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Hjemmelavet (& spiselig. ) læbescrub som dine læber vil elske. Self care. Author. Jeg syntes lige, at vejret vistesigfra en bedre side med små strejf af sol og lunere temperaturer – men nej, tilbage er kulden og de tørre læber…
Blondfood - Velvære, balance og indre & ydre sunhed
Der skal være pladstil en dejligkagei denne uges tema om bæredygtighed. Den er fyldt med vidunderligebilleder, og er således et meget inspirerende værk
16 ounces firm tofu, cubed. 11 cup unsweetened soy milk or almondmilk. 11 cup pankobread crumbs (use homemade gluten-free or store bought gluten-free crumbs for GF version). 1½ cup whole-wheat (or regular flour- use gluten-free flour for GF version). 11/2 cup honey, or more, to taste. 14 cloves garlic, minced. 13 tablespoons soy sauce. 11 tablespooncornstarch. 1Cooked Rice or Quinoa for serving (I used PlanetRice'sCalifornia Blonde rice here). 1Sesame seeds, slicedscallions, for garnish (optional)Preheat oven to 400 degrees F. 1Place the milk, breadcrumbsand flour inseparateshallow bowls. 1One atatime, dipa cube of tofu into the flour, then milk, and then the pankobreadcrumbs. 1Placeinasinglelayer on abaking sheet and cook for 15 minutesuntil golden brown. Flip, then cook another 10-15 minutesuntil golden. 1While the tofu iscooking, combine honey, garlicand soy sauceinamediumsaucepan. Inaseparate bowl, combine the cornstarchand 1/4 cup water, making sure the cornstarchis completely dissolved. 1Add the cornstarchmixtureinto the honey saucepanandheat the sauce over mediumheat, stirring often, untilthickenedabout 2-3 minutes. 1Place the honey mixtureinalarge bowl and gently toss with cooked tofu pieces. 1Serve immediately over cooked rice or quinoa, drizzling on anyremainingsauce. 1Garnish, ifdesired, withsesame seeds andslicedscallions
Not only isitallergyfriendlyinmayways, ithighinfiberand low incarbohydrates, so if you arelooking out of your calorieandcarbohydrateintake, perhapsbecause you aretrying to loose weight, or just care for dietandhealth, thisbreadis perfect
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