Just Persimmons Pudding

Another persimmon pudding? Yes. I am shamelessly posting another persimmon pudding recipe. Mostly because I just made this today, faster than it took my boys to destroy the living room. That’s how quick this recipe is! And also because I love persimmons and my husbands client just gave us a huge bag of the Hachiya kind, which are the ones that need to be super ripe before eating, which means the best way to eat them in my opinion is prepared, not just as is, as they are so messy when they are ripe enough.

This isn’t even a recipe. It’s really just an inspiration for you guys 🙂

 

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Ingredients:

  • 4 really ripe persimmons
  • 1/4 cup liquid (I used coconut milk)
  • 1 chunk of fresh ginger (optional, but with people getting sick everywhere I throw ginger in everywhere I can to boost our immune systems!)

Steps:

  • wash and stem the persimmons
  • add everything to a blender
  • blend on high, serve and enjoy!

 

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I enjoyed mine over some warm buckwheat porridge with a bunch of spices added to it (cardamom, cinnamon and fresh grated ginger). Had a cup of chai tea with it, the perfect warming rainy day fall breakfast 🙂

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Persimmon Apple Muffins

The smell filling the house this morning is autumnally divine 🙂 The combination of the sweet persimmon puree, mixed with the subtle spice flavor from the cinnamon, nutmeg and coriander create a wonderful home for the soft chunks of apples that easily melts in your mouth. Add to that the occasional date bite surprise and you got yourself a beautiful fall muffin treat, healthy enough for breakfast, sweet enough for dessert.

I just thawed my last bag of muffins this week, so I had been pondering what muffin flavor I was going to start with to work on filling up my freezer again. While I had a few other flavors in mind, when I looked at my fruit rack this morning and saw the abundance of ripe persimmons, there was no doubt that was going to be the flavor of the week 🙂

For this recipe, either persimmons will work, but I used the fuyu, the small squatty ones that can be eaten hard. I had some soft ones so I used those. If you have some super ripe hachiya, those will work great as well, but just make sure they are super ripe. These are the tear drop larger ones. Those are pretty much inedible unless they are fully soft to the point of almost falling appart in your hand. I learned this the very hands on way. 

While I am typing this, it is quiet in the house as the kids are busy eating all the muffins that are barely cool enough to grab, but I made sure to put a large batch in a box out of reach. It makes me happy that my kids love my cooking this much, yet at the same time, it’s hard to not have them eat all the baked goods in one day!

 

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Ingredients:

  • 3 cups flour (I mixed spelt, rice and teff. Don’t use spelt if gluten free)
  • 1 cup small oats (regular works fine)\
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/4 tsp ground coriander
  • 3/4 cup coconut sugar
  • 4 large dates chopped really small (I used medjool because I love how juicy and thick they are)
  • 2 ripe persimmons, pureed
  • 1 small apple, chopped small
  • 1 cup water (or more if you find your dough too dry depending on what flour you use)
  • 1/4 cup coconut oil, melted
  • 1/4 cup ground flax seeds soaked in 1/2 cup water

 

Steps:

  • preheat oven to 350*F
  • grind your flax seeds and put them in a small bowl in water, set aside
  • mix first 9 ingredients in a large bowl
  • blend the persimmons in order to make a puree
  • add all the remaining (wet) ingredients in another bowl and mix well
  • combine wet and dry ingredients
  • grease muffin tins
  • pour dough in tins and bake for about 10-12 minutes for mini muffins, probably around 18 minutes for larger ones, or until a toothpick comes out clean
  • let cool in pan for about 5 minutes before transferring to cooling racks
  • eat at will or store out of sight so you are not tempted to eat at will!!

 

Note this made about 56 mini muffins. I like to make mini muffins because it’s easier for the kids to handle and good to transport. Also, I make this many because I like to freeze some for later use so I can have an easy snack to grab, or a quick breakfast on the go.

 

 

Luxurious Chocolate Chai Latte

Just as the title states, luxurious, hint of chocolate, creamy and decadent, this beverage is a weekend treat. After making my Black Tea Mocha a few months back, I knew I was on to something with replacing coffee for tea in all the specialty coffee drinks. I like coffee, but I prefer tea. My warm beverage drinking world has opened up even wider!

This is a perfect fall beverage. While I enjoy chai tea at any time of the year, I feel more drawn to it during the fall and winter months because of all the warming spices. And if you’ve been following me for a while now, you have surely caught on to what a chocoholic I am, so naturally finding ways to sneak that delicious superfood in where ever I can has become quite a skill 😉

And lastly let’s not forget about what makes this drink so luscious: coconut butter. That’s right. I’ve been using coconut butter in drinks for a while now to add healthy fats and decadence. A winner every single time.

While I would love to say I get to enjoy this beverage quietly in a cozy chair while reading a book, the truth is, I generally have 3 minutes to myself before I have to brace the cup and raise it high above my head while I get jumped on by one of my children, or shoved off my seat by another or even just have the cup grabbed out of my hand because “Can I have some?”. In any case, how ever you get to enjoy this Latte, it is well worth it and will put a smile on your face 🙂

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Ingredients:

  • 2 cups steeped and strained chai tea (I buy mine in bulk and prefer the slightly spicy kind)
  • 1 cup almond milk (or any other milk), for this drink I used almond coconut milk that I had just made, and it was such a divine choice 🙂
  • 1.5 TBS coconut butter OR 3TBS coconut cream (the rich stuff from a can)
  • 2-3 dates
  • 1-2 tsp cacao powder (Depending on how chocolatey you want it)

Steps:

  • Put everything in blender and blend on high until you get a little foam at the top
  • pour and enjoy!

Creamy Pumpkin Coconut Sauce

I love the fall for all the cooking/food making inspiration!!! It’s my favorite season when it comes to kitchen time 🙂 My very first seasonal recipe was this Salted Caramel Chai tea infused concoction I made. The kids and I have been devouring that one with sliced apples, soooo tasty!!!

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And now I am looking forward to all the pumpkin and squash recipes I will be coming up with and getting inspired by!! This was another semi-accident. It was late and I needed to get dinner ready fast. I had this leftover baked pumpkin and it only took a few moments for me to realize that the fastest way to eat that (other than straight out of the skin with a fork), was to throw it in the blender with a few other ingredients to create a soup. No wait! I’ll make it a sauce so we can have it over pasta 🙂 And there it was, minutes later, our tasty family dinner.

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I topped my bowl off with some homemade spicy seeds.

Ingredients:

  • 1/4 cup fresh raw pumpkin seeds, not dried or cooked (I just keep the seeds after taking them out of the raw pumpkin)
  • 3/4 cup almond milk or coconut milk
  • 3/4 cup cooked pumpkin or squash
  • 1/4 cup coconut cream (from a can, organic toxic free if possible)
  • 1/4 tsp real salt
  • 2 TBS fresh parsley minced
  • 1/4 tsp dried sage

Steps:

  • if you dont have left over squash, then bake it in the oven for about 45 minutes
  • put first 3 ingredients in blender and blend on high until nice and smooth
  • add other ingredients and blend until the herbs are nicely incorporated but not fully blended
  • serve how ever you like!
  • we did it over zucchini pasta for a light yet satisfying dinner

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Check out my other zucchini pasta recipes here:

With tomato sauce

With sesame peanut sauce

With rawlfredo sauce

Fall Salad

After having a high raw diet for the past several months, I am slowly transitioning to more cooked foods. A really nice way to do that is to mix some sweet fall vegetables into my salads. I had leftover acorn squash so I went off of that. This salad was beautiful, nutritious, and delicious. I loved the combination of the tangy cranberries, with the sweet tangerine and earthy kale. The addition of the dip came as I was plating it and am very happy to have added the protein to this salad. It made it a complete meal.

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Ingredients:

  • 3 cups chopped lacinato kale
  • 1/4 of a cooked acorn squash cut into slices
  • 1 tangerine, sliced
  • 2 TBS dried cranberries
  • 2 TBS toasted pumkin seeds (raw seeds are great too, I just happened to have just made some that worked perfect for this salad)
  • a dollop of protein, anything you have on hand. Here I used white bean dip. But hummus could work great too.

Steps:

  • gently massage your kale with olive oil and salt to wilt it a little bit
  • put it on a plate and add all the other ingredients on top
  • drizzle a little bit of lemon juice and more oil if you like
  • enjoy!