Combining basil, parsley and a handful of nuts into a dip is nothing revolutionary, but the result complements the crisps and crackers so very well.
Cooking for people who can’t eat grains, including wheat, can be a challenge when it comes to snacks and finger foods. It’s all very well to keep putting out those celery and carrot sticks on the table, but sometimes, you just want to do more for people. These linseed crisps do just that.
What if you just want a good, egg-based mayonnaise but without all the fuss? Well, here’s an almost foolproof recipe. It ticks all our boxes: not too oily, no starch, lemon juice rather than vinegar, and delicious.
There’s some debate out there about starch in our diets. Some say you need it to live; some say it will make your life miserable. As always, the truth lies somewhere in the middle, and it all depends on your body, your genes, and how you digest food.
The choclatey chocolatedness of this cake has to be tasted to be believed. It’s amazing. Its rich, just-crumbly-yet-muddy texture has knocked another long-term family favourite chocolate cake off its perch. That’s how good this is.
Earlier this year, Celeste over at Honk if you’re vegan asked a perfectly reasonable question: Was Noah really vegan? and, by implication, Should we be vegan too? Surely, if we’re designed to be vegan, it would be healthy for everyone, wouldn’t it?