My favorite Indian spice – this cousin of cumin – is sweet, nutty and pungent. It’s just the right touch in taking dehydrated breads to a new level, to transport you to an exotic far away place. Kala Jeera (black cumin) is a member of the parsley family and is used in Indian breads, soups and sauces, often used in conjunction with fennel, nigella, black mustard and ajwain seeds.
It’s been a loooong time since I drank cow’s milk. Growing up we drank 2%, and the consistency of the milk I made tonight (MELON MILK) brought me right back to when I was 3-feet tall, no, I’d say 4-feet tall and downing glass after glass after school. I would reach for milk much more […]
A wonderfully refreshing drink. The thyme pulls it away from being a breakfast. And, it’s just too sweet to call it breakfast, unless you use berries and reduce the amount to a 1/2 cup. This version is good for a summer afternoon or evening. Also included is a Bulletproof version.
This smoothie, made by Randy, my housemate. Try it… you’ll like it! This is an easy green smoothie … and is a great way to introduce greens into kids’ (your) awareness, into the diet, into the mouth. Ingredients & directions: Blend well in a high-speed mixer (see blender info under TIPS post for “kitchen gadgets”) […]
Served at a Dialog Dinner, June 30, 2010. Serves 12, 2 cups per person (or 6 quarts, or 1.5 gallons). Time: This recipe requires a bit of planning and a bit of time b/c it has some prep work and a couple of stages Cutting, cooking, cooling and processing: Cutting and deseeding the 10 lbs […]