Horchata has its roots in Mexico and Spain and is probably one of the original milk alternatives, and I think still one of the best. There are lots of versions, but most everyone agrees that it’s essentially rice milk with a bit of cinnamon. I’ve used almonds and coconut in my concoction, too, which gives it a full creamy flavor. Continue Reading Coconut Horchata
When I go on and on about the nutritional powerhouse that is blackstrap molasses, folks usually ask me how the heck to use it. When we think of molasses in the kitchen, the occasional ginger snap cookie or pot of baked beans come to mind, but I’ve got a quick recipe that will help you make this a daily pantry staple. Continue Reading Hot Molasses
Do you know the difference between oat groats, steel cut oats, Scottish oatmeal, oat bran, old fashioned oats, quick oats, and instant oatmeal? (phew, what a list!) Continue Reading The Types of Oatmeal
