Ingredients:
280 g of dates (or date paste)
½ glasses of water (if you take dates, not paste)
¾ glasses of pumpkin, mashed
¼ cup paste cashew
¼ cups of coconut oil
These cookies, in general, were intended mostly by the child, since Purchased options for baby cookies seem to me a little useful and sweetened. But it turned out that the parents of this child, i.e. we not only made him a company, but also ate most of the cooked cookies. It is understandable, too interesting is obtained from the baking taste.
1 medium carrot (as an option you can do with a pumpkin, about 250 g)
3/4 tbsp. pitted raisins
1 tbsp. applesauce (about 200 g)
2 tbsp. vegetable oil
1/2 tsp soda
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Nutritional value per serving
Calories: 286
Calories from fat: 171
Total Fat: 19 g (29%)
Saturated Fat: 5g (25%)
Sodium: 9 mg (0%)
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Ingredients:
500 grams of cottage cheese
180 g sour cream
sweetener to taste
kerob
vanilla extract
dry cherry
Cooking:
Servings: 6
Cooking time: 5 minutes
Ingredients
0.5 cups fresh or frozen cherries
0.5 cups dried cherries
0.5 cups of raisins
2 tbsp. flaxseed
1 tsp ground ginger
1 tsp turmeric
0.5 tbsp. coconut oil
a pinch of black pepper
1. All of the listed components must be mixed to obtain a homogeneous mass. Use a blender or food processor.
2. Lay out the mixture in baking tins.
3. Then put them in the freezer for 1-2 hours.
4. When serving, muffins can be decorated with chocolate chips or coconut chips.
What do you think about chia pudding for snack?)
It is perfect for people who are in a hurry, because you have to prepare it in the evening.
Ingredients:
3 tsp. chia seeds
½ glass of milk (about 100 ml or less)
handful of dry cherry
handfull of black raisins
crushed walnut
Calories / 100g: 36.63
Fat / 100g: 1.45
Protein / 100g: 2
Carbohydrates / 100 g: 3.97
It will take 25 minutes to prepare, from these ingredients you get 4 servings.
Ingredients:
– chicken broth – 1 l;
– green onion – 100 g;
– carrot young – 150 g;
– early cabbage – 200 g;
– Celery stalks – 50 g;
– red chili pepper – 1 pc .;
– young potatoes – 140 g;
– fresh spinach – 100 g;
– garlic (stalks) – 50 g;
– salt, vegetable oil.
In a deep pan with a wide bottom, heat two teaspoons of odorless vegetable oil. Add the white part of the green onion stalks, cut into ringlets, and the young carrot, cut into thin slices, about 2-3 millimeters thick. Fry the vegetables on medium heat for 4 minutes.
Celery stalks cut into small cubes. Red chili peppers cut into rings, add chili and celery to the pan, fry for 2-3 minutes.
We clean the young potatoes from the skin, cut them into slices, chop the early cabbage into strips, add to the fried vegetables.
Pour hot chicken broth, which, if necessary, can be replaced with ordinary bouillon cubes.
Put the pan on the fire, bring to a boil, cook for 15 minutes on medium heat.
When the vegetables are soft, it remains only to salt to taste and add the last ingredients – spinach and early garlic.
We cut off the young spinach from the stems, chop the leaves thinly. Arrows of early garlic cut across the thin rings, throw everything in the pan.
Cook for another 3-4 minutes, remove from heat, leave for 10-15 minutes to infuse, but you can immediately serve on the table.
Serve soup in chicken broth with fresh hot cabbage, seasoned to taste with low-fat sour cream, 0% yogurt and freshly ground black pepper.
Ingredients:
DOUGH:
200 g almond flour
1 egg
50 g butter
1 tsp. honey
FILLING:
2 medium or large banana
2 large avocados
200 g philadelphia cheese
one lime juice
beams
fresh mint leaves
2 tbsp. honey
DECORATION:
small mint leaves
fresh berries
1. Mix almond flour with warm butter, egg and honey. Knead tight plastic dough. Use your hands to distribute the base into a baking dish and tamp to a thickness of 5 mm. Knock the base with a fork and bake for 20 minutes in the oven at 200 ° C until golden brown is formed.
2. While the base is baked, beat the components of the filling to a creamy consistency. How much to put honey, lime juice and mint, decide, focusing on your taste.
3. Pour the mass into the chilled “basket” of almond dough, garnish with fresh berries and mint leaves, and put in the freezer for 20-30 minutes so that the filling grabs.
8-12 servings/ 40 minutes of cooking
INGREDIENTS
FOR THE BASIS:
8 dates, seedless, soaked
1.3 cups raw almonds
2 tablespoons of coconut oil
2 tablespoons coconut shavings
a pinch of salt
FOR FIBER LAYER:
1 cup cashew nuts, soaked for 2 hours and washed
1 cup chilled coconut milk and coconut water
0.3 cups coconut oil
0.3 cup fresh mint
2 tablespoons agave syrup
1 tablespoon lemon juice
1 teaspoon chlorella powder, for color (optional)
10 drops of mint essential oil
a pinch of salt
FOR PALM LAYER:
1 cup cashew nuts, soaked for 2 hours and washed
1 cup chilled coconut milk and coconut water
0.3 cups coconut oil
0.3 cups fresh raspberries
2 tablespoons agave syrup
1 tablespoon lemon juice
1 teaspoon red beet powder, for color (optional)
a pinch of salt
FOR CREAM FROM KESHEW:
1 cup of cashews, soaked for 2 hours and washed
0.3 cups coconut oil
1 tablespoon lemon spit
1 teaspoon vanilla pod powder
a pinch of salt
water as needed
RECIPE
