Hummus is already a pretty perfect food. Chickpeas (also known as garbanzos), garlic, lemon juice and tahini, which is a paste made from ground sesame seeds, blended together into a dip or spread. I like to give my hummus both a flavor and a health boost by adding fresh, chopped kale. Why kale?? It’s → Hungry for more?
A squeeze of fresh lemon or lime juice can brighten up just about any dish and I’ve got an easy tip to help keep you in the juice — the real deal, not the processed stuff in the plastic lemons and limes — freeze them! That’s right, you can freeze fresh citrus to so you’ll always → Hungry for more?
Lemons and their tart, refreshing flavor signal spring to me so we’re welcoming spring with a week’s worth of lemon-y recipes! I crave lemons all year long, but especially right about now when I’m more than ready for spring. Here are four things I’ve learned about my favorite citrus fruit. 1. Wash lemons before → Hungry for more?
Baking soda and baking powder make baked goods rise. They release gases that give muffins, breads and cakes a lift as they bake. Baking soda (sodium bicarbonate) requires a liquid and an acid in order to activate its leavening (rising) powers. The acid can be buttermilk, citrus juice, sour cream, honey or molasses. Once baking → Hungry for more?