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Vegan Pineapple Upside Down Cake Recipe – Roscoe Dash Ready Set Go – Vegan Dessert Recipes

admin — Sat, 20 Aug 2011 22:49:04 +0000

Hey my SweetV’s, It’s The Sweetest Vegan here and today on the show we will be doing a dessert inspired by the new Roscoe Dash Album “Ready Set Go” to be released April 19, 2011. I also have a faux hawk today, because I wanted to look like Roscoe Dash myself! I got the idea for the recipe from a couple of lines in the title track Ready Set Go that says “I get you to my crib Young Joc mode Imma beat it up it’s going down, You so loud, Imma go deep like I’m trying to get two first downs right now, Cool me down, She so turned up sideways, she stuck and she can’t turn down” It’s a Pineapple Upside Down Cake on The Sweetest Vegan. Ingredients: Topping: 1 cup brown sugar Â½ cup vegan margarine 1 can pineapple slices, save the liquid 1 can of dark sweet cherries Cake: 1 1/3 cup all purpose flour 1 cup granulated sugar 1/3 cup shortening 2 tablespoon baking power 1 tablespoon white vinegar Â½ tsp salt Â¾ cups non dairy milk 1/3 cup applesauce 1/3 cup pineapple juice Directions: Heat oven to 350 degrees Fahrenheit. For the topping: In a small saucepan, melt the margarine on medium heat. Stir in the brown sugar. Heat until bubbles form and do not stir. Keep warm until used in assembly. For cake batter: In a large mixing bowl, add in flour, sugar, shortening, baking powder, white vinegar, salt, non dairy milk, and applesauce. Mix with an electric hand mixer on low for 1 minute. Then mix on medium speed for 3 minutes, until batter is smooth. Assemble: In a 9-inch round cake pan, pour in …

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Healthy Eating for the New Year

admin — Thu, 18 Aug 2011 07:12:37 +0000

Registered dietitian Jessica Fishman Levinson shares tips with Good Day NY Street Talk viewers on how to eat healthy in the new year.

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What’s for Dinner? Rick’s Irish Spaghetti

admin — Wed, 17 Aug 2011 18:57:29 +0000

Greetings! Tonight, Rick gives me the night off and cooks his famous family favorite, Spaghetti. He calls it Irish Spaghetti because his mom (who is Irish) originally developed this recipe and later he tweaked it to make it what it is today. It is very easy and requires only pantry items that you most likely already have in your home and kitchen. If you prefer a different brand of sauce, or like to start from scratch, please do so and make this your own. We hope that you try this and enjoy it and as always, Happy Eating! Happy New Year, can’t wait to share what I have in store for you in the coming year!

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The world’s first…

admin — Sat, 13 Aug 2011 15:38:10 +0000

www.baconcologne.com Hidden beneath 11 popular pure essential oils, an ever so slight hint of…bacon. bacon cologne by fargginay. The Revolution has begun… The year was 1920 and quite by accident john fargginay, a butcher from Paris discovered the ability to dramatically elevate his customer’s mood with a secret recipe blending 11 popular pure essential oils with the essence of…bacon. As the story goes, film stars & heads of state would frequent his shop to procure the magical elixir. With a wink of the eye and the secret code, “fargginay,” customers would be slipped a pouch containing the formula said to trigger pleasant memories. After a fire, the business was lost and so was the formula…Until now. Ladies & Gentleman, behold, bacÅn fragrances, by fargginay. The time has come to uncover a new level of awesome. While supplies last. www.fargginay.com

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John Gregory-Smith/Mighty Spice/Fast, Fresh & Vibrant/Kerabu Salad/Kadahi Curry/Spicy Fruit Salad

admin — Sat, 13 Aug 2011 14:50:05 +0000

John Gregory-Smith/Mighty Spice/Fast, Fresh & Vibrant/Kerabu Salad/Kadahi Curry/Spicy Fruit Salad www.johngregorysmith.com twitter.com www.facebook.com www.amazon.co.uk Directed & Produced by Sam Shetabi – www.samshetabi.co.uk John Gregory-Smith is on a mission to show everyone how easy it is to cook simple, fresh dishes using spices. Having travelled extensively and eaten his way around the world, he is currently writing recipes and features for magazines and websites including Now Magazine, TNT, Men’s Health, Easy Cook, Eat In, Menshealth.com and GQ.com. He has sold a range of fresh spice pastes through a major supermarket chain in the UK and was named as one of Olive magazine’s 21 future stars of the foodie world in 2009. In addition, he has appeared on TV in Market Kitchen. Spices have been used in kitchens for thousands of years and they are as relevant today as they have always been – versatile, healthy, economical, easy to obtain, and, more importantly, utterly delicious. However, many people find spices confusing and equate them to endless shopping lists or old jars sitting in their kitchen cupboard. Mighty Spice Cookbook will change these misconceptions and show everyone how simple it is to cook with spices – and create mouth-watering recipes, full of flavour. John Gregory-Smith brings us a wonderful collection of recipes from all over the world including China, Vietnam, Cambodia, Thailand, Indonesia, Malaysia, India, Sri Lanka, Lebanon, Turkey, Morocco and …

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Beet & Squash Recipes : Pea, Mint & Beet Salad

admin — Sat, 13 Aug 2011 13:38:16 +0000

This refreshing dish combines the earthy flavor of beets with the lighter, springlike flavors of peas and mint for a wonderful study on contrasts. Learn how to a new and original salad to your repertoire in this free video with tips from a cookbook author. Expert: Devra Gartenstein Contact: www.quirkygourmet.com Bio: Devra Gartenstein has owned and run a variety of food businesses for more than 20 years. She has published two cookbooks: “The Accidental Vegan” and “Local Bounty.” Filmmaker: Jay Windland Series Description: Watch beets and squash undergo a metamorphosis into tasty, colorful dishes your whole family will love. A culinary expert shows you some wonderful recipes in this free video series.

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Juiceman Jay Kordich about his 2 years without solid food and the power of juicing #300

admin — Sat, 13 Aug 2011 10:24:45 +0000

www.TheRawfoodfamily.com I am so honored to have one of the most respected experts in juicing for you today. He is almost 88 years young and started with raw foods, juicing and a natural healthy lifestyle in 1948, and has not stopped since. Many of you might know him as the Juiceman,or the juice daddy. In 1948 at the age of 25, Jay was diagnosed with a serious illness and was told he may not have long to live. After reviewing all the treatments available, he left California and traveled to New York City to see Dr. Max Gerson who was treating terminally ill patients with fresh raw juices and healthy cleansing diets. Jay became his patient and immediately began a regimen of large doses of raw carrot juice. It wasn’t long before Jay’s health was restored and the direction of his life was changed forever. From a star athlete to surviving a life-threatening illness, all by the age of 26, Jay soon decided he wanted to spread the word of fresh juices and eating a healthy diet. For the next 40 years Jay took his message to anyone who would listen, from county fairs to large department stores to seaside juicing shops. It was his passion to teach everyone he could reach how to be healthy through the power of fresh juices. In 1990 Jay appeared on his first, national infomercial and Americans embraced him. They were excited to hear his message of long life, health and vitality. He became a New York Times best selling author, speaker and lecturer and created audio and video programs …

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Chris Brown Interview with Robin Roberts on Rihanna, New Album, and Rebuilding His Career

admin — Sat, 13 Aug 2011 06:01:24 +0000

R&B star has laid low for two years after pleading guilty to assault charges. Watch Chris perform ‘Yeah 3x’ here: abcn.ws

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Recipes for YouTube Success

admin — Sat, 13 Aug 2011 06:00:30 +0000

TIME talks to the people behind five wildly successful YouTube cooking shows – from a fully costumed Black Metal musician to a 95-year-old grandmother

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Tracy Porters New Cooking Video… Rustic Peach Galette!

admin — Sat, 13 Aug 2011 01:36:08 +0000

You are on to me by now… My loveâ€”nay, obsessionâ€”for all things sweet… is clear. I must after nearly any meal have something for my sweet tooth… sometimes just a bite (or three). Other times I will simply leave a fork on the fixation and grab a nibble as I walk by…. my own way of grazing and enjoying glory non-stop. A rustic peach galette is terribly gratifying for me. It may just be the home cook’s fantasy dessert. So much goodness to love… let’s do count the ways. First, peaches are one of nature’s most heavenly spoils. Summer’s finest make me wild… but I am known to use them year round in nearly any form. Let us not stop there… The dough, darlings… THE DOUGH… I do love a good homemade dough. Not that the grocery store’s pre-made doesn’t have its place (even my own mother admits to this now and again… and that is really saying something!). I personally feel affection for the homemade variety. Maybe I am old-fashioned… well, for sure I am. But I just feel the texture of my own homemade dough is tough to imitate amongst the grocers’ aisles. Do as you will… but this dough is a five minute whirl in the food processor… it will happily double and freeze well. You can certainly freely exchange fruits for this gem… and add spices where you will. A final note… homemade whipping cream with a touch of vanilla and a sprinkling of sugar… is the most celestial way to top this girl. (Works well on the peach galette, too.) For full recipe… please visit …

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