In my previous post, I posted a recipe for wheat porridge using whole wheat berries. It’s as nutritious as wheat can get. Today’s recipe is made with pearl wheat, a processed version of its whole counterpart. The pearling process strips the wheat kernel of its bran layer and germ (partly or entirely), making it less nutritious. Although less nutritious, pearl wheat is still a good source of fiber and lends itself perfectly for making a pudding.
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If you’re a regular here, then you already know that I don’t often talk about how things are day-to-day. That’s because life here is actually pretty mundane.
Continue reading “crème brûlée with raspberry sauce”
it hardly seems
a moment passed
before the coming home
have no end
Continue reading “coming home & gujarati rice pudding”
If you liked my recent recipe for chocolate almond cookies, then you will surely like this one as well. It’s very similar; still easy and delicious, still vegan, almost refined sugar-free, but instead of baking and making cookies, we’re making truffles. Perfect for packaging up and giving away to someone special… just be sure to make some for yourself as well!
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The last faded autumn leaflet hangs from a frozen branch, just a short fall from the tree to winter. ~ Terri Guillemets
In a wink of an eye, the last month of the year is here. At the beginning of the year, a year always seems like a long period of time but once December arrives, we can’t help but wonder where did the time go as we busy ourselves with the festivities of the season and the closing of yet another year.
Continue reading “vegan chocolate almond cookies”
Growing up, my favourite activity was reading. It wasn’t uncommon to find me with my nose in a book and my mind lost in between its pages. If I wasn’t reading a book, then I could have been found in the library, going through the rows and rows of books looking for the perfect stack to come home with.
Continue reading “buttermilk wheat bran muffins”