Naoya Inoue scores unanimous decision over Nonito Donaire for bantamweight crown | Inquirer Sports
Nonito Donaire fell short and failed to defend a world title against Japanese Naoya Inoue. Inoue is 10 years younger than Donaire and is still undefeated with 18 wins.
Inoue won via unanimous decision. The biggest turning point was when Donaire was hurt in the 11th round where he went down on his knees after getting hit in the body.
It is by far the biggest fight Inoue faced. He is still young and will still improve.
Lemon Drinks
Ingredients:
2 lemons
ice cubes to taste
sugar syrup to taste
sprigs of mint
Instructions:
Put ice cubes in glasses. Add sugar syrup and lemon wedges. Mix everything. Decorate drinks with mint sprigs.
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Vegan Pumpkin Pie
Ingredients:
For the pecan oat crust:
3/4 cup pecan halves
1/4 cup virgin coconut oil
3 tablespoons pure maple syrup
1/4 teaspoon fine grain sea salt
1/2 cup + 1/3 cup gluten-free oat flour
1 cup gluten free rolled oats
For the pumpkin filling:
1/4 cup full-fat canned coconut milk (the white cream portion) OR almond milk
2 tablespoons + 1 teaspoon arrowroot powder OR cornstarch
1 (15 oz) can pumpkin puree or 2 cup fresh puree (Making puree for the first, watch this how-to)
6 tablespoons of pure cane sugar
1/4 cup pure maple syrup
1 teaspoon pure vanilla extract
1 1/2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
pinch of fine grain sea salt
Directions:
•For the crust: Preheat oven to 350 degrees and lightly grease a 9 inch pie dish with coconut oil. In a food processor or blender, add pecans and crush until a sand like texture, but not long enough to make the oils come out. Empty the pecans and add the rolled oats and pulse until they are crumbled. In a separate bowl add coconut oil, maple syrup, salt and oat flour. Add the pecans and rolled oats and mix. (I like to mix with my hands.)
•Pour the crumble into the pie dish and press the mixture evenly into the pan, then bake the crust, uncovered for 10-13 minutes.
•For the filling: In a medium bowl, whisk the pumpkin puree with all the ingredients.
•Bake the pie, uncovered at 350* for 35-45 minutes, until the pie is mostly firm.
•Cool the pie for 2 hours on a cooling rack and transfer to the fridge overnight.
Ready.
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