Maple cinnamon multi-seed butter
Feel Good Hearty Granola Bars
Spicy Mexican Black Bean Soup with Avocado Cream
Pico de Gallo (Fresh tomato Salsa)
Homeage to the Glory Bowl
Lemon Yogurt Dressing
Ginger Raisin Chutney
Sweet n' Spicy Peanut Sauce
Vietnamese Dipping Sauce
Killer Greek Salad and Dressing
Fennel, Apple and Date Salad with Sweet n' Salty Cinnamon Dressing
Dragonboat Rice Bowl with Miso Tofu Dressing
Mom's Balsamic Vinaigrette
Roasted beet and Walnut Dip
Not Just Another Dip.
Thriple Citrus Vinaigrette
Lemon Caper Vinaigrette paired with Smoked Salmon and Watercress
Creamy Walnut/Sherry Dressing
Roasted Butternut Squash Salad
Black Rice, Kale & Aubergine Pilaf
Sprouted Mung Beans- the Camping Veggie!
The Best Quinoa Salad
Japanese Carrot Ginger Dressing
Japanese Sesame Dressing
Artichoke Dip- the healthier version
Summertime bruschettaPeach season is in full bloom here in Ontario and what better way to celebrate this delicious stone fruit than as the centrepiece of a summerlicious bruschetta recipe. This fancy appetizer consists of crusty baguette slices, spread with a creamy, buttery basil macadamia nut cheese, and topped with a sweet peach salsa. It’s seriously heaven on a plate and perfect to whip up for your next backyard BBQ party. It got rave reviews when I recently served it to a group of omnivore friends—in fact, most of them asked for seconds!
Maple cinnamon multi-seed butterIs it just me, or have flavoured nut butters surpassed the almighty hummus in popularity? Although I would like to think I stay away from most food fads, I suppose this recipe would qualify as trendy. I gave in and made a maple cinnamon almond butter variation a few months ago and I was immediately love struck. There is something so satisfying and wonderful about the combination of almonds, cinnamon and maple syrup.
Feel Good Hearty Granola BarsThese lightly-sweet granola bars are a great option because they are only sweetened with bananas and sweetened dried fruit. No sugar crashes here! Tips: To wrap these up for freezing, I wrapped the bars individually in parchment paper using 6-inch by 12-inch pieces of parchment. After wrapping up a bar, tie it with string or tape it to secure. Finally, place all of the bars into a freezer-safe zip lock bag, press out all the air, and then seal it shut. I will update this note when I know how long the bars last for, but I expect they will keep for over 1 month in the freezer. 2) These bars aren't super sweet, so if you prefer something sweeter you can always add a touch of sweetener. 3) I also expect these would be great with chopped dark chocolate added in!
Spicy Mexican Black Bean Soup with Avocado CreamThis soup full of surprises. The chipotle paired with the unexpected addition of cocoa makes it taste a little like Mexican mole. I like to pair it with a simple avocado cream,fresh tomato salsa, and some corn tortilla chips. These add a creamy coolness, pop of bright acid, and crunchy texture to the smooth soup. It is heaven in every bite!
Homeage to the Glory BowlThis is my all time favorite dressing- and meal! A Whitewater Cookbook all time favorite (if you do not own a copy of Whitewater cooks, you MUST get it). I've played around with the ingredients to suit my love of ginger. Make a double quantity of salad, and dress only what you will eat, as I guarantee you will want more the next day!
Lemon Yogurt DressingAdapted from my mom's amazing broccoli salad- this dressing can change shape and flavor depending on the herbs you add, making an tasty, quick dressing for any occasion. Fav combos for added dill: blanched broccoli, toasted sesame seeds, cranberries and parmesan cheese Fav combo for added basil: arugula, cucumber, lots of fresh tomatoes, thinly sliced red onion, sweet snap peas Fav combo for added thyme: tender greens or radicchio, grated raw beet, sliced pear/pomegranate/apple, sliced radish, toasted pumpkin seeds
Raisin-Date Chutney!I first discovered a good chutney this summer when I got my Yoga Instructor's Certification out in Baja. Both my instructor and her daughter (our vegan chef), were excellent cooks. I got my first taste of really good, every day Indian cooking. One thing they served up daily were fresh chutneys. I was HOOKED> Chutneys went on everything served for breakfast and lunch. They help with digestion and give the dish a really powerful flavor. When I returned I even started putting this chutney on my toast- that's how good it was!!
Ginger Raisin ChutneyAnother one of my favorite chutneys from my Yoga course. This chutney is amazing before a meal to increase your "digestive fire" as my instructor so called it, or with a meal. Raw ginger is an amazing cleanser. If you are feeling that your energy is low and you are "off", increasing your intake of fresh ginger will really help detox the body. It goes well with Japanese meals as well, and is a neat and tastier replacement for pickled ginger!
Sweet n' Spicy Peanut SauceWho doesn't like a great peanut sauce?! This creation will not disappoint! Serve as: dipping sauce for home-made vegetable spring rolls or veggies a salad dressing or veggie dip a dipping sauce for any meat/seafood skewer dinner or the classic stir fry/pad thai noodle sauce I love to actually just stir fry a bunch of veggies together for a quick and easy lunch or dinner.
Vietnamese Dipping SauceThai... I really can't get enough of this cuisine! Here is a randition of Thailand's staple dipping sauce I learned from a local chef. It is the base of many of their dishes. It is a great and easy dip for fresh veggies. I love dipping snap peas, carrots and celery in this as a snack. It is also a great sauce for salad wraps, pork, chicken or seafood, as well as a tasty dressing. Try it over a bed of greens and mango/papaya.
Killer Greek Salad and DressingThis recipe is inspired by Canmores Mountain Mercato's AMAZING greek salad. I had the pleasure of learning it from the Chef and owner. The key? GOOD FRESH LOCAL ingredients. Especially the tomatoes! Buy the sweetest, tastiest tomatoes you can find.... as well as the best feta, the freshest olives, sweet peppers, and fresh thyme and basil. If you have all these things, you will have a killer greek salad.
Fennel, Apple and Date Salad with Sweet n' Salty Cinnamon DressingThis was one of my sporadic creations- an accident in the kitchen that turned into a salad to die for!
Dragonboat Rice Bowl with Miso Tofu DressingIf you are unfamiliar with Miso other than in soup form in Japanese restaurants I suggest you get to know it a bit better! Not only does miso give added flavor and gusto to soups, stir fry's and rice bowls, but it's also amazing in salad dressings. The tofu in this dressing makes it really creamy, and is a great alternative to oil. This miso dressing goes well with a variety of salads and grilled veggies. It is featured here with brown basmati rice and crisp vegetables, for a satisfying vegetarian meal.
Mom's Balsamic VinaigretteI attribute my love of good food (and good taste!) to my mom. She is one of the most amazing cooks I know, and I feel so lucky to have learned from her! This Vinaigrette has always been tucked into the side of our (moms) fridge at home, and it is now tucked into the side of mine! And my sisters! Time to tuck it into yours too!
Roasted beet and Walnut DipThis dip offers mouth watering flavour, brilliant colour, and some great health benefits all in one! Serve with your favorite veggies. The best part is, you don't have to feel guilty! It has only 80 calories per 1/4 cup and offers a great antioxidant boost too!
Not Just Another Dip.YUM. That's all I can say- and others will say too. This little veggie dip also makes a great spread on bagels, toast, sandwiches and also pairs well as a fish topper.
Mango SalsaThis delicious colorful mango salsa can be eaten with chips as an appetizer. Mango salsa also makes a great side or topping for meat, poultry and seafood dishes – especially during the summer for grilled dishes. You can make the mango salsa ahead of time and keep it refrigerated until ready to use.
Salsa VerdeThis salsa made a wonderful creation over poached eggs and grilled bread with green beans and tomatoes...perfect spring brunch or light dinner! An amazing topper and pairing for any burrito, fish taco, chips, or salad.
Thriple Citrus VinaigretteI absolutely love this versatile dressing on any salad. It is best with fresh green produce from a summer garden. It is a great dressing for an all veggie salad, which is always the healthiest choice. Make sure you add in lots of different vibrant coloured veggies to the mix! It is also great on steamed summer green beans.
Lemon Caper Vinaigrette paired with Smoked Salmon and WatercressAn amazingly versatile dressing, this are one of my staple "always in the fridge" dressing, but it is absolutely to die for when you combine it with this salad!
Creamy Walnut/Sherry DressingNothing pairs better with bitter greens such as endive, radicchio or peppery arugula than walnuts and sherry vinegar. Combine greens such as this and top with blue cheese, spiced pear, a bit of finely chopped fresh thyme or rosemary for a finger licking good salad. This salad goes really well with lamb and a good Zinfandel wine!
Roasted Butternut Squash SaladThis salad, which appeared in the New York Times, is the creation of chef Natalia Machado. It mixes together the vibrant peppery flavor of watercress with sweet roasted squash and a bright pesto dressing. A wafer-thin Parmesan cheese cracker adds a salty crunch to the salad, rounding out the dish with that elusive fifth flavor, umami. All of the ingredients can be found in the dead of winter, yet the resulting salad carries a bright freshness that will make you forget the 12″ of snow outside. For a few blissful seconds you might even feel like Spring is just around the corner.
Black Rice, Kale & Aubergine PilafThis little concoction is from my all time favorite vegetarian cooking blog- Green Kitchen Stories. A must visit!! I was actually congratulated by a chef himself that it was the best salad he had ever tasted. Well, not my creation, unfortunately, but I was happy to give the credit to this lovely young couple and daughter!
Sprouted Mung Beans- the Camping Veggie!I first discovered sprouted mung beans when I was on my Yoga Teacher Training course. We would be given these tasty little things at every meal. They're a great source of protein, and packed with antioxidants and fibre. Other than sprinkling them on every salad, soup and curry we had, my yoga teacher told me she never went camping without them. Bingo! I gave them a try and they passed with flying colors.
The Best Quinoa SaladCanadian living combined with star chef MOM= brilliant meals. Mom added and subtracted a few ingredients eh voila, unsurprisingly produced the best quinoa salad I have yet to come across. She recommended adding figs to the mixture, I actually added fig jam and really loved it. Give it a try!
Japanese Carrot Ginger DressingMany Japanese restaurants in the U.S. serve a salad with either Sesame Dressing or Carrot Ginger Dressing. While sesame dressing is more creamy and mild, this carrot ginger dressing is light and refreshing with a kick of ginger.
Japanese Sesame DressingThis particular dressing is actually my fiance's favorite. I wrote down the recipe so that I can make it again, but usually I keep altering the recipe to see if I can improve it. He likes this particular one because he likes the taste of vinegar in it (so yes, it may be a little sour for some of you).
Artichoke Dip- the healthier versionIf you are anything like me, I cannot seem to keep my hands off of the delicious in store Artichoke Dip that PC sells. I was a little put out, to say the least, when after I had just consumed 1/2 the container and was feeling quite frumpy, I looked at the calorie content. Oh-my-god, I thought, I just ate a days calorie allottment in dip! Well, here is your solution!
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Enjoy a collection of authentic dips, dressings and sauces inspired by my travels around the globe. Being a full-time athlete, eating healthy is a number one priority. This book will provide creative recipes for you to make some wonderful salads and veggie plates. I hope it inspires you lto ook forward to eating fresh food, and dive into the fridge for some snap peas and dip instead of that left over pizza!
Fuel For Gold
Created by Cross-Country Skiing Olympian, Brittany Webster, this cookbook will not only have you feeling healthier and happier, but it will have you exploring new food creations that have never tasted so good! It integrates sustainable living,seasonal recipes with a tasty world culture flare. Your taste buds have never explored such great food!