I have made and served this dish. It is fairly easy. The pine nuts made it a stand out! Make sure you have fresh pine nuts for best flavor.

I have made and served this dish. It is fairly easy. The pine nuts made it a stand out! Make sure you have fresh pine nuts for best flavor.

Yams and Sweet Potatoes are one of those perfect foods loaded with beta carotene, lots of vitamins and super rich in complex carbs as well. I found myself with a few extras shortly after Thanksgiving and decided to so something really simple and a little more healthful than my sweet potato casserole with all the marshmallows. This recipe was just the thing and sweet, spicy contrast of the cinnamon chili butter gave them just the kick I was looking for.

Yams and Sweet Potatoes are one of those perfect foods loaded with beta carotene, lots of vitamins and super rich in complex carbs as well. I found myself with a few extras shortly after Thanksgiving and decided to so something really simple and a little more healthful than my sweet potato casserole with all the marshmallows. This recipe was just the thing and sweet, spicy contrast of the cinnamon chili butter gave them just the kick I was looking for.

This is hearty, yet very quick and easy to make. With the combination of barley, Swiss chard, and lentils, there's a large amount of protein and fiber to fill you up.

This is hearty, yet very quick and easy to make. With the combination of barley, Swiss chard, and lentils, there's a large amount of protein and fiber to fill you up.

Notes: - Worked with a blender!! - Add a bit more garlic next time. - Added an additional tbsp of olive oil & water.

A traditional basil pesto recipe, but uses healthy walnuts full of Omega-3s in place of pine nuts.

Notes: - Worked with a blender!! - Add a bit more garlic next time. - Added an additional tbsp of olive oil & water.

A traditional basil pesto recipe, but uses healthy walnuts full of Omega-3s in place of pine nuts.

High marks for this delicious moist cake, a 5++! It's a great conversation dessert with the fresh lemon and basil, and perfect with berries. I follow Jesse's substitution for coconut flour, and also add 1/3 cup finely grated unsweetened coconut (available at Whole Foods). But I'd love to know where to buy coconut flour if anyone has found it.

I made this beautiful cake to take to work on Monday. My coworkers are my [in]voluntary lab tasters. (They don't seem to mind.) Sure makes the house smell delicious while baking. I found that 1/2 cup chopped basil is 18 gms of leaves. I used thai basil which I grow in my backyard. Though the directions call out a 9" pan, I used a 10" springform because that's what I have. It made a lovely cake which stands 1 1/2" high on the side with a slight dome. 2 snaps up for this cake Jesse!

OK, I'm back.
I made this cake this morning. I served it for dessert just a few minutes ago. I waited not quite a full day as Jesse reccomends. BUT, this cake is moist, flavor lavish and fragrant. I used blackberries and raspberries, unsweetened. The tartness of the berries sets well with the lemony sweetness of the cake. Yes, I will make it for company during the close at hand holidays.
They're going to love me at work tomorrow. I think I'll ask for a raise...
I met Jesse Cool at The Ahwahnee when she attended to teach at Chef's Holidays. Her food is easy to prepare and so comforting. Buy one of her cookbooks, you'll find yourself leafing through the pages often and trying some great new dishes.
Bon appetit, Diane in Los Gatos

High marks for this delicious moist cake, a 5++! It's a great conversation dessert with the fresh lemon and basil, and perfect with berries. I follow Jesse's substitution for coconut flour, and also add 1/3 cup finely grated unsweetened coconut (available at Whole Foods). But I'd love to know where to buy coconut flour if anyone has found it.

I made this beautiful cake to take to work on Monday. My coworkers are my [in]voluntary lab tasters. (They don't seem to mind.) Sure makes the house smell delicious while baking. I found that 1/2 cup chopped basil is 18 gms of leaves. I used thai basil which I grow in my backyard. Though the directions call out a 9" pan, I used a 10" springform because that's what I have. It made a lovely cake which stands 1 1/2" high on the side with a slight dome. 2 snaps up for this cake Jesse!

OK, I'm back.
I made this cake this morning. I served it for dessert just a few minutes ago. I waited not quite a full day as Jesse reccomends. BUT, this cake is moist, flavor lavish and fragrant. I used blackberries and raspberries, unsweetened. The tartness of the berries sets well with the lemony sweetness of the cake. Yes, I will make it for company during the close at hand holidays.
They're going to love me at work tomorrow. I think I'll ask for a raise...
I met Jesse Cool at The Ahwahnee when she attended to teach at Chef's Holidays. Her food is easy to prepare and so comforting. Buy one of her cookbooks, you'll find yourself leafing through the pages often and trying some great new dishes.
Bon appetit, Diane in Los Gatos