Comments for Healthy Green Kitchen

Comment on Maple Butternut Squash and Parsnip Soup by Julia

Julia — Sat, 16 Dec 2023 13:38:57 +0000

Excellent, tasty recipe! Thank you!

Comment on Homemade Pear Liqueur by Jim Robinson

Jim Robinson — Thu, 07 Dec 2023 22:21:29 +0000

In reply to Mary Popa. Hi Mary. I tried to stick close to the original recipe inspired by an old issue of Hobby Farm Home magazine. It says to wait 6 months, but I can't wait that long! I made this year's batch in early October and last week I poured it into these bottles so I can give them away as holiday gifts. If the recipients would like to let theirs age further, it's up to them. But I will be enjoying mine over the holidays! Best of luck to you!

Comment on Homemade Pear Liqueur by Mary Popa

Mary Popa — Sun, 03 Dec 2023 07:14:43 +0000

Well I read so many recipes and some of them said not to peel the pear leave it with the skin on! Therefore that’s what I did and a lot of them called for Brandy but I did this recipe with the vodka. This is my first time! Wish me luck! I will post later how it turns out. So some say that after about a week I could taste it this one said to leave it in the dark place for I don’t know what it said like 6 months? I don’t know anyway I pulled it out I shook up the ingredients every day. Please don’t hesitate to reply!

Comment on Vegetable Pate Everyone Will Love! by Jim Robinson

Jim Robinson — Mon, 20 Nov 2023 17:14:10 +0000

In reply to Steve. The recipe assumes you're using sun-dried tomatoes similar to these. They're typically made from smaller grape or cherry tomatoes, and this is calling for 12 of them. I don't know how that measures out in terms of cups, but I'd guess it's somewhere around 1/2 to 3/4 cup. Hope this helps!

Comment on Vegetable Pate Everyone Will Love! by Steve

Steve — Mon, 20 Nov 2023 16:59:46 +0000

How much dried tomato equals “12?” A cup? Two cups? 12 whole medium tomatoes, dried?

Comment on Gluten-Free Almond Flour Apple Cake (Torta di Mele) by James Robinson

James Robinson — Tue, 31 Oct 2023 16:57:07 +0000

In reply to Karim. Hi Karim. I'm glad you've enjoyed the recipe over the years! I'm not sure why you'd get that aroma from one of the most common baking ingredients. The only suggestion I can think of is to up the vanilla extract a touch. Sorry I can't be of more help.

Comment on Smoked Salmon Omelet by James Robinson

James Robinson — Tue, 31 Oct 2023 16:51:45 +0000

In reply to Isabell. Thank you so much, Isabell :) Let me know how it turns out.

Comment on Smoked Salmon Omelet by Isabell

Isabell — Tue, 31 Oct 2023 16:12:53 +0000

This looks and sounds absolutely delicious, James. Love all the ingredients ;) and will try the recipe.
Greetings, Isabell

Comment on Gluten-Free Almond Flour Apple Cake (Torta di Mele) by Karim

Karim — Thu, 26 Oct 2023 15:01:05 +0000

I’ve been making this recipe for years, and both friends and family love it – light and wonderfully balanced.
The only issue I have, and I dont believe it is specific to the recipe is the ever-so-mild yet unmistakable aroma of sulfur from the eggs. I occasionally use egg replacer, but why the scent (I dont seem to have the issue with other recipes) and can it be addressed (short of using egg replacer)?

Comment on Easy Pumpkin Bread Rolls by Rhythm

Rhythm — Mon, 09 Oct 2023 20:13:12 +0000

Can I make these without the pumpkin puree?

Comment on Here’s Why Garlic Honey is My Favorite Sore Throat Remedy by Janna

Janna — Sat, 23 Sep 2023 23:15:49 +0000

Garlic infused honey is a great cough suppressant (at least for me). I made a jar full several months ago and just kept it in the cupboard. I had a cough in the middle of the night and it started again the next day. I did not have a cold so don’t know what caused it, but after a couple of teaspoons of this infusion, the coughing stopped immediately. I highly recommend making it and trying it.

Comment on Complete Guide to Perfect Smoothie Ratios by Erika

Erika — Mon, 18 Sep 2023 08:32:30 +0000

I’ve read a lot of smoothie guides because I make a ton of smoothie recipes for my blog but this guide is filled with tips that I will definitely link back to. I love the fact that you’ve actually tried the recipes and tips yourself before sharing them, this is something I plan on doing more of in the future. Thanks for sharing and have a wonderful day.

Comment on Anise Hyssop Uses & Recipe Ideas by James Robinson

James Robinson — Wed, 30 Aug 2023 20:18:19 +0000

In reply to Laurie. Thanks so much, Laurie!

Comment on Anise Hyssop Uses & Recipe Ideas by Laurie

Laurie — Fri, 18 Aug 2023 02:18:07 +0000

I loved reading about your ways to use anise hyssop! So far, I’ve just tried the tea.

I’m in the middle of a blog post highlighting reasons to plant anise hyssop. I’ve linked to your article!

Thanks for the good ideas and for sharing your experience!

Laurie

Comment on Vegetable Pate Everyone Will Love! by Jan

Jan — Mon, 10 Jul 2023 18:36:28 +0000

Great pate.

Comment on Gluten Free Blueberry Muffins with Teff Flour by Jillian Bar-av

Jillian Bar-av — Tue, 04 Jul 2023 02:40:53 +0000

Thank you so much for this wonderful recipe! I had to substitute a few ingredients based on what I had available and my own dietary needs, but they turned out great. So yummy!!!!

Comment on Anise Hyssop Uses & Recipe Ideas by Bryan

Bryan — Sat, 01 Jul 2023 03:23:01 +0000

I love to combine some minced anise hyssop leaves with olive oil and sea salt into mashed potatoes. Amazing flavor combo.

Comment on Salmon Coconut Milk Soup with Kale by KC

KC — Wed, 03 May 2023 01:26:59 +0000

What a fun recipe! I’ve made this soup at least 3 times and I’ve had friends make it as well. We all take our own spin on the recipe but it’s so good and it’s great for when you have the sniffles.

Comment on Violet Jelly by Audrey

Audrey — Sat, 25 Mar 2023 13:52:46 +0000

Fun recipe to make! The kids helped me pick the flowers. Tasted, to me, like a lemon jelly with a beautiful pink hue. I like lemon, so it was great. I even threw in a few fresh violets to each canning jar to make it even prettier.

Comment on Turmeric Soup with Carrot & Ginger by Anthony

Anthony — Sun, 12 Feb 2023 09:04:21 +0000

Beautiful photo. Love the idea of turmeric with carrot ginger. What herb is that in the photo?

Comment on Fresh Mango and Tofu Curry by Lauren Caris

Lauren Caris — Mon, 23 Jan 2023 12:28:42 +0000

In reply to Katrina. Yay! It's one of our household favourites!

Comment on Creamy Bean and Eggplant Casserole by Lauren Caris

Lauren Caris — Mon, 23 Jan 2023 12:28:21 +0000

In reply to Anna. No need to peel!

Comment on No Bake Popped Quinoa Granola Bars with Cashews, Peanut Butter and Chocolate by Lauren Caris

Lauren Caris — Mon, 23 Jan 2023 12:28:09 +0000

In reply to Rebecca. I never said they were healthy ;) and I haven't tried the recipe with less syrup, so you'd need to try it for yourself.

Comment on Fresh Mango and Tofu Curry by Katrina

Katrina — Tue, 17 Jan 2023 01:54:56 +0000

very yummy!! will keep this in my recipe repertoire!

Comment on No Bake Popped Quinoa Granola Bars with Cashews, Peanut Butter and Chocolate by Rebecca

Rebecca — Mon, 16 Jan 2023 21:05:53 +0000

170g maple syrup is too much. If I reduce the syrup would the mixture still bind together? Not very healthy if you added all the syrup sugar.

Comment on Creamy Bean and Eggplant Casserole by Anna

Anna — Thu, 05 Jan 2023 18:20:48 +0000

In reply to Sara. Do you peel the egg plant before choppAnnaing it?

Comment on How to Make Dough Rise EVERY Time by Sumedh

Sumedh — Thu, 04 Jun 2020 07:44:48 +0000

In reply to Lauren Caris. so, is it okay if the cling film bubbles up?

Comment on How to Make Dough Rise EVERY Time by Lauren Caris

Lauren Caris — Fri, 29 May 2020 07:07:41 +0000

In reply to Sumedh. No, don't make holes in the cling film.

Comment on How to Make Dough Rise EVERY Time by Sumedh

Sumedh — Thu, 28 May 2020 08:35:36 +0000

Hey,
I had one question, should we make little holes on cling wrap when we cover it?

Comment on The Best Egg-Free Aioli (Easy, Secret Ingredient!) by Lauren Caris

Lauren Caris — Tue, 26 May 2020 13:11:34 +0000

In reply to Callum Keen. Definitely olive oil! Too much of that is too bitter.

Comment on The Best Egg-Free Aioli (Easy, Secret Ingredient!) by Callum Keen

Callum Keen — Thu, 23 Apr 2020 15:50:14 +0000

I have just made this. I used olive oil, and didn’t have dijon mustard so used English mustard, it is really bitter. I added extra garlic which has made it taste more of garlic but mainly incredibly bitter. Is this because the garlic needs to infuse or because I used olive oil?

Comment on Vanilla and Berry Layer Cake by Rivka Midvidy

Rivka Midvidy — Tue, 17 Apr 2018 13:05:00 +0000

What natural sugar do I use? I assume you do not want me to use granulated sugar.
Would love to hear back so I can make this for grandaughter birthday this weekend.
Thank you.

Comment on Red Thai Coconut Curry by Bou de Wijn

Bou de Wijn — Tue, 10 Apr 2018 18:42:00 +0000

In reply to Gianna Madeline Viscuso. Use yellow curry paste if you want it mild.

Comment on How to Make Dough Rise EVERY Time by Katrina

Katrina — Thu, 05 Apr 2018 19:02:00 +0000

So happy I found this. I’m on a tight schedule to make some bread tonight and my apartment is SO cold! This technique may save the day!

Comment on Turmeric Oatmeal – A Glowing Breakfast Bowl by Sian

Sian — Thu, 05 Apr 2018 05:23:00 +0000

are you supposed to cook the oats or combine the ingredients cold? I can’t see the method instruction?

Comment on Vanilla and Berry Layer Cake by skp

skp — Thu, 05 Apr 2018 02:26:00 +0000

HI Lauren, I am wanting to bake this cake for my daughter’s birthday this weekend. Can I substitute for a different oil? Thank you, looks delicious.

Comment on How To Make Gnocchi (Dairy-Free/Egg-Free) by lilou

lilou — Tue, 03 Apr 2018 15:55:00 +0000

I tried with sweet potatoes and it just rocks! Also after boiling them I coat them in cornstarch and sauté them! Yum

Comment on How To Make Aquafaba – Maybe the BEST Egg Replacement Ever! by Mobile Network Comparison

Mobile Network Comparison — Tue, 27 Mar 2018 16:25:00 +0000

Can you freeze it?

And one thing that really annoys me about egg replacers is that almost all recipes I use egg in require either yolk or white (hollandaise, fresh pasta, etc., etc.) and nobody states the vital information when thinking about almost any recipe is which egg replacer is closest to yolk and which closest to white so you can make the right choice…

Comment on How To Make Aquafaba – Maybe the BEST Egg Replacement Ever! by Aline Cueni

Aline Cueni — Tue, 27 Mar 2018 16:01:00 +0000

Thank you for sharing this valuable information. I did explore aquafaba on Instagram and Pinterest, but didn’t really know what it is. So I bought a bottle of chickpeas and I am very excited to try out some recipes.

Comment on Roasted Garlic and Leek Soup by carrotmusic

carrotmusic — Fri, 23 Mar 2018 21:19:00 +0000

Just tried this. Made a tasty soup, but the tomato predominated. Just noticed the comment below and now know that the cans of tomatoes I used were way too large. Also, how large should the heads of garlic be (approximate weight)? I suspect the ones I used were much too small. And one more question – is the weight of leeks called for measured before or after cutting off the too-tough green tops?

Comment on Red Thai Coconut Curry by Robin

Robin — Thu, 22 Mar 2018 18:38:00 +0000

In reply to Gina Kim. I often omit the watery part of the coconut milk. Just use the fatty heart clogging white part for thicker and creamier sauce.

Comment on Vanilla and Berry Layer Cake by Intisar Awan

Intisar Awan — Tue, 20 Mar 2018 13:32:00 +0000

Hi Lauren,I’m making a gluten free version of this cake,do I simply substitute the all purpose for gluten free flour? Thanks x