Coconut-Topped Chocolate Cake | Food & Nutrition Magazine | Volume 9, Issue 1
From the Magazine

Coconut-Topped Chocolate Cake

January 6, 2020 Ashley Thomas

Inspired by the popular Venezuelan dessert negro en camisa, this modified version replaces butter, sugar and English cream with avocado, dried plums and coconut, respectively.

Cabbage Casserole
From the Magazine

Cabbage Casserole

August 30, 2019 Ashley Thomas

A take on the Swedish dish kålpudding, this version replaces half the meat with mushrooms, white rice with brown rice, and molasses with brown sugar. Serve with cranberry sauce and boiled potatoes.

Vertical view of a bowl of warm collard and black-eyed pea salad
From the Magazine

Southern-Style Collard Greens

January 5, 2019 Ashley Thomas

Reducing the amount of bacon and replacing ham bone with chicken broth allows Southern flavors to shine through while reducing sodium and saturated fat. SERVINGS: 6 SERVING SIZE: 1 cup (170 grams) PREP TIME: 15

Stone Soup

Juice Pulp Bread

February 5, 2014 Ashley Thomas

A nice glass of fresh carrot or beet juice always makes my day a little more special. But the more I juiced, the more guilty I felt for tossing out all that pulp (at least