by Adil Dara (via A D I L)
Showing posts tagged with “food”
We know we need to eat more vegetables. The challenge is to do it with flavor and variety. So we’ve become creative. (via Kitchen Window: Even Your Mother Will Approve Of Vegetable Chips)
Photo: Susan Russo for NPR
There are recipes!
Ice Cream Sandwiches go glam: Homemade raspberry ice cream with coconut lemon shortbread. Why do we love these? The cookies are amazing on their own — fine-crumbed and a little shaggy with coconut and lemon zest — but they hold together like champs when matched with the ice cream.
Read more: Raspberry Ice Cream Sandwiches on Food52
A serious mix of killer summer recipes… drooling over here. (via With Style & Grace : Living a healthy, gluten-free life - Part 3)
An adult needs 1000mg of calcium a day!
1. Kale (raw), 100g - contains 205mg of calcium
2. Enriched soya milk, 100ml - contains 140mg of calcium
3. Tofu (calcium enriched), 100g - contains 150mg of calcium
4. Broccoli, 75g - contains 75mg of calcium
5. Almonds, 25g - contains 50mg of calcium
6. Soya beans (cooked), 75g - contains 50mg of calcium
7. Orange, 1 medium - contains 50g of calcium
8. Kidney beans (cooked), 75g - contains 50g of calcium
9. Blackberries, 100g - contains 35mg of calcium
10. Leeks, 50g - contains 30mg of calcium
Note to self (since family members are vegan)
Not only does Maui native Tori Praver make the coolest graphic bikinis—which, of course, you can snag right here at Madewell—she also cooks up a storm. Below, the model-turned-designer shows us how to make the greatest chocolate peanut butter cups on Earth.
So I have a real obsession with dark chocolate and peanut butter. And together? Well, it doesn’t get much better. Since it’s next to impossible to find a great dark chocolate peanut butter cup, I decided to make my own.
When baking or cooking, I use as many organic ingredients as I can and avoid too much sugar and fat. I also don’t eat gluten myself, so you won’t find any here! Enjoy these healthy, protein-packed yet decadent treats.
Mixing bowl and spoon
Small ice cream scooper or fruit baller
Mini-cupcake paper liners
2 cups dark, vegan chocolate chips
3/4 cup organic creamy peanut or almond butter
1/4 cup powdered sugar
1 tablespoon sea salt
1. Melt chocolate chips in a small pot on low heat, stirring often
2. Pour a teaspoon of melted chocolate into each mini cupcake liner
3. Freeze chocolate in tray for 20 minutes or until firm
4. Mix nut butter and powdered sugar in a bowl
5. Scoop teaspoon-sized balls of nut butter mixture and add to chocolate
6. Spread the nut butter so it covers the chocolate
7. Pour a teaspoon of melted chocolate over the nut butter and completely cover
8. Sprinkle each cup with a pinch of sea salt and freeze for 30 minutes or until firm
9. Eat ’em up! (Hint: They’re amazing right out of the freezer.)
Dead and dying. These look heavenly. Use Fair Trade chocolate and they’ll really just slay me.