Flavour Fiesta Magazine - Spring Issue 2012
Spring issue of Flavour Fiesta Magazine. A food magazine for foodies looking for healthy and flavourful cuisine inspired by global cuisine. In this issue, not only will you find recipes, but you’ll also find tips on making homemade yogurt, decorating Easter eggs and even making DIY face masks.
FLAVOUR FIESTA eat. drink. discover. Spring 2012 Issue 3 Spring is here! Floral desserts, global spring dishes & more... FLAVOUR FIESTA Spring 2012 Divya Yadava Editor, Photographer, Stylist, Contributor, Designer email: email@example.com blog: www.flavourfiesta.com For advertising/general inquiries, contact firstname.lastname@example.org All rights reserved. Reproduction in part or whole is prohibited without written consent from the publisher and contributors. Disclaimer: Magazine content is NOT meant to be used in place of medical advice. Always consult a licensed medical professional prior to any dietary changes. We have sought to ensure accuracy and completeness of all content, but neither the publisher nor the contributors assume responsibility for anyone's reliance on the content herein. 2 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | EDITOR'S NOTE Editor's note I'm excited to present the first spring issue of Flavour Fiesta magazine! Spring is one of my favourite seasons because it evokes freshness and renewal. After a long drab winter, we can finally enjoy the bright colours of spring! In this issue, you'll find not only healthy spring recipes inspired by global cuisine, but you'll also find tips on making homemade yogurt, decorating Easter eggs and even making DIY face masks. If you're feeling adventurous, why not turn to page 63 and learn how to make homemade blueberry liqueur? This issue has a little bit of everything and you're sure to find something that catches your interest. The most exciting part of the spring issue is that you will "meet" a few of the most talented food bloggers from around the world. This season we have seven amazing guest contributors - each one is an inspirational woman with a passion for food. I hope you enjoy "meeting" and connecting with them! The last two issues have been a wonderful learning experience for me, but I wanted to take things further with this issue. Spring is the season of new beginnings, so it's only fitting for me to start things with a new perspective. Not only did the magazine receive a "makeover", but this issue is interactive! Which means more interesting links and videos for you to enjoy. To spot a link, just hover over the pages and you'll see blue rectangles that will guide you to different links. So enjoy browsing around! I hope you enjoy this issue as much as I enjoyed creating it. I would love to hear your feedback and suggestions. And if there's something you would like to see in the summer issue, just drop me a line. Happy cooking! email@example.com Divya www.facebook.com/flavourfiesta www.twitter.com/#flavourfiesta | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 3 SPRING 2012 CONTENTS EAT SPRING IN YOUR SALAD ORANGE & FENNEL SALAD GREEN MANGO SALAD APPLE & SPINACH SALAD 7 7 46 SPRING AROUND THE WORLD ITALY WITH MANU INDIA WITH KANKANA JAPAN WITH NAMI 36 FLORAL DESSERTS STRAWBERRY ROSE GRANITA LAVENDER COCONUT CREAM 15 SHRIMP PLEASE! SWEET CHILI SHRIMP ROLLS COCONUT SHRIMP & RICE 46 DAILY RAW with Nadia INTERVIEW WITH NADIA RAW PIE RAW PASTA 21 HOMEMADE YOGURT DINNER FOR TWO CHICKEN TOSTADAS CHICKEN QUESADILLA 48 52 GLUTEN FREE: COCONUT MUFFIN BEAUTY OF RAW 28 30 SPICED CHOCOLATE MOUSSE SMART SNACKS 60 4 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | CONTENTS DRINK HOMEMADE LIQUEUR BLUEBERRY LIQUEUR BERRY MARTINI BLUEBERRY COCKTAILS 63 63 SHAKE IT UP! BERRY, COCOA & SPINACH SHAKE STRAWBERRY ALMOND SHAKE CARROT CAKE SHAKE 68 68 DISCOVER FOOD PHOTOGRAPHY WITH SYLVIE INTERVIEW SUGAR SNAP PEA & FENNEL SALAD 74 74 DIY FACE MASKS WOMEN ENTREPRENEURS RAWXIES CHEECHA PUFFS 80 84 90 90 95 EASTER EGGS! COCONUT CUPS PRODUCTS WE LOVE SPROUTS! SPRING CLEAN NATURALLY 98 99 101 101 | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 5 Fresh salads shrimp floral lavender desserts eat raw pasta vegetables grapes global japan snacks gluten coconut muffin yogurt strawberry shrimp rose tostada mexico quesadilla india homemade rolls spicy chocolate mouSse japan snacks gluten coconut muffin yogurt strawberry shrimp rose japan snacks gluten coconut muffin yogurt strawberry shrimp rose eat Fresh salads shrimp floral lavender desserts eat raw pasta vegetables grapes global japan snacks gluten coconut muffin yogurt strawberry shrimp rose tostada mexico quesadilla india homemade rolls spicy chocolate mouSse japan snacks gluten coconut muffin yogurt strawberry shrimp rose japan snacks gluten coconut muffin yogurt strawberry shrimp rose eat Fresh salads shrimp floral lavender desserts eat raw pasta vegetables grapes global japan snacks gluten coconut muffin yogurt strawberry shrimp rose tostada mexico quesadilla india homemade rolls EAT SALADS Spring in your salad! Recipe, photography & styling | Divya Yadava | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 7 8 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | SPRING SALADS Orange and fennel salad with a lemon mint dressing With the warmer weather, adding a dash of citrus to a salad lends a refreshing flavour. The citrus punch of oranges pairs well with the anise flavour of fennel in a light, fruity salad that has the right amount of crunch and a hint of sweetness. Serves 2 Prep: 10 min Cook: 0 min INGREDIENTS - 1 small fennel bulb, fronds and stems removed - 2 seedless oranges - 2 tbsp toasted slivered almonds for the dressing: - 4 tbsp orange juice - 1 tbsp olive oil - 1 tbsp honey - 6 mint leaves, chopped finely - salt STEPS 1. Using a mandoline, shave the fennel as thinly as possible. Toss into a mediumsized bowl. 2. Using a sharp knife, cut the top and bottom off the oranges to expose the flesh. Stand the orange upright, and begin to remove the peel with the knife. Follow the contours of the orange and remove all the white pith. Then slice the peeled orange crosswise into 1/4-inch-thick rounds. Collect any juices for the dressing. 3. Prepare the dressing by mixing all ingredients well. 4. Plate the salad by laying the orange slices on a bed of fennel. Pour the dressing on top. Sprinkle with toasted slivered almonds. V GF DF Vegetarian, glutenfree & dairy free | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 9 10 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | SPRING SALADS Green mango salad with smoked tofu This salad is a modern take on the Thai green mango salad. To add some protein and additional flavour, try using smoked tofu which is firmer than other tofus and won't crumble in the salad. It also adds a smoky flavour that makes the salad irresistible. Serves 2-3 Prep: 10 min Cook: 0 min INGREDIENTS - 1 red pepper, sliced thinly - 2 green mangoes, sliced into thick "matchsticks" - 3 shallots, sliced thinly - 1/2 cup smoked tofu cubes - 1/4 cup chopped cilantro - 3 tbsp chopped mint - 1/4 cup peanuts for the dressing: - 1 small lime, juiced - 1 small red chili, chopped finely (optional) - 1.5 tbsp fish sauce - 1 tbsp oil - salt STEPS 1. Prepare the dressing by mixing the lime juice, chopped red chili, fish sauce and oil. Add salt, if required. The fish sauce is already quite salty so you will not need much salt. 2. Toss the red pepper slices, green mangoes, shallots, smoked tofu, cilantro and mint in a medium-sized bowl. Add the dressing and mix well. 3. Sprinkle peanuts on the salad just before serving. V GF DF Vegetarian, glutenfree & dairy free | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 11 12 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | SPRING SALADS Apple & spinach salad with grilled halloumi cheese Fresh crunchy apples are the perfect match for halloumi cheese, which is a semi-hard unripened Cypriot cheese that can be grilled without melting. Add a dash of lemon hummus sauce to add some creamy flavour to the salad. Serves 2-3 Prep: 10 min Cook: 3 min INGREDIENTS - 1 green apple (preferably sweet varieties such as Matsu) - 4 half-inch thick slices of halloumi cheese - 4 cups baby spinach, washed - 1 small lemon, zested and juiced - 1 tbsp oil - 3 tbsp hummus - salt and pepper to taste - 3 cups cold water with 2 tbsp lemon/lime juice - oil for frying the cheese STEPS 1. Prepare the lemon hummus sauce by mixing the hummus with the lemon zest and a few drops of the lemon juice. Mix well and set aside. 2. Prepare the dressing by mixing the remaining lemon juice with the oil, salt and pepper. 3. Remove the cores from the apples. Using a mandoline, create thin slices and place them in cold water with lemon/lime juice (to prevent browning of the slices). 4. Grill or shallow-fry the halloumi cheese until golden brown on each side (1-2 minutes on each side on medium heat). Set aside. 5. Mix the spinach leaves with the dressing. Toss well and plate. Top off with slices of apple and halloumi. Add a spoonful of lemon hummus on top. Enjoy! V GF Vegetarian & gluten-free | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 13 Want to read Flavour Fiesta on your iPad? Or just want the full-size pdf to read and print? FLAVOUR FIESTA is now available on HP Magcloud! $2.99 Only re!* ick he Cl * Digital version All profits go to the Toronto Daily Bread Food Bank. 14 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | FLORAL DESSERTS Floral desserts Recipe, photography & styling | Divya Yadava | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 15 STRAWBERRY rose GRANITA 16 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | FLORAL DESSERTS This no-sugar Added granita is sweetened with fresh grape juice. WhO KNEW , STRAWBERRY, MEYER LEMON AND GRAPE could WORK SO WELL TOGETHER? rose Serves 2-3 Prep: 10 min Freeze: 8 hours INGREDIENTS - 3.5 cups seedless red grapes - 4 cups hulled strawberries - 1 meyer lemon, juiced and zested - 3/4 tbsp rosewater STEPS 1. Process the red grapes in a food processor until as smooth as possible. Strain and reserve the juice. Note: Don't discard the grape skins � they taste good and are a great source of fibre. You can add them to smoothies. 2. Process the strawberries in a food processor with the grape juice from step 1. Add the rose water and meyer lemon juice and blend until smooth. 3. Pour the liquid into a shallow glass dish (such as a small casserole dish). Place the glass dish in the freezer and rake the mixture with a fork after two hours and then leave it in the freezer overnight. Then, rake in the morning. 4. Store in an air-tight container and serve within a week. V GF DF Vegetarian, glutenfree & dairy free | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 17 LAVENDER Coconut cream 18 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | FLORAL DESSERTS This lavender coconut cream is sweetened with blueberries and honey. IT'S Pure coconut bliss with a hint of lemon and lavender! Best Served with blueberries or any other fruit on the side. Serves 3-4 Prep: overnight Cook: 7 minutes lavender INGREDIENTS - 1 can coconut milk (without stabilizers) - 3 tsp dried lavender (ensure it's for food purposes) - 3 tbsp hot water - 1/3 cup blueberries - 1 tbsp water - 1/2 small lemon, juiced - 3 tbsp honey - 1/4 cup desiccated coconut (optional) - blueberries or cut fruit to serve the cream with STEPS 1. Place an unopened can of coconut milk in the fridge overnight. The next day, remove the can from the fridge and without shaking the can, open it. Remove the thick cream off of the top. Use the remaining liquid in smoothies. Note: If the coconut milk has stabilizers, this step will not work and the cream will not separate from the liquid. Make sure the coconut milk is free of any stabilizers. 2. Whip the coconut cream on high speed with an electric blender until slightly fluffy. Return to the fridge. 3. Steep the lavender leaves in the hot water in a very small bowl for 5-7 minutes and strain the liquid. In the meanwhile, heat the blueberries with a tablespoon of water in a small saucepan on medium heat till the blueberries begin to break down. Turn the heat to medium low and cook for a few more minutes until the mixture becomes syrupy. 4. Allow the blueberry mixture to cool down. Add the lavender liquid, lemon juice and honey and mix well. V GF DF Vegetarian, glutenfree & dairy free 5. Fold the blueberry mixture into the whipped coconut cream from step 2. Add desiccated coconut if desired. Serve the cream with blueberries or cut fruit. | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 19 Hungry for more recipes? FOLLOW US-click below! FF FLAVOUR FIESTA 20 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | DAILY RAW with Nadia Petrova | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 21 DAILY RAW WITH NADIA Meet Nadia Petrova She's a holistic nutritionist, blogger at Nature Insider and a fabulous food photographer. She even has her own book called `Daily Raw'. Let's meet Nadia and try a few of her raw recipes... Want the link to Nadia's blog and book? Click here! 1. Can you tell us a bit about yourself and your food 3. What led you to starting a food blog and what's your experience been so far? philosophy? I'm Nadia Petrova, a holistic nutritionist and member of CANNP. My philosophy about life is that we are in control and we can change things. We can change the way we eat, feel, experience, live. We decide what's best for us. Every single minute we are making a choice... to be healthy or eat junk, to stress out or calm down, to live in style or be content with what you have, to be balanced... or not. It's simple. And it's up to you. Well, it was my husband :) When I signed for the RHN program (Registered Holistic Nutritionist) he bought me this beautiful domain name with a hosting plan, installed the wordpress and said "Ok, now it's up to you!" And I started blogging and I loved it. Then my love for photography sparkled, my sense of style and design got challenged and preparing raw food meals became my most favourite thing to do. Ever since it's like a roller coaster, but in a good way! 2. To someone new to the raw lifestyle, what advice would you give? What are the main benefits of raw 4. If you could eat one dish for the rest of your life, what would it be? lifestyle? I always tell people to make the big changes slowly. It's really hard for someone eating junk sandwiches for the last 15 years to switch to healthy eating in a day. Better take your time and don't rush it. Change the breakfast first, to something delicious and fulfilling, like a smoothie. Then start every meal with a big salad, etc. The main benefits of raw lifestyle for me are so many... You have more energy, feel much more better, your skin starts glowing, you lose weight, just to name a few :) This one is tough. I'm torn apart between a fresh green salad and a raw dessert... Still, may be the salad. 5. Tell us something that very few people know about you. If it's something my readers don't know about me - it's the fact that I spent 4 years in university studying Finance, Banking and then decided I would never work in the industry. Ever since, I'm trying to find the one thing that will be my work, my hobby and my passion all in one. I believe I found it now. 22 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | DAILY RAW WITH NADIA RAW PIE | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 23 "I've been thinking of a raw pie recipe for a couple of months now and every time I think of something it's just not good enough to share. Not this time though! It's the ultimate raw pie recipe." INGREDIENTS FOR THE BASE: 1 cup soaked & peeled almonds 1 1/2 cup raw cashews 1/3 cup liquid sweetener (agave or honey) 1/4 teaspoon of salt INGREDIENTS FOR THE FILLING: 1-2 cups home made blueberry jam 1 can coconut milk/cream 1/3 vanilla bean 4 teaspoons sugar (I used coconut blossom sugar) 1 cup mixed berries INSTRUCTIONS: 1. Soak the almonds for 24 hours and peel them if you want a white pie base. 2. Pour everything in the food processor and blend for 1-2 minutes, until it starts sticking together and forms a ball. If your sweetener is not liquid, add a little bit of water. 3. Divide the dough into 6 equal pieces for 5" | 13 cm pie forms. 4. Place plastic foil in the pie forms, wet your hands and spread the dough in the forms. 5. Dehydrate for 18 hours at 115�F / 46�C. At some point remove the base from the pie forms to dehydrate it evenly, I did it after 12 hours to make sure it's hard enough and won't collapse. Assembling: 1. Spread the jam on the base, do it carefully using 2 spoons. 2. Add the whipped cream on top. 3. Top with fresh berries. 4. Enjoy the raw pie moderately. It's addictive :) 5. Makes 6 raw pies. INSTRUCTIONS: 1. My personal advice for the jam is to use the vegan cooked version of it, it's just too good to skip. But if you want to keep it all raw, dehydrate your jam with the base. Both recipes are here. 2. Instructions with photos for the coconut whipped cream can be found here. You can beat it with your food processor, but do it at least for 3-4 minutes. I whipped it for only 2 and it's a bit too liquid. Also it will help if you place the bowl for 1-2 hours in the fridge before and after whipping the cream. V GF DF Vegan, gluten-free & dairy free 24 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | DAILY RAW WITH NADIA RAW pasta | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 25 "My husband and I have a small garden 10 miles from the city we live in. This is my little retreat; home away from home. Almost everything we plant there grows big and beautiful, despite the fact that we use only heritage seeds and no herbicides, pesticides, etc. If you doubt you can have what we have, let me reassure you that it is possible. If we can have it, everybody else can too your own organic piece of land with enough veggies to feed a family. All you have to do is want it...The year's harvest was huge, as always, and the abundance of fresh zucchinis, cherry tomatoes and all kinds of peppers was asking for a dish of its own. This is how I came up with the fresh-from-thegarden raw pasta recipe. Delicious, flavourful, easy & fancy, a staple in our diet for the entire summer." INSTRUCTIONS: 1. Slice the zucchinis into pasta using a spiralizer or a peeler. 2. Wash the cherry tomatoes and cut them in half or leave them as they are, if too small. 3. Wash and clean the seeds from the peppers and cut the peppers into small bites. 4. Peel the pistachios and crush them into pieces. 5. Mix everything together. 6. Add the dressing right before serving - 1 tablespoon per person. TIPS AND TRICKS: * For the raw zucchini pasta, you can use peeled or whole zucchinis, it is up to you. They taste great both ways. If you use your own or organic zucchinis, I highly recommend that you do not peel them. If the zucchinis are store-bought, it is better to peel them just in case. * You can substitute the cherry tomatoes with normal ones, but to keep them from becoming too watery, you will have to remove the seeds and the liquid from the tomatoes and use only the thick flesh under the skin. You can also peel the tomatoes, if the skin is too thick and hard. * The 3 pepper colours are selected primarily for better presentation, but have in mind that they also have different taste. For example, red peppers tend to be sweeter than the green, so you can achieve a whole new taste by simply using a different colour pepper. * Do not substitute the pistachios with other nuts. This particular pasta tastes best with them. * You can replace the Italian dressing by drizzling the pasta with olive oil, balsamico & salt. Just be careful with the quantities and proportions. You do not want your healthy dish soaked in too much fats, do you? Serves 4 INGREDIENTS: 4 medium sized zucchinis 2 cups cherry tomatoes 3 peppers - green, red & orange 1/2 cup raw pistachios 4 tablespoons Italian dressing V GF DF Vegan, gluten-free & dairy free 26 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | ADVERTISE WITH US WANT TO ADVERTISE IN FLAVOUR FIESTA? Contact us for a media plan. firstname.lastname@example.org | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 27 Gluten-free muffin with blueberries and dark chocolate Recipe, photography & styling | Divya Yadava 28 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | If you're on a gluten-free diet, you know how hard it can be sometimes to develop recipes that taste good and have the right texture. Coconut flour is commonly used in gluten-free cooking, but it can be difficult to use sometimes. My sister, Chandni Rav, gave me this recipe, which I tweaked a bit to make my own. These blueberry and dark chocolate muffins not only taste good but they are a great source of fibre and anti-oxidants. Dig in! Serves 6-8 Prep: 10 min Cook: 20 min INGREDIENTS - 1/2 cup coconut flour (~90g) - 1/4 tsp baking powder - 4 tbsp unrefined sugar or equivalent sweetener of your choice - 3 tbsp coconut oil, melted - 1/2 tsp pure vanilla extract - 4 eggs, beaten - 2/3 cup coconut milk - 3/4 cup blueberries - 1/4 cup dark chocolate chunks - pinch of salt STEPS 1. Preheat the oven to 400 degrees F. 2. Mix the coconut flour, baking powder and salt in a mixing bowl. Transfer the contents to a food processor. 3. Add the sugar, coconut oil, vanilla extract, eggs and coconut milk to the food processor and blend well until smooth. (I suggest using a food processor instead of whisking because it's important to moisten all the coconut flour. It can be hard to do this with a whisk.) 4. Remove the mixture from the food processor and place in a bowl. Fold the blueberries and dark chocolate chunks into the batter. 5. Pour the thick batter into silicone baking cups and place on a baking sheet. Fill each cup to about 3/4 full. Bake for 20-25 minutes until done. To check if the muffins are done, stick a toothpick in the centre. If it comes out clean, the muffins are done. GF DF Gluten-free & dairy free (if dairy-free chocolate is used) | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 29 Beauty of RAW Explore the beauty of foods in their raw and natural state.... Recipe, photography & styling | Divya Yadava 30 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | Strawberries | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 31 Avocados 32 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | Arugula | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 33 Grapes 34 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | Yellow plums | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 35 ITALY japan S ring p w or ld ! INDIA Aro d t un e h Recipe, photography & styling MANUELA ZANGARA, KANKANA SAXENA, AND NAMIKO CHEN 36 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | S SPRING AROUND THE WORLD! pring is the time to celebrate the end of chilly winter days and embrace the beginning of a new season of possibilities. Spring brings with it a sense of awakening - a time to start things afresh. Around the world, there are different customs and traditions to welcome the spring weather and the colourful produce it brings. Come and explore these customs with us. We've also asked three talented food bloggers from around the world to share a few of their favourite spring-inspired dishes. Stop hibernating and start cooking! 1 INDIA In India, the festival of Holi, also known as the festival of colours, is celebrated in the spring throughout the country. This festival not only celebrates the beginning of spring, but also commemorates certain religious events. People celebrate the joyous occasion by throwing powdered colours on each other and drenching each other with coloured water. Sounds like fun, doesn't it? 3 EGYPT The festival of spring, Sham El Nessim, is a national festival that is based on the ancient Egyptian festival, Sham Ennisim, which celebrated the renewal of life that the spring season brings. It is celebrated by visiting parks and zoos, going on picnics and of course, eating! 4 VIETNAM The Vietnamese New Year, or more popularly known as Tet Nguy�n D�n, in short Tet,is a colourful festival that marks the beginning of spring as well as the new year in the lunar calendar, similarly to the Chinese New Year. 2 Iran Nowruz, the Iranian New Year, is celebrated on the first day of spring. Did you know that the festival of Nowruz has been celebrated for over 3000 years? Not only is this festival celebrated in Iran, but also India, Afghanistan and many more countries. 5 russia Russians celebrate the end of winter and the arrival of spring with a week-long celebration called the Maslenitsa Festival or "pancake" festival. | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 37 ITALY with Manuela Zangara ZUCCHINI FLOWER AND SAFFRON RISOTTO IN A PARMIGIANO REGGIANO BASKET 38 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | Meet Manuela Zangara She's a fantastic food blogger at Manu's Menu who brings authentic Italian recipes to your kitchen with step-by-step pictures. Manu made this saffron risotto especially for this spring issue! Dig in! Serves: 4 Prep: 10 min Cook: 20 min INGREDIENTS - 320 g rice (Arborio, Carnaroli or Vialone nano) - 1/2 onion, finely chopped - 20 zucchini flowers (+ 4 for garnishing) - 2 tbsp extra virgin olive oil (plus 1 tbsp for the end) - 50 ml white wine - 1 lt salty water or vegetable stock - 1 pinch saffron threads - 4 tbsp Parmigiano Reggiano, finely grated - Salt to taste - Parmigiano Reggiano, finely grated to make the baskets STEPS 1. Start by making the Parmigiano Reggiano baskets. Put a piece of baking paper on a frying pan, making sure it is flat and completely touching the surface. Now sprinkle some Parmigiano Reggiano on it, making a circle. Make sure to cover the full surface of the circle (do not leave any big holes) and not to make the layer too thin or the basket may crack. Now put the pan on the fire. When the cheese has completely melted, pick up the baking sheet and flip it on the outer surface of an upside-down bowl. Press it down gently on the bowl, to shape the basket. Do this immediately as the melted cheese hardens fast. Let it cool down for a couple of minutes, then gently peel off the baking paper and let the basket cool down and harden completely. Gently lift the cheese basket off the bowl, turn it upside down it and keep it aside. 2. To make risotto, start by putting the water with a pinch of salt in a pot and heat it on the fire. The water has to be hot all the time while you are cooking risotto, so that the rice temperature does not drop when you add the water to it. 3. Put the finely chopped onion and the 2 tbsp of extra virgin olive oil in a pot and let it cook on a slow fire, until the onion becomes soft and transparent. 4. Add the rice, mix well and let it cook for 1 or 2 minutes, until it becomes translucent. 5. Now pour in the white wine and let the alcohol burn off by cooking on a high flame. 6. Then add enough hot water to cover the rice and turn the fire to medium-low. Keep cooking, occasionally stirring the rice and adding hot water little by little, until the rice is cooked. It is going to take approximately 18 to 20 minutes depending on the rice you are using. 7. While the rice is cooking, clean and roughly chop the zucchini flowers. 8. 5 minutes before the rice is ready, add the chopped zucchini flowers and the pinch of saffron to it and mix well. Then continue cooking normally. 9. When the rice is ready, put the fire off and add the remaining extra virgin olive oil and Parmigiano Reggiano to it. Mix very well, until the rice becomes creamy. Make sure that your risotto is moist (or, as we say, all'onda � which literally means wavy) and not sticky. You can do that by adding 1 or 2 extra tbsp of hot water if needed. Check for salt and season to your liking. 10. Serve in the Parmigiano Reggiano baskets and decorate with a zucchini flower. TIP: Whenever you cook risotto, do not wash the rice before cooking. The starch is needed for the risotto to become creamy. Want the link to Manu's blog? Click here! | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 39 India with Kankana Saxena Green chickpea salad Kankana is welcoming her favourite season with this colourful salad. There is a crunchy bite from the green chickpeas, refreshing tangy kick from the yogurt dressing and sweetness from the vegetables. It hardly takes any time to make the salad and it can be also be made in advance. Enjoy it with some bread or serve it as a side-dish with baked fish. Delicious and flavourful! 40 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | Meet Kankana Saxena She's the culinary genius and food photographer behind the blog Sunshine and Smile. Her unique recipes and gorgeous photos keep readers coming back for more. Grab a bite of this vibrant spring salad made with green chickpeas! Serves: 2 Prep: overnight Cook: 10 min INGREDIENTS - 1 cup dried green chickpea, soaked in water overnight - 2 shallots, thinly sliced - 1 yellow pepper, finely chopped to bite size pieces - 1 cup sweet cherry tomatoes, chopped in halves or quarters for the dressing: - 1 tablespoon cumin seeds - � cup sour plain yogurt - � cup fresh mint leaves - 1 teaspoon lime juice - � cup extra virgin olive oil - 1 teaspoon aamchur (dry mango powder) - salt STEPS 1. Soak the green chickpea in water and let it rest overnight. 2. Heat a pan and dry roast the cumin seeds for few seconds until they change the colour to a darker shade. 3. Using a coffee grinder or a mortar and pestle, grind the seeds to a fine dust. Please note that you can always use ready made cumin powder in the dressing. However, the freshly grounded roasted cumin powder adds more flavour and warmth. 4. In a food processor, add all the remaining ingredients for the dressing and give it a mix. 5. Take it out in a bowl, add the roasted cumin powder and mix it properly again. The salad dressing is ready. 6. Drain the chickpea that you had soaked overnight. Put it with some water in a microwave proof bowl and let it cook for 10 minutes at high. 7. In a salad bowl, add the cooked chickpea, chopped pepper, chopped cherry tomatoes and shallots. Pour the dressing and give it a good mix. Salad is ready! Want the link to Kankana's blog? Click here! | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 41 JAPAN with Namiko Chen STRAWBERRY DAIFUKU Daifuku is a popular traditional Japanese sweet, typically with anko (sweet red bean paste) stuffed inside soft mochi (glutinous rice cake). During the spring time, Japanese confectionary shops start selling Daifuku with a whole strawberry as the filling, called Strawberry Daifuku (Ichigo Daifuku in Japanese). The combination of fresh soft mochi, sweet anko, and juicy and tart strawberry is a match made in heaven. 42 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | Meet Namiko Chen She's the brains (and beauty!) behind Just One Cookbook who brings authentic and interesting Japanese recipes to your kitchen with step-by-step pictures. It's not just about the sushi! Take a bite of these gorgeous Japanese confections! Serves 2-3 INGREDIENTS - 6 Strawberries - 150g (5.29 oz) Anko (Sweet Red Bean Paste) - 100g (3 � oz) Shiratamako (Glutinous Rice Flour) - 20g (2 Tbsp.) sugar - 150 ml water - Corn starch for dusting STEPS 1. Hull the strawberries and dry completely with paper towel. Divide anko into 6 same size balls and wrap the strawberries with anko. Leave the tip of the strawberry uncovered. 2. In a medium microwave-safe glass bowl, mix shiratamako and sugar with a whisk. 3. Using a silicone spatula, slowly add water in 3 parts and stir until the mixture has reached a thick consistency. Cover loosely with plastic wrap. Prep: 40 min Cook: 3 min 4. First, microwave for 1 minute (for 1200W microwave). Mix well with a wet silicone spatula. The mixture is still whitish and floury. 5. For the second time, microwave for 1 minute again, and mix well with the wet silicone spatula. Now it starts to resemble mochi (glutinous rice cake), but there are still some floury parts. 6. For the last time, microwave for only 30 seconds. Now the mochi texture should look translucent. 7. Sift corn starch on the tray and put the mochi on top. With silicone spatula or kitchen scraper, fold the mochi in half one time so it won't be as sticky and then divide into 6 equal pieces. 8. Flatten and expand each mochi into a 3" round or square. Then put the anko covered strawberry on top of it, with the tip facing down. 9. Start covering the strawberry from all sides and use your thumb to hold the mochi on top. When all sides of mochi meet at the top, twist and close. 10. Hold the mochi with both hands and form into nice round shape. Repeat the process for the remaining mochi. Serve at room temperature and they must be consumed within 2 days. Note: If you want to make more than 6 pieces, I highly recommend you to work in batches. Want the link to Nami's blog? Click here! | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 43 please! Recipe, photography & styling | Divya Yadava 44 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | SHRIMP PLEASE! SHRIMP PLEASE! hrimp is one of those flavours . that almost everyone loves ....because it works so well with ...just about everything. Shrimp in a curry - yes. Shrimp in a sandwich - yes. Shrimp in pasta - of course! There are thousands of ways to add some shrimp to your meals, but for me, my favourites are Vietnamese shrimp rolls and Indian shrimp curry. On the next two pages you'll find my takes on these dishes. For the shrimp fresh rolls, I've reduced the carbs by eliminating the rice vermicelli and replacing it with finely grated carrot to add bulk. And instead of plain ol' shrimp, these rolls have sweet chili shrimp for added flavour. As for the shrimp curry, I decided to change things up a bit and make a shrimp and rice dish inspired by curry. Feel free to substitute the rice with couscous or even quinoa - it will be just as delicious! But before we move onto the recipes, let's talk about the different ways of using shrimp. Fresh, frozen, or even as a powder - shrimp has a powerful flavour that can makes things taste better. Fresh - Of course fresh is best, but if you're anything like me, the thought of having to devein shrimp can be a little off-putting. Or you can just pay a little extra and buy the deveined shrimp. But, in some places, it's hard to find fresh shrimp. If you are lucky enough to have access to fresh shrimp, go ahead and take advantage of it! Frozen - Frozen doesn't taste exactly like fresh, but it's convenient. Just thaw in running water for a few minutes and you're ready to start cooking. Frozen shrimp is available cooked and uncooked. If I'm using frozen, I pick the cooked kind as it's a time saver. Less time in the kitchen, means more time for other things! Powder - Shrimp powder is made from the dried shrimp and is coveted for its umami flavour. Just a teaspoon or so packs a flavour punch. Paste - Shrimp paste is made from fermented dried shrimp and is used extensively in Southeast Asian cuisine. So, go ahead and enjoy some shrimp! | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 45 mango rolls Serves 2 Prep: 20 min Cook: 5 min - 2 cups frozen cooked shrimp, tails removed - 2 garlic cloves, crushed Preparation time: - 2 tbsp sweet chili sauce (available in glass bottles at AsianCooking time: stores) Serves: - � red pepper, sliced thinly - 2 carrots, peeled and grated Serving size: - 1 small cucumber, cut into matchsticks - a few lettuce leaves - 2 tbsp chopped mint - � cup chopped cilantro INGREDIENTS - rice paper wrappers (available at Asian stores) - salt - oil - hot water - Dipping sauce: 1 part lime juice + 1 part fish sauce + 2 parts water + chopped red chilies FENNEL AND GOAT CHEESE INGREDIENTS SALAD STEPS 1. STEPS 1. Start by chopping and prepping all the vegetables. Then, mix the mint, cilantro and grated carrot in a small bowl and set aside. 2. 2. Thaw the shrimp by running it under cold water for a few 3. minutes. Drain and set aside. 3. Heat a little oil in a skillet on medium heat. Add the garlic and 4. stir for 30 seconds. Then add the shrimp, sweet chili sauce and salt. Cook for 3-4 minutes. Remove from heat and allow the shrimp to cool. 4. Lay a damp kitchen towel on the countertop. This will be the surface to prepare the shrimp rolls on. To prepare a roll, start by taking a rice paper wrapper and soften it in a shallow dish filled with hot water. It only needs to sit in the water for 5-10 seconds until pliable. Then fill the centre of the wrapper in the following order: shrimp, red pepper, cucumber, the grated carrot mixture and a roll of lettuce leaves. Wrap the filling in tightly similarly to a burrito. 5. Place the rolls under a damp cloth to prevent them from drying out until time to serve. Serve with the dipping sauce. Inspired by Vietnamese cuisine GF DF Gluten-free & dairy free 46 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | Serves 4 Prep: 10 min Cook: 25 min INGREDIENTS - 1 cup basmati rice, rinsed (brown or white basmati, as preferred) - 1.5 tbsp coconut oil - 1.5 tbsp cumin seeds - 1 red onion, finely chopped - 4 cloves garlic, finely chopped - 1 tbsp cumin powder - � tbsp coriander powder - 1.5 tsp chili powder (use more if you like spicy food) - 2.5 tbsp tomato paste - � cup coconut milk - 2 cups frozen cooked shrimp, tails removed and thawed - 2 cups frozen peas, thawed - 1 lime juiced - 3 tbsp chopped cilantro - salt - oil STEPS 1. Cook the basmati rice as per the instructions on the package. 2. While the rice is cooking, prepare the shrimp. Start by heating the oil in a medium-sized pot on medium heat. Once the oil is hot, add the cumin seeds and stir for 30 seconds while they sizzle. 3. Add the onion to the pot and cook for 3-4 minutes. Then add the garlic and stir for one minute. Reduce the heat to medium-low and add the cumin powder, coriander powder, chili powder and salt. Stir for 30 seconds. Add the tomato paste and stir well. Cook for 2 minutes. 4. Toss the thawed shrimp and peas into the pot and cook for 2 minutes. Then pour the coconut milk into the mixture and cook on low heat for 3 minutes. Remove from heat. Add the lime juice and stir well. Once the rice is cooked, fluff it with a fork. 5. Add the cooked rice to the shrimp mixture and mix well. If it's a little dry, add some more coconut milk. Serve immediately with cilantro as a garnish. Inspired by Indian cuisine GF DF Gluten-free & dairy free | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 47 Homemade Recipe, photography & styling | Divya Yadava YOGURT 48 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | HOMEMADE YOGURT If you're a big fan of yogurt like me, then you probably get through a few tubs a week. Not only is store-bought yogurt expensive, but it also has added fillers, other unwanted ingredients and added sugars. So why not make plain yogurt at home and add your own flavours? You can even make creamy Greek yogurt at home! Making yogurt isn't rocket science and you don't need any expensive equipment. Just a little time and patience and you'll have creamy, fresh tasting yogurt at home. 1 Heat & Cool Start off with a litre of milk. For best results, use 2% or whole milk, for a creamier tasting yogurt. If you like putting yogurt in shakes and don't need it to be creamy, then skim milk will work too. Heat the milk in a pot on medium heat until it reaches 180 degrees F (82 degrees C). Stir continuously to prevent the milk from scorching. In the meanwhile, preheat the oven to 150 F (or proof setting). Once to milk has reached 180 degrees F, let it cool for about 10 minutes until it's about 110 F (43 degrees C). The milk is now ready for the next step (inoculation). Note: The milk is heated to make the proteins unfold, and to make sure that all organisms that could compete the yogurt culture are killed. 2 Inoculate To "inoculate" the milk, add two tablespoons of yogurt culture. This can be a good quality storebought yogurt or from a starter kit from the health store. I usually use two tablespoons of store-bought probiotic yogurt. Mix the yogurt into the milk to distribute the yogurt culture evenly. Pour the inoculated milk into a clean (sterilized) glass bowl. Put the lid on and cover with a dish towel. Turn the oven heat off and turn the oven light on. Now place the covered glass bowl in the oven. Let it sit in the oven for 6-7 hours, undisturbed. Note: The oven must be slightly warm to help incubate the yogurt's bacteria. That's why it is warmed to 150 F before turning it off. The oven light helps provide a little heat throughout the incubation process. 3 Set & Strain Once the yogurt has set for 6-7 hours, remove it from the oven and refrigerate. The yogurt may be a little watery since it doesn't have any of the setting agents that store-bought yogurt has. This is normal. To achieve a creamier consistency, strain the yogurt through a cheesecloth or coffee filter for 10-15 minutes. | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 49 Banana YOGURT with blueberries Serves 2 Prep: 10 min INGREDIENTS - 2 frozen bananas* - 1 cup strained yogurt** (plain) - � cup blueberries - honey, if desired - dash of vanilla extract STEPS 1. Blend the bananas, yogurt, honey and vanilla extract in a blender until smooth. Serve with blueberries on top. * Freeze ripe bananas in the freezer the night before. To do this, peel and slice a banana and pop it in the freezer for 8 hours. ** Strain homemade or store-bought yogurt in a cheesecloth or tea towel for 10 minutes. 50 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | Citrus YOGURT with almonds Serves 2 Prep: 10 min INGREDIENTS - 1 large seedless orange, pith removed and sliced into chunks - 1/2 meyer lemon, juiced and zested (optional) - 1.5 cups strained yogurt* (plain) - honey, if desired - slivered almonds STEPS 1. Blend all the ingredients (except the almonds) in a blender until smooth. Serve with almonds on top. * Strain homemade or store-bought yogurt in a cheesecloth or tea towel for 10 minutes. | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 51 DINNER FOR TWO Inspired by the flavours of India and Mexico Recipe, photography & styling | Divya Yadava 52 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | DINNER FOR TWO My husband and I both love Mexican cuisine, but since we're Indian we also have a fondness for Indian flavours. I enjoy experimenting in the kitchen and found that when it comes to fusion cuisine, Mexican and Indian flavours complement each other seamlessly. These are a few of my favourite "fusion" recipes for when we have dinner for just the two of us. Easy to make together and hugely satisfying, these are my go-to recipes for a fantastic meal. Spicy Chicken Tostadas These spicy chicken tostadas have garam masala to add the rich, earthy flavours of India. Feel free to experiment with other spices such as cumin, coriander powder, chipotle pepper and ancho chili pepper. Tandoori Chicken Quesadilla Tandoori chicken has a full and robust flavour that works well in a quesadilla with red onions and cheddar cheese. To liven up the flavours, try this quesadilla with a mint-garlic sauce on the side. Spiced Chocolate Mousse Chocolate with chili pepper is one of my favourite flavour combinations. This chocolate mousse is spiced with warm cinnamon, hot chili and fragrant cardamom. But the real secret in this mousse is the avocado. Who says you need cream in a mousse? | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 53 54 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | DINNER FOR TWO Spicy chicken tostadas These spicy chicken tostadas have garam masala garam................to add the rich, earthy flavours of india. Serves 2+ Prep: 15 min Cook: 15 min INGREDIENTS Chicken 3 chicken thighs, boneless & skinless 1 large jalapeno, seeds removed 1/2 red onion 4 garlic cloves, crushed 1.5 tsp cumin powder 1 tsp garam masala 1.5 tbsp tomato paste 1 cup frozen corn, thawed 1/2 lime, juiced Tostada 4 whole wheat tortillas Toppings 1/2 avocado 1/2 lime, juiced 2 tbsp chopped mint 3 tbsp chopped cilantro 2 tomatoes, de-seeded and diced 1/2 red onion, chopped salt and pepper to taste oil STEPS 1. Process the chicken thighs, jalapeno, red onion and garlic with a little salt and pepper in a food processor. Blend until the mixture resembles minced meat. 2. Heat a little oil in a skillet on medium heat. Toss the chicken mixture in the skillet and cook for 3 minutes, stirring occasionally. 3. Add the cumin powder and garam masala to the mixture and cook for 1 minute. Then add the tomato paste and stir well. Cook for 3 minutes. 4. Add the frozen corn to the skillet and cook on medium-low for 5-7 minutes until the chicken is cooked through and the excess moisture has evaporated. Remove from the heat and add salt and lime juice to taste. 5. Spread a little oil on both sides of the tortillas and heat each one on a frying pan till golden brown on both sides. 6. Mash the avocado with lime juice and salt and pepper. 7. To serve, spread the mashed avocado on the crisp tortillas. Then top with the chicken and corn mixture, tomatoes, onions, mint and cilantro. DF Dairy-free | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 55 56 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | DINNER FOR TWO Tandoori chicken quesadilla Love tandoori chicken? Love quesadillas? Why not pair them together for the perfect . fusion . dish? Serves 2+ Prep: 25 min Cook: 15 min INGREDIENTS Chicken ~175 g boneless chicken breast (cut into strips) 1/2 tbsp minced garlic 1/2 tbsp finely chopped ginger 1 tbsp tandoori masala (spice mix) 1/2 tsp kosher salt 1.5 tbsp low-fat yogurt 1/2 lime, juiced Quesadilla 4 large whole wheat tortillas 1/3 cup finely chopped onions 1/3 cup chopped tomatoes (de-seeded) 1/2 cup grated cheddar cheese Mint-lemon sauce 3 tbsp Greek yogurt 1 tbsp chopped mint 1 tsp chopped garlic Few teaspoons lemon juice (to taste) STEPS 1. Prepare the mint-garlic sauce by blending the yogurt, mint, garlic, lemon juice and salt/pepper until smooth. Set aside. 2. Mix the garlic, ginger, tandoori masala, salt and yogurt in a medium sized bowl. Add the chicken and coat well. Marinate for 15 minutes. If you have more time, marinate for a few hours. 3. Coat a grill pan or frying pan with a little oil. Heat on medium heat until hot. Remove the excess marinade from the chicken and place on the pan. Cook for a few minutes on each sides until cooked through. Don't overcook. 4. Allow the chicken to rest for 5-7 minutes prior to slicing it into thinner and smaller pieces that can fit inside the quesadilla. Add the lime juice to the slices and mix well. 5. Add a little oil to a frying pan/grill pan and heat on medium-low heat. While the oil is heating, prepare a quesadilla by layering in this order: whole wheat tortilla, a thin layer of garlic-mint sauce, grated cheese, tandoori chicken slices, onions, tomatoes, grated cheese, salt and pepper, whole wheat tortilla. Move the quesadilla to the frying pan carefully. Cook for 4-5 minutes on each side until crispy. Serve with the remaining garlic-mint sauce. Enjoy! salt and pepper to taste oil | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 57 58 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | DINNER FOR TWO Spiced chocolate mousse Do you crave mousse, but worry about the unhealthy fats? Want a decadent dessert worthy of dinner, but good for you too? Meet .avocado Chocolate mousse. Rich, creamy and guilt-free. Serves 2+ Prep: 10 min Chill: 10 min INGREDIENTS - 2 ripe avocados - 4.5 tbsp cocoa powder - 4 tbsp honey - few tablespoons milk or dairy alternative - big pinch of chili powder - 1/8 tsp cardamom powder - 1/4 tsp cinnamon powder - raspberries for garnish STEPS 1. Remove the flesh from the avocado and toss into a blender. 2. Add the cocoa powder, honey and spices to the blender and mix well on high-speed. Add some milk/dairy alternative to achieve the desired consistency. 3. Taste and add additional honey/spices if required. 4. Chill for 10 minutes in the freezer. 5. Garnish with raspberries prior to serving. V GF DF Vegetarian, glutenfree & dairy free | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 59 MA S SNACKS We all snack, but do our snacking habits do us more harm than good? Most snacks are just empty calories. Yes, even those "100 calorie" snack packs that we think are good for us because they are low fat and low calorie are devoid of any nutritional value. So the next time you snack, read the label or better yet, make the switch to wholesome snacks such as fruits, nuts and vegetables. To make your snacks work for you, start snacking smartly by combining different items that "complement" each other. For example, the next time you eat foods that contain iron such as nuts and seeds, pair them with fruits that contains vitamin C such as oranges to better absorb the iron. Snack smart! By Divya Yadava RT 60 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | SMART SNACKS Carrots + Hummus = A high-fibre snack. Fats in the hummus help you absorb the vitamin A in the carrots. Bell pepper + Cottage cheese = Fats from the cottage cheese help you absorb vitamin A in the bell pepper. Dark + Strawberries = chocolate Iron in the chocolate is better absorbed in the presence of vitamin C from the berries. Almonds + Apple = A high-fibre snack. Vitamin C in the apple complements iron in the almonds. Chia seeds + Greek Yogurt = A high-protein snack. Vitamin D in the yogurt helps in the absorption of calcium from the seeds. | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 61 drink limoncello blueberry cocktails mocktail smoothie strawberry banana chocolate chia yogurt nut milk fruit colour drink limoncello blueberry cocktails mocktail drink limoncello blueberry cocktails mocktail smoothie strawberry banana drink limoncello blueberry cocktails mocktail smoothie strawberry banana chocolate chia yogurt nut milk fruit colour drink limoncello blueberry cocktails mocktail drink limoncello blueberry cocktails mocktail smoothie strawberry banana drink limoncello blueberry cocktails mocktail smoothie strawberry banana chocolate chia yogurt nut milk fruit colour drink limoncello blueberry cocktails mocktail drink limoncello blueberry cocktails mocktail smoothie strawberry banana drink limoncello blueberry cocktails mocktail smoothie strawberry banana chocolate chia yogurt nut milk fruit colour drink limoncello blueberry cocktails mocktail drink limoncello blueberry DRINK homemade liqueur Recipe, photography & styling | Divya Yadava | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 63 HOMEMADE LIQUEUR I went to Europe a few years ago and completely fell in love with the liqueurs that would be served after a meal. Limoncello was my favourite with it's bright citrus notes and sweet finish. If lemon could taste so good in a liqueur, why not other fruits such as raspberries and blueberries? So, I decided to try different fruit liqueurs available in the market. Problem is, most of them are too sweet and too expensive. So why not try making your own fruit liqueur at home? All you need is a little vodka and a lot of patience.... 1 Steep You can experiment with different fruits, but my favourite is blueberry. For blueberry liqueur, you'll need 500 mL good quality vodka and 1.5 cups frozen blueberries. Frozen blueberries work best for liqueurs for two reasons: a) frozen berries are packed at their flavour peak and they are usually packed in season, which makes the flavour more intense b) freezing the berries breaks the cell walls in the berry, which allows the vodka to extract the flavours better. In an air-tight bottle, steep the thawed blueberries in the vodka for a minimum of one month. 3 months is best. Shake lightly every few days. 2 Strain After the berries have steeped in the vodka for a month or more, filter the berries and sediment from the liquid. The best way to filter the liquid is by filtering it through a fine cheesecloth. If there are still any floating pieces in the liquid, complete the filtering process again, but this time use an unbleached coffee filter. 3 Sweeten Sweeten the strained liquid to taste. I prefer the liquid to be slightly sweet, but not overpowering. I used 1 cup sugar for this recipe. Mix 1 cup sugar with 1 cup water and heat the mixture until the sugar dissolves completely. Allow the syrup to cool and then add it to the strained blueberry liquid. Mix well and store in an air-tight bottle in the fridge. Allow the liqueur to mellow for a month before serving. 64 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | This martini packs a punch of blueberry flavour! Preparation (serves 1): Pour one shot of blueberry liqueur in a shaker. Add � 1 cup mixed berry juice and ice. Shake well, strain and pour into a glass. Garnish with lemon slices. Berry martini | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 65 Blueberry LEMON cooler This cooler brings together the sweetness of blueberries with a hint of citrus with sweet meyer lemons. Preparation (serves 1): Pour one shot of blueberry liqueur in a shaker. Add � 1/2 cup mixed berry juice, 1 tbsp meyer lemon juice and ice. Mix well, strain and pour into a glass. Top off with sparkling water. Garnish with blueberries and meyer lemon slices. Add ice (optional). 66 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | Blueberry mint sparkler This refreshing drink combines the flavour of blueberry with lemon and mint. Preparation (serves 2): Pour two shots of blueberry liqueur in a shaker. Add 1 tablespoon chopped mint, a tablespoon of lemon juice and ice. Mix well, strain and pour into a glass. Top off with carbonated water. Garnish with blueberries and mint. | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 67 ake Sh It up! THE POSSIBILITIES ARE ENDLESS WHEN IT COMES TO SMOOTHIES, SO TRY SOMETHING NEW! Recipe, photography & styling | Divya Yadava 68 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | If you're anything like me and don't have much of an appetite in the morning, smoothies are the perfect breakfast. STARTING THE DAY OFF WITH A SMOOTHIE IS ONE OF THE EASIEST WAYS TO DRINK TO YOUR HEALTH - AS LONG AS YOU PUT THE RIGHT INGREDIENTS IN IT. My go-to smoothie is a strawberry and banana concoction, but sometimes I like to shake things up! Why not try something new? 1 GOJI BERRIES 5 SPROUTS These berries are a rich source of vitamin A, vitamin C and also contain iron. To add them to smoothies, soak them in hot water to soften first. Sprouts are a rich source of a myriad of nutrients. Add them to your smoothies for a touch of "green" flavour and to add texture to your beverage. 2 CHIA SEEDS 6 INSTANT OATS Just a tablespoon of these seeds provides a significant amount of fibre and omega-3 fatty acids. Add directly to smoothies or as a chia "gel" (made by soaking the seeds in water). If you want to thicken a smoothie, add a few tablespoons of instant oats. For a smoother texture, soak them in water for a few minutes before adding to the blender. 3 COCONUT MILK 7 ALMOND BUTTER If you're on a dairy-free diet and want something that tastes thicker than almond or soy milk, add some coconut milk to your smoothies. If you love the taste of almonds, add a spoonful of almond butter to your smoothie for a dose of vitamin E and several minerals. 4 CARROTS 8 TEA Finely grate carrots and then add them to smoothies for a dose of vitamin A. Brew some strong tea and let it cool. Add to your smoothies for an antioxidant boost! | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 69 Berry, cocoa & spinach shake! This smoothie is rich in antioxidants and fibre. It's a great way to add some leafy greens to your diet without hiding them with sugar-laden fruit juices. Serves 1 - 3/4 cup blueberries (frozen) - 1/2 cup baby spinach - 1/2 cup yogurt (dairy or alternative) - 1 tbsp cocoa powder - 2/3 cup water - 1 tbsp chia seeds - honey to taste (optional) Mix all the ingredients in a blender. Add more water if required to get the desired consistency. 70 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | This smoothie is a healthy alternative to the usual strawberry milkshake and it has skin benefits too! Vitamin C and ellagic acid in the strawberries help restore skin elasticity, while the healthy fats from almond butter and coconut milk keep the skin radiant. Serves 1 - 8 ripe strawberries, hulled and chopped - 1/2 tbsp almond butter - 1 tbsp chia seeds - 3/4 coconut milk (preferably organic and without stabilizers) - honey to taste (optional) Mix all the ingredients in a blender. Add more coconut milk if required to get the desired consistency. StrawBerry, almond & coconut shake! | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 71 Carrot cake shake! Ever wanted your smoothie to taste like dessert, but without all the unhealthy ingredients? This carrot cake smoothie has freshly grated carrot, oats and cinnamon to bring some cake to your glass. Serves 1 - 1 medium carrot, peeled and grated finely with a box grater - 1/3 cup (unsweetened) instant oats - 1 frozen banana * - 2/3 cup milk or dairy alternative - pinch of cinnamon - dash of vanilla extract - honey to taste (optional) Soak the oats in the milk for 5 minutes. Then, mix all the ingredients in a blender. Add more milk if required to get the desired consistency. * Freeze a ripe banana the night before. To do this, peel and slice it the banana and pop it in the freezer for 8 hours. 72 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | food drink eat discover photography tips tricks chips raw cookies rawxies cheecha eat enjoy love food everyday sprouts fun cook homemade beauty face packs eggs easter sprouts products spring clean natural food drink eat discover photography tips tricks chips raw cookies rawxies cheecha eat enjoy love food everyday sprouts fun cook homemade beauty everyday sprouts fun cook homemade beauty face packs eggs easter sprouts products spring clean natural food drink food drink eat discover photography tips tricks chips raw cookies rawxies cheecha eat enjoy love food everyday sprouts fun cook homemade beauty face packs eggs easter sprouts products spring clean natural food drink eat discover photography tips tricks chips raw cookies rawxies cheecha eat enjoy love food everyday sprouts fun cook homemade beauty everyday sprouts fun cook homemade beauty face packs eggs easter DISCOVER Food Photography with Sylvie Shirazi 74 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | Meet Sylvie Shirazi She's the talented food photographer behind the stylish blog, Gourmande in the Kitchen. Her style is simple, yet exudes elegance and sophistication. She's an inspiration for budding food photographers and bloggers like me. Let's meet Sylvie and try one of her spring salads! Want the link to Sylvie's blog ? 1. Can you tell us a bit about yourself and how you got into food photography? Was it entirely by "accident" or was it something you had always been interested in? I'm the author, photographer and food lover behind the blog Gourmande in the Kitchen, where I share simple, wholesome, real food recipes that celebrate the joy that good food can bring to our lives. I have been smitten with both food and photography from a very young age, and so it only was a matter of time before I combined the two. I like to joke that I either have a camera or a fork in my hands at all times, sometimes both! I have found my niche and that feels good. 2. When and why did you start your blog? What do you enjoy most about blogging? I've been blogging for just over a year now. I was always drawn to food and cooking. As a child, I spent every summer in France with my maternal grandparents. Those summers were filled with some of my most cherished memories and each meal was lovingly prepared with fresh ingredients we bought almost daily from the local merchants. Food was the center of daily life; when one meal was finished, we immediately planned and anticipated the next. That experience is what drives me to the kitchen, and served as my inspiration to start blogging. One of my favourite parts of blogging is the inspiring community of people I get to be a part of. I am grateful to be able to do what I love and be a part of a creative and talented community. 3. What is your styling of cooking? The food I make is the food I crave: uncomplicated, flavourful, comforting to eat, with a focus on quality ingredients and minimal preparation that let the natural flavours of the food shine. For me homemade food isn't fussy or pretentious; it's simple, it's real and it's made with love for those we love. My motto is: cook simply. I don't think you always need a lot of time or a long list of ingredients to make satisfying and delicious food. 4. Who are some of your favourite food photographers and why? I am inspired by so many photographers but some of my favourites are Con Poulos, Ditte Isager, William Meppem, and Chris Court. They are masters of their craft and inspire me with their use of light and engaging composition. I really admire the way they capture detail and mood. | SPRING 2012 | FLAVOUR FIESTA MAGAZINE Click here! 75 76 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | FOOD PHOTOGRAPHY WITH SYLVIE Sugar Snap Pea and Fennel Salad with Apple Cider Vinaigrette For many of us spring is one of the most anticipated food seasons, a welcome respite from the colder months. Many of the vegetables are brief visitors, but all the more appreciated because of that fact. With vegetables like artichokes, asparagus, radishes and peas, and fruits like rhubarb, strawberries and apricots it's certainly a season to look forward to. It seems everything in spring embodies freshness and lightness. This pea and fennel salad is fresh, easy and very spring-like in that respect. This mix of thinly sliced sugar snap peas, and fennel with sweet peas is a light and refreshing combination with a satisfying crunch. Serves: 2 Prep: 15 min Cook: 0 min INGREDIENTS 1 Tablespoon apple cider vinegar 2 Tablespoons extra virgin olive oil or walnut oil 1 teaspoon Dijon mustard 1/4 teaspoon fine sea salt 2 cups sugar snap peas, tough strings removed and sliced thinly 1 cup frozen peas, thawed 1 small fennel bulb, trimmed and cut into thin strips 1 tablespoon chopped fresh tarragon 2 teaspoons finely chopped shallots Freshly ground black pepper � cup toasted walnuts STEPS 1. Whisk together the vinegar, oil, mustard, and salt in a large bowl. Add the snap peas, peas, fennel, tarragon, and shallot. Toss to coat and season to taste with pepper. Garnish with fennel fronds and top with toasted walnuts. | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 77 FOOD PHOTOGRAPHY There's always something to learn about food photography from Sylvie's blog. Here she shares some of her pearls of wisdom for budding food photographers. A successful image depends on a number of things that must come together including: lighting, composition, and subject matter. If those three things are poor, no amount of post-processing work will fix it. It won't matter what your aperture, f/stop or ISO is if you don't have an interesting subject, good composition, and great lighting. Without these, a photo will lack impact. I like to keep things simple though; I want the food to speak for itself. When I photograph food I want to focus on how the light hits the surfaces, how it draws the eye to the subject and brings out detail. I want the viewer to be able to "taste" the food when they see the image. You can create a wonderful at-home studio on a small budget using foam core poster board, clamps from the hardware store and a white bed sheet. Don't be afraid to experiment and try something different, learn from your successes as well as your failures. Surround yourself with others that share your enthusiasm and you will improve your skills quickly. I have a series of posts on my blog with some really wonderful guest contributors on the subject of food photography I would recommend as well: Part 1: Learning the Visual Element of Design Part 2: The Principles of Design Part 3: Prop Styling with Paula Walters Part 4: Food Styling with Tami Hardeman Part 5: Creating Moods with Ilva Beretta Part 6: Finding Your Style with Meeta K. Wolff Want the link to Sylvie's photography series? Click here! 78 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | WANT TO contribute TO FLAVOUR FIESTA? Contact me! email@example.com | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 79 Put some food on that face! 4 DIY face masks that won't put a dent in your wallet. Plus, you can eat them if you really want to.... Recipe, photography & styling | Divya Yadava 80 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | Green tea & oatmeal scrub This scrub gently exfoliates dry skin without harsh chemicals and the oatmeal can help calm skin redness. Steep a teaspoon of green tea leaves in a cup of hot water for 3-5 minutes. Strain. Reserve three tablespoons and drink the rest. Let the reserved green tea cool down. Once cool, mix with a few tablespoons of instant oatmeal (unsweetened) to form a thick, spreadable paste. Add more water or oatmeal to get the right consistency. Rub gently on a wet face and wash away. Note: Wash your face in the kitchen sink to prevent the clogs in the bathroom drain. If you have sensitive skin, do a patch test before using on your face. | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 81 Chickpea flour & turmeric mask This mask is traditionally used it India. It not only cleans the pores, but gently exfoliates the skin and helps clear blemishes. Mix two tablespoons hulled chickpea flour (besan - available at Indian stores), with 1/4 tsp of turmeric and 1 tablespoon yogurt. Mix well to form a paste - add more yogurt if required. Apply to a washed face. Allow it to dry for 15 minutes. To remove, moisten the face and gently scrub away with your fingers. Then rinse well and pat dry. Apply moisturizer. Note: Turmeric can stain surfaces, so use with caution. Wear old, dark clothes when applying the mask. If you have sensitive skin, do a patch test before using on your face. FLAVOUR FIESTA MAGAZINE | SPRING 2012 | 82 mask Strawberry & honey This mask both hydrates and refreshes the skin. Honey is an excellent humectant and the strawberry can help brighten skin. Finely chop 3-4 hulled strawberries and mash into a thick pulp with a fork. Add 1/2 tbsp honey and mix well. Apply to a clean, wet face and leave the mask on for 10 minutes. Rinse well and pat dry. Note: If you have sensitive skin, do a patch test before using on your face. | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 83 Courage passion innovation women inspiration power motivation entrepreneur innovation women inspiration power motivation entrepreneur Courage passion innovation women inspiration power motivation entrepreneur innovation women inspiration power motivation entrepreneur Courage passion innovation women inspiration power motivation entrepreneur innovation women inspiration power motivation entrepreneur Courage passion innovation women inspiration power motivation entrepreneur innovation women inspiration power motivation entrepreneur Courage passion innovation women inspiration power motivation entrepreneur innovation women inspiration power motivation entrepreneur Courage passion innovation women inspiration power motivation entrepreneur innovation women inspiration power motivation entrepreneur Courage passion innovation women inspiration power motivation entrepreneur innovation women inspiration power motivation inspirational WOMEN ENTREPRENEURS 84 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | WOMEN ENTREPRENEURS ENTREPRENEURS have the ability to inspire us all with their creative energy, talent, perseverance and dedication. Meet Callie and tracey- women who are making a mark in the food industry in their own ways with health conscious snacks. Meet Callie England - the owner and founder of Rawxies. Two years ago Callie created her blog, Rawxy.com, when she realized people had pre-conceived notions in regards to a lifestyle including raw foods. Here she was, passionate about a way of living that had literally changed her life and yet, completely frustrated with the resistance coming from her friends and family. Rawxy, the merge of foxy and raw, became Callie's outlet to persuade even the most superficial skeptics. Fusing her background in design with her love for cooking, Callie used food in its most natural state, and tailored it with complimentary colours, flavours and styles to create dishes that were straight up foxy. The response Callie received from her friends, family and readers was incredible. People who would have never given raw food the time or day, were starting show interest by requesting food to purchase. Callie was so inspired that it motivated her to take her passion to the next level. Callie created Rawxies to further bring her interpretation of foxy raw, vegan and gluten-free living to the masses. When Callie first created Rawxies, she was living in Kansas City, Missouri and working full-time as a Creative Director. Callie began selling her cookies through her blog online and after a few months of increased sales, decided to put it all on the line. She cut ties with her full-time job and began working day and night to make her dreams a reality. Ultimately, Callie decided to move to California after finding a gluten-free commercial kitchen in Sebastopol, California. She packed her bags, said goodbye to her friends and family and drove 2,000 miles west to further grow the Rawxies brand. Meet Tracey Cadrin, whose family founded and owns CheeCha Puffs. CheeCha Puffs are the evolution of a common snack from Mexico called Cheecharoni (pork rind). In the mid 90s Elaine (president and founder), Tracey's mother, wanted to try to make a healthier version and began experimenting with cooking methods. After various experiments, hot air puffed CheeCha Puffs were born. Knowing they needed to be lighter and smaller to puff perfectly, Elaine found the biggest manufacturer of these Cheecharoni pellets and went to work with them developing a potato pellet that would be exclusive to CheeCha Puffs. Gluten-free and made with wholesome ingredients, CheeCha puffs started a food trend. Today, thanks to the wonderful opportunities provided by retailers and consumers, CheeCha Puffs are sold across Canada and in several areas of the US. Elaine and her daughter Tracey manage the CheeCha factory in Calgary. This dynamic mother-daughter duo recognizes the importance of staying in touch with customers, retailers and market trends. Elaine believes the demand for healthier food choices will continue to grow and soon become a perquisite for Canadian households; low fat snack and gluten-free snacks like Cheecha Puffs will be the norm. CheeCha is part of the healthy snack food evolution and will continue to create quality snack foods for the health-conscious consumer. Healthy snacking doesn't have to be unsavoury anymore! CheeCha Puffs are available in both gluten-free and low-fat lines in a variety of flavours. | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 85 rawxies with Callie England Meet Calllie who is the author of Rawxy blog and the founder of Rawxies - a raw snack product made with quality ingredients and the most important ingredient - love! 1. Rawxies is an amazing snack product - not only nutritious, but delicious too. How did you come up with idea of creating a raw product? How long did it take to finalize the recipes? (Thanks, Divya!) I had been blogging for about a year before I started formulating a raw cookie recipe. I really wanted a cookie that would be drier than most raw cookies on the market - one that actually resembled more of a cookie, rather than a wet circular disc. Furthermore, it was also very important that the cookie be low in sugar and calories. I was aiming for an everyday product, as opposed to a once in a while treat. Essentially, I was aiming for a merge between a decadent dessert and a nutritious food bar. In total, I worked on the recipe for about 4 months. 2. How did you decide to start making Rawxies as a business? Was it difficult to take the plunge and become an entrepreneur? I've always loved package design - especially food, so it made sense to merge that love with my passion for healthy living and create my own product line. It was very difficult to take the plunge and become an entrepreneur! However, I believed in my product enough that I was ultimately able to push fear aside and go for it. 3. What are some of the qualities you think a food entrepreneur should have? While I believe there are food entrepreneurs of all types, I do think there are a few personality traits that come in handy when starting a business. Drive, self-belief and passion - these are the most important in my opinion. You need to be passionate about your product, willing to work your butt off and above all, believe that you can create the business of your dreams! 4. What are some of the business challenges you have faced so far? The most notable challenge I have faced so far is time. It takes time to grow a brand and without unlimited funds and/or a trust-fund this extended time can be extremely challenging not to mention, emotionally draining! Even when I feel like I'm going to have to start eating ramen noodles (never!) to see my dreams come to fruition, I remind myself that I (or we) can do anything we put our minds to. This is where self-belief has come in much hand! 5. What advice would you give to budding food entrepreneurs? What inspires you to keep going? Rome was not built in a day - and neither is your business. I think it's important to work with experts. Listen to them and invest in them, because ultimately it will save you time and money. I've stumbled a bit along the way because I've been under-resourced or spread too thin and unaware of certain practices within a food manufacturing and distribution business. However, as of late I've started to implement the above and I've noticed a significant increase in time efficiency. By surrounding myself with such individuals, I also find much inspiration. Find people who believe in you and never leave their side! 6. What's your favourite flavour of Rawxies and why? Oh gosh, I know I'm a bit biased, but I love them all! Each flavour has it's own unique personality and because of that, I find myself grabbing different flavours depending on my mood. Sweet tooth craving? Chocolate Cacao Nib. Morning pickme-up? Banana nut bread. Refreshing? Mint Chocolate Chip. Late at night? Cinnamon Walnut Raisin. Pick-nick Perfect? Lemon Poppyseed. Most versatile? Cranberry Pecan. I'll let you in on a little secret though, if I had to only chose one, it would more than likely be Chocolate Cacao Nib - what can I say, I'm a girl who loves her chocolate. 86 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | rawxies Want to watch a video about Rawxies? CLICK HERE! | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 87 Cheecha puffs with Tracey Cadrin Meet Tracey from CheeCha Puffs who runs the business with her family. Learn the story behind this gluten-free wonder that is irresistibly good. You can't stop at one! 1. CheeChas is a great product for those trying to eat healthier. What's the story behind the product? CheeCha Puffs are the evolution of a common snack from Mexico called Cheecharoni (pork rind). Our grandparents were typical Canadian Snow Birds and as such would bring these wheat wheels home every spring to deep fry for snacks for all the kids. In the mid 90s Elaine (president and founder) wanted to try to make a healthier version and began experimenting with cooking methods. The microwave was the first attempt and sort of worked but the heat wasn't consistent so the chips only half puffed. Next was the standard counter top hot air popcorn popper which with a little practice worked like a charm! It was from these experiments that hot air puffed CheeCha Puffs were born. Knowing they needed to be lighter and smaller to puff perfectly, Elaine found the biggest manufacturer of these CheeCharoni pellets and went to work with them developing a potato pellet that would be exclusive to CheeCha Puffs. Once we had our own pellets we were ready to start test marketing outside the family. We would line up 6 hot air popcorn poppers on Elaine's kitchen counter and puff like crazy all week and on the weekends began selling them in local farmers markets. A food trend was born. 2. Was it difficult to take the plunge and start the business? No one in the Cadrin family had been in the Food Industry prior to CheeCha Puffs so while the foray into new territory should have been worrisome we were all too excited to notice. The feedback from our loyal farmer's market customers encouraged us to continue to grow and ultimately rent an actual production facility. Once the decision to start the business had been made we also fully committed by having a US company custom build our first giant puffer. It was a combination of popcorn popper technology and specialized portions designed exclusively for our potato pellets. Our biggest financial commitment at the time. Following that was professional packaging that ultimately allowed us to expand from the farmers markets to conventional grocery retailers. 3. What advice would you give to budding food entrepreneurs? Be yourself and be unique! While sharing of best practice is beneficial in many facets of business the one thing that will allow you to make inroads in the food industry is to be different. The large corporations are well adept at me-too development with food trends, but they already have a foot hold with retailers and brand loyalty from consumers. The best thing to do when deciding if this adventure is for you is to take a good look around and decide if what your offering is something new and exciting. That will be your notice me story. Or if you have very deep pockets and generous benefactors, that helps too :) 4. What's your favourite CheeCha product and why? My personal favourite was recently challenged by the advent of our new Sweet Cinnamon CheeCha Puffs. I have been a Gluten Free Sea Salt & Vinegar addict for over 12 years but recently have been sliding out the door after work with the signature pink bag under my arm. Although I am fortunate not to suffer the difficulties of any allergies or intolerance to gluten as many of our CheeCha Puff fans do, there is just something about the crispiness of the Gluten Free CheeCha Puff that I can't get enough of. The Sweet Cinnamon is completely different as it is on our Wheat Puff ( sorry Gluten Freers!) but it makes me feel like I am indulging in something naughty like mini donuts or beaver tails! 5. Can we expect to see any new flavours or products in the near future? We are super excited to be launching a new Gluten Free flavour called Fiesta Salsa in May 2012!! It's a blend of fresh tomatoes, bell peppers , jalape�os and cilantro, as with all of our Gluten Free flavours it is completely allergen free! Nothing but Pure. Simple. Taste! We have tested amongst some of our most loyal CheeCha Puff fans this year and the response has been overwhelming! 88 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | Cheecha puffs Want to watch a video about CheeCha? CLICK HERE! | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 89 EASTER eggs Recipe, photography & styling | Divya Yadava 90 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | decorating Easter eggs... 1 PREP THE EGGS 3 DECORATE WITH PAPER Before decorating eggs, boil them or blow them out. Boiled eggs are perishable, so you won't be able to keep your decorated egg for long. If you want to keep them for years to come, blow out the inner liquid (there are numerous videos online that explain the process). Also, wash the egg's surface and scrub lightly with a toothbrush to remove any residues that may prevent dyes from adhering. Take a printed or plain tissue paper and cut it into small pieces. Dip the tissue paper pieces in liquid starch or glue and apply to the egg to making colourful patterns. 4 DECORATE WITH CRYSTALS If you love a little bling, you can dye the eggs in pastel or jewel-tone shades and then apply "crystals" on them. You can purchase these crystals at all major craft stores. 2 5 DECORATE WITH DYES DECORATE WITH MARKERS The most common method of decorating eggs is with dyes. You can use food colouring or natural dyes. To make things interesting, why not try marbling techniques, tie dye or masking! Have fun and get creative! Use colourful markers to create funny or happy faces on the eggs. Or why not try using metallic markers? Start off by dyeing the egg in the desired colour. Allow the dye to dry and then create fine silver or gold patterns that look like filigree. | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 91 92 ribbons FLAVOUR FIESTA MAGAZINE | SPRING 2012 | Try coloured ribbon around the egg and keep in place with hot glue. natural dyes Instead of using artificial dyes, why not try using natural dyes from your kitchen? Yellow eggs: Mix turmeric powder with water. Allow the eggs to sit in the water for 5-7 minutes. Remove from the water and air dry completely. Be careful when using turmeric as it can stain clothes. Pink eggs: Grate a small piece of beet. Dab the grated beet directly on the egg and let it dry for 15 minutes. Wash the eggs to remove any beet pieces. This will give the egg a beautiful mottled appearance. Alternatively, squeeze the juice out of the grated beet and apply the beet juice directly to the egg with a brush and allow it to dry. Note: Beets stain! Use gloves when handling them. | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 93 Use water colour pencils to draw designs on hard-boiled eggs. Dip a thin brush in a little water and "paint" over the pencil marks to achieve a watercolour finish. Allow it to dry completely. watercolours FLAVOUR FIESTA MAGAZINE | SPRING 2012 | 94 CAN'T GET ENOUGH COCONUT Coconut, mango and chocolate "mousse" cups Recipe, photography & styling | Divya Yadava | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 95 Dig in! 96 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | COCONUT CUPS Coconut is making a comeback. It's no longer thought of as a source of unhealthy saturated fats. Coconut is a good source of medium-chain triglycerides, which are fats that are metabolized faster than other fats. So go ahead and enjoy some coconut! These cups are made with just four ingredients - coconut, mango, dark chocolate and honey. Perfect for those days when you don't want to spend hours baking. Serves 4-6 Prep: 10 min Freeze: 1 hour INGREDIENTS - 1/2 can coconut milk - 1 very ripe mango, diced - 3 tbsp desiccated coconut - 120 g chopped dark chocolate (approximately 3/4 cup) - honey to taste STEPS 1. Melt the chocolate in microwave or a double boiler. the 2. Mix the melted chocolate, coconut milk, diced mango, desiccated coconut and honey in a blender until smooth. 3. Pour the mixture into silicone baking cups. Place in the freezer to set (about 1 hour or so). To serve, remove the silicone baking cup, invert and place on a plate. Garnish with coconut. Note: Do not leave the mixture in the freezer for more than 2 hours. V GF DF Vegetarian, glutenfree & dairy free | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 97 PRODUCTS WE LOVE SOMERSAULTS are a scrumptious snack made with sunflower seeds and toasted grains. Sunflower seeds are the main ingredient in these healthy snacks. Did you know that a serving of sunflower seeds have more anti-oxidants than blueberries? They also contain fibre, protein and vitamin E. Somersaults come in a variety of flavours including Pacific Sea Salt, Cinnamon Crunch, Salty Pepper, Dutch Cocoa and our favourite - Santa Fe Salsa! NUTIVA COCONUT OIL is one of my favourite cooking oils. Not only is coconut oil a source of medium chain triglycerides (fats that can help boost metabolism), it adds a delicate coconut flavour to your meals. Nutiva coconut oil is a virgin coconut oil that is certified organic, non-GMO, chemical free and tastes like fresh coconuts. Use it for cooking, baking and even as a body butter! RAINCOAST CRISPS are crispy, crunchy and flavourful snacks made with quality ingredients. If you're looking for a light snack that packs a punch when it comes to flavour, these crisps are for you. At under 130 calories for a serving and less than 4 g of fat, these make a guilt-free afternoon snack. They are perfect with cheese too! Available in Original, Rosemary Raisin Pecan, Cranberry Hazelnut, Fig & Olive and many more flavour combinations. These are not paid endorsements. All opinions reflected here are our own. 98 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | Sprouts! photography & styling | Divya Yadava | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 99 What represents spring better than a handful of fresh sprouts? Grow your own or get them at the local market and add them to salads, sandwiches, wraps and more. Not only are you adding more flavour to your meals, you'll get your daily dose of essential nutrients, protein and enzymes. Let's explore the different types of sprouts you can try... 1 ALFALFA SPROUTS 3 BROCCOLI SPROUTS Alfalfa sprouts contain valuable nutrients such as calcium, folic acid, magnesium, manganese, phosphorus, potassium and zinc. These sprouts supply the full range of vitamins, from vitamin A, B complex, C, E to K. They also contain chlorophyll, which is known to have healing and restoring abilities. Add them to salads and sandwiches for a delicate "green" flavour. These sprouts look similar to alfalfa sprouts, but have a mild peppery taste. They are a rich source of sulforaphane, which may assist in cancer prevention. 4 MUNG BEAN SPROUTS These sprouts are commonly used in Asian cuisine. They are a source of protein, fibre and vitamin C. Bean sprouts taste best when lightly cooked in oil. 5 CLOVER SPROUTS 2 SUNFLOWER SPROUTS Sunflower sprouts are a rich source of vitamin D and lecithin. They have a slightly nutty flavour that makes these sprouts a delicious snack on their own. They can also be added to salads and wraps as well as soups and smoothies. Clover sprouts are a rich dietary source of isoflavones, which may aid in cancer prevention. Add them to salads and wraps for a light sweetness. Note: It's not recommended to cook most sprouts as the heat can destroy certain beneficial enzymes. If you're purchasing sprouts from the market, rinse well before use and avoid any sprouts that don't smell right. The moisture in sprouts is conducive to bacterial growth and can cause food-borne illnesses. Exercise caution. 100 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | SPRING CLEAN naturally! photography & styling | Divya Yadava | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 101 Baking soda Why not trade in toxic cleaners this season with baking soda? Not only is it free of harmful chemicals, it's inexpensive too. Here are some ways you can use it around the house: Y Remove scuff marks on floors: Sprinkle the stains/marks with baking soda and wipe clean with a damp cloth. Y Avoid clogged drains: Pour � cup of baking soda down the drain each month and wash it down with hot water. Y Remove stains and water build-up on sinks: Mix one part baking soda with two to three parts water to form a paste. Rub the paste onto the stains with a non-abrasive sponge. Rinse well. Y Deodorize your carpet: Sprinkle baking soda on the carpet and let it stand for 15 minutes and then use a vacuum cleaner to remove all the powder. 102 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | lemon juice In the kitchen: Use lemon juice to dissolve soap scum as well as hard water deposits. It can also be used to clean copper and brass pots. Just remember that lemon juice is highly acidic, so don't let it sit for long on any surface. When in doubt, try it in an inconspicuous area. In the bathroom: Mix a few drops of lemon juice with baking soda and water to make a paste. Rub the paste onto the grout with an old toothbrush. Let it sit for a few minutes. Wipe clean with a damp cloth. My favourite part of using lemons? The invigorating and fresh scent! Toss a few lemon peels in the garbage to deodorize. | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 103 spray naturally! Vinegar Soap If you're looking for everyday cleaners that do the job without leaving behind dozens of chemicals, vinegar and soap are the perfect solution. Y All-purpose cleaner: Mix � cup vinegar with 1 tsp liquid soap, 2 cups water and few drops of essential oil or lemon juice (to neutralize the vinegar odour). Mix well and store in a spray bottle. Use to clean windows and kitchen/bathroom surfaces. Y For a clogged drain: Pour 1/2 cup baking soda down the drain. Then add an equal amount of distilled vinegar. The mixture will instantly bubble. Let the vinegar do it's magic for 15 minutes. Then rinse with hot water for a few minutes. Repeat if necessary. 104 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | WHAT DID YOU learn in this ISSUE? Use a mandoline to slice apples thinly for salads. Keep the slices fresh by soaking in lemon water until they are served. You can prepare coconut cream by leaving a can of coconut overnight to chill in the fridge. In the morning, open the can and remove the topmost layer of cream. May not work with brands with stabilizers. Make dairy-free mousse by mixing cocoa powder with avocados and honey. Add cinnamon, cardamom and chili powder for a spicy finish. Coconut flour is an excellent flour for gluten-free baking. It's a source of fibre. One muffin can keep you satiated for a while. Make homemade blueberry liqueur by steeping frozen blueberries in vodka for a few weeks. Frozen blueberries work better than fresh blueberries because freezing the berries breaks open the cell walls allowing the flavour to seep into the vodka. | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 105 Recipe index - SPRING 2012 8 10 12 16 18 23 25 28 38 40 42 46 47 54 56 58 66 106 70 76 96 FLAVOUR FIESTA MAGAZINE | SPRING 2012 | Enjoyed THE MAGAZINE? FOLLOW US-click below! FF FLAVOUR FIESTA | SPRING 2012 | FLAVOUR FIESTA MAGAZINE 107 See you in the summer !