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Date and Pistachio Dark Chocolate Bark

by michelletang118
written by michelletang118

Looking for a healthy and tasty alternative to mars bar or snickers that is easy to make and requires no bake time? Then look no further than gluten- and grain-free tasty treat comprised of dates, melted dark chocolate and chopped pistachio.

Despite their natural sweetness, Medjool dates actually rate low on the glycemic index (GI). This means they won’t cause a rapid spike in blood sugar levels and are suitable for those with diabetes or those looking to maintain steady bloody sugar levels.  They are also low in fat and provide a rich in potassium, copper, magnesium, vitamin B6, niacin, calcium, iron and vitamin K.

A single dried date packs nearly 2 grams of fiber, or 8% of the Daily Value (DV). Refer to this article here to learn more about whether diabetic people can consume dates on a moderate basis.

This recipe only requires 4 ingredients: dates, chocolate, pistachio and flaky sea salt (which can be omitted). You will only need a baking sheet, parchment paper, double boiler equipment (bowl and pot for boiling hot water) and a chopping board.

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Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 10-12 pitted medjool dates
  • 100g of quality dark chocolate
  • Handful of shelled pistachios, chopped roughly
  • 1 teaspoon of flaky sea salt

Instructions

  1. Line a baking sheet with parchment paper. Split each date open and remove the pit. Layer the dates adjacent to each other with no gaps in between.
  2. Melt the chocolate in a double boiler. This requires boiling a pot of water and keeping it on a low simmer while placing a bowl on top of a steaming rack. You want the chocolate to melt and become a runny consistency. Feel free to add a bit of milk or dairy-free milk alternatives if the consistency is not runny enough.
  3. Layer the melted chocolate onto the date base with a spoon, using the back of the spoon to coat it all over so that it forms (more or less), an even layer.
  4. Sprinkle the chopped pistachios on top and finish off with a light dusting of flaky sea salt.
  5. Transfer the baking sheet to the fridge and the bark will be ready once it sets (roughly an hour)!
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BreakfastDessertVeganVegetarian

Mango coconut chia seed pudding

by michelletang118
written by michelletang118

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NO-FUSS MANGO CHIA PUDDINGS | A tropical paradise encapsulated in a jar. 
Escape to a tropical paradise with these mango coconut chia puddings. Fast and easy to make, they make for the perfect dreamy make-ahead breakfast treat or dessert to cap off your evening meal._DSC0883
These treats are gluten-free, sugar-free, and dairy-free dessert and only require five ingredients: chia seeds, coconut milk, maple syrup, mango, and coconut. Best made the night before so the chia seeds can fully absorb the coconut milk and they are ready in a jiffy for breakfast the next day.
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Mango coconut chia seed pudding

PREP TIME: 10 min | COOK TIME: 2 hours / overnight | YIELDS: 3 servings
INGREDIENTS:

  • 3 tablespoons of chia seeds
  • 1 cup of coconut milk
  • 1 ripe mango
  • 1 tablespoon of coconut nectar
  • 2 tablespoons of dissected coconut or coconut flakes, to garnish

METHOD:

  1. Mix together the coconut milk, chia seeds and coconut nectar in a jar or bowl._DSC0799
  2. Refrigerate for two hours, or overnight if possible.
  3. Next morning, puree the mango flesh in a food processor. _DSC0839
  4. Distribute the chia seed mixture evenly into three small jars or glasses. Evenly add a layer of pureed mango. To serve, sprinkle with some coconut flakes or dissecated coconut and garnish with a mint leaf.  _DSC0847_DSC0905

 
 

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Mains

Sumac grilled lamb chops with lemon pea mash

by michelletang118
written by michelletang118

Sumac lamb chops with pea mash (1 of 3)

After having disappeared mysteriously for a month (I got caught up with work amongst other things), the girl is back in the kitchen. This time, she is back experimenting with sumac and lamb chops. Some of you may be wondering “what the heck is sumac?”. So before I digress into the finer details of the recipe, let me give you a brief description of what sumac is, its origins, and more importantly, why you should have it in your spice cabinet!

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Sumac is one of the most ancient spices that one should readily have at their disposal

The sumac bush, native to the Middle East, produces deep red berries, which are dried and ground into coarse powder. While it’s less common, the berries may also be sold whole. Ground sumac is a versatile spice with a tangy lemony flavor, although more balanced and less tart than lemon juice. A small sprinkle also adds a beautiful pop of color to any dish.

Sumac is a widely used, essential spice in Middle Eastern and Mediterranean cooking. It’s used in everything from dry rubs, marinades, and dressing. But its best use is sprinkled over food before serving.

It’s great over vegetables, grilled lamb, chicken and fish. Ground sumac also makes a nice, flavorful topping on dips like hummus.

Thanks to the recommendation from my Iranian friend (who I highly respect when it comes to the culinary scene), I’ve decided to experiment with sumac and grilled lamb chops tonight. Given how busy I am, in order to save time, I opted to create a quick and simple lemon pea mash as a side. The two complement each other harmoniously, both in flavours and in colours.

INGREDIENTS: (serves one)

  • 2 lamb cutlets
  • 2 teaspoons of sumac
  • 1 teaspoon of garlic powder
  • 1 cup frozen peas
  • 1 knob of butter
  • Juice of half a lemon
  • 1 tablespoon of olive oil
  • Sea salt

METHOD:

  1. Place cutlets in a non-reactive bowl. Drizzle with olive oil and generously sprinkle sumac, garlic powder, and salt all over.
  2. Sumac lamb chops with pea mash (18 of 18)Cook the peas in a saucepan of boiling water (~1.5 cups) and boil for roughly 10 minutes until soft. Stir in the knob of butter, the lemon juice, and a dash of sea salt.

Sumac lamb chops with pea mash (16 of 18)3. With a potato masher or fork, lightly crush the pea mixture until it resembles a mash.

Sumac lamb chops with pea mash (13 of 18)4. Meanwhile, coat a cast iron pan with olive oil and turn the hob to a high heat. Pan-fry the lamb chops 2-3 minutes on both sides depending on how well done you like your lamb. Cover with foil and set aside for 5 minutes to rest.

Sumac lamb chops with pea mash (12 of 18)5. Layer the pea mash on a plate and stack the lamb chops neatly on top. Serve immediately.

Sumac lamb chops with pea mash (2 of 3)

Sumac lamb chops with pea mash (3 of 18)

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