Flip Cookbook

Girl geek foodies making healthy cooking fun and easy.


Gourmet Asparagus Toast

I have this spice drawer in my kitchen that I’m in love with. It’s a wide drawer but very shallow with strips of wood running parallel to the door forming rows perfectly sized for the spice jars I can’t resist buying. Everything is organized alphabetically. Pretty much though, thyme, is where the drawer runs out of space. So I have another smaller one that contains the remaining alphabets. And then in another wide drawer I have spices in ziplock bags which I’ve bought in bulk. So yes, I love adding some spices to my cooking.

I think the reason I have so many spices is because when I don’t have a recipe to follow, I often cook by taste. Trying to recreate a powerful memory about the essence of the dish when I ate it last. Often this means I’m throwing in spices to see if it brings the dish any closer to my memory. Often this results in really odd tasting dishes.

This is how I normally cook: Cook by taste and Cook by recipe.

The recipe I’m sharing with you today is a completely new technique for me: Cook by picture.

While traveling over the Memorial Day vacation, I Read More


Orange Raisin Cake

Oranges make me smile. They are so bright and beautiful, I just can’t help bringing them home. However, I’m one of those people who buys these wonderful oranges and watches them slowly dry up sitting on my counter top. My reason is simple – its such a darn hard fruit to eat! The effort involved in peeling and eating an orange is too much for me; especially when I generally have the easy-to-eat apple and banana sitting right next to it. For weeks I torture myself as I watch my beautiful orange turn into a wrinkly hard brown ball.

But, no longer do my oranges need to suffer! No longer do I have to throw out the skeletal remains of what once held my happiness. This recipe makes it so easy to use up an entire orange. That’s right, it uses the ENTIRE orange – zest, pulp and juice. I guess you could say that this recipe is “green”.

I hope this recipe helps you find a mouthwatering way to save your orange today.

Orange Raisin Cake



Ready in

1 Hour 10 Minutes



  • 1 large orange
  • 1 cup raisins
  • 1/3 cup walnuts
  • 2 cups almond flour
  • 2 eggs
  • 1 cup SCD legal yogurt
  • 1/3 – 1/2 cup honey
  • 1 teaspoon baking soda
  • 1 teaspoon salt


  • 1/3 cup chopped walnuts
  • 1/3 cup honey
  • 1 teaspoon ground cinnamon


1. Preheat oven to 350 degrees F. Grease an 8×8 inch pan using butter or a cooking spray.

2. Squeeze the orange and save about 1/3 cup of the juice. Its fine if there is no extra.

3. Place the orange peel, pulp, raisins and 1/3 cup walnuts in a food processor or grinder. Grind till the mixture becomes small chunks.

4. In a large bowl, combine flour, 1/2 cup honey, baking soda and salt.

5. Add yogurt and eggs. Beat the mixture till it becomes a smooth paste.

6. Stir in orange-raisin mixture.

7. Pour batter into the prepared pan. Bake in the preheated oven for 35 to 45 minutes until a toothpick inserted into the center of the cake comes out clean.

8. For the topping: Combine the orange juice, cinnamon, 1/3 cup chopped walnuts and 1/3 cup honey in a small pan. Heat until the mixture till it reduces by about a thrid and starts thickening.

9. Remove the cake from the oven and allow it to cool. Slice and serve with a spoonful of the topping.