Ingredients
3/4 cup Greek Yogurt
1 ripe banana
¼ cup peanut butter
Instructions
Mash the banana.
Add peanut butter and mix until combined.
Add the Greek yogurt and mix until combined.
Spoon the mixture into freezer safe containers.
Freeze until solid.
VEGAN CAESAR DRESSING
Ingredients
1/4 c. olive oil
1 tsp. lemon zest
1/3 c. lemon juice
1/4 c. tahini
1 tbsp. nutritional yeast
1 tbsp. Dijon mustard
2 tsp. capers plus 1 tsp caper brine
1 small clove garlic, finely grated
1/2 tsp. Kosher salt and pepper
Directions
Step 1
In a mini food processor, puree all dressing ingredients until smooth, adding water 1 tablespoon at a time to adjust to desired consistency.
3 carrots
1 leek
2 parsnips
2 root parsley
1 onion
2 cloves of garlic
1/2 kohlrabi
1/2 celeriac and its leaves
1 turmeric
A handful of parsley
Sunflower oil
80 grams of salt
Instructions:
Wash and peel the carrots, parsnips, kohlrabi, celeriac, and turmeric. Chop them into small pieces.
Clean the leek and chop it finely.
Peel and chop the onion and garlic.
Heat a little sunflower oil in a large pot. Add the chopped vegetables and sauté them for a few minutes until they start to soften.
Add the parsley, celeriac leaves, and salt to the pot. Cover everything with water.
Bring the mixture to a boil, then reduce the heat and let it simmer for about an hour.
Once the broth has simmered and the vegetables are soft, strain the broth through a fine mesh sieve or cheesecloth to remove the solids.
Let the broth cool before storing it in containers or using it in your favorite recipes.
This homemade vegetable broth is free from chemicals and additives, making it a healthy and flavorful base for soups, stews, and other dishes.
Ghee from 2 months of cream collection from raw milk
1. Boil the milk, roilling boil for 3 minutes
2. Cool down to room temp and then overnight in the refrigerator
3. Collect the floating cream next morning, 1 gallon = 100 to 150ml of cream. Use a mason jar and put it the collected cream in the freezer 4. When there are 2 mason jars full, start the process of making ghee
5. Place the frozen cream to the refrigerator for a day or two to thaw. Then bring it to the counter for a few hours to thaw 6. Make yogurt out of cream – just like how you normally do it. 7. Yogurt goes to the refrigerator overnight
8. 4 to 5 scoops of cream on a blender with cold water (if reqd ice cubes, usually in summer), butter floats within 30 to 40 secs. Seperate butter milk 9. Wash the butter several times to remove milk residues
10. Boil the butter. 2 mason jars full of cream yields a jar of ghee and gallon butter milk. 11. Use the buttermilk for chapati, rice, etc; whey is a good source of protein
Ingredients
Gulab Jamun Mix – 1 & 1/2 cup
Butter – 5 tbsp – room temperature
Powdered Sugar – 1/4 cup
Milk – 1 to 2 tbsp
Rose essence – 1/4 tsp
Process
Preheat the oven @ 350 F.
Add the butter and beat it with electric hand mixer for a couple of mins or until it’s creamy. Add the powdered sugar to the butter.
Add rose essence and mix it until combined well.
Add the Gulab Jamun mix and mix it with your hand or spoon. Once it’s all combined together add the milk little by little and form a soft dough.
Place the dough in between 2 sheets of parchment paper and flatten with a rolling pin.
Cut the cookies into desired shape using a cookie cutter and then place it on parchment lined baking tray.
Bake for 8-10 minutes on the middle rack.
Preparation Time : 20 mins | Cooking Time : 10 mins | Serves : 12 Recipe Category: Cookies | Recipe Cuisine: Indian
2 cups frozen mangoes
1 cup plain yogurt (preferably whole milk yogurt)
1/4 cup milk or more as needed
2 tbsp sweetener
1/4 tsp cardamom
1/4 tsp ground ginger
Blend everything together, serve immediately
2 servings
Snickerdoodles
Ingredients
-1 cup salted butter, 2 sticks
-1 and 1/3 cup granulated sugar
-1/3 cup brown sugar, packed
-2 large eggs
-2 teaspoons vanilla extract
-3 and 1/4 cups all-purpose flour, spooned and leveled
-1 teaspoon baking soda
-3/4 teaspoon kosher salt
-1 and 1/2 teaspoons cream of tartar
For rolling
-1/3 cup granulated sugar
-1 and 1/2 tablespoons cinnamon
Instructions
1. Preheat the oven to 350 degrees and prepare a few baking sheets with parchment paper, or line with a silicone mat.
2. In a large bowl or stand mixer, beat the butter for a couple minutes until smooth
3. Add the sugars. Beat for 2 minutes until fluffy.
4. Add eggs and vanilla. Beat well until smooth
5. Add the bakins soda, salt and cream of tartar to the flour, gently beat the flour mixture into the butter mixture. Do not overdo it. Over mixing dough = tough cookies.
6. Scoop and roll the cookies into similar sized balls, about 1-1.5 inches across
9. Add 1/3 cup sugar and 1 and 1/2 tablespoons cinnamon. Stir together. Roll the shaped cookies in the cinnamon-sugar to coat. (Reserve the remaining cinnamon-sugar!)
10. Place cookie dough balls on the prepared baking sheet with about 2 inches in between them
11. Bake the cookies at 350 for about 9-11 minutes, until the edges are barely set. It’s ok if the centers of the cookies (about the size of a quarter) are still shiny. The rest of the cookie should be matte. It’s VERY important to not over bake snickerdoodles; underbaking slightly is what helps give them that soft and chewy texture. (Dry Snickerdoodles taste like chalk. Don’t be like that.)
12. Shape the cookies. Immediately after taking the cookies out of the oven, use a spoon to push the edges of the cookies toward their centers. This makes the cookies round in shape and makes the center thicker and more chewy. You have to do this within 30-60 seconds of taking them out of the oven, before the edges harden.
13. Let the cookies set up on the pan for at least 3-5 minutes. Remove the cookies to a wire cooling rack and let cool for a few minutes.
14. While the cookies are still warm, but cool enough to handle (and not falling apart), place each cookie back into the bowl of cinnamon sugar*. Coat one side of the cookie, then flip it over and coat the other side.
Ingredients
2 cups soaked-dried-grated rice flour or prepared mix
1/2 cup coconut cream
1 cup grated coconut
1/2 cup cooked rice
1 tablespoon sugar
1 teaspoon yeast
1 – 2 cups water as required
Can substitute coconut water for regular water
1 cup white sugar
1 cup brown sugar
1 cup golden corn syrup
1 can of sweetened condensed milk
A cup of cold butter (NOT margarine it HAS to be real butter) Put on low heat until ingredients are incorporated
Then turn up the heat slightly and constantly stir for about 30 mins until candy is darker in color and consistently bubbling. Test small strands in cold water until you get it to a soft ball stage of the candy.
Pour into a 9×11 inch pan and let cool overnight at room temp or in the fridge it doesn’t really matter. Then cut them with a sharp knife and wrap in wax paper 🙂
1/2 gallon milk
1 cup semi-sweet chocolate chips
1/2 cup cocoa powder
1 tsp vanilla extract
1 can condensed milk
Slow cook for 2 hours, stir and serve
A Spice in Time 