Ingredients
2 cup almond milk (see soynog recipe)
2 bananas (not over-ripe)
1/4 tsp ground nutmeg - more if desired
1/2 tsp vanilla extract
Directions
Blend the above until smooth, then sprinkle a little nutmeg on top.
Serve immediately as banana changes flavour when it sits after
blending, so don't try to keep in the refrigerator.
This comes from Maryln Diamond's book. posted by Ted Wayn Altar in
REC.FOOD.VEG
Servings: 1 servings
Almondnog Recipe brought to you by Recipe Ideas
Categories: Beverages; Nut
The History of Recipes
We can follow the history of `recipes` way back into ancient history, at least as far back into history as the early Egyptians, and maybe further still. Interesting though that is, generally, these old cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
Much later, in Roman times a man called Apicius assembled some documents which described recipes prepared by wealthy Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the chefs of Roman times used many different herbs, including many that are still in use today for example bay, mint and parsley. Later on, in the 15th century, the Crusaders brought back many new foods, spices and herbs from Arab cooking, such as parsley, basil and rosemary. The introduction of these new herbs and spices caused an increase in manuscripts on cookery, some of which are kept safe in private cookery archives. The TV revolution brought us celebrity chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Almondnog recipe.
