Posted by alisa on September 28, 2011 | 46 Comments
After posting up this egg-free, dairy-free meatball recipe, the folks at WASA offered up a prize package for a giveaway, and who was I to say no? One of you will receive this fun loot:
- The Cooking with Crispbread full-color, hardback cookbook
- A cool WASA bag
- Three boxes of WASA Crispbread, assorted flavors
To Enter: Simply comment on this post, and let me know if you have ever had crispbread and if so, your favorite way to eat it! I’ll pick a winner on Wednesday, Oct 5th, so enter now!
Personally, I’ve enjoyed their crispbread with almond butter, in meatballs, and in this party mix recipe …
Party gnome approve. Hope you enjoy it too!
Recipe: Sweet, Salty, Spicy, Crispy Party Mix
Summary: This mix combines an array of textures and flavors for a little bit of everything. It isn’t overly sweet or overly spicy as is, but you can certainly amp it up if desired. The flavors meld nicely when the mix is allowed to rest, so I make it earlty in the day or night before and store in an airtight container. This recipe is adapted from the Cooking with Crispbread cookbook.
Ingredients
- 1-1/2 Cups Broken Crispbread Pieces (I used the Rosemary WASA)
- 1 Tablespoon Oil or Dairy-Free Margarine (I used coconut oil for a rich and buttery flavor without margarine)
- 3/4 Cup Seeds and Nuts (I preferred sunflower seeds in this; almonds, cashews, and pumpkin seeds go nicely also)
- 2 Teaspoons Brown Sugar
- 2 Teaspoons Honey, Maple Syrup, or Agave Nectar
- 2 Teaspoons Finely Chopped Fresh Rosemary
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Cayenne (you can double it if you prefer the mix HOT, but this was enough heat for us)
Instructions
- Preheat your oven to 400ºF.
- Place the crispbread pieces and seeds or nuts on a baking sheet and spread them out.
- Toast the crispbread and seeds or nuts in the oven for 5 to 7 minutes.
- While that is toasting, melt the margarine or coconut oil and combine with the remaining ingredients.
- Place the toasted crispbread mix in a large bowl, and while still hot, pour on the oil/spice mixture. Stir to coat.
- The flavors meld more as it rests, so feel free to make a batch of this at night to enjoy the next day.
Preparation time: 10 minute(s)
Cooking time: 5 minute(s)
Diet tags: Vegan, Dairy free, Egg free, Peanut free, Soy free, optionally Nut free, optionally Gluten free (with a GF crispbread or crackers!)
Number of servings (yield): 6 snacks
Copyright © Alisa Fleming.
Posted by alisa on September 26, 2011 | Comments Off
Just in case you didn’t see it on Go Dairy Free, I have a guest post today over at Attune Foods, and I’d love for you to check it out and offer feedback (on that post please! I’ve closed the comments here). Yes, there is a yummy, 6-ingredient recipe for granola bars over there that was created in my little kitchen … but … I’d also love for you to read the article / intro I wrote also.
You see, this month the theme for Attune is “clean eating,” and I thought it would be neat to compare the ingredients of a store bought product to a comparable (but obviously better!) homemade version. However, as I was writing out the ingredients for the store-bought granola bars (leading brand), I started to get a little concerned. In paragraph form it didn’t look like THAT many ingredients. Would they really differ that much? Would my ingredient list be shorter and would it really look healthier to help people understand the value of homemade?
Holy cow! Was I worrying myself over nothing. It actually shocked me a little when I looked at the two ingredient lists side by side. Go check it out for yourself, and enjoy the recipe while you’re at it: Chewy Chocolate Chip Granola Bars Recipe.
Posted by alisa on September 24, 2011 | 8 Comments
Quick Note: Congrast to Casi Leigh! Winner of the Rudi’s Giveaway this week. Another giveaway coming up soon!
Since I have so many wonderful gluten-free friends, I frequently hear the sorrow of croutons arriving on a prepared salad when dining out. But what many may not realize, is that strict dairy-free people must also be on guard when it comes to croutons. Most are made with butter, margarine of unknown origin, and/or parmesan cheese. Not to mention whey powder, lactose, and other strange ”flavoring” ingredients if the croutons were mass produced. Croutons aren’t a luxury that I indulge in often … well, until now.
Seriously, why is it that we forget how insanely easy some things are to make?
In college, my good friend and roomate Annette worked at Casa de Fruta. In addition to loads of delicious dried fruit, she would bring home day old bread at least once a week. Almost immediately upon walking in the door, she would chop up the bread, put it back in the paper bag it came in, drizzle in oil, sprinkle in some seasonings, give it a shake, and bake them for a few minutes. We had freshly made croutons available ALL. THE. TIME. Dang I miss her.
Yesterday, when staring down a half loaf of stale bread that I knew shouldn’t go to waste, I thought of that friend, and realized it was time for me to make croutons! And make croutons I did …
Recipe: Garlic & Herb Croutons
Ingredients
- 4 Cups 1/2-inch Bread Cubes, cut from stale bread (I leave the crusts on, but you can cut them off if desired)
- 2 Tablespoons Olive Oil
- 1/2 to 1 Teaspoon Dried Parsley, Basil, or Italian Seasoning
- 1/2 Teaspoon Garlic Powder
- 1/4 Teaspoon Salt, or to taste
- Generous Dash Black Pepper, or to taste
Instructions
- Preheat your oven to 350ºF.
- Place the bread cubes in a large bowl, and drizzle on the olive oil, stirring as you drizzle. I like to keep it moving so that just a few of the bread cubes don’t soak up all of the oil!
- In a small dish, combine the seasonings, salt, and pepper.
- Sprinkle the seasoning mix over the bread cubes and stir to coat.
- Bake the croutons for 15 to 20 minutes, or until they have crisped up to your liking.
Quick notes
You can use whatever bread you like, including gluten-free! As a matter of fact, most gluten-free bread improves in texture when toasted, making this a perfect recipe for using up leftovers. I stuck with wheat-based bread, using a combination of white-wheat and 100% whole wheat breads for an appealing light-darl mix of croutons.
Preparation time: 10 minute(s)
Cooking time: 20 minute(s)
Diet tags: Vegan, Dairy free, Egg free, Gluten free, Nut free, Peanut free, Soy free, Sugar free
Number of servings (yield): 8
Copyright © Alisa Fleming.
Posted by alisa on September 21, 2011 | 85 Comments
This is my favorite commercial bread bakery, and frankly, the only brand I’ve purchased in years. I’m big on homemade bread, but when this stuff goes on sale, I sometimes cheat and pick up a loaf for breakfast toast. I love that they run a dairy-free bakery!
To get warmed up for the giveaway, here are a few fun Rudi-related things that might interest you:
- Today I posted a Banana Hot Dog “Sundae” Recipe from Rudi’s Bakery on Go Dairy Free. This is a fun snack that you and your little ones can enjoy whether vegan, gluten-free, or nut-free!
- A couple of months ago I reviewed Rudi’s Whole Grain English Muffins and Tortillas. Yum!
- A Coupon for $1 Off Any Rudi’s Organic Bread (vegan).
- A Coupon for $1 Off Any Rudi’s Gluten-Free Bread (gluten-free and dairy-free).
Okay, are you ready? Comment on this post to enter to win:
- Two Rudi’s FREE Loaf Coupons (gluten-free or regular/wheat – your choice!) AND
- Two Rudi’s sandwich boxes
Tell me, which loaves of Rudi’s bread would you purchase? You can see the whole line-up at Rudi’s Organic and Rudi’s Gluten-Free. I’ll pick a winner in two days, on Friday, September 23rd!
Me personally? I just bought the 100% Whole Wheat Organic Bread from Rudi’s using the coupon, but if I could find that Spelt Ancient Grain bread, I would be all over it.
Posted by alisa on September 20, 2011 | 15 Comments
One of the joys of blogging is making friends with amazing people, and even meeting a few (in person!) whose work you’ve admired over the internet for what seems like ages. For me, one of those people was Amy Green. I got to chat with this sweet lady nearly a year ago (my how time flies!) and meet her face to face at the GFAF Expo earlier this year. Now that I know her personally, it is that much more fun to use her cookbook, Simply Sugar & Gluten Free. Knowing her voice makes me feel like she is right there in my kitchen as I read the recipes.
Some cookbooks I tag like mad with excitement, then set them down, never to return again. But Amy’s was easy to dive into. The recipes are every day gems, with a definite slant toward baking. Granted, some of the recipes use dairy, but this isn’t a milk-heavy cookbook, and most seemed easy enough to convert for me. Even so, I started with ones that were dairy-free as is, and wasn’t a bit disappointed …
First up was the Slow Cooker Chicken and Wild Rice. The chicken came out so perfectly tender, but the surprise was really the rice. I used a wild rice blend from Lundberg, and it turned out like a really rich risotto! I enjoyed the brown and wild “risotto” for a light lunch the next day with broccoli. Doing just this rice and vegetable portion alone, would be an easy vegetarian crockpot meal if desired. The only change I made was to add a little garlic, and I doubled the mushrooms.
Next up was the Cocoa-Roasted Nuts. This is such a lovely and creative recipe! I love how Amy doesn’t rely just on stevia to sweeten, but rather uses it in combination with other unrefined sweeteners for a pleasant flavor that isn’t overpowering (as stevia alone can be). Amy uses almonds and egg whites in this recipe, which I didn’t have on hand, so I made quite a few modifications. The version I ended up with was a little more than “cocoa” and almost bordering on dark chocolate. However, I was true to her flavors, which made for a snack that was just lightly sweet and salty, but rich with cocoa flavor. Below is my version, adapted from Amy’s original. But, for a lower fat and more “polished” version, try the Cocoa-Roasted Nuts in Simply Sugar & Gluten Free.
To note, other scrumptious recipes that I have marked to trial (soon!) from this cookbook include the Banana Oat Bars, Buckwheat Blinis, Slow Cooker Ketchup, Ruthie’s Apple Crisp, and the Grilled Balsamic Dijon Chicken.
Recipe: Cocoa-Crusted Macadamia Nuts
Summary: Recipe adapted from Simply Sugar & Gluten Free: 180 Easy and Delicious Recipes You Can Make in 20 Minutes or Less by Amy Green. Keep in mind, this is just a lightly sweet, lightly salty recipe – good for some cocoa antioxidants in snack form. For more of a dessert, I’d coat them in melted chocolate once cool (mmm, nuts with a crisp cocoa coating enveloped in chocolate!), but that’s just me.
Ingredients
- 1 Tablespoon Oil (I used melted coconut oil)
- 1 Tablespoon Maple Syrup
- 1/4 Teaspoon Vanilla Extract
- 1-1/2 Cups Macadamia Nuts (or nuts of your choice!)
- 2 Tablespoons + 2 Teaspoons Coconut Sugar or Palm Sugar (If you can’t find coconut sugar, regular or organic powdered sugar will do. Simply use 3 tablespoons, omit the cornstarch, and skip the spice grinder step – the result will be a little sweeter)
- 1 Teaspoon Cornstarch
- 2 Tablespoons Cocoa Powder
- 1 25mg Scoop Pure Stevia Extract Powder (some of the blends have dairy in them, so I use only the pure one, like this one from NuStevia)
- 1/2 Teaspoon Salt
Instructions
- Preheat your oven to 250ºF and line a baking sheet with a silicone baking mat or parchment paper.
- Combine the oil, maple syrup, and vanilla in a medium-sized bowl.
- Add the nuts, and stir to coat.
- Place the coconut sugar and cornstarch in your spice grinder and whiz away until you get a powder (about 30 seconds).
- Stir the sugar mixture in a bowl with the remaining ingredients until well combined.
- Add the powdered mixture to the nuts and stir to coat. It will be very thick, creating a paste-like coating on the nuts, but should stick!
- Spread the nuts out on your prepared baking sheet. In general, they should be spaced out so that they aren’t touching and clumped together.
- Roast the nuts for 25 minutes, rotate the pan and roast them for another 20 to 25 minutes.
- Remove them from the oven and let the nuts cool before handling (hot nuts!). They will crisp up as they cool.
Preparation time: 10 minute(s)
Cooking time: 50 minute(s)
Diet type: Vegan, Dairy-Free, Egg-Free, Gluten-Free, Peanut-Free, Wheat-Free, Refined Sugar-Free
Number of servings (yield): 6
Blog Events:
Posted by alisa on September 15, 2011 | 26 Comments
I received a few interesting packages recently that begged to be made into a meal. The first included several boxes of Wasa Crispbread along with a Crispbread cookbook! How cool is that? That shipment was followed by several jars of Barilla pasta sauce and two boxes of Barilla Piccolini pasta. Can we say Italian night?
After thumbing through the cookbook, I honed in on the Crispbread Meatballs recipe. I loved that it didn’t use eggs or cheese, and could even be a really quick meal when coupled with the Barilla sauce and pasta. The “glue” in the meatballs is actually a soaked mixture of “milk” and crispbread crumbs, making them incredibly moist and tender. I admit, they are a touch fragile, especially if you make them big. So make them smaller and/or be gentle when turning the meatballs if you have fear of breakage. They do hold together pretty well once browned, and the two “casualties” we had tasted equally delicious!
Obviously, as I made it, this recipe is not gluten-free. But if desired, you can use your favorite hearty gluten-free crackers and some brown rice pasta to make this a gluten-free meal with ease.
Recipe: Egg-Free Meatball Marinara
Summary: Recipe adapted from Cooking with Crispbread: 32 Delicious Ways to Get Whole Grains by Art Smith. This recipe is Dairy-Free, Egg-Free, Nut-Free, Peanut-Free, Soy-Free, Low Fat, and optionally Gluten-Free (see my notes above).
Ingredients
- 1/4 Cup + 2 Tablespoons Hearty Cracker Crumbs (I used Wasa Rosemary Crispbread, and processed it in my spice grinder to make crumbs), divided
- 1/3 Cup Unsweetened Plain Soymilk or Rice Milk (You can sub your favorite unsweetened milk alternative)
- 1 lb Lean Ground Beef (My husband ground sirloin steak, so it was quite lean. You can also use half ground pork, half ground beef for a different flavor)
- 1/2 Medium Onion, diced
- 1/2 to 3/4 Teaspoon Salt
- 1 Teaspoon Dried Parsley
- 1 Teaspoon Oregano
- 1 Teaspoon Smoked or Regular Sweet Paprika
- 1/2 Teaspoon Garlic Powder (or 2 medium garlic cloves, crushed – I was out)
- 1/2 Teaspoon Fresh Ground Pepper
- 8 Ounces Sliced Mushrooms
- 1 24-ounce Jar Marinara (I used Barilla Traditional Marinara)
- 8 Ounces Pasta (I used Barilla Piccolini Penne (a rich in fiber white pasta – it cooked up perfectly and fast!))
- Chopped Olives, optional for garnish
Instructions
- Place 2 tablespoons of the cracker crumbs and the milk alternative in a medium-sized bowl and let it soak for about 20 minutes.
- Once the milk mixture has had time to soften and thicken, add the ground beef, onion, salt, parsley, oregano, paprika, garlic, and pepper. Stir well to incorporate the ingredients.
- Shape the meat mixture into 12 to 20 meatballs. Twelve if you like them big, twenty if you prefer smaller meatballs that hold shape best.
- Place the remaining 1/4 cup of crumbs (or more if needed) in a bowl and roll the meatballs in it to coat.
- Preheat your oven to 350ºF.
- Heat 2 tablespoons of oil in a large skillet over medium to medium-high heat.
- Add the meatballs, and fry them, turning occasionally, until brown all over.
- Place the meatballs in a casserole dish.
- Add the mushrooms to your fry pan and cook them for just a few minutes to soften. Sprinkle the mushrooms over the meatballs, and marinara sauce over all.
- Cover and bake the meatballs for about 20 minutes, while you prepare the pasta according to the package directions.
- Serve the meatball marinara atop your prepared pasta, sprinkle with olives (if using), and add an extra dose of greens with a side salad or steamed broccoli, if desired.
Preparation time: 20 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 4
Copyright © Alisa Fleming.
Posted by alisa on September 13, 2011 | 16 Comments
Today’s feature recipe is fresh, crisp, amazing corn on the cob …
You may be thinking, “That’s it? Alisa, it looks like two plain ears of corn on the cob.” And … you would be right. But hear me out. Sometimes, the most amazing food is also the simplest food.
Many people boil corn. I used to steam it. My husband would grill it. But now that we’ve discovered how insanely easy roasting corn is, there is no turning back. How does one minute of hands on prep time and absolutely no fuss as it cooks sound? I thought so …
Recipe: Easy Peasy Oven-Roasted Corn on the Cob
Ingredients
- Corn, as many ears as you like
Instructions
- Preheat your oven to 350ºF.
- Leave the husks on the corn, but pull off an leaves or excess husk sticking out to avoid it from touching or falling on the element. Trust me, burning husk doesn’t smell great.
- Place the ears of corn in the oven, right on the rack.
- After 30 minutes, remove the corn from the oven, and let it cool for a few minutes before peeling off the husks and serving.
Quick notes
To Serve: Nice sweet corn is good as is. But you can always doll it up if desired. Rub it with dairy-free margarine, coconut oil, or spray with olive oil. Sprinkle with salt and other seasonings if desired (I like cajun, paprika, pepper, or garlic).
Variations
Seasoned Oven-Roasted Corn: If you want to get all fancy. Before roasting, peel back the husks without detaching them. Spread some coconut oil, olive oil, or dairy-free margarine on the corn. Sprinkle with a little salt and any of the above mentioned seasonings if desired. Close the husks around the corn, and bake as directed above.
Preparation time: 1 minute(s)
Cooking time: 30 minute(s)
Copyright © Alisa Fleming.
How do you prepare corn on the cob? Do you season it?
Posted by alisa on September 12, 2011 | 12 Comments
Over the weekend I tested three recipe batches of chocolate granola for Attune (yes, yes, the recipe is coming – in October! I’ll keep you posted) and chocolate muffins for my next cookbook. This week I have several cookies on deck for testing along with round 2 on those muffins (very good, but not perfect) and two loaves of bread. Though I definitely don’t eat all of these goodies myself (no, I share the calories with my husband and neighbor), a lot of baking means a lot of tea consumption for me.
To say that I love herbal tea would be a dramatic understatement. I have at least five different types of herbal tea on hand at all times, so this weekend when I was down to just two, it was time to go shopping. Thanks to grocery sales coupled with some Yogi Tea and Tazo Tea coupons from Mambo Sprouts, I repacked my tea box with all of these …
Yogi Ginger Tea used to be a staple in my tea box, but I actually haven’t had it in months. I’m looking forwad to enjoying this spicy one again.
Yogi Vanilla Tahitian Tea is a new one to me. I like it. Mellow, notably vanilla, and lightly sweetened with stevia. Not my favorite, but not bad.
This Rooibos is a nice one, simple but bold.
Stash Mellow Moments I’m still indifferent on. I like having a nighttime tea around, and this one isn’t bad, but I think I still like Celestial Seasonings Honey Vanilla Chamomile better.
Tazo Refresh is our favorite mint tea, and probably one of the only herbal teas that my caffeine-loving husband will drink. A nice natural pick-me-up sans caffeine.
I still need to hop on the making my own tea blend bandwagon, and also buy some teas in bulk since I do have a diffuser now.
Do you drink herbal teas? What are your favorites?
I’m off to work off some of that chocolate right NOW! After seeing that this is being released …
… I knew it was time to get my rear in gear. Today is the first day of P90X round 3 for me. The first round I did was almost three years ago (yikes!). It was amazing. I did a second round about 18 months ago that was a bit half-assed (okay, cutting myself some slack, it was more like three quarters-assed). But I’m ready to do this full force, and this time I’m trialing the Lean routine. Once I’ve conquered this again (expected end date Dec. 3), I’ll have earned the right to beg my husband for P90X-2 for Christmas.
How do you stay active in the cooler months?
(Two new recipes this week, stay tuned!)
Posted by alisa on September 9, 2011 | 24 Comments
On Go Dairy Free today, I have a review up of the gorgeous cookbook Simply … Gluten Free Desserts by my friend Carol Kicinski. This woman is amazing. As you probably know, I’m not gluten-free, but do dabble in the art. Many gluten-free goodies are, well how do I put this politely, on par with cardboard. However, some rise above as either tasty in their own right, with a unique texture and flavor, and some actually push gluten-free boundaries, rivaling gluten-filled foods for quality. Carol’s cookbook is stuffed with the latter. Decadent recipes that you won’t believe are gluten-free, no joke.
Of course, this isn’t a “health and diet” cookbook. As Carol joked, a reporter once referred to her as the “Paula Deen for gluten-free” (but you’d never guess it to look at her – gluten-free is doing this woman good. I’ve met Carol in person, and dang she looks AMAZING!). But, this is the cookbook you pull out when you want to dazzle guests. When you want to fool people who think that gluten-free can’t taste indulgent. And most importantly, when you want to treat yourself. – Note that I’m still recovering from the worst breakfast cookie ever that we purchased (brand shall remain un-named), not surprisingly, on sale for just 50 cents as a “treat” the other day. Next time I’m going for the ice cream bar. Or one of the desserts from this cookbook.
Simply … Gluten Free Desserts is definitely not dairy-free (though there are some awesome dairy-free recipes in it), but I love the challenge of adapting recipes. I started simple, with Carol’s Chocolate Cherry Fudge Drop recipe. Everyone LOVED these. I had five different taste-testers, and all wanted more. Just taste it for yourself …
Recipe: Chocolate Cherry Fudge Drop Cookies
Summary: Recipe adapted from Simply … Gluten Free Desserts by Carol Kicinski. This recipe is Dairy-Free, Gluten-Free, Peanut-Free, Wheat-Free, and optionally Soy-Free (depending on your chocolate).
Ingredients
- 4 Ounces Dark Chocolate, chopped
- 1 Tablespoon Coconut Oil, Palm Shortening, or Dairy-Free Margarine (I used coconut oil)
- 1 Large Egg
- 1/3 Cup Sugar
- 1-1/2 Tablespoons Brown or White Rice Flour
- 1/2 Tablespoon Tapioca or Potato Starch
- 1/8 Teaspoon Baking Powder
- 1/2 Teaspoon Vanilla Extract
- 1/3 Cup Chocolate Chips or Dark Chocolate Chunks (I chopped up some more dark chocolate)
- 1/2 Cup Dried Cherries, chopped
- 1/4 Cup Sliced Almonds
Instructions
- Preheat your oven to 350ºF and line two baking sheets with parchment paper or silicone baking mats.
- You can melt the dark chocolate with the oil in a double broiler, but I use the lazy method: Heat the chocolate and oil in a medium-sized bowl in the microwave, on high for 60 seconds. Remove and whisk the chocolate vigorously. If the chocolate isn’t quite melted, zap it for another 15 seconds, and whisk again, until smooth.
- Let the chocolate cool, if needed, for a couple of minutes, then whisk in the egg, sugar, flour, starch, baking powder, and vanilla until smooth.
- Stir in the chips or chunks, cherries, and almonds.
- If the mixture is still a little thin, let it cool for another 5 minutes. It continues to thicken as it cools. You don’t want it to get too thick, just thick enough to scoop and so that it doesn’t run all over the baking sheet.
- Scoop the dough by the tablespoonful (I literally used a tablespoon measuring spoon), into mounds on your prepared baking sheet.
- Bake the cookies for 10 to 12 minutes, or until the edges are firm and the tops lose most of their shine and look cracked.
- Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack.
Preparation time: 15 minute(s)
Cooking time: 10 minute(s)
Diet tags: Gluten free, Dairy free, Vegetarian
Number of servings (yield): 18
Copyright © Alisa Fleming.
Not Gluten-Free? The flour isn’t a major component in this recipe, so feel free to sub in any flour for both the flour and starch to get results that are similar and tasty.
Posted by alisa on September 8, 2011 | 25 Comments
I was looking through the recipes I’ve created thus far for my next book, and close to 50% of them have peanut butter, nut butter, seed butter, or ground nuts in them (with a hefty chunk being just peanut butter). FIFTY PERCENT! I think I need to tone this down for the nut allergic folks out there.
This prompted me to look through my recipe index online today, and again, I noticed a trend …
Chocolate Double Peanut Butter Thumbprint Macaroons
Hot Peanut Butter Chocolate Bliss
Peanut Butter Pretzel Chocolate Hearts
Peanut Butter Chocolate Chip Cookies
Uber-Rich PB Ice Cream with PB Chunks (dairy-free, naturally)
Peanut Butter Cinnamon Popcorn (or rice cake crumbles)
Peanut Butter & Pomegranate “Jelly” Smoothie (Oh man, when is pomegranate season going to arrive?!)
I could link on, but that might take all morning.
There are worse vices to have, right? Please feed my addiction. Do you have any PB favorites? Brands? Recipes?
I’m off to make a peanut butter smoothie, and maybe some Asian peanut dressing for my salad at lunch …
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