Posted in Bread/Baking, Dessert, Recipe, gluten free on Jun 16th, 2010
There are two ways that I come up with recipes.
1. I am bored and want to play and since my home is really a giant kitchen, that is where a lot of playing happens.
2. I bought something thinking I would do something with it, it moves towards the land of rotten and I get desperate and start searching for something to do with it.
Posted in Bread/Baking, Recipe on Jun 9th, 2010
Is there really anything better than cake for breakfast? Not too long ago, I was hosting a private cooking class for a deliciously delightful family. I had sent over the proposed menu for the meal, and received a reply back requesting we have muffins for dessert.
Posted in Bread/Baking, Cleansing, Recipe on May 25th, 2010
Have you picked up your copy of the new tutorial yet? Natural Body Care has arrived! Get your copy! It’s true. Once again, like the salad dressing/facial toner recipe, most of the ingredients in this awesomely delicious banana coconut bread recipe, would make just the most deliciously moisture rich face mask. It is a tough [...]
Posted in Bread/Baking, Health, Recipe, Side Dish, Vegan on Mar 25th, 2010
Now who doesn’t love a good knish- an no the ‘k’ isn’t silent. It’s pronounced “Ke-Nish”.
Knishes, not to be confused with Kamish (which is a cookie) or Kanadalech (Jewish slang for testicles) Knishes are an Eastern European/Jewish dumpling kind of snack. Leave it to the Yigs to mix together white potato, white flour, fill it with cheese and onions fry it in chicken fat and top it with sour cream and call it a ‘snack’. The true definition of a knish is simply a filling covered with dough that is either baked, grilled, or deep fried.
Many cultures have variations on baked, grilled, or fried dough-covered snacks similar to the knish: the Cornish pasty, the Scottish Bridie, the Jamaican patty, the Spanish and Latin American empanada, the Portuguese rissole, the Italian calzone, the South Asian samosa, the Russian pirozhki, and the Middle Eastern fatayer to name a few.
Posted in Bread/Baking, Health, Wellbeing on Mar 23rd, 2010
Now, it is obviously no secret by now how much I love coconut. Its true. I love it so much I might even marry it. Between coconut macaroons, coconut water, coconut chips, coconut milk, coconut in my oatmeal coconut coconut coconut.
And now coconut sugar is making a sweet splash on the sweetener scene.
Palm sugar and coconut sugars. When did these guys appear on the scene? The names of these sweeteners are often used interchangeably, they are not the same thing. Palm sugar comes from the palmyra or sugar palm and coconut sugar comes from the coconut palm,but both are produced from the sweet, watery sap that drips from cut flower buds. It’s like the maple syrup of the palm tree. Like maple syrup, the sap is collected boiled down in huge woks on the plantations until a sticky sugar remains. As is not highly processed like brown sugar, the color, consistency, flavor and level of sweetness can vary from batch to batch, even within the same brand. I love that. This means there is still some nature left in it. Much of this depends on the type of palm trees, time of year when the tree was tapped, and also the heat that was used to reduce the nectar into sugar.
Posted in Bread/Baking, Bread/Cracker, Cookie, Recipe on Mar 5th, 2010
You may have noticed a theme this week. Between the French Toast Having Wings, King Chaga: Ruler Of The Land, and the old Create Your Own Burger Adventure we enjoyed yesterday. Yep. I have had super foods on the brain as I gear up for the first run of my bran shiny new workshop formerly known as Raw Super Food Power. All week I have been working away at the recipes and info for the two-hour session and have been so inspired by the amazingly delicious ways we can enjoy food as medicine. I don’t know about you but I would so much rather eat a cacao nib filled cookie than pop a magnesium supplement. Food as medicine is one thing, but cookies as medicine… Oh wow!
Posted in Bread/Baking, Breakfast, From Scratch, Recipe on Mar 1st, 2010
They don’t call them superfoods for nothing. They really are amazing. The coconuts and the aloe, the goji and the spirulina. Now I’ll be the first to admit that I am not ready to give up my stove, exclusively in favour of consuming every super-powered meals out of my VitaMix. Not there yet, and may [...]
Posted in Bread/Baking, Bread/Cracker, Breakfast, Recipe on Jan 27th, 2010
How do you know when a nutritionist came from a career in advertising? When even her flour jars are branded. Here’s another one for you – When is a flour not a flour? When it is made from crazy super high protein and fibre stuff like quinoa and chickpeas. My girlfriend Macy was coming for [...]
Posted in Bread/Baking, Bread/Cracker, Recipe on Jan 20th, 2010
I don’t eat a whole lot of grains, at least not when I am cooking a meal just for me. I am usually pretty happy with some bean/lentil type soup and some salad and veggies. After one of my cooking classes, the Asian Inspired class as part of the 4-week and 6-Week Cooking Program, I [...]
Posted in Bread/Baking, Recipe, Side Dish on Jan 14th, 2010
I spent my formative years (from about the age of 11 to 23) taking family trips to Jamaica so I suppose the Caribbean spirit captured me pretty early on. I like to think that I understand a bit of the Jamaica patois after all this time, but the St. Lucian Creole blend is pretty much lost on me. There are three main reasons I think I was born into the wrong packaging.
1. I have a booty that was meant to be shaken
2. I have a laugh that bellows big from my little self
3. I love the food!
I also kind of feel the laid back vibe down here is just infectiously amazing and they look at little North American me and think I am wound up tighter than tourist braids.
Speaking of which…. we all make mistakes- and sadly I am clearly not 11 years old here.
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