December 29, 2013

best of 2013

Hi everyone!

As we say goodbye to 2013 and hello to 2014, I thought I'd continue the tradition and do a round-up of some of my favourite posts of 2013.

gluten-free banana chocolate chip muffins
(These muffins were also the most viewed post of 2013!)

gluten-free chocolate chocolate cupcakes
baking essentials

avocado red cabbage salad
herb garden tour

banana chocolate cupcakes
coconut flour biscuits
homemade brownies

Thank you so much for visiting us and reading the posts!  I wish you a year filled with love, peace and good health.



December 28, 2013

how to eat a persimmon

Happy Holidays everyone!  I hope you're having a lovely time with family and friends.

I know this is kind of a funny blog post, but I thought I'd share in case you've never tried a persimmon because you're wondering what it is and how to eat it.  Just so you don't miss out.  They are seriously amazing fruit and they're in season typically around December.  You'll probably still see some in the stores, and super-ripe too, which is how you want to have them.

First off, a bit about the persimmon.  The hachiya persimmon (which is the one I'm talking about today) is native of China and Japan.  Now it's grown in other places too, including California.

Here's how to eat them.  First off you want to eat them when they're super super ripe.  Otherwise, it won't be tasty and it'll leave a weird fuzzy film in your mouth which isn't pleasant.  They way you'll know they're ripe is that they are very soft and squishy to the touch.

To eat them, I rinse them first, then I cut into quarters like this (with the leave facing down):

Next, to eat it, I scoop out the flesh with a spoon, much like you would when eating a mango with a spoon.

Sometimes, if it's really really ripe, like falling apart, I'll also eat the skin because it's just easier and it's extra fibre.

Yay for persimmons!