tag:blogger.com,1999:blog-58264595789839341102024-03-06T06:09:36.844+08:00Perpetual NommingAnonymoushttp://www.blogger.com/profile/18112651757677687897noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-5826459578983934110.post-51280409325901285362013-07-02T01:35:00.000+08:002013-07-02T01:35:32.734+08:00Lentil & Black Rice Summer Salad<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjedc6kqsinewsVl4Beiyi6uVkL1y_ges7IWL6Gnp2CcfJlMbclX9hUW1FgT8SYhnRHDMIXiDx4O9LPhPTitKIv0vvVMbLLp8_tQC9ryuJmpTD6Ll-9KNt1lzj8rl6CKilvjtdB47ZEsFw/s1600/Black+Rice+and+Lentil+Salad+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjedc6kqsinewsVl4Beiyi6uVkL1y_ges7IWL6Gnp2CcfJlMbclX9hUW1FgT8SYhnRHDMIXiDx4O9LPhPTitKIv0vvVMbLLp8_tQC9ryuJmpTD6Ll-9KNt1lzj8rl6CKilvjtdB47ZEsFw/s1600/Black+Rice+and+Lentil+Salad+1.jpg" height="426" width="640" /></a></span></div>
<span style="font-family: Times,"Times New Roman",serif;">Happy Monday! I've been a nomad these past few weeks, but I'm back...for now at least :)</span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIEO3fc52Mtuhn7Xct53sttL9ocHQ9h68BJpZyARKZrP5XarpEQuEFMGZsR-cf83z3UHgWuF1XOzc6q3Cbkh1VBtxhIzI-J9jVzUqTuDbevkLluEK7CM-45y2lnAHnCdtjxpEwJu2YrwU/s1600/Black+Rice+and+Lentil+Salad+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIEO3fc52Mtuhn7Xct53sttL9ocHQ9h68BJpZyARKZrP5XarpEQuEFMGZsR-cf83z3UHgWuF1XOzc6q3Cbkh1VBtxhIzI-J9jVzUqTuDbevkLluEK7CM-45y2lnAHnCdtjxpEwJu2YrwU/s1600/Black+Rice+and+Lentil+Salad+2.jpg" height="640" width="426" /></a></span></div>
<span style="font-family: Times,"Times New Roman",serif;">One of my favorite things about summer is the large array of summer salads that restaurants offer. In attempts to recreate my obsession of a salad from a vegetarian restaurant back in Shanghai, this dish actually became something else and became my very own...and it's better (shh I still love the other one though).</span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFVRI7qlZ42iWQK_TWmH92oK-2nDknb76vw6pAxjUDNH-6UwNxDf73U9W8NiVuP8e1a5qGiyreVnmIUzbsPjKxubco8zBJgl0JbnHvFMJLslZS8X7ne1SzYB6CK2cfb1SFYT2Hlw1rugc/s1600/Black+Rice+and+Lentil+Salad+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFVRI7qlZ42iWQK_TWmH92oK-2nDknb76vw6pAxjUDNH-6UwNxDf73U9W8NiVuP8e1a5qGiyreVnmIUzbsPjKxubco8zBJgl0JbnHvFMJLslZS8X7ne1SzYB6CK2cfb1SFYT2Hlw1rugc/s1600/Black+Rice+and+Lentil+Salad+3.jpg" height="426" width="640" /></a></span></div>
<span style="font-family: Times,"Times New Roman",serif;">The great thing about salad making is that you are able to use what you have on hand. Mixing and matching various ingredients eventually allows you to find a favorite combination that you'll stick to for a long, long time. </span><br />
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<span style="font-family: Times,"Times New Roman",serif;">If you haven't got anything planned for Independence Day, this would be a great option!</span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Times,"Times New Roman",serif;">1/4 cup black rice, dry</span><br />
<span style="font-family: Times,"Times New Roman",serif;">1/2 cup + 2 Tbsp water</span><br />
<span style="font-family: Times,"Times New Roman",serif;">pinch of salt</span><br />
<span style="font-family: Times,"Times New Roman",serif;">1/2 cup lentils, cooked</span><br />
<span style="font-family: Times,"Times New Roman",serif;">1/3 zucchini, about 3 inches from tip</span><br />
<span style="font-family: Times,"Times New Roman",serif;">1/3 cucumber</span><br />
<span style="font-family: Times,"Times New Roman",serif;">1 small carrot</span><br />
<span style="font-family: Times,"Times New Roman",serif;">1/2 Tbsp apple cider vinegar</span><br />
<span style="font-family: Times,"Times New Roman",serif;">1/2 Tbsp lemon juice</span><br />
<span style="font-family: Times,"Times New Roman",serif;">1/2 Tbsp extra virgin olive oil</span><br />
<span style="font-family: Times,"Times New Roman",serif;">dash of paprika</span><br />
<span style="font-family: Times,"Times New Roman",serif;">1/2 clove garlic, minced</span><br />
<span style="font-family: Times,"Times New Roman",serif;">salt, to taste</span><br />
<span style="font-family: Times,"Times New Roman",serif;">1/8 cup crumbled feta for topping</span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><b>Directions:</b></span><br />
<ol>
<li><span style="font-family: Times,"Times New Roman",serif;">Rinse the black rice thoroughly, until the water does not turn purple anymore. Bring the rice, salt, and water to a boil. Simmer for 8-10 minutes until the water is gone. Remove from heat. Take the lid off and place a clean dish towel over the pot. Let the rice sit for 10 minutes.</span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">In a medium bowl, toss together the rice and lentils. Place the bowl in a refrigerator </span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">Cut the zucchini and cucumber into 1/2 inch coins. Cut those coin pieces into fourths. Place the cucumber pieces into a mid-sized bowl. Put aside. Prepare a stove top grill for the zucchini pieces. Be sure to grill the zucchini pieces until a fork easily pokes through.</span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">As the zucchini is grilling, julienne the small carrot. Place the julienned carrot into the bowl with the cucumber. Take the grilled zucchini pieces and also place them into bowl with cucumber.</span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">In a small bowl, whisk together the apple cider vinegar, lemon juice, extra virgin olive oil, paprika, garlic, and salt. </span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">The rice and lentil mixture should now be cold. Take the bowl out of the refrigerator and mix the cucumber mixture with the rice mixture. Take the garlic dressing and mix it into the cucumber-rice mixture. Top with feta. Refrigerate until served.<span style="font-size: x-small;"><br /></span></span></li>
</ol>
<span style="font-size: x-small;"><span style="font-family: Times,"Times New Roman",serif;">Notes:</span></span><br />
<span style="font-size: x-small;"><span style="font-family: Times,"Times New Roman",serif;">- This recipe serves 3-4 as a side dish.</span></span><br />
<span style="font-size: x-small;"><span style="font-family: Times,"Times New Roman",serif;">- Do not over-grill the zucchini; the slight crunch makes it a bit more interesting </span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: x-small;">- My zucchini and cucumber were about 8 inches from tip to tip.</span></span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: x-small;">With love,</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: x-small;">Grace</span></span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><b> </b></span>Anonymoushttp://www.blogger.com/profile/18112651757677687897noreply@blogger.com15tag:blogger.com,1999:blog-5826459578983934110.post-16483392775830508592013-06-17T20:57:00.002+08:002013-08-10T14:33:22.229+08:00Flourless Peanut Butter Cookies<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF5hfzViK3wXWMGoLBRa6hXCEsd6VRhq7-qsDncgkwE5EXkcURWUrZOTq9D5JIQILTf3AqLeelGtK5hyphenhyphenuGcR74UEjZA9DS-mgFw9UHB8j8Adfft4ZxaOq2XCrhcxF9g_EQivsdc3FwCt4/s1600/Flourless+Peanut+Butter+Cookies+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF5hfzViK3wXWMGoLBRa6hXCEsd6VRhq7-qsDncgkwE5EXkcURWUrZOTq9D5JIQILTf3AqLeelGtK5hyphenhyphenuGcR74UEjZA9DS-mgFw9UHB8j8Adfft4ZxaOq2XCrhcxF9g_EQivsdc3FwCt4/s1600/Flourless+Peanut+Butter+Cookies+2.jpg" height="640" width="426" /></a></span></div>
<span style="font-family: Times,"Times New Roman",serif;">Hello, hello. Let's talk about being healthy for a bit, okay? As I was scrolling through my past posts, I realized I wasn't really fulfilling my slogan of "an attempt at healthy living". It was time to live it up. As summer began, my diet became a little cray cray and I completely disregarded exercise. I'm beginning to develop a summer routine though. This post will be a bit of a lecture, so if you're rolling your eyes, please just skip down to the recipe! :)</span><span style="font-family: Times,"Times New Roman",serif;"> </span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi-H_JzloyDVP7I79FpulwCElOQHwWOSj5c2ktuKxxYV-M_xmYwS2W7k7FRIa2mcM0IKUjex4yh1aRAcNgn4UYCfgVy9t9RWzZQDXAO0pGw7urgbEyAwN47TKEvg0m5yaXKjD4057QkL4/s1600/Flourless+Peanut+Butter+Cookies+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi-H_JzloyDVP7I79FpulwCElOQHwWOSj5c2ktuKxxYV-M_xmYwS2W7k7FRIa2mcM0IKUjex4yh1aRAcNgn4UYCfgVy9t9RWzZQDXAO0pGw7urgbEyAwN47TKEvg0m5yaXKjD4057QkL4/s1600/Flourless+Peanut+Butter+Cookies+1.jpg" height="466" width="640" /></a></span></div>
<span style="font-family: Times,"Times New Roman",serif;">Flourless cookies? Damn straight, homies. I swear this isn't some sort of BS. Now, the lecturing is about to begin. I'll go through why flour and gluten were cut out of my diet; benefits of honey (yes these are sugar free); and a little bit of my recent exercise routine, HIIT. </span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMkkDM2AuyHaXCZm_yKaHkCDfyfDcFXZck2uXVrfyyI3njCI8KNYUjUUQwroZOW1cB7WUELcwdlqMeYBdOnGTbWvAodBUkOoIPkMXef_8duzoPH8KFkSfCgcyNAIdmMjGZbyAVntfiDT4/s1600/Flourless+Peanut+Butter+Cookies+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMkkDM2AuyHaXCZm_yKaHkCDfyfDcFXZck2uXVrfyyI3njCI8KNYUjUUQwroZOW1cB7WUELcwdlqMeYBdOnGTbWvAodBUkOoIPkMXef_8duzoPH8KFkSfCgcyNAIdmMjGZbyAVntfiDT4/s1600/Flourless+Peanut+Butter+Cookies+4.jpg" height="425" width="640" /></a></span></div>
<span style="font-family: Times,"Times New Roman",serif;">A few months ago, I began cutting all wheat/gluten products out of my diet because I had stumbled across an article about gluten sensitivity, which I boldly self-diagnosed as a problem in my life. Since I stopped my gluten intake, my overall energy levels have increase and my stomach no longer hurts from the wretched bloating. Now, there are mixed professional beliefs out there; some believe taking gluten out of a diet is more detrimental than keeping it in the diet, while others believe that cutting gluten out can improve overall energy levels and health. I'm no professional, but from my experiences I do believe that cutting as much gluten as possible out of your life will help with fatigue, headaches, and bloating. With that being said, you can freely enjoy these cookies, that is, unless you've got peanut allergies.</span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAqIc792SCgeeYyoAETXdhf7NbF6dFlZJuyqSyqfwMXQC3dfZ3YYR2Fk5cV57WW3g48T0MEgaWPCq-GpE9H3MSWtrKewu3pAAVApiBhZHMZXyAuqtpozT1jraAxKLlY2QgvCk0Nbq4ipM/s1600/Flourless+Peanut+Butter+Cookies+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAqIc792SCgeeYyoAETXdhf7NbF6dFlZJuyqSyqfwMXQC3dfZ3YYR2Fk5cV57WW3g48T0MEgaWPCq-GpE9H3MSWtrKewu3pAAVApiBhZHMZXyAuqtpozT1jraAxKLlY2QgvCk0Nbq4ipM/s1600/Flourless+Peanut+Butter+Cookies+3.jpg" height="640" width="425" /></a></span></div>
<span style="font-family: Times,"Times New Roman",serif;">Now we're onto the benefits of honey. While there are many uses of honey, I'll be focusing on my favorite benefit. </span><br />
<span style="font-family: Times,"Times New Roman",serif;"><br /></span>
<span style="font-family: Times,"Times New Roman",serif;">I am one of those people who is allergic to <i>everything </i>outside, basically most of nature-- anything from grasses to hamsters. Lucky me, right? What I'm trying to say is that honey can potentially ease your agonizing allergies (it would be great if honey could fully get rid of allergies though!). How this works is through suppression immunotherapy, which is a method of alleviating allergies through gradually introducing allergens to your body system. Normally, when your body is exposed to allergens, an allergic reaction occurs. </span><br />
<span style="font-family: Times,"Times New Roman",serif;"><br /></span>
<span style="font-family: Times,"Times New Roman",serif;">Let's say a little speck of pollen, or antigen, enters your body through your nostril. This antigen triggers your white blood cells to produce antibodies that help defend your body from the antigen, or the "invader". What then happens is an allergic reaction; the antibody destroys the antigen through promoting the production of chemicals that kill off the antigen. As this is happening, you are experiencing an allergic reaction. For many of us, the luckier ones (let's attempt to be positive, shall we?), we only have irritating reactions that include but are not limited to: watery eyes, itchy throat, runny noses. Others who have it worse can often experience life-threatening consequences. </span><br />
<span style="font-family: Times,"Times New Roman",serif;"><br /></span>
<span style="font-family: Times,"Times New Roman",serif;">Okay, so now that I've given a little bit of an explanation of what an allergic reaction is, I'll very briefly go over how honey reduces allergic reactions through suppression immunotherapy. By introducing local pollens to your body through local honey, allergic reactions eventually become less severe and more tolerable. This method is most commonly known through shot treatments from allergologists, but eating small increments of honey each day can also result with the same effect.</span><br />
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<span style="font-family: Times,"Times New Roman",serif;">Despite the many benefits of honey, there can be complications as well. For more information on this sweetener, click <a href="http://www.livestrong.com/honey/" target="_blank">here</a>. </span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9mIiMABNiBXVuZmQrT-utzVKp9pksE94Gnl7jolEP-VuqWwK-Qz_7Eozz6xW3RPGL4FApaw8lh2ldMzmcEo508Pw456eddRkTVVy0KEzl-53BDDD07r_dVE7iW9rhfCb-PMQMYVM6XxA/s1600/Flourless+Peanut+Butter+Cookies+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9mIiMABNiBXVuZmQrT-utzVKp9pksE94Gnl7jolEP-VuqWwK-Qz_7Eozz6xW3RPGL4FApaw8lh2ldMzmcEo508Pw456eddRkTVVy0KEzl-53BDDD07r_dVE7iW9rhfCb-PMQMYVM6XxA/s1600/Flourless+Peanut+Butter+Cookies+5.jpg" height="426" width="640" /></a></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjEIv5mnO8eTwsOFnNdsPZ35uFMN26zA2IdrlTo09F79HEH5IaUyd4eQ3w4ZVaQ3TY_wfwN3u2HKnLtIDLnrEEpKjOP4mlTBr113smagXb6czJ7NO0M_ygAjHUXwLaWfKplSjj3VTshwo/s1600/Flourless+Peanut+Butter+Cookies+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjEIv5mnO8eTwsOFnNdsPZ35uFMN26zA2IdrlTo09F79HEH5IaUyd4eQ3w4ZVaQ3TY_wfwN3u2HKnLtIDLnrEEpKjOP4mlTBr113smagXb6czJ7NO0M_ygAjHUXwLaWfKplSjj3VTshwo/s1600/Flourless+Peanut+Butter+Cookies+6.jpg" height="490" width="640" /></a></span></div>
<span style="font-family: Times,"Times New Roman",serif;">If you're a true peanut butter lover, I know you'll love these. They're so incredibly soft in the middle, with a little crispy outer edge. Mmm, enjoy! </span><br />
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<span style="font-family: Times,"Times New Roman",serif;">Flourless Peanut Butter Cookies Recipe: <span style="font-size: xx-small;">makes 16, adapted from <a href="http://www.myrecipes.com/recipe/flourless-chocolate-chip-cookies-50400000108779/" target="_blank">myrecipes</a></span></span><br />
<span style="font-family: Times,"Times New Roman",serif;">1 cup all natural creamy peanut butter</span><br />
<span style="font-family: Times,"Times New Roman",serif;">1/4 cup honey</span><br />
<span style="font-family: Times,"Times New Roman",serif;">1 large egg</span><br />
<span style="font-family: Times,"Times New Roman",serif;">1 tsp baking soda</span><br />
<span style="font-family: Times,"Times New Roman",serif;">1/4 tsp salt </span><br />
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<span style="font-family: Times,"Times New Roman",serif;">Directions:</span><br />
<ol>
<li><span style="font-family: Times,"Times New Roman",serif;">Preheat the oven to 325 F (160 C). Line baking sheets with parchment paper.</span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">Stir together the peanut butter, honey, baking soda, and salt. Add the egg and incorporate until smooth. Drop by the Tablespoons, two inches apart on the lined baking sheets.</span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">Bake for 12-14 minutes, or until cookie edges brown. </span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">Cool on baking sheets for 5 minutes. Transfer to a wire rack and let the cookies cool for about 15 minutes. Cookies best eaten within 2 days. </span></li>
</ol>
<span style="font-size: x-small;"><span style="font-family: Times,"Times New Roman",serif;">Notes:</span></span><br />
<span style="font-size: x-small;"><span style="font-family: Times,"Times New Roman",serif;">- I used 1/2 cup creamy and 1/2 cup crunchy peanut butter for more of a crunch ;)</span></span><br />
<span style="font-size: x-small;"><span style="font-family: Times,"Times New Roman",serif;">- If using all natural peanut butter/homemade , make sure the peanuts were roasted/toasted</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: x-small;">- Feel free to add in 2/3 cup chocolate chips!</span></span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: x-small;">With Love,</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: x-small;">Grace </span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><br /></span>
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<div style="text-align: left;">
<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: xx-small;">Works Cited:</span></span></div>
<div style="text-align: left;">
<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: xx-small;">"Allergic Reaction Causes and Triggers: Foods, Medicine, and More." <i>WebMD.com</i>.
Ed. Laura J. </span></span></div>
<div style="text-align: left;">
<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: xx-small;"> Martin. WebMD, 14 Aug. 2012. Web. 17 June 2013.
<http://www.webmd.com/allergies/guide</span></span></div>
<div style="text-align: left;">
<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: xx-small;"> /allergic-reaction-causes>.<br />Gardner, Karen. "What Are the Benefits of Honey Made Where You Live?" <i>Livestrong.com</i>. </span></span></div>
<div style="text-align: left;">
<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: xx-small;"> Livestrong, 27 June 2011. Web. 17 June 2013.
<http://www.livestrong.com/article/479702-</span></span></div>
<div style="text-align: left;">
<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: xx-small;"> what-are-the-benefits-of-honey-made-where-you-live/>.</span></span></div>
<div style="text-align: left;">
<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: xx-small;">News Medical Staff. "Suppression Immunotherapies." <i>News-medical.net</i>. News Medical, n.d. Web. </span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: xx-small;"> 17 June 2013. <http://www.news-medical.net/health/Suppression-Immunotherapies.aspx>. </span></span></div>
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Anonymoushttp://www.blogger.com/profile/18112651757677687897noreply@blogger.com29tag:blogger.com,1999:blog-5826459578983934110.post-47412300734113342832013-06-10T23:35:00.000+08:002013-06-19T23:02:51.694+08:00Almond Butter<span style="font-family: Times,"Times New Roman",serif;"><br /></span>
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<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZqRFLUaW7iBJldQiqUxt0WYVq7f2izZDCAZ5VjKoHbYiG2ISw-2yFmhIXdwcztoUolad94zaduc-se_4Cz4i0S6cOodxjf4Ew0QOn9eA1uGzgp94QTfnK9AcXBiFu44JrFY3Ij5sHAWA/s1600/Almond+Butter+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZqRFLUaW7iBJldQiqUxt0WYVq7f2izZDCAZ5VjKoHbYiG2ISw-2yFmhIXdwcztoUolad94zaduc-se_4Cz4i0S6cOodxjf4Ew0QOn9eA1uGzgp94QTfnK9AcXBiFu44JrFY3Ij5sHAWA/s1600/Almond+Butter+1.jpg" height="640" width="451" /></a></span></div>
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<span style="font-family: Times,"Times New Roman",serif;">I've been on this almond craze lately and just can't get enough of it...hand me a jar of almond butter and a spoon, all of it will disappear. Why hadn't I thought of making this earlier? Taking in a big spoonful of this almond butter brings me down Memory Lane. mmm the good ol' days.</span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIk9DUjj_vn7fZ3caXeV90Ky_vWCfgCQTm1ZqEF-qfa66XY02yJsy9I8Jnx8iH1TQAZ-ZCXvkVZrKiI1oAXPzq7Cczq4pRyZyID1CIYUjy2n7_DMBsBvPfjPSamQbgHvAALceXtTlaEDA/s1600/Almond+Butter+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIk9DUjj_vn7fZ3caXeV90Ky_vWCfgCQTm1ZqEF-qfa66XY02yJsy9I8Jnx8iH1TQAZ-ZCXvkVZrKiI1oAXPzq7Cczq4pRyZyID1CIYUjy2n7_DMBsBvPfjPSamQbgHvAALceXtTlaEDA/s1600/Almond+Butter+3.jpg" height="422" width="640" /></a></span></div>
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<span style="font-family: Times,"Times New Roman",serif;">Now don't get me wrong, I absolutely love my days now too, but there's been this exponential increase in responsibility that I'm not sure I'm ready to face. C'mon schools, what you should be teaching us should include things such as: paying taxes and bills, buying and renting property, renewing passports... perhaps even a bit of home ec. education? Thank you very much. </span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoyPecg5LjtiEof3CJ_zM-dd4-zvPu8i4yJ8o6R5hd7iVFJqpd9xnh6vonqMwnNH1PG0pHJILkwVxFEbvN0ikG1xlqP31SkngdU5_t82HWNTs_LK92u79fMv8ODa4M78gImpz49LgtXoM/s1600/Almond+Butter+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoyPecg5LjtiEof3CJ_zM-dd4-zvPu8i4yJ8o6R5hd7iVFJqpd9xnh6vonqMwnNH1PG0pHJILkwVxFEbvN0ikG1xlqP31SkngdU5_t82HWNTs_LK92u79fMv8ODa4M78gImpz49LgtXoM/s1600/Almond+Butter+5.jpg" height="640" width="422" /></a></span></div>
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<span style="font-family: Times,"Times New Roman",serif;">Life skills, becoming street smart, using sharp knives... </span><br />
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<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2TN5K8IpoJ0sLco08f6dF8_-1yxl4Y4HUmGcjUa1FkQOhSvu4eSy6v-fCDu7nEbPmcsLdu2besdNLrxwMS7mUvTbSl_obYQQ0K1AhNiFT8IizNIEr4FdSjV7GYpEk5wh2487J75DXois/s1600/Almond+Butter+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2TN5K8IpoJ0sLco08f6dF8_-1yxl4Y4HUmGcjUa1FkQOhSvu4eSy6v-fCDu7nEbPmcsLdu2besdNLrxwMS7mUvTbSl_obYQQ0K1AhNiFT8IizNIEr4FdSjV7GYpEk5wh2487J75DXois/s1600/Almond+Butter+4.jpg" height="419" width="640" /></a></span></div>
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<span style="font-family: Times,"Times New Roman",serif;">Back to almond butter though. With all this summer free time in my hands, I've been able to get bunches of cardio into my schedule. This almond butter has been by far, my favorite post-workout snack. There's just something oh-so-special about homemade nut butters! </span><br />
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<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG-JslaC-oKdhAAiwSjBMQHaAlgao-G8PAY2k-xGeXIgZ7UAAgF5IKYuSCZigKZTt8Ui7s9By_R2nUz-uDCiMjayAyMK7bCbGEdUeied8MubGlsU9ohKZxOyt31_WCD34vjo5GfS6uhsw/s1600/Almond+Butter+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG-JslaC-oKdhAAiwSjBMQHaAlgao-G8PAY2k-xGeXIgZ7UAAgF5IKYuSCZigKZTt8Ui7s9By_R2nUz-uDCiMjayAyMK7bCbGEdUeied8MubGlsU9ohKZxOyt31_WCD34vjo5GfS6uhsw/s1600/Almond+Butter+6.jpg" height="422" width="640" /></a></span></div>
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<span style="font-family: Times,"Times New Roman",serif;">After I toasted the raw almonds, our home was filled with the warmest nutty aroma evahhh! Look at those cute little cracks in the nuts.</span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIvriQ0DWWKuIZhqq2ysZpiWF_8D_w1ni189JUXWCvmza44tPyG3yCPn5TT2cafWcCD2zxmPpqmKcEXy5gwjMKgxvznM7Q5JSHj05KcMoNtq37QUvf8RSrpmvVGf-qCj7JiM4mIhyphenhyphennHqo/s1600/Steps+of+almond+butter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIvriQ0DWWKuIZhqq2ysZpiWF_8D_w1ni189JUXWCvmza44tPyG3yCPn5TT2cafWcCD2zxmPpqmKcEXy5gwjMKgxvznM7Q5JSHj05KcMoNtq37QUvf8RSrpmvVGf-qCj7JiM4mIhyphenhyphennHqo/s1600/Steps+of+almond+butter.jpg" height="426" width="640" /></a></span></div>
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<span style="font-family: Times,"Times New Roman",serif;">Let me just briefly explain each step: </span><br />
<ol>
<li><span style="font-family: Times,"Times New Roman",serif;">Unprocessed state.</span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">Chopped almonds.</span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">Oils starting to come out.</span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">Almonds taking on its butter/liquid-y form.</span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">Down below is the beautiful butter created after that massive load of hard work. ha ha</span></li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitRvZOHjaESi31P8JFJAaGrcOEk3zvAPQpIy0RZVM_-796haP63yidwAjbebhNrXDmGZzdyb5drh4MOfON0OQAhxIqNEar0-p7Bp5VqW-fkF-A9JgB2yv5LCCcZtF5apMco6x8wdsIhWI/s1600/Almond+Butter+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitRvZOHjaESi31P8JFJAaGrcOEk3zvAPQpIy0RZVM_-796haP63yidwAjbebhNrXDmGZzdyb5drh4MOfON0OQAhxIqNEar0-p7Bp5VqW-fkF-A9JgB2yv5LCCcZtF5apMco6x8wdsIhWI/s1600/Almond+Butter+2.jpg" height="419" width="640" /></a></span></div>
<span style="font-family: Times,"Times New Roman",serif;">I really do hope you enjoy your homemade almond butter! </span><br />
<span style="font-family: Times,"Times New Roman",serif;"><br /></span>
<span style="font-family: Times,"Times New Roman",serif;">Ingredients: <span style="font-size: x-small;">yields approximately 1 1/2 cups</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;">2 cups raw or toasted whole almonds</span><br />
<span style="font-family: Times,"Times New Roman",serif;">1/2 tsp sea salt</span><br />
<span style="font-family: Times,"Times New Roman",serif;">1 tsp cinnamon (opt.) </span><br />
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<span style="font-family: Times,"Times New Roman",serif;">Directions:</span><br />
<ol>
<li><span style="font-family: Times,"Times New Roman",serif;">If using raw almonds, toast over the stove for about 15 minutes on low fire, or until your home is filled with a nutty aroma and the nuts begin to split. If using pre-toasted almonds, go ahead and skip to step 2.</span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">In a food processor, process the whole almonds until the desired consistency. Do not be discouraged at any point if your almonds are taking a while to get to its liquid state--just keep processing! </span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">Once the almonds are almost in its butter form, add in the salt and continue processing until salt is thoroughly incorporated into the almond butter.</span></li>
</ol>
<span style="font-size: x-small;"><span style="font-family: Times,"Times New Roman",serif;">Notes:</span></span><br />
<span style="font-size: x-small;"><span style="font-family: Times,"Times New Roman",serif;">- If you desire to sweeten your almond butter, add some honey. However, this will dry out your almond butter, so you will need to add some oil.</span></span><br />
<span style="font-size: x-small;"><span style="font-family: Times,"Times New Roman",serif;">- You can always make raw almond butter, although I find that it is not as tasty as the toasted almond version.</span></span><br />
<span style="font-size: x-small;"><span style="font-family: Times,"Times New Roman",serif;">- Do not over toast the almonds; it will result with a more bitter butter.</span></span><br />
<span style="font-size: x-small;"><span style="font-family: Times,"Times New Roman",serif;">- My almonds did not become almond butter until about 20 minutes later. Your processor may result with varying times. </span></span><br />
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<span style="font-size: x-small;"><span style="font-family: Times,"Times New Roman",serif;">With love,</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: x-small;">Grace </span></span>Anonymoushttp://www.blogger.com/profile/18112651757677687897noreply@blogger.com26tag:blogger.com,1999:blog-5826459578983934110.post-73413322929949415252013-06-03T18:48:00.001+08:002013-06-19T23:03:15.097+08:00Dark Chocolate Bark<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbXAcO041NnKACEq4qAVQflEUDtIJpeNZn6b1ZeIs-stoyy7mz0bo3E9gcUXeTWj5fXO1s8wzPziVw407tR89EP-yNG60mKtoVZuMwwSnlrI_TVUFtV6i1UyWiDnZurUiBpzRI4FPObN8/s1600/Dark+Chocolate+Bark+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbXAcO041NnKACEq4qAVQflEUDtIJpeNZn6b1ZeIs-stoyy7mz0bo3E9gcUXeTWj5fXO1s8wzPziVw407tR89EP-yNG60mKtoVZuMwwSnlrI_TVUFtV6i1UyWiDnZurUiBpzRI4FPObN8/s1600/Dark+Chocolate+Bark+3.jpg" height="425" width="640" /></a> </span><br />
<br /><span style="font-family: Times,"Times New Roman",serif;">I've
recently been on this chocolate crave. Within the past week, I've adopted at least five different brands of dark chocolate (now that school
is over, all I do is eat and sleep) into my home. As I've cut refined sugars out of
my life as much as possible, the darkest chocolates have slowly become
sweet. Most days, I'll be perfectly content with solely dark cocoa
powder in my oatmeal -- no sweeteners.</span><br />
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<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1IthxFAn-7GcLK8yce2-W-G1eVEsUCQ8cDfXSNSinWfb6oo-4qyklDzpw6TW4GzvATMDlDgaovDh6s9kex-CrLcrNqN7IpNpNLHYplxzMTehuRRGxPBdbjYJ0wJij0lbF_ER55m_G62Q/s1600/Dark+Chocolate+Bark+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1IthxFAn-7GcLK8yce2-W-G1eVEsUCQ8cDfXSNSinWfb6oo-4qyklDzpw6TW4GzvATMDlDgaovDh6s9kex-CrLcrNqN7IpNpNLHYplxzMTehuRRGxPBdbjYJ0wJij0lbF_ER55m_G62Q/s1600/Dark+Chocolate+Bark+2.jpg" height="424" width="640" /></a></span></div>
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<span style="font-family: Times,"Times New Roman",serif;">So
let me now introduce you to my new favorite chocolate bark. Spicy mama,
meet my lovely reader. When I took my first nibble of the bark, my
taste buds were pleasantly surprised. </span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1IL9CqQ6U_AGF_nx5X8581hIGyshyphenhyphenU7UNc4nh6mn5xBgM45ScXsuLshbHBhr__560FjlXHHOueehVcbSxZNY2gTq1uj9LEEFstqnbVZMCzJIaesjETKruRhAQM1dEws5vibHaa8qLzsE/s1600/Dark+Chocolate+Bark+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1IL9CqQ6U_AGF_nx5X8581hIGyshyphenhyphenU7UNc4nh6mn5xBgM45ScXsuLshbHBhr__560FjlXHHOueehVcbSxZNY2gTq1uj9LEEFstqnbVZMCzJIaesjETKruRhAQM1dEws5vibHaa8qLzsE/s1600/Dark+Chocolate+Bark+1.jpg" height="425" width="640" /></a></span></div>
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<span style="font-family: Times,"Times New Roman",serif;">Chili
and bittersweet chocolate is a relatively new concept in the western
world, albeit it is well-known to many South American cultures. To many
people, bittersweet and dark chocolate is too...bitter (for lack of a
better word). With the delightful heat however, the chocolate becomes
somewhat intriguing. </span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWNIHk9LeQuDpUMprrIcaB5JVYQZeUS5SW9BaZfZDbpCxtWgw7AlQ5fF_jOLi4kB-GFDo_8f8jLxG5MNG_absMC_WRc8psQUx3CCCO9f_b5ZZ_Q_Jx9MnhhJycGk9xe2dNZU12k8ygWFI/s1600/Dark+Chocolate+Bark+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWNIHk9LeQuDpUMprrIcaB5JVYQZeUS5SW9BaZfZDbpCxtWgw7AlQ5fF_jOLi4kB-GFDo_8f8jLxG5MNG_absMC_WRc8psQUx3CCCO9f_b5ZZ_Q_Jx9MnhhJycGk9xe2dNZU12k8ygWFI/s1600/Dark+Chocolate+Bark+5.jpg" height="422" width="640" /></a></span></div>
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<span style="font-family: Times,"Times New Roman",serif;">My favorite part about the bark is that the chili is undetectable while you're indulging and then BAM! It reveals itself after you go nomnomnom.</span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlBQ5Be0jfC1tNa-jHlK8tr6nIxRoCRsO46BJSdKJJAD1Cl8i-YUA1QocD37go6aqCJzxkFqF_hXfbBzkZa8xTXJb9V2rXUFnd9RW42yWQLoQJXmbaD8AO4-BGKdNgZoxj4FJaHPN906w/s1600/Dark+Chocolate+Bark+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlBQ5Be0jfC1tNa-jHlK8tr6nIxRoCRsO46BJSdKJJAD1Cl8i-YUA1QocD37go6aqCJzxkFqF_hXfbBzkZa8xTXJb9V2rXUFnd9RW42yWQLoQJXmbaD8AO4-BGKdNgZoxj4FJaHPN906w/s1600/Dark+Chocolate+Bark+7.jpg" height="422" width="640" /></a></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR5x9lBD6-0ZeKkpcvkrja3_2ebpIjYZcZDs-uz7Tcl6XzYmMcZg4NervMOW74F0X_vXwN0mlyXbK51pkfSWmi3BAlg9-j3rjtgZXyufMVKsB_72nzaCeW19CxhKu2HjiHywvkrTe-Eys/s1600/Dark+Chocolate+Bark+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR5x9lBD6-0ZeKkpcvkrja3_2ebpIjYZcZDs-uz7Tcl6XzYmMcZg4NervMOW74F0X_vXwN0mlyXbK51pkfSWmi3BAlg9-j3rjtgZXyufMVKsB_72nzaCeW19CxhKu2HjiHywvkrTe-Eys/s1600/Dark+Chocolate+Bark+6.jpg" height="422" width="640" /></a></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk7eQjLiIjrPPGo6bGWerR2fqVqKup6WdZI1HON0GmddL9EmdrVA3cu1fxi5JCO3wWWN4O-JxUwh7OyoRIjk16nMxO9B-mb82unflQ3BOEN5uGD0LfjOGdgyAvH7_H5jAr2LAgTqv8AR8/s1600/Dark+Chocolate+Bark+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk7eQjLiIjrPPGo6bGWerR2fqVqKup6WdZI1HON0GmddL9EmdrVA3cu1fxi5JCO3wWWN4O-JxUwh7OyoRIjk16nMxO9B-mb82unflQ3BOEN5uGD0LfjOGdgyAvH7_H5jAr2LAgTqv8AR8/s1600/Dark+Chocolate+Bark+4.jpg" height="422" width="640" /></a></span></div>
<span style="font-family: Times,"Times New Roman",serif;"> Anyways, enjoy!</span><br />
<span style="font-family: Times,"Times New Roman",serif;"></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><br /></span>
<span style="font-family: Times,"Times New Roman",serif;">Recipe: serves 6</span><br />
<span style="font-family: Times,"Times New Roman",serif;">6 oz bittersweet chocolate</span><br />
<span style="font-family: Times,"Times New Roman",serif;">1/4 cup pistachios</span><br />
<span style="font-family: Times,"Times New Roman",serif;">7 apricots, chopped into 4ths</span><br />
<span style="font-family: Times,"Times New Roman",serif;">1/4 tsp chili powder</span><br />
<span style="font-family: Times,"Times New Roman",serif;">1/2 tsp cinnamon</span><br />
<span style="font-family: Times,"Times New Roman",serif;">coarse sea salt for sprinkling</span><br />
<span style="font-family: Times,"Times New Roman",serif;"><br /></span>
<span style="font-family: Times,"Times New Roman",serif;">Directions:</span><br />
<ol>
<li><span style="font-family: Times,"Times New Roman",serif;">Line a baking pan with parchment paper. Combine pistachios, apricots, chili powder, and cinnamon in a bowl.</span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">With a double boiler, melt the chocolate (or melt in the microwave with 30 second increments, stirring between each increment). Stir in the pistachio mixture.</span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">Pour the pistachio-chocolate mixture onto the lined baking pan. Use a spatula to even out. Sprinkle with salt and refrigerate until hard, and then break into pieces. <span style="font-size: x-small;"><br /></span></span></li>
</ol>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: x-small;">Notes:</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: x-small;">- My entire batch was about 250g</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: x-small;">- Store in an airtight container</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: x-small;">- If you are feeling ballsy, up the chili powder to 1/2 tsp cinnamon</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: x-small;"><br /></span></span>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: x-small;">With love,</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: x-small;">Grace</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: x-small;"><br /></span></span>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: x-small;">Also, I just created a Facebook page (<a href="https://www.facebook.com/pages/Perpetual-Nomming/626294647398481?ref=hl" target="_blank">here</a>) and would really, really love it if you could go like it! Thanks!</span></span>Anonymoushttp://www.blogger.com/profile/18112651757677687897noreply@blogger.com27tag:blogger.com,1999:blog-5826459578983934110.post-43853636533320076932013-05-25T18:21:00.000+08:002013-06-19T23:03:22.401+08:00Bear Claws<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXCYh7ie0VJPZE8t7lXkotl2ZVOeN9MWmTXhYmBcq5nvAFuT_tVM4EzXAsE28x8GsfoVI0cDOkx8sVyBrLkog1_d5ancZzFMpSYuveNsFDEYu1NCu5-JcEx7XWCtLEGU4_ZDZASQ77vSo/s1600/Bear+Claw+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXCYh7ie0VJPZE8t7lXkotl2ZVOeN9MWmTXhYmBcq5nvAFuT_tVM4EzXAsE28x8GsfoVI0cDOkx8sVyBrLkog1_d5ancZzFMpSYuveNsFDEYu1NCu5-JcEx7XWCtLEGU4_ZDZASQ77vSo/s1600/Bear+Claw+5.jpg" height="400" width="265" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXjd1_Y-rYFTc9Wx4c-wSVPYDXT3TEok0EB8hAORSFu7BYZcLxlXTmPe7nvFPo_Wpa3jWSupkO3-D-A144l1l7rwGrTDkqS2tAHaxjEHtf9RbrTBJ_Qu_e6iunmLgHzmCyTbtdbFEnnV0/s1600/Bear+Claw+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXjd1_Y-rYFTc9Wx4c-wSVPYDXT3TEok0EB8hAORSFu7BYZcLxlXTmPe7nvFPo_Wpa3jWSupkO3-D-A144l1l7rwGrTDkqS2tAHaxjEHtf9RbrTBJ_Qu_e6iunmLgHzmCyTbtdbFEnnV0/s1600/Bear+Claw+2.jpg" height="400" width="266" /></a></span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"></span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">After many years
of baking the basics, I've finally mustered up the courage to make a
pastry. This is a <b>very</b> late Mother's Day post, but I can't pass up this
opportunity to share my experience. Before moving to Shanghai, mom's
favorite pastry from any place was always the Bear Claw. A few weeks
before Mother's day, I thought about what I'd make and this is what came up. </span></span><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">Since I won't be
in close proximity to my family next mother's day, I stepped
it up a notch. Bear Claw Pastry is the perfect thing to make if you'd rather spend the time instead of money to show how much you love someone (mushy gushy). </span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">Or you could just treat yourself to a nice pastry. They smell and taste heavenly.</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw_K6RVx1oobDGQvNPsLTC-Q0o8Pbi9rotMiNKNCXXS1jDeG9cMAij8c6oxSYaKHU0pTa5GTg5DiPAbfQ7uedEGycdq-QqttjZN3Jz4zBJb5exdJmoiFW1-4ddWCrK2S7tZh-_g-ph0Qc/s1600/Bear+Claw+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw_K6RVx1oobDGQvNPsLTC-Q0o8Pbi9rotMiNKNCXXS1jDeG9cMAij8c6oxSYaKHU0pTa5GTg5DiPAbfQ7uedEGycdq-QqttjZN3Jz4zBJb5exdJmoiFW1-4ddWCrK2S7tZh-_g-ph0Qc/s1600/Bear+Claw+3.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">I've been wanting to post this since the day I made it, but with school I've been extremely busy...but now it's over! Happy graduation!</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">Yesterday was our last day of school. With the Baccalaureate Service and then graduation rehearsal, it finally hit me that I wouldn't be going back to this school after summer. After four years here, my school has sort of become my second home (as much as I hate to admit it). I'll really miss the community and the relationships I've established. While I'm beyond excited to start the new chapter of my life, I don't think I've been this anxious for anything. </span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguESp8KC4PQ3clrLKK2snCRim4dFI4hQPBO1OFF5VT5XLl3YH61wj-O18hPf8hqtKqKWlsTtkdPBSRQ0SUZCeLc7OkmBLFT8QpF49AZMqo35MVT6-5xCQ10hQdY3Wy-aCQLX82Aifz5U0/s1600/Bear+Claw+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguESp8KC4PQ3clrLKK2snCRim4dFI4hQPBO1OFF5VT5XLl3YH61wj-O18hPf8hqtKqKWlsTtkdPBSRQ0SUZCeLc7OkmBLFT8QpF49AZMqo35MVT6-5xCQ10hQdY3Wy-aCQLX82Aifz5U0/s1600/Bear+Claw+6.jpg" height="424" width="640" /></a></span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">Anyways... I digress. </span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">If you're looking for more of a challenge, make your own pastry puff. Seeing the results of the flaky dough is more satisfying than I imagined. Despite my worries that this would turn into the biggest failure of Mother's day, it turned out to be a huge success! Before Tuesday even came around, 6/6 pastries were gone. Lucky for my mom, I had frozen the other six.</span></span><br />
<br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">In fact, I encourage that you double the batch and freeze them for whenever you'd like to enjoy a delectable breakfast with a nice cup of dark roast coffee (or tea!). </span></span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYyEVsL78teg3i5UNcguvAf_Pakhb5K7roMfsgxDfW4xJoiTEzgQBQB633uMYXJsEZRKNKk-q3-2QeoYIRqRyYtbSLpaSboRgx3iahZxggCuEKBx-jH6uLXra4f4hR-ZBzaw-MMQLrSf0/s1600/Bear+Claw+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYyEVsL78teg3i5UNcguvAf_Pakhb5K7roMfsgxDfW4xJoiTEzgQBQB633uMYXJsEZRKNKk-q3-2QeoYIRqRyYtbSLpaSboRgx3iahZxggCuEKBx-jH6uLXra4f4hR-ZBzaw-MMQLrSf0/s1600/Bear+Claw+4.jpg" height="424" width="640" /></a></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgmR3o0P0y2qBxsQlQjn0RMdwJT7jUdI_JbNZDB1k71-LUuiaUyIYuLau1lBwh4HCaSPAoJw8siCkOTYeytUzgm9dF9qC6ZBQNYwALdQUVo577gzLkXSdGrh4w4rptUXsbvY0PQW84izY/s1600/Bear+Claw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgmR3o0P0y2qBxsQlQjn0RMdwJT7jUdI_JbNZDB1k71-LUuiaUyIYuLau1lBwh4HCaSPAoJw8siCkOTYeytUzgm9dF9qC6ZBQNYwALdQUVo577gzLkXSdGrh4w4rptUXsbvY0PQW84izY/s1600/Bear+Claw.jpg" height="422" width="640" /></a></span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">Enjoy!</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">Bear Claws: makes 12</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><b>Recipe: </b>adapted from <a href="http://allrecipes.com/Recipe/Almond-Bear-Claws/Detail.aspx" target="_blank">here</a></span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">2 Tbsp & 2 tsp almond paste</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">2/3 cups ground almonds</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">2/3 cups finely chopped walnuts</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">1/8 cup white sugar</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">1/2 pinch salt (1 smidgen)</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">1 Tbsp butter</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">1 egg white</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">1/4 tsp almond extract</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">1/2 tsp vanilla extract</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">3 tsp amaretto liqueur</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">1 1/2 pounds puff pastry (ingredients from <a href="http://www.foodnetwork.com/recipes/cooking-live/quickest-puff-pastry-recipe/index.html" target="_blank">here</a> and directions from <a href="http://www.epicurious.com/recipes/food/views/Quick-Puff-Pastry-104667" target="_blank">here</a>) </span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">1/2 egg</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">1 1/2 tsp water</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">1 1/2 Tbsp sliced almonds for garnish</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">1 1/2 Tbsp confectioners' sugar for dusting</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">Directions:</span></span><br />
<ol>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">Beat almond paste with an electric mixer to break it apart. Add the almonds, walnuts, sugar, and salt; continue mixing until the almond paste is no longer lumpy. Stir in the butter, egg white, almond & vanilla extract, and amaretto liqueur on high speed until it's as fluffy as possible. We'll finish working with this in a bit.</span></span></li>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">Split the dough in half and place half in the refrigerator. Roll half of the dough out on a lightly floured surface into a rectangle that is about 8 inches wide and 1/4 inch thick. Trim the edges and cut the dough in half lengthwise to make two 4 inch wide strips. On each 4 inch wide strip, divide the dough into three sections, totaling to six rectangle pieces. Place these in the refrigerator, and take out the other half of the dough. Repeat step 2. In the end, there should be 12 smaller rectangles.</span></span></li>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">Preheat the oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper. </span></span></li>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">Whisk the egg and water together. Spoon a scant Tbsp of filling in the center of each strip. Brush the egg mixture onto the edges of each strip. Fold each strip over the filling and press gently to seal. Use a knife to cut "claws". </span></span></li>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">Brush the egg mixture on top of each claw. Sprinkle almonds over the top. Refrigerate and repeat with the other half of the dough.</span></span></li>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">Bake in the preheated oven until almonds are toasted and the pastry is golden brown, about 25-30 minutes. Cool and dust with confectioners' sugar right before serving. </span></span></li>
</ol>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">
</span></span><br />
<div class="directLeft">
<span style="font-size: x-small;">Notes:</span></div>
<div class="directLeft">
<span style="font-size: x-small;">- After step 4, you have the option of freezing the pastries. I individually wrapped each Bear Claw. When I baked the frozen half, I just preheated the oven, brushed the top with egg and water, and then sprinkled almonds over the top. The time should be around the same, just watch for the color changes</span></div>
<div class="directLeft">
<span style="font-size: x-small;">- Baking the Bear Claws, or any pastry, is best baked when the dough is cold. </span></div>
<div class="directLeft">
<span style="font-size: x-small;">- Keep in mind when making pastry dough, that the more you fold and roll your dough, the more layers and more flaky the dough will be. </span></div>
<div class="directLeft">
</div>
<div class="directLeft">
<span style="font-size: x-small;">With Love,</span></div>
<div class="directLeft">
<span style="font-size: x-small;">Grace</span> </div>
<div class="directLeft">
<br /></div>
Anonymoushttp://www.blogger.com/profile/18112651757677687897noreply@blogger.com25tag:blogger.com,1999:blog-5826459578983934110.post-81048763997392219272013-05-11T11:19:00.000+08:002013-06-17T21:42:47.823+08:00Healthy Cinnamon "Ice Cream"<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsc9Fdl_0XKQJ-hCWQkzdsQT_FlimzVEBA1lC0dPmv9_gPWADQVGkqjZmBn4OzoO5zMsEyAJTA7edEYsXnRJ3hpNHTJ5f1MZi_ePmP8ZGCCem7HVFSCNFNxb9I4DovRI6D3UEtlBlEidE/s1600/Healthy+Cinnamon+%22Ice+Cream%22+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsc9Fdl_0XKQJ-hCWQkzdsQT_FlimzVEBA1lC0dPmv9_gPWADQVGkqjZmBn4OzoO5zMsEyAJTA7edEYsXnRJ3hpNHTJ5f1MZi_ePmP8ZGCCem7HVFSCNFNxb9I4DovRI6D3UEtlBlEidE/s1600/Healthy+Cinnamon+%22Ice+Cream%22+1.jpg" height="426" width="640" /></a></span></div>
<br />
<span style="font-family: Times,"Times New Roman",serif;">Rise and shine...for those of you on the other side of the world. You may be able to tell from all my posts that breakfast is my favorite meal of the day. </span><br />
<br />
<span style="font-family: Times,"Times New Roman",serif;">But, ice cream for breakfast? Yes! It's über healthy, too. If you're a regular blog surfer, you probably have a good guess as to which one ingredient this is made of -- frozen bananas! </span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBxjvwcCiah_Caal7r8uZZHSNAYTMvW2jCtAMpTjqeytpI-C_z63s7JuSNdY7XDskGE_qOrRRg4FjM9Hu8t48OKVrx5hVaJoyft2xtHnQBqzhBE6UD0oviMMWkYIm6K-RA_BlxtmPnIfM/s1600/Healthy+Cinnamon+%22Ice+Cream%22+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBxjvwcCiah_Caal7r8uZZHSNAYTMvW2jCtAMpTjqeytpI-C_z63s7JuSNdY7XDskGE_qOrRRg4FjM9Hu8t48OKVrx5hVaJoyft2xtHnQBqzhBE6UD0oviMMWkYIm6K-RA_BlxtmPnIfM/s1600/Healthy+Cinnamon+%22Ice+Cream%22+3.jpg" height="426" width="640" /></a></span></div>
<br />
<span style="font-family: Times,"Times New Roman",serif;">I'm yet to explore all the different varieties I could try with the ice cream.The few that I already have in mind are: nutella-peanut butter, blueberry, vanilla bean, and chocolate. Let me know if you try any different flavors!</span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuok9wrLcNQryO76M1jAFYdrQrgS7pj3ZDb3DXKYNMsgO97SwkxULx_EkwHE4SDjgGi74ZLcyQMTBGqmGMYvY66rXwX4ZRqfViNugUFCQW63KTDR6S78CJ_zCweABJtv4HXwHEYtFlgzw/s1600/Healthy+Cinnamon+%22Ice+Cream%22+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuok9wrLcNQryO76M1jAFYdrQrgS7pj3ZDb3DXKYNMsgO97SwkxULx_EkwHE4SDjgGi74ZLcyQMTBGqmGMYvY66rXwX4ZRqfViNugUFCQW63KTDR6S78CJ_zCweABJtv4HXwHEYtFlgzw/s1600/Healthy+Cinnamon+%22Ice+Cream%22+2.jpg" height="426" width="640" /></a></span></div>
<br />
<span style="font-family: Times,"Times New Roman",serif;">What I really love about this breakfast is that it keeps me going for the entire morning. Two bananas is more than enough and is plenty to share. I was just feeling a bit selfish this morning (but I did share a few bites) so I ate most of it myself. </span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSA1ZEXEhAVMvgBYCUuFvloUZU-y9PCNiTHTjO9UCdT5H_DkdFjU-O0st8pV6yrm7qWs8orjOy9-nT4YvG-zn5ThGeTiB1uHmW4WilwZfgUvC1qJXGP-ZIDzDRflkkret7nmLdO242cC4/s1600/Healthy+Cinnamon+%22Ice+Cream%22+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSA1ZEXEhAVMvgBYCUuFvloUZU-y9PCNiTHTjO9UCdT5H_DkdFjU-O0st8pV6yrm7qWs8orjOy9-nT4YvG-zn5ThGeTiB1uHmW4WilwZfgUvC1qJXGP-ZIDzDRflkkret7nmLdO242cC4/s1600/Healthy+Cinnamon+%22Ice+Cream%22+4.jpg" height="426" width="640" /></a></span></div>
<br />
<span style="font-family: Times,"Times New Roman",serif;">This is another recipe like <a href="http://perpetualnomming.blogspot.com/2013/05/chocolate-jar-cake.html" target="_blank">this one</a> that I've had a miserable experience with. The first time, I didn't slice up the bananas before freezing. Long story short, the banana didn't blend, so I let it thaw and ate it, which turned out to be ridiculously bitter. Anyone else have this happen to them?</span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsOtpIFkyyxCws0vQlRmyNmufERuVlYoi1EVT17Y5j5_0nCTv0LlnDSP9R-xr7Lhstv5Wuqyq8begzPgEx2Hkjcm2L3C1dsZX26z3sKRpsQrhGVBk-GWGUSIGyqI8FlPfsDcB5u4_L9i4/s1600/Healthy+Cinnamon+%22Ice+Cream%22+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsOtpIFkyyxCws0vQlRmyNmufERuVlYoi1EVT17Y5j5_0nCTv0LlnDSP9R-xr7Lhstv5Wuqyq8begzPgEx2Hkjcm2L3C1dsZX26z3sKRpsQrhGVBk-GWGUSIGyqI8FlPfsDcB5u4_L9i4/s1600/Healthy+Cinnamon+%22Ice+Cream%22+5.jpg" height="425" width="640" /></a></span></div>
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<span style="font-family: Times,"Times New Roman",serif;">If you're planning on making your lovely momma waffles or a tall stack of pancakes for Mother's Day, this would be a healthy alternative to the regular milk-based ice cream to put on top.</span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhudsd6nV-mecVxfTmMGm7Sz3BqB-6997mta4kKr_jOqTLgB9XahmQ_pGedfDhCo-fxebcAyVoAG4u9epAXtM0LTm6BG28bGAXAqXruECwp6UQCTcwuUPL4UQQSlxSNM6Cu3ShNHnEQrvY/s1600/Healthy+Cinnamon+%22Ice+Cream%22+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhudsd6nV-mecVxfTmMGm7Sz3BqB-6997mta4kKr_jOqTLgB9XahmQ_pGedfDhCo-fxebcAyVoAG4u9epAXtM0LTm6BG28bGAXAqXruECwp6UQCTcwuUPL4UQQSlxSNM6Cu3ShNHnEQrvY/s1600/Healthy+Cinnamon+%22Ice+Cream%22+6.jpg" height="426" width="640" /></a></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"> Hope you enjoy this very simple treat! </span><br />
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<span style="font-family: Times,"Times New Roman",serif;">Healthy Cinnamon "Ice Cream"</span><br />
<span style="font-family: Times,"Times New Roman",serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Times,"Times New Roman",serif;">2 bananas, sliced and frozen for at least 2 hours</span><br />
<span style="font-family: Times,"Times New Roman",serif;">2 tsp cinnamon</span><br />
<span style="font-family: Times,"Times New Roman",serif;"><br /></span>
<span style="font-family: Times,"Times New Roman",serif;"><b>Directions:</b></span><br />
<span style="font-family: Times,"Times New Roman",serif;">1. Add the sliced and frozen bananas to a food processor. Once creamy, add cinnamon and blend until thoroughly mixed and creamy.</span><br />
<span style="font-family: Times,"Times New Roman",serif;"><br /></span>
<span style="font-size: x-small;"><span style="font-family: Times,"Times New Roman",serif;">Notes:</span></span><br />
<span style="font-size: x-small;"><span style="font-family: Times,"Times New Roman",serif;">- I often like to keep many sliced bananas in the freezer. They come in handy for smoothies as well!</span></span><br />
<span style="font-size: x-small;"><span style="font-family: Times,"Times New Roman",serif;">- Add a sweetener of choice if you'd like</span></span><br />
<span style="font-size: x-small;"><span style="font-family: Times,"Times New Roman",serif;">- The longer you blend the bananas in the food processor, the fluffier your "ice cream" will be</span></span><br />
<span style="font-size: x-small;"><span style="font-family: Times,"Times New Roman",serif;">- Pictured is homemade blueberry jam and cacao nibs. </span></span><br />
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<span style="font-size: x-small;"><span style="font-family: Times,"Times New Roman",serif;">With Love,</span></span><br />
<span style="font-size: x-small;"><span style="font-family: Times,"Times New Roman",serif;">Grace </span></span>Anonymoushttp://www.blogger.com/profile/18112651757677687897noreply@blogger.com22tag:blogger.com,1999:blog-5826459578983934110.post-65745565609302115722013-05-10T16:43:00.001+08:002013-06-17T21:20:26.913+08:00Chocolate Jar Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQlvPTFgWjVtBZ7WUod4D7qHFL4Djo0XyYLahSR3i8q85EFhYupM3nt3r_ZyLotfcejQJ0WzoEEXC6aj7abwuJUJhNI-ZzyxS1ZQ9CxxMV-nL82sWGYjaJtBZdU7lwjO4vwk1jjuzvxOs/s1600/Jar+Cake+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQlvPTFgWjVtBZ7WUod4D7qHFL4Djo0XyYLahSR3i8q85EFhYupM3nt3r_ZyLotfcejQJ0WzoEEXC6aj7abwuJUJhNI-ZzyxS1ZQ9CxxMV-nL82sWGYjaJtBZdU7lwjO4vwk1jjuzvxOs/s1600/Jar+Cake+2.jpg" height="426" width="640" /></a></div>
OK...don't hate! This was the only photo of the actual cake that I have. Down below I have photos of <i>before</i> the cake was cooked and after the cake was eaten. After the jar cake was ready, I was way too eager to eat it. This pictured bite was right before I remembered I was supposed to take photos before scarfing the cake down. Oops, guess you'll have to make one yourself! After all, it only takes a few minutes :)<br />
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This is a perfect pre-mother's day food to show Mommy some extra love, right? <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHSwHli8gkwW58ZC1RR4VOsr12Y_zzOa5Ud3v44GX38wpDekOdcUzNqLTU2bt_OhLDRXlR5y_85EysxkNGFRZoGjTExDoNTctjXxVPXwlF95jM8CGRuGG_dOO_1e4K4tJ0-yZiM0rmBsY/s1600/Jar+Cake+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHSwHli8gkwW58ZC1RR4VOsr12Y_zzOa5Ud3v44GX38wpDekOdcUzNqLTU2bt_OhLDRXlR5y_85EysxkNGFRZoGjTExDoNTctjXxVPXwlF95jM8CGRuGG_dOO_1e4K4tJ0-yZiM0rmBsY/s1600/Jar+Cake+1.jpg" height="426" width="640" /></a></div>
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My first time making mug/jar cake was when I was still in middle school. It seems like ages ago. Perhaps it's been seven years? What I remember is browsing on Internet Explorer on the huge monitor that seems obsolete these days. I'm not quite sure how I found it, but boy oh boy, I was beyond excited. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzg9iTV34p40EY-GJ7_mCvM-pK9r4Ma6_2oQ5Ikb76sYR-tOQGDK8owdELlkood-4R1dciodNlj8HHSd7mmPsNJpyOe7ywHT53LLe2zVqixso_gkYmO2ubiaHUrE9RSQSXKDaHs2G7vPU/s1600/Jar+Cake+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzg9iTV34p40EY-GJ7_mCvM-pK9r4Ma6_2oQ5Ikb76sYR-tOQGDK8owdELlkood-4R1dciodNlj8HHSd7mmPsNJpyOe7ywHT53LLe2zVqixso_gkYmO2ubiaHUrE9RSQSXKDaHs2G7vPU/s1600/Jar+Cake+3.jpg" height="426" width="640" /></a></div>
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How it ended was with a spongy, rubbery cake overflowing my souvenir mug with a middle school girl sighing in disappointment. Since then, I've been skeptical of every mug cake I've come across.<br />
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No fears though! This is very cake like, what I desire in every chocolate cake: moist, chocolatey, fluffy, satisfying... It's perfect for satisfying that sweet tooth. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJMfpbJMWPMTBFfAgeZdGThWIEq3hMQ_utyfWyzN7AfzfTaqEohyw5wyiG58LLFp_TA15FRMVnEbpGwICrHZayo6qgwZUtJe-YDTBdeOivyV1mUss8QEQRhabjTyWP4lKO6_9y9DlAwRA/s1600/Jar+Cake+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJMfpbJMWPMTBFfAgeZdGThWIEq3hMQ_utyfWyzN7AfzfTaqEohyw5wyiG58LLFp_TA15FRMVnEbpGwICrHZayo6qgwZUtJe-YDTBdeOivyV1mUss8QEQRhabjTyWP4lKO6_9y9DlAwRA/s1600/Jar+Cake+4.jpg" height="426" width="640" /></a></div>
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Now I know it's not "healthy", but it's healthy for the soul (I've been doing too much yoga these days if there's such a thing). Plus, it's a single serving size, so you can't really over-indulge, right? (Unless you're actually not lazy and make another one.) Anyways, enjoy!<br />
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Chocolate Jar Cake: <span style="font-size: xx-small;">slightly altered from <a href="http://eatdrinkcraft.blogspot.com/2012/03/best-chocolate-mug-cake-no-serioulsy.html" target="_blank">here</a></span><br />
<b>Recipe: </b>serves 1<br />
2 Tbsp flour<br />
1/2 tsp sugar<br />
2 tsp cocoa powder<br />
1/4 tsp baking powder<br />
pinch of salt<br />
2 Tbsp milk<br />
1/2 Tbsp oil<br />
1/8 cup chocolate chips<br />
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<b>Directions:</b><br />
1. In a mug or glass jar, combine the dry ingredients. Whisk together.<br />
2. Add the milk, oil, and chocolate chips. Mix well.<br />
3. Microwave for 1 minute on high.<br />
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<span style="font-size: x-small;">Notes:</span><br />
<span style="font-size: x-small;">- I used 1 Tbsp AP flour & 1Tbsp oatmeal; feel free to use any flour, but consistency may change.</span><br />
<span style="font-size: x-small;">- For the sugar, I used brown sugar, but use any sweetener, altering amount based on personal taste.</span><br />
<span style="font-size: x-small;">- My soy milk is a bit vanilla-y so this was a nice addition!</span><br />
<span style="font-size: x-small;">- Microwave settings may alter, so finding the perfect time will result you with the best jar cake! Mine took 50 seconds.</span><br />
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<span style="font-size: x-small;">With Love,</span><br />
<span style="font-size: x-small;">Grace</span><br />
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<span style="font-size: x-small;">Mothers out there, <span style="font-size: x-small;">have a blessed weekend with the family :)</span> </span><br />
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<span style="font-size: x-small;"> </span> Anonymoushttp://www.blogger.com/profile/18112651757677687897noreply@blogger.com17tag:blogger.com,1999:blog-5826459578983934110.post-82200695991401311502013-05-07T11:57:00.002+08:002013-06-17T21:43:08.822+08:00Vanilla Coconut Rice Pudding<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Times,"Times New Roman",serif;">Summer's quickly approaching and graduation is in only 19 days. I've begun thinking about how I'll keep blogging and cooking/baking in college. Perhaps I'll befriend a bunch of upperclassmen and use their kitchens....I really don't know. Any suggestions?</span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_v8K2R-B0K_xSo-TXl8VpzM0bfrnWcIgrqg4AjmYB0vFYne0NmaI_p_BgQSBQygPnR7-QTTkn6MfPIT6zXmxlPKM1goAxA9TV0efe7K1M6RyZ5nPzTpLsiy-U0T-yeiXRMnVhxbd7AqA/s1600/Coconut+Vanilla+Bean+Rice+Pudding+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_v8K2R-B0K_xSo-TXl8VpzM0bfrnWcIgrqg4AjmYB0vFYne0NmaI_p_BgQSBQygPnR7-QTTkn6MfPIT6zXmxlPKM1goAxA9TV0efe7K1M6RyZ5nPzTpLsiy-U0T-yeiXRMnVhxbd7AqA/s1600/Coconut+Vanilla+Bean+Rice+Pudding+1.jpg" height="426" width="640" /></a></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-vSNyJ3rG57r7ki4pRtVL-XSuolhD4dM-8pDYIj0Qqq589WVV-1zdDKfSPEVCLtf9242sA-oLyBXVV8f4BYvh0NGPR9UL4aXjZx_EC3nsLubz64WI4r5iTUX5LHDeNXJxU6kDFBFl0QQ/s1600/Coconut+Vanilla+Bean+Rice+Pudding+17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-vSNyJ3rG57r7ki4pRtVL-XSuolhD4dM-8pDYIj0Qqq589WVV-1zdDKfSPEVCLtf9242sA-oLyBXVV8f4BYvh0NGPR9UL4aXjZx_EC3nsLubz64WI4r5iTUX5LHDeNXJxU6kDFBFl0QQ/s1600/Coconut+Vanilla+Bean+Rice+Pudding+17.jpg" height="426" width="640" /></a></span></div>
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<span style="font-family: Times,"Times New Roman",serif;">Vanilla bean and coconut combos have always been able to cozy up a warm and fuzzy feeling. Before I could even help myself to another serving two days later, I found out that my mom had eaten the other portions. Sigh..</span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivTv46KhuGNjA-S2_OOreBqBAs5CQulq-Bx7z5kLLJo6Ap3Wk-Gz5bFs0cUF67K8bQ0jVZxuCzyQXYJLZmAvsuTMiQkhR4EHiN3QmIZ-5IkhVfeXj94DWUWVp2duNneIuL3-wrqF5cWoU/s1600/Coconut+Vanilla+Bean+Rice+Pudding+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivTv46KhuGNjA-S2_OOreBqBAs5CQulq-Bx7z5kLLJo6Ap3Wk-Gz5bFs0cUF67K8bQ0jVZxuCzyQXYJLZmAvsuTMiQkhR4EHiN3QmIZ-5IkhVfeXj94DWUWVp2duNneIuL3-wrqF5cWoU/s1600/Coconut+Vanilla+Bean+Rice+Pudding+3.jpg" height="426" width="640" /></a></span></div>
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<span style="font-family: Times,"Times New Roman",serif;">What I love about this particular rice pudding is that it's not too sweet or rich.You need to make this!</span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0A3vHips9jAWkJT4LAKl2hGTVW6PFkgdidyyOCgNM1mhKcf1VrEVDVoir51dI4YMl-1Gn-XRoo6XlTHFDdFSBKCShRclXhyFn9Ii6ONM0ktkysbQh1F9pix7fH9HAdZ5YgEFOab7AxQA/s1600/Coconut+Vanilla+Bean+Rice+Pudding+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0A3vHips9jAWkJT4LAKl2hGTVW6PFkgdidyyOCgNM1mhKcf1VrEVDVoir51dI4YMl-1Gn-XRoo6XlTHFDdFSBKCShRclXhyFn9Ii6ONM0ktkysbQh1F9pix7fH9HAdZ5YgEFOab7AxQA/s1600/Coconut+Vanilla+Bean+Rice+Pudding+4.jpg" height="426" width="640" /></a></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdEIMkBxOJh3AtPhNNkhKPr3BuuuCEPk7Tb6cAOfHsN3imqroe8SKO67df4rtUrnKFhznswutAjtHWnRhfLl4Z2y5tFGoHHw5hUcmNMm30wjJ5Ww84l074KqkpVOd7dJet5wIyVJiIR1k/s1600/Coconut+Vanilla+Bean+Rice+Pudding+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdEIMkBxOJh3AtPhNNkhKPr3BuuuCEPk7Tb6cAOfHsN3imqroe8SKO67df4rtUrnKFhznswutAjtHWnRhfLl4Z2y5tFGoHHw5hUcmNMm30wjJ5Ww84l074KqkpVOd7dJet5wIyVJiIR1k/s1600/Coconut+Vanilla+Bean+Rice+Pudding+5.jpg" height="426" width="640" /></a></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><br /></span>
<span style="font-family: Times,"Times New Roman",serif;">Coconut Vanilla Bean Rice Pudding <span style="font-size: xx-small;">adapted from <a href="http://www.epicurious.com/recipes/food/views/Vanilla-Bean-Rice-Pudding-351549" target="_blank">here</a></span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><b>Recipe: </b>serves 6 - 8 </span><br />
<span style="font-family: Times,"Times New Roman",serif;">1 1/2 cups of water</span><br />
<span style="font-family: Times,"Times New Roman",serif;">3/4 cup basmati rice</span><br />
<span style="font-family: Times,"Times New Roman",serif;">1/4 tsp salt</span><br />
<span style="font-family: Times,"Times New Roman",serif;">3 1/2 cups milk</span><br />
<span style="font-family: Times,"Times New Roman",serif;">1/2 cup coconut milk</span><br />
<span style="font-family: Times,"Times New Roman",serif;">1/4 cup sugar</span><br />
<span style="font-family: Times,"Times New Roman",serif;">1 vanilla bean, split lengthwise with seeds scraped out.</span><br />
<span style="font-family: Times,"Times New Roman",serif;"><br /></span>
<span style="font-family: Times,"Times New Roman",serif;"><b>Directions:</b></span><br />
<span style="font-family: Times,"Times New Roman",serif;">1. Boil the water, salt, and rice in a heavy saucepan over medium-high heat. Reduce the heat to low and simmer until the water has been absorbed. </span><br />
<span style="font-family: Times,"Times New Roman",serif;">2. Add the both the regular and coconut milk, sugar, and vanilla bean and seeds to the pan. Increase the heat and and stir continuously to avoid burning. Stir for about 35 minutes until the rice is tender and the mixture is thick and creamy. </span><br />
<span style="font-family: Times,"Times New Roman",serif;">3. Remove the pudding from the heat and divide evenly into bowls. The pudding can be served warm or chilled. </span><br />
<span style="font-family: Times,"Times New Roman",serif;"><br /></span>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: x-small;">Notes:</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: x-small;">- This can be made 2 days ahead of serving time</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: x-small;">- Add toppings if you wish. Dried berries are very good with it!</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: x-small;">- Instead of discarding the bean after you've cooked with it, wash it off and store it in sugar to make vanilla-infused sugar</span></span><br />
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<span style="font-size: x-small;"><span style="font-family: Times,"Times New Roman",serif;">With Love, </span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: x-small;">Grace</span></span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/18112651757677687897noreply@blogger.com6tag:blogger.com,1999:blog-5826459578983934110.post-8366917226846028612013-05-01T11:11:00.003+08:002013-06-17T21:43:35.266+08:00Steel Cut Oatmeal -- New Obsession<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8BfBFPWQmte2B0go7vKcFANxCKARBQTEPfyp5Z-51wjVIKA1mls8gWcrHqeLpXc-2K0DRIaW9JJulfYxmHwDYqdUAuWqUhoVGELdkdMOzt-oZeMC1TLBm-uXzwSV_Zbrl1LeC71K0KUo/s1600/Steel+Cut+Oatmeal+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8BfBFPWQmte2B0go7vKcFANxCKARBQTEPfyp5Z-51wjVIKA1mls8gWcrHqeLpXc-2K0DRIaW9JJulfYxmHwDYqdUAuWqUhoVGELdkdMOzt-oZeMC1TLBm-uXzwSV_Zbrl1LeC71K0KUo/s1600/Steel+Cut+Oatmeal+.jpg" height="426" width="640" /></a></span></div>
<span style="font-family: Times,"Times New Roman",serif;"> Yet, another ridiculously simple recipe. Welcome to my new obsession. Steel-cut oats have been my daily breakfasts for about two weeks now. Really though!</span><br />
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<span style="font-family: Times,"Times New Roman",serif;">Once you turn to these, you'll never go back to regular old-fashioned oats, let alone quick oats. During the preparation, I toasted the oats with coconut oil, which really brought out their nutty flavour.</span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje-Y_Qg1wMgZoRA2B1Aix6pUoUL4grwGiwGK9pgsAFtFWXcC7enWWBkcqH5-fbKOGttvgqkGuCHbM8gkc_f0qqa_rWlo5zh3zXkN2a-Y0tC97Eqyr87tZBJwuGZBOy3i1MO45b55akvw0/s1600/Steelcut+oatmeal+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje-Y_Qg1wMgZoRA2B1Aix6pUoUL4grwGiwGK9pgsAFtFWXcC7enWWBkcqH5-fbKOGttvgqkGuCHbM8gkc_f0qqa_rWlo5zh3zXkN2a-Y0tC97Eqyr87tZBJwuGZBOy3i1MO45b55akvw0/s1600/Steelcut+oatmeal+2.jpg" height="426" width="640" /></a></span></div>
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<span style="font-family: Times,"Times New Roman",serif;">Steel Cut Oatmeal</span><br />
<span style="font-family: Times,"Times New Roman",serif;"><b>Recipe</b>:<span style="font-size: x-small;"> serves 4 at 136kcal/serving</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;">1 Tbsp coconut oil</span><br />
<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;">1 cup dry steel cut oats</span></span><br />
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</style><span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;">3 ½ cups water
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<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;">1 Tbsp brown sugar (opt.)</span></span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><b>Directions: 3 ways</b></span><br />
<span style="font-family: Times,"Times New Roman",serif;">1. Toast the steel cut oats with the coconut oil for 10 minutes on medium fire or until the oats become browned. Stir so the oats do not become burnt.</span><br />
<span style="font-family: Times,"Times New Roman",serif;">2. See option 1, 2, or 3.</span><br />
<span style="font-family: Times,"Times New Roman",serif;">3. Add some toppings!</span><br />
<span style="font-family: Times,"Times New Roman",serif;"><b>Option 1: </b></span><br />
<span style="font-family: Times,"Times New Roman",serif;">2. While the oats are toasting, boil the water. Add the toasted oats and stir continuously for 20-25 minutes or until the oats reach your desired consistency.</span><br />
<span style="font-family: Times,"Times New Roman",serif;"><b>Option 2:</b></span><br />
<span style="font-family: Times,"Times New Roman",serif;">2. Add the water and toasted oats to a rice cooker and cook for 15 minutes.<b> </b></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><b>Option 3: </b></span><br />
<span style="font-family: Times,"Times New Roman",serif;">3. Add the water to a high pressure cooker and cook for 15 minutes. </span><br />
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<span style="font-size: x-small;"><span style="font-family: Times,"Times New Roman",serif;">Notes:</span></span></div>
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<span style="font-size: x-small;"><span style="font-family: Times,"Times New Roman",serif;">- For the toppings, I love adding 1/8 cup of milk, half a banana, and 1 Tbsp chia seeds </span></span></div>
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<span style="font-size: x-small;"><span style="font-family: Times,"Times New Roman",serif;">- I prefer separating the servings after cooking</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: x-small;">- When heating up the servings after the first day, I add some water, microwave it for 2 minutes, mix it up, then add toppings</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: x-small;">- Be sure to a<span style="font-size: x-small;">dd some sort of liquid when microwaving.</span> </span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: x-small;"><b></b></span><br /></span>Anonymoushttp://www.blogger.com/profile/18112651757677687897noreply@blogger.com11tag:blogger.com,1999:blog-5826459578983934110.post-52878755658632289632013-04-26T16:49:00.000+08:002013-06-17T21:43:49.344+08:00Simple Avocado Snack<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnJlvUybbCg5ETOHSJ4euIMfm0QuoafllkTjol9BwgVq9IC-DyBqK_fY_Qs1JY6HBzd1Oe3Gh-x1igSqkHDdfgBopGlPUQYjHhN52tTeX8iTiT2TKUcJP69KklzjEAGGvGsaUm5tuB-sI/s1600/Simple+Avocado+Snack.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnJlvUybbCg5ETOHSJ4euIMfm0QuoafllkTjol9BwgVq9IC-DyBqK_fY_Qs1JY6HBzd1Oe3Gh-x1igSqkHDdfgBopGlPUQYjHhN52tTeX8iTiT2TKUcJP69KklzjEAGGvGsaUm5tuB-sI/s1600/Simple+Avocado+Snack.jpg" height="426" width="640" /></a></span></div>
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<span style="font-family: Times,"Times New Roman",serif;">I went across the river over the weekend and bought a bagful of avocados from the Avocado Lady. Her avocados are seriously the cheapest in all of Shanghai. New favorite food vendor.</span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilt03b5NbD9cyF_W0zR1sHsFHoQbwpERWXJ2rLa9quAxuwNut0KPZNpp9K6kM80YXwhgGMMpB9Zy5INUr3D0jsGpyNZ5nvdDDeuVPRLPtGvsaukWWYTRbHTo3b2af8dpmLSna-jWsdSvA/s1600/Simple+Avocado+Snack3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilt03b5NbD9cyF_W0zR1sHsFHoQbwpERWXJ2rLa9quAxuwNut0KPZNpp9K6kM80YXwhgGMMpB9Zy5INUr3D0jsGpyNZ5nvdDDeuVPRLPtGvsaukWWYTRbHTo3b2af8dpmLSna-jWsdSvA/s1600/Simple+Avocado+Snack3.jpg" height="426" width="640" /></a></span></div>
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<span style="font-family: Times,"Times New Roman",serif;">Thank you, Avocado Lady, for allowing me to make the most delicious and healthy snack. </span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdQsy7px__BkxZBymX740yJkPDVw4ovHSEEkvqBfBR8aI66lYb107sGzJlWj-okmYpi9Qw2lRa6q1xQcRBNip9iTvnz2ofWdrKFPiYNg4DYrFkCnEiuXI-WWJ4quVDSsuz8wORHMqqZzY/s1600/Simple+Avocado+Snack6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdQsy7px__BkxZBymX740yJkPDVw4ovHSEEkvqBfBR8aI66lYb107sGzJlWj-okmYpi9Qw2lRa6q1xQcRBNip9iTvnz2ofWdrKFPiYNg4DYrFkCnEiuXI-WWJ4quVDSsuz8wORHMqqZzY/s1600/Simple+Avocado+Snack6.jpg" height="426" width="640" /></a></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><strike>When I think back to my elementary and middle school years, I get quite ashamed of myself for one simple reason-- I did not like avocados. To clarify, I <i>did</i> like guacamole, but I thought guacamole was made of guacamole. awkard... </strike></span><br />
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<span style="font-family: Times,"Times New Roman",serif;">Half an avocado is one serving. Remember all the debate a few years back with nutritionis telling people avocados were bad for their health, and then telling people that they were actually good? <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=5" target="_blank">WHFoods</a> helps list healthy facts about avocados; you should go read it!. Here are three:</span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGZ6LWCRBfdv0cwExBcu4rlJgmahdIaPJEjJKlXuxBhynqEmSdxPhtH8IYfrPIjh1AY_27JRLZrB8ogYv_ycl-8v_0fxJhoWJUCHIJmW8LLHAEVO2kOJDa7H8051Hq5HZzcwpa6w-uE5w/s1600/Simple+Avocado+Snack4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGZ6LWCRBfdv0cwExBcu4rlJgmahdIaPJEjJKlXuxBhynqEmSdxPhtH8IYfrPIjh1AY_27JRLZrB8ogYv_ycl-8v_0fxJhoWJUCHIJmW8LLHAEVO2kOJDa7H8051Hq5HZzcwpa6w-uE5w/s1600/Simple+Avocado+Snack4.jpg" height="426" width="640" /></a></span></div>
<span style="font-family: Times,"Times New Roman",serif;">1. Avocados promotes a healthy heart. </span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhavgkqF2gUIn9lEjqpETZ1cbnZWMG6laIo593h-nzo0UB5OgLKXokbJcIBL3lwMVQa9xdL6X20d6ZJXm91kTEpYTcgVQGYZZ7kyg-cFHROKWPani9lsH4eGqdoDkfuCjpw9aT3MPgHBuY/s1600/Simple+Avocado+Snack5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhavgkqF2gUIn9lEjqpETZ1cbnZWMG6laIo593h-nzo0UB5OgLKXokbJcIBL3lwMVQa9xdL6X20d6ZJXm91kTEpYTcgVQGYZZ7kyg-cFHROKWPani9lsH4eGqdoDkfuCjpw9aT3MPgHBuY/s1600/Simple+Avocado+Snack5.jpg" height="426" width="640" /></a></span></div>
<span style="font-family: Times,"Times New Roman",serif;">2. Avocados contain anti-inflammatory benefits.</span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlg0RZ3RDjPaA87qwY02Hh-Tlgd4U5eb8Z50j7JlD0WLRc3y3IG8ojLwzvdghBD8Pa9xmeqIRV6f1t3l2WayAWBaXlAMCfgyTGJe5FhpseHd6Mtmyorsge32yD0eNvaW4frOtPSKdLDYY/s1600/Simple+Avocado+Snack2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlg0RZ3RDjPaA87qwY02Hh-Tlgd4U5eb8Z50j7JlD0WLRc3y3IG8ojLwzvdghBD8Pa9xmeqIRV6f1t3l2WayAWBaXlAMCfgyTGJe5FhpseHd6Mtmyorsge32yD0eNvaW4frOtPSKdLDYY/s1600/Simple+Avocado+Snack2.jpg" height="426" width="640" /></a></span></div>
<span style="font-family: Times,"Times New Roman",serif;">3. They promote blood sugar regulation.</span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaqgoKUsnt04kXVsrFOaXYrH3iVpFwkEAOgwhr03aEoWmATbbIKAAhLHF96q97qrFgVS_oRPUIn3CJdryqVgSvfKge0zH4VF6ejj01O0qV79v9lgCA7bD1h3PmSy7PhDfu5CItiC5f6hg/s1600/Simple+Avocado+Snack7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaqgoKUsnt04kXVsrFOaXYrH3iVpFwkEAOgwhr03aEoWmATbbIKAAhLHF96q97qrFgVS_oRPUIn3CJdryqVgSvfKge0zH4VF6ejj01O0qV79v9lgCA7bD1h3PmSy7PhDfu5CItiC5f6hg/s1600/Simple+Avocado+Snack7.jpg" height="426" width="640" /></a></span></div>
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<a name='more'></a><span style="font-family: Times,"Times New Roman",serif;"><u>Simple Avocado Snack</u> <span style="font-size: xx-small;"><a href="http://www.food.com/recipe/avocado-with-balsamic-dressing-129862" target="_blank">Food.com</a></span></span><br />
<span style="font-family: Times,"Times New Roman",serif;">Recipe:<b> </b>Serves 2</span><br />
<span style="font-family: Times,"Times New Roman",serif;">1 ripe avocado</span><br />
<span style="font-family: Times,"Times New Roman",serif;">2 tbsp balsamic vinegar</span><br />
<span style="font-family: Times,"Times New Roman",serif;">1 tsp olive oil</span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><b>Directions:</b></span><br />
<span style="font-family: Times,"Times New Roman",serif;">1. Slice the avocado down the long axis and remove the pit.</span><br />
<span style="font-family: Times,"Times New Roman",serif;">2. Drizzle the balsamic vinegar and olive oil onto the avocados. </span><br />
<span style="font-family: Times,"Times New Roman",serif;"><b> </b> </span><br />
<span style="font-family: Times,"Times New Roman",serif; font-size: x-small;">Notes:</span><br />
<span style="font-family: Times,"Times New Roman",serif; font-size: x-small;">- One serving has 190kcal</span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: x-small;">- I also made this with cherry balsamic vinegar...best ever!</span> </span><br />
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<span style="font-family: Times,"Times New Roman",serif;">Before you begin clapping your hands and jumping up and down, hear me out on one thing. This bread is not your typical banana bread, but it's more for sandwich making. An actual sweet and aromatic banana bread is scheduled for sometime next week. </span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3oH42Xv01vcb6_keLeAGY3WjMTkDHHOtlBI-_AvGdQXj37SO1OJPicXg7aNy9LsBc6B2jxrJHltC2xmoHvgNJe9rwMjEmivEnMh4wYBGXaTo9ugeop0VYr_C_iZo3hdmcBqqT5vwvjJ8/s1600/100%25+Whole+wheat+banana+bread+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3oH42Xv01vcb6_keLeAGY3WjMTkDHHOtlBI-_AvGdQXj37SO1OJPicXg7aNy9LsBc6B2jxrJHltC2xmoHvgNJe9rwMjEmivEnMh4wYBGXaTo9ugeop0VYr_C_iZo3hdmcBqqT5vwvjJ8/s1600/100%25+Whole+wheat+banana+bread+2.jpg" height="426" width="640" /></a></span></div>
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<span style="font-family: Times,"Times New Roman",serif;">As the bread baked, I imagined myself downing 3 slices of banana-y goodness. The bread smelled like bananas; the bread had typical banana bread ingredients; the bread was meant to be banana bread. </span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBGiQEtWbbSESNskOPfp362Kb1bipYXePFEqkBVTcbp1CnFn9VUuJZ_vbo2EXmNC1yQ8HPh8F01ow03_jiOjmZNI-iWuo0z_6sjxqoWFeIYdlpmxOyVMCe0fVm9hopW9FkTti-fV1RNqU/s1600/100%25+Whole+wheat+banana+bread+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBGiQEtWbbSESNskOPfp362Kb1bipYXePFEqkBVTcbp1CnFn9VUuJZ_vbo2EXmNC1yQ8HPh8F01ow03_jiOjmZNI-iWuo0z_6sjxqoWFeIYdlpmxOyVMCe0fVm9hopW9FkTti-fV1RNqU/s1600/100%25+Whole+wheat+banana+bread+4.jpg" height="426" width="640" /></a></span></div>
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<span style="font-family: Times,"Times New Roman",serif;">With my first bite though, I was discouraged. MOM! Come try my bread. She smacked her mouth a few times. Hmm, it's not too banana-y, but it's good! She proceeded by allowing herself to another helping. </span><br />
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<span style="font-family: Times,"Times New Roman",serif;">The woman said it was good, so be confident that it is. The bread is moist from the Greek yogurt, banana, and applesauce; and dense from the wheat flour. Dense bread is my kind of bread. What I especially love about this is that there's a twinge of banana flavor that is perfect for a peanut butter sandwich; even better, make an Elvis Presley! French toast it up, smother on some peanut butter, and layer on a a banana or two.</span><br />
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<span style="font-family: Times,"Times New Roman",serif;">If you are a regular wheat bread consumer....please, give this a try. Each bite grew on me. I'm actually a bit embarrassed to say that my mom and I devoured the bread in one sitting, leaving one lone piece for my dad. </span>
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<span style="font-family: Times,"Times New Roman",serif;">Whatever you do, just don't eat the entire loaf at once. Speaking from experience here...it will be the hardest thing to get out of your seat. You'll want to crawl into bed and sleep for 20 hours.</span>
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<span style="font-family: Times,"Times New Roman",serif;"> </span><span style="font-family: Times,"Times New Roman",serif;">First one plain, second one buttered...third one plain, fourth one buttered. </span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><b>Recipe: <span style="font-size: xx-small;"><a href="http://www.100daysofrealfood.com/2011/05/02/recipe-whole-wheat-banana-bread" target="_blank">Adapted from 100 Days of Real Food</a></span></b></span><br />
<span style="font-family: Times,"Times New Roman",serif;">2 cups of whole wheat flour (WWF)</span><br />
<span style="font-family: Times,"Times New Roman",serif;">3/4 tsp baking soda</span><br />
<span style="font-family: Times,"Times New Roman",serif;">1/4 tsp salt </span><br />
<span style="font-family: Times,"Times New Roman",serif;">3 medium bananas (very ripe)</span><br />
<span style="font-family: Times,"Times New Roman",serif;">1/4 cup of Greek yogurt</span><br />
<span style="font-family: Times,"Times New Roman",serif;">2 tbsp honey</span><br />
<span style="font-family: Times,"Times New Roman",serif;">1/2 cup unsweetened applesauce</span><br />
<span style="font-family: Times,"Times New Roman",serif;">2 eggs </span><br />
<span style="font-family: Times,"Times New Roman",serif;">1 tsp vanilla extract</span><br />
<span style="font-family: Times,"Times New Roman",serif;">1 tsp cinnamon (opt.)<b><br /></b></span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><b>Directions: </b></span><br />
<span style="font-family: Times,"Times New Roman",serif;">Preheat the oven to 350F (175C). Grease a bread pan or line one with parchment paper. In one bowl, whisk together the WWF, baking soda, salt and cinnamon. In another bowl, mash the bananas with the yogurt, honey, applesauce, eggs, and vanilla extract. Fold the banana mixture into the flour mixture, but be sure not to over mix. Pour the batter into the prepared pan and bake for 45-55 minutes. </span><br />
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<span style="font-family: Times,"Times New Roman",serif; font-size: xx-small;">Notes:</span><br />
<span style="font-family: Times,"Times New Roman",serif; font-size: xx-small;">- Feel free to throw in some chocolate chips, nuts, ect.</span><br />
<span style="font-family: Times,"Times New Roman",serif; font-size: xx-small;">- If you do not like dense wheat bread, skip out on this recipe.</span><br />
<span style="font-family: Times,"Times New Roman",serif; font-size: xx-small;">- Make sure to use very ripe bananas. </span><br />
<span style="font-family: Times,"Times New Roman",serif; font-size: xx-small;">- I had to make flax eggs due to the H7N9 (bird flu) circulating around Shanghai, but the original recipe calls for real eggs</span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: xx-small;">- oven calibrations may vary</span></span><br />
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<span style="font-family: Times,"Times New Roman",serif;">With love, </span><br />
<span style="font-family: Times,"Times New Roman",serif;">Grace</span><br />
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<span style="font-family: Times,"Times New Roman",serif;">Does anyone have good breakfast ideas for Mother's day?</span><br />
<span style="font-family: Times,"Times New Roman",serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/18112651757677687897noreply@blogger.com9tag:blogger.com,1999:blog-5826459578983934110.post-54491539030348406932013-04-20T08:21:00.003+08:002013-06-17T21:45:20.669+08:00Rise and Shine! <div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_cfzYYm7rZ4Naq-wKHZwLY4kzMKsg_5XVEwnixGePaEogrreM31KaEz1TTEkQyMzJqtWxMmLmZIvNLRv_aP7woOeLzfUe7nCNjAFNTp7HDaXEDLTUjguyPHWG_x7N31SOAjKe8txqooA/s1600/Rise+and+Shine!+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_cfzYYm7rZ4Naq-wKHZwLY4kzMKsg_5XVEwnixGePaEogrreM31KaEz1TTEkQyMzJqtWxMmLmZIvNLRv_aP7woOeLzfUe7nCNjAFNTp7HDaXEDLTUjguyPHWG_x7N31SOAjKe8txqooA/s1600/Rise+and+Shine!+6.jpg" height="426" width="640" /></a></span></div>
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<span style="font-family: Times,"Times New Roman",serif;">It's finally the weekend! I threw this together as a quick breakfast to energize up my Friday. This post was kind of a spur of the moment; I actually just enjoyed the colors of the photos a little too much, so that's what I'm really sharing. It's one of those recipes that make you feel silly for posting because it's just too simple...that obviously didn't stop me though. Hope you enjoy it as much as I did :) </span><br />
<span style="font-family: Times,"Times New Roman",serif;">Although I have AP mocks to study for, I'm off to explore Shanghai for a bit before returning to my duties. </span><br />
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<a name='more'></a><span style="font-family: Times,"Times New Roman",serif;"><b>Recipe:</b></span><br />
<span style="font-family: Times,"Times New Roman",serif;">1/2 cup of Greek yoghurt</span><br />
<span style="font-family: Times,"Times New Roman",serif;">1/2 mango, cubed</span><br />
<span style="font-family: Times,"Times New Roman",serif;">2 tsp Chia seeds</span><br />
<span style="font-family: Times,"Times New Roman",serif;">1/4 cup Old-fashioned oatmeal </span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><b> </b></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><b>Directions:</b></span><br />
<span style="font-family: Times,"Times New Roman",serif;">Layer each ingredient on top of one another and sprinkle with Chia seeds. The end.<b> </b></span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: x-small;">Notes:</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: x-small;">- This should go without saying, but the recipe should be acquired to satisfy your own taste. </span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: x-small;">- This does make a fairly small breakfast, so feel free to double the amounts!</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: x-small;">- No mangoes? Feel free to sub. with any other fruits.</span></span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/18112651757677687897noreply@blogger.com14tag:blogger.com,1999:blog-5826459578983934110.post-16814048917693589302013-04-17T18:57:00.002+08:002013-06-17T21:45:36.513+08:00The Raw Brownie<div class="separator" style="clear: both; text-align: center;">
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Sarah from <a href="http://mynewroots.org/site/2011/04/the-raw-brownie-2/" target="_blank">My New Roots</a> said she'd change my life with this brownie, and now it's my turn to change your life.</span><br />
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<span style="font-family: Times,"Times New Roman",serif;">Reading about raw brownies had me double-taking the title. What could be better than a dark chocolate brownie that's good for you, yet ridiculously simple to make? I am <b>truly grateful </b>that I found this recipe. While a gooey, hot out-of-the-oven brownie is still enjoyable, this one is a life saviour in the sense that it allows for the daily splurge whilst acting as a saving grace for your health and diet. Although the ingredients for this brownie are potentially expensive, I can genuinely say that it has become my go-to recipe. Oh right, you like no-bakes right?</span><br />
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<a name='more'></a><span style="font-family: Times,"Times New Roman",serif;"><b>Ingredients: </b><span style="font-size: x-small;">For 110 kcal brownies, cut into 12 servings (slightly adapted from </span><span style="font-size: x-small;"><a href="http://mynewroots.org/site/2011/04/the-raw-brownie-2/" target="_blank">My New Roots</a>)</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: x-small;"><span style="font-size: small;">1 <span style="font-size: small;">cup walnut halves</span></span></span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: x-small;"><span style="font-size: small;"><span style="font-size: small;">1<span style="font-size: small;"> & 1/2</span> cups <span style="font-size: small;">dates, pitted</span></span></span></span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: x-small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1/2 cup cacao powder</span></span></span></span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: x-small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1/2 cup uns<span style="font-size: small;">alted<span style="font-size: small;">, raw almonds (<span style="font-size: small;">slightly chopped)</span></span></span></span></span></span></span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: x-small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1/8 tsp. sea salt </span></span></span> </span></span></span></span></span> <br />
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<span style="font-family: Times,"Times New Roman",serif;"><b>Method: </b></span><br />
<span style="font-family: Times,"Times New Roman",serif;">Place the walnuts into a food processor and blend until finely ground. Whisk together the cacao and salt; add bit-by-bit to the ground walnut and pulse to combine. Add the dates one at a time to the food processor while it is running. Although the mixture will appear crumbly, the dates will enable the crumbs to stick together later on. Add the mixture to a bowl and mix with almonds. Press the mixture down on a parchment-lined pan. Press well! For the brownie to hold-up better, place in the fridge or freezer until serving time; the brownie will also be easier to cut when chilled. To store, place in an airtight container. I reckon you'll eat half the batch before you put them away though.</span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: x-small;">Notes:</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: x-small;">- I used Hershey's Dark Cacao Powder. I enjoy bittersweet brownies. If it is not sweet enough, add more dates</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: x-small;">- If the mixture is not holding together, add more dates</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/18112651757677687897noreply@blogger.com7tag:blogger.com,1999:blog-5826459578983934110.post-73262006437597617602013-04-06T23:17:00.001+08:002013-05-11T11:14:39.677+08:00Contentment<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia,"Times New Roman",serif;"><b>Peace out Spring Break, it's been nice knowing you. </b></span></div>
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Anonymoushttp://www.blogger.com/profile/18112651757677687897noreply@blogger.com4tag:blogger.com,1999:blog-5826459578983934110.post-2870459000544233832013-03-30T23:46:00.005+08:002013-06-17T21:15:49.579+08:00Cranberry Grilled Cheese Sandwich<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia,"Times New Roman",serif;">It was one of
those days. It was the kind of day where I just want to have an endless
supply of food from Panera Bread. Too bad for me, I won't be getting any
Panera until summertime...unless my dad wants to get me a plane ticket
just for that :)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">I'm
fairly content though, because I have recently discovered my new favorite bread from this cute little Japanese Bakery, Ichido. Mmmm,
Cranberry Walnut bread.<span style="font-size: small;"><b> </b><span style="font-size: small;">Hope you enjoy the recipe!</span></span></span><br />
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<a name='more'></a><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>Ingredients: </b><span style="font-size: xx-small;">serves 2 (each person gets 2 mini sandwiches)</span></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">8 slices of 3" x 2" Cranberry Walnut bread</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">2 oz mozzarella cheese, thinly sliced</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">scant 1/8 cup of Craisins (or any dried cranberries)</span><span style="font-family: Georgia,"Times New Roman",serif;"><b> </b></span></span><br />
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>Method: </b></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Slice the bread into slices of 1 cm thickness. Add 0.5 oz of mozzarella to each slice of bread. Layer the slices of cheese with cranberries. Add the other slice of bread. Place the 4 mini sandwiches in a non-stick pan on low-medium heat/fire. Cook for about 5-6 minutes. Flip each sandwich and cook for an additional 4-5 minutes. Voila! A tasty grilled cheese for one of those days.</span></span><br />
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<span style="font-size: x-small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>Question of the Day:</b></span></span><br />
<span style="font-size: x-small;">None today. I'm too, too, too, lazy. Happy Easter though!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Enjoy the holiday :)</span><br />
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<span style="font-size: xx-small;"><a href="http://www.bloglovin.com/blog/4933813/perpetual-nomming" target="_blank">Follow me on Bloglovin'</a></span></div>
Anonymoushttp://www.blogger.com/profile/18112651757677687897noreply@blogger.com7tag:blogger.com,1999:blog-5826459578983934110.post-48933853399180262682013-03-26T16:59:00.001+08:002013-06-17T21:45:52.036+08:00Oatmeal Raisin Cookie Larabars<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaZTzvX0RQA4EHRqg9kvZlQ7pIhh7ZKYlDRc72Jaihob8IJqDDXEqTcEG8UZ1XvgObrylOdprNuBWJX2OTy7b_7WUQxDBeLIZwVmq4zG43Pf89Cf6rrZXbWJEta5x0vuZD4-wejHMUK0w/s1600/Collage+Oatmeal+raisin+cookie+larabars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaZTzvX0RQA4EHRqg9kvZlQ7pIhh7ZKYlDRc72Jaihob8IJqDDXEqTcEG8UZ1XvgObrylOdprNuBWJX2OTy7b_7WUQxDBeLIZwVmq4zG43Pf89Cf6rrZXbWJEta5x0vuZD4-wejHMUK0w/s1600/Collage+Oatmeal+raisin+cookie+larabars.jpg" height="425" width="640" /></a></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Have you had Larabars before? Well I haven't. I have read a lot of blogs that have hyped about them though. After stalling for a many weeks, I finally had enough of everyone's mushy gushy talk and decided to make copycat ones. If you're like me and have never had them, you are missing out. Whether these even taste like the real things, they are a new go-to snack. </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi43XrCbU5ge0cKneiEIQkrR5u7nuulIAx9nkap4xxtBkCuzeQVGwvkHrTub6k6hflJlpP8NDfhRpRARSgsljQHobQ3NO1J5ggWxHI-izIQUt3c-3WVozhqCwOC9RBV41xXumCOhHQ3i9M/s1600/oatmeal+raisin+cookie+larabar+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi43XrCbU5ge0cKneiEIQkrR5u7nuulIAx9nkap4xxtBkCuzeQVGwvkHrTub6k6hflJlpP8NDfhRpRARSgsljQHobQ3NO1J5ggWxHI-izIQUt3c-3WVozhqCwOC9RBV41xXumCOhHQ3i9M/s1600/oatmeal+raisin+cookie+larabar+4.jpg" height="398" width="640" /></a></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">My favorite part about these is the slight tartness of them. I only had unsweetened golden raisins, so I opted for these. No regrets!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit92sbnaKvvXU1QhcaP4mCpFMsPYPGGXknl39Y_GEf5uexLUQ0Ac7gM3qEq1-HEattR0MVaMzeuS_8cKyZy__7GoOHiT8ZLyMaYWW2ICQb_DZu-lgas7O2Z03OegyY96IWZOVzLYvsRZQ/s1600/oatmeal+raisin+cookie+larabar+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit92sbnaKvvXU1QhcaP4mCpFMsPYPGGXknl39Y_GEf5uexLUQ0Ac7gM3qEq1-HEattR0MVaMzeuS_8cKyZy__7GoOHiT8ZLyMaYWW2ICQb_DZu-lgas7O2Z03OegyY96IWZOVzLYvsRZQ/s1600/oatmeal+raisin+cookie+larabar+2.jpg" height="422" width="640" /></a></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">The best part is eating them straight out of the fridge as an after-school snack. Actually no, I'm about to tell you the best part. They're packed with nutrition and superfoods: walnuts, raisins, cinnamon, and oatmeal.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7X7jS11fS21zIOP6EYkcvDuHRSY-drZ8W-pBdWHZooJlj-NINONPCA3laMtrypknQja03dCIz59gGxNdUODTUMDQ2GZ_gtFNgfDjqEBlH0fTfTvgZZt-0BULrjjwf_2vE0G_MLTNyMF8/s1600/oatmeal+raisin+cookie+larabar+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7X7jS11fS21zIOP6EYkcvDuHRSY-drZ8W-pBdWHZooJlj-NINONPCA3laMtrypknQja03dCIz59gGxNdUODTUMDQ2GZ_gtFNgfDjqEBlH0fTfTvgZZt-0BULrjjwf_2vE0G_MLTNyMF8/s1600/oatmeal+raisin+cookie+larabar+3.jpg" height="426" width="640" /></a></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">If you're wondering about the texture, they're a bit like a a chewy granola bar, but with a cookie dough texture. In fact, I would probably choose these over cookie dough.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGRbe-F-oD3_dhBKvA2hjRFSXTxePwqx3ckVEm2PNFvjTBNR6eSpKBFYJCNY0OKpHBHRCZh1Z3sqEDgf_RSvyD-phgjRCfaxieeLrJ5XHQrLCAZ3BEOOQRYv-evBfQbgMXUEqjvwHeuOk/s1600/oatmeal+raisin+cookie+larabar+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGRbe-F-oD3_dhBKvA2hjRFSXTxePwqx3ckVEm2PNFvjTBNR6eSpKBFYJCNY0OKpHBHRCZh1Z3sqEDgf_RSvyD-phgjRCfaxieeLrJ5XHQrLCAZ3BEOOQRYv-evBfQbgMXUEqjvwHeuOk/s1600/oatmeal+raisin+cookie+larabar+5.jpg" height="534" width="640" /></a></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">Now that it's finally spring break, I'll be able to catch up on sleep and cook a whole lot of food. I'll also be waiting in anticipation as I hear back from colleges. </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"></span><br />
<a name='more'></a><span style="font-family: Georgia,"Times New Roman",serif;"><b>Oatmeal Raisin Cookie Larabar Recipe:</b> <span style="font-size: xx-small;">slightly adapted from <a href="http://chocolatecoveredkatie.com/2011/11/14/oatmeal-raisin-cookie-larabars" target="_blank">Chocolate Covered Katie</a></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 cup raisins</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">6TBSP instant oats</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 cup walnuts</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/8 tsp + 1/16 tsp salt</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 tsp cinnamon</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 tsp vanilla extract</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://chocolatecoveredkatie.com/2011/11/14/oatmeal-raisin-cookie-larabars" target="_blank"></a></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Directions:</b></span><br />
<ol>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Put the oats into a food processor (I used my Magic Bullet) to make oat flour. </span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Add the raisins and walnuts. Blend those together. Now, add the remaining ingredients to the food processor.</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Shape the dough into 1 inch thick squares, about 1 cm thick. This will yield about 11 mini Larabars, about 40 calories each<b> </b></span>
</li>
</ol>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-small;">Notes:</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-small;">- I used unsweetened golden raisins, which yielded a slightly tart snack. If you use sweetened dark raisins, I assume they will be sweeter</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-small;">- These will keep very well in the refrigerator, but mine didn't even last one week before I devoured them.</span></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">Question of the day<span style="font-size: x-small;">:</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;">What's your childhood snack<span style="font-size: x-small;">?</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-small;"><i><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;">Hands d<span style="font-size: x-small;">own, m</span>y favorite childhood s<span style="font-size: x-small;">nack <span style="font-size: x-small;">was<span style="font-size: x-small;"> goldfish. I remember looking forward to<span style="font-size: x-small;"> snack time everyd<span style="font-size: x-small;">ay so I could<span style="font-size: x-small;"> nom on my</span></span></span> favorite <span style="font-size: x-small;">goldfish flavor, w<span style="font-size: x-small;">hether it was the original or <span style="font-size: x-small;">Flavor B<span style="font-size: x-small;">last pizza. </span></span></span></span></span></span></span></span></span></span></i></span></span><i> </i><br />
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<i> </i><a href="http://www.bloglovin.com/blog/4933813/perpetual-nomming" target="_blank"><span style="font-size: xx-small;">Follow me on Blo<span style="font-size: xx-small;">glovin'</span></span></a> </div>
Anonymoushttp://www.blogger.com/profile/18112651757677687897noreply@blogger.com4tag:blogger.com,1999:blog-5826459578983934110.post-10355710930209356162013-03-21T14:15:00.000+08:002013-06-17T21:46:04.627+08:00Banana Bread Oatmeal<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia-SYSK33xpShLF2aUPBSouod5V-0vJGdOFMt3PB7pclamYwYzb8DP0q9HpW2ESncOojLKmDNQ16EqxndC40f1EwmBL7e1-WlW73Hy9J2nvDFJw3YIIiMneNqVc2OK1Gtr8HRRtqW9qwU/s1600/banana+bread+oatmeal+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia-SYSK33xpShLF2aUPBSouod5V-0vJGdOFMt3PB7pclamYwYzb8DP0q9HpW2ESncOojLKmDNQ16EqxndC40f1EwmBL7e1-WlW73Hy9J2nvDFJw3YIIiMneNqVc2OK1Gtr8HRRtqW9qwU/s1600/banana+bread+oatmeal+2.jpg" height="426" width="640" /></a></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Oatmeal has been my most recent food obsession. I've eaten some sort of oatmeal related item throughout the day for at least 3 weeks now. Someone call me cray cray.</span></div>
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When I was younger, I was disgusted with the thought of mushy gunk for breakfast. Instead, I was more like, "Yo, seriously, where's my Life Cereal at? Lucky Charms...Poptarts?!"<span style="font-size: small;"> </span>The only type of oatmeal I'd eat was from the little Quaker oatmeal packets. I'm so past that now. I'm actually contemplating starting an oatmeal series... Apple Pie oatmeal, Reese's oatmeal, baked oatmeal pies...oatmeal cookies...oatmeal bread. Okay I'm getting a little too excited.</div>
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<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><br />However, I do love that my new obsession is oatmeal and not something like Ferrero Rocher. Not like that's happened before.</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhacSTq1ly5z-YP4BmRNxMw_t_fKcxbPIac0OpSMFOahIJI0styjIAS6K9MCGB2pQKmM4LOspSrEFbFGd0fH-82Rma8ntxhg651Ao9MAZ3OWM3anlddFGhqvwmi36UgY1a_fezMfm0DN5o/s1600/banana+bread+oatmeal+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhacSTq1ly5z-YP4BmRNxMw_t_fKcxbPIac0OpSMFOahIJI0styjIAS6K9MCGB2pQKmM4LOspSrEFbFGd0fH-82Rma8ntxhg651Ao9MAZ3OWM3anlddFGhqvwmi36UgY1a_fezMfm0DN5o/s1600/banana+bread+oatmeal+3.jpg" height="426" width="640" /></a></span></div>
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><br />I recently got some steel cut oats so I'm excited to try this recipe with that!</span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"></span><br />
<a name='more'></a><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><b>Recipe</b>: <span style="font-size: x-small;">Adapted (slightly) from <a href="http://www.girlmakesfood.com/banana-bread-oatmeal/" target="_blank">Girl Makes Food</a></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-size: x-small;">Serves 4 heaping bowlfuls, 222 calories per bowl</span></span><br />
<span style="font-size: small;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">2 cups of Skim milk (any other milk works too)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">2 cups of water</span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">1 & 1/2 cup of oats (I used Instant)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">3 large ripe bananas or 4 small ripe bananas</span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">2 tsp cinnamon (a big 2 tsp)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Suggested toppings:</span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Chocolate chips</span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Coconut flakes</span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Chopped walnuts</span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Maple syrup or honey, to taste</span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><br /></span>
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<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><b>Directions</b></span><br />
<ol>
<li><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">In a bowl, mash up the bananas. Stir in cinnamon. </span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">In a large pot, bring the water and milk to a boil. Constantly stir, as the milk will foam.</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">After the liquids have boiled, stir for about 5 minutes, or until the liquids have almost been completely soaked. </span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Add the cinnamon bananas and keep stirring for about 2-3 minutes.</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Finally, add to you<span style="font-size: small;">r fav<span style="font-size: small;">orite </span>breakfast bowl and enjoy!</span> </span></li>
</ol>
<span style="font-family: Georgia,"Times New Roman",serif; font-size: x-small;">Notes: </span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: x-small;">- I usually don't add anything and that is how I prefer it! I'm lacking a sweet tooth these days.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-size: x-small;">- Cooking times and consistency will vary depending of oatmeal type, banana size, fire/heat intensity, ect</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-size: x-small;">- Calories are an es<span style="font-size: x-small;">timate. It will vary <span style="font-size: x-small;">depending on what you add or take out</span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;">- With the leftovers, you can refrigerate <span style="font-size: x-small;">it for <span style="font-size: x-small;">the rest of the week and heat it up in the micro<span style="font-size: x-small;">wave each morning</span></span></span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"> </span></span></span> </span></span></span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">Question of the Day:</span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><b><span style="font-size: x-small;">What's your favorite part about banana bread?</span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-size: x-small;">My fav<span style="font-size: x-small;">orite part is definitely the chocolate chips!</span> I especially love when the bread is fresh out of the oven and the chocolate is all melted. mmmmm<span style="font-size: x-small;">! <i>What about you?</i></span></span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;">If you're interested in more oat-related food, these muffins are made of oat flour!</span></span></span></span></div>
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<tr><td style="text-align: center;"><a href="http://perpetualnomming.blogspot.com/2013/02/tip-top-healthy-chocomuffs.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnV79etcFjWpXRzzKaJ2cBH3DaLqwNPAXXsyt8nv9E758T3ERQaq5ytT27IclLycNegMkyZR6ClA0Wb2AJoBLLFE_Om8YdN7RZxHfM8h8lUls3_lvtP1PbJVXKBJlRNU506wVMTcP98GE/s1600/tip+top+chocomuffs+2.jpg" height="133" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://perpetualnomming.blogspot.com/2013/02/tip-top-healthy-chocomuffs.html" target="_blank">Tip-Top Healthy Chocomuffs</a></td></tr>
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<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-size: xx-small;"> <a href="http://www.bloglovin.com/blog/4933813/perpetual-nomming" target="_blank">Follow me on Bloglovin'</a></span><b><span style="font-size: x-small;"> </span></b></span></div>
Anonymoushttp://www.blogger.com/profile/18112651757677687897noreply@blogger.com0tag:blogger.com,1999:blog-5826459578983934110.post-80849907594943231162013-03-17T20:39:00.000+08:002013-06-17T21:46:18.476+08:00Vietnamese Spring Rolls<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEamIBGRd5NOOMz4lUbnGK2uzxuYY9XEmrPiOQPR5cipeZVbcMMGRB_GPgsap5FnnxDMDRil6vqNewAl20cLlfgrGTRL44BFSosIPqGHVG8mMkg3PUugqCPnLQGUgz2p0klp9ZfCNkgpM/s1600/vietnamese+spring+rolls+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEamIBGRd5NOOMz4lUbnGK2uzxuYY9XEmrPiOQPR5cipeZVbcMMGRB_GPgsap5FnnxDMDRil6vqNewAl20cLlfgrGTRL44BFSosIPqGHVG8mMkg3PUugqCPnLQGUgz2p0klp9ZfCNkgpM/s1600/vietnamese+spring+rolls+2.jpg" height="426" width="640" /></a></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">First things first! As you may have heard, Google Reader is ending its services on July 1, 2013. They're reasoning is that it has declined in popularity and the company would also like to focus on fewer things. So, follow me on my Bloglovin' account that I've just created! You'll see the white and blue on your right side.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Anyways, I'm way too excited for spring. I've already hung up my dresses and summer/spring tops and stuffed away my sweaters. As March progresses, I'll find out college admissions decisions, go on spring vacation (hopefully!), and then in April, go on a trip to a rural village in Yunnan, China. And then there are AP tests...</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTprEMUeUARa0EcPTHzp-U6SOMDUau6cZ1t7lNfIF0Pv2KW_l-VWwBQ-3ciMwytZsBhBwVTw87xB0RZiHAot8Lz4OXavdaFial5uuVEUeEV6gso4QJMw_uj_IsN2LSiKTzZRHPMu2tvAA/s1600/viet+spring+rolls+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTprEMUeUARa0EcPTHzp-U6SOMDUau6cZ1t7lNfIF0Pv2KW_l-VWwBQ-3ciMwytZsBhBwVTw87xB0RZiHAot8Lz4OXavdaFial5uuVEUeEV6gso4QJMw_uj_IsN2LSiKTzZRHPMu2tvAA/s1600/viet+spring+rolls+4.jpg" height="425" width="640" /></a></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">I've been waiting for the longest time to make these spring rolls. </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">The mango gives it a slight twang, while the sauce spices it up. The best part for me, is the big bunch of spinach.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5T2V6nJ27JY4QEfwHt9icp3oFrJKEgWksUJNGdhsMcylKKIt1P9SqlharXlroQBTYz7HaT-xR7LeOMFeslvIxSRbzYXDBOpPMiy4PzH-mv6MEKsnFlT5KDcINhg3qRaK6qf0heUWH7Fc/s1600/viet+spring+roll+5.jpg" height="640" width="550" /></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">However, when it comes to eating veggies these days, I've been more cautious about the tap water because of the whole pig circumstance here in Shanghai. Ew x10000! Think happy thoughts!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrCHCCSC6aw2gA4yGCxfg5DEboOBHkVZwKF5A3fSXF1A-xYsn9nQSD-4iF6il20pWnlktPYFnXoLkvTeEwrNYj71IsK-Nk9vaAh5VDcp6U4PS8P4GGpU_9w3PZVz0qtMKmQ25epFXhXRA/s1600/viet+spring+roll+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrCHCCSC6aw2gA4yGCxfg5DEboOBHkVZwKF5A3fSXF1A-xYsn9nQSD-4iF6il20pWnlktPYFnXoLkvTeEwrNYj71IsK-Nk9vaAh5VDcp6U4PS8P4GGpU_9w3PZVz0qtMKmQ25epFXhXRA/s1600/viet+spring+roll+6.jpg" height="476" width="640" /></a></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCe8oFTjXNkjtCZbwi1LEugPzJw-y6nYoiuTg_QP6eE4EqOYPsPcTZcvsg9JIzP0h9ItfrsU0s_MWA62vcwau0OV0uYpsk1oadnfFn8NUsPAn52Xvcib-jiEEvxlXwkJPeyNFFBqJF8B4/s1600/viet+spring+rolls+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCe8oFTjXNkjtCZbwi1LEugPzJw-y6nYoiuTg_QP6eE4EqOYPsPcTZcvsg9JIzP0h9ItfrsU0s_MWA62vcwau0OV0uYpsk1oadnfFn8NUsPAn52Xvcib-jiEEvxlXwkJPeyNFFBqJF8B4/s1600/viet+spring+rolls+3.jpg" height="640" width="480" /></a></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF7Vzbgq5gMFN1ZQGudV6wcO0dfpoEXFceAvO4rNjZAxH_9BmcRrCMZ-ftGoWmtZA_OpLtAx1_iImJr3OI-TRiBR57zCbHwplDH7C9IO2qsgMlJRok5xVryajRU-Y-WkE7XUWt01n4bNk/s1600/viet+spring+roll+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF7Vzbgq5gMFN1ZQGudV6wcO0dfpoEXFceAvO4rNjZAxH_9BmcRrCMZ-ftGoWmtZA_OpLtAx1_iImJr3OI-TRiBR57zCbHwplDH7C9IO2qsgMlJRok5xVryajRU-Y-WkE7XUWt01n4bNk/s1600/viet+spring+roll+7.jpg" height="352" width="640" /></a></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">Since I already have lots of Asian ingredients at my house, I figured this would be perfect to make :)</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">And now, here's how we do it: </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><b>Recipe for Spring Rolls: </b>Makes 5</span><br />
<ul>
<li><span style="font-family: Georgia,"Times New Roman",serif;">10 pieces of cooked shrimp, deveined</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">1/3 cup of carrots, cut julienne style</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">1/3 cup of thin cucumber sticks </span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">1/2 of cooked spinach, liquids squeezed out </span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">1/4 cup of mango/papaya pieces cut into vertical strips</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">small handful of rice vermicelli</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">5 spring roll rice wraps </span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">4 TBSP minced parsley<b> </b></span></li>
</ul>
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Directions for Spring Roll:</b></span><br />
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<li><span style="font-family: Georgia,"Times New Roman",serif;">Fill a soup plate with lukewarm water. For each rice roll wrap, dip in the water until it becomes soft. Place the soft wrap onto a towel to slightly dry it off. Do this, then continue to make the roll.</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">In the center of the wrap, place a bit of each: spinach, carrots, cucumbers, mango/papaya, vermicelli, and parsley. Add two pieces of shrimp to each.</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">To wrap up the rice wrap, fold 1/3 of it along the long edge of the ingredients. Fold up the left and right ends of the wrap. Then, roll along the long edge until you reach the last bit of the rice wrap. </span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Repeat from step one. I find it easier to make the rolls one at a time.</span></li>
</ol>
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<span style="font-family: Georgia,"Times New Roman",serif;"><b>Recipe for Chili Sauce:</b><span style="font-size: xx-small;"> Adapted from <a href="http://allrecipes.com/recipe/vietnamese-spring-rolls-with-dipping-sauce/detail.aspx" target="_blank">All Recipes</a></span></span><br />
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<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: xx-small;"> <span style="font-size: small;">2 TBSP lime juice</span></span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: xx-small;"><span style="font-size: small;">2 tsp chili powder</span></span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: xx-small;"><span style="font-size: small;">1<span style="font-size: small;">-2 tsp honey, depending on taste</span></span></span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: xx-small;"><span style="font-size: small;"><span style="font-size: small;">dash of salt </span> </span></span></span></li>
</ul>
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Directions for Chili Sauce:</b></span><br />
<ol>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Add all ingredients to a small bowl. Whisk until thoroughly mixed. This dipping sauce is very versatile. Feel free to experiment and find your favorite ratios.<b> </b></span></li>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Question of the Day:</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>What's your go-to favorite breakfast?</b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> <span style="font-size: x-small;">Mine is Banan<span style="font-size: x-small;">a Bread oatmeal. <span style="font-size: x-small;">My v<span style="font-size: x-small;">ice principal once said<span style="font-size: x-small;"> something along the <span style="font-size: x-small;">lines of, "Banana brea<span style="font-size: x-small;">d. You never want it when you don't have it, but when you see it, you always want more.</span>" App<span style="font-size: x-small;">arently, Banana Bread is his rap name.</span></span></span></span></span></span></span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-small;">I'd love to hear your <span style="font-size: x-small;">responses!</span></span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-small;"><span style="font-size: x-small;"> <a href="http://www.bloglovin.com/blog/4933813/perpetual-nomming" target="_blank"><span style="font-size: xx-small;">Follow me on Bloglovin'</span></a></span></span></span> </div>
Anonymoushttp://www.blogger.com/profile/18112651757677687897noreply@blogger.com8tag:blogger.com,1999:blog-5826459578983934110.post-84371459116018736922013-03-17T18:16:00.003+08:002013-05-16T16:25:50.922+08:00The Liebster Award!<span style="font-family: Times,"Times New Roman",serif;">Hey hey!</span><br />
<span style="font-family: Times,"Times New Roman",serif;">So I'm super excited because I got my first award-- the Liebster Award! Thanks so much to Stephanie from <a href="http://easytaste.blogspot.com/2013/03/my-first-award-liebster-award.html" target="_blank">Easy Taste</a> for nominating my blog; please go check her blog out. Right now! GO! </span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><b>Here are the rules that each nominee should follow:</b></span>
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<li><span style="font-family: Times,"Times New Roman",serif;">Post 11 random facts about yourself.</span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">Answer the 11 questions made by the person who nominated you</span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">Create 11 questions for the bloggers you pass the award to.</span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">Choose 11 bloggers with less than 200 followers to pass the award to and mention them in your post.</span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">Go to their blogs and let them know that they have been nominated</span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">No tag backs.</span></li>
</ol>
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<span style="font-family: Times,"Times New Roman",serif;"><b>So first, here are 11 random facts about me:</b></span></div>
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<li><span style="font-family: Times,"Times New Roman",serif;">I have lived in many places, including NY, Arizona, and Chicago...and now somehow ended up in China.</span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">I cannot go a day without at least one apple. </span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">I cannot stand the noise of plastic scratching on ice. I just cringed, and again.</span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">There is way too much blue in my closet.</span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">I strive to eat healthy, but when I'm with a certain people, the true me comes out (meaning I indulge on way too much).</span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">I notice people's eyebrows (ha...don't judge! ).</span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">I fall asleep during <b>a lot</b> of movies. Just to name a few: Pineapple Express, Saw, and Paranormal Activity. What's wrong with me?!</span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">I love making lists and charts. There's just something great about it.</span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">I have a journal where I keep thoughts for the future. For example, I've already decided that I want blue plates, a German Shepherd, and wooden beams in my future house.</span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">I love shopping online, partially because I'm stuck with 3 stores here: H&M, Zara, and Mango.</span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">I call myself a hoarder. I collect something from every "memorable event". Spring cleaning is the hardest thing for me.</span></li>
</ol>
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<span style="font-family: Times,"Times New Roman",serif;"><b>11 questions for Stephanie wanted me to answer:</b></span></div>
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<span style="font-family: Times,"Times New Roman",serif;">1. What do you love doing the most?</span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: x-small;"> I love dancing. I dance when I'm happy, I dance before I shower, I dance when I bake, and I dance when I'm eating tasty foods. My favorite type of dance is jazz/tap. Everyday, I'm always making faces, so I get an excuse to do so during jazz and tap.</span></span><br />
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<span style="font-family: Times,"Times New Roman",serif;">2. What's the one thing you can't leave without and why?</span></div>
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<span style="font-family: Times,"Times New Roman",serif;"> <span style="font-size: x-small;">I <b>cannot</b> leave without <span style="font-size: x-small;">some sort of lip<span style="font-size: x-small;"> <span style="font-size: x-small;">balm. It's some sort of mental <span style="font-size: x-small;">thing that drives me crazy if I don't have any on me. Having dried lips is just a no no. There <span style="font-size: x-small;">have<span style="font-size: x-small;"> many times whe<span style="font-size: x-small;">n I've had to <span style="font-size: x-small;">find the <span style="font-size: x-small;">nearest convenient <span style="font-size: x-small;">sh<span style="font-size: x-small;">op to get something.</span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"> </span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: Times,"Times New Roman",serif;">3. What is your favourite flavour in food?</span></div>
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<span style="font-family: Times,"Times New Roman",serif;"> <span style="font-size: x-small;">My favorite flavor in food is probably cinnamon. I love when autumn comes around and <span style="font-size: x-small;">when cinnamon<span style="font-size: x-small;"> becomes a staple in all desserts. </span></span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;">4. Where would you want your dream house to be? On the beach, in the city or on the mountain and why?</span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: x-small;"> <span style="font-size: x-small;">I would love for my dream ho<span style="font-size: x-small;">use to be on a mountain top <span style="font-size: x-small;">looking over a city. My favorite part about living in Arizona <span style="font-size: x-small;">wa</span>s the sunrises and sunsets. I <span style="font-size: x-small;">love those times of day because I can just look out into the horizon and be thankful for everything around me.</span></span></span></span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;">5. What famous person you look up to?</span></div>
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<span style="font-family: Times,"Times New Roman",serif;"> <span style="font-size: x-small;"><span style="font-size: x-small;">I look up to Coco Chanel. She was such a<span style="font-size: x-small;"> d<span style="font-size: x-small;">o-m<span style="font-size: x-small;">y-own thing type of person, and because of her I can wear<span style="font-size: x-small;"> my favorite yoga pants.</span> </span></span></span></span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;">6. Which country's cuisine you find the most interesting & tasty?</span></div>
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<span style="font-family: Times,"Times New Roman",serif;"> <span style="font-size: x-small;">I find Thai food very interesting. When I went to visit in 2010, I found the flavors all so <span style="font-size: x-small;">intriguing. Coconut <span style="font-size: x-small;">mango sticky rice? Love that too.</span></span></span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"> </span> </span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;">7. Any hobbies?</span></div>
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<span style="font-family: Times,"Times New Roman",serif;"> <span style="font-size: x-small;">My h<span style="font-size: x-small;">obbies have changed considerably throughout the years. I love scrap booking, but <span style="font-size: x-small;">I recently haven't found time to do it. Another<span style="font-size: x-small;"><span style="font-size: x-small;"> hobby is baking/cooking<span style="font-size: x-small;">, hence the blog!</span></span></span></span></span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;">8. If you could describe yourself with a colour, which one would it be?</span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: x-small;"> <span style="font-size: x-small;">If I were a color, I would probably be periw<span style="font-size: x-small;">inkle or navy blue. I <span style="font-size: x-small;">don't really know why, <span style="font-size: x-small;">I just really like these colors.</span></span></span></span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;">9. Why have you started blogging?</span></div>
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<span style="font-family: Times,"Times New Roman",serif;"> <span style="font-size: x-small;">I went to a cooking/nutrition camp at Northwestern University <span style="font-size: x-small;">during the summer of 2011, and that's w<span style="font-size: x-small;">hen I really realized how much I love being in the kitchen (ye<span style="font-size: x-small;">s, I know I'm living <span style="font-size: x-small;">the woman</span> ster<span style="font-size: x-small;">eotype</span>). Since then, I've cooked and baked intermittentl<span style="font-size: x-small;">y, but wanted to make it more regular. When I found recipes, I'd lose them or forget to bookmark them. This w<span style="font-size: x-small;">ay, I can document tasty creations while sharing them with others.</span></span></span></span></span></span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><br />10. Talents or skills you are proud of?</span></div>
<div>
<span style="font-family: Times,"Times New Roman",serif;"> <span style="font-size: x-small;">I <span style="font-size: x-small;">love being flexible. I know it sounds weird, but it's super conven<span style="font-size: x-small;">ient to fit into small sitting spaces.</span></span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;">11. Most amazing thing, day, memory of your life?</span></div>
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<span style="font-family: Times,"Times New Roman",serif;"> <span style="font-size: x-small;">I have a lot, so I'll share a more recent one. Over the summer, <span style="font-size: x-small;">My mom and I went to visit my brother in Arizona<span style="font-size: x-small;">. We went to the zoo that we used to go to as little children<span style="font-size: x-small;">, and that brought back <span style="font-size: x-small;">loads of memories. We went to the petting zoo, and then looked for the talking parrot that used to respond to "Poly want a cracker?" an<span style="font-size: x-small;">d <span style="font-size: x-small;">ended the day with really good food. </span></span></span></span></span></span></span></span> <br />
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<span style="font-family: Times,"Times New Roman",serif;"><b>Now, here are the questions that I want the nominated bloggers to answer:</b></span><br />
<ol>
<li><span style="font-family: Times,"Times New Roman",serif;">What's your favorite childhood food, and why?</span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">What makes and breaks your day?</span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">Name the top three best places you've been to.</span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">What's your guilty pleasure?</span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">Favorite go-to comfort food?</span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">What made you happy this week?</span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">Favorite holiday, and why?</span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">Goal in life?</span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">Is there anything you need/eat everyday to keep you sane?</span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">Did your college degree help with your job?</span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">Taken from Stephanie: What's your most amazing thing, day memory of your life? </span></li>
</ol>
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<span style="font-family: Times,"Times New Roman",serif;"> <b>And now drum roll please! Here are the nominees:</b></span> </div>
<div>
<ol>
<li><span style="font-family: Times,"Times New Roman",serif;"><a href="http://endlesslyenraptured.com/" target="_blank">Endlessly Enraptured</a></span></li>
<li><span style="font-family: Times,"Times New Roman",serif;"><a href="http://www.nellieandoliver.blogspot.com/" target="_blank">Nellie And Oliver</a></span></li>
<li><span style="font-family: Times,"Times New Roman",serif;"><a href="http://spotty-teapot.blogspot.com/" target="_blank">The Spotty Teapot</a></span></li>
<li><span style="font-family: Times,"Times New Roman",serif;"><a href="http://makinglittleadventures.blogspot.com/" target="_blank">Making Little Adventures</a></span></li>
<li><span style="font-family: Times,"Times New Roman",serif;"><a href="http://vivikstyle.blogspot.com/" target="_blank">Viki k Style</a></span></li>
<li><span style="font-family: Times,"Times New Roman",serif;"><a href="http://blackberrygrove.blogspot.com/" target="_blank">The Bumbling Bee</a></span></li>
<li><span style="font-family: Times,"Times New Roman",serif;"><a href="http://all-things-fabric.blogspot.co.uk/" target="_blank">Blueberry Days</a></span> </li>
<li><span style="font-family: Times,"Times New Roman",serif;"><a href="http://haleyhere.blogspot.com/" target="_blank">Haley Here</a></span></li>
<li><span style="font-family: Times,"Times New Roman",serif;"><a href="http://andgeesaid.blogspot.com.au/" target="_blank">And Gee Said...</a><a href="https://www.blogger.com/goog_1421241511"> </a></span></li>
<li><span style="font-family: Times,"Times New Roman",serif;"><a href="http://www.rusticpeach.com/" target="_blank">Rustic Peach</a></span></li>
<li><span style="font-family: Times,"Times New Roman",serif;"><a href="http://www.porridgenpickles.co.uk/" target="_blank">Porridge n Pickles</a> </span></li>
</ol>
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<span style="font-family: Times,"Times New Roman",serif;">This was the hardest thing to do. There are so many new bloggers out there like myself, so go check their blogs out!</span></div>
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<span style="font-family: Times,"Times New Roman",serif;">Nominees-- once you've reposted this, come back and comment so I can read your answers!</span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><br /></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><a href="http://www.bloglovin.com/blog/4933813/perpetual-nomming" target="_blank"><span style="font-size: xx-small;">Follow me on Bloglovin'</span></a></span></div>
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Anonymoushttp://www.blogger.com/profile/18112651757677687897noreply@blogger.com5tag:blogger.com,1999:blog-5826459578983934110.post-36442786082283680182013-03-14T21:04:00.003+08:002013-06-17T21:47:43.198+08:00Lavender Earl Grey Tea<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgELxzA2EhNF0iWjCDdJCMKhxc5MK2rrK51yoABHxOYVqdS8NZ4lKFIdWohfxEB39kw2ZHfLKEI0-AN6NjsDjZGXKXYG8A02HHK-9039hjdF8br3pik3ywqt2M2gfMeXkZFYbQFkj7s7FY/s1600/lavender+earl+grey+tea+1.jpg" height="426" width="640" /></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Yesterday, a classmate of mine announced it was Hump Day. How pleasant, right? I somehow thought it was Friday... As soon as I got home, I made a cup of soothing, yet revitalizing Earl Grey Tea infused with dried lavender blossoms. As the tea brewed, I cozied up in jammies and fuzzy socks.</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZyjflQtSawDzPe1LRmhtbL5xJVCCbi6VJabWv0nYNXt5EsjYQ32KR5O4AtREhaXmUc349A5JTv0dQB5o9S7NwsZTnOXryZBX6bM_9DJ0wKreGwYvoEvJ3_x3JFmURsI_1T6M40TKS4NM/s1600/perpet+nomming+again.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZyjflQtSawDzPe1LRmhtbL5xJVCCbi6VJabWv0nYNXt5EsjYQ32KR5O4AtREhaXmUc349A5JTv0dQB5o9S7NwsZTnOXryZBX6bM_9DJ0wKreGwYvoEvJ3_x3JFmURsI_1T6M40TKS4NM/s1600/perpet+nomming+again.jpg" height="426" width="640" /></a></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Thankfully, tomorrow <i>is </i>Friday, and I'll finally be able to catch up on sleep. </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">However, I'm participating in my school's 30-Hour Famine (by World
Vision) event so it will be a slow and hunger filled day. I guess
fasting for 30 hours is compensating for the heaps of food I ate during
Pi-Day today. </span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHbfqdLXJ6w0enkAXsoSvXwmXIKFZ8ecSgbuBePMbTaF7Jn8B6EFp2RhDsL4cAOp2p0Zh-IxiZJpkeFHmeggh6JqhCVBBPtlwmIWoX0wApR5EKvF7dleZ9wrTv1UNhulCQkMXlyN1Hn7M/s1600/lavender+tea+2.jpg" height="390" width="640" /></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Every day, I take my meals and snacks so for granted. When do we ever desperately thinking about how we'll attain water to cook our meals, and to hydrate our bodies? My 6th year of the annual fast will still hold to be challenging, <i>and</i> I can already hear my tummy growling. Ah! I'm brainstorming my next meal already.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0i_MC79snTWo-BM1dL0iygR3jAiC5BI6-oWDHnjkGlab9PRURcVjPr5sUzglqcahY2uxnrHGZzEPo79xkGDwfQHBLlhsBATLSB2vsqyzAVPhrBEFlb5dcixcBOO37lqFVw67XQj0t37g/s1600/lavender+earl+grey+perpetual+nomming+with+recipe.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0i_MC79snTWo-BM1dL0iygR3jAiC5BI6-oWDHnjkGlab9PRURcVjPr5sUzglqcahY2uxnrHGZzEPo79xkGDwfQHBLlhsBATLSB2vsqyzAVPhrBEFlb5dcixcBOO37lqFVw67XQj0t37g/s1600/lavender+earl+grey+perpetual+nomming+with+recipe.jpg" height="640" width="426" /></a></span></td></tr>
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<span style="font-family: Georgia,"Times New Roman",serif;">Although the photo has the recipe, here it is again:</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><b>Recipe for Lavender Earl Grey Tea: </b>serves 1</span><br />
<ul>
<li><span style="font-family: Georgia,"Times New Roman",serif;">1 TBSP of loose Earl Grey tea</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">1/2 tsp of dried lavender blossoms </span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">milk or heavy cream, to taste</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">sweetener, to taste</span></li>
</ul>
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Directions:</b></span><br />
<ol>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Boil water in a kettle.</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Add the loose tea and lavender blossoms to a tea strainer. Pour the boiled water into the teapot.</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Let the tea steep for 5 minutes. Pour the tea into a teacup (or your coziest mug) and add milk or heavy cream according to personal taste. Same goes for sugar (1-2 sugar cubes per cup).</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Now serve with a biscuit or tea dessert! </span></li>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-small;">Note:</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-small;">- These measurements are guidelines. It's always the best feeling to find what's best for you :)</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-small;">- To sub in fresh lavender blossoms, up the amount to 1 tsp</span></span></div>
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<tr><td style="text-align: center;"><a href="http://perpetualnomming.blogspot.com/2013/03/10-things-i-love-monday.html" imageanchor="1" style="margin-left: auto; margin-right: auto;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6DfmtKAoIbVAsrBl0tsfRo0XEfb9_4Z7QQJwL5UbCoZdX5cOyVmSHHMPKZ5VqiTV6EcVtBr02dMtlRfm4P_UMEJi6ZTVSAeT1_RRdWdnNy2H4p0X7nIG2BXUvT8F1NssFu5lb0nkYVHE/s1600/julia+e+dean.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://perpetualnomming.blogspot.com/2013/03/10-things-i-love-monday.html" target="_blank">These</a> are the mugs from Etsy I was talking about in the 10 things I love Monday post </td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td></tr>
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://www.bloglovin.com/blog/4933813/perpetual-nomming" target="_blank"><span style="font-size: xx-small;">Follow me on Bloglovin'</span></a></span></div>
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Anonymoushttp://www.blogger.com/profile/18112651757677687897noreply@blogger.com1tag:blogger.com,1999:blog-5826459578983934110.post-72739834074590856902013-03-09T19:10:00.002+08:002013-06-17T21:48:00.541+08:00Spring Asparagus Risotto<div class="" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">Spring is coming! So what is spring? Spring is:</span></div>
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<li><span style="font-family: Georgia,"Times New Roman",serif;">When new fashion trends emerge</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">When people (like me) begin to realize that summer is around the corner and diets have to resume</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">When you see new fruits and veggies in markets</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">When high school seniors get senoiritis</span></li>
</ul>
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<span style="font-family: Georgia,"Times New Roman",serif;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix0MAIbQM98QNrYUVaxzR9GPU0HmUl3xiWLJ1Oc8qobtwzrJrj-jll86jKKo57Ckk_Lay4hp4jRPCn429cCKrW7b441lrZ15cGbd9EKvKXu9a_jKBdw43Fo838lLvin1JCZsqgRPww7Vg/s1600/collage+spring+asparagus+risotto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix0MAIbQM98QNrYUVaxzR9GPU0HmUl3xiWLJ1Oc8qobtwzrJrj-jll86jKKo57Ckk_Lay4hp4jRPCn429cCKrW7b441lrZ15cGbd9EKvKXu9a_jKBdw43Fo838lLvin1JCZsqgRPww7Vg/s1600/collage+spring+asparagus+risotto.jpg" height="640" width="320" /></a></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">To celebrate the 3 consecutive days of nice-for-Shanghai weather, I decided to make some asparagus risotto (with an optional addition of mushrooms). </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3jXmeYJK7DrgwjStHmgwWuNmKrHazeBLUMsPTMvk2fBsXxWW3SGgfv4BntqGcwQyZ0B5f46YUXl5Vos_uSlnJNwu5p3ZrWQBkpjQF-VORML1kB29HKIlrS-tgQ-_v5m0Tg49TLcE2RzI/s1600/spring+asparagus+risotto+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3jXmeYJK7DrgwjStHmgwWuNmKrHazeBLUMsPTMvk2fBsXxWW3SGgfv4BntqGcwQyZ0B5f46YUXl5Vos_uSlnJNwu5p3ZrWQBkpjQF-VORML1kB29HKIlrS-tgQ-_v5m0Tg49TLcE2RzI/s1600/spring+asparagus+risotto+1.jpg" height="384" width="640" /></a></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Oh sun, I have missed you.</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHA1yCPaPSqNyu_juaOL5p75hw2R0uaZ7s0YnvfQ6O7i84d8jeRwQQsd7Qbi71rIfvppM7RdR0d0kqoWHhgWrXiaOUVeBN3poiwbgeYkpbqqOWdWkxLG_tzrcmB_yJffwXfPFFiGvJL98/s1600/spring+asparagus+risotto+2.jpg" height="640" width="422" /></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"> This risotto is fresh, creamy, healthy <i>and </i>easy to make. Win-win situation. Also, it's a relatively easy dinner to make!</span> </div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><b>Spring Asparagus Risotto Recipe:</b></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><b>Ingredients: </b>serves 4-6</span></div>
<ul>
<li><span style="font-family: Georgia,"Times New Roman",serif;">4 & 1/2 cups of vegetable or chicken broth</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">2 TBSP olive oil</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">4 green onions</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">1 cup Arborio/sushi/white medium-grain rice</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">1/2 tsp salt </span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">2 pounds asparagus (about 12 large spears)</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">8 medium sized white mushrooms (optional) </span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">3 TBSP unsalted butter (optional, but recommended)</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">1/2 cup grated <span style="font-size: small;"><span style="font-size: small;">P</span>armesan</span> cheese</span></li>
</ul>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Directions: </b></span></div>
<ol>
<li><span style="font-family: Georgia,"Times New Roman",serif;">In a large saucepan, boil the broth<i>.</i></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">While waiting, chop the <i>green onions</i>, <i>asparagus (into 2 inch pieces), </i>and <i>mushrooms. </i>For the asparagus, trim the edges. <i> </i></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Then, in a large pot, heat the <i>oil</i>. Add <i>green</i> <i>onions</i> and <i>rice. </i>Stir these ingredients until rice has slightly browned. </span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Once the rice has browned, stir in the <i>broth</i>, 1/2 cup at a time. Each time you add the broth, make sure you stir it until it has soaked up all the broth before adding more. When you've finished adding the broth, continue stirring for about 15 minutes. </span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">After the 15 minutes, add the asparagus, mushrooms, butter, and Parmesan and stir for about 5 minutes more, or until rice is al dente and asparagus is tender-crisp.</span></li>
</ol>
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><i>Notes:</i></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><i>- If you prefer more porridge-y risotto, you can add hot water until desired consistency is reached. </i></span> </div>
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;">- <i>Before serving, I suggest sprinkling a bit of black pepper on top</i></span><br />
<br />
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif; font-size: x-small;"><i>Calories per serving (<span style="font-size: x-small;">including butter and mushrooms)</span>:</i></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif; font-size: x-small;"><i>When serving 4: 274 calories</i></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: x-small;">When serving 6: 182 calories</span> </i></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><i><br /></i></span></div>
</div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlrFkRrLEIhQB60A6VMMgtbDk9yqK3eYOExJts6TS89KGdhiD5nPG2LJeG-fJc2I8p-a0VLbHqkVSjltn6lpSbQG-dtdAdVvkwCNoh-DuDsyiGiGYSWo4Hp3f92JS6FUsRZX8lX2owqOw/s1600/spring+asparagus+risotto+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlrFkRrLEIhQB60A6VMMgtbDk9yqK3eYOExJts6TS89KGdhiD5nPG2LJeG-fJc2I8p-a0VLbHqkVSjltn6lpSbQG-dtdAdVvkwCNoh-DuDsyiGiGYSWo4Hp3f92JS6FUsRZX8lX2owqOw/s1600/spring+asparagus+risotto+3.jpg" height="422" width="640" /></a></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: xx-small;">Adapted from <a href="http://www.myrecipes.com/recipe/asparagus-risotto-10000001973660/">MyRecipes</a></span></span><br />
<br />
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: xx-small;"><b><span style="font-size: small;">What's your favorite part about spring?</span></b></span></span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: xx-small;"><span style="font-size: small;">My favorite part is the abundance of new veggies<span style="font-size: small;"> <span style="font-size: small;">and the feeling of almost being finished <span style="font-size: small;">with the school year :)</span></span></span></span></span></span><b><span style="font-size: small;"> </span></b><br />
<br />
<div style="text-align: center;">
<a href="http://www.bloglovin.com/blog/4933813/perpetual-nomming" target="_blank"><span style="font-size: xx-small;">Follow me on Bloglovin'</span></a><b><span style="font-size: small;"> </span></b> </div>
</div>
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I was reading <a href="http://abeautifulmess.typepad.com/" target="_blank">A Beautiful Mess'</a> blog a while back and was inspired to begin a "10 Things" series. So let's begin!</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
1. Apples!</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.kuipersfamilyfarm.com/" style="margin-left: auto; margin-right: auto;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg91iDZBu-x8Dcx3ercwG04pjfkKR6QpaWgngx-DK6AfOMmGCgG-4yCzYK7JvA9YgY47JiuuF1VCo3178aRSsAvrJ4yAGi0P1oMjybOrVD9a9tBxzQFTK9TXi0pgajDBF1Fa2lDtE3krK8/s1600/www.kuipersfamilyfarm.com.jpg" height="265" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div style="font-family: Georgia,"Times New Roman",serif;">
I
love, love, love apples...this is that one food that I need to have
every day. I may be a little cray cray, but one year, I went to Korea
for a dance conference and packed 4 day's worth of apples just in case I
wasn't able to get any (I stuffed 8 apples in my carry on :)</div>
</td></tr>
</tbody></table>
</div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
<div style="text-align: center;">
<br />
2. Dance<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK7rgd8Zdwf94AnBwp5EuKHZtdzqW01QKAuIZ8M9c6sd6KIyDBp2VEzlaF7S9eG0RJRL9sgS3o7nSNYaKGoFu4slEggAvtB34mJrzqidFya0WH0-lVfec726WS8h3B0LKOBxbEmPrsC48/s1600/10+things+i+love+monday+perpetual+nomming+use+this.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK7rgd8Zdwf94AnBwp5EuKHZtdzqW01QKAuIZ8M9c6sd6KIyDBp2VEzlaF7S9eG0RJRL9sgS3o7nSNYaKGoFu4slEggAvtB34mJrzqidFya0WH0-lVfec726WS8h3B0LKOBxbEmPrsC48/s1600/10+things+i+love+monday+perpetual+nomming+use+this.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Creds to Azuki Photography for taking this! </td></tr>
</tbody></table>
</div>
</div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
<br />
3. <a href="http://essie.com/" target="_blank">Essie Nail polish</a> </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLK894rKzjT4Q-9Kqo3_WHGlgwm24AmPc5yZhiR5PCr9GsofbmC5Bw7Squ09rZ4Ge7SrjF5KuBoBl9K0lWu-OPJmvN0qmpATl4RYixBKs0ptFt52_DWUHgrkmkfYrlUrcrHzkHb-ZwUZY/s1600/Essie+10+things+i+love+monday.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLK894rKzjT4Q-9Kqo3_WHGlgwm24AmPc5yZhiR5PCr9GsofbmC5Bw7Squ09rZ4Ge7SrjF5KuBoBl9K0lWu-OPJmvN0qmpATl4RYixBKs0ptFt52_DWUHgrkmkfYrlUrcrHzkHb-ZwUZY/s1600/Essie+10+things+i+love+monday.jpg" height="640" width="529" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div style="font-family: Georgia,"Times New Roman",serif;">
I
love Essie nail polish a ton because each color is so unique. My
favorite part about Essie is how you always get a nice opaque color. Out
of these 6 colors, I want to add the Snap Happy one to my collection
for spring. These are all just so pretty!</div>
</td></tr>
</tbody></table>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br />
<div style="text-align: center;">
4. Etsy...</div>
<div style="text-align: center;">
I have intermittent obsessions with Etsy. I've bought things ranging from candles to Alpaca Wool (I'll explain this in a post another time), to bags. These are my latest obsessions:</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy6SsP-ZVwFln1Owd1KDa27I-TS2wsfXALumcCl5K4EzPXlrtJvZx9xVdz1w6h0BkZsQJP6_lxRJWOZSLEOpvvLnQrK10QWkZ8CnzZWT62DQbyvyebUtmdwTwzhPRgjXjr36BMR_yj-Ts/s1600/WhiteNoisemaker.jpg" height="264" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div class="separator" style="clear: both; text-align: center;">
I have
been crushing on these crocheted slippers for the longest time. Although
it's almost spring time, I would still love to have these slippers
keeping my feetsies cozy.</div>
</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<span id="goog_1366836259"></span><span id="goog_1366836260"></span><span id="goog_1366836240"></span><span id="goog_1366836241"></span></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.etsy.com/shop/juliaedean?ref=seller_info" style="margin-left: auto; margin-right: auto;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNvbdrHof0iQJrJnDIVvt_w4IrvO1dl41rM9uSr4xvXpQ5SlAN6k8HbFmEp5LbcHva7D6vF4pA4wye5qnNslBhapSyPdq7AIQWp10nB3CwbJ1FFZeIjjQm-Tw9TsEKCVHveSgHuTdkA0o/s1600/julia+e+dean.jpg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div style="text-align: center;">
These mugs are actually fantastic. They just have some sort of coziness to them. We have two in my family in the Robin's Egg Blue color. I can vouch for their quality; <a href="http://www.etsy.com/shop/juliaedean?ref=seller_info" target="_blank">Julia</a>, the seller was also super sweet throughout the transactions!<br />
<br />
<a href="http://perpetualnomming.blogspot.com/2013/03/lavender-earl-grey-tea.html" target="_blank">These</a> are the mugs I have :) </div>
</td></tr>
</tbody></table>
</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
5. German Shepherd Puppies</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://germanshepherdappreciation.tumblr.com%20/" style="margin-left: auto; margin-right: auto;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHw24vtALk5Leud0r3eBFcmjQORzpC-BS8wyscZ5oxMG0KdW-ahd56iGrlqSxMdNpaOqbys-S2dqjoRCntkz9qzjX4vYgHwgniTDE57-dshgJ3e93WMeFTTfd52To4kzw5TnNpjUU8uGA/s1600/tumblr_lp0dem8PsW1r0vq8jo1_400.jpg" height="320" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">:') This face</td></tr>
</tbody></table>
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<div style="text-align: center;">
6. Trader Joe's Coconut Oil</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.traderjoes.com%20/" style="margin-left: auto; margin-right: auto;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTtlGJ6OJDW-6dwG7WxkZ-10KIkcOZQnpXDf5A5976gijxQ4IN_gpVL_Fm8-M7hLjAnAQkKqWSzGKLK4D4vqLeySvzgU8ZtwX-7WE9UjGGXWIyf55ex6I6W1ed_Sze8XieyAl6hkYeP3c/s1600/96070-OrganicCoconutOil.jpg" height="320" width="256" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This stuff is super amazing. I use it on a daily basis to remove makeup, moisturize, and cook! The <a href="http://www.deliciousobsessions.com/2012/01/52-uses-for-coconut-oil-the-simple-the-strange-and-the-downright-odd/" target="_blank">list of things</a> to do with coconut oil goes on and on.</td></tr>
</tbody></table>
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<div style="text-align: center;">
7. Long Champ Bags</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.theredlippieadventures.com/" style="margin-left: auto; margin-right: auto;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipZDx22heFVlpTldplCco-WcHtVOtDjYG-LcCY4ReJwAZX7OI5E_B4OBdxrVDUL9iPi8Kxvn-5RliaP66F-J7ggg7SBbcbnScQndkFyKUSPV72pZlB3UvgK3eMDrnGlM4ygt5HD5ukoAE/s1600/longchamp-le-pliage-large--pink+%25281%2529.jpg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> I love the convenience this bag brings! </td></tr>
</tbody></table>
<br />
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<div style="text-align: center;">
8. Lipbalm!<br />
One feeling I cannot stand is having chapped lips. Soo, I keep lip balm in every location, every bag, and every room. These are my favorites.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://evolutionofsmooth.com%20/" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0IW670_gJss6iLhOiGCIEiZFTsCWPker0uOmWNtkrzRsA2hLRTKuqttKcwcbmNMUdAXZNo0Tuxj5hm66q0ozy6M9rzGEPTxoNQlcgaF8Bg4xPYrUa7z9DTnOxB53txOq7o-7l_tI6Md4/s1600/img_sphere_sum.jpg" height="320" width="296" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.marylanddelivered.com%20/" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNSyVdi2IiUMnxAb3_9BeKsgkCxepgO9E3p40jGD0ET1R2mGxoZuWhBmmuB43JfihYLhPFTZ-JEvMgglJXeX6CW68Jcg2Ny8GaMVa0YqbDohYRGW-K0Fnz4y8zKO36LNNxViJ5Rya3DUw/s1600/rosebudvarieties.jpg" height="213" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://chiotsrun.com%20/" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtvJcRpH3_7vgok7VQqSxKLy96jVw98mQ1HK-e795au_zXdZwyr0xs2aIB__Ol2OMUEA9WeV9BOQICRtlYuwWwInUknDLDiu4ilwKixYRMSeGBUxiDe4IZcugbq5brH6HRUO9GztiqwaE/s1600/burts-bees-honey-chapstick.jpg" height="199" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<div style="text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr></tr>
<tr></tr>
</tbody></table>
</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<div style="text-align: center;">
9. Vera Bradley</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.verabradley.com/product/Color/Go-Wild/Vera/154766/defaultColorVariantId/178448/pc/639/c/0/sc/968/p/154766.uts" style="margin-left: auto; margin-right: auto;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqnJ0fXSwEYPMBK6QcYv2-SG3ddMPAzPyHRRXkV-dnefYk8dBEFAi6_m3wVd7SDpblFnK2zHlFzhoCoOWqfiUZMdNCPN9dqoM1-4slVQSBL0jAX5hdYlrw8koZCpQXPQB4WcwImfxPnxk/s1600/Screen+Shot+2013-03-04+at+4.26.13+PM.png" height="320" width="293" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> I used to have the Vera in a pattern back from 2005, I think I'm in
love once again. Vera Bradley's designs never fail to impress me!</td></tr>
</tbody></table>
<br />
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<div style="text-align: center;">
10. Tea</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><br />
<a href="http://www.teavana.com/the-teas/white-teas/p/white-ayurvedic-chai-tea" imageanchor="1" style="margin-left: auto; margin-right: auto;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOCCRgNYqpEhQPfJtkW7k8ZFaU2QF2b3DCmhymPekfq0bgiBWzeEpUnjUkib-OIUp00ErVzun0gspLXFUCJ7u839lo97AvEcKAqrSCfb7DUziaRrLJSFjWDxQnMaJjNo9DkEsSflxJHh4/s1600/31334_d.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I've been drinking Teavana's <a href="http://www.teavana.com/the-teas/white-teas/p/white-ayurvedic-chai-tea" target="_blank">White Ayurvedic Chai</a> Tea every morning. Hands down one of the coziest Chai teas.</td></tr>
</tbody></table>
<br />
Okay, so I realize this was than 10 things, but I couldn't help it!<br />
<b><br /></b>
<b>What's are your 3 fave things?</b><br />
<br />
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Anonymoushttp://www.blogger.com/profile/18112651757677687897noreply@blogger.com4tag:blogger.com,1999:blog-5826459578983934110.post-80578105606224638742013-02-26T16:07:00.002+08:002013-06-17T21:48:27.419+08:00Sunshine Through Food - Quinoa Stuffed Tomatoes<div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZiaMrBabWYgE1FuEwqepn1vKgG3NGpyJzMNqe5ZtEcrSgDRlUh5oT0MmCEhkXi_6NKfvkKrECM0829hXNfY9x8uHnA1LFc7V_802-ur8MJjPkbXh2rg8e4ZE7euwrbPfGBNLuC7d9CZg/s1600/sunshine+through+food+3.jpg" height="282" width="640" /></div>
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Picture yourself out on a Greek beach. You've just come out the clear,
blue water; your skin is glistening from the Mediterranean Sun, and
you've got a huge buffet of food waiting for you. ohmygoodness yum. Now
snap out of it. I wasn't making this up...when you take your first bite
of these tomatoes, that's what you see and feel.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglrCN2FPLvVBJ1iSGSDNbTUmgeTQrinkIeWgJcPsjtfgXTytpsMBTknH-jqNBAzSSRNfqrT9729BX3Y5om_kp5ccjTFLIZ-B2EibSz8DbkygQohW71XOEPfu6WAH3SixVAzNwytssPd_M/s1600/sunshine+through+food.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglrCN2FPLvVBJ1iSGSDNbTUmgeTQrinkIeWgJcPsjtfgXTytpsMBTknH-jqNBAzSSRNfqrT9729BX3Y5om_kp5ccjTFLIZ-B2EibSz8DbkygQohW71XOEPfu6WAH3SixVAzNwytssPd_M/s1600/sunshine+through+food.jpg" height="426" width="640" /></a></div>
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This is basically how this tomato came to be: </div>
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<b>Feta: </b>psssst, take me home</div>
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<b>Grace: </b>no! I dunno know what to do with you...</div>
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Obviously I gave in. So, the Feta sat in my fridge for a few days until a huge mass of ideas came to
me. My favorite was this combination of tomatoes, Kalamata olives,
quinoa, avocado, feta, and olive oil--very Mediterranean. Perhaps I was
longing for summer flavours, or perhaps I was just tired of the same old
weather.</div>
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<b>Quinoa Stuffed Tomatoes Recipe: </b>makes 4</div>
<ul style="font-family: Georgia,"Times New Roman",serif;">
<li>1/2 cup of cooked quinoa</li>
<li>4 medium tomatoes</li>
<li>1/4 cup cubed avocados </li>
<li>1/4 cup of Feta cheese + some for topping</li>
<li>6 cut Kalamata olives</li>
<li>1/2 TBSP olive oil</li>
<li>1 clove of minced garlic (optional)</li>
<li>sea salt, to taste</li>
<li>Italian seasoning, to taste </li>
</ul>
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<b>Cooking Directions:</b></div>
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<li>Preheat oven to 190C (375 F).</li>
<li>Prepare quinoa.</li>
<li>Core the <i>tomatoes</i>. To do this, slice about 1/8 inch off the top of the tomato and empty out the insides.</li>
<li>Mix <i>quinoa, avocado, feta, olives, and salt [garlic and Italian seasoning]</i> together. Take a small taste and add more of an ingredient according to taste.</li>
<li>Spray cooking dish with oil.</li>
<li>Brush tops of tomatoes with olive oil.</li>
<li>Stuff the tomatoes. Top with additional Feta.</li>
<li>Bake tomatoes for 15-20 minutes or until the Feta cheese turns to a golden color.</li>
</ol>
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Note: Each stuffed tomato has about 127 calories. </div>
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<b>So where's your favorite vacation spot?</b></div>
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Anonymoushttp://www.blogger.com/profile/18112651757677687897noreply@blogger.com7tag:blogger.com,1999:blog-5826459578983934110.post-15811711622621185292013-02-17T11:00:00.000+08:002013-06-17T21:04:00.214+08:00Tip-Top Healthy Chocomuffs<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPiOsO_q-Hig28IuFkZ2C-bhvb_3ZI94CaaNl7ow-K6clMwoRq8FeGaKf541leUFYVNRaaFkta3nIA8bi7jgBZp8ig8AniJeS-iHV8NRdl8V0H9oKYlHbmwJsNKiB8iQS_Os9MebFQ7r8/s1600/tip-top-1-good--.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPiOsO_q-Hig28IuFkZ2C-bhvb_3ZI94CaaNl7ow-K6clMwoRq8FeGaKf541leUFYVNRaaFkta3nIA8bi7jgBZp8ig8AniJeS-iHV8NRdl8V0H9oKYlHbmwJsNKiB8iQS_Os9MebFQ7r8/s1600/tip-top-1-good--.gif" height="265" width="400" /></a></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"> This doesn't happen often, but these muffins happen to be ones I immediately scarf down straight out of the oven. I only made four in this batch, but they were so good, I made them again. Plus, they're super healthy :) Actually, I believe this are my first healthy chocolate-containing baked good. Score! Motivation to discover and make more mine. </span></div>
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<span style="font-family: Times,"Times New Roman",serif;">Although I haven't I don't particularly have a sweet tooth these day, I still crave chocolate. So so so, these were perfect; my Tip-top Healthy Chocomuffs (always making up words) are bittersweet and moist, but when you bite into a chocolate chip...mmm you see fireworks. Of course, these fireworks are better than the ones that have been blasting all week here in Shanghai. </span></div>
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<span style="font-family: Times,"Times New Roman",serif;">When I saw these on <a href="http://dashingdish.com/recipe/triple-chocolate-chunk-muffins/" target="_blank">Dashing Dish</a>'s blog, I knew I had to have them. To make them more moist, I added applesauce, upped the amount of Greek yoghurt, and sweetened them slightly with Agave nectar.</span></div>
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<span style="font-family: Times,"Times New Roman",serif;">The best part of these muffins are delish sans flour, oil, and sugar! What?! Totes my fave recipe now.</span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj066z3Pfbwa0aNB9OuXme_h-4leKf_N6gFhQnUha_iKsoAxlbNgh-tDHQluylGgAKWK_ViFn_9zUzLqWHMgj7ATIPNmiMjb6cdbZOi2-Uc12z5LuD2X8huH2jrp3JrQN7ADWA2ZVmsl6w/s1600/tip+top+chocomuff.jpg" height="426" width="640" /></span></div>
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<span style="font-family: Times,"Times New Roman",serif;">What I didn't understand was the muffin top. First of all, why is it darker? Second, why am I so lucky?! It frosted itself :) Kind of?</span></div>
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<span style="font-family: Times,"Times New Roman",serif;">I'm thinking it's because I took them out of the oven to sprinkle chocolate chips on, and then the cool air did something to them. I actually don't know...I'm just making things up.</span></div>
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<span style="font-family: Times,"Times New Roman",serif;">Wait wait, look at the name of these. I thought I was so clever when I named them. (;</span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEU-BN0k7F8iciw9z5tpIgSyMKld__mAqx4YSJi1CzJL6H80F1oXmahkEaFpW0EGQAiDET6HP0t7rb4ws6ZVYberSg1tCCH97FqxKn4LVjMCBWDJXDtGTJDSI6Ki1ktDI4KO9cd2b0mLQ/s1600/tip+top+chocomuffs+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEU-BN0k7F8iciw9z5tpIgSyMKld__mAqx4YSJi1CzJL6H80F1oXmahkEaFpW0EGQAiDET6HP0t7rb4ws6ZVYberSg1tCCH97FqxKn4LVjMCBWDJXDtGTJDSI6Ki1ktDI4KO9cd2b0mLQ/s1600/tip+top+chocomuffs+3.jpg" height="426" width="640" /></a></span></div>
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<span style="font-family: Times,"Times New Roman",serif;">I don't want to bore you with my family all the time, but they're the ones who give me really great feedback. I guess once school starts up again (ugh...Monday), my lovely food-loving friends can start giving me feedback.</span></div>
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<span style="font-family: Times,"Times New Roman",serif;">Buuut, teens will eat any free food right?</span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUgc9re0ueANtH2vAmDXas3gSoncF9NCJ8L5wV-ntvIiZ-jTOJzekP2McsWmqOy47MFDYSS5APs_PfHD-Z_6peEJp4Kyxx-GCbUlrWlGhamJoEIUU-S3ePgvhaTUFiXA9Ezp08iTM6vnY/s1600/tip+top+chocomuffs+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUgc9re0ueANtH2vAmDXas3gSoncF9NCJ8L5wV-ntvIiZ-jTOJzekP2McsWmqOy47MFDYSS5APs_PfHD-Z_6peEJp4Kyxx-GCbUlrWlGhamJoEIUU-S3ePgvhaTUFiXA9Ezp08iTM6vnY/s1600/tip+top+chocomuffs+4.jpg" height="426" width="640" /></a></span></div>
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<span style="font-family: Times,"Times New Roman",serif;">Later in the day, I saw the last chocomuff in the fridge, so I cut the muffin top off. My mom scowled at me, probably because she wanted it.</span></div>
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<span style="font-family: Times,"Times New Roman",serif;">Okay, I'm going off on a tangent, but I've been <b>obsessed </b>with Greek Yoghurt these days. I eat it with granola, apples, plain, with honey; put it in dressings, muffins, sushi; sub in for mayo...someone please help me before I over-indulge. Jokes, don't stop me. I laaav it! Back to these beauties... </span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnV79etcFjWpXRzzKaJ2cBH3DaLqwNPAXXsyt8nv9E758T3ERQaq5ytT27IclLycNegMkyZR6ClA0Wb2AJoBLLFE_Om8YdN7RZxHfM8h8lUls3_lvtP1PbJVXKBJlRNU506wVMTcP98GE/s1600/tip+top+chocomuffs+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnV79etcFjWpXRzzKaJ2cBH3DaLqwNPAXXsyt8nv9E758T3ERQaq5ytT27IclLycNegMkyZR6ClA0Wb2AJoBLLFE_Om8YdN7RZxHfM8h8lUls3_lvtP1PbJVXKBJlRNU506wVMTcP98GE/s1600/tip+top+chocomuffs+2.jpg" height="426" width="640" /></a></span></div>
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<span style="font-family: Times,"Times New Roman",serif;">If you have the time, which you should, these are quick and rewarding to make. You basically dump everything into a blender and voila, a Tip-top chocomuff :)</span></div>
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<span style="font-family: Times,"Times New Roman",serif;">No, but they're actually super rewarding. I'll break it down for you:</span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><i>Applesauce: </i><span style="font-size: x-small;">This is high in fiber and vitamin C. </span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><i>Unsweetened Cocoa Powder: </i><span style="font-size: x-small;">high in fiber and protein, stabilizes blood sugar, gives good cholesterol and gets rid of bad cholesterol, gluten-free, and contains antioxidants beneficial in reducing the risk of cardiovascular disease.</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><i>Greek Yoghurt: </i><span style="font-size: x-small;">high high high in protein!, contains probiotics great for aiding digestion, is a good source of calcium :)</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><i>Agave Nectar: </i><span style="font-size: x-small;">low glycemic index, meaning it doesn't give an unhealthy blood sugar spike</span><i> </i></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><i>Chocolate: </i> <span style="font-size: x-small;">increases endorphins that can decrease stress levels and fight depression, boosts energy levels, and the list goes on</span>. <span style="font-size: x-small;">Find more on chocolate at <a href="http://chocolate.org/" target="_blank">this site</a>.</span></span></div>
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<a name='more'></a><span style="font-family: Times,"Times New Roman",serif;">And here's the gold:</span></div>
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<span style="font-family: Times,"Times New Roman",serif;">Tip-top Healthy Chocomuffs </span><br />
<span style="font-family: Times,"Times New Roman",serif;"><b>Recipe: </b><span style="font-size: x-small;">makes 12 muffins</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;">1 3/4 cup oats</span><br />
<span style="font-family: Times,"Times New Roman",serif;">3 egg whites</span><br />
<span style="font-family: Times,"Times New Roman",serif;">3/4 cup cocoa powder</span><br />
<span style="font-family: Times,"Times New Roman",serif;">1/2 cup applesauce</span><br />
<span style="font-family: Times,"Times New Roman",serif;">1 1/2 tsp vanilla extract</span><br />
<span style="font-family: Times,"Times New Roman",serif;">1/2 cup Greek Yogurt</span><br />
<span style="font-family: Times,"Times New Roman",serif;">1/2 tsp cream of tartar</span><br />
<span style="font-family: Times,"Times New Roman",serif;">1 1/2 tsp baking soda</span><br />
<span style="font-family: Times,"Times New Roman",serif;">1 1/2 tsp baking powder</span><br />
<span style="font-family: Times,"Times New Roman",serif;">1/4 tsp salt</span><br />
<span style="font-family: Times,"Times New Roman",serif;">1 cup hot water</span><br />
<span style="font-family: Times,"Times New Roman",serif;">4 Tbsp Agave Nectar</span><br />
<span style="font-family: Times,"Times New Roman",serif;">1/ cup mini chocolate chips </span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><b>Directions:</b></span></div>
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<li><span style="font-family: Times,"Times New Roman",serif;">Preheat oven to 350 F (175 C)</span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">Blend <i>all the ingredients </i>in a blender or food processor except for the chocolate chips. </span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">Once you've blended everything, stir in <i>half of chocolate chips.</i></span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">Prepare muffin tins by greasing.</span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">Bake for 10 minutes. Remove.</span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">Add remaining <i>chocolate chips.</i></span></li>
<li><span style="font-family: Times,"Times New Roman",serif;">Bake for 2-5 more minutes.<i> </i></span></li>
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<span style="font-family: Times,"Times New Roman",serif;">Enjoy! And for those of you on Chinese New Year Break or President's Weekend break, enjoy your Sunday :)</span></div>
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Anonymoushttp://www.blogger.com/profile/18112651757677687897noreply@blogger.com2tag:blogger.com,1999:blog-5826459578983934110.post-33574738009710979112013-02-14T18:17:00.000+08:002013-06-19T22:57:47.456+08:0024 Karat Cake<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKYGup4C2i44bYXXFu12VeNR0c-xvgZtM4kmd1wY6JdsI2bF4QS3ryZc7OJmOi-bXX6f05YuN3VL6cBEqkcmwhmhyVoh9XAmhS9IAn5Z8DkeSp-k4jDf3GJaIU6jB0xJthEjKQbWtRzd0/s1600/24+karat+cake.jpg" height="426" width="640" /><b> </b></div>
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<a name='more'></a><b>Happy Valentines Day! <3</b><br />
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Today is the last day of my relatives' 3 week hiatus from small town life. They leave for the airport at 6am, beginning a 24 hour journey back to Heilongjiang province...all the way by Russia. Spending this afternoon together made me regret the lack of time I've spent with them my entire life. However, it's been a great way to end our reunion and Chinese New Year holiday. My older cousin came home with roses for everyone; my uncle cooked up a buffet of traditions; we finished the 3 hour long meal with my 24 Karat Cake.</div>
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I think this cake ruined their quasi-tasty cakes back in their hometown. I haven't even got to the best part yet. My uncle and cousin asked for 2 servings, my grandma savored hers for a good 20 minutes, my aunts asked for especially large pieces, and everyone else commented on how good it was. At first, I was skeptical that it was all flattery emerging from politeness, but when my very honest parents confirmed the magic of the cake, I relaxed and continued to enjoy myself. To top it of, my grandpa, who is suffering from early stages of Alzheimer's and barely speaks 5 words a year, said he loved my cake. :') so so so heartwarming. *for shizzle the best part of the day</div>
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Okay one last thing about my fam jam before I get to the point...or you probably can just skip to the recipe already:</div>
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My mom's history with this cake dates back for over 20 years, back to when she first traveled to America for grad school. She never had anything this fancy or delectable in Communist China. Of course, it won her over little heart over. I'm telling you, this cake has the tendency to do that. Ever since then, 24 Karat Cake has been tied for first place with her other fave-- tiramisu. </div>
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Basically, what I'm trying to say is, my <u><b>first</b></u> three-layer cake was a success!! YES!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU3bvu-jtpd9dc2RnymG99NvLL7Q9F4s7wl-fIn0jO5STGNnYEzJi5DURZfmNLVvURx7qO30NsFAMtHDERup8c5OPZwX4spRNei-jDlEkFMo85xXOS3nXNtQ6cp01-4AXJ26L_p7SrSuA/s1600/24+karat+cake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU3bvu-jtpd9dc2RnymG99NvLL7Q9F4s7wl-fIn0jO5STGNnYEzJi5DURZfmNLVvURx7qO30NsFAMtHDERup8c5OPZwX4spRNei-jDlEkFMo85xXOS3nXNtQ6cp01-4AXJ26L_p7SrSuA/s1600/24+karat+cake2.jpg" height="426" width="640" /></a></div>
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Let's take a moment of silence to appreciate the cake that survived for no more than half an hour.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKI9nan9j1oV6-NYTFiE5bYcx7XKa_uFuVs4ZmiAHhQdwk_ZMUfM7AFWwrChxV222YnS4VtTEj59I5jGfQixg3KxpYF4x-zXUhf1LQ88ieWRfu3bh0iFEieBwCcBT4V04WRbGn64LaiME/s1600/24+karat+cake3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKI9nan9j1oV6-NYTFiE5bYcx7XKa_uFuVs4ZmiAHhQdwk_ZMUfM7AFWwrChxV222YnS4VtTEj59I5jGfQixg3KxpYF4x-zXUhf1LQ88ieWRfu3bh0iFEieBwCcBT4V04WRbGn64LaiME/s1600/24+karat+cake3.jpg" height="640" width="426" /></a></div>
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Although the process of getting the final product is tedious and takes patience & time, it's definitely worth it. I suggest you make it for your next potluck or party. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ-ok10CJdU26b5_OE3709E4-74uuk4ML86aZZUalWxeqOOZctR7R9-lRtiZhA6-yFpaZMJvZHXiP1a93x9chLWCnm1btlEMtgG-7EenWuGkaMhdo0GQWtoacuTElFCAlvCkM_G7fX6aA/s1600/24+karat+cake4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ-ok10CJdU26b5_OE3709E4-74uuk4ML86aZZUalWxeqOOZctR7R9-lRtiZhA6-yFpaZMJvZHXiP1a93x9chLWCnm1btlEMtgG-7EenWuGkaMhdo0GQWtoacuTElFCAlvCkM_G7fX6aA/s1600/24+karat+cake4.jpg" height="426" width="640" /></a></div>
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Not enough time to make the 3 layers? Just make three separate cakes or cupcakes! It will taste good either way.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib9eMyUnG4QruYsH0so7rD_R4AsAA-kQx30kzXfshYJ0L4dgAJOSCEiJTUijwSrUgvDy4Ij83staWsiYspjde9Y9-4r0ZpqRhmrzEoAl5NrMw_hbjMrywqE_xImPOa-4vQ3yImpLQXcMA/s1600/24+karat+cake6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib9eMyUnG4QruYsH0so7rD_R4AsAA-kQx30kzXfshYJ0L4dgAJOSCEiJTUijwSrUgvDy4Ij83staWsiYspjde9Y9-4r0ZpqRhmrzEoAl5NrMw_hbjMrywqE_xImPOa-4vQ3yImpLQXcMA/s1600/24+karat+cake6.jpg" height="426" width="640" /></a></div>
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This is the last piece that my my dad and I devoured.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWaoHl046ic2ACM2ZG6oF02Imq2ZLyvGafEEYl5l9sb_1D0N2_5sa3Es14amR7dUuiVQb7lmAOoozJGf5hsDuaEjlglJTS6oN_ssFieYEGp83PcFkeefB_yKbpETsj7bS4qyM6XskDbeg/s1600/24+karat+cake5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWaoHl046ic2ACM2ZG6oF02Imq2ZLyvGafEEYl5l9sb_1D0N2_5sa3Es14amR7dUuiVQb7lmAOoozJGf5hsDuaEjlglJTS6oN_ssFieYEGp83PcFkeefB_yKbpETsj7bS4qyM6XskDbeg/s1600/24+karat+cake5.jpg" height="640" width="426" /></a></div>
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(shh I took a massive fork to the center of the last slice before it toppled over.)</div>
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It's go time...</div>
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<b>Cake Ingredients:</b></div>
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<li>1 & 1/4 cup oil</li>
<li>2 cups granulated sugar</li>
<li>1/2 cup unsweetened applesauce</li>
<li>2 & 3/4 cups all purpose flour</li>
<li>2 tsp cinnamon</li>
<li>2 tsp baking soda</li>
<li>2 tsp baking powder</li>
<li>1 tsp salt</li>
<li>4 eggs</li>
<li>3 & 1/2 cups shredded carrots</li>
<li>1 cup pecan bits</li>
<li>1 cup raisins (I left these out)</li>
<li>1 cup crushed canned pineapple</li>
</ul>
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<b>Cake Directions:</b></div>
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<li>Preheat oven to 300 F (150 C). </li>
<li>Spray your three 10" x 2" cake pans. Coat with a thin layer of flour. </li>
<li>In a large bowl, mix together <i>oil, unsweetened applesauce,</i> and <i>granulated sugar.</i></li>
<li>In a separate bowl, mix the<i> flour, cinnamon, baking soda, baking powder, </i>and <i>salt.</i></li>
<li>Add and mix the <i>eggs</i>, one at a time, to the oil mixture.</li>
<li>Mix the flour mixture into the oil mixture.</li>
<li>Fold in <i>carrots, pecans, (raisins), crushed pineapple.</i></li>
<li>Divide the batter evenly between the 3 pans. I used an ice cream scoop and divided according to that.</li>
<li>Bake for 20-25 minutes, or until a toothpick comes out clean.<i> </i><b> </b></li>
</ol>
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<b>Pecan Filling </b><b>Ingredients</b><b>: </b></div>
<ul>
<li style="font-family: Georgia,"Times New Roman",serif;"> 1/2 cup granulated sugar</li>
<li style="font-family: Georgia,"Times New Roman",serif;">1 TBSP flour</li>
<li style="font-family: Georgia,"Times New Roman",serif;">1/8 tsp salt </li>
<li style="font-family: Georgia,"Times New Roman",serif;">1/2 cup heavy cream</li>
<li style="font-family: Georgia,"Times New Roman",serif;">1/4 cup unsalted butter, softened</li>
<li style="font-family: Georgia,"Times New Roman",serif;">1/2 cup pecan pieces</li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">1 tsp vanilla extract</span><b><br /></b></li>
</ul>
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<b>Pecan Filling Directions</b></div>
<ol style="font-family: Georgia,"Times New Roman",serif;">
<li>In a saucepan, melt together <i>sugar,</i><b> </b><i>flour, and salt.</i></li>
<li>Gradually stir in <i>cream</i>. Then stir in <i>butter.</i></li>
<li>Place the heat on medium and simmer for 7 minutes (or until mixture changes color) . Stir constantly.</li>
<li>Cool to room temperature. Stir in <i>vanilla </i>and<i> nuts.</i></li>
<li>Refrigerate until needed.</li>
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<b>Cream Cheese Frosting </b><b>Ingredients</b><b>:</b></div>
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<li> 1/2 pound (8oz) unsalted butter, room temperature</li>
<li>1/2 pound cream cheese (8oz), room temperature</li>
<li>1 pound confectioner's sugar</li>
<li>1 &1/2 tsp vanilla extract<b><br /></b></li>
</ul>
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<b>Cream Cheese Frosting Directions: </b></div>
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<li>Place the <i>butter </i>and <i>cream cheese</i> into a bowl and mix on medium-high speed until light and fluffy.</li>
<li>Add <i>confectioner's sugar</i> gradually. Beat on high speed until all bumps are gone.</li>
<li>Do not refrigerate. Keep it out at room temperature until you need it :) </li>
<li>Eat a spoonful with a strawberry. mmm</li>
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<b>Serving directions:</b></div>
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<li>Refrigerate for at least two hours before serving.</li>
<li>Before cutting the cake (and thereafter), heat the knife in hot water. Cut into 8 to 10 slices, or 13-14 small slices. This will make cutting considerably easier.</li>
</ol>
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<b>Notes:</b></div>
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<li>To frost mine, I coated my each layer with a a little bit of frosting, topping it with pecan filling. I then sprinkled the rest of the pecan filling (which turned out to be crumbly) to garnish the cake.</li>
<li><b> </b>This will make about 16 cupcakes.</li>
<li>If you like thicker frosting, double the ingredients for frosting.</li>
<li>This kinda sorta maybe looks like a wedding cake. hmmm</li>
</ul>
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See you next year, V-DAY!</div>
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