Peanut Butter Power Balls (GF, V)

Last weekend, I met up with my dear ol’ best friend J for a beach strand walk and chat, where along the way, we stopped in an upscale cold-press juice shop for a snack.  J left the shop nibbling on their peanut butter protein balls declaring, in satisfaction, how delectable they were, and perhaps I could concoct something of the kind.  With a ping, I … Continue reading Peanut Butter Power Balls (GF, V)

S’more Pie: An R B-Day special

Warning: Ingredients are totally old school, non-dietetic, and addicting. So, go ahead and use non-organic graham crackers, salted butter, old-fashioned milk chocolate, and marshmallows made with hooves (okay, that might be taking it too far)! This vegan unfriendly, chia seedless, Betty Crocker style pie will have your dessert loving friends and family kick it like it’s 1986 now! Ingredients Crust: 1 ½ cups graham cracker … Continue reading S’more Pie: An R B-Day special

Luscious Lavender Lemonade

Our Eureka lemon tree is more like a huge Chia Pet needing to be snipped and coiffured regularly due to its continuous sprouts of oblong, yellow fruit. One large country kitchen fruit basket is a cornucopia of lemons overflowing onto my work area. Occasional runaway citruses roll like escaping tumbleweeds onto kitchen counters, to the floor, causing havoc under a cook’s foot, on more than … Continue reading Luscious Lavender Lemonade

Homemade Fermented Sauerkraut: Natural probiotic or bratwurst sidekick?You choose!

First of all, what is Fermentation? People often think of beer or wine when they hear about fermentation, although the process extends to bread, cheeses, vegetables, yogurt, and beyond, and has been around since the beginning of the human era. At first, humans didn’t even know how it happened. In the East and in Europe, people gave thanks to the gods who changed watery juice … Continue reading Homemade Fermented Sauerkraut: Natural probiotic or bratwurst sidekick?You choose!

White Beans & Bitter Greens (Bacon or vegan? You choose!)

I didn’t know a thing about chicories and radicchios except that they’re expensive, gourmet, and look pretty. Of course, when R asked me what they’re like, I told him it is all similar to lettuce. Unsuspecting the almost unpalatable raw bitter taste and rather firm texture, R decided to throw a handful of large leafed treviso in his burrito while walking around the garden. The … Continue reading White Beans & Bitter Greens (Bacon or vegan? You choose!)

A Cake That Can’t Be BEET!

If you’re searching for a unique dessert to impress, look no further! This novel and tasty cake will make you the who’s who among dessert bringers in your world of social events and family gatherings. On the other hand, if you’re like me and have beets coming up from the ground all year round, you’ll need another innovative way of getting your loved ones to … Continue reading A Cake That Can’t Be BEET!

Juicing Fresh Pomegranates 101

Between a juicer and a blender, the blender is my method of choice for making the most flavorful pomegranate juice with a smooth, rich consistency.  Removing the arils (seeds) from the membrane and pith creates the sweetest taste without the bitterness.  Extracting the seeds by hand can be a slow, tedious process, but well worth it in the end. Method Extracting pomegranate seeds: Under a … Continue reading Juicing Fresh Pomegranates 101

Pomegranate Molasses (DIY)

Pomegranate Molasses This scrumptious pomegranate goo is actually a thick simple syrup perfect for baking and using in salad dressings, marinades, and dips. For the tastiest pomegranate molasses, click on the link: Juicing Fresh Pomegranates 101. Makes about ½ final cup Ingredients: 2 cups pure pomegranate juice (purchase or make your own) ¼ cup sugar ½ TBSP lime juice Directions: In a small saucepan over … Continue reading Pomegranate Molasses (DIY)