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Breakfast & Brunch

Grain-Free Ginger Turmeric Granola

One of my favorite things to do in the fall is to add a little heat to my go-to snacks and dishes, and grain-free granola is no exception! I use it to top my morning yogurt bowls or eat as a snack, and adding warming spices like ginger and turmeric makes this version perfect for the colder weather. Protein-packed with goodies like pecans and pepitas, this recipe is a great way to start your day and it’s easy to make!

wu-haus-grain-free-ginger-turmeric-granola-recipe

Grain-Free Ginger Turmeric Granola close-up

Grain-Free Ginger Turmeric Granola
[Makes about 8 cups)

3 ½ cups unsweetened, untoasted coconut chips
1 cup raw pumpkin seeds
¾ cup raw sunflower seeds
1 ½ cup raw pecans, roughly chopped
1 cup raw walnuts, roughly chopped
¼ cup chia seeds
1 ½ Tablespoons ground ginger
1 ½ Tablespoons ground turmeric
2 teaspoons cinnamon
1 teaspoon sea salt
½ teaspoon black pepper
7 Tablespoons water
¼ cup olive oil
½ cup maple syrup
1 Tablespoon vanilla extract

For the flax eggs:
3 Tablespoons ground flax seed
7 Tablespoons water

1.) Preheat oven to 325F.

2.) In a small bowl, whisk together the ground flax seed and water and set aside for 10 minutes.

3.) Add olive oil, maple syrup and vanilla to a small bowl. Whisk in the ginger, turmeric, cinnamon, salt and pepper.

4.) Add all the other ingredients (nuts and seeds) to a large bowl. Toss in the olive oil mixture and the flax eggs. Using a rubber spatula, mix until granola is well coated.

5.) Spread granola evenly over two parchment-lined baking sheets. Bake for about 30 minutes or until granola is golden. Allow to cool completely before transferring to airtight containers.

November 7, 2019 0 comment

Breakfast & Brunch

Grain-Free Mango Puffy Waffles

Very excited about this Grain-Free Mango Puffy Waffle recipe, which I am sharing just in time to celebrate National Mango Day (July 22)! As part of my year-long partnership with the National Mango Board, this recipe features juicy mangos in one of my favorite breakfast foods. (In case you missed the first mango recipe from this partnership, you can check it out here.) The puffy waffle (aka the Hong Kong Egg Waffle or bubble waffle) is definitely having a moment, and the good news is they’re super easy to make at home. I use this stove-top waffle iron to make all my puffy waffles, and it works great every time. I love this recipe especially because the delicious chunks of mango fit perfectly in the bubbles of the waffle, so you get a bit of mango in every bite.

mango puffy waffles grain free wu haus portland alison wu

For this recipe, I used Honey or Ataulfo mangos, but you could use any variety as mangos are in season all year round. Read all about the different mango varieties and when they’re in season, here. Just be sure it’s at peak ripeness. When picking a mango, don’t focus on color, as it is not the best indicator of ripeness. While some varieties have a red color, others are golden yellow or have hints of green. Instead of focusing on color, squeeze the mango gently; a ripe mango will give slightly. Ripe mangos will also sometimes have a fruity aroma at their stems. Always judge by feel!

mango puffy waffles grain free wu haus portland alison wu

Keep unripe mangos at room temperature. Mangos shouldn’t be refrigerated before they are ripe. They will continue to ripen at room temperature, becoming sweeter and softer over several days. If you want to speed up the ripening process, place mangos in a paper bag at room temperature. Once ripe, mangos should be moved to the refrigerator, which will slow down the ripening process. Whole, ripe mangos may be stored for up to five days in the refrigerator.

Feel free to top these grain-free mango puffy waffles with whatever your heart desires. I used a variety of fruit, coconut yogurt, maple syrup, shredded coconut and edible flower petals.

[This post is sponsored by the National Mango Board. However, all thoughts and opinions are my own.]

mango puffy waffles grain free wu haus portland alison wu

Grain-Free Mango Puffy Waffles
[Makes about 6 waffles]

2 cups almond flour or almond meal
1/2 cup tapioca flour
¼ cup coconut sugar
1 teaspoon baking soda
1 teaspoon baking powder
⅛ teaspoon salt
4 large eggs
3 tablespoons coconut oil, melted (or any other cooking oil)
1 ⅓ cup nut milk or water
2 teaspoon vanilla extract
1 cup of ripe mango, cut into half-inch cubes

Serving suggestions: sliced fruit, coconut yogurt, edible flower petals, shredded coconut, maple syrup

1.) In a large mixing bowl, mix together almond flour, tapioca flour, coconut sugar, baking soda, baking powder and salt.

2.) In a separate small mixing bowl, whisk together eggs, melted coconut oil, nut milk and vanilla.

3.) Add the wet ingredients to the dry ingredients and mix until thoroughly combined. Using a rubber spatula, gently stir in the cubed mango. To cut a mango into cubes, check out this tutorial.

4.) Lightly grease waffle iron with coconut oil or any other cooking oil, then preheat over medium heat.

5.) Once waffle iron is hot, pour about a cup of waffle batter into the center of the waffle iron. Spreading slightly with ladle or spoon. Slowly close the top to the waffle iron. The batter should spread to the edges but not overflow. If it overflows, adjust the amount of batter you add on the next waffle.

6.) Cook the waffle on one side for about 3-4 minutes then flip waffle iron over to cook the other side. At this point, you can slowly peel open the waffle iron to see if the waffle is golden on one side. Continue to cook the waffle for an additional 3-4 minutes, or until golden on both sides.

7.) Remove waffle using tongs and a spatula. Place on a preheated baking sheet in a warmed oven (170°) while you cook the rest of the waffles.

8.) To serve, top with desired toppings (fruit, yogurt, maple syrup, shredded coconut, edible flowers, etc.).

July 22, 2019 0 comment

Breakfast & Brunch

Coconut Rice Porridge and Grain-Free Granola

Okay guys, I’m so excited to share my new favorite breakfast with you. I was never a fan of overnight oats or oatmeal, but I have a special place in my heart for rice. So I wanted to create a warm, nourishing breakfast rice bowl that works with a variety of toppings. And speaking of toppings, this grain-free granola recipe is my go-to. It’s lightly sweetened and perfectly crunchy. You can combine these two recipes for the ultimate breakfast bowl, or you can make and serve them separately. I like to this this is the sweet counterpart to the savory congee recipe I shared with you recently.

Both recipes make fairly decent-sized batches, so I like to make them on Sunday to eat through the week. The rice porridge can easily be reheated in a saucepan on the stovetop. Feel free to add a splash of extra coconut milk when reheating if you want it a bit more runny. I topped this bowl with the granola, half of a banana, a dollop of Coconut Cult, bee pollen and some raw wildflower honey.

If you’re not into walnuts, you can sub any other nut in the granola. If you prefer the granola to be nut-free, you can leave out the walnuts all together. Granola can be stored in airtight container(s) in your pantry for a week or so. If you want to change the flavor profile a bit, you could add in more cinnamon, a 1/2 teaspoon of cardamom or any other spices of your choosing (nutmeg, turmeric, cloves, etc.). Eat it by the handful, serve with your favorite milk or top a porridge, smoothie or yogurt bowl. Enjoy!

Coconut Rice Porridge
[Serves 6-8]

1 cup jasmine rice, rinsed very well until water runs clear
2 cans full fat coconut milk (I use Native Harvest Simple, free of gums)
2 cups water
1 teaspoon vanilla extract
1 teaspoon lucuma powder
1/4 teaspoon sea salt
2 Tablespoons maple syrup

1.) Rinse rice in mesh sieve under cold water for several minutes until water runs clear. Add rinsed rice, coconut milk, water, vanilla, lucuma and sea salt to a medium saucepan. Whisk together all ingredients until smooth and well combined.

2.) Over medium heat, bring the mixture to a low, rolling boil, making sure to stir frequently as to not burn the milk or rice. Once boiling, reduce to medium-low and allow to simmer uncovered for 20-25 minutes. Stir frequently with a rubber spatula or wooden spoon. At the last 5 minutes of cooking, gently stir in the maple syrup.

Grain-Free Granola
[Makes about 6 cups]

3 cups unsweetened, untoasted coconut chips
1 1/2 cups raw pumpkin seeds
1 1/2 cups raw walnuts, chopped into small pieces
3/4 cups raw sunflower seeds
1/3 cup raw hulled sesame seeds
1/4 cup hemp seeds
1/4 cup chia seeds
1/3 cup maple syrup
1/4 cup coconut oil, melted
1 Tablespoon vanilla extract
1 teaspoon sea salt
1/2 teaspoon cinnamon

1.) Preheat oven to 300°F. Chop walnuts into small, uniform size pieces. Add to large mixing bowl with all other seeds.

2.) In a small mixing bowl, whisk together the maple syrup, vanilla, sea salt and cinnamon. Pour evenly over nut and seed mix and gently toss to coat. Lastly, pour melted coconut oil over granola mixture and gently toss to coat.

3.) Spread granola in a thin, even layer over two parchment-lined baking sheets. Bake in preheated over for about 25 minutes or until granola is golden, stirring once halfway through baking time. Allow to cool completely before transferring to airtight containers for storing.

March 6, 2019 6 comments

Breakfast & Brunch

Spiced Apple Breakfast Muffins

There’s nothing quite like the aroma of freshly baked fall-spiced muffins filling up my haus. Warm and comforting. A treat without being overly sweet. You can play around with which fruit and spices you add. You could also use hazelnuts or another kind of nut instead of walnuts. I used the gorgeous pink-fleshed Mountain Rose apples that I found locally here in Portland. If you can’t find those, I would recommend honey crisp or pink lady.

Spiced Apple Breakfast Muffins
[Makes about 12 muffins or 6 jumbo muffins]

1/3 cup + 2 Tablespoons coconut or olive oil
1 1/4 cup unsweetened coconut milk (or any other plant-based milk)
3/4 cup maple syrup
1.5 teaspoon vanilla extract
1.5 teaspoon apple cider vinegar

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1 2/3 cups almond meal
1 2/3 gluten-free flour blend (I used Bob’s Red Mill 1-for-1)
1.5 teaspoon ground cinnamon
1.5 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 Tablespoon baking powder
1/2 teaspoon baking soda

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1 1/2 cups apples, cored and diced (I used Mountain Rose Apples)

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To top muffins:
Thinly sliced apple (about 1 small apple)
1/4 cup chopped walnuts

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1.) Preheat oven to 350°F.

2.) In a large mixing bowl, whisk together wet ingredients until well combined. In a medium bowl, whisk together dry ingredients until well combined.

3.) Slowly add dry ingredients into wet ingredients, using a rubber spatula to mix under dough is formed. If dough is looking too dry, you can add a couple Tablespoons more nut milk. Fold in the diced apple.

4.) Line a muffin tin with parchment paper or simply grease with coconut or olive oil. Fill each muffin about 3/4 of the way full. Top with apple slices and chopped walnuts.

5.) Bake in preheated oven for 20-25 minutes, or until a toothpick or skewer comes out clean. *You may need to increase cooking time if you are using jumbo muffin tins.*

October 15, 2018 2 comments

Breakfast & Brunch Main Courses

Baked Eggs and Herbed Cauliflower Rice Skillet with Oven Roasted Tomatoes

With so much devastation the world over and days that feel oppressive and discouraging, I always turn to food to lift my spirits, nourish my body and reconnect with those I love. In these trying times, we need each other more than ever. As fall approaches, I’m planning to re-start up a supper club with some friends that we put on hold for the summer. Now is a good time to gather around the table, have engaging conversations and be grateful for all we do have. Together is the only way we can heal.

I don’t know about you, but I’m always looking for healthy brunch ideas. And I love hosting my friends for brunch. I used to love going out, but afterward I would always feel tired, sluggish, overly full and ready for a nap. These days, I favor brunching at home and keeping it on the lighter side. This recipe is so freaking good, easy to make and healthy.

Roasted tomatoes are some of my favorite end-of-summer treats. They are sweet little gems that burst with flavor. I love adding them to just about any meal I prepare. You can roast a couple pints at a time and keep a container full in your refrigerator to use throughout the week. My favorite variety of tomatoes are sun gold (the yellow ones), so if those are available to you, I’d definitely recommend those.

Baked Eggs and Herbed Cauliflower Rice Skillet with Oven Roasted Tomatoes
[Serves 4-6]

For the tomatoes:
1 pint sun gold or cherry tomatoes
1 Tablespoon avocado oil
Salt + pepper, to taste

For the skillet:
1.5-2 pounds cauliflower, cut into florets then riced
2 Tablespoons avocado oil
1 teaspoon salt
1/2 teaspoon black pepper
1/3 cup fresh dill, finely chopped
1/3 cup fresh Italian parsley, finely chopped
1/3 cup fresh cilantro, finely chopped
6 pastured eggs

To garnish:
3 scallions (green part only), cut thinly on bias
Almond milk ricotta or any other crumbly cheese you like
Radish sprouts

1.) Preheat oven to 250°. Halve tomatoes, toss in oil, salt and pepper. On a rimmed baking sheet, spread the tomatoes with the seeds facing up. Roast in the oven for 90-100 minutes. Tomatoes should be shriveled a bit and slightly golden in some areas. Once they’re done, remove from oven and set aside.

2.) Preheat oven to 350°. In a food processor, working in small batches, pulse cauliflower florets into rice consistency. Be careful not to over process or cauliflower will become mushy.

3.) In a heavy-bottomed skillet that is oven safe, heat 2 Tablespoons oil over medium heat. Add cauliflower rice and sauté for 2-3 minutes stirring occasionally until cauliflower is mostly unfrozen. Cover pan with a lid and let cauliflower steam for another 3-5 minutes or until tender but not mushy.

4.) While cauliflower is cooking, prep the herbs. Once cauliflower is done, remove lid from pan, turn heat to low and throughly mix in the herbs, salt and pepper.

5.) Spread the cauliflower mixture so it’s even in the pan. Turn heat off. Create 6 holes and drizzle a bit of oil in each one. Crack one egg into each hole. Bake skillet in the preheated oven for 10-13 minutes or until egg whites are set.

6.) Remove skillet from oven, top with roasted tomatoes and desired garnishes. Serve immediately. Enjoy!

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September 6, 2017 4 comments

Breakfast & Brunch

Garlic Scape + Hemp Seed Pesto

This breakfast toast is perfectly simple and tastes oh-so-freaking good! Topped with Manitoba Harvest Toasted Hemp Seeds for the ultimate savory crunch. This seasonal pesto features Manitoba Harvest Hemp Hearts, which give the pesto a creamy texture while adding 10-grams of protein for every 30-gram serving and all 10 essential amino acids. Hemp contains omega-3, omega-6, stearidonic acid (SDA) and the rare omega-6 Gamma Linolenic Acid (GLA). GLA has been shown to help with cholesterol, inflammation, skin and hair health, balancing hormones and general heart health. Not to mention, hemp is a dual-crop plant, meaning that both parts of the plant are used. The stalk in clothing fiber and textile applications, and the top where all the seeds are for hemp food products. It’s one of the most sustainable crops for farmers to grow. You can read more about hemp, here.

I’ve been loving garlic scapes this season. Pesto is probably my favorite way to use them, but they’re also amazing roasted and eaten as a side dish or on top of a quinoa veggie bowl. This is really embarrassing, but I finally got my first food processor in May, so needless-to-say my pesto game has really improved. No more blender pesto. Yay!

[This post is sponsored by Manitoba Harvest. All thoughts and opinions are my own.]

Garlic Scape Arugula Pesto
[Makes about 2 cups]

For the pesto:
3/4 cup garlic scapes, chopped
2 cups arugula, packed tightly
Juice from 1/2 a lemon
1/4 cup Manitoba Harvest Hemp Hearts
1/4 cup olive oil
Salt + pepper, to taste

For the toasts:
Gluten-free bread, toasted
Sunnyside up fried egg
Radishes, sliced thin
Manitoba Harvest Toasted Hemp Seeds
Salt + pepper, to taste

1.) In a food processor, combine all pesto ingredients and process to desired consistency. [Note: Store extra pesto in airtight container in there refrigerator for up to a week.]

2.) Assemble toasts by smearing toasted bread with pesto, top with fried egg and radishes. Sprinkle with Toasted Hemp Seeds, salt and pepper. Enjoy!

June 26, 2017 3 comments

Breakfast & Brunch

Paleo Breakfast Nachos

These Paleo Breakfast Nachos are definitely my new favorite dish to make for brunch. They’re relatively easy to make and are extremely satisfying. The key for success with this recipe is using a mandolin to uniformly and thinly slice the sweet potato chips. I have this mandolin, and I can’t say enough good things about it. I use it for slicing veggies multiple times a day. Just be careful of your fingers! The other key for success here is making sure the chips are spread out over the baking sheet without any overlapping. You will most likely need 2-3 baking sheets to make this happen. This will allow them to get nice and crispy. These are dairy-free, cheeseless nachos, which may seem like an oxymoron, but the gooey eggs take the place of any cheese, and I seriously didn’t even notice or care that there was no cheese or cheeze involved.

Paleo Breakfast Nachos
[Serves 2-3]

2-3 medium sweet potatoes, sliced thinly using a mandolin
2 Tablespoons avocado oil
1 teaspoon salt
3 eggs, cooked sunny side up or however desired
1 cup black beans
1 avocado, sliced
1 jalapeño, sliced into rounds
2 scallions, thinly sliced
1/3 cup cilantro, chopped
1/3 cup salsa (I used this fermented kind)

1.) Preheat oven to 425° Slice the sweet potatoes 1/8” thin using a mandolin. In a large mixing bowl, toss to coat with the avocado oil and salt.

2.) Spread sweet potato slices on 2-3 rimmed baking sheets making sure that none of the slices are overlapping. Bake in the oven for 10-15 minutes, flipping once halfway through.

3.) Meanwhile, prep the veggies and cook the eggs. To make a sunny side up egg: oil a small cast iron pan and heat over medium. Once the pan is hot, turn down the temperature. Crack the egg into the pan and allow to fry for about 3-5 minutes or until the egg white is mostly set. To finish the egg, cover pan with lid, turn off heat and allow to sit for another 1-3 minutes.

4.) Once the sweet potatoes are finished, remove from oven and pile onto one baking sheet. Cover with black beans and avocado slices. Carefully slide each of the eggs on top of the chips. Top with jalapeño, scallions, cilantro and your favorite salsa. Enjoy!

May 9, 2017 4 comments

Breakfast & Brunch Smoothies

Strawberry Almond Coconut Chia Parfaits

2 cups almond mylk
2 Tablespoons coconut butter
6-8 frozen strawberries
1/2 teaspoon maca powder
1/2 teaspoon astragalus powder
6 Tablespoons chia seeds
Non-dairy yogurt for layering (preferably coconut yogurt)
To garnish: fresh strawberries, coconut chips and freeze dried strawberries (optional)

1.) Add Strawberry Almond juice, coconut butter, frozen strawberries, maca and astragalus to high-speed blender. Blend for about 45 seconds until well combined.

2.) Pour contents of the blender into an airtight container or bowl with sealable lid. Whisk in chia seeds for 2-3 minutes. Cover and refrigerate overnight, or for at least 2-3 hours.

3.) In a small cup, press thin strawberry slices again the dry glass. Using a spoon, layer the chia seed pudding and coconut yogurt. Top with coconut chips and crushed freeze-dried strawberries if desired. Enjoy! [Note: You can double the recipe to make a large batch of chia pudding that will stay fresh in your refrigerator for up to 3 days.]

Original recipe created for Pressed Juicery.

April 17, 2017 7 comments

Breakfast & Brunch Snacks

Vegan Paleo Blueberry Protein Muffins

Vegan Paleo Blueberry Protein Muffins
[Makes about 16 muffins]

3 cups almond meal
1 scoop (or about 2 1/2 Tablespoons) of your favorite vanilla protein powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon pink salt
4 flax eggs (4 Tablespoons ground flax seeds + 10 Tablespoons water)
1/2 cup puréed pumpkin, from a can or homemade
3 Tablespoons coconut oil, melted
1 teaspoon apple cider vinegar
3/4 cup fresh blueberries

1.) Preheat oven to 350° F. In a small bowl, make the flax eggs by whisking together the ground flaxseed and water until well combined. Let sit to thicken for 5-10 minutes.

2.) Meanwhile, in a large bowl mix together all the dry ingredients with a rubber spatula.

3.) Once the flax eggs are ready, mix in the pumpkin, melted coconut oil and apple cider vinegar. Fold the wet ingredients into the dry ingredients until a thick dough forms. Gently fold in the blueberries being careful not to crush them.

4.) Divide the batter equally between paper-lined muffin tin cups. Since the batter is so thick, it’s helpful to use a tablespoon measuring spoon or cookie scoop to drop the batter into the cups.

5.) Bake for 20 minutes. Remove from oven and let cool 5-7 minutes before moving muffins to a cooling rack. Store muffins in an airtight container in the refrigerator for up to 5 days, or on the counter for up to 2 days.

April 14, 2017 13 comments

Breakfast & Brunch

Red Flannel Beet Hash with Dill from The First Mess Cookbook

You guys! The First Mess Cookbook is so amazing! I really can’t tell you how excited I am to share this recipe from Laura’s new book with you. If you aren’t already familiar with Laura’s blog, The First Mess, head over there and get acquainted. Her new book is available for pre-order here in the US and will be released on March 7th. I mean, just look at that gorgeous cover. Seriously stunning.

This hash is perfect for weekend brunch. I love the vibrant color the beets lend to the potatoes when they’re cooked together. And fresh dill has to be one of my favorite herbs. I served this hash with sunny-side-up eggs on the side. It would also be delicious with the eggs baked right in. If you want to try that: after following the recipe below, remove hash from heat. Make 3-5 holes (depending on how many eggs you want to make) in the hash for the eggs to sit. Crack one egg into each hole. Bake in a preheated 350° oven for about 7 minutes. Remove from the oven and allow eggs to set for 2-3 minutes before serving.

Red Flannel Beet Hash with Dill
[Serves 4-6]

2 medium Yukon gold potatoes, chopped into 1-inch pieces
2 medium beets, chopped into 1/2″ pieces
1 Tablespoon apple cider vinegar
2 Tablespoons avocado or olive oil
1 medium yellow onion, diced
1 teaspoon ground coriander
Salt + pepper, to taste
2 green onions, thinly sliced
1/4 cup lightly packed fresh dill (about 3 sprigs)
1/2 ripe avocado, peeled, pitted and chopped

1.) Place the chopped potatoes and beets into a large saucepan or braised-style pot. Cover the vegetables with cold water by 1 inch. Add the apple cider vinegar. Bring to a boil over medium-high heat. Lower the heat to a simmer and cook until the potatoes are tender and the beets are just tender, about 20 minutes. Drain the vegetables and set aside.

2.) Heat the olive oil in a large skillet over medium heat. Add the onions and cook until lightly soft, about 3-5 minutes. Add the coriander, salt and pepper and stir until fragrant, about 30 seconds.

3.) Add the drained potatoes and beets to the skillet and spread them out in a single layer. Let sit for 5 minutes before stirring. Flip and stir the hash every 5 minutes. Cook the hash for 20 minutes, or until the edges of the potatoes begin to crisp.

4.) Lightly toss the hash with the green onions and dill. Serve the hash hot with chopped avocado on top.

February 25, 2017 0 comment

Breakfast & Brunch

Cranberry-Ginger-Lime Chia Parfaits

A few weekends ago, a small group of Portland-based bloggers, myself included, gathered on Sauvie Island just outside of the city for a holiday brunch sponsored by Bob’s Red Mill and Tillamook. With so much connection happening via social media, it was so refreshing and inspiring to meet up face-to-face with a group of talented ladies and engage in meaningful conversation over delicious food.

We each made a dish to bring to the brunch, and today we’re all finally sharing the recipes we created. Below you will find my recipe for Cranberry-Ginger-Lime Chia Parfaits. Here is the rest of the menu from our Portland Holiday Brunch with links to the delicious recipes.

Cranberry Chia Parfaits
[Serves 6]

For the chia pudding:
3/4 cup Bob’s Red Mill chia seeds
4 cups coconut (or any nut) mylk
1/2 cup dried shredded coconut
1 1/2 teaspoons vanilla extract

For the cranberry-ginger-lime sauce:
12 oz package fresh cranberries
1/2 cup unsweetened cranberry juice, or water
3/4 cup yacón syrup (maple syrup or raw honey work too)
1 teaspoon lime zest
2 Tablespoons lime juice
2 teaspoons fresh ginger, minced

To garnish:
Dried coconut chips
Slivered almonds

1.) In a medium-sized bowl, whisk together the chia seeds, nut mylk, shredded coconut and vanilla extract until well combined with no lumps. Let stand 3-5 minutes. Mix again before placing in the refrigerator covered for 30-45 minutes or overnight.

2.) Stir together water, yacón syrup, lime peel, and lime juice in a heavy, medium saucepan. Bring to boiling, reduce heat and simmer for 3 minutes.

3.) Add cranberries and ginger and continue to simmer for 10-12 minutes or until berries have popped and mixture starts to thicken, stirring occasionally. Remove from heat and allow mixture to cool completely.

4.) To make parfaits, using a spoon layer chia seed pudding and cranberry sauce in small glasses. Top with dried coconut chips and slivered almonds.

December 3, 2016 2 comments