Citrus Cup Smoothie
This smoothie is full of Vitamin C.
1 cup fresh or frozen blackberries
1 orange, peeled and seeded
½ cup orange juice
½ grapefruit, peeled and seeded
Magnesium 64 mg
Potassium 923 mg
155 mcg of folic acid
Vitamin C 190 mg
2 mg vitamin E
Banana Delite Smoothie
Thick, creamy and delicate flavor, this shake will make you feel satisfied throughout the day without feeling too full.
1 cup rice milk
1 banana, cut into pieces
½ cup ice
1 teaspoon pure vanilla extract
3 g of fiber
Magnesium 42 mg
Potassium 478 mg
Vitamin B6 1 mg
Tomato Mozzarella Salad
1 bunch basil leaves
4 tomatoes, thinly sliced
400 g fresh mozzarella cheese, thinly sliced
1 tablespoon capers
8 black olives
½ cup (60 ml) olive oil, extra virgin
Place the sliced tomatoes, mozzarella and basil on a serving platter. If you get some tomato slices, place them in the center of the plate so that you can take advantage of.
Rinse the capers in cold water, drain and dry them with paper towels. Decorate the plate with capers, olives, basil leaves, for the largest part of me. Add salt to taste and olive oil, and ready to serve.
Chicken Grape Salad
1 small bunch of green or red seedless grapes ¼ pound, stemmed and halved 1 yellow pepper, seeded and chopped 3 stalks celery, chopped 1 lb of boneless chicken, cut into small cubes 2 tablespoons fresh orange juice 1 tablespoon tarragon vinegar salt white pepper ¼ cup olive oil, preferably cold 1 tablespoon chopped fresh tarragon
Place the grapes, peppers, celery and chicken in a bowl. Add lettuce, cut large leaves in half and set them aside. In a small bowl add the orange juice, vinegar and salt and white pepper to taste until all ingredients are well blended. Add the oil and tarragon and mix thoroughly so that all the flavors are mixed in. Pour dressing over salad, mixing gently, and it’s ready to eat.
Mixed Greens Salad
Ingredients: Ranch dressing (recipe in dressings) 1 large bunch 3 ounces of endive lettuce leaves 1 large bunch romaine lettuce 1 small bunch of arugula 1 cucumber, peeled and thinly sliced 1 green pepper, seeded and finely chopped
Preparation: Prepare dressing and set aside for flavors to blend. Arrange lettuce and arugula in a salad bowl. Add cucumber and pepper. Pour dressing over salad, mix all ingredients, and ready to serve.
60 g blue cheese, at room temperature
1 cup of heavy cream
2 tablespoons sesame oil
500 g carrots, peeled and thinly sliced
1 tbsp of cumin seeds
In a blender or food processor with the metal blade, combine the cheese and the cream and salt to taste, mix it with the motor running, add oil in a thin, steady stream continued until the mixture is creamy.
Place carrots in a bowl, pour the dressing over
top. Sprinkle with cumin seeds and ready to serve.
Quinoa Orange Salad
3 large oranges, peeled and sectioned, and cut into small pieces.
1 cup baby carrots, thinly sliced
2 cups cooked quinoa
6 stalks celery, thinly sliced
1/4 honey mustard vinaigrette
3 tablespoons fresh lemon juice
1/4 cup chopped fresh mint
Romaine lettuce leaves
Combine all ingredients except lettuce leaves. Make a bed of lettuce and pour it over the lettuce, and ready to serve.
Radicchio separate its leaves
8 slices pineapple, cut into small cubes
1 bunch pine nuts
1 tablespoon balsamic vinegar
½ teaspoon sugar
freshly ground pepper
¼ cup of extra virgin olive oil
120g radicchio sprouts
Line the inside of a salad bowl with the radicchio leaves. In another bowl, mix pineapple and pinion. Mix lemon juice, vinegar, salt, sugar, and pepper until well blended. Add oil and whisk vigorously until until it is blended into the mixture. Pour half the dressing over the cooked pineapple and mix well. Add the sprouts to the remaining dressing. Now spoon the prepared pineapple on the radicchio. Garnish with sprouts, and ready to serve.
Cucumber Dill Salad
3 cloves of garlic
2/3 cup of plain yogurt
1 tbsp of fresh lemon
2 tbsps fresh dill
3 tbsps extra virgin olive oil
Add saltto taste
Peel and thinly slice cucumbers, then place the slices on a serving platter. Add a little salt to taste and tilt the plate so the excess water to drains easily. Let is sit for 1 hour. Place the drained cucumber slices in a bowl, pour the sauce over and mix in gently. Refrigerate for 1 hour to allow flavors to blend, and ready to serve.
4 small heads of endive
500 g turkey breast, thinly sliced
½ cup walnuts or hazelnuts,
plus some chive as garnish
¼ cup fresh lemon juice
Cut the leaves into pieces and place on a plate. Place turkey slices on the leaves. In the bowl of a food processor fitted with the metal blade, combine the walnuts, oil, lemon juice, and salt to taste. Process them until a smooth cream is formed. Pour the dressing over the salad, and garnish with remaining nuts and ready to serve.