WE’RE LIVE 🍒☺️ Proud moment for myself over here... I have always wanted to create a cook book from the age of 9 and here is the start! Hopefully the profits from my ‘Eat Seasonal’ Editions eventually fund the making of a hard copy cook book, so stay tuned for that next adventure! But for now here it is, my first edition of ‘Eat Seasonal’ being Summer of course 😉 launched live on my website: https://www.healyourgut.net/shop/eatseasonal Thank you to everyone for your support ❤️
Asparagus and lemon bone broth reduction crispy chicken breast for dinner. Modified from a chicken piccata recipe a friend gave me. Normally when I try new recipes I do it at lunch because The Man is iffy about new stuff and I like to test it out first but I took a chance and made it for dinner. He wants me to add it to the usual rotation of ‘The Man approved dinners’ so I guess it went well. I’m always stoked when he digs a dish with @bonafideprovisions bone broth in it. I enjoyed it, that’s for sure. Check out my stories to silent cook with me. #fuckingbelieveinyourself
@feedinc -- thank you for the beautiful photo!
LILY’S VEGAN KITCHEN | Thanks for visiting me today Lily @lilysvegankitchencanberra with your beautiful foods. Looking forward to some collaborations in 2018 with you and @summithealthsolutions. You can buy these #vegan goodies from the markets. #glutenfree#canberrafoodie#glutenfreecanberra#vegan
Shine Cafe is a great place to be getting a good dose of Vitamin D; our gorgeous seats in the sun plus with your delicious food and coffee from Shine Cafe = perfect lunch break!
We have sunhats, sunblock and free cold water all ready to go too so you can slip, slop, slap! Tomorrow is Hot Ham Sandwich day from 11:30am. Perfect time to come and see us! 💙 Sue and the team
Clean Carrot cakes! 🥕🥥🌰 These little beauties were a trial from yesterday 🤞🏻🙊 #glutenfree and #vegan they are completely guilt free 🙏🏻💕 •
Ingredients for cake:
* 2 carrots peeled and grated
* 1 cup walnuts chopped
* 1/2 cup desiccated coconut * 1 cup soaked & pitted dates
* 3 TBs coconut oil melted
* 1 TBs cinnamon * 1 Tsp ginger * 1/2 lemon rind
* 3/4 cup gluten free flour
Ingredients for topping:
* 1 can coconut cream (just the solid cream on top) * 2 TBs pure maple syrup * 1/2 lemon rind
Method: * Add all the cake ingredients into a food processor and blend until combined. * Place into 6 muffin cups and bake at 180 for 20-30 minutes * To make the topping simply whisk the coconut cream, maple syrup and lemon rind together and smoosh overtop cooled cakes.
Осторожно, этот суп вызывает наркотическую зависимоть🙈😍
📍Отварить красную чечевицу 10-15 мин, почти до готовности;
📍Добавить молотый кумин и куркуму, соль. Кумина должно быть много;
📍Добавить перемолотые овощи;
📍Довести до кипения;
📍1/2 часть супа измельчить в блендере;
📍Обьединить обе части супа, довести до кипения и добавить чеснок. Чеснока должно быть много👌🏻
📍Прокипятить 1 мин и дать настояться под крышкой.
Все просто, но безумно вкусно👌🏻💥
Следующие безглютеновые оладьи или пирог?🙈 пройдёмся по выпечке?🙈