This winter, I found a new favorite cheerful make-ahead weekday breakfast. This golden bowl features whole-grain steel cut oats with no refined sugars, instead sweetened and enriched with lots of carrot (2/3 cup freshly grated root per serving), fresh ginger, warm spices, raisins, juicy pineapple tidbits, and flakes of toasted coconut.
Top as you please with even more nuts and fruits, and a swirl of your favorite creamy dairy or nut milk. Then revel in the moment of cozy glory you achieved. Then tomorrow morning, reheat and repeat.
Continue reading “[Instant Pot] Carrot Cake Steel-Cut Oats”
How sweet it is, having a supply of beautiful fresh-from-the-hive honey in my pantry. I’ve been enamored with the stuff, gleefully drizzling it over any suitable food that crosses my path (usually Greek yogurt, but I have to say the culinary highlight so far has been its role in an extra special birthday-breakfast baked good that I definitely need to share with you soon).
As much as I’ve enjoyed eating the honey, the real treat has been digging into its sweet science. I was curious just how much researchers have been able to observe about honey’s composition, biochemistry, and dietary effects. So I dove deep, into a literature review so obsessive that it gave me nostalgia for my grad school days. If you’re a hopeless nutrition nerd like me, please enjoy my honey reading list:
Continue reading “Healing Honey Tonic”
As good as these cookies look, I have to tell you that they can look even better. The part that you’re not seeing is the impeccably crackly turbinado sugar crust that sadly dissolved in my humid kitchen in the 24 hours between the baking session and the time I managed to get the camera out. I really wanted to bake a fresh batch to give you some more true-to-life images, but I had to tackle these, and then a gluten-free version for a potluck party, and then Halloween happened… and you guys, I’m sorry, but I just can’t handle another batch of cookies in my house right now. I promise, when the occasion strikes to bake my next batch, I’ll Instagram it for you. Deal? Surely you understand that I just had to get this online, because pumpkin season is fleeting, and I don’t want you to miss out on such a great cookie. I mean, seriously: Whole-Grain. Pumpkin. Snickerdoodles.
Continue reading “Whole-Grain Pumpkin Snickerdoodles”
Happy Friday people! I’m a little preoccupied with the prospect of the glorious spring weekend ahead, so today’s post is going to be as fast as today’s recipe (hint: pretty dang fast). As promised, this is an effortless, make-ahead dessert perfect for Cinco de Mayo, or any occasion that calls for creamy, surprisingly vegan deliciousness. Sweet and simple!
If you’re not familiar with horchata, it’s a sweet and creamy rice-based beverage, flavored with cinnamon and served in abundance in any worthwhile taco shop. And now, we can eat a bowl of it frozen for dessert!
Continue reading “Vegan Horchata Sorbet”