Wednesday, July 25, 2012

Hydrating and Detoxing Smoothie with Cucumber and Aloe Vera


This is an amazing smoothie recipe ideal for summer, when our body really needs an extra hydrating boost. Due to the numeral properties of its ingredients, this smoothie becomes a very beneficial choice for everybody and it is absolutely ideal to start your day with it and get these toxins out of your system! Simple and fast to make with a rejuvenating taste of nature!!!
If you don’t already have fresh Aloe Vera in your garden or balcony, I recommend you to get one; it’s really easy to grow (if the climate is appropriate of course, but you can even keep the plant indoors) and is very-very-very beneficial, both to consume (fights cancer, cures ulcers and Crohn’s disease, is full of minerals, vitamins, enzymes and glyconutrients, reduces high blood pressure, etc) and for external use (skin problems and irritations, sun burns, skin conditioning, etc). Here you will find the necessary information about growing Aloe Vera.
Cucumbers, like watermelons, are 95% water, which means that they keep the body hydrated and help regulate the body’s inner temperature. They also help the body flush out toxins and fight cancer (especially breast cancer, prostate cancer, uterine cancer, and ovarian cancer). When I include them in smoothies, I prefer to leave the skin on, since it contains a good amount of vitamin C (about 10% of the daily recommended allowance). If you do like your cucumbers peeled, the skin can be used to relieve sunburn and mild skin irritations, similar to Aloe Vera. 
And let’s not forget about the parsley and celery! Parsley too is very antioxidant. It is rich in vitamins (A, B9, C, K) and fights cancer (especially lung cancer). Celery (like parsley and Aloe Vera) balances the body’s pH, neutralizing acidity, replaces lost electrolytes and rehydrates the body, lowers cholesterol levels, and stops the growth of tumor cells.
Here is the recipe: 
2 small cucumbers (preferably organic to keep the skin on) 
1-2 fresh Aloe Vera leaves, peeled carefully to remove the gel inside (if you don’t have fresh, you can use about two shots of pure Aloe Vera juice that you will find at health or organic stores, just make sure it’s pure Aloe Vera juice!) 
4-5 stalks of parsley 
2 stalks of celery 
¾ cup fresh mint leaves 
juice of one lemon (or lime) 
ice (optional)

Wash your ingredients and put them in a blender or juicer, add ice, blend well and always enjoy with gratitude!











Monday, July 23, 2012

Guacamole > Viva Mexico!!!


Guacamole is a very popular, refreshing salad recipe with Mexican origins. It was made by the Aztecks as early as the 16th century. The name comes from an Aztec dialect via  Nahuatl āhuacamolli, which literally translates to "avocado sauce", from āhuacatl (="avocado") + molli (="sauce"). It's one of those dishes that really goes with just anything! It can be served plain, or as a dip with vegetable sticks, grilled pita bread, nachos, etc. It is also a great side dish for grilled meat, chicken, or fish (and certainly ceviche!). I especially love it with rice or as a topping over baked potatoes … and of course it tastes great in sandwiches or wraps. There are several different variations of this recipe with really small details that make them unique. You can be creative by adding a spice like cinnamon or cumin, by adding yogurt in it, or orange zest, or simply by chopping more fresh vegetable (or even fruit like pineapple or mango) in your guacamole to make it more crispy and colourful!
Here is my version:
3-4 big ripe avocados
2 small tomatoes (or 1 larger one), chopped
1 green pepper, chopped
1 chili pepper, chopped (optional)
½ cup fresh coriander leaves, roughly chopped
Juice of 2 limes
 ½ teaspoon grated lime zest
Sea salt to taste
Cayenne pepper (optional)

Peel the avocados and cut them into chunks. Put them in a bowl and start mashing them with a fork. When creamy, mix in the chopped onion, tomato and peppers. Add the lime juice and zest and stir well. Mix in the coriander leaves and finally add the salt and cayenne pepper. Serve immediately or chill in the fridge for about an hour and serve. It should be eaten relatively soon after you prepare it because avocados turn black quite easy and, anyway, salads must be eaten and enjoyed fresh and crispy!





















References:

Thursday, July 19, 2012

Gluten-Free Plum Tart with Honey and Lime

Here is a gluten-free and... sugar-free plum tart version I tried (if you omit the last part of the recipe with the meringue topping, which - to be honest - i added simply because I didn't want to throw away the egg white)!!! It's really tasty, ideal for breakfast and tastes great with yogurt on the side! For the tart shell I used oat flour, which is a great gluten-free option but you must be careful when using it in baking, because it will not hold together as regular wheat flour would, so I recommend you to mix it with other flours and maybe a combining agent, like egg, for better results. I mixed it with amaranth flour (really healthy and high in protein), but you could mix it with other gluten-free options, like rice flour, chickpea (garbanzo) flour, corn flour, etc.
For the crust you'll need:
226 grams butter
1 ½ cup oatmeal flour
1 ½ cup amaranth flour
½ cup honey (or agave syrup or stevia)
¾ teaspoon sea salt
1 teaspoon grated lemon zest
1 teaspoon grated lime zest
1 teaspoon cinnamon
4-6 tablespoons of water
1 egg yolk (optional, but works as a combining agent)

For the filling you'll need:
16-20 plums washed, pit removed
½ cup honey (or agave syrup or stevia)
3 tablespoons corn starch
130 grams mascarpone
half vanilla pod (or ½ teaspoon vanilla powder)
juice of 1 lime

For the meringue (optional)
1 egg white
¼ teaspoon salt
2 teaspoons natural brown sugar

To serve (optional):
greek style strained yogurt
honey
grated lime zest
crushed walnuts

Combine the two types of flour, cinnamon, salt, lemon and lime zest in a bowl. Add the butter in chunks, egg yolk and honey and work with your hands until it resembles coarse meal. Add 3 or 4 tablespoons of water evenly over your mixture and mix it until incorporated using either your hands or a fork. To test if you’ve got it right, squeeze a small handful of dough in your hand and if it doesn’t hold together, add some more water (1/2 tablespoon at a time). If it gets too lumpy add a bit more flour. Do not overwork dough, or pastry will be tough. Form a ball with it, wrap it in plastic wrap (or a container) and chill in the fridge for at least an hour. You can also prepare the dough ahead and keep it in the fridge for a couple of days (or in the freezer if you wish to store it for longer) and use it when needed.
Wash half the prunes and remove the pits. I keep their skin on because they give a beautiful colour to the cream you are about to make. Cut them in chunks and put them in a medium saucepan on low heat. 
Start stirring until they melt (if they start sticking on the saucepan, add a tablespoon of water, but if you keep the heat low that won’t be necessary). Stir in the corn starch. When creamy, turn off the heat and add the honey and lime juice. Scrape the vanilla seeds from the pod and mix them in the cream. Finally, add the mascarpone stirring gently until incorporated.
Remove the chilled tart dough from the fridge. Lightly butter a baking tray. Roll out the pastry and arrange it nicely in the tray (I use my fingers to spread it out).
Make several holes with a fork and bake in preheated oven for about 15-20 minutes (190°C, 375°F, Gas Mark 5).
Once ready, remove from the oven and allow it to cool for 5 minutes.
Add the prune cream in the tart shell. Wash the rest of the prunes, remove their pits and slice them nicely. Arrange the prune slices on top of the cream. 
At this point you either put it straight in the oven and bake it for about 20 minutes or until the cream thickens, or you may add a thin layer of meringue on top. So, using an electric mixer, beat the egg white with the sugar and salt until thick. Spread it on top of the tart and bake in a preheated oven for about 25 minutes or until golden at 160°C, 320°F, Gas Mark 4. 

Remove from oven and allow it to cool down. 
You may serve it with Greek-style strained yogurt, on which you may add, grated lime zest, crushed walnuts and honey!
Enjoy! 



  
















Friday, July 13, 2012

Fresh Tomato Summer Tart with Flaxseeds and Thyme

There are certain aromas and flavors that really bring about strong memories, like the smell of sautéed garlic with fresh basil and tomatoes, which is so typical of a Mediterranean summer, I absolutely love it! Tomatoes are at their best right now, they have a full taste and are so sweet it actually makes sense they are considered a fruit. 
The garden in the summer house I am spending my holidays is full of tomatoes right now and their flavor is beyond words … I just thank this land, this earth for this beautiful present and I enjoy them with full appreciation!
I tried to make a healthier alternative to the typical tart, using wholemeal and chickpea flour, flaxseeds and fresh thyme to make the dough. You can actually use any combination of flours or herbs you like.


So here is my recipe:

For the crust
226 grams butter
2 cups wholemeal flour
½ cup chickpea (garbanzo) flour
¾ teaspoon sea salt
6-8 tablespoons cold water
2 tablespoons flaxseeds
2 tablespoons fresh thyme leaves
Pepper


For the filling
5 medium sized tomatoes washed and diced
2 garlic cloves minced
¾ tablespoon olive oil
½ cup fresh basil leaves
125 grams fresh mozzarella
150 grams grated mozzarella
100 grams grated parmesan
Salt and pepper to taste
2 eggs
½ cup milk or heavy cream

Combine the two types of flour, salt, pepper, flax seeds and thyme in a bowl. Add the butter in chunks and work with your hands until it resembles coarse meal. Add 6 tablespoons of water evenly over your mixture and mix it until incorporated using either your hands or a fork. I always prefer to use my hands cause you get a better sense of the texture of the dough. To test if you’ve got it right, squeeze a small handful of dough in your hand and if it doesn’t hold together, add some more water (1/2 tablespoon at a time). Do not overwork dough, or pastry will be tough.  
 Form a ball with it, wrap it in plastic wrap (or a container) and chill in the fridge for at least an hour. You can also prepare the dough ahead and keep it in portions in the fridge for a couple of days (or in the freezer if you wish to store it  for longer) and use it when needed.
Heat the olive oil in a pan and sauté the garlic with half the basil. Add the tomatoes and stir gently. Simmer in medium heat until the juices are absorbed. Season with salt and pepper. 
 Once ready, remove from heat, add the rest of the basil and stir. Allow it to cool a bit. This again can be made a day ahead and stored in the fridge.
Remove the chilled tart dough from the fridge. Lightly oil a baking tray. Roll out the pastry and arrange it nicely in the tray. Make several holes with a fork and bake in preheated oven for about 15 minutes (190°C, 375°F, Gas Mark 5). Once ready, remove from the oven and allow it 5 minutes to cool. 
Sprinkle some of the parmesan on the cooked tart shell and then gently arrange the filling, reserving 4 tablespoons for the end. Sprinkle the grated mozzarella on top, evenly.  Slice the fresh mozzarella and arrange it on top. Add the rest of the tomato filling on your tart, a teaspoon over each mozzarella slice. Combine the eggs with the milk (or cream) and salt and pepper and pour on top of the tart. Sprinkle evenly with the remaining parmesan and bake in a preheated oven for about 30 minutes at 190°C, 375°F, Gas Mark 5. Once ready remove from oven and allow it to cool down a bit before you cut it. 
You can enjoy warm or cold!

Tuesday, July 3, 2012

Natural Remedies

Natural Cosmetics

Body Cleansing

Rejuvenating Pineapple and Grapefruit Home-Made Soft Drink

Commercial soft drinks usually contain a lot of sugar or chemical substitutes and conservatives that are unhealthy and should really be avoided in a healthy diet. There are many healthy ways of replacing them with home-made ones that can also be very beneficial for our health. 
This is a great alternative to soft drinks. It’s really refreshing for summer, it’s healthy and very rejuvenating! If you wish you can choose to make this recipe into a smoothie just by adding your ingredients in a blender with some ice and skipping the sparkling water in the end. Due to the amazing properties of pineapple and grapefruit, this drink is rich in vitamins C, A, B1,B3 and B6,  it has anti-cancer and anti- inflammatory properties, assists in the removal of toxins from the body, helps reduce retained water from the body, is very beneficial against constipation, reduces cholesterol levels and really assists in fat burning and weight loss.


You’ll need:

1 medium sized fresh pineapple cut into chunks
2 tall glasses fresh pink grapefruit juice
1 tablespoon (or more according to taste) agave syrup
500 ml sparkling natural mineral water
Ice

Put the pineapple chunks into a juicer and then add the juice in a blender together with the grapefruit juice and agave syrup. Blend well. If you don’t have a juicer you can just do it straight in the blender.
Put the juice in a pitcher and mix in the sparkling water. Add ice and serve. You can add a sprig of fresh mint to decorate if you wish!