Ingredients
2 TBSP ground cinnamon
2 TBSP cacao powder
2 tsp ground turmeric
½ tsp ground ginger
Potential Benefits
Decreases inflammation
Fights cancer
Regulates blood sugars
Vegan/Gluten-Free
Saturday, February 22, 2020
Thursday, February 20, 2020
CinnaPeel Breakfast Blend
Ingredients
6 TBSP ground cinnamon
1 TBSP granulated orange peel
¾ tsp ground ginger
Potential Benefits
Regulates blood sugars
Fights cancer
Counteracts weight gain
Reduces sugar cravings
Vegan/Gluten-Free
Tuesday, February 18, 2020
Sesame Noodles with Cucumbers
Ingredients
1 pound noodles
1 TBSP dark sesame oil
1garlic clove
½ medium cucumber
2 scallions
2 tsp black sesame seeds
3 TBSP Chinese sesame paste or tahini
2 TBSP natural peanut butter
3 TBSP rice vinegar
2 TBSP soy sauce
½ tsp salt
Directions
Bring a large pot of water to a boil. Add the noodles, stirring gently. Lower the heat to a simmer and cook for about 4 minutes until barely tender.
Drain the noodles and transfer to a bowl of cold water to remove excess starch. Drain again and put the noodles in a medium bowl. Dress with ½ tsp of the sesame oil and set aside.
Mince the garlic, slice the cucumber into 3-inch strips and thinly slice the scallions.
Toast the sesame seeds in a dry pan over medium-high heat for about 4 minutes, stirring constantly until golden brown. Set aside to cool.
Combine the garlic, sesame paste, peanut butter, vinegar, the remaining 2 ½ tsp sesame seed oil and the soy sauce in a small bowl. Mix well, seasoning with the salt.
Pour the dressing over the noodles and mix well. Top with the scallions, cucumbers and sesame seeds.
Serves 4 and Light
Sunday, February 2, 2020
Baked Alaska
Ingredients
2 quarts vanilla ice cream, softened
1 (18.25 ounce) package white cake mix
1 egg
1/2 teaspoon almond extract
8 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 cup white sugar
Directions
Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil.
Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
Prepare cake mix with egg and almond extract. Pour into prepared pan.
Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.
Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.
Line a baking sheet with parchment or heavy brown paper.
Place cake in center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours.
Preheat oven to 425 degrees F (220 degrees C).
Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.
Footnotes
Reynolds parchment can be used for easier cleanup/removal from the pan.
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