A vegan berry crisp (or crumble) with an especially good topping made with a blend of powdered and granulated unrefined sugar. Also uses chopped walnuts, coconut oil, and either gluten-free baking mix or regular flour.
Tips for making a crispy pizza crust using Pamela’s Gluten-Free Bread Mix and extra virgin olive oil. How to work with the delicate gluten-free dough and keep it from breaking apart.
Starting with a blueberry-rich, partially whole wheat blueberry oatmeal muffin recipe, I made a slightly healthier version with coconut palm sugar, macadamia nut oil, and white whole wheat flour.
Saffron flavors the rice and gives it a beautiful yellow color that goes nicely with the yellow-orange mangos, while the macadamia nuts add richness and a little texture.
Copper River sockeye salmon marinated in a garlic, ginger, gluten-free tamari and rum or bourbon marinade. Instructions for grilling and how to tell if your salmon is perfectly done.
A purple smoothie using Townsend Farms Organic Antioxidant Blend, soy or other milk, strawberries, and a little watermelon. Contains pomegranate arils and dark sweet cherries blended with other fruits.
This hummus recipe is at least a little different from the many others out there, using fresh homemade chickpeas and whole sesame seeds blended with lemon juice and a few other ingredients to make a tahini sauce to blend with the chickpeas.
