You need to look at what you are eating and drinking and see if this could be causing your cellulite, processed foods,
sugars from sodas etc, the «unhealthy fats» try to eliminate these from your diet as much as possible and if you increase the amount of foods high in antioxidants to help fight free radicals.
We're not even talking about natural sugars in fruit; this is additional
sugar from sodas, fruit juices, cakes, cookies etc..
Not exact matches
According to the Centers for Disease Control and Prevention, calories
from added
sugars in
soda are down 39 percent since 2000 as Americans worry about skyrocketing obesity rates.
In a large mixing bowl, combine the
sugar, flour, eggs, oranges and juice
from the can, walnuts, baking
soda, salt and vanilla.
Ingredients (Adapted
from Joy of Baking): 1/2 cup (1 stick) unsalted butter, room temp 3/4 cup creamy peanut butter 1/3 cup brown
sugar 1/3 cup granulated
sugar 1 egg 2 teaspoons vanilla 2 tablespoons milk 1 teaspoon baking
soda 1/2 teaspoon salt 1 1/2 cup all purpose flour 1/3 cup granulated
sugar for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package candy eyes
Baklava muffins
from here Filling: scant 1/2 cup (50g) chopped walnuts 1/3 cup (67g)
sugar 1 1/2 teaspoons ground cinnamon 3 tablespoons (42g) unsalted butter, melted Muffins: 1 cup + 7 tablespoons (210g) all purpose flour 2 teaspoons baking powder 1/2 teaspoon baking
soda 1/4 cup (50g)
sugar 1 large egg 3 tablespoons (42g) unsalted butter, melted 1 cup + 2 tablespoons buttermilk Topping: about 1/2 cup honey Preheat the oven to 200ºC / 400ºF.
for the cornbread layer Adapted
from Life Made Simple Bakes 1 stick (8 tbsp) unsalted butter, melted 1/2 cup granulated
sugar 1/4 cup honey 2 large eggs, room temperature 1 cup buttermilk, room temperature 1 cup all purpose flour 1 cup cornmeal (I used Bob's Red Mill medium grind cornmeal, which gave the cornbread a great gritty texture) 1/2 tsp salt 1/2 tsp baking
soda
2 ripe bananas 1/3 cup of vanilla, lemon or plain Chobani 1 cup of vanilla almond milk 1/4 cup of white
sugar 1.5 teaspoons baking
soda 1.5 teaspoons of vanilla extract 2 lemons zested Juice
from one lemon 3/4 cup of cooked quinoa 1 cup of all - purpose flour (I used King Arthur) 1 cup of whole wheat flour (I used King Arthur) 1 - 2 cups of freshly washed blueberries (tossed in some flour to coat)
Chocolate stout cake slightly adapted
from the delicious Feast: Food to Celebrate Life Cake: 1 cup (240 ml) stout beer 250g unsalted butter, room temperature, chopped 75g cocoa powder 2 cups (400g) granulated
sugar 150 ml sour cream * 2 large eggs 1 tablespoon vanilla extract 275g all purpose flour 2 1/2 teaspoons baking
soda pinch of salt Topping: 220g cream cheese, room temperature 100g icing
sugar 1 teaspoon vanilla extract 1/3 cup (80 ml) double cream (or whipping cream) Preheat the oven to 180 °C / 350 °F.
:D Milky Way and chocolate chip cookies slightly adapted
from the oh, so delicious A Passion for Baking 185g unsalted butter, room temperature 200g light brown
sugar 125g demerara
sugar 2 large eggs 2 teaspoons vanilla extract 400g all purpose flour 1 teaspoon baking powder 1 teaspoon baking
soda pinch of salt 100g dark chocolate, chopped — I used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 350 °F.
:D Ginger and milk chocolate cookies slightly adapted
from the oh, so beautiful Sweet and Vicious: Baking with Attitude 2 1/4 cups (315g) all - purpose flour 3 teaspoons ground ginger 1 teaspoon baking
soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks / 170g) unsalted butter, at room temperature 1 cup (175g) packed light brown
sugar 1 large egg 1/4 cup molasses 1 teaspoon vanilla extract 1/2 cup minced crystallized ginger, divided use 200g milk chocolate, in chips or chunks 1/2 cup (100g) demerara
sugar In a medium bowl, whisk together the flour, ground ginger, baking
soda, and salt and set aside.
Lemon and lavender loaf cake slightly adapted
from the delicious Paul Hollywood's Pies and Puds Cake: 250g all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking
soda pinch of salt 125g granulated
sugar 1 1/2 tablespoons edible lavender 2 large eggs 200g full - fat yogurt * finely grated zest of 2 lemons 100g unsalted butter, melted and cooled 1 teaspoon vanilla extract Drizzle: juice of 2 lemons, strained 1/4 cup (50g) granulated
sugar Preheat your oven to 180 °C / 350 °F.
When the
sugar has dissolved, remove it
from the heat and add baking
soda.
;) Port cake slightly adapted
from the always wonderful Delicious UK 225g all purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking
soda pinch of salt 125g unsalted butter, softened 125g granulated
sugar 2 eggs 1 teaspoon vanilla extract 200 ml Ruby Port wine Icing
sugar, for dusting Preheat the oven to 180 °C / 350 °F.
Directions: Sift together and set aside 1 C all - purpose white flour, 1 1/2 t baking powder, 1/4 t baking
soda, 1 t salt / Stir 3/4 C stone ground cornmeal and 1 T
sugar into other dry ingredients / In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away
from sides of the pan.
;) White chocolate gingerbread blondies
from here 2 3/4 cups + 1 tablespoon (395g) all - purpose flour 1 1/4 teaspoons baking
soda 1 1/4 teaspoons salt 1 1/4 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves 1 1/4 cups (2 1/2 sticks / 282g) unsalted butter, room temperature 1 1/4 cups (218g) packed light - brown
sugar 1/2 cup + 2 tablespoons (124g) granulated
sugar 2 large eggs 1 large egg yolk 1 1/4 teaspoons pure vanilla extract 1/3 cup (80 ml) unsulfured molasses 280g (10oz) white chocolate, coarsely chopped - I used chips Preheat oven to 180 °C / 350 °F.
Fluffy ginger and date cake
from Donna Hay magazine 2 cups + 2 tablespoons (300g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1 1/2 teaspoons ground ginger 3 cups (420g) pitted dates, chopped 1 cup (240 ml) boiling water 2 teaspoons baking
soda 200g unsalted butter, room temperature, chopped 1 1/2 cups (262g) brown
sugar, packed 4 eggs Icing
sugar, for dusting Preheat the oven to 180 °C / 350 °F.
Butter cake
from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster
sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking
soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing
sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as well.
Ginger peach muffins
from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated
sugar 1/4 cup (44g) dark brown
sugar, packed 1 teaspoon baking powder 1 teaspoon baking
soda generous pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.
Chock - full of chocolate chip cookies
from The Essential Chocolate Chip Cookbook 1 1/4 cups (175g) all purpose flour 1 teaspoon baking
soda 1/2 teaspoon salt 1/2 cup (113g / 1 stick) unsalted butter, room temperature 1/2 cup (88g) packed light brown
sugar 6 tablespoons (72g) granulated
sugar 1 large egg 1 teaspoon vanilla extract 4 cups (24 oz / 672g) semisweet chocolate chips — I used chips with 70 % cocoa solids Position a rack in the middle of the oven and preheat to 180 °C / 350 °F.
The suggestion is that it's the Maillard reaction
from the baking
soda, and not just the slow caramelization of the
sugars.
Stay away
from mixers with added
sugar and instead stick to fresh squeezed grapefruit juice and
soda water with a squeeze of lime.
THICK AND CHEWY GINGERBREAD COOKIES
from Cooks Illustrated Ingredients: 3 cups all - purpose flour 3/4 cup firmly packed dark brown
sugar 1 tablespoon ground cinnamon 1 tablespoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon salt 3/4 teaspoon baking
soda 12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened slightly 3/4 cup unsulphured molasses 2 tablespoons milk Directions: 1.
Carrot Cake Recipe Yields 24 cupcakes / one 9 - inch two - layer cake / one 8 - inch three - layer cake Adapted
from Smitten Kitchen Ingredients: 2 cups all purpose flour 2 teaspoons baking
soda 1 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon ground ginger 1 cup granulated / castor
sugar 1 cup packed light brown
sugar 1 cup canola oil 1 8 - ounce can pineapple slices 1 teaspoon vanilla extract 4 large eggs, room temperature 3 cups / 650 grams grated peeled carrots (
from about 5 - 6 large carrots) 2 inches fresh old ginger, finely grated 1 cups walnuts (optional) 1/2 cup raisins (optional) Method:
Based in Seattle, the company manufactures
sodas that are made
from all - natural ingredients and a low level of cane
sugar.
Upside down pear chocolate cake slightly adapted
from the gorgeous Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More Fruit topping: 1 cup (200g) superfine
sugar 1/4 cup (60 ml) water 3 ripe but firm pears, peeled, cored and each cut into 12 wedges (450g / 1 pound prepped) Cake: 1/4 cup (56g) unsalted butter 112g (4oz) dark chocolate, chopped 1 cup (140g) all purpose flour 1/3 cup (30g) unsweetened Dutch cocoa powder 3/4 teaspoon baking
soda 1/4 teaspoon salt 3/4 cup (150g) superfine
sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup (120 ml) whole milk, room temperature Butter a 23 cm (9in) round cake pan.
:D Lemon ginger cake slightly adapted
from the always great Baking by Flavor Cake: 2 3/4 cups (385g) all purpose flour 1/3 cup (40g) cake flour * 1/2 teaspoon baking powder 1/2 teaspoon baking
soda 3/4 teaspoon salt 1 cup (226g / 2 sticks) unsalted butter, softened 2 cups (400g) superfine
sugar finely grated zest of 2 large lemons 2 tablespoons lemon juice 4 large eggs 1 cup minus 2 tablespoons buttermilk **, well shaken heaping 1/3 cup finely chopped crystallized ginger *** Syrup: 1/2 cup (120 ml) freshly squeezed lemon juice 1/2 cup (100g) superfine
sugar Preheat the oven to 180 °C / 350 °F.
Silver poppy seed cake trifle
from Baking for All Occasions, presentation inspired by Nigella's lemon - raspberry plate trifle Cake: 2 1/4 cups (315g) cake flour 1 teaspoon baking powder 1/2 teaspoon baking
soda 1/4 teaspoon salt 1/4 cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2 cups (300g) granulated
sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1 cup heavy cream, whipped 1 cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 350 °F.
Pumpkin Butterscotch Cookies slightly adapted
from One Charming Party 1 1/2 cups
sugar 1/2 cup shortening (or butter) 1 egg 1 teaspoon pure vanilla extract 1 cup canned pumpkin 2 cups AP flour 1/2 teaspoon salt 1 teaspoon baking
soda 1 teaspoon baking powder 1 teaspoon cinnamon 1 cup butterscotch chips
My Best Banana Nut Bread originally based on a recipe
from Allrecipes.com 1 3/4 cups all - purpose flour 2 teaspoons baking powder 1/4 teaspoon baking
soda 1/2 teaspoon salt 1/2 teaspoon cinnamon A pinch of nutmeg 2/3 cup
sugar 1/3 cup butter, softened 2 eggs 1 1/4 cup mashed banana 1 teaspoon vanilla 1/2 cup chopped walnuts (optional)
The Cake: 2 1/2 cups (325 g) all purpose flour 1 3/4 cups (350 g) white granulated
sugar 1 teaspoon baking powder 1 teaspoon baking
soda 1/2 teaspoon salt 2/3 cup (170 ml) vegetable oil 1/2 cup (130 ml) buttermilk 1/4 cup (60 ml) lime juice 3 large eggs 2 tablespoons lime zest,
from 2 large lemons 2 tablespoons poppy seeds
Pin It Ingredients: Sponge 130g fresh raspberries 30g golden caster
sugar 1 teaspoon cormflour 350g plain gluten free flour blend (I used blend A
from this post) 80g ground almonds 1 tablespoon GF baking powder 1 teaspoon bicarbonate of
soda... Continue Reading →
Ingredients for Banana Nut Bread: 1-1/2 cups mashed bananas
from dark - skinned ripe bananas (about 4 to 5 large) 1/3 cup unsalted butter, room temperature 2 cups all - purpose flour 1 cup
sugar 1 teaspoon baking
soda 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon dried cultured buttermilk (optional) 1/2 cup fine - chopped walnuts (substitute pecans or favorite nuts) 2 eggs, fork beaten 1 Tablespoon fresh lemon juice (
from 1 large lemon) 1/3 cup milk (2 % is fine) 1 to 2 Tablespoons room temperature butter for basting the top of the bread
2 - 3 medium ripe bananas 1/4 cup melted coconut oil 2 Celestial Peppermint Lane tea (removed
from tea bags) 1/4 cup coconut
sugar 1/4 cup pure maple syrup 1 chia / flax or flax meal egg (1 tablespoon of flax and or flax / chia mixed with 3 tablespoons of water & let to sit for 3 mins) 1 teaspoon pure peppermint extract 1.25 cups oat flour (you can make your own by blending in a food processor down to flour) 3/4 cup almond meal 1/2 cup unsweetened cacao powder 1 teaspoon baking powder 1/2 teaspoon baking
soda 1/2 teaspoon salt 1/3 cup of vegan, dark chocolate chips
1 1/2 cups all - purpose flour 1 teaspoon baking
soda 1/4 teaspoon salt 1/2 cup unsalted butter, room temperature 1 cup + 3 tablespoons
sugar 3 large eggs 1/3 cup coconut rum (or any rum you have on hand or coconut milk) 3/4 cup coconut milk 1/4 cup pineapple juice (
from the drained crushed pineapple) 1 teaspoon vanilla 1 cup shredded baker's coconut 1 cup crushed pineapple, drained
Ingredients: 1.5 flax eggs (1.5 Tbsp flaxseed meal + 4 Tbsp water) 1/4 cup olive oil 1/4 cup maple syrup 3/4 cup pumpkin puree (not pie filling) 1/2 of a medium ripe banana, mashed 1/2 cup of coconut
sugar — you can sub brown
sugar but the coconut
sugar gives it a deep, rich flavor 1/2 tsp sea salt 2 tsp baking
soda 2 tsp pumpkin pie spice 1 tsp ground cinnamon 1/2 cup water 1 cup + 1 Tbsp gluten free rolled oats 1/2 cup + 1 Tbsp almond meal (ground
from raw almonds) 1 1/4 cup gluten free flour (I used Bob's Redmill) Optional: Topped with pepitas and walnut pieces
Crust: 1 1/2 cup hazelnut meal (I used Bob's Red Mill brand; you could also grind your own
from skinned hazelnuts) 3 tablespoons organic butter, melted 2 tablespoons organic
sugar 1 tablespoon Lyle's Golden Syrup (local honey or maple syrup could also be used) 1/4 teaspoon sea salt 1/4 teaspoon baking
soda
Matcha Whoopie Pies with Sakura Buttercream Filling for the cakes (recipe adapted
from King Arthur Flour) 1 C granulated
sugar 1/2 C butter or Earth Balance 2 large eggs 1/2 C buttermilk (or 1 tsp vinegar plus enough milk to reach 1/2 C liquid total) 1/2 C water 1 tsp vanilla extract 2 3/4 C all - purpose flour 1 1/2 tsp cream of tartar 1/2 tsp baking
soda 1/4 tsp salt 1 tbsp matcha (green tea powder) for the buttercream filling (recipe adapted
from Magnolia Bakery) 1/2 C (1 stick) unsalted butter 4 1/2 C confectioners»
sugar 1/4 C whole milk 1 tsp sakura extract (I have no idea where to buy this without a friend traveling to Japan, sadly) 0.2 oz sakura cherry leaf powder Maldon salt (or any sea salt with nice big crystals)
To make this lemon pound cake to go with your morning or afternoon tea (or to enjoy all on its own), you'll need a 12 - cup bundt pan and the following ingredients: granulated
sugar, Cabot Unsalted Butter (softened), grated lemon zest (
from about 3 - 4 lemons), fresh lemon juice (
from about 3 lemons), eggs, all - purpose flour, salt, baking
soda, baking powder, Cabot Plain Greek Yogurt, and powdered
sugar.
3 cups granulated
sugar 1 cup Cabot Unsalted Butter, softened 2 tablespoons grated lemon zest (
from about 3 to 4 lemons) 6 tablespoons fresh lemon juice (about 3 lemons), divided 6 large eggs 2 1/2 cups King Arthur Unbleached All - Purpose Flour, plus more for dusting 1 teaspoon salt 1/2 teaspoon baking
soda 1/2 teaspoon baking powder 1 cup Cabot Plain Greek Yogurt 3/4 cup powdered
sugar
2 1/2 cups all - purpose flour 1/2 cup almond flour 1 tablespoon baking powder 1 teaspoon baking
soda 2 teaspoons salt — * the extra salt is key to this batter's awesome flavor 1 lb very ripe strawberries, hulled, halved and sliced thin 3 tablespoons honey 1 tablespoon + 1 teaspoon vanilla extract 1 vanilla bean pod, scraped 1 1/2 cups Chosen Foods avocado oil 1 1/2 cups organic granulated cane
sugar, plus more for sprinkling Zest
from 2 lemons 1 1/2 cups plain whole milk yogurt 4 large eggs 3 tablespoons poppyseeds
From Smitten Kitchen Makes 25 to 30 sandwich cookies For the chocolate wafers: 1 1/4 cups all - purpose flour 1/2 cup unsweetened Dutch process cocoa 1 teaspoon baking
soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1 1/4 cups
sugar 1/2 cup plus 2 tablespoons (1 1/4 sticks) room - temperature, unsalted butter 1 large egg For the filling: 1/4 cup (1/2 stick) room - temperature, unsalted butter 1/4 cup vegetable shortening 2 cups sifted confectioners»
sugar 2 teaspoons vanilla extract Set two racks in the middle of the oven.
for the cupcakes (adapted
from The Girl Who Ate Everything and Life's Simple Measures) 1/2 cup granulated
sugar 1 egg 2 tbsp butter, softened * 1 tbsp oil * 1/2 cup Greek yogurt 1 large or 2 small to medium very ripe bananas (should yield a little less than 1 cup mashed) 1 tsp vanilla extract 1 cup all - purpose unbleached flour 1 tsp baking
soda 1/4 tsp salt
6 T. ground flax seeds, whisked vigorously with 1/2 c. water 2/3 cup canola oil 1/2 cup unsweetened applesauce 1 cup packed brown
sugar 2 teaspoons vanilla 1 teaspoon lemon zest 2 1/2 cups grated zucchini, packed — about one big zucchini or 3 medium ones 3 cups whole wheat pastry flour (do not scoop the flour
from the bag — spoon lightly into measuring spoon) 1 teaspoon salt 2 teaspoons baking
soda 2 teaspoons baking powder 1 1/2 teaspoons cinnamon 1 teaspoon nutmeg 1/2 teaspoon ground ginger 1 cup chopped pecans, toasted
1-1/2 pints cherry tomatoes, halved 1-1/4 cups yellow cornmeal 3/4 cup all - purpose flour 1 tablespoon granulated
sugar 2 teaspoons baking powder 1/2 teaspoon baking
soda 1 teaspoon salt 1/4 teaspoon black pepper 2 large eggs 1 cup buttermilk 6 tablespoons unsalted butter, melted and cooled 1 cup fresh corn kernels (
from 2 ears)
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).
These are the ingredients you'll need to make a lemon cake
from scratch: all - purpose flour, salt, baking powder, baking
soda, unsalted butter, granulated
sugar, large eggs, pure vanilla extract, whole milk, sour cream, lemon zest, and lemon juice.
Vanilla Bean Malt Cake 8 tablespoons (113 grams) unsalted butter, room temperature 1 1/4 cups (280 grams) granulated
sugar 3 large eggs 1/2 cup (120 grams) sour cream (or plain, non-fat yogurt) 1/3 cup (75 grams) vegetable oil Seeds
from 1 vanilla bean (or 1 teaspoon vanilla bean paste) 1 teaspoon vanilla extract 2 1/3 cups (265 grams) cake flour 1/3 cup malt powder 2 teaspoons baking powder 1 teaspoon baking
soda 3/4 teaspoon salt 1 cup (240 ml) milk
Homemade Pink Lemonade Spritzer with Fresh Mint (adapted
from Martha Stewart) 1 cup freshly squeezed lemon juice 1/2 cup freshly squeezed grapefruit juice 1 cup
sugar 2 cups club
soda 1/4 cup cranberry juice 1 bottle dry white wine -LSB-...]
200 g whole wheat flour 100 g dark rye flour 40 g corn grits 45 g steel cut oats 1/4 cup mixed nuts and seeds + more for the topping (1/4 cup coconut
sugar — 35 g) * 1 tsp salt 1 tsp baking
soda 1 tbsp coriander seeds seeds
from 5 cardamom pods, freshly grounded 1/2 tsp ground cinnamon 1 1/3 cup kefir or yogurt **