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…]
I went home to Ohio for the holidays and took the last couple of weeks off of everything. Even the blog.
Not that it would have taken all that much energy or time to post a couple of recipes. I just decided to spend that time on other things.
It was a wonderful holiday made even better by never feeling deprived, even amongst all the white sugar desserts and sweet breads. In my time of recuperation and restoration, I whipped up these grain-free scones drizzled with Lily’s Sugar-Free Chocolate.
They’re the perfect holiday treat: sweet and subtly vibrant with ginger and earthy notes of dark chocolate.
Tugging rare Melrose apples from the rickety arms of orchards in Ohio has given way to gingerly laying a bag of golden crisps, which someone else picked, onto a conveyer belt. But the end result is the same: spreadable autumn, also known as apple butter.
These nectarous little fruits hold their own as they break down into a sensuous spread without added sugars or even apple juice. It’s the perfect topping for toast or muffins.
If this looks familiar, that’s because I was in fact hugely inspired by a Bon Appétit recipe for strawberry cucumber fruit salad with lemon cream. It was featured in their August edition. I came across it and lit up. My mind immediately started the process it’s so attuned to now: deconstructing and reassembling the recipe to make it Candida Diet friendly. Which in this case, was a simple as swapping out the créme fraiche for coconut butter and pistachios for almonds, and skipping the added sugar. It’s plenty sweet all on its own.
“But wait… the first word in this recipe is strawberry. Am I on the right site?” You may be wondering. Make no mistake, it’s me. I now eat (some) fruit again (in small amounts and properly combined). And I have to tell you. It’s gotta be like having a near-death experience. Strawberries have never, ever tasted so good.
A big, breezy front porch is the welcoming entrance to the country-home-chic SunCafe Organic.
I sat indoors as the day was particularly hot, but that long rectangular fire pit speaks of chilly evenings nestled between friends with drinks in-hand. Note to self.
Once I settled in, I broke a mac-n-cheese fast, sipped an unsweetened iced green tea, eased into my little corner and thanked the universe for bringing me to Los Angeles. I get to eat way better than most people with food sensitivities.
SunCafe’s unique plates and treats along with more smartly spun interpretations of classic dishes makes them a treasure, even among the top stops for anyone eating a plant-based, low-glycemic lifestyle. [Read more…]