In honor of my 65th birthday and party, my daughters Emily and Michelle visited. We played, went swimming, cooked together and ate lots of yummy meals. They helped me celebrate and make the party feast. Here is Michelle, rolling spring rolls on my sunny deck. First, she picked fresh cilantro and mint from my organic herb garden next to the deck. Grated carrots. With organic, tasty, quick cooking, gluten-free rice ramen, she rolled 20 beautiful, vegan, spring rolls. Emily made a yummy organic coconut cacao mousse. Proud and grateful mama! Passing on the tradition. Continue reading
When I teach hands on cooking classes, I often include this recipe, which is often the first taste of teff for many of my students. Since teff is native to Ethiopia, cooking it with African spices gives it an authentic and robust flavor. Here, the combination with quick-cooking red lentils and coconut milk makes for a fabulous, rich-tasting stew with a great nutritional profile.
Chewy, moist, creamy, hot, sticky steamy, rolled, wrapped, stacked; Whole Grains are sweet, easy, versatile, nutritious, delicious, high-fiber, low fat, filling, satisfying, and energizing! Continue reading