Starches & Slurry’s

This article is about making a slurry with either cornstarch, arrowroot powder, or tapioca starch. What is a slurry Slurry’s are made by combining a little bit of water with …

Perfect Buckwheat

Yield: about 3½ cups Buckwheat is a gluten free, three sided seed, but we call it a grain. It’s goes under the name of buckwheat groats and has a distinctive …


Millet is actually a seed but is referred to as a grain. It’s one of the oldest and most nutritious grains for nearly one-third of the world’s population. It is …

Sauté Onions (without oil)

Oil is not a necessary ingredient to brown onions. When we learn to cook without oil we cut back on consuming empty calories. There are two methods to achieve this: …

Date Paste

Make your own. It’s easy and keeps well in the fridge.

Fluffy Brown Rice

Before my instant pot I use to struggle with making fluffy brown rice. I like to keep this recipe as a reference for anyone unfamiliar with how to cook rice.

Quinoa – stove top

Although quinoa is a seed, we call it a grain. I found quinoa to be one of the hardest grains to cook. From my experience, it was always mushy. Over …

One Minute Quinoa – instant pot

I follow the cooking directions to 1-Minute Quinoa that came with the Instant Pot. To keep your grains from getting mushy, pay close attention to the liquid to grain ratio.

Wild Rice – how to cook

Always wash wild rice before cooking and never add salt until the grain is cooked. Adding salt at the beginning will harden the outer bran and prevent water absorption.