Easy Homemade Ketchup

  Homemade  Ketchup

I am sharing this easy to make ketchup....a healthy alternative of the popular commercial brands available in the market.

If you have toddlers like me, you know that kids just eat gobs of ketchup if they are not monitored.  If my daughter had her way, she would eat it by itself.  This was so easy to make and contains just a small amount of sweetener.  Most commercial brands contain high fructose corn syrup.  The few store bought brand that I have tried without high fructose corn syrup left a lot to be desired.  This recipe makes about 1 cup and should keep in the fridge a few weeks.  I store mine in a glass jar.

Homemade Ketchup:

1 6 oz can tomato paste

1 T honey

1/4 cup white wine vinegar

1/2 tsp garlic powder

1/2 tsp onion powder

salt to taste

In a large sauce pan, heat all the ingredients together on med heat until everything is well combined. Take a test taste. If you like a sweeter ketchup, add a tad more honey. That’s it.

Note: For diabetics substitute sugar with stevia powder

 w/c has 0% sugar and the safest among all the sugar substitutes.

Thank you for dropping by!      May GOD Bless you Always!!

This recipe is by:   mgking76

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Yellowsaffron White Chocolate Sacher Torte

Yellowsaffron

White Chocolate Sacher Torte

source: youtube

First prepare the sponge cake by following the warm foaming method: take a mixing bowl with the rounded bottom, called bastardella – if you don’t have it, don’t worry, you can use a metal mixing bowl – add 7 eggs, the sugar, a pinch of salt and the honey. Stir with a whisk to break up the eggs, then place on the stovetop because we’ll use a water bath to bring the mixture to 113°F (45°C). Set the mixing bowl over a larger pot, filled with 2 inches of simmering water, making sure the bottom of the bowl is not in contact with the water; then insert a candy thermometer and bring the mixture to 113°F (45°C), stirring constantly. When it reaches the right temperature, transfer the mixture to a stand mixer with whisk attachment, add a teaspoon of bitter almond extract, that brings out the flavour of the almonds and beat at medium speed for about 15-20 minutes. Now sift in the cake flour and the almond meal. Always use a coarse sieve for straining the almond meal, or you won’t be able to strain it. Stir gently to avoid deflation and make sure there are no lumps. Now add the butter, that must be melted and cooled to 104°F (40°C) before adding to the mixture. Pour the batter into a cake pan with removable bottom, buttered and lined with parchment paper, about 9-9 ½ inches (23-24 cm) in diameter. Bake in a preheated static oven at 340°F (170°C) for about 35 minutes, then remove from the oven and place on a wire rack to cool.

As for the icing, heat the heavy cream in a saucepan with the glucose; if glucose is not available, you can replace with honey, but honey has a more distinct flavour, of course. When the cream is almost to a boil, add the roughly chopped white chocolate; meanwhile soak the gelatin leaves in cold water until softened. The cream is hot, so add the chocolate and stir to melt. Once the chocolate is melted, squeeze the gelatin and add to the mixture. Once the gelatin is melted, turn off the heat and blend with an immersion blender. After that, strain through a fine sieve and let it cool. This step will give you a smoother texture and remove any lumps. Cover with cling film so that it touches the mixture and place in the fridge until it’s a coating consistency.

Once the sponge cake is cooled, cut horizontally into 3 layers: first score a line all the way around with a small knife, then use a long knife to cut through the centre. Now spread the cranberry jam between the layers and on the outside; as an alternative, use a slightly sour jam, such as raspberry, as white chocolate is already sweet enough. My jam is quite runny, but if your jam is thicker, heat it and thin it out with a tablespoon of water, then strain to remove any seeds or skins. Leave the cake on the wire rack because we will pour the white chocolate icing over the top, allowing it to drizzle down the sides. Now the second layer. Make sure the layers are aligned, then brush the outside of the cake. After that, don’t exaggerate, place the cake in the fridge for half an hour, until the jam is set.

It’s time for double icing: yes, because the cake will be refrigerated after the first icing, then iced again to ensure a thick, even coating. Start from the centre. Let the icing run down the sides of the cake; use a spatula to spread it around the top, then cover the sides with more icing until completely coated. Set a plate under the wire rack to catch the drippings, to use again. Remove the icing and place the cake in the fridge; after the second icing, pour the remaining chocolate into a parchment cone and keep in the fridge, because we’ll use it for writing “Sacher” on top.

Decorate the sides of the cake with chopped white chocolate, or sprinkles if you prefer, and now pipe the writing “sacher” on top, using the reserved, cooled icing. Here it is! Meanwhile let’s see together the ingredients needed for this recipe.

Ingredients

for a 9-inch (23 cm) round sponge cake

- 7 medium eggs

- just over ¾ cup (160 g) of white sugar

- 1 pinch of salt

- ¾ tbsp (15 g) of honey

- 1 tsp of almond extract

- 1 ⅓ cups (160 g) of cake flour

- just under 1 cup (100 g) of almond meal

- ⅓ stick (40 g) of butter

For filling

- 1 ½ cups (500 g) of cranberry jam

For icing

- 1,3 lbs (600 g) of white chocolate

- 1 ½ cups (350 ml) of heavy cream

- 2 tbsp (40 g) of glucose

- ⅟₇ oz (4 g) of leaf gelatin

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Lime Pie Recipe

Joy Of Baking

 Lime Pie Recipe & Video

A Key Lime Pie starts with a sweet and grainy graham cracker crust, that is filled with a creamy smooth lime flavored filling, and topped with lots of whipped cream. As its name implies, Key Lime Pie was first made in the Florida Keys, which is also where Key limes are grown. John Mariani in 'The Dictionary of American Food and Drink' tells us that the recipe for Key Lime Pie came after the 1856 invention of sweetened condensed milk. 

Although the first Key Lime Pies were made with a pastry crust, many recipes, including this one, use a graham cracker crust. It is, by far, the simplest of all the pie crusts. Just graham cracker crumbs, a little sugar, and melted butter are needed. If you have trouble getting the right consistency of crumbs to butter, there is a test. Once you have mixed the ingredients together, squeeze a little in your fist; if the mixture holds together, you have the perfect crust. Once the crust is made it is simply pressed into a pie pan and baked until set. Instead of baking the crust, you can also just place the graham cracker crust in the refrigerator until chilled.

Next, the filling. A Key Lime Pie is very similar to a Lemon Meringue Pie, only instead of using lemons it is made with Key limes. Key limes are instantly recognizable as they are so much smaller than a regular Persian lime. In fact, it takes about 20-25 Key limes to get 1/2 cup (120 ml) of lime juice whereas you need only 3-4 Persian limes to get the same amount of juice. Key limes are a small, round, hard, yellow and green colored, very acidic fruit that grows in Florida. If you cannot find Key limes in your area, don't fret, as regular Persian limes also make an excellent pie. An interesting side note; although the filling is made with green limes, the color of the baked filling is actually yellow. The only 'green' you will find is from the flecks of lime zest. Along with the limes, the filling contains sweetened condensed milk which is made from whole milk and sugar that are heated until most of the water has evaporated. It is a thick, sticky and very sweet mixture that makes a wonderful Key lime filling. Because the filling also contains egg yolks, we do need to bake the pie until the filling is set. Once baked and cooled it is topped with softly whipped cream.

Key Lime Pies can have either a meringue or a whipped cream topping. I prefer whipped cream which is made from the cream (fat) that rises to the top of whole milk. It has a smooth, satiny texture and is labeled according to its butterfat content (heavy to light). The best cream to use for this pie is "Heavy" Cream or Heavy "Whipping" Cream (double cream) which means it has a 36 - 40% butterfat that will double in volume when whipped and hold its form. Because of its superior flavor, I recommend using an organic brand of heavy whipping cream.

Graham Cracker Crust:

1 1/4 cup (125 grams) graham cracker crumbs (can use crushed digestive biscuits)

2 tablespoons (30 grams) granulated white sugar

5 - 6 tablespoons (70 - 85 grams) unsalted butter, melted

Filling:

3 large egg yolks, room temperature

One 14 - ounce (390 grams) can sweetened condensed milk

1/2 cup (120 ml) key lime juice (can use regular limes)

2 teaspoons grated lime zest (outer skin)

Topping:

1 cup (240 ml) cold heavy whipping cream (double cream) (35-40% butterfat content)

2 tablespoons (30 grams) granulated white sugar

Key Lime Pie: Preheat the oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Butter or lightly spray with a non stick vegetable spray, a 9 inch (23 cm) pie or tart pan.

Graham Cracker Crust: Mix together the graham cracker crumbs, sugar, and melted butter. Press onto the bottom and up the sides of the prepared pan. Bake for about 10 minutes or until set and lightly browned. Remove from oven and place on wire rack to cool while you make the filling

Filling: In the bowl of your electric mixer, with the whisk attachment, beat the egg yolks until pale and fluffy (2-3 minutes). Gradually add the condensed milk and beat until light and fluffy (3-5 minutes). Scrape down the sides of the bowl and then beat in the lime juice and zest. 

Pour the filling over the crust and bake for about 10 - 15 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool. Once it has completely cooled, cover and refrigerate for several hours or overnight.

Once the filling has chilled, in the bowl of your electric mixer, with the whisk attachment (or with a hand mixer), beat the whipping cream and sugar until stiff peaks form. Either pipe (I used a Wilton 1M star tip) or place mounds of whipping cream on top of the filling. Can be stored in the refrigerator for a few days.

Makes 1 - 9 inch (23 cm) pie or tart. 

source: youtube

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Banana Cake Tested Recipe

Joy Of Baking

Banana Cake Tested Recipe & Video

I like to bake with bananas as they make things so flavorful and moist. A good example is this Banana Cake, which has the delicate sweetness of mashed bananas with a texture that is wonderfully soft and moist. While quite tasty on its own, I love to cover it with a creamy smooth Chocolate Fudge Frosting. Perfect as a weekday dessert.

This Banana Cake is a delicious recipe I adapted from The Joy of Cooking. Instead of the more common 'creaming' method where the butter and sugar are creamed together and then you beat in the eggs, flour, and liquid, this recipe uses what we call the 'one bowl' or 'quick method'. This method entails first blending all the wet ingredients (bananas, sour cream, vanilla extract, and eggs) together. Then, in your electric mixer, all the dry ingredients (flour, sugar, leavening, salt, and ground cinnamon) are mixed together. Next, the butter, along with part of the wet ingredients, are beaten into the dry ingredients. This batter needs to be beaten for about 90 seconds (to develop the cake's structure) and then the remaining banana mixture is added. While this method may be a little unusual, it reduces gluten formation which results in a cake that literally melts-in-your-mouth with a velvety texture that is moist and dense. Just make sure to have all the ingredients at room temperature and to follow the instructions on mixing. I baked this cake in a 9 inch (23 cm) round cake pan, but you could bake it in a bundt pan with excellent results. This cake can be stored for several days at room temperature or in the refrigerator.

Since bananas go so well with chocolate, I chose to cover this cake with a chocolate fudge frosting. This recipe is one I adapted from the cookbook Chocolate Bar by Matt Lewis and Alison Nelson, who run a chocolate boutique in New York that they call a "candy store for grown-ups". It is the type of chocolate frosting my mother always used to cover cakes. Made with butter, confectioners (icing or powdered) sugar, vanilla extract and unsweetened chocolate, it is perfect for covering cakes and cupcakes. It uses unsweetened chocolate which is also known as baking, plain or bitter chocolate. This is chocolate in its rawest form. Chocolate liquor that has been refined and contains 50-55% cocoa butter. Since no sugar has been added to the chocolate it has a strong, bitter taste that is used in cooking and baking but is never eaten out of hand. When used in this frosting it imparts a deep chocolate flavor.

Banana Cake:

2 large ripe bananas

1/3 cup (80 ml) sour cream, room temperature

1 1/2 teaspoons pure vanilla extract

2 large eggs, room temperature

1 cup (200 grams) granulated white sugar

2 cups (230 grams) cake flour

3/4 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground cinnamon (optional)

10 tablespoons (140 grams) unsalted butter, softened to room temperature

Chocolate Fudge Frosting:

3 ounces (90 grams) unsweetened chocolate, coarsely chopped

1/2 cup (113 grams) unsalted butter, room temperature

1 cup (120 grams) confectioners (powdered or icing) sugar, sifted

1 teaspoon pure vanilla extract

Banana Cake: Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter and flour, or spray with a non stick vegetable/flour spray, a 9 inch (23 cm) round cake pan.

In the bowl of your food processor, place the bananas, sour cream, and vanilla extract. Process just until blended and smooth. Add the eggs and process until combined.

In the bowl of your electric mixer, with the paddle attachment, (or with an electric hand mixer) combine the sugar, flour, baking powder, baking soda, salt, and ground cinnamon. Add the softened butter, along with half the banana mixture, and beat on low speed just until the dry ingredients are moistened. Increase the mixer speed to medium (on high if using a hand mixer) and beat the batter for 1 1/2 minutes. Scrape down the sides of the bowl as needed. Add the remaining banana mixture in two additions, beating well after each addition. Pour the batter into the prepared pan, smoothing the top, and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.  

Remove from oven and let cool on a wire rack for about 10 minutes before removing the cake from the pan. When completely cooled, frost with the Chocolate Fudge Frosting.

Chocolate Fudge Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water (or in the microwave). Remove from heat and let cool to room temperature.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the melted chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and creamy and of spreading consistency (about 2 -3 minutes). Frost the top and sides of the cake. Can garnish with dried banana chips. Can be stored at room temperature or in the refrigerator for several days.

Makes one - 9 inch (23 cm) cake.

source: youtube

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Black Bottom Cupcakes Recipe & Video

Joy Of Baking

 Black Bottom Cupcakes Recipe & Video

Black Bottom Cupcakes are a delicious combination of a rich chocolate cake and a creamy cheesecake. They would be suitable for any occasion, from a formal affair to a breakfast treat. This recipe will give you twelve generously sized cupcakes and for easy removal, always line the muffin cups with paper liners. 

There at two parts to making these Black Bottom Cupcakes. First, the cheesecake filling which is simply a beaten mixture of full fat cream cheese, white sugar, an egg, and a little vanilla extract. Beat the mixture just until creamy and smooth. If you decide to mix the filling in a food processor, rather than with a mixer, do not over process or the filling with be too thin and will dissolve into the chocolate batter as it bakes. The second part is the chocolate cake which is a unique recipe. I say that because this cake does not contain eggs, butter, or milk. It often goes by the name Wacky Cake (no one knows why) and it was probably invented during World War II when there was rationing of butter, milk, and eggs. What is amazing is how good this chocolate cake tastes. It is moist and spongy with a nice chocolate flavor which comes from cocoa powder, not melted chocolate. This chocolate cake is also very easy to make, as no mixer is needed. The dry ingredients are simply placed in one bowl and the wet ingredients in another bowl. The two are mixed together and you are done.

Once the two batters are made, the first thing to do is to pour the chocolate batter into the muffin cups. Then a couple of tablespoons of the cheesecake filling is placed into the center of the chocolate batter. If you like you can sprinkle some miniature chocolate chips on top of the cheesecake filling. The cupcakes are then placed in a moderate oven and as the cupcakes bake the chocolate batter becomes like a shell for the cheesecake filling. You can eat these delicious cupcakes hot, cold, or at room temperature. If there are any leftovers they can be stored in the refrigerator for a few days.

Cream Cheese Filling:

8 ounces (227 grams) cream cheese, room temperature

1/3 cup (65 grams) granulated white sugar

1 large egg

1/2 teaspoon pure vanilla extract

Chocolate Cupcakes:

1 1/2 cups (195 grams) all purpose flour

1 cup (200 grams) granulated white sugar

1/3 cup (30 grams) natural unsweetened cocoa powder (not Dutch processed)

1 teaspoon baking soda

1/4 teaspoon salt

1 cup (240 ml) water

1/3 cup (80 ml) vegetable,corn or canola oil (or other flavorless oil)

1 tablespoon white vinegar

1 teaspoon pure vanilla extract

Black Bottom Cupcakes: Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.

Cream Cheese Filling: In your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make the Chocolate Cupcake batter.

Chocolate Cupcakes: In a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl mix the water, oil, vinegar, and vanilla extract. Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth. Evenly divide the batter among the 12 muffin cups. Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.

Bake in the preheated oven for about 25 minutes, or until the cream cheese filling has set and the cupcakes feel springy to the touch (a toothpick inserted into the chocolate part of the cupcake will come out clean). Remove from oven and place on a wire rack to cool. The cupcakes can be covered and stored in the refrigerator for about 3 - 4 days.

Makes 12 large cupcakes

source: youtube

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Health Benefits of Masoor dal (Lentils)

Lentils are extremely rich in soluble fiber, which forms a gel-like substance in the digestive tract, thereby helping in removing bile from the body. It further helps in eliminating and reducing blood cholesterol levels.

The higher fiber content of lentils helps in increasing the size of stool; hence, speeding the journey of waste products through the gut. In short, lentils are useful for alleviating constipation. The fiber content also reduces the risk and the symptoms of diverticulosis, a condition in which small pouches form in the colon wall.

The soluble fiber in lentils has the property of trapping carbohydrates. It slows down the digestion and absorption process, hence preventing major changes in blood sugar level throughout the day. This helps diabetic patients.

The insoluble fiber in lentils leads to the feeling of early satiation; hence, people eat less and gain fewer pounds. Besides, insoluble fiber is indigestible, which passes through the body adding just a few calories.

Lentils are rich in flavones, a class of antioxidants with antioxidant properties. Studies have proved that regular consumption of lentils can reduce the risk of breast cancer.

Lentils prove to be significant for a healthy heart as they prevent heart coronary problems. Fiber in the lentils reduces blood cholesterol levels and plaque forming on the walls of the arteries, thereby eliminating the risk of stroke or other cardiovascular diseases.

Apart from providing low burning complex carbohydrates, lentils increase energy levels by replenishing iron stores. This is particularly very important for menstruating women, who are at a higher risk of iron deficiency.

Besides fiber which contributes to the health of the cardiovascular system, lentils contain folic acid and magnesium, significant for reducing the level of homocysteine, a compound known to be dangerous for the heart and artery walls. Also, lentils promote better blood flow and passage of oxygen and nutrients to the organs.

Rich in the antioxidant, molybdenum, lentils assist the body in breaking down harmful substances hence reducing allergy symptoms. This antioxidant is also essential for preventing impotency, particularly in older men, and avoiding anemia.

Researches indicate that the vitamin E found in lentils helps prevent the risk of Parkinson’s disease, though the exact connection is not yet determined.

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Homemade Dinner Rolls Recipe

Homemade Dinner Rolls

Ingredients
1 (1/4-ounce) package dry active yeast
1 cup warm water, about 110 degrees F
1/2 cup sugar
1 egg, beaten
2 teaspoons salt
1 cup milk, scalded but cooled to warm
4 ounces melted butter, plus 2 ounces
5 cups flour, plus more, as needed
6-cup, 3-inch muffin tin pan
Directions
In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar and add egg, salt, warm milk, and 4 ounces of butter. Slowly add 5 cups flour, adding more as needed to make an elastic dough. Mix well, then roll out to floured surface and knead dough for about 5 minutes.

Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.

Lightly oil the muffin pan. Punch down dough and form dough into 1-inch balls. Place 3 balls in each muffin tin. Fill muffin pan, cover with towel, and allow to rise an additional 1/2 hour.

Preheat oven to 425 degrees F.

Brush with remaining melted butter. Bake in preheated oven for 10 to 15 minutes, until golden brown.


Butter With Chive Spread



Ingredients:

8 tablespoons butter
4 tablespoon minced fresh chives
Pinch black pepper
12 whole-wheat dinner rolls


Directions
Combine butter, chives, and black pepper in a bowl. Mix well to combine and serve with warm rolls from the oven. Mmmmm, butter melting all the way, exploding chives' amorous flavor.


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Mince Meat Pie Recipe

This has been my favorite holiday pie since I was a little girl. My mother used to make this pie just for me every Thanksgiving. Thanks Mom!

Mince Meat Pie / Old-Fashioned Mincemeat Pie

Ingredients:

Pastry for 9-inch two crust pie*

1 quart prepared mincemeat**

Brandy to taste

* Check out my different recipes for making the perfect pie crust.

** 1 (28-ounce) jar prepared mincemeat pie filling may be substituted, but check out my Homemade Mincemeat Recipes.

Preparation:

 homemade mincemeat Preheat oven to 425 degrees F. Prepare pie pastry.

Spoon prepared mincemeat into pastry-lined plate. Add additional brandy to your taste. Cover with remaining pastry and flute. Cut slits in pastry so steam can escape. Cover edge with aluminum foil to prevent excessive browning.

Bake pie 40 to 50 minutes or until crust is lightly browned. Remove aluminum foil during last 15 minutes of baking. Remove from oven and cool on a wire rack before cutting and serving.

Serve warm or at room temperature.

NOTE:  This pie stores well in the freezer.

Makes 8 servings.

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How To Make Turkey Stuffing

Turkey Stuffing Recipe 

Ingredients:

The below recipe is a only a guideline for making your turkey stuffing. Depending on your family's taste, add or delete ingredients (onions, celery, mushrooms, and or nuts) to make to your liking. Be creative!

1/4 cup butter or margarine
1 large onion, chopped
2 cups chopped celery
1 pound fresh mushrooms, sliced
1 loaf day-old bread, toasted and cut into 3/4-inch cubes (about 10-12 cups)
1 egg, beaten
Stock from the turkey giblets and/or chicken broth (approximately 1 to 2 cups)
1 cup chopped walnuts or pecans
Salt and freshly-ground pepper to taste
Dried crushed sage to taste
Dried crushed thyme to taste

Preparation:

To make turkey giblet stock, place the turkey giblets (giblets and neck), water, and salt in a small saucepan over low heat; bring to a simmer and simmer for about 1 hour, uncovered. Remove from heat and strain the stock into a container for use with the stuffing. Alternatively, you can use chicken stock or just plain water with this recipe.

In a large pot (large enough to hold all the prepared stuffing) over medium-high heat, melt butter or margarine. Add onion, celery and mushrooms; sauté until soft.

Mix in bread cubes and egg with enough chicken broth to moisten. Add nuts, salt, pepper, sage, and thyme; stir until well blended. The stuffing should be moist, not dry, because heat destroys bacteria more rapidly in a moist environment.

Proceed to stuff turkey in your usual way. NOTE: Do not cool the stuffing. Spoon it directly into the turkey cavity right after preparation. Stuff the turkey loosely — about 3/4 cup of stuffing per pound. Check out Advice on Stuffing a Turkey Safely.

Immediately place the stuffed, raw turkey in an oven set no lower than 325 degrees F. To cook your stuffed turkey, check out Guidelines For Roasting a Whole Turkey.

The USDA has come up with a one-temperature-suits-all for poultry safety: 165 degrees F. For safety and well done turkey, the internal temperature should be checked with a meat thermometer


Makes enough to stuff a 20-pound turkey


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Kiwi Mango Layered Smoothie Recipe

Love Mango? Love kiwi too? Here's a smoothie recipe that calls for mango and Kiwi for you to enjoy! Try it and express what you think... Ingredients:2 1/2 cups frozen mango3/4 cup vanilla fat-free yogurt1/4 cup honey2 tablespoons water1/2 teaspoon grated lime rind3 ripe kiwifruit, peeled2 cups ice cubes2 tablespoons green tea1/2 cup packed baby spinachInstructions:Place mango, 1/2 cup yogurt, 2 tablespoons honey, 2 tablespoons water, and lime rind in a blender; process until smooth, stirring occasionally. Divide mango mixture into each of 4 serving glasses; place glasses in freezer. Rinse blender container. Place 1/4 cup yogurt, 2 tablespoons honey, kiwifruit, and next 3 ingredients in blender; process until smooth, stirring occasionally. Gently spoon green tea-kiwi mixture onto mango mixture in reserved glasses, working carefully around inside of each glass to create a clean horizontal line. Stir to combine flavors, if desired.
 Serve immediately

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Cherry Zucchini Twist

Going raw is my motto these days and I have no idea what benefit to get from this Cherry Zucchini Twist; fruit and vegetable combination as it is just an experiment on my part. Normally, I blend whatever is in my fridge to enjoy the goodness of fresh food at least once or twice a week, devoid of cooking. It is not a substitute of a meal but it does make me feel full when taking a glassful of blended fruits and vegetables. Therefore, a glass of blended vegetable and fruits would be helpful in eating less and easy for the stomach, yet nutrients aren't compromised.

Also, I always opt for natural sugars found in each fruit and never add any sugar on any blends I made as sugar is no longer a regular item in my house. Honey would be a good substitute or maple syrup to sweeten up any beverages.  I blend at my own risks aiming for natural food and have no regrets. There are some changes in my body, in my skin and in my thoughts, good changes I mean. No regrets so far, only happiness to learn more about the goodness of fresh food.

Cherry Zucchini Twist

20 pcs Fresh Cherry
1 Zucchini , Small size
1/2 Lemon Juice fresh squeezed
1 Banana
1/2 cup distilled water

I pick the cherries, zucchini and lemon early in the morning for freshness in my own garden.  How I wish to have my own banana plant to enjoy every day. Banana is high in potassiom and is needed in our body.

Wash them.

Pit the cherry with olive pitter.

Cut the Zucchini in cubes

Squeezed the lemon out of juice and add in blender

Add the banana, cut in 4-5 pieces without the skin.

Add the distilled water.

Blend and emjoy.

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Health Benefits Of Okra

A rich source of dietary fiber, minerals, vitamins; recommended in cholesterol controlling and weight reduction programs.

The rich fiber and mucilaginous content in Okra pods helps smooth peristalsis of digested food particles and relieve constipation condition.

The pods contain healthy amounts of vitamin A, and flavonoid anti-oxidants such as beta carotenes, xanthin and lutein.

It is one of the green vegetable with highest levels of these anti-oxidants. These compounds are known to have antioxidant properties and are essential for vision. Vitamin A is also required for maintaining healthy mucus membranes and skin. Consumption of natural vegetables and fruits rich in flavonoids helps to protect from lung and oral cavity cancers.

Raw Okra w/ avocado Recipe

1 pound okra

1 jalapeño pepper, minced

1 Hass avocado, cut in small dice

1 pound tomatoes, cut in small dice

1 small white or red onion, chopped

1/2 cup chopped cilantro

2 fresh  squeezed lemon juice

1 to 2 ounces crumbled queso fresco or feta for serving (optional)

1-2 T Olive Oil

Salt to taste

 Trim the stems and tips from the okra, and cut in half inch bits.

Add the jalapeño, avocado, tomatoes and onion. Season generously with salt, and toss together. Add the cilantro and lemon juice, and toss well.

Put in the fridge for an hour or more.

Add olive oil just before serving or garnished with crumbled queso fresco, if desired.

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Articles are from different sources and may not be accurate. I do not own all of the blogs.

The information given are not intended to be a substitute for professional advice any kind.  This blog assumes no responsibility for the use or misuse of this material. Your use of this site indicates your agreement to these terms and to always use with caution.

Read at your own risk. Do more research when you are in doubt. I enjoyed this article and hope you will, too. Thank you.