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Carrot Gravy


3 to 4 medium size carrots (chopped)
2 medium size Japanese sweet potato (chopped)
½ cup low sodium vegetable broth
½ cup water
2 tablespoons olive oil
½ teaspoon dried tarragon leaves
Pinch of white pepper
Salt to taste


Method:
Place the first 4 ingredients in a blender. Blend until smooth and creamy. Pour into a saucepan, simmer for 5 minutes on medium heat. Remove from heat and stir in olive oil, tarragon leaves and white pepper.Salt to taste.
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Chocolate Chick Ice Cream

Ingredients:
1 canned chickpea liquid (the least amount of salt possible)
1 tsp vanilla bean extract 
3 tbsp powdered sugar (to taste)
¼ tsp cream of tartar (the stabilizer)
½ cup melted chocolate

Pour the chickpea liquid into a stand mixing bowl. Add in the vanilla bean and the cream of tartar.  Using the whisk attachment, start beating on high about 1 minute next slowly pour in the sugar as the beater is running. You may need to stop and scrape off any sugar that stuck to the sides of the bowl. Continue to beat, stopping every now and then to check the meringue. When stiff peaks hold without it collapsing,the meringue is ready. This should take about 7 to 8 minutes.

To create the “ice cream” gently fold in the melted chocolate into the chickpea meringue. Scoop the finished mixture into a airtight container and freeze overnight.

I love this new recipe. I could not find any explanation as to why chickpeas morphs into a meringue, but I have a theory. 
Chickpeas consists of cellulose, lignin and other plant based components. When chickpeas are soaked and cooked, a gel like 
substance is released. When this gel is aerated at high-speed,
molecules change into tiny tight bubbles, aka meringue.

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Watching my weight mini chocolate bundt cake

1-1/2 cup sprouted spelt flour (optional)
¼ cup sugar
3 tbsp. pure cocoa powder
¼ tsp. salt
¼ tsp. baking soda soda
1 tbsp. apple cider vinegar
1 cup unsweetened plant based milk
3 tbsp coconut oil or vegetable oil
1 tbsp vanilla bean extract

Method:
Combine the first 5 ingredients in a large bowl, mix well. A hand held mixer works best. Add in the remaining ingredients, mix well until batter smooth. Pour into a 12 cavity non-stick mini bundt pan. Fill each cavity halfway. Bake for 8 to 10 minutes on 350 degrees. Check to see if cake is done by inserting a toothpick pick in the center of the cake. Toothpick should come out clean.(no wet cake)

How to make the chocolate dip:
Melt ¼ bag of chocolate chips with 2 tablespoons of water. Once completely melted and smooth, you're ready to lightly dip the bundt cake.

Save me some!

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looks good and tasty hope you share a lot more often.

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Stuffed Flounder filet with Crabmeat.

Healthy and very taste!!

12 minutes steamed!!
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Let’s do it again: Wear the fragrance!
Spread my curtains wide, tonight we will act like fools in love.
Moving passionately before dawn comes. Breathe with me to separate the complexities of the day, abandon the sheets, we will return tomorrow.
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Beer Jelly
 
3-12oz cans good beer
1 ½ cup sugar
1 fresh vanilla bean (split in halve)
2 tbsp agar-agar
 
 
How to make it:
Pour 2 cans of beer, sugar and vanilla bean in a medium sauce pan and simmer for 20 minutes.
Next, remove the vanilla bean, pour in the 3rd can of beer and the agar-agar. Stir until it’s completely dissolved.  Pour mixture in a large dish and refrigerate overnight until firm. Once beer is firm it will look like a sheet of Jell-O.  To create a jelly texture. Use a fork to mash into small size pieces. Sprinkle with black salt flakes
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It’s after midnight and I’m dying for something chocolate. I’m stranded at my mom’s house in the middle of the boondocks. There’s not a supermarket in sight, no street lights and the howling sound of the wind beating is against the window. I started searching the kitchen to satisfy my lust for sweet darkness. This is what I found: a half-eaten Heresy’s chocolate bar, exactly one tablespoon left of apple cider vinegar hiding behind 75 cans tuna, rock hard brown sugar, the spelt flour I brought for my mom 6 months ago that was hiding under the kitchen sink next to the Ajax, one drop of faded vanilla flavoring from last Thanksgiving and a zip lock bag of pure coconut oil in my purse that I was planning to use as lotion. I’M GOING TO MAKE SOMETHING. DAGIT!!
 
HERE IT IS!  

1 cup of organic sprouted spelt flour
1/3 cup dark brown sugar
½ teaspoon sea salt
1 tablespoon baking soda
1 teaspoon pure vanilla extract
1 tablespoon apple cider vinegar
½ cup water
3 tablespoon pure coconut oil
½ Dairy free chocolate chips (this is the modified version)
Directions: Preheat the oven at 350 degrees. Pour the first 8 ingredients in a medium size bowl in the order as they appear. Mix well. Next, add in the chocolate chips. Mix again, if batter is too thick, pour in more water one tablespoon at a time. Use a nonstick mini muffin pan. Scoop a tablespoon of batter into the pan. Make sure you don’t overflow the batter. Bake for 10 to 12 minutes. DELICIOUS!
 
 
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Mung “Meet” Loaf
1 cup cooked mung beans (unseasoned and mashed)
1⁄2 yellow onion (chopped)
1⁄2 red bell pepper (chopped)
4 pieces sun-dried tomato (finely chopped)
1 tbsp. olive oil
2 tbsp. liquid smoked
2 tbsp. mustard
2 tbsp. tomato paste
2 tbsp. Worcestershire sauce
1 tbsp. granulated garlic powder
4 tbsp. flour to bind together
1⁄4 cup olive oil
salt and pepper to taste

Let’s start cooking!
Sauté onions, peppers and sun-dried tomatoes in the1 tbsp. of olive oil on medium to high heat until tender. In a large bowl, combine onion mixture and cooked mashed mung beans together. Next, add in the remaining ingredients and mix well. Season with salt and pepper and transfer to a loaf baking dish. Bake for 20 to 25 minutes until golden brown. Serve with carrot gravy.
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MUNG BEANS
The phytoestrogens in mung beans contain skin anti-aging properties that stimulate the production of hyaluronic acid, collagen and elastin. It’s low in calories and rich in fiber, mung beans
makes a perfect addition to weight loss goals.


MUNG BEANIE SOUP
1/2 cup sprouted mung beans
1/2 cup sprouted black lentils
1 tablespoon sprouted broccoli seeds
1/2 teaspoon sprouted mustard seeds
3 to 4 garlic cloves
1 bay leaf
1/2 chopped red onion 
2 cups coconut water
1 cup water
Salt and pepper to taste

Method: 
Put ingredients in a large pot, cover with lid and cook for 20 minutes
on medium heat. Season with salt and pepper to taste when ready to eat.
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