Do dairy products cause heartburn? Maybe you too can say ‘goodbye Gaviscon‘. It is possible that instead of letting antacids keep acid where it belongs, you can stop suffering by spurning milk and everything dairy. According to Mark Bittman, ‘Got Milk? You Don’t Need It,’ we don’t need milk as adults, and we may be creating health…
Layered Lemon Basil Blackcurrant Frozen Yogurt
How important are good looks to you? Do your tastebuds respond better when your food looks too good to eat? This has to be the prettiest dessert I’ve ever dreamed up. You can make it taste sweet if sweet is your thing. This version is lemony tart, and the basil garnish along with the basil…
Italian Black Olive Spread
Thanks to Susie Martin, my co-worker and fellow foodie, you could soon be enjoying Italian Black Olive Spread from the cookbook The Surreal Gourmet. Author Bob Blumer invites readers to share his friend’s secret family recipe with their friends. Someone who shares secrets–That’s my kinda guy! Italian Black Olive Spread 2 c of black Kalamata olives, pitted 2…
Banana Bread We Will Love!
In this line of work, it is important to know who to trust. My lovely yoga friend, Marie-Catherine Laduré, is the finder, Love Food Eat is the baker, and we are the happy recipients of this wonderful recipe. This is my first sugar-free, oil-free vegan banana bread and I do love it! Healthy Banana Bread 2…
Annie’s Granola Bars – Nirvanalicious!
I have tried Annie Godin‘s yoga class at Shri Yoga. She’s an excellent teacher. I have also tasted Annie’s homemade granola bars, and they are nirvana. There is a reason that this recipe appears in print without a photo. As much as I adore these granola bars, I am afraid that if I bake them,…
More than meets the eye – Spicy chickpeas
All foods Indian please my palate. The spices and colours remain exotic and foreign. I’ve tried preparing Indian feasts under my sister’s guidance, but haven’t really adopted the dishes into a regular repertoire. Perhaps it isn’t too late. This very simple recipe is ready in a jiffy. I usually double it as it tastes great leftover….
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