A Sunday Experiment

                                                            
Chocolate Mini Muffins
 Gluten Free and Vegan                  

It's the last day of January and I spent this day with this beautiful lady!  This is Lola and she is just the best.

After our adventure at the beach, I journeyed to the grocery store and got lost in the International Food section.  Living on Nantucket has many unique qualities and one of the most exciting is the diverse population!  That makes the International section very exciting.  I came across Cassava Flour.  I was excited to get it home and play.  I decided to play around with a recipe for 

Chocolate Mini Muffins!

Ingredients

1 cup Cassava Flour

1/2 Ripe Avocado

3 Very Ripe Bananas

4 tablespoons Cocoa Powder

2 tablespoons Unsweetened Almond Milk

1/2 tsp Baking Soda

1/2 tsp Salt

Preheat the oven to 350 F. Place the bananas, avocado and cocoa powder in the food processor and blend everything together until the mixture is very smooth and creamy.  In a separate bowl, whisk together the cassava flour, baking powder and salt.  Slowly add the dry ingredients to the wet ingredients in the food processor.  Once everything is fully incorporated, add the almond milk give the mix a final spin.  Spray a mini muffin pan with a little coconut oil or you can use those adorable little cupcake papers.  Scoop the mixture into the prepared pan and bake for 18 minutes.  

They came out of the oven and I had to taste them immediately....I was so curious!  They are delicious!  Are they the prettiest mini muffins in the world? Maybe not but they sure are tasty.  

Next time I play around I may add some shredded coconut or nuts.  

Enjoy this delicious little gluten-free delight!

Taking a leap!

Today is the start of a new adventure!  It is the beginning of my journey as a blogger.  I will be the first to admit that I am anything but technologically savvy and it is that very fact that has kept me from following my passion to create and share delicious food and share that passion with the world (wide web).  I am a foodie is a different way. Maybe we call it food-thusiast (my friends would call it food pushing), but what brings me the most joy is creating food that makes people happy and also gives the ultimate gift, nourishment!  I am also passionate about sharing. I believe it is one our our greatest privileges to be able to create and share meals with others.  So join me as I share my love for food with the wonderful people in this world.

Thai Pumpkin Hummus

Baby's first recipe to blog!

 I went to the Cisco Brewery on Nantucket today and I was moved to bring snacks for my wonderful crew of friends. I explored the fridge....I spied leftover white beans and leftover pureed pumpkin.  What to do?! Then inspiration hit as I caught sight of a tiny jar of Thai Green Curry Paste (Thai Kitchen) that was begging to be used.  I began to experiment and the hummus was born! 

Ingredients

1 Can Pureed Pumpkin

1 Can White Beans

1 Rounded Tablespoon of Thai Green Chili Paste

2 Teaspoons Curry Powder

1 Tablespoon Tahini

Zest of One Lime

Juice of half a lime

Salt to Taste

**Additions: Cilantro or Sriracha would be perfection!

Place all ingredients in a food processor and let er' rip until the mixture is smooth and creamy.  Make sure you take a little taste and add salt as needed.