I love cabbage! Why you should too?
It’s rich in antioxidants, vitamin C and other essential vitamins. And at only 22 calories per cup!!
Ingredients:
- 1 small head white cabbage
- 2 tablespoons salted butter
- Pepper
If your butter is unsalted. Add 1 and half teaspoons salt
Directions:
- Slide the cabbage as thinly as you can.
- Melt the butter ir a large pot over medium-low heat.
- Add the cabbage and pepper and stir well.
- Serve when the cabbage is tender (10-15 minuts).
And enjoy!!
Ingredients:
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive oil
- 3/4 cup hot water or as needed
Directions:
- In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky.
- Knead the dough on a lightly floured surface until it is smooth.
- Divide into 10 parts, or less if you want bigger breads.
- Roll each piece into a ball. Let rest for a few minutes.
- Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla.
- When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds.
- Then flip and cook on the other side. Continue with remaining dough.
And enjoy!!
Source: Epicurious
Ingredients:
- 2 aloe vera leaves
- 1 cucumber
- 1 teaspoon ginger
- 1/2 cabbage
- 1/2 cup of peppermint
Directions:
- Chop the cabbage.
- Peel and chop the cucumber.
- Add all the ingredients into the blender.
- Blend all the ingredients until the mixture becomes smooth (around 1-2 minutes).
- Once the smoothie is ready, pour it into a glass and drink it right away.
- Alternatively, if you want to drink it later in the day, pour the smoothie into a sealable flasks, then place in the refrigerator.
And enjoy!!
Ingredients:
- 1 bread
- 1/2 cup unsalted butter, melted
- 2 teaspoons garlic powder
- 1 1/2 cups shredded mozzarella cheese
- Garlic herb butter
Directions:
- Preheat the oven to 400 degrees F.
- Line a baking sheet
with parchment paper and place the bread face up
on the baking sheet.
- Brush the surface with the melted butter, then sprinkle
with the garlic powder.
- Cover with a piece of aluminum foil and place in the
oven.
- Bake for 10 minutes. Remove the oven, uncover and sprinkle the
cheese on top of the bread.
- Bake for another 5 minutes, until the cheese
melted and brown spots start to form.
- Then, remove from the oven and brush the surface with some garlic herb butter.
And enjoy!!
Ingredients:
- 2 sticks unsalted butter
- 4 cloves garlic
- 1 tablespoon parsley leaves
- 1/2 teaspoon salt
Directions:
- Leave the butter outside the refrigator, it will need in room temperature.
- Mince the garlic and chop the parsley.
- Beat the butter and salt for a couple of minutes, until fluffy.
- Add the garlic and parsley, and mix well.
- Transfer the mix onto a sheet of plastic wrap, roll up to form a cylinder shape.
- Twist both ends tight and keep it in the refrigerator to become sold.
And enjoy!!
- 125g fresh pasta dough
- 50g ricotta
- 50g spinach leaves
- pinch of nutmeg
- 20g parmesan, grated
- 2 tbsp of olive oil
- Salt
Directions:
- Cook the spinach leaves over a low heat with 2 tbsp water, until the leaves have wilted.
- Drain and squeeze out as much water as possible.
- Mix with the riccota cheese, along with the nutmeg, parmesan and seasoning.
- Roll out the pasta dough until thin (number 1 setting on a pasta machine).
- Cut out 8 circles about 3 inches in diameter.
- Place about a teaspoon in the middle of each circle, fold the pasta over in half, and then shape into a tortellini shape.
- Cook in a plenty of boiling, salted water for 3 minutes.
And enjoy!!
