Sunday night sweet tooth strikes. Try these easy crispy gluten-free chocolate chip cookies.
Jaclyn Desforges just completed our Fall Culinary Nutrition Expert program and continues to write about all things healthy on her blog. She stopped by to share her experience in the CNE program, and a tasty recipe to keep us warm on cold winter mornings!
We are now officially at the halfway mark of my 10 week cooking program and I must say that having 12 amazing people come by the kitchen once a week to learn, create, cook and dine together is surely the second best part of my job (you know retreats will always take first!). If you have used any of my recipes, you know that they are not always as descriptive as perhaps they should be. I sure learned this lesson in editing my cookbook. Personally, I think that’s what makes them extra super amazingly special. Maybe it’s that I am a Montessori kid and was a given a little freedom in how my edutainment learning was gonna go. All I know is that I have one rule in my kitchen when it comes to cooking. Read the recipe, understand the recipe, then own the recipe.
Happy Monday homegirls and lads,Raw Oreo’s anyone???
I made these in honour of making great things (Why do we need reasons? Make up your own!) The idea came from an amazing treat my main man and I enjoyed when we rocked it raw in the woods with David Wolfe oh so many moons ago. This was similar a treat we served- though they called them pancakes. I am digging them as raw oreos.
Like the sound of an indulgent delights workshop? Of course you do, sweetie! Join us on February 13th for our Gluten + Dairy Free Treats workshop! Beautify from the outside in (and eat it up, too) at our Edible Beauty Care workshop! This…
These past 3 months I have had the pleasure of participating in the first of its kind Culinary Nutrition Program. I had contemplated for awhile attending a holistic nutrition school but decided that I wasn’t so much interested in the scientific background, but more so interested in how to apply nutrition knowledge to everyday living. When Meghan made the announcement last spring about this brand new program I applied right away. Well, I knew it was going to be a lot of work, but what I didn’t anticipate was how much FUN I was going to have and the wonderful friendships that were formed along our journey. Part of our learning experience was developing new recipes. The following is one of my creations. Halva is a sweet dense confectionery that can be found in various forms in many different cultures around the world. It can be made from wheat semolina, sugar, honey, butter and vegetable oil. Nuts, raisins and other dried fruits can be added for extra flavour. This type is gelatinous and has a texture similar to polenta. Another type of halva is made from grinding sesame seeds to make a paste and adding a hot sugar syrup to the hard-cracked stage. This is the type that I (and my family) have been obsessed with for years.
Oh my, oh my was this homemade ice cream the most amazing thing I’ve ever eaten in my life. Or in the top 10 for sure.
My bestest friends over at Hamilton Beach Canada sent me the sweetest of gifts and the latest was their 1½ Quart Ice Cream & Frozen Yogurt Maker. All this time I thought ice cream made in a blender was as good as anything else, but let me tell you- that machine did some magic to our blend of magic.
I was also surprised that there was really not much of a process involved. We blended the goods together in our blender, poured it into our ice cream maker and shazaam alakazaam, a half hour later we were ooing and aahing over the amazing ice creamy creation we had collectively created.
How are you enjoying your last day off before we go back to school?
Wait a second? Are you going back to school?
I am, my own school and my face will likely still be smudged with chocolate from today’s cooking demo at Toronto Harbourfront’s Hot and Spicy Food Festival.
One of my favourite things to do in my free time it to take on kitchen projects. This can range from re-filling spice jars, brewing some kombucha, plotting and planning to create the best gluten-free pie crust there ever was, or this little ditty here.
Summer is a time of fun, sweet fun, but as Jen has been enlightening all of us, it also does not need to be a time for consuming poison, gross poison (dressed up as ‘summer favourites’). Hence her breakdown yesterday of the Dairy Queen Ice Cream Cake, or what I am now referring to as the “Toxic Hydrogenated Oil and High Fructose Corn Syrup Cake-Shaped Frozen Food Processing By-Product”. Not for consuming my fair ladies, gents, moms and kiddies. A treat is not a treat if every ingredient in it lends itself to killing you softly. You with me here?
Oh my love sweet lovers. I can only go so long without sharing some sweet, sweet chocolate love.
I created this gem for the attendees at my Raw Food Power workshop a couple weeks ago. I always have a challenge when I do the same workshops over and over again.
Guest post by Marie Poulin
I first met Meghan in the fall of 2009. In the summer, I had been looking for vegetarian cooking classes as a birthday gift idea, and I landed on Meghan’s website. Back then it was a little more “homemade”, and I had difficulty finding what I was looking for. I didn’t have the patience to dig (I am a web designer after all), so I left her site, and ended up going with wine tasting classes instead.
It is with extra super powered excitement that I get to introduce you to one of Meghan Telpner Cooks (also known as The Love In The Kitchen Academy- but names they be a changing), very first amazing hand-picked sponsors. That’s right!
Lovers, meet Nourishtea. The delightful tea sippers over there have generously offered us all the tea we could possibly drink to serve to our guests in our classes. Lucky, ducky me, I also get to sell their amazing brews in my shop too!
I know, I know… you want to get your sticky fingers all over my nuts. How could I blame you really. They are the best tasting nuts ever. The very best. What’s super cool about this is that you don’t even need to be a nut lover to enjoy this candied delight. Nut allergies in your homestead? Do this with a mix of seeds. Same, same lovers. Same, same.
What is lucuma? Well, in short it is the newest ‘superfood’ to enter my world. It is sweet and delicious. It looks like an avocado sort of. You can get it in dried powdered form from your fave superfood supplier (soon to be me, when that bit of my website is up and running). But really, what is this strange fruit?
If you didn’t love me before, these ‘things’, will win you over. I don’t really know what to call them because they aren’t really chocolate. What they are really is amazing. Really amazing. They have all my fave things including vanilla bean and the ever so decadent cocoa butter. See, what’s confusing here is that the vanilla bean is what gave them that brown on top but in factory farmed confectionery- vanilla is always shown as a ‘white’ flavour. Why is that when the bean is so clearly black as night?
Everyone loves home baked cookies. And they really don’t take much time at all.
You mix the dry.
Chop a little chocolate. This was Green and Blacks dark chocolate with crystallized ginger in it.
Throw a couple blobs of cookie dough on a parchment lined cookie sheet.
And just like that, fresh home baked cookies are served.