Coconut butter, coconut concentrate and creamed coconut are all the same thing, that is, it is made from ground up coconut flesh. Some will be expensive to buy, but others can be inexpensive; some are packaged in jars, tubs and even cardboard boxes. The stuff I buy is “Let’s Do… Organic, Creamed Coconut” and comes in boxes of ~225 g (1/2 lb, almost 1 cup) for $2-3 ($1.89 during the holidays).
One of the great things about this recipe is that you can eat as a pudding (similar to a rich and dense version of Angel Delight, for the Brits out there) before it sets. Continue reading
Apple crumble used to be one of my favorite desserts. I could never decide if it was better with custard or vanilla ice cream. Funny how I don’t eat any of these foods made the “traditional” way anymore.
This dessert is very similar to the American “apple crisp”, but not quite… well, not the way I make it. I love the crumble topping and I am not ashamed to say that I am not stingy with it. Continue reading
Another flop-but-adding-it-for-completeness recipe… maybe I should add “flop” as a category, what do you think?
One morning I woke up craving for Devonshire cream scones. The problem is that scones are traditionally crammed with all the things I am allergic to/have sensitivities with – gluten, dairy, refined sugar. What to do? What to do? Continue reading
One of my favorite Trader Joe’s snacks was their roasted plantain chips. They are crunchy, salty and incredibly moreish. Unfortunately, they make them with refined oil and it is not clear if they are made on an allergen-free line. In the past, I wouldn’t have cared, but now, if I’m in doubt, I just don’t eat it.
I have tried microwaving plantain chips, and although they were good, Continue reading
I’m actually not a fan of the term “superfood”, but this salad was inspired by a visit to Love Dog Café on Lopez Island (now, sadly closed) and that’s what they called it. I searched high and low for a gluten-free place to eat at, just in case we wanted to stop for dinner. We sure did need nourishment after cycling around Lopez all afternoon. I’m glad we found this place, the dinner was really good! Continue reading
I have never have liked sweet and sour sauce, whether it was with vegetables, chicken, pork, or prawns! I hated the smell. I hated the consistency. I just plain hated it. The funniest thing is that I have never tried it, but the smell of vinegar has always put me off food.
Since I hate it so much, I never paid any attention to how my father made it.
So why am I blogging about it? Well…. Continue reading
A’s birthday cake of choice was “chocolate cheesecake”. Unfortunately, I have misplaced the SD card where this photo was stored! If you would like to see what the cheesecake looks like, please click below on the link where the recipe originated from.
I have only made one real cheesecake from scratch ever, and that was the pumpkin cheesecake a few Thanksgivings back. That was back in the day when I ate dairy, wheat and sugar, so it was easier for us to share it. Now, this whole cheesecake was going to be for A’s stomach only. Continue reading
My. Oh. My.
This cheesecake-esque pie is probably the best dessert that I’ve had in a looooong time. It’s creamy, rich, dense, strawberry-ish and incredibly delicious! It’s easy to make and packed full of all the good stuff, including nuts, coconut oil, strawberries, honey and coconut. What’s better still is that it’s gluten-free, dairy-free, refined sugar-free and soy-free) and paleo-friendly!
I’ve been longing to make this recipe for a long time. Continue reading
This bread is unbelievable! It’s gluten-, dairy-, refined sugar-free and suitable for those on the paleo diet. The texture is similar to that of a dense/heavy sponge/pound cake, but it holds well enough to make sandwiches, if you’re that way inclined (i.e. me). You can make it into a sweeter “cake” by adding honey, or omit the honey and vanilla for a savory sandwich type bread.
This bread slices well, is moist and incredibly moreish. I enjoyed this bread with big dollops of fruit-sweetened peach jam. Continue reading
The idea of these treats sounds so perfect, but somehow, I must have executed them incorrectly. They were a serious flop. I love carrot cake, I love chocolate, but these were nothing but bland. The taste and texture just didn’t do anything for me. It missed a big spot that I wanted them to hit. They were a serious disappointment. Of course I still ate them, but that’s because I didn’t want to throw away good ingredients.
Bottom line: too much work for no pay off. Check out the original recipe and follow the directions as stated and hopefully you’ll make the delicious carrot cake ball I was hoping for. Continue reading
I love pesto… on pasta… on rice… on potatoes… on almost anything!
However, I am dairy-free, so out goes the cheese.
I have made pesto with walnuts instead of pine-nuts for some time. This is because of the silly pine nut scare that went around. Nuts, nowadays for me, have become incredibly expensive. What was relatively affordable, sky-rocketed when I wanted to buy organic nuts that are not produced on peanut, soy or wheat lines. I still eat lots of nuts, but I’d rather eat them raw or home-roasted with salt and not waste them in pesto. Continue reading
A trip down memory lane: Cadbury’s finger of fudge, one of my favorite chocolate/candy bars when I was growing up. I think I liked them because they were affordable and small enough to satiate my sweet tooth. It was a sweet, crumbly, vanilla-“flavored” finger of fudge coated in “chocolate”.
Until now, I have never made vanilla fudge, but I wanted to make a batch to mix with the dark chocolate fudge as a gift for A’s mom for Mother’s day. Continue reading