Recipe in a Flash: Rose Ice Cream (vegan/paleo)

This ice cream features fruits, flowers and nuts from plants that are from the rose family, botanically speaking: strawberries, cherries, juneberries, almonds and, of course, roses. Notes on ingredients and substitutions are at the end. Ingredients 1 cup frozen strawberries ½ cup cherries ½ cup juneberries 2 tablespoons almonds 2 tablespoons unsweetened coconut cream or coconut milk (full fat) 1 teaspoon … Read more

Recipe: Zucchini-Berry Muffins (paleo, gluten-free)

Dilemma of the day: Amazon has the 6-inch HD fire on sale for $69 today. Do I buy it? I have a first generation Kindle Fire that’s pretty much only good for reading e-books and watching Netflix now. Browsing the web is impossible. But I’m also annoyed that Amazon doesn’t offer any support for the first-generation Fire anymore, so going … Read more

Quick Dinner Recipe: Mixed Veggie Scramble with Radish Toast

We signed up for a Community Supported Agriculture (CSA) share this year, paying a flat fee at the beginning of the growing season to a local farmer, who then delivers a box of fresh vegetables once a week. Getting a CSA subscription is more economical than buying an equivalent amount of vegetables at the grocery store, and some CSAs let you … Read more

Recipe: Chocolate coconut muffins (wheat-free, gluten-free, low sugar, low carb, paleo)

I’ve got nothing against wheat, but it’s fun to mix things up a little. I found some coconut flour at Trader Joe’s and have been playing around with different recipes that use it. Coconut flour can’t be substituted one-to-one for wheat flour; it expands a lot when mixed with liquid, so you generally need to use less coconut flour than you … Read more