I’ve been eating this for breakfast for the last couple of weeks. Getting my probiotics in… some fruit, some protein, chia seeds… good stuff! I guess “pudding” makes it sound more like a dessert, but I definitely think of it as a yogurt. It’s made with healthful ingredients: almond milk, yogurt, and chia seeds!
I like the texture of the chia seeds once they’ve absorbed some of the liquid. It reminds me of small tapioca pearls I enjoy in desserts. The hint of maple syrup is just right, and this is a nice alternative if you’re trying to avoid refined sugars. The original recipe calls for Greek yogurt, so I’m sure that works well, but I’ve been using plain whole milk yogurt. It’s a bit runny when I first stir everything up, but thickens up nicely by the morning.
I LOVE MILK TEA! 🙂
I love cold Taiwan style milk tea AND hot Hong Kong style milk tea. As long as there is a strong tea flavor and it’s not too sweet, I love it. A few months ago, I found a Taiwan style milk tea recipe I love, but had yet to nail the HK-style one.
It’s not for lack of trying. I have tried a number of “silk-stocking” milk teas using condensed milk, evaporated milk, Lipton tea, Ceylon teas, and other blends of teas, based on various recipes I found online. None were to my satisfaction. My biggest problem was that I couldn’t hit the right tea flavor, so I gave up. Various people had told me the secret was to use Lipton tea, but um… there are several varieties of Lipton tea, so without a specific TYPE of tea, I was still pretty lost.
First of all, thank you for your responses in my last post. I felt like I just made a bunch of new friends, and now I want to visit y’all in Australia and the UK and throughout the U.S.! I really do appreciate that you’ve joined me here on this blog and I hope you continue to benefit from what I share here. 😀 – JoEllen
This recipe is DELISH and I had to share it with ya while the zucchinis are still big and ripe and ready to go this season! I made it this week and brought some to our friends who just had their second child (NEWBORNS ARE SO FRESH AND SWEET AND CUTE TO HOLD!) and received this adorable feedback from their two year old son:
We thoroughly enjoyed your meal! Isaac kept saying “Joellen did not cook the soup. No no the chef cooked it.” I kept telling him auntie Jo cooked it but he kept insisting it was a chef. lol. he really loved it.
See? Kid-approved. And simple to make. Can’t ask for much more than that.
Maybe it’s just me, but zucchini in soup form tastes nothing like sauteed zucchini. I like it both ways, but I would have never guessed that the soup version would taste the way it does! It’s bright and creamy and smooth and even a little sweet.
I have been a sucker for scones ever since my Auntie S. made a batch of blueberry scones when I was in elementary school. I begged her to share her recipe with me, and I even invented my own little technique for stuffing blueberries in the middle of the scones. It was my solution for the messy, purple, staining mess that came with mixing blueberries into the dough. I don’t do that anymore (although my mom says she liked it that way), but I do still love to make cream scones!
I have always dreamed of opening my own bakery. It’s probably not going to happen, because in addition to loving baked goods, I also love to sleep, and I hear being a baker + sleeping in are not compatible. Still, I love the idea of making treats and seeing that people would actually be willing to pay money for my stuff. That means they’re not just eating it out of niceness, but because they really LIKE IT!
A few summers ago, I decided to open up a virtual bakery, and I called it Sweet Dreams.
Last week, my friend Kevin dropped off several bottles of juices for me to try— what a treat! I felt so spoiled, and thoroughly enjoyed the fact that we were instructed to finish them all within a few days. Normally, I’d spread out such an extravagance over days and days… but hey, I had to follow the “Best by 8/22/14” sticker, right? So I gulped away, day and night, and drank to my heart’s content. It was GREAT!
Then I finished the last one, and there were no more in my fridge.
*8/28/2014 UPDATE: Congrats to Teresa A., winner of the giveaway! Thanks, all for your participation!*
California Dreamin’
I live in California. There’s a lot to love, from the weather to the diversity to the FOOD! The food, my friends. The food. And it’s not just me– these people agree that when it comes to food, California is tough to beat! I was particularly impressed to learn that California produces half the nation’s supply of fruits, vegetables, and nuts! WOW! That makes the whole “eating local and fresh” thing so much more enticing!
I’m sure you’ve heard it before: eat organic, eat local, eat fresh. It’s not just for hippies or hipsters anymore– groceries stores everywhere are reflecting the increasing demand for fresh, local, and organic products. I can get behind that. And so can a lot of other people, apparently. For example, over the last few years, I’ve been hearing more and more about juice bars: cafés serving freshly prepared fruit juices. It’s a thing. And why not? There are few things more satisfying than sipping exquisitely fresh, tasty, and healthy juice!
I have a feeling most of my readers are not from California, though. Wouldn’t it be nice to get some fresh-pressed, made-to-order, organic, locally-sourced, raw, California-sunshined juice delivered to your doorstep… tomorrow?
I’ve been waiting ALL SUMMER to share this recipe with you. This is definitely on Ben’s favorite list. (Dakota, you are your husband is gonna love this one!) I have been eyeing every pile of mangoes I’ve come across since May, but the stores have yet to produce the perfumed mangoes I’ve been holding out for… so I finally just bought one and have been patiently waiting for this guy to ripen:
Today, I decided he was ready. Ready for bigger and better things. Ready to be transformed into something amazing:
This mango-coconut drink. YUM.
If you’ve been to Hong Kong, chances are you’ve hit up the famous dessert place Hui Lau Shan at some point
**REMINDER: BOOK GIVEAWAY ENDS TONIGHT AT 11:59PM PST! :]]**
HOORAY! I JUST FOUND MY NEW FAVORITE WAY TO USE UP EGG WHITES!
…and I had a lot of them. I should’ve taken a picture of the three cups of egg whites brimming over in my Pyrex. Kinda gross. Why so many egg whites? Because ice cream, my friend. Lots and lots of ice cream. Specifically, lots of “frozen custard,” which is just a fancy way of describing a method of making ice cream with egg yolks.
Made an angel food cake, egg white omelette, or some macarons and have leftover egg yolks? Here are ideas for using ’em up! I love rich, creamy desserts, and here are some of my all-time favorites! Bookmark or pin them so they’re handy the next time you need this!
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