A little creamy coconut — and vegan options — make this a fresh take on the traditional ceviche. 5 minutes of prep!
Rich golden-green olive oil instead of mayo elevates this dish — usually a picnic cliche — to culinary art.
This recipe is courtesy Roxie B., our head chef here at Debra’s. It’s what she makes at home, when she wants to eat but is too tired to really cook.
February is the Month of Love. This month we share a silky pudding, sweetened with date and maple, enriched with coconut and almond.
We build on the traditional apple cobbler with layers of spice and depth of flavor. We sweeten with dates and jaggery. And… you don’t need to peel the apples.
Sweet and tart, hot and soft from the oven with crispy bits on the bottom!
Perfection is the result of very, very good ingredients, and zero fillers. It’s sweet, but not cloying.
Black garlic is a fermented food, that deepens and enriches flavor.
A Debra’s take on the Hawaiian take on sushi…
Ahhh, cobblers…! Mostly fruit, some whole grains, a little healthy fat and unrefined sweeteners. Easy to make, easy to bake. Serve with ice cream for dessert, or yogurt for breakfast.
One of the great global street foods comes home. Debra’s rendition adds a touch of buckwheat (instead of wheat flour), for depth of flavor and no gluten.