Melody's Musings

Stuff that catches my fancy and random, sorted thoughts from the inner scrambles of my mind.

What you may expect to find here are what I consider good taste and some of the best in photography, philosophy, humor, art, architecture, food, music, poetry, literature and dance. I hope you like some of the things I enjoy.

I like anything to do with good design such as interior design, architecture, photography, and art. I enjoy philosophy and psychology. I love to figure out what makes individuals tick. Music of most all types but particularly classical, world, pop, acoustic guitar is a big part of my life and add some dance to the music and my day is great! I like to write and occasionally I will write poetry and I really love to read it out loud and I even record it sometimes.

I'm a Myers-Briggs type ENFJ which means I love people and have a great interest in them.

I guess you could say I'm a humanities kind of person. :)







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    Click here for the recipe:   http://minimalistbaker.com/healthy-5-ingredient-granola-bars/

    Click here for the recipe:   http://minimalistbaker.com/healthy-5-ingredient-granola-bars/

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    Stoplight Mango Green Smoothie A layered multi-colored smoothie with frozen mango, strawberry and spinach! The perfect healthy breakfast, snack or dessert. Author: Minimalist Baker Recipe type: Smoothie Cuisine: Vegan Serves: 1 Ingredients 1.25 cups frozen mango pieces 1 cup frozen strawberries 1 cup fresh spinach 1 cup water / almond milk (I used half and half) optional sweetener: frozen banana, honey, stevia or agave Instructions Place mango into a blender with milk or water and blend until smooth, adding more mango to thicken and more water or milk to thin. Pour ⅔ of the smoothie into a serving container and then add strawberries to the blender. Blend until smooth, adding a bit more water or almond milk if needed. Taste to see if it needs sweetened. I added ½ a small frozen banana at this point. Pour ¾ of the smoothie into the serving glass on top of the mango layer. Lastly, add spinach to the blender and blend until smooth. Pour into the serving glass, making three distinct layers. Sip and enjoy, or freeze for later. Nutrition Information Calories: 289 Fat: 3.6 g Carbohydrates: 65 g Sugar: 52 g Fiber: 10 g Protein: 6 g http://minimalistbaker.com/stoplight-mango-green-smoothie/

    Stoplight Mango Green Smoothie

    A layered multi-colored smoothie with frozen mango, strawberry and spinach! The perfect healthy breakfast, snack or dessert.

    Author: Minimalist Baker
    Recipe type: Smoothie
    Cuisine: Vegan
    Serves: 1
    Ingredients
    • 1.25 cups frozen mango pieces
    • 1 cup frozen strawberries
    • 1 cup fresh spinach
    • 1 cup water / almond milk (I used half and half)
    • optional sweetener: frozen banana, honey, stevia or agave
    Instructions
    1. Place mango into a blender with milk or water and blend until smooth, adding more mango to thicken and more water or milk to thin.
    2. Pour ⅔ of the smoothie into a serving container and then add strawberries to the blender. Blend until smooth, adding a bit more water or almond milk if needed. Taste to see if it needs sweetened. I added ½ a small frozen banana at this point.
    3. Pour ¾ of the smoothie into the serving glass on top of the mango layer.
    4. Lastly, add spinach to the blender and blend until smooth. Pour into the serving glass, making three distinct layers.
    5. Sip and enjoy, or freeze for later.
    Nutrition Information
    Calories: 289 Fat: 3.6 g Carbohydrates: 65 g Sugar: 52 g Fiber: 10 g Protein: 6 g

    http://minimalistbaker.com/stoplight-mango-green-smoothie/

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    Avocado Spinach Dip – So good, you’ll want to eat it by the spoonful!

    Yield: Yields approx. 3 cups

    INGREDIENTS

    INSTRUCTIONS

    1. Cook the spinach for a minute or two, until just wilted. Squeeze dry and set aside.
    2. Add avocado, mayo, lime juice, honey, salt and pepper to the bowl of a small foor processor and process until smooth and creamy.
    3. Add spinach, water chestnuts and sundried tomatoes and process on pulse until well combined.
    4. Chill for a few hours before serving to allow for flavors to fully develop (not absolutely necessary but preferable); to avoid discoloration, cover with plastic film placed directly on top of the dip (in direct contact with the dip)
    5. This will keep in the fridge for a few days, so long as you keep it well covered and avoid contact with air.

      Homemade mayonnaise recipe is here:  http://picketfencepaleo.com/3-minute-mayo/

      http://thehealthyfoodie.com/2013/04/30/avocado-spinach-dip/
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    Date Sweetened HorchataDates replace sugar in this healthier version of homemade horchata. Hints of cinnamon and vanilla pop through in each sip – perfectly refreshing on a warm day. Author: Minimalist Baker Recipe type: Beverage Cuisine: Mexican Serves: 6 Ingredients ¾ cup long grain white rice 6 cups water, divided 1 cup unsweetened plain or vanilla almond milk (or sub light coconut or rice milk) ½ – ¾ cup pitted medjool or deglet nour dates (depending on desired sweetness) 1.5 tsp pure vanilla extract 1 cinnamon stick (or ½ tsp ground cinnamon) Instructions Soak rice in 2 cups very hot (not boiling water) for 2 hours. The rice should be soft but still very raw – you should be able to snap a piece in half with your fingernail without much effort. Drain and add to a blender. Add 4 cups water, dates and the cinnamon stick, top with lid and cover with a towel to ensure it doesn’t splash. Blend for about 1 minute until the date specks are very small and the mixture seems well combined. It doesn’t have to be 100% pulverized. Scoop out a small sample with a spoon to test sweetness. If it’s not sweet enough, add more dates (or honey if not vegan). In two batches, pour the mixture over a bowl or pitcher covered with cheesecloth, a nut milk bag, very thin towel, or a clean t-shirt or clean pair of panty hose (a tip I learned from My New Roots). I wrapped a rubberband around my bowl to ensure it didn’t come loose, but this isn’t necessary. Strain the mixture until only pulp remains in the cloth, squeezing to get every last drop out. It will take a little effort depending on how pulverized your pulp is. Rinse out cloth and set aside for washing. Next, stir in almond milk (optional), whisk and transfer to mason jars or a large beverage container with a lid. Chill and serve over ice. Will keep in the fridge for several days. Nutrition Information Serving size: ~3/4 cup Calories: 83 Fat: 1.5 g Carbohydrates: 19 g Sugar: 12 g Fiber: 4 g Protein: 1 g http://minimalistbaker.com/date-sweetened-horchata/
    Date Sweetened Horchata

    Dates replace sugar in this healthier version of homemade horchata. Hints of cinnamon and vanilla pop through in each sip – perfectly refreshing on a warm day.
    Author: Minimalist Baker
    Recipe type: Beverage
    Cuisine: Mexican
    Serves: 6
    Ingredients
    • ¾ cup long grain white rice
    • 6 cups water, divided
    • 1 cup unsweetened plain or vanilla almond milk (or sub light coconut or rice milk)
    • ½ – ¾ cup pitted medjool or deglet nour dates (depending on desired sweetness)
    • 1.5 tsp pure vanilla extract
    • 1 cinnamon stick (or ½ tsp ground cinnamon)
    Instructions
    1. Soak rice in 2 cups very hot (not boiling water) for 2 hours. The rice should be soft but still very raw – you should be able to snap a piece in half with your fingernail without much effort. Drain and add to a blender.
    2. Add 4 cups water, dates and the cinnamon stick, top with lid and cover with a towel to ensure it doesn’t splash. Blend for about 1 minute until the date specks are very small and the mixture seems well combined. It doesn’t have to be 100% pulverized.
    3. Scoop out a small sample with a spoon to test sweetness. If it’s not sweet enough, add more dates (or honey if not vegan).
    4. In two batches, pour the mixture over a bowl or pitcher covered with cheesecloth, a nut milk bag, very thin towel, or a clean t-shirt or clean pair of panty hose (a tip I learned from My New Roots). I wrapped a rubberband around my bowl to ensure it didn’t come loose, but this isn’t necessary.
    5. Strain the mixture until only pulp remains in the cloth, squeezing to get every last drop out. It will take a little effort depending on how pulverized your pulp is. Rinse out cloth and set aside for washing.
    6. Next, stir in almond milk (optional), whisk and transfer to mason jars or a large beverage container with a lid. Chill and serve over ice. Will keep in the fridge for several days.
    Nutrition Information
    Serving size: ~3/4 cup Calories: 83 Fat: 1.5 g Carbohydrates: 19 g Sugar: 12 g Fiber: 4 g Protein: 1 g

    http://minimalistbaker.com/date-sweetened-horchata/

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    5-Ingredient Pumpkin Frappuccino - A delicious weekend treat and pumpkin is so healthy for you too!
    Prep time
    15 mins
    Total time
    15 mins
     

    A simplified and healthified pumpkin frappuccino using pumpkin-infused milk *ice cubes* and cold brew coffee. Even the novice barista can master this fall-friendly beverage.
    Author: Minimalist Baker
    Recipe type: Beverage
    Cuisine: Coffee
    Serves: 1

    Ingredients
    • 1 c cold brew coffee*
    • 1 c milk (any kind)
    • ¼ c pumpkin butter*
    • 2 Tbsp agave nectar
    • 1 tsp pumpkin pie spice
    Instructions
    1. To prepare cold brew coffee, place 2 cup ground coffee – the bolder the better – into a bowl, top it with 4 cups of water and place it in the refrigerator overnight. Strain in the morning and reserve the leftover in the fridge.
    2. Prepare milk ice cubes in advance by pouring your milk of choice into a bowl and mixing in pumpkin butter, agave nectar and pumpkin pie spice. Whisk to ensure even distribution.
    3. Pour mixture into an ice cube tray, covering lightly with saran wrap, and freezing overnight.
    4. Choose non-dairy milk to make this vegan friendly. I went with 2% for an extra creamy texture.
    5. In the morning, place 1 cup coffee and 8-10 pumpkin ice cubes in a blender and blend until smooth. Taste and add a packet of stevia or extra agave if you prefer a sweeter beverage. Additionally, add more pumpkin pie spice or pumpkin butter if you prefer a spicier flavor.
    6. Optional but recommended: Top with whipped cream and cinnamon for serving.

    Notes
    * Sub chilled coffee or espresso
    * If you are using pumpkin puree, still use ¼ c but compensate flavor by adding extra agave and pumpkin pie spice.
    Nutrition Information

    Serving size: 1 drink w/o whipped cream Calories: 162 Fat: 1.2 g Carbohydrates: 34 g Sugar: 31 g Fiber: 1 g Protein: 4.2 g

    Links for making the cold brewed coffee and pumpkin butter can be found here:
    http://minimalistbaker.com/5-ingredient-pumpkin-frappuccino/
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    Chocolate Raspberry CakeIngredients: Chocolate Cake 1 1/2 cups unbleached white flour 1/3 cup unsweetened cacao powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1 cup brown sugar 1/2 cup grapeseed oil 1 cup chilled brewed coffee 2 teaspoons vanilla extract 2 tablespoons apple cider vinegar Chocolate Raspberry Frosting 2 ounces (57 grams) unsweetened dark chocolate 1/4 cup fresh raspberries, mashed 3 tablespoons water 1 teaspoon vanilla extract 1 cup confectioners’ (icing) sugar Topping over frosting 1 cup fresh raspberries ½ cup non-dairy chocolate chips Method: 1. Preheat oven to 375°F. Spread coconut oil on baking dish to prevent sticking. 2. Sift flour, cacao, baking soda, salt and sugar. In another bowl, combine oil, coffee and vanilla. Pour liquid into dry, and mix until smooth. 3. Add vinegar and stir briefly; baking soda will begin to react with vinegar. Quickly pour batter into prepared pan. 4. Bake for 25 to 30 minutes. Allow cake to cool slightly before adding frosting. Chocolate Raspberry Frosting: 5. In heavy saucepan, melt chocolate over low to medium heat. Once fully melted, remove from heat and stir in mashed raspberries, water and vanilla. Stir in confectioners’ sugar. Spread frosting on cooled cake. 6. Top frosting with whole raspberries and sprinkle non-dairy chocolate chips over cake.

    Chocolate Raspberry Cake

    Ingredients:
    Chocolate Cake
    1 1/2 cups unbleached white flour
    1/3 cup unsweetened cacao powder
    1/2 teaspoon baking soda
    1/2 teaspoon sea salt
    1 cup brown sugar
    1/2 cup grapeseed oil
    1 cup chilled brewed coffee
    2 teaspoons vanilla extract
    2 tablespoons apple cider vinegar

    Chocolate Raspberry Frosting
    2 ounces (57 grams) unsweetened dark chocolate
    1/4 cup fresh raspberries, mashed
    3 tablespoons water
    1 teaspoon vanilla extract
    1 cup confectioners’ (icing) sugar

    Topping over frosting

    1 cup fresh raspberries
    ½ cup non-dairy chocolate chips

    Method:
    1. Preheat oven to 375°F. Spread coconut oil on baking dish to prevent sticking.
    2. Sift flour, cacao, baking soda, salt and sugar. In another bowl, combine oil, coffee and vanilla. Pour liquid into dry, and mix until smooth.
    3. Add vinegar and stir briefly; baking soda will begin to react with vinegar. Quickly pour batter into prepared pan.
    4. Bake for 25 to 30 minutes. Allow cake to cool slightly before adding frosting.

    Chocolate Raspberry Frosting:
    5. In heavy saucepan, melt chocolate over low to medium heat. Once fully melted, remove from heat and stir in mashed raspberries, water and vanilla. Stir in confectioners’ sugar. Spread frosting on cooled cake.
    6. Top frosting with whole raspberries and sprinkle non-dairy chocolate chips over cake.

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    Recipe: Sunflower Apple Oat Bran Porridge Simmering a pot of steel-cut oats can take a good long while. But fiber-rich oat bran cooks up into a surprisingly tasty porridge in just minutes. Oat bran porridge is smooth and creamy, perfect for accenting with a crisp apple and crunchy seeds. Makes 2 servings 2 cups water Pinch salt 3/4 cup oat bran 1 crisp apple, chopped A few pinches cinnamon 2 handfuls sunflower seeds (or other seeds/nuts of your choice) 2 to 4 teaspoons honey In a saucepan, bring the water and salt to a boil, then stir in the oat bran. Reduce heat until it’s just high enough to maintain a simmer, and cook until the liquid is absorbed and the oat bran is soft, about 3 to 5 minutes. Divide into 2 bowls, and top with apples, cinnamon, sunflower seeds and honey to taste. http://www.npr.org/2013/02/12/171793589/porridge-a-just-right-meal-to-fight-winters-chill

    Recipe: Sunflower Apple Oat Bran Porridge

    Simmering a pot of steel-cut oats can take a good long while. But fiber-rich oat bran cooks up into a surprisingly tasty porridge in just minutes. Oat bran porridge is smooth and creamy, perfect for accenting with a crisp apple and crunchy seeds.

    Makes 2 servings

    2 cups water

    Pinch salt

    3/4 cup oat bran

    1 crisp apple, chopped

    A few pinches cinnamon

    2 handfuls sunflower seeds (or other seeds/nuts of your choice)

    2 to 4 teaspoons honey

    In a saucepan, bring the water and salt to a boil, then stir in the oat bran. Reduce heat until it’s just high enough to maintain a simmer, and cook until the liquid is absorbed and the oat bran is soft, about 3 to 5 minutes. Divide into 2 bowls, and top with apples, cinnamon, sunflower seeds and honey to taste.

    http://www.npr.org/2013/02/12/171793589/porridge-a-just-right-meal-to-fight-winters-chill

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    ORANGE & POMEGRANATE SALAD 1 large bunch spinach 3 oranges, or other sweet-tasting citrus 1 large pomegranate 1/2 shallot, sliced paper thin 1/4 cup organic orange juice (for dressing) 1 tablespoon fresh rosemary leaves, plus sprigs for garnish pink salt and fresh ground pepper to taste Cut the very top and bottom off of the oranges. Carefully slice off the peel, removing the white pith while sparing as much flesh as possible. Cut into 1/2″ thick slices. Add a few splashes of organic orange juice for the 100% healthy / additive-free dressing. Spread spinach on a large platter and tuck the oranges throughout. Scatter with pomegranate seeds and shallots. Finish with a final drizzle of orange dressing, a scattering of rosemary leaves, a pinch of sea salt, and several twists fresh pepper. Serve and enjoy! This is a healthy and refreshing dish that is sure to please! brooklynsupper.net


    ORANGE & POMEGRANATE SALAD

    1 large bunch spinach
    3 oranges, or other sweet-tasting citrus
    1 large pomegranate
    1/2 shallot, sliced paper thin
    1/4 cup organic orange juice (for dressing)
    1 tablespoon fresh rosemary leaves, plus sprigs for garnish
    pink salt and fresh ground pepper to taste

    Cut the very top and bottom off of the oranges. Carefully slice off the peel, removing the white pith while sparing as much flesh as possible. Cut into 1/2″ thick slices. Add a few splashes of organic orange juice for the 100% healthy / additive-free dressing.

    Spread spinach on a large platter and tuck the oranges throughout. Scatter with pomegranate seeds and shallots. Finish with a final drizzle of orange dressing, a scattering of rosemary leaves, a pinch of sea salt, and several twists fresh pepper. Serve and enjoy! This is a healthy and refreshing dish that is sure to please!

    brooklynsupper.net

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    LEMON AVOCADO GREEN DRINK USING A BLENDER 2 cups Spring Water, chilled Juice of 1 Lemon ½ Cucumber, ends removed, halved lengthwise 1 Celery Stalk, halved 3 c Leafy greens, lightly packed ½ Avocado ½ Thumb-size of Ginger Root, peeled Blend all ingredients to liquid consistency and enjoy this mega-jolt of green vitality!

    LEMON AVOCADO GREEN DRINK USING A BLENDER

    2 cups Spring Water, chilled
    Juice of 1 Lemon
    ½ Cucumber, ends removed, halved lengthwise
    1 Celery Stalk, halved
    3 c Leafy greens, lightly packed
    ½ Avocado
    ½ Thumb-size of Ginger Root, peeled

    Blend all ingredients to liquid consistency and enjoy this mega-jolt of green vitality!

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    Valentines Smoothie anyone? Raspberry Banana Smoothies 1 - 10 oz bag frozen raspberries 1 banana 1 cup vanilla lowfat yogurt 1/3 cup orange juice. Blend all ingredients together and put in a glass bottle.

    Valentines Smoothie anyone?
    Raspberry Banana Smoothies 1 - 10 oz bag frozen raspberries 1 banana 1 cup vanilla lowfat yogurt 1/3 cup orange juice. Blend all ingredients together and put in a glass bottle.

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    My southern traditional Christmas Cake Recipe - Lane CakePeople LOVE this cake! Lane Cake1 cup butter or margarine, softened 2 cups sugar 3 1/4 cups all-purpose flour 1 Tablespoon baking powder 3/4 teaspoon salt 1 cup milk 1 teaspoon vanilla extract 8 egg whites, stiffly beaten Filling (recipe follows) Frosting (recipe follows) Pecan halves (optional)Cream butter; gradually add sugar, beating well. Combine dry ingredients; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla. Fold in egg whites.Pour batter into 3 greased and floured 9-inch round cakepans. Bake at 325 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool completely. Spread filling between layers and on top of cake; spread sides with frosting. Garnish with pecan halves, if desired. Yield: one 3-layer cakeFilling:8 egg yolks 1 1/2 cups sugar 1/2 cup butter or margarine 1 cup chopped pecans 1 cup raisins 1 cup flaked coconut 1/4 to 1/2 cup bourbon 1/2 cup sliced maraschino cherriesCombine egg yolks, sugar, and butter in a 2 quart saucepan. Cook over medium heat, stirring constantly, about 20 minutes until thickened.Remove from heat, and stir in remaining ingredients. Cool completely.Yield: Enough for one 3-layer cakeFrosting:3/4 cup sugar2 Tablespoons plus 2 teaspoons water 1 egg white 1/2 Tablespoon light corn syrup Dash of salt 1/2 teaspoon vanilla extract Combine the first 5 ingredients in top of a double boiler; beat 30 seconds at low speed of electric mixer or just until blended.Place over boiling water; beat constantly on high speed 7 minutes or until stiff peaks form. Remove from heat. Add vanilla; beat an additional 1 minute or until the mixture is thick enough to spread. Yield: Enough to cover the sides of one 3-layer cake.

    My southern traditional Christmas Cake Recipe - Lane Cake
    People LOVE this cake!

    Lane Cake

    1 cup butter or margarine, softened

    2 cups sugar

    3 1/4 cups all-purpose flour

    1 Tablespoon baking powder

    3/4 teaspoon salt

    1 cup milk

    1 teaspoon vanilla extract

    8 egg whites, stiffly beaten

    Filling (recipe follows)

    Frosting (recipe follows)

    Pecan halves (optional)

    Cream butter; gradually add sugar, beating well. Combine dry ingredients; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla. Fold in egg whites.

    Pour batter into 3 greased and floured 9-inch round cakepans. Bake at 325 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool completely.

    Spread filling between layers and on top of cake; spread sides with frosting. Garnish with pecan halves, if desired.

    Yield: one 3-layer cake

    Filling:

    8 egg yolks

    1 1/2 cups sugar

    1/2 cup butter or margarine

    1 cup chopped pecans

    1 cup raisins

    1 cup flaked coconut

    1/4 to 1/2 cup bourbon

    1/2 cup sliced maraschino cherries

    Combine egg yolks, sugar, and butter in a 2 quart saucepan. Cook over medium heat, stirring constantly, about 20 minutes until thickened.

    Remove from heat, and stir in remaining ingredients. Cool completely.

    Yield: Enough for one 3-layer cake

    Frosting:

    3/4 cup sugar
    2 Tablespoons plus 2 teaspoons water

    1 egg white

    1/2 Tablespoon light corn syrup

    Dash of salt

    1/2 teaspoon vanilla extract

    Combine the first 5 ingredients in top of a double boiler; beat 30 seconds at low speed of electric mixer or just until blended.

    Place over boiling water; beat constantly on high speed 7 minutes or until stiff peaks form. Remove from heat. Add vanilla; beat an additional 1 minute or until the mixture is thick enough to spread.

    Yield: Enough to cover the sides of one 3-layer cake.


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    How to make Mexican Hot ChocolateThe most delicious hot chocolate in the world. Materials Brick of Chocolate Milk Cinnamon (optionally) Sugar Stove Saucepan Blender Mugs Friends If you have a brick of chocolate, use that. You can buy this stuff in stores under brands like “Ibarra” and “Abuelita”. If you use the store-bought stuff, don’t add any sugar. Melt the Chocolate Put the chocolate in the saucepan. Add a little milk. Let the chocolate get warm and liquid. Add Milk Cover the chocolate in milk - as much milk as you want the resulting hot chocolate. The chocolatey-ness of the final beverage is inversely proportional to the amount of milk you add. Add Spices Here, dissolve in the sugar, and any cinnamon you desire. This is how I like mine. If you care to, you can also add nutmeg, orange peel, or anything else you enjoy (red pepper, dark chocolate flakes, I don’t know - throw stuff in and see if it tastes good)Warm When the chocolate particles in the milk appear to be swirling around, without the aid of a mixing implement, the milk is warmed enough. Blend This is the key, the trick, the best and only way, and what makes this chocolate beverage what it is. This will cause the beverage to be foamy and delicious. If you like having chunks of chocolate at the bottom, you might be able to save some from your saucepan, and add them in, after blending. Serve You can’t keep it to yourself, it’s so delicous! Share the drink with everyone you know!

    How to make Mexican Hot Chocolate

    The most delicious hot chocolate in the world.

    Materials

    Brick of Chocolate
    Milk
    Cinnamon
    (optionally) Sugar

    Stove
    Saucepan
    Blender
    Mugs
    Friends

    If you have a brick of chocolate, use that. You can buy this stuff in stores under brands like “Ibarra” and “Abuelita”. If you use the store-bought stuff, don’t add any sugar.

    Melt the Chocolate

    Put the chocolate in the saucepan.

    Add a little milk.

    Let the chocolate get warm and liquid.

    Add Milk

    Cover the chocolate in milk - as much milk as you want the resulting hot chocolate.

    The chocolatey-ness of the final beverage is inversely proportional to the amount of milk you add.

    Add Spices

    Here, dissolve in the sugar, and any cinnamon you desire. This is how I like mine.

    If you care to, you can also add nutmeg, orange peel, or anything else you enjoy (red pepper, dark chocolate flakes, I don’t know - throw stuff in and see if it tastes good)

    Warm

    When the chocolate particles in the milk appear to be swirling around, without the aid of a mixing implement, the milk is warmed enough.

    Blend

    This is the key, the trick, the best and only way, and what makes this chocolate beverage what it is.

    This will cause the beverage to be foamy and delicious.

    If you like having chunks of chocolate at the bottom, you might be able to save some from your saucepan, and add them in, after blending.

    Serve

    You can’t keep it to yourself, it’s so delicous!

    Share the drink with everyone you know!
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    Easy Little Pandas CupcakesFor directions go here:  http://www.bakerella.com/easy-little-pandas/

    Easy Little Pandas Cupcakes

    For directions go here:  http://www.bakerella.com/easy-little-pandas/


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    How to make your own almond milk For those interested, here’s a book with 40 nut/seed milk recipes: http://amzn.to/QR9rLi , reusable nut milk bags: http://amzn.to/PfU3wt or cheese cloth http://amzn.to/WxwIpD, and we recommend this Vitamix blender: http://amzn.to/Vu1iTg

    How to make your own almond milk
    For those interested, here’s a book with 40 nut/seed milk recipes: http://amzn.to/QR9rLi , reusable nut milk bags: http://amzn.to/PfU3wt or cheese cloth http://amzn.to/WxwIpD, and we recommend this Vitamix blender: http://amzn.to/Vu1iTg

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    5-Minute Raspberry Almond Parfait Prep and Cook Time: 5 minutes Ingredients: 8 oz (1 cup) low-fat vanilla or soy yogurt 1/2 tsp almond extract 2 TBS honey 1 pint raspberries 1 TBS sliced almonds Optional: grated dark chocolate Directions: Blend yogurt, honey and almond extract in a small mixing bowl with a whisk until the honey is incorporated and the mixture is smooth. Divide the yogurt mixture into two dessert dishes. Place the raspberries in one layer on top and garnish with the sliced almonds and, if desired, dark chocolate. Serves 2

    5-Minute Raspberry Almond Parfait

    Prep and Cook Time: 5 minutes

    Ingredients:

    • 8 oz (1 cup) low-fat vanilla or soy yogurt
    • 1/2 tsp almond extract
    • 2 TBS honey
    • 1 pint raspberries
    • 1 TBS sliced almonds
    • Optional: grated dark chocolate

    Directions:

    1. Blend yogurt, honey and almond extract in a small mixing bowl with a whisk until the honey is incorporated and the mixture is smooth.
    2. Divide the yogurt mixture into two dessert dishes. Place the raspberries in one layer on top and garnish with the sliced almonds and, if desired, dark chocolate.

    Serves 2

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