Frozen yogurt with no added sugar, lots of fruit, and a texture as rich and velvety as ice cream? It’s not an impossible dream. This recipe has only strawberries, pears, plain Greek yogurt, a dash of milk and Truvia. Last year I splurged on a Vitamix to simplify ice cream making and other tasks, and I’m glad I did – in … Read more
My favorite coffee shop recently featured tomatillo soup for lunch. It was delectable and inspired me to create my own version at home. Because I keep cooked beans, caramelized onions, cooked grains and vegetable stock on hand in the freezer, the preparation was incredibly quick and easy. (You can find my directions for making big batches of beans here, caramelized onions here, … Read more
I had a bunch of odds and ends in my fridge: an overripe avocado, half a banana, a spot of applesauce, some leftover millet and a bit of whey from making Greek yogurt. What could I make that used all of them? Muffins, of course! Avocados are a great source of beneficial fats, including anti-inflammatory phytosterols and oleic acid, similar to the … Read more
The recipe is an adaptation of a quiche I first tasted at a Master Gardeners potluck many years ago. It was the best quiche I’d tasted in ages, so of course I pestered the cook for the recipe. It turned out to be something she’d clipped from a supermarket circular The secret ingredient is cottage cheese, which gives it a … Read more
This is a more adult version of the classic – more sophisticated and better for you than condensed Campbell’s, but just as quick to make. It also tastes phenomenal. I used home-canned tomato juice as the soup base, which guarantees very tomato-y flavor (Brandywines are my favorite for juicing). But this recipe will work with tomato juice from the grocery … Read more
I was in the mood for something made with buckwheat, and while racking my brain for flavors that would go well with it, I hit upon cranberries. I almost always have a bag or two of whole, unsweetened cranberries in my freezer – I tend to buy several pounds in autumn when they are cheap and toss them in the freezer. … Read more
My two favorite desserts are “anything with chocolate” and “anything with pumpkin.” This recipe includes both – although with its relatively low sugar content, you don’t have to save it for dessert. This muffin does not have the cake-level of sweetness that you’ll usually fine in prepackaged muffins or the ones they sell at coffee shops. I use just enough sweetener … Read more