by AdMiN_PrOduCAnye | Nov 29, 2021 | Sin categoría
Matcha and avocado macaroons by Nathalie Soto 🍵
Ingredients: 💚 For macaron:
1 1/2 cups of almond flour
1 cup of powdered sugar
2 TSP of matcha powder
3 egg whites
1/4 tsp salt
1/2 cup sugar .
💚 For avocado buttercream:
1 whole hass avocado
1/2 cup milk
5 egg yolks
1/2 cup sugar
3 TBS of water
1 cup of butter
Steps:
The night before you make the macarons, place 3 egg whites in the refrigerator for 24 hours to age the whites.
The next day, let egg whites rest at room temperature for 30 minutes.
Preheat oven to 300 degrees Fahrenheit. In a food processor, blend 1 and 1/2 cups of almond flour, 2 Tsp of matcha powder, and 1 cup of powdered sugar.
Sift the blended mixture several times through a sieve to get rid of any lumps.
In a glass bowl, use an electric mixer to beat the egg whites.
Once foamy, sprinkle in 1/4 tsp of salt to stabilize the egg whites.
Slowly pour in 1/2 cup of sugar into egg whites while beating.
Once the egg whites form stiff peaks, fold in dry ingredients slowly, using a technique called “Macaronage”. Once the mixture looks like sand ribbons, place in a piping bag. Pipe mixture perpendicular to parchment paper onto the baking sheet and tap the baking sheet on the counter various times to get rid of air bubbles.
Let macarons sit for at least 30 minutes to develop a "skin". Bake macarons for 13 minutes.
Once finished, remove them from the oven and let them cool completely before removing them.
Avocado Buttercream Filling:
Place 1 hass avocado and 1/2 cup of whole milk into a blender, and blend until smooth.
In a bowl, whisk 5 egg yolks and a pinch of salt together until they are bright yellow and form soft peaks.
On the stove, heat 1/2 cup of sugar and 3Tbs of water in a sauce pan to 260 degrees Fahrenheit. Temper the eggs by slowly pouring the heated sugar into the egg mixture while whisking. Lastly, whisk avocado purée into butter cream.
Place contents into a piping bag and gently pipe onto macaron cookies.
by AdMiN_PrOduCAnye | Nov 29, 2021 | Sin categoría
This 🥑 Avocado Body Scrub is just #amazing, it will leave your skin smooth and soft! 🍬👑
Ingredients:
1/2 mashed avocado 🥑
1/2 cup sugar 🍬
1 teaspoon olive oil 💚
1 teaspoon coconut oil. 🥥
Mix all ingredients together!.
Try it at home and share with us how you liked it!
by AdMiN_PrOduCAnye | Nov 29, 2021 | Sin categoría
You are going to love this 🥑 Avocado Face Mask, it will leave your skin soft and hydrated! 👑
Ingredients:
1/2 mashed avocado 🥑
1/4 cup mud powder 🤎
3 drops of tea tree oil 💚
2 teaspoons honey 🍯
Mix all ingredients together!.
Try it at home and share with us how you liked it!
by AdMiN_PrOduCAnye | Nov 29, 2021 | Sin categoría
🥑 Wishing for long, strong, healthy hair? Wish granted! 🌠 Start taking note. 📝
Ingredients:
1/2 mashed avocado 🥑
1/2 half mashed banana🍌
1 teaspoon olive oil 💚
1 teaspoon coconut oil 🥥
2 teaspoons raw honey 🍯
Mix all ingredients together and cover hair completely. 💁🏻♀️
⏱️ Leave for 15 minutes, then rinse. Shampoo and condition as normal 🧖♀️
👑 You can thank us later! 😉
by AdMiN_PrOduCAnye | Nov 29, 2021 | Sin categoría
INGREDIENTS FOR THE CRUST:
•1/2 cup shredded unsweetened coconut 🥥
•1 cup chopped pecans
•1 cup medjool dates
•1 teaspoon lime zest
•Pinch sea salt
INGREDIENTS FOR THE FILLING:
•4 avocados 🥑
•1/2 cup fresh squeezed lime juice
•1/2 cup coconut nectar
•2 tablespoons coconut oil
•2 teaspoons lime zest
INSTRUCTIONS✨
1. Process the crust ingredients in a food processor until the dates have turned into sticky paste holding the crust ingredients together. Take mixture out of the processor and press evenly into your spring form pan. Place the pan in the freezer while you make the tart filling.
2. Blend ingredients for the filling in a high-speed blender or food processor until creamy.
3. Pour the avocado filling over the crust and use a spoon to make sure the filling is even and smooth
4. Place the pan in the freezer to set up, at least 2 hours, but can be overnight. Take it out of the freezer, remove the spring form pan, let sit out for 10-15 minutes, cut into slices and serve. The longer it sits out, the filling will soften and become more like pudding. It still tastes amazing, but not as firm. Store any leftovers back in the freezer.
Recipe by eatingbirdfood.com
by AdMiN_PrOduCAnye | Nov 29, 2021 | Sin categoría
created by: Stephanie from @thefoodiemon
We hope you enjoy! Try it and let us know what you think! .
Ingredients✨
Serving Size: 4 portions Vegetarian and Gluten free
For the gazpacho:
● 1 ripe avocado 🥑
● 1 whole medium-sized cucumber, peeled and seeded ● 1/2 yellow or green chili pepper ● 2 cups of vegetable broth (1 extra cup to add if needed to thin out the soup)
● 1/2 scallion (include the white part)
● 1 clove garlic
● 1/8 cup sour cream
● 3 basil leaves
● Dash of tabasco
● Salt
● Squeeze of lime
For the tomato tartare:
● 1/2 big ripe tomato, diced (should make about 1 cup)
● 3 or 4 basil leaves, finely chopped
● Salt
● Freshly ground pepper
For the topping:
● Small buffalo mozzarella ball
● Balsamic pearls
● Microgreens
● Olive oil
Instructions ✨
1. In a blender, add avocado, cucumber, pepper, garlic, scallion, and basil leaves. Puree and pulse.
2. Then slowly add half the broth. Add a dash of tabasco, salt, sour cream, and lime juice and puree more.
3. Carefully add the rest of the broth. If needed, add more broth to your liking. This is a creamy soup, so to thin it out just add more broth.
4. Chill the soup for about an hour or until cold.
5. While the soup is chilling, prepare the tomato tartare. Combine the diced tomatoes,
chopped basil leaves, salt and fresh.
6. In a bowl, use a plating ring and compact the tomatoes in the ring. Press firmly down to
squeeze out excess juice. Carefully remove the excess tomato juice from the bowl.
Leave the plating ring with tomatoes as is and chill the whole bowl for about 30 mins.
7. Remove both the bowl (with tomato tartare in the plating ring) and soup from the
refrigerator. Carefully pour the soup around the plating ring. Then lift the plating ring up
and out.
8. Add the buffalo mozzarella on top and gently cut open the top. Don’t cut the mozzarella
completely in half, otherwise it will fall off the tomato tartare. Drizzle olive oil over the soup. Add the microgreens and balsamic pearls around for extra garnishing.
