I have always loved cookie dough, and recently I was with a friend one night indulging in some vegan cookie dough ice cream that seriously lacked in the best part, and I began to dream up some options for raw cookie dough that would be a healthier (no weird fillers) and more delicious version. So … More The Best Cookie Dough Balls
Spring brings all the most beautiful flowers here, and redbuds are one of my favorite edible flowers to add to recipes. They contain more Vitamin C than an orange, which also gives them a bit of a tart taste, perfectly complimenting any sweet or savory dish. You can make capers with the closed buds, and … More Blood Orange and Maple Donuts w/Redbud Flowers
So, I make this cornbread pretty much once a week when the weather gets cold up here in the high desert. It is hearty, but light, and blue corn is high in protein and my personal favorite thing : ANTHOCYANINS. Blue corn has the same concentration as blueberries and in studies has been shown to … More Rustic Blue Cornbread with Honey Calendula Butter
I have always been enamored with all things Italian; I studied Italian in college, read Italian cookbooks to fall asleep, and married a Sicilian man. Olive oil is the quintessential Italian oil, and it varies in complexity and flavor more than any other oil out there. Almonds (also an Italian staple) are a natural, sensual … More Floral Almond & Olive Oil Honey Cake
I love Indian food for all it’s complexity and possibility. I once had a 10 year visa to India, and planned to spend time in the colorful wildness wandering. . . I grew up visiting Devon Avenue in Chicago, a street lined with vendors and Indian restaurants; a street that knows no traffic rules and … More Red Lentil & Carrot Dal with Raw Beet Raita
thewildandthetamed 