Chef's Tasting Table 2019 | Chocolate Avocado Pudding with a Quick Blueberry Syrup

Everyone at Jewel thinks I'm nuts.

I think I am.

We are still recovering from this massive avocado processing we did before break. Thank you to the moon and back Steve Juracka (Assoc Superintendent & Wellness Chair), Julie Marchese (school nurse and wellness committee) and my amazing Mom Brenda (retired kindergarten teacher and best sous chef ever) for helping me scoop, process and fill up endless cups in the lunchroom! This food education day could not have been pulled off without YOU ALL! 🤛🏻👊🏻🤜🏻

I forgot to take pictures of the finished tasting cups. Bleh. 

So, to wet your whistles, here are some pictures of the day before in the Mundelein High School Transition Center where the participants did an incredible job "plating" their chocolate pudding and garnishes.

We had mixed reactions 👍🏻👌🏻👎🏻 which always means we are on track for stretching these students’ taste buds and food bravery. I especially love when staff ask me for the recipe!

Chocolate Avocado Pudding + Quick Blueberry Syrup

2 🍌’s

4 🥑’s

1/2 c raw cacao

1/2 maple syrup (add more maple syrup to taste if needed for your eaters) 

1 c milk of choice (I used organic rice milk for allergy awareness)

1 T pure vanilla extract

Pinch of salt

Blend everything until smooth in food processor. Ideally, chill in the refrigerator before enjoying with your favorite toppings.

I gotta tell you the story behind how the blueberry syrup came to be. 

I originally went to Prairie Wind Family Farm to pick up cranberries. With my sunglasses still on, I walked into the barn and looked in the coolers, but couldn’t find them and then decided to look in the freezer. There they were!

Except.

They weren't cranberries. 

They were blueberries.

Whooops! 

Thankfully, Jen let me keep them. And what a perfect switch up it turned out to be! 

Previously frozen fruit is PERFECT to make a quick syrup (heating on the stove will render a thicker, more intensely flavored syrup) and so that’s just what we did together at the D120 Transition Center + West Oak.

Here’s how you can make it too and it’s super fun to make with kids!

Quick Blueberry Syrup

2 c thawed, previously frozen blueberries 

2-3 Tbsp honey

pinch of salt

In a bowl, muddle together (I used a potato masher) the 2 cups of thawed blueberries with some honey and a pinch of salt. Smoosh the berries until all the pulp and juice is released. Pour the blueberry liquid through a fine mesh strainer and into a new bowl. Spoon this gorgeous liquid over anything your heart desires... vanilla ice cream anyone?

To the Mullies we go...

xoxoL

A Taco Tuesday Grape Salsa + Wild Orange Anything Dip

September was a BIG month for spreading food education and gorgeous food love in the schools! 

As a member of the Diamond Lake District 76 Wellness Committee, we wanted to do something special for the teachers to kick off the school year. 

Our committee cooked up this first round of "Lunch and Learns" where I visited each school's teachers' lounge (Fairhaven, Diamond Lake, and West Oak School) and treated the staff to some delicious recipes. 

We had such relaxed, fun conversation together around all things, mostly food! 

I made a "Wild Orange Anything Dip" and a "Grape Salsa" which I served alongside as much produce as possible from Prairie Wind Family Farms. Whenever possible, I partner with local farmers like Jen and Jeff Miller because every dollar goes back directly to their farm which improves Lake County's economic, social and environmental sustainability. I was able to find all pantry ingredients at Jewel & Target.

Wild Orange “Anything” Dip

Inspired by Sarah Britton's Tangerine Tahini Dip (My New Roots)

8 oz Almond Butter (or any seed/nut butter of choice)

1-2 knobs ginger minced (a heaping Tbsp or so)

8 tsp pure maple syrup

8 tsp apple cider vinegar

3 Tbsp coconut aminos (or tamari or soy sauce)

sprinkle of cayenne pepper (optional)

1/4 tsp sea salt

14 drops Wild Orange dōTerra essential oil (or use the zest and juice from 1-2 of your favorite fresh oranges!)

1/2+ c of any type of milk to thin out (I used macadamia nut milk)

1 tsp black sesame seeds

1 tsp local bee pollen 

Whisk together all ingredients in a large bowl and enjoy with your favorite vege and/or fruit! Store in the refrigerator and add into your lunch for the week. Garnish with black sesame seeds and local bee pollen for more lick-the-bowl goodness.

Keep hanging with me for the grape salsa recipe... 

As the Compass Hiking and Yoga Retreats Chef, this month also marked the launch of our Compass Outreach Program! I am thrilled to announce our partnership with Mundelein High School District 120 Transition Center. As a proud alumni of Mundelein High School and current resident in the community, it's an honor to be joining the participants and staff every month this school year.

We had a ball making the grape salsa together. Along with basic knife safety & cutting skills (like the "cat claw"), we discussed the different ingredients and the versatility of grape salsa; Whether you make it to trick out your Taco Tuesday, eat it alone, put it on on chicken, pour it over fish or add it to anything else you can dream up, it's a "food hero" dish for sure.

A Taco Tuesday Grape Salsa
Inspired by Sarah Britton's "Cleansing Grape Salsa" (My New Roots)

1 lb mixed grapes (we mixed red, green and concord varieties)
1 small serrano pepper (deseeded and minced)
1 bunch fresh chives minced
1/2 c (about 1 big handful) fresh cilantro chopped
1-2 knobs fresh ginger peeled & minced
4-5 radishes minced
2-3 limes juiced (plus zest from one lime or 3-4 drops of dōTerra lime essential oil)
1 Tbsp Thrive algae oil or extra virgin olive oil
Ionized salt or sea salt to taste

Combine all ingredients in a bowl and mix thoroughly.

It all starts at hOMe plate!

To the mullies we go...

xoxoL