Tutti Frutti August 15 2018, 0 Comments
Our latest cushion covers are bright and fun! Inspired by the beautiful colors found in fruits and flowers.
(Images courtesy of Bon Appetit & Pinterest)
A Taste From The Tropics June 16 2014, 0 Comments
Nothing tastes more tropical than coconut and pineapple. In this sweltering heat, I just want to cool down with something freezing and delicious. I cannot wait to try this Pineapple Flurry and Coconut Chia Pudding to help me escape the heat.
18 ounces of fresh pineapple juice
1 cup of coconut milk
1 cup of plain strained yogurt (or substitute with almond milk or coconut water)
1/3 cup of chia seeds
honey to taste, about 2 tablespoons (or other sweetener)
Pour pineapple juice into a shallow pan. Freeze for about one hour. Scrape ice crystals forming on the edges of the pan to the center. Repeat every hour until icy and flaky, about 4/5 hours.
Stir yogurt, coconut milk and honey in a bowl to combine. Add chia seeds. Let sit at room temperature for at least 3 hours.
To assemble, place chia seed pudding at the bottom of a cup and add pineapple flurries to the top.
(Image and Recipe courtesy of Honestly Yum)
The Royal Mango March 31 2014, 0 Comments
It’s that time of the year, and what that means is Alfonso mongos are in season. Every spring these delectable treats make their way in our fruit bowls for a short season. We can’t help adding some Alfonso mangos to all our salads. Here’s a tasty Red Cabbage and Mango Slaw to add to your next outdoor barbecue.
For the dressing
7 tablespoons freshly squeezed lime juice
3 tablespoons maple syrup
1 tablespoon sesame oil
1 teaspoon coconut aminos or tamari
1 green onion, sliced
1 red Thai chili, sliced (optional)
4 tablespoons walnut or macadamia nut oil
For the slaw
1/2 a red cabbage, finely shredded
1/4 red onion, thinly sliced
2 large mangos, cut into strips
broccoli sprouts or other micro greens
seeds or nuts
To make the dressing, heat a saucepan and place the lime juice, maple syrup, sesame oil, coconut aminos (or tamari), green onion and red chili in it.
Boil over medium-high or high heat until liquid is reduced, about 5 minutes. Remove from the heat and let cool.
When the dressing is cool, strain into a bowl. Add the oil and whisk vigorously until well combined. Chill in refrigerator.
To prepare the slaw, place the shredded red cabbage and red onion in a large mixing bowl.
Add the chilled dressing, one tablespoon at a time, and toss gently to coat the vegetables.
Add the mango slices and broccoli greens, and toss a little bit more.
Sprinkle with seeds or nuts (or both!).
(Image and Recipe courtesy of Tartine and Apron Strings)
Zesty Lime March 26 2014, 0 Comments
Zesty and aromatic, lime adds the best tang to any meal or drink. Lime green adds the same kick in a print as an actual lime does in food. One of the brighter shades of green, we enjoy using the color to add a little liveliness to a print. And since our Summer 2014 collection is all about the tropics, we couldn’t help adding some lime to it.
(Images courtesy of Pintrest, Simply Delicious, and ecru)
Fresh and Fruity March 12 2014, 0 Comments
There’s nothing like starting the day with a bowl of fresh fruit. Especially during spring and summer, when all the tropical fruits are in season. Here’s a Fresh Fruit with Applesauce -Sweetened Tahini recipe that will add the perfect sweetness and tart to your morning.
1/4 cup tahini
1/2 cup unsweetened applesauce
1 tablespoon honey
2 tablespoons water
4 cups sliced fruit, such as mango, black grapes, plums, and citrus
1/4 cup toasted, unsweetened coconut flakes
Combine tahini, applesauce, honey, and water in a food processor. Pulse until smooth. Arrange fruit in serving bowls. Drizzle with tahini sauce and top with toasted coconut.
(Image and recipe courtesy of Whole Living)
Tropical Delight January 20 2014, 0 Comments
The tropics are on our mind. We are in the midst of winter, but we can’t help thinking about lying on far away beaches sipping on some exotic fruit drink. So the best we can do while we wait for warmer weather, is to make a delicious tropical smoothie.
1 cup non-fat milk
1 cup greek yogurt, plain, vanilla or honey
1 ½ cups ice cubes
1 banana (if frozen, leave out some of the ice)
1 mango, about 1 cup chopped
⅛ cup unsweetened coconut
1 teaspoon vanilla
1 tablespoon honey
chia seeds (optional)
Place all ingredients in a blender and blend until smooth, about 3 minutes. Serve with chia seeds additional coconut and chopped mango if desired.
(Recipe and Smoothie recipe courtesy of Foodie Crush)
Fruitful Blessings December 02 2013, 0 Comments
What's not to love about a pomegranate? It's full of surprises when you open it up. It could be perfectly sour or delectably sweet. The texture that you feel while eating it is pretty amazing too.
Since its prime time for pomegranates, as it is the season, we've been inspired not only by the fruit itself but by the tree as well. Here's a little peek of our latest Pomegranate print in the making.
(Images courtesy of Google Images and ecru)
Explosive Pomegranate August 26 2013, 0 Comments
Summer is still in full force, but fall produce is slowly approaching us. Pomegranate is one of those fruits that is usually introduced towards the end of summer to pave the way for the rest of fall and winter's fruits. Here’s a light Pasta with Spinach and Pomegranate that is filled with both texture and taste. Just as the fall produce is coming our way in the markets, we’d like to introduce you to ecru's new pomegranate print for the upcoming fall and winter collection.
8 ounces (227 grams) Gluten Free Brown Rice Spaghetti, cooked and drained (or any pasta you like)
1 cup (120 g) diced Red Onion
1 Garlic Clove, diced
6 ounces (170 grams) Baby Spinach
4 ounces (115 grams) fresh Pomegranate Seeds (Arils)
Roasted Slivered Almonds
Crumbled Feta, Blue Cheese, or slivered Parmesan Cheese (your choice)
Cook pasta, toss with some olive oil and set aside. Add a splash of olive oil to a large saucepan. Heat the garlic and onion over medium heat until lightly browned and the onions translucent. Stir often. Season with garlic salt, smoked paprika and black pepper. Add baby spinach ~ one handful at a time. Let each handful wilt a bit before adding the next. Once all of the spinach is wilted toss with pasta, pomegranate seeds and some fresh thyme. Season to taste with more garlic salt, smoked paprika and black pepper if needed. Top with slivered almonds and or cheese.
(Recipe and Image of Pasta courtesy of Family Fresh Cooking)