3 cups sweet potato, peeled and cubed
1 ½ cup carrots, peeled and sliced
½ cup shallots, chopped
1 tablespoon ginger, grated
3 cups vegetable broth
2 tablespoons canola oil
½ teaspoon salt
Sauté shallots and oil until they are tender. Add potatoes, carrots, ginger, and broth to the pan. Bring the mixture to a boil. Lower the heat and allow the mixture to simmer for about half an hour, until the vegetables are tender. Puree in batches until smooth.
This is a great way to repurpose old shirts. Instead of throwing out the tops, you could cut them up into eco friendly cleaning cloths.
10 eggs, beaten
6 kale leaves, shredded
¼ teaspoon chili powder
Salt and pepper to taste
¼ cup coconut milk
1 cup shredded mozzarella
Preheat the oven to 350 degrees. Combine all ingredients except the olive oil in a bowl. Grease a muffin tin with olive oil then pour the egg and kale mixture into each muffin cup. Bake for 10 minutes or until set.
4 oz dark chocolate
1 cup water
2 tablespoons sugar
2 cups fresh cherries, pitted
Pour the water and sugar in a small saucepan and bring to s boil. Stir in the chocolate and mix well. Allow to cool then pour it into the ice cream maker and churn. When almost done, mix in the pitted cherries.
Hey Internet! Easter is certainly here and that not only means chocolate, but baking. However, you would prefer quick and easy treats that can be prepared in an instant because time is hard to manage at this busy time of year. This recipe is completely vegetarian unless you are adding gummy sweets not chocolate to decorate […]
via DIY Easy Easter Treats | No-Bake Chocolate Nests — KittyJade