Made with oats, whole grain flour, walnuts, and coconut oil, these cookies are a healthy alternative to plain oatmeal cookies. They are easy to make and are ready in no time. Bring them to a Cookie Exchange Party and they will go quickly, or have them as a snack with your afternoon coffee or tea.
Have you heard of Teff? If not, let me tell you about it. Teff, the smallest grain in the world, has been a staple of Ethiopian cuisine for thousands of years. It has gained popularity in the US in recent years not only becuase of its health benefits, but also because it is gluten… Continue reading Teff Porridge
If you like rich banana taste with a hint of fig flavor, this recipe is for you. Loaded with healthy and satiating ingredients, these muffins will keep you full and satisfied for many hours. They are great served for breakfast or as a snack, and they are fairly easy to make.
What do you do when you have a whole bunch of freshly picked carrots? You definitely don’t want to cook them all. Enjoy the crunchiness and freshness of the carrots by eating them raw or make my raw carrot salad. That is what I did with the carrots I picked at Pyrah’s Pioneer Peak Farm.
Here is another recipe for a colorful summer salad from Azerbaijan, Choban Salad (Shepherd’s Salad in English). Made with fresh vegetables, this salad can be served as a side or with some cheese and bread as a main dish.