Ingredients

2 cups avocados (about 2)
½ cup + maple syrup
2-4 tbsp organic sugar
2 tbsp coconut oil (Barlean’s)
2 tsp vanilla extract
1 tsp balsamic vinegar
½ tsp Shoyu or salt to taste

 Instructions

1/4 cup pure raw cocoa powder – make sure it is unsweetened. If you want you can use Dark Cacao powder that is slightly roasted. It is less costly and taste great. Make sure it is unsweetened.

One pint fresh Raspberries or other tart fruit
Handful – mint leaves or use for garnish

In a food processor, blend the avocados, maple syrup, sugar, coconut oil, vanilla, balsamic and shoyu until smooth and creamy. Note: if the coconut oil is hard, heat slightly, just enough to soften so it will mix easily/

Add cocoa powder slowly and blend until smooth (sifting as you add will alleviate possibility of lumps).

Serve raspberries on top of Mousse as you desire and garnish with mint. Great in champagne classes or anyway at all.

Store in fridge up to one week in airtight container. You can also freeze it up to a month.

The post Raw Cacao Mousse appeared first on Cooking with Kids Miami.

Starting in April, Chef Pilar will teach a class every Wednesday morning at 11 AM. See our calendar for details.  And if you like her as much as we think you will we will be adding more class time as needed.

About Chef Pilar

Pilar Munné was born in Barcelona, Spain where she worked as a dietitian with her own private practice before moving to Miami. Here, her passion for food, and especially sustainable food practices inspired her to enroll at the Natural Gourmet Institute, a health-supportive culinary school in New York City to become a chef for health and sustainability.

She is a member of the Spanish Dietetic Association and the author of “Mismos Alimentos…Menos Calorías” (Grupo Planeta) published in 2012 in Spain.  She contributes regularly with different magazines and newspapers like Glamour España, Vogue España and La Vanguardia among others. She writes her blog Thesmartspoon.com where she cooks and photographs health-supportive recipes.

The post Introducing Pilar Munné appeared first on Cooking with Kids Miami.

The post Chef Maria and Chef Cindy were so kind and helpful! appeared first on Cooking with Kids Miami.

The post Raw Carrot Cake Bites appeared first on Cooking with Kids Miami.

• 8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces
• 1 teaspoon extra-virgin olive oil
• 8 ounces mushrooms, sliced
• 1/4 cup sliced scallions
• 1/4 cup shredded Swiss cheese
• 1 teaspoon freshly ground pepper
• 5 eggs
• 3 egg whites
• 1 cup 1% milk

Preparation

1. Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin generously with cooking spray (see Tip).
2. Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes. Transfer to a bowl to cool. Add oil to the pan. Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in scallions, cheese and pepper.
3. Whisk eggs, egg whites and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup.
4. Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.

*Use a mini-muffin pan to bake faster

The post Mini-Mushroom Sausage Quiches appeared first on Cooking with Kids Miami.

• 2 large eggs
• 2/3 cup packed light brown sugar
• 1 cup mashed ripe bananas, (2 medium)
• 1 cup buttermilk, (see Ingredient notes)
• 1 cup unprocessed wheat bran, (see Ingredient notes)
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 1 cup whole-wheat flour
• 3/4 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup chocolate chips, (optional)
• 1/3 cup chopped walnuts, (optional)

Preparation

1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
2. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in bananas, buttermilk, wheat bran, oil and vanilla.
3. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in a large bowl. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in chocolate chips, if using. Scoop the batter into the prepared muffin cups (they’ll be quite full). Sprinkle with walnuts, if using.
4. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.

Makes 12

The post Healthy Banana Bran Muffins appeared first on Cooking with Kids Miami.

• 1 cup frozen banana

• 1 ½ cups frozen peaches

• 1 2/3 cups fresh peaches

• 4 tbsp coconut cream

• 1 tbsp almond butter

Directions

Chop up the fruit and freeze overnight. In a food processor add the banana , frozen peaches, coconut cream and almond butter, then process until smooth.  Wipe down the sides as necessary.  Set aside in a container, add the fresh peaches to the food processor and process into a puree. Swirl through the banana mixture and set in the freezer.  Soften for 5 to 10 minutes before serving.

The post Peachy Keen Coconut Ice Cream appeared first on Cooking with Kids Miami.

• 4 cups basil
• 1 cup parsley
• 1 cup organic raw cashews soaked for about 2 hours (soaking is optional)
• 1/2 cup cold pressed extra virgin olive oil
• 4 – 5 cloves of garlic
• 3 Tbsp lemon juice or more to taste
• 1Tbsp of lemon zest – about 1 medium sized lemon
• 1/2 tsp sea salt, or more to taste

Directions

1. Place the garlic, basil, parsley, and cashews in the food processor, and rustically chop.
2. Slowly add in the olive oil, rind and lecithin, and blend until you achieve your desired consistency.
3. Then gradually keep adding lemon juice and salt, tasting in between, to achieve your perfect blend.

The post Vegan Dairy Free Basil Pesto appeared first on Cooking with Kids Miami.

Ingredients

• 3 cups White Chicken Stock
• 1 teaspoon grated lime rind
• 1/4 cup fresh lime juice
• 1 tablespoon chopped peeled fresh lemongrass
• 2 tablespoons Thai fish sauce
• 1/2 teaspoon minced peeled fresh ginger
• 1/2 teaspoon chopped seeded Thai chile
• 1 pound skinless, boneless chicken breast, cut into bite-sized pieces $
• 1 (14-ounce) can light coconut milk
• 2 tablespoons chopped fresh cilantro

* Mushrooms are optional

Preparation

1. Combine first 7 ingredients in a large saucepan. Bring to a simmer over medium heat; stir in chicken and coconut milk. Cook 3 minutes or until chicken is done. Sprinkle with cilantro.

The post Thai Chicken and Coconut Soup appeared first on Cooking with Kids Miami.

Ingredients For Pastry Dough:

• 1 Cup Whole Wheat Flour
• 1 Cup White Flour
• 2 Tbsp Baking Stevia
• 1/2 Tsp Salt
• 1/4 Cup Plain Chobani
• 1/4 Unsalted Butter Diced at Refrigerator Temp.
• 3 Tbsp Skim Milk

Directions:

1. In a mixer combine flours, Stevia, and salt.
2. Slowly add in milk and Chobani
3. Beat in butter until thick. (You may have to add more flour if your butter is warm)
4. Roll up dough and wrap it with plastic wrap.
5. Place in refrigerator until ready to use.

After all the fillings are prepared take the dough out of the refrigerator and roll out into a thin crust. Cut into 2x2in squares. Before you stack the dough make sure to sprinkle with flour to prevent sticking.

After all the Pop-tarts are assembled make sure to write down on a piece of paper the flavors and their placements. It makes frosting much easier! Bake the Pop-tarts 13-18 minutes at 350 degrees.

 Ingredients For Fillings:

1. Blueberry Cobbler : 1 Tbsp Fresh Blueberries, 1 Tsp Brown Sugar
2. Sweet Peach: 1 Tbsp Peaches Diced, 1 Tsp Brown Sugar (You can use any fruit)
3. Blackberry Jam - Sugar Free Smuckers Jam (Use any flavor)
4. Banana Cinnamon- 1 Tbsp Thin Banana Slices, Sprinkle Cinnamon
5. Apple Pie Oats- 1 Tbsp Quick Oats, 1/2 Tbsp Green Apple Diced, 1/8 Tsp Cinnamon
6. Cherry Cream- 1 Tbsp Fresh Cherries Diced, 1/2 Tbsp Fat Free Cream Cheese, 1 Tsp Stevia
7. Coconut Almond Cream- 1 Tbsp Shredded Coconut, 1/2 Tbsp Fat Free Cream Cheese, 1/2 Tbsp Sliced Almonds
8. Sweet Green Apple- 1 Tbsp Green Apple Dices, 1 Tsp Brown Sugar

Ingredients For Icing on the top:

• 2 (1 ounce) boxes sugar-free instant pudding mix (any flavor)
• 1 cup skim milk
• 3 cups heavy whipping cream

Instructions for Icing:

Put all ingredients in a mixing bowl. Using electric mixer at low speed, mix til pudding is dissolved. Increase speed and whip until it is spreading consistency.

The post HOMEMADE POPTARTS appeared first on Cooking with Kids Miami.