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 b rush 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!!
