Archive for May, 2008
Banana Nut Muffins
Today, I did what everyone does when the bananas turn more brown than yellow: I set out to make some sort of banana nut baked good. I decided on muffins, and, let me tell ya, these babies were a hit! They’re one of those things that you eat and you think to [...]
Teriyaki Tofu Stir-Fry with Broccoli, Carrots, and Baby Bok Choy
I know, I know. There are about a gajillion stir-fry recipes out there, but this one is different, I promise.
Blueberry Tart
The folks I cook for looooooove berries – any berry that they can get their hands on. So, when berry season came around, I started hunting for the best sweet treats I could find. I found this recipe on Clotilde’s blog and knew I had found the one.
Napoleons with Cassis-Macerated Berries and Agave-Sweetened Cream Cheese
There are very few things that look more impressive, are more versatile and are easier to make than Napoleons. They can be served as a beautiful savory appetizer with stacked bites of veggies, organic meats and cheeses. One of my favorite examples of a savory (and Gluten-Free) Napoleon is an Eggplant Napoleon. [...]
Raw Cinnamon-Almond Truffles
One of my favorite things in the world is when I discover a raw foods recipe that, once devoured, no one would guess that it was raw. That is exactly why I loved these truffles the first time I made them. Luke popped these in his mouth like truffles were going out of [...]
Cumin-Scented French Lentils with Collard Greens
Lentils, lentils, lentils. I can’t stop thinking about lentils. For the past few days I have been on a raw foods cleanse, so haven’t been indulging myself with lentils galore like I have wanted to. I know, I know, they’re easy enough to sprout and eat raw, but I was craving that delicious [...]
Welcome to The Friendly Kitchen!
As a classically-trained chef living with food allergies and also focused on eating a planet-friendly diet, I decided to start this blog to share with all of you some of my favorite recipes and bits of information I have learned along the way. All of the recipes and information posted on The [...]
