Website & Web Design Tips

Any professional web designer knows that a responsive web design is a must for modern websites. However, in reality, not all website owners are ready and/or eager to add the responsive mode to their website’ toolkit. “Why neglecting a responsive web design means going downhill?” and “How can your website benefit from small-screen devices?” are the two questions that we want to cover in this post.

In short, a responsive web design is a set of tools that allow your website to look smart on any modern device. It means that regardless of how big a screen of that device is, your prospective online visitor will have the smooth experience while browsing your website. As this data from the responsive website infographicbelow demonstrates, the share of the traffic coming from devices other than a desktop computer was already 54% in May 2017. In other words, a number of users of small-screen devices is constantly growing, and responsive web design may be your best business investment this year.

If when reading this post, you start wondering how you can get a responsive web design too, then here is great news. There are two ways to make sure that your website follows the latest tendencies in the web design in terms of being responsive. One way is to hire a web agency. The agency can either come up with a mobile-friendly version of your website or develop a mobile app (for more details on the difference between the two options, see the section below).

Another way is to opt for website builder templates that are already 100% responsive. This is a perfect way for non-programmers who do not want to bother with details about a responsive web design. Usually, with pre-populated website templates, you can see right away what your future online project will look like on modern devices. To do so, just switch between different modes, i.e. a desktop, a tablet, and a mobile (horizontal and vertical options) in the live demo.

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SOUR CREAM

  • 1 1/4 cup (140 g) raw cashews
  • 2-3 probiotic capsules (~1 tsp probiotic powder // we prefer Renew Life and Jarrow brands // NOTE: Do not use a probiotic with prebiotics or a pill that needs to be crushed – it won’t work)
  • 1 cup (237 ml) water
  • 1/4 tsp sea salt
  • 1 Tbsp (15 ml) lemon juice
  • 1 tsp apple cider vinegar
  1. Soak cashews in very hot water for 1 hour or in cool water for 6 hours or overnight. Drain.
  2. Add drained cashews to a high-speed blender with 1 cup of water and blend until creamy and smooth, scraping down sides of blender as needed.
  3. Scrape mixture into a mixing bowl and add probiotic capsules. Stir with a wooden or plastic spoon (not metal as it can react with the probiotics) until fully incorporated.
  4. Cover with a piece of cheesecloth or a very thin towel and secure with a rubber band. Let rest on the counter (preferably in a room warmer than 70 degrees F (21 C)) for at least 24 hours or up to 48 hours. The longer it rests, the thicker and tangier it will become. We found 48 hours to be the sweet spot.
  5. Once the mixture has reached your preferred tanginess and texture, uncover and add the salt, lemon juice, and apple cider vinegar. Stir thoroughly to combine.
  6. Taste test and adjust as needed, adding more lemon juice for acidity, salt for saltiness, or apple cider vinegar for tanginess.
  7. Use immediately, or for cold sour cream, chill at least 6 hours. Will keep covered in refrigerator for 5 days, oftentimes longer. You’ll know it’s gone bad when mold has formed or it no longer smells and tastes appetizing.

CHOCOLATE CAKE

  • 1 1/2 cups (360 ml) original unsweetened Almond Breeze Almond Milk
  • 2 tsp white or apple cider vinegar
  • 1 1/4 cups (307 g) unsweetened applesauce*
  • 1/2 cup (120 ml) strong brewed coffee (or sub more almond milk)
  • 2/3 cup (160 ml) melted coconut oil, or sub grape seed or canola oil
  • 2 tsp pure vanilla extract
  • 2 cups + 2 Tbsp (320 g) whole-wheat pastry flour or unbleached all-purpose flour
  • 1 1/3 cups (266 g) organic cane sugar (or sub granulated sugar)
  • 1 cup (96 g) unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup (16 Tbsp or 224 g) vegan butter, softened
  • 2 1/2 – 3 cups (280-336 g) powdered sugar
  • 2/3 cup (63 g) unsweetened cocoa powder
  • 1/4 cup (30 g) dairy-free semisweet chocolate, melted and slightly cooled
  • 2 tsp pure vanilla extract
  • ~1/4 cup unsweetened original

 

  1. Preheat oven to 350 degrees F (176 C) and lightly spray 2 8-inch round cake pans or 1 large rectangular pan with nonstick spray (see notes for cooking times for different size pans). Dust with cocoa powder, shake out the excess and set aside.
  2. Mix the almond milk and vinegar in a large mixing bowl, and let set for a few minutes to activate. Add the oil, coffee, vanilla extract, and applesauce and beat until foamy.
  3. Add the flour, sugar, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift over the wet ingredients while mixing with a hand-held or standing mixer. If you don’t have a sifter, simply mix dry ingredients in another bowl and add to the wet mixture while beating. Beat until no large lumps remain. It should be creamy and pourable. Taste and adjust sweetness as needed, adding more sugar if desired (I found it plenty sweet).
  4. Divide batter evenly between your 2 cake pans or rectangular pan.
  5. Bake 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
  6. While cooling, prepare frosting by beating together all ingredients until light and fluffy, adding the powdered sugar in small amounts until you reach your desired consistency and sweetness. If it becomes too thick, add more almond milk. If it’s too thin, add more cocoa powder or powdered sugar.
  7. Once the cake is cooled, frost generously with buttercream frosting, adding a thick layer between the top and bottom layers (if doing a 2-layer cake). Alternatively, omit the frosting and dust with cocoa powder.
  8. Serve with a scoop of dairy-free ice cream, a drizzle of chocolate, or caramel sauce, coconut whipped cream or a glass of almond milk!

Carrot Cake

  • 2 1/4 cups (295 g) all-purpose/plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 cup (250 ml) vegetable oil
  • 1/2 cup (110 g) crushed pineapple or unsweetened apple sauce
  • 1 cup (200 g) lightly packed light brown sugar
  • 1 cup (200 g) white granulated sugar
  • 1 tablespoon pure vanilla extract
  • 4 large eggs
  • 2 1/2 cups (250 g) grated carrots (from about 2-3 large carrots)
  • 1 cup (100 g) crushed pecans or walnuts, divided (optional)
  • 1/2 cup (60 g) sultanas or raisins (optional)
  • 8 ounces (250 g) cream cheese, softened to room temperature
  • 1/4 cup unsalted butter, softened to room temperature
  • 2 cups cups powdered sugar, plus more as needed
  • 1 teaspoon vanilla extract
  • pinch salt
  1. Heat the oven to 350º F | 175°C. Lightly grease two 9-inch round cake pans and line the base of each pan with parchment paper.

  2. Combine together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a bowl until well combined.

  3. In a separate bowl whisk the oil, pineapple (or apple sauce), sugars and vanilla. Beat in eggs one at a time until well combined. 
Stir the dry ingredients into the wet mixture until the batter is smooth, while scraping the batter from the sides of the bowl. Fold in grated carrots, 3/4 cup of nuts and sultanas.

  4. Divide the batter between the prepared cake pans. Bake for 40-45 minutes, or when a toothpick inserted into the centre of each cake comes out clean.

  5. Let cool in pans for 30 minutes. Transfer to cooling racks peeling the paper off the base of each cake as you go. Allow to cool completely before frosting.

    In large bowl, beat together softened cream cheese and butter, scraping down sides of bowl when needed, for 2-3 minutes until smooth and creamy. (Use a hand mixer.)

    Stir in vanilla and powdered sugar, adding more sugar if needed until frosting is thick and spreadable.

    Frost cooled cake and top with remaining crushed nuts for decoration (optional).

Potato Soup

  • 6-8 slices cooked turkey bacon, diced or crumbled
  • 2 lbs Yukon gold potatoes, peeled and diced into 1/2 inch pieces
  • 1 medium yellow onion, peeled and diced
  • 4 cups reduced sodium chicken stock
  • 12 oz low fat evaporated milk
  • 2 Tbsp cornstarch
  • 4 oz reduced fat cream cheese, softened
  • 1 cup cheddar cheese, shredded
  • 1 tsp kosher salt
  • 1/2 tsp black or white pepper
  • pinch ground celery seed
  • sliced chives or green onions, for garnish
  • additional shredded cheese, for garnish
  • additional bacon, for garnish

 

  1. To a 4 quart or larger slow cooker, add bacon, potatoes, onion and chicken stock and stir to combine. Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours, until potatoes are very tender.

  2. Combine evaporated milk and cornstarch, whisking to combine until no lumps remain. The last 30 minutes of cooking, add cream cheese, cornstarch/milk mixture, shredded cheddar, salt, pepper and celery seed. Stir to combine, cover and continue cooking 30 minutes.

  3. Remove lid and mash about half of the potatoes with a potato masher to thicken the soup up even more.

  4. Serve garnished with any of the toppings. Leftovers can be refrigerated in an airtight container for 3-4 days.

Baked Salmon

  • 1 pound (500 g) fingerling potatoes, halved (or Yukon golds or halved white/red baby potatoes)
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons salt, divided
  • 1/2 teaspoon cracked black pepper, divided
  • 4 (6 oz | 170 g) skinless salmon fillets
  • 2 1/2 tablespoons minced garlic, divided
  • 2 tablespoons fresh chopped parsley
  • 1/3 cup freshly squeezed lemon juice
  • 1/2 cup melted unsalted butter
  • 3 bunches asparagus, (18 spears, woody ends removed)
  • 2 tablespoons dry white wine (substitute with 1/4 cup low-sodium chicken broth)
  • 1 lemon sliced to garnish
  1. Heat oven to 400°F | 200°C. On a large rimmed baking sheet, toss together potatoes with the oil, 1/2 tablespoon of garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread out in an even layer and roast for 15 minutes until they’re just starting to soften and brown.

  2. Push potatoes to one side of the sheet pan and arrange salmon down the centre. Rub salmon evenly with 1 1/2 tablespoons of the minced garlic and 2 tablespoons of parsley. Add the asparagus to the other side of the pan.

  3. Combine 1/4 cup of lemon juice and 1/4 cup of the melted butter together and pour the mixture over the salmon and asparagus. Season everything with the remaining salt and pepper.

  4. Return to oven and continue baking until the potatoes are golden and fork-tender and the salmon is opaque throughout, (about 10 minutes). Optional: broil in the last 2 minutes for charred edges.

  5. Meanwhile, in a small bowl, combine the remaining butter, garlic and lemon juice with the wine (or chicken stock). Serve with the salmon, veggies and lemon slices!

Stuffed Avocado

  • 1/2 cup grape or cherry tomatoes, halved
  • 4 oz (120g) baby mozzarella balls (bocconcini)
  • 2 tablespoons basil pesto homemade or store bought)
  • 1 teaspoon minced garlic
  • 1/4 cup olive oil
  • Salt and pepper to season
  • 2 ripe avocados peeled, seeded and halved
  • Fresh basil leaves to serve (optional)
  • 2 tablespoons balsamic glaze reduction to drizzle
  • 2 tablespoons fresh basil chopped
  1. Combine tomatoes, mozzarella balls, pesto, garlic, olive oil, salt and pepper in a bowl. Toss well to evenly combine all of the flavours.
  2. Arrange prepared avocado halves onto a plate with fresh basil leaves.
  3. Spoon the Caprese filling into each avocado halve and drizzle with balsamic glaze. Top with chopped fresh basil. Serve immediately.