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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Grilled zucchini recipe

Grilled zucchini recipe

Ingredients for grilled zucchini: 2-4 zucchini - cut in half, lengthwise. 2 teaspoons of fresh olive oil (a basil flavored blend is recommended). Salt and pepper or Creole Seasoning. Opcional: 1 tablespoon each of favorite herb - roughly chopped. I used basil, oregano and sage (or 1 tablespoon total of dried herbs - any favorite or herb blend). Preparation: If you are using a charcoal or wood burning outdoor grill then get it going first. Slice zucchini in half, lengthwise. Make a few small slices into the flesh - not too deep, just a quarter of an inch or so. This will speed up the cooking and holds in some of the herbs and oil. Lightly coat the zucchini halves with oil. You can just spray with oil, or brush on some oil, or even use your fingers and rub on the oil. (For a low-calorie version leave out the oil - the zucchini grills fine and still tastes great). Add some salt and...
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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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Jewel’s Watermelon Margaritas

Jewel’s Watermelon Margaritas

Ingredients for Jewel's Watermelon Margaritas: 1/2 cup white sugar. 1/2 cup water. 3 strips orange zest. 2 cups cubed seeded watermelon. 3/4 cup white tequila. 1/4 cup lime juice. Salt or sugar for rimming glasses (optional). 1 lime, cut into wedges. 2 cups crushed ice, or as needed. Preparation: Bring 1/2 cup sugar, water, and orange zest in a small saucepan to boil, stirring constantly. Simmer until sugar is dissolved, about 3 minutes. Remove simple syrup from heat and allow to cool completely. Place watermelon in a blender or food processor. Pulse until pureed. Stir watermelon puree into a large pitcher with simple syrup, tequila, and lime juice. Place a small amount of salt or sugar into a saucer. Rub edge of margarita glasses with a lime wedge to moisten. Lightly dip the rim of the glass into the saucer to rim the glass; tap off excess salt or sugar. Fill rimmed glasses with crushed ice; pour margarita mixture into...
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Cream of Broccoli Soup

Cream of Broccoli Soup

Ingredients for a Cream of broccoli soup: 1 tablespoon butter 4 leeks, chopped 1/4 teaspoon salt 1/2 teaspoon fresh ground black pepper 1/4 teaspoon ground coriander 2 heads fresh broccoli, chopped 1 (32 ounce) carton low-sodium chicken broth 1 (12 fluid ounce) can fat-free evaporated milk Preparation: Melt butter in a large pot, and cook the leeks over medium heat until soft and translucent, about 5 minutes. Stir in salt, pepper, and coriander. Reserve about 1/4 cup of small broccoli florets, and cook the rest of the broccoli with the leeks until the broccoli is bright green, about 5 more minutes. Pour in the chicken stock, bring the soup to a boil, cover, then simmer until the broccoli is very tender, 10 to 15 minutes. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses...
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Grilled Spaghetti Squash

Grilled Spaghetti Squash

Grilled Spaghetti Squash Ingredients: Spaghetti Squash. Baking sheet. Butter. Salt. Honey or molasses. Preparation: Preheat the oven to 325ºF. Cut it long ways in half. Scrape off the seeds and throw them away. Place squash on rimmed baking sheet with just enough water to cover the bottom. Carefully place in oven. Bake for 25 minutes. Remove from oven very carefully (water might still remain). Remove squash from sheet and allow to cool at room temperature. Just before serving set squash, cut side down, directly on grill directly over coals or small wood fire. Grill 3 – 4 minutes then flip and place on coolest part of grill Add 1 Tbs of butter to each half. Season to taste with salt. Drizzle on honey or molasses. Cover grill and cook another 2 minutes until butter has melted. Take squash from grill with tongs. Squeeze halves to release flesh. Use fork to gently shred it and mix it with the butter. Serve immediately...
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Oven Butternut Squash

Oven Butternut Squash

Ingredients for the Oven Butternut Squash recipe: Butternut. Butter. Brown sugar. Salt and pepper. Preparation: Preheat the oven to 400ºF. Cut it long ways in half. Scrap off the seeds (throw away). Place halves on a large baking sheet flesh side up. Place 1 teaspoon butter in the middle of each squash half. Sprinkle brown sugar over each squash. Season with salt and pepper to liking. Roast for 25 minutes, until flesh is fork tender. ...
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