eating with zombies

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on January 12, 2009

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what to eat with various tv shows

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Back with Just a bite of Pina Colada bar

OK so clearly I haven't written anything here in a while, I really want to make an effort and start blogging again. Thought I'd come back with something simple that really doesn't get much attention. So the most common no bake bar usually involves date and chocolate. I've made that kind, often, and so has the rest of the internet. These bars are more about the pucker, still sugar free and still raw and just really simple to make. 1 cup dried unsweetened pineapple 1 cup raw cashews 1/4 cup untoasted coconut, plus more to cover zest of a lemon salt Start by soaking pineapple in enough warm water to cover. Drain pineapple and place everything in a food processor. This is definitely a recipe that can fit in a mini processor. Pulse until well mixed and starting to hold together. Pour into a plastic wrap lined container. Top with extra coconut to cover. Wrap plastic over the top of the bars and press down

Ode to Melkoniantsis: Boarding school food

There are some adventures in live you cannot really explain, I was lucky enough to live in one for 4 years, this summer one of my best friends from high school gets married. Which means I get to go half way across the world, see a bunch of people I really love, and never see all at once. All that is making me think of the years I spent there, with them. Let me explain further I went to a small boarding school on the island of Cyprus, which is in the Mediterranean, the school was Armenian, the school system was British, the locals all spoke Greek, and there were only 18 people in my graduating class. Which meant we not only knew each other rather well, we knew almost everyone else as well, and had a full on blooming society. Everyone had nicknames, we had words that only we used, there were students from 30 different countries, over the course of the 4 years I was there, mos of them were European, middle eastern countries, Americans were rare, and often bundled with Canadians and our

Show Stopping Gluten Free Strawberry Mascarpone Almond Cake, that's a mouthful

I make a lot of gluten free desserts, but for the most part, I'm not a fan of the whole GF flours, rice is grainy, bean based ones that taste like beans, corn is something I avoid more than wheat. I'm just not happy with a lot of them, so looking back on the good old paleo diet days, I like the nut based ones, and although I have used hazelnut and cashew, I like almond the most. I can buy the meal from TJs, and it doesn't need lesser known additives to work. (Having said that I do use arrowroot for savory applications.) I know some people insist on almond flour instead of meal, but the truth is really difference is moisture, meal is larger and therefore more moist, instead of light and fluffy. I'm cool with more moist, I prefer my cakes on the coffee cake side over the spongy and in my opinion less flavorful. I like my interior strawberries chopped, it makes for easier slicing, just separate the berries into pretty and eh, and chop the eh. Ingredien

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