Political Nutrition

So I'm not running a bagel shop and I don't happen to poppy seeds laying around. And thinking that's a good thing. I love a good bagel. But way off topic. Back to poppy seeds. I have none. What I do have are Hemp Hearts. The heart of the Hemp seed which tastes pretty much like a sunflower seed. Almost exactly actually.  Now I also have Lemons. It is Arizona after all. And today's a big day for the Millers. Our daughter comes home. Now among all the chaos this brings (suitcases, boxes, all the things she's accumulated over the last 5 years including a significant other and 2 bunny rabbits and all their belongings.. whew. yeah. But I realized the brownies I made the other day unfortunately flopped so I couldn't in good conscience offer them. I used cashew flour mixed with Almond Flour and that's a totpic for an all too different blog. So I decided I'm tired of Blueberry Muffins and my Mocha Java doesn't go well with the sugar free apricot p...

I had this urge for boston baked beans. No, not the kind in a can, the kind in a bag in the candy section at the store. I thought hmmm. How how how???? So I looked up recipes for them. And found a number of them. Very simple really. Cook some peanuts in sugar water. Except I don't do sugar. I Swerve . And Swerve I did. And they were crunchy and crispy and sweet and incredible. I know because my husband, who for those who aren't aware, is as physically fit as you can be. An athlete, he can eat anything. He says these are amazing. You will too.  So here goes. Use 1/2 cup Swerve per cup of raw spanish peanuts and 2 to 3 tablespoons water and a pinch of salt. Mix the Swerve, water and salt till blended (no heat), then, add the peanuts and heat the mixture till simmering stirring constantly. Keep cooking until the liquid is mostly evaporated, and then spread mixture out on a parchment lined tray. Bake for about 15 minutes in a 300 degree oven, remove and let cool fo...