#unsweetened coconut flakes

[rubys-kitchen]

Coconut Shrimp

Chef’s Note: Goddamn these are flavor bombs. And the sauce makes it sweet, but they are so savory by themselves

Original recipe: link

Makes: 1 pound of shrimp. My bag had 34 shrimp

Ingredients

Shrimp

1/4 cup cornstarch

1 tbsp grated lime peel / lime zest

1 1/2 tsp fine sea salt

2 large egg whites

1 cup shredded unsweetened coconut flakes

1/2 cup panko bread crumbs

1 pound large raw shrimp, peeled and deveined, with tails attached

coconut or canola oil, for frying, plus more as needed

Dip

1/2 cup apricot preserves

1 tbsp Dijon mustard

1 tbsp lime juice, plus more as needed

Instructions

0. If you have frozen shrimp, defrost them

1. Place the cornstarch, lime zest, and salt in a shallow bowl. Mix together

2. Place egg whites in a separate bowl. Whisk the egg whites until frothy.

3. In a third bowl, combine the coconut flakes and panko breadcrumbs.

4. Working with one shrimp at a time, holding it by its tail, coat the shrimp (but not the tail) in the cornstarch mixture then shake/tap off excess. Dip shrimp in the egg whites, then shake off excess. Dredge in coconut-panko mixture, pressing mixture onto shrimp to coat. Set aside on a large plate. Repeat with the remaining shrimp.

there will be just enough of everything to coat

5. Add enough oil to cover the bottom of a large saucepan / skillet in a thin layer. Heat over medium until oil shimmers.

A pinch of the coconut-panko mixture added to the oil should sizzle and brown easily.

If the oil isn’t hot enough, the shrimp will stick to the pan.

6. Working in batches, add shrimp in a single, even layer (do not crowd the pan). Cook until the bottom is golden brown, about 2 minutes. Adjust the heat as necessary if the shrimp is browning too quickly.

make sure it stays in the oil

7. Using tongs, grab the shrimp by the tail (so as not to disturb the crust) and flip over. Cook until the bottom is golden brown, about 2 minutes more.

8. Grab shrimp with tongs by the tail. Remove from the pan onto a paper towel-lined plate.

9. Repeat cooking with the rest of the shrimp, adding additional oil as needed.

I didn’t need any more oil

10. In a small bowl, combine apricots preserves, mustard, and lime juice. Stir until fully incorporated.

If it’s too thick, add a touch more lime juice.

11. Serve shrimp immediately with dip.

#appetizer #shrimp #stovetop #fry #cornstarch #lime zest #sea salt #salt #egg white #unsweetened coconut flakes #bread crumbs #panko bread crumbs #large shrimp #apricot preserves #dijon mustard #lime juice

[healthyfitlifestyle09]

Healthy foods to gain weight vegan

Gaining weight on a vegan diet requires a strategic approach to ensure you're consuming enough calories and nutrients. Here's a unique list of healthy, calorie-dense foods for weight gain on a vegan diet:

Nuts and Nut Butters:

Almonds, cashews, peanuts, and their respective nut butters are calorie-dense and rich in healthy fats, protein, and micronutrients.

Avocado:

Avocados are not only nutritious but also high in healthy fats and calories, making them a great addition to salads, sandwiches, or as a standalone snack.

Dried Fruits:

Raisins, dates, apricots, and figs are concentrated sources of calories and natural sugars, providing energy for weight gain.

Quinoa:

A versatile and nutrient-dense grain, quinoa is rich in protein and complex carbohydrates, making it an excellent choice for bulking up meals.

Coconut and Coconut Oil:

Coconut and its oil are calorie-dense sources of healthy fats. Adding coconut milk to dishes or using coconut oil in cooking can increase calorie intake.

Hummus:

Made from chickpeas, hummus is a calorie-dense spread that can be used as a dip or added to sandwiches and wraps.

Olive Oil:

Drizzling olive oil over salads or using it in cooking can add healthy fats and extra calories to your meals.

Legumes and Pulses:

Beans, lentils, and chickpeas are excellent sources of plant-based protein and complex carbohydrates, supporting muscle growth and providing energy.

Plant-Based Milk:

Opt for fortified, unsweetened plant-based milks like almond, soy, or oat milk to add extra calories and nutrients to your diet.

Whole-Grain Bread and Pasta:

Choose whole-grain options to increase the calorie and nutrient content of your meals.

Dried Coconut:

Snack on dried coconut flakes or add them to dishes for a calorie boost.

Seeds:

Chia seeds, flaxseeds, and pumpkin seeds are rich in healthy fats, protein, and calories. Sprinkle them on salads, yogurt, or smoothie bowls.

Dark Chocolate:

Dark chocolate in moderation can be a tasty and calorie-dense treat, providing healthy fats and antioxidants.

Tahini:

Made from sesame seeds, tahini is a calorie-dense spread that can be used in dressings, dips, or as a topping.

Plant-Based Protein Powders:

Consider adding vegan protein powders to smoothies or recipes to increase your protein and calorie intake.

It's essential to focus on nutrient-dense foods even when aiming to gain weight. Additionally, consider working with a registered dietitian or nutritionist to create a personalized plan that meets your specific calorie and nutrient needs.

Read more about healthy foods to weight gain vegan :

#healthy lifestyle #healthy eating #health and fitness #nutrition #healthy #healthy living #workout #exercise #healthy food #spiritual development #weight gain encouragement #fat belly #fatty #chubby #gay gainer #gaining weight on purpose

[clemont-bergamot]

Hawaiian thumbprint cookies!!!

3 and ½ cups flour

¾ cups butter

1 tsp vanilla extract

11 teaspoons pineapple jam

16 macadamia nut kernels, cut in half

2 Cups freezed dried pineapple, powdered

1 egg

4 oz unsweetened coconut flakes

¼ tsp salt

¾ cups sugar

½ cup monk fruit sweetener, divided

Preheat oven to 350°F

Cream together one egg, vanilla extract, butter, sugar, and 6 tablespoons of the monk fruit sweetener.

Sift in dry ingredients.

Combine.

Fold in one and a half cups freeze dried pineapple powder.

Place onto parchment paper and roll into a tube and wrap in parchment paper.

Chill in the fridge for half an hour.

While the dough rests, beat the egg in a small bowl.

Mix together coconut flakes, chopped macadamia nuts, monk fruit sweetener and remaining pineapple powder in a small bowl.

Place some of the coconut mixture into a small plate.

Cut dough into 32 equal disks.

Dip each disk into egg mixture, then dip into coconut mixture and place on a parchment paper lined baking sheet.

Repeat until all discs have been dipped, refilling coconut mixture when depleted.

Press your thumb or the back of a rounded teaspoon into the disks.

Fill holes with 1/3 tsp of pineapple jam, then press a macadamia nut half on top of the jam, flat side down, Repeating for all cookies.

Bake for 10 to 12 minutes

Enjoy!

#Clemont Cooks #Cookies #recipes

[abramsbooks]

RECIPE: Coconut Pho Bowls (from Body Harmony by Nicole Berrie)

This might be my favorite thing to make in the winter. Actually, in the summer too. It reminds me of the piping hot bowls Nick and I would get on the beach in Phuket. In fact, eating hot, steamy, soupy bowls can be quite cooling in the hotter months. The creamy, salty broth is so easy to make and, shockingly, you don’t even need that much time. Fifteen minutes for a fragrant multilayered broth? You bet. It’s also hard to mess up if you have the right aromatics. You can add pretty much any vegetables you have on hand and it’ll still be great. What makes this soup, though, are the fresh and bright herbs and the crunchy, spicy fixings. And don’t forget the lime wedge for extra alkalinity.

Makes 4 to 5 bowls

Ingredients

2 tablespoons coconut oil

2 cloves garlic, smashed and minced

1 large yellow onion, minced

1‑inch (2.5‑cm) knob turmeric, or ½ teaspoon dried

1½- to 2‑inch (4- to 5‑cm) knob ginger, grated

1 teaspoon sea salt

3 scallions, halved

2 cups (115 g) cooked vermicelli

1 (131/2-ounce/398-ml) can full-fat unsweetened coconut milk

1 cup (75 g) napa cabbage, thinly sliced

3 carrots, peeled and shaved

1 red bell pepper, cored and thinly sliced

1 cup (96 g) shiitake mushrooms caps, sliced

2 cups (142 g) broccoli florets and stems, roughly chopped

1 tablespoon coconut sugar

Juice and zest of 1 lime

2 tablespoons tamari sauce

1 zucchini, shaved into “noodles” with a serrated vegetable peeler or thinly sliced into long strips

Optional

¼ cup (60 ml) Vegan Fish Sauce

Garnish

½ cup fresh mint leaves

½ cup fresh cilantro leaves

½ cup lightly packed fresh basil leaves

¼ cup roasted peanuts, crushed orroughly chopped

1 lime, quartered

Thinly sliced Bird's Eye Chili, or, redchili flakes, or chili oil

½ cup raw bean sprouts

METHOD

In a 3-quart (2.8-L) stockpot, heat the coconut oil. When it has melted, add the garlic, onion, turmeric, and ginger and sauté on medium low for 2 minutes, until fragrant, being careful not to brown. Add 6 cups (1.4 L) water, the fish sauce, if using, and the scallions. Season with salt. Bring to a boil, then simmer for 15 minutes or up to an hour, depending on how much time you have.

While the broth is simmering, in a pot of boiled water, off heat, hydrate the vermicelli, loosening the strands for 3 to 4 minutes. Drain and rinse with cold water. Separate the strands with your hands. If you’re not using the noodles right away, you can add 1 tablespoon avocado oil and massage them to prevent clumping.

Once the broth has finished simmering, turn off the heat and add the milk. Combine well. Bring to a low simmer and add the cabbage, carrots, bell pepper, mushrooms, and broccoli. Simmer for 3 to 5 minutes, until the vegetables are tender but still bright and al dente. Add the sugar, lime juice and zest, and tamari and salt to taste.

In 4 or 5 deep soup bowls, nestle ½ cup cooked noodles and ¼ cup zucchini noodles then ladle 1 to 2 cups vegetables and broth over the noodles. Garnish with mint, cilantro, and basil and crushed peanuts. Add a lime wedge, bean sprouts, and the chili flakes or chili oil. Serve immediately.

Founder of the popular lifestyle brand Bonberi, Nicole Berrie presents a guide to food-combining for a healthier, more balanced life

In Body Harmony, Nicole Berrie reveals how she personally transitioned from the partying years of her teens and twenties to the fast-paced world of fashion and media, eventually settling into a thriving and balanced life and career in wellness. Sharing recipes, advice, and thoughtful guidance, this book is an inspirational lifestyle manual and cookbook dedicated to those seeking the ever-elusive answer to how to nourish themselves with clean, plant-based foods while still indulging in the joys and delicacies of life.

In the introductory chapters, Berrie outlines the founding tenets of the Body Harmony lifestyle and discusses topics ranging from plant-based cooking and intuitive eating to the importance of nontoxic beauty rituals and self care. In addition, the book includes more than 50 original vegan recipes for juices, smoothies, salads, and soups, and grounding grain-based dishes, all meant to cleanse and nourish the body and soul while keeping the reader both pretty and full.

For more information, click here.

#abramsbooks #abrams books #body harmony #body harmony cookbook #nicole berrie #soup #recipe #soup recipe #nicole berrie cookbook #free recipe #winter recipe #pho #pho recipe #vegan pho

[exemplarybehaviour]

currently obsessed with this spicy peanut and pumpkin soup, which i will transcribe below with notes in small text in case it ends up behind a paywall again. it's fairly low spoons in that the bulk of the ingredients are opening cans/measuring peanut butter and then dumping them in a pot, and i think it could easily be made even MORE low spoons. also: VEGAN if u skip adding the optional dairy at the end.

makes about 3-4 servings. peanut butter + yogurt make it very filling for a soup. spicy enough to be interesting but not enough to warrant a warning unless you are very sensitive.

Ingredients:

2 tablespoons olive oil

1 medium onion, peeled and diced (about 1½ cups)

4 garlic cloves, smashed

1 (1-inch) piece ginger, peeled and chopped

½ habanero or bird's eye chile*

1 (14-ounce) can pumpkin purée

3 cups water (or use chicken or vegetable stock)

1 (13-ounce) can coconut milk

1 tablespoon agave or honey (optional)

¼ cup unsweetened natural peanut butter

Salt

2 tablespoons sliced fresh chives (optional)

¼ cup crème fraîche or yogurt (optional)

*I used a whole habanero which i diced and didn't bother to deseed and got something pleasantly spicy but not too strong. one step tells you to REMOVE the habanero so i think you're meant to just.... chuck a halved pepper in? Use half-pepper if you want a less spicy soup (by removed the pepper before serving) or have an immersion blender to s m o o t h it.

LOW SPOONS NOTES: I used pre-minced garlic (just spoon in.... a lot bc it's less flavorful than fresh garlic) and ginger paste so I only had to chop the pepper and onion. I haven't tried it yet, but I bet the soup could be made even LOWER spoons and entirely shelf-stable ingredients if you switch out the onion, ginger, garlic, and habanero for powdered onion, powdered ginger, powdered garlic & red chili flakes or powdered chili (or some combination there of-- heating pumpkin, coconut, water and peanut butter on a stove top probably tastes fine). swapping out for Powdered Ingredients won't get you exactly the same flavors but also if you have them in your spice rack already.....

Cooking instructions:

In a large stock pot, heat oil over medium heat. Add onion, garlic and ginger, and cook, stirring frequently until softened and just beginning to brown around the edges, about 4 minutes. Stir in the chile and pumpkin purée, and whisk in the water or stock (I just stirred vigorously with a spatula). Bring to a boil, reduce the heat and allow to simmer on low, giving an occasional stir, for 20 minutes or until slightly reduced and thickened. Remove the chile after the soup simmers if you don’t care for much spice.

Add coconut milk, agave or honey (if using), and peanut butter to the pot. Using an immersion blender or working in batches in a standing blender, purée the soup until smooth (you can skip this if you, like me, don't own any type of blender-- you will just have onion bits floating around). Season with salt and keep warm over low heat. Do not bring soup up to a simmer or boil at this point. (This reduces the risk of the oils in the peanut butter separating and breaking the soup's smooth texture.)

Divide soup between bowls, sprinkle with the chives and a dollop of crème fraîche or yogurt (I used plain Greek yogurt), or a drizzle of olive oil to make it vegan. Serve with a warm crusty baguette or chunks of warm sourdough for dipping.

CREDITS: Recipe by Yewande Komolafe linked above.

#flavor text says this was adapted from a west african stew #i assume adapted specifically for americans bc cans of pureed pumpkin strike me as extremely american #resippy

[mariacallous]

Bringing new life to hamantaschen was a challenge. People are dead set on their favorite flavors, like classic poppy seed and apricot. Of course, newer directions such as Nutella and rainbow funfetti are a big hit with the kids, but reinventing the grown-up hamantaschen into a decadent cookie you actually crave was very important to me. Then it hit me: alfajores!

Alfajores are an incredibly decadent sandwich cookie filled with dulce de leche, a caramel-like spread made from condensed milk. 

The cookies have a complex history. Most people associate alfajores with Argentina, Uruguay and Peru, but they were brought to the New World by the Spanish in the 16th century. Before that, it’s said that the cookies were actually an Arab import when Spain was largely under Arab control in the 14th and 15th centuries. 

I was first introduced to the famous South American cookie at the well-known Israeli cafe chain Aroma in New York City. Alfajores are actually extremely popular in Israel today, much more so than in the States. It was love at first bite. Cornstarch and extra egg yolks give the cookies a very light, crumbly texture that melts in your mouth. Then, slowly cooked dulce de leche is sandwiched in between. The cookies are usually rolled in lightly toasted coconut and sprinkled with powdered sugar. 

Translating all of these elements into our beloved traditional hamantaschen was a no brainer, and made for the most popular hamantaschen in my house to date! Making your own dulce de leche filling is actually incredibly easy, but if you can find it at your grocery store, feel free to use it here. 

Note: This hamantaschen recipe calls for unsweetened large flaked coconut, which is preferable to the heavily sweetened macaroon coconut.

[lavender-long-stories]

Curry Paste

1 medium yellow onion, quartered

1 shallot, halved

6 cloves garlic

2 pieces fresh ginger, peeled (I don't have this, I am allergic)

3 tablespoons garam masala

2 teaspoons ground turmeric

2 teaspoons kosher salt

1 teaspoon crushed red pepper flakes

Zest of 1 lemon

Put all into a blender and blend until smooth.

Chick Pea Tikki Masala

1/4 c curry paste (link)

1 can chickpeas, drained

1 can (14 ounces) full-fat unsweetened coconut milk

1 can (6 ounces) tomato paste

3 cups cooked rice for serving

In a pot or large, high-sided skillet over medium heat. Add curry paste and cook until fragrant, about 1 minute. Stir in the chickpeas, coconut milk, and tomato paste. Cover and cook for 15 minutes, stirring occasionally. Remove the lid and simmer until the sauce thickens slightly, about 5 minutes more.

Flat Bread

1¼ c lukewarm water about 105˚F

2½ tsp active dry yeast

1 tbsp sugar

¾ cups plain yogurt

2 tbsp olive oil

1 tbsp salt

½ tbsp dried basil

½ tbsp dried oregano

1 tsp garlic powder

3¾ c all-purpose flour

½ c olive oil for brushing

Whisk together water, yeast, and sugar; set aside for 8 to 10 minutes or until foamy. Whisk in the yogurt and spices. Add flour and knead for 4 minutes.

Cut into 10 pieces and form into a ball. Let stand for 15 minutes.

Preheat a pan over medium-low heat. Roll out to about a 7-inch circle. Brush with olive oil. When the pan is hot, oil side down and cook until the top surface is covered with bubbles. Oil top side, then flip and cook for 1 more minute, or until golden on the bottom.

Keep cooked flatbreads covered with a kitchen towel while working with the rest of the dough. Make sure to keep the other dough balls covered while working.

Lav's Tips for Prep:

This curry paste makes more than you need for one meal. I freeze this into 1/4 cup-ish portions in old 1/2 pint pesto jars. I doubled this to make 4 little jars I will pull out any time I need curry paste.

I like to make a few batches of the flatbread all at once and freeze them in silicon/plastic bags with a little piece of parchment between them to keep them from sticking together. Reheat in the microwave for 30-60 seconds, wrapped in a tea towel or paper towel.

#recipes #cooking #cooking with lav

[nrcnewspaperclub]

A tropical thumbprint is a recipe I came up with. I called it a Hawaiian thumbprint for my marketing chunk of the project, but it's like a traditional jam thumbprint cookie but it has tropical flavors and is encrusted with coconut and freeze dried pineapple!

anyways, recipes;

Almond Spice Version 3 2 cups flour 1 tsp baking soda 3 tsp cornstarch 4 tsp almond extract 1 tsp salt 2 Tbsp cinnamon 2 Tbsp nutmeg ⅔ cups chopped almonds 1 cup butter ¾ cups brown sugar ½ cups granulated sugar 1 tsp vanilla extract 1 egg Preheat oven to 350°F Cream butter, sugar, and extracts. Add egg and stir to combine. Sift dry ingredients into the bowl mix to combine. fold in ⅓ cups chopped almonds, Roll dough into log press ⅓ cup of almonds into sides of dough log and wrap in parchment paper. Slice into 32 slices. Bake for 8-11 min

Hawaiian Thumbprint Cookies Version 3

3 and ½ cups flour

¾ cups butter

1 tsp vanilla extract

11 teaspoons pineapple jam

16 macadamia nut kernels, cut in half

2 Cups freezed dried pineapple, powdered

1 egg

4 oz unsweetened coconut flakes

¼ tsp salt

¾ cups sugar

½ cup monk fruit sweetener, divided

Preheat oven to 350°F Cream together one egg, vanilla extract, butter, sugar, and 6 tablespoons of the monk fruit sweetener. Sift in dry ingredients. Combine. Fold in one and a half cups freeze dried pineapple powder. Place onto parchment paper and roll into a tube and wrap in parchment paper. Chill in the fridge for half an hour. While the dough rests, beat the egg in a small bowl. Mix together coconut flakes, chopped macadamia nuts, monk fruit sweetener and remaining pineapple powder in a small bowl. Place some of the coconut mixture into a small plate.Cut dough into 32 equal disks.Dip each disk into egg mixture, then dip into coconut mixture and place on a parchment paper lined baking sheet. Repeat until all discs have been dipped, refilling coconut mixture when depleted.Press your thumb or the back of a rounded teaspoon into the disks. Fill holes with 1/3 tsp of pineapple jam, then press a macadamia nut half on top of the jam, flat side down. Repeating for all cookies. Bake for 10 to 12 minutes

Orange You Glad Cookies Version 3 2 and ½ cups flour½ tsp saltThe juice of 1 and ½ navel oranges3 Tbsp of orange juiceThe zest of 1 and ½ navel orangesThe zest of ½ navel oranges3 Tbsp orange extract1 cup butter3 Tbsp powdered monk fruit sweetener1 and ¼ cups sugar ½ tsp baking powderOne eggPreheat oven to 350°f Beat one egg, extracts, butter sugar, and flour, add juice of 1 and ½ oranges and zest of 1 and ½ oranges. Sift in dry ingredients and combine. Split into 32 parts. Flatten each segment into a disk. Put on a parchment lined pan. Bake for for 9-11 min. While cookies are baking, mix monk fruit sweetener with a Tbsp each of orange juice and orange extract. Once cooled, glaze cookies and top with a pinch of orange zest.

they were all designed to be low sugar, but you can substitute monk fruit sweetener for powdered sugar if you wish

🍋, oranges are clearly the superior citrus, source; My last name is a kind of orange, and I'm clearly superior to you (🍋) :p

-🍊

frantically scribbling all of this down, these all sound delicious.

#[editor:🪶] #[reader:🍊] #nrc newspaper club #nrc #twst #unreality

[useoftoysforchildsdevelop]

Fueling Your Weight Loss Journey: Delicious and Nutrient-Packed Breakfast Recipes for a Healthy Start

 Certainly! Here are three delicious and nutrient-packed breakfast recipes to kickstart your day with a healthy boost:

1. Quinoa Breakfast Bowl:

Ingredients:

1 cup cooked quinoa

1/2 cup Greek yogurt

1 tablespoon honey

1/2 cup mixed berries (blueberries, strawberries, raspberries)

1 tablespoon chia seeds

1/4 cup chopped nuts (almonds, walnuts, or your choice)

Fresh mint leaves for garnish

Instructions:

In a bowl, combine cooked quinoa and Greek yogurt.

Drizzle honey over the mixture and mix well.

Top with mixed berries, chia seeds, and chopped nuts.

Garnish with fresh mint leaves.

Enjoy a protein-packed, fiber-rich breakfast!

2. Avocado Toast with Poached Egg:

Ingredients:

2 slices whole-grain bread

1 ripe avocado

2 large eggs

Salt and pepper to taste

Red pepper flakes (optional)

Fresh cilantro or parsley for garnish

Instructions:

Toast the whole-grain bread slices.

Mash the ripe avocado and spread it evenly on the toasted bread.

Poach the eggs to your liking and place them on top of the avocado.

Sprinkle with salt, pepper, and red pepper flakes if desired.

Garnish with fresh cilantro or parsley.

This breakfast is rich in healthy fats, protein, and fiber.

3. Smoothie Bowl:

Ingredients:

1 frozen banana

1/2 cup frozen berries (blueberries, raspberries, or strawberries)

1/2 cup spinach leaves

1/2 cup unsweetened almond milk

1 tablespoon chia seeds

Toppings: sliced kiwi, granola, coconut flakes, and pumpkin seeds

Instructions:

Blend the frozen banana, frozen berries, spinach, and almond milk until smooth.

Pour the smoothie into a bowl.

Sprinkle chia seeds on top.

Arrange sliced kiwi, granola, coconut flakes, and pumpkin seeds as toppings.

A nutrient-packed and refreshing breakfast is ready!

Remember to adjust portion sizes according to your dietary needs, and feel free to customize these recipes to suit your taste preferences. Enjoy your healthy and delicious breakfast!

In our ongoing commitment to holistic well-being, another dedicated team at BBwelbox has recently concluded research on natural health for parents. Recognizing the profound influence of parental well-being on the health of their children, our experts delved into a comprehensive exploration. The recently published report, available through our provided source, unravels valuable insights into fostering natural health practices among parents. By empowering parents with knowledge and promoting a healthy lifestyle, we strive to contribute to the creation of a nurturing environment that ultimately benefits both parents and their precious little ones ( Nutrient-Rich and Delicious Healthy Breakfast to Lose Weight Recipes )

READ FOR MORE INFO SO PLEASE CLICK HERE & VISIT OUR MAIN WEB PORTAL

#healthybreakfasttoloseweightrecipes #healthybreakfastideasforweightloss #weightlossbreakfastideas #healthybreakfastsforweightloss #breakfastsforweightloss

[pagan-stitches]

Basic Bark Recipe (Followed by Add-in Recipes)

Ingredients

Vegetable oil cooking spray

Bittersweet, milk, or white chocolate, chopped, according to variation

Toppings, according to variation

Directions

1/2-inch rimmed baking sheet with cooking spray, and line with parchment, leaving an overhang on ends.

Melt chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring. Pour into baking sheet, and spread in an even layer.

Immediately sprinkle toppings over chocolate. Refrigerate until firm, about 1 hour. Peel off parchment, and break bark into pieces.

Movie Theater Bark

Ingredients

 1 pound bittersweet chocolate

3/4 cup cup mini pretzels

1/2 cup salted shelled peanuts

1/3 cup raisins

Basic Bark or Bark Bars

Directions

Coat a 9-by-12 1/2-inch rimmed baking sheet or 6 small loaf pans (2 1/2-by-5-inches) with cooking spray, and line with parchment, leaving an overhang on long sides. Pour melted chocolate into baking sheet or divide among pans (3 tablespoons each), and spread in an even layer. Sprinkle toppings over chocolate. Refrigerate until firm, at least 1 hour. Peel off parchment, and break bark into pieces.

Dried Cherry and Orange Peel Bark

Ingredients

1 pound bittersweet chocolate

1/4 cup chopped dried cherries

1 teaspoon finely grated orange zest

Basic Bark or Bark Bars

Directions

Coat a 9-by-12 1/2-inch rimmed baking sheet or 6 small loaf pans (2 1/2-by-5-inches) with cooking spray, and line with parchment, leaving an overhang on long sides. Pour melted chocolate into baking sheet or divide among pans (3 tablespoons each), and spread in an even layer. Sprinkle toppings over chocolate. Refrigerate until firm, at least 1 hour. Peel off parchment, and break bark into pieces.

S’mores Bark

Ingredients

1 pound milk chocolate

1 cup coarsely chopped graham crackers (about 3 sheets)

1 cup mini marshmallows

Basic Bark or Bark Bars

Directions

Coat a 9-by-12 1/2-inch rimmed baking sheet or 6 small loaf pans (2 1/2-by-5-inches) with cooking spray, and line with parchment, leaving an overhang on long sides. Pour melted chocolate into baking sheet or divide among pans (3 tablespoons each), and spread in an even layer. Sprinkle toppings over chocolate. Refrigerate until firm, at least 1 hour. Peel off parchment, and break bark into pieces.

Classic Peppermint Bark Recipe

Ingredients

1 pound milk chocolate

32 peppermint ball candies (about 4 ounces), halved

Directions

Coat a 9-by-12 1/2-inch rimmed baking sheet or 6 small loaf pans (2 1/2 by 5 inches) with cooking spray, and line with parchment, leaving an overhang on long sides. Pour melted chocolate into baking sheet or divide among pans (3 tablespoons each), and spread in an even layer. Sprinkle toppings over chocolate. Refrigerate until firm, at least 1 hour. Peel off parchment, and break bark into pieces.

Lime and Macadamia Nut Bark

Ingredients

1 pound white chocolate

1/2 cup coarsely chopped macadamia nuts

1 1/2 teaspoons lime-zest strips

Basic Bark or Bark Bars

Directions

Coat a 9-by-12 1/2-inch rimmed baking sheet or 6 small loaf pans (2 1/2-by-5-inches) with cooking spray, and line with parchment, leaving an overhang on long sides. Pour melted chocolate into baking sheet or divide among pans (3 tablespoons each), and spread in an even layer. Sprinkle toppings over chocolate. Refrigerate until firm, at least 1 hour. Peel off parchment, and break bark into pieces.

Pistachio, Dried Cranberry, and Toasted Coconut Bark

Ingredients

1 pound white chocolate

1/4 cup salted pistachios

1/4 cup dried cranberries

1/4 cup toasted large unsweetened coconut flakes

Basic Bark or Bark Bars

Directions

Coat a 9-by-12 1/2-inch rimmed baking sheet or 6 small loaf pans (2 1/2-by-5-inches) with cooking spray, and line with parchment, leaving an overhang on long sides. Pour melted chocolate into baking sheet or divide among pans (3 tablespoons each), and spread in an even layer. Sprinkle toppings over chocolate. Refrigerate until firm, at least 1 hour. Peel off parchment, and break bark into pieces.

Cookies and Cream Bark

Ingredients

Vegetable oil cooking spray

1 pound white chocolate, chopped

1 1/3 cups coarsely chopped store-bought chocolate wafer cookies (about 15)

Directions

Coat a 9-by-12 1/2-inch rimmed baking sheet with cooking spray, and line with parchment, leaving an overhang on ends. Melt chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring.

Stir in cookies. Pour chocolate-cookie mixture into baking sheet, and spread in an even layer. Refrigerate until firm, about 1 hour. Break into pieces.

Crackly Two Tone Bark

Ingredients

Vegetable oil cooking spray

12 ounces white chocolate, chopped

8 ounces milk chocolate, chopped

1 1/4 cups crisped rice cereal

Directions

Coat a 9-by-12 1/2-inch rimmed baking sheet with cooking spray, and line with parchment, leaving an overhang on ends. Melt white chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring. Pour into baking sheet, and spread in an even layer. Refrigerate until firm, about 30 minutes.

Melt milk chocolate in a double boiler or a heatproofbowl set over a pan of simmering water, stirring. Mix in crisped rice cereal. Spread milk chocolate-cereal mixture over white chocolate. Refrigerate until firm, about 1 hour. Break into pieces.

Peanut Butter Swirl Bark

Ingredients

Vegetable oil cooking spray

12 ounces bittersweet chocolate, chopped

4 ounces milk chocolate, chopped

1/4 cup creamy peanut butter

Directions

Coat a 9-by-12 1/2-inch rimmed baking sheet with cooking spray, and line with parchment, leaving an overhang on ends. Melt bittersweet chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring. Pour into baking sheet, and spread in an even layer.

Melt milk chocolate with peanut butter in a double boiler or a heatproof bowl set over a pan of simmering water, stirring. Drizzle chocolate-peanut butter mixture over bittersweet chocolate, and swirl with a skewer. Refrigerate until firm, about 1 hour. Break into pieces.

From Martha Stewart

For @portersposse holiday recipe swap

[bestrecipes2023]

Crispy rice pancakes

“Comforting chickpeas add great taste and texture in this brekkie, plus they’re high in folic acid, a B vitamin we need for psychological function, basically allowing us to think properly! ”

Ingredients

½ x 7 g sachet of yeast

125 g rice flour

olive oil

1 heaped teaspoon jalfrezi curry paste

½–1 fresh red chilli

1 bunch of spring onions

½ x 660 g jar of chickpeas

100 g baby spinach

4 cm piece of ginger

2 ripe tomatoes

1 lime

2 tablespoons unsweetened desiccated coconut flakes

½ a bunch of fresh coriander , (15g)

4 large free-range eggs

4 heaped tablespoons natural yoghurt

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Method

In a bowl, whisk ½ a 7g sachet of yeast yeast into 250ml of lukewarm water, then gradually whisk in 125g of rice flour and a pinch of sea salt until smooth. Put aside.

2. Place a frying pan on a medium heat with 1 teaspoon of oil and 1 heaped teaspoon of jalfrezi curry paste.

3. Finely slice half the fresh red chilli (whether you're using ½ or 1 chilli, to your taste) and just the top green halves of 1 bunch of spring onions and add to the pan. Cook and stir for 5 minutes, then add ½ x 660g jar of chickpeas (juice and all), and 100g of baby spinach. Bring to the boil, then simmer on a low heat until needed.

4. To make the salsa, trim and finely slice the whites of the spring onions, along with the remaining chilli and place in a bowl. Peel and finely grate in a 4cm piece of ginger. Quarter and deseed 2 ripe tomatoes, then finely dice and add the flesh to the bowl. Finely grate over the zest and squeeze in the juice from 1 lime, add 2 tablespoons of unsweetened desiccated coconut flakes and the leaves from ½ a bunch of fresh coriander (15g). Mix well, then taste and season to perfection.

5. For the pancakes, place a small non-stick frying pan on a medium heat, drizzle with a little oil, then carefully wipe it around and out with a ball of kitchen paper.

6. Stirring your batter well each time, add a quarter to the pan, swiftly swirling it around and up the sides to create extra crispy bits. Cook for about 5 minutes on the underside only, until dark golden – have faith, and when it’s coloured, use a spatula to ease it away from the sides and slide it out. Repeat with the remaining batter, and just before you start the last pancake, poach 4 eggs to your liking in a large pan of simmering water.

7. Serve each pancake with a spoonful of curried chickpeas and coconut salsa, 1 heaped tablespoon of natural yoghurt, and with a poached egg sitting proudly on top.

..........................................Keep Reading...................................

#food #foodlover #healthy recipes #recipes #comfort food #cooking #foodpics #baking #desert #ketogenic #ketorecipes #ketoweightloss #diabetes #veganlife #vegan recepies #veganrecipes

[theeclecticmind]

Hey Babessss,

Thanks to everyone who joined today's Live at 12:40pm EST for some some skincare and vibes, and a course a WISH on the side.

Check out the playlist from our live together! Today we had some major Jhene Aiko vibes <3 This playlist is perfect for driving, cleaning the crib with a Jay, having some tea and journaling, whatever your heart desires...

Skincare today:

The two tools I used on my face today were called : Jade Gua Sha stone and two Jade Facial Rollers. I also used a tiny bit of Brightening Oil by a brand called "Red Earth".

Below is the recipe for my "Beautiful Girl" Smoothie that will have your skin popping like mine! The mango in the smoothie also works with the thc in whatever your blazing!

1 medium sized banana (organic preferred, ripe is best).

1.5 cups coconut milk (unsweetened).

1/2 cup frozen mango

A few chunks of frozen pineapple (fresh works as well, not too many, pineapple has a lot of natural sugars!)

1 large scoop plain non fat greek yogurt (leave this out if you want this smoothie to be Vegan).

1 small scoop of coconut oil (cold pressed, organic)

1 dash of turmeric (turmeric is anti inflammatory! so good for you babes!)

1 small dash of ground ginger (fresh also works, wash and peel first!)

Optional:

A small dash of raw oatmeal

A sprinkle of Chia seeds

A sprinkle of coconut flakes

A drizzle of honey

Instructions: Blend ingredients in ninja or bullet blender until smooth. Enjoy cold.

#jhene aiko #skincare #guasha #smoothie recipe #vegetarianism #vibesandchill #coconutoil #homemade #tumblrlive #afrolatina #melanin

[abookishdreamer]

Character Intro: Epione (Kingdom of Ichor)

Nicknames- Soother of Souls, The Pain Whisperer by the people of Olympius

Mrs. Medical by Apollo & Aphrodite

Mommy by her youngest child

Mother by her oldest children

Age- 52 (immortal)

Location- Kos, Olympius

Personality- She's the ultimate caregiver through & through. She's particularly sensitive to the needs and feelings of others and loves being helpful. She does have a tendency to be a bit overbearing when it comes to her affection. She's married, though they're currently legally separated (not divorced).

She has the standard abilities of a goddess. Being the goddess of soothing pain, her abilities include vitakinesis (healing), X-ray vision, temporarily blocking physical pain, bio-thermokinesis (manipulating body temperature), haemo-piezokinesis (manipulating blood pressure), haemo-glucokinesis (manipulating blood sugar), having an innate sense of a person's entire medical history, & being able to control and summon medical tools and medicines.

Epione lives with her younger children Aceso (goddess of healing) and Telesphorus (Rusty) (god of rehabilitation) in a spacious Colonial style home in the state of Kos. There's a number of pets including st. bernards, english mastiffs, bearded collies, rabbits, & guinea pigs. Her older children Iaso (goddess of cures & remedies), Hygieia (goddess of hygiene & cleanliness), and Panacea (goddess of universal remedy) live on their own. Her estranged husband Asclepius (god of medicine) is currently renting out a cottage in the Hearthwood neighborhood of New Olympus.

Her go-to treat for breakfast is a citrus-pineapple smoothie bowl (topped with tangerines, low-fat Greek yogurt, chia seeds, unsweetened coconut flakes, & chopped cashews). She also enjoys the Healthy Harvest granola oat cereal (with vanilla oat milk). 

Since the separation, Epione has enjoyed her social life a bit more, often going out with friends and trying out new hobbies. One instance of this is when she went along with Elpis to a desert beach where they rode their go‐karts along the sand dunes. An upcoming trip she's planning is to go to Crete along with Hesychia, Nárkosi, & Damia to go bull riding!

She writes in her journal every morning after she wakes up, followed by a five mile jog, & pilates.

She's a firm believer in drinking water (her daughter's brand Pure H2O), but she'll also indulge in a glass of white wine. She also likes coconut water, orange juice, citrus infused sparkling water, and aloe vera juice. Her usual from The Roasted Bean is a medium strawberry açaí splash.

For work, Epione has a company which manufactures various analgesic drugs like painkillers & healing balms/creams/ointments, for example. She also has nationwide physical therapy centers. For other work, she writes for the wellness column for Hearthside magazine. As side jobs (& for fun), Epione models for EverPure, Strengthify, and Glory’s Crown (loves the sunflower oil line of products for her long strawberry blonde hair!).

In the pantheon, she's good friends with Paean (goddess of physicians); despite the situation with her husband, Thilasmós (goddess of nursing), Nymphe (goddess of self-care), Gymnasia (goddess of excercise & gymanstics), Hesychia (goddess of quiet, stillness, rest, & silence), Sophrosyne (goddess of moderation, temperance, & restraint), Hestia (goddess of the hearth), Demeter (goddess of the harvest & agriculture), Eudaimonia (goddess of happiness), Leto (Titaness of demurity & motherhood), Alectrona (goddess of the sun & morning), Soteria (goddess of safety), Elpis (goddess of hope), Damia (goddess of naturalness), Praxidike (goddess of judicial punishment), Nárkosi (goddess of sedation), and Selene (Titaness of the moon). She's still close with her sister-in-law Aegle (goddess of good health). Epione is currently in talks of potentially being a mentor towards Achelois (goddess of the moon & comfort). Even though she hasn't publicly disrespected him, Epione doesn't like Zeus (god of the sky, thunder, & lightning).

She has recently made a Fatestagram account.

Epione hasn't talked much with her husband since she filed the papers for separation. She couldn't go on with his overbearingly morose and negative attitude (due to his punishment) towards her, the oldest kids, and complete strangers, so she asked him to move out. Instead of completely taking off her wedding ring, Epione now wears it around her neck with a white gold necklace chain.

She's an involved mother who loves her kids very much. Even though she respects her daughter Hygieia's need for space, that doesn't stop Epione from sending "check-in" texts & voicemails. She also buys issues of Vital Essence magazine for support. She has definitely gotten closer with her other daughter Panacea since they work closely together. Epione does want to spend time with her eldest daughter since she's too busy, her son, (since he's becoming a near brooding soon-to-be adult), & her youngest daughter.

Her homemade Greek yogurt popsicles are a big hit with Aceso & her school friends!

A favorite frozen treat of hers is the pineapple sorbet from The Frozen Spoon.

Because Epione deems high heels as "impractical footwear", she's a big fan of flats and sandals. A favorite shoe wear brand is Epigeio Edafos, by a dryad nymph named Corinthia.

Her favorite dessert is the carrot cake from Hollyhock's Bakery.

One of her favorite activities is meal prepping- family dinners & school lunches for the entire week. Some of her favorite dishes include orange & arugula salad, chickpea & spinach stew, mediterranean skinless chicken breasts with orzo salad, and salmon stuffed avocados. Another classic recipe of hers is her chicken noodle soup!

In her free time, Epione dabbles in jogging, acupuncture, gardening, surfing, aromatherapy, spin class, figure drawing, pottery, football (soccer), sunbathing, tennis, and swimming. She also loves volunteering at the food banks.

"True health starts from the inside."

#my oc #epione #my oc character #my character #oc character #oc intro #character intro #oc introduction #character introduction #modern greek gods #modern greek mythology #greek myth retellings #greek goddess #greek goddesses #greek mythology #greek pantheon

[selfexplainer]

11-ish ounce bar of weedy chocolate goodness, containing 0.5 ounce of Grease Monkey 21.09% THC. Even though I have gotten my blood sugar back down into healthy range, I’m continuing to experiment with replacing at least some of the sweetener in my formula with natural alternatives - which of course means I have to fiddle the other ingredients to balance things out. Also I’m out of the unsweetened coconut flakes so I subbed some rolled oats. New recipe still needs some more refining, but in the meantime my sample hit is doing a nice job at hitting. 

#diy cannabis edibles #geezer stoner #queer elders #queer stoner #queerferalgeezer #spoonie

[pierrearnold]

Soft Oatmeal Coconut Chocolate Chip Cookies These soft and chewy cookies feature almonds, dark chocolate chips, and flaked unsweetened coconut.

#coconut #chocolate chips #wheat flour #oatmeal coconut #desserts #cookies #chocolate chip cookies

[walkergerald]

Soup - Instant Pot Butternut Squash Soup with Coconut Milk This Instant Pot butternut squash soup is cooked with coconut milk. Garnish with unsweetened coconut flakes, salted peanuts, Parmesan cheese, or any other topping you like.

#ginger #pressure cooker #recipe #parmesan cheese #coconut flakes #butternut squash soup