Cool Treats for Cinco de Mayo

I don't know much about Cinco de Mayo.  I never knew what it was all about.  I only knew that it meant the 5th of May, which was yesterday.  I learned that it commemorates the Mexican resistance against French occupation.  Inspiring indeed.  Although Cinco de Mayo isn't really recognized in Canada, I feel compelled to mention it because somehow, it's been on my mind all weekend.  There are hosts of Mexican-inspired recipes I've been waiting to try, like this roasted pineapple and black bean bowl, these sweet potato and black bean enchiladas and these Mexican hot chocolate cookies.  But they'll have to wait.  It was biking weather, which meant not too much time in the kitchen, but I did make these creamy and cool mango lime popsicles to commemorate the occasion. 

They are a perfect after-biking treat when you're not sure whether you're more hungry or thirsty. The yogurt gives it a creamy protein boost while the mango and lime still manage to quench your thirst.  It tastes tropical and inviting and it's impossible to eat just one.  But that's ok.  There's no added sugar -- just fruit and 100% juice are enough to sweeten it, provided that you have a nice juicy ripe mango.  If you use greek yogurt instead, you'll up your protein content for sure.  If you have it on hand, buttermilk is a handy replacement for the yogurt.  And if you want a super grown up treat, a shot of tequila might be good.

I'm not going to pretend to speak Spanish and type something that I got off a translator, so Happy Cino de Mayo!

Creamy Mango Lime Popsicles
makes about 16, depending on the size of your popsicle molds.

1 large mango, diced
1/4 cup of 100% juice -- mango would be ideal, orange would work in a pinch, I used Ceres pear juice
juice and zest of 2 limes
1/2 cup of unsweetened coconut water
1/2 cup of skim milk yogurt


1.  In a small pot, combine the mango and fruit juice and heat until boiling.  Reduce to simmer and then cook, covered for about 10 minutes, or until the mango softens and starts to break down.  Blend the mixture using an immersion blender, or transfer to a regular blender.

2.  Cool the mixture to room temperature.  Add the juice and zest, coconut water and yogurt.  Whisk until well-blended.  Pour into popsicle molds and freeze overnight.

3.  Enjoy!

Summer Fruit

I've been spending a lot of time in the kitchen this summer .. usually baking .. baking and daydreaming. It's lovely and luxurious .. and fleeting. It's already the second week of August, and soon, instead of dreaming about berry popsicles, strawberry compote and watermelon, it'll be pencils, screaming pre-teens and chalk dust. We've discussed the fleeting nature of summer and its natural goodness already, so I'll spare you the lament. Instead, I'll share a quick little recipe. I know, I know. That best way to enjoy summer fruit is to just eat it. Yup, I agree. I was going to make a watermelon and peach gazpacho inspired by the watermelon strawberry gazpacho I read about over at Delicious Days after I got a beautiful yellow watermelon from the local farmer's market ... but ... the watermelon was just soooooo good on its own. I also bought a little basket of peaches. Although I did eat most of them, I sacrificed a couple to make this bread .. twice ..



It's delicious. It's comforting, and easy. It's sugar crusted! It makes use of some beautiful late summer fruit and gives just a subtle hint of those warm fall flavours that are right around the corner. It's also vegan and wholesome. It's from Joy the Baker, who's by the way my baking hero. She made a vegan mango banana bread and it looked so beautiful that I had to try it. However, I didn't have enough mango left, so I added a peach. My fruit-cake ratio was heavier on the fruit, but it was still beautiful. I also used freshly grated ginger instead of the ground ginger that the original recipe called for and it gave the bread a beautiful warm glow. I also played around with flours. I used a combination of whole wheat, kamut and spelt flours. Delicious. The second time I made this bread, I used apple butter instead of canola oil (low-fat snack? yes!!) and it still tasted perfect. I could totally eat this cake for breakfast and feel no guilt. Nope. None at all. That deserves another coffee... (keep scrolling after the recipe!).

Vegan Banana Peach Bread
makes one little loaf adapted from Joy the Baker
*I halved Joy's recipe, so I'm sure the one below doubles beautifully

1 large ripe banana, mashed
1/2 teaspoon of grated fresh ginger
2 tablespoons of canola oil (or apple butter)
3 tablespoons of soy or almond milk
2 tablespoons of brown sugar (reduce to 1 if you're using apple butter)
1 teaspoon of vanilla extract
1/2 teaspoon of baking soda
1 cup of whole wheat pastry flour (or a combo of whole wheat, spelt and kamut)
1/2 teaspoon of cinnamon
1/4 teaspoon of ground cardamom
a pinch of salt
2 peaches, skinned and diced, or a combo of peach and mango (go nuts with the fruit! blueberries would rock! so would sweet yellow plums!)
2 teaspoons of sugar

1. In a large bowl, mix together the mashed banana, ginger, soy/almond milk, oil or apple butter, brown sugar and vanilla. Mix it well!

2. Sift in the flour, baking soda, cinnamon, cardamom and salt. Gently this time, mix until just combined. Add in the peaches or whatever fruit you're using and give it one final mix.

3. Pour into a greased loaf pan and sprinkle the sugar one top. Bake in a 350 degree oven for about 30 minutes, or until the top is golden and a cake tester inserted comes out clean.

4. Serve with coffee .. yes ... coffee


Coffee Update!
Sorry! I've been too lazy to update, but we've made tremendous progress!

Ella's Uncle: drip, americano and cappuccino, enjoyed with
their famous berry scones.. so fruity and light... trying to remake them...

Jimmy's Coffee: drip, cappuccino and americano enjoyed with a fruit and yogurt cup.. lovely space and delicious coffee! I've already make repeat visits!

La Merceria: drip, americano and cappuccino along with a spinach empanada, alfajore cookie and complimentary buttery biscuits (served when you order a coffee); very cute! lovely coffee and you can also shop for things like bath salts, linens and homemade jams..

Full of Beans: drip, iced coffee and cappuccino enjoyed with some scones

T.A.N. (in Baldwin Village): two iced americanos and an iced cappuccino enjoyed with a vegan cashew cookie and an oatmeal cookie; beautiful, dark, rich espresso.. yum!

Cafe Unwind: americanos and iced cappucinno (repeat visits .. once enjoyed with a freshly baked strawberry and banana muffin spiced with allspiced.. yum!); hidden away on a residential strip, well worth the search!