The teatime cravings are real. I’ve made this deliciously spiced cake a couple of times for my family and it has been a hit. It was swiped in a day! It’s moist, buttery rich and super delicate. The spices are just enough and not too overpowering. It tastes great hot out of the oven or even better the next day with a layer of butter and a cup of hot tea.
Well I can’t say that I’ve been eating much cake recently since I still can’t tolerate the wheat but every now and then I sneak in a slice. I have been playing around with gluten free flours and they work for me but they don’t give that amazing crumble that you get with a wheat flour.
This is by far my most favorite thing to do with leftover rice. I made this frequently after a long day at work in New York City. Especially when I came home to a bowl full of rice left over from the night before. It’s so quick and easy to make you’re going to love it!
I have no idea why it took me so long to figure this out. I mean, who knew subbing spaghetti squash for vermicelli in Sevya would work. For those of us gluten intolerant peeps, I have to say it’s delicious.
A couple of days back, half way through my lunch of spaghetti squash and meatballs, I was already thinking about dessert. Really, what is a meal without dessert. It doesn’t have to be sugar laden or full of fat. Just a piece of fruit with nut butter would do. But, that was not what I was thinking of then. I wanted a warm bowl of sevya and low and behold the idea came to me. If this delicious vegetable satisfied my craving for spaghetti, why not try making sevya with it. And that’s exactly what I did.
Chilly days call for a warm bowl of soup that warms the heart and hugs the soul. This leek, sweet potato and parsnip soup meets that demand. But wait… it’s adorned with a warm crunchy almond, garlic and sage topping that will be hard to resist.