We featured this strawberry apple cobbler recipe back in 2015, but soon the leaves will be changing and the temperatures will begin to chill once more—harbingers of fall and, of course, the start of apple picking season! And we are quite ready for dessert. Enjoy this delightfully tart treat for the cusp of summer and fall: Strawberry Apple Cobbler …continue
Tag: Terces Engelhardt
It’s Memorial Day! Relax, enjoy your day off, and treat yourself to some homemade ice cream. In true NAB fashion, our offerings below, from the Café Gratitude cookbook I Am Grateful, are both raw and vegan. If you decide to try one out, be sure to let us know how it went @NAtlanticbooks. Vanilla Hazelnut Ice Cream Makes …continue
Next Sunday is Mother’s Day! Treat your mom, partner, or wife—or yourself!—to an indulgent breakfast in bed (and maybe throw in a mimosa or two): she deserves it!
Excerpt adapted from Sweet Gratitude by Matthew Rogers, and Tiziana Alipo Tamborra and I Am Grateful by Terces Engelhardt and Orchid. Making Nut Milk You can make nut milk out of almost any kind of nut. The process is very simple: All you do is blend soaked or unsoaked (depending on the nut) nuts with water and strain out …continue
Mondays are hard, and if you woke up this morning feeling decidedly not bright-eyed, let this recipe perk you up! I Am Bright-Eyed: Pecan Porridge Makes about 3 cups or 2 servings Ingredients 1 large apple 5 large ripe strawberries or other seasonal berries 2 ½ cups coconut milk (see below) ½ cup shelled raw pecans …continue
The first days of spring are upon us— we made it! To help celebrate warmer days and shorter nights, try out this vegan, gluten-free key lime pie, the perfect segue into a new season. Café Gratitude’s Key Lime Pie Makes: one 9-inch pie FOR THE CRUST 1¼ cups macadamia nuts 1¼ cups pecans Scant ¼ cup …continue