Have you ever wondered- why almond milk in a box? It’s convenient. But, it’s not very green. Companies are basically shipping a box of mostly water… not a great carbon footprint.
Plus, once nuts are ground, they’re not as stable. (And rancid oils are death!) Why not just make this recipe?! Throw a few nuts into the coconut/butter mix if desired, and process with your own free water!
I had a giant bag of cocoa powder on hand, some Ceylon cinnamon (because that’s so healthy for you). AND, a serious chocolate craving. Well, this recipe satisfied those cravings, while still being healthier (no sugar, but lightly honey-sweetened). Full of good ole’ coconut oil too, which is good for the metabolism and brain health. My friends even liked it, and they’re not hard-core health nuts like me!
This is our favorite New Deli recipe for a Greek classic- Dolmas! Since I have a few grape vines, and autumn’s really setting in, I figured I better pull this recipe out and get to work on that brine- easier than shopping for grape leaves in a jar! We LUV these. The brined grape leaves last a looong time… a batch of Dolmas would keep for over a week, except that we eat ’em all!
Even my skeptical son enjoyed these. A mix of frozen strawberries, coconut, and honey, dipped in bittersweet chocolate (just coconut oil, butter, honey, and cocoa powder). So good!
Use the mushrooms in place of hamburger patties, for a “meaty” vegetarian alternative at dinner. Or let the mushrooms cool off a bit, slicing into strips, and top a salad with ’em.
I was sorting through old food pics and found this colorful one of pesto. Seemed apt to post the recipe, if only to enjoy all the bright colors of summer in the picture- before summer fades!
I had an exceptional tomato tart at a friend’s house. It was such a treat. I suspected it had mayo in it- when my friend told me it was a Paula Deen recipe, I knew I was right! But I wanted to make something like it for a tea party in the garden. I skipped…
Even though I don’t use much flour these days, in this particular case, the flour helps the dish to hold up, and to cut easily into small serving pieces. For gluten-free, make it “omelet-style”.
Corn bread makes a great gluten-free stuffing. Skip the all-purpose flour; use “masa corn flour” (from grocery store) or corn flour (at health food stores).
Slowly stir boiling water into corn meal (vice-versa of traditional way). Bake or microwave to finish (stirring a few times). Then add other ingredients- so easy! (And so good…)
