Watermelon is the ultimate summer fruit. Not only is it refreshing, watermelon has an abundance of healthy electrolytes to replenish hydration lost in the summer heat. Because watermelon has such a high water content, a serving is considerably low for fruit yet high in nutrients like potassium, lycopene, and citrulline, helping with blood pressure, muscle soreness, and even insulin sensitivity. This inventive take on watermelon will elevate any summer gathering.
Read MoreJust in time for Valentine’s Day. A delicious fudge brownie! If you like coconut and nuts, add the optional ingredients to make this dessert even more decadent.
Read MoreMy family will mostly be together for Christmas at my house this year! In honor of the vegans, I will use plant-based ingredients to replace dairy in this recipe, shared by my daughter.
Honey and I often enjoy cinnamon rolls on weekends, but we try to keep the batches small. Not this time! I will double this, because I want at least a 13x9” pan of them. I usually use yeast, so this is a bit out of my comfort zone!
I’m used to rolling, then cutting, not the other way around, too. Either way, yum! We’re going to have these on Christmas morning, I may make ahead!
Read MoreMy beloved former Mother-in-Love used to make a cranberry relish I loved, with apples, celery, walnuts, cranberries, oranges and gelatin. I adored it. Over time, I dropped out the gelatin because of the vegans in my family. Then, other things fell out.
Now it’s morphed into something unrecognizable as the original recipe. I make it over and over during the season and nearly eat it all up before it gets to the table!
Read MoreIn a family of vegans, I sometimes like to see if I can veganize a recipe without losing something I’m used to tasting. Since portobellos are so meaty, it’s not usually a problem. The original recipe for this was a TikTok and made with shaved beef; not a particular favorite. I used Italian sausage, but it’s not mandatory. There are several plant-based sausages out there if you want the flavor without the meat.
Read MoreSometimes my sense of humor doesn’t quite mesh with someone else’s. That’s OK with me, since I appreciate all forms of humor except at someone else’s expense. After years of being the shortest person in the room, and . . . the teacher, I have learned to laugh at my own vulnerabilities. There is a particular joy in defusing an awkward situation. You have to “check yourself,” and you have to offer a way out. My way is playfulness.
What does this have to do with food? Well, here’s the part you might not find funny. I always tell “my kids” that I’m going to cook them with beans and rice. Yes, that’s right. And they know, right there—I might be kidding!
