Memorial Day Weekend. The official start of summertime outdoor activities. And potluck picnics. During my childhood, I vividly remember women proudly bringing their very best "covered dishes" to share. The ones they became known for through the years. In the present day, more often than not, contributions have become ones hurriedly snagged from the grocery…

I store spices in my designated baking area. Herbs are in another cupboard close to where I make casseroles and soups. For nearly forty years, coriander had an alphabetically assigned position between cloves and cream of tartar in my baking ingredients cupboard because I had used it in recipes alongside cinnamon, allspice, and nutmeg. However,…

As I continue making almond milk, I keep generating more almond pulp. So my quest for recipes to use it up, goes on. Stored in the fridge, or freezer for longer term storage, nut pulp can easily become a baking staple. Today, I made muffins from The Muffin Myth Blog using nearly a 1:1 ratio…

I made my first homemade fruit leather ever. The recipe came from my Winter 2014 issue of Sweet Paul Magazine p. 45. Apples, lemon juice, and a small chunk of beet for red color. Store-bought fruit roll-ups? Check out this strawberry fruit roll-ups label. Where are the strawberries? And the deceiving color? It comes from…

It started out as a porridge, but rapidly the recipe transitioned into a beverage when I decided to reduce the amount of chia seeds. Thus, a beverage. No longer a porridge. Still nutrient dense. Still yummy. A perfect way to jazz up homemade almond milk. If you desire porridge, here's the original recipe titled Cardamom…

My friend, Pat, recently shared a recipe for "Sprouted Spelt Scones with Berries and Cream" from The Elliott Homestead. Such a sweet blog and equally sweet of a friend to think of me, so I made the scones. I used some leftover sprouted whole wheat flour from the freezer – a gift from my daughter,…

There are some that snack on raw cacao nibs out-of-hand. I am not one of them. I just do not like the taste. But, in these red velvet pistachio cupcakes, the nibs provide a little chewy crunch and a chocolatey burst of flavor. They were not an ingredient in the original recipe. I chose to…

Here's a use for the pulp byproduct that you'll be generating if you're straining homemade nut milk. The original recipe's title is "Raw Banana Bread Toast Sticks." I chose to rename it "Almond Pulp Banana Flatbread" for two reasons. The recipe calls for 2 cups packed almond pulp. I found that I had enough pulp (2…

As anxious as I was to begin discovering the vendors' offerings at last Saturday's farmer's market in Winter Garden, Florida, I, first, had one stop to make two blocks away at "The Juice Bar of Winter Garden." Having contacted the business in advance, they had prepared eighteen bottles of raw organic cold-pressed juices for me……

Don't shy away from what looks like a rotten banana that is too far gone for even banana bread. I did. Until now, when I tried a plantain for the first time. It looks like an oversized banana and tastes similar, but different. What a treat lies within the less-than-appealing wrapping! A plantain's peeling is…