Meghan's Rude Answer Surprised Catherine On The Royal Balcony #shorts #kate #meghan
Meghan's Rude Answer Surprised Catherine On The Royal Balcony #shorts #kate #meghan
Numerous analyses have been conducted, and the general consensus on this is that: Meghan was somewhat dismissive of Catherine. Because the inquiry is respectful and appropriate for the ceremony's atmosphere. Catherine asked with kindness and a genuine concern for the new member's feelings, but the former actress's reply was surprisingly curt.
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Louise Cake
I'm really enjoying making these old school recipes! I cooked the cake at 180 degrees fir about 20-25 mins and the meringue was cooked at 160 degrees for 25 mins. Don't forget to check out our Facebook page for the recipe ????????????
Grab-and-Go Breakfast Muffin | Gluten-Free Vegan Recipe
Grab-and-Go Breakfast Muffin | Gluten-Free Vegan Recipe
This is not your normal white flour, sugar, egg, milk, or light fluffy muffin. It’s completely the opposite. This one is dense, hearty, and rich in all things that give us humans a big dose of nutrients. I reckon they are a medical muffin. Yeah, strange thing to say but if a biochemist got a hold of these, took ‘em to a lab, and had them tested, I can just imagine how much information would come back... Especially the loads of fibre and prebiotics that are found in nature. Enjoy the recipe below!!!
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3 tbsp flaxseed (soaked in 9 tbsp water, mix and set aside)
2 ripe bananas, mashed
3 tbsp maple syrup
3 tbsp extra-virgin olive oil
1 apple grated
1/2 cup coconut sugar
1 1/2 tsp baking powder
1/3 tsp salt
1/2 tsp cinnamon
125ml coconut milk
135g pumpkin, grated
155g carrot, grated
170g hempseed
200g almond meal
3 tbsp walnuts, chopped
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Mix the grated veggies briefly with a fork.
Grab a handful and ring out any moisture over the sink.
Transfer to a bowl along with all the other ingredients.
Mix the dry ingredients in a separate bowl.
In a separate bowl, mix the grated veggies and the dry ingredients together.
Using an ice cream scoop, scoop the mixture into a muffin tin.
Bake for 40 to 45 minutes at 190 degrees C.
Let cool completely in the tin, then store in a container in the fridge.
PREP TIME: 15 mins
BAKING TIME: 40-45 mins
FREEZER-FRIENDLY: No
C, RSF, GF, V, VEG, DF
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How To Handle Passive Aggressive Attacks #shorts #meghanmarkle #katemiddleton #practicalpsychology
How to handle passive aggressive attacks? Meghan Markle is a master manipulator and this includes passive aggression. Kate Middleton handled it well, which may be a large part of why Meghan is no longer a part of the royal family. Her tactics did not work. It is very helpful to learn from examples how to navigate different social situations.
How To Make Homemade Healthy Chocolate from Cacao Paste
How To Make Homemade Healthy Chocolate from Cacao Paste
When I talk about chocolate with my friends, we come to this point that we get all those lovely memories and feelings every time we eat chocolate together. It’s epic and delicious at the same time. Chocolate is such a big part of our lives - well mine anyways - but do you have any idea how we get it? It’s storytime guys! Well, it all starts with chocolate pods, which can be of different colours. If you get a chance to pick one from a tree, you can open it up, and you’ll find incredible, sticky, tiny seeds covered in white stuff that looks much like garlic. If you taste one of these, you will sense a mild flavour similar to lychee or mango, but if you bite it… OMG, it’s so bitter! You’ll immediately run to the bin and spit it out. Anyway, these seeds are put into barrels to ferment, and they go from one barrel into another until the fermentation time is up (ALL CACAO SEEDS ARE FERMENTED). They are then tipped onto a huge platform when this process of fermentation is over. They are left on this platform so that the sun can dry all the stickiness and white stuff off. From here, the fermented seeds travel to a massive big oven where they are roasted on very low heat. At this point, the seeds are no longer white and sticky and don’t resemble garlic at all. Instead, they are much smaller in size and light to dark brown in colour. Actually, they look like small very dark brown almonds. OMG, it’s getting exciting! These roasted seeds are then taken to a massive stone mill where they are ground so that they come out as a paste. We are getting closer to that chocolate that we love so much. The paste is then pressed, and BOOM, outcomes cacao butter and cacao powder. How cool is that?!!
~INGREDIENTS~
250g cacao butter
200g cacao liquor or cacao paste
1/2 cup maple syrup plus an extra 2 tbsp
1/2 tsp vanilla powder
pinch salt
~METHOD~
To prepare the chocolate:
Prepare two pots – one for the cacao butter and the other for the cacao paste.
Finely chop the cacao butter and paste.
Add the cacao butter to the top of your double boiler (the pot with hot water), let it melt, and set aside.
Add the cacao paste to the top of the double boiler, melt and set aside.
Tip the melted cacao butter into the cacao paste, add the remaining base ingredients, and mix well to incorporate.
Combine the chocolate base with any of the flavour combos above.
Pour into your mold or ice cube tray and place in the freezer to set.
Pop the chocolate treats out and enjoy!
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Makes: 28 chocolates per batch
Prep time: 5 minutes
Cooking time: 2-5 minutes
Freezer-friendly: Yes
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Chocolate Cake with Sweet Potato (Must Try!)
Sweet Potato Cake ... perfect to serve for any occasion! Get access to more recipes from Chef Cynthia Louise inside Food Matters TV! Get access here: