Sometimes the best ideas come from lack. Or apparent lack. We are going to be away from home for a while and we are using up what we have left in the refrigerator and pantry. We make a lot of sauces from nuts, seeds and nut and seed butters. We were out of everything. I…
Breakfast: Don’t tell anybody! We had doughnuts for breakfast! They were vegan doughnuts, from Dun-Well that we bought a couple of days ago for Gary’s birthday. We rarely eat sugary foods like this and never for breakfast. Today was different. We are still in a birthday celebratory mood and Gary is leaving for California today.…
Breakfast: We were both very hungry by the time we decided to eat. It was noon. I made a pot of Steel Cut Oats with Raisins, Apples and Cinnamon and we ate out on the terrace where everything tastes better. The cereal was topped with Flax Seeds and Berries. Lunch: I was getting ready…
Breakfast: It’s Gary’s birthday! We have a fun day planned. It began with a new waffle recipe I just created, Steel Cut Oats and Millet Waffles. I took out frozen Blueberries, Raspberries, Cherries and Strawberries and let them defrost while I made the waffles. Gary’s birthday waffle had smashed Bananas, Apricot Butter and was…
Breakfast: I am still in a French food state of mind after coming back from Quebec. This morning I made savory garbanzo bean flour crepes, or omelettes, seasoned with lots of dried herbs and spices, and filled with Spinach, Sautéed Onions, Tomatoes and drizzled with a little Tahini Dressing. Ooh la la! They were sensational.…
Breakfast: It’s a sunny hot day, perfect for dining al fresco. Just back from Quebec I wanted to try making some Buckwheat Crêpes. I’ve made them before and we already have four recipes on this site for them but I came up with a new one. This Buckwheat Crêpe recipe uses buckwheat groats that are…
This is one of my favorites. Why? I start with raw buckwheat groats and make the flour by grinding them instead of buying buckwheat flour already ground. It’s fresher tasting and more flavorful. Toasted Buckwheat, also known as Kasha will also work. Toasted buckwheat will make a darker, chewier crêpe. Just make sure…
Breakfast: Yesterday’s leftover Salad became my delicious breakfast. Since coming home from Quebec I can’t get enough green salad! This one was expecially good with Arugula, Black Olives and Tomatoes. Lunch: I spent the day with my mom, taking her food shopping and helping her at home. I grabbed a Dr. Praeger’s Caifornia Veggie…
Breakfast: It was our last day in Quebec. What a lovely time we’ve had! Deo steamed a head of Kale and stored them in the two small plastic containers I had brought with me. She had purchased two sandwiches yesterday to eat on her long flight back to California. She let me take the kale.…
