Hi friends! We weren’t able to get a fresh episode together for you this week so we’re rerunning a show we love from back in January 2017. The carrot ginger dressing we talk about is one that we both still love, and the nut bread Joy shared is a great one for these cold winter days (because we all need a little extra warmth these days!).
We’ll be back next week with a new show! Stay well!
Joy felt called by the universe to make a specific Melissa Clark recipe, Sesame Chicken with Cashews and Dates, from her book Dinner. It was good! You can find the recipe here.
Marisa walks us through her master recipe for granola, which is: 3 cups rolled oats, 1 1/2 cups seeds and nuts. ½ cup sweetener (honey, maple, brown rice syrup, etc) and ¼ cup oil. Pinch of salt and some spices if you’d like. Mix and bake on a parchment lined baking sheet a 300°F/149°C for 25-35 minutes, stirring every ten or so.
Many people are taking a cue from Marie Kondo and tossing belongings that fail to spark joy. We try that out on our recipes and cookbooks.
And what are we loving this week? It’s cashew butter.