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Turmeric uses and Health Benefits
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COCONUT LEMON BARS
SERVES 4 PREPARATION TIME 10 MINUTES COOKING TIME 20 MINUTES
INGREDIENTS
CRUST:
3 tbsp. coconut butter
1-cup coconut flour
1 tbsp. lemon zest
TOPPING:
4 tbsp. coconut butter
4 tbsp. lemon juice
3 organic egg yolk
INSTRUCTIONS
1. Preheat an oven to 200°F then line a baking sheet with parchment paper.
2. Place coconut butter in a mixing bowl then add coconut flour and lemon zest to the bowl.
3. Using a wooden spatula, mix until combined.
4. Transfer the mixture to the prepared baking pan then spread evenly.
5. Bake the crust for about 10 minutes.
6. Meanwhile, melt the remaining butter then mix with lemon juice and egg yolks. Stir until incorporated.
7. Take the crust out from the oven then brush with the topping mixture.
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Serve and enjoy.
NUTRITION PER SERVING
CALORIES 242 PROTEIN 4.6 FIBER 5.8 SUGARS 4 FAT 21.6
TIP
Use your creativity to beautify the cookies. You can sprinkle coconut flakes, sliced almond, or cinnamon on the top of the cookies.
BAKED FISH STICKS
SERVES 4 PREPARATION TIME 10 MINUTES COOKING TIME 15 MINUTES
INGREDIENTS
1 lb. fish fillet
1-½ cups coconut flour
½ tsp. pepper
2 cups water
INSTRUCTIONS
1. Preheat an oven to 250°F then line a baking sheet with parchment paper.
2. Cut the fish fillet into sticks then set aside.
3. Combine coconut flour with pepper then mix well.
4. Take a fish stick then roll in the coconut flour mixture.
5. Dip in the water then return back to the coconut flour.
6. Roll until the stick is completely coated with flour then place on the prepared baking sheet. Repeat with the remaining fish and flour.
7. Bake the fish sticks for about 15 minutes until the sticks are lightly golden.
8. Transfer to a serving dish then serve.
9. Enjoy.
NUTRITION PER SERVING
CALORIES 242 PROTEIN 4.6 FIBER 5.8 SUGARS 4 FAT 21.6
TIP
These fish sticks are best to be eaten with homemade tomato sauce. SPICED BAKED CASHEW
SERVES 8 PREPARATION TIME 10 MINUTES COOKING TIME 20 MINUTES
INGREDIENTS
1 ½ cups raw
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olive oil
2 tsp. curry powder
¼ tsp. cumin
½ tsp. ginger
¼ tsp. turmeric
INSTRUCTIONS
1. Preheat an oven to 325°F then line a baking sheet with parchment paper.
2. Spread the cashew on the prepared baking sheet then bake for about 5 minutes.
3. Meanwhile, combine olive oil with curry powder, cumin, ginger, and turmeric in a bowl. Mix well.
4. Remove the cashew from the oven then transfer to the bowl of spice mixture. Toss to combine.
5. Return the cashew to the baking sheet then spread evenly.
6. Bake the cashew again for about 15 minutes until the cashew is crunchy.
7. Once it is done, take the baking sheet out from oven then let it cool for a few minutes.
8. Transfer to a container then enjoy anytime you want.
NUTRITION PER SERVING
CALORIES 213 PROTEIN 5.1 FIBER 1.5 SUGARS 2.5 FAT 17.5
TIP
You can try this recipe for almonds. STRAWBERRY MUG CAKE
SERVES 2 PREPARATION TIME 5 MINUTES COOKING TIME 5 MINUTES
INGREDIENTS
¼ cup almond flour
2 organic eggs
2 tbsp. butter
½ cup strawberries
The baker will start by melting the one stick of butter in the oven safe dish. Take the paper off of the stick butter and place the stick of butter in the oven safe dish, then place the oven safe dish in the preheated oven until butter is melted, after the butter is melted put on oven mitts and remove the oven safe dish from the oven. Now get your measuring cup, measure out one cup of flour, pour the cup of flour in the mixing bowl. Then measure out one cup of milk and pour it in the mixing bowl, next measure out one cup of sugar and pour in mixing bowl. Next get the spoon and mix the ingredients thoroughly until mixed completely. Now pour the mix into oven safe dish on top of the melted butter, and lastly open the large can of peaches with can opener, dump all of the peaches on top of mix in oven safe dish.
Combine ingredients in a small pot and bring to a boil over medium heat, stirring often. When it thickens, remove and add toppings of choice. Dig in. Note: Coconut milk, soy milk, or other substitute will work in this recipe.
Once the egg whites are at medium peaks, remove the bowl from the mixer and sift over the flour mixture a little at a time as you fold it together. When completely combined, transfer to a 10-inch ungreased angel food cake pan. Transfer to the oven and bake for 35 minutes.
Cover the ball of dough in plastic and refrigerate for at least 30 minutes to set up. You can also refrigerate overnight or for a few days. 6. Preheat the oven to 400 degrees F. 7. Roll the dough into a 13-14 inch round.
cinnamon, three-fourths of a cup of flour, one-third of a cup of chopped nuts, one
Once you get all the ingredients listed above on the table you can preheat the oven at 350° F. The first ingredients that need to be mixed together are the dried ones. Next, you need to mix the hot water and peanut butter. If the dough is too sticky, you can add more flour. When the dough has the right consistency, you need to roll it out.
Stir. Reduce heat and simmer 20 minutes or until the vegetables are well cooked. Add salt and pepper, and stir. Transfer to a serving dish and sprinkle
Use a small dinner spoon to make the perfect sized cookies. Scoop up enough dough on the spoon to cover it, but not too much so that it's more than a few centimeters high off the spoon. Afterwards, place the lumps of dough about two inches away from each other on a cookie sheet. Place the cookie sheet or sheets onto the middle rack in the oven. Finally, bake 8 to 10 minutes or until light brown. Once the cookies have reached the desired state, remove them from the oven and allow them to cool for about 2 minutes. Lastly, move the cookies to wire racks for additional cooling. Now that the cookies are done, you can enjoy soft chocolate chip cookies that aren't burnt on the bottom, but are velvety and gooey in the
We must make sure the eggs are room temperature. Also, to preheating the oven. The assemblage of the ingredients is extremely easy. Now combine what’s in the bowl which is the sugar, flour, cocoa, eggs and melted butter, and mix. You’re going to mix the ingredients by hand with a spoon until the dry ingredients are combined and fully wet and then stop. Then stir in the chocolate chips as well as you can also add some nuts, like walnuts. Still prepare the egg and sugar mix while the chocolate is melting on the stove, then prepare the rest of the brownie mix. Strain the flour and the cocoa powder in a small bowl. You do this by gently shaking the strainer from left to right and repeat this process once
#7. Before rolling the cookie dough into balls, allow the cookie dough to sit for about 10 minutes at room temperature after
Mix everything together by string by hand with a large spoon. Slowly pour the butter and sugar mixture into the melted chocolate. Add the egg and continue stirring and pour the cracks, pieces and put them into a mixture. Continue mixing the cracks, pieces to coat them completely with chocolate.
Second thing is get an area ready. You need to make measuring cups and measuring spoons. don’t forget your cookie sheet and spatula to get cookies off when you get out of the oven. make sure to preheat your oven to 375 degrees. Now its time to mix your ingredients
Place the vacuum bag in the water bath slowly and cook accordingly to your desired preference.
I start by adding 1 cup of milk. Next, I grab the vegetable oil and add ½ cup to the bowl. Then I grab two large eggs and add them to the bowl. As my last ingredient, I will need to add 2 teaspoons of vanilla. Grabbing the hand mixer, I mix the wet and dry ingredients together on medium speed.
Put a pan over the stove and turn it to medium, get a little bit of butter and put it on the pan to get the pan nice and wet so that the bread does not stick, then put the bread on it, and give it two minutes, then flip the bread over so that both sides are good and toasted, plus the butter adds some flavor to the bread, so that is a plus.