Cinnamon Chickpea (!) Blondies adapted from One Green Planet. I’m about as skeptical as they come concerning beans as a base ingredient for sweets. But, wow, these are so sweet and moist! Not a hint of bean taste anywhere. I left out the nuts and used peanut butter instead of…
I use this recipe as a sort of canvas for a variety of mix-ins. Sometimes we like to add seeds like sunflower, flax, or pepitas (hulled pumpkin seeds). Granola typically has nuts like pecans, almonds, and walnuts. (We’re a tree nut free house.) Dried fruit is good too. Try raisins,…
If you follow the Real Food Movement you may come across names like journalist and activist Michael Pollan, journalist and filmmaker Eric Schlosser, urban farmer Will Allen, and cookbook author Lisa Leake. You probably won’t come across my daughter’s name. Not yet, anyway! Natalie started helping me in the garden…
You like Chicken Satay at the Thai restaurant, right? Well this soup from Emeril tastes like a warm and wonderful bowl of that satay dipping sauce. You wanted to lick that little bowl anyway! Adjust the seasonings to your taste. I went heavy on the curry powder because I love…
Enjoy these rich, moist, flavorful muffins any time of the day. I use frozen wild blueberries, which are smaller in size. That way you’re guaranteed blueberry deliciousness in every bite!
