Guest guest Posted June 6, 2008 Report Share Posted June 6, 2008 Shelley Boettcher, Canwest News Service Published: Thursday, June 05, 2008 We don't get a lot of cookbooks across our desks that code recipes according to the ones that are "nightshade-free," meaning those that don't include vegetables from the nightshade family: eggplants, peppers, potatoes and tomatoes. But if you like cookbooks that do include those details - as well as facts such as "fibre source and bowel lubricant" next to flax in recipe ingredient lists - you may enjoy flipping through a copy of Get It Ripe: A Fresh Take on Vegan Cooking and Living by Jae Steele (Arsenal Pulp Press, 2008, $23.95). Steele is a Toronto-based registered holistic nutritionist; she also runs a blog (domesticaffair.blogspot.com). Here's a tasty recipe for Coffee Syrup, excerpted from the book. Coffee Syrup For iced coffee, pour syrup into bottom quarter of a glass. Add ice, fill with organic non-dairy milk and stir. Coffee syrup can also be drizzled on organic non-dairy ice cream. * 3 cups (750 ml) filtered water * 1 tsp. (5 ml) pure vanilla extract * 3/4 cup (175 ml) sugar (organic and fair trade if possible) * 1 cup (250 ml) or 1/4 lb. (125 g) coffee beans (organic and fair trade if possible) Combine the water, vanilla and sugar in a large pot on high heat and bring to a boil. Boil for 5 minutes. Grind the coffee beans (not too finely), then add to the boiling liquid, stir, and allow to boil for another 4 minutes. Remove from heat and allow the syrup to cool. Once cool, strain into a sterilized bottle or jar and store in fridge. Makes about 2 cups (500 ml) or enough for about 8 iced coffees. Calgary Herald Peter vv Sent from Mail. A Smarter Email. Quote Link to comment Share on other sites More sharing options...
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