I’m not really a salty snacker. I am the person who can eat just one chip and let it go. If you combine the saltiness with sweetness, all bets are off. I’ve made popcorn with coconut sugar before, but it was dissapointing. The sugar didn’t coat the popcorn enough so the sweetness was not evenly distrubuted. I solved that little problem by running the coconut sugar through a coffee grinder to make a powdered coconut sugar. If you don’t have a coffee grinder, you can put a larger quantity in your vitamix or blendtec and whirl it until it becomes a fine powder. The resulting Cinnamon Toast Popcorn is evenly coated with salty sweet goodness!
This recipe is a two-fer. First, I’m going to show you how to make miso glazed eggplant and then I’m going to blow your mind by turning it in to an awesome dip! Are you ready?! This dish is called “nasu dengaku” in Japanese. It makes a great appetizer or side dish. It can also be the star of the show if you serve it with some rice.
If you suffer from trypophobia, you are going to want to stay away from this post. If you don’t know what trypophobia is, you probably shouldn’t google it because it will ruin your day. Essentially, it’s the fear of things with irregular holes. The wikipedia page is pretty safe (no images) if you are curious. Lotus roots are full of irregular holes. I’m willing to overlook this character flaw because they are tasty as a mofo. They make amazing chips. If you slice them thin enough, they get crispy like a potato chip. You really can’t have just one. Ask me how I know.
Sometimes, I get an idea in my head that possesses me until I run to the kitchen and start experimenting. The idea of a dulce de leche made of cashew milk and dates has been swirling around in my head all week. This morning, I decided to give my idea a whirl. I should know better than attempting recipe development before I’ve eaten breakfast. It’s a bad idea because I’m super hangry and a hangry cook has no patience for things like the Maillard Reaction. Traditional dulce de leche takes hours to cook. Ain’t nobody got time for that before breakfast.
Chia pudding is hard to photograph. It’s a lot like tapioca, a bit creepy if you don’t know what you are looking at. I happen to love chia pudding. Yet, I understand it’s a textural thing that is “challenging” for some people. I feel that way about okra. Chia pudding makes a great alternative to yogurt or oatmeal in the morning. You can eat it alone or serve it with fruit and nuts.
Do you prefer peaches or nectarines? I’m a nectarine girl. Peaches are okay, but I can do without the fuzz. We get beautiful nectarines in British Columbia. They are one of my favourite fruits, but the season is relatively short. I really should can some this year! To celebrate this special fruit, I decided to make a simple baked nectarine. If you are a peach person, you can make a baked peach. The method is the same.
I live dangerously close to Yokoyaya , a Japanese shop full of inexpensive and adorable things. It’s hard to go in there and not get swept up in the kawaii. That is how I ended up with these cute paper cups. Truth be told, I was planning to make a mango frozen yogurt soft-serve and pipe it in to these cups. I wanted it to be perfect and swirly, like the cones at Dairy Queen. Alas, I messed up and it was too runny for the piping bag.
We are card carrying cookie monsters. Don’t believe me? Check out our cookie card!
Sometimes, I make food without the help of the blender. This is one of those times. I have been craving lemon curd for awhile, so I decided to try my hand at a sugar-free version. My recipe is adapted from this recipe for Improved Lemon Curd by David Lebovitz. If you are going to make yours with sugar, you can follow his recipe as is. If you want to try a sugar free version, I’ve included my recipe at the end of this post.
If you’ve given up grains, it can often be hard to find a vehicle to get peanut butter in to your mouth. Sure, a spoon works, but it’s frowned upon in polite company. It’s much better to use something like a cracker. Gluten-free crackers from the store are expensive and full of weird things. These crackers are easy to make from things most grain-free people have kicking around the house.