Cashew cream is so trendy right now. And such a delicious treat really does deserve its own trend. It’s the perfect topping for any dessert where you would normally use whipped cream. Here are three of my favorite nut creams.
I’m fond of using this citrus marinade for ceviche. As a traditional marinade, it can also impart moisture to small fish fillets that will tend to dry on the grill. The combination of citrus juices cuts through high fat fish like salmon with bright and vibrant notes.
The marinade for this recipe was originally created for a dining club with a number of members who didn’t care for fish. The task was to find a sure-fire way to eliminate any fishy taste no matter the type of fish being plated. They loved it. I hope your family and friends will too!
This is a pizza crust I developed for one of my “Corporate Lunch and Learns”. GF recipes can be unstable and difficult for novice bakers. Mine is different; a crust that is fast to make and easy to handle.
Cranberries aren’t just for Thanksgiving feasts. Here, we blend fresh cranberries in with steel cut oats and cook them up for a last taste of winter comfort food turn with the season to our Spring recipes.
Do you remember the coconut bacon sprinkles from my Chia Hot Chocolate recipe? Here, they make a second savory appearance in a recreation of the classic wilted spinach salad, only it’s VEGAN!