Candy, vegan

It's always more fun to DIY.

Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home. Today: You don't have to take a trip to the fro-yo store to enjoy fluffy, chewy mochi. Celebrate the Lunar New Year by making a batch at home with help from Cynthia of Two Red Bowls. Is there any food happier and cuter than mochi? A gentler incarnation of a marshmallow, it is subtly sweet and powdery pastel, with a hint of coconut and a pillowy-soft chew. Mochi is traditionally eaten around the Lunar New Year (in fact, the Chinese version, nian gao, literally translates as “year cake”), and that means it’s currently mochi high season. Traditionally, making mochi actually sounds pretty labor-intensive.

We're not going that route. Mochi Makes about 2 cups of small pieces Preheat oven to 275° F. In a large bowl, whisk together the mochiko, sugar, and baking powder. Pour the mixture into your lined baking dish. Let cool completely or overnight. Stella's Meza: Kashata Za Nazi ( Swahili coconut snacks) Untitled. Healthy Three Ingredient Fudge and 5 Almond flour recipes.

No Bake Turmeric Boost Balls. I love experimenting with food and herbs, learning how to combine the two, and make it taste great without killing the properties of the herbs… not to mention making deliciously healthy foods my kids will eat.

It can certainly be a challenge, but I’m definitely up for it from time to time! My most recent recipe experiment came after trying Gaia Herbs function powders, TurmericBoost: Restore and TurmericBoost: Uplift as a part of their #LiveLifeBrighter promotion. (And, before it’s over, enter on the Gaia Herbs Facebook page for your chance to win an amazing prize pack before the contest ends this Friday!) I love the flavor of TurmericBoost so it’s really easy for me to add it to smoothies or milk. Sesame Honey Candy or Pasteli. Almost Skinny Vegan Food: Vegan 'Turkish' Delight. After my first try at agar agar 'delights' I was left unsatisfied by the texture- yes they were delicious but they were missing something- I did a little experimenting and I think you'll find these are much closer to the original (and rosewater flavour!)

Fat-Burning Key Lime Pie Bars Recipe. The whole family will love this recipe! They are a great substitute for all the summer ice cream and other deserts- as the lime is summer-y tasting, and they are creamy, rather than icy. This dessert contains coconut oil, which is an unprocessed, cholesterol-free oil that contains Lauric Acid. Overall, coconut oil stimulates the thyroid, increases your metabolism and can help you burn stored body fat! Secondly, like lemon, lime has over 200 enzymes and helps restore liver tissue. The liver is our main fat-burning organ, so with this recipe we are also giving it a boost. Ohagi Mochi and Red Bean Sweets. Homemade Nippon. Vegan Chocolate Tahini Fudge. ~ Jenny Sansouci. Via Jenny Sansoucion Dec 21, 2013 Sometimes, the need for immediate chocolate comes on strongly and without warning.

You know what I’m talking about. The other night I was sitting in my apartment when it hit me. Raw Vegan Lemon Meltaway Balls [GF] Oh do I have a surprise for all you lemon fans out there!

I’ve got these cute little Raw Vegan Lemon Meltaway Balls for you, full of all the tangy lemon tartness that you love. And…they have options too! You can eat them plain, roll them in shredded organic coconut, roll them in almond flour, powdered sugar (not raw), or even put them in the dehydrator and they will be slightly hard on the outside and soft on the inside and be more like a lemon cookie. Healthy Green Kitchen Homemade Crystallized Ginger. Ginger is one of my favorite herbs.

I adore the assertive flavor of ginger, but it’s also very good for you: ginger is reputed to remedy digestive issues including stomach upset and nausea. I enjoy using fresh ginger in my cooking and I like snacking on and adding crystallized (aka “candied”) ginger to all sorts of recipes, as well. Crystallized ginger is one of those things I’ve wondered about making pretty much every time I’ve placed some in my shopping cart.

Years of wondering, people. Years. Homemade Honey Ginger Throat Drops. Fall is the time of year when I am most prone to allergies, and one symptom I always have is a dry, scratchy throat.

Not to mention, winter is nearing – the season of colds and sore throats. I wanted to be prepared going into this season and had done some reading online about how to make your own cough drops. It didn’t seem too difficult, so this weekend I set out to make my own honey ginger throat drops. I am thrilled with how they came out and I can’t wait to make more, and experiment with different flavors! Pine Nut Brittle with Rosemary recipe from food52. Author Notes: Pine nuts and rosemary are two flavors that scream "holidays" to me.

It's probably the closest you can get to eating the Christmas tree without getting tinsel in your teeth. So I decided to combine them here with another Christmas classic that dentists love to hate: brittle. Enjoy! (less)Author Notes: Pine nuts and rosemary are two flavors that scream "holidays" to me. It's probably the closest you can get to eating the Christmas tree without getting (…more) - Ms. Food52. Food52. Vegan Snickers Bar Recipe. If Snickers are your favorite fun-sized Halloween treat, but you could do without the hydrogenated oils and refined sugar, whip up this version that's made with a handful of ingredients and is vegan, too.

Soft, chewy, with the perfect peanut crunch, these really do satisfy. A real Snickers fun-size bar is about 80 calories, and these vegans bars are 129 and also a bit larger. What makes this recipe so darn delicious is the fresh almond butter you make minutes before. Don't worry — it's supereasy as long as you have a decent food processor. Blend the almond butter with maple syrup and whole wheat flour to make a thicker consistency that you can form into a nougat bar. Halloween bio et écolo! Bonbons bio, un régal pour Halloween Halloween approche, avec son cortège de bonbons!

Oubliez bonbons et biscuits artificiels de la grande distribution, cette année, Halloween sera bio & écolo! Au lieu de distribuer des sachets de confiseries industrielles au petits farceurs qui viendront frapper à votre porte ce week-end, pourquoi ne pas organiser un atelier de fabrication de bonbons bio? Les bonbons que l'on trouve dans les supermarchés contiennent souvent additifs, conservateurs et autres produits chimiques, mais aussi la fameuse gélatine animale, très décriée.Il ne faut pas pour autant diaboliser les bonbons gélatineux. Bonne nouvelle pour les accros, on peut trouver en épicerie bio de la gélatine végétale à base d'algues: de l'agar-agar. Homemade Ginger Chews!!