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sábado, 31 de octubre de 2015
Photo
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kate-loves-kale: Grilled veggies with pan fried chickpeas by A...
Grilled veggies with pan fried chickpeas by A House in the Hills
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plantcrush: For those of you still waiting for your Hogwarts...
For those of you still waiting for your Hogwarts letter…
The Plant Strong Vegan and I did a fabulous Harry Potter collab for Halloween!
We did our own take on a couple of well-known potions from the series. I’m completely obsessed with this shoot. Please enjoy! :)
Felix Felicis / a bright citrus ginger juice // recipe here
Polyjuice Potion / a green smoothie that tastes way better than it looks // recipe here
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mintyanne: Are you drooling? No? Not ye..oh…… ahhhhhh ok *heres...
Are you drooling? No? Not ye..oh…… ahhhhhh ok *heres a tissue* 🎃🎃🎃 #vegan Portobello burger with pumpkin butter nicely paired with fresh arugula, sweet onions and daiya cheese. The man be like MAKE ME A SANDWICH. eh uh ok ok. next day,*makes this*.
Happy tap the link in my bio for the recipe. I also have a shoutout going on, check previous post! I’ll start posting after Halloween. #namaste
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15 Pasta Sauce Recipes
15 Pasta Sauce Recipes:
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15 Pasta Sauce Recipes … enjoy!
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MIXED BERRY JAM Ingredients - 1 kg mixed berries...
MIXED BERRY JAM
Ingredients
- 1 kg mixed berries (strawberries, cranberries, blueberries)
- 1 ¼ cup pure honey
- 2 tbsp fresh lemon juice.
Instructions
In a medium saucepan over medium heat, bring the berries and honey to a boil while stirring. Then, reduce the temperature until the mixture remains at a constant simmer. Allow berries to simmer for 20 minutes, stirring occasionally.
Once you reach the 20-minute mark, use the back of a wooden spoon to mash the cranberries against the side of the saucepan. This helps to release all of their natural pectin.
After 10 minutes, if the mixture is somewhat thick and no longer runny, turn off the heat. It will thicken more as it cools. If it is not thick enough, continue cooking at a gentle simmer, while stirring constantly until it thickens a bit more, then turn off the heat.
Pour the fresh-squeezed lemon juice over the warm jam, stir well and allow the mixture to cool to room temperature.
Transfer the jam to glass jars, cover and refrigerate or freeze.
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amillionbillionmiles: Veggie root chips 👅 I made these with...
Veggie root chips 👅 I made these with beet, sweet potato and yellow + purple carrots, but you can pretty much use whatever root veggies you have available. These are so crispy, delicious and all healthy, a must try! 😍
There’s a link to the recipe over on the blog:
http://amillionmiless.com/2015/09/super-easy-colorful-root-chips/
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mintyanne: Soba noodle + steamed butternut squash + cucumber +...
Soba noodle + steamed butternut squash + cucumber + avo + purple cabbage + mango = GET IN MY BELLY sushi 🍣🍣🍣 This is my #thekaylamovement healthy food 😄 It’s so easy to make your salads interesting, just put them in some seaweed or rice paper! Ready, set, GO (vegan)! 😉😉😉 #thesushichronicles
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viernes, 30 de octubre de 2015
mintyanne: Guess who’s making CARROT crust pizza again today???...
Guess who’s making CARROT crust pizza again today??? Those who have been following me since ancient times know this pizza 😊Many others have asked for this recipe so I’ll be posting with full directions 😁 Hope you all have a lovely day! Thank you for the #love
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fullcravings: Healthy Caramel Apples…SIX WAYS
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plantcrush: The Plant Strong Vegan and I made some adorable...
The Plant Strong Vegan and I made some adorable Butterbeer Macaroons!! Recipe here! Also don’t forget to check out the behind the scenes and some photography tips on Margaret’s blog!
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plantcrush: Kimchi & Tofu Lettuce Wraps / recipe
Kimchi & Tofu Lettuce Wraps / recipe
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beautifulpicturesofhealthyfood: Roasted garlic avocado toast +...
beautifulpicturesofhealthyfood:
Roasted garlic avocado toast + hemp seeds and red chili flakes
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guardians-of-the-food: Smoky BBQ Spiced Pumpkin Seeds
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guardians-of-the-food: Maple Roasted Butternut Squash Quinoa...
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Onion Dip from Scratch
Ingredients
- 3 tablespoons olive oil
- 1 pound onions, diced
- 1 teaspoon kosher salt, divided
- 1 ½ cups sour cream
- ¾ cup mayonnaise
- ¼ teaspoon garlic powder
- ¼ teaspoon white pepper, freshly ground
Instructions
- Place the oil, onions and ½ teaspoon salt in a 10-inch saute pan over medium heat.
- Cook, stirring occasionally, until the onions are golden brown, about 20 minutes. Remove from the heat and set aside to cool for 15 minutes.
- Place the remaining ingredients and the remaining ½ teaspoon salt in a medium mixing bowl, add the cooled onions and stir to combine.
- Refrigerate for at least 1 hour and stir again before serving.
Notes
- This dip is even better when made a day ahead. Just make sure that you cover it well with plastic wrap because fats (like sour cream) take in flavors and aromas hanging around the refrigerator like crazy old grandmas collect leftover gift wrapping.
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Hydrogen, el restaurante estelar de Barceló Sants
Hace ya unos días pudimos probar la nueva propuesta gastronómica del Hydrogen, el restaurante del hotel Barceló Sants (si, ese que está encima de la estación de Sants). Lo primero que todo el mundo piensa cuando va a cenar encima de la estación de Sants es que no puede haber nada mejor que una cheese burger del McDonalds, dos plantas más abajo, pero realmente la sorpresa es más que agradable y la carta está bien construida y trabajada.
Poco a poco todos vamos perdiendo ese recelo latente que tenemos a ir a cenar a un restaurante de hotel, por que nos imaginamos esos buffets de hace décadas o esos menús de pensión completa que mejor no recordar. Pero gracias a San Clemente de los hambrientos (santo que me acabo de inventar), los hoteles llevan años sorprendiendo con propuestas gastronómicas de calidad respaldadas por chefs con nombre propio y producto fresco y de temporada.
Este es el caso del hotel Barceló Sants, el hotel situado por encima de la famosa estación de Barcelona. Todo el hotel tiene una inspiración futurista, donde el blanco y el negro destacan con pinceladas de color en rojo, que te transportan a Odisea 2001, nada más entrar por la puerta.
En la recepción destaca una mesa redonda gigante al más puro estilo pentágono y que nos da paso al Orbital Bar, un pequeño sitio de encuentro donde hacer de forma relajada una copa Afterwork (palabro tan de moda) o un tentempié mientras esperamos la salida del Ave. Un lugar relajado con una carta de cockteles muy bien trabajados y donde te pueden sorprender con el cocktel del día. Yo me dejé llevar y probé uno hecho a base de ginebra, licor de galleta y jengibre, sublime. Además lo acompañamos de unas rocas de nueces y cacao y unas almendras con wasabi que devoré con una gran sonrisa en los labios.
Después de una charla animada y una copita nos decidimos ir a probar ese menú degustación que tenía tan buena pinta y decidimos subir al piso de arriba, donde se sitúa la FOOD ZONE y que engloba los dos restaurantes del hotel: el OXIGEN, un restaurante buffet donde se dan principalmente los desayunos y algunos Coffee-breaks y el HYDROGEN el restaurante emblema del hotel, dirigido por el Chef Ramón Ribas que ha trabajado en sitios tan emblemáticos para los barceloneses como el Hotel Arts o el Vía Veneto.
La comida de Ramón Ribas pretende aunar la cocina de producto y los sabores tradicionales con técnicas actuales y sabores más modernos. Una propuesta interesante llena de texturas y pinceladas de color en sus platos que realmente fue una sorpresa.
- Ambiente: el Hydrogen es un restaurante pequeño, con unas buenas vistas y donde vuelve a predominar el blanco y negro, con toques de madera natural y verde. Luz tenue y ambiente tranquilo que incita a una buena conversación y una cena agradable en pareja.
- Personal: muy buen trato desde el primer momento. Tuvimos la suerte de poder charlar con María Gutiérrez, subdirectora del hotel, que nos explicó la filosofía del restaurante y estuvo pendiente en todo momento de que no nos faltara de nada. El personal del restaurante era solícito y nos fué explicando plato a plato con una buena sonrisa.
- No te lo puedes perder: la carta tiene una pinta estupenda y tiene opciones para todos los gustos. Nosotros disfrutamos del menú degustación, que incluía 5 de sus más emblemáticos platos en un tamaño más reducido para poder apreciar la filosofía de esa cocina de temporada. Destaco tres platos y aunque dejo fuera la ensalada con vinagreta de frambuesa y el rodaballo con aceite de cenizas, los cinco están buenísimos.
1- CANELÓN DE FAISÁN CON CREMA DE TRUFA: que voy a decir que no diga ya el nombre. Sublime y para mi el ganador del día. Creo que mi plato no tuvieron que lavarlo, por que no dejé ni un rastro de la riquísima salsa.
2- ESPALDA DE CORDERO LECHAL CONFITADA, ASADA Y DESHUESADA CON JUGO DE AJOS TIERNO, PATATAS AL ROMERO Y SETAS: ya sabéis que soy muy fan del cordero asado. Tengo que decir que la gran experta es mi suegra, pero después de ella, creo que es el mejor cordero asado que he probado. Jugoso y muy sabroso.
3- MOUSSE DE CASTAÑA CON TERCIOPELO DE CHOCOLATE BLANCO: mucho más ligero de lo que aparenta su nombre. Un fin de fiesta fantástico para una cena muy completa.
- Punto débil: el sitio. Si este restaurante estuviera a pie de calle, sería de esos tan mediáticos que todos conocemos.
- Carta de vinos: pequeña y variada. Según nos contaron van cambiando por temporadas, para adecuarla a la carta de platos.
- Precio: menú degustación 45 euros por persona, sin bebida.
- Localización: hotel Barceló Sants. Plaza de los Paisos Catalans s/n, encima de la estación de Sants. . Ver Google maps.
- Página web y teléfono: 93 503 53 00. www.barcelo.com
- Opinión general: 7.5/10
Un lugar de encuentro para una copa, una zona para descansar entre viajes o un restaurante para una agradable cena en pareja con una cocina cuidad y bien elaborada. En definitiva un restaurante al que volver al menos una vez por temporada.
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️Chocolate covered walnut stuffed Prunes Stuff your fruit with...
️Chocolate covered walnut stuffed Prunes
Stuff your fruit with one walnut
Dip each stuffed piece of fruit into the melted chocolate
Place on parchment or wax paper covered flat dish.
Sprinkle with coconut
Refrigerate until set
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mayihavethatrecipe: Yuca cups with guacamole
Yuca cups with guacamole
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Three Cheese Margarita Pizza Ingredients Thin Crust * 1...
Three Cheese Margarita Pizza
Ingredients
Thin Crust
* 1 teaspoon dry active yeast
* 1-¼ cups warm water
* 1 cup flour
* 2-½ to3 cups all-purpose flour
* 2 teaspoons salt
* Olive oil
Topping
* ¼ cup olive oil
* 1 tablespoon minced garlic
* ½ teaspoon sea salt
* 2 tomatoes, sliced
* 1 cup shredded Mozzarella cheese
* ½ cup freshly grated Parmesan cheese
* ½ cup crumbled Feta cheese
Directions
Pizza Dough
1. Add the yeast to the warm water and allow it to sit for 10 minutes.
2. In a large bowl, combine the flour, 2-½ cups of all-purpose flour, and salt.
3. Add the yeast mixture and stir to form a soft dough.
4. Turn the dough onto a lightly floured surface.
5. Knead until smooth and elastic, adding more flour as needed.
6. Coat a bowl with olive oil.
7. Place the dough in the bowl, turning it once to coat with oil.
8. Cover and let rise in a warm place.
9. The dough should double in volume in about 50 min.
10. Form pizza on a stone or pizza pant .
To make the Pizza
1. Stir together olive oil, garlic, and sea salt; toss with tomatoes, and let marinate for 15 minutes.
2. Preheat oven to 200 C.
3. Brush pizza crust with some of the tomato marinade.
4. Sprinkle the pizza evenly with Mozzarella.
5. Place tomatoes on top of cheese, then sprinkle with Parmesan, and Feta cheese.
6. Bake 15 to 20 min or until slightly golden and bubbly!
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mayihavethatrecipe: Dark chocolate, pomegranate and pumpkin...
Dark chocolate, pomegranate and pumpkin seeds (pepitas) a festive little bite size chocolate treat
Dark chocolate, pomegranate and pumpkin seeds (pepitas) a festive little bite size chocolate treat
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jueves, 29 de octubre de 2015
greatfoodlifestyle: Super Easy Pumpkin Chili, garnished with a...
Super Easy Pumpkin Chili, garnished with a cucumber face, is the perfect dinner for Halloween night! It’s gluten and dairy free, and very good for you.
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vitalityandmore: Feeling like an afternoon pick me up? Try my...
Feeling like an afternoon pick me up?
Try my Fruit free - All Organic Vanilla Choc Protein Balls, healthy & delicious 👏🏼👏🏼👏🏼
I prepared these last night after dinner - quick & simple ingredients and refrigerated overnight. Perfect to enjoy for the week, although not sure how long they will last…you can’t stop at one! Especially with my teenagers 😋😋😋
Recipe:
½ cup organic vanilla protein powder by Healthy Chef
½ cup organic raw cocoa @absolute_organic
1 cup organic almond or any type nut butter (dairy free of-course)
½ cup organic rice malt syrup @pureharvest or raw honey if you prefer
½ cup organic oat bran @absolute_organic
1 cup organic coconut and extra to coat
½ cup mixed organic sunflower, pepita & chia seeds (you can put crushed nuts if you prefer)Blend all ingredients together with a spoon & then roll into balls and cover in coconut or whatever else you please…refrigerate & enjoy. This measurement made 30 bliss balls!
#blissballs #proteinballs #afternoonpickmeup #healthy #healthytreats #coconut #eatwell #eatclean #rawcocoa #rawfood #yummy #goodforyou #delicious #foodgloriousfood #foodie #foodblogger #instafood #instagood #instafollow #instadaily #vitality #vitalityandmore #chocolate #vanilla #nobake #nofilters #nopreservatives #homemade #protein
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mayihavethatrecipe: Salt and Vinegar Spinach Chips : Lest’s...
Salt and Vinegar Spinach Chips : Lest’s give spinach the attention that kale has taken away! Light, crispy, tangy salt and vinegar spinach chips, light, tasty, crunchy and totally addictive. We chose a salt and vinegar flavoring. What flavor will you choose? Vegan, gluten free and kosher.
For the recipe: http://mayihavethatrecipe.com/2013/12/04/salt-vinegar-spinach-chips/
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Lemony Caesar Salad with Garlic-Parmesan Toasts
Lemony Caesar Salad with Garlic-Parmesan Toasts
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thandieatsvegan: Baked Potato & Creamy Spinach Baked...
Baked Potato & Creamy Spinach
Baked potatoes in a smoked paprika and black pepper rub. Topped with cream spinach and grilled sweet Red Pepper.
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Sweet Tea
Ingredients
1 -ounce loose black tea
1 quart hot water
1 quart room temperature water
Simple Syrup:
5 cups sugar
3 cups cold water
Directions
Infuse loose tea into hot water for 4 to 5 minutes. Strain tea into room temperature water. Sweeten with simple syrup if desired.
For simple syrup, in a small non-reactive pot combine 5 cups of sugar and 3 cups of cold water. Slowly bring to a boil and add 6 sliced lemons and a few sprigs of fresh mint. Remove from heat. Allow to cool 10 minutes and strain.
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Pan de carne con cereales
Ingredientes para pan de carne con cereales
*300 gramos de carne de cerdo
*Una cebolla cortada en brunoisse
*Dos dientes de ajo
*Una taza de arroz
*Una cucharada de pasta de tomate
*Un huevo
*Tres cucharadas de pan molido
*Un cuarto de taza de leche
*Cinco hojas de albahaca
*Cebolla china
*Alverjitas sancochadas
*Perejil
¿Cómo se prepara pan de carne con cereales?
En un recipiente colocamos la carne molida, la cebolla cortada en brunoisse, el ajo, la pasta de tomate, la taza de arroz, el pan molido, el huevo crudo, las alverjitas sancochadas, las hojas de albahaca picadas y la cebolla china cortada muy finita.
Amasamos bien todos los ingredientes hasta formar una masa un poco elástica. Aceitamos un molde refractario para hornear pan. Colocamos la masa. Tapamos con papel aluminio y llevamos al horno durante 25 minutos a una temperatura de 350 °C.
Retiramos del horno y servimos acompañado con verduras salteadas al ajo.
jessitheyogi: Rainy mornings call for smoothie bowls~...
Rainy mornings call for smoothie bowls~ Strawberry/banana base topped with peaches, @mammachia granola clusters & chia seeds, blueberries & coconut shreds. ☔️🍓🍌👅💕
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vegan-healthspiration: #berry -licious smoothie bowl full of...
#berry -licious smoothie bowl full of #antioxidants –> 1c water, 2c frozen strawberries topped with berries, flaxseeds and cacao nibs for some extra crunch 😋🍓❤️ #vegan #smoothie #smoothiebowls #veganshare #veganfoodlovers #healthyfood #healthy #healthyeating #healthylifestyle #vegetarian #nomnom #yum #veganfoodporn
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miércoles, 28 de octubre de 2015
PASTA SALAD🍴 Ingredients: -½ box twist pasta....
PASTA SALAD🍴 Ingredients:
-½ box twist pasta. —————————————————1 tomato, halved. ————————————————–
-1 medium cucumber, seeded and chopped ————————————————–
-½ cup chopped green or red bell pepper. ————————————————–
-½ cup chopped red onion (optional). ————————————————–
-½ cup Kalamata olives. ————————————————–
-2 tbsp olive oil. ————————————————–
-3 tbsp Greek yogurt. —————————————————Salt & pepper to taste
Directions:
Cook twist pasta according to package directions; drain and rinse with cold water until completely cooled. In a small bowl whisk olive oil, Greek yogurt and set aside.
Toss all ingredients in large bowl. Season with salt and black pepper, pour over pasta the yogurt-oil mixture, and Serve.
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PASTA SALAD🍴 Ingredients: -½ box twist pasta....
PASTA SALAD🍴 Ingredients:
-½ box twist pasta. ————————————————— 1 tomato, halved. ————————————————–
-1 medium cucumber, seeded and chopped ————————————————–
-½ cup chopped green or red bell pepper. ————————————————–
-½ cup chopped red onion (optional). ————————————————–
-½ cup Kalamata olives. ————————————————–
-2 tbsp olive oil. ————————————————–
-3 tbsp Greek yogurt. ————————————————— Salt & pepper to taste
Directions:
Cook twist pasta according to package directions; drain and rinse with cold water until completely cooled. In a small bowl whisk olive oil, Greek yogurt and set aside.
Toss all ingredients in large bowl. Season with salt and black pepper, pour over pasta the yogurt-oil mixture, and Serve.
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jessicasodenkamp: Sushi bowls, for when I’m too lazy to roll up...
Sushi bowls, for when I’m too lazy to roll up sushi 😌
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Club Sandwich...
Club Sandwich ————————————————–
Ingredients
3 thin slices of bread, toasted
2 slices of roasted turkey breast
4 strips of cooked bacon
2 slices of mozzarella
2 Tbsp mayonnaise
1 tbsp mustard
2 slices of tomato
2 leaves of lettuce
Directions
First, lightly toast the slices of bread.
Put 1 Tbsp of mayo on a slice
Place turkey, bacon and mozzarella on the slice with mayo.
Cover with the next slice of bread. Put 1 Tbsp mayo on the top of that same slice.
Place the tomato on top of the mayo, followed by the bacon, turkey, mozzarella and lettuce leaf.
Add 1 Tbsp of mustard to the last slice of bread and place it on top, mustard side down.
Secure the sandwich with 4 cocktail swords or toothpicks, about 1 inch from each of the sides. Slice sandwich in half twice diagonally, making 4 small triangle sandwiches.
Serve with your favorite side and enjoy..
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Homemade Chocolate Squares Place Dark Chocolate, melted, on...
Homemade Chocolate Squares
Place Dark Chocolate, melted, on parchment paper.
Top with dried fruits, nuts, oats , almonds & freeze.
Slice into squares
Serve immediately, or wrap in plastic wrap. Store in the freezer.
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guardians-of-the-food: Spaghetti Squash Burrito Bowl
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fattributes: One-Pot Creamy Pesto Shrimp Zucchini Noodles
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