Bergheim

angelaisraw:

Raw Taco Meat

Ingredients:

1 cup walnuts

10 sundried tomatoes, soaked for at least one hour, preferably a few hours.

1-2 tablespoons olive oil

Chili powder (start with 1/4 tablespoon, then add more to taste)

Cayenne powder (start with 1/8 teaspoon or less!)  

1/2-1 tsp sea salt

Directions:

1. Soak your sundried tomatoes for at least one hour. Drain and pat dry before using.

2. Simply add all ingredients to the food processor and blend until it become the consistency of the photo above.

Angela says: Serve in romaine lettuce “shells”, topped with whipped avocado, and salsa fresca for an incredible blend of flavors and textures.  This is probably my favorite recipe in terms of ease and taste astonishment! Even my meat-eating friends are blown away with these raw tacos!

Pepper-Crusted Cashew Goat Cheese (adapted from Vegetarian Times)

makes 10 ounce log

3/4 cup raw cashews
1/4 cup canola oil
1/4 cup lemon juice
1 1/4 teaspoons salt
2 tablespoons water
1 teaspoon cracked black peppercorns or coarsely ground black pepper

Place cashews in large bowl; cover with 3 inches water.  Soak overnight.

Drain liquid, rinse cashews under cold water, and drain again.  Puree cashews, oil, lemon juice, salt and 2 tablespoons water in a food processor for 6 minutes, or until smooth and creamy.  [Make sure to blend for 6 minutes for a firmer texture.]

Place strainer over bowl, and line with triple layer of cheesecloth.  Spoon cashew mixture into cheesecloth.  Fold sides of cloth over cheese, and form into 6-inch-long oval loaf.  Twist ends of cloth and secure with rubber bands.  [Don’t worry if you can’t get this into an oval loaf shape.  Even if it’s more round, it’ll still work just fine.]  Set in strainer over bowl, and let stand 12 hours at room temperature.  Discard excess liquid.  Chill.

Preheat oven to 200 degrees.  Line baking sheet with parchment paper.  Unwrap cheese, and scrape into 7-inch-long log on cheesecloth.  Rewrap, and twist ends to secure.  Place on prepared baking sheet.  Bake 35 minutes, or until cheese becomes set on outside but still soft, turning occasionally.  Cool, and chill.

Unwrap cheese.  Sprinke with peppercorns, pressing to adhere.  [I just used fresh cracked pepper over the cheese.  You could also roll this in herbs or paprika, like this.]

sciencecenter:

Dieting may starve your brain as well as your stomach

Trouble sticking to your diet? It may not be entirely your fault. Scientists,reporting in the journal Cell Metabolism, have now learned that when  you starve yourself of calories, your brain cells also starve, causing your neurons to begin eating parts of themselves for energy. The self-cannibalism, in turn, cranks up hunger signals. This mouse study may lead to better treatments for human obesity and diabetes.

dude.

thedailywhat:

Magical Comestible of the Day: After downing several frothy mugs of butterbeer at The Wizarding World of Harry Potter, Amy’s thoughts immediately turned to converting the fantastical concoction into a cupcake.

Even if you have no idea what butterbeer is or have never tasted it, you will love these. Essentially, the flavor profile is that of a buttery cream soda cake, filled with butterscotch ganache, topped with a butterscotch buttercream and drizzled with more butterscotch ganache. It sounds kind of intense, but trust me on this. They’re amazing.

Don’t feel like trusting a perfect stranger? Make your own! Trust me, they’re worth it.

I WANT THESE

Nutella Mug Cake

Ingredients

• 4 tablespoons self rising flour
• 4 tablespoons sugar
• 1 egg
• 3 tablespoons cocoa powder
• 3 tablespoons Nutella
• 3 tablespoons milk
• 3 tablespoons olive or vegetable oil

Method

1. Combine all ingredients in a large coffee mug.
2. Whisk well with a fork until smooth.
3. Microwave on high for 1 1/2 – 3 minutes. (Time depends on microwave wattage. Mine took 1 /2 minutes.)
4. Top with whipped cream and a little chocolate sauce if desired.

THESE LOOK GREAT TOO