My favorite kind of granola is a crunchy, light as a feather cluster that pops in my mouth with the perfect balance of nutty and sweet. The real trick to achieve this consistency is the use of instant oats. They tend to stick together better. For an added crispness I include arrowroot flour. The result is more like a granola bar broken into pieces. Granola now reminds me of my New Years trip to Costa Rica. We went with Kula Yoga and stayed at Boca Sombrero in the Osa Peninsula.
Continue reading “Ultimate Granola”
When the crisp air of fall comes there’s nothing better than something hearty, healthy and warm to eat. For me, Chili goes hand in hand with thick scarves, plaid, flannel, down comforters and crackling fires. Chili can be enjoyed equally without meat or tofu. Beans are high in protein and you can get bold flavor from other ingredients. You don’t even need to use unique peppers to achieve a boost of flavor. In fact these ingredients can be found at your local supermarket or farmers market without any trouble at all. I hope you’re a fan of garlic, because this too, is a key ingredient which imparts a nice kick without adding heat. Use the freshest, most seasonal vegetables – combined with a few spices and a touch of lime to achieve a delicious and perfectly rounded flavor. I used cinnamon for the first time in chili and I have to say it’s my new (not so secret anymore) favorite chili ingredient. Continue reading “Chili With Corn Muffins”
This is the time of year, when zucchini is very much on my mind. I seem to be constantly brainstorming various uses for this ever present and abundant vegetable . Zucchini has a very subtle flavor so finding the perfect way to spruce it up can be challenging at times. How to get excited about zucchini, I ask?
Somehow, zucchini bread was a staple in my grandma’s kitchen, so naturally, it’s the first thing that comes to mind when conjuring up zucchini recipes. I wanted to dress it up a bit. My goal, to make it a suitable breakfast or afternoon snack option. So for an unpredictable, interesting and most importantly delicious twist, here’s what I came up with. First, I’m using a natural sweetener, maple sugar, and much less of it. I’m also using Amaranth, a nourishing whole grain flour. Continue reading “Chocolate Zucchini Amaranth Muffins”
I think it’s about time I share with you one of my most favorite, no fuss-sweet recipes. This recipe is particularly timely for Passover, as there is no flour and the leavening agent is egg whites. If you use an ice cream scooper to create a dome like shape, my macaroons are like mini cakes. For an elegant decadence, dip them in your favorite melted dark chocolate and give them a dusting of edible gold. Continue reading “Coconut Macaroons Dusted with Gold”
By popular demand…They’re pretty and tasty, and, if you use a heart shaped cookie cutter they make an excellent edible valentine. The tender, buttery-crisp-sweetness paired with your favorite jam is truly a match made in heaven! This is my take on an ancient Austrian tradition, named after the town of Linz. Continue reading “Strawberry Linzer Valentines”