Tag Archives: delicious
Now does this not look delicious?
This looks delicious. You could say oh my goodness all that butter. Hang on don’t we spread the corn cobbs with heaps of butter, pepper and salt. Oh yes we do, so why not cook it this way.
This recipe is from one of my readers and it is worth checking out her website as she has some pretty amazing recipes .
Happy cooking and eating ❤
1 can corn, drained
1/2 stick butter, (4 Tbl)
1 Tbl sugar, optional
1/4 tsp salt
1/4 tsp pepper
1/2 tsp paprika
In a small saucepan over medium high heat, melt the butter.
Add all of the rest of the ingredients and stir to combine.
Continue to cook, stirring frequently, until all of the liquid is absorbed.
Let sit for 5 minutes and serve.
I made this last night and was delicious. My husband does not like cucumber so I used red pepper (capsican) instead of the cucumber. I did get a little carried away with the coriander (cilantro) but for me it was perfect. A great low calorie snack or have as a salad with your meal or just on its own.
Cleaning fruits and vegetables:
This is 11.5 pH Kangen Water’s greatest use: Today, pesticides are petroleum-based chemicals with high mercury residues that CANNOT be washed off by tap water. On the contrary, when washed with tap water, loaded with chlorine and fluoride, the pesticide will actually ABSORB the chlorine and fluoride INTO the fruit or vegetable. Testing your water for chlorine and fluoride before and after washing your fruits and vegetables can prove this. After washing your fruits and vegetables, your tap water will be TOTALLY free of chlorine and fluoride. Where did it go? It went straight into the fruits and vegetables and the petroleum-based pesticide it is coated with. Take 11.5 pH Super Kangen Water® and literally watch the petroleum-based residue drip right off. Try this experiment at home. Take 11.5 pH Strong Kangen Water® and submerge a bunch of cherry tomatoes in it. Also take tap water and do the same thing. Wait 15 minutes and take the tomatoes out of both waters. Your 11.5 pH water will be filthy dirty with the pesticide residues and your tap water will be as clean as a whistle… MINUS THE CHLORINE AND FLUORIDE. Your 11.5 pH washed tomatoes will taste delicious while your tap water washed tomatoes will taste awful. This alone is a reason why you should have a Kangen Water® System in your home.
Read more at: http://www.lifechanging-water.com/
CARROT AND WALNUT CAKE (GLUTEN FREE – VEGAN)
For Me I am not a vegan or have a problem with gluten so if I did not have some of the ingredients I would use what ever is in the cupboard.
SERVES: 8–12. You can also use non-gluten free ingredients if you prefer.
vegan and gluten-free margarine, for greasing
225 g/8 oz gluten-free self-raising flour
2 tsp gluten-free baking powder
115 g/4 oz brown sugar
2 tsp ground cinnamon
1 tsp ground nutmeg
85 g/3 oz walnuts, roughly chopped
225 g/8 oz carrots, grated
125 ml/4 fl oz maple syrup
125 ml/4 fl oz rapeseed oil
115 g/4 oz vegan and gluten-free cream cheese
55 g/2 oz vegan and gluten-free margarine
225 g/8 oz vegan and gluten-free icing sugar
1) Preheat the oven to 160°C/325°F/Gas Mark 3. Grease an 18-cm/7-inch round, loose-based cake tin and line with baking paper.
2) Sift the flour and baking powder into a large mixing bowl. Stir in the sugar, cinnamon, nutmeg and walnuts and mix well.
3) Stir the carrots into the dry ingredients, along with the maple syrup and rapeseed oil, and mix well.
4) Spoon the mixture into the prepared cake tin, smooth the top with a rubber spatula and bake for 1 hour, or until a skewer inserted into the centre of the cake comes out clean. Leave the cake in the tin to firm up for 10 minutes, then transfer to a wire rack and allow to cool completely before frosting.
5) To make the frosting, beat the cream cheese, margarine and icing sugar together until smooth. Spread the filling generously on the top of the cake, and on the sides too if you like. Leave to set before serving.