I have been very busy lately, and wasn’t posting at all…😓but hey!!! 👋🏾 I just made myself some green juice to start my detox Monday, so let’s get back into this with that!!…(Not sure if what I just wrote makes sense lol ), but here is the recipe:
1 1/2 cup of pineapple
1 green apple
1/2 cup aloe vera
Ginger ( use as much as you like )
Turmeric (use as much as you like )
1 1/2 cups of water
Put all the ingredients in the blender, mix and drink it. Enjoy!
Açaí na tigers is a typical Brazilian dish made of frozen and mashed açaí palm fruit.
I started my day with an açaí bowl, it’s so far one of my favourite breakfast, and I’ll share the recipe with you.
You might find other variations; this is the best one i have tried.
Two 4-ounce packets unsweetened frozen acai puree
2 medium banana
1 tablespoon agave
3 tablespoons granola
1 tablespoon unsweetened coconut flakes
Blend 1 /12 banana and the agave in the blender to make a cream, then Break the frozen acai up a little by slapping the sealed packets on the countertop or hitting them with a meal mallet; add it to the bananas, and keep blending, stopping to stir and break up the mixture as needed, until it’s the consistency of a thick smoothie. Transfer it to a cereal bowl.
Slice the remaining 1/2 banana. Arrange the slices, granola, and coconut flakes in neat piles or rows on top of the acai.
I’ve never been a big fan of sushi, but tonight I felt like “rolling” together some of my favorite flavors; so here is my first ever homemade “sushi”.
I tried to avoid all of the ingredients that I personally don’t like.
If you do try this recipe, let me know if you liked it, and I’m open to any recommendations from you.
Rice paper Sheets
1 cup short grain rice
2 cups water
1/2 sweet plantain
1 tablespoons sesame oil
1. Thoroughly rinse rice until water runs clear.
2. Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
3. Let rice thoroughly cool and transfer to nonmetallic bowl.
4. Mix sesame oil , and salt until dissolved and pour into rice. Gently mix rice to
5. Prepare veggies and cut into strips. Be sure and deseed cucumber.
6. Peel the plantain, cut it into slices, and grill it in a cooking pot until the color turns golden.
7. Fill a large bowl with warm water, and deep the rice paper in it until it softens. Piece it on a plate with rough side facing up.
8. Apply rice to rice paper sheet covering all. About 1/2″ thick. Flip it over a mat.
9. Layer veggies on botton of rice paper and, carefully roll keeping all veggies tucked inside roll.
10. Slice with a wet knife
11. Keep hands and knife rinsed from sticky rice at all times
12. Season with tastes sesame seeds if desired, and use sauce of your choice.
Have you ever wondered what my favorite dish was? …here it comes the answer : ” Tipili ”
In the Middle East, specially Syria, Lebanon, Palestine, Israel, Jordan, and Iraq, it is usually served as part of a “meza”. The Lebanese use more parsley than bulgar wheat in their dish.
A Turkish variation of the dish is known as “Kisir”, while a similar Armenian dish is known as “eetch”.
In Cyprus, where the dish was introduced by the Lebanese “as my good friend Google told me”, it is known as “tambouli”.
In The Dominican Republic, #AKA where I come from, a local variation introduced by Lebanese immigrants in the late 19th, and early 20th century is called ” Tipili “.
It has been my favorite dish since I can remember.
I started making it when I was about 7 years young. Here is the recipe I have been loving all this time:
1 cup dry bulgar wheat
5 cups water
4 tomatoes, chopped
1/2 onion, chopped
1⁄4 cup fresh chopped mint (or cilantro)
1 cup fresh chopped parsley
1⁄4 cup lemon juice
2 Tablespoons olive oil
1⁄4 teaspoon salt
1. Place the bulgur in a large bowl and soak in the hot water until the water is absorbed, (I leave it overnight).
When it’s ready, drain any excess water.
2. Mix the dressing ingredients together.
3. Mix dressing and bulgar wheat.
3. Chop the vegetables and add to the prepared bulgur, and mix.
4. Refrigerate for a few hours, serve chilled.
I hope you guys enjoy it as much as I do. It taste great with pita bread.
¿Se han preguntado alguna vez cuál era mi plato favorito? … aquí viene la respuesta: “Tipili”.
En el Medio Oriente, especialmente en Siria, Líbano, Palestina, Israel, Jordania e Irak, por lo general se sirve como parte de una “meza”. Los libaneses usan más perejil que trigo en su plato. Una variación turca del plato se conoce como “Kisir”, mientras que un plato armenio similar se conoce como “Eetch”.
En Chipre, donde el plato fue introducido por los libaneses “como mi buen amigo Google me dijo”, se lo conoce como “tambouli”. En la República Dominicana, (principalmente al sur de la isla ) #AKA de donde vengo, una variación local introducida por inmigrantes libaneses a fines del siglo XIX y principios del siglo XX se llama “Tipili”.
Ha sido mi plato favorito desde que tengo memoria. Empecé a hacerlo cuando tenía unos 7 años de edad.
Aquí está la receta que he estado amando todo este tiempo:
1 taza de trigo
5 tazas de agua
1/2 cebolla picada
1/4 taza de menta fresca picada
1 taza de perejil fresco o cilantro picado
1 / 4 tazas de jugo de limón
2 cucharadas de aceite de oliva
1 / 4 cucharadita de sal
1. Coloque el trigo en un tazón grande y sumérjalo en agua hasta que esta se absorba, (lo dejo durante la noche). Cuando esté listo, drene el exceso de agua.
2. Mezcle el aderezo y el trigo.
3. Corte las verduras, agregue al trigo preparado y mezcle.
4. Refrigere por algunas horas, sirva enfriado. ( Aunque yo por lo sirvo al momento y ya refrigero el resto ). Aveces me gusta acompañar esta receta con unos chips.
I hope you all are having a beautiful Tuesday, because i am😁. I just made a vegan garbanzo been salad. The recipe is pretty much the same as the "Black been salad i posted before", so go ahead and check ingredients and directions out on that post. Just use Garbanzos instead of black beens. Also, i just decided that i want to add some cucumber, so i'll add 1/2 chopped. I love to eat This salad with some rice on the side, but you can eat it on its own, or however you prefer!!
Hey guys!! I'm "on the go" most of the time, and today isn't an exception😏. Sooo I made some vegan energy balls to bring in my purse. They are a great snack, and super easy to make. It took me about 10-15 minutes to make them this morning. Here goes the recipe!
1 cup dates seeded 1/2 cup rolled oats 1/4 cup raisins 1/2 cup shredded coconut
Pulse dates and oats in a food processor until they’re in small pieces or it forms a ball. Add raisins and coconut and mix well. Carefully roll into 1-inch balls using the warmth of your hands to mold them together. Should yield 14-15 balls.