This was one of the first ever recipes I created for my blog, and it has since gone through numerous variations. I have been loving this bread with pretty much everything on it. It is great topped with a simple bruschetta mix with chopped heirloom tomatoes, fresh basil, some minced garlic, olive oil and sea salt.
As we are on the cusp of fresh greens popping up from the earth, I will say farewell to the wonderland of winter with this last hurrah with the root vegetables. I present to you a simple, but flavourful, colourful and delicious roasted root medley, which falls perfectly in line with all that makes this UnDiet Life so vibrant.
Coming from India, I discovered a new love of eating turkey and all the classic sides that go with it, whether it's candied yams, buttermilk biscuits or silky soft mashed potatoes. But when it comes to appetizers, instead of the usual chips, cheese plates or nuts, I plan to shake things up a bit this year with a few classic Indian appetizers.
I am on the "meatless Monday" bandwagon, so when it comes to finding delicious vegetarian meals I am always on the lookout. I love the simple elegance of a brown butter sauce and so do my kids! Kids love noodles and butter, well so do I when the pasta is good and the butter has been browned! I use wonton wrappers in place of homemade pasta, making this dish not only delicious but super fast!
I've always loved kettle corn: popcorn with the perfect combination of salty and sweet! Popcorn, after all, is a whole grain -- and though it gets a bad reputation at the movie theaters, homemade popcorn can be a light, healthy and delicious snack that satisfies those munchies. I decided to add a holiday twist to this batch of kettle corn by sprinkling it with a combination of spices that give it a nice warm gingerbread taste. You can also add other ingredients like a drizzle of chocolate, dried fruit, and shredded coconut.
I think that "bliss" is a very appropriate word to describe these treats, as they're chocolatey, fudgy, and full of wholesome ingredients. So wholesome, even, that not only are they considered a treat, but they're the perfect on-the-go snack -- whether you need an energy boost for a workout, or something to get you through those exhausting holiday shopping days.
As a marathon runner, I'm always looking for nutritious breakfast foods that both energize and satisfy. This shakshuka recipe I've been tweaking for a few weeks now is the perfect combination of all those things. It contains all four food groups and is low in fat and sodium so I don't feel weighed down while pounding the pavement.
And what better way to celebrate any occasion, than with a decadent raw food dessert like Hacienda's own Raw Carrot Cupcakes? The below recipe and many others are featured daily in our raw restaurant, and will also be available in the soon to be published Hacienda Del Sol Cookbook! What are you waiting for? Make these cakes.
It is the season my friends. The season of all things fruitastic and I can tell you that I am LOVING the bounty! Now, I wouldn't make you forgo your granny's fave secret for flakey pie crust and leave you dried out and crumbling without a super pie solution. This recipe also doesn't contain any weird soy modifiers, binding agents or suspect oils. Just goodness.
They call Crisco an "all-vegetable shortening." Soybeans and palm fruit are not vegetables. Incidentally, cottonseed oil also doesn't come from vegetables. Vegetables don't make oil. Corn is a grain. Soy is a grain. Olives are fruits. Coconuts are fruits. Flax and hemp? Seeds. Carrots and celery? Nope...no oil.