Sep 29
I must confess: I’m a really good procrastinator. For the last couple of days, I have been working at home to concentrate on writing an intense feature article for work. My brain hurts, and my dark, unlit kitchen is lonely and is calling my name. I can’t bare it anymore.
In case you haven’t noticed by some of my recent posts (here and here), I’ve been on a bit of an apple craze lately. I blame it on the beautiful abundance of apples that I came across at a recent trip to a local market. As soon as I saw them, I immediately started visualizing new ways to use them in my baking to make the most of their great taste and juicy appeal.
Raw foods are a growing trend these days, and I’ve been having a lot of fun with the new concept of germinating, sprouting, processing and dehyrating. It seems raw foods are mainly a focus for the health-conscious crowd and more open-minded foodies, but for me, it’s also a way to learn a new and fascinating approach to vegan dessert-making.
Ever since I was a little girl, I’ve had a thing for peanut butter. That smooth, nutty butter melts so perfectly in between a slice of toasted whole-grain bread and just-ripened banana slices, or on a square of dark chocolate that is dipped into the PB jar when nobody is looking.
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