Fresh Strawberries with Custard Cream
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Yes, yes, yes!! Fresh strawberries with sweet and rich custard cream! Irresistible delight!

Banana Cinnamon Rolls
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These delicious cinnamon rolls were served as a surprise lunch during Culinary Skills Week at the FoodnSport event in Sedro Woolley, Washington. Following the rave review, it has become an event staple. This recipe makes one large cinnamon roll, or several small ones. Multiply all ingredients for more accordingly.

Meatball Sliders
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These are recipes that aren’t in my book, which has my most favorite ones. But these are new ones I’ve learned and want to share with everyone!

When we were at the Woodstock Fruit Festival my mom and dad watched Dr. Doug make meatball sandwiches. We made smaller ones today and my dad said they are called “sliders” when they are small.
We don’t do much dehydrated food (except onion crackers) but this one you only dehydrate for 2 hours so it still has most of its water still in it. The dehydrator just softens the veggies.

Try it. It’s easy and you can just wing it!

Tabbouleh Stuffed Tomatoes
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This recipe is wonderful during any time of the year. If you do not like parsley, you may substitute with your favorite herb or finely chopped baby spinach. You will have a lot of tomato cores left over, don’t waste them! You can make all sorts of soups and dips out of it, such as Gazpacho.

Carrot Cake Cupcakes
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This is the best carrot cake recipe I have ever tried in my entire life and it’s low fat raw vegan! It’s chewy, moist, sweet, very flavorful, and has the texture of a baked carrot cake. Plus, it’s 100% guilt free and I could seriously live off of this recipe :P Good carrot cake in my opinion is smooth, with some moisture (But not too much), and has a nice soft chewy texture. In order to get the smoothest mixture possible, I like to follow these steps because I personally love the smooth soft, bread like texture. If you like it more chunky, don’t blend it as much.

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