Cinnamon and Ginger ebook giveaway!

My workplace, StockFood, is promoting its partner company icook2day and their newest ebook, Cinnamon and Ginger.  Starting tomorrow, November 23rd, the book will be available for free (normally $5.99) through Sunday.  Don’t miss out!

I’ve tested one of the many cookie recipes here for you to try.

Chocolate Crinkle Cookies

1 cup unsweetened cocoa powder

2 cups granulated sugar

1/2 cup vegetable or canola oil

4 fresh eggs

2 teaspoons pure vanilla extract

2 cups all-purpose flour

1 teaspoons baking powder

1/2 teaspoon salt

1/2 cup confectioner’s sugar, plus extra for dusting

1. Mix together cocoa, white sugar, and vegetable oil in a medium bowl.  Beat in eggs one at a time, then stir in vanilla.  In a  separate bowl, combine flour, baking powder, and salt; stir in to the cocoa mixture.  Cover dough, and chill in the refrigerator for at least 4 hours or until firm enough to shape into balls.

2.  Position oven rack in the center of the oven.  Preheat oven to 350 degrees Fahrenheit.  Line cookies with parchment paper.

3.  Place the confectioner’s sugar in a shallow bowl.  With lightly greased hands roll chilled dough into 1 in balls.  Roll the ball in the confectioner’s sugar until completely coated.  Place on prepared cookie sheet 2 inches apart.

3.  Bake for 8-12 minutes, just until edges are firm. Do not over bake, cookie should be soft and chewy.  Let stand on the cookie sheet for a minute before transferring to wire racks to cool.  Dust with the confectioner’s sugar.  Serve.

A few notes:  I found that baking them for 8 minutes was better for keeping the chewy center- that was perfect!  I also replaced most of the ingredients for raw or organic alternatives.  Raw cacao powder, raw organic coconut sugar, olive oil (that’s all I had on hand), gluten free flour, and pink Himalayan sea salt.  I did use eggs, although I believe you can use a flax seed replacement if you want to make a vegan version.

Follow this link to find the free download info.

Salty Fig cookie ad






Free Grilling Ebook Today ’til Monday!

Starting today “No Frills Grillin” will be available for free until midnight on Sunday.  Follow the link here to download from Amazon for your Kindle or Kindle app for ipad.

Grill_eBook_ Tomato_Cover_2500px (2)

Also take a look at my last post for the recipe I tested from the ebook.

Grilled Peaches with Ricotta and Honey Almond Sauce


Happy Grillin’!


Free Vegetarian ebook!

The company where I spend my 9-6 each day, StockFood, is launching into the ebook world with its first ebook published in the US, Vegetarian: Simply Delicious.  It offers recipes for Vegetarians and Vegans alike as well as soy free and gluten free recipes.  It draws from various cultural backgrounds so there is sure to be something to suit your mood over and over again.


This weekend we are running a promotion for free downloads until Tuesday March 12th.   No codes are needed, the ebook will be available in the iTunes store only for $0.00.  After March 11th the price will return to $4.99.  We want to get the word out so that many people are able to take advantage of the free download to write reviews in iTunes and share with others.

My fellow salesperson, Susan, and I have tested some recipes from the ebook- Here is her review:

Respect Your Food


Here is the recipe I tested.

Rice Paper Rolls with Chili Dip page 40

(For 12 rolls)
Prep and cook time: 30 min​
For the rice paper rolls: ​
12 rice paper wrappers​
, 1 cucumber, cut into thin strips​
, 1 bell pepper, seeds removed & cut into thin strips​
, 1 carrot, cut into thin strips, ​
1 avocado, peeled & cut into thin strips, 1 3/4 oz pea shoots, ​
1 tbsp chopped cilantro (coriander)
For the chili dip:​ 
 1 red chili, seeds removed and thinly sliced, ​
1 green chili, seeds removed and thinly sliced​
, 2 1/2 fl oz olive oil​
,  2 1/2 fl oz lime juice​
, 1 shallot, finely chopped

To garnish: ​
For the rice paper rolls: dip 1 wrapper in warm water for a few seconds, until just soft. Drain the excess water and place on a work surface.
Place a few pieces of the remaining ingredients on the wrapper, about 3 cm from the base. Fold up the bottom of the wrapper.
Fold in the sides and roll up to enclose the filling. Place on a tray and cover with a damp tea towel.
Repeat with the remaining wrappers and filling ingredients.
For the chili dip: put all the ingredients into a screw-top jar and shake vigorously. Tip into a serving bowl.
Tie a scallion around each rice paper roll and garnish with chives. Serve the rice paper rolls with the dipping sauce

Excerpt From: David Link & Petra Koch. “Vegetarian.” v1.5. Icook2day, 2013. iBooks.
This material may be protected by copyright.

Check out this book on the iBookstore:

I’ve always been intrigued about working with rice paper wraps and decided this would fun to try.  They turned out to be a very light and satisfying snack.  I swapped zucchini for the cucumber and had to forgo the avocado- I had a bad one.  I also added a bit of agave to the chili sauce to give a sweet addition to the spicy kick.

For your free download of the ebook Vegetarian: Simply delicious- visit the iTunes store and download it for your ipad.


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