Sweet Beef Heart Curry

Sweet Beef Heart Curry

If you’ve continued to read on after the title, congratulations – it means that you haven’t keeled over from the thought of eating a heart, as in, the organ. If you’ve only risen from keeling over, you might want to skip this post, although nutritionally speaking you’ll be sorry if you do.

If you’re actually interested in eating a beef heart, I heartily toast you as being an adventurous eater, at least if you are from North America. To most of the rest of the world, I think, eating organs is no big deal. Continue reading

Fermented Spiced Apple Chutney

Fermented Spiced Apple Chutney

I remember the very first time I ate an apple straight from the tree. It was as if I had been in Plato’s cave my whole life and what I thought were apples were only shadows.

Crisp. Juicy. Sweet. Refreshing.

I was in college by the time I experienced an amazing apple, as where I grew up was too cold to have fruit trees. Fruit trees, apparently, don’t like -40 temperatures. Actually, I can’t think of any living thing that does. Continue reading

Chocolate Sweet Potato Pie with Strawberry Gelée

Chocolate Sweet Potato Pie with Strawberry Gelée

I’m going to let you in on a little secret – I like chocolate, but I don’t DIE for chocolate. I would rather have fruit with cream. Having said that, I did eat a large number of homemade dark chocolate clusters this weekend.

Dark chocolate is much better; milk chocolate is too sweet and tastes like wax. (Them’s fightin’ words 🙂 ) Continue reading

Buckwheat Crepe Cake with Chocolate Avocado Filling and Hazelnut ‘Cream’

crepe cake web

It’s a busy week this week here at Almost Bananas, I’ve got another post over at Whole New Mom. It was my birthday a few weeks ago and I wanted something special – this cake did not fail to deliver: buckwheat crepe cake with chocolate (or carob) avocado filling and hazelnut ‘cream’. Moist and rich, it’s also gluten free, dairy free, and adaptable to egg and nut free. Head on over and check out the recipe!

Ghee Rooibos Chai Tea

Ghee Rooibos Chai Tea

I’ve seen recipes and references to bulletproof coffee, basically coffee blended with butter, but mostly ignored it because I don’t drink coffee. Then a friend recommended Hot Buttered Cinnamon Tea.

I almost facepalmed. If in coffee, why not in tea?

Continue reading

Our Family Favourite Ferment: Cauliflower

Our Family Favourite Ferment: Cauliflower
I realize that I have a proportionately high number of recipes with cauliflower, like Garlicky Cauliflower Medallions and Bibimbap. In those recipes cauliflower is a substitute (flour, rice); in this recipe, cauliflower shines as itself. Continue reading

Mixed Halva Treats

Sesame Sunflower Halva Treat 4

My most distinct memory of halva (or halvah) is from my college roommate. She was always excited when her family managed to buy some at the market and bring it to her, particularly the halva with chocolate swirls. And she was generous enough to share it with her roommates – actually, her family was very generous with their fridge stockings and it’s largely due to them that I didn’t waste away to nothing. I can still see her, framed by the cupboards between the kitchen and living room, opening the fridge door in great anticipation for that chocolate swirl halva. Continue reading

Surprisingly Delicious 3 Ingredient Egg Salad/Spread

egg carrot salad spread

When my husband came home from a potluck breakfast at work and told me about a delicious dish he had, I admit I was skeptical. “Egg and raw carrots don’t go together,” I thought. But because I know he has discerning taste buds (he was trained as a cook), I gave it a try.

Happily, I was wrong. It really is delicious! Continue reading

Bibimbap, Korean (Cauliflower) Rice

Bibimbap Korean (Cauliflower) Rice

I am honoured and pleased as punch to be writing a guest post over at Whole New Mom. Adrienne has been so helpful in the blogging journey, generously sharing advice on what she has already learned.
The recipe is inspired by the Korean dish Bibimbap, which means mixed rice. I’ve adapted it so that you don’t have to go find a special Asian store for the ingredients. Continue reading