Plant-Forward Living with Rebecca Coleman
For those of you that are still holding tight to your new years resolutions of eating less sugar, I have a couple of options for you this week. Today, I feature a recipe for homemade Oreos that are much lower in sugar, and later in Read more
It’s winter! And it’s dark! Thank goodness we’re finally past the shortest day of the year, and the days are finally starting to get longer. But it’s been harder and harder to get really good photos these last couple of months, because I rely pretty Read more
In keeping with the chocolate-decadent-yet-healthy theme that appears to be developing this week on my blog, I bring you… chocolate bliss balls. If you’ve never had a bliss ball, well, then you truly haven’t lived. They’re kind of a cross between a truffle and an Read more
With the holidays coming up, many of us are probably thinking of entertaining. Or you will likely get asked to parties, and may be required to bring something along. Last week, I confessed that I wanted to entertain more… and so I did! I had Read more
Well, speaking of entertaining… I have been enjoying these liqueurs for the last couple of weeks. I’d used them to make an tarte tatin, but I figured it was time to do some mixing and use them what they were really meant for: cocktails. I Read more
Crêpes. The very word implies elegance, decadence, exoticism. You can instantly picture yourself eating one while strolling along the Seine wearing a beret and gazing at the Eiffel Tower. Crêpes are one of those things you don’t make at home… one of those things you only Read more
Find a vegan version of this Apple Tarte Tatin here. This is the stuff dreams are made of. In cooking, sometimes, the whole is greater than the sum of its parts. A few years back, in Greece, I had a Greek Salad. I was on Read more
You may have noticed I’m a little obsessed with savoury ingredients in sweet preparations lately. I’ve been working a lot with fruit, but hitting the sweetness with a savoury twist that makes it… interesting and gives it a greater depth of flavour. My herbs are Read more
Earlier this summer, I fell in love with panna cotta. Panna cotta is like creme brulee’s country cousin; it’s still a creamy, pudding-like dream, but it doesn’t require eggs. It’s thickened, instead, with gelatin. Now, gelatin makes me a little nervous. I’m unsure where exactly Read more
Summer is ending. The kids are back in school, and we are on the cusp of fall. I’ve even seen a few leaves… While I’m not overjoyed at losing my freedom and bike rides to the beach, I’m really excited that classes are starting up Read more