A sweet, savory, buttery, green and healthy food blog by Sanura Weathers
My boyfriend and I have similar diets, but there’s plenty of compromise. We eat at his favorite family-style restaurants using factory-farmed meat. He eats less greasy breakfast sausage and bacon sandwiches from the corner bodegas. With his viewpoints about animal cruelty, he only buys lobster dinner for special occasions. We may never share the same level of passion for locally grown, organic and other sustainable food trends, but he’s more conscious about it. Read more
By now, we’re familiar with amaranth, millet, barley, or quinoa—to name a few. Each wholegrain is welcomed with curiosity and questions: What’s the history, where’s it from, and how is it cooked? Similar to rice, they’re mostly mild with a nutty, wholesome taste. Most whole grain recipes are served cold or room temperature as a vegetable salad or pilaf. They’re often used in breads and cereals, too.
Gojee.com is having a potluck party. My dish is simple: Crackers and cheese. That’s it. It’s best to keep it simple, instead of introducing a complex dish. Of course, everyone’s dish is going to be superbly unique. It’s not a competition, but it’s necessary to try my best. After all, we drool and glaze at each other photographs. This time, we’re tasting the creation.
My idea starts with a simple recipe: Crackers. They literally take 30 minutes from prep to serving. That’s the same amount of time it takes to buy crackers at a store. These aren’t basic flour and butter crackers, for they’re “whatever’s in my pantry” flavor. I started by adding lemon to the basic recipe. Then I changed the recipe to include cornmeal and chili spices. Lastly, rosemary and wheat are classically paired together. I’m proud of my quick creation. However, there’s a little encouraging voice in my mind to push this plain cracker idea further. Read more
We’re extremely blessed to have a full refrigerator of leftover dinner from New Year’s Day, and I don’t want to bake or cook another dish for the next few days. As I wondering what to contribute this week that won’t add another dish to the refrigerator or extra pounds to our waistlines, I notice we’re quickly going through the granola cereal. A good quality granola cereal with less processed ingredients isn’t cheap. Read more
In 1941, Time magazine referred to George Washington Carver as the “Black Leonardo,” for his studies and work on peanuts. An early thinker of sustainable agriculture, Carver knew farmers needed a crop to provide food for their families and as a source for other products to improve their quality of life. In developing peanut butter recipes, it is only fitting that a man who works as a scientist, botanist, educator, and inventor would enjoy an early morning slice of Salted Peanut Butter Coffee Cake with their coffee. Cheers to George Washington Carver Recognition Day on January 5. Read more