1.Cut the Avocado in Half and Take the Inside and Put It in a Bowl
AVOCADO RECIPE
Ingredients:
1.2 avocados
2.1 tomato
3.Onion
4.Salt
5.Cilantro
Steps:
1.Cut the avocado in half and take the inside and put it in a bowl.
2.Next cut all the vegetables really thin to give flavor
3.Put all the ingredients the blender and put a tablespoon of salt.
4. Then poor a cup of water to the blender.
5.Now blend the ingredients and you get a delicious guacamole.
6.Enjoy
COCONUT EGG OMLETTE
Ingredients:
1. 3 Eggs
2. Coconut oil
3. A pan
4. Spatula
5. Fresh parsley
Steps:
1.Get the eggs and stir them with pepper and salt
2.Then rub the coconut oil in the pan
3.Then poor the egg in the pan and flip it until it boils/ make bubbles
4.Then get the spatula and flip it in half
5.Then put the finished egg in the plate
6.Enjoy
TOMATO SAUCE
Ingredients
1.Tomatos
2.Salt
3.Cilantro
4.Onion
Steps
1.Cut Tomato’s thin
2.Cut Cilantro
3.Cut Onion
4.Put to the blender for 30 sec.
5.Put salt and your done
BRIOLED CINOMION ORANGES
Ingredients
1.4 large oranges
2.1 teaspoon of grind cinnamon
3.1 table spoon demurer sugar or raw sugar
STRAWBERRY BANANA SMOOTHIE
Ingredients:
1/2 cup of strawberries,
2 ripe bananas,
3 ounces of 1% milk,
1 tablespoon of honey
1 and 1/2 cup of yogurt (Strawberry or Regular)
Materials:
A blender,
A spoon,
A knife,
A measuring cup,
A straw (optional)
A cup
Steps:
The steps for making this food are...
1. Wash your hands and strawberries.
2. Peal the ripe banana.
3. Now cut the banana into circles with your knife.
4. Take the tip off the strawberry.
5. Plug in the blender into an outlet.
6. Now put the strawberries and banana into the blender.
7. Next put your strawberry or regular yogurt into the blender.
8.After this grab your spoon.
9. Now with your spoon put the honey into the blender.
10. Next you will grab your 1% milk and pour it into the blender.
11. Now put the lid on the blender and turn your blender. Turn it off until you see
everything mixed properly together.
12. Now take of the lid of the blender. After that pour it into a cup.
13. Now get your straw and put it in your cup.
14. Now you have made your own healthy raspberry banana smoothie.
DARK CHOCOLATE COVERED STRAWBERRIES
Ingredients:
1.Dark Chocolate
2.Strawberries
3.Vegetable oil
Materials:
1.Bowl
2.Spoon
3.Wax Paper
4.Tray
5.Microwave
6.Refrigerator
7.Colander
Steps:
1.Wash the strawberries.
2.Break the dark chocolate into pieces, and put it in a bowl. Make sure the bowl is dry.
3.Add two teaspoons of vegetable oil to make the dark chocolate smoother.
4.Put the dark chocolate in the microwave for 2 minutes. If it doesn’t melt, then put it for another minute.
5.Take out the dark chocolate from the microwave and mix it with a spoon when it’s done melting.
6.Put the parchment paper on the tray that you are using. Now, get the strawberries and dip them in the dark chocolate and put them on top of the parchment paper.
7.Next, put them in the freezer for about 20 minutes.
8.Once they are done freezing, take them out and…
9.ENJOY.
BLUEBERRY SMOOTHIE
Ingredients:
1. 1 cup of skim milk
2. 6 oz of vanilla yogurt
3. 1 cup of blueberries
4. 1 cup of ice cubes
Steps:
1. Put milk, yogurt, blueberries, and ice.
2. Then blend for a minute and transfer to a glass
KALE CHIPS
Ingredients:
1. 1 large bunch kale, tough stems removed, leaves torn into pieces (about 16 cups; see Note)
2. 1 tablespoon extra-virgin olive oil
3. 1/4 teaspoon salt
Steps:
1.Position racks in upper third and center of oven; preheat to 400°F.
2.If kale is wet, very thoroughly pat dry with a clean kitchen towel; transfer to a large bowl. Drizzle the kale with oil and sprinkle with salt. Using your hands, massage the oil and salt onto the kale leaves to evenly coat. Fill 2 large rimmed baking sheets with a layer of kale, making sure the leaves don’t overlap. (If the kale won’t all fit, make the chips in batches.)
3.Bake until most leaves are crisp, switching the pans back to front and top to bottom halfway through, 8 to 12 minutes total. (If baking a batch on just one sheet, start checking after 8 minutes to prevent burning.)
KIWI SMOOTHIE
Ingredients:
1. 1 mango
2. 4 kiwis
3. 1 ½ cups pineapple juice
4. 4 fresh mint leaves
Steps:
1. Cut the mango into two thick slices, as close as possible. Scoop out the flesh and coarsely chop. Cut off any additional flesh adhering to the pit.
2. Peel the kiwis with a sharp knife and chop the flesh.
3. Put the mango, kiwis, pineapple juice, and mint leaves into a food processor or blender and process until thoroughly combined.
4. Pour into chilled glasses and serve!
BROILED CINNAMON ORANGE
Ingredients:
1. 4 large oranges
2. 1 teaspoon grind cinnamon,
3. 1 tablespoon Demerara sugar or other raw sugar
Steps:
1. Pre-heat the boiler high. Cut oranges in half and discard any seeds. Then cut the flesh away from the skin. Cut across the segments to loosen the flesh into bite-size pieces.
2. Arrange the orange halves cut side up in a shallow ovenproof dish. Mix together the cinnamon and sugar in a small bowl and sprinkle the mixture evenly over the orange halves.
3. Cook under the preheat boiler for 3-5 min or until the sugar has caramelized and golden and bubbling
EGG OMELET
Ingredients:
1.Break the eggs into a bowl. Add the milk and season with salt and pepper, then quickly beat until just blended.
2.Heat a skillet over medium-high het until hot. Add two tablespoons of butter and use a spatula to rub it over the bottom and around side of the skillet as it melts.
3.As soon as the butter stops sizzling pour in the eggs. Use the spatula to stir the eggs around the skillet in a circular motion. Do not scrape the bottom of the skillet.
4.As the omelet begins to set, use the spatula to push egg toward the center of the skillet. Continue doing this for 3 minutes, or until the omelet looks set on the bottom but is slightly runny on top.
5.Put the chopped herbs in the center of the omelet. Use the spatula to fold the omelet in half, over the herbs. Slide onto a plate, and then rub the remaining butter over the top. Serve immediately, accompanied by fresh salad greens.
SALMON
Ingredients:
1. 1/3 cup of peanut oil
2. 12 ounce of salmon filets skinned and cut into one inch pieces 80 ounces of fresh scallops shelled
3. 3 carrots thinly cut
4. 2 celery stalks cut into 1 inch pieces
5. 6 ounces of oyster
6. 1 garlic glove crushed
7. 1/3 chopped cilantro
8. 3 shallot’s juice of 2 limes 1 teaspoon of lime
9. 1 teaspoon crushed pepper
10. 3-table spoon of soy sauce cooked noodles.
Steps:
1.Heat a large wok or skillet over medium heat
2.Then add oil and heat for 30 seconds.
3.Add the salmon and scallops and stir-fry for 3 minutes.
4.Remove from the wok or skillet and keep warm.
5.Add the carrots, celery, bell peppers, mushrooms, and garlic to the wok or skillet and stir-fry for 3 minutes.
6.Stir in the cilantro and scallops then.
7.Stir in the limejuice and zest; crush red pepper, sherry, and soy sauce.
8.Then return the salmon and scallops to the wok or skillet and stir- fry for an additional 1-2 minutes until warm through.
9. Transfer to plates and serve immediately on a bed of cooked noodles.
TZATZIKI
Ingredients:
1. 1 Small cucumber
2. ¼ cups of Greek yogurt
3. 1 large garlic clove crushed
4. 1 tablespoon chopped fresh minor drill salt & pepper
Steps:
1.Peel and grate the cucumber.
2.Put it in a strainer and squeeze out as much of the water as possible.
3.Put the cucumber into a bowl.
4.Add the yogurt, garlic, and chopped mint (reserve a little as a garnish if desired) to the cucumber and seasoning with pepper.
5.Mix well together and chill in the refrigerator for about 2 hours before serving.
6.Stir the dip and transfer to a serving bowl.
7.Sprinkle with salt and serve.
HONEY AND OAT GRANOLA BARS
Ingredients:
1. 1 ½ sticks unsalted butter
2. 3 tablespoons honey
3.-¾ cup demerara sugar or other raw sugar
4. 1/3-cup smooth peanut butter
5. 2 ½ cups rolled oats
6. 1/3 cup chopped dried apricots
7. 2 tablespoons sunflower/sesame seeds
Steps:
1. Preheat oven to 350 degrees Fahrenheit. Grease and line an 8-inch square-baking pan.
2. Melt the butter, honey, and sugar in a saucepan over low heat. When the butter has melted add the peanut butter and stir until everything is well combined. Add all the remaining ingredients and mix well.
3. press the mixture into the prepared pan and bake in the preheated oven for20 minutes. Remove from the oven and let cool in the pan, cut into squares and serve.
TRAIL MIX
Ingredients:
1. 2/3 cup of chopped dried apricots
2. 1/2 cup dried cranberries
3. 3/4 cup roasted cashews nuts
4. 2/3 cup shelled hazelnuts
5. 2/3 cup Brazil Nuts, halved
6. 3/4 cup slivered almonds
7. 1/4 cup toasted pumpkin seeds
8. 1/4 cup sunflower seeds
9. 1/4 cup toasted pine nuts
Steps:
1.Pour the apricots into a bowl
2.Pour cranberries into bowl
3.Pour cashews into bowl
4.Pour hazelnuts into bowl
5.Pour Brazil Nuts into bowl
6.Pour almonds into bowl
7.Pour pumpkin seeds into bowl
8.Pour sunflower seeds into bowl
9.Pour pine nuts into bowl
WALNUT BREAD
Ingredients:
1. 3 3/4 cups whole-wheat flour
2. 3 1/3 cups white bread flour, plus extra for dusting
3. 2 tablespoons sesame, sunflower seeds
4. 2 poppy seeds
5. 1-cup whole walnuts chopped
6. 2 teaspoons of salt and active dry yeast and olive oil or walnut oil
7. 3 cups lukewarm water
8. 1 tablespoon melted butter or oil far greasing
Steps:
1.Mix together the flour, seeds, walnuts salt, and yeast in a large bowl. Add the oil and water and stir well to form soft dough. Invert the dough onto a lightly flour surface and knead well for 5-7 minutes or until smooth or elastic.
2.Return the dough to the bowl, cover with a damp dishtowel, and let stand in a warm place for 1-1 ½ hours to rise until the dough has doubled in size. Invert the dough onto a lightly floured surface and knead again for 1 minute.
3.Grease two 9-inch loaf pans with the butter. Divide the dough in half. Shape one piece to the length of the pan and three times the width. Fold the dough in three lengthwise and place in one of the pans with the seam underneath. Repeat with the other piece of dough.
4.Cover and put in a warm place for about 30 minutes or until the bread is well risen.
5.Meanwhile, preheat the oven to 450 degrees Fahrenheit. Then bake in the center of the preheated oven for 25-30 minutes, or until golden brown. If the loafs are getting too brown during cooking reduce the temperature to 425 degrees Fahrenheit. Transfer to a wire rack to cool.