(Source: itmakeslifebetter)Reblogged from: simplerawandreal+9,658 notesyumm
Pomegranate & Rosemary White Sangria
- 1 bottle of dry white wine
- 3/4 cup pomegranate arils
- 4 springs of fresh rosemary
- 1/4 cup simple syrup
- the juice of 1 lemon
- the juice of 1 orange
- 1/3 cup Triple Sec
Reblogged from: theantidote+259 notesyumm
- In a large pitcher add everything together.
- Refrigerate for 24 hours.
- Serve over ice.
Ingredients2 tablespoons red curry paste4 cups chicken or vegetable broth, about 32 ounces2 15 ounce cans pumpkin puree1 3/4 cup coconut milk, or a 13.5 ounce can, reserving 1 tablespoon1 large red chili pepper, slicedcilantro for garnish if desired
- In a large saucepan over medium heat, cook the curry paste for about one minute or until paste becomes fragrant. Add the broth and the pumpkin and stir.
- Cook for about 3 minutes or until soup starts to bubble. Add the coconut milk and cook until hot, about 3 minutes.
- Ladle into bowls and garnish with a drizzle of the reserved coconut milk and sliced red chilis. Garnish with cilantro leaves if desired.
A few recipe notes:
1. Don’t let the ease of this pumpkin soup recipe fool you. It would make a killer starter to any entertaining plans that include your cooking a meal, including Thanksgiving. It’s a one pot shop and can be pulled together in 10 minutes, leaving more time for last-minute mashing and gravy slurries to be made.
2. If you prefer to use a fresh pumpkin instead of the canned variety, choose a 2-3 pound pumpkin, peel and chop it and cook covered in the chicken or veggie broth for about 5-8 minutes or until pumpkin is tender. Blend in a blender or with an immersion blender until smooth then return to the pan. Continue the recipe at the coconut milk stage.
3. Making this a main meal is terribly simple with the addition of a simple protein. For poultry lovers, add in 2-3 chicken breasts chopped into bite-size chunks when you add the coconut milk and cook for about 5 minutes longer or until the chicken is cooked through.
4. For vegetarians, add chunks of tofu and even a few green beans or peas once you’ve added the coconut milk and cook until warmed through.
5. If you’re using a fresh pumpkin, reserve a cup or so and add in the chunks to the soup for more bite.Reblogged from: theantidote+42 notesyumm
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RAW RAINBOW WRAPS w/ Mango Dressing
Prep Time: Approximately 15 minutes
- Large collard leaves
- Red bell pepper, sliced
- Carrots, julienned
- Yellow and green zucchini squash, julienned
- Purple Cabbage, chopped
Mango Dipping Sauce:
- 1 Ripe mango, peeled and chopped
- 1 Carton cherry tomatoes, about 2 cups
- 1/2 red bell pepper
- 1 Handful of fresh cilantro
1. Slice, peel, julienne, and chop all of the wrap fillings.
2. Using a sharp knife, remove all or most of the collard green stems. This allows for more flexibility when it comes time to wrap.
3. Lay out the fillings across the collard leaf and roll it up as you tuck in the sides of the leaf.Reblogged from: rawlivingfoods+8,810 notesyumm
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