Ingredients

For the Patties

• Yellow lentils: 200g (7 oz or 1 cup)
• Cabbage: 150g (5 oz or ⅔ cup), finely chopped
• Onion: 1 medium, sliced
• Fresh parsley: 30g (1 oz or 1 cup), leaves only
• Lupin flour: 2 tablespoons (or chickpea flour as substitute)
• Turmeric powder: ⅛ teaspoon
• Cumin seeds: 1 tablespoon
• Fresh ginger: 2.5cm (1 inch) piece, grated
• Garlic: 1 clove, grated or crushed
• Salt: to taste
• Black pepper: to taste
• Olive oil: for cooking

Optional Serving Suggestions

• Tzatziki sauce
• Dairy-free yogurt
• Salsa
• Your favorite dipping sauce

Step-by-Step Instructions

Preparation (3 hours 20 minutes)

1. Rinse yellow lentils thoroughly under cold water
2. Soak lentils in fresh water for 3 hours
3. Finely chop cabbage and place in a bowl
4. Slice onion and add to the cabbage
5. Season cabbage-onion mixture with a pinch of salt, mix well
6. Let the cabbage mixture rest for 10 minutes

Making the Patty Mixture (15 minutes)

1. Drain and rinse the soaked lentils
2. Blend lentils until well mashed but not completely smooth
3. Pat cabbage mixture dry with paper towels to remove excess moisture
4. Combine mashed lentils and cabbage mixture in a large bowl
5. Add chopped parsley leaves
6. Mix in lupin flour (or chickpea flour)
7. Add turmeric powder and cumin seeds
8. Incorporate grated ginger and crushed garlic
9. Season with salt and black pepper to taste
10. Mix all ingredients thoroughly until well combined

Cooking (12-15 minutes)

1. Heat a large frying pan over medium heat
2. Lightly coat the pan with olive oil
3. Spread the mixture evenly in the pan
4. Cover with a lid and cook for 5-7 minutes
5. Carefully flip the patty over
6. Cook for another 5-7 minutes until golden brown on both sides

Nutritional Information (per serving)

• Calories: 180
• Protein: 12g
• Carbohydrates: 28g
• Fiber: 8g
• Fat: 4g
• Iron: 3.5mg
• Calcium: 40mg

Timing:

• Prep Time: 3 hours 20 minutes (including soaking)
• Active Prep Time: 20 minutes
• Cook Time: 12-15 minutes
• Total Time: 3 hours 35 minutes
• Servings: 4

Pro Cooking Tips and Tricks

1. Perfect Lentil Preparation:

• Don’t skip the soaking time – it ensures proper cooking
• Rinse lentils until water runs clear
• Don’t over-blend the lentils – keep some texture

1. Moisture Control:

• Proper drying of cabbage is crucial for crispy results
• If mixture seems too wet, add more flour gradually
• If too dry, add a tablespoon of water at a time

1. Cooking Perfection:

• Maintain medium heat throughout cooking
• Don’t flip too early – wait for golden brown color
• Use a large enough pan for even cooking

Variations and Substitutions

1. Flour Options:

• Chickpea flour
• Besan (gram flour)
• All-purpose flour
• Rice flour for gluten-free version

1. Vegetable Additions:

• Grated carrots
• Finely chopped spinach
• Shredded zucchini
• Corn kernels

1. Spice Variations:

• Add red chili flakes for heat
• Include garam masala
• Try fresh herbs like dill or cilantro
• Add nutritional yeast for cheesy flavor

Frequently Asked Questions

Can I make these patties ahead of time?

Yes! You can prepare the mixture up to 24 hours in advance and store it in the refrigerator. You can also cook the patties and reheat them later.

How do I store leftover patties?

Store in an airtight container in the refrigerator for up to 3 days. They can be enjoyed hot or cold.

Can I freeze these patties?

Yes, you can freeze them either cooked or uncooked for up to 3 months. If freezing uncooked, separate layers with parchment paper.

What can I serve with these patties?

Besides dipping sauces, try:

• Fresh green salad
• Roasted vegetables
• Quinoa or rice
• Pita bread or flatbreads

Storage and Make-Ahead Tips

Storage Instructions:

• Refrigerator: 3 days in airtight container
• Freezer: Up to 3 months well-wrapped
• Room temperature: No more than 2 hours

Make-Ahead Options:

1. Prep Components:

• Soak lentils overnight
• Chop vegetables and store separately
• Mix dry spices ahead

1. Assembly Strategies:

• Prepare mixture night before
• Form patties and refrigerate
• Cook just before serving

1. Reheating Methods:

• Pan: Low heat with light oil
• Oven: 180°C (350°F) for 10 minutes
• Microwave: 30-second intervals

This cabbage and lentil patty recipe offers a delicious way to incorporate more plant-based meals into your diet. The combination of protein-rich lentils and fresh vegetables creates a satisfying dish that’s both nutritious and flavorful. Whether served hot or cold, these patties make an excellent main course or can be enjoyed as a healthy snack. With their crispy exterior and tender, flavorful interior, they’re sure to become a favorite in your recipe collection.

Healthy Oatmeal Breakfast Cake

A hearty and wholesome breakfast option that’s packed with nutrients, fiber, and healthy fats. This oatmeal cake is a great way to enjoy a delicious and filling breakfast or snack.

Ingredients You’ll Need:

For the Oatmeal Bake:

• 1 cup oatmeal
• 1 glass of milk (or any plant-based milk for a dairy-free option)
• 1 apple, chopped
• 1 banana, sliced
• 3 eggs
• Vanillin sweetener (to taste, or use honey or maple syrup)
• 60g walnuts, chopped (or your favorite nuts)

Step-by-Step Directions:

Prepare the Oatmeal Mixture:

1. Soak Oats:
   In a large mixing bowl, combine 1 cup of oatmeal with 1 glass of milk. Stir to combine and let the mixture sit for about 10 minutes so the oats can soak up the milk and soften.
2. Prepare the Fruits:
   While the oats are soaking, chop the apple into small pieces and slice the banana. Set both aside.
3. Mix Wet Ingredients:
   In a separate bowl, beat 3 eggs and add the vanillin sweetener (or other sweetener) to taste. You can adjust the sweetness based on your preference. Stir well to combine.

Combine Ingredients: 4. Add Fruits to Oats:
Once the oats have soaked, add the chopped apple and sliced banana to the oatmeal mixture. Stir gently to combine the fruit with the oats.

5. Add Eggs and Nuts:
   Pour the beaten eggs into the oatmeal mixture and stir until everything is well combined. Fold in the chopped walnuts for added crunch and healthy fats.

Bake the Oatmeal: 6. Preheat Oven:
Preheat your oven to 180°C (360°F).

7. Prepare Baking Dish:
   Grease a baking dish or line it with parchment paper to prevent sticking. A medium-sized dish (around 9×9 inches) works great for this recipe.
8. Pour Mixture into Dish:
   Pour the prepared oatmeal mixture into the prepared baking dish. Spread the mixture evenly to ensure it bakes evenly.
9. Bake:
   Place the dish in the preheated oven and bake for 40 minutes or until the top is golden brown and the mixture has set in the center. A toothpick inserted into the middle should come out clean when done.

Cool and Serve: 10. Cool Completely:
Allow the baked oatmeal to cool completely before slicing. This will help the cake set and make it easier to cut.

11. Serve and Enjoy:
    Slice into squares and serve. Enjoy your healthy oatmeal breakfast cake as a filling breakfast or a snack throughout the day!

Tips and Variations:

• Nut Variations: You can substitute the walnuts with other nuts like almonds, pecans, or hazelnuts for different textures and flavors.
• Fruit Options: Feel free to add other fruits like berries, pears, or chopped peaches to customize the flavor.
• Spice It Up: Add a pinch of cinnamon or nutmeg to the mixture for extra warmth and a cozy flavor.
• Dairy-Free Option: Use almond milk or any other plant-based milk instead of regular milk for a dairy-free version of this recipe.

Storing Leftovers:

• Store any leftover oatmeal bake in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply place the oatmeal bake in the oven at 350°F (175°C) for 10-15 minutes or microwave individual slices for 30-45 seconds.

Final Thoughts:

This Healthy Oatmeal Breakfast Cake is a perfect way to start your day with a nutritious meal that’s satisfying and delicious. Packed with oats, fruits, and nuts, it’s a great source of energy and can be enjoyed as a quick breakfast or an on-the-go snack. Enjoy! 

Ingredients:
– 1 cup creamy peanut butter
– 2 cups chocolate chip cookie dough
– 1 cup chopped Snickers bars
– 1 cup chopped Reese’s cups
– 2 cups vanilla ice cream
– 1/2 cup milk
– 1/4 cup chocolate sauce (for drizzling)
– 1/4 cup caramel sauce (for drizzling)
– Whipped cream (for topping)

Instructions:
1. In a large bowl, combine the vanilla ice cream and half of the chopped Snickers and Reese’s cups. Mix gently to distribute the candies throughout the ice cream.

2. In another bowl, scoop out the cookie dough and gradually add the milk. This will make the cookie dough softer and easier to swirl into the ice cream.

3. Fold the milk-infused cookie dough into the ice cream mixture until well combined. Do not overmix; you want chunks of cookie dough.

4. In a serving dish or individual cups, layer the ice cream mixture with the remaining chopped Snickers and Reese’s cups. Drizzle generously with chocolate and caramel sauces between layers.

5. Top with whipped cream and an extra sprinkle of chopped candies for an added crunch.

6. Freeze for at least 2 hours to allow the flavors to meld together beautifully.

7. Serve chilled and enjoy your Cookie Dough Snickers & Reese’s Ice Cream Dream!

Nutritional Information:
This indulgent dessert contains approximately 500 calories per serving, with around 12 grams of protein and 25 grams of fat, depending on portion size and specific ingredients used.

Time: Preparation time: 15 minutes | Cooking time: 0 minutes (freezing time: 2 hours)

Ginger and lemon are two of the most powerful natural ingredients that can do wonders for your health. When combined into a refreshing and rejuvenating drink, ginger lemon juice becomes a powerhouse of benefits. Let’s explore how to make this simple yet effective juice and the numerous health benefits it offers.

How to Make Ginger Lemon Juice

Making ginger lemon juice at home is simple and quick. Here’s a step-by-step guide:

Ingredients

• 1-inch piece of fresh ginger root
• Juice of 1 lemon
• 1 to 2 teaspoons of honey (optional)
• 1 cup of warm water

Instructions

1. Prepare the Ginger: Peel the ginger root and chop it into small pieces.
2. Juice the Lemon: Squeeze the juice from one lemon. You can also add lemon zest for an extra boost of flavor.
3. Mix the Ingredients: In a cup, add the ginger pieces and the lemon juice.
4. Add Honey (Optional): For sweetness, add one to two teaspoons of honey. Honey has natural antibacterial properties and can soothe the digestive system.
5. Combine with Warm Water: Pour in a cup of warm water and stir until the ginger and lemon juice are well combined.
6. Serve and Enjoy: Drink your ginger lemon juice as a morning energizer or as a refreshing beverage throughout the day.

Health Benefits of Ginger Lemon Juice

1. Boosts Immunity
   Both ginger and lemon are packed with antioxidants and immune-boosting properties. Lemon is rich in vitamin C, which helps strengthen the immune system and fight off infections. Ginger has antimicrobial and anti-inflammatory properties that help prevent colds and flu.
2. Aids Digestion
   Ginger has long been used as a remedy for digestive issues. It stimulates the production of digestive enzymes, helping to break down food more efficiently. Lemon juice supports this by balancing the pH levels in your stomach, making it easier to digest food and reduce bloating.
3. Supports Weight Loss
   Ginger lemon juice can help support your weight loss efforts. Ginger has thermogenic properties, meaning it helps increase your metabolism, leading to more calories burned. Lemon juice aids digestion and detoxification, which can help reduce bloating and improve the body’s ability to eliminate waste.
4. Reduces Inflammation
   Both ginger and lemon have powerful anti-inflammatory effects. Ginger is known to reduce inflammation and pain, making it helpful for conditions like arthritis and muscle soreness. Lemon juice, with its alkalizing effect, can help reduce acidity in the body, which is often linked to inflammation.
5. Detoxifies the Body
   Lemon is a natural detoxifier. It helps cleanse the liver by stimulating bile production, which aids in the removal of toxins. Ginger also promotes detoxification by increasing circulation and promoting sweating, helping the body eliminate impurities.
6. Improves Skin Health
   The antioxidants found in both ginger and lemon juice help improve skin health by fighting free radicals, which contribute to the aging process. The vitamin C in lemon helps boost collagen production, keeping your skin firm and youthful, while ginger’s anti-inflammatory properties can reduce skin irritation and redness.
7. Relieves Nausea
   Ginger has long been used to relieve nausea, especially morning sickness during pregnancy or nausea caused by motion sickness. Drinking ginger lemon juice can help settle your stomach and alleviate queasy feelings.

Conclusion

Ginger lemon juice is an incredibly simple yet potent natural drink that offers a wide range of health benefits. Whether you want to boost your immunity, aid digestion, support weight loss, or improve skin health, this refreshing drink can do it all. With its powerful combination of ginger and lemon, it’s an easy and tasty way to support your overall well-being.

So why not add ginger lemon juice to your daily routine? Enjoy it in the morning as a healthy start to your day or anytime you need a refreshing, health-boosting drink. Cheers to your health!

Ingredients:
* 1 cup frozen pineapple chunks
* 1/2 cup coconut milk
* 1/2 cup Greek yogurt
* 1 tablespoon honey (optional)
* 1/2 teaspoon vanilla extract
* 1/2 cup ice cubes
Directions:
1. Prep Time: 5 minutes
2. Total Time: 5 minutes
3. Servings: 1-2
Let’s Blend Up Some Bliss:
* In a blender, combine frozen pineapple chunks, coconut milk, Greek yogurt, honey (if using), vanilla extract, and ice cubes.
* Blend on high speed until smooth and creamy, scraping down the sides of the blender as needed.
* Taste and adjust sweetness by adding more honey if desired.
* Pour into glasses and garnish with a pineapple wedge or a sprinkle of shredded coconut, if desired.

This heavenly  vanilla  butter cake paired with a rich and buttery buttermilk sauce is the ultimate comfort dessert. Its soft, moist texture and the luscious sauce make every bite unforgettable. Perfect for celebrations or as a sweet treat for any day!

Ingredients

For the Cake:

3 tablespoons melted butter

2/3 cup sugar

4 large eggs, at room temperature, lightly cooled

2 teaspoons vanilla extract or vanilla puree

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup buttermilk

For the Buttermilk Sauce:

1 cup sugar

1/4 cup (60 ml) cubed butter

1/4 cup water

1/4 teaspoon vanilla extract

Directions

1. Prepare the Cake Batter

In a large mixing bowl, beat the sugar and melted butter together until light and fluffy.

Add the eggs, one at a time, beating well after each addition until fully incorporated.

Mix in the vanilla extract, ensuring the mixture is smooth and fragrant.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined. Avoid overmixing for a tender cake.

2. Bake the Cake

Preheat your oven to 350°F (175°C).

Grease a 10-inch baking pan (or bundt pan) with oil or non-stick spray.

Pour the batter into the prepared pan, filling it evenly.

Bake for 55-70 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and allow it to cool for 10 minutes in the pan.

3. Make the Buttermilk Sauce

In a small saucepan over medium heat, combine the sugar, cubed butter, and water.

Stir continuously until the sugar dissolves and the butter melts completely.

Remove the saucepan from heat and mix in the vanilla extract. Be cautious around open flames while stirring.

4. Assemble the Cake

Carefully run a knife around the edges of the pan to release the cake. Invert it onto a wire rack placed over a sheet of waxed paper.

Using a skewer or fork, poke small holes all over the cake.

Drizzle 1/4 cup of the prepared buttermilk sauce over the cake, allowing it to soak in.

Let the cake stand for 15-20 minutes to fully absorb the sauce.

5. Serve and Enjoy

Slice the cake and serve it warm or at room temperature.

Drizzle additional sauce over each slice for an extra decadent experience.

Pair with whipped cream, fresh berries, or a scoop of vanilla ice cream if desired.

Pro Tips

For a richer flavor: Let the cake rest overnight before serving to allow the flavors to develop further.

Extra sauce storage: The buttermilk sauce can be stored in an airtight container in the refrigerator for up to 1 week. Reheat gently before use.

Gluten-free option: Substitute all-purpose flour with a 1:1 gluten-free baking mix.

Why You’ll Love This Cake

This vanilla butter cake with  buttermilk sauce strikes the perfect balance of sweet and tangy, with a melt-in-your-mouth texture. It’s a nostalgic treat that’s easy to make but guaranteed to impress your family and friends.

So go ahead—bake it, drizzle it, and savor the ultimate dessert experience! ✨

To store your classic  vanilla butter cake with buttermilk sauce, here are some tips:

Cool Completely: Make sure to let the cake cool completely in the pan before transferring it to a wire rack.

Wrap Well: Once it’s cool, wrap the cake tightly in plastic wrap or aluminum foil to keep it fresh and prevent it from drying out.

Room Temperature or Refrigerate: You can store the wrapped cake at room temperature for up to 2 days. If you want to keep it longer, refrigerate it for up to a week.

Freezing: If you want to store it for an extended period, you can freeze the cake. Just wrap it well in plastic wrap and then in aluminum foil. It can last for about 3 months in the freezer. When you’re ready to enjoy it, thaw it in the refrigerator.

For the buttermilk sauce, keep it in an airtight container in the fridge for up to a week. You can reheat it gently on the stove or in the microwave before serving. Enjoy your delicious cake! ✨