A few hours before you plan to serve the drink, soak the salted cherry blossom in hot water to remove any excess salt, then transfer to cold water until you’re ready to serve the drink. You may want to use tweezers to avoid damaging the flower.
About 5 minutes before serving, chill a cocktail glass in the freezer.
Fill a mixing glass with ice. Add the sake, gin and maraschino liqueur, and stir to chill and dilute.
Strain the drink into the chilled glass and garnish with the cherry blossom.
Courtesy: Bar Goto, New York / Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post.
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I love Sunday mornings! They get a bad rap because it’s the end of the weekend but honestly, nothing makes me happier than making the best of my last sleep in. My go-to sunday brunch always included warm fluffy pancakes drenched in sweet maple syrup. Unfortunately (or fortunately depending on how you look at it), I can't stick to my original recipe because I've been trying to cut down on animal products, refined sugar and gluten. I’ve had to alternate... but the new recipe I have is life changing! These are so sweet and fluffy but don't contain all the ingredients that will hurt my body later on.
It starts with oats. I took organic old fashions rolled oats and put them into my blender to make oat flour. I also made my own applesauce (recipe coming!). I don't think there’s a brand of applesauce out there that makes there product with non-refined sugar so I made my own applesauce with coconut sugar. The apple sauce in this recipe is our binder. I’m sure if you don't have applesauce on hand, equal parts of mashed banana would do just the trick, though I've never tried it.
In addition to no eggs allowed, there’s also no buttermilk. Meaning, I had to use a vegan alternative. To make the vegan buttermilk, I combined some almond milk and lemon juice. They really shouldn't sit together well and the milk may even start to separate into solid and liquid so just keep mixing it.
I then blended all of the ingredients together and the consistency turned out to be very similar to hummus. It was super thick so when i put it onto my pan, I used the back of my spoon to spread it out into a rounded, 1/2 inch thick circle. I also greased my pan with a bit of coconut oil so the mixture wouldn't stick.
Finally, because I used applesauce in the recipe, I thought it was only fitting to top the pancake stack with some sliced apples. I drizzled on some creamy almond butter and I sprinkled the pancakes with some hemp hearts and chia seeds for fibre and protein. Other toppings could be cocoa nibs, vegan/100% pure chocolate chips, banana or some toasted nuts.
Recipe
Serves 1.
Ingredients:
1/4 cup of apple sauce
1/2 cup and 2 tbsp of oat flour
1 tbsp of coconut sugar
1/2 tsp of baking powder
1/2 tsp of baking soda
1/2 cup of almond milk
1 tsp of lemon juice
Procedure:
Combine all dry ingredients in a bowl
Combine all wet ingredients in a bowl
With either a blender or food processor, mix the contents of the two bowls together
While on medium heat, spread 1/4 tbsp of coconut oil on the pan
Spread 1/2 of the blended mixture on the pan and flip once the edges appear to be cooked
மணத்தக்காளி கீரை சட்னி ஆண்டாண்டு காலமாக நமது மண்ணில் விளைகின்ற உடலுக்கு மிகவும்...
Manathakkali keerai (Black Night Shade in English) helps in healing mouth and stomach ulcers. Being a very important ingredient in Indian medicine, it also helps to improve eyesight, alleviate gut problems and reduce urinary infections.
So my family just moved out on our own, I have a 5 year old and she's pretty picky. Not I'm any conventional way as she mostly eats snap peas, cucumber, cherry tomatoes and cereal. I don't want to deceive her, but I feel like she needs more proteins. Do you have any recipes that could assist? Thanks. ^_^
Kids are weird about foods. I had a cousin who would only eat red things until she was 5 or 6. Didn’t matter what it was, as long as it was red. Another one wouldn’t eat any vegetables but loved brie and olives. They’re also genetically programmed to be fussy at that age to stop them from eating poisonous things, so keep offering foods she initially rejects, as familiarity is often the key and tastes change quickly when you’re young. My mum had a three rejections rule that worked pretty well to get me and my brother eating a wide range of things. If after three attempts we still hated it, she wouldn’t make it again, but we had to try it on three different occasions first.
What her list of favourite foods immediately suggests to me is salsas or kachumber. Hopefully the cherry tomato (and cucumber for kachumber) will convince her to try the other things on the plate! Or a stir-fry with snap peas and egg or chicken. Mince or egg is good for tricking kids who don’t like protein into eating it, as it’s in small enough pieces that it can’t easily be identified or picked out. Or tofu, if you’re a tofu liking person, chopped small in a stir-fry.
The other good under-used source of protein is beans. They’ve got a soft text and mild taste that means they don’t freak kids out, and they’re high in healthy proteins. Dairy as well - kids need quite a lot of fat, so there’s no harm in adding cheese to things!
I’ll put up a few recipes and tag you in them - hopefully she’ll like some of them! I’ll also post my bobotie recipe, which has none of the things she likes but is high in protein and sweet and gently spiced in a way I’ve found a lot of kids like, so it’s worth a try!
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