Root Groupie

I have a mental block around these cashew-based ‘cheeses’, but I really like this one.  It’s great in a wrap with some veggies and lettuce! I noticed that it got sweeter the longer it stayed in the fridge. Is that just me, or have any you experienced that with cashew-based pastes? Post below! This is […]

OMG, these are off-the-charts, and they are raw! I can’t say that they are good for you  but they are full of chocolate-y goodness, when you are craving a nutella fix. Ingredients: 1 C raw hazlenuts 4 dates – seeds removed 1Tbs – raisins 3/4 C raw cacao powder 3 Tbs water (approx) 1 Tbs […]

I must admit, I was hesitant to delve into the world of kelp noodle,s but I thought a thick, tasty sauce would make it work. My fiendish plan worked. Even my daughter loves them. I haven’t yet done the hubby test. It is light and delicious but, also, filling. And raw! Blowing my own mind, […]

I thought I had created a disaster but, then I realized this recipe makes a fantastic base for so many other things. Add olive oil and you’ve got a delicious, garlicky dressing. Add to a tin(can) of organic tomatoes and you’ve got a yummy sauce for pasta. I added a frozen cube to some pesto […]

Well, I have certainly lost weight with this challenge! I wasn’t even paying attention to my weight but I found a skirt which had been too tight for me so I had thrown it to the back of a shelf. During a clear-out over the weekend, I found it and tried it on. It now […]

I was seduced into buying these from the farmer’s market – They looked so pretty! – So I then had to find a recipe for them. It seems most recipes call for them to be fried, or stuffed and fried. They are delicious this way, I must admit. We ate them before they even reached […]

I can’t believe how delicious this salsa is! The Mexican farmer at our local farmer’s market gave me this recipe. I made them with his tomatillos and jalapeños. (Ooh, vicar) Ingredients: 4 medium tomatillos (more if smaller), leaves removed. 1 Serrano chili, stalk removed 1 small red onion, peeled 1 garlic clove 1 large handful […]

Yes, I know I said I prefer the term ‘aubergine’ as they do in the UK, BUT  ‘eggplant’ flows better from the word ‘grilled.’ Okay? Whatever you call it, this way of cooking it, is delicious. Again, a recipe incorporating one of the herbs I am growing on my NYC windowsill. This would be great […]

I halved this recipe and regretted it. I could not stop eating it and had to force myself to leave some for my family! Pasquale Cozzolin’s recipe in the New York Magazine, of all places. It is SO GOOD! I did half the amounts thinking it would be plenty. Don’t. You’ll eat it all. Ingredients: […]

My daughter calls this, ‘Babara Bush.’ Apologies to my American counterparts. ‘Aubergine’ sounds much more romantic, to me, than ‘eggplant.’ If you have a barbeque, it is best to grill them but if you are a New Yorker, like me, you’ll probably have to use your grill or broiler. The man who runs our local […]