If you plan to keep your healthy lifestyle during holidays and tend to gain extra weight because of variety of food and drinks during holidays, we recommend you to try these 8 low-calorie cocktails. These drinks with fresh juices and herbs will make your party brighter and definetly healthier.
These healthy cocktails are perfect to make in both small and bigger batches, so whether you’re having an intimate get-together or a full-blown cocktail party, you’ll have something tasty to serve that requires little work.
1. Blue Margaritas
This cocktail looks very colorful and will add colors to your party. For making it, just mix 10 oz. of blue curaçao, 2 cups of lime juice, 10 oz. of orange juice, 2 cups of tequila. Then strip it up and pour it to glasses.
2. Cocoa Nog
This is a winter drink that brings the feeling of comfort and cosiness to your house. Mix hot chocolate with 1/3 cup of eggnog, remain eggnog, add 1 pint of rum, 1 pint of brandy, add grated chocolate on the top. Use unsweetened cocoa and bittersweet chocolate to provide some health benefits.
Such drink is not fast to prepare, because it takes a few weeks to come together, but it will surprise you in a good way. Take 2 cups of sugar, add 1 cup of water, heat 5 minutes until sugar will melt. Then take 5 lemon rinds and combine with sugar water, add 3 cups of vodka and 1/4 cup of lemon juice. Store it for 3 weeks and shake jars every day. Before drink it cleanse it using cheesecloth and discard solids. You may serve it with sparkling water and ice.
4. Minted Sake and Pineapple Cooler
If you need more vitamins and antioxidans during winter season, try this cockatil.
Put 1 can of pineapple juice in package and freeze it for one hour. Take 1,5 cups of mint, pour 1 cup of sake, add 1/4 cup of sugar and grind this mixture in a blender. Then add 2 cans of pineapple juice there, 1/4 cup of lime juice, cover and chill. Then put it again in blender together with frozen pineapple juice.
5. Peach Melba Cocktail
This cocktail is popular by its cancer-fighting antioxidants. Take 2 pints of raspberries, add 1/4 cup of sugar, 1/3 cup of water, mix and stew for a bit. Then strain it through a sieve and cool. Afteradd 3 tbsp of peach nectar, 1 tbsp of raspberry puree, and two bottles of champagne.
Beans contain large amounts of starch and other carbohydrates, proteins. The composition of beans includes a rich set of vitamins. Also beans contain almost all minerals and substances necessary for normal functioning of the body.
Beans have good dietary properties, so used to diet with various gastrointestinal diseases, diseases of the kidneys, liver, bladder, heart failure. Here you can find 5 healthy recipes with beans and without meat.
Lobio with nuts and pomegranate seeds
Dry red beans – 1 cup
Salt – to taste
Onion – 1 piece
Olive oil – 2 tablespoons
Garlic – 2-3 cloves
Peeled walnuts – 1 cup
Cilantro – medium beam
Khmeli-suneli – 1/2 tsp
Ground coriander – 1/2 tsp
Pomegranate juice – 1/2 cup
Grains of half pomegranate
How to cook:
Soak beans in cold water overnight. In the morning wash, put them into a saucepan and fill with clean water. Cook for 1.5 hours. Salt 15 minutes before end of cooking. Drain.
Chop the onion and fry until transparent in vegetable oil.
Chop garlic and walnuts, mix them.
Mix the nuts with onions, chopped cilantro, khmeli-suneli and coriander. Pour pomegranate juice.
Add the nutty sauce to warm beans, stir and season with salt. Let it brew for a few hours.
Before serving, put the beans on a plate and garnish with pomegranate seeds.
Bananas like many other products, except beneficial properties, have its own “dark” side. Within a few days, you can see brown spots on the skin of a ripe banana, it becomes too soft, turning into mush. In fact, over-ripe fruits are not the best ingredients for cooking. But when it comes to bananas – this culinary taboo is immediately removed: overripe bananas give the dish more sweetness and intensity of flavor.
Healthy Desserts With Bananas
2 cups of flour
3/4 teaspoon of baking powder
1/2 teaspoon of salt
1 cup of sugar
1/4 cup of butter
3 ripe bananas
1/3 cup of yogurt
How to cook:
Mix the sifted flour, baking powder, and salt.
Whisk butter with sugar, add eggs one at a time, continuing to whip up mass.
Prepare mashed bananas, add it to the butter mixture, pour yogurt and mix well again.
Add dry ingredients, stir until uniform.
Pour the resulting dough into a greased baking tin. Put in a preheated oven (200 degrees), cook for about an hour.
Check if it’s ready by a wooden toothpick: a toothpick punctures the center of the baking if it will come out clean and dry, the bread is ready.
Ready banana bread cool for 10 minutes in the form on the lattice, then cut into pieces.
Bananas in walnut glaze
1/3 cup of brown sugar
1/4 cup of fresh lemon juice
2 tbsp. of butter
1/4 of teaspoon of cinnamon
4 ripe banana
1/4 cup of chopped nuts
1 1/2 cups of frozen yogurt or vanilla ice cream
Mix in a bowl brown sugar, lemon juice, melted butter and cinnamon.
Cut bananas in half lengthwise, put the pieces on a greased baking tray, place in a preheated 200-degree oven for 4 minutes.
Pour icing sugar on bananas, sprinkle with chopped nuts, bake for another 3 minutes.
Serve bananas with frozen yogurt or ice cream.
Banana and palm creme-brulee
1 cup of dried pitted dates
1 1/2 cup of milk
3/4 cup of chopped overripe bananas
3 tbsp. of sugar
1 teaspoon of ground cinnamon
1/4 teaspoon of salt
2 egg whites
How to cook:
Whisk milk with dates, bananas, 2 tbsp. of sugar, ground cinnamon, and salt in a blender.
Add the eggs and egg whites, beat until a homogeneous fluffy mass.
The resulting mass is spread out in a greased with butter and sprinkled with remaining sugar molds, put in a deep pan, filled with warm water a couple of centimeters.
Bake the creme brulee at 150 degrees for 50-55 minutes.
3 ripe banana
1 1/2 cups of sugar
1/2 cup of fresh lemon juice
2 cups of water
1 1/2 cup of fresh orange juice
How to cook:
Whisk bananas in a blender to puree.
Add sugar and lemon juice, still whisking mass.
Fill with water and fresh orange juice, stir well again and pour the future sorbet in a plastic container. Place the dessert in the freezer.
An hour later, again stir well the sorbet and again put in the freezer.
Banana-citrus sorbet will be ready in 6 hours.
3 cups of ice
1 cup of vanilla yogurt
How to cook:
Put all the ingredient into a blender and whisk in a homogeneous mass.
Cholesterol – is a natural substance produced by our body, and also contained in the food we eat. It is necessary for life and at the same time, the excess of cholesterol can be harmful. Many people are aware of how harmful for the body is high cholesterol content, directly related to heart disease. Nevertheless, they do not know what products (and particularly fats) raise blood cholesterol and why oat bran is healthy and cream, butter, fried foods, salad dressing are not. Another general lack of knowledge is about the difference between “useful” and “harmful” cholesterol and how to control its content in blood through diet.
Today we will try to fill your knowledge source about food recipes that may lower your cholesterol level and simplify your daily cooking.
Salad from celeriac, carrots and daikon
Celery root -2 pcs
Carrot -2 pcs
Daikon – 1 pcs
Stemmed celery (optional)
Zira (grind in a mortar)
Sesame seeds (optional)
Lemon juice – 2 tsp.
Vegetable oil (any: sesame, olive, linseed, etc)
Honey or natural cane sugar
How to cook:
Grate vegetables using a large grater. Grind nuts and herbs, add them to the salad.
For the salad dressing combine all ingredients in a small jar and shake vigorously.
Add dressing to other products, mix it and put in the fridge for one hour.
Superfood salads are the best option for breakfast, early lunch or additional meal to your dinner that are very healthy and will make your day brighter as will keep you strong, hyperactive, and full of new energy. What are more such salads will help to lower cholesterol levels and prevent constipation.
1 pound carrots (3-4 large), peeled and trimmed
1 large fennel bulb, root end and stalks trimmed, fennel fronds reserved
1 tsp whole cumin seeds, lightly crushed
1 tsp whole coriander seeds, lightly crushed
1/4 cup olive oil divided (2 tbsp for the carrots and fennel, 2 tbsp for the dressing)
1 tsp whole fennel seeds, lightly crushed
4 blood oranges
2 small garlic cloves, minced
2 tsp fresh lemon juice
2 cups baby arugula
How to cook:
1. Preheat oven to 425°F. Quarter each carrot lengthwise, and cut each length crosswise into 2-inch pieces. Cut fennel in half lengthwise, and cut each half into 4-5 wedges.
2. Put carrot and fennel in a medium bowl and drizzle with two tablespoons of olive oil. Sprinkle three-quarters of the crushed cumin, coriander, and fennel seeds. Season with two pinches of kosher salt, then toss to coat and distribute the spices. Replace carrot and fennel to rimmed baking sheet and sprinkle with spices that left.
3. Put the baking sheet in the oven, and cook until carrots and fennel are tender and caramelized (20-25 minutes). Wait when carrot and fennel become cold before adding the salad.
4. Then grate the zest of one blood orange into a small bowl, add garlic, lemon juice, a pinch of kosher salt and 2 tablespoons of olive oil, mix everything very well. This mixture will be used as salad dressing.
5. Next cut off the top and bottom of the blood oranges until the pulp is exposed. Following the curve of the fruit, cut from top to bottom the peel and pith. The segments of blood oranges should fall down, but if not, use a knife.
6. Finally, to finish your salad add carrots, fennel, arugula, and black olives to a serving bowl, mix everything with salad dressing. Scatter blood orange segments and fennel fronds over top.
Superfood Salads – Spinach with Fruits and Chicken
1/3 cup raspberry vinegar
2 tablespoons snipped fresh mint
2 tablespoons honey
4 cups packaged fresh baby spinach leaves
2 cups chopped, cooked chicken breast
2 cups fresh strawberries, hulled and sliced
1/2 cup fresh blueberries
1/4 cup walnuts toasted and chopped
1 tablespoon canola oil
1 ounce crumbled
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
How to cook:
Combine vinegar, mint, oil and honey in a screw-top jar. Add salt. Cover and shake well. That’s going to be your salad dressing.
Put together spinach, chicken, blueberries, strawberries, walnuts, and goat cheese in a big bowl. Place to the salad dishes, add salad dressing and sprinkle with pepper.