It is harvest time and we are working on ways to not only preserve the harvest but also to use up nature's bounty while it is nice and fresh. Green smoothies are a great way to use up fresh produce. Plus, they are the perfect vehicle to deliver raw, digestible green vegetables to your children!
This luscious gluten-free, vegan apple pie uses a slightly different type of pie crust recipe. I first created this crust for a potato-pea samosa recipe. Everyone loved it so I decided to create it into an apple pie. The dough isn't your normal pastry dough because I don't use a saturated fat.
Happy Autumnal Equinox! As the evenings become as crisp as the apples, darkness begins to triumph over light. Today we celebrate the closure of summer, the dying of the light, and prepare ourselves for a new season. Autumn.
Today I wanted to share with you one of our family's most treasured fall projects: making homemade applesauce and canning it. I use applesauce quite a bit in my vegan, gluten-free baking recipes (which I will be sharing more of this fall) so I thought it would be fitting to demonstrate how to make it with step-by-step photos.
We really are not just about sweets here. Really, we're not! But this week it seems we are, huh. Hope some of you enjoyed the White Nectarine Ice Cream I posted last weekend.
Phase 1 is the most restricted and difficult phase of the diet so it is helpful to have more ideas. The green apple salad dressing recipe below is a creation of mine but some of the other ideas and recipes here come from a good friend who recently did the diet.
When I was younger my parents made a well-rounded breakfast nearly every morning. Back then this consisted of scrambled eggs, toast, and fruit, or pancakes, sausages, and fresh fruit. French toast with maple syrup was a regular favorite too. Maybe even waffles made in a Mickey Mouse waffle iron. Remember those?