About the competition The Recipe, a PDF The Media: Mercury News
Using acorn flour, and other native edibles.
A salad dressing that is tangy, fresh, bright and heated. Good any time of year. Good on salad, fish, chicken, pork.
A cooking lesson plan for making healthy eggs and grain-free pancakes.
Sour Cream with Coconut Milk Ingredients 1 can (14oz) full-fat coconut milk (or Trader Joe’s Coconut Cream) 1 lemon, zest and juice 1 tsp apple cider vinegar 1 Tbls ground dried herbs (any variety, see NOTES below) Directions 1) Blend all ingredients together. (Best results in a food processor.) 2) SLice the potatoes to 1/4-inch […]
YES – potatoes are back in favor… firm not soft, that is. The firm potato gets a thumbs up from many health care practitioners. The overcooked potato gets a thumbs down. And you won’t believe this sour cream is coconut milk! — the sour and herbs trump the coconut flavor!
So thick you can eat it with a fork. This was the dessert for the Food Mood Connection Lunch and Learn. Click here to read the workshop and see the other lunch recipes. No Bake Coconut Pots de Creme (dairy free) Ingredients 6 oz bittersweet chocolate —– 1 can (14 oz) full-fat coconut cream 2 […]
This recipe uses cauliflower in place of bulgar (or couscous, rice) as is traditionally used in a Tabbouleh Salad.
Blueberries and almonds go really well together. This stove-top method of making a cobbler is easy enough for pre-teens to make, and healthy enough to serve as a snack.
Spices R us! We made outstanding tasting food! Photos and more info to come.