Taco Tuesday In a Bowl + Chia Blackberry Jam

This month over at The Honest Company, I'm giving the Taco Salad a clean makeover! And berry jam a new twist

tacosalad1.png

For the full Taco Tuesday In A Bowl recipe and more photos of avocado, black beans, cheese and greens in a bowl, please visit the Honest Company blog! Happy Vegan Taco Tuesday! 

CHIA SEED JAM

Also, over at the Honest Company,  I'm sharing my chia seed jam recipe! Check it out...

It's full antioxidants, vitamins, minerals and wonderful plant based fatty acids. No cane sugar or gelatins required. This Chia Blackberry Jam is super simple to make. Hooray! 

FULL RECIPE OVER AT THE HONEST COMPANY

Basil Granita with Peaches {recipe makeover}

I found this great recipe on the MarthaStewart website. It calls for surgar so instead I used agave. You can use anything other than sugar if you please. I also made it raw. 

Original Recipe

  • 2 cups loosely packed fresh basil leaves, plus sprigs and flowers for garnish
  • 1 cup sugar (substitute xylitol, eurythritol OR agave nectar)
  • 1 1/2 cups fresh honeydew juice (from 1 1/4 pounds honeydew)
  • 1/4 cup freshly squeezed lemon juice, or verjuice
  • 1/4 teaspoon coarse sea salt
  • 2 peaches, halved lengthwise, pitted, and thinly sliced
  1. Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil. Add basil; cook until basil turns bright green, about 30 seconds. Using a slotted spoon, transfer to ice-water bath until cool, about 1 minute. Drain; pat dry.
  2. Stir together sugar and 1 cup water in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly, until sugar has dissolved. Add basil. Reduce heat; simmer 5 minutes. Remove pan from heat; let cool completely.
  3. Puree the basil mixture in a blender, about 1 minute. Transfer to a large bowl. Stir in honeydew juice. Refrigerate, covered, 8 to 12 hours.
  4. Using the back of a spoon, press basil mixture through a fine sieve into a nonreactive bowl. Stir in lemon juice and salt. Transfer to an 8-inch square nonreactive baking dish, and place in freezer. Rake with a fork every 30 minutes until mixture is completely frozen, about 3 hours.
  5. Arrange peaches on 6 chilled serving plates, dividing evenly; top with granita. Garnish with basil sprigs and flowers.

sounds lovely. might even be fun for the holidays.

Recipe Makeover

  1. Prepare an ice-water bath; set aside. 
  2. Mix agave nectar with a touch of water. Add basil. 
  3. Puree the basil mixture in a blender, about 1 minute. Transfer to a large bowl. Stir in honeydew juice. Refrigerate, covered, 8 to 12 hours.
  4. Using the back of a spoon, press basil mixture through a fine sieve into a nonreactive bowl. Stir in lemon juice and salt. Transfer to an 8-inch square nonreactive baking dish, and place in freezer. Rake with a fork every 30 minutes until mixture is completely frozen, about 3 hours.
  5. Arrange peaches on 6 chilled serving plates, dividing evenly; top with granita. Garnish with basil sprigs and flowers.