Warning: This is a Bachelor Recipe, in that measurements are up to you for the most part. This isn’t baking, no need for exact measures. Everything depends on your tastes. The Alfredo Sauce is measured, but you can even thin that out a bit too. First you’ll want to make the noodles. Choose your favorite, […]
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Everyone loves hummus today. When I returned from living in Israel for some 4+ years in the eighties, nobody knew what it was. And nobody knew there were more than two types of olives, green and black. But today? Everyone loves hummus and I will teach you to make authentic hummus. Ingredients chickpeas baking soda […]
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To serve falafels, you’ll need two sauces: a tahini sauce and a “hot” sauce. You can use anything for a hot sauce, but this recipe page contains instructions for two authentic sauces (one being more of a relish, because of its thickness). And you’ll need an assortment of pickles. And when I say “authentic,” I […]
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Low Carb, Low Fat, Fewer Calories Ingredients (as always, as organic as possible) ¼ cup MCT Oil (can use Olive Oil if you like) ½ cup Apple Cider Vinegar 1 ¼ cup Water ½ teaspoon Xanthan Gum (1 tsp if you want extra thick) ⅔ cup Ketchup (links to our low carb version) Juice of […]
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My mother found the original recipe on a can of Campbells® Tomato Soup in 1957. It’s been a bit modified since then. Ingredients (as organic and free-range as possible) 1 pound round steak (the cheapest cut you can find) ¼ cup sprouted all purpose flour (organic) ½ teaspoon Celtic Sea Salt (ground fine) ¼ teaspoon […]
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Brits call eggplant aubergine, and it’s a very healthy food, providing fiber, antioxidants, and bioflavonoids. Although we refer to it as a vegetable, when you cut into it and see the pattern of seeds, you realize it’s actually a fruit. And like many fruits, most of the nutrition comes from that purple skin. Ingredients coconut […]
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