Serve it straight-up or dilute it with seltzer water. If you can’t find loose-leaf rooibos, use 5 rooibos tea bags.
Step up your grilled chicken game with these meaty drumsticks that are bathed in a naturally sweet plum sauce. Wedges of crispy sweet potato are a perfect sidekick. If feeding a big backyard crowd, you can easily double or triple the plum sauce, chicken and sweet potatoes. To allow the inside of the potato wedges to finish cooking before the outsides become completely charred, it’s best to parboil the potatoes in a pot of water just until slightly tender. If you have a large grill, you can cook the sweet potatoes and chicken at the same time. If not, cook the chicken and then cover to keep warm while you prepare the potato wedges.
Grilling imbues wedges of romaine lettuce with smoky flavor and tender texture and it makes cherry tomatoes become impossibly sweet. Add a chunky vegetable-bean medley and a punchy pesto dressing, and you’ve got an extraordinary salad.
Scraping down the bowl, alternate adding dry ingredients and melted Coconut Bliss to egg mixture in three batches, beating until ingredients are entirely incorporated and batter is smooth. Spoon batter into prepared cake pan. Place in preheated oven and bake 15 to 20 minutes or until a toothpick inserted in the center comes out clean.
Serve these gluten-free, vegetarian "meatballs" warm on gluten-free sandwich buns, on top of gluten-free pasta or with toothpicks as an appetizer.
Here’s a delicious way to get more cabbage into your diet. This no-mayonnaise coleslaw pairs well with fried eggs, chicken, steak and any type of roast. Enjoy it as a nutritious side dish or an all-purpose condiment. Refrigerate in an airtight container up to 4 days.
It’s rare that you’ll find a plain mayonnaise accompanying Latin American meals. Instead, you’ll find something like this recipe or the Pink Sauce.
This fresh salsa makes a delicious dip with chips and a flavorful sauce with fish or chicken. To adjust the heat, add more jalapeño in small increments to taste. For mild salsa, use ½ jalapeño without seeds. For medium salsa, use 1 jalapeño without seeds. For hot salsa, use 1 jalapeño with seeds.
This cake contains surprise ingredients, making it almost good for you. Cooked quinoa adds nutrients, as well as structure and a fun, nutty texture. It’s sweetened with unrefined coconut palm sugar, a natural sugar alternative with a lower glycemic index. Coffee intensifies the chocolate flavor without adding extra sweetness. This all-around delicious cake can be made egg-free; see instructions.
The lovely rose color and sweet strawberry flavor in this cake comes from puree made from frozen strawberries. Topped with Fluffy White Frosting, this cake is a strawberries-and-cream delight. It can be made egg-free; see instructions.