Tajin Mango & Watermelon Salad

Salut!

Yes my loverlies, I have finally returned. Just in time for Tasty Tuesday!
It has been very rough this summer and I had to step back from everything, unfortunately, that included blogging. As we are in August and summer will soon be drawing to a close, I wanted to post something delectable, simple, and perhaps new for your taste buds!
Tajin was something I discovered recently in town.

I went to Oui Mango after running errands in the Alexis Nihon mall in the downtown core here in Montreal.
Here's an article link that talks more about these wonderful people who are working hard to share something delicious from another culture with all of us:
https://montreal.eater.com/2019/6/27/18761356/oui-mango-montreal-restaurant-opening-pizza-new-yorkaise-bibiko-minowis

When I am out and about, I have few pickings in the gluten free realm, especially when I am pressed for time and want something healthy but flavourful.  I had never heard of this before and the Chef in me went bonkers after my first bite. I took it in the traditional way, which uses three simple ingredients.
Fruit, Tajin seasoning and lime.
I watched it being prepared and realized I could re-create it with ease.
I don't live in town anymore and traveling for a zesty, spiced mango kick for 2 hours is not gonna happen.
I found the Tajin at our local Asian market where they have a well stocked section of products from Cuba, Mexico, and more.
It was $2.99 for the little shaker bottle. Coupled with a few mangoes and limes, I had a mini-tajin mango feast in the making for less than $10, to share, and scarf down.
As I was making the recipe and realized that I could totes throw in some watermelon I had in the fridge, to the mix.

Success!
I did a simple pic layout down below for you to see how to best cut the fruit. For those more skilled in the kitchen this may seem utterly ridiculous but not everyone is sure of themselves in culinary settings. I prefer to give too much info than not.

Enough blabbing, you came for fruity goodness and I shall deliver!

TAJIN MANGO & WATERMELON SALAD:

Ingredients:

1 Cup cubed cut fresh watermelon
1 /12 Cups cubed fresh mango
1 tsp Tajin spice mix (I add more but start with kess and add as you go after the lime juice because it can be a bit intense for some)
Juice of 1/2 lime fresh squeezed.

Method:

-In a bowl combine the fruit and sprinkle with the Tajin seasoning. Stir gently.

-Sprinkle fresh lime juice over top, mix gently. Add more Tajin seasoning if you like.

-Serve immediately or chill in fridge for 1 hour.

I had to taste test as I went along because what kind of a monster doesn’t do that before posting a recipe?!?

Feel free to omit either of the fruits, if you are allergic or don't like one of them.

Super refreshing and has a nice tart, limey, salty, sweet kick! You’re going to love it and so will those you serve it to.

On a little side note, my son prefers watermelon minus the tajin but liked the mango. My mother tried both and said they were good but watermelon was not as good as the mango. I enjoy both but choose which combo or single flavour floats your boat!

There will be some more gluten-free noms coming, so keep checking back! Perfect bites to sink your teeth into for the school year and upcoming fall season, here’s a sneak peek!

I love to hear from yah so leave your questions or comments down below.

Take care, be well, love freely.

Chef Kiki

Carrot & Arame Salad

Hello everyone, 

It is time to discover a new way of eating with a new recipe.
I know it's got a funky ingredient, looks a bit strange, but trust me, it's good and uber healthy! 
This is a throwback to my vegetarian/macrobiotic days. Yes, I have eaten in as many healthy ways as possible. I was eating at one of my old veggie restaurants and they had this wonderful seaweed salad, it was new to me but I like to keep my heart and soul young by having new experiences, so I went on a taste bud adventure. I went nuts and returned every day for a week to indulge in it because I could not get enough! Then I went back home and recreated a version of it with a bit less Tamari and the addition of carrots, it was perfect! 
I discovered seaweed when I started researching the macrobiotic diet and reading some of Michio Kushi's books about it, along with Kristina Turner's guide. I had a bunch of other books on the subject and I grew to really appreciate the health benefits of this gift from the ocean. Here's a little background information on Arame, and if you are interested in Macrobiotic food, I am leaving links down below to help you explore. The recipe follows this short blurb, I really hope you are brave and try something new, this recipe has been a staple for 17 years now. 


Arame:
Arame Sea Vegetable is a brown algae cultivated off the shores of Ise (ee-say) Bay, Japan where it thrives in cool waters of the arctic Japan current. The sea there is surrounded by National forests and mountains and is known as the 'Ocean by Mountains' area. Rivers nourish the bay adding to a mineral rich environment. This area leads all of Japan in ecology movements. Development is forbidden to ensure future generations the legacy of this famous edible seaweed resource. Only the most tender fronds of arame are selected and hand harvested in the summer. The fronds are washed and sun dried. After drying, the fronds are then steamed for five hours to soften it and enhance its color, then finely shredded to make it easy to use and quick to prepare before naturally air drying. 

Eden Arame Eisenia bicyclis is a wavy sea vegetable with two thin, oval fronds. Each year fronds are shed and new ones develop creating a branched and feathery plant. Although, when dried and cooked arame resembles hiziki in color and appearance, it is softer, more delicate and much milder in flavor. Arame is the sweetest all the sea vegetables with a pleasing texture and appearance. These qualities make it the most appealing to those just beginning to familiarize their palate with sea vegetables.

Arame has been a traditional part of the Japanese diet since ancient times. Eden Arame is low in sodium, low calorie, and fat and cholesterol free. It is a good source of magnesium and calcium. According to the FDA, "Low fat diets rich in fruits and vegetables (foods that are low in fat and may contain dietary fiber, Vitamin A, or Vitamin C) may reduce the risk of some types of cancer, a disease associated with many factors." Eden Arame is rich in dietary fiber and a good source of vitamin A. Also, "Diets low in sodium may reduce the risk of hypertension or high blood pressure, a disease associated with many factors."

Eden Arame may be cooked with whole grains, in soups, stir fries, vegetable dishes, homemade breads, stuffing, salads, croquettes, and in making grain, tofu and tempeh burgers. Arame doubles in size when cooked. To use, rinse quickly, soak for 5 minutes in cold water, chop if desired, and add to your recipe. Eden Arame makes an excellent side dish when cooked with sautéed sweet vegetables, seasoned with Eden Ume Plum Vinegar or Brown Rice Vinegar and Eden Shoyu Soy Sauce.

http://www.edenfoods.com/store/arame-sea-vegetable-wild-hand-harvested.html

Additional info from Wiki:

Arame is high in calcium, iodine, iron, magnesium, and vitamin A as well as being a dietary source of many other minerals^. It also is harvested for alginate, fertilizer and iodide^. It contains the storage polysaccharide laminarin and the tripeptide eisenin, a peptide with immunological activity.
Lignan content in arame is noted by several sources. It also contains the phlorotannins phlorofucofuroeckol A, dioxinodehydroeckol, fucofuroeckol A, eckol, dieckol, triphloroethol A and 7-phloroethol. Extracts of this algae have been tested to combat MRSA staph infections.

https://en.wikipedia.org/wiki/Arame

(I actually used Koyo brand arame for this recipe because they did not have Eden brand arame in stock. Both are great companies and their quality of arame is equally good, feel free to use either one.)

 Macrobiotic info:

http://www.kushiinstitute.org/

http://www.kushiinstitute.org/what-is-macrobiotics/

http://www.macrobiotics.co.uk/foodlist.htm

http://altmedicine.about.com/od/popularhealthdiets/a/Macrobiotic.htm

One of my fav. Macrobiotic books for those new to this lifestyle and diet, it is fun, you can write in it, and it gives a great breakdown with simple, nourishing recipes.

http://www.amazon.com/The-Self-Healing-Cookbook-Macrobiotic/dp/0945668104

This is another great primer for Macrobiotics by the founder of it all.

http://www.amazon.ca/The-Macrobiotic-Way-Michio-Kushi/dp/1583331808

CARROT & ARAME SALAD 
(I do ask that this recipe be done with all organic ingredients, to maximize the health benefits & experience the best flavour. As always, do what you can.)

Ingredients:
8-10 Organic carrots, peeled
Handful of soaked Arame 
1/4 Cup Organic Tamari gluten free
3 Tbsp Organic Apple Cider vinegar 
1-2 tsp Organic sesame oil

Method:
-In a bowl, place a good handful of Arame and cover with water, allow to soak for 15 minutes
-Prepare your carrots by cutting into medium sized matchsticks. The pictures below show the process of getting them that size. 
-Rinse carrots in cold water and lightly pat dry, reserve(keep aside), in a bowl. 
-Grab the bowl of Arame, you will notice it has softened and really expanded. Using a mesh strainer, strain and Rinse in cold water the Arame seaweed. 
-Shake off excess water, gently mix the seaweed in with carrots. 
-Add sesame oil, vinegar, Tamari, and toss gently. 
-Cover and refrigerate for 2-4 hours. 
-Eat as is or as a side dish, this is a great accompaniment to more heavy foods but I love it so much that I usually eat it on its own.

Enjoy, leave your comments below & don't forget to subscribe! 

Elderflower Gingered Peach and Jalapeño Salsa

Helloodles lovelies!
I know the recipe title is a mouthful to say but it's a delight to eat.
You need to add this to your roster of summer recipes. I was at Ikea the other day, discovering bedding and cool things for my Poppa Bear and I to have in our home together. Man,is it ever easy to go crazy in there, I never knew how much I missed decorating my home until Ikea brought it all back.
By the cashes, I remembered that they sell elderflower syrup and I rushed to grab one in their food section, before we left. I was so happy when I found a bottle and it was just under $5,which is much better than the $12-$18 bottles I had seen. It was also not too big which is perfect for me because I will not be needing that much. There were recipes on Pinterest for elderflower and I had almost forgotten about this lovely ingredient, I usually imbibe it in my elderflower presse drink during the holidays. It's been my go-to alcohol replacement for years, for me and the kids table. I get eczema badly when I drink alcohol so it's off my list.
Well, now I am using elderflower syrup on a new recipe journey, trying new things keeps your soul young after all. If you have never heard or had this, I truly feel you are missing out.
I adore it, it's a flower that has a delicate, soft and inviting flavour. It's a bit acidic but in a mild limey tang kind of way. It does not overpower, it's actually mellow so don't pair it with anything too strong. It works well with lime & some ginger. I hope you enjoy the recipe and please don't be intimidated, I put many pictures that breakdown how to cut and use everything. It's actually not a difficult one just requires patience, extra cutting time, and of course, love. Never cook or bake without love. 

ELDERFLOWER GINGERED PEACH AND JALAPEÑO SALSA 

Ingredients:

4 ripe peaches (not over ripe) 
1/2 jalapeño 
1 English cucumber
1 stalk whites of scallion
Small piece of red pepper (1/4 cup chopped)
1 tsp ginger (fresh) 
1/4 cup elderflower syrup
3 tbsp light, fruity extra virgin olive oil
1 lime zest & 1/2 of it's juice
1/2 tsp real vanilla extract 
Pinch of pink sea salt
Pinch of fresh long black pepper ground
2 scrapes fresh nutmeg

Method:

-Prepare your peaches by scoring an X in the base, then dipping in a pot of boiling water for 30 seconds. Plunge the drained peaches, quickly into an ice bath. See below for picture details. Slice and chop the peaches as shown. Place in a non-reactive bowl.

-Peel your knob of fresh ginger and grate it finely using a microplane zester, keep aside or do the grating at the last minute after zesting the lime.

-Grab your cucumber. Peel, remove seeds, cut in four, then dice the cucumber. Pics show all, down below. Add to bowl with peaches.

-Take small piece of red pepper, slice and chop into small pieces then add to bowl.

-Take scallion (green spring onion) and slice thinly on a diagonal to get a nice look to your slices. put in bowl with peaches.

-WEAR GLOVES!!!!!!! Do not touch your eyes or any delicate mucous membranes when handling hot peppers. Prepare the jalapeno, slice in half, remove guts and slice, then chop very small. See pics down below.

-Roll your lime, zest the green skin, about 3/4 of it over peaches, add ginger and elderflower, vanilla, and then olive oil.

-Add nutmeg.

-Add salt and pepper, to taste.

-Gently, with a spatula, mix all ingredients. Chill in fridge (covered) for 20 minutes before serving.

Makes 4 servings
Lasts 1-2 days in fridge, not suitable for freezing.


Peaches! Millions of peaches, peaches for me, millions of peaches, peaches for free! Anybody else remember that song?  Focus Kiki, focus.
So, here you see the simple method of scoring an X on the bum of the peach-not too deeply, then dunking peaches in boiling water for 30 seconds. You quickly move them to an ice bath, (cold water with ice cubes, this stops the cooking process and makes peach skin peeling possible). This method can be used for tomatoes, nectarines, etc.

See how easily the skin comes off?Slice and chop just like in the pictures. Be gentle, these are delicate fruits.
Now peel the ginger, you keep it aside until you zest the lime skin in, then you add the ginger you grated with the same zester, (keep the ginger to a fine grate, no chunks).


Mr. English cucumber, like all cumbers, has a flaw. The seeds are very hard to digest. It's all that cellulose that keeps it coming back to talk to you all day and night after you have eaten it. My mother, clever lady that she is, showed me this neat trick. You cut it in half, gently scrape out the seeds with a small spoon-chuck those out, and voila! You are back to eating cucumbers again without the torture. I slice those halves in four and chop small for this recipe. See pic below.

After cucumbers comes the very small piece of red pepper. Honestly, this is for a pop of colour, just keep the dice small.



You only want the white tips of the scallion for this, keep the green's for another recipe like this delicious one I thoughtfully put a link to for you (I know, I am such a giver):

http://bienconfitglutenfree.blogspot.ca/2016/07/the-best-shrimp-dip-recipe.html


My impersonation of the Blue Man Group follows in this next pic. Heheh, actually, I have serious reactions to acidic and spicy foods-my eczema flares badly, even with regular gloves. These heavy duty blue bad boys are my solution when handling any kind of peppers.

Carefully remove the ribs and seeds, you want a mild heat that is present but almost imperceptible.

Chop finely by slicing into small, thin slivers. That is what will give you a tiny dice.

 Roll all limes (or lemons) before using. This loosens and releases the juice. 
When zesting limes (or lemons) NEVER zest past the skin where you have colour. The white stuff is called pithe, it is bitter and not appetizing. The colour part of the skin, green for the lime, is where the bright burst of flavour oils are hiding. That is what we want in a recipe.

Ginger can be strong and quickly overpowers a dish, especially since we are using Elderflower, we want to be more conservative when using it. I adore fresh ginger, so I rarely recommend using the powdered and ground stuff, unless required for baking. Trust me, the fresh ginger goes all the way to flavour town!



Elderflower, this is such a fun and exciting ingredient in my pantry. I am doing a happy dance and song as I open this for the first time. Christening it with this peach flavour combo is going to be amaze bombs! It's very clear, smells so inviting, and if you like, feel free to use it for beverages and ice pops. Ooh, new recipe idea! Yipee! Hooray for elderflowers! Thank you Abba for blessing us with so many wonderful things to create meals with.

I used this new organic EVOO, I wanted to try out a new olive oil, this one we got at Costco. Normally, I would recommend a much more expensive brand I get from this sweet little shop at Atwater Market, however, I have not been there yet this summer and I am on a tight budget. This one is mild, not sharp, and worked well with this recipe. If you use a heavier, less fruity, darker evoo, you will loose the delicate taste of elderflower and may as well just pour it down the drain. You WANT to taste the elderflower, lingering in the background, so trust me, use a very light evoo.
EVOO= extra virgin olive oil.

This was the end product, I had some haddock, asparagus, and jalapeno cheddar, scallion, potato cakes to go with. Scrumdidilyumptious and devoured!
Be brave, fearless, and filled with joy, I want you to get out there and try this recipe, do it with gusto, then tell me all about it. Comments or questions down below and do not forget to subscribe.