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Fun tropical fruit smoothies that boost your daily vitamin intake and improve your digestion
This recipe was designed through trial and error but is really easy to make, refreshing and quite delicious.
Ingredients
There are no set weights and measures for this recipe. Simply use as much of each fruit as you want, in combination with the others, and as much fruit juice/water that you think will give you the consistency that you desire.
1. Fresh FRUIT (preferably chilled or frozen chunks):
Pineapple, Pawpaw/Papaya, Banana (and Mango, if you have access to this).
2. Freshly-squeezed or store bought FRUIT JUICE (preferably unsweetened Pineapple). Water may be used as a substitute if sweetness/sugar content is an issue.
3. One packet of orange/tangerine/raspberry/other EMERGEN-C crystals, or any other brand of Vitamin C crystals that you prefer.
1. Fresh FRUIT (preferably chilled or frozen chunks):
Pineapple, Pawpaw/Papaya, Banana (and Mango, if you have access to this).
2. Freshly-squeezed or store bought FRUIT JUICE (preferably unsweetened Pineapple). Water may be used as a substitute if sweetness/sugar content is an issue.
3. One packet of orange/tangerine/raspberry/other EMERGEN-C crystals, or any other brand of Vitamin C crystals that you prefer.
Directions
a. Pour about 1 to 2 cups of fruit juice/water into the blender mug, according to the quantity of fruit you wish to blend. Then add the frozen chunks of fruit, and top this off with the Vitamin C crystals.
b. If you have a blender with a "SMOOTHIE" selection, then press it and let the 'smoothing' begin:). If not, then begin on the "CHOP" selection, before slowly moving to the "PUREE" selection (add more liquid if needed).
c. If you prefer a 'frosty' smoothie, then don't add too much liquid. If you prefer a 'thick but non-frosty one, then keep going until most of the icy-ness melts out
b. If you have a blender with a "SMOOTHIE" selection, then press it and let the 'smoothing' begin:). If not, then begin on the "CHOP" selection, before slowly moving to the "PUREE" selection (add more liquid if needed).
c. If you prefer a 'frosty' smoothie, then don't add too much liquid. If you prefer a 'thick but non-frosty one, then keep going until most of the icy-ness melts out
Notes
Not all fruit may be ideal for this recipe. I've tried adding watermelon and even honey dew melon, and the latter combines with the others, much better than the former. All in all, it's especially good early in the morning before breakfast, or during the day before lunch.
ENJOY!!!
Prep Time: 2 minutesENJOY!!!
Cook Time: 3 minutes
Total Time: 5 minutes
Number of Servings: 3
Yield: As much as you want, based upon the size of your serving.
Style: Latin American, Caribbean
Trini' Saltfish Buljol (stewed salted cod fish)
This is one of the historically popular foods of my county, and it is 'mimicked' throughout the Southern Caribbean. It is very tasty, easy to make and usually eaten with ground provisions, fried bakes/stove-top roasted bakes/oven-baked coconut bakes, 'sada' roti or even rice. "Bakes" are special breads (African heritage), and "Sada" (East indian heritage) is similar to pita bread.
NB. Several recipes like this can be found online.
Ingredients
1/2 lb boneless salted cod fish
1 cup tomatoes (freshly chopped)
1/3 cup onion (freshly chopped)
2-3 cloves of garlic (freshly chopped)
1/3 cup sweet peppers (freshly chopped)
1/3 cup carrots (freshly chopped)
1/3 cup pimento/chilli peppers (freshly chopped)
freshly ground black pepper (to taste)
3-4 tbsp Olive oil
Parsley (to garnish)
A few slices of Avocado (to complement)
1 cup tomatoes (freshly chopped)
1/3 cup onion (freshly chopped)
2-3 cloves of garlic (freshly chopped)
1/3 cup sweet peppers (freshly chopped)
1/3 cup carrots (freshly chopped)
1/3 cup pimento/chilli peppers (freshly chopped)
freshly ground black pepper (to taste)
3-4 tbsp Olive oil
Parsley (to garnish)
A few slices of Avocado (to complement)
Directions
1. Boil the fish until it's cooked, then shred into small pieces.
2. In a medium sized pot/pan, heat Olive oil on a low temperature before adding in all of the ingredients except the fish. Let them sauté (covered) at a medium temperature until almost fully cooked.
3. Add in the shredded fish and stir everything together. Add a little water, if more moisture is needed.
4. Let the contents simmer (covered) at the same temperature, for about 3 minutes.
5. Remove from heat and allow to cool for about 5 minutes.
2. In a medium sized pot/pan, heat Olive oil on a low temperature before adding in all of the ingredients except the fish. Let them sauté (covered) at a medium temperature until almost fully cooked.
3. Add in the shredded fish and stir everything together. Add a little water, if more moisture is needed.
4. Let the contents simmer (covered) at the same temperature, for about 3 minutes.
5. Remove from heat and allow to cool for about 5 minutes.
Notes
a. Serve with bread, rice or any of the other sides mentioned previously.
b. Complement with a few slices of Avocado, and garnish with a few sprigs of Parsley.
Prep Time: 7 minutesb. Complement with a few slices of Avocado, and garnish with a few sprigs of Parsley.
Cook Time: 7 minutes
Total Time: 15 minutes
Number of Servings: 4
Yield: As much as you want, based upon the size of your serving.
Style: Latin American, Caribbean
Lemon healthy cake
It is healthy, fruity and very tasty cake. My granddaughters love it!
Ingredients
¾ cup all-purpose flour
* ¾ cup whole-wheat flour
* 2 teaspoons baking powder
* ¼ teaspoon salt
* 2 large lemons
* ¾ cup 4%-fat cottage cheese
* 2 large eggs
* ¾ cup granulated sugar plus 1 tablespoon, divided
* 2 cups fresh blueberries
* 6 tablespoons unsalted butter, melted, plus more for pan
* ¾ cup whole-wheat flour
* 2 teaspoons baking powder
* ¼ teaspoon salt
* 2 large lemons
* ¾ cup 4%-fat cottage cheese
* 2 large eggs
* ¾ cup granulated sugar plus 1 tablespoon, divided
* 2 cups fresh blueberries
* 6 tablespoons unsalted butter, melted, plus more for pan
Directions
1. Preheat oven to 350°F. Coat a 9-x-5-inch loaf pan with butter; line with parchment paper, leaving a 1-inch overhang on all sides. ?
2. Whisk all-purpose flour, whole-wheat flour, baking powder and salt together in a large bowl. ?
3. Grate both lemons to equal about 1/4 cup zest; place in a medium bowl. Juice 1 lemon to equal 2 tablespoons juice; add to the medium bowl. Slice the remaining lemon into thin rounds; remove seeds. ?
4. Add cottage cheese, eggs and 3/4 cup sugar to the bowl with the lemon zest and juice; whisk until combined. ?
5. Whisk the wet ingredients into the dry ingredients until just combined. Fold in blueberries and melted butter. ?
6. Transfer the batter to the prepared pan; top with the lemon slices and the remaining 1 tablespoon sugar. ?
7. Bake until top is golden-brown and a toothpick inserted in the center comes out clean, 1 hour to 1 hour, 10 minutes. Let cool before slicing.
2. Whisk all-purpose flour, whole-wheat flour, baking powder and salt together in a large bowl. ?
3. Grate both lemons to equal about 1/4 cup zest; place in a medium bowl. Juice 1 lemon to equal 2 tablespoons juice; add to the medium bowl. Slice the remaining lemon into thin rounds; remove seeds. ?
4. Add cottage cheese, eggs and 3/4 cup sugar to the bowl with the lemon zest and juice; whisk until combined. ?
5. Whisk the wet ingredients into the dry ingredients until just combined. Fold in blueberries and melted butter. ?
6. Transfer the batter to the prepared pan; top with the lemon slices and the remaining 1 tablespoon sugar. ?
7. Bake until top is golden-brown and a toothpick inserted in the center comes out clean, 1 hour to 1 hour, 10 minutes. Let cool before slicing.
Notes
N/A
Prep Time: 30 minutesCook Time: 60 minutes
Total Time: 1 hours, 30 minutes
Number of Servings: 10
Yield: 10
Style: American, Northeast
Diced lamb gravy juices
Simple diced lamb with special spices in natural lamb gravy.
Ingredients
It creates its own flavour with diced tomato with lamb juices, mixed with Tumeric, paprika, curry powder, ginger and garlic. One and a half onions, Pumpkin, Sweet potato baked, (2 Brockili plus snow) steamed.
Directions
Self explanitory!
Notes
N/A
Prep Time: 60 minutesCook Time: 60 minutes
Total Time: 2 hours
Number of Servings: 18
Yield:
Style: Australian and New Zealander
"Outlaw Slaw"
While growing up my family got together all the time Many BBq's and my Elder sister came up with a recipe similar to this but being a Chef I went on to perfect it The reason I love it is non dairy which means if you left it covered over night just throw it in the fridge and cool it and if your getting low just shred up more onion , carrots and cabbage and throw it in the brine over night stirring it once in awhile
Ingredients
1-Head cabbage (I make it one batch at a time for mass quainties)
2-Med carrots
1/2 Sm onion
!-Cup white vinegar
1-Cup white sugar
3/4Cup oil
1 Tbls ground mustard
Salt and pepper to taste
Finely chop veggies and place in a Lg mixing bowl set aside
In a sm sauce pan mix the rest of ingredients in pan Bring to a boil stirring often on Med high until it starts to foam up When it get to the point of boiling over remove and pour over veggie mix quickly and mix up I leave mine there and stir it if I walk by it
In the 30+ years I've been serving it I can't recall very many who didn't like it and I had 2 restaurants and 1 bar in Detroit Lakes MN Tee Pee's Sportsman's bar The birthplace of the "WE FEST" in 1983
I was locking up one night and just when I turned to go downstairs for a well deserved rest a car pulled in A crew got out and came up to the door and asked I was closed Of course I said no and let them in I locked the door up again and asked what kinda beer they drank and it was the Bull so I grabbed a case of tall boys and sat down at a table and made the We Fest possible
Next day i tried scrambled to get a semi truck of folding lawn chairs delivered before the fest but couldn't come hell or high water After the dust settled Jeff and I figured of I lost out on around 7-10K
2-Med carrots
1/2 Sm onion
!-Cup white vinegar
1-Cup white sugar
3/4Cup oil
1 Tbls ground mustard
Salt and pepper to taste
Finely chop veggies and place in a Lg mixing bowl set aside
In a sm sauce pan mix the rest of ingredients in pan Bring to a boil stirring often on Med high until it starts to foam up When it get to the point of boiling over remove and pour over veggie mix quickly and mix up I leave mine there and stir it if I walk by it
In the 30+ years I've been serving it I can't recall very many who didn't like it and I had 2 restaurants and 1 bar in Detroit Lakes MN Tee Pee's Sportsman's bar The birthplace of the "WE FEST" in 1983
I was locking up one night and just when I turned to go downstairs for a well deserved rest a car pulled in A crew got out and came up to the door and asked I was closed Of course I said no and let them in I locked the door up again and asked what kinda beer they drank and it was the Bull so I grabbed a case of tall boys and sat down at a table and made the We Fest possible
Next day i tried scrambled to get a semi truck of folding lawn chairs delivered before the fest but couldn't come hell or high water After the dust settled Jeff and I figured of I lost out on around 7-10K
Directions
Finely chop veggies and place in a Lg mixing bowl set aside
In a sm sauce pan mix the rest of ingredients in pan Bring to a boil stirring often on Med high until it starts to foam up When it get to the point of boiling over remove and pour over veggie mix quickly and mix up I leave mine there and stir it if I walk by it Put in fridge and enjoy
Prep Time: 30 minutesIn a sm sauce pan mix the rest of ingredients in pan Bring to a boil stirring often on Med high until it starts to foam up When it get to the point of boiling over remove and pour over veggie mix quickly and mix up I leave mine there and stir it if I walk by it Put in fridge and enjoy
Cook Time: 15 minutes
Total Time: 45 minutes
Number of Servings: 20
Yield:
Style: American, Midwest
BEST EVER BACHELOR COLESLAW
Most coleslaw recipes are loaded with sugar.. this has none and it is delicious! Pure simplicity!
Ingredients
1 head Cabbage
2 Carrots
Equal parts mayo & your favorite BBQ sauce
2 Carrots
Equal parts mayo & your favorite BBQ sauce
Directions
Shred/grate and enjoy
If you mix up too much BBQ & Mayo together, save it in a jar to use as a hamburger topping.
Prep Time: 5 minutesIf you mix up too much BBQ & Mayo together, save it in a jar to use as a hamburger topping.
Cook Time:
Total Time: 5 minutes
Number of Servings: 10
Yield:
Style: American, Midwest
Easy Sweet & Sour Pork Filling for tacos or over rice
Crockpot easy!!
Ingredients
pork butt roast
white onions
jar of apricot jam
2 Tbsp. jalapeños chopped or pepecorni
white onions
jar of apricot jam
2 Tbsp. jalapeños chopped or pepecorni
Directions
Slice 2 onions and put in bottom of crockpot..(no liquid at all needed)
then add pork butt
then add apricot jam on top with jalapeño peppers
cook 2 hrs. on high 6 hours on low in crockpot
then add pork butt
then add apricot jam on top with jalapeño peppers
cook 2 hrs. on high 6 hours on low in crockpot
Notes
Great filling for tacos served with sour cream as a garnish for the tacos...or served over rice, makes it more of a chinese dish...
freezes well if you made too much. I freeze in quart bags.
Prep Time: 7 minutesfreezes well if you made too much. I freeze in quart bags.
Cook Time: 8 hours
Total Time: 8 hours, 7 minutes
Number of Servings: 10
Yield: 10 servings
Style: American, Midwest
Prairie Baked Beans
This was built using trial and error starting from some pointers from my father 30 years ago(I've always loved cooking) I have never written it out before and it is always evolving so bare with me.
Ingredients
As I am Canadian this will be a mish-mash of metric and imperial.
The ingredients are less important then the preparation of the beans so other then the beans themselves it's all to taste.
1 kg of navy beans
1-2 packages of bacon or 1-2 lbs of ham
1 large onion red or white as preferred
2-3 large tomatoes
2 garlic cloves
1-2 bay leaves
1/3 cup molasses
1/3 cup brown sugar
1/4 cup vinegar (optional for tangy)
1 tbps of mustard powder
1 tbps ground black pepper (fresh is better)
1 tps salt
pinch of baking soda
Water
The ingredients are less important then the preparation of the beans so other then the beans themselves it's all to taste.
1 kg of navy beans
1-2 packages of bacon or 1-2 lbs of ham
1 large onion red or white as preferred
2-3 large tomatoes
2 garlic cloves
1-2 bay leaves
1/3 cup molasses
1/3 cup brown sugar
1/4 cup vinegar (optional for tangy)
1 tbps of mustard powder
1 tbps ground black pepper (fresh is better)
1 tps salt
pinch of baking soda
Water
Directions
Rinse the beans and pick out any debris or weird looking beans. I use a large strainer for this.
Soak the beans overnight in a large pot, make sure the there is enough water that the beans will stay covered.
I recommend smoking the bacon if you have a smoker but frying it works just fine
After soaking beans add water if they are not still covered, add the bay leaves, baking soda and eyeball halfish of the vinegar. With the lid on bring to a light boil for 1- 1.5 hours.
While beans are boiling dice the onion, tomatoes and bacon/ham. Crush/mince/press the garlic.
After boiling pour of water until beans are just barely submerged, and save the water for now.
Preheat over to 300F
Add everything except the sugar and molasses to the beans and gently turn them together a couple times.
Bake with a lid for 2 hours then add the sugar and molasses. These go last because adding the sugar drastically slows down the softening of the beans. Bake for another 2 hours or until beans have reach your desired texture. During both steps of baking stir two or three times.
If during the baking the beans are drying out add some of the saved bean water
I like to serve with thick slices of fresh bread slathered in butter. (will add bread recipe if asked)
Soak the beans overnight in a large pot, make sure the there is enough water that the beans will stay covered.
I recommend smoking the bacon if you have a smoker but frying it works just fine
After soaking beans add water if they are not still covered, add the bay leaves, baking soda and eyeball halfish of the vinegar. With the lid on bring to a light boil for 1- 1.5 hours.
While beans are boiling dice the onion, tomatoes and bacon/ham. Crush/mince/press the garlic.
After boiling pour of water until beans are just barely submerged, and save the water for now.
Preheat over to 300F
Add everything except the sugar and molasses to the beans and gently turn them together a couple times.
Bake with a lid for 2 hours then add the sugar and molasses. These go last because adding the sugar drastically slows down the softening of the beans. Bake for another 2 hours or until beans have reach your desired texture. During both steps of baking stir two or three times.
If during the baking the beans are drying out add some of the saved bean water
I like to serve with thick slices of fresh bread slathered in butter. (will add bread recipe if asked)
Notes
If you are going for presentation and want it to look cool/nice/whatever, remove the lid for the last 1/2 hour of the bake time and weave bacon across the top and sprinkle with fresh chives. Switch to broil for the last 15 minutes.
These can be done on a stove top also, you just need to stir more often and use a low/medium heat.
Any other ideas to continue evolving this recipe I'd be glad to hear them.
The batch that I am making while writing this will have a couple yellow bell peppers added.
Number of servings is a strange category to need to fill out, so it is about 5-6 lbs of culinary goodness.
Prep Time: 8 hoursThese can be done on a stove top also, you just need to stir more often and use a low/medium heat.
Any other ideas to continue evolving this recipe I'd be glad to hear them.
The batch that I am making while writing this will have a couple yellow bell peppers added.
Number of servings is a strange category to need to fill out, so it is about 5-6 lbs of culinary goodness.
Cook Time: 6 hours
Total Time: 14 hours
Number of Servings: 8
Yield:
Style: Canadian
Chef Salad
This is a lovely light, healthy meal. Easy and fast to prepare. Enjoy
Ingredients
Chef Salad
Ready 35- 60 minutes
Serves 2-3 people
I don’t count calories, as there can be so many substitutes. Remember everything in moderation, and a good walk after dinner is always a great addition to your dinner routine!
Ingredients
1 large Head of Romaine Lettuce
1 cup precooked diced chicken
2-4 boiled eggs
½ cup Sliced deli Ham
¼ cup Cheese (cut into small cubes)
½ cup Grated cucumber, or sliced your choice
½ cup diced tomatoes
Parmesan cheese for garnish
Parsley for garnish
¼ cup of dressing. Caesar, thousand islands, balsamic, or blue cheese or Ranch
Garlic Bread (store bought or home made.)
Croutons *optional
Garlic bread- you will need 1/4 cup butter, 2 cloves of finely minced garlic
Ready 35- 60 minutes
Serves 2-3 people
I don’t count calories, as there can be so many substitutes. Remember everything in moderation, and a good walk after dinner is always a great addition to your dinner routine!
Ingredients
1 large Head of Romaine Lettuce
1 cup precooked diced chicken
2-4 boiled eggs
½ cup Sliced deli Ham
¼ cup Cheese (cut into small cubes)
½ cup Grated cucumber, or sliced your choice
½ cup diced tomatoes
Parmesan cheese for garnish
Parsley for garnish
¼ cup of dressing. Caesar, thousand islands, balsamic, or blue cheese or Ranch
Garlic Bread (store bought or home made.)
Croutons *optional
Garlic bread- you will need 1/4 cup butter, 2 cloves of finely minced garlic
Directions
Chef Salad
Preparation
Clean your Vegetables, I use a salad spinner for convenience. I like to slice my lettuce into thinner chunks, as with the rest of my vegetables, its just visually appealing to me.
Arrange your lettuce onto a nice platter. You can cook your own chicken or buy it precooked. You can find precooked chicken in most delis at your local grocery store. Arrange your chicken, sliced cucumber, ham, tomatoes and cheese cubes in the center of your salad.
Remember this is your creation you can make it your own. I like to center all of my vegetables. Slice your eggs into four pieces and set around the edge of your salad. If you like croutons add them to your salad.
Add some Parmesan cheese and sprinkle some parsley over your meal, don't forget a side of your favorite dressing. Placing your dressing on the side lets everyone choose the amount of dressing they like.
Add some garlic bread and dinner is ready.
Preparation
Clean your Vegetables, I use a salad spinner for convenience. I like to slice my lettuce into thinner chunks, as with the rest of my vegetables, its just visually appealing to me.
Arrange your lettuce onto a nice platter. You can cook your own chicken or buy it precooked. You can find precooked chicken in most delis at your local grocery store. Arrange your chicken, sliced cucumber, ham, tomatoes and cheese cubes in the center of your salad.
Remember this is your creation you can make it your own. I like to center all of my vegetables. Slice your eggs into four pieces and set around the edge of your salad. If you like croutons add them to your salad.
Add some Parmesan cheese and sprinkle some parsley over your meal, don't forget a side of your favorite dressing. Placing your dressing on the side lets everyone choose the amount of dressing they like.
Add some garlic bread and dinner is ready.
Notes
Tips
Gluten free? No problem there are some wonderful wheat and gluten free breads available. There are some wonderful meat alternatives like vegan deli meats. If you want to add a twist use Smoked Salmon,
turkey, or thinly sliced pork instead of ham. Grilled tofu is a nice substitute too!
Prep Time: 35 minutesGluten free? No problem there are some wonderful wheat and gluten free breads available. There are some wonderful meat alternatives like vegan deli meats. If you want to add a twist use Smoked Salmon,
turkey, or thinly sliced pork instead of ham. Grilled tofu is a nice substitute too!
Cook Time:
Total Time: 35 minutes
Number of Servings: 3
Yield:
Style: American, West Coast
Electric Avocado dressing
This is by far my favorite salad dressing. It's healthy, it's alkaline forming, and it's addictive. I binged on salad last week, because of this dressing, LOL
Ingredients
1 cup cucumber
1/2 tsp onion pwdr
1/4 cup avocado oil
1/4 cup avocado chunks
1 tsp fresh dill
1 tbsp lime juice
1 tsp agave
1 tsp sea salt
1/2 tsp onion pwdr
1/4 cup avocado oil
1/4 cup avocado chunks
1 tsp fresh dill
1 tbsp lime juice
1 tsp agave
1 tsp sea salt
Directions
Combine all ingredients in Nutribullet or any blender, and blend until smooth
Notes
For a Detoxing salad, add fresh dandelion leaves to the salad. This delicious dressing will calm the pungent bitterness of the dandelion greens, enabling it to be more palatable.
*** Sorry No Photo at this time ***:
I let my ex borrow my camera. If I can remember to later, I'll photograph the dressing once I get my camera back
Prep Time: 5 minutes*** Sorry No Photo at this time ***:
I let my ex borrow my camera. If I can remember to later, I'll photograph the dressing once I get my camera back
Cook Time: 10 minutes
Total Time: 10 minutes
Number of Servings: 4
Yield:
Style: Latin American
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