Strawberry Oat Muffins
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Peel and dice the kiwi into 1/2-inch pieces. Stir together the berries, kiwi, sugar and lemon juice in a large bowl. Add the mint, and split and add the vanilla bean, if using. Cover. Finely grated zest of 1 lemon.
2 Tbs. minced fresh mint. 2 to 4 Tbs. sugar. Directions: Prepare the strawberries. In a large bowl, stir together the strawberries, lemon zest, mint and sugar, to taste.
Let stand at room temperature for 15 minutes to macerate. Spoon the strawberries into individual bowls and serve. Lemony Strawberry Oat Soak with Kiwi Mint blog.myfitnesspal.com.
Eleni Chris. Peanut Butter Breakfast Cookies blog.myfitnesspal.com. Eleni Chris. Cauliflower-Crusted Spinach Feta Pie blog.myfitnesspal.com. Eleni Chris. Chocolate Weetbix Slice healthymummy.com.
Eleni Chris. Flourless Chocolate Cake (And It’s Sugar Free Too). Kiwi is such a delicious fruit and it seems juicy enough to be an ideal ingredient for infused waters, but kiwi simply does not impart a lot of flavor in your infused water. After many test runs, I’ve given up on using kiwi in my water recipes.
This theory was recently confirmed by infused water guru Jessica Goodrich who wrote “36 hours has produced a flavor that is more like the fruit and. Add 1 cup of oats, water, and the acidic medium into a glass bowl and stir well. Cover and let it sit overnight on the counter (at least 7-8 hours). In the morning add another 1 cup of filtered water and the unrefined sea salt, stir well.
Make your morning routine a breeze by preparing a few nutritious staples ahead of time, like hearty oatmeal cups, simple egg dishes and grab-and-go bars. Your alarm clock will thank you! 1. Strawberry Mint Water Strawberries, blueberries, and mint combine to load up this detox water with antioxidants. Surprisingly enough it’s the mint that adds more antioxidants than the strawberries, and is on part with the blueberries.
Lemons add in Vitamin C and digestive enzymes. Pour 1 cup of OATS in a glass bowl, and stir in 1 cup of warm FILTERED WATER, and 2 Tablespoons of acid WHEY (or 1.5 teaspoons of apple cider vinegar). Cover loosely, and leave overnight in the oven or a cabinet. Allow to soak for at least 7. Rinse the lemon, cucumber, and mint.
Slice lemon and cucumber into thin slices. Remove mint leaves from the stem. Add water to a pitch and add the lemon, cucumber, and mint.
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|from SOUL: A Chef’s Culinary Evolution in 150 Recipes|
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