To date, I’ve made more recipes using mochi than I can count … best-ever garlic “breadsticks,” pizzas with a mochi “crust” (like the Watercress Mochi Pizza in Superfood Cuisine), mochi waffles, and sometimes just mochi straight-up. But I’ve never made a dessert mochi recipe… until today. I found myself the subject of a time warp moment on the internet – the kind where you start off looking for directions to a restaurant, and suddenly an hour has gone by and you’re reading about the Top 10 Most Haunted Places in Denmark. In my case, food-focused lady I am, I randomly found myself reading about churros. A Mexican treat, most people are familiar with churros from fairs and events of sorts. They’re essentially a doughy rope made from white flour, oil, and sugar, that’s deep fried until golden, and covered in sugar and cinnamon. Think of a churro like a kind of less-doughy cinnamon doughnut … although as you can likely see, churros have a reputation of leaving a doughy effect on their victim.

Truthfully, churros are good – if you’ve had them before, you’re pretty much guaranteed to be in agreement. But frying dough in a vat of oil? Not in my kitchen. Which is exactly where Mochi becomes even more magical: the delicious, inherent texture of Mochi acts a very similarly to a deep fried object once it’s been cooked – enough to fool most people. So using mochi as a churro base is not only easier to execute (deep frying at home is not the neatest cooking method ever), but this rice-based version is a billion times healthier.

As I expected, when testing out the mochi churro method, the Japanese ingredient takes the Mexican recipe to a whole new level of dessert-oriented yum. To make the churro taste authentic, I do use a teeny bit of coconut oil – which is applied both before and after cooking for a stronger buttery flavor, but is needed in just a minute amount. I also was excited to finally put to use a little food combo that I stumbled upon a while back: cinnamon and palm sugar. Regular cinnamon sugar is already delicious, but cinnamon palm sugar (sometimes called coconut sugar as well – same thing) is out-of-hand fantastic. I’ve been dying to use it more frequently in dessert recipes, and the churro results are so good, I’m ready to make the claim that ALL churros should be made with cinnamon palm sugar – mochi or not. Best of all,  you won’t even use all the sugar required for the recipe below, meaning you’ll have a bit extra for your next slice of sprouted toast or oatmeal. Major yum.

Taking just 15 minutes to make, using only 5 ingredients, and resulting in a convincing gluten-free dessert that stomps all over its deep-fried rival, I’m pleased to share with you the Mochi Churro: aka the Mochurro.

Mochurros (aka Mochi Churros)

While Churros are traditionally dunked in an oil bath before being dried off with white sugar, here they’re baked instead… using just enough oil for flavor, and taking advantage of delectable mochi to make a truly wholesome treat. Mochi can be found in most natural food stores, in the refrigerated or frozen section. Click here for a mochi retailer near you.

INGREDIENTS

1 package (12.5oz) Mochi*
1 tablespoon coconut oil
¼ cup  palm sugar
4 teaspoons ground cinnamon
1/8 teaspoon sea salt

DIRECTIONS

Preheat the oven to 450 degrees F.
Carefully slice the mochi lengthwise into ¼-inch strips, and set aside for a moment. In the smallest saucepan you have, melt the coconut oil over medium heat just until it turns liquid, and remove from heat. With a pastry brush (or a finger), lightly brush both flat sides of each mochi strip with a little of the melted oil, and place each strip on a baking sheet two inches apart (make sure none of the edges are touching one another, else they will become conjoined when baked). Reserve the remaining melted oil in the warm pan for later.

Place the baking sheet with the mochi in the oven, and bake for 10-12 minutes.

While the mochi is baking, take a pie tin and pour in the sugar, cinnamon and sea salt inside. Mix together to combine.

After the mochi is finished cooking (it will have puffed up and just begun to lightly toast on the bottom), remove from the oven and immediately pour the remaining small amount of melted coconut oil on top of the mochi pieces. Slide the pieces around, tossing the hot mochi in the oil on the pan, lightly coating as much of the mochi as possible.

One at a time, take a piece of mochi and roll it in the sugar-filled pie tin to shake on a light dusting. Repeat with the remaining mochi. Mochurros are best served warm, but can be enjoyed cool as well, and will retain their optimal texture for about a day. Serves 4-6.

*For best results use a plain variety/flavor. Superfood varieties, or cinnamon-raisin may also be used if available.

Resolve to evolve.

When it comes to food, it’s with this mindset that I dodge the idea of “diet” or limitation. Bleh, boring. Instead, I like to look at health and all of its edible backdrop as an exciting collection of ways to make my body feel, perform, and look its best … and like most people, I’m constantly adding to my healthy “collection.”

So to start things right off this year — and add to YOUR healthy collection — I’d like to announce and invite you to participate in a fun new project with me: the Smoothment. Head up by the superfood masterminds at Navitas Naturals, the Smoothment is a healthy movement that aims at improving personal well-being through the simple step of including one healthy smoothie a day. As I’ve mentioned on more than a few occasions, I think smoothies are a tremendously remedial answer for those who wish to make their health a priority, but also lead a busy (aka modern!) life. Now, with the Smoothment, you can join a growing army of like-minded people who are making the pledge to make 2012 a vibrant year, with a smoothie-a-day commitment. By joining the Smoothment (as mentioned, it’s totally free), for the first week you and I will meet in the kitchen via a series of quick recipe videos. In each video I’ll show you a new “60 Second Smoothie” recipe, so by the end of the week you’ll have a whole new library of frothy magic at your fingertips. You’ll also have access to all the written recipes, smoothie building tips, daily superfood prizes, and even a special coupon code for 30% off all smoothie ingredients at Navitas.

Personally, I can’t wait to make 2012 absolutely deliciously awesome. Will you join me?

When they’re fresh, you can use goldenberries in desserts, like jams and pies … just like a berry. But to me, this is one fruit that really benefits from being dried, as the sugars condense and the complex flavor becomes much more intense. I’ll usually look to acquire double the amount that I need for a recipe, as my first step is to eat half of my dried goldenberry bounty obsessively. So that’s one way to enjoy them, I suppose. In recipes, however, a great way to use them is with winter squash, just like cranberries. I like to take dried goldenberries and some juice, briefly simmer them together into a reduction (a fun process to watch as the goldenberries plump up like they’re excited), then toss the resulting glaze over roasted winter squash and toasted pecans. Hello holiday side dish.

Goldenberry Glazed Acorn Squash with Pecans

1 cup raw pecans
4 acorn squash, halved lengthwise, seeds and membranes removed, then cut into rounds
3 tablespoons coconut oil, melted
¾ cup dried goldenberries, coarsely chopped
4 cups apple juice
3 tablespoons maple syrup
1 sprig fresh rosemary (whole)
sea salt and freshly cracked black pepper, to taste

DIRECTIONS:
Preheat the oven to 425 degrees F.

On a baking sheet, spread the pecans into an even layer. Toast until fragrant, about 6 minutes, and let cool. Chop coarsely.

Spread the squash rounds onto a couple of baking sheets in a single layer and brush cut sides of the squash with the coconut oil. Season with salt and black pepper, and bake until tender and lightly browned, about 35 minutes, flipping once, after about 25 minutes.

While the squash is baking, combine the goldenberries, apple juice, maple syrup, rosemary, and a pinch of sea salt in a medium saucepan. Bring to a boil and cook over medium-high heat, stirring occasionally, until the mixture has reduced to about a third and the goldenberries appear rounded, about 15-20 minutes. Keep warm to prevent the contents from solidifying.

When the squash is ready, transfer to a mixing bowl and add the pecans. Remove and discard the rosemary from the glaze and immediately drizzle the goldenberry mixture on top of the squash. Toss gently, and transfer to a serving bowl, drizzling any glaze at the bottom of the bowl on top of the finished dish. May be served hot or cold. Serves 8

©2011 www.JulieMorris.net

Whenever I’m chatting with someone new and say “I’m in the natural foods industry,” I usually receive that kind of vacant nodding response followed by an ambiguous “Ohhhh.” It’s the same response that I, in turn, likely offer when someone tells me they’re in the field of, say, “computer science.” (I still really have no idea what that means – my apologies.) But for every blank stare I provoke, I wish I could arrange for an immediate tour of a Natural Products Expo. These 3 day events never fail as a huge, tangible reminder of the real “natural food business,” complete with the newest cool projects underway, as well as all the amazing people behind the scenes (and sometimes leading the scene!) that are making the healthy and green choices in our grocery stores, well, happen.

There are 2 major expos in the US each year — one on the west coast, one on the east coast. This year, the eastern expo was held in Baltimore, which I went to of course. I completely forgot to take pictures, but it’s probably a good thing considering the overwhelming humidity and my hair’s magnimous response (ever the reliable barometer).  Frizzy lioness look-alike aside, I was able to gather some good info on a collection of healthy stuff  — just a sampling of what to keep an eye out for.

New Products & Trends

Truly, there are new products being launched right and left at these sorts of events, including the fantastic new superfood Navitas Power Snacks that I essentially lived off of for 3 days straight (unintentional, but frankly quite successful!). I was also thrilled to watch the unveiling of Vega Sport, an extensive new line of natural products for active lifestyles – including an electrolyte formula that won Best New Product! The ready-made raw food snack category is continuing to grow, and though I would much rather make my own, I did try some tasty kale chips.

One new “trendy” ingredient that kept coming up over and over again was coconut. Between coconut water, coconut oil, coconut butter, coconut sugar (which is the same thing as palm sugar), coconut snacks and SO much more, coconut seemed to be on every company’s mind/tongue!  I’m happy to see manufacturers looking to coconuts as a good source of healthy and natural fats, a healthier sugar option, or even as a way of getting nature-made electrolytes. But I’m wary of the escalating hype of coconut being a cure-all food. It’s a great natural food with some bona fide benefits, it’s sustainable to grow, and it also tastes delicious. End of story.

New People & Projects

Sure it’s fun to taste every product you could dream of finding at Whole Foods, but what’s even more fun is meeting all the people behind the products and information. Though I spent most of my time with the wonderful folks at the Navitas Naturals booth (that’s me with Navitas’ president, Wes Crain, in the photo above), it was inevitable to run into some natural food rockstars. One highlight was engaging with Chris Kilham, aka the Medicine Hunter, who is overflowing with worldly expertise about superfoods and medicinal plants, and can back that knowledge with hands-on stories about the cultures that grow them. The amazing people from one of New York’s favorite sustainable restaurants Candle 79 were also on hand, bubbling with excitement about their beautiful new cookbook due out in November. The one and only chef Jason Wrobel was also a treat to chat with, whose DVD and classes on vegan/raw foods are action-packed with awesome. And I also ran into the lovely Mimi Clark, aka the Veggie Gourmet, whose superb vegan cooking classes are practically a vegetarian household name.

Additionally, I had the great pleasure of meeting up with one of my favorite people, Gena Hamshaw, who is the founder of the highly acclaimed website Choosing Raw (and who coincidentally also helped to proof my book, Superfood Cuisine!). And I even got a bonus the day after the expo was over: after attending Brendan Brazier’s talk in the area, the good conversation was a-flowin’ with an old friend, vegan bodybuilder and author Robert Cheeke, as well as new friend, Matt Frazier of No Meat Athlete.

Maybe I’ll see you there next year?

Lastly, THANK YOU to everyone who entered the Thrive Giveaway! I loved reading all your comments! Congratulations to the randomly selected* winner Katrina (comment 17) who will receive a signed copy of Thrive Foods! Didn’t win? Chin up — I may just have another giveaway soon…

*Winner randomly generated by random.org

I promised I had a special recipe to share on the way, and at last, the hungry wait is over!

Well, almost over … first, I can’t help but briefly gush about what a true pleasure it’s been reading all the comments on the Thrive Foods Giveaway so far. What does positive environmental change look like? Apparently, it looks like us: from the person who is looking to incorporate a few more meatless meals each week, to the person who avoids using disposable plasic, to the person who chooses a car-less daily work commute, to the person who epitimizes local food by having a vegetable garden. One of these actions is awesome enough, and when you read all of these actions collectively, it’s downright inspiring. Have you entered the giveaway yet? There’s still time to enter here now.

As I mentioned in the last post, this week’s special recipe is one that I developed for Brendan Braziers’ fascinating new book, Thrive Foods. One look at the photo above, and I think you’ll agree, this entree is begging to be the subject of your next recipe adventure. With a new crop of winter squash just now coming into season, this dish features my favorite squash of all: Kabocha (aka The Japanese Pumpkin). Kabocha is naturally so immensly flavorful, that it asks for very little from us in the seasoning department, offering decadant, impressive tasting results just on its own. But. Mix kabocha in with some comforting wild rice, toss in a sage-infused “butter” (made from coconut oil and simple, fresh flavors), and you’ve got the makings of a masterpiece. In fact, Brendan names this recipe as one of his top 5 favorite dishes ever. (I’ll let you in on a secret: when he first taste-tested it, I went to go get a little more sage from the garden, and when I came back the recipe was GONE. It’s one of those dishes.)

To make this a truly well-rounded meal, I like to serve this with a generous salad, made with mixed baby greens, shredded carrots, chopped walnuts and a simple vinaigrette.

And that’s how we do Thrive Foods.