If you’ve tried my older Yellow Cake recipe and were disenchanted, this cake recipe proves to be different. It has a lighter texture and is more cake-like, where the older recipe is reminiscent of Japanese cheesecake (or so my tasters tell me!). And if you tried the older cake recipe and liked it, you will … More Sugar-free & Flour-free Cake
My household LOVES this recipe. What’s great about it is that it can be used on a wide variety of foods and is super forgiving with portions of ingredients. The only catch is to find some smoked chipotle peppers.
Salad: 1 bulb fennel – trimmed and quartered lengthwise 1 cup beets – peeled and julienned 2 carrots – peeled and julienned or grated 2 scallions, thinly sliced 1 bunch arugula 1/2 cup walnuts Dressing: 2 tb miso 1 orange 1/3 cup extra virgin olive oil 1 tb ginger 1 clove garlic Place all dressing … More Carrot Beet Citrus Salad
2 zucchinis 1 clove of garlic 4 tb lemon juice 4 tb tahini butter paprika olive oil or water (optional) Blend all ingredients together, except paprika, in a food processor or blender until smooth. Sprinkle paprika on top and serve. May add olive oil or water for thinner consistency.
The proportions of ingredients in this recipe depend largely on your individual tastes. No matter how you mix it, the key ingredient is the blueberry vinegar! salad: fresh spinach thinly sliced red onion feta cheese or chopped walnuts dressing: 2 parts blueberry vinegar splash of balsamic vinegar (optional) 1 part extra virgin olive oil dash … More Spinach Blueberry Salad
Today I truly experienced Spring. I felt extremely privileged to be visiting my cousin, Farmer Braga, just as he was taking a break in his gardening. As we both found ourselves hungry, we ended up creating a huge salad straight from the Far Star Farms garden and eating it right then and there- no kitchen … More Eat Simply