Скачать с ютуб Eating like I live in Italy Because I *Need* Joy | Biscotti, Focaccia, Pasta в хорошем качестве

Eating like I live in Italy Because I *Need* Joy | Biscotti, Focaccia, Pasta

The easiest way to create some happiness is by making biscotti PASS IT ON! Where you can find me — Instagram https://bit.ly/2eOEzAX Newsletter https://bit.ly/2ZuHhoT Spotify https://spoti.fi/2Zaoaxz Storygraph https://bit.ly/3Ir0Jny Where I get my music (free from copyright!) from — Musicbed https://bit.ly/2Cqfcjn Music Used: realize - dansu lucky - smurgy sweet marie - the walters neuromancer - husbands This is the biscotti recipe I used https://bit.ly/35aAQdb This is the focaccia recipe I love https://bit.ly/3FT4Xmk This is a video I made about another focaccia recipe I love https://bit.ly/3H2z0cI Lemony Mint Pea Pasta For the sauce — 1/4 cup olive oil 4 garlic cloves, minced 2 cups frozen peas 1/4 cup mint leaves 1/4 cup cultured cashew cheese (can replace with nutritional yeast) 1/4 cup water 1/4 cup soy milk juice of 1/2 lemon (or even 1) Salt and pep. On medium low heat cook the garlic and oil for around 3-4 minutes until it jus begins to turn golden. Remove from heat and set aside. In a medium pot, boil your peas until cooked. Add all ingredients to a blender and blend until smooth. Taste test for right saltiness and acidity. Cultured Cream Cheese 2 cups cashews soaked overnight in room temp water, or soaked in boiling water for at least 1 hour 1/2 cup water 1 tbsp apple cider vinegar 1/2 tbsp nutritional yeast salt 2 probiotic capsules (25billion) Drain the cashews then add all ingredient to your blender except for the probiotic capsules. Once smooth add probiotic capsules and stir with a wooden spoon. Add to a clean jar, making sure there’s enough room for the cheese to ferment and grow. Cover with a muslin cloth and leave in a dark place to ferment. 24-72 hours depending on the climate you’re in. Taste test after 24 hours. Keeps in the fridge for 7-10 days.