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[Instant Pot] Insta-Beets!

[Instant Pot] Insta-Beets!

Beta vulgaris: the common beet. Uncommon points of interest in this plant’s biochemistry include: Continue reading “[Instant Pot] Insta-Beets!”

Author MaryPosted on October 17, 2018February 3, 2019Categories Instant Pot, IP Gluten Free, IP Paleo Friendly, IP Vegan, IP Vegetarian, Nutrition Science, Recipes, Vegan, Vegetables, Vegetables & Sides, VegetarianTags beets, pressure cooking2 Comments on [Instant Pot] Insta-Beets!

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🍔🥗 "cheeseburger salad" featuring homegrown pickled beets, roasted purple potatoes & broccoli sprouts (plus dill pickles + grape tomatoes + spinach). Colorful & joyful weeknight cuisine 😋

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Maca - Lepidium meyenii - is a plant in the brassica family (cousin to broccoli and all its cruciferous brethren! 🥦) native to high altitudes of Peru 🦙⛰️ In the Andes, it's long been eaten as a staple food and regarded for traditional medicinal uses. The dried root is thought to enhance endurance, and is known to contain glucosinolates and other compounds that can contribute to antioxidant and anticarcinogenic effects 🏋️‍♀️ It has a nutty flavor and aroma reminiscent of butterscotch that I really adore in my hot cocoa. Get my DIY cocoa mix recipe on flavorrd.com 🥰☕

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My Famous Maca Mocha Cocoa Mix ☕☃️ New recipe #ontheblog! This DIY cocoa mix is a constant staple in my pantry. Dark chocolate, raw cacao, maca root, and a hint of instant espresso powder make this lightly-sweetened, warm, cozy drink a healthy winter season treat. Add it to coffee for a mocha beverage, or blend with your favorite supplements like protein powder or collagen. And spread some Christmas cheer by mixing it up for a homemade holiday gift!

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and birthday baking 🥳 my favorite pistachio cake layers, filled with dark chocolate mousse + coated with dark chocolate ganache 😍

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birthday cuisine 🥳 coconut shrimp a la Grant, with mango-peach fire cider dipping sauce + roasted broccoli + wild rice blend + salad 🙌

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rainy day romanesco ☔💚

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his & hers pesto pizza night 🤸🍕

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If you’ve never made caramel before, it’s an interesting reaction to observe. Upon heating pure sucrose, the sugar molecules begin to break down and their pieces get shuffled around to form a virtually infinite array of new and different compounds, each with unique flavors and aromas. This is why as caramel darkens, it gradually becomes less sweet and more complex! 💡

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#InstantPot Pumpkin Salted Caramel Flan 🎃🍮 Perfect, silky custards, topped with salty-sweet caramel. These would be great make-ahead mini-desserts for your Thanksgiving meal, or for any night this fall season that you feel like sparking pumpkin-spiced joy 🧡 recipe #onthblog!!

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