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Home Made Gelato – in 5 min
Craving for Ice cream and allergic to dairy, soy and sugar? Here is a yummy substitute.
I do love gelato! Ice cream! Sorbet! Whatever it calls, more cream, less cream it’s my favourite thing after chocolate. Winter or Summer. During the cold winter days, somehow, eating ice cream it makes me fell warm, it reminds me the beautiful hot summer days setting at the coffee-shops by the beach enjoying every spoon as it was the last one, while the sun rays warmed my body giving that beautiful golden tan colour. Or the endless summers days spent at the beach were I could eat three ice creams per day.
But nowadays my body doesn’t tolerate any kind of dairy. But that doesn’t means that I can’t have gelato anymore, well I just can’t appreciate them on the coffee-shops or by the beach, but I can have it at home or some friends backyard in a beautiful sunny day.
When I say to friends that I make my own ice cream and that only takes 5min to prepare, they just make that face: ‘How come?!’ ‘How do you do that?!’. So finally I am sharing it with you all. This is one of my favourite recipes because is easy and really fast to make it.
To feed my gelato craving I always have frozen fruit on the freezer: banana, berries, mango, ginger and so on…then I just need to choose the flavour, add few ingredients and Voila! Serious is more quick then living home and buy it at the nearby deli, plus very very healthy.
I do also have some more complexed, creamy and yummy recipes, that I will share in the future. But this one is perfect for the last minute cravings.
Ingredients:
Mango Gelato
- 100g Frozen Mango
- 30g Ripped Banana
- Frozen ginger to taste
- 1 tbs Milk (I use coconut or unsweetned almond)
Berries Gelato
- 100g Frozen Mango
- 30g Ripped Banana
- Frozen ginger to taste
- 1 tbs Milk (I use coconut or unsweetned almond)
Chocolate Topping
- 1tbs Raw honey
- 1 tbs Raw cocoa powder
- 1tbs Milk (I use coconut or unsweetned almond)
- Desiccated coconut to sprinkle
Preparation:
Whisk the honey, cocoa powder and the milk until a glossy mix. Reserve it.
In the blender mix all the ingredients for the chosen flavour until you get a smooth consistency. Keep in a container in the freezer while you make the second flavour, if you wish too.
In a bowl place both flavourers, add the chocolate topping, sprinkle with coconut and..ENJOY!!!
Tired of the dull skin after a long flight? I have some tips for you
Say ‘Hello’ to perfect Mile-high skin
So travels, tell me how do you feed your skin when overseas?
Why everyone is crazy about Oil Pulling, and so do I?!
Which oil should be used?
It is preferable to get the highest quality oil you can find. Cold pressed (raw) oil is often said to be critical to the alleged effectiveness. Sesame oil, sunflower oil, coconut oil and olive oil are the most recommended for oil pulling, but any vegetable oil will work. I prefer to use coconut oil not only because it has more benefits but also because of the pleasant flavour. I have tried olive oil but I didn’t like the strong flavour.
Want white teeth, gorgeous gums and one seriously healthy body? This is how to do it:
1. First thing in the morning (before brushing and in a empty stomach), – I do spit even before, since I remember I do that and I guess logical of things it should be good, because I am already spitting out some bad stuff – then pour yourself a tablespoon of the oil of your choice;
2. Put it in your mouth, and swish it around for anywhere from 15 to 20 minutes. Push and pull the oil back and forth, left and right, drawing it between your teeth;
3. Do NOT swallow it;
6. Rinse your mouth out with water;
7. Brush your teeth as normally you do in your daily routine.
If you are curious to know more about it, I truly recommend you to read ‘Oil pulling – Therapy Detoxifying Cleaning’ from Dr. Bruce Fife . You can buy it at:
You can also watch the video.
Another good reading.
Thumbprint cookies – grain and sugar free
11. Meanwhile, melt the chocolate nibs and the coconut oil on the stove top;
Do you know what is Mahlep, the cherry bitter baking spice?
In the Muffin’s recipe, as you probably noticed, I used an unusual ingredient: Mahlep. It was the very first time I used it.
I discovered this aromatic spice in Greece while exploring the local market. At the time I had no idea what it was or what it was used for.
I asked around but no one could explain me because of their poor english. I bought anyway a very small pack, that I’m regretting now, I should have bought more….
Once back home, I put it away and completely forgot about it. A month later I flew to Antalya in Turkey and again the same happened; I found the Mahlep, in a spice & chocolate store, but this one was in powder. Again I asked what it was for and this time I was told that it’s something traditional for cakes but it should be used in a very small quantity. And this was all I got from trying to understand very poor spoken english.
Still I was very intrigued…. but I had a good feeling about this powder. The few words I got from the guys at the shop were enough to make me buy it, again! This time back at home I did my research. I learned about it and decided to experiment it. The muffin dates were my first creation where I have used the Mahlep powder. It left a beautiful cherry scent in the kitchen, making my mouth watering for a bite! I was taken by surprise how good Mahlep made this muffins!
What is Mahlep? It is an aromatic spice, just like nutmeg. Is made from the seeds of a species of cherry. The cherry stones are cracked to extract the seed kernel and after ground to a powder before use.. The tree is native in Mediterranean region, Iran and central Asia. The finely ground mahlepi powder is made from the inner kernels of fruit pits of a native Persian cherry tree (Prunus cerasus mahaleb).
What is used for? It is used in small quantities to sharpen sweet foods. Used for centuries in the Middle East Greece, Armenia, Turkey, Iran as a flavouring for baked goods. In Greek cousin, it is the characteristic flavouring of Christmas and Easter cakes into pastry recipes. Something that I never tasted because I eat grain-free – Paleo. In Armenia where it is used almost exclusively for sweetbreads and confectionery and Turkey it is used for pogača – kind of small round bread
What it tastes like? It has a distinctive fruity taste, a delicate fragrance that is dominated by a bitterness flavour similar to almonds and cherry notes. Although quite aromatic in the sense that “a little bit goes a long way” it is the combination of the fragrance and the bitterness which makes the spice uniquely suited for sweet foods.
How to store? As with all spices, should be stored in a cool dry place, and it must be used within a year or so for the most powerful flavour.
Where to buy:
http://foratasteofpersia.co.uk
Istanbul: Egyptian Spice Bazaar
Grain-free, dairy-free exquisite date muffins
Did you ever taste Matcha Latte?!
The first time I tried Matcha green tea was during my trip to Malasya a few years ago, but that was it. Fortunately recently it started to become more popular all over the world making it easier to purchase it. And again I’m really hooked on this gem. But is a shame that is dam expensive and still hard to find, but worth it!
By now you must be wondering what the hell is Matcha green tea – is a powdered green tea, a star of the traditions of Japanese Tea Ceremony. It’s made from the leaves of shade-grown tea and ground into a fine powder with a hand mill, so it makes it one of the most healthy green teas out there.
And why is so expensive? Because of its many health benefits. When you drink Matcha you are ingesting the whole leaf, meaning that one glass of Matcha is the equivalent of ten glasses of the green tea. It goes perfectly with milk due the smooth taste, rich flavour and colour. Hot or cold, cookies, sponge cake…you choose. Matcha does contain caffeine that will give you an instant pick up and so should not be given to kids. Adults only!
Ingredients:
• 1 tsp Matcha Green Tea Powder
• 3/4 cup milk at your choice (I used coconut as usual)
• 1/4 cup boiling water
• Xylitol or stevia to taste
• 1 Matcha Whisk or electric milk whisk
Preparation:
1. Bring enough water to a boil for the amount of servings you are making;
2. Slowly whisk the Matcha powder;
3. Once powder is dissolved into water, mix in the milk and sweeten to taste with Xylitol or Stevia;
4. You can also add a spice taste adding a stick of cinnamon when your heating the milk or whisk the milk with it once in the cup, just like you do with your coffee.
Where to buy:
Have you been to the Microcentro district in Buenos Aires?
I was a very young girl when I watched the movie ‘Don’t cry for me Argentina’ despite of my age, was and still is one of my favourite movies from the 90’s. I know it’s not everyone’s favourite, but I’m a musical lover. I still remember very well the night I watched the movie at a small theatre with my sister, in a cold rainy night, I even remember how much I cried and closed my eyes when it was Evita Peron’s funeral scene. Back that time, so young, never crossed my mind that one day I could be passing by this magnificent pink Palace.
After, I went for a pray at the Cathedral where I felt wonderful, standing by the general’s San Martin (the hero of Argentine independence) tomb that is guarded by two permanent soldiers and witnessed the changing of the guards.
The afternoon was followed by a long walk in the world’s longest avenue, adorned by a variety of shops… Walking this avenue killed my feet, I was completely ‘kaput’ by the end of the day dreaming with a foot massage back at the Duhau Palace.
SHOPPING IN BUENOS AIRES I: RECOLETA & PALERMO DISTRICT
The most upscale neighbourhood of Buenos Aires. Expect the shopping to be pricey but worthy.
http://www.companiadechocolates.com
http://www.carinairibarren.com.ar
wwww.caledonio.com.ar
Shopping paradise full of trendy national brands catering for men and women, as well small cosy coffee shops.