FOOD BACKGROUND – Foods boiled

FOOD BACKGROUND – Foods boiled


FOOD FOOD

Thank you for those who have commented and asked about the ideas of the sauces. I will hear it! Let's make a good dinner.
At this moment, our food is the same spray, all of which are unique and make a few rounds of sauces. As your colleagues told me, "I can cook some salad or meat, I need to know how to make the sauces." So I hope this helps. Ginigga works with any type of green salad, literature Bowl mexi is not dhajino condolences, canned peppers or burrito bowls, which happens weekly here. It is also good for fatty foods. Citrus tahin Miso is the most common waste from Bowl + Spoon. We can use black or dark brown, or green vegetables. They are all easy, just one needs a blender, and they make fast foods. Be prepared for Sunday, store it in the refrigerator and use it as needed. Also I like Caesar Vegan or Green Harissa from the diet.

We rely on dishes on the acidic side, more zingy. Several tips on "fixing" for them when you have them, or have dried up on jalapeno heat, or maybe my scans here are not your taste:

Very tasty
very cusb? Other ingredients, except salts (soy, molybdenum, parm, olives, etc.)
Very Effective? acids and herbs
Feeling irritable? acid and additional salt
too big water or lemon juice
thin squeeze nuts, herbs, pineapple, avocado

// return vinaigrette //

Put everything in a container covered with lid and shake. You can also add anything in a bowl or even if it contains blender, if preferred. I call ACV here to use a fire store, but the new apple juice helps with everything here. I always trust you on the list.

2 Tbsp. canned or red pepper
2 tsp. Dijon mustard
1 tsp. honey
1/2 tsp. sea ​​salt
pepper on a new ground
1/3 cup pure apple
1 Tbsp. Parmesan chicken
2 Tbsp. Cut out plants (1/2 tsp.
1/2 cup gold jewelry

Pour a lid with a lid, recycle, dijon, honey, salt, a few peppers of pepper, light thin, parmesan, whole grated pie. Add a lot of science oil to your sauce. Time to taste.
Clothes will keep the temperature in the room for a day or two (the product is fine), or the weekly refrigerator. If the oil is tightening, just leave the area for a few minutes before you use it.

// mexi bowl sauce //

1 jalapeno, roast gaseous or 5 minutes grated garlic
1 cloves of garlic
1/4 cup peptic
1 anchovy (optional but delicious, do not even know where they are there)
3/4 tsp. sea ​​salt
1 cups of fresh brown
One lemon juice
1 Tbsp. green or red vegetable
1/4 extra glass olive oil
1/4 cups of water
1 ripe avocado

Make a soft jalapex screen, I do this on a stovetop machine. Separate, avoid some of the middle seeds. Place jalapeno in your product, along with garlic, pepitas, anchovy (if used), salt seafood, cilantro, lemon juice, science oil, water and avocado. Blitz up to equality. Use gauze or vinegar to illuminate if you prefer to cut down. It will tighten the refrigerator.
It is best for a few days. It will cover the refrigerator for 5 days.

// citrus tahin miso
from the Natural Fruit School + Spoon
Will I say enough food for one meal? It depends on how high you are. Two male if you would like your hand more than one meal.

1/2 cup
2 Tbsp. yellow or sweet
1 Tbsp. honey and agave
2 tsp. Sriracha
1 Tbsp. oil oil
1 Tbsp. rice vinegar
1 wool garlic, grated cheese
1/4 cup lemon juice (lemon or lime)
2 Tbsp. water, much needed
canned silk, optional
sea ​​salt and pepper to taste

Put in a bowl, mix the fruit, mince, honey, sriracha, sesame oil, wholemeal vegetables, garlic, lemon juice, water and anything else until it's combined. Taste and change as you wish. Fill in a new battery, if you use it.
Keep the dressing stored in the refrigerator for a week.