In the spirit of Easter, I was inspired to create what I call “Saint Eggs” which is less sinner version of Deviled Eggs. The holiness behind these Saint Eggs are due to the fact that NO mayonnaise is used in this recipe. In fact, instead of using mayonnaise I substituted it with cauliflower purée. Then the Saint Eggs were topped off with a few drops of the halo goodness white truffle oil.
oatty nutty goodness
This was my very first time making granola and I absolutely loved the way it came out. I’m so excited about this recipe that I can’t wait to make more and experiment with different fixings and flavors. This is such a great DIY recipe; mixing up the ingredients is the easy and fun part but it will need some of your love and attention while it’s in the oven (further explained below). Use this as a basic recipe but feel free to add and/or replace the different fixings. I purposely noted the fixings separately so that you can add or remove ingredients as you see fit; any kind of nuts, seeds, dried fruit, and/or candy and chocolate pieces are all fair game (just make sure to add fruit and candy pieces at the very end) … the possibility are endless!
Hummus has recently become one of my favorite foods to snack on, Tribe makes a spicy red pepper hummus that I love. Making hummus is not that difficult, it’s basically seasoned ground chickpeas. I bought some raw chickpeas that I placed in water overnight and cooked them in a pot for about an hour on low heat. The idea to make it with avocado was because I had one that if I didn’t use it would’ve surely gone bad and we can’t be throwing away avocado, I think it’s illegal. So I took out my food processor and started to add things to it. I didn’t have a recipe to reference but I had a basic idea of the ingredients that make a basic hummus. It did come out a little bit on the drier side but it was perfect for spreading it on my sandwich.
delicious pom poms
Pomegranates are now in season so you’ve probably seen them in your local grocery store. They can be used in just about everything; cooking, baking, smoothies and even in alcoholic beverages (like martinis!). A couple of weeks ago I made jelly using the juice from the pomegranate fruit. Although I had some issues getting my jelly to “jellify” I was determined to make something with it. Dave helped me make these. Initially I was indifferent about how they came out but after a night in the fridge they somehow transformed into a delicious, nutty, addictive treat. Although Dave preferred them fresh out of the oven I thought they were better cold. Try this recipe and let me know how you like them.