Tag: delicious

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Cranberry Sauce

Hello and Happy Holidays!!

The Holiday season is upon us and celebrating with delicious, festive food is an enjoyable part of the season.

Specifically, cranberry sauce is a common ingredient and traditional condiment that is typical for the Winter Holidays.

I wanted to introduce a homemade Cranberry Sauce that can be made from 3 ingredients and takes only about 5 minutes of your time.

There are added sugars, high-fructose corn syrup, colorants, or preservatives.

Watch a video below on how to make this recipe or just print it out.

The ingredients:

  • 3 cups of fresh cranberries
  • 1 fresh Fyui persimmon
  • 4 dates (all pits removed)
  • 2 cups of filtered water

The equipment:

  • A blender, knife, cutting board, and a 4-cup Mason glass jar

The preparation:

  1. Remove cranberries from a package and rinse under cold water.
  2. Wash and peel persimmon and cut into 4 pieces
  3. Put cranberries, dates, persimmon, and water into a blender.
  4. Blend well until the mixture becomes smooth and homogenous.
  5. Serve immediately.
  6. Store in a glass jar in the refrigerator for up to 4 days or freeze in the portion-sized containers for up to 2 months.

Yield: 4 cups

Total servings: 16 (each serving is 1/4 cup)

Total calories: 500 kcal (31.25 kcal per serving)

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.

Watch a 1-minute video on how to make this recipe.

Cranberry Sauce

Nataliya
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.
Print Recipe
Prep Time 5 minutes
Cook Time 0 minutes
0 minutes
Servings 16 people
Calories 31.25 kcal

Equipment

  • Blender
  • Cutting board
  • Knife
  • 4 cups Mason jar

Ingredients
  

  • 3 cups fresh cranberries
  • 1 piece fresh persimmon
  • 4 pieces Medjool dates (pits removed)
  • 2 cups filtered water

Instructions
 

  • 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.

Notes

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/
 
 
Keyword antioxidants, dairy-free, delicious, easy, gluten-free, lowcalorie, noaddedoil, noaddedsugar, nutrient-rich, nutrition, plant-based, raw, vegan, wholefoods

 

 

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Cauliflower “Rice”

Hello!

I’m excited to share with you my version of the recipe called Cauliflower “Rice”.

This recipe is so quick to make that it became one of my staples!

I wanted to highlight the benefits of this recipe:

It is 100% grain-free and gluten-free!
It’s made with fresh vegetables and herbs – it means that your body will get lots of fiber, antioxidants, vitamins, and minerals!
It is low in fat and calories and has no added oil – it means it is perfect for those who watches the calories or tries to lose weight. (You can certainly add some olive, avocado or sesame oil to it if you like; however, I encourage you to try it first and see how it tastes to you.)
It has no additives or sweeteners; however, it tastes slightly sweet and pleasantly delicious because of the natural carbohydrates present in carrots and cauliflower.
This recipe is 100% raw and uncooked; however, you can steam or cook the cauliflower (and even carrots) if this is your preference.

You will need the following ingredients:

cauliflower, carrots, onion, scallion, avocado, lemon juice, apple cider vinegar,  and optional Himalayan salt.

You will need this equipment:

a cutting board, a knife, a food processor (I used a Cuisinart), and a mixing bowl

Ingredients:

2 cups cauliflower florets, chopped
3 carrots, sliced
1/2 onion, sliced
1 scallion, chopped
2 Tbs parsley, chopped
1 avocado, cubed
1/2 lemon, juiced
1 Tbs raw apple cider vinegar
Optional: 1/16 tsp sea salt

Yield: 4 cups

Serving size: 1 cup

Method of preparation:

Put all ingredients (except avocado) in a food processor and pulse until the mixture combines homogenous.
Transfer the mixture into a bowl, add the cubes of the avocado, and mix it all well.
Test the taste and adjust as needed by adding more salt.
Serve immediately with any meal or as a snack.
Store in a refrigerator for up to 3 days.

Download the Recipe” Cauliflower rice”

Here is a quick video on how to make this delicious recipe:
https://www.youtube.com/watch?v=ctX8f-OiWqE
Let me know if you have any questions!

Enjoy!

Nataliya.

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Pomegranate Seeds

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 bowl
  • a cutting board
  • a knife
  • a ladle or an oversized spoon

 

 

 

The steps:

  1. Wash the pomegranate and cut it in half (or quarters, if it is a big fruit).
  2. 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.
  3. 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.
  4. Use immediately or store the seeds in a glass jar in a refrigerator for up to 3 days.
  5. Add to your salads, smoothie bowls, desserts, or main dishes.

Here is a quick video that explains all the steps:

https://www.youtube.com/watch?v=kEBJAc5ZuRk

If you know a better way to remove the pomegranate seeds, let us hear from you! 🙂

Enjoy!

Nataliya

 

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Basic Chia Pudding

Hello,

I want to share another very simple and delicious meal with you. The basic  Chia Pudding is made with only three ingredients, and it still tastes pretty amazing.

It is my favorite choice for breakfast and for a midday snack. If you are still eating cereals or granola for breakfast, give this recipe a try and you might like it even more.

This recipe tastes best when it is made 2-3 hours in advance or overnight. The reason is that the chia seeds need some time to absorb the liquid, become softer, and develop a pudding-like consistency.

If you are in a rush and want to make a chia pudding and eat it right away, you may first need to grind the chia seeds into a fine powder in a dry blender or coffee maker and then use it for this recipe.

The best thing about this recipe (at least, for me) is that it doesn’t need cooking :). Also, this recipe can work with a variety of diets (vegan, vegetarian, Paleolithic, Mediterranean, and, probably, many others).

You will need:

  • 1 cup of coconut or almond milk ( I prefer the unsweetened, raw, and homemade versions)
  • 4 tsp of chia seeds, whole
  • 1/4 cup of fresh berries of your choice (sliced strawberries, blueberries, raspberries, or blackberries)
  • 1/4 tsp cinnamon (optional)

Yield: 1 and 1/4 cup

Preparation:

Pour almond or coconut milk into a bowl. Mix in the chia seeds and cinnamon. Add berries. Mix everything gently and let sit for at least for 2 hours, or preferably overnight. Enjoy for breakfast or as a midday snack.

You can view the preparation steps in this short video:

Thank you for viewing and/or trying this recipe!

Enjoy 🙂

The inspiration for this recipe came from the Medical Medium’s blog.

Nataliya.

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Easy Quinoa Salad

Hello everybody,

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.

Recipe variations:

  • 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!

Nataliya

References:

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