Food Friday Recipe: Superfoods

Here's an assortment of recipes that were discussed on Food Friday: Superfoods.

Lemon-Lime Fruit and Kale Smoothie

Ingredients:

½ cup water
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 small frozen banana
½ cup red or green seedless grapes
1 loosely packed cup kale leaves removed from stems

Preparation:

Combine everything in a blender and process on high until smooth.

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Crispy Kale Chips

Ingredients:

1 bunch of kale, washed and thoroughly dried
1 tablespoon olive oil
¼ teaspoon salt

Preparation:

Preheat oven to 350°F and line a cookie sheet with parchment paper. Wash and thoroughly dry kale with a salad spinner.  Remove the kale leaves from the thick stems and tear into bite size pieces. Drizzle kale with olive oil and sprinkle with salt. Bake until the edges brown but are not burnt, 10 to 15 minutes.

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Pumpkin Spice Chia Pudding

Ingredients:

¾ cup pumpkin puree
¾ cup milk or milk alternative
¼ cup maple syrup
¼ cup chia seeds
¾ cup pumpkin puree
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1/8 teaspoon ground allspice
pinch of ground ginger
1/8 teaspoon salt
½ teaspoon vanilla extract

Preparation:

Combine all ingredients in a blender, blend for 1 minutes. Pour into one large bowl or 4 individual serving bowls. Refrigerate for at least one hour before serving to allow pudding to thicken.

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Mini Lemon Chia Seed Muffins

Ingredients:

2 cups whole wheat pastry flour
½ teaspoon salt
3 teaspoons baking powder
2 tablespoons chia seeds + ¾ cup water
¾ cup milk
Juice from half a lemon
Zest from one (1) lemon
1/3 cup honey
1 teaspoon vanilla extract

Preparation:

Preheat oven to 350°F. Line a mini muffin tin with paper cups. Combine chia seeds with water, whisking them together. Allow them to sit for 5-10 minutes. In a large bowl, blend flour, baking powder, and salt. In a separate bowl, combine lemon zest, milk, and lemon juice. Add honey and chia gel to milk mixture, stirring until honey dissolves and is thoroughly blended. Stir in vanilla extract.  Add wet ingredients to dry and stir gently until barely combined. Spoon batter into prepared muffin tin and bake for approximately 12 minutes.

Recipe makes 30 mini muffins
Recipe adapted from: http://blog.muffinegg.com/

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Teff and Almond Tea Cakes

Makes 18 servings

Ingredients:

1 ½ cups all-purpose flour
1 cup teff (uncooked)
1 cup ground almonds
2/3 cup sugar
1 teaspoon kosher salt
½ teaspoon baking soda
1 ½ teaspoons baking powder
2 eggs
1 1/4 cups buttermilk
1 teaspoons almond extract
½ cup (1 stick) butter, melted
½ cup sliced almonds
Coarse sugar to sprinkle on muffins
Jam, lemon curd or butter to serve

Preparation:

Heat oven to 375 degrees. Coat 18 muffin cups (or a 12 cup pan and 2 mini loaf pans) with cooking spray or line with paper liners.

In a medium bowl, mix together the flour, teff, ground almonds, sugar, salt, baking soda, and baking powder. In another bowl, whisk together the eggs, buttermilk, and almond extract. While whisking, pour in the melted butter.

Add the liquid ingredients to the dry ingredients and gently fold them together, just until the dry ingredients are moistened. Do not over mix. Spoon the batter into the prepared muffin cups or pans, then top with the sliced almonds and a sprinkle of coarse sugar. Bake for 20 minutes, or until a toothpick inserted at the center comes out clean.

Serve with jam, lemon curd or butter.

Recipe adapted from: Alison Ladman, Associated Press