I’m still trying to control my carbohydrate’s intake, but when I break away from counting proteins, carbs and fats I like to snack on chips, or make Chilaquiles for breakfast.
I am always in search of all natural, non GMO tortilla chips, but usually they taste like cardboard.
It was when I found Late July Blue Corn Chips, and fell in love with their taste and crunchiness.
Coconut Yogurt – Yay! All my attempts to make coconut yogurt were not very successful. So, I was very excited to make yogurt at the PlantLab class. Yesterday we checked on the Yogurt we left dehydrating overnight and they all looked like they overfermented. Ours looked like it had exploded and it fermented way more […]
Day 2 of Plant Based Desserts, and so far everything we made is raw. We have been using a dehydrator ( nothing is dehydrated over 115 F), blenders and food processors. There is no ovens, pots or pans. We also made coconut yogurt that we will be using for a recipe today. I am excited […]
Hey! I’m back! Life has been so crazy busy that I haven’t posted in such a long time! There’s no better time to get back. I just started taking the Plant Based Desserts course at the PlantLab. Kind of weird going back to school, specially when I was the one teaching last time I was […]
Have you ever heard of Resilient Design? The exhibit Swim or Sink – Designing for a Sea Change shows prints, architectural projects and a documentary film on the theme of resilience and adaptation of coastal communities that are being affected by the rising of the sea level and the natural disasters that came with it. […]
So Sweet Blog Award
food and other stuff 