1 pinch Rosemary
2 pinches Thyme
2 tsp. Black Tea
1 pinch Coriander
3 fresh Mint leaves (or 1/2 tsp. dried)
5 fresh rosebud petals (or 1 tsp. dried)
5 fresh Lemon tree leaves (or 1 tsp. dried Lemon peel)
3 pinches Nutmeg
3 pieces Orange peel
Place all ingredients into teapot.
boil three cups or so of water and add to the pot.
Sweeten with honey, if desired. Serve hot.
Strain and add the rose water.
Breakfast Milk Shakes
Milk shakes for breakfast?
Treats do not have to be expensive or unhealthy to be good!
These fruit shakes can be eaten for breakfast,
snack or a refreshing dessert.
They can be tailored to any dietary needs and take just minutes to make.
Sound too good to be true? You be the judge!
Fruit Shakes: Basic Recipe
Serves 1 adult or 2 kids
1 frozen banana
1 cup liquid
additional fruit or flavoring
optional sweetener- grapes, dates, honey or sugar
To make, break frozen banana into pieces and put in blender. Cover with liquid up to 1-cup line on blender. Add any additional fruits, flavorings, or sweeteners. Blend until consistency of milk shake (usually 30 seconds). Serve immediately (banana will start
to brown if you don't)
Enjoy!
NOTE: Clean out blender and cups immediately after drinking, since the fruit particles tend to get stuck to the dishes.
About the ingredients
This recipe is extremely versatile.
You can vary them to comply with your diet or special needs. T
hese shakes are great alternatives for those with diabetes,
food allergies and intolerances, and vegetarians. Experiment and have fun!
Here are descriptions and ideas for each ingredient
Frozen bananas- I buy them when they are dirt cheap, peel
and deep-freeze in ziploc-type bags. In a deep-freezer, they will keep up
to a year without darkening, but in a regular refrigerator freezer,
they start turning at 3 months. Frozen bananas give these shakes their creamy consistency,
and you generally can't taste them. . If you don't like bananas and don't
want them in your drink, substitute crushed ice instead.
Liquid-You can use milk, water, soy milk, rice milk or juice.
All work just fine. Milk will give you a creamier shake.
If you use water, add a little at a time until you get to the consistency you like.
Juice is a great way to sweeten these drinks, and it adds some fun.
Additional Fr uit and Flavorings: any fruit of your choice,
extracts, drink mixes, syrups, jams, or spices.
You'll see lots of examples below. T
he possibilities are only limited by your imagination!
Sweeteners- if your shake turns out on the tart side,
you can sweeten it naturally with honey, pitted or chopped dates,
raisins, grapes or juice. You could also use the traditional method- add sugar.
If serving for breakfast, try to keep it as healthy as
possible.
The Recipes
Vanilla
1 frozen banana
1 cup milk/soymilk
1 tsp. vanilla extract
Blend together. Yummy!
Chocolate
1 frozen banana
1 cup milk/soymilk
a few squirts of chocolate syrup
Blend.
Strawberry Cream
1 frozen banana
1 cup milk/soymilk
1 handful of strawberries, washed and sliced 1-2 pitted dates to sweeten (optional)
Blend.
Blueberry Fool
1 frozen banana
1 cup milk/soymilk
a handful of blueberries (use as much as you want!)
Blend.
Purple Cow
1 frozen banana (or 1/4 cup crushed ice)
1/2 cup grape juice
1/2 cup milk
Blend.
Peanut Butter Dream
1 frozen banana
1 cup milk/soymilk
2 tsp of peanut butter, creamy or crunchy
Blend.
( Great with chocolate syrup too for a "Reese's" shake.)
Pina Colada
1 frozen banana
1 cup milk/soymilk
1-2 tsp. shredded coconut
1/4 cup chopped or crushed pineapple (fresh is best, but canned is pretty good too)
Blend.
Apple Pie
1 frozen banana
1/2 peeled, chopped apple
1 cup apple juice
1/2 tsp. cinnamon
pinch of nutmeg
Blend. Great substitute for applesauce! Control the consistency by adding more or less chopped apple.
Key Lime pie
1 frozen banana
juice of 1 lime, diluted with water or milk to make one cup of liquid
Blend. Use milk if you want it to be creamy, this one is really good!
PBO-Pineapple Orange Banana
1 frozen banana
1 cup orange juice
1/4 cup fresh or canned pineapple
Blend.
Melon Coolers
1-2 cups chunks of frozen, seeded watermelon
1/2-1 cup of water (enough to thin consistency to milk shake)
Blend.
Watermelon freezes very well and is ideal for summer shakes.
I like to deal with the storage problem of melons by cutting into
chunks and freezing. If you don't want to seed the watermelon,
you don't have to - the seeds will float to the bottom of the glass.
Julius Shakes
Basic recipe:
1 cup juice
1 cup water
1 egg white
3/4 tsp. vanilla extract
1/4 cup sugar
1 cup ice (crushed is best)
Blend at high speed. Serves 2.
Note: The egg white is to make the drink frothy,
which it is famous for. You can omit the white,
or use that powdered egg white (I think it's called meringue powder)
that is sold in the Wilton baking section of most stores.
Here's what I do: I wait for a sale on eggs, then get them home,
separate into whites and yolks and freeze.
I freeze the whites in small ice cube trays.
I put the yolks into juice cans with 1/2-tsp salt and once frozen,
put in a Ziploc-type bag.
1 46-ounce can apricot nectar
1 12-ounce can orange juice concentrate, thawed
2 16-ounce packages unsweetened sliced peaches, thawed or 3 or 4 fresh peaches
7 12-ounce cans lemon lime carbonated beverage, chilled
In a food processor bowl or blender container, add one third each of the apricot nectar, orange juice concentrate, and peach slices. Cover and blend or process until smooth. Pour into a freezer container. Repeat with the remaining nectar, orange juice, and peaches. Cover and seal mixture. Freeze until firm.
Scrape about 1/2 cup of the mixture into each 10-ounce cup. Add an equal amount of carbonated beverage. Stir to combine. Makes 20 servings.
2 tablespoons fresh chamomile flowers
2 cups boiling water
2 thin slices of apple
honey to taste
Rinse the flowers with cool water. Warm your tea pot with boiling
water. Add the apple slices to the pot and mash them with a wooden
spoon. Add the chamomile flowers and pour in boiling water (2 cups).
Cover and steep for 3-5 minutes. Strain the tea into two cups (or one
if it's just you!). Add honey to taste
2 cups grated parmesan cheese
1/4 cup minced parsley
2 tablespoons oregano
2 tablespoons paprika
1 teaspoon salt
1 teaspoon pepper
1 cup butter or margarine
3 boneless chicken breasts
In a shallow dish, combine the first six ingredients. Dip chicken in
butter, then coat with Parmesan mixture. Place in greased baking pan
(it
does drip some). Bake uncovered 350 degrees 40-45 min. or until
juices run
clear.
Stuffed Peppers: Blanch pepper halves in a large pot of boiling salted water for 4 minutes. (Or, microwave on high in a covered dish for 3 to 4 minutes.) Drain and pat dry and set on a foil-lined baking sheet, skin side down.
Heat olive oil in a large skillet. Cook ground chicken until no longer pink. Drain off any excess fat. Add onions, red peppers, rosemary and thyme to chicken and cook until soft and fragrant. Add garlic, tomato, zucchini and mushrooms and cook another 5 minutes. Stir in barley, salt and pepper and mix until evenly combined.
Meanwhile, preheat oven to 350Â.°F (180Â.°C). Stuff each pepper half with chicken mixture. Cover loosely with foil and bake for 10 minutes. Remove cover, top with grated cheese and bake uncovered, for 5 minutes to melt cheese.
Barley Tip: With a pleasing nutty taste, barley is also a good source of soluble fibre that helps lower cholesterol. Barley kernels are polished or "pearled" to remove the inedible hull part of the grain. Barley sold as pearl barley is more polished than pot barley, which has more of the bran left on. Barley will keep up to 6 months in an airtight container.
To cook barley; cover with a 4 to 1 ratio of water or stock to barley and cook for about 40 to 60 minutes or until tender. Try substituting barley for rice in your favourite pilaf dish for a novel change.
Nutritional information
Per serving: 500 cal, 28 g protein, 27 g fat, 39 g carb, 8 g fibre, 1067 mg sodium. Excellent source vit A, vit C, vit B6, folacin, iron. Good source thiamine, riboflavin, niacin, pantothenic acid, calcium, magnesium, zinc.
prepare dish overnight to allow flavours to mature.
6 slices bread,thick remove crusts
2oz poly margerine (or butter)
12oz mushrooms slice
4 spring onions chop
1 red pepper chop
1 green pepper chop
4oz cheese grate
6 eggs
16 floz milk
1tbs each of,french mustard,worcestershire sauce,mayonaise
2 tbs fresh parsley chop
1) melt marg,add mushrooms,sp.onions,peppers cook till soft.
2) cut bread to 1" pieces ,put half in a greased 7x12" oven dish
spoon veggies onto,add remaining bread onto and and top with cheese.
3) whisk eggs and milk,mayo,mustard,worcester,pour over the recipe,top
with parsley.
filling
3tbs natural yoghurt or thick sour cream
6oz mushrooms chop fine
1 onion chop fine
1tbs flour
1/2oz ploy marg (or butter)
2tbs fresh basil chop
3floz veg stock
sauce
1 onion
6+1/2 oz tin sweet corn with red peppers,chop
2tsp flour
1oz poly marg (or butter)
8floz veg stock
gas 7 15-20 mins
main bit:
melt marg in pan,stir flour cook 1 min,med heat ; gradual blend in milk stir unitl boils and thickens
.whisk eggs yolks and sweet corn mixture.whisk egg whites until peaks fold into corn mix.
spread into a greased + lined 10 1/2 by 12 1/2" swiss roll tray .
cook 15-20 mins or till puffed and golden
filling:whisk stock,sour cream + basil.melt marg in pan add mushrooms+onions for 5 mins till onion soft.
add flour cook for another 1 min,gradual stir in stock.cook med heat until boils and thickens.
sauce: melt marg cook onion 3 mins,stir flour cook 1 min more,gradual add peppers,stock mix.cook med heat
stir often,sauce boils and thickens.
turn roulade onto wire rack cover clean t-towel and remove paper,quick spread with warm filling .
roll up gently from the short side use t-towel to roll up with .serve with the warm sauce.
1 package active dry yeast
1/4 cup warm water
1 cup lowfat cottage cheese
1/4 cup honey
2 tbsp. Butter or stick margarine
1 tsp. Dried lavender buds
1 tsp. Fresh lemon thyme, minced
1/2 tbsp. Fresh basil, minced
1/4 tsp. Baking soda
2 eggs
2-1/2 cups flour
In a small bowl, dissolve yeast in the warm water. In a larger
bowl, mix
Together the cottage cheese, honey, butter, herbs, baking soda and
eggs.
Stir in the yeast mixture. Gradually add flour to form a stiff
dough,
Beating well after each addition. Cover and let rise about 1 hour,
or Until doubled in bulk.
Stir the dough down with a large wooden spoon. Place in a well
greased
1-1/2 or 2 qt. Casserole. Allow to rise 30 to 40 minutes, or until
Doubled in bulk. Bake at 350 F. For one hour.
When finished, remove and turn onto a cooling rack. Brush top with
Butter while warm.
Servings: 10
Preparation Time: 0:30
1 C Butter
1-1/2 C Flour
1 Tsp Vanilla or Lemon Extract
5 Eggs separated
1-1/2 C Powdered Sugar
1 Tsp Baking Powder
1 C Assorted Edible Flower Petals (small pieces)
Cream the Butter. Sift flour and add gradually to the butter. Beat
the egg yolks until thick and lemon colored, add sugar gradually.
Combine mixtures. Beat egg whites until stiff to add to mixture.
Sift baking powder over mixture beat thoroughly. Fold in fresh flower
pieces. Turn into a buttered deep cake pan, bake one hour at 350 degrees.
Note: Garnish with fresh flowers.
by Joyce McGowan
1 cup tequila
1/3 cup triple sec
1/4 cup limeade concentrate
1 cup canned coconut milk
2 cups frozen unsweetened raspberries
2 cups frozen unsweetened blueberries
4 ice cubes
1 teaspoon dried lavender buds
In a blender, combine the tequila, triple sec, coconut milk, and lime
juice. Cover and turn to high speed, then gradually add berries and
ice. Whirl until smooth and slushy. Pour into glasses. You can rub
glass rims with lime and dip the rim in salt. Add a lavender sprig for
garnish!
2 quarts water
soup bone with the meat on
1/2 cup celery tops
1TBSP salt
1/2 tsp pepper
1/2 cup uncooked barley
3 cups coursely chopped cabbage
1 cup sliced celery
2 cups sliced parsnips
2 cups thinly slice onions
1 can 12 oz tomato paste
Combine water, bone and celery tops. Bring to boil and cover
lightly. Simmer for 2 hours. Remove bone and chop meat. Stir in
barley and chopped meat. Cook 30 minutes. Add remaining ingredients
and simmer for 30 minutes or until veggies are tender.
Aphrodisia: A Passion Drink
