Archive for the ‘Recipes’ Category
If you have an upset stomach try this delicious recipe.
- 1/2 sweet pineapple
- 3/4″ slice of thin-skinned lemon
- 3/4″ piece of fresh ginger
Juice the pineapple, lemon and ginger together. Pour and serve!
Did you know?
- Pineapple juice is great for improving digestion and soothing an upset stomach. The healing enzyme bromelain reduces bruising so it can also help you recover from an injury. Pineapple is also a good source of vitamin C which helps to heal and fight infection.
- Lemons are gently diarrhetic and helps to regulate and cleanse your entire system.
Peach is a fruit native to china, but cultivated in almost all the countries with a cool climate. They have an outer skin that is reddish-yellow in color, while the flesh is either white or yellow. Peaches that have a white flesh are usually very sweet and have very little acidity. However, the yellow-fleshed ones typically have an acidic tang, coupled with sweetness. A peach is extremely rich in vitamin A and potassium, apart from abounding in a number of other nutrients, making them rank very high in nutritional value and good for the health of an individual.
Did you know Peaches help make the skin healthy and also add color to the complexion? They do! They are delicious and help you stay beautiful. You can’t lose!
I love everything about summer; the weather, swimming, outdoor parties and especially the food! Now you all know I love to cook and this is perfect weather to get outside and grill up something fabulous for my friends and family! Here are some of my tips for grilling this summer. Enjoy!
- Get a good cut of meat–at least a full inch of thickness will guarantee your meat stays tender, moist and delicious.
- Marinate! Marinating meat overnight adds flavor and keeps meet tender. Use about one and a half cups of marinade for every pound of meat.
- Always use tongs to turn meat on the grill. Some people use a fork but I’ve found that this pokes holes in the meat and allows all of that good moisture to escape.
- Add salt (kosher is best) and seasonings to meat before grilling. Add BBQ sauce or ketchup after.
It’s National Hamburger Month! Nothing says summer like a big, thick, juicy hamburger…That’s why I’m asking all of you to send in your very best hamburger/turkeyburger recipes! We will be testing the recipes and picking one winner to receive a signed copy of my book 131 Ways to Live 131 Years! Send your submissions to email@example.com!
The USDA recommends that you eat at least five servings of fresh fruits daily, but unfortunately, most people don’t even come close. Adding some delicious, fresh strawberries to your diet, is a great way to get the servings of fruit you need for a well-rounded body and a healthy immune system.
Strawberries contain many nutrients such as the always-important Vitamin C. They also contain significant levels of phytonutrients and antioxidants, which fight those free radicals I was telling you about in my new book. These antioxidant properties are believed to be linked to what gives the strawberry its signature bright red color.
In addition to vitamin C, strawberries also provide an excellent source of vitamin K and manganese, as well as folic acid, potassium, riboflavin, vitamin B5, vitamin B6, copper, magnesium, and omega-3 fatty acids.
Your goal this month is to incorporate the Strawberry into your diet and daily life as much as possible to help you fall in love with this delicious seasonal fruit all over again! be sure to send me your favorite recipes! I’m posting one of my all-time favorites below….enjoy!
Recipe of the Month: Guilt-Free Strawberry Shortcake
1 pre-baked angel food cake ring
1 (3 oz.) pkg. strawberry Jello, sugar free
1 sm. frozen strawberries (or 1 c. fresh)
1 sm. Cool Whip
Place berries on bottom of mold. Ease in shortcake (upside down over berries). Pierce cake with fork 6 to 8 times. Pour Jello slowly over cake, seal and freeze 1/2 hour. Remove, wait 10 minutes. Remove from mold and insert Cool Whip in hole of mold.
I will be on the Grapefruit Diet for the next several weeks! A lot of you have been asking me what this diet entails so here is a link for more information:
Sweet Potato Ice-Cream
2-3 medium-sized sweet potatoes
1/4 tsp. ground nutmeg
1 tsp. ground cinnamon
2 cups heavy cream
1 1/2 cups whole milk
3/4 cup packed brown sugar
4 egg yolks
1 Tbsp. maple syrup
Preheat oven to 350 degrees.
Rinse sweet potatoes, pierce the skin 3-4 times, wrap tightly in aluminum foil and place on a baking sheet. Bake 45 minutes to 1 hour or until potatoes are soft. Unwrap potatoes, cool completely and peel. Be sure to remove peel and coating. Mash potatoes by hand orin food mill with a coarse mesh. Add in nutmeg and cinnamon. Set aside.
Blend cream, milk and brown sugar together in a 3-quart saucepan and head on medium-low, stirring constantly until sugar melts and the mixture is hot, but not boiling.
Whisk egg yolks in separate bowl. Temper the yolks by slowly adding 1 cup of the hot milk mixture to the egg yolks, whisking constantly to prevent curdling.
Slowly add the egg yolks to the remaining milk mixture in the saucepan, steadily whisking to avoid curdling. Raise the heat to medium, and whisk the custard mix until it thickens slightly, about 6-10 minutes. The mixture should coat the back of a spoon when its ready. Do not allow it to boil.
Remove from heat and cool for 10 minutes. Add the pureed sweet potatoes and store to incorporate evenly. Add maple syrup. Cover and refrigerate 1-2 hours until cold. Using an ice-cream maker, follow the manufacturer’s instructions to make the ice-cream, and then firm it in the freezer.
Recipe of the Week: Cucumber, Onion & Tomato Salad
- Sliced tomatoes
- Sliced cucumbers (leave some peeling on)
- Sliced red onion
- Cubed Mozzarella Cheese
- Italian Dressing
- Black pepper
- Baltic Salt
In a large bowl layer tomatoes, cucumbers, onion and mozzarella one ingredient at a time. Pour desired amount of italian dressing in bowl. Cover and place in refridgerator for 30-60 min. to marinate. Remove and sprinkle with parsley. Salt & pepper to taste.
Sit back and enjoy! Makes a great lunchtime meal!
Calories: Too few to count!