Tag Archives: Vegan

Raw Juice and Smoothie Recipes just in time for Summer

In my family home, we love to juice fresh raw organic fruits, herbs and vegetables. During the winter months we do not do it so much, but during the warmer part of the year when our vegetable garden upstate New York is flourishing, we juice a lot! With summer finally here in the Northern Hemisphere, our juicer is officially out of the cupboard and back on the kitchen bench where it will stay, for now.

Juicing is a quick way to get your daily dose of fruit and veggies, a wonderful way to start the day and flood your body with essential nutrients. Juicing on a regular basis has been credited to a better immune system, weight loss, glowing hair and skin and increased energy (among other things).

I like to throw whatever produce we have into the Juicer (including scraps like apple cores and beetroot and carrot stalks), and hope for the best!  Unfortunately though, I can admit it, sometimes it does not taste so good. This is why unless you are a juicing genius (like my husband) following a recipe is a wonderful idea.

Today, we have 3 recipes to inspire you to start juicing. If you do not have a juicer, I suggest checking out the Omega website; they sell all kinds of different kinds HERE. They also have a ton of other juice and smoothie recipes, like this Raw Cacao Avocado Smoothie; which I must try soon. It looks so delicious! I love avocado.

Healthy green juice recipe made with spinach, collard greens, cucumber, lemon and fresh herbs.
What You Need for 1 serving at 500 ml

  • 4 cups spinach
  • 1/2 head of collard green or swiss chard (about 6 leaves)
  • 1 cucumber
  • 1/2 bunch of parsley (about 1 cup lightly packed)
  • 1/2 bunch of cilantro (about 1/2 cup lightly packed)
  • Juice from 1/2 lemon

If you have a ‘low’ setting on your juicer, juice all items in the recipe but the lemon juice. When complete, add lemon juice, stir and enjoy

Tropical Beetroot Juice
What You Need for 1 serving at 500 ml

  • 1 beet
  • 100 grams (1/4 of the fruit) fresh pineapple, skin removed
  • 1 pear
  • 1 inch ginger root
  • Juice from 1/2 lemon

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For the convenience of becoming a plant eater — Vegan Cuts

You know, if I look back to where I was with my food journey before I decided to follow a  vegan diet 8 months ago, it was a very different picture. I had been a vegetarian for 26 years, but once I started learning about the cruelty inflicted on our beautiful animals who are forced to provide milk for us, I quickly decided to give up dairy too. Just like that, I went cold turkey, and became a 100% plant eater, and I could not be happier about the decision.

Was it easy, I hear you ask? Well, yes and no.

Yes it was; as it was like a huge weight had been lifted from my shoulders. I had finally done something I had talked and wondered about for a long time. I respect all animals on such a profound level and I could finally tick it off my list. My conscience is clear. I am doing what I can to reduce harm to animals. Not just that though, I lost a lot of weight, around 26 pounds to be exact! I feel healthier, my skin is clearer and I have a lot more energy…. similar to how I feel when I do a juice cleanse! Of course, I also credit this to my newly found sobriety, but not eating dairy was huge. It is a lot of saturated fat after all.

No it wasn’t; as the first month or so, I struggled with what I could and could not eat, especially in the snack food department. I went hungry a few times when not at home, and out and about. I was constantly reading labels and realizing that some products marketed to be plant-based (like most Go Veggie cheese substitute slices) are not actually vegan at all. It was also challenging ordering when eating at restaurants at times, as some meals, like deserts, mainly contain dairy. However, after a while it became easier.

Overall, it has and still is an enlightening learning experience! Thankfully, in New York City, there are now so many options available in the vegan food department, especially snacks. Many people are hip to the health benefits of following a plant-based diet and are incorporating, or completely making the change to a kinder life. Supply and Demand right!

Vegan Cuts Hits Mainstream

If you are considering traveling on this same journey another helpful and convenient service, which I just discovered, is the monthly subscription snack and/or beaty box – Vegan Cuts.

Vegan Cuts is a network of tempeh-loving, smoothie-drinking vegans coördinated by John and Jill, a vegan couple who see veganism as a way to live a life of abundance while making choices that show compassion towards all living creatures — Vegan Cuts

Check it out; my May Snack Box

For a small monthly fee of around $20, Vegan Cuts mail out a Snack Box full of vegan food goodies. And, with one great idea, it has become a lot easier to be inspired, stay focused and to enjoy the benefits of products which you may not know already know about. My first box arrived last month and I loved it. It is the perfect way to try out samples to see if I like them or not, and to be kept up to date on what is out there in the vegan food realm. Especially, as being a Stay-At-Home-Mum I do not have a lot of time to search online for new products!

My Snack Box included; a pomegranate drink from Oatworks (new to me), Organic Superfood Oat Cereal from Vigilant Eats (new to me), Organic Baked Lentil Chips from Mediterranean Foods (new to me), Organic Nii Nutrition Bar (new to me), Vegan Protein Sample from MCT-Lean (new to me), Organic Nuttzo seed butter sample (new to me), Numi organic savory tea samples (already a fan) and a reusable glass straw from Simply Straws (new to this company but am a HUGE fan of glass straws).

As you can see from my colored highlights above, after opening my May Snack Box I was exposed to more products that I did not know, than what I did. Love that, it makes it all worthwhile.

Already a fan of Numi tea, but was happy to receive some more samples

Vegan Cuts also, much to my delight, offer a Beauty Box Read More Willy B Mum

Pintos and Red Wine Soup

Pinto Beans

Frugal comfort food that doesn’t just taste good, but keeps well too.

When choosing a dish to cook, Mums will always need to ask themselves three things:
1) “Is this good?”,
2) “Is this nutritious?”, and
3) “Is this practical?”
After all, you can’t have one without the other!

A great big serving of Mac and Cheese is easy to prepare and a sure-hit with the kids, but it’s hardly healthy. Conversely, a simple dish made with cheap vegetables will make for a healthy, practical meal, but may not be too popular at the dinner table? Striking a balance between the three is essential to serving up a great meal.

Not to worry though, as today’s recipe for pinto beans and red wine soup ticks all three boxes. Making use of nothing but the best quality ingredients, it’s sure to pack a punch in terms of flavor and nutrients! And it’s insanely easy to make too, and which Mum does not love easy.

Pinto beans don’t carry too much flavor on their own, but this is what makes them a perfect complement to the red wine soup. After all, when trying to pair wine with anything, M&S wine guru Chris Murphy recommends trying to match textures and flavors before anything else. “Anything with a lighter texture than these pintos would be overpowered by the richness of a red wine soup, and anything too flavorful would clash with the delicate hints of garlic in the soup.”

Worried about cooking with wine for children; the alcohol will evaporate, with the flavor remaining in a concentrated form. Thus, leaving the food safe for a child to consume. Do not fret!

Is this nutritious?
The main ingredients of this meal are pinto beans, red wine, and garlic — three things that have been touted for their health benefits in the past. Pinto beans are virtually fat-free and are a great source of protein for vegans and vegetarians. Red wine is known for its anti-aging properties and for being full of antioxidants, and garlic is said to be good for your blood and maybe even help lessen the amount of fat formed in our bodies.

Garlic; used throughout history as a food medicine

Is this practical?
The soup mellows out as it stays in the fridge, and it freezes extremely well, so you can make a big batch and keep it in your fridge. The ingredients are also quite cheap, as you can use just about any leftover red wine from your pantry.

What You Need for the Beans

  • 2 cups of dried, organic pinto beans
  • Extra-virgin olive oil
  • 1 diced celery stalk
  • 1 diced large carrot
  • 1 diced medium onion
  • 6 crushed garlic cloves, and 6 whole garlic cloves
  • 10 fresh sage leaves
  • ½ tsp of salt

Read More Willy B Mum

Well hello Dragon Fruit it is very nice to meet you

The beautiful Dragon Fruit

Today, while my toddler Son and I were in the produce section of our local supermarket, my eye caught these beauties. I had no idea what they were, and when I read the accompanying sign Dragon Fruit, I still had no idea? But fascinated, I picked them up and took the home with me anyway. Lately, I have noticed a lot of fruits and vegetables available in stores that I am not familiar with, which has sparked a curiosity to develop my palette of healthy foods available. Not just for me, but for my 3-year-old Son too.

I follow a plant-based vegan diet, and my Son follows a mainly a vegetarian diet, with some fish at most twice a week. I’ll be honest, if I had my way, my Son would be, at the least, strictly vegetarian. But, as my husband eats meat, it was the compromise we made in bringing up our enlightened little spirit, together.

Not too sure

Little Munchkin and I were talking about the Dragon Fruit all the way back to our apartment. We talked about how we were going to eat them for the first time together, what we thought they would taste like and how healthy and pretty they were. You know, regular kind of chitter-chatter.

What happened once we arrived home was kind of funny!

Once I placed the fruit on the table, it became clear that my 3-year-old thought there was a real dragon inside the fruit! He has such an imagination, and it was so cute. Like too-much cute. He was very hesitant to go anywhere near the fruit or touch the fruit, so he opted to hide behind a chair and watch from a distance instead.

Dragon Fruit also known as Pitaya, is a tropical cactus plant which is very low in calories; love that! It offers many nutrients; high in Vitamin C, phosphorus, calcium, iron, fiber, vitamin B’s, antioxidants and healthy monounsaturated fats (found in the 1000′s of seeds). The fruit is made up of a majority of water so yes it is great for hydration of the whole body.

To me, it tasted like a crunchy kiwi-fruit or maybe a melon? It was juicy and refreshing, and really easy to prepare; another plus being a busy Stay At Home Mum. Never enough time in the day is there.

How To Prepare the Dragon Fruit

  • Take the Dragon Fruit and cut right through it, halving it
  • You will see the flesh, in this case white, with edible black seeds inside it, this is all in the form of a soft firm solid
  • Scoop it out with a spoon, separating the flesh from the outer skin
  • Place on cutting board and chop into bite size pieces
  • Spoon back into shell and enjoy raw, noting that the outer skin is not edible

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Carrot Ginger Vegan Soup

Here at Willy B Mum, we love San Francisco based Mother and Daughter Chef Team - Paulding and Co. Terry and Tracy (respectively) work together at Emeryville Kitchen, a full catering kitchen which specializes in creating innovative event ideas for families and corporate entities through public cooking classes and exercises. This is portrayed in many ways but one of our favorites, is daughter Tracy’s Cook! Programs, which are targeted towards children from 9 years of age and up.

It is so very important to teach young ones the basics of cooking their own food, as it is unfortunately not a priority in our schools like it was when I was growing up. And, realistically in some parts of the United States, it’s considered a skill of the past.

Carrot Ginger Soup

Feeling inspired after seeing the photo above; why not make your own Paulding’s light weight (at around 53 calories per serving) Carrot Ginger Soup. Besides being delicious, it is incredibly easy to make. You’ll be feeling like a gourmet Chef in no time!

Carrot Ginger Soup
Yield: 6 servings (about one cup each)

What You Need;

  • 1 onion
  • 1 lb. carrots
  • 1-inch piece ginger
  • 1 clove garlic
  • 2 tsp. olive oil
  • Pinch cayenne pepper, or more to taste
  • 1 quart water plus 1 Tbs. light miso paste
  • salt & freshly ground pepper to taste (or white pepper)
  • Chiffonade of basil or Thai basil for garnish

Read More Willy B Mum

Willy B Mum Body Butter

Something strange and enlightening happened to me when I became pregnant with my now 3-year-old Son; I became obsessed with only using products on/in my body which were toxin free. This included the FACE STOCKHOLM bright orange nail polish, (which doesn’t contain DBP, Toluene or Formaldehyde), that I am wearing in the photo below, to everything in between; skin moisturizer, shampoo, conditioner, toothpaste, deodorant even the food I ate. Geez, I even stopped drinking coffee!

Thankfully, this train of thought, has continued with me throughout the life of my little munchkin. Not a day goes by that I do not learn something new towards living more of a toxin free family life, and for that I am grateful.

Most recently, I have started making my own body butter. All commercial moisturizer that were in my family’s home has now been thrown away. Seeya later Alligator! From here on in, it is homemade forever! This is the only sure way to know 100%, what is going on our bodies is safe, because let’s be honest, the ingredients in most creams these days is F-R-I-G-H-T-E-N-I-N-G!

What are these personal care companies thinking?? Oh sure, can I please have some parabens, propylene glycol, dioxane, sodium laurel (SLS),  artificial dye, artificial scent, acrylamide, lanolin, and some alcohol in my moisturizer please; it is exactly what I need on my skin seeping into my body!! NOT.

Me on the Island of Šipan in Croatia, 23 weeks pregnant.

Willy B Mum Body Butter is handmade in a kitchen upstate NY in the picturesque Hudson Valley. Our natural vegan moisturizer is made with an emphasis on food ingredients. All of our creams are a base of organic shea butter and cocoa butter. We then add a light oil of either grapeseed, apricot kernel or almond into the mix. Vitamin E is added, as is arrowroot to contain some of the oiliness. To finish it off, we add a 100% essential oil for fragrance and for its medicinal properties. That is it! Very simple, very natural and just like skin care used to be years ago.

If I cannot pronounce or recognize an ingredient in the ingredient list of a skin care product, I am not using it; it is that simple. Alternatively, I will just make my own.

Want to know more about the ingredients we use and why we use them;

  • Shea Butter – Is a fat extracted from the nut of the African Shea tree which is edible. And, listen up Mummies, it is an essential heresay for helping with stretch marks caused from growing tummy or boobies while pregnant. Of course, it is so much effective when used in its unaltered raw state, which is how we serve it in our body butters. Shea Butter has anti-inflammatory properties, and is a superior natural moisturizer. The Vitamin A found in Shea Butter is known to help with many skin concerns such as eczema, wrinkles, itching skin and blemishes. Additionally, it can help with skin allergies like frostbite, sunburn and insect bites; also aiding in wound recovery.
  • Cocoa Butter – is a vegetable fat extracted from the cocoa bean which is edible and used to make chocolate. Another highly sought after remedy for the prevention of stretch marks, it is also beneficial in treatment of skin concerns like eczema and psoriasis. Cocoa Butter is high in anti-oxidants which help keep free radicals at bay. Free Radicals are everywhere; in our bodies, the air and materials around us. They contribute to aging related illnesses so the more anti-oxidants you can consume the better. It is also a natural preservative having a shelve life of 2 years+ on its own.
  • Apricot Kernel Oil – is pressed from the dried seeds of the apricot fruit. It is an edible light oil, high in Vitamin A, which softens the skin. It is absorbed quickly and helps support a healthy glow. It also has a long shelf life which is perfect for natural products.
  • Grapeseed Oil – is pressed from the seed from the grape. It is an edible light oil which is an excellent moisturizer for dry skin leaving a nice gloss after use. It has anti-aging properties, and can be used towards tightening and toning skin. Grapeseed Oil can also improve stretch marks!!
  • Sweet Almond Oil – is pressed from the dried kernel of sweet almonds. It is an edible light oil which is a wonderful dry-skin moisturizer that absorbs quickly into the skin. As it helps to reduce inflammation, redness, and itching it also aids with skin concerns like psoriasis and eczema. Sweet Almond Oil also contains anti-aging properties, which help protect and revitalize the skin.
  • Arrowroot - is powdery starch product which is extracted from the roots of the arrowroot plant. It is edible, being beneficial during pregnancy, as it is good source of naturally found Folate; also known as Vitamin B9. Ground arrowroot is a natural baby powder option giving a baby’s bum a soft silky feel. We like to use arrowroot as a thickening agent so our body butter is not so oily.
  • Natural Vitamin E - is a fat soluble vitamin which is found in many foods and nuts. The variety we use is known as Tocopherol, from sunflower seed oil. Besides being a strong antioxidant, it helps with wrinkles, scars, burns and yes, stretch marks! We also like to use it as a natural preservative as it prolongs shelf life.
  • Essential Oils – are concentrated plant liquids containing volatile aroma properties, which have therapeutic properties used to promote health and well-being. Used for thousands of years throughout history, each essential oil has a differing health correspondence.

Shea Butter and Cocoa Butter in raw form

So there you have it, the story of how the Willy B Mum Body Butter came about. Hopefully, this project grows into a beautiful thing, and I end up making all kinds of wonderfully safe organic vegan personal products. That would be a dream come true!

If you want to buy some of our Body Butter you can do so at our ETSY store HERE and as a special offer through Feb 28th 2014 we are offering $5 off by using code WillyBMum at check-out.

WIN WIN WIN

We have 2 jars of Willy B Mum raw organic vegan Body Butter retailed at $60 dollars up for grabs – Himalayan Cedar Wood 12 ounce jar, and a Eucalyptus & Lemon 12 ounce jar!

Up until midnight on Wednesday the 19th of February enter fellow NYC Mummy Blogger US-Japan Family’s Read More Willy B Mum

Home Baked Miso Glazed Tofu Cubes

One of Miles Storm’s favorite snacks is our Home Baked Miso Glazed Tofu Cubes. They are very easy and fast to make. We like to make this for him as a snack once a week, as our pediatrician told us that it is not good to give little boys too much tofu. Her reasoning was that it has high level of estrogen and is only recommended in moderation.

You will need – Olive Oil, Miso paste and a package of organic firm tofu. I always use South River Chickpea Miso paste, as it is organic and tastes great. It is a little pricey though but worth it as one jar goes a very long way – you can buy it online here.

The ingredients

What To Do

1. Preheat oven to 350.

2. Line the baking tin with olive oil – a good amount which covers the bottom of the tray.

2. Drain tofu, place on cutting board and roughly chop into 1 inch cubes.

3. Mix a few teaspoons of miso paste in a few tablespoons of olive oil and blend together.

4. Either paint tofu paste on with a brush, or spoon mixture on to tofu pieces.

5. Put tofu in oven and cook until golden brown. Turn pieces of tofu every 15 minutes. It should take between 45 minutes to an hour to cook.

Just out of the oven

6. Perfect for Little hands. Feed your munchkin!

Great for little hands

Thanks for stopping by Willy B Mum!

Natural Beauty Products; make your own

Aloe Vera and Chamomile; both plants were grown in my garden which can be used for home-made products

The holidays are fast approaching, too fast if you ask me, it seems like yesterday it was the beginning of Spring and I was pottering around in the soil getting my garden ready.

I am not sure about you, but for me, the holidays bring a lot of angst, as I just never seem to organize my loved and appreciated ones gifts in time. It is always a last-minute rush to get everything in order by Christmas Eve; when Father Christmas comes down the Chimney!

One way around this is to make your own presents; I feel like something homemade is more sincere than buying something, as so much love and appreciation has gone into the final product. I really enjoy making my own products, even if I am quite the novice.

So how do I know what to do? Well I am glad you asked.

A year or so ago, I participated in one of Back Porch Soap Company founder, Marla Bosworth, workshops here in New York City titled Balms, Salves, Butters and Scrubs  which are held at Little Shop of Crafts throughout the year on the Upper West Side of Manhattan. I found her class to be extremely helpful. Marla is a wonderful teacher who knows her stuff. She is patient, knowledgable and has a really cool vibe to her (bonus). I highly recommend taking a class of hers if you can, you will definitely walk away with a spring in your step.

I also read a lot of books; in particular A Green Guide to Natural Beauty by UK-based Karen Gilbert. The book has the most gorgeous photos and offers natural alternatives of like-commercial-products which have too much packaging, too much perfume and are too expensive for what they are. Can we just take it back to basics now already please!

Another book in my library is Organic Body Care Recipes by Stephanie Tourles. She offers 175 recipes on how to make your own organic shampoos, moisturizer, balms, cellulite soaks, scrubs and toners. Yes, I just said cellulite soaks!

2 Books for inspiration – A Green Guide to Natural Beauty and Organic Body Care Recipes

Have you ever stopped to wonder how many chemicals are contained in the products you put on your body?

There has been a huge focus on the downside of eating many foods of late, and I believe people are becoming more conscious of what we put into our bodies. But, what about the products we put on our body, which soak through our skin and into our cells. If you think about it, our body is still consuming it, just in a different way. This equals = just as dangerous. By making your own products you can control what goes into your cauldron ie no pesticide-sprayed or GMO ingredients.

Dried Chamomile Flowers (from my garden) has been used for thousands of years as a medicinal herb

With a little research and patience, creating your own beauty products can be an easy-peasy way to fulfill your creative needs, save some money or make some money, and put a BIG SMILE on a friend’s face.

Upcoming on the BLOG will be a tutorial on how to make a Whipped Body Butter recipe, just as soon as I get it right.
What about you; do you make your own beauty products. If so, do you feel like sharing your experiences?

Peace Love and Plants RULE the WORLD. Thanks for reading my blog.

Vegan Minestrone Soup; inspired by Food Revolution

A few months ago, while on twitter, I saw that UK Chef, Jamie Oliver’s Food Revolution were looking for volunteer food ambassadors.

Food Revolution is a Non-Profit Global Organization with the goal of educating people how to eat healthier. One of the ways this is being done is by teaching Children the basics of cooking their own food. It seems like a simple thing, but unfortunately food education in schools is no longer a priority (as it was when I was growing up). In fact, here in the USA many schools do not even include food education in their curriculum at all!

Of course being like-minded, I applied! And, I am happy to write that I am now a Food Revolution Ambassador for the Brooklyn New York area; which is very exciting! I join hundreds of other ambassadors in over 130 countries around the World who are dedicated to “play a leadership role in connecting individuals, schools, businesses and organizations at a local level to ensure their collective voice is heard”.

The Minestrone Soup

Each month Food Revolution HQ send out monthly challenges to all ambassadors -

November Challenge #3: Make our minestrone soup, our recipe for this month, add your own twist to it, let us know what ingredients you add or substitute and why not even pass this simple recipe on to others and teach them how to make it — Food Revolution

I have made quite a few soups but never a Minestrone version, so I was quite excited to get started on this and share it with you all. I added a twist by making my soup vegan and I used all organic and Non-GMO ingredients. If you know me, that kind of goes without saying.

As my substitute to the bacon used in Jamie Oliver’s minestrone soup recipe, I used tofu. Additionally, I used the Peruvian seed quinoa rather than pasta or rice. I prefer Quinoa as it is relatively high in protein and lacks gluten, it is also really easy to prepare.

A traditional vegetable minestrone soup is of Italian origin; which is tomato based with the addition of pasta or rice. Common ingredients include beans, celery, onion and carrot, as well as herbs such as oregano or basil. There are no set rules when creating a minestrone soup which is usually seasonal dependent on what is available.

This soup was so easy to make, and it turned out really delicious. I am even going to go as far as to say, one of the best Minestrone soups I have ever tasted.

My very first Minestrone Soup. So Proud of myself

Ingredient List

  • 1/4 Cup Olive Oil
  • 14 OZ Extra Firm Tofu (I used the Nasoya Brand), cut in small cubes
  • 8 Gloves of Garlic, thinly sliced
  • 1/2 red onion, chopped small
  • 3 medium carrots, sliced
  • 3 large celery stalks, sliced
  • 3 large tomatoes, chopped
  • 1 jar/16 OZ canned tomatoes, grown in our family garden last Summer
  • 4 Cups of Low Sodium Vegetable broth (I used the Pacific Brand)
  • 15 OZ Kidney Beans (I used Eden organic brand)
  • 1/2 tablespoon dried oregano
  • 1/2 tablespoon dried rosemary
  • 2 Cups of chopped Kale, from our garden
  • 2 Cups of pre-cooked Quinoa
  • Salt and Pepper to taste

Read More Willy B Mum

Buddha Bowls are Back In Vogue

My version of the Buddha Bowl

One of my favorite things to make at the moment is a Roasted Vegetable Bowl also known as a “Scrap Bowl” or a “Buddha Bowl”. There are so many varieties of Buddha Bowls but generally speaking, one consists of 3 parts being a grain, vegetables and a sauce or seasoning on top. And, this is as far as it goes with rules!

So happy eating my Buddha Bowl

Everybody is going to have their own twist on a Buddha Bowl, as mostly the inspiration comes from opening your fridge to see what you have available. With this in mind, the possibilities are ENDLESS! Maybe you want to add avocado (which I love), or a boiled egg, some tofu or some spicy black beans. Hmm, I am just getting hungry writing all this down! This dish is also ideal to tailor to food allergies and restrictions such as being gluten-free, not eating animals or not being a fan of dairy products.

I know I write this with a lot with my recipes, but this is beyond easy to make, and one of the most adaptable and fun recipes ever.

Need a close, well today is your lucky day

To get you started on a creation of your very own, here is the recipe of the one that I made for lunch today.

Part 1  – Grain

  • Cook a cup of Quinoa and place to the side

Part 2  – Vegetables

  • Pre Heat over to 350F
  • Roughly chop 1 broccoli, 1 cauliflower, 1 whole onion, half a cup of peas, 2 cups of mini carrots and 3 cups of shiitake mushrooms
  • Place in a baking tray lined with olive oil and a small amount of sea salt to season
  • Roast for approximately 45 minutes or until desired consistency

Read More Willy B Mum