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It is known to increase milk in lactating women

But it contains many other good things
Antioxidants

Many vitamins and minerals including iron, calcium, magnesium, potassium, A, C, D, E

And rich in protein

Is effective in treating certain infections in the body and is able to reduce inflammation indices (CRP and ESR)

Sugar balance and also affects the Hb1cc hemoglobin within a period of two months.

Contributes to lowering cholesterol and triglycerides (not when cholesterol is innate) – was observed within two months in blood tests

Anti viral

And has an effect on herpes and respiratory disease.

Clinical research has also shown an impact on asthma patients

And recently we have seen that it has contributed to the relief of gout patients

(Do not take warfarin)

Moringa oleifera Moringa oleifera is a tree originating in southern India. In the country Moringa Oliphira grows in the northern Arava on the shores of the Dead Sea .. and is considered a wonderful tree.

As part of the preparations for my next workshop, I decided to try to combine the Moringa with white chocolate

With peanut cream filling out of the recipe of the Snickers I made this week. He is also in the workshop

The recipe came out a hit.

And Tu B’Av is an excellent opportunity to share the recipe no?

A moment before .. Here are links to the shopping list, pantry camps, for those who do not know yet, a high-quality Internet store at fair prices

*Cocoa butter

*Peanut Butter

*Maple

*Coconut oil

Dates

*Vanilla extract

* Maca powder

* Moringa – available at nature stores and also on iherb – here, code for discount VKD891

Chocolate pralines from vegan

For making the chocolate
1 cup cocoa butter
Half a cup of almond butter
5 tablespoons maple
Half a teaspoon vanilla extract
One quarter teaspoon of Moringa powder
1/4 teaspoon powdered maca (not required)
To prepare the fill
10 paginated dates of the Mahjul type
A quarter cup coconut oil
1 tablespoon peanut butter
1 socket format
BAN MARI: Place the cocoa butter in a small pot and place it over a large pot with a little water that is gently tender (the water should not touch the small pot). Heat stirring until the cocoa butter melts completely.

Transfer to the blender along with the other filling materials and process until uniform texture is obtained.

Pour only half of the paste into a socket pattern. So that each outlet will be filled a little less than half .. to leave room for filling and the bottom coating

Transfer the pan to the freezer for 15 minutes. Keep aside the rest of the mixture (use it to cover the base of the pralines).

· Put all filling ingredients in a blender and process until smooth

Remove the chocolate-coated socket from the refrigerator and place the fill in each socket – not all the way, to leave room to cover the extra chocolate. Put in the freezer for half an hour, so that the filling will stabilize.

Remove the pan from the freezer again and pour the chocolate into the jugs so that it will completely cover them. Transfer to refrigerator for 3-4 hours, stabilize.

Remove the pralines carefully from the baking pan and serve.

With appetite!

For details about workshops and nutritional counseling

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Libby

0503053030

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