The name is kind of a mouthful, I know, but man are they amazing cookies. Crunchy, sticky, peanut buttery, chocolatey, with a toasted marshmallow flavor–it is hard to wait for the molten marshmallow to cool enough to eat them. The story behind the recipe is sort of funny… When I was a kid, I spent…
Month: October 2015
Homemade Lamb Stock
One of the habits I picked up after working in the restaurant business is freezing all of my food scraps to use in stocks. Onion pieces and skins, carrot ends and peels, celery leaves and stalks, as well as other miscellaneous vegetable parts go straight into a freezer bag where they will remain until I…
Sprouted Black Bean and Lamb Chili
This chili is a delicious and lean meal that is simple to prepare and packs a huge protein punch. You can either use dried beans that have been soaked and sprouted, or to simplify, low sodium canned beans will work wonderfully. To make it vegan or vegetarian, omit the lamb and use vegetable stock. Sprouted…
Just Send Flours 