Sustainable Future

*20 min Recipes * fast doesn't necessarily mean cheese - pasta meal:

Steamed Veggies are equally fast and delectable, made of vegetables

you have at hand, or make a habit of buying fresh, daily:               

cabbage, carrots, broccoli, green beans... steam the vegetables until just tender, about 10 minutes, sprinkle with virgin olive oil and shaved parmesan, pine nuts, black pepper, a pinch of salt and add vinegar of your choice  with a cup

of steamed jasmine rice... so flavorful

Learn to make YOGURT - I did actually attempt to follow my parent’s recipe successfully; mix in some blueberries and have the healthiest breakfast:

1 quart milk (any kind)

2 tablespoons existing yogurt with live cultures

recommended to do in the evening so that yogurt bacteria incubates overnight.

Boil the milk using two pots that fit inside one another, creating a

double boiler. This will prevent your milk from burning, and you should

only have to stir it occasionally. Or heat the milk directly, but be sure to

monitor it constantly, stirring all the while.

Cool the milk down to the room temperature.

The starter yogurt should be at room temperature while you are waiting

for the milk to cool. This will prevent it from being too cold when you add it

in. Pour the  mixture into a clean container or containers. Cover each one

tightly with a lid or plastic wrap.

Allow the yogurt bacteria to incubate - overnight. Keep the yogurt warm

and still to encourage bacteria growth, while keeping the temperature

as close to 100F (38C) as possible. The longer you let it sit, the thicker

and more tangy it will become.

Use yogurt from this batch as a starter for the next one.

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