Jill Fergus

I began cooking as a child and feeding family and friends has always been my passion. My kitchen is a busy one. I love to experiment and embrace the kitchen successes along with the accidents. I love to cook and collaborate with friends. I am seasonally driven (I love the farmer's market!), avoid processed foods and focus on whole and organic (mostly plant-based, but not exclusively) choices. In my home, my family has a variety of eating preferences from plant-based, gluten free, refined sugar free to full on omnivore. My goal is to create dishes to please all, either as is or with minor adjustments to the recipe. Where did "Feed the Swimmers" come from? When my kids began swimming competitively and growing into young adults, I realized, even more, how important nutrition is to performance, growth and overall health and emotional well being. Everyone (including the coach during travel meets) would ask "what are you feeding the swimmers?" This has become my mantra whenever I'm in my kitchen cooking for family and the friends I love.

 

 

Coffee Malt Popsicles with Hazelnut and Dark Chocolate

Coffee Malt Popsicles with Hazelnut and Dark Chocolate

Hello #popsicleweek!!! These should appeal to the child inside while delighting your adult palette.  #vegan Coffee Malt Popsicles with Hazelnut and Chocolate. The coffee-malt combo is my new addiction and it was calling to me when the pop mold emerged from the cabinet. Hazelnuts and chocolate simply felt like the right layering of indulgence. If you prefer to keep it simple, omit the additional nuts and chocolate. I was inspired by a delicious iced malt coffee I was served last weekend in Boston (I can't remember the name of the cafe, but when I get it, I'll tag and share it here). I'll post the #recipe below!

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Coffee Malt Popsicles (with Hazelnut and Dark Chocolate)

3/4 cup strong brewed dark roast coffee (espresso works well, too)

1/2 cup cashew cream (soak 1/2 raw cashews overnight, drain and blend with approx 1/3 cup water until creamy smooth, makes ~1 cup)

3 Tbs malted milk powder

1/2 cup almond milk

6 dates

1/4+ c  crushed hazelnuts


Chocolate Coating

3/4 c dark chocolate chips, gently melted and combined with 1 tsp coconut oil


Arrange a flat surface in your freeze (mine was not level🙈). Add about 1 tsp crushed hazelnuts to each mold (or not). Blend all ingredients until creamy smooth (I use a @vitamix) and pour into each allowing about 3 millimeters from the top to allow for expansion. Using a chopstick (or similar), gently stir to incorporate crushed hazelnuts, if adding. Freeze for at least 3 hours or overnight. Gently remove from mold. Drizzle with prepared chocolate and sprinkle with remaining chopped hazelnuts. Enjoy!

Coffee Malt Popsicles with Hazelnut and Dark Chocolate.  

Coffee Malt Popsicles with Hazelnut and Dark Chocolate.  

Grilled Cucumber with Feta and Preserved Lemon

Grilled Cucumber with Feta and Preserved Lemon

Vegetarian No-Meatballs

Vegetarian No-Meatballs