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Optivida Health
Optivida Health
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_health-benefits-of-cbd-optivida-health.webp "Optivida Health")
_source-and-quality-of-optivida-hemp.webp "Optivida Health")
_how-to-make-alfajores---alfajores-de-maicena-recipe.webp "Lean how to make delicious Alfajores cookies<br/><br/>makes 40 cookies <br/>Ingredients:<br/>2 sticks (220g) butter – soft<br/>1¼ (150g) powdered sugar <br/>1 3/4cups (245g) all-purpose flour <br/>2 cups (240g) cornstarch<br/>2 tsp baking powder<br/>5 egg yolks<br/>1 tsp vanilla extract<br/>10.6oz (300g) dolce de leche<br/>1/4 cup desiccated coconut (optional)<br/><br/>Method:<br/>1. Place flour, cornstarch and baking powder in a bowl. Whisk and set aside.<br/>2. In a mixing bowl beat butter and powdered sugar until fluffy. Add egg yolks, one at the time, add vanilla extract, beat until incorporated.gradually add the flour mixture and beat until smooth dough is formed. shape the dough into a smooth disk, Wrap it and Place in the refrigerator for a minimum of 1 hour.<br/>3. Line two baking trays with baking parchment, set aside.<br/>4. Roll out the dough on a lightly floured surface to 1/4-inch (1/2cm) thickness. Cut out biscuits with a 2-inch (5cm) round or fluted cutter. Reroll leftover dough and cut more biscuits.<br/>5. Place the cookies on the baking sheets and Put back in the fridge for 30 min.<br/>6. Preheat oven to 350F (180C)<br/>7. Bake 1 sheet at a time for 8-9 min, the cookies should stay pale on top. cool completely.<br/>8. With a pastry bag or a spoon spread dolce de leche over one cookie, gently close and make sandwich. For decoration roll the cookies in desiccated coconut or dust with powdered sugar.")
_quality-ingredients-in-optivida-hemp.webp "Optivida Health")
_cranberries-the-natural-boost-for-runners-looking-to-outpace-the-competition.webp "Cranberries: The Natural Boost for Runners Looking to Outpace the Competition<br/><br/><br/>\")
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_sabudana-ki-kheer.webp "Sabudana, also known as tapioca pearls, is a starchy substance extracted from the roots of the cassava plant. It's commonly used in Indian cuisine, particularly during fasting periods, to make dishes like sabudana khichdi or sabudana vada. When cooked, it becomes translucent and has a chewy texture. It's rich in carbohydrates and provides energy, making it a popular choice for fasting meals.")
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