June 24th, 2017
Roxanne Holland
I used to be a cow’s milk cheese addict. Thankfully for me, the planet and, most importantly, the cows, I broke free of that lifestyle.
I have experimented with making nut cheeses and sauces and think that this creamy-delicious variety is the best.
Please feel free to experiment…if you like spicy, add some heat and if you prefer it with a South of the Border flair, try adding 1/8 cup of chopped cilantro. The possibilities are literally endless.
ENJOY!
April 18th, 2017
Roxanne Holland
Tofu is amazing! However, not by itself. To me, the stuff straight out of the package is somewhat disgusting. It deserves to be baked, fried, broiled, sauteed and blackened.
I love garlic but when cooking with it there is a fine line between getting it crispy and burning it. Make sure to keep the heat at a medium-high temperature and be sure to keep stirring it when cooking.
I had some fresh basil and cilantro that on hand so I decided to toss it in the rice. The result was YUM!
ENJOY!
March 31st, 2017
Roxanne Holland
I love mushrooms and used to think that even though they were delicious, they did not offer much nutritional value. I am happy to say that I was wrong.
Many varieties of mushrooms are a great source of Selenium and all varieties provide a host of essential nutrients. Mushrooms are the only plant source that makes bone-loving Vitamin D when exposed to sunlight.
I used Cremini mushrooms in this recipe, which is an adult version of White Button mushrooms that help improve immune function.
In addition, mushrooms contain antioxidants and assist in metabolic processes.