Archive for December, 2009
Doing the Math
Posted by: | CommentsHave you ever had to alter a recipe? Perhaps increase or decrease the amount of ingredients used? Well, here's a table with simple calculations that will guide you.
Kitchen Table of Measurements
3 teaspoons = 1 Tablespoon
16 tablespoons = 1 cup
8 ounces = 1 cup
16 ounces = 1 pound
4 cups = 1 quart
4 quarts = 1 gallon
Raw Ice Cream
Posted by: | CommentsNow, did you think I'd cover desserts and not mention ice cream? In raw foods cuisine, you can easily create non-dairy versions. Nutmilk replaces dairy; cashews, Thai coconut meat, and coconut oil add creaminess; agave nectar sweetens; and vanilla bean and Himalayan salt balance out the flavors.
I love, love, LOVE to play with flavors: I came up with Green Tea, Double Ginger (that's fresh ginger with an almost raw version of crystallized ginger (there's maple syrup in it) — nevertheless awesome!) , and Chocolate with Cacao Nibs, drizzled with a Maple Syrup Sauce. Yumminess like you wouldn't believe!
Chill. Eat. And be merry!
Baked?…Not!
Posted by: | CommentsMan, oh man, oh man, I wish you could taste these! Mm, hmm!
And you thought that by being raw, you'd have to pass up eating baked goods forever? Well, these aren't exactly baked, but raw, of course. The grid these goodies are on are for the dehydrator–and I'm not talkin' 48 hours of drying time, either. But, less.
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Done-for-You Raw Chocolates
Posted by: | CommentsWe spent all day making desserts, which we'll complete tomorrow. But, these Chai Milk Chocolate Truffles I made this afternoon and enrobed each in their own dusting of pistachios, cacao nibs and maple syrup crystals. Each different, yet all rich-tasting. Which one's your favorite?
