'Instant' Skinny Chai Tea Latte Mix — The Skinny Fork So today I've opted to make my day a little sweeter with a homemade dry chai tea mix that's sure to delight and take me right back into all of those wonderful and fond memories I have of tea. When putting this recipe together, I decided to use Truvia for the sweetener instead of granulated sugar. I'm always trying to cut sugar out of my diet wherever I can! Truvia is an all natural zero-calorie sweetener that's made from the sweet leaves of the stevia plant. Plus, it's kosher and gluten-free; and of course, gluten-free is something I've been striving for lately too. By the way, you can try Truvía® Natural Sweetener before purchasing. I also chose to use Bigelow 'English Teatime' Black Tea to partner with the dry chai tea latte mix. You can download a $0.55 coupon for Bigelow tea too! Another great thing about this mix, other than the fact that it's lightened up, is that it makes enough so that you can even gift some of it away.
We Like It Raw - Raw Food Goodness: Raw Food Recipes These recipes have made it to the top of our list. All we can say is yummm! View all Raw Food Recipes Salsa Finta & Almond Polpetta This raw fiesta finds inspiration from Russell James, raw chef based in the UK. Pumpkin Pudding Kandace Nuckolis not being a huge pie fan adapted this pudding from a pumpkin pie recipe taught in a raw cooking class by Bruce Horowitz Sarma's Cilantro Shake The main defense to free radicals (coming from pollution, x-rays, radiation, chemicals, heavy metals) are antioxidants. Soft Corn Tortillas If you can take on this raw food recipe, you can take on anything! Mango Avocado Salad This really is one of the best combinations ever. Raw Choccie Cupcakes The Raw Goddess finds inspiration from The Daily Raw Cafe and whips up a batch of delicious Raw Cupcakes. Gabes: Morning-After Delight If you want something hearty, can eat on the go, and still be nutritional - this is your best bet.
Grilled Guacamole Recipe Grilled Guacmole? Ummmm. Heck yes!! I made this recently for Tasty Kitchen and it was gooooood. And… wanna hear something really exciting. Okay….here’s the step by step for Grilled Guacamole: You need to prepare either your indoor or outdoor grill. Once the avocados have some grill marks, throw a few slices of red onion on the grill to char. Next up, let’s grill some tomato quarters! Once we’ve got everything grilled and set aside, place the avocado into a bowl and give it a quick mash. Next, grate some garlic over the avocado. Be sure to get all that fabulous garlic from the bottom side of your grater. Next, juice a lime or two over the avocado. Add the chopped red onion. And then the tomatoes! Throw in some chopped cilantro. Season the guac with some salt and a few turns of freshly cracked black pepper. And serve it up with some of your favorite chips!! Check out Tasty Kitchen for the full recipe of Grilled Guacamole!
rachel eats | stories, pictures and cooking tales from an english woman living in rome. | Page 2 It must have been 1996 when I first tried to make Seville orange marmalade. I was still at Drama school and living at the far end of Camden Town (which meant it was really Mornington Crescent) in a flat so near the railway line it seemed to lean slightly with every passing train. Other than the intrusion by the 5 32 from Euston (then the 6 02, the 6 32…) it was a great flat, small but well-formed, the top floor of a townhouse renovated by a young architect called Glynn. It was intended to be home, but then his new girlfriend refused to get used to the trains, or the stairs, or the backside of Camden, so they went to live at her flat. He didn’t want to rent it out properly, so the flat was sitting empty. Glynn worked with my best friend Joanna, and I just happened to pass by at the office at right moment. The kitchen, which was in the corner of the living room, was small but extremely practical, as was a big table, that also functioned as a work surface. Seville Orange marmalade
Ghana, Food & Drinks, Red Red A.K.A: Doh-doh-chie, ???? 3 ripened plantains (extra soft) Slice the plantains diagonally and deep fry till golden brown, Beans sauceblack eyed peas (beans) (i prefer the canned variety, easier to cook with) palm oil or vegetable oil (i prefer palm oil) - half a cup 1 can crushed tomatoes 1 scotch bonnet pepper (a habanero does the same job too).. careful though, those mothers are HOT!!!!! spices to taste (i use maggi cube) 1 pink onion(chopped) garlic/ginger (to taste) Method: pour oil in pan, stir in chopped onion and garlic till onion turns transclucent) add crushed tomatoes and scotchbonnet pepper (cut the pepper in halves, it releases the flavor better)...and let simmer till the oil rises to the top (this sauce is the basic tomato sauce that can be used for different recipes) Add beans to sauce and let simmer for 10 minutes, stirring to prevent burning. Add spices to taste and voila... red red!!! Serve with fried plantains!.. 4 large plantains
How To Turn A Mason Jar Into A Fermenting Crock You can spend a lot of money on specialized pickling crocks. Go ahead, be my guest. You’ll learn all about how your $25-$200 is buying you an ideal anaerobic environment in which to nurture your precious anaerobic bacteria…blah, blah, blah. Me? So here’s how to turn any mason jar into a damn fine Pickl-It style fermentation crock for about $10, or way less if you already have a reCAP Mason Jar lid (which you should, because they rock and are definitely not unitaskers). To DIY a very serviceable lacto-fermentation crock, you will need: 1 airlock. $1.75 at your local homebrew store.1 rubber bung (hee hee, I just said bung). $.90 at your local homebrew store. #6 is a good size.1 reCAP Mason Jar Cap. Step One: if necessary, go shopping at your local homebrew store. (By the way, Comic-Con people, don’t bother leaving nasty comments. After you’ve browsed around, buy an airlock and a bung. Viola! Pat yourself on the back for the $15 or more you just saved.
smitten kitchen Simply Stuffed Quick, batten down the hatches, the relatives are coming! Swarming in from all corners of the country, they’ll begin their descent any day now, preying upon well-meaning hosts and hostesses, depositing themselves on couches and easy chairs, leaving all manner of clothing and garbage strewn about; it may seem like a tornado hit the house, not just sweet auntie and uncle, plus their rambunctious kids of course. We don’t have much time to chat, because the attack could come at any time, so just lay low for as long as possible and follow my advice: Have food. As long as you keep feeding them, they shouldn’t become too destructive or agitated, and they may even stay out of the kitchen long enough for you to prepare The Festive Meal. Although an unlikely choice, these simple veggie rounds are surprisingly satisfying, filled with a hearty mixture of nuts and beans, plus aromatic herbs and spices. Good luck, solider. Stuffed Zucchini Bites Printable Recipe Like this: Like Loading...
Real Food Family Playing Favorites with Bônet | The Traveler's Lunchbox Bônet alla Piemontese Chocolate, caramel, nuts, custard. I sometimes joke that my heart is torn between these four great loves of my life, at least when it comes to dessert. While other people are happy never deviating from their one favorite flavor (my dad, for example used to ignore the rest of the menu if there was anything containing lemon on it), I can spend hours weighing the relative merits of a dessert menu that forces me to choose between a pot de crème and an almond tart. My decision disability (or, as my dear husband likes to call it, my ‘decision neurosis’) strikes me often, and usually in the most inconvenient of situations – situations which, now that I reflect on it, seem to usually concern food: supermarkets, restaurants, ice cream counters, and in front of the menu for the Indian take-out place down the street. Let me tell you a little bit about my love affair with bônet. Bônet alla Piemontese For the caramel:1/4 cup (60ml) water2 cups (400g) sugar Like this:
Little Farm. Growing.