romaine, celery, roasted beets, carrots, daikon, goat cheese, avocado, turmeric, cayenne, salt, pepper, olive oil, balsamic vinegar
Friday, January 27, 2012
roasted candy striped beets salad
romaine, celery, roasted beets, carrots, daikon, goat cheese, avocado, turmeric, cayenne, salt, pepper, olive oil, balsamic vinegar
Wednesday, January 25, 2012
dumpling soup
Saturday, January 14, 2012
salad nom nom
Friday, December 23, 2011
holiday cookies
Oatcakes (vegan)
1 cups oats, 1 cups brown rice flour , 1 cup whole wheat pastry flour, 1/2 cup sugar, 1/2 cup coconut oil, 1/8 cup water, 1/4 teaspoon salt
Mix all ingredients together, and work into softened butter and shortening. Work 1 Tablespoon into shape at 1/4-1/2 inch in thickness. Bake at 375 degrees for 15 minutes.
Original recipe here.
Thanks Jinger for the recommendation.
Cocoa-Molasses Drop Cookies (gluten free)
1/3 cup coconut oil and sugar
1/3 cup molasses and 1 egg
1 teaspoon baking powder and 3 tablespoons cocoa
3/4 cup brown rice flour
Directions:
1. Heat oven to 375°F.
2. Mix oil and sugar together.
3. Add the molasses and egg; beating until the mixture is smooth.
4. Add the baking powder and the cocoa to the creamed mixture; then add the flour.
5. Pipe the mixture onto a cookie sheet in mounds a little larger than a quarter.
6. Bake 9 minutes or until set. I did it at 7 minutes.
7. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
8. Drizzle a Vanilla glaze in thin lines over the top of each cookie.
9. For Vanilla Glaze: Stir together 1 cup powdered sugar with 2 tablespoons milk in a small bowl until mixture is smooth and of drizzling consistency. Stir in 1/2 tsp vanilla. Makes ½ cup. (I skipped this for lack of milk though may try coconut milk next time).
Original recipe here.
Wednesday, December 21, 2011
another winter salad
Tuesday, November 22, 2011
Friday, November 18, 2011
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