Chipotle Pumpkin Soup
It’s autumn and it’s cold out. I enjoy seasonal recipes and wanted to try something new, so pumpkin came to mind. When I thought of pumpkin, the first thing to pop into my head was pumpkin pie, followed by pumpkin scones, followed by pumpkin cookies. It seems that we’re pretty good at turning pumpkin into [...]
Millet Cheese Spread
This is a great spread to use in place of dairy cheese spreads on crackers. Compared to dairy cheese spreads, it is lower in fat, has no cholesterol whatsoever, contains some fiber, is high in B vitamins and is lower in calories. We really like this one on whole wheat Ritz crackers or Triscuits.
Millet Cheese [...]
Orange Bulgur (Breakfast)
If you’ve ever eaten at a Mediterranean restaurant, you’ve probably had bulgur wheat. It is the main ingredient in tabbouleh. It’s also commonly used as a side dish and makes a great, nutritious, substitute for couscous or rice in pilafs. One cup of (cooked) bulgur has 151 calories, 34 carbs, 8 grams of fiber and [...]
Brown Rice Congee
What is congee? It’s an Asian comfort food that is made from rice, but resembles oatmeal. My daughter, who spent her first 2 years in China, is familiar with it. In fact, she probably ate it most mornings according to those who fed her. Congee, xifan or jook as it’s called in some parts of China, [...]
Mango “Ice Cream”
We make a lot of our frozen desserts in the Vitamix. Here is one that’s been a favorite for the whole family. It is not as creamy as traditional ice cream, but much creamier than fruit sorbets. The texture is very smooth and somewhere between soft serve and hard ice cream. If you’re used to [...]
Brazil Nut Milk
Today I made Brazil Nut Milk for the first time. My journey into alternatives to milk started with soy milk and then rice milk. These were the only options sold in the stores I visited so many years ago. Over time, more milks have shown up on the shelves. I have seen soy milk, almond [...]