Healthy Fruit Drink Recipe

Very refreshing and healthy drink made with fresh fruit. It is especially great when the weather is hot.

Ingredients:

3 cups pineapple, small diced

1/4 cup lemon juice

Sugar or sugar substitute to taste

Pinch of salt

3 cups grapes

Water – all the water you need to get the right density

Ice

Peel the pineapple and cut it in small cubes. Squize one or two lemons and measure 1/4 cup.

Put pineapple cubes, lemon juice, sugar to taste, a pinch of salt, grapes and water in the blender and process until smooth.

Strain the mixture into a large pitcher. Add more water if needed and a lot of ice. Taste and add more sugar if needed.

Serve in tall glasses.

Image courtesy of “rakratchada torsap” at FreeDigitalPhotos.net 

Meat And Cheese Sandwich With Spinach

This is a delicious and healthy sandwich. I use baby spinach for best results.

Ingredients:

Any meat you have in the fridge: ham, roast beef, etc

Any cheese you have in the fridge

Baby spinach leaves

Red onion

Simple vinaigrette made with olive oil, vinegar, salt and pepper

Tomato

Any kind of bun you like. It is best if fresh from the oven.

Butter or mayonnaise

Cut open the bun.

Spread butter or mayonnaise on both sides.

Line several slices of meat and cheese. Then some tomatoes and spinach salad. Top with the other side of the bun and enjoy.

Spinach Salad:

Rinse the spinach leaves. Slice the red onion and halve the slices. Mix spinach and red onion. Add vinaigrette and mix well. Let it rest for 15 minutes and it is ready.

Image is under Creative Commons licence.  Credit given to “jeffreyw” from Flickr.com 

CARROTS

Carrots are one of the most favorite vegetables around the world. They are an excellent source of vitamin A, C, D, E, K, B1 and B6 and they are also rich in biotin, potassium, calcium, magnesium, phosphorus and sodium.

When buying carrots choose those that are:

• firm
• bright red-orange color
• without big cracks or serious green or violet tops
• without side roots

The most nutrients are concentrated just under the skin so try not to peel them off. To clean carrots, simply use a hard brush. 

Have you tried Carrot Marmalade? I haven't. I found this recipe in a very old cook book and I will try it soon.

CARROT MARMALADE

• 1 lb. carrots
• 1½ lbs. sugar
• 2 lemons
• ½ cup chopped nuts

Clean and scrape carrots, cook until soft, then mash. Add sugar, juice of 2 lemons and the grated rind of 1 lemon. Cook 20 minutes, stirring frequently. Add the chopped nuts, pour into hot, sterile jars and seal.

Eggs Benedict my Way

Eggs, one of nature's most nutritious foods.

We should include eggs as part of our diet because they contain lots of protein, vitamins, minerals and other good elements and only 70 calories. They also contain cholesterol, so, be careful and eat just a few eggs a week.

There are hundreds of ways to prepare eggs.

EGGS BENNEDICT

4 poached eggs
4 English muffins
4 slices of Canadian bacon or ham
Hollandaise sauce
Butter

Split, toast and butter the English muffins. Fry the Canadian bacon or if using ham grill it for a few minutes on both sides. Place the bacon or ham on the English muffin, then the egg and top with Hollandaise sauce. Serve with hash brown potatoes.


HOLLANDAISE SAUCE

1/3 cup of butter,
the juice of half a lemon
2 egg yolks
pinch of cayenne pepper
1/2 cup boiling water
1/2 teaspoon salt

Cream the butter, add the egg yolks one by one; then the lemon juice, cayenne pepper and salt, beating all thoroughly; place the bowl with the mixture in a saucepan of boiling water; beat with an egg-beater until it begins to thicken, about one minute; then add the 1/2 cup of  boiling water, beating all the time; stir until it begins to thicken like soft custard; stir a few minutes after removing from the stove; be careful not to cook it too long.

Queen's Soup Recipe

This is an easy soup. If you don't have much time to cook, this could be great for you.

QUEEN'S SOUP

(Zuppa Regina)

This is made with the white meat of chicken. Grind 1/2 large chicken breast in the food processor together with 5 or 6 blanched almonds . Add  1 cup of fresh bread crumbs, first soaked in a little milk or broth. Rub the mixture to a very smooth paste and add 4 cups of chicken broth. If you wish the soup to be richer and have a more milky consistency, use an egg yolk. Beat it, and stir a few tablespoonfuls of hot broth into it before adding to the soup. Do not let the soup boil after the egg yolk is added or it will curdle.
Serve the soup with croutons and grated cheese.