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We should always practice being good stewards of our money, and one way to do that is to avoid food waste. There are many ways to go about saving money, but today I will share with you how to make vegetable broth from veggie scraps that you might have otherwise… read more »
~ raw, vegan, gluten-free, nut-free ~ Cherry season is upon us in a fierce way. Meaning… our trees are blessing us with an abundance of plump, red, juicy, Bing cherries. I never thought the day would come when I would have too much fruit on hand to deal with. Popsicle… read more »
~ raw, vegan, gluten-free ~ This past week we had a pretty darn good snow storm. It was breathtakingly gorgeous, as though Mother Nature nestled our house in a snow-down blanket. I can’t remember the last time I have experienced such a volume of snow in two short days.… read more »
The Sansevieria Black Coral is one of my favorites when it comes to snake plants. I love the shade of green it has, along with the subtle horizontal striping on each blade. The tall leaves (blades) are posture-perfect, standing tall and defining vertical spaces. If you love to decorate with… read more »
You can decorate almost any dessert with chocolate. You can also decorate plates by writing messages on them with chocolate before the dessert is placed on top or beside it. Let me show you how.
The peppercorn plant is a tropical plant cultivated for its black, white and red peppercorns. The three colors of peppercorn are simply different stages of the same peppercorn. Black peppercorns are the dried immature fruit or drupes of the peppercorn plant while white pepper is made from the inner portion of the mature fruit.
Red Velvet Cake ~ raw, vegan, gluten-free ~ First of all, I want to thank Kay, who presented me with a challenge, to create a red velvet cake for her upcoming birthday celebration. Happy Birthday Kay and many many blessings! Let’s jump right in! I just love the light and… read more »
I stumbled upon this creation when I found myself with a case of ripe pears that we harvested from our orchard. Typically, I slice and dehydrate them, but this year I wanted to do something more creative. Unfortunately, I waited a little too long and found myself with loads of fresh, juicy pears that were demanding some instant attention.
What a wonderful summer treat… Chia Cherry Yogurt Dixie Pops! Cool, refreshing, and full of summer goodness, they are also raw, vegan, nut-free, and cultured. A few days ago while we were at the grocery store, my husband wanted to buy jam. Pfft! I can make you some jam, you… read more »
I love making cheesecakes this way… it is called the zebra technique, but to me, it reminds me more of tree rings. Maybe I will refer to it as the dendrochronology technique. Sounds fancy-schmancy, doesn’t it? I am not one to normally throw around big words, mostly because I usually can’t pronounce them,… read more »
Did you know that pine nuts are the edible seeds of pine trees… now hold on, that doesn’t mean that you can scrounge around the forest, cracking pinecones apart to eat the seeds. It comes from a particular type of pine. They come in a hard and often spiky cone… read more »
~ raw, vegan, gluten-free ~ I made this Gingerbread Pumpkin Breakfast Quinoa Porridge for my mom while I was visiting in Alaska this past summer. She is a lover of hearty breakfasts, so it brought me great joy to share this delicious dish with her. Mom is always open to… read more »
~ raw, vegan, gluten-free, cultured ~ This recipe is similar to frozen yogurt. When I was 14 years old, the grocery store that I worked at got a frozen yogurt machine. Even though I didn’t know a thing about how to eat healthfully, I just knew that I wanted to,… read more »
Today, I wanted to share with you my sacred space…my Studio Kitchen. This space continues to evolve with my interests and passions. When we moved into this house, this space was a two-car garage. Within a few years, we transformed it into a commercial kitchen for our food manufacturing business.… read more »
~ raw, vegan, gluten-free ~ One day I was traveling through the Portland airport when I all of a sudden had to stop for an ice tea. Have you ever just had something stop you in your tracks? I was parched and darn near spitting dust balls. Traveling has a… read more »
I learned the technique of using kombu seaweed years ago, and it has become a cornerstone of my cooking skills. Before I dive into this, I want to clarify (for those of you who squirm when the word “seaweed” comes up) that kombu seaweed doesn’t affect the taste of the… read more »
~ raw, vegan, gluten-free ~ I have started a craving within myself…the craving of making raw ice creams! So this sent me to the Internet to see what exciting recipes I may find. In the cooking world of recipes, there are hundreds of unique and some not so unique recipes. … read more »
~ raw, vegan, gluten-free ~ Rum infused raisins, pffft…those are drunken raisins if you ask me! Haha In this recipe you can use real rum, or you can use rum extract, your call. I made one batch with the real stuff, and I had a hard time keeping my husband out… read more »
Buckwheat Groats are one of the quickest sprouts around. You can soak ’em for 20-30 minutes, rinse a few times and enjoy. Or you can continue the process to fully sprout them which can take up to 48 hours, which will unlock a powerhouse of nutrients. Buckwheat groats are nutty, plump… read more »
The sweet smell and tantalizing taste of pumpkin spice can trigger nostalgic emotional responses. Your sense of smell is connected directly to the limbic system, a network of structures located near the middle of your brain, influencing your emotions and memories. If for some reason, a particular scent takes you… read more »
This unusual plant is definitely a conversation piece. If you have a fly or gnat problem in your home, this will surely help. Insects are naturally drawn to these plants and are lured into their pitchers, where they become trapped and eventually digested by the plant. Nepenthes is native to… read more »
Greetings! I am not sure what time of the day you will receive this so I won’t start with my typical, “Good morning!” or “Good evening!” No matter what time of the day it is… it is good! :) I briefly wanted to share with you a few things that… read more »
~ raw, vegan, gluten-free ~ A few weeks back was asked by one of my readers to come up with a raw version of Grasshopper Pie. I took the challenge without even knowing exactly what was a Grasshopper Pie! *smacks forehead*. That’s OK though because Google is my friend… read more »
~ raw, vegan, gluten-free ~ Difficult to imagine what prickly pear ice cream might taste like? I guess I had no clue either… well, that was until I got my hands on some while living in Tucson, Arizona. Before then, I had no clue such a fruit existed. They have… read more »
~ raw, vegan, gluten-free ~ This delightful ice cream is very creamy, rich in a caramel flavor (thanks to the combination of the tahini, dates, and mulberries), and very scoop-able. I attribute that to the dates and lecithin. It seems that with every batch of the ice cream I create, I… read more »