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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.  

Ingredients:

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)

 

Directions:

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.

 

Hussah

(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.  

 

Ingredients

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

Directions

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!).

 

Hussah

(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.  

Hussah

(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.

. 

Ingredients 

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

Directions

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.

Hussah

(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.  

Ingredients 

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)

Instructions 

Place all ingredients in a blender and blend until smooth, about 3 minutes. Serve with chia seeds additional coconut and chopped mango if desired.

 

Hussah

(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.  

Hussah

(Images courtesy of Google Images and ecru)

 


Sweet and Tart June 03 2013, 0 Comments

 

What’s not to love about pineapples?  They have an interesting shape, they remind us of the tropics, and most importantly they are so sweet and tart.  Since pineapples are still in season, why not try a healthy and yummy Pineapple - Red Quinoa Parfait for breakfast.  It will add a sweet tropical twist to your day.  

 

Makes 1 Serving

Ingredients

1/2 teaspoon ground cinnamon

6 ounces plain fat-free Greek or soy yogurt, preferably organic

1 cup fresh pineapple, cut into chunks

1/2 cup cooked red quinoa, chilled

2 tablespoons sliced almonds

Directions

Fold cinnamon into yogurt. 

In a dish, alternately layer pineapple, quinoa, and yogurt; garnish with almonds and serve.

 

Hussah

Pineapple Cocktail Napkins sold as a set of four. 

(Recipe and parfait image courtesy of Whole Living)


Season Of The Crab May 08 2013, 0 Comments

We like to keep it light during the summer, especially with our food.  With all the beautiful produce available at the markets all we want to do is eat fresh salads.  And since you know we love our crabs, we definitely want to add some fresh crab meat to the mix.  Here’s a delicious Crab, Mango, and Avocado Salad to snack  on while you spend your afternoon at the pool. Enjoy!

Makes 4 Servings 

Ingredients

3 tablespoons orange juice

1 tablespoon fresh lime juice

1 tablespoon honey

1 teaspoon grated orange peel

3 tablespoons olive oil

1/2 red onion, sliced paper-thin

1 pound fresh lump crabmeat, picked over, separated into chunks

1 large mango, peeled, pitted, sliced

1 large avocado, halved, pitted, peeled, sliced

12 large Boston lettuce leaves

Preparation

Combine first 4 ingredients in small bowl; whisk in oil. Season dressing with salt and pepper. Mix in onion; let marinate 15 minutes.

Combine crabmeat, mango, and avocado in large bowl. Gently mix in dressing. Overlap ends of 3 lettuce leaves in center of each plate, forming bowl. Mound salad in lettuce bowls and serve.

(Recipe and salad image courtesy of Bon Appetit


ecru Soundtrack, Carmen Miranda's I Like You Very Much April 01 2013, 0 Comments

We can never get enough of Carmen Miranda’s upbeat energy and music.  Her songs, especially ‘I Like You Very Much’, inspire us so much that she became the muse for our ‘Carmen’ range. 


Hussah


The 'Carmen' Bowls March 25 2013, 0 Comments

Fruits are always a great way to sweeten your day especially if they are exotic like a pineapple.  That’s why we are happy to introduce you to the ‘Carmen’ bowls, as they are inspired by Carmen Miranda’s fruity headdress. 

Our ‘Carmen’ bowls are first hand carved in wood, and lacquered in a special varnish before they are carefully silver leafed.  Super thin sheets of silver are hammered, so they are thinner than paper.  The leaf is then placed on the lacquered bowl so gently that one cannot breath during the process as the silver may fly away. Once these bowls are filled with fruit they are sure to freshen up your kitchen counter or table.

ecru

 


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