If you have very few ingredients and want to prepare good, healthy and protein pancakes I recommend this recipe.

You don't need the usually essential ingredients: yolk, sugar, butter and milk (replaced by Yogurt),

Supplies:
Flour 140g

Egg white 500ml

Greek yogurt 170g

Baking soda (optional)

Lemon (optional)

Step 1: Prepare Your Mixture

To prepare your mixture put the egg white in a bowl and beat it lightly until you get a light foam.

At this point add the Greek yogurt and whisk again. Finally add the flour. I use oat flour because it is healthier and more protein.

If you want, add baking soda and lemon juice to contrast the taste of the eggs. You can also put vanilla for sweets.


You don't need the usually essential ingredients: yolk, sugar, butter and milk (replaced by Yogurt),

Supplies:
Flour 140g

Egg white 500ml

Greek yogurt 170g

Baking soda (optional)

Lemon (optional)


To prepare your mixture put the egg white in a bowl and beat it lightly until you get a light foam.

At this point add the Greek yogurt and whisk again. Finally add the flour. I use oat flour because it is healthier and more protein.

If you want, add baking soda and lemon juice to contrast the taste of the eggs. You can also put vanilla for sweets.

Your mixture is now ready.


Take a ladle of the mixture and pour it on the hot pan.

When small holes form above, it means that a side is cooked.

At this point turn the pancake and cook it on the other side for 30 seconds.

Now it is ready!!

Hey y'all!

Today I want to show you how to make a simple but delicious Apple Iced Tea. This comes together quite quickly and the presentation will dazzle any guest at the party.
Step 1: Ingredients
8 Bags of green tea
4 C Water (Boiling)
4 C Apple Juice
1 Granny Smith Apple
1 Gala Apple

Step 2: Place Teabags in a Large Measuring Cup
First start off by placing the 8 teabags into a large measuring cup. I prefer to use the measuring cup because it allows me to measure the amount of boiling water I place in without any extra hassle.


Step 3: Add Boiling Water & Steep
Pour in the 4 C of boiling water and allow the tea to steep for 4-5 minutes. I use the electric kettle to boil the water which makes the process easy and convenient.


Step 4: Pour Apple Juice and Stir
Discard the tea bags and let the tea come to room temperature. Once the tea is at room temperature, stir in add the 4 C apple juice and stir gently.


Step 5: Slice Apples
Cut your apples into thin slices that can fit into your serving cups.


Step 6: Add Sliced Apples and Pour Tea
In a Mason jar or any serving cup you have available, add ice, sliced apples and pour in your tea and apple juice mixture.


Step 7: Add a Straw and Enjoy!
Add a Straw and Enjoy!Add a Straw and Enjoy!
Enjoy your refreshing apple iced tea or share it with others for a taste and presentation that will wow everyone!

Well Skincare options are countless today.

Each brand has tons of products to offer for a skin problem, or even before the problem can crop up.

Some work, some don’t and some others that work for your skin do not seem to work for your pocket – right?

In this place i'm gonna show you how to prepare a Facial Mist using Cucumber where you can also prepare it many other things.

A Cucumber.

Filter

Water

Container(to store)
Now, there can be two ways out. In case you want to use it solely as a toner and would probably use it once or twice a day, you can straight away churn it, sieve out the juice and store. My aim is to prepare a facial mist cum toner which requires it to be a bit more liquefied. I am going by the other way for this reason. I’ll start cutting the cucumber in horizontal strokes first.

I need very small pieces of cucumber, so I am giving vertical cuts as well. I will cut from the base to get fine and equal sized chopped cucumber pieces.

Now keep a vessel on the stove and turn on the flame.

Add a little amount of water into the vessel and start heating .

Now add chopped cucumber pieces into the water.

Keep the pan on a low flame now for 5-7 minutes in total.

Now, put the flame off and let the cucumber water cool down a bit. It would take approximately 10 minutes to cool down to the level we want.
Transfer the cucumber pieces along with the water to a mixer jar.

Turn on the mixer for around 20 seconds keeping the mixer speed at the 1st level.

Now you have this.
We are nearly done with the procedure and guess what? I am already excited to spray it on my face! We have to now sieve the juice out and that will separate the bigger pieces.

Filter the juice and collect it directly into a storage bottle or a glass for the moment, like the way I have done.

That’s it, our cucumber facial mist / toner is ready! Refrigerate it in a clean bottle and spray as and when required

Just look at the pictures carefully
Is well arranged as the procedure

Have you ever just need a relaxing sugar scrub after a long hard day? Well, then this sugar scrub is perfect for you! It is really easy to make and all the ingredients are easy to get.
Step 1: What You Will Need!
The awesome part about this project that it is easy and not a lot of supplies.

1. You will need 2 cups of Epson salt. You can find this anywhere. Make sure to get the regular Epson salt.

2. You will need 1 cup of granulated sugar. Again, you can find this anywhere.

3. You will need 1/2 cup of olive oil. You can use coconut oil if you wish too. You can find both of these items pretty much anywhere.

4. Next you will need 25-30 drop of the Lavender essential oil. You can find this at any natural, organic grocery store.

5. You will need red and blue food coloring. 4 drops of each.

6.Then you will need a container to put it in. If you are making this for gifts then you could put it in a mason jar and wrap it up pretty!

7. You will need a medium bowl to mix everything in.

8.You will need a spatula and measuring cups.

First, you will need to put the two cups of Epson salt in the medium bowl.
Now you will need to put 1 cup of the sugar in the medium bowl.

The Olive Oil or Coconut Oil
Now lets put in the olive oil or if you choose the coconut oil. Put in 1/2 cups of that.

Now for the lavender essential oil. Put in 25-30 drops.
Now put in 4 drops of each the red and blue food coloring. This is going to give it that lavender color.

Now time to stir. Stirring will take a little bit just because you want to make sure you get the colors mixed together. After everything is mixed up you can now put it in the container that you choose. Enjoy!!

Nice one love

Thanks love

A friend of mine told me about these peanut butter cookies (and let me sample one) and I was so excited to try them out for myself! I have been eating Gluten Free for quite a few years now so any recipe that is flour-less catches my attention. Also I'm not much of a baker. When I do bake It's usually only those simple recepies that are quick and easy to make as well as delicious. These cookies definitely fit the bill.

Note: I love using my baking mats for these because they make cleanup so much easier but you don't have to have one to makes these cookies. A regular cookie sheet will work fine.

Prep: 5 mins

Cook: 12-15 mins

Total: 20 mins

Yield: 1 dozen big cookies or 2 dozen small

Supplies:
Ingredients:

1 cup creamy peanut butter
1 cup of sugar
1 egg
To start off preheat oven to 350°.

Add peanut butter, sugar and egg into your bowl and mix well.
Spoon out your dough onto baking mat or cookie sheet. You can make12 larger balls or 24 smaller ones. I decided to just make 12 this time.

Take your fork and press down on each cookie in a criss cross pattern. This makes them look all fancy
Step 3: Bake and Cool
Once your oven is hot, bake the cookies for 12-15 mins.

Remove them from the oven. Let them cool on the cookie sheet for another 2 mins then gently move them to a cooling rack.

Once they are completely cool it's Peanut Butter Cookie Time! Enjoy your yummy creation!

I wish this site permits more pictures

The other day while cutting pineapples, I thought of how wasteful it was to throw away the rinds, so I started to search for ways to do something with it instead. From the World Wide Web, I learned that you can use these rinds to make tea by steeping them in hot water (Method #1) or fermenting (Method #2) them and so I decided to do a little experiment.

Surprisingly, Method #1 turned out to be my favorite of the two. I like that I don’t have to wait to enjoy the tea, and it was the most delicious tea of the two. Method #2 had the most beautiful color of the two, but its funky flavor was too overpowering for me.

Hypothesis (And of course I have to have a hypothesis, this is an experiment, after all, LOL)

Since there is not much pineapple juice left in the pineapple rinds, Method #1 will taste plain, more like a diluted pineapple juice. Method #2 will taste more like a pineapple flavor kombucha. I love kombucha, so I will probably like Method #2 over Method #1.

Ingredients

1 whole pineapple rinds
8 cups of water
1/4 cup of brown sugar (optional if you like sweet)
~1 tsp of ginger peels (or as much as you like)
1 tsp. of turmeric powder (fresh turmeric is better)
1/2 lemon, sliced
I added all ingredients into a pot and brought it to a rolling boil. Once boiled, I removed the pot from the heat and let the tea cool down to room temperature before removing the rinds and spices. I stored the tea in the fridge and enjoyed it over ice.

Instructables
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Pineapple Rind Tea Experiment
By RecipeRemix in CookingBeverages
2641Featured
Introduction: Pineapple Rind Tea Experiment
Pineapple Rind Tea Experiment
RecipeRemixBy RecipeRemixRecipeRemix BlogMore
The other day while cutting pineapples, I thought of how wasteful it was to throw away the rinds, so I started to search for ways to do something with it instead. From the World Wide Web, I learned that you can use these rinds to make tea by steeping them in hot water (Method #1) or fermenting (Method #2) them and so I decided to do a little experiment.

Surprisingly, Method #1 turned out to be my favorite of the two. I like that I don’t have to wait to enjoy the tea, and it was the most delicious tea of the two. Method #2 had the most beautiful color of the two, but its funky flavor was too overpowering for me.

Hypothesis (And of course I have to have a hypothesis, this is an experiment, after all, LOL)

Since there is not much pineapple juice left in the pineapple rinds, Method #1 will taste plain, more like a diluted pineapple juice. Method #2 will taste more like a pineapple flavor kombucha. I love kombucha, so I will probably like Method #2 over Method #1.

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Teacher Notes
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.

Step 1: Method #1 — Steeping Pineapple Rinds Tea
Method #1 — Steeping Pineapple Rinds TeaMethod #1 — Steeping Pineapple Rinds Tea
Ingredients

1 whole pineapple rinds
8 cups of water
1/4 cup of brown sugar (optional if you like sweet)
~1 tsp of ginger peels (or as much as you like)
1 tsp. of turmeric powder (fresh turmeric is better)
1/2 lemon, sliced
I added all ingredients into a pot and brought it to a rolling boil. Once boiled, I removed the pot from the heat and let the tea cool down to room temperature before removing the rinds and spices. I stored the tea in the fridge and enjoyed it over ice.

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Step 2: Method #2 — Pineapple Rinds Fermented Tea
Method #2 — Pineapple Rinds Fermented TeaMethod #2 — Pineapple Rinds Fermented TeaMethod #2 — Pineapple Rinds Fermented TeaMethod #2 — Pineapple Rinds Fermented Tea
Method #2 is based on tepache, a fermented Mexican drink made from pineapple and piloncillo aka Mexican brown sugar.¹ Piloncillo is sugar cane juice syrup that is shaped into a cone and is often used in Mexican cuisine.

The original Tepache recipe calls for piloncillo, but since I don’t have it, I decided to substitute it with brown sugar.

Ingredients

1 whole pineapple rinds
2 1/2 cups of water
1/4 cup of brown sugar
1 cinnamon sticks
3 whole cloves
I dissolved the sugar in water prior to adding the rinds and spices and then added it along with all the other ingredients to a 32 oz mason jar. I covered the mason jar with two paper towels and held it in place with the jar lid ring. I let the tea ferment on the counter at room temperature in a dark place for 2 days

Instructables
instructables
cooking
Open Menu
Pineapple Rind Tea Experiment
By RecipeRemix in CookingBeverages
2641Featured
Introduction: Pineapple Rind Tea Experiment
Pineapple Rind Tea Experiment
RecipeRemixBy RecipeRemixRecipeRemix BlogMore
The other day while cutting pineapples, I thought of how wasteful it was to throw away the rinds, so I started to search for ways to do something with it instead. From the World Wide Web, I learned that you can use these rinds to make tea by steeping them in hot water (Method #1) or fermenting (Method #2) them and so I decided to do a little experiment.

Surprisingly, Method #1 turned out to be my favorite of the two. I like that I don’t have to wait to enjoy the tea, and it was the most delicious tea of the two. Method #2 had the most beautiful color of the two, but its funky flavor was too overpowering for me.

Hypothesis (And of course I have to have a hypothesis, this is an experiment, after all, LOL)

Since there is not much pineapple juice left in the pineapple rinds, Method #1 will taste plain, more like a diluted pineapple juice. Method #2 will taste more like a pineapple flavor kombucha. I love kombucha, so I will probably like Method #2 over Method #1.

TipQuestionComment
Teacher Notes
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.

Step 1: Method #1 — Steeping Pineapple Rinds Tea
Method #1 — Steeping Pineapple Rinds TeaMethod #1 — Steeping Pineapple Rinds Tea
Ingredients

1 whole pineapple rinds
8 cups of water
1/4 cup of brown sugar (optional if you like sweet)
~1 tsp of ginger peels (or as much as you like)
1 tsp. of turmeric powder (fresh turmeric is better)
1/2 lemon, sliced
I added all ingredients into a pot and brought it to a rolling boil. Once boiled, I removed the pot from the heat and let the tea cool down to room temperature before removing the rinds and spices. I stored the tea in the fridge and enjoyed it over ice.

TipQuestionComment
Step 2: Method #2 — Pineapple Rinds Fermented Tea
Method #2 — Pineapple Rinds Fermented TeaMethod #2 — Pineapple Rinds Fermented TeaMethod #2 — Pineapple Rinds Fermented TeaMethod #2 — Pineapple Rinds Fermented Tea
Method #2 is based on tepache, a fermented Mexican drink made from pineapple and piloncillo aka Mexican brown sugar.¹ Piloncillo is sugar cane juice syrup that is shaped into a cone and is often used in Mexican cuisine.

The original Tepache recipe calls for piloncillo, but since I don’t have it, I decided to substitute it with brown sugar.

Ingredients

1 whole pineapple rinds
2 1/2 cups of water
1/4 cup of brown sugar
1 cinnamon sticks
3 whole cloves
I dissolved the sugar in water prior to adding the rinds and spices and then added it along with all the other ingredients to a 32 oz mason jar. I covered the mason jar with two paper towels and held it in place with the jar lid ring. I let the tea ferment on the counter at room temperature in a dark place for 2 days.

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Step 3: Results
ResultsResults
Appearance

Method #1 — The tea had a light yellow color from the turmeric and was a little cloudy.

Method #2 — The tea had a beautiful brown color similar to the brown sugar color. There were a few brown sugar crystals at the bottom of the tea, but as the tea ferments, the sugar crystals disappeared. Bubbles started to form along the inside edges of the glass and rise to the top of the liquid.

Taste

Method #1 — The tea was not too sweet and had a slight hint of pineapple and turmeric aroma. It tasted like pineapple and turmeric-infused water. Over ice, this tea was refreshing. Add a splash of Malibu Coconut Rum and you are definitely in a Hawaii retreat.

Method #2 — The tea had a strong pineapple and a funky aftertaste flavor. It tasted like a badly fermented pineapple flavored kombucha

Step 4: ​Conclusion
Overall, my favorite tea of the two methods was the one from Method #1. It produced the most refreshing tea that had a hint of pineapple flavor. I enjoyed my over ice with a splash of Malibu Coconut Rum.

The turmeric in Method #1 was a little overpowering and the brown sugar didn’t really make the tea that much sweeter, so I would omit the brown sugar and turmeric.

Method #2 funky flavor was too strong for me. After doing some research, I learned that in order to substitute for piloncillo I need to add molasses in addition to the brown sugar. If you are going try Method #2, try it with molasses and brown sugar, and if you can find it try to use piloncillo.

Give it a try and let me know which one do you like the most.