Coconut yogurt. It has an exotic scent, a tart, yet slightly sweet taste and the texture of a creamy custard. And, it actually improves digestive and immune health. All this and both dairy and soy-free? The concept seems almost too good to be true. But, shopping for coconut yogurt can be challenging, if not frustrating. Most grocery stores carry limited, and seemingly over-priced options. Continue reading “Raw Coconut Yogurt” »
While enjoying any Lara Bar, it’s hard not to think, ‘Tasty, spendy and they CAN’T be that hard to make!’ Well, you are right; their beauty is their simplicity. And, who knew Lara was Paleo?!
This is actually a 5-minute preparation recipe with a food processor. The recipe works just as well in a high-speed blender. But, you may want to coarsely chop the dates and the mix will require longer processing and intermittent scraping of the jar. I have made this recipe with various types of dates and prefer the Medjool variety. Medjool dates are larger and seem to be a little sweeter, more flavorful and softer than other varieties.
Full of fiber and dairy, gluten and sugar-free, these are my favorite pre or post-workout treat. They are also excellent with a glass of chilled almond milk and an ABC Afterschool Special. Yield: 12 bars Continue reading “Coconut Cashew Bars” »
I have never quite replicated my mother’s perfectly airy, yet creamy tapioca pudding. Like clockwork every year, my dad would request the chewy pearls for his birthday dessert. While I always tried to create a perfect ending to his special day, the result was tasty, albeit imperfect. I always whipped the egg whites just a tad too long. But, whoever made it, made it with love, and he knew it.
Anyone can master this vegan, sugar and dairy-free version of the traditional tapioca pudding recipe. I created this recipe while in need of a treat during a month-long cleanse. It has the richness and texture of the original recipe, but uses coconut milk and almond milk as the base and Stevia as the sweetener. If you prefer not to use Stevia, you can substitute it with 1/4 to 1/3rd cup of unrefined sugar. Using the ground tapioca pearls or tapioca starch is also optional. The same thickness can be achieved with longer cooking. Continue reading “Coconut-Almond Tapioca Pudding” »
Your refrigerator is full of produce, but you have nothing to eat. Your produce is still fastened in its zip-ties and wearing a thin layer of dirt, pesticides, herbicides and whatever else came its way via the dirt, air, truck or human hands. It is similar to having ‘a closet full of clothes and nothing to wear’ and equally frustrating.
Continue reading “Refridge Madness” »
I first came across Shire City Herbal’s Fire Cider while visiting the Berkshires. Being an apple cider vinegar enthusiast, the manufacture’s description intrigued me. ’Fire Cider is whole foods medicine, vinegar perfected! It’s A Medicinal Tonic. It’s A Cocktail Mixer. It’s Both…and More!’ I was sold, until I saw the price. $12.99 for an 8 ounce bottle?! I’ll pass.
But, I kept seeing it on the shelves of independent health food stores and decided this tonic deserved a little research. According to the Huffington Post, “Fire Cider is one of those grandma-style cold and hangover remedies that is designed to be one part soothing, one part refreshing and one part BURNING-IT-OUT-OF-YOU.” The base of this product is raw, unpasteurized, living apple cider vinegar blended with raw wildflower honey and immune boosting, roots and fruits, such as oranges, lemons, onions, ginger, horseradish, garlic, turmeric and Habanero pepper. Not your garden variety vinegar.
Then next time I saw it, I bought a bottle and tried it on the spot. This is not for the faint of heart, but it is zesty, invigorating and tasty! Fourth of July in a bottle. Every day I looked forward to a tablespoon treat. I also started adding a splash to soups and vegetables.The bottle was gone in a week. Clearly hooked on this vibrant tonic, I started researching recipes to make it at home to feed my habit in a more economical way. I recently found one from a noted herbalist. Stay tuned!
Have you tried Fire Cider? If so, how do you use it?
Cauliflower disguised as mashed potatoes – in appearance, texture and taste? It’s true! Cauliflower is a demure member of the Brassica vegetable family, overshadowed by its more vibrantly colored cousins, broccoli and cabbage. But, cauliflower’s neutrality is what make it a culinary chameleon with a secret weapon; pectin. You would never guess it from chewing on a raw floret, but when cooked, it releases pectin, the same substance which transforms crisp, raw apples into a yummy viscous treat when cooked. Without pectin there would be no applesauce, just apple chunks. Suspend your disbelief!
The most festive and celebrated of gourds, pumpkins, enjoy a near celebrity-status in our apartment. By late September, the scouting begins, first for prospective jack-o-lanterns, then centerpieces and window adornments. Sadly, by early November, the carved ones have been decommissioned and the uncarved ones start giving hints that our time together is coming to a close. Their skin, once bright orange, leathery and taut, begins to dull and wrinkle. Their bodies soften, losing their denseness and familiar “thump” when tapped. Clearly, none of them will make it to Thanksgiving. Soup must be made. Continue reading “Pumpkin Curry Soup” »
Like many people, I once shied away from cooking whole birds. Melissa Clark changed all that. This twist on a classic roasted chicken recipe is simple reliable, and fun to prepare. Combining a high temperature, salting, a heavy pan and the splayed legs results in an evenly cooked bird (breasts and legs), crunchy skin and perfectly carmelized vegetables. Now, like clock-work, Sunday is Bird Day. Thanks to leftovers, Monday is Bird Day Part II. I love cooking, but not on Mondays. Freeze the carcass and make chicken stock when you have two or more ready to go.