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Wasabimon! Good taste + good health.
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| Blog Name: | Wasabimon! Good taste + good health. |
| Url: | http://www.wasabimon.com |
| Language: | English |
| Topics: | food, cooking, health |
| Description: | A natural cooking blog where we make all the good stuff you want to eat just a little bit healthier. Caramel apples? Strawberry pie? Yes, please! |
| Popularity: | 81 Followers |
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Coconut Saffron Rice Recipe
I love saffron, and this saffron rice recipe almost brings me to tears every time I make it. Something about the sweet coconut milk paired with saffron’s bitter earthiness just makes me tingle. It’s waaaay better than that yellow packet we used to get at the grocery store, th
I love saffron, and this saffron rice recipe almost brings me to tears every time I make it. Something about the sweet coconut milk paired with saffron’s bitter earthiness just makes me tingle. It’s waaaay better than that yellow packet we used to get at the grocery store, th
Agave Vanilla Whipped Cream Recipe
I love whipped cream. I could (and often do) eat it by the spoonful, though these days I’m trying to find new and exciting ways to use it. You’d be surprised what you can do with a bowl of homemade whipped cream – and I’m sure you’ll see several recipes over the next few weeks that involve this sweet, dreamy fluff. For now, I’
I love whipped cream. I could (and often do) eat it by the spoonful, though these days I’m trying to find new and exciting ways to use it. You’d be surprised what you can do with a bowl of homemade whipped cream – and I’m sure you’ll see several recipes over the next few weeks that involve this sweet, dreamy fluff. For now, I’
Summer 09 Redesign
My birthday was last week, and as a gift my husband helped me to redesign Wasabimon. There are still a few more minor changes coming down the pike, but for the most part the big stuff is done. I have a favor to ask you, dear Internet. Would you mind acting as my de facto QA folk? Please click around the site and let me know if you see anything missing or out of place. If there’s anything you find annoying or weird, please comment here. Also, leave a comment and tell me your thoughts on the design overall! I really appreciate your help, and I promise to reward you for your awesomeness with some
My birthday was last week, and as a gift my husband helped me to redesign Wasabimon. There are still a few more minor changes coming down the pike, but for the most part the big stuff is done. I have a favor to ask you, dear Internet. Would you mind acting as my de facto QA folk? Please click around the site and let me know if you see anything missing or out of place. If there’s anything you find annoying or weird, please comment here. Also, leave a comment and tell me your thoughts on the design overall! I really appreciate your help, and I promise to reward you for your awesomeness with some
How to Make Vanilla Sugar
The other day I mentioned making vanilla sugar, and the person I was talking to looked at me like I’d grown a third head. “Really?” They asked. “Isn’t that difficult to do?” I laughed, and then realized they were, in fact, serious. New flash, folks: flavored sugars are probably the easiest thing in the world to make. The process involves putting somethin
The other day I mentioned making vanilla sugar, and the person I was talking to looked at me like I’d grown a third head. “Really?” They asked. “Isn’t that difficult to do?” I laughed, and then realized they were, in fact, serious. New flash, folks: flavored sugars are probably the easiest thing in the world to make. The process involves putting somethin
Rice Pudding and Mango Parfait Recipe
I have a lot of cookbooks – and I mean a lot of cookbooks – but only occasionally do I come across one that truly wins my heart. That’s an especially difficult thing to accomplish lately, as I’ve been bogged down with day-to-day stuff and terribly uninspired in the kitchen. What can I say? It happens. Then,
I have a lot of cookbooks – and I mean a lot of cookbooks – but only occasionally do I come across one that truly wins my heart. That’s an especially difficult thing to accomplish lately, as I’ve been bogged down with day-to-day stuff and terribly uninspired in the kitchen. What can I say? It happens. Then,
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