A structure of Piperacillin

Sweet Pea Soup

Sweet Pea Soup
Sweet Pea Soup

Ingredients

  • 3 cups frozen sweet peas
  • ½ cup raw cashews or blanched almonds, rinsed
  • 1 tablespoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon celery seed
  • 4 cups hot water

Instructions

  • Put the cashews, seasonings and water in a high-speed blender. Blend until smooth.
  • Add the peas, and continue blending until everything well pureed.
  • Heat over stove if soup is not hot enough.
  • Ready in about 5 minutes
    Makes 6-8 servings

Source: Adventist Review, 21/10/2016, www.adventistreview.org

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Orange Cranberry Scones

Orange Cranberry Scones

Orange Cranberry Scones
Orange Cranberry Scones

Ingredients

SCONES:

  • 2 cups all-purpose flour
  • 7 teaspoons sugar
  • 1 tablespoon orange peel, grated
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ⅓ cup vegan butter, cold
  • 1 cup cranberries, dried
  • ¼ cup orange juice
  • ¼ cup soy creamer
  • 1 tablespoon ground flaxseed
  • 3 tablespoons water

GLAZE:

  • ½ cup powdered sugar
  • 1 tablespoon orange juice

FRUIT BUTTER:

  • ⅓ cup vegan butter
  • 2-3 tablespoons jelly (orange is best, but you can use any flavor)

Instructions

  • Combine the ground flaxseed and water. Set aside until you’re ready to mix the dry and wet ingredients together.
  • In a large bowl, combine the flour, 7 teaspoons sugar, orange peel, baking powder, salt and baking soda.
  • Cut in butter until the mixture resembles coarse crumbs; set aside.
  • In a small bowl combine the cranberries, orange juice, cream, and flaxseed/water mixture. Add to flour mixture and stir until a soft dough forms.
  • On a floured surface, gently knead 6-8 times. Pat dough into an 8 inch circle. Cut into 10-12 wedges.
  • Separate wedges and place on a baking sheet lined with parchment paper (optional). Bake at 400 degrees for 12 minutes.
  • At 12 minutes brush the scones with the glaze, then put back in the oven for about 3 more minutes or until lightly browned.
  • Remove to a wire rack to cool. Serve butter with the warm scones. Enjoy!
  • Ready in about 30 minutes
    Makes 10-12 scones

Source: Adventist Review, 23 December 2016; www.adventistreview.org

Pumpkin Spice Oatmeal

Pumpkin Spice Oatmeal

Pumpkin Spice Oatmeal
Pumpkin Spice Oatmeal

Ingredients

  • ½ cup quick oats
  • 1 cup water
  • 1 pinch salt
  • 2 tablespoons ground flaxseed
  • 1½ tablespoon agave nectar
  • ¼ teaspoon pumpkin spice
  • ¼ cup soy milk
  • ¼ cup berries
  • 1 ounce nuts

Instructions

  • Add water, quick oats and salt to a pot on medium heat.
  • Cook for about 5 minutes, until the oatmeal comes to a slight boil and the right consistency.
  • Mix in flaxseed, agave nectar, pumpkin spices and soymilk. Then transfer the mixture to a bowl.
  • Top the oatmeal with blueberries and soymilk. Enjoy!
  • Ready in about 10 minutes

Makes one bowl

Source: Adventist Review, 11 November 2016, www.adventistreview.org