Mango Black Sesame Coconut Cookies
- 1 cup almonds, soaked at least 8 hours
- 1/2 cup desiccated coconut
- 3/4 cup dried mango pieces (about 40 grams)
- 10 to 12 dates, pits removed
- 2 tablespoons coconut oil
- 1/4 cup black sesame seeds
Proper stuffed mushrooms…
Pistachio lovers, gather round…
Cranberries are amazing. They are very low in sugar and very high in antioxidants and other nutrients. I’m on a cranberry kick lately, so join me in the fun. Today, it’s cranberries with fish. I’m using kingfish, but any kind of firm whitefish will work.
Who needs typical hash browns when you can make parsnip hash browns in this remarkably healthy way? I love this recipe because the parsnips are so light and fluffy. Just make sure you use the small holes of a box grater. The larger holes will still work, but the texture will be quite different.
Parsnips are of course higher in carbohydrates than non-starchy vegetables, like broccoli. The optimal level of carbohydrates in the diet is really a person-specific thing. While most people generally do better on lower carbohydrate diets (higher fat), some people do thrive with higher levels of carbs. Genetics plays a role here, particularly the AMY1 gene, which determines how much salivary amylase a person has. Amylase is an enzyme that helps break down carbohydrates. Click here to read about AMY1 and why researchers believe it’s one of the keys to understanding and reversing the obesity crisis. Personally, I eat starchy vegetables like parsnips a few times per week or small portions each day. For example, I might have a grated carrot in a salad every day, but I wouldn’t eat a plate full of sweet potato fries every day because it would be too many carbs for me.
If you follow this blog, you know my 3 rules to perfect basted chicken:
In this case we’re adding some potatoes and eggplant to the roasting pan and a simple tomato mixture.
This sauce is fantastic. With its spicy ginger punch and vibrant yellow color it suggests mustard, but the taste delivers you elsewhere. You can use regular powdered turmeric. Fresh turmeric is nice but is so messy and not really worth the effort in my view. For the duck, the technique is so easy. You just need to be around the house, since it takes a good 2-3 hours.
If you buy the duck frozen, let it defrost in the refrigerator 2 full days before cooking.
It’s good to baste the bird from time to time. Lately, I’ve been using a stainless steel baster like the one pictured below. Anyone who’s ever washed dishes knows that plastic and fat don’t go good together. A thin layer of fat tends to stick to the surface of the plastic. This is especially problematic for basters because we’re usually basting the fatty juices of beef, lamb, chicken, duck, etc.
The stainless steel baster solves this problem.