Asking people what's the matter with you boy?...

I know I have not made a post recently, I was away for the weekend with a friend. We went to Crystal River, FL. It was beautiful, peaceful and calm. We went for long bike rides, and did quite a bit of kayaking. We were fortunate enough to kayak beside a beautiful manatee. These activities presented the perfect opportunity for a picnic. Since I have been negligent towards my posts, today I am delivering three recipes. The trio for a splendid picnic. Chai and pistachio muffins, a layered salad with basil vinaigrette (in a mason jar), and a mango lime spritzer. After a long kayak outing this was a delicious (and needed) treat. The layered salad is hearty and healthy with a bright dressing. I encourage you to layer anything in the jar that you desire, this would be a creative idea for kids. The muffins are flavored with chai tea and pistachios, just the right amount of sweetness to pair with the salad. These delights were washed down with a fresh sparkling drink made from natural ingredients. I also made this in a large mason jar, and it was ideal for traveling. This has inspired me to think about more picnics and summer recipes. These are just the start of my weekend creations, so be sure to stay in touch.





Chai Pistachio Muffins

1 3/4 C flour

1/2 C packed brown sugar

1 t baking powder

1 t baking soda

1/4 t salt

2 chai tea bags

1 C low-fat buttermilk

1/4 C butter, melted

1 1/2 t vanilla extract

1 large egg, lightly beaten

1/3 C pistachios, chopped

1/2 C powdered sugar

1 tablespoon water

Preheat oven to 375°.

Combine flour, brown sugar, baking powder, baking soda, and salt in a large bowl. Stir with whisk until combined. Cut open tea bags; add tea to flour mixture, stirring well. Combine buttermilk, butter, 1 teaspoon vanilla, and egg in a bowl, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.

Place 12 muffin-cup liners in muffin cups; coat liners with cooking spray. Divide batter evenly among prepared muffin cups. Sprinkle nuts evenly over batter. Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack.

Combine remaining 1/2 teaspoon vanilla, powdered sugar, and 1 tablespoon water, stirring until smooth. Drizzle glaze over muffins.

1 can chickpeas thoroughly rinsed

1/2 C grated carrots

1 C cherry tomatoes, left intact they will preserve longer than sliced

1 C shelled edamame beans

1/2 C toasted pine nuts, or other nuts as desired

1 C alfalfa sprouts

For the Basil Vinaigrette

5 T olive oil

2 1/2 T red wine vinegar

4-6 fresh basil leaves, chopped

1 heaping t Dijon mustard

Sea salt & coarse black pepper to taste

Combine all ingredients for the dressing and whisk together. Place 1/2 the dressing in the bottom of a mason jar, layer ingredients in the jar. Shake before eating to distribute dressing.   

1 mango, cubed
Zest from 1 lime
Juice from 2 limes
1 lemon, thinly sliced
5 mint leaves, ripped into small pieces
4 C sparkling water
ice

Make a “natural” simple syrup in a blender, by combining the mango cubes, lime zest, and lime juice.

In a large jar or beverage container, mash the mint with the mango/lime syrup, thin pieces of lemon, and sparkling water. You can use the back of a wooden spoon.

Pour over ice cubes and serve.

If the mangoes do not look good you could substitute strawberries or peaches.

Until tomorrow...Peace.