Are you in a salad rut?
This shaved crisp salad is sweet, refreshing and delivers layers of deliciousness with a satisfying crunch. The Tahini dressing is velvety smooth and pairs beautifully with this dish.
Tag Archives: hautecuisines
Coconut-Mango Chia Pudding with Ginger
This delicious chia pudding is perfect for breakfast, as a snack or dessert. When thinking about meal prepping for the week, I like to keep this recipe in regular rotation because it is quick and easy to prepare and nutrient-rich. Chia is high in fibre, omega-3 fatty acids and is a plant protein.
As a child, the only chia I knew of, was the ceramic “cha-cha-cha-chia” pig who lived on top of our fridge who sprouted chia “hair”. If you grew up in the 80’s, the chia pet might ring a bell. But today chia is widely available throughout the world and apart of a healthy diet.
***Below you will find two of my recipes. The first is lighter and the second is richer/ creamier. Both are delicious but the second recipe is my favourite***
Coconut-Mango Chia Pudding with Ginger
Prep Time: 15 minutes Resting Time: overnight in the fridge for best results.
Author: Milk & Marigolds Serves: 4 large servings (easily scaleable)
Ingredients(Lighter Version):
2 1/2 cups of bite-size mango pieces (I used frozen)
1/3 cup, plus 1 tablespoon chia seeds
1 large can of full-fat coconut milk
1 cup almond milk (unsweetened)
1 tsp pure vanilla extract
2 tbsp maple syrup or natural sweetener
Garnish Suggestions:
shredded coconut
fresh or frozen mango
1/4 cup shaved ginger
Ingredients(Creamier/Richer Version):
2 1/2 cups of bite-size mango pieces (I used frozen)
1/3 cup, plus 1 tablespoon chia seeds
2 large cans of full-fat coconut milk
1 tsp pure vanilla extract
2 tbsp maple syrup or natural sweetener
Equipment:
blender or masher
2 medium-sized bowls
whisk
funnel (optional)
jars or glasses for serving
Instructions:
1. Begin by blending or mashing 2 cups of the mango until smooth. Add a couple tablespoons of water if needed to help it along. Reserve the remaining mango for topping/garnish. Pour the blended mango in one of the medium-sized bowls.
2. In the other medium-sized bowl, mix together all the ingredients but the mango. Whisk until well distributed and then pour half of the mixture into the bowl with the mango. Whisk contents.
3. Use a funnel or carefully spoon the coconut and the mango chias into jars or glasses. Create as many layers as you wish. Cover servings and refrigerate for several hours or for best results, overnight.
4. Top with garnishes and enjoy!
Copyright 2015 © Milk & Marigolds
Warm Mushroom Salad with Avocado, Dried Cranberries & Quick-Pickled Red Onions
How are you getting your Vitamin D these days? Did you know that mushrooms are the only natural (non-fortified) plant source of Vitamin D?
Mushrooms are incredibly versatile and can enrich any meal. If it is challenging to find fresh mushrooms, try ordering dried mushrooms which can be easily rehydrated. This warm mushroom salad is both sweet and savoury and full of nutrients. Let me know if you give it a try and please use @milkandmarigolds or #milkandmarigolds on Instagram to show me how yours turns out!
Skinny Sumo Salad
Looking to step up your salad game? We have got you covered with this Skinny Sumo Salad.
Did you know that the Sumo is not an orange?
Although the Sumo’s appearance is gnarly, beyond the peel it is the sweetest and brightest citrus around. These gems are only available for a few months of the year from January to April and while they are more costly than the average citrus, Sumo Citrus is an absolute treat.
If Sumos are out of season or not within your budget, a combination of grapefruit and oranges will also pair lovely with these ingredients.
Sumo Citrus
Skinny Sumo Salad
milk & marigolds 