100 Like 0 Dislike
Subscribe to 5-Minute Crafts: https://www.goo.gl/8JVmuC For copyright matters please contact us at: email@example.com ---------------------------------------------------------------------------------------- Our Social Media: Facebook: https://www.facebook.com/5min.crafts/ Instagram: https://www.instagram.com/5.min.crafts/ The Bright Side of Youtube: https://goo.gl/rQTJZz ---------------------------------------------------------------------------------------- For more videos and articles visit: http://www.brightside.me/ Music: 1. Spanish Summer by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Artist: http://audionautix.com/ 2. Italian Morning by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Artist: http://www.twinmusicom.org/ 3. Macaroon 5 by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Artist: http://audionautix.com/ 4. Santo Rico by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Artist: http://www.twinmusicom.org/ 5. Sideways Samba by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Artist: http://audionautix.com/ 6. Rauchus by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Artist: http://www.twinmusicom.org/
For healthy recipes, workout ideas and tips for becoming a healthier you - subscribe to my free newsletter :) https://www.georgiestevenson.net/ ________________________________________________________ Edible cookie dough Ingredients: 1 can of chickpeas 4 tbsp nut butter 1-2 tbsp nut milk 2 tsp Pure Vanilla Extract 2 tbsp Pure Maple Syrup 1 tbsp cocnut sugar (optional) Handful vegan choc chips (or any chocolate you want) How to: 1. Rise and drain chickpeas. 2. Add all ingredients (except choc chips) in food processor. 3. Mix well until all ingredients combined. 4. Add in choc chips. ______________________________________________________ Commonly asked Q's Hello Fresh Box: https://bit.ly/2w3q8n0 50% off code: 50GEORGIE I get classic box for two for 5 meals Granola I use: https://theunrefined.com.au/shop/nuti... use code: 'georgie' for 15% off whole shop camera I use: http://amzn.to/2BKdJmS tripod: http://amzn.to/2jdLLIb microphone: http://amzn.to/2AuZjGM my mac (enough storage for videos): http://amzn.to/2jPFHFk My intro & outro by: @meganstevensdesigns ______________________________________________________ My Instagram: @georgiestevenson Contact: firstname.lastname@example.org Subscribe: New video every week! Thank you for supporting my channel and helping me continue to create content for you! :)
Learn how to make the popular, TASTY, SOFT and well loved dhalpourie (aka dhal puri or dhalpuri) roti --as seen on the Food Network's Diners, Drive In and Dives with Guy Fieri -A quintessential Trini flat bread. A roti lovingly and expertly filled with well seasoned split peas. Usually eaten with curries and stews. You can prepare the filling in advance to save time. 1. make the filling (about 1 hr including cooling time) 2. knead flour (5 mins to measure and assemble + 5 minutes to knead) 3. fill the dough (should take 15-20 mins--more time of course if you are new to this) 4. cook roti ((15-20 mins) Ingredients Filling (MAKES A LITTLE EXTRA--KEEP IN A RESEALABLE BAG IN THE FREEZER UP TO 3 MONTHS) To boil filling 1lb yellow split peas 12 cups water 1 teaspoon turmeric powder 1 tablespoon salt To cook/ filling 4-6 cloves garlic 6-8 large leaves culantro 1 tablespoon ground, roasted cumin 1 teaspoon salt 3 tablespoons oil For the dough 4 cups all purpose flour 4 teaspoons baking powder(preferably aluminum free) 2 teaspoons brown sugar 1 teaspoon salt(I use fine Himalayan salt) 1 tablespoon oil About 1 1/2 (one and a half) cups lukewarm water Hope you enjoy! To show your appreciation, please give me a thumbs up, share and subscribe! Love, Ria
Here is what I ate in a day on a strict vegan no salt no oil diet. Vegan Zombie E-Book here http://full.sc/1aixyfO Patreon: http://bit.ly/SupportTVZ Vegan Zombie Shirts and Hoodies: http://bit.ly/1j4YZnZ Perfect pizza and dough recipe: https://youtu.be/KnMVTT5EcXM Why I Am On No Salt No Oil Diet https://youtu.be/P7GQ-IHayEk My Camera: https://amzn.to/2HhGVoq My Wide Lens: https://amzn.to/2IyQjmO Mic: https://amzn.to/2Iy6SPO My Kitchen Knife: https://amzn.to/2Iv9Jtr Shirt I'm Wearing: https://www.citymachineapparel.com Follow us INSTAGRAM http://instagram.com/theveganzombie Subscribe to The Vegan Zombie http://youtube.com/zombiegate 2nd Channel https://www.youtube.com/theveganzombie2 FACEBOOK http://facebook.com/theveganzombie TWITTER http://twitter.com/theveganzombie OUR WEBSITE http://theveganzombie.com/ YOUTUBE: http://youtube.com/zombiegate
Thanks for watching! All info you will need is below! I got the ice-cream base recipe from Gemma at Bigger Bolder Baking: http://www.biggerbolderbaking.com/dairy-free-homemade-ice-cream/ HOW TO MAKE THE ICE-CREAM BASE: You’ll need: - 3 cans of full fat coconut milk - 2/3 cup sugar - 1 tsp vanilla 1. Put two cans of coconut milk in the fridge overnight 2. Put one can of coconut milk into a pot with 2/3 cup of sugar. Bring the pot to a light simmer for 30 minutes to 1 hour, until it reduces by about half and is thick. Put it in the fridge overnight as well. 3. The next day, open the 2 cans of coconut milk that were in the fridge. Carefully scoop the cream off the top into a mixing bowl. Use an electric mixer to beat the coconut cream on high until it is thick, fluffy and creamy. 4. Add the thick coconut milk & sugar mixture to the bowl and beat with the coconut cream. It should resemble a light, fluffy whipped cream after about 2 minutes. 5. Add a tsp of vanilla and beat a few seconds more until combined. Biscuit recipe found here: http://minimalistbaker.com/the-best-damn-vegan-biscuits/ FOLLOW ME ON INSTAGRAM: https://instagram.com/livshealthylife/ ♢ Website: http://www.livshealthylife.com ☆ Snapchat: livbiermann ☾ Ask me questions anonymously (or not.. I like to see who you are as well!) : https://www.tumblr.com/blog/livshealthylife Ⓥ Want to watch documentaries/get the facts? Check out these links: Gary Yourofsky's Best Speech You'll Ever Hear: https://www.youtube.com/watch?v=es6U00LMmC4 Ⓥ Want answers to all the nutrition questions you may have about veganism? Check out these links: http://nutritionfacts.org/ http://bonnyrebecca.tumblr.com/whyvegan Ⓥ Books on Veganism/ Vegan Cookbooks: The China Study The Starch Solution Crazy Sexy Diet The Oh She Glows Cookbook ☯ Books on wellness/ spirituality/ self-help The Power - Rhonda Byrne The Magic - Rhonda Byrne Yoga Girl - Rachel Brathen Make Your Own Rules Diet - Tara Stiles ___ CONTACT: ☾ email@example.com Or DM me on instagram ___ CAMERA: Canon T6i Iphone 6 ___ MUSIC: Ground Wearing Thin ft. Andrew Milicia - Light foot Dreams- Joakim Intro/outro: remix of Mirror Maru- Cashmere Cat
8 oz. vegan chocolate chips
1 Tbsp. refined coconut oil
8 vegan gluten-free sugar cones (I used some made by Goldbaum’s)
About 3 cups vegan peanut butter ice cream (I used Breyer’s non-dairy vanilla peanut butter)
Crushed peanuts for topping
Add the coconut oil to the chocolate chips in a microwave-safe bowl. Melt in the microwave, 30 seconds at a time, stirring between each interval. Spoon the melted chocolate into each cone, turning and pouring back out into the bowl, until the interior of each cone is completely coated. Put in the fridge or freezer to harden and set. Wrap the cones in parchment paper (make sure the paper cone is quite a bit taller than the actual cone so the ice cream can extend beyond the cone). Spoon and press the ice cream into the cones. Put back in the freezer for a bit so the ice cream can re-set. Drizzle more of the melted chocolate on top of each cone, and sprinkle with crushed peanuts. (If your chocolate has set, just re-melt it in the microwave.) Fold the tops of the paper down over the ice cream, and return the cones to the freezer until ready to eat. Makes 8 frozen cones.
If you make this or any of my other recipes, I’d love it if you shared a photo of it with me on Instagram!
Something Vegan on Instagram: http://instagram.com/somethingvegan