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Irish moss is Irish moss, sea moss is sea moss! After soaking the moss in part one, it’s now time to boil it up and get ready to make some JUICE. We chat rasta hand oven mitts, whistling frogs VS rasclaat toads, Sea Moss Vs Irish Moss facts, checking out ponganut aka pomegranate baby trees with ratty, dealing with ant and mosquito bites, and also g into a pot lid toe mashup accident xD Part 2 with taste test coming soon 😉 Bless up, Matthew & Mokko
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Another one of my personal go to lunch picks. Falafels are fast and fresh.
- 4 cups stemmed and torn collard greens (one bunch), or swiss chard
- 1 15.5 ounce can chickpeas, rinsed and drained
- 3 medium to large cloves garlic, chopped
- 1.5 Tbsp tahini
- 1.5 Tbsp fresh lemon juice
- 1/4 tsp cumin
- sea salt and black pepper
- 3-4 Tbsp oat flour (ground from gluten free oats)
- ~ 4 Tbsp grapeseed or olive oil for cooking
- Add collard greens, chickpeas, garlic, tahini, lemon juice, cumin, and a healthy pinch each salt and pepper to a food processor and mix to combine (see photo).
- Once well incorporated, transfer to a mixing bowl and stir in oat flour 1 Tbsp at a time until the mixture is thick enough to handle – about 3-4 Tbsp.
- Taste and adjust seasonings as needed. I added more salt, pepper and lemon juice, and a touch more tahini.
- Heat a large skillet over medium to medium-high heat and add 2 Tbsp oil at a time. Swirl to coat pan.
- Add 4 falafel (or however many will fit very comfortably) to the pan at a time.
- Check at the 1-2 minute mark to ensure they’re not browning too quickly. If they are, slightly reduce heat. Flip once deep golden brown – about 3-4 minutes.
- Cook until the underside is golden brown as well.
- Serve immediately with hummus and paprika, or inside a pita with garlic sauce or hummus.
- Will store in the fridge, layered with parchment paper in an airtight container, for several days. Freeze to keep longer
Serving size: 1 falafel Calories: 154 Fat: 7 g Carbohydrates: 17g Sugar: 2 g Sodium: 50 mg Fiber: 5 g Protein: 5 g
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One of my favorite go to dishes. Quick and easy to make. My cousins and I ate this soup almost everyday for years. We have created all types of variations of it. For now I will give you the basic blueprint for the simple delicious dish.
8 ounces vermicelli ( noodles)
sesame oil (substitute canola oil if you don’t have this on hand)
4 tablespoons soy sauce
1 Jar of Peanut Butter (Creamy)
1/4 teaspoon minced ginger
First begin by boiling the vermicelli ( noodles) until soft. While the Noodles are boiling you can begin preparing the peanut butter sauce. In a pan. Add a half a cup of water and one big scoop of peanut butter. You will dissolve the peanut butter in the boiling water add 1 teaspoon of sesame oil then stir until it becomes a creamy consistency. Begin to chop up/mince your garlic cloves as well as your green onions. Once the noodles are finished drain them and let cool. When the peanut butter sauce is at a consistency you like remove from heat. In a pan you can saute the garlic and green onions a bit. I usually saute the garlic and leave the green onions to be sprinkled on top raw. Grab a bowl first drip the preferred amount of soy sauce at the bottom. Then get some noodles and put them in after. Next get some of the peanut sauce and pour it in to your preference. Finally sprinkle the green onions and garlic on top of the mix and stir it all up. You now have Peanut Noodle Soup 🙂 Enjoy. Im going to go make some right now!
Total Time: 15 mins