I’m half Japanese, so tofu has been part of my diet from the get-go. But it was walled off in savory recipes – stir fries, doused with shoyu and green onions, bobbing around in miso soup. Never in sweets. Never. When tofu ice creams came on the scene, I wrinkled my nose. I could eat dairy no problem, why would I eat tofu ice cream? Fast forward to this past November, when I went in for a blood test and came out with slightly elevated cholesterol levels. I wasn’t in the danger zone, but it sure gets you thinking about what you’re eating, especially when you thought you were doing pretty well. It’s gotten me to consider things I never would have before, like this lemon pudding with coconut oat crumble.
Posts tagged ‘coconut’
If you like coconut, there’s almost no better use for it than macaroons. It’s such a pure coconut experience, colored only by maybe a little almond extract or in my case, a good dose of lemon zest. But after spying this chewy chocolate macaroon recipe in Terry Walters’ Clean Start, those pure thoughts went by the wayside. There seemed no reason not to go full bore, mixing in a good bit of chocolate, rather than just doing a dip.