Above: A lineup
of pink milk glass goblets top a French wall - mounted cabinet that holds etched glassware by Japanese artist Shizuyo Saegusa.
Not exact matches
Katherine and Sophie go above and beyond the ordinary cupcake call
of duty with innovative recipes, including frozen cupcake pops for summer picnics, baby blue and
pink «gender reveal» cupcakes for baby showers, and recipes for non-cupcake treats such as their grandmother's Greek butter cookies and their all - time favorite
milk shakes.
Imagine a cat leaning into a bowl
of milk and licking it up with her
pink slip
of a tongue.
If I say the word «smoothie» most
of you, myself inclusive, probably imagine a tall purple /
pink drink, filled with berries,
milk, banana and other good stuff, and with the word «juice» apple and orange automatically follows.
Packed with vanilla almond
milk, vanilla protein powder, and bananas there is nothing you can't do once you have a glass
of this powerful
pink stuff.
1 flax egg (1 tbl
of flaxseed meal or a flax / chia combo + 3 tbl
of water) 4 (3.5 for the recipe and 1/2
of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4 cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used
pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened plain almond
milk 1.25 almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups
of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips
1 tablespoon chia seeds, whole 1 tablespoon raw coconut butter 2 tablespoons raw cacao powder 1 fresh medjool date, pitted pinch
of pink salt pinch
of ground cinnamon pinch
of vanilla bean seeds 1 cup plant
milk (I use homemade hemp
milk) 2 to 3 ice cubes
1 cup almond flour 2 tablespoons coconut oil pinch
of sea salt or himalayan
pink salt 1/4 cup agave nectar or other liquid sweetener such as raw honey (not vegan) OR for zero calorie sweetener, use 3 drops
of liquid Stevia + 3 - 4 tablespoon non-dairy
milk 1/2 tablespoon natural peppermint extract
25g raw grass - fed butter (for a vegan option use 25g coconut oil) 1/2 head
of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1 tsp tumeric 1 tbsp cinnamon 1 tsp chilli powder 1/4 tsp Himalayan
pink salt 1 tbsp coconut sugar Half a bulb
of garlic (cloves peeled) 3 ″ piece
of root ginger (peeled) 1 tbsp tomato paste 1 tin chopped tomatoes (or 400g chopped tomatoes) 1 tsp tamarind paste (optional) Juice
of 1 lemon 1 white onion 4 tbsp coconut
milk 4 spring onions
You only need 4 ingredients for this easy pastel
pink icing: powdered (confectioners») sugar, vanilla,
milk, and a teensy tiny itty bitty drop
of red food coloring.
For this rather pretty
pink smoothie I've opted for a mixture
of berries, pomegranate, soy
milk and Dilmah Fragrant Jasmine Green Tea.
1 3/4 cup
of white spelt flavour (this is my favourite flour to make waffles with as they turn out really fluffy) 1 1/4 cup
of creamy almond
milk 1 teaspoon
of apple cider vinegar 2 tablespoons
of melted coconut oil 3 tablespoons
of maple syrup 1 tablespoon
of One Earth Vanilla Villa blend — if you can't find it add 1 teaspoon
of vanilla powder or extract 1 teaspoon
of baking powder a pinch
of pink Himalayan salt or sea salt
And this lovely
pink smoothie was 2 bananas, 1 orange, a handful
of raspberries, a small chunk
of frozen pitaya, almond
milk and ice!
The filling: 1 onion, finely chopped 1 celery stalk, finely chopped 2 cups frozen mixed vegetables or 2 cups diced fresh vegetables: peas, carrots, string beans, corn, etc. 16 oz tempeh, tofu or your favorite veggie meat, sliced in thin one inch long, 1/4 inch wide strips or 1 can
of beans, rinsed and drained (white,
pink, kidney, etc.) 1/3 cup all purpose gluten - free flour 1 teaspoon tumeric 1 teaspoon onion power 1 teaspoon garlic powder 1 teaspoon dried sage 1/2 teaspoon dill 1/2 teaspoon thyme 1/4 to 1/2 teaspoon salt 2 cups water 1/4 unsweetened, cup non dairy
milk
Into the second bowl, add 1/3 cup
milk mixed with 1/4 teaspoon
of vinegar (this helps the
pink / purple color to stay vibrant) and gently mix together just until combined.
1 large ripe avocado 5 Tbsp raw cacao powder 5 Tbsp pure maple syrup, rice syrup, coconut nectar or raw honey 2 Tbsp almond
milk (or
milk of your choice) 1 tsp vanilla powder 2 pinches
of himalayan
pink salt 3 Tbsp raw cacao butter (or cold pressed extra virgin coconut oil) 1 punnet fresh cherries (raspberries or strawberries)
2 cups cashews, soaked (see note below) 1T lemon juice 1/2 cup drinking coconut
milk (or nut
milk of choice) pinch himalayan
pink salt 4 very ripe bananas, mashed (2 Tbsp pure maple syrup or rice syrup — OPTIONAL) 1/4 cup coconut oil, gently melted (see note below) 2 Tbsp cacao butter, gently melted (see note below)
1 cup cashew, soaked (see note below) 2 organic lemons, juiced (plus zest
of 1) 1/4 cup drinking coconut
milk (or nut
milk of choice) 1/3 cup pure maple syrup, rice syrup or raw honey pinch himalayan
pink salt 1/4 cup coconut oil, gently melted (see note below) 1 Tbsp cacao butter, gently melted (see note below)
Jacki's (and now Melody's) Rich Sourdough Pancakes: 3 large farm fresh eggs 1 cup whole raw
milk 2 cups
of sourdough starter (can be straight from the fridge, does not have to be recently activated... this is how I almost always make it) 1 3/4 cup all purpose flour (makes a lighter pancake, but I've made it before with spelt flour, which was also pretty tasty, but heavier than most people like pancakes) 1 tsp aluminum free baking soda 2 tsp baking powder 1 1/2 tsp
pink himalayan salt (you can use sea salt) 1/4 c. granulated sugar (rapadura, sucanat, whatever floats your boat) 1/4 c. raw butter, melted (I've used organic salted butter before, works fine) Also, for more health benefits, I add about 2 - 3 Tbsp melted coconut oil, which you can use instead
of the butter or just use both (I totally use both).
Raspberry Cheesecake Frosting 1 cup cashews, soaked 1 cup raspberries (fresh or frozen) 1/4 cup coconut
milk (or nut
milk of choice) 2 Tbsp pure maple syrup, rice syrup or raw honey 1 Tbsp lemon juice pinch Himalayan
pink salt 1 tsp vanilla powder 1 tsp
pink pitaya (dragon fruit) or beetroot powder (optional) 4 Tbsp coconut oil
mega
milk 3/4 cup plant
milk pinch
of vanilla seeds pinch
of pink salt few dashes
of ground cinnamon 1 tablespoon chia seeds 1 handful
of pitted cherries / berries (optional)
115g coconut oil 150g dark chocolate, broken up (I used a good quality 70 % cocoa solids chocolate with no
milk products) 6Tbsp cashew butter (or any nut butter) 1 / 2tsp himalayan
pink salt 150g cranberries 100g almonds (or pistachios or hazelnuts) lightly roasted & chopped sprinkling
of freeze dried raspberries
When I was little, my mom always made us heart shaped pancakes with a cold glass
of pink strawberry
milk for Valentine's Day breakfast!
Coconut
milk maintains that velvety mouthfeel
of the salmon and provides a stunning backdrop to its orange -
pink vibrancy.
Passionfruit Cheesecake Filling & Frosting 2 cupa cashews, soaked 1 cup passionfruit pulp (fresh or frozen — approx. 12 fresh passionfruit) 1/2 cup coconut
milk (or nut
milk of choice) 1/3 cup rice syrup (or pure maple syrup) 2 Tbsp lemon juice pinch Himalayan
pink salt 1/2 cup coconut oil 2 tsp
pink pitaya powder (dragon fruit) to colour the frosting
1 large ripe avocado 5 Tbsp raw cacao powder 5 - 7 Tbsp pure maple syrup 1 Tbsp almond
milk (or
milk of your choice) 1 tsp vanilla powder 2 pinches
of himalayan
pink salt (or sea salt) 2 Tbsp raw cacao butter (or cold pressed extra virgin coconut oil)
150g cooked pumpkin or butternut squash 1/4 cup coconut
milk (or nut
milk of choice) 2 eggs pinch Himalayan
pink salt 1 tsp ground ginger 1 tsp ground cinnamon 1 tsp baking powder 1/4 cup ground almonds (almond meal)
150g stewed pears (see note below) 2 large eggs 1 tsp cinnamon pinch
of Himalayan
pink salt 1 tsp baking powder 1/4 cup buckwheat flour 1/4 cup almond
milk (or
milk of choice) 1 cup fresh or frozen blueberries
100g coconut oil 40g almond butter 60g almond
milk 100g ground almonds 50g rice flour or buckwheat flour or cornflour 50g coconut sugar 1/2 tsp baking soda 1/2 tsp baking powder 100g dark chocolate, chopped (60 - 70 % cocoa solids, dairy free) sprinkle
of himalayan
pink salt for tops
For filling: 1 x 400 mL (14 fl oz) can coconut
milk 1 ⅛ cup (150 g) cashew nuts Scant 2 1/4 cups (325 g) blueberries Finely grated zest
of 2 lemons 1/3 cup plus 1 tbsp (100 mL) lemon juice 1/3 cup (110 g) raw clear honey 1/4 tsp (1 mL) Himalayan
pink salt 1/3 cup (75 g) coconut oil
1 large ripe avocado 4 Tbsp smooth peanut butter (or F&F's chocolate peanut butter) 6 Tbsp raw cacao powder 4 - 5 Tbsp rice syrup or pure maple syrup (to taste) 2 Tbsp nut or coconut
milk (optional — for consistency) 2 pinches
of Himalayan
pink salt 2 Tbsp raw cacao butter or cold pressed extra virgin coconut oil
1 cup cashews, soaked (see note below) 1 cup (140g) boysenberries (or blackberries) 1 Tbsp coconut
milk (or nut
milk of choice) 1 Tbsp pure rice syrup (can be substituted for pure maple syrup or raw honey, see note below) 3 Tbsp lemon juice pinch himalayan
pink salt 1/4 cup coconut oil, gently melted (see note below) 1 Tbsp cacao butter, gently melted (see note below)
1 cup (250 ml) full - fat coconut
milk (canned) 1 tablespoon lemon juice 1 cup (140 g) superfine brown rice flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) quinoa flour 1/4 cup (25 g) almond flour 1 tablespoon baking powder 3/4 teaspoons fine sea salt 1/4 teaspoon ground ginger 1/2 cup plus 1 tablespoon (115 g) natural cane sugar Zest
of 2 lemons, finely grated 3 small eggs (my friend Kim gave me some and they had deep orange yolks which make the cake rich and yellow) 1/4 cup olive oil 3 ounces (90 g) diced rhubarb 3 ounces (90 g) sliced strawberries 3 ounces (90 g) raspberries 1/2 teaspoon ground
pink peppercorns
That lovely
pink hue is from a mixture
of berries whilst bananas, peanut butter and almond
milk make it super creamy.
Add egg,
milk, rosewater and a drop
of pink food coloring until mixed thoroughly.
They are as delicious as they are pretty, swirled shapes
of pink strawberry and brown
milk chocolate ribbons.
We have set aside a limited quantity
of each
of the following 4 organic baby toys for numerous luck winners - blue bunny rattle,
pink milk rattle,
pink & blue gift rattles.
Here are some
of the causes
of red,
pink, or brown colostrum and breast
milk.
Another cause
of pink tinged or blood streaked
milk is the harmless «rusty pipe» syndrome.
Rusty pipe syndrome is a breastfeeding condition where the color
of the breast
milk looks
pink, orange, brown, or rust - colored, almost like the dirty water from an old rusty pipe.
And there's anecdotal evidence that breast
milk has helped clear bacterial, viral and allergic forms
of pink eye.
The good news is that a
pink color means that there is a minimal amount
of blood that made its way into the
milk.
Most women will find that rusty pipe syndrome will produce
pink breast
milk, so if you've just given birth recently, this is the likely cause
of the
milk being
pink.
According to this video, using breast
milk is a highly effective way to get rid
of the
pink eye.
When my pumped
milk set in the fridge overnight, almost half
of it was cream and my baby had lovely
pink cheeks and «sausage» arms and legs — she was just perfect!
WEEKEND Breakfast: Oatmeal with 237 ml
of rice
milk, peaches, walnuts, with stevia and cinnamon sprinkled on top Morning tea: Optimal Cleanse shake Lunch: Turkey wrap — brown rice tortilla, hummus, arugula, 113 g
of ground turkey and avocado slices Afternoon tea: Dark chocolate Optimal Protein Bar or rice crackers with home - made garlic and olive hummus Dinner: Grilled halibut with fresh - squeezed
pink grapefruit juice, garlic, cilantro, grape seed oil and vegetable stir - fry
«There is no evidence to suggest that any
of the ingredients in the Starbucks
pink drink would help with breast
milk production,» says Dr. Nathan.
The chia pudding in this recipe is made by combining chia seeds, homemade almond
milk, and a pinch
of pitaya powder for its magical
pink hue.
Within a few weeks
of stopping breastmilk and starting premade, brand - name cow's
milk or soy formula, I've found that some babies develop blotchy
pink skin rashes on the face and upper body.
1 cup
of almond
milk 3/4 cup
of pumpkin puree -LCB- can prob do 1/2 too -RCB- 2 dates 2 tbsp sunbutter -LCB- it's sunflower butter -RCB- a heavy dash
of cinnamon and nutmeg a bit
of himalayan
pink salt -LCB- I wouldn't include that much
of this because you can taste the saltiness -RCB-