This make-shift salad press does the trick! The pressure makes for a crispy, watery salad
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.
Quick note…. here are a few pics, will post info another time. Meanwhile, if you are curious, interested in the details then go ahead post a comment and/or send an email to me. Dehydrated Onion and Zucchini Bread: Dehydrated Onion Bread: Dehydrated Apple Almond Toast: Dehydrated RED Onion Bread: Dehydrated Seed Bread: Dehydrated Spinach Bread, […]
Adding a bit of sour in a dish will add to its complexity, adult savviness and lasting memories. When it comes to paleo, and I mean the real deal, there’s nothing much else to use except for what you can pick from a tree. So, here’s a list of pick-able sour foods, and a list […]
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.
Holiday appetizers can come in a variety of forms and flavors… here are mine, that I created for the “Raw Food Connection” potluck in Monterey this past weekend.
I served this version of my Caprese Salad today at a Raw Food potluck. Used a green tomato and the ‘cheese’ is pine nuts blended with olive oil, green tomato and basil. Marinated the fennel and green apple in lime juice.
I served this vegan version of a Caprese Salad for a group of 14 women at Stillheart. It was a HUGE hit …. the flavors, the textures and the adventure of eating it — with a steak knife.
T’was hard to select a star player of our meal when two of the three dishes really stood out. I’ll give my vote to this one, tho, because it clearly can stand on its own. This vegetarian version of the Caprese Salad was very very good! What a beautiful presentation, too.