Nature is a whole lot of blessings when you look at what we’re endowed with as humans or creatures of a process of existentialism. Engaging in daily activities can be tasking, from stress of the daily activities that determines our survival, exposure to fumes, second hand smokes, pollution of various types, inhalation of pollens of different sources that actually pose a great risk on our health from time to time. The result of which is cumulative stress to a body made of cells, fibers, muscles, ligaments, tissues, cartilages, mucus membranes, electrolytes and various chemical compositions which a foreign object might alter its chemistry in the long run.

But endowed with nature, antioxidants which can be derived from fruits and other sources of food exists to solve a lot of deficiencies of the body, ingesting the right quantity do so much good to our body than we can ever imagine. Hoping to change your mind about fruits this day, while trying to urge you to take consumption of fruits seriously for a greater health, smoothie should be a thing to consider. It’s a thick and creamy beverage, but most times, we often belittle the power of vitamins, little do we know the revival effect of anti-oxidants on the cell and body system. Made from pureed raw fruit, vegetables, and sometimes dairy products, Smoothies may be made using other ingredients, such as water, crushed ice, fruit juice, sweeteners (e.g. honey, sugar, stevia, or syrup), whey powder, plant milk, nuts, nut butter, seeds, tea, chocolate, herbal supplements, or nutritional supplements. A smoothie containing dairy products is similar to a milkshake, though the latter typically contains less fruit and often uses ice cream or frozen yogurt. Delivering an entire package of nourishment to the body, smoothie is always of choice when it comes to dietary Supplementations.

Never miss out again, a nutritious blend is all it takes!

INGREDIENTS

1 1/2 c. all-purpose flour

1/4 tsp. kosher salt

1/4 tsp. baking soda

1/4 tsp. ground cinnamon

5 tbsp. butter, softened

1/2 c. granulated sugar

1/2 c. packed brown sugar

1 large egg

1/4 c. plain Greek yogurt

1 tsp. vanilla extract

1 c. shredded zuccini

1 c. semi-sweet chocolate chips

1 c. old-fashioned oats

DIRECTIONS

FOR OVEN

1. Preheat oven to 350°. In a small bowl, whisk together flour, salt, baking soda and cinnamon.
2. In a large bowl, beat together sugars and butter until light and fluffy. Add egg, yogurt, and vanilla and mix until evenly combined. Mix in flour mixture until just combined. Fold in oats, chocolate chips, and zucchini. Drop by rounded teaspoon 2 inches apart on baking sheets.
3. Bake for 15 minutes. Let cool for 2 minutes on baking sheet and transfer to wire rack to cool completely. Note: Cookies will spread a bit, but not take on much color.

FOR AIR FRYER

1. In a small bowl, whisk together flour, salt, baking soda and cinnamon.
2. In a large bowl, beat together sugars and butter until light and fluffy. Add egg, yogurt, and vanilla and mix until evenly combined. Mix in flour mixture until just combined. Fold in oats, chocolate chips, and zucchini.
3. Line air fryer basket with parchment paper. Working in batches, use a small cookie scoop to scoop dough and place on parchment paper at least 1” apart.
4. Cook at 350° for 10 minutes! Remove cookies and let cool on a wire rack, and repeat with remaining dough. Note: Cookies will not spread much, but will get golden brown.

INGREDIENTS

1 c. sugar

1 c. lightly packed fresh basil

6 c. frozen mixed berries

3/4 c. lemon juice (from about 4 lemons)

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

Directions

1. In medium saucepan, combine sugar and 1 cup water. Heat on high until sugar dissolves, stirring occasionally. Add basil. Remove from heat, cover and let stand 15 minutes. Strain syrup into medium bowl, discarding basil. Refrigerate until cold.

2. In blender, puree frozen berries, lemon juice and cooled basil syrup until smooth. Transfer to metal 8-inch square baking pan. Cover with plastic wrap and freeze only until firm enough to scoop (about 2 hours). If sorbet is too hard to scoop, let stand at room temperature until slightly thawed.

INGREDIENTS

1 c. all-purpose flour

1 tbsp. granulated sugar

1 tbsp. baking powder

1/4 tsp. salt

1 c. almond milk (or any other non-dairy milk)

2 tbsp. coconut oil

Vegetable or coconut oil, for frying

Maple syrup, for serving

Fresh fruit, for serving (optional)

DIRECTIONS

1. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add  almond milk and coconut oil and mix until smooth.

2. In a large skillet over medium low heat, heat oil. Using a 1/4 cup measure, pour batter into pan. Cook 2 to 3 minutes, and flip when you see bubbles forming around the edges of the pancakes. Cook 2 to 3 minutes more on the opposite side, until golden. (If making a large batch, preheat oven to 200° and place prepared pancakes on baking sheet in oven.)

3. When all batter has been used, serve with maple syrup and toppings of your choice.

INGREDIENTS

1 c. all-purpose flour

1 tbsp. granulated sugar

1 tbsp. baking powder

1/4 tsp. salt

1 c. almond milk (or any other non-dairy milk)

2 tbsp. coconut oil

Vegetable or coconut oil, for frying

Maple syrup, for serving

Fresh fruit, for serving (optional)

DIRECTIONS

1. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add  almond milk and coconut oil and mix until smooth.

2. In a large skillet over medium low heat, heat oil. Using a 1/4 cup measure, pour batter into pan. Cook 2 to 3 minutes, and flip when you see bubbles forming around the edges of the pancakes. Cook 2 to 3 minutes more on the opposite side, until golden. (If making a large batch, preheat oven to 200° and place prepared pancakes on baking sheet in oven.

3. When all batter has been used, serve with maple syrup and toppings of your choice.

Raw honey has been used for a long time and has a variety of health benefits and medical uses. It’s even used in some hospitals as a treatment for wounds. Many of these health benefits are specific to raw, or unpasteurized, honey.

Most of the honey you find in stores is pasteurized. The high heat kills unwanted yeast, can improve the color and texture, removes any crystallization, and extends the shelf life. Many of the beneficial nutrients are also destroyed in the process.

Here are some of its great benefits!

1. Contains Antioxidants. Antioxidants help to protect your body from cell damage due to free radicals. Free radicals contribute to the aging process and may also contribute to the development of chronic diseases such as cancer and heart disease. Research shows that antioxidant compounds in honey called polyphenols may play a role in preventing heart disease.

2. Has Antibacterial and Anti-fungal properties. It naturally contains hydrogen peroxide, an antiseptic. It’s effectiveness as an antibacterial or anti-fungal varies depending on the honey, but it’s clearly more than a folk remedy for these kinds of infection.

3. Heals wounds. Manuka honey is used in medical settings to treat wounds because it’s been found to be an effective germ killer and also aids in tissue regeneration. Studies show that Manuka honey can boost healing time and reduce infection. Keep in mind that the honey used in hospital settings is medical grade, meaning it’s inspected and sterile. It’s not a good idea to treat cuts with honey you buy from a store.

4. Aids in Digestive problems. Honey is sometimes used to treat digestive issues such as diarrhea, though there isn’t much research to show that it works. It’ s proven to be effective as a treatment for Helicobacter pylori (H. pylori) bacteria, though, a common cause of stomach ulcers. It’s also a potent prebiotic, meaning it nourishes the good bacteria that live in the intestines, which are crucial not only for digestion but overall health.

5. Moisturises the skin. When applied to the skin, honey increases circulation which encourages a natural, healthy radiance. Honey is a humectant which helps your skin absorb and retain moisture which keeps it from drying out. Honey is packed with natural antioxidants and anti-microbial properties which help protect, repair and prevent skin damage. Honey is also quite calming to the skin. As an anti-irritant, products containing honey are beneficial for sensitive skin and even baby products.

INGREDIENTS

1 1/2 lb. green grapes

1/2 lemon

1 package cherry Jell-o (3 oz.)

1 package orange Jell-o (3 oz.)

1 package lemon Jell-o (3 oz.)

1 package lime Jell-o (3 oz.)

DIRECTIONS

1. Place each Jell-o flavor in a gallon-sized resealable plastic bag. Set aside.

2. Remove grapes from stems and rinse in a colander, shaking the colander to remove any excess water (grapes should be damp, not dripping wet). Spritz with lemon juice, tossing the grapes to lightly coat them.

3. Place a handful in each bag, sealing and shaking to coat.

4. Remove from resealable bags, plate and serve.

INGREDIENTS

1. 1 medium onion, peeled

2. 4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled

3. 2 large eggs

4. 2 tablespoons all-purpose flour

5. 6 tablespoons vegetable oil

6. 6 tablespoons unsalted butter

7. Applesauce and/or sour cream, for serving

PREPARATION

1. Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.

2. Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.

3. In large mixing bowl, lightly beat eggs, then whisk in flour.

4. Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.

5. In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.

6. Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.

7. Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.

8. Serve pancakes hot with applesauce and/or sour cream.

INGREDIENTS

1. 1 cup finely shredded zucchini(use the smallest blade on a cheese grater. It should look like a puree).

2. 6 tablespoons butter, melted

3. 2 tablespoons coconut oil, measured in melted state (or sub. with any vegetable oil you have)

4. 1 large egg

5. 1/2 cup natural granulated sweetener (or granulated sugar of choice — coconut; white sugar)

6. 1 tablespoon pure vanilla extract

7. 3/4 cup peanut flour

8. 1/3 cup unsweetened cocoa powder (or 1/4 cup if you don’t like them too rich)

9. 1 teaspoon baking powder

10. 1/4 teaspoon sea salt

11. 4 squares Lindt 90% chocolate (or chocolate of choice), cut into pieces/chunks

INSTRUCTIONS

1. Preheat oven to 176°C | 350°F. Line a 8×8″ baking pan with baking parchment paper, or lightly grease with oil spray. Set aside.

2. In a medium bowl, whisk together the zucchini, butter, oil, egg, sweetener (or sugar), and vanilla until well combined. Add the peanut flour, cocoa powder, baking powder and salt; folding through slowly until just combined. The batter will be thick but shouldn’t be dry. (It depends on how much liquid your zucchini has! If too dry, add 1-2 tablespoons of water). Fold in half of the chocolate chunks; pour batter into prepared pan; sprinkle remaining chocolate chunks over the top.

3. Bake for 30 minutes or until the brownies spring back when gently touched. (If testing with a toothpick, they will be very moist in the centre BUT they do set and harden when removed from the oven.)

4. Allow to cool completely (about half an hour); cut into squares and chill to semi-set.

5. If storing at room temperature they’re best eaten within 2 days. If refrigerating, they last 3-4 days.

Source: Cafe Delites