I confess: I’ve jumped on the chia seed bandwagon. At least when it comes to chia seed pudding.
You may be familiar with chia seeds from the chia pet craze of the 1980s.* Turns out, those quick-growing seeds are also a mini nutritional powerhouse, rich in omega-3 fatty acids, a variety of amino acids (protein), and heart- and gut-healthy fiber. Yeah, that’s all well and good, but what’s really fun about them is the way they react to liquids. Continue reading
Have a few spare fresh or frozen cranberries from your Thanksgiving meal? This light bread is the perfect way to put them to use, plus it won’t weigh you down after a rich holiday meal—the entire recipe has just two tablespoons of butter. Continue reading
I’ve made beet cake. I’ve made chocolate lava cakes (but I have yet to share that recipe on this blog). What I haven’t done is combine them together. But one blogger has. I found the recipe on Pinterest, I think through my friend Diane, but it’s been so long since I’ve pinned it that I honestly don’t remember.
Unlike the beet cake I tried before, I couldn’t taste the beets at all in this recipe, probably because the ratio of beet to chocolate was pretty small. For some this would be an advantage, but I found it a little disappointing.
You see, I’m not a fan of hiding vegetables or other healthy things (black beans, anyone?) in foods in order to trick yourself or your family into eating them. I know I’ve blogged about a few recipes that may have given the wrong impression, but my intention has always been to see how an unexpected food combination, like beets and ice cream, can result in a new and unusual yet delicious flavor. Continue reading
If there’s ever a good reason to celebrate, it might as well be this: July is National Ice Cream Month. President Reagan first designated the national event in 1984, declaring that it, as well as National Ice Cream Day on the third Sunday of July, should be celebrated with “appropriate ceremonies and activities.” So with that, I ceremoniously submit to you a recipe for classic vanilla bean ice cream. Continue reading
In honor of the 77-degree high predicted for today (March 17! In Pittsburgh!), I figured it’s high time to break out the ice cream maker. And when I think of homemade ice cream, only one name comes to mind: David Lebovitz. Continue reading