A healthy and delicious way to start your day. It’s quick and easy to make, and the perfect morning breakfast filled with tropical flavor.
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Tempering refers to a series of cooling and melting chocolate to stabilize it for making candies and confections.
]]>Tempering refers to a series of cooling and melting chocolate to stabilize it for making candies and confections. It is about slowly melting the chocolate while stirring puts it into temper.
You can see when the chocolate gets a real shine to it, gets a good firm snap, and it allows you to make beautiful dipped or covered treats, it is perfectly tempered.
When it is done correctly, the chocolate will feel firm but when you bite into it, melts smoothly in your mouth.
Ingredients:
2 cups of chocolate in small pieces
Preparation:
1. Place chocolate in a double boiler over a saucepan with boiling water. Make sure the boiler does not touch the water.
2. Stir the chocolate constantly and once 90% of the chocolate is melted, remove from the heat. Continue stirring until the rest of the chocolate is entirely melted.
3. Let it cool and continue string occasionally.
4. To test, spread a small spoonful over waxed paper. If it is glossy and no streaks, it is done and ready to use.
5. Make sure you use it before it sets, whether it is for a cake, candies or dipping.
Note: If it has completely cooled and solidified, it should be re-tempered.
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For 1 cup:
Directions:
1. Add the boiling water to a cup and add the loose leaf tea. Let steep for about 2 to 3 minutes. Remove the tea leaves.
2. Meanwhile, add the milk to a small saucepan set over medium heat or if you are in a hurry you can heat it up in the microwave for about 30 - 40 seconds.
3. Whisk the milk until it is frothy.
4. Pour some of the milk that is not that frothy yet into the mug. With a spoon add the foam so it sits on top and doesn't blend in.
5. Enjoy!
If you make it, don't forget to tag me and let me know what you think!
Note:
*To keep this dairy free / vegan - use a non dairy milk of choice.
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INGREDIENTS
Directions
Place the rice in a fine mesh strainer and rinse until the water runs clear.
Place the rice in a bowl with water and cover. Make sure the amount of water is just enough to cover the rice. Let it soak overnight. (You will notice the rice is lighter and has absorbed most of the water.)
Combine the rice, cinnamon, vanilla, and milk in a blender until it is completely smooth and you don't have any more rice grains.
Strain the liquid into a pitcher and add the additional sugar if you would like it to be sweeter. Add the rest of the water into the pitcher and mix well.
Serve with ice and enjoy!
You can garnish with extra cinnamon, anise or coconut.
INGREDIENTS (MAKES 2 SERVINGS)
DIRECTIONS
Pick ripe avocados. It all comes down to the avocado you choose. Try to find an avocado that’s ripe, but not over-ripe.
Heat some vegetable oil (or olive oil) in a skillet.
Meanwhile, toast your slices of bread until golden and crispy. (Make sure they are thick enough to hold the egg and avocado.)
Cut the avocado and place the slices on top of the toast. You can add lemon or lime juice.
Break the eggs onto the skillet and reduce the heat to low. Cook them until the whites set and the yolks are runny. If you like the yolk firm, you could cover them up with a lid, once the whites are set.
Once the eggs are ready, place them over the avocado on the toast.
Finish adding lemon pepper and cilantro if desired for final touches.
Enjoy!
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