I’ve had a bit of success withBlack Bean & Beet Browniesand Lentil Cookies but I’ve never tried simply Lentil Brownies, so I baked some this morning before it got too hot to have the oven on.
They look good, right? But the real question is how do they taste?
If you’ve ever had Black Bean Brownies, you might have detected a slightly weird beany texture, so I hoped this lentil version would eliminate that.
These brownies are TRULY surprisingly yummy! They’re very moist and chocolate-y. I can’t tell they contain lentils, which IS a wonderful source of protein, so this is also a healthy snack.
Tips: 1. Really cook the lentils until they’re mushy. 2. Refrigerate the pan for at least a couple hours after frosting before cutting and eating.
Since we’re in a seemingly neverending spiral of virus mutations, the unvaccinated, and overworked healthcare professionals, I’m still trying to limit my exposure to PEOPLE. Not that it’s too difficult for me as I’m solitary by nature, but it’s still kind of annoying.
Instead of doing what was normal practice in the old days, I didn’t run out and make that one purchase. Resourceful me decided to bake my own crackers. I haven’t done that in years and it’s so easy, I wonder why it took me this long to remember that! An added plus is no wasted plastic or containers, so I’m helping the environment too…
Tips: I substituted 1/2 cup buckwheat flour for all purpose flour. Next time I won’t do that because buckwheat is such a strong flavor. While it’s lovely in pancakes and soba noodles, it’s a bit too much here.
On the other hand, I gotta say that the smell of the herbs in the oven was so fragrant! It perfumed the entire house. I used all the herbs I have in the garden, but you can add whatever you like, including poppy seeds, sunflower seeds, sesame seeds. **Roll extremely thin for crispiest crackers. I didn’t cut them in perfect shapes or use a pizza cutter because I was too lazy and wanted them done in a hurry, but I kind of like the rustic look.
All that rain we had yesterday made it literally impossible NOT to bake, so I did.
We had about 1 1/2 inches of rain and our strongest winds were 45+ mph. Stores closed in our little village because of power outages and streets were flooded.
My friend’s lime tree exploded with limes last week, so now I have about fifty limes as a result of her generosity. I juiced A LOT OF THEM and froze in ice cube trays. These are the juicy sweet Mexican limes that are so amazing in margaritas and guacamole. LImes + tequila = heaven.
I created this recipe after reading tons of similar ones on the internet.
After the worst of the storm passed, it was still windy but FREEZING. A hot mug of fragrant ginger tea was just what I needed along with a couple slices of yummy Ginger-Lime bread.
It came out soo moist and tender, I definitely recommend and will make again and again.
PS I can’t change the recipe graphic but I forgot the amount of ginger tea. Should read 1/4 cup to 1/2 cup.
It’s a Reed avocado, a gigantic variety grown by a very generous friend. I’ve tried to grow avos but don’t seem to have the green thumb it takes to be successful.
It’s more than twice the size of a regular Fuerte avocado; about six inches long and weighs approximately two pounds.
I LOVE avocado in its purest form; split open and scooped out of the shell; beautifully green, rich, smooth, and creamy. Guacamole is my second favorite way to eat avos–what I don’t really care for is the trendy avocado toast, it tastes weird to me.
Did you know that the seed is edible too?
Practically everyone knows how good avocados are for health, but the nutrient contents of the seed itself might just surprise you. The seed contains about 70 percent of the total nutrients in the whole avocado. For its antioxidants and soluble fiber count alone, the avocado seed single-handedly beats any other fruit and vegetable available on the market. To include the seed in your diet also means to benefit from more potassium, copper and vitamins B, C, E and K than if you simply relied on the pulp.
The Avocado Pharmacy
From an even greater health standpoint, the seed is antimicrobial, anti-fungal and anti-inflammatory. Simply because of its profoundly high antioxidant count, it helps to reduce free radical damage inside and out. This has the benefit of reducing cholesterol levels, boosting immunity and protecting the skin from wrinkles or even sun damage.
Preparing The Seed From Scratch
To enjoy the wonderful benefits of the avocado seed, simply crush or grate the seed and blend it into a smoothie. It can also be juiced or turned into tea by steeping it in hot water. If you’re not going to use it right away, it can be dried and stored for later. The avocado seed has a bitterness quite unlike the pulp, but it is nonetheless enjoyable once you get accustomed to it.
Imagine how many people simply trash the seeds after they eat the “good” part of the avocado. This often neglected part of this super food is just one more bonus that adds to the legendary status of the avocado. Learn more at: https://www.avoseedo.com/
My doctor totally depressed me cos she told me her husband’s best friend just died from Covid-19 and because she’s on the frontlines treating patients, she cautioned me to be extra careful and stay home and away from people.
I decided it was a great day to make another version of my favorite hearty and healthy soup.
Lentil Tofu Veggie Soup
Ingredients: *Carrots, 3 large *Celery, 2-3 stalks including leaves *Tofu, whole package *Lentils,1.5 cups *Kale, 2 cups *Broccoli, half head *Canned organic tomatoes, 28 ounce can *Bay leaves and other garden herbs
–Heat a couple tablespoons of oil in a large pot. –Add roughly chopped carrots and celery. I don’t like onions so I didn’t add them, but go ahead and chop up half an onion if you like them. –When they’re nicely browned and have released a lot of flavor, add dried lentils and six cups of water along with a couple bay leaves.
–Bring to a boil and turn down to simmer. –Add bite-sized pieces of broccoli and tofu along with chopped kale. –Simmer for about an hour, stir every once in a while. Add more water as needed. –Add a large can of diced tomatoes in juice and any herbs to taste. –I picked sage and oregano and thyme from the garden. –Add 1/2 teaspoon pepper, red pepper flakes, and salt (optional).
–Serve in a large bowl with freshly chopped cilantro and basil. I’ve been lucky enough to have beautiful lettuce this season, so I picked a few fresh leaves for a salad to accompany this delicious soup.
Sometimes I make a crusty French bread but I didn’t feel like it because I’m sad about almost losing our precious democracy but I might make vegan biscuits tomorrow cos I’ll eat this soup for a few days.
I don’t know if it’s similar to the Great Toilet Paper Hoarding of 2020 or a supply chain issue, but when I used the very last drop of my Tapatio hot sauce, every store I went to was out of it.
I tried them all: Target, Stater Brothers, even WalMart, and there was the little sign on an empty space where the Tapatio should have been.
There were other hot sauces to choose from: Valentina, Crystal, Cholula, whatever Trader’s brand is, but not Tapatio. I was looking specifically for Mexican hot sauce, not Tabasco or Sriracha–it had to be Tapatio, my favorite.
I didn’t really want to order it online but I would have, except that at my final stop at Vons I found the VERY LAST BOTTLE of Tapatio, a giant thirty-two ounce size, so I’ll be happy and spicy for quite a while.
Funny enough, they were also completely out of the small sized bottle, so that’s all there was to choose from.
Now I can enjoy a yummy quesadilla with vegan cheese!
NOT Awkwafina, one of my fave actors and comedians from one of my all-time fave films, Crazy Rich Asians.
And not a beautiful Paso Fino, either. I had never heard of that breed as I’m not a very horsey person but I met one while hiking at the Daley Ranch and fell totally in love. He was the most gorgeous creature I’ve ever seen and I couldn’t stop petting him. He was all dressed up in a shiny silver bridle. I’m mostly afraid of horses because they’re so big but this guy was gentle and affectionate.(This isn’t the horse I met; this pic is from Wiki.)
No, what I’m talking about is AQUAFABA. I don’t know how it is that I’ve never heard of it, but that’s the truth. It slipped right by me, like the noxious slime that it is.
Up until now, I thought that the viscous liquid in cans of garbanzo beans was vile and slippery and I drain them IMMEDIATELY before making hummus or veggie burgers.
Who knew that some brilliant person must have thought to herself, “Hmm, what if I whip this shit up into a frothy mass and use it as a vegan replacement for egg wihites?”
And who came up with the NAME??? Aquafaba?
I(t reminds me of that stuff I put on my lips ‘cos it’s so dry in SoCal: Aquaphor…)
I would really like to have a chitchat with that person because my unimaginative brain does NOT work that way.
My brain is more like “EWW, gross.”
I promise to try it in a recipe and post the results. I’d like to see how it compares to egg whites in a lemon meringue pie or a chocolate mousse or marshmallows. Apparently, it’s virtually calorie-free, so that’s a plus.
Enchanted Seashells | Princess Rosebud 