The Garden Grazer: Creamy Cilantro-Lime Dressing I've been wanting to make my own creamy cilantro dressing ever since we tried the one from Trader Joe's last year. Store-bought dressings are convenient, but making your own brings a whole new level of flavor and freshness that's hard to beat. Plus you can control the ingredients, leave out additives/preservatives, and tweak it so it suits your taste buds just right. Notes and variationsWe love this basic, light, refreshing dressing as is, but it's also easily customizable. To add heat, use cayenne pepper or jalapeno. Recipe yields 3/4 cup dressing Ingredients 1 cup loosely packed cilantro, stems removed and roughly chopped 1/2 cup plain coconut yogurt (or about 1/2 avocado, or 1/2 cup Greek yogurt) 2 Tbsp. fresh lime juice (about 1/2 lime), more to taste 1-2 garlic cloves 1/4 cup olive oil 1 1/2 tsp. white wine vinegar 1/8 tsp. saltRecommended: cumin, honey/agave Directions Puree all ingredients in a blender or food processor until smooth. {Printer Friendly Version}
Baby Led Weaning First Foods This list of baby led weaning first foods includes a variety of naturally nutritious treats that will be easy for your baby to handle. If you're just getting started with baby led weaning, or simply want to know more about it, then please do visit our Guide To Baby Led Weaning which explains more about this relatively new and exciting approach to introducing solids. When you try new foods from this list, introduce each one separately, at least 4 days apart, as per the 4 day rule. This will help you spot any sign of digestive discomfort or allergic reaction and quickly identify the cause. And remember - you should always check with your doctor before introducing new foods to your baby. Clicking on the links in this list will take you to pages that offer more information about each type of food. Baby Led Weaning First Foods - Make it Nicely Spicy! You can 'jazz up' lots of foods on the lists above with the addition of yummy herbs and spices, so don't be afraid to experiment.
Beets Baby Food Ideas, Tips and Recipes advertisement There are some foods that seem to be sadly neglected in the preparation of baby food. Beets (also known as beetroot) tend to be one of those foods - yet they have a lovely, velvety texture and are full of important nutrients! And that's not all... beets taste fantastic! Many people base their dislike of beets on childhood memories of processed beets, often pickled or canned, with an unappealing, soggy texture! But this is a shame, because careful preparation brings out the true flavour of beets, which is deliciously sweet and pleasantly earthy. So let's look at some great ways to cook beets for baby... When can my baby eat beets? Recommendations for the introduction of beetroot/beets do vary around the world - and whilst it's often included in babies' diets from 6 months of age in countries like the UK, some sources in the US tend to suggest waiting until your baby is at least 8 months old. However, in this article the American Academy of Pediatrics states that Why? Print Friendly
Chocolate Stout Ice Cream Sandwich Recipe Beer and pretzels meet chocolate ice cream and whoopie pies in this dreamy treat from Cookies & Cream, blogger Tessa Arias’ book on the art of the ice cream sandwich. For an extra chocolaty ice cream, try a chocolate stout like Bison or Samuel Smith’s. Chocolate Stout Ice Cream1 ¼ cups whole milk1 ¼ cups heavy cream1 tsp. vanilla extract¼ tsp. fine sea salt¼ cup unsweetened cocoa powder, sifted½ cup granulated sugar¼ cup packed light brown sugar4 large egg yolks4 oz. semisweet chocolate, chopped¾ cup stout beer Prepare an ice bath by filling a large bowl with ice cubes and 1 to 2 cups of water. In a medium saucepan, combine the milk, cream, vanilla, salt, cocoa, and granulated sugar. In a medium bowl, whisk together the egg yolks and the brown sugar until well combined. Immediately strain the mixture through the fine strainer into the prepared ice bath. Pour the chilled mixture into an ice cream maker. Preheat the oven to 350 degrees F. For decorating:
20 Stout Recipes for St. Patrick’s Day “Beer is proof that God loves us and wants us to be happy.” ~ Benjamin Franklin As you’ll find out when you ask me over for dinner sometime—which I’m hoping you certainly would consider because on a good night I can be a pretty darn entertaining dinner guest and just might clear the dishes from the table if I’m feeling generous—and you ask me to bring a little something sweet to our potluck dinner—say for instance an Irish celebration that is happening this coming weekend—my dessert of choice usually veers from the frilly and delicate sweet treat variety to something a bit more sturdy and craveable. Macarons? Not. so. much. It will be a long, long time before I try my hand at making a macaron. Basically, macarons scare me. No, I’m definitely more of a hearty dessert type of gal, baking up something a bit more forgiving and a tad more freeform. So are you staring at your computer right now thinking to yourself, “What the, whhhhaaat? Oh honey. A few brownie making tips: 1. 2. 3. 4. 3 eggs
Homemade Sweetened Condensed Milk with Honey, Sucanat or Raw Sugar Recipe | Cultured Palate Homemade sweetened condensed milk made with fresh whole milk and sweetened with either honey, sucanat or raw sugar is the only substitute to use in the many recipes calling for sweetened condensed milk! After all, even if you are on the GAPS diet or another diet in which you are decreasing the amount of processed sugar, why deprive yourself of those delicious desserts if you don’t have to! I ran into this exact dilemma when it was time to prepare for our son’s 16th birthday. For 16th birthdays at our house, we have a luau complete with a grass skirt (for the birthday person). One of the traditional dishes I serve is a fresh fruit tray with a pineapple filled with an Orange Fruit Dip. While I found many homemade sweetened condensed milk recipes, most started with powdered milk and used sugar. I also wanted to use our fresh, raw whole milk. Since one can of sweetened condensed milk is 14 oz and I always at least double any recipe, I doubled the following recipe with great results!
Never Fail Brownies - Better Than the Box! | Cultured Palate Fruits and vegetables are seasonal – they come and go. But brownies – ahhh… Brownies are ALWAYS in season! Have you wanted a brownie recipe that turns out great every time and is quick to throw together? I know, a box brownie does, right? Don’t worry, I’m not judging! As the name declares, these brownies NEVER fail! So, the next time you need a quick treat to take somewhere, or eat yourself, give the Never Fail Brownies recipe a try. OK, so I might be a bit obsessive-compulsive but, I am always looking for ways to make tasks more efficient – what else does the mom of a large family have to do? I thought about comparing my timing in preparing a boxed brownie mix with the Never Fail Brownie recipe but no, I haven’t done it – yet! That really would be the mark of an obsessive person! Brownies are a treat at our house but I have to admit, I love to eat the batter – shhhh, don’t tell the children! Never Fail Brownies - Better than the Box! Makes 24 or 48 brownies Ingredients To make 24: To make 48:
Flourless Brownies Want all of your favorite DIY Beauty Recipes in one place? My NEW eBook, Homemade Mommy Beauty Essentials, will give you the tips you need to avoid commercial toxins and make your own therapeutic personal care products! Get your copy here! 91Google + Not sure about gluten free flours then you must try this Flourless Brownie recipe! As you know, I try to eat mostly grain free when it comes to desserts. Great Flourless Brownie Recipe! I was so excited last week when I stumbled upon an amazing recipe for flourless brownies made with natural sweeteners in another fellow blogger, Ditch the Wheat’s cookbook, Indulge, which includes over 70 grain-free and paleo treat recipes. Ingredients Directions Preheat oven to 350°F (177°C). This recipe makes 8 brownies. *I now use 3/4 cups maple syrup (Grade B) in place of the palm sugar for a moist and gooey texture. Want More Amazing Grain Free Recipes Like this One? And best of all? Indulge!
Egg Free Crepes-- part dos "Don't you already have a egg free crepe recipe on here?" Yes I do, but because of my insatiable pursuit for perfection I thought it could be improved upon. Plus since the recipe I have uses flax seed, I thought "what if I don't have flax seed on hand?" and then not to mention the speckled appearance kind of bothered me. It's not way noticeable... but it bothered me. So I thought I would repost my egg free crepe recipe with the tweaking I did for a version that doesn't use flaxseed. Egg Free Crepes- Part II From Egg Free Bakery 1 cup all purpose flour 1 tbsp granulated sugar 1/4 tsp salt 1/4 tsp baking powder 1-1/3 cup milk 2 tbsp canola or vegetable oil Whisk together flour, sugar, salt and baking powder in a bowl. You can use this recipe on any of these delicious crepe combinations:
Sweet and Savory Crêpes — Conveganence I should probably disclose the fact that I’m somewhat of a francophile. I love France and hope to move there someday. My husband and I got married in Paris almost 2 years ago, and we swore up and down that we’d return soon. Unfortunately, that hasn’t happened yet. So when I have a craving for Paris but I don’t have the time or disposable income to swing a 7+ hour flight across the Atlantic, I try to infuse my day with something French. Today was one of those days, so I fired up Edith Piaf on my iPod and made some crêpes for breakfast. Another disclosure: this is my first time making vegan crêpes, so I had to search the Internet high and low for the perfect recipe. Sweet and Savory Crêpes Serves 4 Prep Time: 1 hour (including 30 minutes of chill time) Crêpe Ingredients 2 C unbleached all purpose flour 1 C hazelnut milk, soy milk, or other nondairy milk (I used hazelnut milk) 1/2 C Earth Balance vegan butter 1 1/3 C water 1/2 tsp salt 2 tbsp vegan sugar 2 tsp vanilla extract Filling Ingredients 1.
Vegan Gluten-Free Crepes | KarmaFree Cooking 28 Apr A few weeks ago, the Yoga Center celebrated an International Festival of Vegetarian Dishes. I wanted to contribute by making something that is traditionally considered a “forbidden” food for vegetarians out there, but at the same time that it would be easy for me to make. I have made crepes time and time again, but out of spelt flour, which is a cousin of wheat. Most people with wheat-intolerance deal well with spelt, but many people at the Center are avoiding wheat and gluten altogether so if I wanted to make a dish everyone would enjoy, including our Master, I needed to make something gluten-free. This was my contribution to the Festival… vegan gluten-free crepes filled with macerated strawberries and decorated with a drizzle of carob syrup. First, prepare the egg-replacer mixture in a small bowl mixing the egg-replacer and 6tbs of almond milk. In my belief, these crepes were a COMPLETE SUCCESS!!!! Like this: Like Loading...
Vegan Crepes - No Diets Allowed I have tried several vegan crepe recipes without success. They turned out either burnt or in one big pile of batter mess. Finally, I had success in creating the perfect crepe recipe! One tip for cooking vegan crepes is to cook on a low to medium heat. Also before flipping, the top should be bubbly and look dry. Oh, you’re going to fall heads-over-heels for these. It’s difficult creating vegan (no dairy milk or eggs or animal products) recipes. Okay, I won’t keep you any longer. Ingredients 2 cups vanilla almond or coconut milk 2 Tbs olive oil 2 Tbs honey or organic agave 2 Tbs flaxseed meal (ground flaxseeds) 2 Tbs chia seeds1 ripe banana, peeled 1 cup whole wheat pastry flour1 tsp baking powder 1/4 tsp salt olive oil cooking spray Instructions In a Vitamix blender, add ingredients in order listed. In a skillet over low to medium heat, lightly spray cooking oil and pour about 1/2 cup of batter into center. Cook until top looks dry and slightly bubbly (approximately 2 minutes).
Chocolate Brownie Recipe Method 1 Preheat oven to 325°F with rack positioned in the lower third of the oven. Line the bottom and the sides of an 8-inch square baking pan with foil or parchment paper, leaving an overhang on two opposite sides to make it easier to lift the brownies out of the pan when they are done. 2 Combine the butter, cocoa, sugar, and salt in a medium heatproof bowl. 3 Using a wooden spoon, stir in the almond extract. 4 Bake until a tester inserted into the center comes out just slightly moist with batter, 20 to 25 minutes. Chewy Brownies A few weeks ago when I asked you to look deep into your soul and tell me about your favorite brownies, there was an undeniable theme. The great majority of you admitted that you only have eyes for box-mix brownies. And really, what’s not to love? You’re probably wondering where I’m going with all of this box-mix brownie talk. showed up in the mail. For those that aren’t familiar, Cook’s Illustrated is a publication of America’s Test Kitchen, which has a show on public television and whose premise is to test recipes over and over again to understand how they work and to ultimately arrive at the best version, using a combination of optimal ingredients and techniques. cookbook is that along with the recipes, they explain in detail how they arrived at that particular recipe, and the different factors that went into it. According to the article about the brownies, the key to the texture of the beloved box-mix brownie is the ratio of saturated to unsaturated fat. Recipe notes: