5 years ago
One of the very first things I learned how to bake was a lemon poppy seed loaf. It was a terrible mixture of white flour, vegetable oil and sugar, but it never ceased to amaze me how delicious something so simple (though nutritionally useless) could be! View Recipe
Comment
5 years ago
I’m just gonna come right out and say it: make these the day before. Trust me. They’re good right away, but holy fudgy batman do they ever get better after an overnight in the fridge! Made with a handful of deliciously decadent ingredients, these bad boys walk the line between fudge and brownie like they have nothing to lose. They are rich enough for dessert and probably healthy enough for breakfast. I’ll let you make that call. View Recipe
Comment
5 years ago
Forget bacon. Well, scratch that – don’t you dare forget bacon. But quality bacon can be hard to find. Usually packed with nitrates and all sorts of other nasty ingredients, it’s no wonder most people’s eyes bug out when I declare that bacon is health food. But quality bacon – without added nitrates, sugars and chemicals – is definitely health food, especially if it comes from happy, pastured pigs. With beautiful amounts of saturated fats, critical for the development of cell membranes, proper hormonal function and energy levels, and an irresistible crispy, crunchy, salty taste, bacon is pretty much king. View Recipe
Comment
5 years ago
This plantain bread is reminiscent of a laffa – a type of middle eastern flat bread that is typically a vehicle for shawarma (spiced chicken cooked on a spit), hummus (chickpea spread), labneh (strained yogurt), or other tasty delights. This version, however, is not stretched by hand and baked in a taboun (or clay oven) – it is blended and poured onto a baking sheet! It is simple to make and has just the right amount of chew. View Recipe
Comment
6 years ago
Remember that time we talked about gelatin? How it’s an extremely underused yet valuable source of protein? How humans used to ingest more of it because we ate the whole animal and made broth out of the parts we couldn’t eat? That was a lot of questions. But seriously, is this ringing any bells? View Recipe
6 years ago
This chocolate mousse is good enough to have for breakfast. It’s good enough to have after you work out. Or before you work out. Or pretty much any day of the week that ends with a “y”. The reason? It’s made with delicious dark chocolate, luscious coconut milk, and is a knockout way to get your complete protein goodness on, because it’s made with pure gelatin – an excellent, undervalued source of protein. View Recipe
7 years ago
Whenever it comes to overripe fruit, there will always be excuses: they were lying right next to the bananas… they were so beautiful at the store, how could I not buy an entire basket of them!? Regardless of the season or the type of fruit, this crumble is the excuse you’ve been looking for! View Recipe
7 years ago
First, let’s talk about sharlotka. Technically, it’s a diminuitive term for something or someone named Charlotte. That’s just the way Russian suffix-ing works. But what is a Charlotte-ka, or sharlotka? It’s Eastern Europe’s version of apple pie. View Recipe
7 years ago
This dip combines the delicious tangy taste of sun-dried tomatoes with rich, earthy olive oil, pungent garlic and fresh green herbs. Made with fresh pressed cottage cheese, it has the capacity to make raw veggies infinitely better, as well as liven up eggs during breakfast. View Recipe
Delicious ingredients, simple recipes, global influences and a massive passion for food - now that's sophreakin' good!
Read more
