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Healthy

Spring Salad with Edible Flowers

Spring Salad with Edible Blossoms

Spring Salad with Edible Flowers ~ this simple side dish is spring in a bowl ~ I’ll show you how to identify, source, and use edible flowers to make this celebratory salad for weddings, showers, holidays, or any spring gathering.

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Grilled Baby Bok Choy

Grilled Baby Bok Choy

Grilled Baby Bok Choy is a one minute wonder — a quick stint on a searing hot grill turns an under-appreciated veggie into a rock star — a little bit of honey sesame glaze doesn’t hurt either!

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Fragrant Toasted Almond Rice Pilaf

My Fragrant Toasted Almond Rice Pilaf is meant for joyful gatherings ~ it has roots in the ancient cuisines of Persia, India, and Turkey, but I guarantee this pretty gluten free vegan dish will thrill everybody around your table, too!

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Multi Seed Crisps ~ Homemade Vegan Crackers

Multi Seed Crisps ~ homemade vegan crackers made entirely from seeds!

These vegan Multi Seed Crisps are a deliciously crisp cracker just perfect for snacking and dipping ~ and they couldn’t be easier to make!

Multi Seeded Crisps are a delicious vegan cracker that's perfect for snacking and dipping!

I was so intrigued when I saw this recipe on my blogging friend Angie’s blog ~ there’s nothing but seeds and water in these amazing crackers!  I’m always drawn to super minimalist recipes like this ~ I wonder, do they work?  How do they work??  I’m happy to report that these multi seed crisps are, well, super crisp, and go great with dips.  This is a fun recipe to play with ~ it’s almost magical how a bowl of wet seeds comes together into an actual cracker.

TIP: A key component in this recipe is the chia seeds, when they mix with water they thicken and form a sort of glue that bonds the seeds together ~ so whatever mix of seeds you come up with, don’t leave them out!

Making Vegan Multi Seeded Crackers with seeds and water!

Once you add the warm water you’ll let the seeds sit for about an hour and let the chia do their thing.

Mixing up Multi Seeded Crisps for a cool vegan cracker made entirely from seeds!

Then you’ll spread them out on a couple of lined baking sheets.  Don’t worry about spreading it from edge to edge, but get it nice and even and thin.   I used a drinking glass as my ‘rolling pin’.  It will bake in a low oven until it becomes crisp like a cracker ~ only there’s no flour involved, just seeds!

Rolling out the seed mixture for Multi Seeded Crisps

These multi seed crisps have to be one of the most minimalist recipes I’ve shared on the blog.  Well, come to think of it, my PARMESAN CHEESE CRISPS were just as simple, but these are right up there.

Multi Seed Crisps ~ homemade vegan crackers made entirely from seeds!

Use the larger crackers with dips, and munch on the little shards all by themselves.

Multi seed Crisps are a homemade vegan cracker that's made entirely of seeds!

Bird food?  Maybe, but the birds are smart, seeds are super duper healthy.

TIP: Seeds, like nuts, don’t keep forever, the healthy oils in them can go rancid.  Use fresh seeds for these crisps and store them in airtight containers in a cool dry place. 

*Recipe adapted from Angie’s Recipes

Multi Seed Crisps

Multi Seed Crisps

Ingredients

    About 3 cups total seeds, I used:
  • pepitas (pumpkin seeds)
  • sunflower seeds
  • sesame seeds
  • poppy seeds
  • flax seeds
  • quinoa or millet
  • buckwheat groats
  • amaranth
  • hemp seeds
  • chia seeds (make sure you have at least 3 Tbsp)
  • 1 tsp caraway seeds
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp onion salt (optional)
  • 1 1/2 cups warm water

Instructions

  1. Set oven to 300F
  2. Mix all the ingredients together in a large bowl and add the warm water. Stir well and let sit for an hour, stirring every 15 minutes.
  3. Line 2 baking sheets with parchment paper or silicone mats. Divide the seed mixture between the two pans and pat or roll the seeds out into a thin even layer. You won't fill the entire pans, but get it nice and thin.
  4. Bake for an hour, or until firm and crisp. Let cool on the pans and then break into pieces.
  5. Store in an airtight container at room temperature.
http://theviewfromgreatisland.com/multi-seed-crisps-recipe/

Notes:

  • You definitely don’t need to use as big a variety of seeds as I have here, but you’ll want to have a good mix of sizes, because if you use only large ones like pumpkin and sunflower the crackers won’t hold together.  There are lots of varieties, so mix and match.

 

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Vegan Multi Seed Crisps couldn't be easier to make ~ you only need seeds and water! |healthy | appetizers | cheese and crackers | homemade crackers

Spicy Citrus Salad with Black Olives

Spicy Citrus Salad with Black Olives ~ this healthy Mediterranean fruit salad is packed with the sunny flavors of the Mediterranean!

Spicy Citrus Salad with Black Olives ~ this glorious salad in the Mediterranean tradition is an experience not to be missed.  It’s proof positive that not all fabulous salads are leafy and green!

Spicy Mixed Citrus Salad

If you’ve never had a salad of citrus and olives, I think you’ll be glad you stumbled on this one today.  These are flavors you don’t encounter in the US very often, but if you are familiar with the cuisines of any of the countries that line the Mediterranean sea, from Syria to Morocco you might have had a citrus, green olive, and fresh oregano salad, or maybe a plate of oranges paired with dates, and mint.  Imagine tart white grapefruit layered with paper thin fennel, or berry-sweet blood oranges dotted with sharp feta.  The food of this sunny region is lusty and colorful, and no one shrinks from mixing fruit with bold spices and herbs.  Today’s Spicy Citrus Salad is a nod to that luscious tradition, and I’ve made it even more fun and colorful by mixing lots of citrus varieties.

Spicy Mixed Citrus Salad ~ this bold Mediterranean fruit salad is packed with fresh parsley, studded with oil curred olives, and drenched in a spicy vinaigrette.

I love to use citrus fruit in salads, it’s such a nice way to add a juicy burst of flavor to lots of different kinds of recipes ~ my classic CHINESE CHICKEN SALAD wouldn’t be the same without those tiny Mandarin orange segments, and they’re surprisingly tasty considering they come out of a can!  A more unusual example is my ROASTED BRUSSELS SPROUT AND POMELO SALAD…pomelo is a large grapefruit type citrus.  You can use a little bit of fruit, or go all out like I did with my BLOOD ORANGE AND JICAMA SALAD.

Spicy Citrus Salad with Black Olives ~ this healthy Mediterranean fruit salad is packed with the sunny flavors of the Mediterranean!

For this citrus salad you’ll want to ‘supreme’ the fruit.  That just means removing the individual segments from the membranes that separate them.  It’s very easy to do, you just slice off both ends of the fruit and use a sharp serrated knife to slice away the rind, taking care not to remove too much of the fruit as you go.  Then hold the peeled fruit in one hand and slice out each segment, leaving the membrane behind.

TIP:  Use a sawing motion and a small sharp serrated knife like these to supreme citrus fruit, the serrations help remove the fruit without damaging the sections.

Sectioning citrus fruit for Spicy Citrus Salad

TIP:  Like all fruit salads, this one is best eaten right away.  If you like, you can supreme the fruit and save it in the refrigerator and then assemble the salad close to when you want to enjoy it.  Remember to drain excess juice from the fruit.

*My Cara Cara and Blood Oranges come from the Limoneira ranch in Ventura County.

Spicy Mixed Citrus Salad

Yield: serves 4-6

Spicy Mixed Citrus Salad

Ingredients

  • 2 navel oranges
  • 2 blood oranges
  • 1 white grapefruit
  • 1 red or pink grapefruit
  • 2 Cara Cara oranges
  • 2 cups parsley leaves
  • 1 cup oil cured Moroccan olives
    dressing
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp red wine vinegar (or more to taste)
  • 1/4 tsp cayenne pepper
  • 1/4 tsp hot smoked paprika
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp fresh cracked black pepper

Instructions

  1. Whisk together the dressing ingredients and taste to adjust any of them. Set aside.
  2. Remove the rinds and segment all of the citrus fruit. Drain off the excess juice and put in a large bowl.
  3. Chop the parsley and add to the bowl, along with the olives.
  4. Drizzle the dressing over the salad, toss lightly, and serve.
http://theviewfromgreatisland.com/spicy-citrus-salad-black-olives/

Notes:

  • Don’t skip the large amount of parsley in this salad, it adds a wonderful fresh flavor.  And don’t be tempted to use another, stronger herb, like basil or thyme, which would overwhelm the citrus flavors.
  • If you are using oil cured olives, they most likely contain pits, be sure to warn your diners.

 

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Spicy Citrus Salad with Black Olives ~ a healthy fruit salad with the sunny flavors of the Mediterranean | blood orange | grapefruit | Navel orange | Cara cara orange | Moroccan | Italian | side dish | Paleo | Whole 30 | gluten free