365daysofhalloween:

Ok, I’m in love with this idea.Meringue Bones and Blood Red Hot Chocolate from here

365daysofhalloween:

Ok, I’m in love with this idea.

Meringue Bones and Blood Red Hot Chocolate
from here

bakeddd:

baked pumpkin donut holes
click here for recipe

bakeddd:

baked pumpkin donut holes

Peeta’s Stuffed Cheese Buns

(Source: thatluciegirl)

gourmetgaming:

Request: The Legend of Zelda: The Wind Waker – Grandma’s Elixir Soup

Believe it or not, I didn’t have many friends growing up. When I got to High School I was lucky enough to have one friend who also played games, who interestingly enough looked an awful lot like Link… He invited me over to his house with the intention of playing the Resident Evil GameCube remake, but instead we played the Legend of Zelda: The Wind Waker. All day. And wished we could consume this soup.
This recipe serves 6.
What you will need: A baking tray, a large pot and a blender.
Ingredients:
3 Large Parsnips
4 Large Carrots
2 Medium White Onions
2 Garlic Cloves
1 Teaspoon Crushed Dried Chilli (Optional)
1 Teaspoon Ground Ginger
Salt & Pepper
Olive Oil
900ml / 4 Cups Cuckoo, Chicken or Vegetable Stock
Cream
Fresh Chives
Making the Elixir Soup:
Preheat the oven to 200C/390F and prepare a baking tray. Chop up the parsnips, carrots and onions into roughly even-sized chunks. Finely chop one of the garlic gloves, and mix it in with the vegetables on the baking tray.
Cover the vegetables with a thin layer of olive oil. Season with salt and pepper to taste, then add the chilli and ginger. Roast the vegetables in the oven for 30-40 minutes until soft and golden.
Once the vegetables are cooked, remove them from the oven and set aside. In a large pot, heat a teaspoon of olive oil, finely chop the second clove of garlic then add it to the warm oil. Have your chicken or vegetable stock ready!
Add the roasted vegetables to the pot and turn the heat to low. Add half the stock to the pot, then blend. Gradually add the rest of the stock to thin the soup as you blend it; you may need a little more or less to get the right consistency.
Taste, and season again with salt and pepper if required. Serve the soup, then add a swirl of cream and some freshly chopped chives to garnish.

Whenever I eat something fresh and home made, I always feel super invigorated and powerful, and this soup did for me exactly what it does for Link! You’d think it’s a bit early in the calendar for such a hearty, warming soup, but today in Scotland I think Winter II arrived so it was more than appropriate. I enjoyed my Elixir Soup with some delicious rye bread, which will now be my comfort when in times of need during adventures to help a princess.
Like this? You might also enjoy the Legend of Zelda: Twilight Princess - Yeto’s Soup.

gourmetgaming:

Request: The Legend of Zelda: The Wind Waker – Grandma’s Elixir Soup

Difficulty: 1.5 Hearts

Believe it or not, I didn’t have many friends growing up. When I got to High School I was lucky enough to have one friend who also played games, who interestingly enough looked an awful lot like Link… He invited me over to his house with the intention of playing the Resident Evil GameCube remake, but instead we played the Legend of Zelda: The Wind Waker. All day. And wished we could consume this soup.

This recipe serves 6.

What you will need: A baking tray, a large pot and a blender.

Ingredients:

3 Large Parsnips

4 Large Carrots

2 Medium White Onions

2 Garlic Cloves

1 Teaspoon Crushed Dried Chilli (Optional)

1 Teaspoon Ground Ginger

Salt & Pepper

Olive Oil

900ml / 4 Cups Cuckoo, Chicken or Vegetable Stock

Cream

Fresh Chives

Making the Elixir Soup:

  1. Preheat the oven to 200C/390F and prepare a baking tray. Chop up the parsnips, carrots and onions into roughly even-sized chunks. Finely chop one of the garlic gloves, and mix it in with the vegetables on the baking tray.
  2. Cover the vegetables with a thin layer of olive oil. Season with salt and pepper to taste, then add the chilli and ginger. Roast the vegetables in the oven for 30-40 minutes until soft and golden.
  3. Once the vegetables are cooked, remove them from the oven and set aside. In a large pot, heat a teaspoon of olive oil, finely chop the second clove of garlic then add it to the warm oil. Have your chicken or vegetable stock ready!
  4. Add the roasted vegetables to the pot and turn the heat to low. Add half the stock to the pot, then blend. Gradually add the rest of the stock to thin the soup as you blend it; you may need a little more or less to get the right consistency.
  5. Taste, and season again with salt and pepper if required. Serve the soup, then add a swirl of cream and some freshly chopped chives to garnish.
Gourmet Gaming Legend of Zelda: The Wind Waker - Elixir Soup

Whenever I eat something fresh and home made, I always feel super invigorated and powerful, and this soup did for me exactly what it does for Link! You’d think it’s a bit early in the calendar for such a hearty, warming soup, but today in Scotland I think Winter II arrived so it was more than appropriate. I enjoyed my Elixir Soup with some delicious rye bread, which will now be my comfort when in times of need during adventures to help a princess.

Like this? You might also enjoy the Legend of Zelda: Twilight Princess - Yeto’s Soup.

voyage-and-abode:

Raw Vegan Mango Banana Cheesecake:

Crust: 

2 cups almonds (soaked for a few hours)

1 cup walnuts

2/3 cup dates

1 teaspoon agave

1 teaspoon coconut oil

Method: blend together in a food processor until it becomes a mold-able, sticky  texture. Line the bottom of your cake dish with parchment paper/non-stick paper and then place the mixture inside, fixing it at the bottom and the sides of the dish. The parchment paper just ensures that you can get the cake out of this dish without breaking it.

This should be refrigerated for 2-3 hours to allow time for it to harden. 

Mango Banana Filling:

2 cups cashews (soaked for 1-2hours)

1 mango

1 banana

a drizzle of coconut milk

1/2 cup coconut oil ( I know this is a lot! But if you want to make a cheesecake that will set in the fridge as opposed to the freezer upping the oil is necessary)

2-3 tablespoons of agave 

Method:

Put all ingredients inside your blender/food processor and blend until the cashew nuts become fine.

Don’t forget a taste test either - because this stuff is naughty.

Pour it onto your preset base, smooth it out and leave it to set for several hours before serving ( I know! I found it hard to wait too).

Garnish it with topping of your choice - blackberries and date syrup were mine, somehow seemed appropriate!

Hope you guys like it! Give me feedback please <3

beautifulpicturesofhealthyfood:

Vegan Banana Split Popsicles…RECIPE

beautifulpicturesofhealthyfood:

Vegan Banana Split Popsicles…RECIPE

dulceetdecorus:

No Bake Cake Batter Fudge

dulceetdecorus:

No Bake Cake Batter Fudge

healthyblonde:

Low Fat Guacamole
24 Calories for 1/4 cup 3.6 carbohydrates 2g protein
Ingredients    * 10 oz Frozen Peas    * 1 tbsp Avocado    * 1/2 cup Cilantro    * 1/2 slice of Tomato    * 1/3 cup Onions    * 1 tsp Lime Juice
Directions
Prep Time: 10 minutesCook Time: 8 minutesIngredients:* 10-ounce pack of frozen peas* 1/2 small ripe avocado* 1/2 cup cilantro, stems removed* 1/2 ripe tomato, de-seeded and chopped* 1/3 cup chopped onion (optional)* Squeeze of fresh lime juicePreparation:Cook peas according to package instructions. Empty into a colander, drain and rinse with cold water. Place peas, avocado and cilantro in a blender and blend to desired consistency. Spoon into a bowl with chopped tomato and onion. Add a squeeze of lime juice, stir and serve.

healthyblonde:

Low Fat Guacamole

24 Calories for 1/4 cup 3.6 carbohydrates 2g protein

Ingredients

    * 10 oz Frozen Peas
    * 1 tbsp Avocado
    * 1/2 cup Cilantro
    * 1/2 slice of Tomato
    * 1/3 cup Onions
    * 1 tsp Lime Juice

Directions

Prep Time: 10 minutes
Cook Time: 8 minutes
Ingredients:

* 10-ounce pack of frozen peas
* 1/2 small ripe avocado
* 1/2 cup cilantro, stems removed
* 1/2 ripe tomato, de-seeded and chopped
* 1/3 cup chopped onion (optional)
* Squeeze of fresh lime juice

Preparation:
Cook peas according to package instructions. Empty into a colander, drain and rinse with cold water. Place peas, avocado and cilantro in a blender and blend to desired consistency. Spoon into a bowl with chopped tomato and onion. Add a squeeze of lime juice, stir and serve.

bakeddd:

watermelon jam
click here for recipe

bakeddd:

watermelon jam

foodopia:

horchata, a cinnamon rice and almond milk served in latin america: recipe here

foodopia:

horchata, a cinnamon rice and almond milk served in latin america: recipe here

prettylittlepieces:

Chipotle Black Bean Soup

prettylittlepieces:

Chipotle Black Bean Soup

bakeddd:

corn-on-the-cob cake pops
click here for recipe

bakeddd:

corn-on-the-cob cake pops

jasonsbites:

4 Types of Summery, Stuffed Potato Skins!

Today was the most exhausting day I’ve had in… forever. So I rather regretted taking on this recipe because I was falling asleep while handling sharp objects, not exactly my most glorious moment on this earth.

Anyways, the majority of all the herbs and stuff used in this were from my garden so everything was fresh fresh fresh!

These fillings are just a few examples of what you could do, the lemon thyme one was my favourite but you could do things like bacon bits (if you’re not watching that waistline…) and sour cream.

Ingredients:

- about 15 new potatoes (makes 30 bites or so, given that you don’t destroy a few potatoes along the way like I did)

- 1 cup of almond milk (or any kind you wanna use)

- salt & pepper

- olive oil

For my fillings:

- 1-2 tsp thyme and zest of half a lemon

- 1 tsp rosemary and 2 garlic cloves minced

- 1-2 tsp of dill & zest of a lime

- 1-2 tsp of parsley

- 4 teaspoons of greek yogurt

Directions:

- boil your potatoes until they’re SUPER tender and practically falling apart

- let them cool off for a bit first, and then cut them in half and scrape out the middles into the bowl

- place the empty skins on a baking sheet, season with oil, salt, and pepper and throw into 375F oven for about 10 minutes or until golden and crisp

- place the potatoes into a pan/pot with the almond milk, and a bit of oil and cook until everything is soft for a “base mixture”

- divide the base mixture up into your favourite herbs and stuff (I cooked the garlic in some oil) and mix with greek yogurt, and season again

- fill them up and serve!


justanerdyfoodie:

DIY: Homemade Nutella - recipe here

justanerdyfoodie:

DIY: Homemade Nutella - recipe here