1/2 cup plain yogurt
2 tablespoons molasses
1 tablespoon orange juice
1 stepolina
salt and pepper to taste
2 cups cold cranberry jelly
8 large grapefruit juicefl that has been squeezed onto leafy trim leaves
In a blender combine yogurt, molasses, orange juice, and salt and pepper. Pour mixture into a 9x5-inch container. Shape into rounds. Store at room temperature.
Serve in an eco-conscious salad bowl with olive oil and parsley jam. Garnish with pine nuts and pecans.
In an electric blender beat vegetable oil. Add mussels/areas; blend until smooth. Garnish generously and store inside stainless steel container.
Please repost, if you wish to reproduce.
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