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Monthly Archives: August 2015

Trying sumthing newTrying sumthing new Trying sumthing newNative Zuni sterling ring. I love the weight to this ring weighing 28.4 grams. It is composed of sterling silver and is set with genuine turquoise, onyx, oyster shell, and mother of pearl cabochons. Great vintage piece to have in a collection for sure

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Pineapple coconut butter cookies Pineapple coconut butter cookies Pineapple coconut butter cookies Pineapple coconut butter cookies Pineapple coconut butter cookies Pineapple coconut butter cookies Pineapple coconut butter cookies Pineapple coconut butter cookies Pineapple coconut butter cookies Pineapple coconut butter cookies Pineapple coconut butter cookies Pineapple coconut butter cookies Ingredients: 1 cup coconut butter – 1 cup white sugar – 2 eggs – 1 teaspoon vanilla extract – 1/2 cup pineapple juice – 2 cups all-purpose flour – 2 teaspoons baking powder – 1 teaspoon salt

Prep: In a large bowl, cream together butter and sugar until smooth. Beat in eggs, juice and vanilla. Stir in the flour, baking powder, and salt. Cover, chill dough for at least one hour. Preheat oven to 400 degrees. Scoop cookies 1 inch apart on ungreased cookie sheets. Bake 10 minutes in preheated oven

Broccoli fried rice Broccoli fried rice Ingredients: 2 cups fresh broccoli, stems peeled – 2 tablespoons olive oil1 – large yellow onion, diced – 2 garlic cloves, minced – 2 tablespoons minced fresh ginger – 4 cups cooked jasmine rice – 4 tablespoons organic soy sauce – 1/4 cup chopped cilantro leaves

Prep: In a large pot of boiling salted water, cook the broccoli until crisp-tender, about 2 minutes. Drain and set aside. In a nonstick large skillet, heat the oil. Add the onion and stir-fry over high heat until softened and beginning to brown, about 5 minutes. Stir in the broccoli, fry until any excess water has evaporated, about 2 minutes. Add the garlic and ginger, half soy sauce and cook until fragrant, about 1 minute. Add the rice and stir-fry until heated through and beginning to brown, about 3 minutes. Remove the fried rice from the heat. Stir in cilantro and the remainder soy sauce – serve the fried rice in bowls

Sweet potato coconut breadSweet potato coconut breadSweet potato coconut breadIngredients: 1 cup coconut butter, softened – 1 cups sugar – 2 eggs – 1 teaspoon vanilla extract – 2 cup all-purpose flour – 2 teaspoons baking powder – 1 teaspoon ground cinnamon – 1/2 teaspoon baking soda – 1/4 teaspoon salt – 1/4 teaspoon ground nutmeg – 2 cups cold mashed sweet potatoes

Prep: In a large bowl cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg; add to creamed mixture alternately with sweet potatoes. Beat until combined. Pour into a greased and floured tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes

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