By Sara Corpening Whiteford, Mary Corpening Barber
Best-selling authors Mary Corpening Barber and Sara Corpening Whiteford are again with Super-Charged Smoothies, the high-octane follow-up to Smoothies and Super Smoothies. simply as vigorous and colourful as their prior Smoothies titles, this most modern installment stands proud with all-new recipes for scrumptious elixirs wealthy with the nutrient-packed, disease-fighting, life-changing superfoods that advertise power and energy. learn how to combine, combination, and sip your method to a more fit lifestyles with end result, greens, and base parts (such as Greek yogurt and kombucha) containing the phytochemicals, omegas, and probiotic and antioxidant features that make one appear and feel greater each day. Super-Charged Smoothies = speedy + yummy + best for you.
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Additional info for Super-Charged Smoothies
GARAM MASALA: An aromatic blend of spices including cumin, coriander, cinnamon, cardamom, clove, nutmeg and mace that is designed to add flavour and aroma to meat dishes. Readymade garam masala powder is widely available from Asian food stores. GARLIC (kyethun phyu): Garlic is widely used as a flavouring in all sorts of dishes. It is so often minced and stir-fried for curries that in Myanmar, garlic “chips” can be bought ready-made; these need to be soaked before frying. HORSESHOE LEAVES: The bitter young leaves of the ipomoea plant are eaten in salads as well as being used in a variety of medicinal remedies.
Scrape the skin off the green tamarind. Grind the green tamarind with the salt in a mortar. Add the onions, shrimp paste and the rest of the ingredients to the mortar and grind to a paste. Tamarind Sauce Mangye Chin 2 tablespoons tamarind pulp 1/2 cup (125 ml) warm water 10 g (1/4 cup) chopped mint leaves 2 cloves garlic 3 bird’s-eye chillies 1/2 teaspoon salt 1 finger-length red chilli 1/4 teaspoon sugar 1 tablespoon chopped coriander leaves (cilantro) 1 spring onion (green onion), sliced Soak the tamarind pulp in the water for 20 minutes.
An excellent way of using up yesterday’s leftover rice, this dish is normally taken for breakfast in Myanmar. 25 litres) water 1/4 cup (60 ml) oil 2 tablespoons finely sliced onion 1 tablespoon light soy sauce 525 g (3 cups) cooked rice 1/2 teaspoon salt 675 g (3 cups) uncooked glutinous rice, soaked for 1 hour in 3 cups (750 ml) water 225 g (1 cup) dried red beans, soaked overnight in 3 cups (750 ml) water 4 cups (1 litre) water 1 teaspoon salt 100 g (1 cup) freshly shredded coconut 31/2 tablespoons toasted sesame seeds crushed with 1 teaspoon salt Drain the water from the glutinous rice.
Super-Charged Smoothies by Sara Corpening Whiteford, Mary Corpening Barber