Monday, October 29, 2012

Get out the butter & brown sugah', we are cooking SOUL food!

This has to be one of my favorite recipes. There are many versions, but here is the basic. Look at my picture closely, see those huge chunks of butter? In three hours, they will make my taste buds sing!



  • 1 pound dry lima beans
  • 2 teaspoons salt
  • 1 tablespoon molasses
  • 1/2 cup butter
  • 3/4 cup packed brown sugar
  • 1 tablespoon dry mustard
  • 1/2 cup sour cream

Cover beans with water; soak overnight. Drain beans and refill pot with water to cover beans, bring to boil, reduce heat, and simmer gently until tender. Drain. In slow cooker, mix beans and butter. Mix together sugar, salt, and mustard. Sprinkle on beans. Stir molasses and sour cream together, pour over beans and mix to combine. Cover and cook on LOW for 3 to 5 hours.

Wednesday, October 17, 2012

Pumpkin Chia Seed Pudding

One day at the health food store, a package of Chia seeds came my way. I only knew Chia Pets :). The package promised this Aztec superfood would give me lotsa' Omegas, so of course I bought the big pack.

I went home and soaked my seeds in water, like the directions said.


What came out was gelatinous mass, that looked like snot with seeds in it. 

Every once in a while, I would some in muffins or salad dressing, it did not float my boat.

That is, until I found THIS recipe! Here is the original that I found at

1/4 cup chia seeds
1 cup almond (or skim) milk (I used coconut milk)
1/4 cup canned pumpkin
1 tablespoon agave syrup (I used maple syrup)
1/2 teaspoon cinnamon
1 pinch nutmeg

What to Do:
  1. Combine all ingredients in a bowl. (I put all ingredients in a pint sized Mason Jar. Perfect)
  2. Cover and refrigerate for at least 3 hours, or up to overnight (or even a few days!)
  3. Scoop it, garnish, and enjoy!
My son is my brave tester, and we decided with like it! BUT, we had the tweak it a bit, so here is our version, and we are sticking with it.

1/4 cup chia seeds
1 cup raw or organic whole milk
1/4 cup canned pumpkin
2 tablespoons raw honey
1 teaspoon pumpkin pie spice
1 swig vanilla (or bourbon vanilla, if you have some stored on you shelf like MEEEEEEE! It is    fabulous after 6 months of steeping :).) We also tried Hazelnut Extract, yummy!

Same process as above, overnight makes it nice, thick, and a little bubbly smooth.
You will be addicted, and it is healthy as can be (chia seeds are an amazing source of Omega 3, fiber & proteins).
Enjoy that pumpkin, baby!