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Food for thoughts anglo

Friday, March 15, 2013. Rise Kombucha cocktail recipes. 1oz Rise Kombucha mint syrup. 1 cup of crushed Rise Kombucha Rose Schizandra ice. Served in a julep cup. By Andrew Whibley - Pub Le Mile/Bremner. 1 scoop vanilla ice cream. 1 scoop of ice. Combine all ingredients in a blender. By Andrew Whibley - Pub Le Mile/Bremner. 1/2 of a plum. 1/2 oz rose syrup. 1/2 oz lime juice. 1/2 oz Prunelle de Bourgone. Top off with Rise Kombucha Rose Schizandra. By Gabrielle Panaccio - LAB Comptoir à cocktails. Where fou...

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Friday, March 15, 2013. Rise Kombucha cocktail recipes. 1oz Rise Kombucha mint syrup. 1 cup of crushed Rise Kombucha Rose Schizandra ice. Served in a julep cup. By Andrew Whibley - Pub Le Mile/Bremner. 1 scoop vanilla ice cream. 1 scoop of ice. Combine all ingredients in a blender. By Andrew Whibley - Pub Le Mile/Bremner. 1/2 of a plum. 1/2 oz rose syrup. 1/2 oz lime juice. 1/2 oz Prunelle de Bourgone. Top off with Rise Kombucha Rose Schizandra. By Gabrielle Panaccio - LAB Comptoir à cocktails. Where fou...

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Food for thoughts anglo | lefoodforthoughtsblog.blogspot.com Reviews

https://lefoodforthoughtsblog.blogspot.com

Friday, March 15, 2013. Rise Kombucha cocktail recipes. 1oz Rise Kombucha mint syrup. 1 cup of crushed Rise Kombucha Rose Schizandra ice. Served in a julep cup. By Andrew Whibley - Pub Le Mile/Bremner. 1 scoop vanilla ice cream. 1 scoop of ice. Combine all ingredients in a blender. By Andrew Whibley - Pub Le Mile/Bremner. 1/2 of a plum. 1/2 oz rose syrup. 1/2 oz lime juice. 1/2 oz Prunelle de Bourgone. Top off with Rise Kombucha Rose Schizandra. By Gabrielle Panaccio - LAB Comptoir à cocktails. Where fou...

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lefoodforthoughtsblog.blogspot.com

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Food for thoughts anglo: Cooking with maple everything

http://www.lefoodforthoughtsblog.blogspot.com/2013/03/cooking-with-maple-everything.html

Sunday, March 10, 2013. Cooking with maple everything. So to launch maple season in style, here's two awesomely great cookbooks! First of all, winner of the Paris Cookbook Fair. S "Cookbook of the year 2012" award: Au Pied de Cochon Sugar Shack. The book is simply a work of art, filled with pictures, drawings, stories and anecdotes. Doesn't matter if you like to cook or not, it's beautiful to look at. For those who prefer to keep a more classical approach, le Grand Livre de l'Érable. Both books have been...

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Food for thoughts anglo: About Us

http://www.lefoodforthoughtsblog.blogspot.com/p/nous.html

From the ashes of La Belle et La Bête. Food for Thoughts rises. A collaboration of Ariane and Stephanie, we talk food (the one we make and the one we buy), booze, epicurean events. basically, the stuff that makes life interesting. We also talk to the people who made a career of feeding others. because we really like these crazy folks! Hopefully our words will fill your minds and show you the way to fill your stomachs. Subscribe to: Posts (Atom). And Les Fous Disent, 5 blogs in 1 place!

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Food for thoughts anglo: Epicure

http://www.lefoodforthoughtsblog.blogspot.com/p/epicure.html

Subscribe to: Posts (Atom). And Les Fous Disent, 5 blogs in 1 place! Rise Kombucha cocktail recipes. Expo Manger Santé et Vivre Vert. Cooking with maple everything.

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Food for thoughts anglo: Expo Manger Santé et Vivre Vert

http://www.lefoodforthoughtsblog.blogspot.com/2013/03/expo-manger-sante-et-vivre-vert.html

Thursday, March 14, 2013. Expo Manger Santé et Vivre Vert. The Expo Manger Santé et Vivre Vert. On March 15, 16 and 17, at Palais des Congrès de Montréal, and March 23 and 24 at Centre des Congrès of Quebec City, hundreds of exhibitors are presenting green products ans services. Stuff that's good for us and our planet. I had the chance to test a few products before the expo and wow! I can't wait to discover and try the rest! The first product I tried is a coconut vinegar, made by Organika. It's always a ...

5

Food for thoughts anglo: Rise Kombucha

http://www.lefoodforthoughtsblog.blogspot.com/2013/03/rise-kombucha.html

Friday, March 15, 2013. Yesterday was the launch of Rise Kombucha. S new flavours, Mint/Chlorophyll (it tastes a lot better than you think) and Rose/Schizandra (a berrie that stimulates senses and reinforces the nervous system). The party was at La Maison du Développement Durable. Where four professional mixologists, from pub Le Mile and Barroco, mixed two different drinks each, one with alcohol, the other, virgin, using the two new flavours. You can try all the recipes here. And can be bought in grocery...

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lefoodforthoughtsblog.blogspot.com

Food for thoughts anglo

Friday, March 15, 2013. Rise Kombucha cocktail recipes. 1oz Rise Kombucha mint syrup. 1 cup of crushed Rise Kombucha Rose Schizandra ice. Served in a julep cup. By Andrew Whibley - Pub Le Mile/Bremner. 1 scoop vanilla ice cream. 1 scoop of ice. Combine all ingredients in a blender. By Andrew Whibley - Pub Le Mile/Bremner. 1/2 of a plum. 1/2 oz rose syrup. 1/2 oz lime juice. 1/2 oz Prunelle de Bourgone. Top off with Rise Kombucha Rose Schizandra. By Gabrielle Panaccio - LAB Comptoir à cocktails. Where fou...

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