Traditionally kefir is made using cow’s milk, but you can also make kefir with plant-based milks. Here’s a simple recipe for making your own kefir from cashew milk, but feel free to try other types of milk as well, such as almond, sunflower seed, or coconut. The sweetener feeds the kefir microbes, so there will be minimal sugar left in the final product. You’ll notice that the grains will grow in number over time. You only need about one tablespoon of kefir grains to keep your kefir going, so you can remove the extras and either eat them, give them…
Author: chefalice
This zesty cracker is seasoned with a mixture of rosemary and just a spark of cayenne pepper. If you prefer a different herb, use basil or any savory herb. Feel free to play with the flour blend. As long as the total amount is 3 cups (340 g), you can use any combination you like, including using more than two flours. Pumpkin seed or hemp seed meal would work well in place of the sesame seed flour. For more tips on variations, see the sidebar on Cracker Variations.
Shanks are one of the most flavorful cuts of lamb. The exterior fat can easily be removed, and only a small amount of fat marbles the meat, unlike most cuts of beef. Lamb also is high in B vitamins, zinc, and absorbable iron. Serve these shanks over whole-wheat noodles, couscous, or brown rice.
Bunner’s Mexi pockets are great little lunch items that you can bake up and then enjoy throughout the week. Turn these into Mexi breakfast pockets by crumbling in firm tofu when you add the peppers. Savour any leftover filling on top of rice, with a scoop each of salsa and guac.
One of the great virtues (and pitfalls) of raw recipes is that you can sample them at any stage in the process. The challenge with this one is having any ganache left to actually make the truffles. (I could rename this “Shovel-It-Straight-Into-Your-Gob Fudge.”) I made a batch of this with my friend Karen, who confessed midway through blending that she isn’t really a fan of chocolate. Horrified, I simply handed the blender to her. After one taste, she clutched the container with Gollum-like greed and exclaimed, “Oh … now that’s exciting!”.
There are few salads that I make that offer the variety of taste and texture that this one does. I often have it for a winter lunch; it’s perfect for getting through the day when you are looking at a heavier, heartier dinner. Don’t be shy with the red-pepper flakes. They really wake up your tastebuds.
Chicken noodle soup is the perfect comfort food. It is low in fat and saturates and a good source of protein and fibre.
Although this dish might seem fancy, it’s one of the easiest recipes in the book. My son Lennon is crazy for fingerling potatoes and loves swirling them in the balsamic glaze. Rosemary and balsamic really bring out the best in top sirloin, which pairs beautifully with the sweetness of the glaze. The Creamed Spinach is optional, but note that it is divine. It’s rich and creamy, with absolutely no cream at all. I could eat the whole batch with a spoon.
Take along this iron-and protein-rich snack to stave off hunger pangs when on the go.