I've made a version of this a few times, but think I've hit on a good balance of asian-fusion with a mega sauce adapted from a Pok Pok egg salad recipe and an "Asian-influenced" noodle recipe. I wasn't sure why I prepared both sauces and was getting ready to just go with the raspberry one, but Debbi said "go for it," so I combined. Shrimp whisperer.Read More
This meal brought together two great go-to's: a recipe for spicy noodles from Melissa Clark and a recipe I came up with that starts with one of Pok Pok's sweet and tangy fish sauces (that was originally meant to top a fried egg) but which substitutes crushed raspberries for palm syrup and skips the cilantro. The rice ramen is something I discovered and while somewhat expensive, is totally tasty, and is made by a company called Lotus.Read More
What to do with extra beets? Boil until soft, chill, and then keep on hand to dump into your next smoothie. This smoothie is EXTREMELY EARTHY, but as I found, this attribute makes it perfect for inclusion in sweet & salty meals as a base. After a very filling glass of this, I froze the rest in an ice tray and have been using the red velvet smoothie cubes in dishes such as the Saucy Chunks o Pork Butt recipe I just posted, but also just as ice cubes in juices and seltzers and added to oatmeal as well.Read More
The inspiration for this dish came from wanting to make shrimp with PokPok's Fried Egg Salad dressing, but being on The Whole 30 and needing a substitute for palm sugar. Enter the handful of raspberries...Read More
A vegan alternative to yogurt and granola! With banana, avocado, raw almonds soaked in water overnight, coconut oil, coconut flakes, hibiscus powder, honey/maple syrup, granola, raspberries, chocolate chips.
This is a variation on a radical innovation brought to us by our friend Kirsh. Back in March she made an amazing, amazing cake for our friend Molly's birthday using raspberries and hibiscus powder in the frosting to make it a bright fuschia color with a tanginess that made the gave the frosting a whole new edibility. Normally I find frosting to be so sticky sweet as to be impossible to finish, which makes me not the hugest fan of cakes. This cake changed that stance forever.Read More