Raw Cacao Chocolate Mole Truffles My friend Amy Levin has offered to share with us her amazing raw Mole Truffles here. Amy is a real expert in the science and art of raw chocolates, and I’m always inspired by her work. If you’re in the US right now, you can catch one of her classes, as she’s on a short tour of classes in Florida and Pennsylvania. She does classes in the UK too. orangettes Saturday, November 18, 2006 How to make orangettes: Slice ends off four oranges, score the peel from one end to the other, and remove the peels from the oranges. Slice the peels into thin strips and trim the edges. Using a medium size pot, place the peels in boiling water and blanch them for a few minutes. Rinse the peels, and repeat this process a second time. This is done to remove the bitterness of the peels.
The Best New Way to Bring Your Lunch I’ll admit it—my workday lunches can get pretty boring. I always think I’m going to finally make use of all those delicious recipes I’ve been pinning away, but then nighttime rolls around and I’m too busy watching really important things like The Bachelorette and Vampire Diaries. And then morning comes, and I’m running around like a headless chicken and I’m lucky if I remember my keys and bus pass on the way out the door, let alone find time to throw a tasty lunch together. But with a teensy amount of planning, delicious lunches can be just a few easy steps away. All it takes is a trip to the grocery store on a Sunday afternoon, a couple pantry staples, some mason jars, and an hour of your time. Why mason jars, you might ask?
Marinated Portobellos With Cashew Cheese and Pesto Looking for a meal that is sure to impress your guests? Look no further than this recipe for marinated portobellos filled with cashew cheese and topped with basil pesto. It may look and sound fancy, but trust me when I say: It’s easy if you prepare the cashew cheese and pesto ahead of time. Alternatively, you can use pre-made vegan ricotta cheese and store-bought dairy-free pesto. Almost Raw Parfait If there’s one thing I love, it’s a good raw foods dessert. I talked about my introduction to them in this post, and while I really do enjoy them, I rarely make them at home. I don’t have a dehydrator, for one thing, and the ingredients can be pretty expensive depending on what you’re making. They also sometimes involve soaking nuts over night, which I usually don’t have the foresight to do ahead of time. When I get a craving for something, I want to make it right away. After seeing an inspiring raw foods cooking demonstration a couple months ago, I found myself wanting to dabble in raw foods again, and I dusted off my copies of “Raw Food, Real World” and “Living Cuisine” to see if I could find some approachable dessert recipes.
Watermelon Lime Sorbet Slices A sweet and tangy watermelon lime sorbet is a great way to cool off in the summer. As a bonus, this recipe is frozen back in the watermelon rind and cut off into slices. It’s hot. The type of heat where when you step outside the door and your skin is wet before the door swings shut behind you. It’s a hot that hangs in the air, letting you breathe it in, that is cured only by two things: being completely immersed in water or hiding indoors, the air conditioning cranked as far as it will go.I find that the heat makes me very unmotivated to do things like take a walk, water and weed the garden (though I have forced that one on myself) and prepare food and eat it.
Kitchen Hack: One-Minute Bread Oven-fresh bread is one of life’s simple joys. Ciabatta, a crisp-crusted Italian bread with hints of sourdough and loads of crannies longing for butter, is one of the easiest breads to make at home. Why are we talking about baking bread on Lifehack? Because kitchen hacks aren’t just impressive, they often have very tasty results! Perfect Packed Lunch: Mock Tuna Salad So long, summer! Kids are back to reality now—school is in full swing. Save yourself some box lunch preparation time by whipping up this easy-to-make mock tuna salad. It’s sure to be a crowd-pleaser among school-aged children, and it’s “adult enough” for you to take to work. Mock tuna is perfect on a bed of lettuce as a salad or in a sandwich. My favorite way to eat it is on lightly toasted bread with lettuce, tomato, and shredded carrots.