Halloween Fruity Coconut Head Juice

Halloween Fruity Coconut Head Juice

Halloween Fruity Coconut Head Juice

Ingredients

  • 270 g cut Pineapple = 170 ml Juice
  • 160 ml Coconut Water
  • 3 big (slimy type) Banana – I used the locally grown darker shaded Bananas

Instructions

  1. Cut the Pineapple into rough cubes and mix it in a mixer to a juice. Strain it well and discard the remaining flesh strings.
  2. Take the Pineapple juice back to the mixer and add the coconut water and the 3 Bananas. Mix to a smooth juice!



Raw Chocolate Smoothie Recipe

Raw Chocolate Smoothie Recipe with Avocado, Almond Milk and Raw Honey

Raw Chocolate Smoothie Recipe

Serves 1

1 frozen banana, sliced
1/2 avocado, pitted, chopped
2 tbsp raw cacao powder
1 tbsp raw honey
1 cup raw almond milk

Method

1. Toss all ingredients in a blender and mix on high until smooth.




Spiked Cookies and Cream Shake

Spiked Cookies and Cream Shake

You will need:

4 cups Cookies and Cream Ice Cream
¾ cup Marshmallow Flavored vodka
Milk to thin depending on how you like your shake

Directions:

Throw into a blender and let it blend until you reached desired consistency.




Pink hot chocolate

Pink hot chocolate

Pink hot chocolate

Ingredients:

5 fresh strawberries, blended
500ml milk (whatever type of milk you prefer)
70gr white chocolate shavings
2 cinnamon sticks

Directions:

1. Blend the strawberries until they are puree
2. In a medium saucepan, over medium heat, combine milk and chocolate shavings; stir continuously until chocolate shavings have melted and milk mixture is heated through
3. Poor milk in cups and divide strawberry mixture in the 2 cups
4. Use a cinnamon stick in each cup to give some extra flavour to the hot drink and use it stir the strawberry mixture.

 

Source: stunningrecipes .blogspot .com




Homemade Maple Syrup

Homemade Maple Syrup

Homemade Maple Syrup

Makes 2 cups

Ingredients:

2 cups firmly packed brown sugar
1 cup water
1 teaspoon cornstarch
1 teaspoon natural maple flavor (like this one)

Directions:

  1. Put the brown sugar into a medium saucepan. Put the cornstarch into a small bowl or cup and drizzle with about 2 tablespoons of the water. Stir or whisk with a fork until the cornstarch is dissolved, then add it to the saucepan along with the rest of the water.
  2. Stir or whisk constantly over medium-high heat until the mixture comes to a boil. Boil one minute, still stirring.
  3. Remove the saucepan from the heat and let the syrup cool completely. When it is cool, stir in the maple flavor.
  4. Store in the refrigerator.



Warm Vanilla Milk for Christmas Eve

Warm Vanilla Milk

Warm Vanilla Milk

You will need:

  1. 2 cups raw milk OR 1 cup raw cream* plus 1 cup water OR 1 cup full-fat coconut milk plus 1 cup water**
  2. 3 Tb raw honey
  3. 3/4 tsp organic vanilla extract
  4. dash celtic sea salt
  5. optional: pinch ground cinnamon

Directions:

  1. Combine all ingredients in a medium saucepan.
  2. Heat gently over medium-low heat and whisk to fully incorporate the honey. NOTE: If you want to keep your milk “raw”, make sure you don’t heat it past 110 degrees F. I find a digital probe thermometer to be crucial for keeping the milk from getting too hot, as I can set the thermometer to alert me when 110 degrees is reached. This also ensures that the milk is the perfect temperature for kids to drink without having to blow on it or burn their tongues. If you are using coconut milk or aren’t concerned about keeping the milk raw, then go ahead and heat until nice and toasty hot.
  3. Serve immediately. If you find that the warm milk coos too quickly for slow drinkers, try serving it in a thermos.

*Raw cream may be easier to digest for people with lactose problems as it has hardly any lactose at all.
**You may want to add a touch more vanilla if you use coconut milk instead of dairy.

 




Homemade Eggnog for Christmas

Homemade Eggnog for Christmas

Homemade Eggnog for Christmas

Serves 12

Ingredients:

  1. 9 eggs, separated and at room temperature
  2. 1 ¼ cups sugar
  3. 1 tsp vanilla extract (or half vanilla bean)
  4. Pinch of salt
  5. 4 ½ cups milk
  6. ½ cup bourbon
  7. ¼ cup dark rum
  8. 1 ½ cups heavy cream
  9. Freshly grated nutmeg, for serving

Directions:

  1. Put egg yolks, 3/4 cup of sugar, vanilla, and salt in a large heatproof bowl. Set the bowl over a pan of simmering water, and whisk constantly until the mixture is pale and thick, about 5 minutes.
  2. Whisk in the milk, bourbon, and rum until combined and remove from the heat. (We actually had to transfer the mixture into an even bigger bowl at this point.)
  3. Beat egg whites and remaining 1/2 cup of sugar in the bowl of a stand mixer fitted with the whisk attachment until soft peaks form. Whisk into the milk mixture.
  4. In a clean bowl, beat the cream until soft peaks form. Whisk into the milk mixture.
  5. Refrigerate the eggnog until ready to serve, up to one day. Whisk to combine before serving as it may separate some. Ladle into cups and sprinkle the top with nutmeg.

*Note: The eggs in this dish are not fully cooked, so take caution when serving it. It shouldn’t be served to pregnant women, babies, young children, the elderly, or anyone with a compromised immune system.

Source: Martha Stewart Living Annual Recipes 2005