Blackstrap Molasses Latte You may have seen on instagram that my in-laws are visiting this week. While my mother-in-law is always creating the most amazing dishes for us to eat, her one culinary request for me is to make her my blackstrap molasses latte – it is...
This recipe for Raspberry Pecan Oatmeal Bake is one of my friend’s and family’s all time favorites. It is so easy to make and is perfect for brunch, cut into bars as a snack, or warmed up and topped with ice cream or whipped coconut cream for dessert. For those of you...
After this article in the Washington Post, resistant starch and prebiotics have been getting a lot of press. Put simply, the act of cooking the rice with a bit of fat, and letting it cool for at least 12 hours, lowers the calories absorbed plus turns the rice...
Sprouted or germinated food has been around for centuries. In the past, most grains were eaten in the partially germinated form. Modern farming techniques prevent grains from germinating before they hit the table. The process of germinating seeds produces vitamin C...
The weather was beautiful today (perfect temperature for a salad), and I am on a grain salad kick so I decided to make a curried brown rice basmati salad with raisins and cashews. It is simple to make and so good for you. With the turmeric and curry, it is perfect...
Over the weekend, I finally had the opportunity to pour through the Saveur 100. In case you are not a subscriber, every beginning of the year Saveur lets readers share their favorite ingredients, chefs, tools, tips, etc., and they somehow narrow it down to 100. It is...
