Makpal and Len Foley share Coconut-Mocha Dream VEGAN Elixir
✅Приглашаем на бесплатный интенсив Макпал 5 проверенных шагов к увеличению жизненной энергии
Makpal shares an extraordinary superfood coffee elixir 'The Coconut-Mocha Dream' with her fans in Central Asia. This video is made with RUSSIAN subtitles and features a recipe made by Len Foley, the founder of Longevity Warehouse. This is Len's signature recipe made with 100% organic and vegan ingredients ,and is proudly served in California for special events and health and wellness conferences!
~ 1 Cup Freshly Brewed Food for the Immortals® Longevity Coffee™
~ 1 Cup Warm Organic Coconut Water
~ 1 Tablespoon Food for the Immortals® Longevity Coconut Oil
~ 7 Drops of Food for the Immortals® Butterscotch Toffee Stevia
~ 1 tsp David Wolfe Foods™ Organic Raw Cacao Powder
More recipes and information about the Longevity Warehouse:
HOW TO MAKE ICED COFFEE (QUICK AND EASY RECIPE)
This refreshing creamy instant iced coffee drink will give your Starbucks coffee a run for its money, this recipe is extremely easy, quick and super affordable.
Let me show you how to make the best iced coffee recipe fast at home without a blender. This drink is perfect for any time of the day, definitely great in the summer weather.
Ingredients
use between 1 to 2 tbsp coffee granule to make 200 ml glass of coffee. That is about a cup made of hot and chilled water.
1/3 to 1/2 cup of milk, any type of milk would work
1 cup ice or as desired
2 tablespoons sugar or as desired
Instructions
Add coffee granules and sugar to a tall glass, then add about 2 tablespoons of warm water (from the kettle) and stir until dissolved.
Dilute the coffee with chilled water (about a cup or 1/2 a cup) and stir to combine. Taste and adjust the sweetness to your liking.
Add milk of choice stir to combine and finish it off with some ice. Give it another good stir and serve with a straw or drink it straight from the cup. Enjoy!
#icedcoffee #summerdrink #howtomakeicedcoffee
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Coffee smoothie:
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Homemade Ice tea:
Dalgona coffee:
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Mochar Ghonto 2 ways—with chola & coconut or chingri—Bengali Vegetarian Recipe of Banana Blossoms
Mocha'r ghonto is special to anyone who has grown up in Bengal. Mocha is the banana blossom. The niramish (vegetarian) mocha'r ghonto with coconut (narkel) and chola (Bengal gram) is loved as much as mocha chingri, garnished with small freshwater prawns. In this video, we show methods of preparing both mocha'r ghonto as well as mocha with chingri. This also includes a very easy, step-by-step guide to cleaning, preparing and cutting mocha. Like any Bengali niramish recipe, this one uses no onion or garlic—the main flavours come from ginger, cumin, ghee and garam masala. Mocha provides a crunchy texture that is a canvas for all these flavours. Give this Bengali recipe of mocha a try. It is not the best looking dish, but once you taste mocha, it will change your life.
FULL TEXT RECIPE: bongeats.com/recipe/mochar-ghonto
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RECIPE FOR DAL'ER BORA
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1. Soak mosur dal (orange lentils) in water for 30 minutes. Rinse and grind with salt and green chillies using as little water as possible. The grind should be a little coarse to provide boras texture.
2. Heat oil on medium flame. Once hot, drop little dollops of the dal batter into the oil. Deep-fry until the boras are evenly golden in colour.
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Easy Keto Coconut Chocolate Mocha Mug Cake
☕️ Craving a quick and decadent treat? Try our Coconut Chocolate Mocha Mug Cake! ???????? This delightful keto-friendly dessert is a blend of rich cocoa, coconut, and a hint of coffee, all cooked to perfection in a mug. A mouthwatering, single-serving delight that will satisfy your sweet cravings in no time!
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
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Ingredients:
Base
1 large egg
2 tablespoons butter
2 tablespoons almond flour
1 tablespoon erythritol
7 drops liquid Stevia
½ teaspoon baking powder
Flavor
1 tablespoon unsweetened shredded coconut
1 tablespoon cocoa powder
1 tablespoon coconut milk
2 teaspoons coconut flour
½ teaspoon instant coffee
Nutrition Summary: Per serving this is 427 Calories, 39.8g Fats, 5.72g Net Carbs, and 11.63g Protein. Of course, you could always split that in half if you can’t afford that many calories!
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Everything you need to know about the keto diet:
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Meringue Cookies Recipe
These beautiful meringue cookies are light as air, perfectly sweet, and so easy to make! Great with a cup or coffee and look wonderful on a cookie tray! Meringue cookies are such a delightful addition to the table and so easy to make! I love to flavor mine with a drop of good vanilla but almond and even peppermint are great choices too. Try dipping or drizzling with chocolate for an extra layer of flavor and remember, these make wonderful gifts!.
Recipe:
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Cotton Soft Mocha Cake Recipe
Cotton Soft Mocha Cake – this cake is unbelievably soft and moist. Someone requested this cake and I’ve actually did one long time ago, so I guess it’s time to do another version. Not very much difference from coffee cake except with additional cocoa powder added. This cake can be stored in the fridge for at least 3-4 days, so if you wish to bake ahead of time for a party, this cake will be a good choice. I hope you’ll be inspired and give this cake a try. Enjoy!
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Ingredients:
• Mocha Sponge Cake
I was using 6x6x3inch or 15x15x7.6cm inch pan.
40g [2⅔ tbsp] whole milk
6g [2 tsp] instant coffee
4 egg yolks
40g [3 tbsp] caster sugar
48g [3½ tbsp] oil
60g [½ cup] cake flour
15g [2 tbsp] cocoa powder
4 egg whites
½ tsp cream of tartar
50g [¼ cup] caster sugar
• Mocha Syrup
3g [1 tsp] instant coffee
2g [1 tsp] cocoa powder
15g [1 tbsp] sugar
30g [2 tbsp] hot water
• Mocha Cream Frosting
3g [1 tsp] instant coffee
7g [1½ tsp] hot water
480g [2 cup] whipping cream
40g [4 tbsp] powdered sugar
12g [2 tbsp] cocoa powder
• Chocolate Drizzle
60g [⅓ cup] dark chocolate, chopped
60g [¼ cup] whipping cream, hot
Piping tip: #353
Instructions:
• Mocha Sponge Cake
1. In a glass, add milk and instant coffee. Mix until coffee is dissolved. Set aside.
2. Separate the eggs. Yolk in one bowl, egg whites in another bowl.
3. In a large mixing bowl of yolk, add sugar. Mix vigorously about a minutes.
4. Add the oil, mix vigorously until well combined.
5. Add the milk coffee mixture, mix until well combined.
6. Sift in the dry ingredients: cake flour and cocoa powder. Mix until combined.
7. In the bowl of egg whites, add cream of tartar. Start mixing on low speed until frothy. Add in the sugar in 3 batches. Continue mixing on high speed until stiff peaks formed.
8. Add in the egg whites into the chocolate batter in 3 batches. Use a spatula to fold until combined.
9. Transfer the batter into a prepared 15x15cm or 6x6 inch pan, greased and lined with parchment paper. Drop the pan few times on the counter top to release air bubbles.
10. Bake in preheated oven at 160°C/320°F for 30 minutes, then lower to 150°C/300°F for another 30 minutes. Total baking time is 60 minutes.
11. Soon after taken out from oven, remove the cake from the pan, let it cool completely before slicing.
12. Slice the cake into 4 sheets.
• Mocha Syrup
1. In a small bowl, add in coffee, cocoa powder and sugar.
2. Add in the hot water. Mix until all ingredients are dissolved.
3. Set aside until completely cool.
• Mocha Cream Frosting
1. In a small bowl, add coffee and hot water. Mix until all dissolved. Set aside.
2. In a large chilled mixing bowl of whipping cream, sift in powdered sugar and cocoa powder.
3. Start mixing on low speed until combined.
4. Add in the coffee mix. Continue mixing on medium speed until cream is thickened.
5. Transfer half the cream into another bowl which is for icing the cake later. Cover and refrigerate while working on the next step.
6. For the other half, mix on low speed until the cream is stiff, do not over mix. The cream should be stable and smooth at the same time. When you lift up the mixer paddle, it should hold in the paddle and will not drop. This cream is for the insert.
• Assemble the Cake (refer to video)
• Chocolate Drizzle
1. In a small bowl, add chopped chocolate and hot whipping cream. Let it sit for at least 5 minutes.
2. Mix until all the chocolate is melted. If you still find lumps in the mixture, pop it into the microwave to heat for a few seconds and mix them again so that all the lumps are gone. This chocolate sauce can be used for the cake top or drizzle.
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