Pina Coladas, Kid Friendly!

Classic Pina Colada
4 ounces cream of coconut 
4 ounces pineapple juice 
2 cups ice 
2 slices pineapple and maraschino cherries for garnish  







Banana Pina Colada
2 ripe bananas  
1 cup fresh pineapple, diced 
8 ounces pineapple juice 
4 ounces coconut milk 
2 cups ice 
2 slices pineapple, for garnish




 
Berry Pina Colada
4 ounces cream of coconut  
4 ounces pineapple juice 
1 cup berries, chopped 
2 cups ice 
Sliced berries, for garnish


 

Sweet Treats for Mom

Mom deserves something special. If you make her these special treats with all the love in your heart, you'll be considered the perfect child...just for that day!


Chocolate Raspberry Cupcakes
1 package chocolate cake mix (choose a gluten free cake mix like betty crocker)
1 package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil or applesauce
4 eggs
1/2 cup warm water

For the filling 
2 cups fresh raspberries
1/3 cup sugar
           
Place filling in a plastic zip bag and when the time comes, cut the corner and insert into the cupcake and squeeze the filling in the cupcake.

For the Chocolate Ganache 
1 cup heavy cream
1 12-ounce bag semi-sweet chocolate chips

Raspberry Buttercream Frosting
1/2 cup butter, softened
3 Tbl seedless raspberry jam
4 cups powdered sugar
3 Tbl milk
red food coloring
Whip all ingredients together with electric mixer. 

Preheat oven to 350 degrees. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, and water. Pour batter into lined muffin cups 2/3 full. Bake for 20 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool completely.

Meanwhile, combine filling ingredients (raspberries and sugar) in a medium bowl. Gently mash raspberries, leaving some whole. Reserve 2/3 cup for the frosting, and refrigerate until ready to use.


Make the chocolate ganache: heat 1 cup heavy cream over medium low heat until simmering. Remove from heat and add chocolate chips. Stir in a figure-eight motion until chocolate chips are fully melted. Cool slightly. 

Fill your cupcakes with your jam filling. Top your cupcakes with ganache and pop the cupcakes into the fridge until the ganache is solid. Then frost the top of the cupcakes and add a fresh raspberry on the top. 




Fifteenspatulas has this great recipe for truffles. They are so easy to make and yummy. 

Irish Creme White Chocolate Truffles

8 oz good quality white chocolate, chopped
2 tbsp irish cream liqueur (I used Bailey's)
2 tbsp heavy cream
1/2 cup chopped macadamia nuts

Melt the chopped chocolate in a double boiler (which is just a heatproof bowl set on top of a saucepan with an inch of simmering water in it. Make sure the water isn't touching the bottom of the bowl). The white chocolate should only take about 5 minutes or so to melt.
Once the white chocolate has melted, stir in the irish cream and heavy cream with a whisk or spatula. Pop the white chocolate mixture into the refrigerator for 30-45 minutes, until it has firmed up. Now take a 2 tsp cookie scoop and portion out little balls of the white chocolate mixture. If they are firm enough to not stick to your hands, roll them in the palms of your hands into a ball, and roll them in the chopped macadamia nuts. If they aren't firm enough, place the loosely portioned truffles into the fridge for 15 minutes to firm up more, and then you can roll them in your hands and into the macadamia nuts. After they are rolled in the nuts, place them in the fridge to firm up completely.


 Mom loves her diet coke. A Dirty one will be even better. 

Dirty Diet Coke
1 cup crushed ice
1 healthy squirt of Torani Coconut Syrup
1 generous squeeze of half a lime
1 can of Diet Coke, chilled
1 good straw

Rhubarb The Unsung Hero of Spring

I've had rhubarb before, it wasn't something we had often growing up, but I remember liking it. I recently had a rhubarb and strawberry muffin left on my porch because I was under the weather. Gluten free it was not, but I have remedied that. The traditional measurements are in the recipe below too. They are delicious both ways.

Rhubarb is the unsung hero of Spring

• Its crispy, juicy stalks can be used in the preparations of sauces, preserve, jellies, jams, syrups, sorbets and juices. 
  
• Rhubarb is best remembered for its delicious pies.
  
• It can also be used in the preparations of tarts, puddings, crumbs, pancakes, muffins, and strudel.
  

Fresh Rhubarb is available from April to August in most regions. While buying from the markets buy fresh, firm, crispy bright-red color stalks. They usually put for sale in bunches along with other common greens. Avoid those with dull, slump or bruise or blemishes on the surface. Once at home, harvested or purchased stalks should be placed in a plastic bag and stored inside the refrigerator set at 32°F and 95 percent relative humidity. This way, the stalks stay fresh for about 2-3 weeks.

Rhubarb is one of the least calorie vegetables. Just 3.5 ounces of fresh stalks provide just 21 calories. Nonetheless, it holds some vital phyto-nutrients such as dietary fiber, poly-phenolic anti-oxidants, minerals, and vitamins. Further, its petioles contain no saturated fats or cholesterol.
The stalks are rich in several B-complex vitamins such as folates, riboflavin, niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid.

Its red stalks also contain healthy levels of minerals like iron, copper, calcium, potassium, and phosphorus. It is also full of Vitamin C and A.

As in other greens like kale and spinach etc., rhubarb stalks too provide good amounts of vitamin-K. Vitamin K has a potential role in bone health by promoting osteotrophic (bone formation and strengthening) activity. Adequate vitamin-K levels in the diet help limiting neuronal damage in the brain; thus, has established role in the treatment of  Alzheimers disease.

Now for the recipes:

Rhubarb and Strawberry Muffins
2 1/2 cups All-Purpose gluten-free flour or regular flour ( I used pillsbury gf flour)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 1/4 cup brown sugar
1/2 cup fruit puree or vegetable oil (I used a strawberry applesauce puree! Highly recommend!) If using gluten-free flour, you may want to add another 1/2 cup (or, conveniently, a 4-ounce toddler food squeezy pouch.)
1 egg
1 tsp vanilla extract
1 cup "buttermilk" (put 1 Tbsp lemon juice or vinegar in a measuring cup, then fill to 1 cup with dairy or non-dairy milk of your choice)
1 1/2 to 2 cups diced rhubarb + 6-8 strawberries, chopped (roughly 2 stalks, depending how long they are.)
(optional) 1/2 cup chopped almonds or pecans (My son recommends it without, but we are adults aren't we!) Topping: 
1 Tbsp melted dairy-free buttery spread or coconut oil (or butter)
1/3 cup raw sugar (or white)
1 tsp ground cinnamon
(optional) 1 Tbsp ground flax seed

Preheat oven to 350 F. Grease one to two 12-cup muffin pans or line with paper or silicone liners (silicone pans shouldn't need greasing.) 
In a medium bowl, stir together flour, baking soda, baking powder, salt, and 1 tsp cinnamon. In a separate bowl, beat the brown sugar, fruit puree (oil replacer,ie strawberry applesauce) egg, and if using buttermilk replacer with an electric mixer until smooth.
Add the wet ingredients to the dry ingredients and mix by hand until just blended. Add the rhubarb and nuts if using them. 

Spoon the batter into prepared cups, filling almost to the top.

In a small bowl, stir together melted butter substitute, raw sugar, 1 tsp cinnamon, and ground flax seed. Sprinkle roughly 1 tsp of mixture on top of each muffin. Bake 25 minutes.
This recipe was adapted from Kendra over at Bitethehandthatfeedsyou. They have so many fun ideas for kids lunches, check it out. 


This recipe is from wellness today. I tried it and it turned out really fantastic. I admit I made it for a neighbor who is gluten free and as I spooned hers into a bowl I took a bite. She doesn't care, I hope!

Rhubarb Crumble
8 stalks of rhubarb
4 tablespoons of water
4 tablespoons of honey/maple syrup
half a teaspoon of cinnamon (optional)
half a teaspoon of ginger 

For the crumble:
1 1/2 cups sorghum flour, almond flour, I used 
hazelnut flour
1/2 cup splenda or brown sugar
4 Tbsp Butter ( I used 2 spoonfuls of vegan hemp butter)
1/4 cup vegetable oil
1 cup chopped blanched almonds* optional you could add oats (gluten free or otherwise)

If you are not gluten free, here is the traditional crumble breakdown. This can be used for any fruit crumble, apple, peach, fig, plum, pear, apricot, berry and cherry. It's dang good!

1 1/2 cups flour

3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1/2 teaspoon kosher salt
1 cup oatmeal
1/2 pound cold unsalted butter, diced

Preheat your oven to 375°F-400°F.
Wash the rhubarb well, then chop into 1-inch pieces.
Put the rhubarb and water into a pot and simmer for about 10 minutes, or until the rhubarb is soft.
While simmering the rhubarb, add the honey or maple syrup one spoonful at a time. Taste as you go to determine you're preferred level of sweetness.
Add cinnamon and ginger, if you wish.
When the rhubarb has softened, transfer to a pie plate or other oven-safe container. Set aside.
Put the flour and sugar in a bowl. Add the oil and butter rub into the dry ingredients to create a crumbly texture (you can also use a food processor for this step). 

Add the almonds and mix in with your hands.
Spread the crumble mixture over your dish of rhubarb, covering it as evenly as possible.
Transfer to the oven. Bake for 20-30 minutes, or until the topping is crunchy and golden brown.

Everyone is always looking for a new yummy simple syrup to add to lemonade, soda water or sprite. Add this simple rhubarb syrup to any type of tasty drink you'd like. We really love, diet sprite, a scoop of raspberry sherbet and 3 tablespoons rhubarb syrup. We also love frozen coconut water with a pureed banana, 2 spoonfuls of rhubarb syrup and sweet coconut flakes on top. 

I thought Rhubarb syrup would be spectacular. Try and and let me know what you think. We really think it's the bees knees around here. 

Rhubarb Simple Syrup 
4 cups (about 1 pound) rhubarb, chopped into 1-inch long pieces
1 cup granulated sugar
1 cup water

Simple Rhubarb Syrup:
Combine 4 cups chopped rhubarb, 1 cup granulated sugar, and 1 cup water in a medium saucepan with a heavy bottom and bring to a boil.
Once the mixture is boiling, reduce the stovetop temperature to its lowest heat and allow the mixture to simmer and cook gently until the rhubarb is soft and the liquid has thickened slightly, about 20 minutes. You should have a bright magenta mixture at this point.
Ladle the mixture into a fine strainer placed over a medium, heatproof boil. Strain until most of the liquid is in the bowl and give a little press on the strained, stewed rhubarb with the back of a spoon to extract a little bit more syrup.
Pour the syrup into a clean jar, cover and refrigerate. It should keep for quite some time in the fridge.

A Little Refreshment

Everyone needs a fresh and fun drink to bring in the New Year. These are easy enough for the young ones to mix together.

Recipe courtesy of HonestlyYum

Coconut Chai Lemonade 
1 oz lemon juice 
1 1/2 oz coconut chai syrup 
4 oz water 
lemon wheel and freshly grated cinnamon for garnish
  
Coconut Chai Syrup:
1/2 cup coconut milk
1/2 cup sugar 
2 chai tea bags

Add coconut milk and sugar to a small saucepan over medium-low heat. Stir to combine.
Once the syrup starts to steam, add the chai tea bags and stir.
Let steep for about 5 minutes, then remove from heat and remove the tea bags. Let cool to room temperature.
Add the lemon juice, coconut chai syrup, and water to a shaker filled with cracked ice.
Shake briefly to combine (3 seconds).
Empty the entire contents of the shaker into a low ball glass.
Garnish with a lemon wheel and top with freshly grated cinnamon.

Grapefruit Fizz with Sugared Rind

 

5 grapefruits, juiced  4 cups
4 cups  carbonated water

2 tbsp. sugar, monkfruit or splenda 

2 Limes sliced  

Sugared Rind

3 large grapefruits
4 cups granulated sugar, divided
water
3 tablespoons light corn syrup

Slice the grapefruit lengthwise into four equal segments. Using a sharp knife and spoon, remove the fruit, so that you are left with the peel only.
Working with one segment at a time and using a regular small spoon (or you can try using a grapefruit spoon), scrape the inside of the peel repeatedly (and aggressively) to remove as much of the white pith as possible, if not all of it. Think of it as your arm workout for the day!
Once you have removed the pith, slice the zest into 1/4" strips. Don't worry if you have some pieces that are longer and shorter than others. Repeat until you have done this with all the grapefruit segments.
Place zest in a medium saucepan and cover with four cups of cold water. Bring to a boil and simmer for 10 minutes. Remove, drain the zest in a fine sieve, and run until cold water. Repeat this entire process two more times.
Set out two jelly roll baking sheets (or two full sheets, depending on what you have) and sprinkle each pan with one cup of sugar. Set aside.
Combine remaining two cups of sugar and one cup water in the saucepan, add the corn syrup. Boil the mixture for 3 minutes or so.
Continue to simmer the syrup, add the zest and stirring frequently, until candy thermometer reaches 230 degrees Fahrenheit. At this point, the zest should look fairly translucent and shiny--similar to a gummy bear in appearance.
Transfer the zest to the prepared pans with a fork (trying to drain as much of the syrup as possible) and spread out among the pan. Toss the zest with the sugar to coat it well, separating the strips. Allow to cool completely.
Transfer zest to cooling rack (place a sheet of wax underneath to catch any mess) and allow to dry overnight.
Store zest in a covered container, in layers separated by wax paper, for up to a month.

Smurf Punch

1/2 cups Sprite or Ginger Ale

1 Cup Coconut Water
blue food coloring
whip cream
cherry
ice 

In a tall glass, fill with ice, sprite or ginger ale and coconut water. Add 2-3 drops of blue food coloring. Top with whipped cream and a cherry.


The following recipes come from Chow.com a great resource for all things yum!

Cranberry Cutie
3 ounces Sierra Mist Natural
3 ounces Cranberry Juice
Juice from 1 cutie/clementine orange
1 ounce lime juice
Clementine slice and sugar for garnish In a shaker filled with ice, mix cranberry juice, cutie juice, and lime juice. Add Sierra Mist Natural and stir. Strain into two martini glasses with edges that have been dipped in sugar (optional). Garnish with a cutie slice.

This one is perfect for the little ones who want to take part in the festivities.

Milk and Cookies

Agave Nectar or honey
Colored sprinkles
Milk
Your favorite small and soft cookies

Using two plates, place a few tablespoons of agave nectar or honey on one and colored sprinkles on the other. Dip the rim of the glass into the honey, allowing the excess to drip off before dipping the rim into the sprinkles. Leave the glasses upside down and allow the sprinkles to adhere before turning the cups right side up (or the sprinkles will run down the side of the glass). Make your favorite chocolate chip cookies and skewer with a lollipop stick just prior to baking. Fill the glasses with milk and rest a cookie garnish on the rim of the glass.
 

Minty Coco Moco

2oz. of your favorite mint chocolate ice cream
1oz coconut cream (You can find this where you get cocktail items. I get mine at Pirate'0s
Large handful of crushed ice
2oz. Half & Half
Chocolate syrup
Rim a martini glass with your favorite chocolate syrup. On a small flat plate, pour about 1-2oz of the syrup. Holding the glass parallel to the table, dab the rim of your glass into the liquid while slowly turning the glass so that only the outer edge is covered. Combine the rest of the ingredients and stir until smooth. Pour into your already-rimmed glass and serve.
 

Blueberry Pomegranate Smoothy

1 can nestle carnation evaporated milk

2 cups frozen blueberries

1 cup pomegranate juice

1/4 cup frozen orange juice

2 T honey

1/2 cup ice cubes

Photo and Recipe Here

Place evaporated milk, blueberries, juice, concentrate, honey and ice in blender; cover. Blend until smooth. Pour into tall glasses and serve immediately.

Micro Greens, Oh Those Little Things

Micro Greens are everywhere these days. For the last 8 or so years, they have become quite the trend. Who doesn't like a pile of sweet, pretty, little interesting looking greens on their dinner plate? you probably haven't been to an upscale restaurant without seeing them lately. In a nutshell, micro greens are just early shoots of lettuces, herbs and veggies. To be considered a micro green, they are approximately 1 in tall. They are the most simple, easy things to grow around. You could have an endless supply available at your fingertips all year round. I'm currently on my second crop of these lovelies and they just take so good.

Why so special you ask?

Because these micro greens are the smaller versions of your oh so tasty regulars, their flavor profile is intensified. They are a tender powerful punch of flavor. Micro greens have been produced here in the United States since the early 1990's beginning in the early Southern California healthy food diet craze. It's quite an expensive product to produce commercially, but they are healthy and require no pesticides. They are considered a live green, but must be consumed within hours to be considered live. After harvest they begin to rapidly stretch, become soft and loose their color and flavor. It's better to clip, rinse and serve right away. It's important to understand that micro greens are no more healthy than their larger version. Just because they're small doesn't mean they are more powerful or contain more nutrients. They are good source of vitamins and minerals when adding them to smoothies or freshly blended drink and sauces, but they are mostly produced for flavor. They are more easily digestible are much more tender.

*Note: Micro greens are not the same as sprouts. Sprouts are simply germinated seeds, produced in water alone, they are not planted. They are typically produced in dark, moist containers and bags which lends to the proliferation of dangerous bacteria. It's my personal opinion that you shouldn't consume sprouts without cooking them or observing very strict guidelines of safety. Pregnant women, children and those with auto immune deficiencies should be advised of the health risks associated with them. Salmonella and E coli are a huge problem in the commercial production of sprouts. The FDA has rigorous guidelines in combating these food-borne illnesses. Sprouts are often sold in the containers they are produced in. I myself love a square container of bean sprouts, but very sparingly. It's also helpful to know that mung beans used in Asian cooking are typically safe to consume because they are grown in a deep rich soil, but still be advised and careful. They aren't as tasty out of  can, but they are safer. 

Micro greens are not grown in water. The seeds are planted and grown in soil or a soil substitute such as peat moss, or other fibrous materials. They are generally grown in high light conditions with low humidity and good air circulation.When the leaf is fully expanded and appear as a miniature version they are ready for harvest. Typically this is 1-2 weeks, some varieties about 3 weeks. 

 Open Face Egg and Asparagus Panini 

Photo and recipe courtesy of Mary Moran, Holy Mary Food of Grace

• 8 pieces of sliced whole grain bread, 1 inch thick
• 8 eggs
• 12 asparagus
• ½ c olive oil
• ¼ Parmesan cheese
• ½ micro greens for garnish
• Salt and pepper

Directions

1. Cut the asparagus lengthwise and blanch in salted water.
2. Preheat oven 350 degrees Fahrenheit
3. Slice whole grain bread into 1 inch slices and coat with olive oil and salt.
4. Toast in the oven for 3-6 minutes to a light golden brown or crisp, but not burned.
5. Fry eggs in a large nonstick sauté pan (cook 4 at a time max) and place a lid over the top to cook the eggs through. Salt and pepper the eggs before placing the lid.
6. Repeat step 5 for the remainder of the eggs.
7. Slide the eggs on to a cutting board and cut them to separate them.
8. Place three blanched asparagus per toast and slide an egg on top; add Parmesan and garnish with micro greens. 

Penne Pasta, Sun Dried Tomato and Goat Cheese Trifle

• 1 lb penne pasta
• 1 c goat cheese
• ½ c of ½ and ½
• ½ c pesto*
• 1 c sun dried tomatoes
• Salt and pepper
• Micro greens for garnish

Directions

1. Boil pasta in a pot of salted water.
2. Make pesto and set aside.
3. Whisk goat cheese and ½ and ½ together; set aside.
4. In a large bowl, toss the pesto and pasta together.
5. In a large casserole dish or bowl, first layer the pasta, then spread the goat cheese and top with sun dried tomatoes and garnish with micro greens.
6. Serve room temperature.

The Pink & Green Goddess

 Ingredients:
1 1/2 cup almond milk
1 banana
1/2 cup plain yogurt
1/2 cup frozen strawberries
1/2 cup frozen mango
1 Handful of lettuce Micro Greens
Admittedly when I first blended this up I gagged, but then I actually took a sip and it was so dang good.  It looks awful, but it tastes fresh and smooth and sweet. If you want to make it even sweeter, add some kiwi or raspberries too. It's a great cleanse. You can also use chocolate almond milk with banana, strawberry, raspberry and greens and it's good, I promise.

The most popular micro greens are these varieties.

Mustard, Kale, Endive, Arugula, Beet greens, Spinach, Tats-oi, Radish, Watercress, Mizuna, Peas, Cabbage, Basil, Lettuces like Oak-leaf, Mescalin, Radicchio, Boston Bib, etc.

Here are some helpful ideas where to add some micro greens...

• Grilled Cheese- liven up a grilled cheese sandwich with your oak leaf or mescalin greens and a tomato slice.
• Tacos and Wraps- use sunflower, any lettuce variety or radish greens instead of shredded lettuce.
• Hamburgers & Hot Dogs- any green can replace lettuce in these kid's favorites.
• Sandwiches, Subs, and Pitas- spinach, lettuce, cabbage or pea greens are a delicious addition to any of these.
• Salads- add fresh herb greens like dill, tarragon or lettuce radish greens to just about any salad, or create your own sprout salad. Radish sprouts are great in coleslaw or potato salad, or anyplace you would use radishes.
• Omelets- Add a half cup of greens to your omelets just before folding.Sunflower or mustard greens are awesome.
• Soups- a few greens added just before serving are great in many soups.
• Pile up greens on your grilled fish, you wont regret it.

Pick up a seed package the next time you're at the garden center, making sure it's an organic blend and plant in any container. I save the plastic take out containers and place them in my sunny windows. I currently have rows of vinyl guttering filled with these greens in my backyard as well. You can use anything to plant them. The plastic containers are easy because you can simply punch a few holes in the bottom for drainage, and because it's clear it acts like a green house. Scatter the seedlings and lightly cover with soil. Keep moist and watch your micro greens sprout within just a few days. When the leaves resemble the mini version of the plant, snip them just above the soil level, wash and enjoy. Spread across that same patch a free batch of seeds and in 10-12 more days you're ready to harvest again. There is no need to remove the roots of the previous growth, it adds great organic material for your new crop of greens. Enjoy!