Tag Archives: recipe

Avocado Shrimp Salsa – Yummy

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.

Great recipe

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The Toast Bagel! – Easy and Yummy

Great recipe for breakfast.

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Drink Kombucha Every Day For Great Health Results

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RECIPE

Yields: 8 cups

You need:

1 large glass/metal jar or bowl that has a wide opening. You want to avoid using a plastic jar or bowl because the chemicals in the plastic can leach into the kombucha during the fermentation period. It’s also possible that ceramic pots might cause lead to leach into the kombucha once the acid comes into contact with the ceramic glaze. Look for a big metal or glass jug/jar/bowl online or in large kitchen stores, and make sure the opening is wide enough to allow a lot of oxygen to reach the kombucha while it ferments.
1 large piece of cloth or dish towel to secure around the opening of the jar with a rubber band. It’s not recommended to use a cheese cloth since this allows particles to pass through. You can even try using an old thin cotton t-shirt or some simple cotton fabric from any textile store.
1 SCOBY disk. You will need to purchase a “SCOBY” disk and can find one either in health food stores or online at very inexpensive prices. A SCOBY disk can be vacuumed-sealed in a small pouch and shipped directly to your house for only a few dollars, while still preserving all of the active yeast ingredients.
8 cups of water (preferably filtered, but people who use tap water feel this works fine too). Some prefer using distilled water which will contain less contaminants or metals than tap water will. Distilled water is inexpensive (only like 88 cents a gallon) and can be found at most large drug or convenience stores.
1/2 cup organic cane sugar or honey. When it comes to sugar substitutions, some feel that it’s not a good idea to substitute cane sugar for another kind of sugar, honey, stevia or anything else. On the other hand some people have reported making kombucha successfully with raw honey. The quality of the sugar is important in order to avoid contaminants, so look for organic sugar. Yes, this is one of the few times we’ll tell you to use real sugar! Most of it is actually “eaten” by the yeast during the fermentation process, so there is very little sugar actually left in the recipe by the time you consume it.
4 black tea bags (preferably organic which some people have reported works better). Some people also like to use green tea, although black tea is the kind used traditionally in most cases.
1 cup of pre-made kombucha, which you can either buy or use from a previous kombucha batch that you or a friend made.
Directions:

1. Bring your water to boil in a big pot on the stovetop. Once boiling, remove from the heat and add your teabags and sugar, stirring until the sugar dissolves.

2. Allow the pot to sit and the tea to steep for about 15 minutes, then remove and discard tea bags.

3. Let the mixture cool down to room temperature (which usually takes about one hour). Once it’s cooled, add your tea mixture to your big jar/bowl. Drop in your SCOBY disk and 1 cup of pre-made kombucha.

4. Cover your jar/bowl with your cloth or thin kitchen towel, and try to keep the cloth in place by using a rubber hand or some sort of tie. You want the cloth to cover the wide opening of the jar and stay in place, but be thin enough to allow air to pass through.

5. Allow the kombucha to sit for 7–10 days depending on the flavor you’re looking for. Less time produces a weaker kombucha that tastes less sour, while a longer sitting time makes the kombucha ferment even longer and develop more taste. Some people have reported fermenting kombucha for up to a month with great results, so taste test the batch every couple of days to see if its reached the right taste and level of carbonation you’re looking for.

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ZUCCHINI PIZZA WITH LEMONY PEA PESTO Recipe

 

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For the Lemony Pea Pesto you’ll need
1 (10-ounce) bag frozen peas
2 tablespoons pine nuts, toasted
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons filtered water
2 tablespoons hemp seeds
1 tablespoon grated fresh lemon zest
Juice of 1 lemon
Pinch of sea salt
Freshly ground black pepper

 

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For the Zucchini Crust you’ll need
3 cups finely grated zucchini
1–2 teaspoons sea salt
1/2 cup almond flour
2 tablespoons brown rice flour
2 eggs, beaten
2 cloves garlic, minced
2 tablespoons nutritional yeast
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
Freshly ground black pepper
Olive oil, for drizzling
Garnishes: arugula, grated fresh lemon zest, fresh lemon juice, and freshly ground black pepper

To make the pesto

Quick-thaw the peas by blanching in boiling water for 3 minutes or microwaving until soft. In a food processor or high-speed blender, combine the peas, pine nuts, garlic, oil, water, hemp seeds, lemon zest, lemon juice, salt, and pepper to taste and pulse until the mixture is well combined and thick. Adjust seasonings to taste. Store in an airtight glass container in the refrigerator for up to 1 week.

To make the zucchini crust

Place the grated zucchini in a strainer, sprinkle the salt on top, and gently toss until the salt is distributed. Allow the zucchini to sit and sweat excess moisture for 45 to 60 minutes.

Transfer the zucchini from the strainer to a nut-milk bag or cheesecloth. Wrapping the cloth around the zucchini entirely, use your hands to squeeze out any excess liquid. Repeat the process until the zucchini no longer releases liquid. Place the zucchini in a large bowl and add the flours, eggs, garlic, nutritional yeast, oregano, red pepper flakes, and black pepper to taste. Stir to combine well.

Position one rack in the middle of the oven and another in the top position. Place a pizza stone (for a crispier crust) or a baking sheet lined with parchment paper on the middle rack. Preheat the oven to 500ºF. Place a large piece of parchment paper on a clean countertop and drizzle it with olive oil. Spread the zucchini dough onto the parchment paper and form the dough into a large 10-inch round or oval, about 1/2 inch thick.

Transfer the dough from the parchment paper directly to the hot pizza stone or lined baking sheet and bake for 20 minutes. Flip the pizza crust over and bake for an additional 10 minutes, until the crust is firm-crisp.

Carefully remove the crust from the oven, spoon on the pesto to the desired thickness, and bake on the top rack for 5 to 7 minutes, until the pesto is warm. Remove from the oven. Top with garnishes, if desired, and serve immediately.

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Home Made Mascara

 

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Never heard of it before and of course, so used to buying mascara from a cosmetic retail store that it never entered my head that I could make it myself. I have known that modern mascaras are quite toxic but of course vanity prevailed.

I was thumbing through my favorite website of Dr Axe and I came upon this recipe for mascara. I have not tried it yet but will start on it tomorrow,  I have all the ingredients except black mineral powder, {if you click on the word it will take you to amazon where you can purchase it} bentonite clay and beeswax.

 

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Here is the recipe.

Mineral-Based Lavender Homemade Mascara

Total Time: 10 minutes
Serves: Makes one tube

INGREDIENTS:

  • 1 teaspoon coconut oil
  • 1 teaspoon aloe vera gel
  • 1/2—1 teaspoon grated beeswax
  • ⅛ teaspoon castor oil
  • ¼ teaspoon black mineral powder
  • ⅛ teaspoon bentonite clay
  • 4–5 drops lavender essential oil
  • Clean mascara container

DIRECTIONS:

  1. Place the coconut oil and grated beeswax in a small saucepan on low heat and stir until they are completely melted.
  2. Add the castor oil and the aloe vera gel and stir.
  3. Add the black mineral powder and continue to blend.
  4. Then, add the bentonite clay and the lavender essential oil.
  5. Remove from heat and blend.
  6. Using a small plastic bag or cake decorator with a small tip, place the mixture into the bag.
  7. Push the mixture into the corner with the hole, then place that corner into the mascara tube and carefully push the mixture into the tube. You can get these tubes and wand at Amazon

Worth a try! “If you don’t do different nothing will change”

 

 

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Snowman cookies recipe – Pretzel covered with chocolate

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Recipe – Sundae Brownie Bowl – Yumbo

 

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What you will need:

  • Ice cream
  • Brownie batter (made from your favorite recipe)
  • 2 muffin tins
  • Cooking spray
  • Chocolate sauce
  • Sprinkles

Directions:

  1. Follow the directions for your favorite brownie recipe to make the batter.
  2. Spray cups of a muffin tin with cooking spray, and add brownie batter to each cup until they’re about two-thirds full.
  3. Spray the second muffin tin with cooking spray and place on top of the first tin of brownies.
  4. Place in the oven and bake, following your brownie recipe’s directions.
  5. After the bowls are completely cool, add a scoop of ice cream, top with chocolate sauce and sprinkles, and enjoy!

Brownie bowl sundae 620×1,106 pixels

 

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