Beyond A Foodie

Author: arica@ajmbrands

  • Pink Peppermint White Chocolate

    Colored hot chocolate is definitely trending in the barista world. Pink fun for adults and kids alike! When adding color to food, always go natural when you can. Beetroot adds natural pink color and adds minimal flavor to your drinks. If beetroot powder is unavailable, use a very thin slice (1/8 in thick) of fresh red beetroot instead, adding it to the pot before heating hot chocolate and removing it before serving.


    Pink Peppermint White Chocolate

    • 4 c whole, almond or soy milk
    • 1 c white chocolate (chopped)
    • 1/4 c brown sugar
    • 1 tbsp mint extract
    • 1/2 tsp red beetroot powder
    • optional: whipped cream
    • optional: crushed peppermints

    1. In a medium saucepan, combine milk, white chocolate and brown sugar and bring to a simmer. Whisk to incorporate ingredients.

    2. Add beetroot powder and whisk vigorously to create a froth. Pour into four mugs and top with whipped cream and peppermints.

    beverages, hot, hot chocolate

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  • Superfood Chocolate Medallions

    Raise your hand if you’ve ever had a chocolate obsession. No need to be timid, especially since you’re reading this post from the comfort of your own screen! If someone told you chocolate was bad for you, run in the opposite direction! Chocolate is rich in antioxidants such as polyphenols and flavonoids. Both of which are great for heart health, good cholesterol, lowering blood pressure and promoting a healthy overall immune response. Healthy on the inside means more glowing, beautiful skin and hair on the outside! Win-win!
    the real downsides to chocolate are the amount of sugar that goes into a bar, and the pesticides used to grow cacao, the bean that chocolate comes from. I’m encouraging you to go for the “good stuff” when choosing a chocolate. Pay close attention to the cocoa content. This percentage is the amount of “cacao mass” (liquid and fats from pressed cacao beans) goes into the bar. The higher the cocoa content, the less sugar, milk and other emulsifiers the chocolate contains. The closer to 99% the better for your health, but that intensity is often too bitter a bar for most pallets. Look for 60% cocoa content or more. Fair-trade, sustainable, and organic bars, tend to not be treated with harmful chemicals or contain artificial emulsifiers. Trader Joe’s fair trade organic, chocolove’s rich dark, and moser roth’s 70% dark are great tasting, reasonably priced staples. Grab a dairy free chocolate, to make these completely vegan! Pick any one of these bars for the recipe below. These cute “medallions” are perfect for satisfying a chocolate craving and they are one of the quickest recipes to prep/execute. They are also for a party, or even a fun activity to do with kids.


    Superfood Chocolate Medallions

    • 4 oz dark chocolate (60% or more)
    • unsweetened shaved coconut
    • regular or golden raisins
    • dried cranberries
    • dried goji berries
    • dried apricots (chopped)
    • dried dates (chopped)
    • dried banana (chopped)
    • freeze dried berries
    • freeze dried apples
    • nuts ((pecans, pistachios, hazelnuts or almonds))
    • dried edible flowers ((rose, lavender, hibiscus))

    1. Make a double boiler by bringing a medium pot of water to simmer and placing a medium heat-safe bowl on top. Water should not touch the bottom of the bowl. Meanwhile, break or chop chocolate into small pieces. Add chocolate to bowl. Gently stir until melted using a rubber spatula. Remove from heat when fully melted.

    2. Line a cookie sheet with parchment paper. Spoon about 2 tsp. of chocolate onto the paper, spreading it into a 2 inch round. Continue this step until all the chocolate is used. Top with desired toppings. Any combination can be used.

    3. Once topped, transfer to refrigerator to set for 30 min. Remove from refrigerator and medallions are ready to serve. Store in airtight container with parchment between layers. Keep in a cool dry place, or in the refrigerator.

    My Favorite Combos

    lavender, hazelnut and golden raisins
    apricot, pistachio, coconut and rose petals
    hazelnut and raisins
    raisins, cranberries, coconut and nuts
    apples, pecans and dates
    goji berries, coconut, almonds
    freeze dried raspberries and rose petals
    banana, coconut, berries

    The toppings chosen are nutrient dense, super flavorful. That’s essentially what a “superfood” is. however, keep in mind you are not limited to any of the toppings listed. The possibilities are endless. lemon/orange peel, chia seeds, and freeze dried mangoes are also great ideas. I could probably write another paragraph of combos. Let me know some of your suggestions!

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  • Hot Pot Noodles

    I’d love to share this flavorful and delicious asian hot-pot inspired recipe with you.
    If you’ve never ordered a hot-pot from your favorite asian restaurant, do so. There are usually a variety of noodles/toppings to choose from with a savory broth in a giant bowl. It is such a treat, no matter what time of year it is. Hot pots can be as simple or complex as you’d like them to be, depending on where you go.

    This recipe is quick, and easy to customize for your at home hot pot. Add fish, braised beef, root veggies, or extra herbs. this one calls for chow mein or soba noodles, which you can usually find in the asian section of a grocery store. Traditional ramen is fine too (leave that sauce packet though)! You will need vegetable stock as the for the broth, which can be bought or made ahead. (coming soon: savory vegetable broth recipe)

    Hot Pot Noodles

    • 1 lb soba, chow mein or ramen (cooked according to manufacture's directions)
    • broth
    • 6 cups vegetable stock
    • 1/4 cup soy sauce
    • 1 t fish sauce ((optional))
    • 2 t fresh ginger (minced)
    • 2 cloves garlic (minced)
    • 1 t red chili flakes
    • 1 tsp oil
    • 1 soft boiled
    • 1 cup broccoli florets
    • 1 cup carrots (julienne)
    • 1/2 cup mushrooms (sliced)
    • 1/4 cup cilantro (roughly chopped)
    • 1/4 cup scallions (thinly sliced)
    • 1 cup sweet peas or snow peas
    • 1/4 cup almonds or peanuts (chopped)
    • lemon or lime wedges (for garnish)

    1. In a medium pot, add oil and bring to low heat. Add ginger and garlic and stir until fragrant. Add remaining broth ingredients. bring to a low simmer for 15 minutes. meanwhile, in bring a medium pot of salted water to a boil. Individually blanch carrots, broccoli and peas until slightly tender. Run vegetables under cold water to prevent overcooking. Set aside. divide noodles into four large soup bowls. Arrange broccoli, carrots, mushrooms, peas, scallions and cilantro atop noodles. While broth is still very hot, pour over noodles and vegetables until just covered. Garnish with nuts and juice from lemon/lime wedges.

    Notes

      Add or substitute veggies/toppings as you’d like. Extra ginger, sriracha, radish, onions, cashews, kelp, or bok choy. The combinations are up to you!

     

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  • Moroccan Mint Tea

    This herbal tea, or tisane, has been enjoyed for centuries. It’s extremely easy to make and is great for digestive health. Any type of fresh mint will do for the recipe. Dried mint is okay if you’re in a pinch!

    Moroccan Mint Tea

    • 1 c fresh mint (packed)
    • 1/2 t cinnamon ((optional))
    • 3 1/2 c water
    • 1/4 c honey

    1. In a medium sauce pot, combine all ingredients and bring to a heavy simmer. Cover pot, remove from heat and let steep for 10-15 minutes. Strain tea into a pre-heated teapot. Serve hot.

    Notes

    To preheat a tea pot or other vessel for serving, simply add boiling water to pot. Let sit for 2-3 minutes and pour water out.

    • very high in iron
    • high in manganese
    • very high in vitamin a
    1.  

    Nutritional Info

    • serving size 168 g
    • amount per serving
    • calories 50calories from fat 1
    • % daily value*
    • total fat 0.1g0%
    • trans fat 0.0g
    • cholesterol 0mg0%
    • sodium 9mg0%
    • potassium 79mg2%
    • total carbohydrates 13.1g4%
    • dietary fiber 1.2g5%
    • sugars 11.6g
    • protein 0.6g
    • vitamin a 12% • vitamin c 4%
    • calcium 4% • iron 10%

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  • Mud Mask Smoothie

    I call this recipe mud mask, because it’s full of vitamin c, a and e and the perfect smoothie to have for clearer skin over time.

    Blackberries, blueberries and grapes give the mud mask smoothie its rich purple hue, and is a delicious flavor combo. I love to add kale for an extra boost of vitamin k, which is essential for blood circulation. By blending these leafy greens in your smoothie, the taste of the kale is hidden. Its perfect if you don’t like the taste of kale, or if you’re trying to sneak in extra veggies for a little one

    The recipe calls for warm water to break down the almonds, kale and allow for a creamy smoothie without using dairy. Use a high speed blender to get this smoothie extra smooth. If you don’t have one, be sure to chop your kale finely, add the water, almonds first, so the leaves are fully broken down in your final drink. To save time in the mornings, prep out your smoothie ingredients (everything except almonds and warm water) in individual freezer bags. Then dump your ingredients in the blender when you’re ready to go in the next days.

    Mud Mask Smoothie

    • 1 pear (sliced)
    • 1 cup red or green kale (stems removed)
    • 1 frozen banana
    • 1 1/2 cup frozen peaches
    • 1/4 cup blackberries
    • 1/4 cup blueberries
    • 1/4 cup almonds
    • 3 t warm water

    1. In a blender, combine kale, almonds and water and pulse until there are no chunks left in mixture.

    2. Add remaining ingredients and blend until smooth texture is achieved

    Additional Info

      Great for your skin!

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  • Spiced Caramel Apple Cider

    Don’t leave apple cider in the fall months! This recipe is perfect for any cold winter night. Mix it up: brandy can be substituted for bourbon or salted caramel vodka. Don’t have mulling spices? Buy them here.

    Spiced Caramel Apple Cider

    • 4 1/2 c apple cider
    • 2 t mulling spices
    • 1/3 c caramel
    • 1 honey crisp apple (thinly sliced)
    • 1/2 cup brandy ((optional))

    1. In a medium saucepan, combine cider, spices and caramel and bring to a boil. Remove from heat and let cool for 10 minutes. Add brandy to cider mix and strain into mugs. Garnish with apple slices and serve immediately.

    Brandy can be substituted for bourbon or salted caramel vodka!

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  • Sweet Potato Smoothie

    Fall is on the horizion, and pumpkin spice is going to be everywhere!

    In an effort to go against the grain, you will find my kitchen is overflowing with sweet potatoes (and winter squash, but we’ll save that for another post). Sweet potatoes are such a delicious staple, and truly a superfood. They contain one of the highest concentrations of the powerful antioxidant beta-carotene, which gives them their orange color, and is broken down into vitamin-a in the body. Also, vitamin c, manganese, copper, and, b vitamins. All of which are vital to eye, skin and organ health.

    The best thing about sweet potatoes, is that they are so amazingly versatile, that you can use them in a number of applications for any meal of the day. Why not incorporate into the first meal of the day? Prep sweet potatoes by baking them the evening before, cooling and storing in the fridge for future meals.

    Bake sweet potatoes in a 350º oven until tender, cool them off, and use them for future meals. They are great in pies, pasta, muffins, and even smoothies! Step up your smoothie game by adding this recipe to your arsenal. Perfect for breakfast or a snack.

    Sweet Potato Smoothie

    • 1 c cooked sweet potato
    • 2 bananas
    • 1/2 c frozen mango
    • 1/2 c frozen peaches
    • 1/2 c organic apple or carrot juice
    • 1/4 c half and half or coconut cream
    • 1/2 tsp cinnamon
    • 1/2 tsp nutmeg
    • 1/4 c oat flour
    • 1 c ice
    • ice

    1. In a blender, combine all ingredients and blend until smooth. Add water if mixture is to thick to blend. Top with nuts, flax seeds, chia seeds, and dried fruit.

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  • The Classic Green Smoothie

    The Classic Green Smoothie

    • 1/4 cup almonds
    • 1/3 cup dried apricots
    • 3-4 t cup warm water
    • 1 cup diced mango (fresh or frozen)
    • 1/2 cup spinach
    • 2 bananas (frozen)

    1. In a blender, combine apricots, almonds and water and pulse until there are no chunks left in mixture. Add remaining ingredients and blend until smooth texture is achieved.

  • Ultra Rich Drinking Chocolate

    Made from a scratch chocolate beverage with rich condensed milk, raw cacao powder and dark chocolate. The velvety and rich consistency is great for dessert. Add your favorite liqueur, such as amaretto, hazelnut or salted caramel vodka. If you’re used to packet cocoa, this will change you forever. You were warned!

    Drinking chocolate refers to the texture of the cup, which resembles sipping a container of melted chocolates. My mom grew me up on this from her travels in europe. I never had a swiss miss or nesquik. One sip of this and you’ll throw all your cocoa packets away for life lol. If you’re afraid of full-fat dairy, cream, sugar and the like, wait for me to post a different recipe, don’t try to sub this one out for 2%!!! It won’t be the same! 

    The end result is a thick, velvety warm cup of goodness. Just sweet enough to accentuate the sweet cream in the milk, while contrasting the bitter notes of the chocolate. I didn’t have my usual hazelnut liqueur, so I subbed it for salted caramel vodka, not bad! Use good chocolate! 65% or above, only. Milk chocolate will get lost in the cream. Cheap chocolate will taste like you’re drinking chalk. No breaking the bank round these parts. Moser roth, a german chocolate company, sells pretty good quality chocolate at your local aldi. This bar is fair trade 75% single origin dominican, $3.99! can’t beat that!

    The last tip, don’t boil this. scorching the milk causes it’s natural sugars (lactose) to “burn” thus losing the note of sweetness the cream adds. Plus it creates that yucky film you get when boiled milk cools off. Give it a try and don’t drink too much, your stomach will regret it!

    Ultra Rich Drinking Chocolate

    • 2/3 c sweetened condensed milk
    • 4 t cacao powder (plus extra)
    • 1 c water
    • 6 oz dark chocolate (65% or above)
    • 4 c whole milk
    • 1/2 c heavy cream
    • 2 oz hazelnut (almond or salted caramel liqueur)
    • 6 t heavy cream (whisked until slightly thick)

    1. In a small saucepan bring sweetened condensed milk to a simmer and and turn heat to low. Whisk in cocao powder and chocolate until melted. Whisk in water and increase heat to medium. Whisk milk into chocolate sauce until throughly incorporated. Continue to whisk until milk is heated through, being careful not to bring to a boil. After the mixture is warm, turn off the heat, and add liqueur of choice. Divide drinking chocolate into two mugs, top with slightly-whipped cream and garnish with cocao powder.

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  • Vietemese Style Vegetable Summer Rolls with Honey Peanut Sauce

    Vietemese Style Vegetable Summer Rolls with Honey Peanut Sauce

    • spring rolls
    • 8 rice paper rolls
    • 3 oz mung bean vermicelli noodles ((cooked according to manufacture's directions and cooled))
    • 1 cup romaine lettuce leaves
    • 1/2 cup pickled red cabbage
    • 1/2 cup carrot (julienne)
    • 1/2 cup cucumber (julienne)
    • 1/4 cup mint leaves
    • honey peanut sauce
    • 3 tbsp peanut butter
    • 1/2 c soy sauce
    • 1/4 c rice vinegar
    • 1/4 c honey
    • 1 clove garlic (minced)
    • 2-3 tsp water

    Honey Peanut Sauce

    1. Place all ingredients in a mixing bowl and whisk until sauce is combined and smooth. Add water to thin if needed. Pour honey peanut sauce into 4 small dipping cups for serving.

    Spring Rolls

    1. Fill a large shallow bowl, that is wide enough for one spring roll wrapper, with room temperature water. Working with one at a time, dip the rice paper wrapper into the water for 30 seconds to soften. You may place a damp cloth on your workspace to rest a damp wrapper you are not working with immediately. Do not stack pre-dampened wrappers.

    2. Place the softened wrapper onto a clean work surface. Place the lettuce, vermicelli, cabbage, cucumber, carrot and mint onto the wrapper in a log-like shape towards the bottom-half of the wrapper, leaving a 1 inch margin at the end and sides. Fold the bottom end of the rice wrapper over the vegetables and roll once, then fold over the left and right sides and roll again. Continue rolling, making sure to work tightly, so the sides do not unfold. Place finished spring roll seam side down on a cooled serving platter. Makes 8 rolls. serve immediately.

    Spring rolls and sauce are best eaten immediately after prepping, but can be made in advance and kept in the refrigerator overnight.

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