Micro Salad Bowls
USE A MCDONALDS MILKSHAKE STRAW TO REMOVE THE CENTERS, GROUP THE GREENS TOGETHER BEFORE PUTTING THEM IN THE TOMATO. IF THEY WILL NOT STAND, SLICE THE THINNEST LAYER OF THE BOTTOM TO MAKE A FLAT SURFACE. These micro salads are so cute, delicious, healthy, and perfect for snacking at the office! Brought to you by Shoplet.com - everything for your business.
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Nourish and Cakes - Dear Carrot Cake lovers, Raw cakes are a great way to get more glowy food in your life, and this raw carrot cake is a Star ! Carrot cake ( I think it's one of those foods that people either love or love to hate ) is a classic dessert, so why not make it raw? I decided to come up with a raw version. If you're fun of juicing, this raw carrot cake recipe is a great way to use up excess carrot pulp and turn it into a cake. Here is my super delicious recipe for raw Carrot Cake, with pistachios, walnuts, cranberries and fresh coconut. Gluten free, dairy free, raw, vegan and wonderfully healthy!! Taste like the real thing! Your taste buds will LOVE this. You will probably want to eat the all cake by yourself. Raw Carrot Cake Makes 2 x 4 inch sized cake Carrot Cake layer Ingredients: 2 cup carrot pulp, from juiced carrots 1/4 cup raisins 1 tbsp coconut butter 1/4 cup walnut 1 heaping tbsp shredded coconut dash of cinnamon zest of 1/4 orange * 1/3 cup cranberries * 1/3 cup pistachio Transfer the pulp into a food processor with all the ingredients ( except cranberry and pistachio ) and process until well combined. Then add remaining ingredients and pulse a few times. Pure into a bowl and place into the fridge about 20 minutes to set. Coconut Cream layer Ingredients: 2 cup fresh young coconut meat* 1/4 cup fresh young coconut water 1 cup cashew 1 tbsp lemon juice 1 tbsp coconut nectar seeds of 1 vanilla bean Place all ingredients in a food processor or high speed blender and combine on medium-high speed until smooth. Once the base set, press base mixture ( about 1/2 inch thick ) into a baking pan lined with baking paper then spread 1/4 part of the cream over the base, then top with carrot layer and finish with another cream layer. Place the pan in the freezer to set until firm, about one to two hours. * you can substitute the 2 cup fresh young coconut meat with 2 cup shredded (dried) coconut and 1 cup coconut water - but you must have a high speed blender to do this without will never get it completely smooth. Enjoy your Sexy Carrot Cake! #raw #vegan #carrotcake #rawfooddublin #deviliciouslyraw | Facebook
Here is my super delicious recipe for raw Carrot Cake, with pistachios, walnuts, cranberries and fresh coconut. Gluten free, dairy free, raw, vegan and wonderfully healthy!! Taste like the real thing! Your taste buds will LOVE this. You will probably want to eat the all cake by yourself. #raw #vegan #carrotcake #rawfooddublin #deviliciouslyraw