This is one of those, I need a delicious beautiful dessert now recipes. Tapioca is a quick dessert that will definitely delight you and your guests! You can even make the tapioca part the night before for simple assembly the next day. Just be sure to marinate the berry topping the day you are gonna eat this yummy dessert.
A little about the berry topping. You can make it with or without the Brandy and/or Cognac. I like the flavor and the little warmth the Brandy brings to the berries. If your serving this to young ones, its just as good with the pure sweetness of the berries.
One of the many amazing gifts, my BF gave me this year was a beautiful Wolfgang Flour Mill. I know. He did real real good. :) So I have been experimenting a little with all the grains I love. In they go and out comes some lovely flour. You have to get one of these! It turns out, fresh milled flour really is better.
For this recipe I found a bag of heirloom purple barley and milled it into a fine flour. Then I found a bag of frozen organic blueberries and thought to myself, how beautiful the two would look together. You can alway substitute another whole grain flour if you don’t have barley on hand and of course, you don’t need to mill the flour yourself. Either way, this cobbler is subtly sweet and seemed to get better with the passing days in the fridge.
Now go out and get a mill! They are more fun than…. well, you get what I mean. Oh and they save you a small fortune if your a power flour user like me.
If you like egg nog… you are gonna love this. Frozen vegan nog! YUM! It’s incredibly delicious on it’s own or scooped on top of warm apple crisps, pecan or pumpkin pies. If you don’t want the alcohol you can leave it out but…it’s extra tasty with a little kick!
Let it be known, I am that lady who will one day make origami animals out of my children’s sandwiches.
After spending eons of time obsessing over cake pops, I finally had the opportunity to make them for a holiday party that my mom and I hosted wednesday night. What I thought would be an easy feat, ended up consuming three whole days of free time. I kid you knot, it made gourmet raw food, seem easy! It’s one thing to dehydrate for 24 hours, but it’s a whole other thing, to actually be doing something for 24 hours! Let’s just say, I questioned my sanity far too many times than I’m comfortable with in those three days.
Work aside though, the final result was nothing short of complete gratification. And although I told mom I’d never make these again, I’ve already started to plan cake pops for Valentines Day – What can I say, It’s hard to deny my genetic makeup…
So with that, here is the vegan friendly, oh-so-not-healthy, cake pop recipe:
I have had many different incarnations of Scarlet Quinoa. Mostly people make it with red Quinoa because, well, it’s red. But I don’t really like the flavor. Tastes too earthy for me. Though I do like it as a breakfast grain with dried fruit, but that’s a different bite…My version is a super, delicious, simple recipe to whip up. Especially if you have some leftover Quinoa from a previous dish. And let’s not forget, it looks prudy too!
Refreshing and delightfully sweet with the subtle savory taste of rosemary. Your everyday common lemons are not the same as Meyer lemons. Meyer lemons have a sweeter, less acidic flavor than the more common lemon Lisbon or Eureka varieties. If your new to Meyers, your in for a treat. But feel free to use a normal lemon if you can’t get Meyers.
My friends are freezing in New York City and since they are buried up to their chins in snow, I thought I would try to warm them up with my favorite cauliflower soup. This is a smooth, rich and very flavorful soup. I paired it with a side of Roasted Sweet Potato fries. You can use them for dipping or go crazy like my BF and just toss them in for a bit of color. Enjoy Monkies and keep warm!
I love my greens so much so, that I practically eat a salad everyday. But the down side of eating that many greens is that they can get a little dull. So here is a quick and easy, protein packed idea to help jazz up your next salad. A warm topping of some French Lentils. Look at this Chipotle option in the ingredients… mmm gives it a little smoky flavor. mmmmm I have to say!
I wonder, will you secretly judge me if I admit to you that I don’t really like pie? Every year I’m reminded of my pie-oriented “skeleton in the oven,” thanks to all the holiday festivities. You can usually spot me fighting a cringe, as one pie after the next is passed before me, and I have to spontaneously compose a new, polite way to decline.
I can’t help it — I don’t like traditional pastry crust (boring), I don’t like perfectly good fruits smothered in some sugar goo, and I’m terribly sorry, but that pretty lattice pattern adorning the top isn’t going to do anything to get me more excited. Luckily there is, however, one exception to my no-pie rule: pumpkin pie.
I really get amped over a good pumpkin pie. (To be honest, I invariably get amped over a good pumpkin “anything.”) But as much my love is genuine, I can’t help but feel our favorite orange globes have enjoyed a little too much pop-star-style dependence in the winter squash world. Pumpkins continually overshadow a vast, deliciously endowed, and diverse spectrum of beautiful winter squash, time and time again in recipes.
I can’t help it — I don’t like traditional pastry crust (boring)
But not this year.
I don’t know who decides the “chic food trends,” but nonetheless this has really been the year of winter squash. These different “pumpkin cousins” have been the new darlings of farmer’s markets and chefs alike, and I am all too happy to participate in the fun. I have so many favorites: delicata, butternut, acorn, and for making pies, the undeniable winner in my book is kabocha squash — aka the “Japanese Pumpkin.”
With a pumpkin-esque shape, and bright beautiful orange flesh, kabocha appears to be very similar to a traditional pumpkin, with the exception of its dark green exterior skin. Where it really trumps other pumpkins though, is in its flavor. Kabocha is one of the most inherently flavorful squashes of all — which makes it ideal for a pie! What I love most about it though, is that it enables using a fraction of the amount of sweetener compared to a traditional pie recipe . . . and in this case that sweetener is healthy molasses-like yacon syrup. Together, these ingredients ensure that this pumpkin pie is not only superbly tasty, but that it also has something to truly be thankful for: health! Now that’s my kinda pie. Continue Reading / Additional Photos / Videos
Sicilian Pasta with Eggplant, Basil and Soy Cheese. This classic meal tastes great in any season. We were happy to use our own eggplants from the garden, just rather sad that we don’t have more, but looking forward to next spring when we begin again to grow this wonderful vegetable.
Serves 2 people
For the Ingredients:
1 large handful spaghetti pasta (enough for 2 people)
I was at the Queen Victoria Market yesterday and I had a chat with an Organic farmer who is also obseesed with peas. Who would have thought? The coversation started off with how meditative it was to shell peas for an hour or so… and how it could also be agitating if you were a type that had no patience for shelling peas. I asked him if he had any tips for people who like to plant peas. He said: “Organic gardeners eager to plant vegetables after a long winter must add peas to the garden plot. Peas grow quickly and aren’t bothered by many pests or diseases.”
So, if you have the time and the space, go ahead and plant peas in your garden. As for me, I was lucky enough to pick some up from Prahan Market just in time to make lunch for my friends. Oh and guess what! It is a beautiful sunny day here in Melbourne Continue Reading / Additional Photos / Videos
This is V here: It’s Monday and starting today and ending today we will post a new salad every Monday. And now on to Alice’s recipe:
Fast, super-easy, hearty and full of flavors, this is the perfect salad for the late-summer, early-fall season. Refreshing and satisfying, colorful and elegant, this fruit and vegetable salad works amazingly well as a light lunch but you can certainly serve it at a dinner party, just make sure you prepare it right before serving time as the vegetables -and fruits- can get too soggy. The main components of this dish are typical summer fruits -such as fresh white peaches, figs and raspberries- that are usually eaten on their own or in a fruit salad. Here, I combine them with green beans, rocket and fresh herbs -thyme and chives- and the result is a tasty, sweet and sour salad which is a great feast of tastes and textures, beautiful to look at but also good for your health.