spring

Allergy-Friendly Apple Cinnamon & Raisin Muffins

Posted Thu, 02/24/2011 - 18:34 by theblendergirl

I just don't think you can go wrong with the combination of apples, cinnamon and raisins. In fact, if you are baking egg-free sweet breads, cakes and muffins, apples are one of your best culinary friends. They help to bind and add texture and flavor that is not too overpowering (you could use an extra pinch of cinnamon if you wanted more of a kick) and create a light springy texture.

Macadamia and Semi-Dried Tomato Pesto

Posted Fri, 12/03/2010 - 23:14 by theblendergirl

It doesn’t get much easier than this delicious pesto. This version from The Australian Macadamia Society is a winner…and SO easy. Literally, throw everything in the food processor; then blend and chow! No chopping, no mess, no fuss. And best of all – it is absolutely phenomenal. You won’t believe something so easy can have so much flavor. It is just to die for.

Muhammara - Roast Pepper and Walnut Paste

Posted Fri, 12/03/2010 - 23:02 by theblendergirl

Whenever I am looking for a show-stopping vegan dip I always turn to the recipe collection of Kurma Dasa. Most of Kurma’s cooking is inspired by the flavors of India. However, every once and a while he diverts to explore the culinary delights of other exotic regions.

Raw Green Pea and Almond Dip

Posted Wed, 12/01/2010 - 15:55 by theblendergirl

The second this dip hit my lips, it was love at first bite – I immediately became intoxicated with the unique zesty flavor and crunchy texture. This dip epitomizes the “blend and chow in under 5 minutes” philosophy that I am so fond of. It is dead easy, bursting with flavor, and incredibly versatile.