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#CARLA LALLI MUSIC PRESSY DOWNY HOW TO#

Oh, also: a couple of slices, toasted, with cream cheese on top, is a killer breakfast. I use my hands, I use a spatula, I use my balled-up fists, and I don’t give up until it feels like the mixture has fused into one solid mass. Then, we check in with Khushbu Shah, Food. Carla is the host of Carla's Cooking Show on Patreon, and her most recent book is Where Cooking Begins. Carla Lalli Music joins us to talk about her favorite indoor cooking tips for ribs and takes your cooking questions.

#CARLA LALLI MUSIC PRESSY DOWNY HOW TO#

Then, with the loaf pan on my counter, I get on my step ladder (for leverage I’m short), and exert myself in a tricep-heavy, push-up-esque series of see-saw movements to smash everything down, down, down. This week, we're talking about summer cooking and how to stay cool in the heat. Because it’s hot and a little sticky at that stage (from the molten date glue), I put a sheet of lightly greased parchment paper onto the surface before I start.

Finally, devote several minutes to compressing the mixture into the loaf pan.

If there are pieces of dates still visible, you need to do better (try the immersion blender trick!). The recipe says “as smooth as possible,” but some people will use that as a cop-out when their arm gets tired.

Make sure your date-and-maple mixture is very, very smooth before combining it with the oats, nuts, and seeds.

If you don’t have amaranth, use millet, or just increase either of the seeds by 2 Tbsp.

Generally speaking, you’ll pay less per pound than if you buy them in pre-packaged quantities.

Shop for the oats, nuts, and seeds in the bulk bin aisle of your neighborhood health food store or your preferred grocery store.

Double the recipe and make someone happy in addition to yourself (or, freeze the second loaf and make yourself happy some other time).Here are a few key pieces of wisdom and guidance I’ve picked up along the way: