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    Geniale Genie

    I experiment, I invent, and I'm proud to be different.

    Chef #797706

    Joined: Mar 22, 2008

    Birthday: Jul 30

    My Journal

    Saved Recipe Matcha Smoothie by Brenda.

    Dec 13, 2011 on Food.com

    Saved Recipe Deluxe Green Tea (Matcha) Hot Chocolate: a Vegan Delight! by the80srule

    Dec 13, 2011 on Food.com

    Saved Recipe Green Tea Tapioca by swirlycinnacakes

    Dec 13, 2011 on Food.com

    Saved Recipe Pineapple Green Tea Smoothie by Love Button & Jelly Bean

    Dec 13, 2011 on Food.com

    Saved Recipe Apricot Crumbles by TattooedMamaof2

    Dec 5, 2011 on Food.com

    Saved Recipe Cranberry Walnut Oatmeal Cookies With Ginger by Briar Rose

    Dec 5, 2011 on Food.com

    Reviewed Soft, Spicy, Heavenly Ginger Cookies

    "These are indeed soft and heavenly! I used the ginger "paste" left over after making and filtering ginger syrup - about 1/4 cup. Since it was already sweetened, I lowered the sugar to 3/4 cups. I also omitted all the other spices as I wanted the ginger flavour to shine; used blackstrap molasses, subbed the all the water but 1 tbsp with 1 large egg...."

    Dec 4, 2011 on Food.com

    Reviewed Low Calorie Sticky Date Cake/Pudding

    "This stuff is really delicious! I did make a few modifications: since I don't like using artificial sweeteners, I increased the dates to 175g and subbed 2 tbsp agave nectar for the Splenda. I also added 100g chopped hazelnuts and used whole wheat flour.

    Thank you for sharing this Wendy!"

    Nov 29, 2011 on Food.com

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    About Me

    I've been a vegetarian for 13 years or so, though I still eat fish. I'm known for experimenting with recipes, trying new things, modifying ingredients to make them healthier, and for my sweet tooth.

    I'm very popular among my friends because my stomach can't keep up with my oven, so they get the leftovers!

    I cook because I love to. I host a collective kitchen once a month - which proves to be a challenge (I am vegetarian, another member is allergic to gluten and a third to dairy) but is very rewarding.

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