cinnamon

This was a lovely mistake. I was attempting to make apple-cinnamon grawnola. I'm so used to making grawnola with dehydrated buckwheat groats (simply adding fruit and syrup to the dry groats then dehydrating), but this recipe called for soaked b.g. and I misread the recipe and didn't realize that the syrup was to be added to the soaked groats- not processed along with it! If the groats would have been dry it would have been fine. So, the outcome was bread/toast. It's the tastiest mistake I've made this year.

**The texture is soft like bread, similar to Ezekiel bread.

www.veganatgenesis.com

Traditionally served with the Lebanese mezze (appetizer course), this dish can be served raw or cooked and traditionally uses lamb. Here is a tasty raw version of this dish...

Autumn is here. It's yummy soup season. I created this raw soup for my Mom based on a cooked African soup recipe. It's quick, easy and delicious. The colors are very inviting as well. Your vitamin and spices will gently warm it just enough to create the illusion of a warm winter West-African wonderland! Come one, you know Johnny loves to get jiggy jazzy with his recipes... and words!

This is a delicious warming smoothie for the colder months.

An indulgent little dessert for one or more to share!

Pictured: Cocoa Powder Dusted Truffle, Cinnamon Dusted Truffle, Orange Zest Truffle (by far the best!!!), Bee Pollen Dusted Truffle