milk recipe

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Honey Milk for Restful Sleep

You’ll need:

✨1 cup of your favorite Milk

✨1 tsp+ of Honey

✨Cinnamon

✨Nutmeg

Warm the milk however is best for you. Mix in the honey to taste (I use extra) and add a pinch of cinnamon, nutmeg, or any spices you like here.

Enjoy!

This is a calming drink that’s common to have warm before bed, but I like it cool as well.

This is a good base for adding some magic too! Enchant your mug, draw sigils with the honey, or whatever works for you.

Gather round the fireplace and share some Holiday Blue Milk with your band of rebels.

You’ll need:
Cornstarch | Large marshmallows | Stormtrooper cookie cutter

Ingredients:
1 cup whole milk | 1 tablespoon sugar | ½ teaspoon vanilla |  blue food gel dye | nutmeg

Directions:
Lightly sprinkle a surface with cornstarch and use a rolling pin to flatten the large marshmallow. Dip the cookie cutter in cornstarch and press into the marshmallow to cut out the shape. Set aside.

In a small saucepan over medium heat, bring the milk and sugar to a simmer. Stir to combine.

When the sugar is dissolved, stir in the vanilla and one drop of blue food gel dye.

Serve in a mug topped with a dash of nutmeg and a stormtrooper marshmallow. Now you have a hot holiday beverage perfect for rebels and Imperials alike.

Nutty morning! The best thing I can cook up is most likely oatmeal. This one’s made with almond milk, cinnamon, different kinds of nuts & some cranberries.

Recipe: Tom Kha Soup

Description: These flavors are incredible!

Game ingredients: Coconut, Shrimp, Mushroom

This recipe restores 175 energy and 70 health. It gives a +2 Farming bonus and +30 Max Energy. It can be obtained from Sandy after achieving 7 hearts and sells for 250g. 

Difficulty: Easy, 30 minutes. Serves 3.

I’ve never had coconut milk prior to this dish.

2 cans coconut milk (400mL each)
2 cups chicken broth
2 chicken breasts, thawed
1 tablespoon red pepper flakes
1 tablespoon chili powder
1 tablespoon dried ginger powder
3 medium tomatoes
4 medium mushrooms (I used Cremini) 
2 cups tailless shrimp, uncooked
1 tablespoon fish sauce
2 tablespoons lime juice
2 tablespoons brown sugar
Chopped cilantro (for garnish)

In a pot, combine the coconut milk, chicken broth, red pepper flakes, chili powder, and ginger powder. Stir and bring to a boil over medium heat, stirring occasionally with a wooden spoon. 

While the soup heats up, cut the chicken breasts into slices. Add them to the soup once it’s boiling and cook for about 10-15 minutes or until the chicken is cooked. You can test by removing a piece of chicken and cutting it in half to ensure there’s no pink inside.

As the chicken cooks, cut up the tomatoes into small chunks and the mushrooms into slices. Add them to the pot along with the shrimp and cook for an additional 10 minutes. 

Add the fish sauce, lime juice, and brown sugar. Cook for yet another 10 minutes on low heat with the lid on.

(There’s chicken and shrimp in there, I swear. They just kinda sank.)

Serve into bowls and garnish with chili powder and cilantro. You can also add a cup of chopped cilantro to the soup if you so choose (some love it, some hate it. It’s completely optional).

The soup has a perfect blend of silky soup and chunky vegetables and meats. It’s really tasty and filling. 

-SVR

French Toast Sausage Roll-Ups

Ingredients & Measurements:

  • 8-10 White or Wheat Sandwich Bread
  • 8-10 Sausage Links
  • 3 Eggs
  • ½ cup Milk
  • 3 tbsp Sugar
  • ½ tsp Cinnamon
  • 1 tsp Vanilla
  • 1 tsp Flour

Instructions:

Slice off the crusts on the bread. Use a rolling on to flatten each piece of bread. Place a sausage link on the front edge of the bread. Roll up tightly, like a taquito. Preheat skillet over medium heat, make sure to grease well with butter. Add eggs, milk, sugar, cinnamon, vanilla, and flour together in shallow dish. Dip sausage roll ups into the mixture, rolling gently coat all sides, and place in skillet. Cook for a few minutes, turning gently as you go until they are golden brown. Serve with syrup. Enjoy!

Ostara quick honey and milk cake recipe:

🍰 Cakebox mix (vanilla or butter)

🍵 Replace water in recipe with milk

🍯 Add ¼ to ½ cup honey

🎂 Follow normal cakebox mix instructions

🍓 Decorate with fruit, flowers, and powdered sugar when you’re done

🌼 Enjoy your easy ostara cake 🐣

Butternut Squash, Lentil and Spinach Curry

Ingredients:

  • 320 g butternut squash (just the flesh)
  • 60 g uncooked mixed lentils
  • ½ vegetable stock cube
  • 40 g white onion, chopped
  • 40 g thai red curry paste
  • 200 g full fat coconut milk (½ a can)
  • 200 g chopped tomatoes
  • 150 g young spinach
  • 1 naan bread to serve

Recipe:

  1. First, pre-heat the oven to gas mark 4/350F/180C and line a roasting tray with foil or parchment.
  2. Cut the butternut squash into bite-size chunks, then line up on the tray and spray with a little cooking spray. Roast for 30-40 minutes until tender, stirring halfway.
  3. Meanwhile, rinse the lentils before adding to a pot along with the stock cube and covering with cold water. Bring to the boil, then allow to simmer for 12 minutes.
  4. Heat some cooking spray on a non-stick pan and add the onions. Fry until soft, then add the curry paste, tomatoes and coconut milk. Stir every so often as the sauce thickens (about 10 minutes). Meanwhile, heat up the naan bread in the oven.
  5. Finally, add the squash, lentils and spinach to the curry and season to taste. Cook for another couple of minutes, then serve with the naan bread.

Notes: I adapted this (with little change) from a BBC recipe to cook for my mum on our vegan nights because we both LOVE curry and this was a hit!

Serves 3, 274 calories

By theveganfiesta

Strawberries & CREAM bowl for my pink lovers! 🌺🍓❤ A ice cream like blend of frozen/fresh strawberries, nanas and vanilla almond mylk! So amazing tasting! #theveganfiesta
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Would like to take the time to say how thankful I am for all the people I have met via Instagram! I am forever grateful and filled with happiness. Happy New Years Eve friends! This year will be a good one I can feel it!
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Strawberries & Cream Bowl:
2 frozen bananas
½ cup frozen strawberries
½ cup fresh strawberries
About a ¼ cup vanilla almond milk - blend together in a high speed blender and serve! Tastes good with toppings such as vegan white chocolate, fresh strawberries and coconut shreds!