lunes, 29 de febrero de 2016

vitalityandmore: Good morning everyone…breakfast today is...



vitalityandmore:

Good morning everyone…breakfast today is overnight soaked organic spelt oats in almond milk with berries, banana, chia seeds, dates, sunflower seeds & some edible flowers - fuel for the body 馃挍

#organicfood #breakfast #vitalityandmore #riseandshine #porridge #oats #picoftheday #foodart #foodpics #foodshare #foodstagram #healthyfood #healthyfoodshare #veganfoodshare #plantbased #rawfood #cleaneating #wellbeing #feedfeed #huffpostgram #eatwell #eeeeeats #onthetable #thekitchn #buzzfeed #vscogood #instafood #instalike #foodspotting #foodisfuel



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letscookvegan: Psychedelic Salad Rolls by @erinireland...



letscookvegan:

Psychedelic Salad Rolls by @erinireland 馃挅

Recipe:
Ingredients
Serves: 4

For the filling: 
8 rice paper wraps
1 head purple cabbage
5 big carrots
1-2 avocados
1 candycane beet
1 watermelon radish

For the sauce: 
½ c. almond butter
6 tbsp lime juice
5 tbsp tamari
1 tbsp maple syrup
4 shakes sesame oil
water (to thin, as needed)

Directions
1. Prepare your veg: grate your cabbage and your carrots, slice your beet, radish and avocado (a mandolin comes in handy here). 
2. To make the sauce: combine all ingredients in a jar and shake until combined. 
3. To assemble your wraps: fill a large bowl with hot water. Insert one rice paper wrap at a time for 20 seconds. This is all the time it needs to soften. Carefully, remove from water and place on your flat surface. Arrange vegetables in the center, and roll your wrap like a burrito to finish. 
4. Dip generously in sauce and enjoy. #LetsCookVegan



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Bu帽uelos de Boniatos o Batata






Postre de los llamados Econ贸micos por estar de temporada y Postre ideal para estas fechas de frio y lluvias.
Podr谩s ver en infinidad de recetas de Internet que muchas utilizan para mi gusto demasiada harina y en otras huevo para el rebozado, yo en esta receta que no significa que sea ni mejor ni peor, no uso huevo y muy poca harina ya que no quiero un emborrizado, lo que quiero es dejar el sabor lo mas intacto posible.
Una vez soltada mi parrafada correspondiente nos ponemos manos a la obra con los Ingredientes y Preparaci贸n de la SUPER RECETA DE BU脩UELOS.

Ingredientes

2 boniatos o batatas grandes
100 gr de harina repostera
5 gramos de levadura
Az煤car y canela

Preparaci贸n

Los boniatos o Batatas se suelen comer o cocinar la mayor铆a de las veces al horno, pero como yo no creo que sea rentable encender un horno para cocinar dos simples boniatos, pues podemos usar las otras alternativa que tenemos ( cocer 25 minutos en agua o al microondas 16 minutos).
Pues yo elijo la del microondas ya que aunque parezca mentira sirve para muchas mas cosas que para calentar la leche. :)
Lo que vamos hacer al boniato o batata es realizarle peque帽os cortes en todas su superficie que luego nos facilitara el poder pelarlos.
Lo introducimos en un recipiente apto para microondas, a帽adimos un poco de agua y tapamos con film transparente (16 minutos en microondas) 
El tiempo con los microondas no son exactos por la potencia de cada uno, si bien estos eran grandes y necesitaban cocinarse bien en el micro, as铆 que en el tuyo ve probando tus tiempos.


Una vez pasado el tiempo, reservamos el agua de la cocci贸n del boniato, pelamos el boniato o batata y comenzamos a machacarlo para empezar a formar una masa.
El peso de mi dos boniatos una vez pelados son 760 gramos


A帽adimos los 4-5 gramos de levadura para pan en el agua y removemos bien para que no aparezcan grumos.
Poco a poco a la masa del boniato/batata le agregamos la harina y removemos 


Para facilitar el poder remover la masa nos ayudamos del caldo de cocer el boniato con la levadura, siendo este el resultado final.


En un recipiente vamos a mezclar 5 cucharaditas de az煤car con 2 cucharaditas de canela y antes de poner la masa a reposar tapada le vamos a帽adir una cuchara de esta mezcla, removemos y dejamos reposar uno 45 minutos.

Pasados esos 45 minutos, destapamos nuestra masa  y en una olla a帽adimos aceite a media temperatura ( la mitad del fuego) y cuando este caliente con la ayuda de una cuchara empapada en aceite frio cogemos la medida de la masa y dejamos que se desplace hacia el aceite.
Al principio caer谩n y se quedaran en el fondo pero poco a poco se ir谩n subiendo a la superficie y si no lo hacen es porque el aceite no esta del todo caliente, as铆 que tendr谩s que ayudarla con un ligero toque que suba.


Una vez fritos todos los ponemos en un papel absorvente y antes de servir le espolvoreamos la mezcla de az煤car y canela.













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Baileys Irish Cream Marble Cake Ingredients: For the Bundt...









Baileys Irish Cream Marble Cake

Ingredients:
For the Bundt Cake:
* 2 cups all-purpose flour
* 1 ½ cup granulated sugar
* 3 Tb. instant coffee granules
* 1 ½ tsp. baking soda
* 1 tsp. salt
* ¼ cup cocoa powder
* 1 cup unsalted butter, melted
* 1 cup Baileys Irish Cream liqueur
* ¾ cup sour cream
* 2 large eggs
* 2 tsp. vanilla extract
For the Toppings:
* ½ cup semisweet chocolate chips
* ¼ cup heavy cream
* ½ cup thick cream of caramel or dulce de leche
* 2 oz. chocolate & caramel bar to shave over the top
Directions:
* Preheat the oven to 350 F / 170 C and move the oven racks to make room for a bundt pan in the center. Thoroughly butter and flour a 11-12 cup bundt pan. (I like to use the floured baking spray instead.)
* In the bowl of your electric mixer, combine the first 5 dry ingredients. Turn the mixer on low to stir. Then slowly add in the remaining 5 wet ingredients. Turn the mixer off. Scrape the bowl. Then mix again until smooth.
* Divide batter into two and fold the cocoa powder to one of the two mixtures.
* Dollop the two mixtures alternately into the pan first, next to each other, then, in layers on top of each other. When done, insert a knife to the mixture (all the way down) and start swirling the batter. Don’t mix to the point where all the batter turns chocolaty.
* Pour the batter into the prepared pan and bake for 40 - 55 minutes, until a toothpick inserted into the center comes out clean. Allow the cake to rest and cool for at least 20 minutes before flipping. Flip the cake onto a wire cooling rack and cool to room temperature before topping.
* Once the cake has cooled, bring the cream to a boil (in the microwave or on the stove.) Remove from heat and add the chocolate chips. Allow them to sit in the hot cream for 5 minutes, then stir to combine. Place a piece of wax paper  under the wire cooling rack.
* Use a spoon to drizzle the chocolate ganache over the cake. Then warm the caramel until just warm enough to drizzle, not hot. Drizzle over the cake. Use a veggie peeler to shave the chocolate bar over the top of liquid toppings. Let the toppings set before wrapping the cake. You can, however, cut it immediately after topping!



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letscookvegan: Spiced Red Lentil + Sweet Potato Burger By...



letscookvegan:

Spiced Red Lentil + Sweet Potato Burger By @shanyaraleonie 馃挌

This burger has a Brown Rice Miso base with purple cabbage, a spiced red lentil + sweet potato patty, fresh spinach and avocado topped off with a fresh coriander sauce.
Recipe:
 Patty
Makes 3 large or 4 small/ medium patties
Prep time: 10 min., Cooking time: 15-20 min.
Ingredients
1 tbsp flax egg (mix 1 Tbsp flax seed + 3 Tbsp water)
1 cup cooked sweet potato
1 cup cooked red lentils
1 heaping tbsp paprika
salt + pepper to taste
1 tbsp cumin
½ tsp vegetable broth powder (optional)
½ tsp chili (to taste)
2 garlic cloves
½ onion
¼ cup chia powder 
Instructions
1. Prepare the flax egg and leave it in the fridge for at least 5 min.
2. In a pan over medium heat roast up the finely chopped garlic + onion for 2 min. Add a bit of balsamic vinegar for that extra flavor kick.
3. Mix everything together in a big bowl and form little patties.
4. Throw them in a pan over medium heat and turn them every 3-4 min. You can use coconut oil or water to keep them from sticking. (Or whatever else you prefer of course)
5. Enjoy hot or cold, they’re also great to freeze.
Coriander Sauce
Prep time: 3 min.
Ingredients
handful fresh coriander
splash of lime juice
1 tbsp tahini
1 tbsp hemp seeds
salt + pepper to taste
optional: ½ tsp Arrowroot Starch to thicken the sauce
Instructions
1. Just mix – in a blender or food processor.
Enjoy! #LetsCookVegan



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feminist-becky: veganinspo: Tofu with Spicy Garlic Sauce I am...



feminist-becky:

veganinspo:

Tofu with Spicy Garlic Sauce

I am every type of destroyed by how fucking delicious this recipe would be.



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Arroz del se帽orito, mi versi贸n


Este plato ten铆a que estar en el blog, lleva mi nombre... Me encanta el arroz y ya hab茅is visto varias entradas en el blog de distintas paellas y arroces que siempre me han encantado. Sin duda alguna mi plato favorito es un buen arroz a la cubana, con sus huevos fritos con puntilla y su tomate casero... No hay mayor placer en la vida. Pero hay una cosa que no me gusta mucho de las paellas tradicionales y es tener que mancharme los dedos pelando las riqu铆simas gambas o tener un plato delante con todos los restos de lo que ya me he comido. Adem谩s siempre surge la duda de si lo pelo todo a la vez y luego como, o si voy pelando y comiendo... Todo son dilemas.


Yo soy de los primeros. A mi me gusta sentarme a comer y no tener que pararme para nada, as铆 que el arroz del se帽orito, donde todo est谩 pelado, no hay c谩scaras, no hay espinas ni nada que moleste es sin duda alguna mi plato. Hoy os presento mi versi贸n, la que m谩s repetimos en casa y que est谩 Dvicio total. Si adem谩s tienes buena compa帽铆a y un buen vino, el banquete est谩 servido.

- INGREDIENTES:  

   8 langostinos pelados
   12 mejillones
   12 almejas o berberechos
   1 cola mediana de merluza
   1 cabeza de rape
   1 pata de pulpo grande
   2 tomates grandes
   1 hoja de laurel
   1 cucharilla de mostaza
   2 vasos de arroz
   1 puerro
   1 chorrito de cognac

- ELABORACI脫N: 

Empezamos limpiando la cola de merluza de espinas y piel y cortando el pescado sobrante en tacos peque帽os.

Hacemos un fumet con la cabeza de rape, las espinas de la merluza, medio puerro y una hoja de laurel. Salpimentamos al gusto y ponemos a hervir cubierto de agua y tapado durante 20 minutos.

Colamos y reservamos el fumet.

Pelamos los langostinos y reservamos las c谩scaras y las cabezas.

En una sart茅n bien caliente salteamos con un poco de sal las c谩scaras y cabezas y cuando cambien de color a帽adimos el cognac y flambeamos. Cuando se apague, incorporamos a la sart茅n un par de cacillos del fumet y a帽adimos los mejillones y berberechos. Dejamos a fuego medio unos cinco minutos.

Pelamos los mejillones y los berberechos y retiramos las valvas. Pasamos por un chino el resultado de las cascar谩s y fumet reducido, para obtener una pasta que a帽adiremos al resto de fumet. Mezclamos bien y mantenemos caliente.

Cortamos los tomates en dados peque帽os (se pueden pelar primero si lo prefer铆s, yo no lo suelo hacer). Hacemos lo mismo con el medio puerro restante.

En la paella con un chorrito de aceite de oliva pochamos los tomates cortados junto con el puerro, cuando est茅 bien pasado a帽adimos la mostaza y removemos.

Incorporamos entonces los dos vasos de arroz y removemos bien para que adquiera todos los sabores del sofrito.

Pasado un minuto introducimos cuatro vasos (del mismo tama帽o con el que hemos medido el arroz) de caldo caliente. Removemos bien y dejamos a fuego fuerte hasta que empiece a hervir. Probamos el punto de sal y rectificamos si hace falta. Dejamos un minuto m谩s el arroz al fuego.

Es el momento entonces de incorporar la merluza en trozos y el pulpo en rodajas. Bajamos el fuego y dejamos diez minutos m谩s.

A帽adimos despu茅s los mejillones y almejas cocidas y los langostinos. Dejamos diez minutos m谩s o hasta que el caldo sea totalmente consumido.

Apagamos y tapamos con un trapo limpio. Dejamos reposar cinco minutos antes de servir.

- MARIDAJE: 

Sin duda alguna un buen vino blanco joven resaltar谩 todos los sabores de este suculento arroz. Yo eleg铆 un Afortunado Verdejo, fresco, afrutado, ligero y sabroso, que resalta todos los matices de pescado y marisco.

- COSTE: barato.
- DIFICULTAD: f谩cil.
- TIEMPO: 1 hora
- CAL脫RICO: los domingos no se preguntan estas cosas. 


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domingo, 28 de febrero de 2016

rawvibrations0: Carrot, apple, ginger 馃敟



rawvibrations0:

Carrot, apple, ginger 馃敟



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gettingahealthybody: Rainbow Veggie Flatbread Pizza / Recipe



gettingahealthybody:

Rainbow Veggie Flatbread Pizza / Recipe



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Spinach & Banana Smoothie Chia Pudding Topped with...







Spinach & Banana Smoothie

Chia Pudding Topped with Raspberry Nice Cream

Mint & Raspberry Nice Cream



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Here's How To Eat Everything You've Ever Wanted From A Miyazaki Film

Here’s How To Eat Everything You’ve Ever Wanted From A Miyazaki Film:

From animation to real life.



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foodffs: Sous Vide Salmon with Citrus and Avocado Salad Really...



foodffs:

Sous Vide Salmon with Citrus and Avocado Salad

Really nice recipes. Every hour.

Show me what you cooked!



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usagimoidoki: How to make sushi- Sakura Sushi Rolls













usagimoidoki:

How to make sushi- Sakura Sushi Rolls


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Baileys Irish Cream Bundt Cake Ingredients: For the Bundt...









Baileys Irish Cream Bundt Cake

Ingredients:
For the Bundt Cake:
* 2 cups all-purpose flour
* ¼ cup unsweetened cocoa powder
* 1 ½ cup granulated sugar
* 3 Tb. instant coffee granules
* 1 ½ tsp. baking soda
* 1 tsp. salt
* 1 cup unsalted butter, melted
* 1 cup Baileys Irish Cream liqueur
* ¾ cup sour cream
* 2 large eggs
* 2 tsp. vanilla extract
For the Toppings:
* ½ cup semisweet chocolate chips
* ¼ cup heavy cream
* ½ cup thick cream of caramel or dulce de leche
* 2 oz. chocolate & caramel bar to shave over the top
Directions:
* Preheat the oven to 350 F / 170 C and move the oven racks to make room for a bundt pan in the center. Thoroughly butter and flour a 11-12 cup bundt pan. (I like to use the floured baking spray instead.)
* In the bowl of your electric mixer, combine the first 6 dry ingredients. Turn the mixer on low to stir. Then slowly add in the remaining 5 wet ingredients. Turn the mixer off. Scrape the bowl. Then mix again until smooth.
* Pour the batter into the prepared pan and bake for 40 - 55 minutes, until a toothpick inserted into the center comes out clean. Allow the cake to rest and cool for at least 20 minutes before flipping. Flip the cake onto a wire cooling rack and cool to room temperature before topping.
* Once the cake has cooled, bring the cream to a boil (in the microwave or on the stove.) Remove from heat and add the chocolate chips. Allow them to sit in the hot cream for 5 minutes, then stir to combine. Place a piece of wax paper  under the wire cooling rack.
* Use a spoon to drizzle the chocolate ganache over the cake. Then warm the caramel until just warm enough to drizzle, not hot. Drizzle over the cake. Use a veggie peeler to shave the chocolate bar over the top of liquid toppings. Let the toppings set before wrapping the cake. You can, however, cut it immediately after topping!

Recipe adapted from : A Spicy Perspective



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jessicasodenkamp: Blueberry + peanut butter ice cream, bananas,...



jessicasodenkamp:

Blueberry + peanut butter ice cream, bananas, chocolate, chocolate syrup 馃寛 (at Auburn, Washington)



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beautifulpicturesofhealthyfood: Baked Zucchini Chips 4...



beautifulpicturesofhealthyfood:

Baked Zucchini Chips 4 Ways…RECIPE



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keto: Pan Seared Brussel Sprouts



keto:

Pan Seared Brussel Sprouts



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greatfoodlifestyle: Get those hard boiled eggs ready for...







greatfoodlifestyle:

Get those hard boiled eggs ready for Easter!  This is my favorite recipe for low carb egg salad. 

Recipe Here.



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s谩bado, 27 de febrero de 2016

letscookvegan: CAULIFLOWER CRUST PIZZA WITH PESTO By...



letscookvegan:

CAULIFLOWER CRUST PIZZA WITH PESTO By @FoodByMaria

Recipe:
5 cups chopped cauliflower (about 1 medium head)
2 chia eggs (2 tbsp chia, 5 tbsp warm water), or ½ cup egg whites
3 tbsp. grated vegan parmesan cheese
¼ cup parsely
½ tsp. black pepper
½ tsp. salt
Topping
½ cup pesto
1 avocado
rocket
sesame seeds
nutritional yeast
pine nuts
finely chopped red beets (raw)
radishes
- use as much or as little of these topping ingredients as you like! experiment, and use what you know you like!
INSTRUCTIONS
1. Preheat oven to 400 degrees.
2. Line a baking sheet with parchment paper.
3. Steam cauliflower (chopped), for 10 minutes.
4. Once steamed, set aside, and cool.
5. Make your chia eggs, combine both ingredients, and let it sit for 5 minutes.
6. Now add cauliflower to a food processor, and pulse, in batches if needed till you reach a course,
7. “wet” bread crumb like consistency.
8. Now add the cauliflower to a large bowl, and add the remaining crust ingredients. Mix thoroughly.
9. Now transfer the mixture onto the parchment paper and begin to form a crush using your hards. The crust should be about ¼inch thick, but do what you like!!
10. Bake until brown and golden should be about 35 minutes.
Enjoy! #LetsCookVegan

OMG!!! That looks soooooo DELICIOUS!



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beautifulpicturesofhealthyfood: Cauliflower Crust Spinach White...









beautifulpicturesofhealthyfood:

Cauliflower Crust Spinach White Pizza - Low carb, gluten-free, packed with veggies and so good…RECIPE



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Photo





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happyvibes-healthylives: Spinach & Orange...











happyvibes-healthylives:



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