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Detoxification Smoothie

28 April , , , , , , ,

I’ll start to bring you more healthy recipes. It’s a bit difficult for me, because healthy food for me it’s just a basic salad…hehe, but I’ll try to find more healthy recipes that please me and I’ll post it. But when I was searching for some recipes I remembered a juice program that I learned to make in a magazine and I made it on my way, each thing working differently in the body. I’ll start with this nutritive detoxification smoothie, with blueberries, blackberries, plum, yogurt, pineapple and yam.

The blueberry contains some of the most powerful anti-aging phytonutrients and antioxidants to help destroy free radicals that age the skin and cause premature wrinkles. The blackberries are antibacterial, promotes healing and are still good for treating diarrhea. Natural yogurt and plum collaborate to keep the intestine healthy. And the yam is great for cleaning the blood and strengthen the immune system. Besides all that, the juice has many other essential vitamins to the body. Well, hope you’ll like it.

Detoxification Smoothie

Ingredients:

1/2 small pineapple
1 handful of blueberry
1 handful blackberries
1/2 plum
1 slice (2,5cm) of yam
200g natural yogurt
4 ice cubs

Directions:

Beat the pineapple in a blender and then add the blueberries, blackberries, plum, yam, yogurt and ice. Beat until creamy.
For a simpler version, discard the pineapple and if it gets too thick add a little water or soy milk.

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Strawberry Yogurt Cupcake

20 October , ,

strawberry cupcakeIt has a while that I made them. As I had some strawberries left from the last cake that I made, I wanted to make something with them, and nothing more easy, fast and delicious then cupcakes. Cakes with yogurt or cream cheese are always moist, mild and the gentle sourness makes them not so sweet. Fresh strawberries add interesting texture and more flavour to these cupcakes. So, these cupcakes are delicious, soft and perfect. I got the recipe here.

Strawberry Yogurt Cupcake

Ingredients:
(± 12 cupcakes)

115g butter, softened
110g white sugar
1 teaspoon vanilla extract
2 eggs, small
250g all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup plain yogurt
sliced strawberries (you may choose the quantity, just make sure not so much)

Directions:

Preheat the oven to 350oF/180o C.
In a large bowl, cream together the butter, sugar and vanilla until light and fluffy. Beat in the egg until smooth. In another bowl, combine the flour, baking soda, and baking powder; stir one-third of the flour mixture into the batter alternately with half of the the yogurt. Repeat this sequence, end with the flour. Gently fold in the sliced strawberry with a spatula. Divide the batter into the prepared 12 paper cups.
Bake for 35-40 minutes in the preheated oven, until a toothpick inserted into the cake comes out clean.

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Chocolate Yogurt Cake

1 September , , ,

chocolate yogurt cake

I’m back. This time I bring the recipe of a chocolate yogurt cake, I changed some things from the original recipe. The cake is delicious, each day that passed it was even tastier. The frosting I used the same recipe of the Carrot Cake with Chocolate Frosting.

Chocolate Yogurt Cake

Ingredients:

1 pot of natural yogurt (200gr)
1 and 1/4 cup of sugar
1 tbsp unsalted butter
1 tsp vanilla extract
1/2 cup cocoa powder
4 eggs
1 and 1/2 cup all-purpose flour
1 tsp baking powder

Directions:

Preheat the oven to 180ºC/350ºF. Grease a pan. Separate the eggs while they are still cold, and cover the whites and yolks with plastic wrap to prevent a film from forming on the egg yolks and the whites from drying out. Let the yolks and whites reach room temperature before using (this will take about 30 minutes). Having the yolks and whites at room temperature will ensure that the eggs reach their full volume when beaten.

Into a large mixing bowl, beat the egg yolks and butter with the sugar until smooth. Slowly add the flour, yogurt, vanilla and baking powder. In a clean bowl, whip the egg whites until foamy. Pour egg yolk mixture over whites, gently folding with a rubber spatula just until blended. Do not stir or beat. Pour into the prepared pan and bake for 30 to 40 minutes or until toothpick inserted in middle comes out clean. Cool in pan for 5 minutes before taking it out to cool completely on wire rack.

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Lemon Muffins with Streusel and Glaze

18 May , , , , ,

muffin lemon

In these last days I was trying some muffins recipes, since the traditional one of vanilla with chocolate even one of passion fruit, I think that I’m trying to find the best recipes. But I think that I got fan of making muffin, it is so fast, and even more now that I bough silicone muffin cups, it is much more practical. And one of the recipes that I liked the most, was this one of lemon, delicious! I think that I am getting the conclusion that the recipes with yogurt are perhaps tastier, but I still have many recipes to test and if they are also delicious I’ll post.

Lemon Muffins with Streusel
(8 muffins)

Ingredients:

For the Muffins:

1 cups all purpose flour
2/3 cups sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 eggs
1/3 cup plain yogurt
1/3 cup butter, melted
1/2 tablespoons grated lemon peel
1/2 tablespoon lemon juice

For the Streusel:

1/4 cup all purpose flour
1/4 cup sugar
1 tablespoons cold butter

For the Glaze:

1/4 cup confectioners’ sugar
1 tablespoons lemon juice

Directions:

Muffins:
In a large bowl, sift and combine the flour, sugar, baking soda, baking powder and salt. Set aside. In a medium bowl, whisk together the egg, yogurt, butter, lemon peel and lemon juice. Stir the wet ingredients into the dry ingredients. Mix, just until moistened. Grease or paper line muffin cups and fill the batter 3/4 full.

Streusel:
In a small bowl, combine flour, sugar and butter. Using your hands or a pastry blender, mix until it resembles coarse crumbs. Sprinkle the streusel over the batter.

Bake muffins at 350 degrees for about 22 minutes or until a toothpick inserted into the center of the muffin comes out clean. Cool for 5 minutes and remove onto a wire rack.

Glaze:
Mix together the confectioners’ sugar and lemon juice and drizzle over muffins.

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Yogurt Cake

12 March ,

Yogurt Cake

This is a easy and delicious cake, you can make it very quickly. It is excellent to eat in a breakfast or in a afternoon coffee, but be very careful , because it will disappear in a instant… haha.

Yogurt Cake

Ingredients:

1 tub of natural yogurt (200g)
2 tubs(the yogurt tub) of sugar
2 tubs of all-purpose flour
1/2 tub of vegetable oil
4 small eggs
1 tbsp of baking powder

Directions:

Preheat the oven to 180ºC/350ºF.

Put the yogurt, eggs and oil in a blender and mix together. Then put the misture in a bowl with the sugar, flour, baking powder and mix together. Line a cake tin in baking parchment; add the mixture and bake  for 35 mins or until cooked.

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