Coconut Sticky Rice

1 cup short grained rice, rinse and drained

1 can coconut milk

1/4 cup sugar

2 Tbsp maple syrup

1 tsp vanilla

1/2 tsp cinnamon

Drizzle of heavy whipping cream, optional

Add rice and coconut milk to rice cooker and cook rice. Stir and steam for another 5 mins. Stir in the rest of ingredients. Drizzle with heavy whipping cream in top if desired.

Perfectly Plain Vanilla Cupcake

 

Green Drink

 Green drink:

Kale

Spinach

Avocado 

Cilantro

Lemon juice

Couple shakes of salt

Water

Veggie Sesame Noodles

 (Asian Side Dish)

• 8 ounces soba noodles or spaghetti noodles of choice*
• ¼ cup raw sesame seeds
• ⅓ cup reduced sodium tamari (or soy sauce, just be sure it’s reduced sodium or it will taste too salty)
• ¼ cup toasted sesame oil
• 2 tablespoons lime juice (about 1 medium lime)
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, pressed or minced
• ½ teaspoon red pepper flakes, to taste (scale back or omit if sensitive to spice)
• 2 ½ cups thinly sliced red cabbage (about 10 ounces or ¼th medium cabbage)
• 3 whole carrots, peeled and then sliced into ribbons with vegetable peeler (about 1 ½ cups)
• 1 red bell pepper, sliced into very thin strips
• 1 bunch green onions, chopped
• ½ cup chopped cilantro
• Optional: 2 cups shelled edamame, steamed

1. Cook the soba noodles according to the package directions. Once they’re done cooking, drain them in a colander and rinse them well under cool water. Transfer the drained noodles to a large serving bowl and set aside.
2. Meanwhile, toast the sesame seeds in a small skillet over medium heat, stirring often (keep an eye on them, as they can burn quickly). Once they’re fragrant and turning golden, transfer them to a small bowl so they don’t burn. Set aside.
3. In another bowl, combine the tamari, sesame oil, lime juice, ginger, garlic and red pepper flakes. Whisk until blended. Set aside.
4. To assemble, add the cabbage, carrots, bell pepper, green onions, cilantro and optional edamame to your bowl with the noodles. Drizzle in the dressing. Add all of the sesame seeds, and use tongs to toss until the mixture is fully combined. Serve immediately, or refrigerate for later. This salad is best consumed within a couple of days, but it will keep for up to 5 days.

Egg Salad Sandwich

 

• ▢ 8 eggs hard boiled and cooled
• ▢ ½ cup mayonnaise
• ▢ 1 ½ teaspoons yellow mustard
• ▢ 1 green onion thinly sliced
• ▢ 1 rib celery finely diced
• ▢ 2 teaspoons fresh dill chopped

• Cut eggs in half. Remove yolks and chop whites.
• Mash yolks with mayonnaise, mustard and salt & pepper to taste until smooth and creamy.
• Add remaining ingredients and stir well.
• Serve on bread or over lettuce.

Sourdough Sandwich Bread

https://alexandracooks.com/2019/04/17/easy-sourdough-sandwich-or-toasting-bread/

100g starter

10g kosher salt

430g water

-  Lightly mix together.

512g flour

-   Stir to form sticky ball

-   Cover for 30 mins

-   Do a series of folds and turns

-  Cover and repeat 2-3 times

-   Let it rise overnight until doubled in size 

-   drizzle with oil, gently scoop out of bowl to counter

-   fold in sides and gently place in oiled loaf pan

-   let rise until dough almost reaches rim

-   Bake at 425 for 20 mins. Turn heat down to 375 and continue baking for another 25 mins

-   Remove from pan and let cook for 30 mins before cutting open.

Simple Bruschetta

 

• Olive oil
• 16 slices French bread
• 2 large cloves garlic, minced
• 6 medium Roma tomatoes, diced
• 1 Tbsp balsamic vinegar
• Salt + pepper, to taste
• 2-3 Tbsp parmesan cheese
• Fresh basil, chopped

• Add a splash of olive oil to a small skillet over medium heat, and add the garlic. Cook, stirring, for 30 seconds to one minute just to cook it a bit–don’t let it get very brown.
• Add this to a bowl with the diced tomatoes, balsamic vinegar, salt and pepper to taste, parmesan cheese, and a few handfuls of fresh basil. Stir everything together and adjust anything to taste.
• Spoon over the toasted bread slices and enjoy!