Tools & Gadgets

Luisa Davis

Luisa Davis

Luisa Davis is a frelance writer and foodie based in Portland, California. Though raised on her mother's homestyle Italian cooking, she has spent most of the last five years traveling and immersing herself in other countries' cuisines. Her work have been published in various publications, both online and offline.

Monkeying Around with Fermented Banana

Written by Luisa Davis on . Posted in drink

Recently, I’ve decided to up my probiotic intake, and fermented bananas have become a major part of my diet. I’ve done this because this is a great way to lose weight, make digestion smoother, and to experience a general boost in my health. These bananas have made me feel healthier, and when coupled with Greek yogurt, other fermented foods, and daily supplements, they fit nicely.

The Best Breads for Panini

Written by Luisa Davis on . Posted in food

The delicious grilled sandwich called a panini can be made with various types of bread leaving many to wonder what the best panini bread really is. The good news is that a variety of breads add unique flavors to the panini. Here are some of the best bread for panini that I love making.

The Best Recipes for Steel Cut Oatmeal Cookies

Written by Luisa Davis on . Posted in food

Oatmeal cookies with steel cut oats are one of my favorite treats to enjoy. They are great heated up, dipped in milk, or right out of the cookie jar. Of course, you can use rolled oats when you make oatmeal cookies, but my grandmother has always made steel cut oatmeal cookies, and I have always used her recipe or at least variations of it. What makes steel cut oatmeal cookie taste so great?

Ohagi: Japanese Dessert Riceballs

Written by Luisa Davis on . Posted in food

A favorite traditional Japanese dish made from sweet rice fashioned into balls of sticky rice is known as Japanese ohagi . It is also known by the name botamochi and are a type of sweet rice balls. The rice is made from both Japanese and glutinous rice. These particular types of rice are quite versatile and can be cooked with a variety of methods and will still turn out as expected. In addition to the rice, red bean paste or azuki is fashioned in a layer around the rice balls.