Right now my house is being torn apart because we are in the process of moving from Illinois to Arizona. As you can imagine, any comforts at all are welcome. I was in the mood for some comforting earlier but it had to meet my current criteria. Easy (super easy), Simple (same as easy but I can’t stress it enough) and CHOCOLATE!
Imagine my joy when I found this recipe at TheNourishingGourmet.com. If you haven’t been there, go. Go today! I frequently find myself browsing Kimi’s simple delicious recipes.
I did add 2 steps to this recipe. 1. I placed the can of organic full fat coconut milk in the fridge for a few hours. I do that because when the can is chilled it creates a thick creamy coconut “cream” at the top of the can. I figured it would help thicken up the whipped dip. 2. I put the whipped dip in the freezer for 1 hour after running it through my Nutribullet (or blender) to let it thicken up even more. Then I whisked it in a frenzy for a minute and served it with fresh cut fruit.
But if you have one of those whipped cream canister maker things, you can use that and the dip will whip up much thicker but my husband and I loved this just as it is.
I chose to use maple syrup as opposed to the other options of honey or stevia drops but it’s nice that there is an option depending on what you have in your kitchen. The honey would make the recipe non-vegan though.
I’m so excited about this stuff. I’ve got my strawberries ready and waiting. I’m thinking of seeing if fudgesicles might be in my future. Ooo with some strawberry pieces, yes yes!!!
p.s. Hubby tried it and said “you’ve done it again”. That means he liked it in hubby language 🙂
After trying and loving my Blueberry Chia Seed Jamthe hubby put in a request for pineapple chia seed jam, he loves pineapple and I love when hubby makes requests. Plus it gave me the perfect reason to try out my new food processor. I sprinted to the closet and whipped that baby out!
Let’s make Fresh Pineapple Chia Seed Jam
(this delicious jam is also paleo and gluten-free which makes it even more awesome)
I FINALLY got to put the food processor to work. After pulsing the pineapple, I pulsed some Peppadew peppers to make a small batch of pineapple pepper jam all for myself.
I only used about a cup of pineapple because I don’t make my chia jam batches too large as they don’t contain preservatives and aren’t canned in the traditional method. They will keep in the fridge for a week or two. Plus it’s so easy to make that if I run out it’s no big deal to whip up another batch but if you eat a lot of jam, you can certainly double the recipe.
If you would like to add Peppadew peppers to your pineapple jam, just add the peppers in the last few minutes of cooking the pineapple, before adding the chia seed gel. I put the details in the recipe below.
I love spooning the pepper jelly or blueberry jelly on top of some cream cheese and dipping with sea salt quinoa chips. Dee-licious!
Now don’t crinkle your nose but the hubby likes to top a scoop of vanilla ice cream with blueberry chia jam or pineapple jam. I swear it’s good. Taste just like a sundae.
**Optional - 3 or 4 Peppadew peppers or jalapenos if making the pepper jelly variation**
Soak chia seeds in the 3 tablespoons of water and set aside to gel, stirring after 10 minutes.
Put chopped pineapple in food processor just for a few pulses to get rid of the big chunks.
Place pulsed pineapple, honey and water in a small saucepan and bring to a boil.
Once boiling, reduce the heat to very low. Continue to cook for about 30 minutes until the liquid has almost completely evaporated and the pineapple is soft. Add water as necessary, based on how juicy your pineapple is to start with. The pineapple will be broken down and should look like it's starting to gel.
Remove from heat and stir in your chia seed gel stirring constantly for a few minutes. The chia seeds will try to crawl up the sides of the pan so stirring helps keep them incorporated into the pineapple.
**Optional: To make pineapple PEPPER jelly, simply add 3 or 4 finely chopped Pepperdew peppers or jalapenos to the pineapple in the last few minutes of cooking, before adding the chia seed. I love pepper jelly spooned on top of cream cheese with some quinoa chips. So good.**
When I think of nachos all I can think about is stale gmo corn tortillas fried in oil covered in orange fat laden processed cheese.
This is my healthy gluten free version of nachos that makes me forget that I even entertained the thought of that nasty concession stand version of nachos.
Think “ADULT NACHOS” or “SOPHISTICATED CHIPS AND DIP”
Only 3 ingredients – crunchy munchy cheesy and sweet all at the same time. I eat these a lot. I feel like I’m indulging in some fancy treat.
(Did I see you crinkle your nose when you saw the ingredients?)
A serving size of sea salt quinoa chips, a scoop of organic ricotta cheese and drizzle it with some raw honey that I heated in the microwave until it was in a liquid state. Drizzle the honey over the ricotta and dig in. Try it, they are mmm good (and gluten free)!