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Showing posts with label healthy food. Show all posts
Ingredients:
Green Mango - 1 medium, grated
Moong dal - 1cup
Fresh Grated Coconut - 1cup (I used frozen, thawed grated coconut)
Green chilies - 2, finely chopped (adjust as per taste)
Cucumber - 1 medium, peeled and grated
Cilantro - ¼ cup, finely chopped
Salt - to taste
For Tempering:
Mustard seeds - 1tsp
Dry red chili - 2
Curry leaves - 8-10
Asafoetida (hing) - ¼tsp
Source, details, tips and full instruction at: cooks-hideout
Ingredients:
4 large beets
2 med potatoes (yellow is the best)
3 med carrots
1 med sweet onion
Sauerkraut {Квашеная капуста} to your taste
Oil ( I like to use grape seed oil and a few tbs of sunflower oil)
Salt to taste
Source, details, tips and full instruction at: leascooking
Ingredients:
1 can (15 oz.) black beans, rinsed with cold water and drained well
2 slices whole wheat bread, cut in cubes, toasted, and buzzed in the food processor (or substitute about 2/3 cup whole wheat bread crumbs)
1/4 cup packed cilantro leaves (more or less, depending on how much you like cilantro)
2-3 medium garlic cloves, coarsely chopped
2 tsp. Cholula hot sauce (or use your favorite Mexican hot sauce)
1/2 tsp. ground Chipotle chile pepper
1 tsp. ground cumin
1 egg
salt and fresh ground black pepper to taste
1 T grapeseed oil (or a little more) for browning patties
1/2 cup chopped tomatoes or cherry tomatoes for serving
Source, details, tips and full instruction at: kalynskitchen.com
INGREDIENTS
1 ripe banana
1 ripe avocado
½ cup date paste *See note
2 cups almond pulp leftover from milk
½ cup extra dark cocoa powder
¼ cup coconut flour
1 tsp ground cinnamon
½ tsp salt
½ cup unsweetened shredded coconut
¼ cup unsalted pistachio, shelled and chopped
¼ cup cacao nibs
¼ cup unsweetened shredded coconut (to “line” muffin tins)
25 whole raw almonds
Source, details, tips and full instruction at: thehealthyfoodie.com
Ingredients:
2 Handfuls of quality tortilla chips
1 can of black beans, drained and rinsed
3/4 cup shredded cheese
Assorted toppings to bake on the nachos such as:
jalapenos
chopped scallions
diced fresh tomatoes
black olives
sauteed mushrooms/onions
golden corn
Source, details, tips and full instruction at: blessherheart.typepad.com
Ingredients:
1 pound fresh tofu, cut into 1/2-inch fillets
2 garlic cloves, minced
2 Tbs extra virgin olive oil
4 Tbs fresh lemon juice
2 Tbs mirin
Freshly ground black pepper
Zest of 1 lemon
1/4 tsp crushed red pepper flakes
Source, details, tips and full instruction at: fortheloveoffoodblog.com
Ingredients:
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons margarine
1/4 cup brown sugar
1/3 cup margarine
1 cup white sugar
1 egg
1 teaspoon vanilla extract
3/4 cup milk
4 black plums, pitted and thinly sliced
3/4 cup blueberries
Source, details, tips and full instruction at: gratefulprayerthankfulheart.com
Raspberry Swirl Cheesecake
serves 8-10
1 cup (5oz) finely ground graham crackers
2 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
6 ounces (1 1/2 cups) raspberries
2 tablespoons sugar
1 1/2 cups granulated sugar
4 packages (32 ounces total) cream cheese, room temperature
1 teaspoon pure vanilla extract
pinch salt
4 large eggs, room temperature
pot boiling water, for the roasting pan
Source, details, tips and full instruction at: notsohumblepie
INGREDIENTS:
{wet ingredients}
3 cups cooked chickpeas, rinsed and drained (I used two 15.5 oz. cans)
4 Tbsp. toasted sesame oil (I didn’t have toasted, so I used regular)
Juice of 1 small lemon (or ½ of a medium/large lemon)
4 large cloves garlic, minced
3 Tbsp. gluten-free tamari (see my comments above about using less depending on your taste, I think I would just use 1 or 2 Tbsp.)
{dry ingredients}
1 cup brown rice flour (I didn’t have any, so I used quinoa flour)
2 tsp. xanthan gum (you can use a little less, but don’t use more)
2 tsp. dried thyme
1 tsp. rubbed sage
1 tsp. smoked paprika
¼ tsp. chipotle powder (I didn’t have any, so I used ancho chile powder)
Source, details, tips and full instruction at: 86lemons.com
"Millet is an ancient gluten-free grain with a slightly nutty flavor. It does well as a pilaf, but I also occasionally make it into a creamy porridge. It’s delicious no matter how you prepare it, and its health benefits alone make it worth trying, even if you’re a bit skeptical."
Well, sounds exciting, definitively will give it a shot soon!!
Ingredients:
2 tablespoons ghee (clarified butter)
3/4 cup (150 g) hulled millet, briefly rinsed in a colander under cold running water
1 1/4 teaspoon coarse kosher salt, divided
2 cups (475 ml) boiling water
4 medium carrots, thinly sliced on the diagonal
1 medium bulb fennel (with a few of the fronds reserved for garnish), halved and thinly sliced
1 medium onion, halved and thinly sliced
1/8 teaspoon ground black pepper
2 to 3 tablespoons fresh lemon juice
1 1/2 tablespoons hazelnut oil (or pistachio oil, or even just extra virgin olive oil)
Source, details, tips and full instruction at: anediblemosaic.com
Beth of Tasty-Yummies tenting us today with some delicious and gluten-free biscuits.
Ingredients:
Makes 12-15 cookies
1 1/2 cups blanched almond flour (tightly packed)
1 tablespoon arrowroot powder (or tapioca starch)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup maple syrup or honey
1/4 cup sliced almonds or other nut
3 tablespoons freshly squeezed orange juice
2 tablespoons orange zest
1/4 cup dark chocolate chunks, mini chocolate chips or cocoa nibs
Source, details, tips and full instruction at: tasty-yummies.com