This recipe needs only 3 ingredients and takes about 5 minutes to make. All of the ingredients are fresh and raw, and no cooking is necessary. There are no added sugars, high fructose corn syrup, preservatives, colorants, or taste enhancers.
Remove cranberries from a package and rinse under cold water
Wash and peel the persimmon and cut into 4 pieces
In the blender, combine cranberries, persimmon, and dates
Add water to the blender
Blend everything until smooth and homogenous.
Taste and adjust it to your preference. For example, you may want to add a few more dates to make the sauce sweeter.
Store in a refrigerator for up to 4 days or freeze in the portion-sized containers for up to 2 months.
This recipe makes about 4 cups of Cranberry Sauce, which can serve 16 people. You can also cut the recipe in half to make less of it.It is ready to serve immediately. You can store this Cranberry Sauce in the refrigerator for up to 4 days. Enjoy! Nataliya @ https://beinginbesthealth.com/
Hello! Several years ago, I learned how to make raw chocolates from scratch. I believe that it was a recipe by Any Phyo that I found in the book and wanted to give a try as the chocolate-making at home seemed to be a pretty straightforward process.
In reality, the process was straightforward and a bit messy, however, the results were totally worth all the efforts. The homemade chocolates were so heavenly delicious that the store-bought varieties could not come anywhere close. Since then, I experimented with many different raw chocolate recipes. There are many variations posted on the internet. Some of them recommend using fewer oils or fats and more of the cacao powder, and vice versa. Others called for different types of sweeteners such as maple syrup or honey. All these recipes turned out pretty good. One thing I want to mention is that the quality of the ingredients really matters! To get the best tasting, smooth, homogenous, bitter-sweet chocolate, use the best ingredients that are available. You want to select the ingredients that are raw, unrefined, organic, and pure (without additives or preservatives or flavors). Today, I’m sharing with you one of the recipes that I like the most; I can call it a “full-proof” recipe. Every single time I followed this recipe, I got great results.
Do you like pomegranate seeds? They are available only once a year, usually around the holiday season, in November and December.
Tasting delicious and looking gorgeous, they can add beautiful decor to any dish (think about a salad, dessert, main dish, or a breakfast smoothie bowl). But this is not all – pomegranate seeds have many health benefits!
They are rich in polyphenols, flavonoids, antioxidants, anthocyanins, tannins, alkaloids, simple organic acids, vitamin C, calcium, iron, magnesium, and potassium. Pomegranate seeds are small but mighty inhibitors of inflammation and have anti-atherogenic and anti-hypertensive qualities (Zarfeshany, Asgary, & Javanmard, 2014; Shahindokht, 2018).
Do you know how to get the pomegranate seeds out in a fast and non-messy way? I can show you one idea; it takes slightly more than a minute to get all the seeds out from a pomegranate.
You will need the following equipment:
a cutting board
a ladle or an oversized spoon
Wash the pomegranate and cut it in half (or quarters, if it is a big fruit).
Put a bowl into a sink, take a piece of a pomegranate in your hand, and turn it upside down so that the seeds are facing the bowl.
Start tapping on a pomegranate using a ladle, until all seeds come out into a bowl. One fruit can yield about 1/2 cup or more of the seeds.
Use immediately or store the seeds in a glass jar in a refrigerator for up to 3 days.
Add to your salads, smoothie bowls, desserts, or main dishes.
Here is a quick video that explains all the steps:
If you know a better way to remove the pomegranate seeds, let us hear from you! 🙂
I feel inspired to share with you an easy quinoa salad that I have been recently making. It tastes delicious and satisfying and takes under 30 minutes to make.
Quinoa is a gluten-free seed, and, according to Filho et al. (2017), it has all essential amino acids. The vegetables and spices provide minerals, vitamins, anti-oxidants, and fiber.
You will need the following equipment:
A mixing bowl, a spoon, a knife, and a cutting board.
You will need the following ingredients:
1/3 cup cooked quinoa (I used multi-colored quinoa)
1/3 cup raw shredded or julienned carrots
1/3 cup raw shredded or julienned cucumbers
1/3 cup cut broccoli florets (raw or steamed)
1 avocado, cubed
1/4 cup green onion, sliced
1/2 lemon, juiced
2 Tbs raw apple cider vinegar, diluted with 2 Tbs filtered water
1/4 tsp curry powder
Sea salt and black pepper to taste
Yield: 2 cups, Serving size: 1 cup
To assemble the salad, mix all the ingredients together.
As an option, you can add other sources of protein such as tempeh, nuts, or seeds. This salad may also work as a pleasant side dish that can complement many different dishes.
Add different fresh or dried herbs (mint, rosemary, dill, cilantro)
Add different seeds (flax, sesame, sunflower)
Here is a quick video on how to assemble it:
Thank you for visiting and happy eating!
Let us know if you have any questions!
Filho, A. M. M., Pirozi, M. R., Borges, J. T., Pinheiro Sant’Ana, H. M., Chaves, J. B. P., & Coimbra, J. S.(2017)Quinoa: Nutritional, functional, and antinutritional aspects. Critical Reviews in Food Science and Nutrition,57(8),1618-1630,DOI: 10.1080/10408398.2014.1001811