Mixed Green Salad with Maple Roasted Rutabaga, Edible Flowers, and Creamy Maple Dijon Dressing...

Sometimes the best thing to ever happen in my kitchen is we run out of food. Im sure many of you start running out of the essentials, as well as fresh produce by the weeks end, - I know it often happens to me, - but rather then look at this as a negative I try and turn it into a positive. Sometimes you have your most creative moments when you’re at your most limited.

Take this salad for instance, it came about entirely out of necessity.  The day I made it all I had left in my fridge were a few sparse handfuls of mixed greens, a couple of tomatoes, a lonely avocado, some green onions and 3 rutabaga and I’d procured for some other purpose and then promptly forgot about. My pantry of course had other things like canned tomatoes, pasta, canned beans, olives but I didn’t want that. I was craving something fresh and light, that was fast, filling and satisfying. Normally when I feel that way a salad is my ‘go-to’ so I quickly began thinking about how I could turn these meager offerings into a salad that would inspire and satisfy my tastebuds.

Now, I can’t say I’ve ever actually eaten a rutabaga before this, and if you asked me why I originally bought them I couldn’t tell you because I can’t for the life of me remember what I had planned to use them for. But, since I had them, and a salad of tomato, avocado and onion isn’t very inspiring - or filling - I thought I’d give them a try. How bad could they be roasted and thrown in with the greens? Maybe they’d taste kind of like beets, sweet and earthy, that works in salad!

So once the salad began taking shape I needed a dressing. This too came into existence out of necessity. I used the things I had on hand, and I chose to use coconut milk yogurt again to provide creaminess because I needed to use the remainder of the container ASAP. Plus it worked out so well on my arugula, beet and walnut salad I thought it was worth trying out again.

While the rutabaga was roasting it filled the kitchen with a heavenly smell, that had me drooling as I diced my veggies and whisked the dressing. By the time they popped out of the oven I couldn’t resist snapping one up and giving it a taste. Wow! Seriously guys, roasted rutabaga? This is like my new favorite thing ever. The tiny bit of maple syrup made it sweet and the Bragg’s made it smokey, this was an absolutely perfect combination. I happily tossed them into the salad, garnished my bowl with some edible flowers I’d picked up in the market, and drizzled on the dressing.

I took my first bite and knew instantly that it was magic! Maybe this combination sounds weird to you, but I assure you it’s not. The flavors blend so much better then even I could have imagined while I was creating it. You get the sweet smokey rutabaga, the bitter arugula, the creamy avo, the acid-sweet tomatoes, mixed in with a rainbow of flavors from wild flowers, and a dressing that is sweet, smokey and tangy. What more could you want?

Mixed Green Salad with Maple Roasted Rutabaga, Edible Flowers, and Creamy Maple Dijon Dressing

Salad - Makes 2 servings

2 Handful Arugula
2 Handful Mixed Baby Greens
2 Tomatoes sliced
1 Avocado sliced
Sunflower Seeds to taste
Green Onions to taste
2oz Edible Flowers
1 Recipe Maple Roasted Rutabaga

- Maple Roasted Rutabaga 

3 Small Rutabaga Cut into small chunks
1 tsp Olive Oil
1 tsp Maple Syrup
1 tsp Bragg’s Liquid Amino’s

Preheat Oven to 425'F and roast for 10-15 minutes

- Creamy Maple Dijon Dressing 

4 Tbsp Plain Coconut Milk Yogurt
2 Tbsp Dijon Mustard
1 Tbsp Maple Syrup
1 tsp Liquid Smoke

- Preheat Oven to 425'F. Place the cut rutabaga chunks into a bowl and drizzle over the olive oil, maple syrup and Bragg’s. I’ll be honest and say I didn’t measure exactly, but I didn’t use a lot so you can change the tsp quantity to suit your taste. Give the bowl a few good shakes to make sure all the rutabaga is covered in the mixture then spread the rutabaga out onto a baking sheet.

- Bake for 15 minutes until the rutabaga is smelling wonderful, and it’s a nice golden brown. It should be tender-firm.

- While the Rutabaga is roasting prepare your salad by evenly distributing the salad ingredients amongst two bowls.

- Next make the dressing. Whisk all ingredients in a small bowl until well combines and smooth. Since the yogurt may want to curdle when you add the mustard in this may take a couple of minutes of vigorous whisking to turn smooth. It will get there however.

- Once the Rutabaga is cooked divide it amongst the two bowls and drizzle the dressing over top of each salad.

Enjoy, on a lazy summer afternoon with a good book, and a drink.

Roasted Beet and Arugula Salad with Walnuts and Black Truffle Balsamic Drizzle...

Last weekend I didn’t buy any groceries, since last Monday was my birthday we did a bit of eating out in the beginning of the week so there was no sense in buying fresh produce only to watch it spoil. I had a well stocked pantry and a few items in the fridge with a longer shelf-life but by the end of the week food was getting pretty scarce in my refrigerator. When lunchtime on Friday rolled around the fridge was looking pretty sad and I was craving a salad. The only greens I had left was some arugula that needed to be used tout de suite, and ditto for some lonely looking beets.

Well arugula and beets sounded like a great combination especially once I started thinking about walnuts and balsamic vinegar. I also had some coconut milk yogurt sitting in the fridge that I’d specifically bought for a recipe I ended up not making and so I decided to use it in my salad dressing in place of oil. I wasn’t sure how that was going to work out, but somehow it paired beautifully with the bitter greens and tangy vinegar. Still the recipe needed just a little something extra to bring ti to new heights, and that something ended up being Black Truffle Oil. Now, I know black truffle oil is a fancy - and pricy - gourmet ingredient but it imparts a truly unique flavor into a variety of dishes. Seriously, this stuff has become my new best friend, and it’s great that such a little can go such a long way. It really makes the cost worth it. Of course if you prefer you can leave the truffle oil out, but I strongly recommend it. The salad isn’t quite the same without this unique component.

Strangely enough, though this started out as a haphazard attempt to just eat something before going into work, this ended up being one of my favorite meals of the entire week. It’s super simple to throw together but the flavor is out of this world. Enjoy!

Roasted Beet and Arugula Salad with Walnuts and Black Truffle Balsamic Drizzle

For the Roasted Beets 

2 Small Beets cut in Small Dice
Olive Oil to taste
Sea salt and Black Pepper to taste

For the Salad 

2 Handfuls Arugula
1 Batch Roasted Beets
1/3 C Walnuts
2 Green Onions sliced
1 Tomato

For the Dressing

2 Tbsp Plain Coconut Milk Yogurt
1 ½ Tbsp Balsamic Vinegar
½ tsp -1 tsp Black Truffle Oil
Sea Salt and Black Pepper to taste
Garlic Powder to taste

- Preheat the oven to 450'F.

- Spray a cooking sheet with a little bit of coconut oil.

- Drizzle a tiny amount of olive oil on the sliced beets. Add sea salt and pepper to taste then mix until the beets are well coated.

- Spread the beets out on the baking sheet making sure they do not touch then roast in the oven for 10-15 minutes until they are tender but not mushy. A little bite is nice!

- While the beets are roasting combine the salad ingredients in a large bowl.

- Combine the salad dressing ingredients in a small bowl and whisk until thoroughly combined. This may take a few minutes as the yogurt is going to want to curdle once you add the vinegar. Whisk briskly for 1-3 minute and it should come out smooth.

- Once the beets have finished roasting remove from the oven and let cool for five minutes.

- Top your salad off with the roasted beets, then drizzle over the dressing and enjoy!

PS: This salad makes one good sized serving, or two small starter servings. If you want to make enough for two good sized portions the recipe easily doubles.

Product Review - So Delicious: Greek Style Almond Milk Yogurt

Today I bring you a product review, I know Its been a while since I last did one, but this one in particular is one I’ve been wanting to do for some time and it just keeps slipping my mind. The post I did reviewing Amande’s Almond Milk Yogurt in 2011 is one of my most viewed posts, and so I thought a post about a new delicious almond milk based yogurt would be much appreciated.

If you read the Amande post then you know I used to be a real yogurt lover, really I was obsessed with the stuff. Since going vegan however I’ve had little to no desire to actually eat yogurt of any kind including the delicious non-dairy versions available. Still every once in a while I’ll pass by the refrigerated section of the grocery store and the row’s of non-dairy yogurt will catch my eye.  Sometimes I keep walking, sometimes I look to see if there’s anything new, and sometimes I open the glass door and grab myself a couple of yogurts. Typically on the rare occasions I do find myself eating yogurt I’m at work. It’s a quick, easy something to eat on my lunch break that rounded out with a few handfuls of nuts, a banana, and a kombucha keeps me full till the end of the day without my having to ingest a ton of calories. I like that. Unfortunately a lot of the non-dairy yogurts out there, particularly the flavored ones are higher in sugar then I’d like them to be. Then I discovered that So Delicious was making a Greek Style Almond Milk Yogurt.

I happened upon it by accident one day when I was picking up a carton of WildWood Plain yogurt to use in a baking recipe. Since I had never seen it before, and never tried it, and because I quite enjoyed various flavors of So Delicious Coconut Yogurt I decided to grab a few to test them out.

The only flavors of So Delicious Greek Style Almond Milk Yogurt available in my local grocery are Vanilla, Plain and Strawberry though according to their website they also have a blueberry and chocolate flavor. Out of the three that I’ve tried I’d say that the vanilla flavor is my favorite. It’s got a really great flavor and no strange aftertaste. The strawberry flavor is also pretty good but it tastes a tad bit artificial to me. The plain is great for baking, or for throwing into a smoothie or whipping into a dip or making a lassi with. However the hands down best thing about this yogurt is the texture. I said before that Amande had the best texture of all the non-dairy yogurts I’d tried but So Delicious Greek Style Almond Milk yogurt has them beat by miles. This is the thickets non-dairy yogurt I’ve ever come across, and it is probably the only non-dairy yogurt that is truly comparable in texture to actual dairy based Greek Yogurt. Really, believe me when I say the texture of this yogurt is nothing short of a mind-blowing miracle! Other perks of So Delicious’s new Greek Style Almond Milk Yogurt is that in addition to being vegan they’re also gluten-free, and kosher - in case those are concerns for you - as well as being Certified GMO-Free. They are not however certified organic which is a bit of a downer for me, but at least you can feel safe knowing that even though they’re not organic they are free of GMO’s.

Other things that I really like about these yogurts is that they’re significantly lower in sugar then most of the other non-dairy yogurts on the market. The plain flavor has only 6g which is really good. The vanilla has 12 g and the strawberry has 13g. Those numbers seem high - and in truth I’d wish they were a bit lower - however when you consider that most other non-dairy flavored yogurts contain anywhere between 14g-24g of sugar per container this is a pretty significant decrease, and it puts them at the lower end of the spectrum when compared to other non-dairy yogurts. They’re also lower in overall calories then other brands. These three flavors each have 140 calories per container, and only 40 calories come from fat. Again while this may seem high, - and again I wish it were lower - it is significantly less then other brands, or even less then So Delicious’s Coconut Milk Yogurts. It’s typical to see calorie range in non-dairy yogurts be anywhere between 150-220 Calories per container with typically 60-80 calories coming from fat. So I say if you’re going to eat a processed vegan food item like a non-dairy yogurt it’s always best to go with the ones that are GMO-Free, or organic with the fewest calories and the least amount of sugar.

The only drawbacks for me where this yogurt is concerned is that all of their flavors contain Dextrose which is something I really stay away from. However I suppose one little yogurt cup every once in a great while won’t make too much of a difference.

So if you can find So Delicious’s Greek Style Almond Milk Yogurt give it a try, especially if you used to be a yogurt lover like me. I think you’ll be pleasantly surprised!

Superfood Lassi....

You all know by now - I’m sure - how much I love my morning smoothie, but the past few months I’ve been lazy. I’ve been relying on protein powders like Vega and now Hemp Protein to make a quick and easy meal in a glass each morning. It’s delicious, it’s convenient, I don’t have to think about what to put in it - almond milk, banana, almond butter, flax seeds and protein powder, done! The added bonus is that those powders make the smoothie filling, filling enough that it usually keeps me satisfied until lunch when I’m at work. The drawback to it is that over time it gets boring to drink the same smoothie each day, plus drinking a protein powder smoothie is significantly decreasing the amount of nutrition I’m getting from whole fresh organic fruits and vegetables.

The other drawback is that I don’t feel very energized. Not like you think I would considering the claims of a lot of these protein powders. The past few months I’ve felt lazy, lethargic, and tired. I’ve been going to bed early - for me - waking up late - for me - sleeping poorly, napping every afternoon for longer then I should be, and I seem to generally get less done each day. For a while I didn’t even notice this was going on. It was just one of those things that got lost in the shuffle of the day. A few weeks ago something finally clicked and I realized that there was no logical or reasonable explanation for why I was feeling so tired and lazy when I was getting far more sleep then is typical for me.

Now, I can’t solely blame the protein powder smoothies. If you buy organic brands with no or low sugar content and good vitamin and mineral content they’re fantastic in a pinch. However for me at least they were becoming part of a bigger problem, an overall lack of adequate nutritional intake.  I was still eat reasonably healthfully, - it's not as if i'd been gorging on vegan mac and cheese, vegan pizza, and vegan cupcakes - I was still taking my vitamins and eating plenty of veggies, but the kinds of foods I was eating on a day to day basis were different. I was eating a lot of cooked foods, a lot of one pot meals - and other meals - that were high in starch, grains and carbohydrates. There was a lot of tofu, seitan and tempeh, too much sugar, and not enough fresh fruits and vegetables. I wasn't eating enough dark leafy greens, I was eating virtually no salads, and hardly any pure raw food at all. For breakfast i'd I have the protein smoothie, for lunch it would typically be leftovers from the night before, then dinner would be a new dish of one of the above mentioned items i'd been relying to heavily on. How did this happen? I have no idea, it probably started when I got back from vacation, and grew gradually worse as late summer turned into autumn and heavy, hearty winter fare began making it's way into my kitchen again. As i'm sure everyone knows, once you get into a slump you kind of just stick there for a while until something finally snaps you out of it.

For me, this revelation that I was in a food slump began to enter my conscious when I joined the CSA last month, which coincided with my Husband and I's efforts to begin eating only organic foods - at least as much as possible, i'd say we're doing this about 90-95% at the moment. Joining the CSA basically forces you to use what you have on hand unless you want to go shopping which kind of defeats the purpose of the CSA. It also forces you to eat what's in season, which is something I really like. Buying only organic food sort of forces you to do the same thing. The CSA doesn't provide us with everything we need and so I have to pick up a produce item here or there, and if one wants to eat all organic it is far cheaper to buy those foods that are in season. Both the CSA and buying only Organic also sort of force you to do more with less, they force you to be creative and find new ways of cooking foods. I've really enjoyed this little experiment over the past few weeks, and I've noticed the change it's brought about in me. However the final break in the slump came with my undertaking of a knew culinary challenge.

During the month of October there was a big movement for people to commit to a diet free of processed foods, for just the month of October. The goal was to eat only whole, fresh fruits and vegetables, and simple seeds, nuts, legumes, beans and grains. You weren't suppose to use any processed ingredients  and if you did buy something processed it had to fall within two specific rules. 1) The item has to be something you could conceivably make at home with common pantry ingredients  and 2) It had to have minimal ingredients and be as minimally processed as possible. I really wanted to embark on this challenge but since October was also Vegan Mofo and I'd already committed to my sandwich project I couldn't. Well, there's nothing to stop me from taking the challenge now is there? So I've been trying to eat this way for the past couple of weeks, slowly weaning myself off of sugar and processed foods, buying only processed foods that fall under those two guidelines. Buying things like Soy Sauce, Miso, Non-dairy milk, vegetable broth, a few non-dairy yogurts here and there, a little tofu and tempeh, and canned beans. All things I could make at home but don't for convenience sake, because really, who's going to sit around and spend several weeks fermenting soybeans to make miso? Even i'm not that hard-core - not yet anyway. Although I have slowly been phasing out canned beans in favor of dried, and I actually really like it. Canned beans are fantastic for quick and easy meals but making beans from scratch isn't as hard as I initially thought it was.

Anyway, I've really been enjoying this little adventure, and I've been doing great with it, but it wasn't until Friday that I finally kicked the protein powder smoothies in favor of that delicious almond banana oatmeal I made, then Monday I began a new smoothie regiment. I also started a new exercise routine Monday, as well as starting a new holistic body care regiment. These past three days I’ve felt better then ever. I’ve had way more energy, I’ve been staying up later, waking up earlier, and not taking naps in the day. I’ve been getting more done, I’ve been less tired overall, and most importantly I just feel really, really good. I feel fantastic really, and so I wanted to share one of the new smoothie creations I’ve been enjoying this week.

Now I apologize for the less then exciting picture, it is winter here after all so there isn’t much in the way of scenery, and the smoothie itself is a less then brilliant color. It’s a bit of a mauve-brown color thanks to the combination of yellow, green and purple foods but oh well. It’s the taste that matters and this smoothie is fantastic. It tastes like an Indian Lassi, but magical, and full of superfood nutrition. Seriously this smoothie has six superfoods in it, SIX! Goji and Acai berry, Hemp and Flax seeds, Spirulina, and wheatgrass, what more could you ask for? It's the perfect way to amp you up and start the day!

Superfood Lassi

6oz Plain Unsweetened Almond Milk Yogurt
1 Banana
1 Cup Chopped Frozen Mango Chunks
2 Tbsp Goji Berries
1 Pack Frozen Acai Berry Puree (3.5oz)
1 tsp Spirulina
2 tsp Flax Seeds
2 tsp Hemp Seeds
1 Cube Frozen Wheatgrass or 1 Tbsp Powder
½ C Purified Water

- Place all ingredients in a high-speed blender and blend on high until completely smooth. 1-2 minutes. Pour into a glass and enjoy!

Note: While you can make your own almond milk yogurt at home, I chose to buy a store bought brand with an extremely low sugar content, and minimal ingredients. If you prefer you could also replace the almond milk yogurt with a soy, or coconut yogurt.

PS: Stay tuned because I have a lot more healthful recipes, and information to share!

Product Review - Amande: Non-Dairy Almond Based Yogurt....

I used to be a yogurt fiend, and like most people I thought it was pretty healthy for me. Of course once I went vegan and did the research I realized that yogurt, low-fat or not, is just as detrimental to one’s health as is any other dairy product. It still has all the casein, and natural morphines, saturated fat, cholesterol, sugar and gelatin. Not to mention that if you buy your average non-organic yogurt it also contains added hormones, chemicals, additives, antibiotic residue, pesticide residue, puss and fecal matter. Even though puss and fecal matter have been rendered harmless by the pasteurization process do you really want to still be eating it? I know I didn’t, and that’s just talking about the health effects, we haven’t even gone into the horrendous treatment of the dairy cows by the industry.

But what is a yogurt fiend to do? You see I felt about yogurt the way many people feel about cheese, which is to say I didn’t know how I was going to live without it. A yogurt a day had become my staple. I ate it for a ‘healthy’ snack instead of gorging on sweets. I ate it for a ‘nutritious’ breakfast with fruit, nuts and a bit of honey. I put it into smoothies, I ate it in tzatziki, I ate it as a garnish to spicy Indian cuisine. It was something I loved, and ate daily that I never in a million years thought I’d be able to give up. Now I shudder to think what all those years of dairy yogurt consumption might have done to me!

When I first went vegan I tired a lot of different kinds of non-dairy yogurt, and most of them left me feeling less then impressed. I find most soy yogurts taste chalky, and leave an unpleasant aftertaste. I thought rice yogurt was a bit sour and off-putting, and coconut yogurt which I simply didn’t like. After trying these different yogurts I found myself faced with a dilemma. Return to cows milk yogurt (not an option) or learn to live without it. So that’s what I did, I excluded yogurt from my diet and didn’t look back. It was hard at first, because yogurt had become such a mainstay, it was a part of my food culture, it was comforting to me, not having it was a disappointment. After a week or maybe two however I hardly noticed that yogurt was no longer in my life. I’d found other things to fill the void and I no longer craved it or even desired it. In fact the very idea of eating a yogurt kind of disturbed me. Even non-dairy yogurt was unappealing to me.

Then I happened across some baking recipes that called for soy yogurt, as a healthy alternative to oil. Since I was so desperate to try out these recipes I decided to give the soy yogurts another chance, and this is when I happened across Wildwood’s Vanilla Soy Yogurt. Which I have to say is simply excellent! It is hands down amazing, though I’m not particularly fond of their plain flavor. For a little while yogurt re-entered my life, but since I’d gone so long without it at this point, once the ‘honeymoon period’ was over, even Wildwood’s delicious vanilla concoction disappeared from my refrigerator.

Then I discovered Amande. It was about eight months ago, when I came across someone sampling it at Whole Foods. I tried some, thought it was decent and then kind of forgot about it, until about four months ago. I was in the store, reaching for a carton of Wildwood when I saw four flavors of Amade lined up side by side. Not being able to remember anything about the flavor I decided to give them a second try, and man am I glad I did.

This is hands down the best non-dairy yogurt I have eaten so far. It is far superior to every other brand both in flavor and texture. There is no aftertaste, the flavor is mild. It’s not overly sweet, as it’s sweetened with fruit juice not sugar, and the texture is amazing. It looks and feels exactly like actual yogurt. Thick and lumpy like the dairy yogurt I remember. It’s absolutely brilliant. After all it’s the texture that really makes yogurt what it is, and this is so comparable that it’s almost indistinguishable from dairy yogurt. Texture I think is what most other non-dairy yogurts lack. As much as I love Wildwood, I find theirs is a bit runnier then it should be, and while coconut yogurt is thick it just doesn’t taste good to me. Amande has it all, taste, and texture. This is definitely the best go-to yogurt if you need to cull that sudden mid afternoon yogurt craving. So far I’ve tasted the blueberry and strawberry which I absolutely loved. The cherry which I wasn’t crazy about but then I tend to not like cherry flavored things in general, and the peach which I thought was decent but didn’t compare to the blueberry or strawberry. I can’t wait to try their other flavors.

Another great thing about this delicious non-dairy yogurt is that it’s both Soy-Free, and Gluten-Free as well as non-GMO. Amande also contains six live active cultures, to boost your digestive health and even the probiotics are grown in a non-dairy medium.

So if you’re in need of a good yogurt sub you should definitely check out Amande. I’ve seen it for sale at Whole Foods, Manna Foods (in Maui) and a few other natural heath food stores, so take a look next time you’re out and don’t be afraid to ask your natural foods store if they can get it for you.

Nutty Fruity Banana Yogurt Bowl...

You know there are some mornings when you wake up and you just want to poor some sugary cereal into a bowl and scarf it down. You’re tired, you have a busy day ahead of you and the thought of actually taking some time out to make a breakfast is just too daunting. Well I have the perfect solution. Last week I was going through something of a banana craze, which is odd for me considering I don’t really like bananas - never have - at least not in their whole state. Banana flavored things, or banana in something - such as banana bread - okay, but on their own, No. However last week for whatever reason I was mad for bananas, eating at least 2 a day, and sometimes 3. One night I was craving bananas so bad that my husband and I made a Midnight run to the local 24 hour grocery and spent about $5 on bananas. Do you know how many bananas you can get for $5? Well at 55c per pound I’ll tell you it’s quite a lot! Subsequently around the same time I was craving nuts, walnuts and cashews in particular and so the following morning I assembled this simple yet delicious breakfast using some leftover fruit and vanilla soy yogurt that needed to be gotten rid of.

Nutty Fruity Banana Yogurt Bowl

1 large banana sliced
1/4 C strawberries sliced
1/4 C dark red cherries sliced
1 tsp hemp seeds
1/4 C Walnuts chopped
less then half 1/4 C chopped cashews
1/2C Vanilla Soy Yogurt

- Pour Vanilla Soy Yogurt into a bowl

- Layer in your sliced cherries, strawberries and sliced banana.

= Top with chopped nuts, and hemp seeds and enjoy!

It really is as simple as that. It might take a couple minutes longer then dumping cereal into a bowl but it is a lot more nutritious, and far more satisfying. Another great thing about it is that the fruit and nuts are pretty interchangeable. Use whatever you have on hand, I think Pecans or pistachios would work really well, and to make things even easier use fresh berries instead of slicing up strawberries and cherries. Or just use extra banana. For example 2 bananas instead of the additional sliced fruit.

I do however suggest you try it my way at least once though as it really is amazing. In fact I ended up eating some variation of this bowl for breakfast all week. It’s a great way to start your day, I promise! Even though there’s only one banana in the bowl it packs a heavy banana punch and the other fruits are kind of muted by it, lending to the bowl that hint of sweetness you might be craving in the early or mid morning. I think this bowl Is even tasty and sweet enough to use as a healthful desert, which I may have done more then once.

PS: I’m not really a fan of soy yogurt. Most brands to me taste very soy-like and artificial. However I do highly recommend the Wildwood Brand Vanilla Soygurt, it’s so good you can eat it straight out of the carton. You can also use it for baking. Check it out!