Nov
27

Here is the situation: (maybe this happened to you on Thanksgiving) You’re preparing to bake, you know that you have most ingredients on hand like the sugar, vanilla extract, and flour, but you need to run to the grocery for a few things like pecans and pumpkin puree. (follow me?) You get to the store and you begin to question yourself, “DO I have flour at home or did I use it all up….. I can’t remember so I’ll buy another bag…” You get home to find out that you have not one, but two bags of flour on-hand, both bags open, both bags taking up space…… 

I HATE having open bags of flour and sugar and “stuff” hanging around…. ESPECIALLY when there are duplicates. I just don’t have space for that kind of mess. PLUS, there are different types of flour that can’t be combined. Sigh. The struggle.

DIY Quinoa Flour

I recently learned how to make my own flour, IT’S SO EASY. I learned how to make flour from gluten-free items like oats, quinoa, and nuts which are all ingredients I keep on-hand. In this blog post, I’m going to explain how to make flour from quinoa, but the process is very similar for oats and nuts.

A few things that excite me:
Making quinoa flour is much more cost-effective than buying quinoa flour.
I no longer have to keep bags and bags of flour on-hand, now I can make my own flours, as needed, with the ingredients I already have on-hand.

DIY Quinoa Flour

Quinoa flour is made by grinding quinoa seeds in to a fine powder or flour. It looks and feels like all-purpose flour and can be used in a variety of different baking recipes including muffins, breads, cookies, pies, and crisps, among others. It can also be used in soups, stews, and gravies as a thickening agent or added to smoothies as a protein boost.

Quinoa Flour: DIY
Author: 
 
Ingredients
  • 2 cups organic quinoa
  • clean coffee grinder
Instructions
  1. Heat the oven to 350 degrees.
  2. Rinse the quinoa through a fine mesh sieve for about 1 minute and then dry the quinoa as much as possible.
  3. On an ungreased, rimmed baking sheet, bake the quinoa at 350F for 12-15 minutes until dry, slightly golden and fragrant then cool completely.
  4. Put about ¼ cup of the quinoa seeds in to the coffee grinder, and pulse to grind the quinoa. Shake the grinder every few pulses to ensure an even grind.
  5. Repeat this process until all of the quinoa is finely ground.
DIY Quinoa Flour

What you need to know about Quinoa Flour:  

  • It is important to rinse your quinoa to remove the naturally occurring chemical, saponin that is found on the external seed coating of the quinoa. Removing the saponin will prevent a bitter taste.
  • I prefer to use TruRoots Quinoa because of their organic and sustainable farming initiatives, the beautiful packaging, and I find the flavor and quality of their products superior to others.
  • Quinoa has a distinct nutty, earthy flavor which makes it perfect for recipes with bold flavors // think molasses, cocoa, nuts, strong spices, and autumnal flavors.
  • Quinoa is naturally gluten-free, high in protein, low carb, and nutritious.
  • Unlike many gluten-free flours, you do not need to add xanthin or guar gum to make quinoa “work” in recipes. (win!)
  • Be sure to use a clean coffee grinder to make quinoa flour, I would recommend having a coffee grinder just for grinding flours and spices, separate from the grinder you have for coffee. Using a food processor or blender is not effective in making flours. Coffee grinders can be inexpensive to purchase, you can find them for under $20.

Love

Crista


Sep
23

I’m in slight denial that summer has come to an end but I know it’s real. The leaves have begun to change (the mountains are BEAUTIFUL right now) and each morning seems to be slightly chillier than the previous. When I’m out watering the garden in the morning, I’m bundled up in a small blanket or a hooded sweater instead of bare skinned, flip flops, and tank tops. 

Although I mourn the loss of a summer that could have, should have, would have packed more activities and experiences had I had more time but I’m ready, ready to move on. Ready for new beginnings. Ready to hunker down, cozy under blankets, drink wine, lots of wine, and eat warm, comforting foods.

As I scroll through the archives in this blog, each recipe stirs up a memory of what was happening in my life at the time I was preparing and serving that dish. I share with you the recipes that comforted me this morning, and brought warm thoughts, the dishes that I’ll prepare this season to stir nostalgia and create new memories.

Happy fall, ya’ll.

thyme-tea-cough-buster
Thyme Tea

Chimichurri Pumpkin Bowl
Chimichurri Pumpkin Bowl

Red Quinoa Sweet Potato Chili
Red Quinoa Sweet Potato Chili

Apple, Carrot, Quinoa Hash
a Carrot, Apple Quinoa Hash

pumpkin pie yogurt parfait
Pumpkin Pie Yogurt Parfait

Roasted_Sweet_Pepper_Salsa_1
Roasted Sweet Pepper Salsa

Sweet Potato Butternut Squash Pot Pit
Sweet Potato Butternut Squash Pot Pie

indian spiced smashed potatoes
Indian Spiced Smashed Potatoes

Chocolate Hazelnut Banana Oatmeal // peace. love. quinoa
Chocolate Hazelnut Banana Oatmeal

Dairy-Free Bourbon Butterscotch Pudding
Bourbon Butterscotch Pudding

Love

Crista


Sep
04

Roasted_Sweet_Pepper_Salsa_1

The high elevations of southeastern Colorado, along with hot summers and cold nights, create a chile pepper that is thicker and meatier than others, which makes them ideal for roasting. During season, which is right now, pop-up stands selling roasted chile peppers can be found on almost every street corner in Colorado. 

Green Chile Sauce is somewhat of a staple in Colorado, being used in a variety of dishes throughout the state – smother a burrito, sop it up with a corn tortilla out of a soup bowl, or add flavor and heat to a burger. I’ve even heard stories of the chile sauce being smothered atop cakes and ice cream. {{Actually, as I type this out, I have a faint memory of sampling a green chile ice cream flavor ….although I have no recollection of whether or not I enjoyed it.}}

Being a vegetarian poses somewhat of a challenge for a foodie in Colorado. Green chile sauce is typically made with pork which prevents me from indulging in the coveted sauce that is scattered throughout many Denver restaurants and makes an appearance in many popular dishes here in the state. Boo.

Sure, there are a FEW restaurants that make a vegetarian option, but I’m talking FEW. 

Roasted_Sweet_Pepper_Salsa_1

I don’t have Hatch chiles in my garden, they actually come from New Mexico, but I do have an abundance of several sweet pepper varieties. Although the peppers do not produce as much heat as the Hatch variety, I decided to make an attempt at green chile sauce using what I have.

Although I was not successful at creating a green chile sauce, I did create a sweet Roasted Salsa too good to not share. I roasted 2 different varieties (Giante Marconi and Antoli Romanian) of sweet peppers along with a jalapeño, which created a mellow smoky flavor that sits well atop a salty tortilla chip. 

/// There are several different ways to roast your own peppers, over an open fire, in the oven, or even on the stovetop. I roasted my peppers over the stovetop for the first time and it worked out well! I watched a few videos on YouTube for guidance. In a few weeks, I’m going to an official chile pepper roast and I have no idea what to expect, but I hope to learn a thing or two about the process… especially since I live in chile pepper land. Smirk.

Sweet_Peppers

Roasted Sweet Pepper Salsa
Author: 
 
Ingredients
  • 8 roasted sweet peppers, skins removed, seeded, and chopped
  • 1 medium onion, chopped
  • 6 cloves garlic, minced
  • 2 tablespoons olive oil
  • 4 tomatoes, such as Roma, chopped
  • 3 cups vegetable broth
  • 2 jalapeños, chopped
  • ½ teaspoon cumin
  • 2 teaspoons sea salt, or to taste
  • juice squeezed from a lime or two, to taste
Instructions
  1. In a large pot, sauté the onion in oil until softened and translucent (about 4-5 minutes). Add the garlic and sauté for an additional minute.
  2. Add the tomatoes and cook for 3-4 minutes, or until they’ve released their juices and softened.
  3. Add the sweet chiles, jalapeños, broth, cumin and salt. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 1½ hours, until the chiles are very soft and the ingredients appear to meld together.
  4. After cooling, pour the ingredients into a food processor and puree the mixture into a salsa-like consistency.
  5. Add lime juice and salt to taste.
Roasted_Sweet_Pepper_Salsa_1
Sources: Denver Post, Spoon With Me

Love

Crista


Aug
10

“Hey guys! I’m Mary and I write Chattavore, a food blog based in Chattanooga, Tennessee (which I happen to think is pretty much the best city on earth)! I’m not vegan, but I’m kind of a vegan wannabe. I love to eat at vegan restaurants (I think not cooking with animal products forces more creativity from the chef) and cooking vegan recipes, so I was pretty excited when Crista asked me to guest post here on peace. love.  quinoa.!

“I work for my local school system (I used to be a teacher, but now I’m a behavior analyst), so to me summer means four things: (1) summer break (WOO!); (2) strawberries (okay, that’s really more spring here in the South, but that means summer is coming so WOO!); (3) tomatoes(!); and (4) peaches. PEACHES!

Coconut Peach Oatmeal

“I honestly don’t remember caring too much for peaches when I was a kid. I know my mom bought fresh peaches when I was a kid but most of my peach-eating memories involved canned peaches, usually eaten with cottage cheese. My only vivid memory of a fresh peach was when my grandmother’s friend gave me a peach to bring home (maybe she had a tree? I don’t remember why she gave me a peach!). I held that peach in my hands the whole twenty-minute drive to my grandparents’ house; by the time we got there, the peach fuzz had made my hands itch like crazy.

“Fast-forward to adulthood…I have gotten over my itchy hands and commenced a torrid, seasonal love affair with perfect summer peaches. You know the ones…they just yield when you press on them. You know the skin will give you a fit when you try to peel it off. And when you take a bite, juice goes everywhere. This is the stuff of my dreams, people.

“Peaches and coconut? Gah. Honestly, I am not a big-time eater of oatmeal, but after discovering Megan Gordon’s method of toasting oats from her book Whole Grain Mornings then picking up a trick from America’s Test Kitchen of cooking the oats in a flavorful liquid instead of just water, I have made my peace with oatmeal. Because when its done well-like this coconut peach oatmeal is-oatmeal can be divine. So, peel a juicy peach and crack open a can of coconut milk…and make this coconut peach oatmeal!

Coconut Peach Oatmeal

the Chattavore's Coconut Peach Oatmeal
Author: 
 
Ingredients
  • 2 teaspoons coconut oil
  • ½ cup old-fashioned oats
  • ½ cup canned coconut milk
  • ½ cup water
  • pinch salt
  • 1 large peach, peeled and coarsely chopped
  • 2 tablespoons toasted nuts (I used walnuts, but I think macadamia nuts would be delicious here!)
  • 2 tablespoons dried coconut
  • maple syrup (optional)
Instructions
  1. Melt the coconut oil in a 10-inch skillet over medium heat. Add the oats and cook, stirring constantly, until lightly browned and fragrant, about five minutes.
  2. Stir in the coconut milk, water, and salt. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low and cook, stirring frequently, until the liquid has been absorbed and the oatmeal has thickened.
  3. Pour the oatmeal into a bowl and add the peaches, nuts, and coconut. Add a drizzle of maple syrup for sweetness if desired.
Coconut Peach Oatmeal

Credits // Author & Photography: Mary Haymaker from Chattavore

Love

Crista


Aug
06

 Sprouted Quinoa Mango Salad

The dog days of summer, phew it.is.hot.
The begin of summer, we had too much rain nowadays I pray’ll pray to anyones god for a little relief from the hot, hot, hot sun. My plants are thirsty, the grass is scorched, and I’m sitting in front of the AC. I cross my fingers for rain every.single.night.

Three times within the last week we have tried going to a public pool (don’t judge us, it’s hot as F%$#) but they have all been closed for crazy things like “some kid pooped in the pool”…. (ew) 

Ok, scratch that.

Sprouted Quinoa Mango Salad

On my most recent denial of pool usage, I detoured to the farmers market and bought more fruit than I really need – I mean, I already had peaches, kiwis, grapes, pears, and oranges laying around. A little extra fruit never hurt anybody.

FACT: Fruit is colorful so that it attracts humans to eat it. If we lived in the wild days and had to hunt and gather, we’d know what to pick and eat because of the attractive colors. 

I know my eye is drawn to the beautiful colors that will keep me nourished on these sizzling hot summer days.

Sprouted Quinoa Mango Salad

Since the poopy pool is a no-go, I’ve found a little activity to keep myself busy indoors (air conditioning) – I’m rummaging through old magazines and THROWING THEM AWAY because there is absolutely no reason that I need magazines from 2009. Or is there? Ok, now you know that I’m a hoarder (excuse me, Martha Stewart Living has a special place in everyone’s home, I’m sure of it). I’m tearing out all the recipes and cute little quotes that probably prompted me to keep the magazines in the first place, so then there’s THAT project. But whatever, it feels good to throw stuff (ahem, garbage) away. 

I found this sweet Sprouted Quinoa Pineapple Summer Salad from Whole Living Magazine that inspired me to make this Sprouted Quinoa Mango Salad. Also, mangoes – yum. Also, I had just purchased TruRoots Sprouted Quinoa at the market. TruRoots hooked me up with a few bags of goods, but the quinoa was purchased with my own money. 1. I was stoked to find it being sold .05 miles away from my home. 2. I made TruRoots Spaghetti with a Lentil (TruRoots) Sauce. Basically, I’ve been eating good lately. (I’ll probably fall flat on my face with a waffle tonight after saying that, whatev)

If you would like to get your hands on some TruRoots Originals goodies, leave a comment on THIS POST before Aug. 17 to enter the giveaway! 

In all seriousness, I’m really excited to share this recipe because I think you’re going to like it. It’s: 

Healthy
Easy-to-make
Fresh
Colorful
Has a little kick
In my belly
& will be made again in my kitchen, soon.

I used mint (from the garden!) in this salad but I had to debate between it and basil. Either way, there is no losing, Both mint or basil would perfectly compliment this salad and keep it “fresh.” 

Sprouted Quinoa Mango Salad

Sprouted Quinoa Mango Summer Salad
Author: 
Serves: 2 servings
 
Ingredients
  • 2 mangoes, peeled & sliced
  • ¼ red onion, sliced
  • ¼ cup sprouted quinoa, cooked
  • 2 Tbl. raw cashews
  • 2 Tbl. white wine vinegar
  • 2 Tbl. olive oil
  • 1 tsp. chili pepper flakes or fresh chili pepper, chopped
  • a few sprigs of mint
  • a pinch of sea salt
Instructions
  1. In a small bowl, whisk together the oil and vinegar. Add the chili, onion, and a pinch of sea salt. Toss and let stand for 10 minutes.
  2. Arrange the mango slices on a platter or two plates. Top with quinoa, cashews, and mint.
  3. Drizzle with the chili-onion mixture.
  4. Serve immediately.

 

Love

Crista


Aug
05

YumUniverse

Content. That’s how I feel when I get to sit down and read a book – no laptop, no tv, no radio, no nothing except for me and a good book. I do get a lot of “Crista-time” but I typically spend it in the kitchen, working on my blog, gardening, or going to yoga. Rarely do I take the time to sit down with my laptop closed and just read a book. Years ago, I had time in my life to read, I even had an entire book collection (I was saving up to some day have my own library full of books)….. I think it was before I owned a MacBook.

(But look, I’m not complaining.)

I just finished a book (affiliate link! check it out at your own risk, the book contains some talk of animal slaughter and shit like that) that I started over a year ago, it’s a shame it took so long because the book is HILARIOUS.

I’m on airplanes quite often and have every intention of reading in-flight, but I tend to fall asleep before take off and wake up just before landing. Yeah, I’m that girl… sitting beside you in aisle 12, window seat, with her mouth hanging wide open. Did you take a photo of me drooling from one side of my mouth? Tag me on Facebook, would ya? Anyway, point is – my book-reading-time is frequently postponed for “other” activities (zzzzzzzz).

YumUniverse

Camping. It’s one of my favorite things to do in the summertime (especially here in Colorado) because it requires almost zero activity once the AM hike is completed and the PM meal has been prepped. I get to sit my ass down, drink a beer, and enjoy the peaceful mountain air. The best thing about it, everyone around me is doing the exact same thing.

((Speaking of camp, check out some plant-based meal ideas and enter to win some TruRoots product HERE))

YumUniverse

Now, on to what I’m currently reading: a bunch of old Martha Stewart magazines, some gardening blogs, and YumUniverse!  

If I told you I’ve met Heather Crosby in person, would you think I’m so cool? Would I gain some cool points? Street Cred? There are a few of you out there who know who Heather Crosby is and if you have read her book/blog, you’d know how kick ass she is and you’d probably love to meet her. All the others, listen up – I’m about to introduce you to Heather (she’s the one on the book cover).

YumUniverse

I have idolized Heather ever since I learned about her YumUniverse.com launch. She threw this sweet party at a big warehouse in Pilsen (Chicago) and had photographers, food, drinks, cool people – it was incredible. I fell in love with her blog shortly after I attended her launch and am now a proud owner of her book.

YumUniverse

First off, Heather created her book ALL BY HERSELF (a detail I learned on the One Part Podcast) which makes her way more awesome of a person than I could have ever imagined. 

Second, the YumUniverse book contains not only awesome recipes (Sliceable Cashew Cheese, Rainbow Ribbon Veggie Alfredo, Quinoa “Cinnamon Toast” Cereal with Toasted Pecans) but it gives you the “why” behind eating plant-based foods and teaches you how to do it. After reading, you’ll have this book  bookmarked or dog-eared and will refer to it often while working in your kitchen. In the book, Heather talks about fats, and fibers, and proteins, and meal prep, and shopping. She shares what type of tools you should have in your kitchen and even tells you how to get rid of pesky fruit flies.

Out of my entire collection of books, the YumUniverse is my absolute favorite right now – it’s like my food bible. After I’ve finished reading it through, I think I’ll read it again. Then again one more time. It’s THAT book that I take with me every where I go right now…. 

If you’re interested in reading as well, you can purchase the YumUniverse book HERE.

Love

Crista


Jul
23

Dairy-Free Bourbon Butterscotch Pudding

Butterscotch. Is it becoming a thing of the past….?

When I was a little girl, it seemed like I was surrounded by a never-ending supply of butterscotch goodies (which may have had something to do with my mothers sweet tooth and obsession with everything butterscotch) but it’s totally rare to find butterscotch treats these days. Damn you, 2015.

I mean, I can remember butterscotch puddings, butterscotch pies, butterscotchy cookies, and these little pastries that we’d melt butterscotch chips into. My mouth is watering as I reminisce on the “good ole days”…

I can remember the FEW times that I’ve found butterscotch ANYTHING in my adult life. Beans & Barley in Milwaukee has butterscotch pie for sale every now and then (or at least they did years ago), and Work & Class in Denver and Hub 51 in Chicago both have butterscotchy desserts that are to die for. That’s it. That’s all I’ve found in the recent years.

Dairy-Free Bourbon Butterscotch Pudding

For years, I’ve thought about making my own homemade butterscotch pudding but I was too intimidated to go for it until recently. I grew a pair of balls, ya’ll and good thing I did because I crushed it.

Not only is butterscotch pudding ridiculously easy to make (as long as you can make quick moves in the kitch), it’s also:
creamy
smooth
rich
buttery
not tooth-achingly sweet
and it does not lack complex flavor

EVEN THOUGH it’s dairy free and egg-free…. (which is why you might be thinking that this pudding recipe can’t possibly be all I’m hyping it up to be – I dare you to put it to the test)

What this recipe does include is a little bit of Bourbon and some Real Deal Vanilla Extract. Please, please, please do not exclude bourbon and vanilla from this pudding. The first time I tried this recipe, I didn’t have any bourbon on hand, and I was all lazy-like so I made the pudding without it. The result could be named some like “Sugar Pudding” – it was overly sweet and lacked in real deal flavor.

I feel lucky to have gotten some of Oh Lady Cakes Real Deal Vanilla Extract when it went on sale but she is completely sold out now so you won’t be able to get any of it for this recipe (until Dec 2015) HOWEVER you can make this pudding with ANY real vanilla extract. I recommend you stay away from the imitation stuff. As an alternative to the Real Deal, I like Trader Joe’s Bourbon Vanilla Extract.

Dairy-Free Bourbon Butterscotch Pudding

{dairy-free} Bourbon Butterscotch Pudding
Author: 
 
Ingredients
  • 6 tablespoons corn starch
  • 1½ cups dark brown sugar, packed
  • ¼ teaspoon salt
  • 4½ cups unsweetened plain almond milk, divided
  • 2 tablespoons dairy-free margarine, softened (I use Earth Balance)
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons bourbon
Instructions
  1. Pudding cooks quickly so it's important that you gather and measure all of your ingredients before you being making it. Do that now - and be sure to grab a small saucepan and a wire whisk or a wooden spoon as well.
  2. BEFORE you put the saucepan over heat, combine the sugar, cornstarch, and salt in it until they are mixed well.
  3. Add ½ cup of the almond milk to the mixture and place the saucepan over medium heat. Stir frequently and thoroughly to completely dissolve the cornstarch and sugar.
  4. Add the remainder of the almond milk and the bourbon, stir constantly until the mixture thickens. This will take approximately 5 minutes.
  5. Once thickened, remove the mixture from the heat and stir in the margarine and vanilla.
  6. Transfer the pudding to a heatproof dish and place plastic wrap directly on the surface of the pudding, covering it completely. This will prevent a skin from forming on the top.
  7. Chill for a few hours prior to serving.
Notes
I tested this recipe without the bourbon and it was really sweet, almost too sweet. The bourbon helps to balance out the flavor and depth without being overpowering.

If you would like more of the bourbon flavor to be more prominent, add another tablespoon of it to the recipe. Really, you can't go wrong.
If you so desire, top your butterscotch pudding with a dollop of coconut whipped cream and/or some carob nibs (which is how I like it!)

Dairy-Free Bourbon Butterscotch Pudding

This recipe was adapted from a recipe on about food.

Love

Crista


Jul
09

 Carrot Cake Juice

While I was in Austin, I had the pleasure of meeting Kayle from Cowgirls & Collard Greens. Although we didn’t get much face time, we’ve been in touch and have created a friendship that I cherish. I don’t have many blogger friends (yet), which is one (of many) reasons why Kayle will always hold a special place in my heart.  

#1 She’s absolutely adorable. #2 She’s a COWGIRL, yeeeeehaw! #3. She’s got a great blog and a great story, the type of story that brings tears to your eyes – in fact, I recently learned more of her story through an interview she did with The Sexy Vegan

Carrot Cake Juice

Lucky me, I get to share one of my favorite recipes on Cowgirls & Collard Greens today – I chose to share one of my favorite juice recipes, a Carrot Cake Juice, 1. because it’s ridiculously good and 2. because Kayle used juiced greens and veggies to heal her cancer. Blows my mind that you can heal cancer and your body through yummy foods like carrots, oranges, ginger, beets, and kale, and I’m privileged to contribute a recipe.

Visit Kayle’s blog to read more and see the recipe! 

Carrot Cake Juice 

If you enjoy Kayle’s blog, check her out on Facebook, Instagram, and Twitter.

xox

Love

Crista


Jul
06

Peanut Butter Banana Quinoa Piudding

I had just recently moved to Colorado when I found myself at the Native Foods Cafe in Boulder rapping with a young employee about food. I mentioned this blog and he mentioned a Banana Quinoa Pudding recipe he’d found on the internet. 

Peanut Butter Banana Quinoa Piudding

Choosing between a Watermelon Fresca, Lavender Lemonade, and Iced Tea at Native Foods can be tricky, but after I’d done so, I plopped down in to a seat and googled “vegan banana quinoa pudding.” Luckily, I immediately found the recipe I’d been told about.

I bookmarked that recipe for almost a year before trying it. I visited the bookmark several times throughout the year with intentions of making it. The problem is, I’ve got thousands of recipes bookmarked to try. I’d love to thank the guy from Native Foods who shared this recipe with me but sadly enough I don’t even remember what he looked like. If you’re out there reading dude, THANKS!!! 

I changed the original recipe slightly, well, I beefed it up – I added peanut butter (request from the BF), blueberries (because I had them on hand) and cacao nibs (chocolate + texture). This easy-to-make, nourishing, sweet, delectable pudding is just too fabulous to not share.

Peanut Butter Banana Quinoa Piudding

Peanut Butter Banana Quinoa Pudding
Author: 
 
Ingredients
  • 1 cup quinoa (you can use red or white quinoa - I used a mix)
  • 2 cups almond milk or coconut milk (or a combo of both)
  • 2 ripe bananas, mashed
  • ½ cup peanut butter (or more if you like!)
  • 3 Tbsp agave nectar
  • ½ tsp cinnamon
  • a splash of vanilla extract
  • a handful of cacao nibs
  • ¼ cup blueberries
Instructions
  1. After rinsing the quinoa in a fine mesh strainer, put it into a pot with the almond milk and bring to a boil.
  2. Reduce the heat, cover, and let simmer for 15 minutes.
  3. Mix in the bananas, peanut butter, agave nectar, cinnamon, and vanilla and stir over medium heat until thickened. Cool for about 10 minutes, then mix in the blueberries and cacao nibs just before serving.
recipe adapted from Vegan Fling

Peanut Butter Banana Quinoa Piudding

Love

Crista


Jun
23

When we were in Hawaii, everyone was all “DO NOT LEAVE THIS ISLAND WITHOUT EATING AN ACAI BOWL, OR ELSE!!” And we were all, “damn…. ok…. or else, what??” At that time, I’d heard of the acai bowl, probably via pinterest, they were just making their debut on the main land, but I didn’t know much about them. Our fear of being struck down by the Hawaiian Acai Gods led us to order a bowl while at the Green World Coffee Farm. Although it was a chilly, rainy morning, the type of morning that keeps you craving warmth and fuzziness, the Acai Bowl served us well – not only as a special treat, but as a filling and nourishing breakfast. I’m not going to lie, I’m glad we got to experience the Acai Bowl in Hawaii before it became mainstream on the mainland. I feel all “authentic” even though I’m pretty sure the acai berry isn’t at all authentic in Hawaii.

Acai-Bowl

After camping all weekend, we craved showers, air conditioning, all of the modern luxuries that we’d temporarily abandoned. To our dismay, we came home to a hot, 90 degree home. You see, I have a swamp cooler in my new house that I know nothing about, it was pushing our re-circulated, 90 degree air. We laid around for hours trying to stay cool. Craving cool relief, we decided to make Acai bowls for dinner. I briefly read the directions (“briefly” being the key word), I didn’t pull up any recipes (I was too hot to look at my laptop haha), and it was my first time (need excuses) – the point is, I forgot to add fruit while blending which gave us liquid-y acai bowls. We were too hot to care or do anything about it, but I did learn a valuable lesson. Since then, I’ve read several recipes (some that I’ve had bookmarked for quite a while) and in my mind I’ve perfected my acai-bowl-making skills. I’m in a hotel for the week, but I’ll test my skills when I’m back on the homefront.

For fun, and to add to the reader experience of this blog post, I’ve included some of my favorite blog posts/recipes from some cool blogger chicks that helped me up my acai bowl game, and could do the same for you!  

Acai Bowl

Kathy from Healthy Happy Life shared a post in 2013 (she was totally ahead of the game!) that basically tells you everything you need to know about making an Acai Bow, including some awesome tips like adding frozen fruit to the bottom of your acai bowl. She’s tested several different brands of acai and shares her favorites. This is the post I’d recommend any first-time Acai Bowl maker visit. The post: “How-to Make Acai Bowls for Summer

Acai-Bowl

Sophia from Veggies Don’t Bite created an Acai Bowl based on a World Cup Competition she was entering at the time (you never know what you’ll find on the internet). I love the addition of peaches and pecans to the bowl – two ingredients I wouldn’t have originally thought to add. The Post: “The World Cup Blueberry Peach Pecan Acai Smoothie Bowl

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I have fallen in love with Ella from We Need To Live More, I could scroll through her blog and IG for hours. Ella created a post using photos only, demonstrating how to make an Acai Bowl. It’s lovely. The post: “The Famous Acai Bowl

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Hummusapien is a blog that I’ve recently stumbled upon (thankfully!). The blog author, Alexis’s bio states “with a little avocado and a lot of dark chocolate, we can make healthy happen!” so it’s no surprise that she uses both of those ingredients in her Acai Bowl recipe. I use avocados in smoothies ALL THE TIME, so why not use it in an Acai Bowl as well?! Genius. The post: “Banana Cacao Avocado Acai Bowl

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I admire Amber from Fettle Vegan because she eats so much damn good food and has a bearded boyfriend. Every single day, I see photos of food she eats on IG and FB, she makes me jealous – I’d love to hang out with her for a day. Naturally, I was drawn to her page when checking out Acai Bowls and OF COURSE she has an awesome Acai Bowl recipe on her blog – she eats everything that is awesome. Amber talks a lot about a restaurant called Nekter, it’s a place that I put on my list to visit – I JUST FOUND OUT THEY HAVE LOCATIONS IN DENVER!!! Anyway, her PB&J-tasting recipe is a copycat from Nekter, and I’m not mad about it at all. The post: “Peanut Butter + Berry Acai Bowl

 

Love

Crista