Kesang Choedon, @chunidingfood, Thimphu, Bhutan 🇧🇹 ⠀
Pictured, Kesang is creating the best pancakes I've ever had in my life. 🥞 She gently beats the batter before throwing it on a pan to be grilled on her stone stove. Kesang was a former police officer who traveled around her country on investigations. While staying at kind strangers' homes, she learned nearly-extinct, Bhutanese recipes. Now, with @chunidingfood and @shey__15, she tirelessly works to preserve one of the most rich and intact cultures and foods on earth.⠀
Kesang will be featured in a future episode of the "TASTE: Asia" series (TASTE's second season). Hit the link in bio ☝️ to "JOIN THE FREE ONLINE PREMIERE" of the first season, "TASTE: Europe."
A fatty crispy #blt with home-cut fries and two over easy eggs. Everything is cut fresh and made on the spot. The place is a diner with a huge bar and maybe 4 tables, tops! A local joint in the hood of #edgebrook . #intlfoodforeal
Who loves healthy caramel cups??🍫😋 the very amazing and talented @datesandavocados created this!!
INGREDIENTS for the CARAMEL filling:
1/2 cup cashews, soaked for 6h
1 cup dates, chopped
1/4 cup almond mylk
1 Tbsp water
1/2 tsp pure vanilla extract
1 + 1/2 tsp cashew butter
1/4 cup raw virgin coconut oil, melted
INGREDIENTS for the CHOCOLATE:
1 cup raw cacao paste or powder (I used paste)
1 cup cacao butter
1/4 cup maple syrup, not cold
1 tsp pure vanilla extract
Pinch of salt
1.To prepare the caramel filling blend all ingredients (except coconut oil) in a high speed blender until completely smooth.
2.Stream the melted coconut oil until combined.
3.Let set in the fridge for at least 2h to harden.
4.For the chocolate shells, melt cacao butter and paste (or powder) in a dry bowl over hot water at low heat (chocolate should not exceed 118F if you want to keep it raw) stirring until completely melted.
5.Then add the maple syrup (should be at room temperature) gradually, stirring constantly.
6.Add the salt and vanilla extract and stir for a few more seconds.
7.Let the chocolate cool down (below 90F approx)
8.Line a mini muffin tin with paper liners and pour the chocolate into the molds (around 1 tsp)
9.Let set in the fridge for 15 minutes to harden.
10.Fill a pipping bag with the caramel and pipe it in the center of each chocolate layer.
11.Pour more chocolate until completely covered, sprinkle some cacao nibs on top, and refrigerate again until the cups have completely hardened.
12.Can be stored in the fridge up to 4-5 days (I don't think they will last, but just in case 😉)
13.Enjoy them chilled! 🍫
The best way to star my Friday morning☀️☀️☀️I just dropped a protein superfood ball @hbird.com in my blender with strawberry🍓, raspberry and banana 🍌. It's so YUMMY 😋 and easy to make. Perfect for a rushed morning before work 😊✨ #blendies#foods#hummingbirds#protein
Lauk untuk sarapan pagi: sambal balado ikan asin dengan tahu goreng. Enak banget makan pagi ini dengan nasi putih hangat hehe..salted fish and tofu mixed with spicy chili paste, so hot and tasty for breakfast today 😄😄
Our powers combined, we can make amazing great meals! Grilled chicken breast, with the mint pesto I made a few days ago. Now that the herbs and oil have set together for a few days, the flavor is absolutely divine. Then, leftover green beans, basil, and garlic, with an added heirloom tomato, and fresh cipolline onion sautéed with shiitake and baby bella mushrooms and homegrown thyme.🐔🍅🍄 Waste not; want not...you know, food wise. 😉🖒🍴
You guys have to try this cashew mylk shake by @papaya_sunshine😍 I tried it and it's so good! Can't believe is so healthy too! 💖💞 🔅Recipe🔅
1/2 cup of soaked cashews
2 tbs shredded coconut
1 cup coconut milk
1/2 cup of water
1 large frozen banana
1/2 tsp vanilla powder
1 tsp maca powder
Blitz cashews, coconut and liquids on high speed until completely smooth. Then add the banana, vanilla, cinnamon and maca. Blitz again until well blended. Enjoy!!💞
Croissant Taiyaki - these are the sweetest fish I've ever had 😋 Made to order so they're hot and crispy when they come out!
This one was filled with a sweet, melty custard. I also had the chance to try a bite of the red bean, sweet potato, and pizza croissant taiyaki 🐟 All the fillings paired well with the buttery croissant pastry, but my vote goes to the classic: soft and sweet red bean filling 👌
💵: 3.5 CAD each or 3 for 10 CAD