This is one of my first improvised recipes, and I have been using it for years. It’s basic but delicious. Crunchy and crispy. A little bit sweet and a little bit salty. And it stands up well to a bowl of Greek yogurt. I’m pretty sure the crispy goodness comes from the fact that it uses mostly white sugar–and not honey, maple syrup, or brown sugar–for sweetness. Hence the name. Continue reading “Slightly Un-Hippie Granola”
This was an improvisational recipe that I tried out on Easter. I made the *gluten free version and crossed my fingers. The stars must’ve aligned, because this was delicious! Continue reading “Carrot Cake”
I’ve been on a quest for the perfect biscotti recipe lately; something crunchy but not tooth-breaking… flavorful but not overly sweet. And not too fussy. No chocolate drizzles or exotic ingredients. Also, after reading the endless online debates about what is “authentic” biscotti, I decided I wanted a recipe that had no butter or oil in it. Not because I was looking to make it low fat (though that’s a good bonus), but because it seemed like fat would make it too tender and crumbly. Continue reading “Apricot Walnut Biscotti”
This is adapted from an orzo salad recipe that I’ve been making for years. The main difference here (other than the quinoa) is the addition of the cooked shallots, which offer a toasty, savory flavor that’s a delicious counterpoint to the lemon and parsley. So. Freaking. Delicious. Also: gluten free. Continue reading “Greek Style Quinoa Salad”
I didn’t create this recipe myself–it’s from New York Times Cooking. However, it’s a staple in our house, and it never ceases to amaze me how delicious something this simple can be. (I also make a version of this for my one-year-old–I just sub in water for stock, and skip the cayenne and black pepper. He loves it!) Continue reading “Red Lentil & Lemon Soup”
I first discovered Kitchari when I was visiting the Kripalu Center for a day of yoga a few years back. It was delicious, comforting, and filling without feeling too heavy or spicy. I started making it at home and have modified the recipe to suit my tastes. I love swirling in a big spoonful of Swad Coriander Chutney before eating it, but it also tastes good plain and can be very soothing to a sensitive stomach. Some say it has cleansing and healing properties, which you can read about here. Continue reading “Kitchari (A.K.A. Indian Comfort Food)”
These waffles are made with coconut oil and plain yogurt, and the batter takes less than five minutes to make. No fussing around separating eggs… Just add the ingredients to the bowl and mix!
I was prepared for this recipe to result in a less-crisp texture, but I was pleasantly surprised by the structure and crunch. Plus, the subtle coconut flavor comes through, making these waffles good enough to eat on their own–which is just what we did! Continue reading “Easy Coconut Oil Waffles”
Today, I broke out the beads.
It had been a while. So long, in fact, that I could not find any of my tools, which limited what I could make (no bent wire, for instance), but also resulted in a pretty cool pair of earrings. They’re recycled glass from Africa, dangling from delicate 14k gold-filled chain. They are in my ears right now.
I can make my own lip balm? Ok, this is a game changer.
Why didn’t someone tell me sooner? All it takes is a little cocoa butter, some beeswax, a scoop of coconut oil, and if you want, some coloring (I used beet powder and cocoa powder) for these. I also added peppermint oil for that cool tingle. I wish I had documented the quantities of the ingredients, but since this was just a big experiment, I didn’t bother to write things down. Next time…