Honeydew Bubble Tea

Honeydew Bubble Tea

Ingredients for Honeydew Bubble Tea: 1 cup black tapioca pearls. 2 green tea bags. ½ honeydew melon. 1 cup milk or plain soy milk. Agave syrup to taste. Preparation: In a large pot bring 10 cups of water to a boil. Add tapioca pearls and boil until plump; about 5 minutes. Cover and reduce heat to medium; simmer for 5 minutes. Drain tapioca pearls and set aside. In the meantime, bring two cups of water to a boil and steep two bags of green tea. Place in the refrigerator until Cool. Peel and seed half a honeydew melon and chop into bite size pieces. Place in a food processor and pulse until smooth. Refrigerate until Cool. When tea and puree are cold, combine in a large jug. Add milk and sweeten to taste. To serve place 2-3 tablespoons of tapioca pearls in a glass and top with honeydew tea. Drink with an extra large straw. By Kris. ...
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Acorn and hazelnut parsnip soup

Acorn and hazelnut parsnip soup

Ingredients for acorn and hazelnut parsnip soup: 3 cups roasted parsnips, diced. 1 halved and roasted acorn squash. 1 quart hazelnut milk. 1 tsp fresh rosemary, chopped. 1/2 tsp black pepper, ground. 1 tsp kosher salt. 1/4 cup hazelnuts, chopped and toasted. Preparation: In a large pot, add the parsnips and the scooped out acorn squash. Discard the squash skin. Add in the hazelnut milk, salt, and black pepper, and stir over a low flame until all the vegetables are heated through. When it is hot, add in the rosemary and stir. Blend in a countertop device or use a hand blender to puree. Serve hot with chopped hazelnuts as garnish. Recipe by: By Alma Schneider...
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