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MY NEW ROOTS
Hi Friends! I couldn’t be more excited to announce My New Roots Grow with you all! Grow is a multi-disciplinary wellness platform weaving together live cooking classes, cooking videos, exclusive recipes, inspirational interviews, energizing exercise classes, and projects for your home and garden. RECIPES - MY NEW ROOTS Here you can find a complete list of My New Roots recipes in the main categories; Breakfast, Lunch, Main Dish, Salad and Raw Food. You can also select recipes from one of the four seasons. Breakfast Lunch Main Dish Salad Spring Summer Fall Winter Raw TOTALLY WILD LEEK PESTO Drain and spin dry. 2. Lightly toast cashews in a dry pan until they are just starting to turn golden on one side. Remove from heat. Alternatively, you can soak the cashews in fresh water for 4 hours or so, until soft. 3. Put all ingredients except olive oil in a food processor and pulse until well combined. THE MY NEW ROOTS RECIPE APP The first menu I’ve made is for the holiday season, and includes five brand-new, and crazy-delicious dishes to impress your best guests. On the menu: Wild Rice and Shiitake Soup, Grilled Radicchio with Golden Beet and Pomegranate Salsa, Shoe String Sweet Potato Fries with Miso Tahini Gravy, Vegan Shepherd’s Pie, and Spiced Date Pomegranate Cupcakes. THE BEST LENTIL SALAD, EVER Place in a pot and cover with a 3-4 inches of water, bring to a boil, reduce to simmer. Check lentils for doneness after 15 minutes, but they should take about 20 minutes in total. You will know they are cooked if they still retain a slight tooth – al dente! Overcooking the lentils is the death of this dish. ROASTED WHITE ASPARAGUS AND CAPER BERRIES 1. Preheat oven to 400°F/200°C. 2. Wash and trim asparagus (snap off the ends instead of cutting them – this ensures that you remove the woody bottom parts which differ from spear to spear). Peel the spears from top to bottom to remove their stingy outer portion. Drain the caper berries and slice in half lengthwise. 3. ON BEING COZY AND BANANA BREAD flaky sea salt, for garnish if desired. Directions: 1. Preheat oven to 350F. 2. Line an 8” x 8” cake pan or loaf pan with baking paper, or lightly oil and dust with flour, shaking out excess. 3. Put the milk, oil, maple syrup, vanilla, and bananas in a blender and blenduntil smooth. 4.
READER REQUEST: MY FAVORITE RECIPE I have had so many requests for my favorite recipe, that it’s high time I make the big reveal! I have no idea how the idea for this delightful soup even got into my hot little hands, but I have always been a huge fan of Indian Daal (lentil soup) and I suppose I just figured out how to make my own version after devouring it countless times at restaurants. SANITY-SAVING ONE POT PASTA Directions: 1. Put a large pot of water on the stove and heat over a high flame. 2. While the water is heating up, wash, trim, and chop the asparagus. Shell the peas (or take them out of the fridge / freezer). Wash and roughly chop the mint. Once the cooking water is MEATLESS MONDAYS WITH MARTHA STEWART Pour chickpeas into the pan and heat in the broth for about one minute, tossing to warm through. Add half of the dill and toss. 5. Remove pan from heat and place chickpeas on top of the leeks. Pour dressing over top, sprinkle with remaining dill, feta, lemon zest, and plenty of freshly ground black pepper. Serve immediately.MY NEW ROOTS
Hi Friends! I couldn’t be more excited to announce My New Roots Grow with you all! Grow is a multi-disciplinary wellness platform weaving together live cooking classes, cooking videos, exclusive recipes, inspirational interviews, energizing exercise classes, and projects for your home and garden. RECIPES - MY NEW ROOTS Here you can find a complete list of My New Roots recipes in the main categories; Breakfast, Lunch, Main Dish, Salad and Raw Food. You can also select recipes from one of the four seasons. Breakfast Lunch Main Dish Salad Spring Summer Fall Winter Raw TOTALLY WILD LEEK PESTO Drain and spin dry. 2. Lightly toast cashews in a dry pan until they are just starting to turn golden on one side. Remove from heat. Alternatively, you can soak the cashews in fresh water for 4 hours or so, until soft. 3. Put all ingredients except olive oil in a food processor and pulse until well combined. THE MY NEW ROOTS RECIPE APP The first menu I’ve made is for the holiday season, and includes five brand-new, and crazy-delicious dishes to impress your best guests. On the menu: Wild Rice and Shiitake Soup, Grilled Radicchio with Golden Beet and Pomegranate Salsa, Shoe String Sweet Potato Fries with Miso Tahini Gravy, Vegan Shepherd’s Pie, and Spiced Date Pomegranate Cupcakes. THE BEST LENTIL SALAD, EVER Place in a pot and cover with a 3-4 inches of water, bring to a boil, reduce to simmer. Check lentils for doneness after 15 minutes, but they should take about 20 minutes in total. You will know they are cooked if they still retain a slight tooth – al dente! Overcooking the lentils is the death of this dish. ROASTED WHITE ASPARAGUS AND CAPER BERRIES 1. Preheat oven to 400°F/200°C. 2. Wash and trim asparagus (snap off the ends instead of cutting them – this ensures that you remove the woody bottom parts which differ from spear to spear). Peel the spears from top to bottom to remove their stingy outer portion. Drain the caper berries and slice in half lengthwise. 3. ON BEING COZY AND BANANA BREAD flaky sea salt, for garnish if desired. Directions: 1. Preheat oven to 350F. 2. Line an 8” x 8” cake pan or loaf pan with baking paper, or lightly oil and dust with flour, shaking out excess. 3. Put the milk, oil, maple syrup, vanilla, and bananas in a blender and blenduntil smooth. 4.
READER REQUEST: MY FAVORITE RECIPE I have had so many requests for my favorite recipe, that it’s high time I make the big reveal! I have no idea how the idea for this delightful soup even got into my hot little hands, but I have always been a huge fan of Indian Daal (lentil soup) and I suppose I just figured out how to make my own version after devouring it countless times at restaurants. SANITY-SAVING ONE POT PASTA Directions: 1. Put a large pot of water on the stove and heat over a high flame. 2. While the water is heating up, wash, trim, and chop the asparagus. Shell the peas (or take them out of the fridge / freezer). Wash and roughly chop the mint. Once the cooking water is MEATLESS MONDAYS WITH MARTHA STEWART Pour chickpeas into the pan and heat in the broth for about one minute, tossing to warm through. Add half of the dill and toss. 5. Remove pan from heat and place chickpeas on top of the leeks. Pour dressing over top, sprinkle with remaining dill, feta, lemon zest, and plenty of freshly ground black pepper. Serve immediately. THE LIFE CHANGING CRACKERS 3. Preheat oven to 350°F / 175°C. Using the baking paper, slide the dough onto a cookie sheet and bake for 20 minutes. Remove cookie sheet from oven, flip the whole cracker over (if it breaks a bit, don’t worry!) and peel the baking paper off of the back. KICHADI: THE REALISTIC RESET 2. Melt the oil in a large stockpot. Add the cumin and mustard seed and fry just until the mustard seeds start to pop. Add the remaining spices, stir and then add the tomato and ginger (if you’re opting out of the tomato, simply use a few splashes of water). Fry for a couple minutes until fragrant. 3. SANITY-SAVING ONE POT PASTA Directions: 1. Put a large pot of water on the stove and heat over a high flame. 2. While the water is heating up, wash, trim, and chop the asparagus. Shell the peas (or take them out of the fridge / freezer). Wash and roughly chop the mint. Once the cooking water isTHE RAW BROWNIE
1 cup raw cacao. 1 cup raw unsalted almonds, roughly chopped. ¼ tsp. sea salt. Directions: 1. Place walnuts in food processor and blend on high until the nuts are finely ground. 2. Add the cacao and salt.Pulse to combine.
GOAT IS THE NEW COW
Goat diary is a gift from God. I gave up cow’s milk and everything made with it about 3 years ago, and renouncing the mucus-forming, antibiotic-laden, digestion-clogging gook was easy with a little help from a righteous goat. Without throwing too many cheap shots at MEATLESS MONDAYS WITH MARTHA STEWART Ghee or coconut oil, for pan. Directions: 1. In a large bowl, sift chickpea flour, salt, and pepper. Whisk in warm water and olive oil. Let sit, covered, for as many hours as possible (making this before you leave the house in the morning is perfect for making socca for dinner), but at least 30 minutes. 2. ENOKI, BROCCOLI & KIMCHI, TWO WAYS Directions: 1. Combine tamari, maple syrup and vinegar and set aside. 2. Wash and slice broccoli into florets. Brush mushrooms of any dirt or debris, but do not wash them. 3. In a frying pan heat a knob of ghee or coconut oil and add minced garlic. Let FATTOUSH SALAD WITH ZA'ATAR Wash, spin-dry herbs and chop. Place in a large bowl. 2. Pour dressing over salad, stir, and let stand for at least 30 minutes at room temperature to allow the flavours to meld. 3. Right before serving, sprinkle generously with za’atar, crumble raw flax crackers (or your crunchy topping of choice) and fold into salad.MASALA CHAI
1. Place all ingredients together in a large pot. 2. Bring to a boil and then simmer with the lid off until the water level is reduced by a few inches (expect this to take 1 ½ – 2 hours) 3. Strain the pot contents through a sieve into a measuring cup or bowl with a spout. 4. CHIA RHUBARB APRICOT MUFFINS 2. Preheat the oven to 350 F. Line a muffin pan with liners. 3. In a large mixing bowl, stir together the flours, baking powder, baking soda and salt until combined. 4. In another bowl, add the chia seed gel, olive oil, maple syrup, orange juice and vanilla extract. Whisk until smooth by hand.MY NEW ROOTS
Hi Friends! I couldn’t be more excited to announce My New Roots Grow with you all! Grow is a multi-disciplinary wellness platform weaving together live cooking classes, cooking videos, exclusive recipes, inspirational interviews, energizing exercise classes, and projects for your home and garden. RECIPES - MY NEW ROOTS Here you can find a complete list of My New Roots recipes in the main categories; Breakfast, Lunch, Main Dish, Salad and Raw Food. You can also select recipes from one of the four seasons. Breakfast Lunch Main Dish Salad Spring Summer Fall Winter Raw ABOUT - MY NEW ROOTS ABOUT. Hello friends! Welcome to My New Roots. Since October 2007, this blog has been the place for me to share the edible inspirations from my playtime in the kitchen, and my deep love for whole foods. The recipes and ideas you’ll find here revolve around my plant-based way of eating, and I hope that through the simple and delicious dishes I TOTALLY WILD LEEK PESTO Drain and spin dry. 2. Lightly toast cashews in a dry pan until they are just starting to turn golden on one side. Remove from heat. Alternatively, you can soak the cashews in fresh water for 4 hours or so, until soft. 3. Put all ingredients except olive oil in a food processor and pulse until well combined. THE BEST LENTIL SALAD, EVER Place in a pot and cover with a 3-4 inches of water, bring to a boil, reduce to simmer. Check lentils for doneness after 15 minutes, but they should take about 20 minutes in total. You will know they are cooked if they still retain a slight tooth – al dente! Overcooking the lentils is the death of this dish.GOURMET PRINT SHOP
My passion is food, all aspects of it, and especially the creative process of celebrating food through photography. I am awestruck by the psychedelic cross section of a cabbage, the vibrancy of fruit flesh, the beautiful mess left after a good meal. I want THE LIFE CHANGING CRACKERS 3. Preheat oven to 350°F / 175°C. Using the baking paper, slide the dough onto a cookie sheet and bake for 20 minutes. Remove cookie sheet from oven, flip the whole cracker over (if it breaks a bit, don’t worry!) and peel the baking paper off of the back. ON BEING COZY AND BANANA BREAD flaky sea salt, for garnish if desired. Directions: 1. Preheat oven to 350F. 2. Line an 8” x 8” cake pan or loaf pan with baking paper, or lightly oil and dust with flour, shaking out excess. 3. Put the milk, oil, maple syrup, vanilla, and bananas in a blender and blenduntil smooth. 4.
READER REQUEST: MY FAVORITE RECIPE I have had so many requests for my favorite recipe, that it’s high time I make the big reveal! I have no idea how the idea for this delightful soup even got into my hot little hands, but I have always been a huge fan of Indian Daal (lentil soup) and I suppose I just figured out how to make my own version after devouring it countless times at restaurants.MASALA CHAI
1. Place all ingredients together in a large pot. 2. Bring to a boil and then simmer with the lid off until the water level is reduced by a few inches (expect this to take 1 ½ – 2 hours) 3. Strain the pot contents through a sieve into a measuring cup or bowl with a spout. 4.MY NEW ROOTS
Hi Friends! I couldn’t be more excited to announce My New Roots Grow with you all! Grow is a multi-disciplinary wellness platform weaving together live cooking classes, cooking videos, exclusive recipes, inspirational interviews, energizing exercise classes, and projects for your home and garden. RECIPES - MY NEW ROOTS Here you can find a complete list of My New Roots recipes in the main categories; Breakfast, Lunch, Main Dish, Salad and Raw Food. You can also select recipes from one of the four seasons. Breakfast Lunch Main Dish Salad Spring Summer Fall Winter Raw ABOUT - MY NEW ROOTS ABOUT. Hello friends! Welcome to My New Roots. Since October 2007, this blog has been the place for me to share the edible inspirations from my playtime in the kitchen, and my deep love for whole foods. The recipes and ideas you’ll find here revolve around my plant-based way of eating, and I hope that through the simple and delicious dishes I TOTALLY WILD LEEK PESTO Drain and spin dry. 2. Lightly toast cashews in a dry pan until they are just starting to turn golden on one side. Remove from heat. Alternatively, you can soak the cashews in fresh water for 4 hours or so, until soft. 3. Put all ingredients except olive oil in a food processor and pulse until well combined. THE BEST LENTIL SALAD, EVER Place in a pot and cover with a 3-4 inches of water, bring to a boil, reduce to simmer. Check lentils for doneness after 15 minutes, but they should take about 20 minutes in total. You will know they are cooked if they still retain a slight tooth – al dente! Overcooking the lentils is the death of this dish.GOURMET PRINT SHOP
My passion is food, all aspects of it, and especially the creative process of celebrating food through photography. I am awestruck by the psychedelic cross section of a cabbage, the vibrancy of fruit flesh, the beautiful mess left after a good meal. I want THE LIFE CHANGING CRACKERS 3. Preheat oven to 350°F / 175°C. Using the baking paper, slide the dough onto a cookie sheet and bake for 20 minutes. Remove cookie sheet from oven, flip the whole cracker over (if it breaks a bit, don’t worry!) and peel the baking paper off of the back. ON BEING COZY AND BANANA BREAD flaky sea salt, for garnish if desired. Directions: 1. Preheat oven to 350F. 2. Line an 8” x 8” cake pan or loaf pan with baking paper, or lightly oil and dust with flour, shaking out excess. 3. Put the milk, oil, maple syrup, vanilla, and bananas in a blender and blenduntil smooth. 4.
READER REQUEST: MY FAVORITE RECIPE I have had so many requests for my favorite recipe, that it’s high time I make the big reveal! I have no idea how the idea for this delightful soup even got into my hot little hands, but I have always been a huge fan of Indian Daal (lentil soup) and I suppose I just figured out how to make my own version after devouring it countless times at restaurants.MASALA CHAI
1. Place all ingredients together in a large pot. 2. Bring to a boil and then simmer with the lid off until the water level is reduced by a few inches (expect this to take 1 ½ – 2 hours) 3. Strain the pot contents through a sieve into a measuring cup or bowl with a spout. 4. ABOUT - MY NEW ROOTS ABOUT. Hello friends! Welcome to My New Roots. Since October 2007, this blog has been the place for me to share the edible inspirations from my playtime in the kitchen, and my deep love for whole foods. The recipes and ideas you’ll find here revolve around my plant-based way of eating, and I hope that through the simple and delicious dishes I COOKBOOKS - MY NEW ROOTS Holistic Nutritionist Sarah Britton has been publishing her plant based whole food recipes on My New Roots since since 2007. After living in Copenhagen, Denmark for 9 years, Sarah has moved back to the Toronto area in her native Canada in 2017.GOURMET PRINT SHOP
Holistic Nutritionist Sarah Britton has been publishing her plant based whole food recipes on My New Roots since since 2007. After living in Copenhagen, Denmark for 9 years, Sarah has moved back to the Toronto area in her native Canada in 2017. THE LIFE CHANGING CRACKERS 3. Preheat oven to 350°F / 175°C. Using the baking paper, slide the dough onto a cookie sheet and bake for 20 minutes. Remove cookie sheet from oven, flip the whole cracker over (if it breaks a bit, don’t worry!) and peel the baking paper off of the back. THE MY NEW ROOTS RECIPE APP The first menu I’ve made is for the holiday season, and includes five brand-new, and crazy-delicious dishes to impress your best guests. On the menu: Wild Rice and Shiitake Soup, Grilled Radicchio with Golden Beet and Pomegranate Salsa, Shoe String Sweet Potato Fries with Miso Tahini Gravy, Vegan Shepherd’s Pie, and Spiced Date Pomegranate Cupcakes. BIG BATCH GOLDEN MILK Directions: 1. In a small saucepan over medium heat, warm milk until just before it simmers. Whisk in golden milk spice blend until smooth. Remove from heat and stir in coconut oil and sweetener, if desired. Enjoy! Print recipe. If you want to make just one batch of SANITY-SAVING ONE POT PASTA Directions: 1. Put a large pot of water on the stove and heat over a high flame. 2. While the water is heating up, wash, trim, and chop the asparagus. Shell the peas (or take them out of the fridge / freezer). Wash and roughly chop the mint. Once the cooking water is BREW YOUR OWN KOMBUCHA! Brew the tea. Use unchlorinated / unflouridated water. Bring to the boil and pour over the tea of your choice and let steep for 20-30 minutes (you want it to be very strong). If using a small tea pot, brew two pots and pour brewed tea into your kombucha container. 2.GOAT IS THE NEW COW
Goat diary is a gift from God. I gave up cow’s milk and everything made with it about 3 years ago, and renouncing the mucus-forming, antibiotic-laden, digestion-clogging gook was easy with a little help from a righteous goat. Without throwing too many cheap shots at MEATLESS MONDAYS WITH MARTHA STEWART Ghee or coconut oil, for pan. Directions: 1. In a large bowl, sift chickpea flour, salt, and pepper. Whisk in warm water and olive oil. Let sit, covered, for as many hours as possible (making this before you leave the house in the morning is perfect for making socca for dinner), but at least 30 minutes. 2.MY NEW ROOTS
Hi Friends! I couldn’t be more excited to announce My New Roots Grow with you all! Grow is a multi-disciplinary wellness platform weaving together live cooking classes, cooking videos, exclusive recipes, inspirational interviews, energizing exercise classes, and projects for your home and garden. RECIPES - MY NEW ROOTS Here you can find a complete list of My New Roots recipes in the main categories; Breakfast, Lunch, Main Dish, Salad and Raw Food. You can also select recipes from one of the four seasons. Breakfast Lunch Main Dish Salad Spring Summer Fall Winter Raw ABOUT - MY NEW ROOTS Hello friends! Welcome to My New Roots. Since October 2007, this blog has been the place for me to share the edible inspirations from my playtime in the kitchen, and my deep love for whole foods. THE BEST LENTIL SALAD, EVER The Best Lentil Salad, Ever Ingredients: 2 ¼ cups (1 lb.) Du Puy lentils 1 medium red onion, diced 1 cup dried currants (you could also use raisins or other dried fruit) TOTALLY WILD LEEK PESTO Totally Wild Leek Pesto Ingredients: 1 bunch wild leeks (see photo below – use just the leaves for a sweeter pesto) ½ cup cashews, soaked or lightly toasted (pine nuts are also good)GOURMET PRINT SHOP
My passion is food, all aspects of it, and especially the creative process of celebrating food through photography. I am awestruck by the psychedelic cross section of a cabbage, the vibrancy of fruit flesh, the beautiful mess left after a good meal. I want THE LIFE CHANGING CRACKERS The Life-Changing Crackers Makes 2 baking sheets of crispbread. Ingredients: 1 cup / 135g sunflower seeds ½ cup / 90g flax seeds 1/3 cup / 50g pumpkin seeds READER REQUEST: MY FAVORITE RECIPE I have had so many requests for my favorite recipe, that it’s high time I make the big reveal! I have no idea how the idea for this delightful soup even got into my hot little hands, but I have always been a huge fan of Indian Daal (lentil soup) and I suppose I just figured out how to make my own version after devouring it countless times at restaurants. ON BEING COZY AND BANANA BREAD The Danes got it right. Apart from exceptionally designed mid-century furniture, cities built for bicycles, and remarkable rye bread, they have truly mastered the art of coziness. In Denmark, this pursuit is know as “hygge”, and it applies to just about every facet of life.MASALA CHAI
Masala Chai Makes a lot! Ingredients: 2.5oz / 70g fresh ginger 1/4 cup / 20g cloves 1/4 cup / 20g green cardamom pods 2 Tbsp. whole blackpeppercorns
MY NEW ROOTS
Hi Friends! I couldn’t be more excited to announce My New Roots Grow with you all! Grow is a multi-disciplinary wellness platform weaving together live cooking classes, cooking videos, exclusive recipes, inspirational interviews, energizing exercise classes, and projects for your home and garden. RECIPES - MY NEW ROOTS Here you can find a complete list of My New Roots recipes in the main categories; Breakfast, Lunch, Main Dish, Salad and Raw Food. You can also select recipes from one of the four seasons. Breakfast Lunch Main Dish Salad Spring Summer Fall Winter Raw ABOUT - MY NEW ROOTS Hello friends! Welcome to My New Roots. Since October 2007, this blog has been the place for me to share the edible inspirations from my playtime in the kitchen, and my deep love for whole foods. THE BEST LENTIL SALAD, EVER The Best Lentil Salad, Ever Ingredients: 2 ¼ cups (1 lb.) Du Puy lentils 1 medium red onion, diced 1 cup dried currants (you could also use raisins or other dried fruit) TOTALLY WILD LEEK PESTO Totally Wild Leek Pesto Ingredients: 1 bunch wild leeks (see photo below – use just the leaves for a sweeter pesto) ½ cup cashews, soaked or lightly toasted (pine nuts are also good)GOURMET PRINT SHOP
My passion is food, all aspects of it, and especially the creative process of celebrating food through photography. I am awestruck by the psychedelic cross section of a cabbage, the vibrancy of fruit flesh, the beautiful mess left after a good meal. I want THE LIFE CHANGING CRACKERS The Life-Changing Crackers Makes 2 baking sheets of crispbread. Ingredients: 1 cup / 135g sunflower seeds ½ cup / 90g flax seeds 1/3 cup / 50g pumpkin seeds READER REQUEST: MY FAVORITE RECIPE I have had so many requests for my favorite recipe, that it’s high time I make the big reveal! I have no idea how the idea for this delightful soup even got into my hot little hands, but I have always been a huge fan of Indian Daal (lentil soup) and I suppose I just figured out how to make my own version after devouring it countless times at restaurants. ON BEING COZY AND BANANA BREAD The Danes got it right. Apart from exceptionally designed mid-century furniture, cities built for bicycles, and remarkable rye bread, they have truly mastered the art of coziness. In Denmark, this pursuit is know as “hygge”, and it applies to just about every facet of life.MASALA CHAI
Masala Chai Makes a lot! Ingredients: 2.5oz / 70g fresh ginger 1/4 cup / 20g cloves 1/4 cup / 20g green cardamom pods 2 Tbsp. whole blackpeppercorns
ABOUT - MY NEW ROOTS Hello friends! Welcome to My New Roots. Since October 2007, this blog has been the place for me to share the edible inspirations from my playtime in the kitchen, and my deep love for whole foods.GOURMET PRINT SHOP
Holistic Nutritionist Sarah Britton has been publishing her plant based whole food recipes on My New Roots since since 2007. After living in Copenhagen, Denmark for 9 years, Sarah has moved back to the Toronto area in her native Canada in 2017. THE LIFE CHANGING CRACKERS The Life-Changing Crackers Makes 2 baking sheets of crispbread. Ingredients: 1 cup / 135g sunflower seeds ½ cup / 90g flax seeds 1/3 cup / 50g pumpkin seeds THE MY NEW ROOTS RECIPE APP The first menu I’ve made is for the holiday season, and includes five brand-new, and crazy-delicious dishes to impress your best guests. On the menu: Wild Rice and Shiitake Soup, Grilled Radicchio with Golden Beet and Pomegranate Salsa, Shoe String Sweet Potato Fries with Miso Tahini Gravy, Vegan Shepherd’s Pie, and Spiced Date Pomegranate Cupcakes. SARAH BRITTON, AUTHOR AT MY NEW ROOTS Hi friends. It feels good to be back in this blog space. Since the beginning of this year, I’ve been focusing my attention on my latest project, My New Roots Grow – an online universe of wellness education – which will launch soon. BIG BATCH GOLDEN MILK Big Batch Golden Milk Spice Blend Makes approx. 120 servings. Ingredients: 1 ½ cup / 200g ground turmeric 2/3 cup / 70g ground ginger 1/3 cup / 35g ground cinnamon SANITY-SAVING ONE POT PASTA The brilliance of this dish, besides the fact that it is so fast to make, is that it’s cooked in just one pot! Although it differs from the one-pot pastas I’ve seen online where everything is cooked together from the beginning, my version requires a little bit of timing on your part, adding the asparagus and peas about three minutes before the pasta is cooked.GOAT IS THE NEW COW
Goat diary is a gift from God. I gave up cow’s milk and everything made with it about 3 years ago, and renouncing the mucus-forming, antibiotic-laden, digestion-clogging gook was easy with a little help from a righteous goat. Without throwing too many cheap shots at BREW YOUR OWN KOMBUCHA! This post has literally been years in the making. After countless requests for a kombucha brewing method and recipe, I finally feel confident enough to write about such a HUGE topic. Considering the fact that there are entire books about this one subject, I’ll start MEATLESS MONDAYS WITH MARTHA STEWART I discovered the most amazing dish the other day; it’s called socca. A traditional delight hailing from the south of France (Nice, to be exact), socca is a chickpea flour pancake, or flatbread, often served informally as street food. Chickpea flour, sometimes called gramflour,
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STRAWBERRY RHUBARB HEMP BREAKFAST BITESFEATURED PROJECTS
September 6, 2018
COOKBOOKS
I have had the pleasure of writing two cookbooks, My New Roots, and Naturally Nourished. It has been an immensely gratifying experience taking the spirit of my blog into the third dimension! My New Roots is my first book baby. It opens with the techniquesSeptember 6, 2018
WELLNESS RETREATS
Golden Circle Retreats was born out of my dream to create a place for people to go and reconnect with nature, food, the mind-body-spirit, each other, and above all, themselves. I consciously curated the Wild Heart High Spirit program to combine nourishing plant-based meals,inspiring
September 6, 2018
GOURMET PRINT SHOP
My passion is food, all aspects of it, and especially the creative process of celebrating food through photography. I am awestruck by the psychedelic cross section of a cabbage, the vibrancy of fruit flesh, the beautiful mess left after a good meal. I want -------------------------RECENT POSTS
August 15, 2019
STRAWBERRY RHUBARB HEMP BREAKFAST BITES This post is a long time coming! And I’m so excited to finally be sharing my bedroom with you all. We’ve now been in our home for a year and a bit, and although it’s (still!) not complete, we’re enjoying working on the finishing detailsApril 26, 2019
LEGENDARY LAYER BEAN DIP – VEGAN, GRAIN-FREE Dips are my favourite food group. Yes, food group. If I ever got a tattoo, it would probably say something like: “pass the hummus”. I was recently hosting a party-for-no-reason, and like most of my get togethers they involve a lot of food.March 12, 2019
BALI BUTTER
I miss Bali. Or maybe I just miss the warmth, the sun, the vibrancy, the life bursting forth from every nook and cranny. I miss living outside, I miss my eyes being assaulted by colours, and layers upon layers of wild sounds, but hey, it’sFebruary 9, 2019
MUSHROOM “SCALLOPS” IN A WARM PESTO POOL When we committed to going to the ocean, I immediately felt the thrilling sensation that washes over me when I stand at the intersection of land meeting water. I smelled brine and dampness. I saw certain patterns and colours; light sand against dark water,January 4, 2019
THE EPIC TRAVEL SALAD When I saw the number, I couldn’t believe it: 29 hours. It was undoubtedly going to be one of the longest travel days of my life. I’ve been to Bali twice before, but always from Copenhagen, which is about half the distance from Toronto.December 18, 2018
HEALTHYISH SALTED CARAMEL TURTLES Everyone has strong food memories around holidays or special occasions in their life. I can completely recall the distinct taste of boxed cake from my childhood birthdays. Summer vacations were steeped in melting grape juice popsicles made by my grandmother. And one of myNovember 23, 2018
GRAIN-FREE HOLIDAY TAHINI COOKIES, 2-WAYS + A GIFT GUIDE You know the feeling: it’s twenty minutes after dinner. You’re full and seemingly suffonsified, when it hits you. I NEED A TREAT. Raisins will not help. Granola won’t cut it. Coconut chips? Pfff. That teeny square of dark chocolate you were keeping as a fallbackNovember 14, 2018
BUTTERNUT MISO SOUP WITH ARAME AND WASABI You know that game where you give someone a word and they have to make up a story with that word in it? I’m like that, except with food. Give me an ingredient, and magically, as if out of nowhere, anentire recipe (or
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Welcome to My New Roots. Since October 2007, this blog has been the place for me to share the edible inspirations from my playtime in the kitchen, and my deep love for whole foods. The recipes and ideas you’ll find here revolve around my plant-based way of eating, and I hope that through the simple and delicious dishes I create, you too will discover a whole new world of flavour and nourishment.Xo, Sarah B
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Holistic Nutritionist Sarah Britton has been publishing her plant based whole food recipes on My New Roots since since 2007. After living in Copenhagen, Denmark for 9 years, Sarah has moved back to the Toronto area in her native Canada in 2017.MOST POPULAR
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