Cookies by the Alternative Baking Company
Indulge your inner Cookie Monster!
Cookies by the Alternative Baking Company taste like traditional cookies but contain no dairy products, no eggs, no hydrogenated oils, no trans fats, no cholesterol, no artificial ingredients, no refined sugar, and absolutely no animal ingredients.
What these gourmet quality cookies do contain are recognizable ingredients: organic unbleached wheat flour, fruit juice, unrefined cane sugar, chocolate chips, vanilla extract, cocoa, baking powder, baking salt, peanut butter (made with only ground peanuts), cocoa, and a blend of palm, canola, and olive oil. Read more 
Introducing the Fabulous Fabanaise
None of the eggs, all of the flavor.
Fabanaise is a new product on the market offered as an alternative to commercial mayonnaise. Whereas most mass produced mayonnaise contains soybean oil, eggs, natural flavor, and calcium disodium EDTA (a preservative), Fabanaise contains ingredients often found in your kitchen pantry: Read more
The Good Lord Bird
It weren’t slavery that made me want to be free. It was my heart.
If the cover of The Good Lord Bird did not disclose the author to be James McBride, the reader would think that Mark Twain was the genius behind this novel. Winner of the National Book Award (2013), The Good Lord Bird is the story of the years leading up to the historic raid on Harper’s Ferry in 1859 from the perspective of a young boy named Henry Shackleford, who is known throughout the book as Henrietta when he is mistaken as a girl and decides to play the part to save his hide. Read more
Chewie Fruities
Chewie Fruities are chewy squares of orchard fruit candy not unlike Starburst except that Chewie Fruities taste remarkably fruity and are made with organic, all natural ingredients with no artificial flavors, colors, or preservatives, With three flavors to choose from: Meyer Lemon & Raspberry, Pomegranate & Nectarine, and Blood Orange & Honey, Chewie Fruities satisfies the kid in all of us who subscribe to the motto “It’s all about the candy.” Read more
How to Make a Plant-Based Plate
When making a vegan or plant-based dinner plate, there are four things to consider: color, texture, nutrition, and flavor. Starting with color, think multi as in orange and green (although there are infinite combinations). Bright orange sweet potatoes and green broccoli florets look fantastic together.
For texture, consider mushy and crisp because a combination of textures is simply more appealing. Nuts and seeds add crunch and flavor to steamed, baked, puréed, and roasted vegetables. A well-balanced meal will contain protein, carbohydrates, and fats along with vitamins and minerals. But, the most important factor is flavor. Choose plant-based food that tantalizes your taste buds and satisfies your appetite. Know that tofu – a bland high protein soy bean based food – needs seasoning (usually a sauce). Read more
Elie Wiesel, Night, and July 4th
Three years ago, I posted a book review of Elie Wiesel’s Night – the story of his family and how the teenage Wiesel survived the Holocaust during World War II. On this July 4th as we celebrate independence and the passing of 87-year old Wiesel just a few days ago, it seems only fitting that we honor a man who spoke out against violence, racism, and repression, told us why we need to stand up to injustices, and how important it is to listen to those with the courage to speak out. With that in mind, the post of Night – one of Wiesel’s most important works – is reprinted below: Read more
Bright Shards of Someplace Else
Twenty years ago, George Dawes Green wrote a book entitled The Juror about a young mother (Annie) chosen for jury duty for a high-profile murder trial of an organized crime mob boss. The story is filled with suspense and tension with the creepiest, most memorable part involving Annie’s best friend, Juliet – a strong, tough, and protective character – the type of person we all want watching our back. Read more
Angelcots®
Mother Nature’s juiciest apricot.
Angelcots® are a new variety of apricots that are juicier, sweeter, and more flavorful than the traditional apricot. Grown in northern California, Angelcots® are an early season variety available from the end of June through July. What sets this new kid on the block apart from other apricots is the sugar content, which is 18-24% compared to regular apricots that have 12-14%, and a juicy texture that makes them positively addicting. Read more
Apricot Apple Crisp
When sweet, golden orange apricots start appearing at farmer’s markets and in supermarkets, it’s time to put away the dried apricots and take advantage of one of nature’s sweetest delicacies. Fragrant, juicy, and delicious, the apricot can be enjoyed fresh or in a summer crisp paired with apples. The combination of textures and flavors – soft, sweet, delicate apricots and firm, tangy apples with a crunchy whole grain oat topping – make for a perfect summer dessert. Read more
Tiny But Mighty Popcorn
The last few seconds of popcorn popping are some of the most stressful seconds of my life.
In Iowa, the phrase “corn is king” is often used to reflect the importance farmers place on the state’s most widely grown crop. But in Shellsburg, Iowa – about 15 miles northwest of Cedar Rapids – the phrase “Tiny But Mighty” describes the non-GMO verified corn grown on a local farm that produces an ancient heirloom popcorn originally shared by Native Americans with a pioneer family in the 1850’s. Read more
Paddock Post 