Sunday, 26 February 2012

Recipe Review

I've been in a cooking frenzy! Here is my review of Grain Free Nutty Carrot Breakfast Bread, Pumpkin Gingerbread Protein Bars, and Gingery Shiitake & Cabbage Soup with Edamame.

Grain Free Nutty Carrot Breakfast Bread from Daily Bites

Omm nom nom!! This is so absolutely delicious and it doesn't use any sugar other than that which is naturally stored in dried prunes and carrots. I added a little almond flour I had lying around and a little less stevia than called for. I will definitely be putting this into the rotation, this batter would also make great muffins.

Pumpkin Gingerbread Protein Bars from Cara's Cravings

Yummy! I made one batch of these last night, looked at the half empty can of pumpkin and decided to make another! There are tons of these in my freezer now. I must have eaten four or five when they were cooling and gooey so I have a feeling these will go realll fast. Aside from the pumpkin, I have enough for another future batch so this is another one for the recipe log.

Gingery Shiitake & Cabbage Soup with Edamame from Cara's Cravings

This soup is a great way to use that leftover cabbage from the borscht I made! I didn't add edamame and I cut the amount of tofu in half. Personally I don't like to eat a great deal of soy. I've read a lot of herbalists say it is really only good for you if you eat it in fermented form so that's what I go with normally. But the todu is great in the flavor of this soup which actually gets better int he fridge. The broth feels so great for me because its got so many mushrooms.

Happy cooking!

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