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| Red, green and blue enamel cuff bangle bracelet |
Sunday, May 25, 2014
Friday, May 23, 2014
Monday, May 19, 2014
Sunday, May 18, 2014
Thursday, May 15, 2014
Tuesday, May 13, 2014
Sunday, May 11, 2014
Thursday, May 8, 2014
Recipe for Iced Mocha with Cashews
Chocolate Cashew Milk
1 cup raw, unsalted, whole cashews or broken cashew
3-4 cups water
1/4 cup finely chopped dark chocolate
2 teaspoons vanilla extract
1-2 Tablespoons cane syrup or sugar
1/4 teaspoon sea salt
1. Soak cashews in water on the counter for about four hours, but no longer than six.
2. Drain cashews and rinse until water runs clear (this step is important).
3. Melt dark chocolate in microwave for about 25 seconds and let cool slightly.
Pour into blender with drained cashews, salt, 1T syrup, chocolate and one cup water.
4. Start blending on a low speed and gradually increase the speed to high.
Blend until smooth.
5. Add water 1/2 cup at a time until the milk reaches a consistency of your taste. Taste
and adjust sweetening and salt to your liking.
Note: It will thicken further when cooled.
6. Store in an airtight container in the fridge for up to four days.
Iced Cashew Mocha
Shake cashew milk well. Pour equal parts chocolate cashew milk and coffee/espresso over
ice.
Stir well.
1 cup raw, unsalted, whole cashews or broken cashew
3-4 cups water
1/4 cup finely chopped dark chocolate
2 teaspoons vanilla extract
1-2 Tablespoons cane syrup or sugar
1/4 teaspoon sea salt
1. Soak cashews in water on the counter for about four hours, but no longer than six.
2. Drain cashews and rinse until water runs clear (this step is important).
3. Melt dark chocolate in microwave for about 25 seconds and let cool slightly.
Pour into blender with drained cashews, salt, 1T syrup, chocolate and one cup water.
4. Start blending on a low speed and gradually increase the speed to high.
Blend until smooth.
5. Add water 1/2 cup at a time until the milk reaches a consistency of your taste. Taste
and adjust sweetening and salt to your liking.
Note: It will thicken further when cooled.
6. Store in an airtight container in the fridge for up to four days.
Iced Cashew Mocha
Shake cashew milk well. Pour equal parts chocolate cashew milk and coffee/espresso over
ice.
Stir well.
Sunday, May 4, 2014
Recipe for Cucumber Sandwiches
Within 10 minutes, the sandwiches can be made.
Ingredients:
8 ounces cream cheese, softened
1/3 cup mayonnaise
1 large cucumber, peeled, seeded, and finely diced
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 tablespoon fresh dill, chopped
sliced white sandwich bread, about 16 slices
sprigs of dill for garnish
Directions:
In a medium bowl, mix together the cream cheese and mayonnaise until completely
incorporated. Add garlic powder, salt, pepper, chopped dill, and diced cucumber. Spread on
8 slices of sandwich bread.
Top with sprigs of dill, then close sandwiches with remaining bread slices.
Cut crusts from bread, forming square sandwiches. Cut each sandwich into quarters on
the diagonal, creating 4 triangle mini-sandwiches each.
Serve with tea or coffee
Ingredients:
8 ounces cream cheese, softened
1/3 cup mayonnaise
1 large cucumber, peeled, seeded, and finely diced
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 tablespoon fresh dill, chopped
sliced white sandwich bread, about 16 slices
sprigs of dill for garnish
Directions:
In a medium bowl, mix together the cream cheese and mayonnaise until completely
incorporated. Add garlic powder, salt, pepper, chopped dill, and diced cucumber. Spread on
8 slices of sandwich bread.
Top with sprigs of dill, then close sandwiches with remaining bread slices.
Cut crusts from bread, forming square sandwiches. Cut each sandwich into quarters on
the diagonal, creating 4 triangle mini-sandwiches each.
Serve with tea or coffee
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