte

• 1 cup almond milk or other non-dairy or dairy of choice. (8 ounces or 236 mls)
• 1 tablespoon black sesame paste or to taste
• 1 teaspoon maple syrup or honey or sweetener of choice or to taste
• 1/16 teaspoon salt optional but enhances the flavors
• ice for cold or iced latte

Strawberry Syrup to make Strawberry Cold Foam (Optional)

• ½ cup strawberries fresh or about 4 medium - large strawberries (or thawed frozen strawberries) chopped
• 2 tablespoons water
• 2 tablespoons sugar or maple syrup or honey or to taste

Strawberry Cold Foam (Optional)

• 6 tablespoons non-dairy creamer (¼ cup plus 2 tablespoons) barista blend for best results. See notes*
• 2 tablespoons strawberry syrup from above

Matcha Cold Foam (Optional)

• 1 teaspoon matcha green tea powder
• 2 tablespoons water if you plan on using a sweetener make it warm water to dissolve the sweetener.
• 1 tablespoon maple syrup or sweetener of choice
• 6 tablespoons non-dairy creamer (¼ cup plus 2 tablespoons) barista blend for best results. See notes*

US Customary - Metric

Instructions

Hot Black Sesame Latte: Option 1

• Heat non-dairy milk of choice in a saucepan over medium heat until warmed. Alternatively, you can also heat it up in a microwave safe mug.
• Add black sesame paste, maple syrup (honey or other sweetener of choice) and a pinch of salt to the warmed milk. Stir gently and remove from heat.
• Blend the hot black sesame milk until frothy. You can froth the latte with one of these 3 methods.

  1. Place hot black sesame milk in a blender. Cover and hold a tea towel over the top and blend until frothy and smooth.

  2. Carefully pour the hot sesame milk inside a mason jar with a lid. Close the lid and use a tea towel around it and proceed to shake it until frothy.

  3. Use a handheld or portable frother
• Pour creamy hot black sesame latte into a heat safe mug or glass. Enjoy plain, over ice or with strawberry or matcha cold foam on top.

Iced Black Sesame Latte (COLD): Option 2

• You could just make the hot black sesame latte recipe and serve over ice. However, you don't want to water down your creamy latte with melted ice. We have found some quick tips to save time and don't involve heating the non-dairy milk.
• Microwave the black sesame paste and maple syrup (honey) for about 20 seconds or until very soft and easy to pour and stir. Pour the black sesame and maple syrup product into the cold almond milk or non-dairy of choice. Froth in the blender, mason jar with lid or handheld blender. Serve over ice. Enjoy plain or with strawberry or matcha cold foam on top.

Strawberry Syrup for Strawberry Cold Foam (Optional)

• Chop strawberries. Add strawberries, sugar (maple syrup or honey) and water into a saucepan. Heat over medium high heat for about 10 minutes or until the strawberries breakdown and the liquid starts to thicken.
• Mash the cooked strawberries over a fine mesh strainer. Reserve the strawberry syrup for the strawberry foam recipe below. You can use the leftover strawberry mash over toast, oatmeal or for smoothies but you will no longer be needing these for the recipe.

Strawberry Cold Foam (Optional): Option 3

• Begin frothing your non-dairy barista blend creamer of choice. You can do this with a handheld frother, blender, French Press or even a mason jar with a lid. After the cream starts to thicken up, add the strawberry syrup to the frothed cream. Continue frothing until well blended, creamy and a pretty pink color. The pink foam will double in volume.
• Add a dollop of strawberry cold foam to the top of a hot or iced black sesame latte and enjoy!

Matcha Cold Foam (Optional) : Option 4

• Blend matcha green tea powder with a little water with a whisk. If you plan on adding a sweetener like maple syrup, honey, or sweetener of choice to your matcha cold foam, use warm water. Otherwise, you can use room temperature water or cold water to blend the matcha.
• Froth non-dairy creamer of choice. You can do this with a handheld frother, blender, French Press or even a mason jar with a lid. Add the matcha mixture to the frothed cream and continue frothing until well blended, doubled in volume and a pretty light green color.
• Add a dollop of matcha foam to the top of a hot or iced black sesame latte and enjoy!

Video

Notes

*A hot or iced black sesame latte (steamer) can be made with your non-dairy milk of choice or regular milk. Non-dairy milk options like almond, hemp, soy, oat and more all work well in the recipe. Please note that each non-dairy milk will impart a slightly different flavor to the latte. 

*Substitution - If you wish to make the strawberry or matcha cold foam with a regular dairy product, please use ¼ cup heavy cream with 2 tablespoons milk for the best cold foam texture in exchange for the 6 tablespoons of non-dairy creamer. 

Cold Foam Hack: When making a dairy free cold foam, look for plant based non-dairy creamers that for signage “barista Blends” that are made specifically for making cold foam.

Storage: A prepared plain black sesame latte can be stored in a covered container in the refrigerator for up to a week. You will need to froth again as the creamy texture will return to a liquid state.

Timing: Matcha and strawberry cold foams are best enjoyed right after preparation.  The cold foams will lose their frothy and creamy texture within 30minutes - 2 hours after preparation. 

Nutrition Facts are for a hot or iced plain black sesame latte without the strawberry or matcha cold foam. 

Nutrition

Serving: 1cup plain black sesame latte | Calories: 143kcal | Carbohydrates: 9g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 476mg | Potassium: 85mg | Fiber: 1g | Sugar: 4g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 329mg | Iron: 1mg

The post Black Sesame Latte: 4 Ways with Strawberry & Matcha Cold Foam appeared first on Healthy World Cuisine

Refreshing citrus desserts like our orange flourless cake,  icebox lemon cake and lemony lemon cake are classic recipes that never go out of style. With every bite, you'll enjoy the tender cake complemented by a slightly crisp top created by the lemon glaze. It's a taste and texture sensation you won't be able to resist! I bet your mouth is watering just thinking about taking a bite into the sweet and sour moist dessert.

Easy Portable Dessert

With just 15 minutes of prep and 7 ingredients, you can indulge in a delicious jello dessert. This light and refreshing lemon jello cake with lemon glaze is perfect for spring and summer gatherings like Mother's Day, picnics, parties, and showers because it does not need to be refrigerated.

In contrast to pudding poke cakes, this Jello poke cake does not contain any milk products or feature a whipped cream topping - so it does not get soggy. Instead, this dessert has an easy lemon glaze icing just like our baked matcha donuts.

Ingredients

Lemon Cake Mix - Yes, from a box! Be sure to grab a 15.25 oz sized box.

Eggs - 4 whole eggs at room temperature. This is not a typo - 4 eggs instead of the 3 it usually calls for on the box. An extra egg makes the cake extra moist and gives it added structure.

Lemon Jell-O Gelatin - be sure to grab the 3-ounce small sized one. We used the sugar free version as that is what we had on hand, but you can also use regular jello. Unlike our recipe for jello jigglers in which you add water to dissolve the gelatin, you will be adding the dry gelatin directly into the cake batter.

Orange Juice - Freshly squeezed orange juice takes this lemon poke cake recipe over the top. We used mandarin orange juice just like we used in our Chewy Mandarin Orange Cookies. Store bought orange juice or reconstituted frozen orange juice can also be substituted for fresh juice. For an extra mouthwatering sweet and tart cake, experiment with a mix of lemon and orange juice in equal parts.

Oil - Using a light flavored oil like canola oil, sunflower oil, safflower oil, avocado oil or even light olive oil all work well in this moist and tender jello poke cake. Strong flavored oils like extra virgin olive oil, coconut oil and sesame oil are not recommended. If you are watching your cholesterol levels, be sure to try our Best Orange Almond Flourless Cake as it does not use any oils and it is gluten-free.

Lemon Juice - Freshly squeezed is the best to lighten and brighten the lemon glaze.

Powdered Sugar - also known as confectioners' sugar or icing sugar.

How to make Lemon Jello Cake?

• Mix boxed cake mix, eggs, oil, dried jello gelatin crystals and orange juice together.
• Pour mixture into a prepared pan. Bake for 25 to 30 minutes in 350⁰ F (176⁰ C) oven or until a toothpick comes out clean.  

• Allow the cake to cool. Then, poke the top of cake with fork so that the lemon icing can penetrate the cake.

Preparing the Lemon Glaze

• To make the glaze, combine the powdered sugar and fresh lemon juice and mix them together until smooth.
• Pour the lemon glaze over the baked jello poke cake. Leave the cake rest for 15 minutes or until the glaze sets.

Variations and Substitutions

1. Cake Mix: Try a gluten-free lemon cake boxed mix for gluten-sensitivities. If you can't find lemon cake mix, use a plain yellow cake mix and add ½ teaspoon of pure lemon extract and zest of a lemon to the cake batter.
2. Reduce Oil: Exchange part of the oil with applesauce or dairy free yogurt to keep the lemon poke cake moist.
3. Jello Flavor: Can't find lemon jello? Try lime or orange flavored jello instead. You can use either regular or sugar free jello gelatin.
4. Orange Juice (OJ): Fresh squeezed OJ is the best. However, you can also use the premixed juice from the grocery store. Switch it up with limeade, lemonade, or a mixture of the two for a diverse flavor profile.

Recipe Tips

1. Using room temperature eggs in baking is important.  It makes it easier for the eggs to get incorporated into the batter and helps make desserts light and airy. Just take your eggs out of the refrigerator about 30 minutes before you start, and you should be good to go.
2. Make sure that your oven rack is positioned on the middle rack. Too high and the cake will start to get too brown before it has a chance to set.
3. Use a 9 x 13 pan oiled and floured to make this lemon sheet cake with glaze.
4. Don't trust the baking times on the boxed cake instructions. Each oven can have varying temperature fluctuations depending on the make and model.  In addition, we are adding different ingredients to the mix.
5. Start out setting your oven timer at the 25-minute mark.  Then, reassess using the toothpick method to confirm when the cake is fully cooked. Add additional time as needed. The toothpick will come out almost clean when it is ready. The residual heat from the pan will cook it the remainder of the way.

Can Cake Batter be Refrigerated?

Yes, prepared store-bought cake batter can be refrigerated up to 24 hours, if covered properly. However, it is important to note that because you will be baking cold batter instead of room temperature batter so it may take a little longer to bake. Please make sure you mix the batter again before baking in case any settling occurred.

There are many times when you start a project, but can't finish it until later. We totally get it - life is busy. So, we tested it for you.

How to Glaze

1. Measurements Matter! To accurately measure confectioners' sugar (powdered sugar) for the lemon glaze, use a dry measuring cup and spoon the powdered sugar into it. Once the cup is full, level it off by running the back of a knife across the top.
2. Once the pan is cool enough to touch, you can refrigerate it so that it speeds up the cooling process.
3. Use a fork or kebab skewer to poke holes in the cake about ¾ of the way down through the cake. Be gentle and make sure you poke the entire surface so that the lemon glaze can penetrate all of the cake.
4. Make sure the cake is all the way cool before adding the lemon glaze. If it is still warm, it will melt the glaze and make the cake dense.
5. Conside garnishing the cake with pretty candied lemon slices.

Tips for Serving

• We prefer to have the lemon poke cake chilled before enjoying it. However, it can also be served at room temperature.
• Make sure to wipe your knife clean between each cut of cake to ensure neat and clean slices.
• Top with fresh berries, thin slices of fresh lemons, candied lemon slices or a little coconut whipped cream to serve.
• Delicious with a cup of coffee, espresso, iced chai tea latte or even a pot of lemon ginger tea.

How to Store

This lemon jello poke cake can be stored covered at room temperature for up to 3 days or in the refrigerator covered for up to 7 days. In addition, you can cut, cover, and freeze for up to 3 months. When you are ready to eat, just place in the refrigerator overnight or at room temperature to thaw out.

Frequent Asked Questions (FAQ's)

More Easy Delicious Dessert Recipes

Icebox Lavender Lemon Angel Food Cake

Best Orange Almond Flourless Cake

Lemon Rose Cardamom Cookie Cake

Skinny Berry Cheesecake bars

St David's Welsh Cake

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Lemon Poke Cake

Indulge in a tangy and sweet dairy-free lemon poke cake with a zesty lemon glaze made with Jello gelatin and boxed cake mix. Easy to make and bursting with citrus flavor! (This special recipe is a gift from Mimi - Our best friend's Grandmother.) Best tasting Birthday cake ever!

Course Desserts

Cuisine American

Diet Low Lactose

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Cooling time 30 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 servings

Calories 370kcal

Author HWC Magazine

Equipment

• 9 x 13 pan

Ingredients

• 15.25 ounces lemon cake mix
  
• 4 whole eggs
  room temperature
• ¾ cup oil light flavored
• 3 ounces lemon jello
  small size (dry granules)
• ¾ cup orange juice
  
• 2 cups powdered (icing) sugar
  (confectioners 'sugar)
• ¼ cup lemon juice
  fresh

US Customary - Metric

Instructions

• Preheat oven to 350 degrees F
• Grease and flour a 9 x 13 baking pan
• Mix lemon cake mix, eggs, oil, lemon jello dry ingredient and orange juice together.
• Pour mixture into prepared pan and bake in oven for approximately 25 to 30 minutes or until toothpick comes out clean.
• Cool cake. Once the cake and the pan is cool enough to touch, you can place in the refrigerator to expedite the cooling process. After the lemon cake is cooled, poke top of cake with fork (so that icing can penetrate the cake).
• Mix powdered sugar and lemon juice together in a small bowl until smooth. Pour the simple lemon glaze over the cake. Smooth the glaze over the top of the cake.
• Let the lemon jello poke cake rest for 10 - 15 minutes or until the lemon glaze sets.
• Slice and serve chilled or at room temperature. Enjoy!

Video

Notes

Cake Recipe Tips

1. Using room temperature eggs. Take your eggs out of the refrigerator about 30 minutes before you begin making the cake.
2. Make sure that your oven rack is positioned on the middle rack. Too high and the cake will start to get too brown before it has a chance to set.
3. Use a 9 x 13 pan oiled and floured to make this lemon sheet cake with glaze.
4. Don't trust the baking times on the boxed cake instructions. Each oven can have varying temperature fluctuations depending on the make and model. In addition, we are adding different ingredients to the mix.
5. Start out setting your oven timer at the 25-minute mark. Then, reassess using the toothpick method to confirm when the cake is fully cooked. Add additional time as needed. The toothpick will come out almost clean when it is ready. The residual heat from the pan will cook it the remainder of the way.

How to Glaze

1. Measurements Matter! To accurately measure confectioners' sugar (powdered sugar) for the lemon glaze, use a dry measuring cup and spoon the powdered sugar into it. Once the cup is full, level it off by running the back of a knife across the top.
2. Once the cake and pan are cool enough to touch, you can refrigerate it so that it speeds up the cooling process.
3. Use a fork or kebab skewer to poke holes in the cake about ¾ of the way down through the cake. Be gentle and make sure you poke the entire cake so that the lemon glaze can penetrate all the cake.
4. Make sure the cake is all the way cool before adding the lemon glaze. If the cake is still warm, it will melt the glaze and make the cake dense.

Nutrition

Serving: 1slice | Calories: 370kcal | Carbohydrates: 58g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 1mg | Sodium: 296mg | Potassium: 55mg | Fiber: 0.5g | Sugar: 43g | Vitamin A: 33IU | Vitamin C: 10mg | Calcium: 79mg | Iron: 1mg

The post Lemon Poke Cake appeared first on Healthy World Cuisine

Decadent cocoa and antioxidant-rich matcha green tea are blended separately with non-dairy milk and nutrient-packed chia seeds, and then layered up in a parfait. It's cool, creamy, energizing and keeps you feeling satiated for hours. Top it with fresh fruit, nuts and homemade coconut whipped cream for a lightly sweet guilt free treat.

This healthy pudding is perfect for a quick make ahead breakfast, an afternoon snack, or a post-workout treat. With just 10 minutes of preparation, you can have breakfast ready for the entire week!

This post has been sponsored by Fraser Tea. Thank you for supporting the brands that help Healthy World Cuisine bring more delicious recipes your way. 

Healthy Breakfast or Snack

• Easy Meal Prep! The chocolate and green tea chia pudding lasts for 5 days in the refrigerator, if stored in a sealed covered container. Perfect for busy work or school breakfasts and for healthy snacks on the go.
• Chia seeds are packed with protein, fiber, and antioxidants to help you feel satiated, provide cardiac protection and keeps the gastrointestinal system running smoothly. Yep- we had to go there - helps you poop!
• Vegan, gluten-free and dairy-free just like our Spicy Chocolate Chai Pu-erh Chia Pudding and Lemony Lavender Chia Seed Pudding.
• Calming caffeine boost! Organic Matcha Green Tea has a higher dose of L-theanine which is an amino acid that calms the nervous system, so you feel more focused and alert without the caffeine jitters.
• Chocolate cravings sorted!

Ingredients

Chia seeds, either black or white, can be used in this chocolate matcha chia seed pudding recipe and in our strawberry banana pancakes. Both black and white chia seeds have a nutty flavor. However, black seeds are more common, have a slightly higher protein level and are somewhat cheaper than white. Chia seeds contain mucilage which is a high fiber soluble fiber. When the chia seeds are placed in the dairy free milk, they magically absorb the liquid and form a gel-like pudding. 

Matcha Green Tea Powder - We used Fraser Tea^® Ceremonial Matcha Organic Green Tea in our matcha chia pudding layer. It's a premium high grade matcha from Japan with a bright green color and vibrant earthy vegetal flavor. We love the quality of Fraser Tea^® products, the organic difference, and the superior customer service. You can also use culinary types of matcha like vanilla, raspberry, or blueberry matcha but it will not be as bright green.

Unsweetened Cocoa or Cacao powder adds a deep rich deep flavor to the chocolate chia seed pudding layer of the parfait. We used Hershey's unsweetened cocoa powder, but you can also use a high-quality organic cacao powder. 

Flexible Ingredients

Non-Dairy Milk or dairy of choice - We used almond milk to keep this recipe a keto friendly option. However, you can also use coconut milk, oat milk, regular dairy milk but they have higher fat, calorie and carbohydrate levels compared to almond milk.

Vanilla extract - optional but it does add a secondary dimension of flavor. If you are trying to cut down on any added sugar, it helps. 

Maple syrup or sweetener of choice - To keep this chia seed pudding vegan, we chose maple syrup. If you want to make this recipe keto friendly or lower in carbs - use a sweetener alternative of choice like monk fruit or stevia. We find that we can reduce the amount of sweetener needed by adding a few fresh berries on top to garnish. If you plan on mixing your chia seed matcha pudding in the blender or food processor to make it smooth, add a teaspoon or two of jujube paste or Medjool date paste. You can enjoy the natural sweetness of dates without spiking your glucose (sugar) levels.

Step by Step Instructions

You will be making a matcha chia seed pudding and a chocolate chia seed pudding and then layering them into a parfait cup.

• In 2 separate bowls add 1 cup of milk in each. Then, add in ½ teaspoon of vanilla in each.

• Add 4 tablespoons of chia seeds into each bowl.
• Sift 2 teaspoons of Ceremonial Matcha Organic Green Tea into one of the bowls.

• Then, sift 2 tablespoons of unsweetened cocoa powder or cacao powder into the other.
• Add maple syrup or other sweetener alternatives of choice into each.
• Stir well until well incorporated.

• Layer a spoonful or 2 of chocolate chia seed pudding into containers. Then top with the matcha chia seed pudding. Repeat until the process to fill the containers.
• Chill in the refrigerator for 2 hours or overnight and enjoy.

Tips for Storing

Chia seed pudding can be covered with an airtight lid and stored in the refrigerator for up to 5 days, according to the USDA.  We like to use small jelly mason jars with lids so you can see the layers in the pudding. You can even add the toppings before storing them.  However, it is best to hold off on the nuts or seeds until just serving to keep it fresh.

Delicious Topping Ideas

1. Fresh fruit - sliced strawberries, blackberries, blueberries, raspberries are good lower carb options. You might also like to try mango, kiwi or even bananas.
2. Nuts and Seeds - chopped almonds, pecans, walnuts, easy roasted pepitas or sunflower seeds.
3. Unsweetened Coconut either grated or flakes pairs lovely with both matcha and chocolate.
4. Cacao Nips or Dark and/or White Chocolate Dairy Free Chips - for a touch of indulgence.
5. Coconut Whipped Cream - non-dairy and extra creamy makes this chocolate matcha chia seed pudding taste like a dessert.
6. Jam or fruit compote - spoon on some raspberry, strawberry refrigerator jam, or blueberry compote for a burst of fruity goodness
7. Spices and Sprinkles like warming cinnamon, extra matcha or unsweetened cocoa powder
8. Granola - for some extra crunch and texture. This is not a low calorie or low carbohydrate option.
9. Maple syrup or date syrup for a touch of sweetness. If you do not need to follow a vegan diet, honey works well too.
10. Nut or Seed Butters like unsweetened almond, cashew, sunflower or roasted pumpkin seed butter.

Recipe Tips

• Sift the matcha and unsweetened cocoa to remove any clumps before adding it to the milk.
• Use a fork and whisk and mix the cocoa powder and green tea powder in the chia seed milk mixture. The matcha and cocoa powder will float to the top of the milk at first. After mixing, all the chia seeds will be coated, and the mixture will start to thicken.
• Choose a high quality matcha that is vibrant green and has a smooth earthy umami flavor for the best tasting matcha chia seed pudding.
• It's important to note that chia seeds will continue to absorb liquid and thicken over time, so you may want to add more milk or non-dairy to the pudding after it has been refrigerated for a few hours.

Variations

• Enjoy your chia pudding warm! There is nothing like a warm and cozy breakfast to start the day. In addition, it is better for your gut health and spleen qi health. Yes, you heard us right! You can heat up the chia seed pudding in the microwave for 20 to 30 seconds at a time until toasty warm.
• Make a blended chia pudding. Blend the ingredients together in the food processor or mixer before refrigerating to make it a smoother and creamier texture.
• Add whipped topping and make a chia berry pudding. Try berries like strawberries, raspberries, or blackberries between the layers for a gourmet parfait.
• Make a keto chocolate chia pudding by substituting maple syrup with stevia, monk fruit or your preferred sweetener alternative.
• If you want to serve chocolate and chia matcha pudding as a dessert, try substituting ½ the non-dairy milk with full fat canned coconut milk for a rich and creamy bite.

What Milk is Best for Keto Diet?

For a keto diet, it's best to choose milk or non-dairy alternative that is lower in carbohydrates. We do not follow any strict diets at HWC Magazine but instead try to choose healthy options and avoid dairy because that causes us tummy woes.  The nutrition calculation for chocolate and matcha chia seed pudding cups are using almond milk.

The number of calories and fat content will change depending on the kind of non-dairy you choose. Here is a chart outlining the basic caloric content of 1 cup (240 ml's) of the common unsweetened dairy free milk options using the Very Fit Well nutrition calculator. Please note that each brand of non-dairy milk varies in their nutritional facts.

Matcha vs Regular Green Tea?

Matcha is different from regular green tea even though they come from the same Camellia sinensis plant.  Farmers cover the tea leaves during the last few weeks before harvesting and then grind the whole leaves into a fine matcha powder.  This special process increases the amount of chlorophyll which makes it bright green and increases the antioxidants and health benefits. Early Spring is the start of the harvest season for premium ceremonial grade matcha.

When preparing regular green tea, you only extract a portion of the nutrients by steeping the leaves in water and drinking the resulting tea. On the other hand, consuming matcha involves ingesting the entire tea leaves, which have been ground into a fine powder and are packed with antioxidants.

Ways to Use Matcha

Matcha is a versatile ingredient that can be used in many ways. Add it to baked goods like Sakura Shortbread Matcha Cookies or Matcha White Chocolate Brownies  to add color and flavor to cakes, cookies, and other treats.

Think outside the matcha latte box! Matcha green tea powder adds a unique flavor and a boost of antioxidants to smoothies. Simply add 1-2 teaspoons of matcha powder to your favorite smoothie recipe or try it in our Matcha Banana Strawberry Ice Cream Cups.

Elevate your morning meal with Healthy Vegan Matcha Pancakes or delectable Baked Matcha Lemon Glazed Donuts and savor the soothing energy of matcha.

Did you know that you can use matcha as a seasoning in savory soup broths, salad dressings or even over roasted vegetables? Sprinkle a little on Matcha Red Bean Energy Balls for a healthy energy packed treat.

Frequent Asked Questions (FAQ's)

More Easy Breakfast ideas

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Chocolate Matcha Chia Seed Pudding

Packed with nutrients, this easy make ahead layered chocolate matcha chia seed pudding is the perfect guilt free vegan dessert or healthy breakfast option.

Course Appetizers/ Snacks, Breakfast and Brunch, Dessert

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 10 minutes minutes

Refrigerator Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 4 servings

Calories 137kcal

Author HWC Magazine

Equipment

• mason jars or container with lids if you plan on doing meal prep for the week.

Ingredients

Matcha Chia Seed Pudding Layer

• 1 cup unsweetened almond milk (or other non-dairy or dairy or choice)
• ½ teaspoon vanilla extract optional
• ¼ cup chia seeds whole (4 tablespoons)
• 2 teaspoon Ceremonial Matcha Organic Green Tea
• 1 tablespoon maple syrup or sweetener alternative of choice to your desired sweetness level

Chocolate Chia Seed Pudding Layer

• 1 cup unsweetened almond milk (or other non-dairy or dairy or choice)
• 1 teaspoon vanilla extract
• ¼ cup chia seeds
  whole (4 tablespoons)
• 2 tablespoons unsweetened cocoa powder
  or cacao powder
• 1 tablespoon maple syrup or sweetener alternative of choice to your desired sweetness level

Toppings (optional)

• berries and fruit optional
• nuts and seeds optional
• Homemade Coconut Whipped Cream optional

US Customary - Metric

Instructions

Make Matcha and Chocolate Chia Seed Puddings

• Set up 2 medium sized bowls in front of you. Place 1 cup of almond milk or non-dairy of choice in each bowl. Next, place ½ teaspoon of vanilla extract into each bowl with the almond milk. Measure out ¼ cup (4 tablespoons) of chia seeds and place into one of the bowls. Then, measure out another ¼ cup of chia seeds and place it in the second bowl.
• Sift in 2 teaspoons of Ceremonial Matcha Organic Green Tea into one of the bowls with the chia seeds and non-dairy milk. Sift in 2 tablespoons of unsweetened cocoa powder into the second bowl of chia seeds and non-dairy milk. Add 1 tablespoon of maple syrup of sweetener alternative of choice into each bowl. Adjust to your desired sweetness level.
• Stir and mix the matcha chia pudding and the chocolate chia pudding mixtures until there are no more lumps and the mixture is well incorporated. (At first the matcha and chocolate powders will be floating on the top. Keep mixing - like you are beating an egg, until the powder is fully mixed in. The matcha pudding will turn green and the chocolate pudding will be dark brown. The chia pudding will start to thicken.)

Layer Up the Pudding Parfaits

• Set out 4 small jelly mason jars or cups with lids. (We like to use a glass containers so you can see the layers.)
• Spoon a layer of chocolate chia seed pudding into each jar. Then spoon a layer of the matcha chia seed pudding in each jar. Repeat this process until you fill the jars or are out of pudding. Place the lids on the containers.

Chill & Serve

• Refrigerate for at least 2 hours or overnight.
• Top with berries, other fruits, nuts, seeds or even homemade whipped cream if you wish. Dust with a little cocoa powder or matcha as desired. Enjoy!

Video

Notes

Tips for Storing

• Chia seed pudding can be covered with an airtight lid and stored in the refrigerator for up to 5 days, according to the USDA.  We like to use small jelly mason jars with lids so you can see the layers in the pudding. 
• You can freeze chia seed pudding in an airtight container for up to 3 months. When you are ready to eat it, just place it in the refrigerator for a couple hours or overnight to thaw. 

Recipe Tips

• If you are new to matcha powder, start with just 1 teaspoon instead of 2. Choose a high quality matcha that is vibrant green and has a smooth earthy umami flavor for the best tasting matcha chia seed pudding

Variations

• Blend the ingredients together in the food processor or mixer before refrigerating to make it a smoother and creamier texture.
• Add whipped topping and berries like strawberries, raspberries, or blackberries between the layers for a gourmet parfait.
• If you want to serve as a dessert, try substituting ½ the non-dairy milk with full fat canned coconut milk for a rich and creamy bite.
• Enjoy your chia pudding warm for a cozy breakfast or snack. Heat up the layered chia seed pudding in the microwave for 20 to 30 seconds at a time until toasty warm.

Nutrition

Serving: 1g | Calories: 137kcal | Carbohydrates: 11g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 167mg | Potassium: 127mg | Fiber: 9g | Sugar: 0.4g | Vitamin A: 111IU | Vitamin C: 0.3mg | Calcium: 287mg | Iron: 2mg

The post Chocolate Matcha Chia Seed Pudding appeared first on Healthy World Cuisine

Not only are these fruity salads packed with nutrients, but they are refined sugar free - delicious clean eats. We've included helpful hacks on how to keep fruit fresher longer, a "Fruit Flavor Pairing Chart" and numerous fresh fruit salads recipes for all your summer gatherings.

What's to Love

If you've been craving a bright and colorful fruit salad with a homemade zippy dressing, we have just what you've been looking for. Don't worry! Theses healthy salads do NOT contain mayonnaise, ambrosia marshmallows, or whipped topping, (or any of those weird creamy questionable things) so they are less likely to spoil at a picnic.

Many of these salads can be made in advance allowing you extra time to fire up the grill and entertain your guests. Elegant fruit cocktails are always a crowd pleaser at a potluck and add a splash of color to your dining table. Let's explore what fruit salad options might be best for your menu plan.

Grow Together - Stay Together

Did you know that things that grow together are delicious in a recipe together? It's nature's delicious and easy way of helping us with menu planning. That's convenient, right?

If you walked through a farmer's market right now, you'd find items that have been grown locally. These items may differ from state to state or country to country, but the concept remains the same.

What grows together - stays together!

Here is a very simple example… In mid-August, you might be able to find freshest tomatoes and basil in the Midwest.  Caprese Salad on a Stick is extra delicious because the ingredients are in peak season and pair wonderfully together.

The Basics!

• There are no set rules for what can or can't go in a fruit salad. However, paying attention to what grows together - stays together is an easy way to decide what to include.
• Choose the base for your healthy summer salad (leafy greens, grains, main fruits, or other vegetables).
• Add in your favorite seasonal fruits
• Select fresh herbs and spices
• Drizzle with your favorite light and bright sweet fruit salad dressing
• Try adding in fun textures like nuts, seeds, crispy tortillas, etc.
• Add in grilled protein of choice like grilled chicken, Marinated Grilled Flank Steaks, Grilled Halloumi Cheese, etc.
• Refrigerate until ready to serve.

How to make a Fruit Salad Taste Better?

1. For a healthy fruit salad recipe, try these seasonal fruit, vegetable, spice, and herb combinations for a pop of flavor.

If you wish to use this handy Fruit Salad Pairing Chart on your website, just copy and paste the HTML code below. Please give credit to Healthy World Cuisine and link to our website. Thanks!

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• Drizzle on a zippy dressing or vinaigrette with orange, lemon, or other citrus fruits. The sweet and sour balance is key.
• Add some texture like toasted nuts, seeds, crunch tortilla strips and crispy lettuces.

Why does Fruit Turn Brown?

Excuse us while we get a little food science nerdy for a moment…

Do you remember this from science class?  All fruits have enzymes that are release when they are cut and exposed to air.  These enzymes start to break down the fruit.  This process is known as oxidation or enzymatic browning.

Polyphenol Oxidase (enzyme) +O2 (oxygen) = Melanin (brown color /pigment)

I bet you wondering if it is safe to eat that apple you just cut up because it is starting to brown? Right?  Of course, you can but it is not very aesthetically pleasing. Is it?

How do you keep fruit from browning in a salad?

Try these easy hacks!

1. Chopped apples and pears will last longer if you place them in "salted water" overnight. This is a cheap method we learned whilst living in Japan making bento boxes. Just drain and rinse the apples or pears before putting them in a salad or a packed lunch box.
2. Toss your fruit in a citrus juice like lemon, lime, orange, grapefruit, or pomelo. The acid in citrus juice inactivates the enzyme, polyphenol oxidase, when it is exposed to air.
3. Along those same lines, tossing cut fruit with acidic fruits like oranges, grapefruits or pineapples can also help prevent browning.
4. Soak your fruit like apples and pear in a bath of 2 tablespoons of honey and 1 cup of water for just a minute or two before adding it to your summer salads.

What to Serve With?

Are you looking for some healthy dinner meal plan ideas? These healthy summer salads with fruits can be served as a main or as a side dish. Try these ideas!

Pork is always more delicious with something a little sweet on the side. Don't you think? Thai Pork Basil Skewers are delicious with our zesty Prik Nam Pla Dipping sauce and a side of our Thai Shrimp Mango Salad.

Chicken gets a whole new flavorful profile with our Peking Style Beer Butt Chicken and Layered high Sesame Asian Salad.

Fish that tastes like steak always gets a thumbs up with our family. Grilled Swordfish with Crab Salsa is delicious with a fresh garden salad with a Lemon White Balsamic Vinaigrette.

Beef - Grilled Flank Steak with Thai Style Chimichurri complements the naturally sweet, tangy, sour and spicy Grilled Watermelon Salad.

Vegan options include a Super Easy Grilled Asian Eggplant with a hearty Easy Summer Millet Salad because tomatoes are a fruit too.

Try these Recipes

Grilled Watermelon Salad (Thai Style)

Have you ever grilled a watermelon? If not, you have no idea on what you are missing out on. This Grilled Watermelon Salad needs Just a quick moment on the grill to make the natural sweetness come to life.  When paired with fresh cucumbers and a sweet, spicy, savory Thai dressing it is one delicious healthy bite.

Get this recipe

Quinoa Fruit Salad

Our quinoa fruit salad is fun summer fruit and grain salad. It's packed with protein and has a delicious honey lime dressing. Whether you are looking for a side for breakfast, brunch or dinner, this salad is sure to please.

Get this recipe

Summer Salad with Strawberry Rose Dressing

Summer Rose Salad is light, bright, and filled with all our favorite summer fruits. Toss it with a little strawberry rose dressing for an aromatic and dreamy bite of heaven.

Get this recipe

Tutti Fruitti Kale Salad & Citrus Honey Dressing

How adorable are these Tutti Fruitti Kale Salad served with a Citrus Honey Dressing in pineapple halves? This pineapple fruit salad makes the perfect tablescape and you are going to love the zippy citrus dressing.

Get this recipe

Spicy Shrimp Salad with Cilantro Lime Dressing

Thai Shrimp Mango Salad is also referred to in Thai language as Yam Mamuang Goong Sod. Made with green mangoes, shrimp, herbs, and an aromatic dressing.  You can serve it upas a light main dish in a bowl or as fun lettuce wraps or as a side to any of our Thai Cuisine Recipes.

Dried Cranberry Glazed Pecan Holiday Salad

OMG! Glazed Pecans… Have you ever tried them? Top your Dried Cranberry Glazed Pecan Holiday Salad with a few and watch this green salad with fruits disappear like magic.

Get this recipe

Grilled Shrimp Nectarine Summer Salad

Our Grilled Shrimp Nectarine Summer Salad is a complete meal. Serve with a few slices of our Whole Wheat Herb Focaccia Bread and watch it disappear.

Get this recipe

Thai Pomelo Crab Salad Avocados

Thai Pomelo Crab Salad Avocados are the cutest idea to serve at a shower or brunch. You can make this citrus salad in advance and is just as delicious substituted with grapefruits and oranges. Scoop on top of avocado halves right before serving.

Get this recipe

Tomato = Vegetable or Fruit?

You are correct! Tomatoes are both a fruit and vegetable. I know, confusing, right?

From the botanical classification, tomatoes are fruits because it has seeds that grows from the ovary of a flowering plant.

On the other hand, from the culinary classification tomatoes are vegetables because of their flavor profile and the edible part of the plant is usually eaten as part of a meal.

Give these chopped fruit salads with tomatoes a try at your next barbeque.

Gluten-Free Balsamic Panzanella Salad

Bursting with sweet vine ripened tomatoes, this Gluten Free Balsamic Panzanella Salad with garden spinach a great addition to a summer meal.

Get this recipe

Caprese Salad on a Stick

Basil and Tomatoes grow together and pair well together in Caprese Salad on a Stick. Salad is always more fun served on a skewer.

Get this recipe

Heirloom Tomato Cucumber Salad

Garden veggies are the freshest served as a simple Heirloom Tomato Cucumber Salad. Quick, easy and all the vegetables are in season at the same time.

Get this recipe

Easy Summer Millet Salad

Say yes to gluten free ancient grains! This Easy Summer Millet Salad is sweet from the heirloom tomatoes and savory from the MiddleEastern lemon parsley za'atar dressing. Give it a try today.

Get this recipe

Dressings and Vinaigrettes

What's a salad without a fruity salad dressing? Right? It's Just a boring fruit cocktail or cut up fruit. Make your summer salads with fruits come alive with these bright and zippy dressings.

Framboise Osmanthus Rose Vinaigrette

Green salads with fruit are enhanced with our Framboise Osmanthus Rose Vinaigrette. In season raspberries are steeped with a honey flower tea vinegar. The result is a delicious floral but sweet way to enjoy your healthy salads.

Get this recipe

Lemon White Balsamic Vinaigrette

Our lemon white balsamic vinaigrette is a multi-purpose salad dressing.  Delicious on both savory and sweet fruit salads or as a marinade.

Get this recipe

Frequent Asked Questions (FAQ's)

More Delicious Salads

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

The post Healthy Summer Salads with Fruit appeared first on Healthy World Cuisine

Have you tried fad diets and self-imposed food restrictions but gained all the weight right back? You are not alone!

Maintaining a healthy diet and lifestyle are not a quick fix and cannot be solved based on will power alone. You must get to the bottom of "Why" you are eating in the first place.

Today, we are going to share with you a psychological approach that gets to the root cause of overeating and emotional eating. This guided holistic mindful eating approach along with an exercise tool called the Mindfulness Eating Script for Weight Loss is a game changing solution.  With dedicated practice and a good coach, you will see positive results that can last a lifetime.

Are your ready to have a healthy relationship with food and live a healthy life? Let's dive into what makes this novel mindful eating approach so effective. 

So, what is Mindfulness?

Let's start out with defining some basic concepts.

In simple words, being Mindful means to pay careful attention to every moment that we live in. It is a discipline that encourages us to take good care of ourselves by being deliberate and present in the moment. Mindfulness makes one become more "mind-aware" and "body-aware".

What is Mindful Eating?

Do you ever find yourself with a bag of chips on your lap on the couch while you are watching TV and can't believe a half a bag is already gone? Have you ever just eaten because it is time to eat but are not hungry? These are all examples of NOT being mindful while you are eating.

Mindful eating is about being aware of all your senses, emotions and triggers that make you want to eat. Do you eat because you are sad, scared, depressed, bored, and overwhelmed or because you are physically hungry?

A key to this process includes gathering sensual awareness of the whole eating experience.  It brings more deliberate attention to the food that we eat self-checking our emotions, satiety and not just fullness cues. It trains the brain to reinterpret the signals from the body, urging one to "Eat only when physically hungry and stop when feeling satisfied".

Who is the Founder?

One application of "Mindful" or "Mindfulness" comes from a scientist, author and practicing Zen Buddhist - Jon Kabat-Zinn. He is the founder of the Mindfulness-Based Stress Reduction (MBSR) Program at the University of Massachusetts Medical School.  Kabat-Zinn shared his teachings in his book Full Catastrophe Living (1990), outlining therapeutic techniques using meditation, yoga, journal writing, breathing techniques and other strategies to help people understand how to reduce stress.

Can it Help Me?

Mindful therapeutic techniques have helped patients overcome chronic pain, anxiety, and depression by getting to the "real" core reason behind the problem. More recently, clinicians, such as mind body eating coaches, have helped numerous patients have a healthy relationship with food and weight management using this same type of strategy.  If you have trying to lose weight due to health condition or have had issues keeping the weight off, mindful therapeutic techniques and therapies may be good option for you.

Today, we are going to zero in on the Meditation technique using a Mindfulness Eating Script for Weight Loss that will help you get some answers about the "WHY" you are eating. Before we start on that, let's review some basic concepts.

How Does it Work?

This therapeutic technique helps you develop a healthier relationship with food by dissociating emotional hunger with food.  This is accomplished in several different ways that include:

• Teaching you to become aware of your physical hunger by connecting your mind and the body through self-awareness.
• Acknowledgement of your emotions and feelings around the eating experience.
• Increasing your awareness of the physical sensations in your body and your response to food.
• Re-establishing the lost connection with your own internal biological clock. As a child, you were probably taught to eat everything in front of you and as programmed by the time of day. Being mindful will teach you to eat only when feeling "real" hunger - not just because it is 6 o'clock dinner time. In addition, you don't have to clean your plate.

Physical Hunger vs Emotional Hunger

Is it actual real physical hunger or is it emotional hunger? Emotional hunger is a term for a psychological need that really can't be met with eating - it just masks the underlying problem. For example, are you sad, lonely, stressed, bored, overwhelmed, or tired?   Are you reaching for food to soothe your self because you have an unmet psychological need?

According to the Mayo Clinic, here are the difference between emotional hunger and physical hunger…

What are the Benefits?

• Helping you to develop body respect.
• Avoiding binge and emotional eating which are the two main causes for excessive weight gain.
• Recognizing the reasons and the motivations behind "why" you are eating.
• This process makes us more responsible while choosing the ingredients for our meals. It turns cooking into a meditative practice.
• It brings focus to the day and avoids the anxiety and guilt associated with eating food.
• Prevents the epidemic of disordered eating or eating disorders like bulimia, anorexia, etc.
• The mindful eating challenge works at the cognitive level. It allows us to question the 'WHY' behind whatever we are doing.
• Most importantly, the Mindful Eating conscious living methodology can help us with our choices in other areas of our lives as well.

Eating Affirmations Basics

• Honoring our Self: First things first. Please do not diet to meet someone else's standards on body shape and size. The emphasize should be acceptance of yourself for who you are and where your potential lies, so you can find a happy journey towards your goals.

• Have no guilt: When you eat because you are truly physically hungry, it is nourishing for the body. There is no need to feel guilty or anxious about eating to survive. Food should no longer be labeled as either good or bad.

• Eat from Abundance not Scarcity: Have you ever stopped buying something at the grocery store because you felt you might eat the whole bag of cookies in one day if you did?  If you gave yourself unconditional permission to eat something when you wanted to at any time, you might not eat that whole bag in one sitting.  You might say to yourself, I will eat 2 cookies today, but I know I can have more on another day because it will still be there for me.

• Body respect: This new way of intuitive eating will help you exercise self-control and eliminate emotional eating. One can develop body-respect and body-positivism by addressing the actual unmet psychological needs that are leading to one's overeating. After you find the underlying cause of your need to soothe your feelings with food, you can start the healing process.

• Feed your physical hunger but soothe your emotional hunger with other non-food strategies. We will talk more about that in the Step By Step Checklist section below.

• Grocery Shop with Purpose - The best place to start is with your grocery shopping.  The more you learn about who grew your food, how your food was grown and the cultivation process, the more intentional and thoughtful your grocery shopping will become.  Don't forget to take note of the quality of the ingredients and eating in season too.

Rituals of Mindful Intuitive Eating

1. Set your intention to eat.
2. Allow time to eat, sit down- savor each bite.
3. Eat to honor your physical hunger, recognize it and act in time.
4. Move away from distractions. Turn off the TV, social media, emails, or other distractions. 
5. Have small conversations - avoid lengthy discussions around food.
6. Chew your food slowly and eat slowly before moving on to the next bite of food.
7. Reconnect with the body's natural signals - Watch for satiety. Stop when satisfied.
8. Be grateful for every morsel.
9. Stop food abuse - manage emotions without food, address them for what they are.
10. Gain nutrition knowledge - Learn about nutrition, about food and about your body.

Mindful Eating Exercise Script

Try applying this guided meditative process during your next meal, with a single raisin, or even a slice of orange. This mindful eating script is adapted from the mindfulness expert, Jon Kabat-Zinn, who says "When we taste with attention, even the simplest foods provide a universe of sensory experience."

Step By Step Checklist

Step 1: Read the script at a slow and steady pace.

Step 2: Recognize your hunger.

• First, are you physically hungry?
• Does everything in the refrigerator sound good to you or only that piece of pie or bag of chips? If everything and anything looks good, it is probably hunger. On the other hand, if you are only craving that one piece of pie or salty chips, that is not "true physical hunger" but "emotional hunger".
• Is your body sending physical signals such as your stomach rumbling or feeling shaky or irritated?
• If you are not physically hungry, check your emotions. Are you sad, overwhelmed, stressed? Food will not fill the void of the emotional support you need. Do not eat if you are not hungry. Instead, address your emotional needs or try these suggestions to learn how not to think about food.

1. Call a friend.
2. Write in a journal.
3. Get a breath of fresh air.
4. Get organized.
5. Make a to do list.
6. Exercise and burn off that excess negative energy.
7. Read Love Your Liver to help you reduce anxiety and stress.

Step 3: If you are physically hungry, say your prayer or express gratitude with the food in front of you.

Step 4: Observe the food, its smell, its color, its form, texture, and temperature.

Step 5: Take the first bite, don't chew it straight away. Close your eyes.

• Feel the food in your mouth.
• Does it remind you of something?
• Have you eaten this food before?
• Did it smell the same?
• Slowly bring all your conscious attention to your mouth, tongue, food, and flavor.

Step 6: Now chew it! Slowly, slowly chew it at least 15-20 times.  Chew thoroughly until the morsel turns into a fluid completely. Now, "drink" your food. Did you know that chewing (also known as mastication) is one of the most important steps in digestion?  Chewing your food well makes it easier for nutrients to be broken down for absorption to help Nourish your Body.

Step 7: Check your thoughts.

• Do you have racing thoughts trying to distract your attention from the bite?
• Are you in a rush to swallow before you thoroughly have chewed?
• Does your mind wander away and do you have to work harder to refocus on the food in your mouth?

Step 8- Repeat and enjoy this meditative process until the meal is complete or more importantly until you feel satiated or even just before. Please take note on how your relationship with food changes just by becoming aware of what you are eating and how your body is reacting to the stimulus of food.

Final Thoughts

Food can either help or hinder. As human beings, we are preprogrammed to eat food for survival. Often activities in our lives go unnoticed until things get out of balance. If you are reading our Mindfulness Eating Script for Weight loss post, most likely you are looking for a weight loss solution.

Rather than downloading a mindful eating app or going on a 30-day weight loss challenge, invest in learning about your body, reconnect your mind with your body and come off the autopilot eating habit. If you would like assistance in becoming a more Mindful eater, hiring a Mindful Eating coach is a great place to start.

Truly, we are what we eat. The art of mindful eating is a way of living that can transform our health and our relationship with food. It is not a one time, and you are done type of change. It is a lifestyle change. 

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Help - What Can I Eat? 

Maybe you've just found out that you have a food allergy or are a newly diagnosed celiac.  Are you planning on having a vegan friend over for brunch but have no idea what to make?  We know these situations can be very stressful. Don't panic! We have many gluten-free and dairy-free breakfast solutions for every occasion.  

Maybe your dietary issues have you thinking more about what you CAN'T eat instead of all the things you CAN eat.

That is common. Who said you must eat just "breakfast" types of food for the first meal of the day? Is there some unwritten law? Of course not! Let's look at all the options for a stress free, dietary-friendly breakfast.  

Quick and Easy Breakfasts on the Go 

Life is not perfect, that's for sure. As much as we would all love a leisurely breakfast or brunch with endless cups of Tranquil Lemon Ginger Tea, that's not always possible. That's exactly why you need a healthy protein packed breakfast that's portable to travel with you to work, school or errands. These allergy friendly breakfasts on the go will keep you going strong all morning long.  

Cranberry Oatmeal Breakfast Cookies

These protein packed Cranberry Oatmeal Breakfast Cookies are chewy, hearty, gluten-free, dairy-free and conveniently vegan, if you use maple syrup. These make-ahead biscuits are super handy.  Just grab one or two on the way out the door and go.  They store and freeze well too.  

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Chocolate Peanut Butter Banana Smoothie

Grab that to-go mug or thermos! This Chocolate Peanut Butter Banana Smoothie is going to be your new favorite sugar free, creamy thick way to enjoy the first meal of the day. With only 5 healthy ingredients and 5 minutes - breakfast is ready! (Hint: Peel and chop your ripe bananas and store them in the freezer. When you want to make a last-minute smoothie, all your prep work is done.)

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Roasted Pumpkin Seed Butter

There are a million ways to enjoy our all-natural nutty Roasted Pumpkin Seed Butter. Dollop a little nut free spread over toast, try it in a smoothie or even dip apples slices into our creamy roasted pepitas seeds butter. If you have a nut allergy, this might be a healthy alternative that you have never thought of before.  

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Berry Cherry Smoothie Blast

Did you know that you can thicken up smoothies without bananas? A little homemade coconut whipped topping is all you need to make our Berry Cherry Smoothie Blast rich and creamy. You can even make this gluten free dairy-free breakfast the night before. Just grab and go in the morning.  

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Brunch Party Menu to Feed a Crowd 

Whether you are planning on having a crew over to celebrate Mother's Day, holiday celebration or a party, we have you covered. The key to success is being able to make most things in advance so you are less frazzled the morning of the gathering.  

• Set it up buffet style so the guests can help themselves. 
• Consider having a Garden Party outdoors if Mother Nature is cooperating.  
• If you know your guests well, have them bring one of our 17 Amazing Spring Potluck Recipes. 
• Set up a Tea, Coffee, and Beverage station.  

Quinoa Fruit Salad

Not only does our Quinoa Fruit Salad add a splash of color to your brunch table, but it is also filled with light and bright flavors and all your favorite seasonal fruits. If you want to make this recipe vegan, just substitute maple syrup for the honey in the dressing.  

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Best Orange almond Flourless Cake

Bring on the champagne and toast our Best Orange Almond Flourless Cake. This cake is lightly sweet - almost like a banana bread, but the texture is light and airy. This recipe always gets rave reviews and can be made up to 3 days in advance.  

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Blackberry Lemon Drop Biscuits

Brighten up your brunch table with these delicious chewy Blackberry Lemon Drop Biscuits. You can make these breakfast biscuits up to 24 hours in advance and store in the refrigerator or freezer for up to 2 months.  

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Baked Eggs in Toast

Make a huge platter of Baked eggs in toast using gluten free bread in the oven. There is nothing like biting into crispy buttery toast edges and a drippy egg to start off the brunch right. To keep this recipe dairy or lactose free, exchange the butter with a dairy free margarine and substitute a vegan cheese or skip it as it is delicious without.  

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Thai Pomelo Crab Salad Avocados

Serve everyone their own personal Thai Pomelo Crab salad Boat. Don't worry if you can't find a pomelo. This tasty gluten free salad is even better with grapefruit. You can even make the salad in advance and just place in the avocado half right before serving. 

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Make Ahead Breakfast Ideas 

Meal planning just got easier with these quick and easy gluten and dairy-free breakfast ideas. If you can spare 20 minutes on one day, you could have breakfast made for the entire week.  

Lemony Lavender Chia Seed Pudding

Bright and floral Lemony Lavender Chia Seed Pudding is a healthy breakfast made with protein packed chia seeds, aromatic lavender, fresh lemon, and anti-inflammatory turmeric to give you a head start on your busy day. How beautiful would this be on a brunch table? 

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Hot Black Sesame Cereal

Don't knock it until you tried it! Not only are black sesame seeds nutty and delicious, they are also good for your health. Once you make a batch of our dried hot black sesame cereal, all you do is add hot water and sweetener of choice and breakfast is served.  

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Matcha Chocolate Chia Parfait

Enjoy the relaxing calm of our Matcha Chocolate Chia Parfaits. Just mix and leave them set overnight for a delicious dairy-free, vegan and gluten-free breakfast treat.  

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Toasted Almond and Date Larabars

Just 2 ingredients! Our Toasted Almond and Date Larabars are a snap to throw together and are fantastic on-the-go healthy snack. Happily, vegan too! 

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Spicy Chocolate Chai Pu-erh Chia Pudding

Okay, we are going to admit it. We have a chia seed addiction. However, once you try our Spicy Chocolate Chai Pu-erh Chia Pudding, you will be too. It's thick and rich with a full-bodied Pu-erh tea that will get you up and moving in the morning.  

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Vegan Breakfast Meal Prep 

There is more to breakfast than just eggs and breakfast meats. We even have vegan low carb options!  

Spicy Tofu Scramble

Packed with protein and fresh veggies, our spicy tofu scramble is sure to please. Feel free to add any vegetables you like and a pinch of dried red chili flakes for a little kick.  

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Strawberry Banana Pancakes

Have you ever made a chia seed egg? Learn how in our vegan strawberry banana pancake recipe. We use Bob Mill's gluten free 1:1 baking flour for delicious egg free breakfast recipe. Top it will a little maple syrup or a dollop of coconut whipped topping for a special treat.  

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Mexican Chocolate Cherry Smoothie

Our rich and delicious Mexican Chocolate Cherry Smoothie is naturally sweet and decadent. Almost like a dessert in a glass but it's refined sugar free with healthy ingredients. Quick and easy - delicious on the go! 

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Healthy Vegan Matcha Pancakes

You are not going to believe that these Healthy Vegan Matcha Pancakes are dairy free and gluten free because they are so light and fluffy. Serve up a huge stack and you can instantly add the word "GOOD" to your morning.  

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Thinking Outside the Breakfast Box 

Did you know most of the world does not eat only eggs, pancakes, and toast for breakfast?  

The term breakfast is derived from the words "Break" and "Fast". It literally describes the first time you have eaten after not eating for a long time, like after sleeping. You are "breaking" or stopping the "fast" from eating. However, there is absolutely no rule on WHAT you should be breaking your fast with.  

For many years we were plagued by tummy woes because we did not know that we had food allergies, and we were not following a spleen qi diet plan.  When you can't eat gluten or dairy you start to look at other viable options. Here are a few of our favorites… 

Turmeric Vegetable Medley

This turmeric vegetable Medley is one of our favorite grain free breakfasts. We use seasonal vegetables or frozen veggies - sometimes just use up whatever vegetables we have in the crisper. Packed full of antioxidants and a good dose of coconut oil to help you stay feeling full.  

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Golden Spiced Noodle Soup

If you are looking for a quick and easy breakfast, try a bowl of our warm and nourishing Golden Spiced Noodle Soup. Made with gluten-free rice vermicelli noodles, gut healthy bone broth and anti-inflammatory turmeric to start your day.  

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Sautéed Greens Breakfast Salad

Yes, we stir fried our salad! Did you know that cooking your greens is easier for your digestive system to absorb the nutrients? Our Sautéed Greens Breakfast Salad is a quick and easy protein packed morning or brunch topped with a sunny side egg.  

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Italian Scrambled Eggs

Need a low carb idea? Try our Italian Scrambled Eggs as for a delicious garden fresh any time meal. Zucchini and tomatoes are delicious but feel free to use the vegetables you have in your crisper.  

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Sautéed Asparagus and Mushrooms with Poached Eggs

When spring is in the air, a delicious Sautéed Asparagus and Mushrooms with Poached Eggs needs to be on your brunch plate. Give it a try - we know you will love this low carb recipe!  

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Breakfast Beverages 

Coffee, tea, and orange juice are always nice but so predictable. Tantalize your taste buds with these quick and easy gluten-free and lactose-free drinks.  

Easy Coconut Iced Chai Tea Latte

A refreshing Easy Coconut Iced Chai Latte is made with a spiced Masala chai tea, coconut milk and sweetened with date paste for a naturally sweet treat.  

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Iced Bumblebee Coffee (Coffee and Orange Juice)

Our Vietnamese inspired Iced Bumblebee Coffee (Coffee and Orange Juice) has 3 distinctive layers showing off the coffee and cacao layer, orange juice layer and finally the frothed non-dairy creamer. Refreshing and surprisingly delicious. We can't wait for you to try it. 

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Instant Pot Apple Cider

You are not going to be believe how easy our Instant Pot Apple Cider is to throw together. Bursting with fresh apples, oranges, and warming spices, it can be kept warm in the instant pot and a perfect addition to a brunch buffet table.

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Easy Spiced Golden Milk

If you need a warming and dairy free drink, try our Easy Spiced Golden Milk. Turmeric Milk contains anti-inflammatory spices and has been a part of the Indian diet for years. Give it a try to find out their secret to good health.  

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Goji Berry and Red Dates Herbal Tea

Goji Berry and Red Dates Herbal Tea has been used for hundreds of years by the Chinese to nourish the body and recover from childbirth and women's monthly woes. See what it can do for you.  

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Say goodbye to old traditional breakfast options! Instead, say hello to a whole new world of gluten and dairy free breakfasts that the whole family will love.  

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The post Gluten and Dairy Free Breakfasts for Every Occasion appeared first on Healthy World Cuisine