Nutrition
Cucumber-spinach smoothie
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Spinach-cucumber-smoothie
Ingredients
1 large cucumber
6 leaves of spinach
½ Frozen banana
½ Cup of hemp seeds
½ Lemon or lime juice
1 Cup of coconut water or plant milk
2 teaspoon of Syrup
Preparation
Cut the cucumber into chunks or slices,
Take out frozen banana and cut into pieces if it is whole
Make sure your liquid (coconut water or plant milk) is cold.
Fill your blender with spinach, cucumber, banana and hemp seeds.
Pour in the liquid and add lemon or lime juice.
Blend until completely smooth.
Pour the smoothie into a glass and serve sprinkled with hemp hearts, chia seeds or on its own.
Health benefits of Cucumber and Spinach
Cucumber andspinach are full of nutrients. Spinach is full of vitamins and minerals like magnesium, potassium, folate, and vitamin A, C, K B2, BC and E. Cucumber contains antioxidants, which are important to fight diseases and boost immunity
Source: whollytasteful.com
Ingredients
-2 pounds of goat meat
-3 large tomatoes
-3 large onions
-1 large carrot
-Salt to taste
– ¼ garlic
-4 fresh garden eggs
-Pepper
-2 fresh onions
-4 tablespoonfuls of tomatoe paste
Preparation
– Wash goat meat in clean water and set aside
-Blend ginger, garlic, onion and tomatoes
-In a pot containing the meat, pour the blended mixture and allow it to cook for sometime
-Add the tin tomato paste, salt, with more water, cover and cook for about 10 minutes
-Place carrot, garden eggs, pepper into a clean pot and pour 1 cup of water into the pot and bring to boil
-Blend cooked carrot, garden eggs, pepper and pour it into the meat and add more water
-Allow to boil for about 5 minutes
Ingredients
-4 tablespoons Cowbell milk powder
-2 cups of fresh milk
-1 cup of condensed milk (sweetened)
-2 tablespoons of vanilla custard powder
-1 teaspoon of vanilla essence
-Optional: Sugar (only if you want extra sweetness, since condensed milk is already sweet)
Preparation
-Mix the custard base in a small bowl to dissolve the custard powder in ½ cup of cold milk to make a smooth paste
-Cook the custard, heat the remaining milk in a saucepan
-Stir in the Cowbell milk powder until fully dissolved
-Add the custard paste and cook on low heat, stirring continuously until it thickens slightly
-Remove from heat and stir in the condensed milk
-Add vanilla essence for flavour
-Taste and adjust sweetness if needed
-Let the custard mixture cool to room temperature
-Cover and refrigerate for at least 3–4 hours (overnight is best).
-Pour into a container, and freeze
-Scoop into bowls or cones and enjoy your homemade custard ice cream.
