PST-Algerie

Category: Recipes

  • Say Goodbye to Anemia, Fatty Liver, and Blurry Vision with This Powerful Natural Drink

    Say Goodbye to Anemia, Fatty Liver, and Blurry Vision with This Powerful Natural Drink

    Are you struggling with low energy, poor vision, or liver issues? You’re not alone. Millions of people silently suffer from anemia, fatty liver, and blurred vision—conditions that can drastically affect your quality of life. But what if we told you that one simple drink could help fight all three?

    Let us introduce you to a powerful natural remedy made with just a few ingredients you probably already have at home. This bright, nutrient-rich blend has helped many people boost their energy, cleanse their liver, and even improve their eyesight.

    Why This Drink Works

    This natural remedy combines beetroot, carrot, and orange juice—a trio packed with vitamins and minerals that are known to:

    • Combat Anemia: Thanks to high levels of iron, vitamin C, and folate

    • Detox the Liver: By supporting healthy bile production and reducing inflammation

    • Improve Vision: Rich in beta-carotene and antioxidants that protect your eyes

    Ingredients

    • 1 medium beetroot (also known as beet or betabel)

    • 1 medium carrot

    • Juice from 3 fresh oranges

    • Half a glass of water

    How to Prepare the Drink

    1. Wash and peel the beetroot, then chop it into small pieces.

    2. Peel and slice the carrot into small chunks.

    3. Squeeze the juice from three oranges and set aside.

    4. Add the beetroot and carrot pieces into a blender.

    5. Pour in the fresh orange juice.

    6. Add half a glass of water to help with blending.

    7. Blend the mixture thoroughly until smooth.

    8. Serve in a glass and drink once a day, preferably on an empty stomach.

    9. Repeat this process daily for one week to feel the benefits.

    The Health Benefits at a Glance

    ✅ Fights Anemia – High iron and vitamin C improve red blood cell production
    ✅ Supports Liver Health – Beetroot and carrot help detox the liver naturally
    ✅ Improves Vision – Beta-carotene strengthens eye function and reduces strain
    ✅ Boosts Immunity – Orange juice adds a powerful vitamin C punch
    ✅ Increases Energy – Say goodbye to constant fatigue and weakness

    Final Thoughts

    If you or someone you know is dealing with low energy, anemia, poor liver health, or blurred vision, this natural drink may be just what you need. It’s simple, safe, and made from ingredients available at your local market.

     Share this recipe with your friends or family members who may benefit from a natural, powerful health boost. They’ll thank you for it!

  • Creamy Herb Chicken (One-Pan Wonder)

    Creamy Herb Chicken (One-Pan Wonder)

    Ingredients (Serves 3–4):

    • 4 boneless, skinless chicken thighs or breasts

    • Salt & black pepper, to taste

    • 1 tbsp olive oil

    • 2 tbsp butter

    • 4 cloves garlic, minced

    • 1 tsp dried thyme

    • 1 tsp dried rosemary

    • ½ tsp oregano

    • ½ tsp chili flakes (optional)

    • ¾ cup chicken broth

    • ¾ cup heavy cream (or half & half)

    • ½ cup grated Parmesan cheese

    • Juice of ½ lemon

    • Fresh parsley or basil for garnish

    ‍ Instructions:

    1. Season Chicken
      Pat the chicken dry and season both sides with salt and pepper.

    2. Sear It Up
      In a large skillet, heat olive oil over medium-high. Sear chicken 4–5 mins per side until golden brown and cooked through. Remove and set aside.

    3. Build the Sauce
      In the same pan, lower the heat. Add butter, garlic, and herbs. Sauté for 1–2 minutes until fragrant.

    4. Deglaze & Simmer
      Pour in chicken broth to deglaze the pan, scraping up all the browned bits. Simmer for 2–3 minutes.

    5. Add Creaminess
      Stir in cream and Parmesan. Let it simmer gently until slightly thickened, about 4 minutes.

    6. Bring It All Together
      Return chicken to the pan. Simmer 3–5 minutes to coat in the sauce. Finish with a squeeze of lemon juice and fresh herbs.

    7. Serve
      Over pasta, rice, mashed potatoes — or with crusty bread to mop up every last bit.

    Pro Tip:

    Add a handful of spinach or sun-dried tomatoes to the sauce for extra color and flavor.

  • Turkey Wings !

    Turkey Wings !

    Ingredients:

    • 4–5 large turkey wings, separated at joints

    • 1 tbsp olive oil or melted butter

    • 1 tbsp paprika

    • 2 tsp garlic powder

    • 2 tsp onion powder

    • 1½ tsp dried thyme

    • 1 tsp dried oregano

    • 1 tsp black pepper

    • 1 tsp salt

    • 1 tsp seasoned salt (optional)

    • ½ tsp cayenne pepper (optional for heat)

    • 1 tbsp Worcestershire sauce or soy sauce

    • 1 cup chicken broth (or water with bouillon)

    Instructions:

    1. Preheat & Prep

    • Preheat your oven to 350°F (175°C).

    • Rinse and pat the turkey wings dry with paper towels.

    • Place wings in a large mixing bowl.

    2. Season Well

    • Drizzle olive oil over the wings.

    • In a small bowl, combine all dry seasonings. Sprinkle over the wings.

    • Add Worcestershire sauce and toss everything together to coat evenly.

    3. Arrange in Pan

    • Place wings in a single layer in a deep baking dish or roasting pan.

    • Pour the chicken broth into the pan, around the edges (not directly over wings).

    • Cover tightly with foil to lock in moisture.

    4. Bake Covered

    • Bake covered at 350°F for 1.5 hours, until wings are tender.

    5. Uncover & Brown

    • Remove foil and baste wings with pan juices.

    • Increase heat to 400°F.

    • Bake uncovered for 20–30 minutes until skin is crisp and golden.

    6. Serve

    • Spoon pan drippings over wings for extra flavor.

    • Serve with mashed potatoes, rice, or cornbread.

    Pro Tips:

    • For smoky flavor, add ½ tsp liquid smoke or smoked paprika.

    • For sticky glazed wings, brush with BBQ or honey hot sauce during the last 10 minutes.

    • Leftovers reheat beautifully in the air fryer or oven.

  • Homemade Mulberry & Rosewater Ice Cream

    Homemade Mulberry & Rosewater Ice Cream

    Homemade Mulberry & Rosewater Ice Cream 1f3471f339

    Ingredients:
    – 2 cups fresh mulberries
    – ½ cup granulated sugar (adjust to taste)
    – 1 tablespoon lemon juice
    – 1 cup heavy cream
    – 1 cup whole milk
    – 1-2 teaspoons rosewater (to taste)
    – 1 teaspoon vanilla extract
    – A pinch of salt

    Directions:
    1. In a blender, combine the mulberries, sugar, and lemon juice. Blend until smooth. If you prefer, you can strain the mixture through a fine-mesh sieve to remove any seeds.
    2. In a mixing bowl, combine the strained mulberry mixture with heavy cream, milk, rosewater, vanilla extract, and a pinch of salt. Stir well until everything is nicely blended.
    3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a deliciously creamy soft-serve consistency.
    4. Transfer the ice cream into an airtight container and freeze for at least 4 hours, or until it’s firm and ready to scoop.
    5. Serve the ice cream in bowls and enjoy every delightful bite of your homemade mulberry and rosewater treat! 1f366

  • Beetroot Carrot Apple Juice Recipe

    Beetroot Carrot Apple Juice Recipe

    Beetroot Carrot Apple Juice Recipe

    Ingredients:

    • 1 medium beetroot, peeled and chopped

    • 2 medium carrots, peeled and chopped

    • 1 medium apple, cored and chopped (no need to peel)

    • 1/2 inch piece of ginger (optional, for added flavor and health benefits)

    • Juice of 1 lemon (optional, for tanginess and vitamin C)

    • 1/2 to 1 cup of water (as needed for blending)

    Instructions:

    1. Prepare the produce:

      • Wash and peel the beetroot and carrots.

      • Core the apple and chop everything into small pieces.

    2. Juicing Method:

      • Using a Juicer: Feed all ingredients into your juicer. Collect the juice and stir well.

      • Using a Blender: Add the chopped beetroot, carrots, apple, and ginger (if using) into a blender. Add water to help blend smoothly. Blend until smooth. Then strain through a fine mesh strainer, cheesecloth, or nut milk bag to extract the juice.

    3. Final Touch:

      • Add lemon juice if desired and stir well.

      • Serve immediately for maximum freshness and nutrient content.

    Health Benefits:

    • Beetroot: Improves blood circulation, lowers blood pressure.

    • Carrot: Rich in beta-carotene, great for skin and vision.

    • Apple: Boosts immunity, adds natural sweetness.

    • Ginger & Lemon: Aid digestion and enhance flavor.

  • Green Fruit Infused Detox Water

    Green Fruit Infused Detox Water

    Green Fruit Infused Detox Water

    Ingredients:

    • 1 green apple, sliced

    • 1 kiwi, peeled and sliced

    • 1 lime, sliced

    • 1/2 coconut, water only (optional, or use plain water)

    • Ice cubes

    • Fresh filtered water (or coconut water)

    Optional Garnish:

    • Extra slices of lime and kiwi

    • Apple wedge on the rim

    Instructions:

    1. Prepare the fruits:

      • Wash all fruits thoroughly.

      • Slice the green apple into thin wedges.

      • Peel and slice the kiwi into rounds.

      • Slice the lime into thin circles.

    2. Assemble the drink:

      • In a mason jar or large glass, layer the fruit slices and a handful of ice cubes.

      • Pour in fresh filtered water or coconut water until the jar is full.

      • Stir gently to mix the fruit flavors.

    3. Infuse:

      • Let the mixture sit for at least 30 minutes in the fridge to allow the flavors to infuse.

      • For stronger flavor, let it infuse for up to 2 hours.

    4. Serve:

      • Garnish with a lime slice or apple wedge on the rim.

      • Enjoy chilled!

    Tips:

    • Add a few mint leaves for an extra refreshing kick.

    • This drink is hydrating, great for skin, and rich in vitamin C and antioxidants.

  • Carrot, Apple & Lemon Juice

    Carrot, Apple & Lemon Juice

    Carrot, Apple & Lemon Juice

    Ingredients:

    • 2 medium carrots, peeled and chopped

    • 1 green apple, cored and chopped

    • 1/2 lemon or lime, peeled and seeded

    • 1/2 cup water (optional, for adjusting consistency)

    Instructions:

    1. Prepare Ingredients: Wash, peel (if needed), and chop the carrots and apple. Peel and remove seeds from the lemon.

    2. Juicing:

      • If using a juicer: Feed the carrots, apple, and lemon into the juicer.

      • If using a blender: Add all ingredients with 1/2 cup water and blend until smooth.

    3. Strain (if blended): Pour the mixture through a fine mesh strainer or cheesecloth into a pitcher to remove pulp, if a smoother texture is desired.

    4. Serve: Pour into glasses and enjoy fresh. Can be chilled or served with ice.

    This juice is rich in Vitamin A, C, and antioxidants — great for skin, digestion, and immune support.

  • Vegetable Potato Patties Recipe

    Vegetable Potato Patties Recipe

    Vegetable Potato Patties Recipe

    Ingredients:

    • 3 medium potatoes, boiled and mashed

    • 1/2 cup grated zucchini (squeeze out excess water)

    • 1/4 cup grated carrot

    • 1/4 cup finely chopped onion

    • 1/4 cup chopped bell pepper (any color)

    • 2 tbsp chopped green onion or parsley

    • 1/4 tsp black pepper

    • 1/2 tsp chili flakes or paprika (optional)

    • Salt to taste

    • 1/2 cup shredded cheese (mozzarella or cheddar – optional)

    • 2–3 tbsp flour or breadcrumbs (to bind)

    • 2–3 tbsp oil for frying

    Instructions:

    1. Prepare the Mixture:

      • In a large bowl, mix the mashed potatoes with all the vegetables.

      • Add cheese (if using), seasonings, and enough flour/breadcrumbs to bind the mixture into a dough-like consistency.

    2. Shape the Patties:

      • Divide the mixture into equal portions and shape into round, slightly flattened patties as seen in the top part of the image.

    3. Cook the Patties:

      • Heat a non-stick skillet over medium heat with a little oil.

      • Cook the patties for 3–4 minutes on each side or until golden and crispy as shown in the bottom image.

    4. Serve:

      • Serve hot with yogurt dip, ketchup, or chutney.

  • Healthy Banana Oat Energy Bites

    Healthy Banana Oat Energy Bites

    Healthy Banana Oat Energy Bites

    Ingredients:

    • 1 ripe banana

    • Juice of half a lemon (to preserve color and add freshness)

    • 1 cup rolled oats

    • 2–3 tbsp peanut butter or any nut butter

    • 2 tbsp honey or maple syrup (optional, for sweetness)

    • 1/4 cup pumpkin seeds (or sunflower seeds)

    • 1/4 cup sesame seeds (or flax/chia seeds)

    • 1/4 tsp cinnamon (optional)

    • 1/2 tsp vanilla extract (optional)

    • Pinch of salt

    • A little oat or coconut flour for rolling (optional)

    Instructions:

    1. Mash the Banana:
      In a mixing bowl, mash the ripe banana thoroughly. Squeeze in the lemon juice and mix well.

    2. Add Wet Ingredients:
      Stir in the peanut butter, honey/maple syrup, and vanilla extract if using.

    3. Mix Dry Ingredients:
      Add rolled oats, seeds, cinnamon, and salt. Mix everything until well combined.

    4. Chill the Mixture:
      Let the mixture sit in the fridge for about 15–20 minutes so it firms up, making it easier to shape.

    5. Form into Balls:
      Using your hands, roll the mixture into small balls. Dust with oat or coconut flour if sticky.

    6. Set and Store:
      Store the bites in an airtight container in the fridge for up to a week. They can also be frozen.

  • Sizzling Sirloin Hibachi Bowls with Yum Yum Sauce: A Flavorful Journey to Hibachi Heaven

    Sizzling Sirloin Hibachi Bowls with Yum Yum Sauce: A Flavorful Journey to Hibachi Heaven

    Ingredients

    • 2 lbs top sirloin steak,
    • 1 tablespoon mirin
    • 6 cloves garlic, finely minced
    • 2 teaspoons ginger paste
    • 2 tablespoons + 1 teaspoon sesame oil, divided
    • ½ teaspoon ground white pepper (or black pepper)
    • Kosher salt, to taste
    • 4 tablespoons unsalted butter, divided
    • 3 medium carrots, thinly cuted
    • 2 medium zucchinis, sliced
    • 4–5 ounces baby bella mushrooms, cuted
    • ½ teaspoon garlic powder
    • 1–2 tablespoons teriyaki sauce or Japanese BBQ sauce
    • Fried rice, for serving
    • Yum Yum Sauce, for serving

    Instructions

    • Marinate the Steak:
    • In a large bowl, combine the steak, mirin, minced garlic, ginger paste, 1 teaspoon sesame oil, white or black pepper, and salt. Mix well to ensure the steak is evenly coated. Let it marinate for at least 30 minutes.
    • Sauté the Vegetables:
    • Heat 2 tablespoons butter and 1 tablespoon sesame oil in a wok or large skillet over medium heat. Add the carrots, zucchinis, and mushrooms. Cook, stirring frequently, until the vegetables are tender and golden, about 10-15 minutes. Season with garlic powder and additional salt and pepper to taste. Transfer the vegetables to a plate and set aside. Wipe the pan clean if necessary.
    • Cook the Steak:
    • In the same pan, heat the remaining 2 tablespoons butter and 1 tablespoon sesame oil over medium-high heat. Add the marinated steak and cook, stirring often, until seared and just cooked through, about 3-4 minutes. Avoid overcooking. Drizzle the teriyaki sauce or BBQ sauce over the cooked steak and toss to coat well.
    • Assemble and Serve:
    • Divide the fried rice among bowls. Top with the sautéed vegetables and seared steak. Drizzle with Yum Yum Sauce or serve it on the side.
    • Prep Time: 5 minutes
    • Cook Time: 25 minutes

    Nutrition

    • Serving Size: 4 servings
    • Calories: 400 kcal per serving
  • AIR FRYER CHICKEN HAM & CHEESE WRAPS

    AIR FRYER CHICKEN HAM & CHEESE WRAPS

    AIR FRYER CHICKEN HAM & CHEESE WRAPS

    Ingredients:

    • 8 slices Black Forest chicken ham

    • 4 slices Swiss cheese (or your favorite melty cheese)

    • 2 tablespoons mayonnaise

    • 4 flour tortillas or wraps (8–10 inch size)

    • Optional: Dijon mustard, herbs, or garlic butter for extra flavor

    Instructions:

    1. Prep the Wraps

    • Lay out the tortillas on a clean surface.

    • Spread ½ tablespoon of mayonnaise (or a mix of mayo and mustard) evenly over each tortilla.

    2. Add the Fillings

    • Place 2 slices of chicken ham and 1 slice of Swiss cheese on each tortilla.

    • Fold in the sides and roll tightly into a wrap or burrito shape.

    3. Secure the Wraps

    • Use toothpicks to keep the wraps closed if needed.

    • For extra crunch and golden color, lightly brush the outside with melted butter or garlic butter.

    4. Air Fry

    • Preheat your air fryer to 375°F (190°C) for 3 minutes.

    • Place wraps seam-side down in the basket, without overlapping.

    • Air fry for 6–8 minutes, flipping halfway through, until golden and crispy.

    5. Serve Hot

    • Let them rest for a minute or two before slicing.

    • Serve with dipping sauces like ranch, honey mustard, or hot sauce.

    Tips:

    • Add sliced pickles or spinach for a twist.

    • Use low-carb or whole-wheat tortillas for a healthier option.

    • Substitute turkey or roast beef if preferred.

  • Banana Oatmeal Walnut Mug Cake

    Banana Oatmeal Walnut Mug Cake

     Banana Oatmeal Walnut Mug Cake

    Table of Contents

    A healthy, naturally sweetened mug cake that’s quick, satisfying, and free from added sugar, flour, or gluten—perfect for breakfast or a wholesome snack!

    Time

    • Prep Time: 5 minutes
    • Cook Time: 2–3 minutes (microwave)
    • Total Time: ~8 minutes
    • Servings: Makes 2–3 mugs depending on size

    Ingredients

    • 4 ripe bananas (2 for batter, 2 for topping)
    • 1 egg
    • 1/3 cup (80 ml) milk (dairy or non-dairy like almond or oat milk)
    • 1 cup (100 g) oats (use certified gluten-free oats if needed)
    • 1 tsp baking powder
    • 1 pinch of salt
    • ½ tsp ground cinnamon
    • ⅓ cup chopped walnuts
    • 1 tbsp unsweetened cocoa powder (for topping)
    • Strawberries, to taste (for garnish)

    Q1: Can I make this recipe vegan?

    A: Yes! Simply replace the egg with a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water, mixed and rested 5 mins) and use a plant-based milk. The texture remains moist and tender.

    Preparation Method

    1. Make the batter:

    • In a bowl, mash 2 bananas with a fork until smooth.
    • Add the egg and milk, and stir until combined.
    • Mix in the oats, baking powder, salt, cinnamon, and chopped walnuts. Stir until evenly mixed.

    2. Fill the mugs:

    • Lightly grease 2–3 microwave-safe mugs.
    • Fill each mug halfway with the batter (it will rise as it cooks).

    3. Cook:

    • Microwave each mug one at a time for 2–3 minutes on high, until set in the center. Let sit for 1 minute before topping.
    See also  Simply Delicious: Zucchini Potato Recipe

    Q2: Can I bake this instead of using a microwave?

    A: Absolutely. Bake in a preheated oven at 350°F (175°C) for about 15–20 minutes in small ramekins or muffin tins, until a toothpick comes out clean.

    Cocoa Topping & Garnish

    1. Make the topping:

    • Mash the remaining 2 bananas and mix with 1 tbsp unsweetened cocoa powder to create a naturally sweet chocolate sauce.

    2. Decorate:

    • Spoon the cocoa banana topping over the mug cakes.
    • Garnish with fresh sliced strawberries for a sweet, refreshing finish.

    Serving Tips

    • Best served warm, straight from the mug.
    • Great with a spoonful of nut butter or a sprinkle of coconut flakes.
  • Chocolate Milk Jelly Cubes (No-Bake Dessert)

    Chocolate Milk Jelly Cubes (No-Bake Dessert)

    Chocolate Milk Jelly Cubes (No-Bake Dessert)

    Ingredients:

    • 500 ml (2 cups) milk

    • 200 ml (¾ cup + 2 tbsp) heavy cream (or full-fat milk)

    • 100 g (½ cup) sugar

    • 50 g (½ cup) unsweetened cocoa powder

    • 10 g (2 tsp) gelatin powder or 1 tablespoon agar-agar powder

    • 3 tbsp water (for blooming gelatin, if using)

    • 1 tsp vanilla extract (optional, for enhanced flavor)

    • Pinch of salt

    Instructions:

    1. Bloom the Gelatin (Skip if using agar)

    • In a small bowl, add 3 tbsp of cold water.

    • Sprinkle gelatin powder evenly over the water and let it sit for 5-10 minutes until bloomed.

    • If using agar-agar powder, it doesn’t need blooming, but must be boiled to activate.

    2. Mix Dry Ingredients

    • In a saucepan, whisk together:

      • Cocoa powder

      • Sugar

      • Salt

      Make sure the mixture is lump-free.

    3. Add Liquids

    • Slowly pour in the milk and heavy cream, whisking continuously to combine well.

    • Place the saucepan over medium heat and stir constantly until the mixture is warm but not boiling.

    4. Add Gelatin or Agar

    • If using gelatin: Remove the pan from heat and stir in the bloomed gelatin until fully dissolved.

    • If using agar: Add the powder to the warm liquid and bring it to a gentle boil, stirring continuously for 2–3 minutes to activate.

    5. Flavoring

    • Add vanilla extract and stir to combine.

    6. Pour & Set

    • Pour the smooth chocolate mixture through a sieve into a square or rectangular dish (to remove any lumps or bubbles).

    • Let it cool slightly, then refrigerate for at least 4 hours or until fully set.

    7. Cut Into Cubes

    • Once set, gently run a knife around the edges.

    • Invert or cut directly in the dish into even cubes.

    • Use a hot, clean knife for sharp cuts.

    ️ Serving Tips:

    • Serve as-is or topped with:

      • Whipped cream

      • Berries

      • Shaved chocolate

      • Dusting of cocoa powder or powdered sugar

    Storage:

    • Store in an airtight container in the refrigerator for up to 5 days.

    • Not freezer-friendly (gelatin and agar textures change when frozen).

  • Chelidonium majus L. – The Greater Celandine: Nature’s Ancient Remedy for Skin Growths

    Chelidonium majus L. – The Greater Celandine: Nature’s Ancient Remedy for Skin Growths

    Chelidonium majus L. – The Greater Celandine: Nature’s Ancient Remedy for Skin Growths

    The Power of Greater Celandine Sap

    The milky orange sap found inside the stems and leaves of Greater Celandine is rich in bioactive compounds such as alkaloids, flavonoids, and chelidonic acid. These elements are believed to:

    • Fight viruses: The sap exhibits antiviral activity that targets skin viruses responsible for conditions like warts.
    • Break down tough skin: As a keratolytic agent, it helps soften and dissolve hardened skin tissues, making it easier for the body to shed unwanted growths.
    • Soothe inflammation: It contains mild anti-inflammatory properties that calm irritated skin.
    • Support skin regeneration: Traditionally, the sap has also been thought to encourage healthier new skin growth after the removal of warts or calluses.

    Because of these natural properties, the sap of Greater Celandine became a popular “folk medicine” solution, especially before the age of modern pharmaceuticals.

    How to Harvest and Use Greater Celandine Sap at Home

    If you have access to fresh Greater Celandine growing naturally, you can safely harvest and apply its sap following a few simple steps. Here’s how:

    1. Identification and Preparation

    • Find the right plant: Greater Celandine typically grows in partial shade, along forest edges, hedgerows, and old gardens.
    • Identify carefully: Look for thin, branching stems, deeply lobed leaves, yellow flowers, and the hallmark orange sap when a stem is broken.
    • Harvest safely: Wear gloves to avoid excessive contact with the sap, as it can irritate sensitive skin in large amounts.

    2. Extracting the Sap

    • Choose a fresh, healthy stem.
    • Snap the stem gently: As you break the stem, you will notice the bright orange sap oozing out.
    • Collect the sap: Use a clean cotton swab, toothpick, or directly apply from the broken stem if needed.
    broken greater celandine stem

    3. Applying the Sap

    • Wash the affected area thoroughly with mild soap and water.
    • Pat dry the skin with a clean towel.
    • Apply a small amount of the fresh sap directly onto the wart, callus, or skin tag.
    • Allow it to air dry completely without wiping it off.
    • Repeat twice daily, preferably morning and evening, until you see the skin growth shrink, dry out, or fall off — usually within 2 to 6 weeks.

    Homemade Tips for Best Results

    • Consistency is key: Natural remedies work slowly but steadily. Apply the sap every day without skipping.
    • Protect surrounding skin: To avoid irritation, you can apply a thin layer of petroleum jelly around the healthy skin near the wart before using the sap.
    • Use fresh sap: Greater Celandine’s active components degrade quickly after harvesting. It’s best to use the sap immediately after collecting it.
    • Store carefully: If necessary, you can store small amounts of sap inside a tightly sealed glass container in the refrigerator for up to 24 hours, but fresh is always better.
    • Be patient: Some stubborn warts or calluses may require multiple weeks of treatment.

    Precautions You Should Know

    • Do not apply to open wounds, mucous membranes, or eyes.
    • Test first: Before regular use, apply a small amount to a patch of skin to check for any allergic reactions.
    • Consult a professional: If you are pregnant, breastfeeding, or have underlying health conditions, it’s always wise to seek medical advice before using Greater Celandine sap.
    • Avoid ingestion: The internal use of Greater Celandine can be toxic if not properly handled — this article only focuses on external application.
    cotton swab to apply greater celandine sap

    The ancient wisdom surrounding Chelidonium majus offers a simple and natural way to tackle warts, calluses, and other minor skin growths. Its potent antiviral and keratolytic properties make Greater Celandine’s sap a valuable ally for skin health. When used carefully and consistently, this humble plant could become your go-to natural remedy for stubborn skin issues.

  • No-Bake Lotus Biscoff Cheesecake Recipe

    No-Bake Lotus Biscoff Cheesecake Recipe

    No-Bake Lotus Biscoff Cheesecake Recipe

    Ingredients:

      • Lotus Biscoff cookies: 16 pieces (about 150 g)
      • Melted butter: 3 tbsp
      • Cream cheese: 1 cup (240 g)
      • Vanilla extract: 1/2 tsp
      • Lotus Biscoff spread: 1/2 cup (plus 1/2 cup for topping)
      • Cold heavy cream: 1/2 cup (120 ml)
      • Icing sugar: 4 tbsp
      • Extra Lotus Biscoff cookies for garnish: 3-5 pieces

    Directions:

      1. Prepare the base:
          • Crush 16 Lotus Biscoff cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
          • Transfer the crumbs to a bowl and add 3 tbsp of melted butter. Mix until the crumbs are well-coated.
          • Press the mixture into the bottom of a springform mold or pie dish, ensuring an even layer.

         

        • Refrigerate the base for 30 minutes to firm up.
      2. Make the cheesecake filling:
          • In a large bowl, whisk 1 cup of cream cheese lightly to remove any lumps.

         

          • Add 1/2 tsp of vanilla extract and 1/2 cup of Lotus Biscoff spread. Mix until fully combined and smooth.
          • In a separate bowl, whisk 1/2 cup of cold heavy cream with 4 tbsp of icing sugar until soft peaks form.
          • Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.

         

      3. Assemble the cheesecake:
          • Pour the cheesecake filling over the chilled cookie base and spread it evenly with a spatula.
          • Refrigerate the cheesecake for 1 hour to allow it to firm up.

         

      4. Add the topping:
          • Microwave 1/2 cup of Lotus Biscoff spread for 10-20 seconds until it becomes pourable.
          • Pour the melted spread over the chilled cheesecake, spreading it evenly across the top.

         

        • Refrigerate the cheesecake for at least 4 more hours, or overnight for best results.
      5. Unmold and garnish:
          • Before serving, wrap a hot towel around the sides of the mold for 30 seconds to help release the cheesecake.

         

        • Remove the mold carefully.
        • Crush 3-5 Lotus Biscoff cookies and sprinkle them over the top of the cheesecake as a garnish.

    Serving Suggestions:

    • Serve chilled with extra Lotus Biscoff cookies on the side for added crunch.
    • This cheesecake pairs well with coffee or tea.

    Cooking Tips:

      • For a firmer texture, chill the cheesecake overnight.
    • Use full-fat cream cheese for a richer and creamier texture.
    • Make sure the heavy cream is cold before whipping to achieve the best results.

    Nutritional Benefits:

      • Cream cheese provides calcium and protein.
    • Lotus Biscoff spread adds indulgent sweetness with a caramel-like flavor.

    Dietary Information:

      • Contains dairy and gluten.
      • Vegetarian-friendly.

    Nutritional Facts (per slice, approximately 1 of 8 slices):

      • Calories: 420 kcal
      • Protein: 5 g
      • Fat: 28 g
    • Carbohydrates: 38 g
    • Sugar: 24 g

    Storage Tips:

      • Store the cheesecake in an airtight container in the refrigerator for up to 4 days.
    • This cheesecake can also be frozen for up to 2 months. Thaw in the fridge overnight before serving.

    Why You’ll Love This Recipe:

      1. No-bake simplicity: Quick and easy to prepare without the need for an oven.
      2. Creamy indulgence: The combination of Lotus Biscoff spread and cream cheese creates a smooth, irresistible filling.
    1. Show-stopping dessert: Perfect for impressing guests at gatherings or special occasions.