Snacks and drinks for healthy and beautiful skin
TOAST WITH AVOCADO
Recently, it has become almost impossible to imagine life without avocado toast. In this recipe, we propose to diversify the already familiar combination with mint, thinly sliced cucumbers, lemon, chili pepper and sea salt.
1. First, toast the bread.
2. While the bread is toasting, use a vegetable peeler to cut the cucumber into thin strips. Start on one side and peel the vegetable until you’re about half way through, then turn the cucumber over and peel the other side.
3. Place the peeled cucumber in the bowl with the lemon zest, torn mint leaves, and chopped feta and season with salt, pepper, lemon juice, and olive oil to taste.
4. Cut the avocado into slices and arrange on top of the toast, then season with a pinch of salt.
5. Top the toast with a mixture of peel cucumbers and garnish with a generous pinch of chili.
SPICY SALMON CUTLETS
1. Place the salmon pieces in the freezer for about 10 minutes to chill but not freeze. Add the salmon in batches to a food processor and pulse until well minced. Do not let the salmon turn into a paste, for this it is worth including about 10 second impulses.
2. Transfer the salmon to a large bowl and blend the rest of the ingredients in a food processor until smooth, about 1 minute. Add the mixture to the salmon bowl and use a fork, spatula or hands to mix all the ingredients thoroughly. If you do not plan to cook right away, you can put the workpiece in the refrigerator for up to two days.
3. Place a grill pan over medium heat. Form the salmon mixture into several even patties and when the pan is hot but not smoking, fry them for about three minutes on each side.
DETOX ICE CREAM
1. Pour coconut water evenly into ice cream molds.
2. Add fruit and/or berry pieces and freeze for at least five hours. Ice cream is stored for up to six months.
1. Preheat the oven to 230 degrees. Place the bones in a deep skillet and cook until browned, about 30 minutes.
2. Transfer the bones to a saucepan and pour water a couple of centimeters higher, then add the onions, celery, carrots and salt. Bring to a low simmer, skimming any foam that rises to the surface, then lower the heat to bring the liquid to a simmer. Simmer for 4-5 hours, adding water as needed so that the bones are mostly covered.
3. Strain the broth through a fine sieve into a large bowl and let cool completely, skimming off any fat that has risen to the surface. Transfer to jars, cover and refrigerate. If stored for more than four days, transfer the chilled broth to plastic bags and place in the freezer. Frozen broth will keep for up to six months.
TEA WITHOUT TEA
1. Break up the ginger slices with the back of a knife to release the flavor. Add to tea cup.
2. Add a teaspoon of manuka honey and pour over with hot water. Let it brew for 2-3 minutes, then add lemon juice.
LATTE WITH TURMERIC AND GINGER
1. Combine turmeric, ginger, coconut sugar, coconut oil and sea salt in a high power blender.
2. Heat the almond milk in a small saucepan over medium heat until it comes to a boil.
3. Pour the hot almond milk into a blender and blend until smooth. Pour into glass and garnish with ground black pepper.