St. Paddy’s Green Mango Lassi

St. Paddy’s Green Mango Lassi

St. Paddy’s Green Mango Lassi

Yield: 2 servings
Prep Time: 5 minutes
Total Time: 5 minutes

A dreamy green Lassi, to be sure. Lucky you!

Easy, tasty and full of nutrients to get you through your day. 

Ingredients

  • 4 ice cubes
  • 1 handful or 2 Fresh Spinach
  • 1 Cup Fresh mango
  • 
¼ C coconut milk
  • 
¾ C almond milk, regular or vanilla flavored if you want that extra sweetness
  • 1 star anise pod or 1 cardamom pod, whichever you have on hand, both are yummy!
  • 
½ Tsp. Cinnamon,
  • 1-vanilla bean (or ¼ Tsp. pure Vanilla)

Instructions

  1. Place ingredients in order into your blender. Blend till smooth.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 143Total Fat: 8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 33mgCarbohydrates: 18gFiber: 3gSugar: 14gProtein: 3g

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© Carol Takakura
Cuisine: American, Healthy / Category: Beverages
 
 

 

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Fig, Ginger and Lime Jam

One of my all-time favorite recipes. It is so easy, versatile and delicious. It takes just a minimum amount of ingredients and the prep is barely 10 minutes if that. The only trouble is you can’t eat it right away.

Delicious over toast points, warmed over baked brie, as a side to pork or over grilled fish.

Fig, Ginger and Lime Jam

Fig, Ginger and Lime Jam

Yield: 4 cups
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 2 pounds fresh figs, cut into (1/4-inch) pieces (about 6 cups) or combine 1 pound fresh strawberries, halved, stems removed with 1 pound figs
  • 1 1/2 cups raw sugar
  • 1/4 cup fresh lime juice (about 3 limes)
  • 
1/8 teaspoon freshly grated ginger

Instructions

  1. Combine all ingredients in a large mixing bowl
Mash fig mixture with your hands or a fork until combined.
Refrigerate, covered for at least an hour.
  2. Scoop into a medium sized saucepan. (Note-use a good saucepan with a heavy bottom to prevent sticking).
  3. Slowly, bring to a boil over medium heat, stirring frequently to prevent sticking.
  4. Reduce heat; simmer 20-30 minutes, just until mixture begins to thicken slightly, stirring occasionally.
  5. Place into a glass storage container, allow to cool completely before covering then refrigerate at least 8 hours or overnight.

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© Carol Takakura
Cuisine: American / Category: Appetizer; Breakfast; Sides
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Cashew Crusted Cod

 

Cashew Crusted Cod

Cashew Crusted Cod

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 4 6-oz cod fillets
  • 2 tablespoons silken tofu
  • 4 tablespoons chives, chopped
  • 1 teaspoon horseradish
  • Grated zest and juice of 1 lemon
  • My Sage Gourmet Herbes de Provence (or Sea salt) and black pepper
  • 1/2 cup cashews, very finely chopped

Instructions

  1. Preheat oven to 425 degrees.
  2. Place cod in a lightly greased, shallow baking dish.
  3. In a small bowl mix the tofu, chives, horseradish, lemon zest and juice.
  4. Season mixture with sea salt and pepper.
  5. Cover cod evenly with mixture.
  6. Top with cashews.
  7. Bake for 18-20 minutes or until the fish is done and the crust is golden and crunchy.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 289Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 94mgSodium: 249mgCarbohydrates: 7gFiber: 1gSugar: 1gProtein: 42g

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© Carol Takakura
Cuisine: Healthy; American / Category: Fish and Seafood
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Grilled Portobello Mushrooms with Fresh Baby Spinach and Shaved Manchego Cheese

 

Grilled Portobello Mushrooms with Fresh Baby Spinach and Shaved Manchego Cheese

Grilled Portobello Mushrooms with Fresh Baby Spinach and Shaved Manchego Cheese

Yield: 4 appetizer servings
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes

Ingredients

  • 4 medium-sized Portobello mushroom caps, wiped clean
  • 3 Tablespoons Epicurean Olive Oil. (I love the Basil, Garlic, & Cilantro/Onion blends)
  • 1 - 1/2 Tablespoons Sassy Cilantro Seasoning
  • 1 pound raw baby spinach washed and blotted dry with paper towels
  • 2 ounces Manchego cheese, thinly sliced into 10 pieces
  • 4-8 fresh basil leaves, washed and blotted dry with paper towels
  • FOR THE VINAIGRETTE :
  • 1 small shallot, finely minced
  • 4 Tablespoons Ripe Peach White Balsamic Vinegar or Alfoos Mango White Balsamic Condimento
  • Pinch of sea salt
  • 2 teaspoons freshly ground black pepper.
  • 1 Tablespoon Olive Oil
  • -Optional- Chives for garnish.

Instructions

Preheat Grill to medium-high, wipe with oil or spray as needed to prevent sticking.

Vinaigrette dressing:

In a small bowl, whisk together, shallot, balsamic vinegar, sea salt, and pepper. Slowly incorporate in olive oil until mixed thoroughly.

Mushrooms:

  1. Brush mushroom caps well, on both sides with oil and season with My Sage Gourmet Sassy Cilantro, Tuscan, or Garlic seasoning blend.
  2. Grill over direct heat, Top side of the mushroom cap facing up, until lightly “charred”, takes approx. 4 mins.
  3. Gently flip mushrooms over and continue grilling until tender. approx. 3-4 minutes.
  4. While mushrooms are still on the grill, add basil leaves and top with cheese.
  5. On each plate, place a mound of Spinach leaves
  6. Carefully plate ea. mushroom cap on top spinach mound.
  7. Finish by drizzling each with vinaigrette and garnishing with chopped chives, if desired. Allow to stand 5 minutes to absorb the vinaigrette.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 220Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 12mgSodium: 414mgCarbohydrates: 7gFiber: 3gSugar: 3gProtein: 7g

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© Carol Takakura
Cuisine: Vegetarian
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Gluten Free Tuna Burgers

These Tuna Burgers are so delicious!

Safe Catch is the only brand of tuna that tests every single tuna individually for mercury levels. There are no fillers or additives, just pure delicious responsibly, wild-caught tuna in every can.

Gluten Free Tuna Burgers

Gluten Free Tuna Burgers

Yield: 4 servings

Ingredients

  • 2 - 5 ounce cans, Safe Catch Brand Skip Jack Tuna (or their wild Albacore)
  • 2 teaspoons Annie’s Naturals Organic Horseradish Mustard (O,GF)
  • 1 large or 2 small egg/s, beaten
1 raw carrot, peeled and finely grated
  • 1⁄4 cup Ian’s Original Flavor Panko bread crumbs (GF)
  • 2 tablespoons chopped fresh chives, green onions, or shallots
  • 2 tablespoons chopped fresh parsley
  • 1/8-1/4 teaspoon Sriracha sauce (GF)
  • 1 cup lettuce, shredded
  • 2-4 teaspoons grapeseed or light olive oil
  • 4 Udi’s multi-grain buns (GF)

Instructions

  1. In a mixing bowl, combine tuna, mustard, egg, carrot, panko breadcrumbs, chives, parsley and Sriracha; Split evenly/shape into four patties, set aside.
  2. Heat large skillet for one minute-medium heat, then add enough olive oil to cover bottom of skillet.
  3. Sauté tuna patties for eight minutes ,gently turning once half way through. Note: It helps to use a fish turner or two spatulas, one on top, one on bottom to turn the burgers. That way, they hold together better.
  4. While burgers are cooking, toast buns, set aside.
  5. Plate burgers on buns, top with lettuce.

Notes

“GF” = gluten free, “O”=Organic

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 288Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 81mgSodium: 363mgCarbohydrates: 31gFiber: 3gSugar: 5gProtein: 14g

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© Carol Takakura
Cuisine: Gluten-Free; Healthy; American / Category: Fish and Seafood; Sandwiches

 

To learn more, read my blog post:

Why Eat Canned Tuna?

 

For info on where to purchase Safe Catch Tuna

Safe Catch logo

visit their web site

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