Please follow and like us: Apples are made up of Vitamin C, B-complex vitamins, Dietary fiber, Phytonutrients, and minerals such as calcium, potassium, and phosphorous. It has been proven to not only improve your neurological health, but prevent dementia as well. Including apples in your […]
Please follow and like us:introducing the healthy yakult drink mixed with juice. Yakult is a probiotic dairy product made by fermenting a mixture of skimmed milk with a special strain of the bacterium Lactobacillus casei Shirota. Read more from Wikipedia Ingredient: Yakult: 1 bottle Orange: […]
Please follow and like us:introducing the healthy yakult drink mixed with juice. Yakult is a probiotic dairy product made by fermenting a mixture of skimmed milk with a special strain of the bacterium Lactobacillus casei Shirota. Read more from Wikipedia Ingredient: Yakult: 2 bottles Chopped […]
Winter has gone, and the warm Spring finally come. Let us try something GREEN!!!
Here is a super healthy and easy to cook recipe from chef Bill Telepan of New York City’s Oceana restaurant.
4 oz. sugar snap peas, strings removed
½ cup shelled English peas
2 Tbsp. milk
1 Tbsp. heavy cream
1 large egg
¼ cup all-purpose flour
¼ tsp. sugar
¼ tsp. salt
½ tsp. baking powder
Unsalted butter, for skillet
- Preheat oven to 450ºF. Have ready a bowl of ice water. Bring a pan of lightly salted water to a boil. Add sugar snap peas and cook for about 2 minutes. Remove with a slotted spoon and transfer to ice water to chill for about 2 minutes. Remove with slotted spoon, and place in another bowl.
- Add English peas to same boiling water and cook until tender, about 2 to 4 minutes (depending on size). Transfer to ice water and chill for 2 minutes. Strain and transfer to a separate small bowl.
- In a blender, purée sugar snap peas with milk. Transfer to a mixing bowl. Whisk in cream and egg. Add flour, sugar, salt, and baking powder. Purée English peas in food processor and mix into batter.
- Melt 1⁄2 tsp. butter in a medium ovenproof non-stick pan over high heat. Swirl butter around pan. Use 2 Tbsp. batter to form a pancake 3 inches in diameter. Cook two at a time. After 1 to 2 minutes, when the edges start to lightly brown, place in the oven for 2 minutes. Flip the pancakes and return to oven until they are lightly brown, about 4 minutes longer. Repeat with remaining batter, adding more butter to skillet as needed. Cover pancakes to keep them warm.
1 lb. shelled English peas (1½ cups)
8 oz. sugar snap peas, strings removed, peas cut into 3 pieces on the bias (1½ cups)
3 Tbsp. unsalted butter
½ cup vegetable stock or water
1 oz. pea leaves
2 tsp. finely sliced fresh mint
- Have a bowl of ice water ready. Bring a pan of lightly salted water to a boil. Add English peas to boiling water and cook for 30 seconds. Drain, then transfer to ice water to chill for 2 minutes. Drain again.
- Place sugar snap peas, butter, vegetable stock, and a pinch of salt in a pot and bring to a boil over high heat. Add English peas and pea leaves, then cook until reduced to a glaze, 3 to 5 minutes. Spoon topping over the pancakes and season with salt. Garnish with sliced mint.
Please follow and like us: Apples are rich in vitamins and extremely high in fiber. It’s numerous benefits include improving your digestion and decreasing your meal cravings. Apples also help you boost your immune system, prevent cataracts, prevent gallstones, reduce cholesterol, and most importantly have […]