Hi everyone...English recipe as promised 🍃🌱I've received more request for it than expected so I've decided to posted here instead of sending individually 🙌🏼 Ingredients: •500 grams of white strong bread flour (can also be ordinary flour)
•1 1/2 teaspoons of salt
•pinch of sugar
•350 g of beetroot juice (you can juice fresh organic beetroot and mix with apple juice (2 apples) to make it less earthy tasting)
•1 tablespoon of oil
•150 g active sourdough bread starter (or 1 teaspoon of dried yeast*)
•Optional: poppy seeds, sunflower seeds, black sesame seeds
In one bowl mix sourdough starter, olive oil, beetroot juice and combine the ingredients. (If you are using yeast: combine yeast, sugar in a small amount of water (4 table spoon). Let rest 5 minutes)
In the second bowl, mix the flour, salt and sugar. Mix all until just combined.
Knead, by hand or in a stand mixer fixed with the dough hook, about 10 minutes or until dough is smooth and elastic. Place dough in a lightly greased bowl, cover and let rise until doubled, about 1 to 1 1/2 hours.
After this time, you will need to fold bread dough (a technique of folding well displayed on many YouTube channels or this website with step by step photos- https://www.thespruce.com/how-to-fold-bread-dough-1446709). Keep in mind that most recipes don't even include this step, so if you mess it up, your bread will be just fine J
Then set aside to rise to a basket or bowl well doused with flour (about 5-6h) or overnight to the fridge (I often use the 2nd option- your home smells like bakery in the morning which is lovely). Preheat the oven to 220 degrees C (428 F). *Two methods of baking:
1. In a cast iron pot: The pot should be well warmed up- put the pot to the preheated oven for 10 minutes. Bring bread to a heated pot and bake for 20 min with lid. Then take off the lid and bake another 20 minutes. Remove the bread from the pot just after baking.
2. On a baking sheet: Warm up the baking sheet and put bread on it (preferably put it with baking paper). Place smaller baking sheet or heat resistant pot and put on a lower shelf with water. Bake bread for 40 minutes at 200 degrees C (392 F). Enjoy!
“Life begins at the end of your comfort zone”
This quote is exactly what I’ve been needing the past couple of weeks as I put all of my time and effort into my social media. My YouTube channel, my blog, and my Instagram have become my career and I can’t even believe it. I’m only at the very beginning - but the amount that it has grown and the support I have received is unbelievable. It took so much faith in myself to decline my graduate school offer and take on this challenge instead, but I knew this is what would make me happy. Sharing my life and spreading the vegan message is all I’ve ever wanted to do, and now I’m doing it! To each and every one of you, thank you so so much. I could never have taken this leap without you and I know I’ll never continue to grow without you either. You guys mean everything to me. Thank you. #fruitful_soul
I've been craving this Russian quark cake for sometime so this happened ☺️ slightly adjusted the standard recipe and used gluten free mix. The result was simply amazing and the cake disappeared right away.
125 g sugar
75 g butter
130 g soft quark
2 small eggs (80 g in total)
42 g potato starch
75 g rice flour
18 g soy flour
17 g tapioca
1/2 tsp baking powder
🥄 beat sugar and butter for 2-3 minutes, add all other ingredients and mix well.
⏱ bake 50 minutes at 170°C/340°F
🍽 cool down, sprinkle with powder sugar
Here's a white-chocolate rose-flavoured cake, layered and crumb-coated with a white chocolate mousse, covered with a few rose petals and loads of colourful sprinkles.
Simple fun delicious home-baked cakes be like
Extra extra! 🗞🎉Read all about our collaboration with @greenheartjuiceshop on edibledc.com where we hosted some of the areas most prominent #health and #lifestyle influencers for a styled, seasonal #brunch that was anything but #basicbetch 🍂🍴🍎// 📷: @rachellynphotog / Blooms: @darlinganddaughters / Tabletop & Furniture: @smthingvintage / Produce: @greengrocerdc / Micros: @littlewildthingsfarm / Space: @kitandace / Calligraphy: @papercranecalligraphy / Catering, Styling and Design: @heirloomdc / Smoothies and Dessert: @greenheartjuiceshop
D I N N E R I D E A:
Vegan lentil and chickpea burgers! 🍔
Made from chickpeas, red lentils, onion, garlic, bell pepper, tomato, salt, dry herbs, black pepper, curry powder, garlic powder, sweet paprika.
They are great in a bun, but you can easily replace the bread with lettuce, just like I did. Bon appétit! 🌱
Good morning, friends. It's almost lunch time and I am craving one of these sandwiches I made with @labreabakery last week. This one was one of my favorites of the bunch, a spanish frittata sandwich made with italian seasoned frittata, spanish ham, roasted potatoes, green onions, and manchego cheese. Until this shoot, I had NO IDEA Manchego cheese was a real thing AND that it could be purchased in the cornfield jungles of Central Illinois. Who knew?! If you haven't had Manchego before, it's pretty similar to Parmesan or Romano cheeses. So tasty!
✨WOOT 300 POSTS ✨ apologies for being so MIA for the last couple of months - really need to find the time to work hard at keeping up with Instagram 😔to start off the day though, let's keep it #basic with some #avocado toasters and home made salsa! #breakfast
Spending the last day at the Baltic Sea before heading back home tomorrow! Had such a great time here and I'm beyond grateful for the little break 🙌 what I really can't wait for is to get back into my daily yoga routine - sure I did workout here quite a lot and it was fun but yoga is my foundation, so grounding and calming ❤ also this meal is one of the first things I'm going to cook: legume pasta with my favorite way to eat red lentils - basically protein on protein 😋 I know I promised you the recipe already and it will come I just haven't had enough time yet 🤷♀️anyways I hope you enjoy the rest of your day ☺ // Der letzte Tag an der Ostsee neigt sich dem Abend zu, bevor es dann morgen wieder Richtung Mannheim geht! Ich hatte eine ganz tolle Zeit hier und bin sehr dankbar für diese Gelegenheit und kleine Pause 🙌ich freue mich dennoch zuhause wieder in meine fast tägliche Yoga-Routine zu kommen - klar, ich habe hier jetzt jeden Tag Sport gemacht aber das Yoga fehlt mir trotzdem❤außerdem wird dieses definitv eines der Gerichte sein, die ich mir als erstes wieder koche: meine Lieblingsnudeln aus Mungobohnen&Edamame von @veganfitnessde (10% Rabatt mit dem Code 'vf_sheloveseating') mit meinen geliebten roten Linsen - praktisch Protein on Protein 😋das Linsenrezept nachdem ich schon häufig gefragt wurde kommt auch noch, ich bitte noch um ein bisschen Geduld 🤷♀️euch noch einen schönen Abend!!!☺*Werbung
Warm, toasty and healthy checks all the boxes! 😀 🌱 Roasted veggie Buddha Bowl with homemade potato fries, curry coconut cauliflower, zucchini, carrots, tomatoes and avocado + black sesame (@fitness_bianca)
5 minutes breakfast - or desert (it depends what you love the most 😍)
The recipe is coming soon on my blog, so make sure to come back! .
The only thing I am going to reveal now it's that it is with one of the products from @frooggies - really love their fruit powders 😍 .
COOKIES AND CREAM ICE CREAM MILKSHAKE ☺️ Have some Oreos? Ice cream? Make this Cookies and Cream Ice Cream #Milkshake and have fun and flavor in every sip! Recipe: http://www.unicornsinthekitchen.com/cookies-cream-ice-cream-milkshake/
Sometimes eating florets of broccoli 🍃🍃 can be tasty but boring at the same time. I use to eat so much broccoli (it's one of my fav veg❤️!!) at one point in time that one day I decided eating it in its own state just didn't satisfy me anymore!
Thus the idea to create something more pleasing to the eye, healthy and delicious 😝😝. Being inspired by so many broccoli food posts by my fellow instagram friends (you know who you are), I'm so thrilled to share this version of guilt free nutritious power packed snack!! The one and only broccoli patties! 👏🏼👏🏼The best thing is its baked not fried!!
Baked Broccoli Patties ( Yields 9 2” patty)
200g Broccoli, fresh
½ onion (finely chopped)
30g finely grated parmesan cheese
30g cheddar cheese ( I omitted this but if you like a cheesier taste, you can throw this in)
1tsp Italian herbs ( Or more if you like a stronger taste)
Salt and Pepper ( to taste)
1 tbsp vegetable oil
1) Preheat oven to 200Deg Celcius.
2) Wash Broccoli properly and cut into small pieces.
3) Heat a pot of water till boiling and cook broccoli pieces in it for 1.5-2mins.
4) While cooking, prepare a bowl of ice cold water. After 2mins, blanch the cooked broccoli into the ice water to stop the cooking process.
5) Drain the broccoli on paper towels to remove excess water
6) Chop broccoli finely into small bits and place in a bowl
7) Chop Onion finely and saute in skillet with oil until soft and transparent ( About 5- 10mins). Set aside to cool.
8) In the same bowl that contains the broccoli, add parmesan cheese, onions, salt and pepper (To taste), Italian herbs, egg. Mix well together.
9) Line a cookie sheet with non stick baking paper.
10) Shape Broccoli mixture into 2” Round patties.
11) Place on baking sheet and bake for 15mins. Remove sheet from oven and flip patties over and bake for another 10-15 min till golden brown.
Visit 👉🏼link in @sherbakes profile for more delicious recipes ❤️❤️ Yay have a great end of weeek peeps!! Much to rejoice 💃🏼💃🏼💃🏼#sherbakes
NEVER UNDERESTIMATE YOUR POWER TO CHANGE YOURSELF.
Theres a 25 lb difference between these two photos but the most significant change isn't my physical appearance, it's way deeper than that. Unlike the girl on the left, I'm happier, healthier, and most importantly self confident 🙌🏼 I never thought going vegan would have this big of an impact on my life and I can't imagine living life any other way. And in addition to all of the health benefits, I have peace knowing my actions aren't contributing to animal cruelty and exploitation. 💚
Don't be afraid to try something new and step outside your comfort zone. Maybe your initial thoughts of "I'll just try this vegan thing for a month" will turn into an entire lifestyle change (like mine did 😊)
Back home and being greeted with autumn colors and one my favorite autumn fruits: a Portuguese apple variety called bravo esmolfe. So tasty 😍
Não me lembro da última vez que estive em Portugal na altura do bravo esmolfe. Não imaginam a minha alegria quando os vi hoje na @miosotis_bio 😁
GRÖN ÄRTSOPPA! Med chili, lime, vitlök osv!!! Så galet gott, tog typ 10 minuter också, blev nästan förvirrad av att det var så gott eftersom det gick så fort att laga!? 🥄
Värsta vardagsräddaren 🌱 och den är toppad med tamarirostade pumpakärnor och salladslök också✨
Receptet finns på min blogg om man vill laga den!
Say Hello to Carina!! One year ago she started Instagram and where is she now? She put so much hard work, passion and love in this project and she has already more than 20K! I Make sure to stop by her account @fan_tasty_c and support her! 😍
Congratulations to @julie_jonesuk her fantastic new book The Soulful Baker is out today! I've recreated her recipe for Strawberry & Cherry Pie. I didn't have any cherries, so I had to go with blueberries.
This is the best sweet shortcrust pastry I've ever worked with. Scroll through to see the finished pie.
Julie's invaluable tips on lining a tin and blind baking meant that I made the most wonderful pie. The book is packed full of delicious recipes for bread, cakes and her signature pies. Grab a copy now! #thesoulfulbaker
Our Camel Milk Soap provides a luxurious and healthy cleansing experience by gently reducing acne, dryness and redness leaving your skin soft and hydrated.
Grab your free Desert Farms sample at the link in bio ☺️
@apptrell's Top Trail of the week!
Trail Name :- In Search For Tantalizing Potato Skin In Bangalore.
Trail Courtesy :- @kishorerubik
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