By Pablo Uribe, Rob Baines
Snog is the hip new foodstuff model liable for bringing deliciously fit frozen yogurt to London. Rob Baines and Pablo Uribe came across frozen no-fat natural yogurt, (topped with clean fruit and drizzled with the traditional sweetener agave nectar) in Miami and the assumption for an cutting edge enterprise used to be born. They now have 4 super-stylish London shops - in South Kensington, Soho, Westfield and Covent backyard - serving frozen yogurt, toppings, beverages and gluten-free bakes. All are fit and completely scrumptious treats you could take pleasure in with no the guilt. during this impossible to resist new cookbook they proportion 60 in their favorite recipes with chapters on Frozen Treats, Gluten-free Baked Treats, uncooked nutrients Treats and Smoothies & beverages. every one recipe makes the main of scrumptious typical constituents and is followed via an inspirational well-being tip. From Pomegranate Vanilla Pod Frozen Yogurt to a Iced Almond Chai, being strong by no means tasted so great.
Before founding Snog, Pablo Uribe labored in structure and inside layout, together with designing a Miami seashore condo for Calvin Klein, and Rob Baines labored in funding banking and the speciality espresso market.
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Additional info for SNOG Healthy Treats Cookbook
Sprinkle 1 cup cheese on top. Scoop the rest of the tomato sauce over the cheese; top with the rest of the cheese. With the back of a large spoon, make 8 depressions the size of an egg and crack an egg into each well. Bake until whites of eggs are set and yolks are still a little runny, 15 to 25 minutes. For a conventional oven, bake at 350°F. Yield: 8 servings Breakfast Dishes 21 JOE BUMP BACON AND EGG SANDWICH 6 English mufﬁns, split 4 tablespoons unsalted butter 8 bacon slices 6 large eggs salt and freshly ground black pepper to taste 2 bunches arugula Joe Bump was a prospector and packer from Cascade, Idaho, who moved into a cabin that was built by some other prospectors in the 1930s.
Sprinkle with remaining cheese. Stand two tortilla halves in each serving and garnish with cilantro sprigs. Yield: 4 servings Breakfast Dishes 31 BLUEBERRY CINNAMON BROWN BETTY unsalted butter for greasing pan plus 1 cup (2 sticks), melted 2 cups rolled oats 2 cups unbleached all-purpose ﬂour 2 cups brown sugar 2 teaspoons ground cinnamon 1 ⁄ 2 teaspoon baking powder 2 tablespoons cornstarch 5 tablespoons fresh lemon juice (need about 2 large lemons) 31⁄ 2 pints fresh blueberries, rinsed and picked over This also makes a great dessert topped with ice cream.
For a conventional oven, bake in 2 standard loaf pans at 350°F for 30 to 40 minutes. Yield: 8 to 10 servings 38 The Outdoor Dutch Oven Cookbook DILLY CASSEROLE BREAD 1 package active dry yeast ¼ cup warm water (105°F to 115°F) 1 cup creamed cottage cheese 1 tablespoon granulated sugar 1 tablespoon dried, minced onion 1 tablespoon unsalted butter 1 teaspoon dried dill 1 teaspoon salt ¼ teaspoon baking soda 1 egg 2½ cups unbleached all-purpose ﬂour Add yeast to water to soften. In a mixing bowl combine cottage cheese, sugar, onion, butter, dill, salt, baking soda, and egg.
SNOG Healthy Treats Cookbook by Pablo Uribe, Rob Baines