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Beyond Detoxification

6 May , , , , , , , ,

Continuing with the natural juices program, this time I bring the recipe for a natural apple juice, spinach, beets, cucumbers, salsa, avocado, plum and yam. The juice besides cleaning the organism, has many vitamins, beta carotene, calcium, iron, magnesium, phosphorus, antioxidants, among others.

Parsley is an herb that expels worms, relieves gas, freshens breath, stimulates the digestive system and helps in the functioning of the bladder, kidneys, liver, lung, stomach and thyroid. This juice contains all eight essential amino-acids, which are formative elements of the protein and is also rich in antioxidants.

Beyond Detoxification

Ingredients:

3 apples
1 plum
1 handful of spinach
1 slice (2,5cm) of beet
1 slice (2,5cm) of cucumber
1 slice (3 cm) of yam
parsley (only a small amount because it is strong. Leave it out if you have kidney problems or are pregnant)
1/2 avocado
ice

Directions:

Place an apple in the juice extractor, then the spinach and parsley. Add the cucumber, beet, plum, yam and other apples. Mix all the avocado and ice in blender. Beat until creamy.

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Bacon Muffins

31 October , , , , , ,

muffin baconChanging a little bit of the traditional sweet muffins, I decided to make a salty one, and I chose this recipe that I found in the book – Le Cordon Bleu. I loved the dough and the flavor, but when I saw the recipe I had decided that I would add more bacon, and perhaps a mozzarella cheese (I think that I used a little bit of parmesan) and some chopped tomatoes, I don’t know why but I forgot. I’ll repeat the recipe for sure, but in the next  time I will ameliorate them a little more, but the muffins, the way they are, they are delicious and super soft, it is worth to make them. But if you to want to also ameliorate them, I recomend to add more bacon, maybe some mozzarella or parmesan cheese and some of chopped tomatoes.

Bacon Muffins
(± 12 muffins)

Ingredients:

2 tsp vegetable oil
6 bacon slices, chopped
1 small onion, chopped
300g self-rising flour
75g all-purpose flour
1 pinch of salt
1 tbsp fresh chopped parsley
2 eggs
250ml milk
125g melted butter

Directions:

Preheat oven to 210ºC. Grease (or spray with cooking spray) a 12-cup muffin tin, or line with paper liners.
Pan fry the chopped bacon with the oil in a small, heavy saucepan until crispy. Remove with a slotted spoon and let cool slightly. In the same saucepan, saute the onion until lightly brown and tender, and let it cold.
In a large bowl, sift and whisk the flours, salt and parsley together until well-combined. Lightly beat the eggs in a medium bowl. Add the milk and stir to combine. Combine the flour mixture with the milk and add the butter, bacon, onion and with a spoon stir until just combined.
Drop batter by spoonfuls into the greased muffin tin, filling each cup 2/3 full. Bake for 20 minutes, or until lightly browned.

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