Berry Blend Juice
 Ingredients:
1 cup strawberries (hulled)

1 cup blueberries

1/2 cup raspberries

1/2 cup blackberries

1 cup water or coconut water (adjust to desired consistency)

1 to 2 tablespoons honey or agave syrup (optional, according to your taste)

A squeeze of lemon juice (to enhance the flavor)

 Directions:
Wash all the berries thoroughly.

Place them in a blender with the water (or coconut water).

Add the honey (or agave syrup) and lemon juice.

Blend until smooth.

Strain the juice through a sieve if you prefer a thinner texture (optional).

Pour into a glass with ice if you want to serve it chilled.

Want me to adapt it for a smoothie or a sugar-free version?

JAMAICAN WATER.

Ingredients:
1.5 to 2 cups dried hibiscus flowers (40-50 g)
9 cups water
1/4 to 1/2 cup sugar (adjust to taste)
1 lime or lemon (optional)
Directions:
Rinse the dried hibiscus flowers in a large strainer under running water.
Boil 4 cups of water in a large saucepan.
Add the hibiscus flowers, stir, and boil for 1 minute.
Remove from heat and let stand for 30 to 45 minutes.
Strain the mixture, pressing the flowers to extract all the juice.
Add the remaining 5 cups of water to dilute the infusion.
Sweeten with sugar to taste and stir well.
Optional: Squeeze the juice of a lime or lemon and stir.
Chill and serve with ice.

Green Power Smoothie 
 Ingredients:
1 ripe avocado, peeled and pitted 
1 banana 
1 kiwi, peeled and sliced 
1 cup almond milk (or regular milk) 
1 tbsp honey or maple syrup 
½ tsp vanilla extract (optional) 
½ cup ice cubes 
Handful of almonds or granola for topping (optional) 
 Instructions:
Add the avocado, banana, kiwi, and milk to a blender.
Blend until smooth and creamy.
Add honey and vanilla extract, then blend again.
Pour into glasses and top with chopped almonds or granola.
Serve immediately and enjoy! 
 Tips:
For extra protein, add a spoonful of Greek yogurt or protein powder! 
Want a thicker smoothie? Use frozen bananas instead of fresh!

If you want to more recipes Please share the recipe with your friends because maybe someone needs it. Thank you

Ingredients:

6 average-sized beef blade steaks

1 average-sized onion, sliced

8 ounces fresh mushrooms, thinly sliced

3/4 cup chicken broth

1/2 cup cream

1/4 cup dry sherry

1/4 cup all-purpose flour

4 tablespoons oil

Salt and pepper, for seasoning

1 tablespoon minced fresh thyme

1 1/2 teaspoons mild paprika

2 tablespoons chopped fresh parsley

Instructions:

Heat 2 tablespoons oil in a skillet over medium-high heat. Season beef steaks with salt and pepper and brown on both sides. Transfer to the slow cooker.

In the same skillet, add the remaining oil and sauté mushrooms and onions until tender. Add thyme and paprika, cooking for an additional minute.

Transfer the mushroom and onion mix to the slow cooker over the steaks.

Whisk chicken stock, dry sherry, and flour in a bowl until smooth. Pour over the beef and mushrooms in the slow cooker.

Cover and cook on low for 6-8 hours (or high for 4-5 hours), until beef is tender.

Remove steaks and stir parsley and cream into the sauce in the slow cooker. Return the steaks, coating them in the sauce.

Cook on low for an additional 10 minutes.

Serve the Swiss steak with rice, mashed potatoes, or your favorite sides and relish this delightful meal!

Enjoy!

Baked Ham and Cheese Sandwiches

These baked ham and cheese sandwiches are the perfect choice for a simple yet delicious meal that’s perfect for breakfast, lunch, or as a snack. With just a few ingredients, you can create a hearty and satisfying meal that will delight with its golden brown, crispy crust and melting cheese interior. The combination of tender ham, melted cheese, and lightly seasoned bread makes for a tasty treat that will appeal to both kids and adults. This recipe is not only easy to make but also adaptable—choose your favorite bread and cheese varieties, and add a special touch to the sandwiches as desired. Whether you enjoy them on their own or serve them with a fresh salad, these sandwiches are always a hit!
Baked Ham and Cheese Sandwiches

Ingredients:
12 slices of your favorite bread (consider whole-wheat for a healthier option)
12 slices of cheese (choose from Swiss, cheddar, or another cheese that melts well)
6 slices of ham (best if thinly sliced)
2 large eggs
1/2 cup milk (any will do, even dairy-free)
A pinch of salt
Optional: Butter for greasing the baking dish and additional seasonings (like pepper, mustard, or herbs) to taste
Instructions:
Preheat the oven: Start by preheating your oven to 375°F (190°C). This will ensure your oven is at the right temperature to bake your sandwiches to perfection.
Prepare the baking dish: Lightly grease a baking dish with a little butter or non-stick cooking spray. This prevents the sandwiches from sticking and makes cleanup easier.
Assemble the sandwiches: Place 6 slices of bread on a flat surface. Place a slice of cheese on each slice, followed by a slice of ham. If your ham slices are large, you can fold them to fit inside the bread. Top the ham with another slice of cheese, then cover with the remaining bread slices to form sandwiches.
Whisk eggs and milk: In a mixing bowl, whisk eggs, milk, and a pinch of salt until well combined. If you want to add any additional seasonings, whisk them in now.
Dip the sandwiches: Gently dip both sides of each sandwich, one at a time, into the egg and milk mixture to allow the bread to absorb some of the liquid without becoming too soggy.
Arrange in the baking dish: Place the dipped sandwiches in the prepared baking dish. They should fit snugly. Pour the remaining egg mixture over the sandwiches.
Bake: Place the baking dish in the preheated oven. Bake for about 20–25 minutes, or until the sandwiches are golden brown and the cheese is nicely melted. The exact time may vary depending on your oven, so keep an eye on it.
Serving: After baking, let the sandwiches rest for a few minutes to cool slightly. This will make them easier to handle and allow the flavors to develop better. Cut each sandwich in half, if desired, and serve warm.
Tap the photo for the full recipe.

The Ultimate Belly Fat Burning Salad: How I Shed 25 Kilograms in Just One Month

Ingredients:

• 1/3 portion of cabbage, meticulously shredded
• 1 generously-sized carrot, expertly julienned or grated
• 1 freshly harvested cucumber, delicately julienned or thinly sliced
• 1 substantial crimson apple, meticulously julienned or thinly sliced
• 1 crimson onion, expertly sliced into wispy rings
• 50 milliliters of liquid gold—extra virgin olive oil

Preparation Method:

1. Commence by meticulously shredding one-third of a cabbage head, ensuring delicate strands, and transferring them to a capacious mixing bowl, setting the stage for a symphony of flavors.
2. Employ your culinary finesse to julienne or grate a generously-sized carrot, infusing the bowl with vibrant hues and a burst of earthy sweetness.
3. Employ a deft hand to slice a fresh cucumber into ethereal wisps, their crisp texture and invigorating essence harmonizing with the ensemble of ingredients.
4. Embark on a journey of culinary artistry as you julienne or thinly slice a luscious red apple, each sliver a testament to nature’s bounty and the promise of delectable sweetness.
5. With precision, carve a crimson onion into delicate rings, their translucent layers weaving into the tapestry of flavors, offering a subtle yet distinct savory note.
6. Bestow a citrusy flourish upon the salad by extracting the essence of a lemon, its zest infusing the medley with a tantalizing kick of freshness and vibrancy.
7. Drizzle liquid gold—50 milliliters of extra virgin olive oil—over the ensemble, a testament to culinary indulgence and the promise of healthful nourishment.
8. With a delicate touch, intertwine the elements, ensuring that every morsel is enveloped in a cloak of savory satisfaction. Subsequently, grant the salad a respite to amalgamate its flavors, as it luxuriates in the chilled embrace of the refrigerator for a minimum duration of 30 minutes.
9. Present your masterpiece, chilled and rejuvenated, a testament to culinary prowess and the promise of a satisfying crunch that heralds the journey to a trimmer,

Celery Apple Crunch Salad

This salad has roots in the classic Waldorf style but with a lighter, modern twist. The crispness of celery and apples pairs beautifully with the crunch of walnuts and a simple vinaigrette. It’s a refreshing dish perfect for warm days or as a palate cleanser during heavier meals. It’s light, easy to prepare, and a favorite for those seeking a nutritious yet flavorful option.

Celery – 2 cups, thinly sliced

Apples – 2 medium, chopped

Walnuts – ½ cup, roughly chopped

Red onion – ¼ cup, thinly sliced

Fresh parsley – 2 tbsp, chopped

Olive oil – 2 tbsp

Apple cider vinegar – 1 tbsp

Honey – 1 tsp

Salt – ¼ tsp

Black pepper – ⅛ tsp

Directions:

1 Whisk olive oil, vinegar, honey, salt, and pepper in a bowl.

2 Toss celery, apples, onion, walnuts, and parsley in a large bowl.

3 Pour vinaigrette over and mix well.

4 Chill 10 minutes before serving.

Prep Time: 10 minutes

Kcal: 190 per serving

I make this vegetable soup almost every day.
This soup is made with a variety of fresh ingredients, starting with an onion, carrots, bell peppers, and potatoes, which are sautéed in olive oil and boiled with water and spices. After 10 minutes of cooking, parsley, mint, and vermicelli are added, and the soup is further simmered. Two eggs and natural yogurt are combined and gently added to the soup.

RECIPE AND INGREDIENTS:
1 onion.
Olive oil.
Sauté the onion for 3–5 minutes.
1 carrot.
Grate.
Add carrots.
Mix together.
Green bell pepper, red bell pepper, and yellow bell pepper.
Cover and cook over medium heat for 10 minutes.
3 potatoes.
Add potatoes.
1.2 l (6 cups) water.
Cover and cook over medium heat for 10 minutes.
Parsley, mint, salt, and black pepper.
2 eggs.
Natural yogurt 100g / 1/2 cup.
Vermicelli 50g.
Cover and simmer over medium heat for 12 minutes.
Add 2 more cups of water.
While the soup is cooking, let’s prepare an appetizer!
Baguette.
Salt, Herbes de Provence, red pepper, dried garlic.
Olive oil
Parmesan cheese.
Bake in a preheated oven at 200°C (400°F) for 10–15 minutes.
Add parsley and mint.
Add a little broth to the egg mixture.
Stir.
Add the egg mixture to the soup.
Mix well.
The soup is ready!
Cheese toast is ready!
It’s an incredibly delicious soup!
Enjoy!

A foolproof recipe with vinegar for dry and crispy fries
Once you have chosen your potatoes, the question of cooking arises. How to avoid too greasy fries while preserving their crispness? To this problem, one solution stands at the top of the list: white vinegar, an unparalleled ally in the kitchen. Here’s how to use it:
Have the following ingredients:
Water
Potatoes
Oil for frying
1 heaping tablespoon of cornstarch
2 tablespoons of white vinegar
How to prepare your fries?

1. To start, peel your potatoes and cut them into sticks.

2. Then pour them into a large basin and add the white vinegar, making sure that they are all coated.

3. Cover your fries with cold water and let the preparation rest for around ten minutes.

4. Pour everything into a colander, then dry the fries with a clean cloth and tap lightly to remove excess water.

5. Pour your fries back into a bowl and sprinkle the cornstarch over the sticks, mixing everything together.
Cook the fries in two batches for maximum crispiness
Once you have added the oil to your fryer, make sure the temperature reaches 160°C before adding your fries. This will cook the inside of your fries without browning them. Once they reach the top of the oil, remove them and let them sit.

For the second cooking phase, increase the temperature of your oil bath to between 180 and 190°C. Then return the fries to the fryer for about 2 to 3 minutes, until golden brown. Once they are cooked, remove

them from the fryer and season them with salt according to your preferences. And now they are ready to eat!
What about cooking fries in the oven?
If you prefer not to use a fryer, or if you want to opt for a healthier alternative, you can cook your fries in the oven. Place the fries (which should first be dried with a tea towel) on a baking tray lined with parchment paper, making sure they are not touching each other. Drizzle them with a little olive oil and cook them for 25 minutes at 200 degrees Celsius. This same cooking method can also be used to make delectable parmesan zucchini fries.

Enjoy your food !