These rootin’, tootin’ gluten free numbers are just the ticket when you feel like a cheesy snack ‘cos they taste just like those commercial bickies you get from the shops! I’ve altered Jody Vassallo‘s recipe from her great book “Wheat and gluten free”. Allow the dough to rest a little as it will help the flavours to really develop a cheesy taste without dairy – how good’s that?! Be sure to make yourself a double batch. Sexy sesame and tamari biscuits … [Read more...] about Open Sesame!
Why is seaweed healthy? Did you know that by adding seaweed to legumes while they are cooking helps to soften them and also helps to detoxify them? For improved flavour and digestion, more nutrients, and faster cooking, place soaked kombu or kelp seaweed in the bottom of the pot. Add 1 part seaweed to 6 or more parts legumes. Use seaweed soak water to cook grains and vegetables. In 2010 I was lucky enough to train with Paul Pitchford, author of Healing with Whole Foods who declares that sea … [Read more...] about Why is seaweed healthy?