Author: hfhadmin

Golden milk is a remarkable part of the ancient Indian medicine. It is believed that it was kept as a secret for centuries. According to the Indian medicine, golden milk and golden color itself are a symbol of health and healing power.

Of course, this milk has proven to provide many health benefits for your body, immune system, joints, bones, spine, and almost every vital organ. Today we present you the original golden milk recipe…

Ingredients:

• 1/4 cup water
• 1/8 tbsp turmeric
• 1 cup goat milk
• 2 tbsp almond oil
• 1 tbsp honey

Preparation:

Let water and turmeric cook for 6-8 minutes. Add milk and almond oil. Let the mixture cook until it boils. After reaching the boiling point, immediately take the milk aside. Add the honey after it cools down, and drink it warm.

Indian medicine recommends drinking golden milk in treating problems with bones, joints, immune system, arthritis and many other diseases. There are no side effects and you can consume golden milk whenever you need it. It is good to drink a cup of golden milk in he morning since it provides energy throughout the whole day.

Super easy chocolate with hazelnuts, delicious and no one could really say what it’s made ​​of.

Ingredients:

• 2 pcs little avocado
• 3 tablespoons cocoa
• 60 grams hazelnuts
• Honey to taste (vegan alternative: stevia leaf powder or raisins)

Preparation:

Kibble hazelnuts in a food processor with S knife.

Add avocado and process again. Since the mixture will stick on the walls, press it down using a spoon and then process again until avocado is finely mixed with the hazelnuts.

Add honey and cocoa, process few more times and that’s it!
Be careful of not keeping this chocolate for a long time, even though we are sure that you will eat it right away. You can also use it as a cake cream.

This jam is incredibly easy to make and contains no sugar like other store-bought jams, it’s also dairy free and gluten free !

Ingredients: 

• 0.9 lbs (400 grams) strawberries
• 2 tablespoons of chia seeds (ground flaxseed)
• 1 handful of walnuts
• Optional – 1 tbsp cocoa, honey

Preparation:

You can prepare this jam in two layers – strawberry and chocolate. Blend the strawberries and pour half of them in a bowl, and add 1 tablespoon of chia seeds. Let the mixture rest for 20 minutes to get a nice jam.

Add cocoa, walnuts and 1 tablespoon of chia seeds to the rest of the strawberries. Blend the ingredients for a few seconds, just to stir the cocoa. Pour the mixture over the strawberry jam. Keep it in the fridge for an hour. If you like your jam thicker use less strawberries.

The exact proportion to soak chia seeds is 1:9 – chia:liquid. If you are baking cookies it is important to use the accurate amount of chia seeds and liquid. If you use a spoon to measure chia seeds, measure with a flat tablespoon, because later when chia is soaked in the liquid there is no way for the spoon to be tipped. Another option is to use a cup or measuring container. 1:8 or 1:7 is also a good proportion if you want a super thick jam.

If you do not have chia seeds you can also use ground flax seed (grind it in a coffee grinder). Flaxseed absorbs less liquid than chia, and the possible proportion is 1:3 or 1:4.

You do not have to add cocoa, but the walnuts give an awesome taste to the jam.

You can prepare this gluten free recipe in both summer and winter. You can also prepare it in large quantities, so you will have enough for the next day as well. It tastes so good right after you take it out of the fridge. The ingredients are optional, some like it with more cheese.

Ingredients

• 2-4 lbs (1-2 kg) zucchini
• 1.5 lbs (700 grams) low fat cheese
• 6-7-8 eggs
• (fresh grape leaves)
• dill
• garlic

Preparation

Cut the zucchini in 2 halves and each half in 3 strips. Dice the strips into 1.5 cm long cubes.

Bake the zucchini in the oven and mix them after 20 minutes. It is not necessary to add oil and butter if you have a nice baking pan.

You can add some butter after baking the zucchini. If you have filled the baking pan to the top, it will take 60 minutes (3 breaks after every 20 minutes to mix the zucchini cubes) to dehydrate zucchini and get a nice golden color. If you use 2 or 3 zucchini, 40 minutes will be enough (mix the zucchini after 20 minutes).

Bake the zucchini at higher temperature in the middle of the oven, not at the bottom. This recipe is quite easy to prepare, but you need to have enough time to roast the zucchini cubes, so they lose all the water. It’s not tasty if your zucchini are too moist.

You can shorten the baking time if you first dice the zucchini and then squeeze the cubes using both hands to drain all the moisture of the zucchini. In this case you will need to stir the zucchini cubes every 10 minutes so the upper layer will not burn.

You can make the recipe using shredded zucchini and both ways are super delicious. Fresh grape leaves give excellent taste to the zucchini. Add chopped grape leaves after you have baked the zucchini cubes and bake for another 10 minutes (be careful not to burn the grape leaves).

Grate the cheese on the large-scale of the grater, or you can just dice it.
Add the eggs and stir quickly to get a mixture as if you are preparing stuffed peppers.
Add some butter after the cubes are baked and dry, mix them and then add the cheese and eggs mixture.

Stir so the eggs are mixed well with the zucchini and bake for another 5-6 minutes.
Sprinkle some dill and garlic after you take the baking pan out of the oven. Tarator is an excellent addition.

Baked zucchini and cheese after you keep it in the fridge for a while. It thickens and tastes as if you are eating pizza, and you can also put some yogurt over the top.
Adding grape leaves gives this recipe a flavor of stuffed grape leaves.