Happy (almost) Thanksgiving! This pumpkin custard dessert is a really simple recipe that takes just 10 minutes to put together — the longest part is cooling the mixture until it sets. But it’ll be worth the wait, I promise!
I am regularly quizzed on common nutrition topics from friends and family, and the one that comes up the most often is how to reduce sugar intake. But of course, there’s always a subtext—how can I quit sugar without, you know, actually quitting? Because we all want to be able to enjoy our favorite treats. But moderation is not always our strong suit.
What they’re really asking is: How can I change my relationship with sugar?Continue reading
Chickpeas are like cashews to me, in that they’re so versatile and you can use them in so many applications! You can make hummus, roast it for a snack, throw it on a salad, scramble it up like eggs, make a soy-free miso paste if you’re crafty (and patient), have it in pasta form, make falafel… we don’t often think of them as a dessert ingredient though. Aside from dessert hummus (don’t knock it til you try it), we can also make gluten-free blondies with chickpeas!
I entered a contest recently that focused on using cacao in new and different ways. Fudge, admittedly, isn’t a revolutionary use of cacao, but I thought infusing it with rosewater was pretty nice, and the petals were so Instagram-worthy.
‘Tis the season for pumpkin spice! Cinnamon, ginger, clove, nutmeg, allspice – these are the reigning flavors of fall and if you want to satisfy your sweet tooth well before Thanksgiving rolls around, these Pumpkin Pie Balls are a delicious, all-natural way to get your fix.
“VE-gan cheese-CAKE?” That’s the exact inflection from everyone who ever hears of such a wild thing.
It can be done. Cashews, it turns out, are actually very versatile little things that are often used to replace many of your dairy cravings. It can transform into ricotta, milk, cream, frosting, alfredo sauce, other various cheeses, and most importantly – CAKE.