Some inspiration for all you awesome cooks out there!

I posted this on my own blog, but it seemed like it should go here too!



I am now the proud owner of, not just a cookbook, but THE cookbook.
Julia's cookbook.
A small, but tasteful, shrine has been erected in my apartment to Mrs. Child.
and to butter.

Making mayonnaise...from scratch.

Garlic Soup

The beginnings of ratatouille. I love all the colors.

Finished ratatouille. Sooooooo yummy!

Chicken, simmering in butter. And garlic. And heaven.
I would be perfectly happy to eat my own shoes if they were prepared this way!

Thanks for joining me on this little food/photo fest.
Now wipe the drool off your face and have a great day!

Stir Fry Sauce

I love stir fry sauce! Love it! Sadly, the bottle I can buy at the store is full of non-food crap. And since I am determined to eat (as much as humanly possible) real food, that came from the ground or somewhere nearby, I needed to find a recipe for stir fry sauce.

Enter kikkoman soy sauce bottle label.

Stir Fry Sauce:
1/3 cup soy sauce
2 T brown sugar (or sweetener of thine unprocessed choice)
1 T water
1 T cornstarch

In a small bowl, whisk together the soy sauce and the sugar. Add to your pan/wok of stir fried veggies.
In another small bowl, mix water and cornstarch. Add to the pan and stir until sauce thickens.

Seriously. Super easy and really yummy! I'll never buy store-bought sauce again.
Thank you kikkoman soy sauce bottle label, thank you.

Cheesy Crackers - Take One

I found this recipe for Cheese Crackers and decided to give it a go. I changed it a bit. I wasn't 100% happy with them but I'll try them again with a few modifications and I think they will be better ! Having said that I wasn't happy ... we are all still eating them !

125 gr. flour - I used 1/2 wholemeal spelt and 1/2 wholemeal millet.
Next time I'll go 100 % plain old wholemeal.
½ teaspoon paprika
pinch of salt
pinch of pepper
80 gr. butter
125 gr. gouda cheese - I used tasty cheese. Next time I'm going to try Parmesan.
1 egg yolk
2 tablespoons lemon juice.


Preheat oven to 410F/210C.

I'm pretty much cutting and pasting these directions ... Put all the above ingredients in a food processor. Pulse until it resembles coarse bread crumbs. Pulse a little bit longer; mixture should come together into a ball. (I did it too long, I think and it got too sticky. I'll be more careful next time.) Let it rest in refrigerator for 20min. (I think I let it rest longer and it probably wasn't good.) Roll the dough out thinly about 1/8" thick using generous amounts of dusting flour. Use fork to poke holes in the dough. (oops, just realized I forgot to poke holes !) Bake until the crackers start to get just golden on the edges. Remove from the oven, and transfer to a cooling rack.

Chicken Fajitas

I started with this recipe for pollo fajitas but ended up changing it to suit our unprocessed needs. Here's how I made my version that all four of us loved ! I had a bit of difficulty with the tortillas tonight. I'm not sure why. I halved the recipe and I'm wondering if I put something in wrong. My math skills never were that good !!

1.5 tablespoons cider vinegar
1.5 tablespoons soy sauce
a couple shakes of chili powder
3 cloves garlic, minced
a couple dashes of Tabasco

2 chicken breasts, cut into thin strips
olive oil for shallow frying
1 large onion, thinly sliced
1 red capsicum, sliced

1.Combine vinegar, soy sauce, chili powder, garlic and tabasco. Place chicken in sauce, and work through with fingers to coat. Marinate for 30 minutes or more in fridge.

2. Heat oil in a large skillet (I used my electric fry pan that I was given for Christmas !!) over high heat. Add chicken strips to the pan, and saute for 5 minutes. Add the onion and capsicim, and saute another 3 minutes.

3. Done ! I served it with homemade tortillas - but we didn't wrap them - issues with the tortillas, remember !? AND greek yogurt, chopped tomato, baby spinach and avocado ...

Delicious !

Salt and Vinegar Oven Baked Chips

Well, four days into the whole unprocessed thing and we needed a TREAT.
I searched recipe after recipe and finally combined about six ideas to make these little beauties !

Here's how you do it ...

Using a mandolin slicer, finely slice 5 medium sized potatoes (or however many you want). I did 5 for the 4 of us. It made heaps. Put the slices into a long rectangular dish and top with 2 tbls vinegar and 2 tbls olive oil. Let soak at least 20 minutes. Preheat oven to 200C. Line cookie sheets/baking trays with baking paper and then top with crushed sea salt. Lay potatoes in a single layer (not touching but pretty close) on top of the salt. Bake til golden brown. Ours took between 10 and 15 minutes ... but watch them closely, you don't want them to burn !! I can't wait to try these with a bunch of different flavors. I think we will do Cajun or Moroccan next !

Almond Covered Date Balls

The other day we were at the check out of one of my favorite shops ... not a humongo supermarket ... and Jono saw a box of date/almond balls. They looked good to him and he asked if we could buy them. I looked at the price and nearly choked when it read $12.99, especially when the ingredients read: dates, almonds. Needless to say, we did not let ourselves be robbed along the highway ... instead, we went home and made these little beauties ourselves !

It was so simple ! All you need is dried dates and some almonds. Just process the dates til they form a ball. The kids thought this was hilarious. Rory and I thought it looked like something that should not be eaten. Ever. Pull that ball out and process the almonds. Then, put your kids to work. Have them roll the date balls and then cover them in almonds. That's it ! Easy. And they are yum. And sweet !

... very sweet !! A perfect little treat !!

Lemon Rosemary Carrots

I've been trying to find new ways to use rosemary as we have an enormous bush of it in our garden ! The other night I had 1/2 a cauliflower, decided to roast it but needed another veg as that wouldn't have been enough. I had carrots so went with that. I just threw them in a baking dish (with baking paper on the bottom, of course !), squeezed the juice of 1/2 a lemon on them, added a bit of olive oil, a few cloves of sliced garlic and then heaps of fresh rosemary. Unchopped. Just pulled off the branch ! Baked for probably 15/20 minutes. And it was soooo tasty ! I'll be doing carrots like this more often ! Much more often !!

Menu Plan Monday - Bonnie - 4 January 2010

Menu Plan Monday is hosted by Laura at I'm an Organizing Junkie

Monday - Salad Night
No specific salad recipe.
I will just be rummaging through the fridge and making a salad.
I'll also be trying Fast and Flexible Whole-Grain Rolls from The New Whole Grains Cookbook

Tuesday - Beans Night
Black Bean and Pumpkin Burritos
with Lime/Coriander Quinoa (a little experiment !)

Wednesday - Whole Grains Night
We never tried Jill's Spinach, Chicken, Mushroom Couscous last week so we'll have this Wed.
I think I'll do asparagus. Probably peas to.

Thursday - Crock Pot Night
I will be experimenting with converting a recipe to a crock pot recipe this week.
I'm going to try this Beef Curry with Toasted Spices but in the CP !

Friday - International Night
Not really international but we'll be away Saturday so I'm doing fish on Friday instead !
We're going to try this Lime and Honey-Glazed Salmon recipe.
It's a one pot dish and I think I'll leave it at that.
Although ... I am going to double the
amount of broccolini in it !!

Saturday - Fish Night
Hangin' with family ...

Sunday - Big Cookup for Freezer Night
Hangin' with family ...

Snack Foods to Try Making :
Curried Red Lentil Dip with Home Made Crackers

I'm also going to try making my own nut milks this week !
Looks simple !

Lunches ...
Leftovers from dinner
Salad
Cauliflower/Broc
Dips and Crackers
Fruit
Salad Sandwiches
Etc ...

Captains Log - 3 January 2010

I've always wanted to write a "captains log" or a "doogie howser" journal ... Does everyone know what I'm talking about or am I showing my age ?

My plan is to write a little bit every night and then post my "captains log" on Sundays. This first one will only have a couple of days. Two, in fact, since tomorrow is Sunday ! I plan to talk about how things are going. Just a little re-cap of each day.

Saturday Night ...

Today went well. One thing I will need to be really careful of is planning ahead for lunches. We went on a bush walk this morning and then needed to stop at the shops on the way home. While we had all eaten breakfast, we were STARVING by the time we finished our 2 hour walk. It all was fine, we just grabbed some fruit at the shops for the car ride and then did Salad Sandwiches once we were home. But ... I could have been much more prepared. It probably doesn't help that we are all still in holiday mode ...

Sunday Afternoon ...

(a simple spinach salad ... spinach, mushrooms, carrots, cucumbers, tomatoes, hard boiled egg and a soy vinaigrette.)

I did the grocery shopping today. Phew. Big job ! I had my book with me and had to check a few products out. I'm bummed that olives are out for the year. Well ... not ALL olives but they will become quite occasional as the ones with no colors are EXPENSIVE ! Not out of the question expensive, just out of the everyday menu expensive ! Bread ... same thing. I need to find a good recipe for making whole meal grain bread in my bread maker. I wonder how it would work if I just added grains to the whole meal recipe I've used before ?

And gum. I can't find any gum or mints that meet our guidelines for the year. We might have to grow fresh mint and chew on that !

A few other things we've decided after today. We need to keep some nuts or dried fruit on us. Probably both. When eating so many veggies as the main part of our diet, when they are digested, we are HUNGRY ! Ravenously ! It's crazy. I barely made it out of the health food store and had to pop some almonds in my mouth before I ate my own arm ! I know our bodies will get used to this new way of eating but at the moment I think we might all be going through a bit of withdrawal symptoms ! It's weird.

Rory goes back to work tomorrow and that may be a bit of a challenge. I pack his lunches and I'll need to make sure he has plenty of food. I'll let you know how it goes. I'm looking forward to our first week of 'normal' ... well, semi-normal, the kids are still home for a few more weeks before school starts up again.

All for this week ... Bon

Query

I recently found out that one of my roommates has ciliac (which might even be how you spell it) disease. I'd like to explore the world of gluten-free for when I cook meals for the house (and not just me, the carb addict).

So, I'm throwing it out there for you fine folks in the blogosphere. Does anyone have any simple, delicious, gluten-free recipes?

Jill ...

I was going to leave this as a comment but decided that I would do it in the post itself so that EVERYONE sees it because this is a great great great source for all sorts of recipes !!

Now ... the recipes are all vegan but seriously ... they all look amazing.

Fatfreevegan.com is an amazing resource for so many recipes. Including gluten free. She has a whole section on gluten free and you can go there right now by clicking HERE !

And there you have it ... my two cents. Everyone else can put their two cents in the comment section ...

Love, Bon

PS ... Celiac is spelled with an e.

Menu Plan Monday...er Saturday

I am SO excited about this weeks menu! I'm trying out a bunch of new recipes and eating fairly healthy and VERY natural foods.

SATURDAY:
Fish and potato chowder

(I'm using the leftover garlic soup base I made to poach
some tilapia, and adding in some "baked" potato chunks)

Oranges and cinnamon

SUNDAY:
Ratatouille
(Can I just say how all of the ingredients for the ratatouille cost a total of $3.35!)
Homemade bread and some Jarlsburg (a kind of swiss) on the side

MONDAY:
Poulet Saute aux Herbes de Provence
(Sauteed Chicken with herbs)
Baked Cucumbers
(yes, I said cucumbers)

TUESDAY:
Steamed green beans
Broiled Dover sole
all topped with homemade aioli
(the winner of the throwdown!)

WEDNESDAY:
California Rolls

THURSDAY:
Beef and vegetable curry
Rice

FRIDAY:
Leftovers!!

Salad Sandwiches

A great Aussie sandwich ... not something I'd eaten many of before moving here.
(a sandwich with only salad fixins ... I've had plenty of other sorts of sandwiches!)

This one had leftover Artichoke and Cumin Dip, Tomato,
Cucumber, Sliced Beets, Sliced Mushrooms, Pine Nuts and Fresh Spinach !

It was delish !

And here's Alia whipping up her Salad Sandwich ...
she and Jono both opted out of mushrooms, and beets !
But they both had pine nuts which was a pleasant surprise !!

The Definitive Mayo Recipe

This mayonnaise recipe, which lost the throwdown, but is still a winner, is modified from one given to this blog by Arabian Knits. It uses a stick blender instead of a regular blender (or a whisk and tons of elbow grease). It's so simple, easy, and quick, you may never need to buy store-bought mayonnaise again!

BASIC MAYONNAISE
(yields 1 cup)

In a glass jar that is wide enough for the blender to fit through put, in this order:

1 egg, room temperature (we ran the egg under warm water to take the refrigerator chill off it)
1 1/2 tsp. Fresh lemon juice
1/4 tsp. salt
3/4 cup light oil (we used canola, but any oil will do, just use what you like/have on hand!)

The original recipe called for ground mustard. It added a taste we weren't really going for, so omitted it in the second batch. However, if you're looking to make a Japanese style mayo, use the mustard and substitute rice vinegar for the lemon juice.

With the stick blender OFF, put it down to the bottom of the jar. Then start it and, rocking side to side, slowly pull it up to the top. Continue pushing it back to the bottom and up to the top SLOWLY, until you reach the desired consistency, about 20-30 seconds.

To make GARLIC MAYONNAISE (Aioli):
Make the basic mayo recipe. Add in 4 pressed cloves of raw garlic (more or less, to taste). Let sit for a while, the garlic flavor will intensify.

THROWDOWN! Aioli-style

Aunt Kathy and I both had new aioli (garlic mayonaise) recipes to try.
So we had a throwdown!!!

My version was made according to Julia Child's very traditional French recipe.
AK's was made using a stick blender and slightly different ingredients.

We mixed both with some plain, cooked potato (patatas alioli)
and gave Uncle Jim (our judge) a blind taste test!

The verdict:
The traditional method is DELICIOUS! But it is a TON of work.
Be prepared to have your arm fall off from whisking.
On the other hand, this mayo can be eaten without guilt,
'cause you've already worked off ALL the calories!!
The stick blender method is much much much much much much easier.
It's not quite as good, but is a wonderfully acceptable alternative.

D-Day !

My first task was to go through the kitchen ... the pantry, the fridge, everything and get rid of all of the offending articles that don't meet our 'plan' ! We had to come to an agreement on sugar as some things have nominal amounts of sugar. I did some research and discovered that in order for something to be labeled as 'sugar free' it has to have less than .5 grams of sugar per serve. So ... that was our standard as to what things we could keep or not if sugar was the offending ingredient !

Now ... prior to this clean out, I thought we did pretty well. I didn't think we ate a lot of stuff with high preservatives, additives, sugar etc. I WAS WRONG. I mean, I knew our eating habits were going to change and I knew it would be drastic but my goodness there were some shocks !

Gum for instance. Full of preservatives and artificial sweeteners and things that cause yucky things to happen to people. Wheat Bix ... one of the two cereals (plain oats being the second) I let the kids eat ... is high in sugar. Lower than most cereals but still ... high. And no good for us in 2010. My balsamic and wine vinegars ... colorings and preservatives. Grr. I'm not happy about that. Worcestershire Sauce, Wasabi, Vanilla Essence, Sushi Rice Vinegar. All out.

Here's a few shots of what we had to find new homes for ...

Some things didn't shock me ... like, food coloring, candy canes, lollies, rice crackers, sprinkles.

The stuff in the fridge ... all those sauces. SO MUCH SUGAR !! Ridiculous ! And a fair few preservatives. Rory and I were both shocked by the lemon and lime that are supposed to be 'natural'. Preservatives ! I mean, these things will be easy to substitute for. Just use real lemon and lime. I usually do anyway, those are just there as fall backs. But that's part of what this year is about ... no fall backs !

The saddest thing that I had to get rid of was my Italian Dressing Mixes !
Oh so sad. Here I am saying goodbye ...

Seriously though ... I'll miss this stuff.
I thought about keeping it ... making it an exception but I can't do this thing half way.
So ... it's gone. It helped that it was out of date ... made it easier !
But only a little bit.

Hummus {of the} Roasted Garlic Variety

I got this yummy recipe from The Urban Spork
I served it with The Perfect Crackery Crackers that I made too !!
Tonight I'm going to take this, and some more crackers and carrot sticks to a party.
YUM.

I mostly stuck to the recipe this time ... I never use the same amount of oil though, I always combine steps and I didn't do any garnishes. Here's how I did mine ...

1 whole head of garlic
olive oil
1 can chickpeas (garbanzo beans)
2 tablespoons tahini
juice of 1/2 a lemon
1/2 tsp cumin
1/2 tsp salt

Preheat oven to 305F/180C

Cut the head of garlic in half and set in a piece of foil. Drizzle olive oil over the halves and fold the foil over the top. Roast in the oven til cloves are soft. And golden brown. And smell delicious. Like ... you want to eat it and just forget about the whole hummus sort of delicious ! It takes about 30/45 minutes to get to that point.

Squeeze the garlic out of it's skin.

Stick everything into a food processor. Process. It it's not smooth enough, add a bit of the juice from the chickpeas to thin it out ...

Now ... every hummus recipe I've ever read says to drizzle olive oil over the top ... and lots of it. I never have. Probably never will. I don't think it needs it. But ... you can make your own decision !!

Perfect Crackery Crackers !

I got this recipe from Smitten Kitchen. They were so easy. Delicious !

And I'm so excited at the possibilities that cracker making brings for 2010 and the whole unprocessed thing !

Most of this I'm just copying and pasting from her instructions but there is one major difference ... she used white and I went with the whole wheat spelt flour.

1/4 teaspoon salt

1 &1/2 cups whole wheat spelt flour


Stuff to put on top. I used sea salt, dried onion bits, flax seeds, toasted sesame seeds and mustard seeds on these ones ! I am excited to try lots and lots of variations. In fact, we're taking these to a New Years Eve party tonight and I'm going to try two different toppings ... I'll let you know how those go !

1. Preheat the oven to 350 F / 180 C degrees. Dissolve the salt in 1/2 cup of cold water. Stir in the spelt flour until combined. Knead the dough a few turns until a ball forms.

2. Flour an overturned (as in ... UPSIDE DOWN) 12-by-17-inch cookie sheet and roll out the dough on top of it, using as much flour as needed to prevent sticking, until the dough covers the sheet from edge to edge. Do your best to get them as thin as possible, because the thicker parts become quite hard when baked. Using a spray bottle filled with water, spray the dough to give it a glossy finish. Prick the dough all over with a fork. If you choose, sprinkle with sea salt or seeds. For neat crackers, score the dough into grids. ( I scored mine !)

3. Bake until the dough is crisp and golden and snaps apart, 15 to 25 minutes. (Check after 10 minutes to make sure it does not overcook.) Break into pieces and serve.

Go check out this video if you aren't convinced at how easy these are ...

Fish Baked on a Bed of Spinach

1-2 T olive or canola oil
small onion, diced
1-2 cloves garlic, minced
5 oz fresh or 4 oz frozen spinach (thawed and drained) PER PERSON
1 4-6 oz fresh or frozen and thawed fish fillet PER PERSON (such as tilapia or red snapper)
1/4-1/2 cup vegetable or chicken stock
1-2 T low-fat sour cream
1/2-1 tsp dried parsley (1/2-1 T fresh, chopped)
pinch ground nutmeg
salt and pepper (optional)
bread crumbs (optional)

Preheat oven to 425 F. In skillet, heat oil. Add onion and garlic and saute until golden brown. Stir in spinach and cook 2 minutes (fresh will wilt, frozen will heat through). Transfer spinach mixture to baking dish (13"x9" if serving 4) or divide among individual ovenproof dishes. Place fillet(s) on top of spinach, cover dish(es), and bake 8-10 minutes until fish is almost done.

Meanwhile, warm stock, then combine with sour cream, parsley, nutmeg, salt, and pepper. When fish is almost done, uncover baking dish(es), pour sauce over each fillet. Top each, if desired, with bread crumbs. Return to oven and bake, uncovered, 2-3 minutes more.

the whole unprocessed thing - the plan

Just three days away from the start of the new year, I though it about time I posted my 'master plan' for this whole unprocessed thing ! I've done lots of thinking, do continual reading and have chatted with my husband about this and we've come to an agreeable plan.

(photos - Christmas 2009 fruit bowls)

We will eat no foods with additives and preservatives (with the exception of a few like 'gelatine' that have no adverse reactions) I have a comprehensive list of additives and preservatives used in Australia to make our shopping easier.

No white flour.

No white sugar (or brown sugar which is just white sugar with molasses added).
We are classing anything that has more than .5g of sugar per serve as having sugar.

No white rice or pasta.

No trans fat.

We will limit our dairy. Cheese will be an occasional food. Milk and yogurt will still be part of our diet but I'll be researching nut milks. So far I haven't found any without added sugar. All of our dairy will be low fat.

We will concentrate on eating leafy greens, lots of vegetables, fruit, whole grains and legumes.

I will endeavor to keep our sodium intake to less than 1000mg a day.

Exceptions ...

I am not wanting to take our family into the 'realm of weirdo'. For that reason, we will have a few exceptions throughout the year. Each of our birthdays will be a 'free day'. We will be sensible and try to make decisions as close to our 'plan' as possible but we will probably have birthday cake with sugar in it ...

As well ... I will not put myself or my family or our friends through the awkwardness of 'we don't eat that' when we go to someones place for dinner. So ... again, making sensible decisions ... but we will eat what is served to us when we are at someones place. The same if we are in a restaurant. Although ... restaurants will be easier as we will be given a menu with many choices.

The reasons ...

Improved health is the most obvious reason. After reading Additive Alert a few years ago and then again recently, I feel that it's time we 'take the plunge' to eliminate these 'nasties' from our diet.

I also was struck by something I read in another book that was something to the effect of "why do we wait until we are sick to make the changes our bodies need to be healthy ?" To me ... it makes sense to feed my family (and myself) food that will keep us healthy instead of waiting until it is too late.

I'm not someone who has much success with 'little by little'. I'm an all or nothing sort of girl. Hence the reason we are cutting all of these things out at once. I've tried it the other way ... doesn't work for me. So ... here we go ... starting an adventure ! I'm excited !

Oh ... the other reason I want to do this has not got much to do with health but more with a trend I see in society that I'd like to not see in my home or in my children. That is the trend towards 'instant gratification'. The 'I'll just run out and grab something quick' sort of mentality. You know what I'm talking about ? I want to see what it is like to not be able to do that. I want to be forced to make things from scratch ... even more than I already do. I know it will take a lot of planning and preparation and organization but I think I'm ready for that ...

We'll see ... because it starts in just three short days !!

I plan to share with you the foods we eat. The recipes. The challenges. The struggles. The physical, emotional and financial changes we discover. I'll share books and resources and who knows what else ...

I'd love to know your thoughts. Suggestions are always welcome too ! Links to recipes that fall in line with our plan ... hook me up !!

Look out two thousand and ten ... here we come !!

Menu Plan Monday - Bonnie - 28 December 2009

This is my last menu plan for 2009 ! Crazy ! This year has gone so quickly ! Next year is going to be a big challenge. I was going to write my final post about 'the whole unprocessed thing' but I've spent the afternoon helping the kids re-organize their rooms to fit Christmas presents in ... plenty of furniture swapping and hanging things on walls occurred. But it's done now so that's fantastic !

Menu Plan Monday is hosted by Laura at I'm an Organizing Junkie

We've just about finished all of the Christmas goodies and I've got some recipes to post. I'm hoping to get them all posted over the next few weeks. And of course ... I'd do 'the final plan' for the year 2010 before the 1st of January. I'm excited about it ... but I'll leave that for another post ! I'm also excited about all of the new recipes that have been posted here over the last week or so. I'm hoping that you all will continue to post great recipes ... even ones that I can't eat over the next 12 months because then they will be here ... I'm not going to eat like 2010 forever ! As least not exclusively. Anyway ... I'm babbling ... let's get onto the plan !

I've got another couple of zucchini out of our garden and we've been eating them but I think I'll use the most recent one to make some zucchini bread. It should use up the last of the brown sugar and white flour and then we'll be laughing !! (that's an aussie-ism ... anyone know what it means ?) I have a great recipe that Aunt Jo sent me years ago. I'll post it when I have a photo to post along with it !

Monday - Salad Night
Green Salad w/red bell pepper, kalamata olives, tomato and onion
Baked Asparagus w/Rosemary and Walnuts
Baked Cauliflower
Calamari

Tuesday - Beans Night
Mexican Cous Cous
with steamed broccoli

Wednesday - Whole Grains Night
Quinoa and Edamame Salad

Thursday - Crock Pot Night
NEW YEARS EVE !!
... doing a BBQ at friends place ...

AND THEN WE ARE INTO
2010 - the whole unprocessed thing !

Friday - International Night
Pollo Fajitas
on Homemade Tortillas

Saturday - Fish Night
Rory's Salmon
with Honey Baked Lentils & Rice
and frozen peas (but they won't be frozen when we eat 'em)

Sunday - Big Cookup for Freezer Night
not doing a cookup this week
Going to try Jill's Spinach, Chicken, Mushroom Couscous

Snack Foods to Try Making :
Roasted Garlic Hummus
Spelt Everything Crackers

I'm also going to make Vanilla Extract !!
I'm super excited about this one !!