Food Processor Recipes

Peanut Butter: Everyone loves peanut butter. And it’s really easy to make creamy or nutty peanut butter at home that too fresh each time.

Salsa Dips: It can make easy dips and spreads. Chilly Tomato salsa dip is the easiest recipe you can think of. Just add few 3-4 blanched tomatoes, 1-2 green chilies, 2-5 garlic cloves, coriander and mint leaves, salt and sugar to taste and 3-5 table spoons of extra virgin olive oil. Put all the ingredients together in the food processor, start the appliance and just after seconds your freshly made salsa is ready to be served.

Basil Pesto: You just need 1 1/2 cups basil, 2-5 garlic cloves, 1/4 cup pine nuts, 1/4 cup grated Parmesan cheese, 1/8 cup lime juice and 1/8 cup olive oil. Mix everything together in food processor except the oil and lemon. Once everything is mixed well, drizzle with lemon and oil. Mix until it’s well-blended and serve it on pasta.

Strawberry Smoothie: All you need is 1 cup frozen strawberries, 1 cup milk, 1/4 cup sugar, 1 banana and 8-10 ice-cubes. Put all ingredients in blender. Blend until it’s smooth.

Peanut Butter Cookies: 1 cup sugar, 1 egg, 1 cup peanut butter, and a teaspoon of vanilla (optional). Put it into your processor; give it a whirl for a few seconds until well mixed. Scoop out a tablespoon of dough and scrap it on the side of the bowl to even the spoon, drop onto a cookie sheet and smash it down with a fork to make the cross hatch design. Bake at 350 degrees for 7 to 9 minutes and you have fabulous, gluten-free peanut butter cookies.

Chilean Kneaded Bread

Ingredients (for 10 to 12 medium-size buns)

  • 5 cups of flour
  • 1 Tablespoon of yeast (dissolved in half cup of warm water for 10 min.)
  • 1 teaspoon of sugar
  • 1 teaspoon of salt
  • 1 cup of warm milk
  • 2 Tablespoons of margarine (dissolved in half cup of hot water)
  • 1 teaspoon of baking powder
  • 1 cup of warm water

First of all, dissolve the yeast in the warm water and let it rest for 10 min. Meanwhile, mix the flour, sugar, salt and baking powder in a large bowl. Shape this mix as a flat-top volcano with a hole on the top, where you will pour first the dissolved margarine, mixing it a little with the flour around. Do the same with the yeast and the milk, and make sure that everything is well mixed (by hand should take between 10 and 15 min.). The final dough should be soft and damp but not sticky; if it feels too dry you might want to add a little of warm water. Once you have the desired consistency, let the dough rest for at least 45 min., ideally one hour.

After one hour the dough should be more than twice its original size. Set your oven to 300°F. Depending on the thickness of the dough, the buns will need between 20 and 30 min. to bake properly (say, 20 min. for buns 1/4” thick, and 30 min. for buns 3/4”). I prefer thicker buns, that once baked have the size and shape of a medium-sized tomato. I have found that this dough bakes better on the top of the oven; and whatever time you use, make sure to take the buns out of the oven when they start getting toasted on the surface.

Biscuits and Multigrain Bread

Simply Biscuits

  • 2 pounds 8 ounces All Purpose Flour
  • 2 ounces Granulated Sugar
  • 2 ounces Baking Powder
  • 14 ounces Salted butter, cold and cut into chunks
  • 24 ounces Milk, very cold

Directions:

  1. Sift all dry ingredients together.
  2. Cut in the butter using a pastry blender. This mixture should look mealy (butter will be peas size).
  3. Add the milk 3-4 ounces at a time, combining until the dough begins to hold together.
  4. Place the dough onto a lightly floured surface, knead it until it forms one mass. This takes 5-6 kneadings.
  5. Roll the dough out until the thickness is about 1/2 inch. Using a floured cutter and place on a cookie sheet that has been lined with parchment paper
  6. Bake at 425 degrees F until the tops of the biscuits are golden brown, this takes 10-12 minutes. Remove the Biscuits from the cookie sheet and place on a wire rack to cool or just smother in butter and have one.

The following recipes takes a little more time but is worth the extra effort.

Simply Multigrain Bread

(Make the Sourdough Starter the day before you want to make the bread)

  • 4 1/2 ounces Cracked Wheat
  • 8 ounces Hot Water
  • 2 ounces Melted Butter
  • 1 1/2 ounces Molasses
  • 1 1/2 ounces Honey
  • 1 teaspoon Kosher Salt
  • 2 ounces Nonfat Dry Milk
  • 2 ounces Flax Seeds
  • 2 ounces Roasted Sunflower Seeds
  • 1 pound, 6 ounces Sourdough Starter
  • 3/4 teaspoons Instant Yeast
  • 10 ounces Whole Wheat Flour
  • 10 ounces Bread Flour
  • Egg Wash, as needed

Sourdough Starter

If you want to always have starter on hand, every time you use the starter add flour and water (example: if you use 6 ounces of starter replenish with 3 ounces of flour and 3 ounces of water)

  • 3/4 teaspoon Instant Yeast
  • 28 ounces Water, room temperature
  • 2 pounds All Purpose Flour

Directions For Starter

  1. Combine the flour and yeast into the water 2-3 ounces at a time. (You can do this in a stand mixer or by hand). If using a mixer do this on low speed for 2 minutes.
  2. Place the starter into a clean container and cover with plastic wrap. Let stand at room temperature for one hour and then refrigerate. The starter will be ready to use the next day.

Directions For The Bread

  1. Combine the Cracked Wheat and water in a stainless steel bowl. Add the melted butter, molasses, honey, salt and dry milk. Allow to cool.
  2. When mixture has cooled stir in flax seed, sunflower seeds, sourdough starter and yeast. Transfer the mixture to a stand mixture using a dough hook.
  3. Add bread flour and whole wheat flour and knead in mixer for 3 minutes on low speed, increase speed to medium and knead for an additional 4 minutes. The dough will be smooth, shiny and elastic.
  4. Place the dough onto a lightly oiled surface and cover with plastic wrap. Place in a warm dry space until it has doubled in size.
  5. Punch the dough down and allow to rise in the bowl again until doubled in size.
  6. After the second rise, pound the dough down and cut into 2 equal size portions
  7. Place the dough into well greased loaf pans, cover and place in a warm dry space and let rise until doubled.
  8. Brush loaves lightly with egg wash and dock by making two to three slices in the opt of the loaves. Bake at 375 degrees for 30 minutes.
  9. Remove loaves from pans and place on wire cooling racks.
  10. Slice and enjoy

Ginger Health Benefits

Ginger as a powerful Antioxidant

Ginger is rich in antioxidants. The antioxidants play a vital role in neutralisation of free radicals. The antioxidative defense system of the body balances the free radicle production. Oxidative stress occurs in the event of alterations between reactive oxygen species generation and its neutralisation by the antioxidant defense. Moreover, ginger plays an essential role in the reduction of the lipid oxidation and inhibits the pathogenesis of diseases. 6-Dehydroshogaol, 6-shogaol and 1-dehydro-6-gingerdione are inhibitors of nitric oxide synthesis in activated macrophages. 6-shogaol has potent antioxidant properties due to the presence of unsaturated ketone moiety.

Anti-inflammatory activity

Inflammation is a complex immune process, involving various mediators such as interleukin-1, tumour necrosis factor and anti-inflammatory cytokines. Ginger oil significantly represses inflammation, especially joint swelling. Also, ginger extracts suppress the synthesis of pro-inflammatory cytokines and play a significant role in the inhibition of cyclooxygenase and 5-lipoxygenase, essential for arachidonate metabolism, and down-regulating the induction of inflammatory genes.

Anti-tumour activity

Ginger extracts suppress tumour development through up-regulation of tumour suppressor gene, induction of apoptosis and inactivation of vascular endothelial growth factor pathways. The development and progression of tumours involve multiple steps including genetic and metabolic changes. 6-gingerol suppresses the transformation, hyperproliferation, and inflammatory processes that involve in various phases of carcinogenesis, angiogenesis, and metastasis. Besides, ginger constituents induce apoptosis in prostate cancer cell line LnCaP by increasing the expression of tumour suppressor p53 and Bax and also decreasing the expression of Bcl-2. 6-shogaol is effective against breast cancer through the inhibition of cell invasion and reduction of matrix metalloproteinase-9 expression. On the other hand, 6-gingerol stimulates apoptosis through up-regulation of NAG-1 and G1 cell cycle arrest through down-regulation of cyclin D1.

Ginger root extracts and gingerol inhibit the growth of Helicobacter pylori CagA+ strains, which has a specific gene, linked to the development of gastric premalignant and malignant lesions. 6-shogaol induces apoptosis in human colorectal carcinoma cells via the production of reactive oxygen species and activation of caspase-31, and 6-gingerol inhibited pulmonary metastasis bearing B16F10 melanoma cells through the activation of CD8+ T-cells. 6-gingerol has anti-tumoral activity through induction of reactive oxygen species, which also triggers activation of tumour suppressor p53 and the cell cycle arrest and apoptosis.

Anti-microbial activity

Ethanolic extract, of ginger, prevent microbial growth. Ginger has antimicrobial activity against E. coli, Salmonella typhi, and Bacillus subtilis. Gingerol and shagelol are the active agents. The ethanolic extract of ginger powder and gingerol effectively inhibits Candida albicans. 6-gingerol and 12-gingerol, from ginger rhizome, is active against periodontal bacteria. 10-gingerol is an active inhibitor of Mycobacterium avium and M. tuberculosis.

Anti-diabetic activity

Diabetes is a metabolic disorder originating from an abnormality of carbohydrate metabolism stemming from low blood insulin level or insensitivity of target organs to insulin. Ginger and its constituents are efficient in the control of diabetes and its complications through anti-hyperglycemic effect. Ginger acts through the inhibition of oxidative stress and anti-inflammatory process, though the exact mechanism is not known.

Neuroprotective effect

The phenolic and flavonoid compounds in the ginger act as powerful neuro-protectors. 6-shogaol has neuroprotective effects in transient global ischemia through the inhibition of microglia. Moreover, it exhibits neuroprotective impact by accelerating brain anti-oxidant defense mechanisms and down-regulating the MDA levels to the normal levels.

Quit Sugar Now

Select your quitting day. It will take about 6 days to quit and feel the powerful effects.

Stock your kitchen. Make sure you have plenty of protein, plenty of healthful fats, plenty of vegetables, plenty of healthful starches. Build your meals so they include all of them.

Pre-cut the vegetables, so they’re accessible and convenient as snacks, as well as with meals.

Get rid of any sugary foods you have in the house. Don’t tell yourself you’ll simply avoid them. If a sugar craving strikes, it will be too easy to eat them.

Arm yourself with liquid B-complex. Make sure you get complete B-complex, not a specific, individual B vitamin – in other words, not B12! (For some reason, it’s the most common mistake.) [Check with your doctor first to make sure B vitamins are okay for you to take.]

Work out as usual, but not necessarily super-hard.

Drink plenty of water in the days before you quit, during your Quitting Days, and beyond.

At least a few days ahead, start eating meals that include one food from each group in tip # 2.

On your quitting day, stop eating sugar.

Use 1 teaspoon of liquid B-complex whenever you get a sugar craving, and give it a few minutes to take effect.

If you stick with this for 6 days, it will work. You’ll be past the hard part. Then the discipline starts as you stick with this type of eating long-term.

Wishing you great success with this!

Jalapeno Havarti Cheese

Havarti Macaroni and Cheese

Mac and cheese recipes are so wonderful because they’re easy to adapt. You can use nearly any type of cheese — or a blend — from havarti to cheddar, gouda and mozzarella. You can try this recipe with regular havarti cheese but the jalapeno adds a grown-up flavor to a meal that’s usually a favorite for kids.

Ingredients

  • 3 cup pasta, uncooked
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/4 teaspoon each salt and pepper
  • 1-1/2 cup milk
  • 6 ounces shredded mild cheddar
  • 4 ounces shredded jalapeno havarti
  • 1/2 cup plain breadcrumbs
  • 2 tablespoons butter, melted

Directions

  1. Preheat oven to 350 degrees F. Cook pasta according to package directions.
  2. Meanwhile, prepare a baking dish with cooking spray or butter.
  3. In a double boiler over gently simmering water, melt the two tablespoons of butter. Stir in flour, milk, salt and pepper. Stirring constantly, cook until sauce slightly thickens. Add both cheeses and continue cooking until melted.
  4. Drain pasta and layer in baking dish. Pour the cheese sauce over the pasta and stir gently.
  5. Melt remaining butter and mix with breadcrumbs. Spoon over pasta in dish.
  6. Bake for 20 minutes, or until golden brown and bubbly.

Chicken Meatloaf

One of my favorite comfort meals to make is meatloaf, macaroni and cheese, and mashed potatoes. All of these foods are not the best foods to eat for diabetics. I thought of ways I could prepare the meal without all the calories and fat. I came up with the idea of chicken meatloaf, replacing the macaroni and cheese with a green vegetable, and turning the mashed potatoes into mashed cauliflower. It wasn’t bad at all. I would like to share with you the meatloaf I made with this meal.

Ingredients

  • 1 lb ground chicken
  • 1 small onion
  • 1 small green pepper
  • 1 cup oatmeal
  • 1 can tomato sauce
  • 1 egg
  • Salt and pepper
  • 1 Tsp garlic powder

Grab a mixing bowl and add the ground chicken. Chop up the green pepper and onion and add to the mixing bowl. I like to use a lot of green pepper and onion to make the meatloaf taste better. Add in the tomato sauce sometimes I will use tomato paste to help hold it together. Crack the egg into the mixture. Salt and pepper the mixture generously or according to how much you want to use. Some people use more salt than others. I prefer using a lot of pepper and less salt in my food and I try not to add it at the dinner table unless it really needs it. Add in the cup of oatmeal or if you choose you can use breadcrumbs. I like oatmeal because oats are good for you. Wash your hands because here comes the dirty part. Mix the ingredients up with your hands and pat into a loaf pan. Put into a hot 350 degree oven and bake for 30 minutes. Meanwhile prepare your sauce for the loaf.

Meatloaf sauce

  • 2 Tbsp brown sugar
  • 1 Tsp mustard
  • ½ cup ketchup

In a small bowl, combine all the sauce ingredients mixing well. Remove the loaf and spread the sauce evenly over the loaf. Place back in the oven for an extra 15 minutes. When done remove loaf and let cool before slicing so that it doesn’t break apart.

Use Honey in Your Diet

In your beverages

Kickstart your day with a tall glass of warm water, two tablespoons of honey and one tablespoon of freshly squeezed lemon juice. This honey-water-lemon concoction is known to help aid faster burning of fats, when coupled with an active lifestyle. You can replace sugar and other calorie-heavy sweeteners. Opt for honey in milk, instead of sugar. You can also whip up your very own, healthy power drink to immediately feel refreshed and energized. Mix two cups of water, one-fourth cup of fresh lemon juice, one-eighth teaspoon of salt and two and a half teaspoons of raw honey in a water bottle. Consume as and when needed to rehydrate yourself, instead of consuming unhealthy sports drinks and mixes.

As a bread spread

Using honey as a breakfast or bread spread is a smart and healthier alternative to the sugar-packed conventional bread spreads available in the market. Generously spread honey onto your morning toast for a delicious breakfast; remember to have some fruit portions as well. Make a paste of honey and cinnamon powder and apply it on bread as a spread, instead of jams and jellies. You can also make a honey-mustard spread for sandwiches in a trice – just blend one-fourth cup of prepared mustard, one tablespoon of honey and one tablespoon of mayonnaise, and spread the mixture between bread slices. Alternatively, you can use honey as a great dip to go with breakfast rotis or chapatis. A popular way in some rural ways is to dip freshly made Dosas in a mix of honey & ghee.

As a salad dressing

Salads taste great when married with the right dressing! You can use honey to up your salad dressing game, and turn snack time into a delicious, healthy daily routine. Simply add equal parts honey, balsamic vinegar, and olive oil into a jar; add a sprinkling of your favourite herbs and a pinch of salt to taste. Close the jar tightly with a lid and shake thoroughly, or simply use a spoon to mix the contents well. Add a generous portion of the dressing to your salads, instead of using mayonnaise or other calorie-rich salad dressings.

As a power snack

For a quick and nutritious snack, mix your favourite dry fruits, a cup of raw toasted oats, a little warm milk and three tablespoons of honey in a bowl. This muesli-like snack bowl is super-nutritious and packs quite the punch in filling you up; it works perfectly as a light tea-time snack, thus preventing you from binge-eating salty, fried or processed snacks.

Seasoned Roast Garbanzo Beans

Seasoned Roasted Garbanzo Beans

Try this tasty snack of roasted and seasoned garbanzo beans in place of cracker or chips when you get a salty craving. High in protein and fiber to fill you up and enough carbohydrates to satisfy your carb craving.

Ingredients

  • 15 ounce can of Garbanzo beans (also known as chickpeas), rinsed and dried
  • 1 Tbsp light olive oil (light vegetable oil can be substituted)
  • ½ tsp sea salt
  • 1½-3 tsp seasoning mix of choice

Directions

1. Rinse and drain garbanzo beans, and dab dry.

* It is very important that they are dry, or they will go soggy rather than crunchy when baked.

2. Place in a bowl.

3. Drizzle oil and sea salt over and mix well.

4. Add seasoning and mix well.

5. Spread on a cookie sheet.

6. Bake at 400 degrees F for 30 minutes

**Stir during baking to make sure beans cook evenly.

  • Options

For spicy Mexican flavoring, use your favorite taco seasoning.

For an Italian flavor, mix 1 tsp garlic powder, 1 tsp dried basil, ¼ tsp oregano and add to garbanzo beans.

For BBQ flavor mix 2 tsp paprika, ¼ tsp brown sugar, ¼ tsp onion powder.

For a sour and salty treat, soak rinsed garbanzo beans in white vinegar for 30 minutes. Drain completely and pat dry. Leave out on a dry paper towel for 30 minutes to make sure beans are completely dry. When dry, mix with oil and salt and roast.

Create your own favorite flavor by experimenting.

**Remember that adding sugar will increase the carbohydrates and calories.

  • Nutritional Information

Makes 4 servings

Per serving:

  • Calories: 134 (add 4 calories per tsp of sugar you add to the recipe. 16 calories/tsp of sugar)
  • Total Fat: 4.3 grams
  • Saturated: 0.5grams
  • Sodium: 258 mg
  • Total Carbohydrates: 16.9 grams
  • FIBER: 4.2 grams
  • Protein: 5.6 grams
  • Calcium: 5% RDA
  • Iron: 8% RDA

Boost Immune System With Vitamin C

The vitamin C deficiency that resulted from this practice caused sailors to come down with a sometimes-deadly disease called scurvy. Scurvy results in bleeding, poor healing of wounds, hair and tooth loss and joint pain. Indeed the list of potential ailments due to a deficiency of vitamin C are numerous, including anemia, bleeding gums and nose, inability to fight infection and gingivitis, easy bruising, swollen and painful joints and weakened tooth enamel. In response, the British navy stocked their ships with lemons and limes and included the juice from these fruits in the meals of sailors on their ships. The ‘limeys’ were able to keep their vitamin C intake high enough for their sailors to stay healthy over long journeys.

Vitamin C is not manufactured by other elements inside the body, so we must rely on food sources to maintain an adequate supply. Thankfully, you can find a wide variety of foods that are rich in vitamin C. Vitamin C is water-soluble and it is not stored in the body. Excess amounts are flushed out through the urine, and we must maintain a steady supply to support normal growth and development.

Your body uses vitamin C to grow new tissue, particularly skin, tendons, ligaments and blood vessels. This helps you to heal better from injuries and repair damage to cartilage and bones. Vitamin C is an important antioxidant that helps to prevent damage from oxidizing agents or free radicals in the body. Its antioxidant properties extend beyond itself in that vitamin C helps to recover other antioxidants including vitamin E after they have been oxidized.

A healthy nutritious diet including a variety of vegetables and fruits with every meal should supply all of the vitamin C that you need. Long cooking cycles degrade the vitamin C in the food so fresh, raw fruits and vegetables are recommended. Green leafy vegetables like kale and spinach are excellent sources of vitamin C and other important nutrients. Other good choices of vegetables are broccoli, Brussels sprouts, cauliflower, peppers, cabbage, sweet potatoes, tomatoes and squash such as butternut or acorn squash.

Fruits rich in vitamin C include citrus varieties such as oranges, grapefruit, limes, lemons and tangerines. Berries including blueberries, raspberries, strawberries and cranberries are also good sources. Other good fruit sources are kiwi fruit, mango, papaya, pineapple and watermelon. Packaged foods may be fortified with vitamin C. Read the labels of breakfast cereals and other packaged food carefully as many of these contain very high levels of sugar, which will create other problems that are best avoided. You might also see ascorbic acid or dehydroascorbic acid listed in the ingredients to help you identify vitamin C.

If fresh fruits are not available, supplementation may help you to sustain your vitamin C levels and keep your immune system strong. In addition, higher levels of vitamin C may be required if you are exposed to smoking or for women who are breastfeeding. It is believed that vitamin C helps to shorten the duration of a cold, but there is no evidence that it will prevent the cold itself.