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Healthy Chicago Cooking Classes

lime

Lemon-Lime Curd {DF, GF, V}

This simple vegan Lemon-Lime Curd will transform desserts for you! I recently served this in these adorable mini mason jars with a spoon of whipped coconut cream and almond crumbles after our Yoga and Brunch on the roof deck.

<Insert applause here>

Seriously, everyone was clamoring for seconds.

I smothered the leftovers on these GF Buckwheat Pancakes, swirled into yogurt with fresh blueberries and granola and shaken with vodka and club soda. How are you using this Lemon-Lime Curd?
Happy eating
~Monique

Lemon-Lime Curd

1 14-ounce can coconut cream (full fat coconut milk works too, but will result in a runner curd)
2 Tbsp lemon zest (I used mostly lemon zest, add a pinch of lime for fun)
1/2 cup citrus juice (I used a combo of 1/3 lemon and the rest lime juice)
2 Tbsp arrowroot starch
1-2 Tbsp maple syrup

Whisk together the lemon juice and the arrowroot in a small saucepan to dissolve the starch. Whisk in the coconut cream, zest, and one spoon of maple syrup.

Bring the mixture to a soft simmer over medium-low heat. Whisk often in the beginning. Switch to a spatula or wooden spoon and continue to lightly stir to ensure nothing is sticking to the bottom of the pan.

The mixture will thicken and become curd-like, leaving visible waves as you stir it. Taste, adjust for additional sweetness as needed but avoid oversweetening as it should be quite tart.

Remove from heat and cool, whisking once in a while will help to keep a film forming on the top of the curd. Pour into a glass container and chill. While chilling, a film can again form. To avoid this, lightly smooth a piece of plastic wrap against the top of the curd.

Refrigerate until well chilled. Use in desserts, breakfasts, on pancakes or just eat on a spoon!

Note: I have frozen this with luck; the texture changes slightly.

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Inflammation fighting Kale Lime Hummus

The easiest way to fight inflammation is through food. Certainly reducing processed foods will go along with helping that, but let’s focus on adding food to your diet rather than taking it way.

Hummus is that classic standard on every menu…. are you sick of it yet? I’m not tired of the hummus but was rather bored with the flavors, until now. Bright, acidic lime adds a refreshing pop while the dark green kale brings a bounty of nutrients and the turmeric fights inflammation.

Go ahead and indulge as a dip or a sandwich spread. I’ve even used this on my fresh pizzas!
Happy Eating
~Monique

Inflammation-fighting Kale Lime Hummus
2 large kale leaves
16 oz garbanzo beans
1/2 avocado
2 garlic cloves, smashed
1/4 tsp turmeric
1/4 tsp cumin
3 tbls olive oil + drizzle for top
1/4 tsp salt
3-4 grinds of fresh black pepper
2 tbls lime juice
1/2 tbls lime zest
Optional topping: fresh parsley and toasted pepitas

2 large kale leaves
16 oz garbanzo beans
1/2 avocado
2 garlic cloves, smashed
1/4 tsp turmeric
1/4 tsp cumin
3 tbls extra virgin olive oil + drizzle for top
1/4 tsp salt
3-4 grinds of fresh black pepper
2 tbls lime juice
1/2 tbls lime zest
Optional topping: fresh parsley and toasted pepitas

Clean the kale and tear the leaves from the spine. Drain the garbanzo beans.

Place the kale, garlic cloves, oil, spices and lime juice & zest in the blender- blend until smooth.
Add in the avocado and beans, blend again until smooth.

Pour into a bowl, top with a drizzle of olive oil, parsley and pepitas. Serve with veggie sticks or use as a sandwich spread.

Notes: I save the kale spines to use in homemade broth and I save the liquid- called aquafab, for other uses.

Poblano Avocado Soup with Grilled Corn Salad

Each of these recipes is so good on their own, but when you combine the Poblano Avocado Soup with the Corn Salad, it’s absolutely so good! Perfect for late summer when the corn is perfectly sweet. Serve with a bunch of fresh herbs for extra flavor and presentation. ~monique

AVOCADO POBLANO  SOUP

1 poblano pepper, grilled or roasted and skin scraped

1 small avocado

¼ cup raw or toasted pepitas (pumpkin seeds)

2 tbls lime

1 garlic clove, crushed

~1 cup coconut milk

salt to taste

  • Add the poblano, pumpkins seeds, lime, garlic clove, 1/2 tsp salt and coconut milk to the blender, blend on high until smooth. 
  • Add in the avocado and blend to combine again. This should be a really smooth sauce. Add additional coconut milk or water as needed to achieve a desired consistency.
  • Taste and adjust salt & lime to taste.

GRILLED CORN SALAD

1 garlic clove, minced

2 ears grilled corn, cut off cob

1/4 cup finely diced grilled  red onion

1 tbls minced jalapeno 

2 tbls olive oil

1 tbls lime juice

1/2 tsp salt, or to taste

  • Toss the garlic, corn, onion jalapeno, olive oil, lime and salt

Putting it all together:
Place a scoop of the corn salad into soup bowl, pour the avocado soup around it.

Adorn with fresh herbs: Cilantro, basil, mint, fennel  or try parsley, oregano, dill