Our mothers are the heart of our homes and they nurture us with love. What better way to show them how much we care than cooking a special brunch on Mother’s Day?
Here are a few simple and easy ideas to surprise your mom with on this special day.
Photos courtesy of Chef Veronica Mauri. For more information about Chef Veronica, follow her on Instagram at https: WWW.Instagram.com/chefveronicam.
Green Smoothie for 1
2 cups spinach
2 cups water
2 cups pineapple or green apples Ginger, 1 inch piece (optional)
1 cup ice
1. Place all of the ingredients in a high-speed blender and blend until smooth.
2. If you use a regular blender, your smoothie will be chunky.
3. Pour into a mason jar or wine glass and enjoy!
Chocolate Avocado Mousse Serves 4
1/2 cup bittersweet chocolate chips
2 ripe Hass avocados
3 tablespoons unsweetened cocoa powder
1/4 cup coconut milk (the creamy part)
1 teaspoon vanilla extract Pinch of salt
1 tablespoon maple syrup Strawberries and blueberries for garnish
1. Melt the chocolate chips in the microwave, 15 seconds at a time and stir to combine after each heating. You can also melt the chocolate in a double boiler.
2. When the chocolate is almost melted, remove it from the microwave and stir until smooth. Let it cool until lukewarm.
3. Halve the avocados, remove the pits and place the flesh in
a food processor or high-powered blender.
4. Add the melted chocolate, cocoa powder, coconut milk, vanilla extract, maple syrup and salt. Blend or process until smooth and creamy. Scrape the bowl as needed.
5. Place the mousse in 4 glasses and garnish with fresh straw- berries and blueberries.
6. Refrigerate until ready to serve.
Eggs in a Cup -- Serves 6
6 slices prosciutto
6 eggs
1 tablespoon grape seed oil Salt and black pepper to taste
1. Preheat oven to 425 degrees F.
2. Spray a muffin pan with cooking spray.
3. Line the sides and bottom of each muffin cup with prosciutto. Use small pieces to patch holes as necessary.
4. Crack 1 egg into each muffin cup. Season the tops with salt and pepper.
5. Bake for 10 minutes for runny eggs, or 13 to 15 minutes for firm eggs.
6. Let cool for 5 minutes before removing from the pan.
Whole Grain Waffles or Pancakes -- Serves 6
These ingredients can be used to make either waffles or pancakes.
1 1⁄2 cup whole wheat flour
2 tablespoons ground flax seed 2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
1 1⁄2 cup milk of your choice 1/3 cup grapeseed oil
1 teaspoon vanilla extract
1 egg
1. Whisk together the dry ingredients: Flour, ground flax seed, baking powder, sugar and salt.
2. In a separate bowl, combine milk, oil, egg and vanilla.
3. Slowly add the wet ingredients to dry and whisk to combine. Don’t overmix.
4. Follow waffle iron instructions and cook until golden brown.
5. For pancakes, heat a frying pan over medium high heat. Pour about 1/4 cup batter onto the griddle. When bubbles appear, carefully flip the pancakes and cook for another minute.
6. Serve warm with desired toppings.
Rainbow Broccoli Salad Serves 6
7 oz shredded carrots
7 oz red bell peppers, cut into small cubes
7 oz small broccoli florets
5 oz shredded red cabbage
1 oz unsalted sunflower seeds 1 oz olive oil
1⁄2 oz fresh lemon juice
1 teaspoon honey
1 1⁄2 teaspoon Dijon mustard 1 teaspoon fine sea salt
1⁄4 teaspoon ground pepper
1. Combine olive oil, lemon juice, honey, mustard, salt and pepper in a mason jar. Shake until blended.
2. Place vegetables in a bowl, pour on dressing and toss.
3. To make ahead, refrigerate vegetables and add dressing
just before serving.
Rainbow Fruit on Skewers
This is one of my favorite desserts because it’s colorful, happy and full of nutrients!
1⁄2 cup blueberries
1 cup grapes
2 cups cubed papaya
2 cups cubed pineapple 3 kiwis
2 cups strawberries
6 inch wooden skewers
1. Peel pineapple, papaya and kiwis and cut in medium cubes.
2. Wash and drain berries and grapes.
3. Alternate colors as you put fruit on the skewers. Use strawberries to cover the tip.
4. Make ahead and refrigerate until 1 hour before serving.