this gem of a recipe was found in the 2005 cookbook, raw food -- real world. note: for those who might be concerned about whether or not agave nectar is a raw food, here is a quote from the internet = "to make the agave nectar, sap is extracted from the p
i've found that the only place in the world that this recipe is called "american chop suey" is in and around the boston area. everywhere else it is known as goulash. go into most any diner north of boston, and "american chop suey" is on the lunch menu. th
this is a donna hay recipe. the combination of flavors and textures is wonderful. the sauce is really versatile, and could be easily be used for other veggies. it is quick and easy to make, and makes a great vegetarian meal served over brown rice.
these are rich and melt in your mouth - very much like a banana cake. toffee and banana go so well together. i think these would also be good using almond extract. these are fabulous for a coffee break, dessert or a sinful breakfast. you can use any b
this is exactly like the blue moon ice cream that can be found in northern michigan at kilwins. its also the same that i used to have in the summers as a kid in the 70's. there isn't any pineapple or alcohol in this!!
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