Split Pea Soup


Split Pea Soup
Serve: 1


Ingredients:

1 cup split peas
1 cup grated carrots
1 clove garlic, minced
6 cup water
1 onion, chopped
1 Table spoon olive oil
2-4 Table spoon Bragg Liquid Aminos
1 potato, chopped
1 Table spoon cumin

Method:

Step 1: Sauté garlic, and onion in olive oil.

Step 2: Add cumin and 2 tablespoons of Bragg's and blend well.

Step 3: Add water and split peas, bring to a boil and simmer 2 minutes.

Step 4: Remove from heat, cover, and let sit for 1 hour. Add remaining ingredients and simmer, covered, over low heat for about 2 hours.

Step 5: Now Adjust seasonings to taste.

Egg Salad Sandwich - Lunch Box

Egg Salad Sandwich - Lunch Box

Prep Time: 5 minutes
Total Time: 10 minutes
Serves: 1

What you need:

2 Slice of Bread
2 Hard Boiled Eggs
4 tbl Mayonaise
3/4 Stake Celery
Salt to taste

What you do:

Step 1: Finely Chop hard boiled egg and cut celery into little tiny pieces.

Step 2: In a Bowl add chopped eggs, celery, mayonaise and salt and mix well.

Step 3: Spread a mixture in a bread, Put other bread on the top.

Step 4: Cut into half if you want.

Send Egg Salad Sandwich for your kid in school. I am sure the gonna love this lunch.

Note: you can add some fruits like Orange , Apple , Pineapple in lunch box.


Awesome Berry Smoothie

Awesome Berry Smoothie
Prep Time: 5 minutes
Total Time: 5 minutes
Serves: 1

What you need:  

½ cup Ice Cubes
¼ cup frozen blackberries
½ cup frozen blueberries  
½ cup frozen raspberries 
1 tablespoon ground flax seed
½ cup plain Greek yogurt
2 teaspoons honey

What you do : 

Step 1: Throw all the ingredients in a blender.

Step 2: Blend for around 5 minute.  

Frosted Mint Cheese Cake Recipe

SERVES 6
INGREDIENTS:

75ml/3fl oz crème de menthe
150g/5oz caster sugar
100g/4oz plain flour
2 tablespoons water
75g/3oz butter (plus extra for greasing)
1.5 teaspoons gelatine
1 egg white
150g/5oz natural yogurt
225g/8oz full fat soft cheese

Methods:

Step 1: Preheat the oven to 180°C/350°F/Gas mark 4. Grease a 20cm/8in flan ring, and line with a sheet of aluminium foil.

Step 2: Make the shortbread mixture by using a wooden spoon to cream the butter with 50g/2oz sugar until smooth. Stir in the flour and knead the mixture until smooth.

Step 3: Press the shortbread mixture into the base of  the prepared flan ring. Bake in the oven for 18 to 20 minutes, then cool in the ring.

Step 4: Beat the cheese with a wooden spoon until smooth, then gradually whisk in the yogurt, 25g/1oz sugar and the mint-flavoured liqueur.

Step 5: Place the water in a bowl and sprinkle in the gelatine and Stand the bowl over a saucepan of hot water and heat gently until dissolved.

Step 6: Now leave to cool slightly, then stir into the cheese mixture. Whisk the egg white until stiff, then fold into the cheesecake mixture.

Step 7: Pour the mixture over the shortbread base. Open freeze for at least 8 hours. About 1 hour before serving, remove the cheesecake from the freezer and place on a serving plate.

Step 8: Place the remaining sugar in a saucepan over a medium heat until it turns brown and caramelizes, then pour over the cheesecake in a lattice pattern. Place in the refrigerator for 45 minutes before serving.

 
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