Banana Wine

Ingredients

  • 2 kilograms banana
  • 3/4 cup Water
  • 1 tablespoon dry yeast
  • 3 tablespoon sugar

Directions

  1. Dissolve sugar into water and chop or mash the bananas and combine it with the syrup.
  2. Now, add wine yeast and keep the mixture in a ceramic jar for a few weeks and then strain out the wine.
  3. Store in a dark place and let it age until it tastes good.
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Grilled Pork Scaloppine with Mango Salsa

Ingredients

  • 2 medium ears corn, shucked
  • 4 thin boneless pork loin chops (about 5 oz. each)
  • 1 tbsp. extra-virgin olive oil
  • 1 tsp. chili powder
  • 1/4 tsp. Kosher salt
  • 2 cans black beans, rinsed and drained
  • 1 ripe mango, peeled and chopped
  • Freshly ground black pepper
  • Lime wedges, for garnish

Directions

  1. Grill corn 8 minutes, or until lightly charred, turning occasionally; cut kernels off cobs.
  2. Cover each of pork chops with large sheet plastic wrap; with meat mallet or rolling pin, pound to 1/4″ thickness.Brush pork all over with olive oil; sprinle with chili powder and salt. Grill pork on medium-high 2 minutes per side.
  3. Toss together black beans, mango, corn kernels, and 1/2 teaspoon each salt and pepper. Serve pork over salsa with lime wedges.

Keto Ice Cream

Ingredients

  • 2 (15-oz.) cans coconut milk
  • 2 c. heavy cream
  • 1/4 c. swerve confectioner’s sweetener
  • 1 tsp. pure vanilla extract
  • Pinch kosher salt

Directions

  1. Chill coconut milk in the fridge at least 3 hours, ideally overnight. Spoon coconut cream into a large bowl, leaving liquid in can, and use a hand mixer to beat until creamy. Set aside.
  2. In a large bowl using a hand mixer (or in a bowl of a stand mixer), beat heavy cream until soft peaks form.Beat in sweetener and vanilla.
  3. Fold whipped coconut into whipped cream, then transfer mixture into a loaf pan.
  4. Freeze until solid, about 5 hours.

Easy Roasted Veggies and Tempeh Bowl

Ingredients

  • 1 c. baby spinach
  • 1/2 c. shredded red cabbage
  • 1/2 c.quinoa
  • 1 c. assorted roasted veggies
  • 1 piece roasted tempeh
  • 2 tbsp. Chopped cilantro
  • 1/4 tsp. toasted sesame oil
  • Sliced radishes
  • Lime wedge

Directions

  1. Fill a bowl with baby spinach, shredded red cabbage, cooked quinoa, and assorted roasted veggies (we used ½ cup each tomatoes and broccoli).
  2. Top with roasted tempeh and chopped cilantro; drizzle with toasted sesame oil.
  3. Heat in microwave.
  4. Garnish with sliced radishes and a lime wedge.

Simple Sesame Noodles

Ingredients

  • 12 ounces thin noodles
  • 1/4 cup soy sauce
  • 1/4 cup canola oil
  • 3 tablespoons pure sesame oil
  • 2 tablespoons sugar
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon hot chili oil
  • 4 cloves garlic, minced
  • 4 green onions, thinly sliced

Directions

  1. Bring a large pot of water to a boil. Cook the noodles according to the package instructions.
  2. Meanwhile, whisk together the soy sauce, canola oil, sesame oil, sugar, vinegar, chili oil and garlic in a bowl. Taste and adjust the ingredients as needed.
  3. Drain the noodles. Pour the sauce over the warm noodles and toss to coat. Sprinkle with the green onions and toss. Serve in a bowl with chopsticks. Yummy!

Groot Galaxy Cups Vertical

Ingredients

FOR THE COOKIES
  • 4 c. all-purpose flour
  • 1/4 tsp. kosher salt
  • 1 c. creamy peanut butter
  • 1 c. butter, softened
  • 1 c. sugar
  • 1 c. light brown sugar, packed
  • 2 large eggs, cold
  • 1 tbsp. pure vanilla extract
  • 1 bottle black gel food coloring
  • 1 bottle green gel food coloring
FOR THE PUDDING CUPS
  • 2 packages instant chocolate pudding mix (3.4 oz each)
  • 4 c. cold milk
  • 1 package Oreos

Marinated Tofu with Peanuts and Charred Bean Sprouts

Ingredients

  • 2 14-oz. packages firm tofu, drained, sliced ½” thick
  • 1 jalapeño, with seeds, thinly sliced
  • ½ cup reduced-sodium soy sauce
  • 2 tablespoons light brown sugar
  • 2 teaspoons grated peeled ginger
  • 2 teaspoons vegetable oil
  • 2 cups bean sprouts, divided
  • Kosher salt
  • Steamed white rice (for serving)
  • 6 scallions, thinly sliced on a diagonal
  • ½ cup chopped salted, roasted peanuts
  • ¼ cup fresh mint leaves
  • Lime wedges (for serving)