Receta de helado de frutos rojos
• 1litro de helado de vainilla
• 150 gramos de fresas frescas, picadas
• 150 gramos de fresas frescas, enteras
• 200 gramos de frambuesas frescas
• 200 gramos de arándanos frescos
• 2 cucharadas de azúcar estándar
• Puré de frambuesas al gusto (opcional)
• MODO DE PREPARACIÓN
• Saca el helado del congelador y déjalo reposar a temperatura ambiente durante unos minutos para que se suavice.
• Forra el fondo y los lados de un molde desmontable con plástico adherente. Si es un molde de rosca, mejor.
• Coloca el helado dentro de un recipiente y mezcla con las fresas picadas. Vierte dentro del molde, presionando y emparejando con la parte trasera de una cuchara para evitar burbujas de aire. Cubre la superficie del helado con plástico adherente y congela durante por lo menos 1 hora.
• Justo antes de servir, desmolda el helado y coloca en un platón. Retira el plástico con mucho cuidado.
• Mezcla las fresas enteras con las frambuesas, arándanos y azúcar. Vierte sobre el helado, dejando caer algunas frutas por los costados. Si lo deseas, baña con puré de frambuesas.
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Due to the heatwave, our season will be coming to an end shortly! Get your dose of fresh local blueberries while you can with a trip to our farm! ☀️
Watch our feed for updates on blueberry availabilities.
Late August, given heavy rain and sun
For a full week, the blackberries would ripen.
At first, just one, a glossy purple clot
Among others, red, green, hard as a knot.
You ate that first one and its flesh was sweet
Like thickened wine: summer's blood was in it
Leaving stains upon the tongue and lust for
Picking. Then red ones inked up and that hunger
Sent us out with milk cans, pea tins, jam-pots
Where briars scratched and wet grass bleached our boots.
Round hayfields, cornfields and potato-drills
We trekked and picked until the cans were full
Until the tinkling bottom had been covered
With green ones, and on top big dark blobs burned
Like a plate of eyes. Our hands were peppered
With thorn pricks, our palms sticky as Bluebeard's.
We hoarded the fresh berries in the byre.
But when the bath was filled we found a fur,
A rat-grey fungus, glutting on our cache.
The juice was stinking too. Once off the bush
The fruit fermented, the sweet flesh would turn sour.
I always felt like crying. It wasn't fair
That all the lovely canfuls smelt of rot.
Each year I hoped they'd keep, knew they would not.
by Seamus Heaney. #ayrshire#berries#august#harvest#landscape#nature#seamusheaney
Superfood nut free granola bars made with toasted quinoa, oats, dried figs, sunflower seeds, pumpkin seeds, flaxseed and chia! A drizzle of dark chocolate on top makes them extra special.
1/2 cup old fashioned rolled oats (gluten free, if desired)
1/2 cup Superfood Sanctuary Quinoa
1/4 cup raw sunflower seeds
1/4 cup raw pumpkin seeds
1/2 cup organic or homemade sunflower butter
1/3 cup honey (or coconut palm syrup if vegan)
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/4 cup flaxseed meal
1 tablespoon chia seeds
1/2 cup black mission dried figs, coarsely chopped
1 tablespoon dark chocolate chips (vegan, if desired)
Preheat oven to 325 degrees F. Add oats, quinoa, sunflower seeds and pumpkin seeds to a large baking sheet and spread around evenly. Once oven is preheated, toast the oats and quinoa for 8-10 minutes. Once done toasting, pour oats and quinoa into a medium bowl and set aside.
While quinoa and oats are toasting, add sunflower butter, honey, vanilla, cinnamon and sea salt to medium saucepan over low heat. Stir every so often until the mixture is smooth and creamy. Remove from heat and allow to cool for a few minutes, then add to the bowl with the oats and quinoa. Stir well to incorporate. Fold in flaxseed meal, dried figs and chia seeds.
Line an 8x4 or 9x5 inch loaf pan with parchment paper; pour mixture in and spread out evenly, then press mixture down in the pan very firmly.
Next melt chocolate chips for 20 seconds in the microwave or over low heat in a saucepan on the stove top. Drizzle over bars. Place pan in freezer for 30 minutes or until mixture has hardened. Remove bars from pan and cut into 10 bars. Store bars in the fridge. Enjoy!
I’m a little late with today’s oatmeal, but better late than never! I had to rush off early this morning for an 8am class so I did not have my usual bowl of oats before I left. But when I got done with class I came home and made up for it 😉 Cacao zoats with strawberries, pumpkin seeds and hemp seeds satisfied both my oatmeal and chocolate cravings 🤤 For any of my zoatmeal recipes, I grate 1 zucchini and stir it into the oats after they have been almost fully cooked. I absolutely love zucchini oats. The zucchini is so neutral tasting you can’t even notice it! But it does thicken it up and adds volume which I like 😆 I’m tired after a long school day but these oats are about to fuel this afternoons workout 💪🏻 Hope you’re all having a great day! #zoats#chocolate
Seeing hearts in nature and in everyday life is a gentle daily reminder for self love. It's funny, over these last couple of months, I have seen more 'found' hearts than ever before and I couldn't help but notice around the same time I have been given myself the attention I require to feel strong, healthy and happy. <3 #selflove#dailyreminder#foundhearts#awareness#heartsinfood#strawberry