Here’s a great way to use up that leftover almond pulp from making almond milk. If you like banana bread (who doesn’t?) you get to have little banana bread muffins in no time with this easy, stir-it-bake-it-eat-it recipe. [Read more…]
Feliz Cinco De Mayo! A few days late, but never-the-less.
I’m a big fan of fish tacos. Especially when you top them with freshly made, spicy guacamole.
So here it the easiest, laziest fish taco recipe known to man.
Cabbage is under-rated. It has a sweet crispness to it when it’s lightly steamed. The leaves fold in submission, but still give a satisfying bite. If you’ve been overlooking cabbage, give it a shot.
All cabbage needs sometimes is a friend. A friend to lend a flavor and another element of depth, and it can really flourish on the tongue. A friend like, say, organic ground chicken and savory cauliflower rice.
Curries are one of those foods you could spend your whole life experimenting with because so much of the body is in the spices. A slight addition or variation can change the entire mood and activate different pleasure center synapses.
Here’s a curry that has a creamy sweetness to it that’s balanced off nicely with a no-nonsense fillet of fish. But it gets even better; it’s done in 20 minutes.