It was my oldest son’s turn to pick what we had for dinner, and he picked Alfredo. In the past I have always used cashews to make my cream sauce for Alfredo; but today I wasn’t even sure I had enough cashews to make it, but I did have left over millet that I had cooked up this morning and I figured I would try something new. Continue reading
Vegetable thins were my absolute favorite cracker, but since our decision to eat less processed food we haven’t eaten them in a while.
The boys and I have already tackled soda crackers, gold fish, and “Parmesan” crackers, so we figured we should try to make Homemade Vegetable Thins as well. I didn’t find much on the internet on these so with the knowledge gained from making “Parmesan” crackers, I started from scratch on these Homemade Vegetable Thins. It took us quite a few trys, but I think they’ve turned out pretty well. Continue reading
Sunflower seed milk has so many things going for it. It is high in vitamin E, B vitamins, and lots of other good things; but what I like the most is it’s easy and cheap. Continue reading
breakfast, recipes, Uncategorized
Lemon Millet Pie has been a breakfast treat (sometimes a staple) in our home for years. Both the crust and the filling are naturally sweetened with fruit.Whenever I share this with neighbors or friends they always want the recipe so I thought I would save myself a lot of writing and post it here. Continue reading
Here is a review/comparison using our whole wheat bread machine recipe (with all-purpose substitute) in a Black and Decker 3 lb loaf machine vs. the oven. The one on the left was baked in the Black and Decker (a slightly taller skinnier pan) the one on the right was baked in the oven (in a wider shallower pan).
If you are like me and love pumpkin pie, want more of it, but don’t always want to take the time to bake a pie, I think you’ll like this recipe. It is naturally sweet, and ohh soo good. Continue reading
Who doesn’t love raisin butter tarts? As the weather gets colder and the days get shorter, I find myself finally having the time to make special little goodies. Continue reading
Rhubarb is a great way to add a tangy twist to every day salads. Ever since I discovered that rhubarb is actually a vegetable, an obvious but over looked fact. I’ve been looking for new ways to enjoy this wonderful vegetable. My first discovery was to replace celery in potato salad with finely chopped rhubarb, it was a delicious hit, (recipe to come soon). Why stop there I thought, why not add it to my vegan “mock chicken” salad sandwiches, and or add it to a nice spring salad for a tangy little twist. The color it adds to any dish is just an added bonus. So that’s today’s recipe a nice tangy spring salad fresh from the garden to your fork. Continue reading
Does making your own salad dressing seem daunting? I felt that way once too, but it doesn’t have to be. It has been so long since I have bought salad dressing I can’t even remember the last time. A friend shared an incredible salad dressing recipe with me, and once I learned how, I just didn’t go back. It’s way faster and easier than you think. All you need is a good blender (and sometimes you don’t even need that), a handful of ingredients, a good recipe to get you started, and some imagination to keep you going. The possibilities are endless. Continue reading
Well it’s spring…How do I know? The Robins have returned, the Geese have returned, the sun is shining, the snow is melting and ….after what always seems like a long winter, I just have to plant something. I’m easing into things with an easy project for children and adults alike.
Sweet potatoes!!! Continue reading