Banana Kale Smoothie. How to Make Spiked Lavender Lemonade - Shedoesthecity Food & Drink. Combine the sugar, lavender and lemon peels in a pot of boiling water.
Bring the heat down and let simmer for ten minutes. Turn the heat off and let cool before straining the syrup into a jar. Spiked Lavender Lemonade Cocktail 1 ounce of lavender lemon simple syrup 2 ounces of vodka Lemonade to top. Mango Lassi. May 7th, 2008 filed under Beverages, Gluten Free.
Smoothie Recipes For Everything. Who knew that the solution to most our problems could be solved with a smoothie?!
Smoothie Recipes For Everything infographic from Super Skinny Me gives you the ingredients and visually represents the amount of each that should put in. Trying to lose weight? Want to de-stress? Or maybe just want a bedtime drink. This infographic has it all. Is there anything as versatile, adaptable and convenient as a smoothie? The major issue I have with this design is that the proportions visualized for each smoothie aren’t accurate to the recipe. Also, the actual amounts of each ingredient aren’t shown.
Getting Into the Green (sorry, it's not about money) Getting our kids to eat their veggies can be tough, even kids who like veggies can have a hard time eating the proper amount.They are always on the run and need lots of good energy foods.A few months ago I picked up a book called The Raw Detox Diet for myself.
I was feeling a bit sluggish and needed a good inner scrubbing! One of the healthful things the author suggests to have every day is something that is brilliantly named Green Lemonade. She says in the book that it can become addicting, I thought ACK how could kale juice become addicting? I gave it the benefit of the doubt and I started juicing this green lemonade every morning. I had a juicer from my obsessive days of drinking carrot juice (that is a whole other story in itself) when ones hands turn a strange shade of rust it is time to step away from the carrots.
When I wake up, often around the time party animals on the west coast are just heading home, I start each day not with a cup of freshly brewed hot java, but with a tall, blessed glass of creamy iced coffee in a glass. I’ve been an iced coffee freakazoid for years and years. To say I couldn’t live without it is an understatement. It gives me the tools I need to cope. Iced coffee is a complicated thing, and there are many different approaches. 1. Given the previous set of facts, one would assume that the logical solution would be to brew hot coffee, then transfer the brew to the fridge, allow it to cool, and use it to make iced coffee from there.
There are reasons this method results in a smoother, richer, more delicious concentrate than simply brewing strong coffee and refrigerating it. Jello Shots! This Post is ALL Mandi.
I think she has had a few of these this morning so disregard her grammar and over excitement. See ya next week! - Dan. Not so much a recipe… More of a “why have I not been doing this for years?”
Post. Remember back when I made caramel sauce? For some strange reason, I haven’t made it since then. I know, right!? The other day, I decided to make caramel sauce. Drunken Coffee Jello Squares. OK, kids: This is coffee.
In solid form. It’s been sweetened with condensed milk and booze-ified with a healthy dose of Kahlua—then rubberized into a blissful, cocktail-hour finger food thanks to the magic of gelatin. (If you know me, you know how much I love coffee, so you can imagine how excited I was when I came across the recipe.) Now, you have to like Jello, or Jello-like food, for this to work. If you do, you’re in for a treat. Huge thanks to The Food Librarian for sharing their deliciousness. (If you haven’t checked out the Food Librarian’s blog, you should.
So, years ago, I had several meals that ended with Classic American Jello Mold Torture. Raspberry-Mango Sangria. Limoncello Recipe. Limoncello While searching for a good recipe for Limoncello, I found a lot of conflicting information.
Some recipes use vodka, others use grain alcohol (without specifying the potency, which varies) and others even used rum! The alcohol-to-water-to-sugar ratios also varied widely, and it made me wonder if people had typos in the recipes, or were just posting a recipe they had never even tasted! So I started with the premise that grain alcohol will extract the most lemon oil and flavor from lemon zest. Then I adjusted the water and sugar levels until I had a recipe where I liked the potency and the sweetness balances the tartness of the lemon.
Limoncello 3 pounds lemons, preferably organic. 16 oz. grain alcohol, 190 proof (I use Everclear) Wash the lemons thoroughly in warm water, and rinse well.