STRAWBERRY MARGARITA In the blender mix together: 2 Tbls lime juice 2 Tbls lemon juice 1/2 C sugar (superfine works best) 3/4 C limeade concentrate 2 C frozen strawberries (unsweetened) 1/2 C Tequilla 1/4 C Triple Sec 2 C crushed ice Blend until smooth Rub the rim of the glasses with lime, dip in salt and pour the mixture into the glasses. Serve immediately.
SAVORY ROOT CHAKRA SOUP 1 medium diced yellow onion 1 bulb peeled garlic leave cloves whole 1 Tbls coconut oil 1 medium sweet potato (yam) peeled and chopped 4 medium carrots peeled and chopped 1 ½ knob of fresh peeled sliced ginger 1 tsp sea salt 2 C unsweetened coconut milk 1 C vegetable broth (low sodium) ½ tsp nutmeg 1 tsp curry powder 1 tsp cinnamon Parsley Coconut milk yogurt Heat coconut oil and begin to saute onion garlic, sweet potato, carrots, and ginger until onion is translucent. Add salt, nutmeg, cinnamon, curry powder, coconut milk, and vegetable broth, and bring to a boil. Reduce heat, cover, and simmer until vegetables are tender. Remove from heat and puree in the blender until smooth and creamy. Serve in bowls topped with a sprig of parsley and dollop of coconut milk yogurt.
RED WINE GRAVY 1 peeled large red onion thinly sliced 2 Tbls olive oil Heat oil to saute onions until tender. Stir in 1 C Paisano Red Wine (or Pinot Noir, Sangria, etc.) 1 Tbls Vegan Worcestershire 1 tsp thyme Simmer 3-5 minutes Stir in 4 C of Vegetable stock AND 2 Tbls cornstarch mixed with 2 Tbls water Bring to a gentle boil stirring continuously until thickened.
ROSE HONEY
Fill a glass jar with rose petals and cover with honey tapping jar to release air bubbles. Place lid on jar. Store in a cool dark place for two weeks stirring every two days. Serve in tea or on toast.
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