Sarah-Lyn's profile page
Recipes
Brown and Wild Rice Salad
By Sarah-Lyn
This side dish, developed by the Light & Tasty Test Kitchen, is twice as nice since it stars both brown and wild ri...
- 1 cup brown rice, cooked
- 1 cup wild rice, cooked
- 6 green onions, chopped
- 3/4 cup dried cranberries
- 1/3 cup coarsely chopped pecans, toasted
- 2 tablespoons chopped fresh parsley
- 1/4 cup olive oil
- 6 tablespoons raspberry vinegar
- 2 tablespoons honey
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
Dark Chocolate Blueberry Rooibos Cupcakes
By Sarah-Lyn
Preheat oven to 375 degrees F (190 degrees C)
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups white sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2 eggs
- 1/2 cup cold, strong, Blueberry Rooibos tea (Rishi)
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 cups fresh blueberries, divided
Apple-Spice Oats
By Sarah-Lyn
I like to make enough for two breakfasts and save half for another day
- 1/2 cup steel-cut oats
- 2 cups water
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 large organic apple, coarsely chopped
- 1/4 teaspoon nutmeg, freshly grated
- 1/8 teaspoon ground cloves
Soft Chocolate Cookies
By Sarah-Lyn
-In bowl of stand mixer, add butter and sugars and beat until light and fluffy in texture, about 3 minutes
- 1 1/2 c. butter
- 1 1/2 c. granulated sugar
- 1/2 c. powdered sugar
- 4 eggs
- 2 tsp vanilla
- 4 1/2 c. flour
- 1 c. cocoa powder
- 2 tsp baking powder
- 1 tsp salt
- Powdered sugar, for rolling
Roasted Eggplant Pesto
By Sarah-Lyn
Look for sun-dried tomatoes that are not packed in oil but are still soft and flexible
- 1 large eggplant
- 1/4 cup whole almonds
- 2 sun-dried tomatoes (not oil-packed)
- 2 cloves garlic
- 2 cups basil leaves, lightly packed
- 1 tablespoon nutritional yeast
- salt to taste
Olive Oil Bread
By Sarah-Lyn
Add water and sugar to the workbowl of a standing mixer fit with a dough hook
- 3/4 cup warm water
- 1 tablespoon sugar
- 1 packet active dry yeast (2 1/4 teaspoons )
- 1/4 cup extra virgin olive oil (plus extra for the bowl and drizzling)
- 2 1/4 to 2 1/2 cups all-purpose flour
- 1 teaspoon salt
Makeover Apple Bread
By Sarah-Lyn
We're confident that anyone who tries this will be thrilled
- TOPPING:
- 3 cups all-purpose flour
- 1-1/2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 eggs
- 1/2 cup unsweetened applesauce
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 3 cups chopped peeled tart apples
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 2 tablespoons chopped walnuts
- 1/3 cup cold butter
Sweet Potato Falafel
By Sarah-Lyn
Cooking the sweet potatoes in the microwave is a real time saver, but feel free to bake or steam them instead
- 1/2 tablespoon ground flax seeds + 2 tbsp hot water
- 2 medium sweet potatoes (about 18 ounces, total)
- 2-3 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 cloves garlic, minced or pressed
- 1/8 - 1/2 teaspoon cayenne pepper (to taste)
- 1 teaspoon salt
- 1/4 cup minced parsley
- juice of 1 lemon
- 1 cup chickpea flour or besan
- 1/2 teaspoon baking powder
- sesame seeds (optional)
Cherry Pie Oats
By Sarah-Lyn
These are so good that I have to be careful not to eat the whole batch at once!
- 1/2 cup oats, steel-cut
- 2 cups water
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 cup frozen cherries, unsweetened
- 1/2 teaspoon vanilla extract
Apple Orange Syrup
By Sarah-Lyn
In a saucepan, stir cornstarch and juices until smooth
- 1 to 2 tablespoons cornstarch
- 1 cup apple juice
- 1/3 cup orange juice