Salted Caramel Hot Chocolate Sticks
HOLY MOTHER OF GOD
Berry Creme Fraiche Soup with Edible Flowers
- 1 cup Raspberries
- 1 cup Blueberries
- 1 cup Blackberries
- 1/2 cup cranberry-raspberry juice [with no added sugar]
- 1/2 cup water
- 1 cup crème fraiche
- 2 tablespoons sugar, or to taste
- 1 teaspoon lemon juice
- Edible flowers, such as Johnny jump-ups, nasturtiums, small pansies, or lavender (Do not select roadside flowers or flowers from the nursery or florist as these may have been sprayed with something not safe for consumption. Specialty food markets often have edible flowers.)
Place berries, juice and water in blender. Blend at high speed until smooth. Add crème fraiche, sugar and lemon juice and blend again until smooth.
Strain the soup. Refrigerate at last 4 hours until very cold. Serve with a dollop of creme fraiche, a few fresh berries and a scatter of edible flowers.
1 tablespoon sugar
½ cup milk, cream, or half and half
¼ teaspoon vanilla extract (or other flavoring)
6 tablespoons salt
Enough ice to fill the gallon-sized bag halfway
1 gallon-sized Ziploc bag
1 pint-sized Ziploc bag
Ordinary table salt will work, but salt that has larger crystals, such as kosher salt or rock salt, will work much better. Mix the salt around in the ice and set aside.
Make sure the pint bag gets buried in the ice. Seal the gallon bag. Shake the bags vigorously for five minutes. You might want to use a towel to hold them, since they will be very cold and slippery from condensation.
Victorian Lavender Cookies with Rose Water Icing1/2 cup butter
1 cup sugar
1 teaspoon lavender, crushed
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon saltFor Icing:
2 cups powdered sugar
5 1/2 teaspoons water
6 1/2 teaspoons rose water
Preheat oven to 375 degrees.
Cream together the butter and sugar. Add the eggs, lavender, flour, baking powder and salt.
Drop by teaspoons onto an ungreased cookie sheet. Bake for about 10 minutes.
While the cookies bake, prepare the icing by mixing the powdered sugar with water and rose water. Drizzle over the cookies after they have cooled.
These sound like Jilli cookies.
Ooooh. Drizzle a little chocolate over them, too, and they would absolutely be Jilli cookies!
This is adorable! -Lion
Fruit tacos with chocolate tortillas
by Kris Mullen
- 1 cup whole wheat flour
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup cocoa powder
- 1/3 cup coconut oil
- 4 tablespoons agave nectar
- 1-1/2 cups warm water
- 1 small papaya
- 1 mango
- 1/2 cup blueberries
- 1 cup strawberries
- 2 kiwis
- Juice from one lime
In a large bowl combine the all-purpose flour, whole wheat flour, baking powder, salt and cocoa powder. Whisk all the ingredients to combine.
Add coconut oil, agave nectar and warm water to the bowl of dry ingredients.
Mix the ingredients together with a wooden spoon until a large ball of dough forms.
Transfer the ball of dough to a floured work surface and knead the dough for five minutes, adding additional flour if the dough becomes too sticky to handle.
Cut the ball of dough in half and roll both pieces back into a ball. Continue to cut the balls of dough in half until you have 16 even pieces. Let the dough rest for 10 minutes.
Transfer one ball of dough to a floured work surface and roll the dough into a circle that is one- quarter inch thick and about five inches in diameter.
Heat a cast-iron skillet over medium heat. Do not add oil to the pan because the tortillas need to be cooked on a dry surface. Once the skillet is hot, add the rolled out dough and cook for 30 seconds.
Flip the tortilla and cook for an additional 30 seconds. Repeat until all of the dough has been used and you have 16 cooked tortillas. Transfer the tortillas to a plate lined with a damp paper towel.
Wash all the fruit for the fruit salad. Measure blueberries, chop strawberries, peel and dice kiwis, dice mango, remove the seeds from papaya and peel the skin. Dice the papaya into bite-sized pieces and place all of the fruit in a dish. Drizzle the fruit with the juice of the lime.
To serve, place one chocolate tortilla on a serving plate.
Add a handful of blueberries, several pieces of diced kiwi, a few pieces of chopped mango, several pieces of diced papaya and a handful of strawberries to the center of one chocolate tortilla.
Top the fruit with additional toppings of your choice. Chocolate sauce, shredded coconut, fresh mint and honey all work wonderfully.
Green Love Salad | via The Rawsome Vegan Life
- 1/4 cup cherry tomatoes
- 1/4 cucumber
- 1/2 cup mushrooms
- 4 tb olives
- 1/4 red onion
- 5 figs
- 1 handful of fresh herbs like basil, oregano, cilantro, lemon balm, rosemary, etc.
- 5 cups or more of fresh, organic greens like lettuce and spinach
- chop up the tomatoes, cucumber, mushrooms, olives, onion, figs and herbs to your liking. set aside.
- in a big bowl, pour a little balsamic vinegar and olive oil on the greens and mix them up with your hands, coating them all with the dressing. throw on the chopped goodies and enjoy!
- this is best enjoyed outside on a sunny day, right beside your garden.
i usually add hemp seeds and sometimes salt and pepper.
oh! and avocado.