#5ingredientsorless

[mguire73]

My Easter bonnet, inspired by Eosyre goddess of the morning #5ingredientsorless #eostre #equinox #easter #goddess #reasonfortheseason #greetthedawn #happyeaster #easterbonnet ##foundobjects #crafty #sundaybest https://www.instagram.com/p/BwfJbCAn8Ky/?utm_source=ig_tumblr_share&igshid=15ccw5ps5klx0

[supahtasty]

Mood Ring Toast

If you follow my blog, you know I’ve been experimenting with all natural ways to pretty-up food for awhile, in exploring a variety of natural food colorings like dragonfruit, and butterfly pea flower tea. Also loving more recent entries into the category, like Mermaid Toast, and all of its many iterations.

Per my earlier posts I’m still crushin on butterfly pea flower tea. It’s got a mild flavor that plays well with others, and a crazy beautiful range of violet, blue and periwinkle hues, depending on how you prepare, and steep it.

When you initially brew it, butterfly pea flower tea is a stunning blue shade that looks almost navy. But if you add a squirt of citrus, like lemon, it immediately morphs into a pinky-purple color. So I’ve been working on everything from cocktails to baked goods, in exploring the full range.

So when asked by fellow food bloggers what my entry into the realm of “photogenic breakfast toast” would be, here’s what I came up with…

First, it’s important to me that what I cook/bake/prep TASTES as good as it looks. A lot of folks use powdered algae, to create the blue-green food you see on Instagram. Doesn’t surprise me. As a Creative Director I’ve witnessed food stylists using far more questionable items to make food look amazing for a photo. And while I do like to cook and eat healthy, and I’m told algae has many healthy properties, I’m cool with leaving it in my fish tank. And not forcing myself to eat or drink it! So great, if you like it. But, not my thing.

I like my breakfast super tasty. And I love croissants. So I toasted one, and slathered it with yummy, full-fat vanilla Greek yogurt. A rich and worthy partner for a croissant. Because if you’re already eating a buttery croissant, low-fat anything will not save you, my friend. And will only ruin a beautiful croissant. There will be other mornings for green shakes, and seed trends that look like dirt and taste… as dirt-like. This is not one of them.

So while my croissant was toasting, I brewed a big mug of butterfly pea flower tea. While brewing it, I added 1/4 cup of organic, unsweetened coconut flakes to the mug.

When the tea was ready, I poured it through a strainer, over a bowl. Then took the resulting lovely, blue clump of coconut and spread it over a baking sheet. Set the oven to 325ºF, and added the tray of coconut for a few minutes, uncovered.

But, an important coconut warning (that does not involve Keith Richards): Do NOT walk away while toasting or heating coconut! Coconut has a smoke point of 350ºF, so it’s not suitable for high temperature cooking for any length of time. In mere seconds it will morph from yummy, toasty topping to an unrecognizable pile of charred remains, flaming in your oven (RIP, Coconut Key Lime Cupcakes, Summer of 2014)

Coconut only needs a few minutes to dry out get toasty. Not exaggerating, in suggesting you hover by the oven, and maybe even open it a couple times, to poke the coconut with a heat-proof spatula, to. So you know exactly when it’s crunchy. Skipping the fire department, altogether!

Once that pretty blue coconut is toasty, remove it and let it cool a few minutes. Then sprinkle it over your vanilla yogurt & croissant. As I mentioned above, the color tends to change, when butterfly pea flower tea interacts with other ingredients. So its initial navy shade, often becomes a far lighter purple hue.

So it seemed fitting, to call it “Mood Ring Toast”! if you’re in the mood to make it, here’s all you need: • 1 tea bag / 1 tablespoon of loose leaf, Butterfly pea flower tea • ¼ cup organic, unsweetened coconut flakes • Full-fat, all natural, Vanilla Greek or Icelandic yogurt • 1 croissant: Balthazar bakes in NJ. Go with that, if a croissant lover near NYC, like me :)

[sexystudio27]

Tomato Salad

1 Freestyle Points 86.5 Calories Ripe, end-of-summer garden tomatoes make the best, juiciest tomato salad, perfect served with a rustic loaf of bread!

Tomato Salad

This is my husband Tommy’s favorite summer meal, especially on those nights it’s too hot to cook. We get a loaf of crusty bread, sometimes we even toast it and rub a raw garlic clove on the bread. Then eat the tomatoes and let the bread sop up all those delicious juices at the bottom (so good you’ll want to drink it!). Of course, the bread is totally optional here! You just can’t buy juicy tomatoes like this in the supermarket, they will never compare to garden tomatoes that you wait all summer for. So if you have a ton of tomatoes in your garden, or see some at the farmer’s market, make this salad, you’ll thank me later!

The ingredients are simple, so the flavor really relies on the best tomatoes and a good quality extra virgin olive oil. Although Tommy eats this as a main dish, you can serve this as a side dish with anything you’re grilling such as chicken or fish.

Tomato Salad

Ripe, end-of-summer garden tomatoes make the best, juiciest tomato salad, perfect served with a rustic loaf of bread! Ingredients: 5 large (8 cups) medium ripe red heirloom or beefsteak tomatoes, cut into 1-inch cubes 1/2 cup red onion, chopped 8 to 10 fresh basil leaves, chopped 1 tablespoon extra virgin olive oil 1 clove garlic, minced Kosher salt and fresh ground pepper to taste good crusty bread, for serving (optional) Directions: In a large bowl combine the tomatoes, red onion, basil, olive oil, garlic and season liberally with salt and pepper. Let the tomato mixture sit room temperature for about 20 minutes to let the flavors blend (the juices from the tomatoes will release and create a kind of dressing). Toss well. When ready to serve, toss the tomato mixture and divide in 4 bowls. Eat with crusty bread Nutrition Information Yield: 4 servings, Serving Size: 2 cups Amount Per Serving: Freestyle Points: 1 Points +: 2 Calories: 86.5 calories Total Fat: 4g Saturated Fat: 0.5g Cholesterol: 0mg Sodium: 21.5mg Carbohydrates: 12.5g Fiber: 3g Sugar: 1g Protein: 2g All images and text ©Gina Homolka for Skinnytaste posted September 5, 2018 by Gina Don’t Miss a Recipe! Get new free recipes and exclusive content delivered right to your inbox:

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[acanadianfoodie]

Russian Dumplings: Armenian Style Boraki #5ingredients #5ingredientsorless Learn how now! Nadia Kerstane from @anewwayofcooking Cooking in the Kitchen with Valerie 🛎Link in Profile🛎 (at Taste Tripping: Culinary Tour Travel and Cooking Classes)

[imadeva]

Creme de la mushroom 🍵 #cheflife #chefnesut #veggiedelight #veggiefasfood #mushroomsoup #delish #5ingredientsorless #homeiswherethefoodis