Posted by Carole-Anne on October 19, 2007
Here at Healthy Recipes, we want to make certain that your beverages are full of healthy fruits and this recipe contains just that. Fresh or dried cranberries contain bioflavonoids which are thought to help prevent cancer and protect the eyesight and are used as a cleanse for the bladder and help to prevent bladder infections - cranberries also contain fiber. Lemons are low cal, an excellent source of Vitamin C, and act as a sprinkle for many salads, for fish, plus they are a great garnish for fish products and salads, as well as many beverages. Oranges we all know are jam packed with Vitamin C, contain fiber, and are a good source of beta carotene, folate, thiamine and potassium. Oranges are used all year round as a favorite to most children and adults alike. They act as an anti-oxidant as the contain the high Vitamin C content and therefore protect against cell damage.
Okay - lets get to the good stuff - the beverage……
INGREDIENTS:
2 oranges thinly sliced
1/2 lemon thinly sliced
1/2 cup sugar (or Splenda sugar replacement)
8 cups of cranberry pomegranate juice.
2 bottles of dry red wine
1 /3 cup Brandy
2 cups Soda Water
FOLLOW ME NOW:
Combine orange slices, lemon slices, Splenda (sugar) and cranberries in a large pitcher. Add cranberry pomegranate juice, wine and brandy. Sangria can be made 24 hours in advance - just keep these ingredients chilled in the refrigerator until ready to serve.
Just before serving, pour in soda water; pour in fancy glasses, making certain that there is some fruit in each glass, and then pour the cranberry pomegranate juice over ice in glasses.
Serves 16 one cup servings.
Thumbs up from Healthy Recipes on this one!
PS: I love to serve Sangria Surprise at Christmastime as it is such a delight, fresh and crispy drink..
Posted by Carole-Anne on October 12, 2007
Healthy Recipes loves to share recipes like this one, because to make your own dips and sauces. Everything seems to taste so much better (without all the preservatives etc.) so now we offer a Thai Honey Peanut Dip that we have had so many requests for. It is so simple!
INGREDIENTS:
1/2 organic honey
1/4 cup organic peanut butter
2 tbsp Kikkoman sauce
1 tbsp chopped fresh coriander(cilantro)
1/8 tsp crushed red peppers
FOLLOW ME:
Combine all ingredients and mix well until blended.
Voila - it is done!
Thai Peanut Butter Dip may be served with grilled, broiled or sauteed chicken. You will truly enjoy this recipe! Happy Dipping!
Makes 3/4 cup of dip.
Posted by Carole-Anne on
Healthy Recipes has found this recipe to be nutritious, lower in calories, and low in fat. Chick peas are in a salt brine, so be certain to rinse them thoroughly. You may be able to find a low sodium - all the better - but otherwise, drain well. Chick peas are loaded with protein, and carbs. A good mixture for good health.
Onto the recipe!
INGREDIENTS:
2 cans chick peas rinsed and mashed
1 tbsp tahini (sesame paste)
2 tbsp lemon juice
2/3 cup non-fat plain yogurt
1 elephant garlic clove minced
1 tsp paprika
2 tbsp cilantro
FOLLOW ME:
Put all ingredients in a blender and blend until pureed. Must enjoy this - it is awesome to eat.
Use as a dip for any crackers or veggies.
Serve in a crackers & dip classy serving dish
Serves 4 - 6 people.
Posted by Carole-Anne on October 11, 2007
Here at
Healthy Recipes, it is always so pleasing to have a creative warm and
healthy beverage that does not necessarily have alcohol in it. Trust me, this is a
low-cal tea with
cinnamon sticks and one of the best I have tasted.
Cinnamon is a
healthy spice which is from the dried inner bark of a
cinnamon tree. It is used
medicinally as an
antiseptic, to relieve nausea and flatulence.
Coarse ground seed is used in
potpourri and in liquid form for
perfumes.
I use cinnamon daily on apples, anything I can put it on!
To the tea now:
INGREDIENTS:
12 cups of water (must be divided)
6 tea bags
4 cinnamon sticks
1/1/4 cups Granular Splenda (sugar replacement)
1 can (6oz) frozen orange juice concentrate
1/4 cup fresh lemon juice
Garnish - lemon slices, orange slices, whole cloves and
cinnamon sticks
FOLLOW ME:
Measure 8 cups of water and bring to boil in large saucepan.
Pour boiling water over tea bags into container
that will stand the heat l (pyrex) stainless steel pot.
Cover pot and steep for 5 minutes. As we remove the tea
bag, remember to squeeze gently to get the flavor out
of the tea. Stir in Splenda, orange and lemon juice.
Combine 4 cups of water, cinnamon sticks and cloves.
Bring to a boil, cover and let simmer for approx 20 minutes.
Then we pour the mixture through a strainer into the tea mixture, throwing away the spices.
Pour spiced tea into good sized mugs and serve HOT with thin lemon and orange slices and whole cloves and cinnamon sticks.
This is heaven! A must serve for the holidays!
Serves 8 large mugs or 16 small.