Saturday, July 31, 2010

Best ice cream ever

Cashew nut ice cream with vanilla bean and raw cocoa nibs. We had it with fresh sliced strawberries which are perfectly ripe and in season now.


It's very expensive at $13.99 for 500mL, but we figured out there's actually 10 serves in the tub so it in theory should last us almost a week.

Apparently the person who created it has opened a little raw cafe not too far from us. We went to check it out but it was closed, so next time.

Monday, July 26, 2010

Masaman curry

I made this last week to have before we went out with a friend to the little bar up the road, where we drank entirely too much wine (and thus spent entirely too much money on food the next few days - I just found a reciept from Mrs Flannery's and on it is $9 worth of vege chips! I obviously can't read price tickets when I am hung over.)

Anyway it's totally delicious and quite mild compared to other curries I make. My mum makes a killer version of this (but with chicken so I don't eat it any more). I think she may even use the same brand of curry paste as I do. The only thing that would have made this better is chopped peanuts or cashew nuts. However since I spent hideous amounts of money this week I'll have to go without nuts for a few more. Haha.

Emma’s version of masaman curry
Serves about 8


1 med onion, sliced
1 long red chilli, sliced
½ a green, red or yellow capsicum, sliced
3 cloves garlic, chopped
1 med-large eggplant, cubed
1 med carrot, diced
about ¼ head of brocolli, chopped
about ¼ head of cauliflower, chopped
1 med zucchini, diced
handful white button mushrooms, diced
1 can chickpeas, drained
1 can baby corn, drained
tin masaman curry paste
1 400mL can lite coconut milk
1 400mL can lite coconut cream
Cooked rice


1. Have all vegetables chopped and ready in the beginning. It’s easier!

2. Lightly fry onion, capsicum, chilli and garlic until slightly softened. I use a little bit of water usually but you can use oil if you like.
3. Add eggplant. A few minutes later add tin of curry paste. Stir to combine.

4. Let cook for a few minutes (don’t burn it) and then add can of coconut cream, stir.

5. Add in can chickpeas and tin corn.

6. After 5-10 minutes add in the rest of the chopped vegetables minus the zucchini and mushroom. Add the can of coconut milk here. Stir it, and then let it simmer (I usually put my rice on about now). When the rice is almost ready (about 20 minutes later) stir in the zucchini and mushroom. Leave this to simmer until rice is cooked.

7. Serve curry on top of rice and enjoy!

This can of course be frozen, you can add or subtract any vegetables you like. I think a traditional masaman curry uses potato. I only have sweet potato so I opted against it. This is by far not a traditional masaman. When I make curry I like to use as many different coloured vegetables as possible. I also usually put tofu in it but we had omnivorous company for tea and I don’t know how they feel about the magical little white blocks!

I bought some thai red rice a few weeks ago at a Chinatown supermarket. Apparently it has the same sort of nutritional value as brown rice. It tastes similar but has more of a bite to it. I cook it in the same way as I cook brown rice (one part rice, two parts water - bring to boil turn down and simmer for 30 mins) but red rice is supposed to take only 15 minutes. I reckon it takes more like 20. It's nice - but I don't think I'll go out of my way to buy it again. I prefer the brown rice tetxture :) Next type of rice I'll buy from there will be the black/wild rice. There's a black rice pudding I want to make.

We will be eating this curry for days :)

Sunday, July 25, 2010

Homemade vegan lip balm

A little while back I found a recipe for homemade vegan lip balm, and I finally had the chance to make some. This winter my lips have been really dry, and I've just left it that way because I didn't want to spend truckloads of money on a lip balm from the store. For one thing, for some reason it's incredibly hard to find vegan lip balm (almost everything used beeswax) even most of the lip balms in health food stores had beeswax, and the specifically vegan ones had a price that went through the roof! And I didn't really want to put petroleum by-products, or other weird chemicals with super long hard to pronounce names on my lips. Hum.

The recipe I used is from Healthy Vegan Homemade. It was really easy to do, quite quick (I had time to make a cup of tea while it was all melting) and the end result is fantastic.

I did make some substitutions for some of the ingredients: Hemp oil for the vitamin E oil (hemp oil is strangely, SO much cheaper to buy), avocado oil for the jojoba oil (I just could not find it). I also used peppermint oil instead of spearmint. But use whatever. I think cinnamon oil would be great! I saw it at Mrs. Flannery's which is where I found my peppermint oil (funnily enough, it was the cheapest price there).

Here is my cat (her name is Bob) sitting atop her perch of an upturned esky. Oh, and the lip balm. It sets very quickly, and rolls up and down the tube with ease :) And I get to smell peppermint everyday!

One thing - the recipe specifies to use a glass measuring cup. Pay attention to that...I melted my plastic one. DUH. So I went and bought a glass one ha.

It's bright green mainly because of the avocado oil which is bright green. The hemp oil is pretty green too. This doesn't show up on your lips :)

So, I am very happy with my first attempt at making homemade cosmetics. (This will continue. I'm trying to cut out the need for buying shampoos, face moisturisers, etc from the store.)

Wanna know how much it cost? $1.18 per average sized tube of lip balm. That's it.

Saturday, July 24, 2010

3 mushroom pasta

This weekend we decided to go and visit my partner's mother :) This is what she made for dinner:

3 Mushroom Pasta
Serves 2-3


Olive oil and knob of vegan margarine for frying
100g white button mushrooms, sliced
100g shiitake mushrooms, sliced
100g Oyster mushrooms, sliced
Handful each of basil, curly leaved parsley and Italian parsley (or just one kind of parsley), chopped
1birdseye chilli, finely chopped
1/2 red onion, diced
2 garlic cloves chopped
splash of white wine
Cooked pasta (we used a gluten free corn and rice twist pasta but any kind will do)


Have all mushrooms, onion, chilli, garlic and herbs sliced and ready. Heat olive oil and knob of margarine in a deep frying pan until margarine is melted. Add in garlic, onion and chilli and fry until onion is translucent.

Add mushrooms and splash of wine and stir. Leave it to cook while you chop up all the herbs finely. When the mushrooms are soft, add in herbs and cook for a few minutes.

Serve on top of cooked pasta!

This was so yummy. Each mushroom had such a distinctive flavour. I've never had shiitake or oyster mushrooms before and I now know I like them.

Wednesday, July 21, 2010

Creten stew (red wine, seitan, onion and orange stew)

I was going to make it in my tagine...but I exploded it. Stupid me decided to pour some cold water on it when the oil ran out for frying tofu in. Big crack, thought I was going to die. But it's okay, no shrapnel actually flew at me. Heh. I was extremely pissed off though, I shall have to buy a replacement. It was a gift that I only got to use once! SO I made it in a large stock pot with a tight fitting lid on the stove top.

I couldn't find small white pearl onions so I used brown pickling onions instead, and cut them in half because they were quite big. Ideally I'd have liked to leave them whole, but oh well. I also used tofu, because I've never seen seitan here, or vital wheat gluten to make it. Yet. I'm getting there.

As you can see from the top picture I used Yalumba Y Series Merlot to cook this with. It's a medium bodied wine which I love - but it was probabaly too strong for this dish. However, as I said - I love red wine! So to me, it was perfect. If I was to cook this for family I might use half wine/half stock.

While this was cooking, the whole house smelled of...sangria! The orange/wine combination was definately dominating. Deliciously dominating. I can't wait until spring, or just a warm day when I can make up some sangria! We bought a nice glass jug (which accidentally turned out to be made in Spain, har har) months ago specifically to make said sangria, but it got cold. :( I make a gooooood sangria. When I do make it, I'll be sure to post a recipe.

We served the stew on top of penne pasta, because that's what I have. It would be good on any shape of pasta, or some other grain. I think pasta would be best though.

Tuesday, July 20, 2010

Chocolate shortbread biscuits :)

The other night, not too long after eating dinner (I made another batch of Ethiopian berbere stew because it was pretty much free) Nadine and I decided to really crave dessert. Which was kind of annoying because for some reason I wanted apple pie but had no apples, and lacked the energy to make it anyway, so we decided on shortbread. Anyone can make shortbread. It's made from the 3 most basic ingredients almost everyone has in the pantry/fridge: butter, flour, sugar. Or vegan margarine in our case. I decided to chuck in some cocoa powder to make it even more of a treat.

Chocolate shortbread biscuits


225g vegan margarine
3/4 cup icing sugar
1 cup cornflour
1.5 cups plain flour (wholemeal is delicious)
1/4 tsp salt
2-3 tbsp cocoa powder (optional)


Mix all ingredients together to form a soft dough. Roll out dough to about 1/2 inch thick and cut into squares or whatever shape you desire. I sometimes use star cutters. Prick with a fork. Bake for 30-40 minutes at 150 degrees C (or 300 degrees F). Let cool a bit before serving. (They really do taste better this way!)

Ours could have baked for another 5 minutes or so, but we couldn't be bothered and they firmed up very nicely in the fridge overnight. (We have to keep stuff in the fridge in this climate because mould forms almost instantly on fresh baked goods. I once lost half a batch of muffins that I tried to serve for dessert once :( )

Cornflour makes for lighter shortbread, icing sugar ditto. Roll it out thinner for a 'shorter' biscuit. The best ones I ever made were nice and crumbly.

You're also supposed to cream the butter and sugar together first, but this time I forgot because it wasn't written down on the page in front of me. My way worked nicely though :) I just made it like pastry, but sort of smooshed everything together by hand instead of rubbing in the margarine.

I've never made chooclate shortbread before, and these kind of turned out like little soft brownies. Yum :)

Saturday, July 17, 2010

Even better than the real thing - 'ricotta' + spinach stuffed pasta shells

We suddenly have kitchen cupboards and jars overflowing with various shaped pasta...which is good because I'll never need to buy pasta again, and it's all fancy brands haha. For about a week Nadine was bringing home packets that had holes in them etc, can't be sold but can still be eaten! One of the shapes were these giant shells, perfect for stuffing. So I followed a recipe from Skinny Bitch in the Kitch for vegan stuffed shells. Fantabulous. The 'ricotta' is literally just firm tofu, olive oil, oregano and garlic whizzed in a blender until smooth. It literally tastes like and has the same texture as the real thing - only difference was that it didn't give me a stomach ache as soon as I ate some.

I know it's pretty much just a recreation of the only option a lot of restaurants (particularly pubs) offer vegetarians, but you know, sometimes you just want squishy cheese and spinach stuffed pasta. This is just a tastier and healthier version of it. Good to give to omnivorous family and friends. You can't even tell the difference. I'll be using this ricotta recipe for my homemade ravioli next time I decide to pull out the machine. I don't why I haven't before :)

I have been juicing up a storm since I got my juicer last week. I've got all sorts of vegetables in the fridge to use (I read somewhere that if you have too much of one thing too often you can actually become allergic to it - wouldn't it be tragic if I was allergic to carrots?) from carrots to fennel. I found a delicious sounding recipe with celery, fennel and cucumber juiced together. I know you are supposed to avoid mixing (according to a fresh fruit and veg guide to women's health I picked up in the fruit shop), but I don't know if I could do straight fennel. I'm not really the biggest licorice fan - then again, I've never eaten fennel in my life so who knows, I might love it.

Anyway this juice is beetroot, carrot and celery. (Root vegetables are ok together). I think this is my favourite combination so far, I just love beetroot juice. The carrot and the celery seem to take away the 'earthy' taste that people (Nadine) don't seem to like about raw beetroot.


1/2 large beetroot, peeled and cut to fit in juicer
3 med/large carrots
1 large stick celery

Juice each vegetable. Mix together. Drink :) Makes enough for one.

This morning I decided to adapt a recipe I found in Karma Cookbook 'Agar Agar Drink'. It's supposed to help relieve constipation, and let me tell you, it works. The original recipe called for 600ml sugar free organic apple juice, but I can't afford to buy that and I can't stand the regular kind you get in the supermarket. Way too sweet. So I juiced two large fresh granny smith apples with my juicer - this made about 250ml, and then I diluted it with 50ml of water. I made half the recipe.

Note: nothing compares to the deliciousness of freshly squeezed apple juice. Nothing.

300ml apple juice
pinch of salt
1 tsp agar agar flakes

Pour into a saucepan and bring to the boil. Simmer for ten minutes. Drink hot.

Now, I forgot to read the whole thing so I didn't simmer it for ten minutes and therefore my agar agar wasn't quite fully dissolved. But I just ate it with a spoon when I got to the end :) This was so delicious. It took a few minutes to get used to hot apple juice, but it tasted kind of like apple pie without the spices.

With the vegetable pulp left in the juicer at the end I made these burger patties. I can't remember what exactly I put in them (I really should have written it down) but next time I make them I will. I hate wastage. Other things I could do with the pulp could be adding it to pasta sauces or stir frys, or muffins. I've read somewhere that the pulp is tasteless because all the taste and nutrients come out with the juice, but I think because my juicer is old and second hand it doesn't quite get all the juice it could out so the pulp is still quite tasteful. Obviously not as much as if the vegetable was whole, but doesn't taste of cardboard. So I may as well use it :)

Sunday, July 11, 2010

I've always wanted a juicer!

I made 'vegan takoyaki' for dinner last night. We had them with mayonnaise drizzled on top, with a side of stir fried vegetables (brocolli, carrot, cauliflower, mushrooms, onion, garlic) in a peanut butter/soy sauce/miso paste sauce. It was a little bit salty but really good. Next time I'll put less miso in, I went a bit overboard.

Miso/Peanut stir fry sauce
Serves two

About 2 large tbsp crunchy peanut butter (or whatever peanut butter you like best)
1/4 cup soy sauce
1 tbsp miso paste (I used white miso)

Mix together until it's a paste/liquid. Add to vegetables which have already been cooked a little bit and stir. Add water until it's the consistency you want. (I made mine a bit too watery last night, I ended up finishing it as a soup, sort of). Serve vegetables as a side, on top of rice, on top of noodles, whatever :)

I found the recipe for vegan takoyaki here. They aren't exactly like real takoyaki, but then again, I haven't eaten real takoyaki for a long time now so who am I to say? Anyway, they are really really good! Even though they are deep fried (well, I deep/shallow fried them - I don't have a proper deep fryer) they don't seem too oily and heavy. The tofu batter sort of comes away from the mushroom to form a kind of puff. Totally awesome. Except you need to use a knife and fork at first because when I bit into it it kind of exploded hot liquid. They are a little fiddly, but totally worth it when you have time. They could be made earlier I reckon.

I blended the tofu in my food processor to make it as smooth as possible, and I used white flour because it's all I had. Next time I'll use wholemeal, I think it'll taste even better. :)

I found this gem at the local salvation army. Actually, I found about 3! I've always wanted a juicer but they are just too expensive. I never thought of looking in op shops, I've always been a bit wary of buying electricals from them. However, this one was only $10 and I figured if it didn't really work or exploded, I wouldn't lose too much. There were other newer models there but this one actually looked the best and still had all the bits.

I tested it yesterday and it works fine! Only thing is, every couple of carrots the pulp blocked the whatsit (no idea what to call it) and the motor would stress out and...spark a little. So I figure I've just got to stop it as soon as the thingee gets blocked, and unblock it! So it's probabaly a little more time consuming than a brand new one, but I just want to try it out. I guess that's why it was donated.

I made carrot and ginger juice first. I put way too much ginger in though, but look at that orange!

I've been thinking of doing a short juice detox one day soon. Maybe when it gets a little warmer. Just to rid the body of any toxins :) Alcohol, sugar, etc. I shall see.

Saturday, July 10, 2010

Risotto recipe, and other bits

I decided to try and make almond milk the other day, because, well, I can. It's going to be annoying going back to school next week and not having time to do much of this any more. Oh well :)

So I found a recipe here. The only thing is I only put in three cups of water and it was nice and creamy milk. Perhaps if I blended it a lot longer with more water the results would be the same. My blender only holds 3 cups of liquid in it, and two cups was pushing it! It comes out through the lid so I had to hold a tea towel around it. But that's fine, I could do it in batches. In the end I got about 2 cups of milk out of it, which was very tasty and rich. I added no sweetening, it doesn't need it. I used it in some porridge (1/2 soy, 1/2 almond) and it was fantastic. I don't know what to do with the meal. I've been banned from baking any more for a while (though I did make some peanut butter cookies for the animal shelter Nadine volunteers at with some almond meal in it - tasty!) Maybe I should just add it to my porridge when I make it. Could it go in a savoury dish? Probabaly.
I made a mushroom and sweet potato risotto the other night. It was good, but it never looks nice haha.

Mushroom and sweet potato risotto
Serves 6-8 (8 if you have sides, 6 if you're hungry)

500g arborio rice (you can get this for $2.50 at woolworths)
about 400g mushrooms, sliced
1 small sweet potato, diced small with skin left on
1 onion, diced
1 cup white wine (make sure it is vegan)
About 2 litres of 'chicken' stock
1 tbsp mixed herbs

  1. Bring stock to a boil with herbs, and turn down to a simmer. Or just make it up and stir in the herbs.
  2. Lightly fry the sweet potato and onion in some oil in  large pot (I used a stock pot) until onion is soft. Add the rice and stir for a few minutes until translucent. Turn heat to med-low.
  3. Pour in white wine, stir, until absorbed. Put mushrooms in here.
  4. Add stock about a cup at a time, letting each cup absorb before adding the next one. Do this until it's cooked - you have to always watch and stir because it sticks very easily. The only thing I hate about risotto :)
  5. Serve garnished with parsley if you like.
I expected this to serve four, but we ended up with mountains of risotto. So one day soon we are going to put the leftovers in a pie. Mmm. Anything can go inside puff pastry :)

A friend of mine was staying with us for a few days, so yesterday we went on a picnic. It was nice and warm and sunny :) I made a potato salad.

Emma's creamy potato salad
Serves 2, or 3 as a small side

About 4 medium potatoes, scrubbed and diced as big as you like with skin left on. (Red potatoes are the best but I didn't have red ones this time.)
1/2 a small red onion, sliced as small as you like
2 spring onions, sliced
50-100g of extra firm tofu, diced small (how much do you like uncooked tofu?)
1 tsp seeded mustard
3-4tbsp vegan mayonnaise

I always steam the potatoes because I believe more nutrients are left in, rather than when you boil them and just pour them all off!
  1. Steam potatoes, and let cool. I let them cool in a bowl on the bench and then put them in the fridge.
  2. Prepare the rest of the ingredients. Put in bowl with potatoes. Stir until evenly coated.
  3. Eat!
The tofu is to replace the hard boiled egg we always had in creamy potato salad when mum made it. I like to just eat tofu, but if you don't you can just leave it out.

My friend made dinner last night - so delicious! I'm going to make this one again. I don't have a recipe, but I could just eyeball it. The ingredients were: 1 can chickpeas, 1 onion, some garlic, some dessicated coconut, curry powder, can tomatoes, frozen peas, raisins, apples sliced really small, served on rice. This served about 4 :) Yumyumyum. It was a very attractive dish with the green peas :D

Tuesday, July 6, 2010

Beetroot chips, Sweet Millet soup, and Tofu sausages!

I decided today was the day I would try to make my beetroot chips :) Yesterday I bought a little pack of discounted baby beetroot for $1.50, it's perfectly fresh. We've mainly been having it steamed with potatoes as a side dish.

So I sliced the beetroot as thinly as possible (I thought I got it quite thin but apparently not thin enough) and lay them out on a piece of baking paper on the glass dish inside the microwave, ground a little bit of salt on it and zapped it on high for about 2 minutes before it started to smoke so I turned it off for a few minutes. Then zapped it again, and turned it off...flipped over the slices and repeated. If I zapped it for longer they probabaly would have been perfect, but I think little sections of beetroot caught fire...well I didn't see fire but when I got them out there were little circles of burnt =D

They tasted fine though, they tasted almost raw (good thing I like raw beetroot), but chewy instead of crunchy. It was odd, and I will try again another day. I think I'll put them under the grill instead of the microwave next time! I had them with a banana smoothie (pink from the extra bits of beetroot I chucked in) with wheat germ and whole oats. Tasty :)

For tonight I decided to make a 2 course meal with a light soup as a starter. I made Sweet Millet Soup from Karma Cookbook by Boy George and Dragana G. Brown. Yeah Boy George wrote a macrobiotic vegan cookbook! Who knew? I didn't, until I saw it when I was scouring through the cookbook section in one of those cheap cheap book sale stores, hoping to stumble upon a gem...I did. This book is great! I got it for $3!
 Anyway, the soup is just millet, pumpkin, parsnip, carrot and onion boiled in water until vegetables are soft and millet cooked properly. Sprinkle some green onions on top and you have yourself a tasty soup! Apparently it helps any digestive problems you may have. It's very light and naturally sweet. The only 'flavouring' is a sprinkle of salt. Perfect starter.

As soon as I saw this recipe for tofu sausages, I knew I wanted to make them. So I did :) I blended the tofu to make it as smooth as possible (it feels like a sticky dough!) and cooked the cracked wheat (recipe didn't specify but I didn't want to break my teeth :P). I used almonds instead of walnuts because I don't like walnuts,but almonds worked fine. While they were cooking they smelled like peanut butter for some reason!

We had them with steamed brocolli, Steamed-and-then-grilled potato and beetroot (this makes the potato taste like a baked potato!), hummus, and this amazing beetroot and orange relish Nadine picked up for $1 at her work (discount rack, yerrrr!).

The sausages held together very well (I refrigerated them for about an hour before cooking too, only because I made them earlier. I don't think it would make too much of a difference.) I made them quite a bit larger than the recipe says, too. I made 12 out of the mix. 3 would have been enough for one person :) As you cut into them they do crumble but that's fine. You gotta like tofu to like these! I wouldn't give them to someone who didn't really, like my dad :) We loved them. I will make them again.

Sunday, July 4, 2010

Lasagne and pumpkin scones

Nadine made lasagne for tea the other night =D I think it was the best lasagne I've ever had. She just used home brand lasagne sheets, leftover napoli sauce (that we had with the gnocchi) extra olives, random chopped veg including: capsicum, zucchini, carrot, pumpkin, onion. Cooked beans (1/3 cup [uncooked]each of soy, kidney and pinto beans) and layered it as usual with white sauce (which I ruined and made lumpy but it still tasted okay). Bread crumbs on top are the best bit I reckon.
We ended up with gigantic pieces (we always drink wine with pasta and I think we had a little too much before dinner was served so our eyes were way bigger than our stomachs) so this would definately have served six instead of four. I don't have a recipe because everything was just eyeballed and plonked in the oven :)

I managed to use a little bit more of my 99c pumpkin yesterday - I made scones. They didn't really turn out like what I think scones are like, though. They were more like pieces of moist pumpkin cake. But they were very delicious. I ate two! Shouldn't have because I think they gave me stomach cramps afterwards (too much sugar and cream all at once I think!) but one at a time is just fine. I used this recipe. It was the first one I found and I was sold because it also used the pumpkin seeds I had put it in fridge from the pumpkin. I've been trying to think of something to do with them.
This is what they looked like coming out of the oven (after I'd taken my two pieces of course). You sort of pull them was a little uncooked in the middle, five more minutes would have solved that but it was fine for me anyway. I like dough.

I had mine with a cup of chocolate black tea from a little cafe that has since closed down (very sad), a tiny bit of plum jam, and a great big dollop of soy mock cream. Recipe for that is from Leah Leneman's Easy Vegan Cooking.

I have to say if you do make mock cream with soy milk and cornflour like I do (I can't afford cashews very often!) try to use 'full cream' soy milk. It works MUCH better, and it much closer to the traditional dairy whipped cream we all used to love. Also, I didn't have to add sugar while blending it this time (we always use light soy milk because it has less sugar, fat, in it and tastes much less beany) and it did turn out much thicker than it has before. I love this soy cream - I use it when I make my christmas trifle and it works perfectly :)

Thursday, July 1, 2010

Kofta curry

I am slowly working through my mound of potatoes. I happened across this recipe for potato and spinach kofta balls and thought they sounded delicious (on FatFreeVegan Kitchen) but thought we really haven't been eating much rice lately so I made an Indian Kofta Curry sauce to pour over the balls instead of the yoghurt sauce as described in the recipe. Kofta curry is one of our favourites to order when we are at Indian or Himalayan restaurants :)

So I made the potato spinach kofta, and let it cook while I had the rice on and started the following sauce:


2 onions, sliced
2 garlic cloves, chopped or crushed
1 tbsp ginger, chopped or grated
1 tsp ground tumeric
1 tsp garam masala
1 tsp chilli powder
400g can of crushed tomatoes


Fry onions, garlic and ginger in a little bit of oil or water until soft. Add tumeric, garam masala and chilli powder. Stir and cook for a minute - don't burn! Add in the can of tomatoes and a little bit of water to make it go further. Simmer on very low heat until everything else is ready :)

Serve on top of potato spinach balls on top of brown rice.

The balls worked perfectly, the texture was just right - crisp on the outside and soft on the inside. The sauce was quite spicy (use less chilli powder to change that) but definately edible, it certainly cleared out our sinuses though.

This recipe is definately a keeper :)