Not to say that all store-bought crackers are über-processed, but I’m thinking the majority of them wouldn’t pass the Kitchen Test. So if I was really going to embrace this month free of processed foods, I knew I was going to need crackers and I knew I was going to need to make them myself.
Roasting root veggies, like carrots, at a high temperature is a wonderful way to bring out their natural sweetness. This tasty recipe takes less than five minutes of active time to prepare, and can be a perfect addition to for meals or snacktime.
I actually don’t crave full-blown desserts these days. These little, no-bake bites usually offer both satisfaction and nourishment – something that cake can’t do! They’re part snack, part dessert, and completely customizable to your current sweet tooth.
Let’s break out of the kale chip rut, shall we, and move on to the next trendy, nutritious, leafy green. Yep, we’re lookin’ at YOU, baby bok choy!
I grew up with sauerkraut – it showed up regularly at our house alongside pork chops on top of platters of mashed potatoes. But it was only recently that I became aware of its health properties.
Redwood Hill Farm recently invited me to join a few fellow bloggers in creating our own yogurt flavors. Instead of the typical fruit-on-the-bottom (yawn), we were encouraged to think “outside the cup” and come up with fun new twists on yogurt mix-ins. I decided to go savory.
These little crackers are wonderful on their own and excellent served with jam. They also make a perfect, whole grain base for hors d’oeuvres.
Krista and Jeff Roche share their terrific recipe for “Energy Balls” — along with their smart philosophy of “Always, Sometimes, and Never” foods.