Chocolate Pretzels

Chocolate and carbs!  How could you go wrong?!  This is the perfect quick and fairly easy snack. Start by melting chocolate over a water bath.  I like to use a vegan dark chocolate.  I like to temper the chocolate by reserving half the chips and seed-tempering:  simply remove the chocolate from the heat and add the remaining chips.  This should cause the cocoa butter crystals form properly and ensure that the chocolate stabilises at room temperature.  This isn't necessary, but it makes for a better end result.

Simply dip the pretzels and affix your favourite toppings before the chocolate solidifies.  Go wild!  I tried pecans, peanuts, and matcha powder.  I also tried drizzling chocolate over almonds and pistachios.

My favourite?  Peanuts!  There's just something magical about peanuts and pretzels and peanuts and chocolate.  But the trio, overtakes them all!

Happy snacking!

Thai Curry From Scratch

This is probably my favorite food. Well, I don't really keep favourites, but this is top ten. A properly spiced thai dish is a pinnacle of human sensation. Thai food isn't always sharply 'hot,' rather contains the primal elements of good taste: sweet, savoury, slight acidity, umami and pungency. The fragrance of the cuisine cannot be overlooked or understated. Jasmine rice, citrus, ginger and richly flavoured vegetables/herbs create an unmatched aroma.

Here I plate an inverted arrangement of curry and cashews, beset with jasmine and black rice.

First, start sauteing the extra-firm tofu on low heat with coconut oil.  Turn every 5 minutes until tofu is chewy.

Home crown chili makes this fresh - as well as kaffir lime leaves from my tree and fresh pulled shallots.  I added a bit of salt and peanuts and bashed them in the mortar.

Bash the end of a lemongrass stalk and chuck into a pan with a can of full-fat coconut oil.  Add the bashed curry paste and lime juice or tamarind paste to pan as well.  Simmer the coconut milk mixture until slightly thickened and add in fresh veg.  I like sliced carrots, peppers, diced tomato and green onions.  Dice the tofu and add in.

Plate and serve with rice, cashews, thai basil and fresh grated coconut (unsweetened).

Chewy Peanut Butter & Honey Cookies

Peanut butter cookies with a twist.  The childhood treat of a peanut butter and honey sandwich is translated into these tasty treats.  Grinding the wheat gives a hearty, yet pleasing, whole grain flavour.  Using coconut oil, instead of butter makes this treat enjoyable for those with dairy allergy/intolerance.

They're a delight without embellishment, but the addition of peanut halves and fleur de sel just before baking creates a complex, salty-sweet taste sensation.