When you start to dabble in raw desserts, you feel like you need to learn a whole new language.
Ingredients you can’t pronounce start appearing in recipes and you’re left thinking is this really necessary?
And what the hell is mesquite anyway?
I abhor waste and I’ll be honest, if I read a recipe that asks for too many weird ingredients I will move along. I don’t want to go and buy a $30 pouch of a unicorn’s tears dried in the light of a blood moon that I only need a pinch of and not know how...