My dad’s birthday was the other day and he, like me, does not really like cake or other heavy desserts. So, I decided to return to my frozen banana recipes and whip him up something special using it and his favorite fruit: blueberries.
The kimchi combines perfectly with the vegetables in this dish for a great hot and sour soup.
I had a can of black eyed peas, so I immediately thought collard greens. I’ve never cooked collard greens before, but I thought if I combined them with ingredients and flavors that I knew I could come up with something delicious.
I was making frozen pumpkin and banana sandwiches for my dog, and decided I wanted to make myself something cold and delicious to enjoy on this 90 degree plus summer day. This custard, like the treats I made for Rynoa, is extremely simple to make yet full of flavor.
I don’t like desserts that are too sweet, and what I love about this sorbet recipe is that it’s more sour than sweet. It’s the perfect way to toast the end to a hot and humid summer day.
I have yet to find corn tortillas at the store that are made in a completely gluten-free facility. So, when I’m craving fajitas, this is what I make.
Roasted cauliflower is one of my favorite foods and I’m always searching for new ways to enjoy it. With its heartiest, I thought it work well as a sort of pasta fake-out.