Follow J-Wro on these sites (scroll down for more info on this video): — Subscribe to my videos: www.youtube.com — Website: www.jasonwrobel.com — Superfoods www.myojio.com — Blender www.blendtec.com » — Twitter: twitter.com — Facebook: facebook.com — Facebook Fan Page: www.facebook.com — Google Plus: gplus.to — Tumblr: jasonwrobel.tumblr.com — Pinterest pinterest.com — Instagram: followgram.me — In Part 2 of his raw food recipe demo, Jason Andrew Wrobel demonstrates his Raw Vegan Organic Superfood Fudge Brownie recipe at the Raw Spirit Festival 2009 in Santa Barbara, California. See the amazing nutritional benefits and bombastic amalgam of organic goji berries, raw cacao powder, raw agave nectar, raw pecans, maca powder, mesquite powder, and cayenne pepper in the tastiest, healthiest raw brownies ever made! The raw food lifestyle is all about abundance and this healthful recipe embodies that ethos masterfully.
Walking the boycott picket lines along with other community and labor groups in a show of support for the Local 2 Hotel/Restaurant Workers Union in front of the Grand Hyatt Union Square on Stockton St. & Sutter in San Francisco (July 26, 2012). Video Rating: 0 / 5
This is a light and fluffy dish that consists of two of my favorite ingredients: cucumber and eggs. The taste is fresh and the two different flavors compliment each other nicely. The cucumbers I used were home-grown, so it’ll taste even better if your vegetables are fresh. I loveeee to eat this dish with my steamed bread rolls for breakfast. Enjoy! 🙂 Video Rating: 4 / 5
Kale is a cool cabbage that kicks broccoli’s ass (at least in this recipe it does). For more Chef Buck video recipes check out the playlist www.youtube.com Ginger-Kale Stir Fry ingredients: 1 bunch KALE 1 inch piece fresh GINGER 1 medium ONION (cut into slices) ½ cup CARROT (thin cut or string cut) 1 hot PEPPER (finely chopped, optional) 1 Tbsp SESAME OIL SALT (to taste) 1 Tbsp TAHINI 3-4 Tbsp SOY SAUCE directions: Divide a 1″ piece of ginger into two halves. Finely chop one half to use in the sauce and thinly slice the other half and set aside to cook with the stir fry. In a small bowl, mix together the tahini and soy sauce until a thin peanut-buttery consistency is achieved. Mix the finely chopped ginger into the sauce and set aside. Wash kale, remove spine, and cut or tear into mouth-manageable pieces. Heat the sesame oil on medium high and sauté onion slices and finely chopped pepper for 1 minute. Add a pinch of salt (not much salt will be needed because of the salt in the soy sauce). Add Ginger slices and cook for another minute. Reduce heat to medium and add the kale and carrots. Mix thoroughly with the onion, pepper, and ginger. Cover and allow to cook for 2 minutes. Turn off heat and add sauce. Toss well and serve hot (and it goes great with rice). Bon appétit! More Buck Redbuck: www.facebook.com twitter.com chefbuck.blogspot.com www.youtube.com Shot with a Canon 60D and 50mm f1.8 and edited in Sony Vegas Movie Studio. ginger kale stir fry vegetarian recipe quick … Video Rating: 4 / 5
This video will show you how to make Gyoza wrappers at home. Of course using store-bought ones saves time, but making from scratch tastes even better 🙂 ——————————— How to Make Gyoza Wrappers from Scratch Difficulty: Easy Time: 1hr Number of servings: 25-30 wrappers (about 3.7-inch rounds) Ingredients: 100g (3.5oz.) cake flour 100g (3.5oz.) bread flour (strong flour) 1/3 tsp. salt 110ml warm water *you can use 200g (7oz.) all purpose flour instead Directions: 1. Sift together cake flour and bread flour for 2-3 times. 2. Mix salt in warm water. 3. Add salted water little by little into the dry ingredients, using a spatula or a spoon to mix, until you can form the mixture into a ball with your hands. Knead the dough for about 7 minutes. Add more water or flour depending on the consistency. 4. Shape the dough into a log and wrap in plastic wrap. Rest the dough at room temperature for at least 30 minutes. Meanwhile, you can prepare the filling. 5. Cut the log into 25-30 pieces. On a lightly floured surface roll out each piece into a 3.7-inch (9.5cm) circle. (Make the outer edge thinner than the center, if possible.) Dust it again with flour and stack it up. You can cut out with a circle cookie cutter to make perfect circles. Wrap tightly in plastic wrap and keep in the fridge (up to 3 days) until ready to use. ↓レシピ（日本語） www.cooklabo.blogspot.jp ——————————— Gyoza filling ideas: How to Make Japanese Yaki Gyoza (Fried … Video Rating: 4 / 5