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Smoothie time! Trying out the @happysolfoodco Super Reds Blend along with fresh & frozen fruit @chobaniau and milk  #smoothie #antioxidantblend #raw #paleo #glutenfree #chobani #marketing

Smoothie time! Trying out the @happysolfoodco Super Reds Blend along with fresh & frozen fruit @chobaniau and milk #smoothie #antioxidantblend #raw #paleo #glutenfree #chobani #marketing

Berry Green Smoothie

30 Nutritious Smoothies

Berry Green Smoothie

Smoothy

Smoothy

This Smothie is the perfect way to kick start the day. I take the leftovers to the office & have at 3:30pm. You need 3 ice cubes, 1 1/2 half cups of coconut water, handful of strawberrie...

This Smothie is the perfect way to kick start the day. I take the leftovers to the office & have at 3:30pm. You need 3 ice cubes, 1 1/2 half cups of coconut water, handful of strawberrie...

INGREDIENTS:  waterfireviews.com

INGREDIENTS: waterfireviews.com

Frappé alle fragole

Frappé alle fragole

drink · pink

drink · pink

簡介:  當然如果能夠用新鮮食材煮食比較好,不過我諗唔係好多香港人有咁多時間可以煮,買材料就更加花時間了。  所以呢,我會建議好好運用罐頭食品,雖然就咁飲會唔好味,不過其實可以花少少時間,烹調下令味道升級!  無錯啦,今次就係教整磨菇忌廉湯,除咗有罐頭湯,大家如果得閒,可以買定牛油、鮮奶油、蘑菇等等放入雪櫃做儲備,有時間就花少少心機下廚,一定比就咁飲罐頭湯加水好味好多!  磨菇忌廉湯  這次係 2人份,做法非法簡單,而且烹調時間只要10分鐘。  材料:  罐頭磨菇湯 1罐  清水 半罐  牛油 1湯匙  鮮奶油 50ml (加左好飲少少)  白磨菇 4粒  鹽 少少  黑胡椒碎 非常少少  做法:  1. 將4粒白磨菇清洗,然後切碎,放在碗內備用。

簡介: 當然如果能夠用新鮮食材煮食比較好,不過我諗唔係好多香港人有咁多時間可以煮,買材料就更加花時間了。 所以呢,我會建議好好運用罐頭食品,雖然就咁飲會唔好味,不過其實可以花少少時間,烹調下令味道升級! 無錯啦,今次就係教整磨菇忌廉湯,除咗有罐頭湯,大家如果得閒,可以買定牛油、鮮奶油、蘑菇等等放入雪櫃做儲備,有時間就花少少心機下廚,一定比就咁飲罐頭湯加水好味好多! 磨菇忌廉湯 這次係 2人份,做法非法簡單,而且烹調時間只要10分鐘。 材料: 罐頭磨菇湯 1罐 清水 半罐 牛油 1湯匙 鮮奶油 50ml (加左好飲少少) 白磨菇 4粒 鹽 少少 黑胡椒碎 非常少少 做法: 1. 將4粒白磨菇清洗,然後切碎,放在碗內備用。

Placa De Petri,Smoothies Du Jour

2 cups of rinsed white basmati rice and 1 cup of rinsed red lentils soaked in water (filtered and warmed) and 1 tablespoon of lemon juice for two days. Next I puréed the mixture (gradually adding the soaking water until it was a thick batter consistency), and set it to ferment for another day and a half.

2 cups of rinsed white basmati rice and 1 cup of rinsed red lentils soaked in water (filtered and warmed) and 1 tablespoon of lemon juice for two days. Next I puréed the mixture (gradually adding the soaking water until it was a thick batter consistency), and set it to ferment for another day and a half.

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