miércoles, 2 de marzo de 2016

VEGAN MENU

Hi all! Today I come with a super special recipes, a vegan menu.Who they are vegans do not consume any food of animal origin, so they need to care much intake of different nutrients whose quality is superior or greater availability in foods are excluded. So today we make a vegan menu that addresses all these issues and that achieves a balanced diet using only plant-based foods.My proposal for this menu consist of:
  • Midmorning: Fresh fruit salad.
  • Snack: Glass of coconut milk with whole wheat toast and jam.
Using different cereals, combining them with vegetables or seeds and nuts, we can achieve complete proteins. Also, adding these ingredients can ensure the intake of important minerals such as calcium, iron or other.I hope this menu like vegetarians and serve idea and inspiration for people who also eat meat.

I have get all this ideas from the fantastic blog of "Vitónoca". Here I leve you the link of the differents menus to vegetarian people

http://www.vitonica.com/dietas/tu-dieta-semanal-con-vitonica-cxl-menu-vegano-con-recetas-incluidas 

MISO SOUP WITH TOFU AND RICE NOODLES

Ingredients for four people
  • 600 ml. of water, 
  • two tablespoons miso dessert
  • 5 g. wakame seaweed,  
  • a thin young garlic chive or an envelope of dashi-no-moto,  
  • 150 gr. tofu
  • 40 gr. rice noodle.
How do miso soup with tofu and rice noodles

  1. Moisturize the wakame for ten minutes in a bowl with water. When hydrated, cut it into square pieces. Boil the water next to the dashi-no-moto, remove from heat and add the onion cut into thin rings and rice noodles. Dilute the miso in a saucepan of cooking water and let adding to the soup, trying to give the point of taste to taste. Cut the tofu into squares and incorporate into the soup along with wakame seaweed. We serve the time.
Testing

The dashi-no-moto can be equated to the broth into cubes we know in the West. Dashi broth is made with katsoubushi, a dry tuna cut into thin slices, and kombu seaweed and instant version is the one we used this time to prepare this recipe miso soup with tofu and rice noodles

RATATOUILLE TO CURRI WITH MILLET


Ratatouille and its variants is one of my favorite dishes at any time of year. With the still warm days, served chilled, feels great, and we can accompany many different options to make it a more complete meal. In this case I propose a ratatouille curry with millet.In some places it is prepared with zucchini while in Murcia is more typical to use eggplant, but I always prepared with both vegetables. In this case also I used canned crushed tomatoes homemade, but can be used fresh tomatoes following season. The curry gives a very tasty different hue.

Ingredients for 4 people
  • 1 sweet onion, 
  • 1 green pepper, 
  • 1 red pepper, 
  • 1 zucchini, 
  • 1 eggplant, 
  • 400 g of natural tomato crushed or 4 ripe tomatoes, 
  • 150 g of millet, 
  • 1 tsp coriander seeds, 
  • 1/2 teaspoon mustard seeds, 
  • 1/2 teaspoon cumin, 
  • 1 tablespoon curry spice mixture, 
  • 1/2 teaspoon ground turmeric, 
  • 1/2 teaspoon ground cumin, 
  • salt, 
  • black pepper, 
  • extra virgin olive oil.
How to make ratatouille curry with millet
  1. Wash and dry all vegetables. Remove the ends of zucchini and eggplant and cut into pieces of 1 cm. Discard the end of the peppers and clean the inside of seeds and filaments; chop into cubes the same size. Peel and chop the onion.
  2. Heat a little olive oil, coriander seeds, mustard seeds, cumin and curry mixture. When loose their aromas, add a little more oil and fry the onion with a pinch of salt for about 10 minutes over low heat. Integrate the peppers and cook another 10 minutes.
  3. Add the zucchini and eggplant, salt and pepper and sprinkle with white wine. When evaporate, add the tomatoes, a pinch of salt, turmeric and cumin. Mix well, cover and let simmer for about 20-30 minutes, until vegetables are very tender. Reserve.
  4. To prepare millet, wash well several times previously. Place in a saucepan over medium heat and toast a couple of minutes. Add twice the volume of water and a pinch of salt. Bring to a boil, reduce heat and cover. Cook about 20 minutes, or follow package directions.


VEGAN COOKIES WITH OATS AND COCONUT



Vegan pastries always surprises me is that I find it difficult to obtain a sweet without milk, eggs or butter. But as you see, the appearance of these vegan oatmeal cookies and coconut makes us forget that are not listed in its composition these ingredients and that everyone follow the trend that is in your diet, you can eat very tasty way.To these we add the virtues of oatmeal cookies and got a very energetic breakfast with the rich coconut flavor that brings to all the desserts. Also, if you do not want a vegan version, one would have to change hundred percent vegetable margarine for butter, but I would advise that probéis so, because you will be surprised.

Ingredients
  • 150 g of flour, 
  • 115 g sugar, 
  • 150 g of 100% vegetable margarine, 
  • 50 g of grated coconut, 
  • 50g rolled oats, 
  • 2 tablespoons sugar cane syrup or molasses, 
  • ½ teaspoon baking.
How to make cookies:
  1. Preheat oven to 180 degrees. Mix sugar, flour, oatmeal and coconut in a bowl. Stir with a spoon to mix the ingredients.
  2. While putting the fire margarine, molasses and stir until melted. Dissolve baking soda in a well with a half tablespoon of water and. They add to margarine, bubbles will form, and it is time to remove from heat. Add these ingredients to solid liquid and stir to form a paste.
  3. On a baking sheet lined with parchment paper, whet dumplings of the same size quite separate, crush with bottom of a glass or hand and bake for twelve minutes with the tray in the middle of the oven. As time passes, remove and leave a few minutes on the plate, pass the cookies to a wire rack until completely cool. 



Here I leave you the link of the original blog, from which I have taken the recepe.
http://www.directoalpaladar.com/postres/receta-vegana-de-galletas-de-avena-y-coco

martes, 1 de marzo de 2016

TEA TIME

We all like to have tea or coffee after eating, and if the best family yet. But just a coffee? This option seems very seedy, but I'm here to help. Today I bring a recipe to learn to do teacakes, plus a short explanatory video. I hope you like it a lot and you find it useful.

STRAWBERRY CARDAMOM LINZER COOKIES
 
Ingredients:
   
   1. Cookies:
  •  380 g all purpose flour.
  • 100 g ground almonds.
  • 1/2 tsp (3 g) salt.
  • 1 tsp (4 g) baking powder.
  • 1/2 tsp (1 g) ground cardamom.
  • 1 cup (226 g) unsalted butter (room temperature).
  • 2/3 cup (135 g) sugar.
  • 2 eggs.
  • 1 tsp (5 g) vanilla extract. 
   2. Marmelade:
  • 14 oz (400 g) fresh or frozen strawberries.
  • 1/2 cup (100 g) sugar.
  • 1 tbsp (15 ml) lemon juice.
  • 1 tbsp (15 ml) water.
  • 1/2 tsp (1 g) ground cardamom.
Lets make it:

 

REFRESHING SUMMER

Hello dear readers, summer is here I come to offer you a way to beat the heat with these 10 recipes for refreshing smoothies soft texture, easy to drink, refreshing, nutritious, healthy ... All these are properties that can be attributed to 10 smoothie recipes we suggest that you will refresquéis in this age of high temperatures, while you feed healthy and natural way, as most are made with fruits and healthy and easy to get products. They are also ideal for smaller not resist taking fruit alternative.

SHAKE WITH CHOCOLATE ORANGE
 Ingredients:
  • 100 gr. chocolate powder,
  •  1/2 banana,
  •  orange marmalade, 
  • orange 1/2, 
  • 250 ml of milk.
Preparation:With this recipe you will, in just a few minutes, a rich smoothie. First, we dilute the jam with a pinch of hot water.We put the half peeled banana and cut into pieces, chocolate powder, milk and jam diluted in the mixer. Make it shake and correct it by adding more milk or cocoa, according to the taste of diners.Cut the orange, unpeeled, into thin slices. It serves the batter into cups and decorate with orange slices.

SHAKE MELON
 Ingredients:
  • 250 gr. melon, 
  • 300 ml. sparkling water,
  •  2 tablespoons honey,
  •  strawberries for garnish
Preparation:Clean peel and melon seeds. I chop it. Now only all the ingredients to mix in a blender and serve cold.Being very creamy, it lends itself to serve on a plate. Although you can also opt for a glass of dessert. Some strawberries give a perfect touch, or you can decorate it with currants.
Melon, along with watermelon is a fruit that has higher water content, and this will cause hardly contain calories.

PEACH SHAKE

Ingredients:
  • 350 gr. peaches, 
  • 100 g of crushed ice, 
  • 750 gr. of whole milk.
Preparation:Peel peaches and trocéalos, discarding the bones.Enter in the mixing glass the sliced ​​peaches, milk and crushed ice. Shreds up a homogenous and frothy shake.If you think that the batter has little sugar sweetness add to it to the desired point.Pour the batter into a cocktail glass and decorate to your liking.

SHAKE BANANA AND SOYBEANS
 Ingredients:
  • 1 liter of soy milk,  
  • 4 bananas and cinnamon (optional).
Preparation:Peel the bananas, trocéalos and incorporate the glass of the mixer. gradually pour soy milk stirring constantly, until the bananas are well crushed and obtain a well creamed mixture.Reserve batter in the fridge for well chilled and serve in individual cups decorated with banana slices and a sprig of mint.

MORA SHAKE AND FRESH CHEESE
 Ingredients:
  • 500 gr. frozen blackberries, 
  • 300 ml. milk, 
  • 150 ml. of cream, 
  • 100 gr. fresh cheese, 
  • 50 gr. condensed milk, 
  • 75 gr. sugar and leaves of fresh mint for garnish.
Preparation:We pulled to thaw the blackberries. When thawed, we put them in the Thermomix or in the bowl of the mixer, along with their liquid and sugar. Add the cold milk and grind until it is finite. We incorporate the cream and return to shred. Strain and let cool.We took the cheese and beat with condensed milk: it must have a creamy texture, which is neither too liquid nor too thick.We took out the cold smoothie blackberries and shake; then we put on the tops of batter and let stand a little.Then add the unctuous cheese mixture and condensed milk in each cup thread and, meanwhile, move the batter with a spoon.In this way we will make white threads remain, such as spirals, in color blackberry smoothie. Decorate with a few sprigs of mint.

 PINEAPPLE AND COCONUT SHAKE

Ingredients:
  • 600 gr. pineapple, 
  • 200 gr. coconut, 
  • four ice cubes.
Preparation:Clean pineapple and cut into pieces. Add to the bowl of the mixer. We also 200 grams of grated coconut and ice cubes.We grind for a few minutes to make it a uniform mixture and ready to serve.Garnish with a few slices of baked pineapple with fresh pineapple or some coconut.

SHAKE BANANA AND CHOCOLATE
 Ingredients:
  • 1 banana, 
  • 3 teaspoons cocoa powder,
  • 6 teaspoons brown sugar, 
  • 500 ml milk and chocolate syrup.
So we cook:Peel and chop the banana and put it in the bowl of the mixer. Pour the milk too, along with the brown sugar and cocoa powder.Beat well, until a thin cream, smooth cocoa. You can add sugar to taste.We decorate the interior of 4 individual glasses with a drizzle of chocolate syrup and then add the batter. Serve immediately.

STRAWBERRY MILKSHAKE
 Ingredients:
  • 400 gr. natural strawberries, 
  • 1 liter of milk, 
  • 100 gr. sugar 
  • a few drops of cider vinegar.
TROPICAL FRUIT SHAKE
 Ingredients:
  • 1 papaya, 
  • orange juice, 
  • 18 pieces of passion fruit or passion fruit, 
  • 2 sheets of gelatin, 
  • 180 ml. cream 
  • 300 ml. milk.
Preparation:Cut the papaya in half and discard seeds. Now retírale pulp with a spoon. Irrigated with orange juice and reserve.The passion fruit will cut to also extract the pulp, which crush them along with papaya.Pour the milk in a saucepan with the sugar. Put warm, but not boiling. Let stand a few minutes and add the gelatin sheets previously soaked in cold water. Stir well until they are dissolved and let cool in the refrigerator.Whip the cream and milk incorpórasela. Now with the pulp of the papaya and passion fruit.Mix well and reserve in the refrigerator to consume chilled smoothie.

MANGO SHAKE WITH PINEAPPLE
 Ingredients:
  • 1 mango, 
  • 4 kiwis 
  • 350 ml of pineapple juice.
So we prepare:Peel mango and extracts all fruit pulp. Put it in the bowl of the mixer.Then peel the kiwis. You can also remove the pulp leaving the kiwi in half and pulling it out with the help of a teaspoon. Book one of sliced ​​kiwis. The rest, enter it in the blender with the handle. And finally, add the pineapple juice. Bate all well and leave an exquisite blend. Add the pieces of kiwi to the juice to decorate and have a combination of textures.You can add a blender cup mint leaves, in addition to taste, bring a fresh smell.

Thank you for you atention. I hope you have enjoyed it.

BEACH BODY

Hello to everyone again.Summer is approaching and every time we think about a dessert, comes to mind a torrent of sugar, creams made with animals and other products that are not exactly beneficial to our health fats.Well, below I will leave you two recipes for desserts that besides being delicious they are healthy !! Here are the recipes:

PINK MANGO
 Ingredients (for 5 or 6 servings):
  1. For the base:
  •     12 calendar dates and a tablespoon of water
  •     160 g of oats
  •     40 g of grated desiccated coconut without added sugar
      2. For the filling:
  •     250 g of ripe mango
  •     100 ml of evaporated milk
  •     100 ml of plain yogurt or sugar scrub
  •     3 sheets of gelatin neutral
  •     Half teaspoon white stevia powder
Decor:
  •   A ripe mango

Method of preparation:
 To begin, place all ingredients used for the base in a blender and blend until you get a sticky paste and moldable consistency. Then this mass filled with each of the individual aluminum molds use. Crush them and give shaped basket with slightly damp fingers. Keep them in the refrigerator while you prepare the filling.To prepare the filling, put at first hydrate the gelatin sheets in a bowl with cold water. When we are ready, we will heat the evaporated milk and dilute it leaves gelatin. Then blend with the mixer milk and gelatin with the remaining filling ingredients until you get a kind of cream smooth. Then pour the mango cream tarts we have prepared previously and store in the freezer while we prepare decoration.To put the finishing touch to this dessert, nothing better than using the handle. To do this, peel and cut mango into thin strips. Then take the tartlets from the freezer and start decorating from the center, so you go creating rose as pictured.Once decorated, we tarts in the refrigerator for two hours and serve very cold. If you want to present a dessert 10 to your guests, you drizzle with honey to give a touch of brightness.


PUMPKIN CAKE AND HAZELNUTS
 Ingredients (for 6 servings):
  1. liquids:
  •     3 eggs
  •     4 tablespoons brown sugar
  •     100 g of grated pumpkin
       2. dry:
  •     70 g of brown rice flour
  •     60 g of ground hazelnuts
  •     3/4 teaspoon stevia powder
  •     Mix 1/4 teaspoon of four spices
  •     10 g yeast
  •     A pinch of Himalayan salt.
Method of preparation:
 For starters, put the pan (about 16 cm in diameter) to preheat to 180 degrees up and down heat and cover with greaseproof paper. Then, with the help of an electric beater, mix in a bowl the eggs and sugar until smooth.In a separate bowl, mix rice flour, hazelnut flour, stevia powder, spices and yeast. Go incorporating the mixture of dry ingredients to the dry ingredients until a smooth dough. At this point, the grated pumpkin and incorporates continue mixing.When we get ready, put the dough into the mold and bring the oven to 180 degrees. To find out if it is cooked, you can test stick. When serving, you can decorate it with a light cream light cream cheese and stevia.I hope you enjoy these recipes. Test them!

HAPPY BITHDAY, DARLING!!


Hi to every parents who are in the same cirsumstances than me. Today is my son's birthday and we are going to make a party, but what could we do to snak? Here I leave you some ideas.

SANDWICH

This is a perfect option to satisfy all your little guests and it's really easy to make. You only need some Bimbo bread and various fillings. I always make my sandwiches with ingredients that do not fail, I will leave them below:
  • All of us loves Nutella, and our childrens too! So lets spread somo slices with this.
  • An other option that never fail is the sandwiches made with ham and chees.
  • Pâté is another prefect option as it is delicious and provides iron to your children. Do the same you did with Nutella and have another delicious sandwich.
SAUSABACON

For this proposal you will need sliced bacon, sausage and cooking shopsticks.Also you can put different sacues (such as ketchup, barbacue sauce, mustard  or mayonnaise) to accompany.
Process: 
First of all, you must go sausages into pieces about 4 or 5 cm. The secons step is to wrap the piece of sausage with a slice of bacon and put a cooking stick in the end so that does not come loose. Now you can fry them and put it with sauces. They will love it!!!

CAKE

If it is a birthay the cake can not be missed. And the perfect option is the chocolate cake. Here I leaves you a recipe that I have found in an other blog, it is perfect!!

I hope you have enjoyed it!!! :) :) :) :) :) :) :) :)