Citrus Slaw

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I have been having the best time creating salads! This was not always so. I have always been a fruit lover, but not a huge fan of salads. I love roasted and other cooked veggies, but salads never excited me before. As I work day by day to eat even healthier and drink more water, salads become exciting to me! I have fun getting out lots of ingredients and thinking about how to make a fun, delicious and colorful salad! 

This is what I did with this coleslaw. Truth be told, I didn't really use to like cabbage or coleslaw much until I discovered purple cabbage. As a visual person and very much an artist at heart, it had me at "purple." It really doesn't taste different but it pleases the eye and then in turn pleases the palate. I will keep bringing you all lots of artful salads. To me, there must be lots of color on the plate! Next adventure will be using kale and collard greens. Yum! 

Citrus Slaw: 

2 cups purple cabbage, finely chopped

2 cups green cabbage, finely chopped

1 large carrot, finely grated

1 large grapefruit, sectioned and each section cut in half. 

1 orange, sectioned, and each section cut in half.

+ all juice of the grapefruit and orange 

1/2 teaspoon salt

1/2 teaspoon white pepper

1/2 cup coconut milk

1/3 cup raisins

1 1/2 teaspoons paprika

1/2 teaspoon ground ginger

Mix all of the ingredients together. This salad tastes great even after 2-3 days in the refrigerator and it's yummy to have all of the citrus juice at the bottom. It's a great salad to make ahead to have with meals and take with you for lunch because it stays crispy! 

Enjoy your artful salad! Here's to your health! 

With care,

Trista

Citrus Spinach Salad

citrus spinach salad

Now that spring is officially around the corner I am loving bright colors that I am seeing in the daffodils outside and in the the new spring greenery starting to emerge. I have recently started to experiment with and get more creative with making new and interesting salads. I love this new salad because of all of the bright colors and flavors in it. Each bite provides a bit of tang, crunch and a bit of sweetness from the oranges and pineapple. 

This salad is great to serve with a light curry coconut chicken that I served to my clients last night for dinner and with many other dishes. Yum! I hope that you put together this salad soon and enjoy it! :) I can also see this being a show-stopper at an upcoming Easter or Mother's Day Brunch! 

 

Citrus Spinach Salad: 

6-8 small servings

 

1 cup pineapple pieces, thinly sliced

1 cup satsuma oranges, peeled and cut into small pieces

3 cups chopped red cabbage

4 cups chopped spinach (I buy a box of organic baby spinach and cut up the leaves) 

Combine all of the above ingredients in a large bowl, then  pour the dressing on top, toss the salad and add more freshly ground pepper on top. 

Dressing: 

1/3 cup sesame oil

1 tablespoon rice vinegar

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper + more for topping the salad

1/2 teaspoon brown mascobado sugar or honey

 

Whisk all of the ingredients together in a medium bowl. Then, dress the salad prior to serving. 

If you love this recipe, check out more in my cookbook on Amazon: 

https://www.amazon.com/Recipes-Cheery-Life-Trista-Ainsworth/dp/1367622603/ref=sr_1_1?ie=UTF8&qid=1488574847&sr=8-1&keywords=recipes+for+a+cheery+life

Satsuma Honey Curd

Satsuma Curd

I've been dreaming about a bit of sunshine on this very foggy day. It sure has been a rainy season this late winter here in Oregon. This bright, flavorful and sweet satsuma curd will take the winter blahs away! Like most of my recipes, this started as a daydream-  I kept thinking of bright oranges and ways to use them in a recipe. 

I absolutely adore tea parties, and I love the scones and lemon curd that come along with them. I had seen lime curd and lemon curd, but never a beautiful orange curd. So, I decided to give it a go and ended up with this brilliant result. 

I just love the sweet taste of the honey and the flavor of the satsuma orange in this curd. Best of all this recipe is dairy free and doesn't contain any refined sugars. It is great as a spread on a gluten free scone, pancakes or even atop some delicious coconut milk ice cream! Amazing! 

I hope that you bring a little sunshine into your life today with this recipe! 

Satsuma Honey Curd

3 egg yolks

1/2 cup honey

1/4 cup satsuma orange juice (fresh) 

1/4 cup coconut oil

1 teaspoon satsuma zest

1. Combine the egg yolks (save the whites to make meringues later), honey, satsuma juice, and coconut oil in a small saucepan. 

2. Heat and whisk over medium heat until the curd thickens or it reaches 180F on a candy thermometer. I like to use my "laser thermometer" because it is much easier to handle and doesn't fall over in the pan. I highly recommend it! 

3. Take the curd off the heat and stir in the satsuma zest. 

Once cooled the curd will thicken up more and you can use it for: 

scones

pancakes

over coconut milk ice cream

as a filling for meringue shells

And much more! 

For more delicious recipes you can check out my cookbook on Amazon: 

https://www.amazon.com/Recipes-Cheery-Life-Trista-Ainsworth/dp/1367622603/ref=sr_1_1?ie=UTF8&qid=1487785930&sr=8-1&keywords=recipes+for+a+cheery+life

Paleo Flan with Honey Caramel

paleo flan with honey caramel

Ah, how I adore flan! There is something amazing about the combination of something creamy and caramel! I remember staying up late one night in Mexico in one of the host homes I stayed in and chatting with the house cook, Lucina as she waited for the flan to be done in the oven. She took great care to prepare breakfasts, lunches and dinners that were first class! Every Sunday she would prepare lunch and dessert for more than 40 people! It was amazing. I will never forget her dedication in the kitchen, love of good ingredients and love of food! 

So, in honor of Lucina, I created this healthier version of flan using coconut milk and honey. I am so pleased at how it turned out! It is heavenly and can be enjoyed knowing that it doesn't have any refined sugars. I hope that you enjoy this special flan with your friends and family soon. 

Paleo Flan with Honey Caramel: 

Adapted from a recipe from The Art of Mexican Cooking by Diana Kennedy

Makes 4 small servings (You may double this recipe for a larger flan to serve 8) 

Caramel: 

1/4 cup honey + 2 tablespoons

1/4 cup full fat canned coconut milk (not light) 

Flan: 

2 cups canned full fat coconut milk (not light) 

pinch of sea salt

1/4 cup honey

1 cinnamon stick

2 eggs

3 egg yolks

 

rimmed baking sheet for a water bath

large bundt pan

1. To make the caramel, place the honey and coconut milk in a small frying pan over medium heat. Stir with a rubber spatula as it cooks. It will bubble and thicken. Thicken it to a light sauce texture and take it off the heat when it is caramel in color and thickened. If the caramel is too thin, add a bit more honey, if it is too thick, add a bit more coconut milk.  Pour the caramel into the large bundt pan and swirl it around so it covers the bottom and sides. 

2. Heat the oven to 325. Make sure there is a rack on the lowest rung of the oven. 

3. In a large, heavy saucepan add in the coconut milk, salt, and honey. Bring the mixture slowly to a boil, stirring to dissolve the salt and honey. Continue to boil slowly, making sure that the mixture doesn't boil over. You want to reduce the mixture by 1/3 cup. Once the mixture is reduced, take it off the heat and let it cool for 15 minutes. 

4. Meanwhile, beat the eggs and egg yolks together in a bowl. Once the coconut milk mixture is cooled, place a fine mesh strainer over the saucepan, pour the egg mixture into the strainer and let the eggs strain through into the coconut milk mixture. Use a rubber spatula to make sure all of the egg mixture strains in. Whisk the egg/milk mixture lightly before adding it to the bundt pan. 

5. Place the rimmed baking sheet on the lowest rack in the oven. Place the bundt pan on it with the flan mixture in it. Then, pour boiling water into the rimmed baking sheet to about 1/4-1/2 inch. 

6. Bake at 325 F for about 45 minutes to 1 hour. The flan will be set and will be browned on top. Refrigerate until cool, then unmold onto a plate.