Here is another healthy classic: a No Sugar Added Blueberry Crumb Bundt Cake. This cake is being served at the restaurants and cafes at @DoverDownsCasino in beautiful Dover, Delaware. If you're there during the summer, try out a slice. The patrons love the fact that it's diabetic friendly and tastes as good as traditional sugar baked goods having twice as much sugar.⠀
This cake is perfect for a snack following lunch, for a dessert at dinner, and even as part of your breakfast.🍰🍽👩🏽🍳
Wild Hibiscus Flowers in Syrup
One of the most unique and special food products on the market. Beautiful, delicious and versatile edible hibiscus flowers. You will love the vibrant crimson color and mixed-berry type flavor. Perfect for your next dinner party or special occasion (or just as an excuse to crack open the bubbly!). Adds a touch of class to many food dishes, cocktails and other beverages. With a long shelf life, keep a jar handy in your pantry.
The Rusticana says 'No' to Plastic Bags:
Bring your own | Use a Boomerang Bag | Use a box or buy paper bags
Shop online at The Rusticana
Over 800 products available via Click & Collect
The Rusticana | Bunbury Gourmet and Wholefoods
125 Victoria Street, Bunbury | 9791 3340
HARGREAVES VANILLA MILK STOUT: Born from the Mother land comes Babooshka Vanilla Milk Stout. Created from the base of the soon to be released 2017 Russian Imperial Stout. A smooth and creamy sweet stout for ultimate indulgence.
On tap now 🤙🏼 @thefoxcollingwood@untappd#ontap#hargreaveshillbrewery
Just destroyed the block party burger from @newseasonsmarket for #portlandburgerweek. All I can say is it was AMAZING. The burger was extremely juicy and the Felton & Mary's BBQ sauce really topped it all off. Definitely don't sleep on this burger just because it's from a grocery store!!
Red pepper pesto pasta salad! It is freaking yummy!! I was a little skeptical becauseim a dork and the orange color looked odd.... 😋 but it was great!!! #goodfood#newrecipe#vegan#vegetarian#getinmybelly#plantbased#forksoverknives PASTA
12 ounces brown rice rotini pasta (4 cups dry)
4 cups broccoli, cut into 1-inch florets (12 ounces)
1 cup quartered artichoke hearts
1 cup halved cherry tomatoes (6 ounces)
1 small shallot, finely chopped (1 tablespoon)
1 pinch sea salt
6 to 8 fresh basil leaves, torn RED PEPPER PESTO
3 large roasted bell peppers from the jar, rinsed and drained (1½ packed cups)
3 tablespoons pine nuts
2 tablespoons nutritional yeast
1½ tablespoons lemon juice
2 cloves fresh garlic, minced (1 teaspoon)
¼ teaspoon red pepper flakes
We’ve loaded this summery vegan pasta salad with lightly steamed broccoli, artichoke hearts, and cherry tomatoes, but any combination of summer vegetables will also work with the creamy and ultra-versatile red pepper pesto.
1. Cook pasta according to package instructions. Drain, rinse cooked pasta under cold water, and then transfer to a large bowl.
2. In a covered pot fitted with a steamer basket over 1 to 2 inches of water, steam broccoli over medium-high heat until tender when pierced with a fork, about 5 minutes. Remove from heat and add to pasta.
3. To make the Red Pepper Pesto, combine the bell peppers, pine nuts, nutritional yeast, lemon juice, garlic,
and red pepper flakes in a blender. Blend until smooth.
4. Add the artichoke hearts, tomatoes, and shallots to the pasta mixture. Top with sauce, and mix gently to coat pasta and vegetables. Add salt and basil, mix well, and taste to adjust seasoning.
Today I was in the mood for some gnocchi with a tomato sauce and young green jackfruit😊
📝The gnocchi I bought in the supermarket and then just fried them in some margerine for about 10min.
For the sauce I used one can of diced tomatoes, paprika, white pepper, arugula, basil and some salt. I just mixed everything in a pan and heated it up.🍅
And for the jackfruit... I used young green jackfruit from a can, dried it, ripped it into smaller pieces and seasoned it with oregano, paprika and white pepper. Then I also fried it in a pan in some olive oil for a few minutes until most of the moisture was gone.
In the end I combined everything and garnished the whole dish with some more oregano, sesame seeds and fresh basil😊
30 6409 hours ago
This is what it was all about for me tho! After following @lebunuk religiously for ages but no being able to get my hands on Andy's craftsmanship, there it was 🤩 Staring at me in all its gloriousness! Something so simple yet affective, felt like angels sang as it was placed in front of me 🤣 As well as having an outstanding menu, of course there's still burgers on it! And when they're this good, they bloomin need to be! This was the...............
*BONE MARROW & TRUFFLE CHEESEBURGER 💥
70 9958 hours ago
Why'd Costanaza hate 'Worlds Colliding'? It's awesome!!! Stuff like this the result!
⭐📷 is #EatingFamous with this Chicken Parm Pizza Stuffed with Penne Alla
11 98412 hours ago
Vegan Twix Bites by @healthyfrenchwife 💛 Recipe:⠀
Makes 6 Large Bites using a muffin silicon tray.⠀
1/2 cup of almonds⠀
1 cup of rolled oats⠀
3 tbsp of melted coconut oil⠀
1 tbsp of maple syrup⠀
Pinch of salt⠀
1 cup or 10 medjool dates pitted and soaked in boiling water for 10-20 minutes.⠀
3 tbsp of tahini⠀
3 tbsp of coconut oil⠀
1/2 tsp of sea salt⠀
50gr of dairy-free 70% cacao chocolate or raw chocolate⠀
Soak your dates in hot water;⠀
In a food processor add in the almonds and oats and process until very fine. Add in the melted coconut oil, maple syrup and sea salt and process for a few minutes.⠀
Spoon about a large tbsp of the base in each moulds and press down hard with a glass or your hands.⠀
For the caramel, drain the dates and blend with the tahini for a few minutes. Add in the coconut oil and sea salt and blend until you get a smooth paste.⠀
Spread on top of your bases and pop in the freezer for 1-2 hours.⠀
Melt your dark chocolate or make homemade raw chocolate and pour on top of the caramel. Leave to set for 5 minutes in the freezer then pop them out of your silicon tray and keep in the freezer or fridge until 30 minutes before serving. You can also enjoy them straight out of the freezer. Enjoy! #veganfoodspace#vegantreats#treatyoself
What we call Golgappa in India, is known as Fulki in Nepal! Whatever be it named, the lure of this streetfood remains same! Tag your friends🤗🤗
Such a beautiful picture by @veggiedelightnp .
FOLLOW @streetsidefoodie TO KNOW STREETS OF INDIA BETTER.