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All of us are so familiar of that sweet and sour tasting faded colorless kind of delicious juice? Yes, it’s indeed a fact, that having lemonade really rejuvenates and makes you feel fresh all day long. It is truly an amazing magical power that this juice is packed with.

Lemons are found to have a great source of vitamin C, A, B, potassium, iron, calcium, fiber, carbohydrates, water and much more. True, it is a great way to start the early bright morning with a lemonade juice. A great cup of lemonade juice can be made from three simple ingredients, namely, sugar, water and lemon juice. For the recipe ratio, a 1:1:1 of the ingredients will be sufficient enough to serve a group of 6 people.

Also, keep in mind to add 3 cups or more as desired to dilute the strength of the lemonade after it is made. A perfect lemonade recipe can be made by first making the sugar syrup. For this, heat the sugar and water in a pan to completely dissolve it that it ends up in a syrup texture. Then extract enough lemon juice to make a cup of lemon juice and add this lemon juice to the sugar syrup and mix them really well. Now dilute this lemonade mixture with enough amount of water.

Serve this with some ice and sliced lemons and you are ready with a cup of the powerful lemonade juice. There can be some variations made to make this cup of juice more interesting, by adding a pinch of extracted mint or ginger juice, giving a different taste altogether.

Having a lemonade has known to be so powerful that it can enhance your well-being in a numerous amount of ways. First, it is a very common cure for indigestion problems like heart burns, nausea, bloating etc. Second, it has been really effective in curing throat infections. Third, it is really known in breaking up that extra fat in the body aiding in weight loss. Fourth, it can control blood pressure and is also good for patients diagnosed with heart related problems. Fifth, it can cure diseases like asthma, arthritis and rheumatism. Sixth, the intake of lemon juice can reduce fever, flu and colds in the body. Lastly, it cleanses the whole body and makes anyone feel completely relaxed. Have a lemonade juice a day to revitalize yourself and keep yourself mentally and physically fit!

In this article I will show you how easy it is to make almond milk in your own kitchen!

Nut milk is a creamy delicious alternative to cows milk full of vitamin E and heart healthy fats! And it’s really easy to make.

1. Measure out a cup of raw almonds and rinse them really well.
2. Soak them in water to cover in the refrigerator or overnight.
3. Rinse the soaked almonds really well.
4. Put them in the blender with 3 cups of cold filtered water.
5. Blend them in the blender for about 30 seconds.
6. Strain the mixture through a sprout bag/nut milk bag, strainer, or cheese cloth into a big bowl.
7. Pour the milk back into the blender pitcher.
8. Blend the milk with your sweetener of choice such as dates, honey, or stevia. You can also add other flavorings such as lemon peel, vanilla, cinnamon, chocolate, and carob powder.

Use the milk quickly as it will only last a few days in the fridge. Use it as a base for smoothies, soups, desserts, or just drink as is. Don’t put it in your hot tea as it will separate but you can easily pour it into your ice tea or iced coffee.

The best smoothie is when you take a cup of the nut milk, two frozen bananas, and a teaspoon of vanilla extract. You can also freeze the vanilla banana smoothie and make popsicles for the kids.

Hope you enjoyed this recipe. For more easy recipes please check out the links below.

There are many amazing Russian foods, but few are as delicious as pelmeni. They are a very popular dish throughout Russia and have a long history that can be traced back to their origins in Siberia. Though they have been called by many names in different cultures, to most Russians they are simply known as a wonderful and spirit warming dish to have on a cool winter day.

History of Pelmeni

The dish “pelmeni” is believed to have originated in Siberia where they were known as “Siberian dumplings,” that could be easily made by the hundreds or thousands and then stored over the long winter outside to be used as needed. They are very close cousins of “pot stickers” that are found in Asia or “pierogies” or any other dumpling that you find in many different cultures around the world.

Later they found their way into Russian culture and soon became a popular dish across the country because they were simple, hearty and delicious. But to Russians, making pelmeni was just as much fun as eating them!

How to Make Pelmeni

Traditionally, making pelmeni is a very social event that involves the entire family. Because they are so simple to make, everyone young or old joins in around the table to make this wonderful Russian food.

The basic recipe calls for a simple dough that is made from flour, milk, eggs and salt. Once the dough is made, it’s rolled out on a floured surface until it’s very thin and then cut into two inch circles (the size can vary depending on how much filling you want to use). Then the stuffing can begin!

The filling for pelmeni traditionally calls for a mouth watering combination of minced pork, garlic, salt, onions and pepper. Other meats can be used but pork is a favorite because it tends to stay moist and juicy, which makes for perfectly delicious pelmeni!

Once the filling is spooned onto the dough, the top edge should be folded over to meet the bottom edge and then pinched together to seal the filling inside. While these are being made, you should boil a large pot of water. Once the water reaches the boiling point, add a couple teaspoons of salt, a few bay leaves and then a dozen or two pelmeni (don’t crowd the pot too much, otherwise they will take longer to cook!).

Once the filling is completely cooked through, the pelmeni is ready to be served in a bowl with a delicious combination of sour cream, hot mustard, soy sauce and pepper.

Enjoy this traditional Russian food!

Cleaning The Black Truffle

When you have fresh black winter truffles, do not clean them until your are ready to eat them. Other wise they will spoil quicker. Remove any soil from the black truffles just before using them in any recipe. They must be washed with water and a nail brush under running water. The truffle must be completely clean since they will be used unpeeled. Dry well with a paper towel.

The black truffle (Tuber Melanosporum) must always be used as a condiment, not as a food. Use only fresh truffles, if possible. To enjoy and appreciate the black truffles, 100 g is enough. With this amount we can make several recipes.

How to use black truffles to flavor food.

Use an airtight container and put together the food you want to flavor with the black truffle. Close the container and leave it in the fridge for at least 24 hours. The aroma of the black truffle will penetrate the food in the sealed container. The black truffle aroma adheres to fatty foods best.

Truffled eggs

Take half a dozen eggs and place them in an airtight container with a fresh black winter truffle, washed and wrapped in paper towel, but not completely wrap the truffle. Close the container and put in the fridge for two days. The high porosity of the eggshell will allow the aroma of the truffle to penetrate the eggs. Then you can use these eggs to make truffled flan, use in stuffing or just eat them fried. You can add a little sliced garlic to the hot olive oil before frying the eggs. Fry the eggs when the garlic is slightly brown. These truffled eggs will delight your palate.

Risotto Parmesan with Black Truffles

Can be severed as a starter or a main course

Serves 2 – 4 people.

Ingredients:

150g black truffles

320g rice

120g grated Parmesan cheese

50g butter

Half a tablespoon heavy cream

Instructions:

Boil the rice until it is al dente and drain well. Add the butter, cream, Parmesan and about half of the grated black winter truffles. Stir until it is well mixed and serve hot, garnish each plate with a generous amount of the remaining winter truffle shavings.

Salad with Black Truffle

Ingredients:

3 Hard Boiled Eggs

2 large handfuls of green beans

1 medium sized lettuce

1 large handful of Rucola

1 Bunch of dill

70g black winter truffle

Creamy Dressing

4 tablespoons extra virgin olive oil

3 tablespoons creme fraiche

3 tablespoons double cream

2 tablespoons of lemon juice

2 tablespoons white wine vinegar

Cayenne pepper

Salt

Instructions:

Wash the lettuce & rucola and shake off the access water. Let drain in a collander while preparing the dressing. Top and tail the green beans, then boil them in salted water until tender. Remove and wash in cold water, then mix in with the lettuce and rucola.

The dressing is prepared by mixing all the above ingredients together in no particular order. NOTE – The cayenne pepper is added at the end.

Place the mixed rucola, lettuce and green beans on a plate. Slice the boiled eggs and truffles over the bed of lettuce, adding the dill.

Finally, add the creamy dressing over the salad.

Stuffed Chicken Breasts with Black Winter Truffles

Ingredients:

4 chicken breasts

80g Fontina cheese

80g prosciutto ham (Parma-type)

30g butter

1 small onion

1 glass dry sherry

1 medium sized black winter truffle

Stock

Extra virgin olive oil

Flour

Salt

Fresh ground pepper

Instructions

Slice the chicken breast lengthways without completely separating. Flatten with a meat mallet and lightly salt, pepper and flour. Place two slices of ham, a slice of Fontina cheese and a thin layer of black winter truffle inside each wallet or chicken breast. Close and sew up with kitchen twine or using wooden toothpicks. Brown the chopped onions in the oil and butter in a large pan. When they start to soften, add the chicken breasts and brown on both sides, wet with the sherry and cook, adding a small amount of broth if necessary. Serve very hot. Accompany with wild rice or boiled potatoes.

Approximately 6-8 potatoes, washed, peeled and cut into bite size pieces, enough to fill a 2 quart glass casserole dish (it’ll need to have a lid)

1 teaspoon salt
1/3 cup water
1 Tablespoon butter or oil of your choice
1 Tablespoon Ranch or Italian dressing
seasoning options: onion powder, garlic powder, Cajun seasoning, parsley, smokey paprika or whatever you’d like

Pre-heat your oven to 500 degrees and make sure there is a rack set to the middle. Put your washed, peeled and cut potatoes in the 2 quart glass casserole dish, sprinkle the teaspoon of salt over them and add the 1/3 cup of water. Cover with the lid but vent slightly. Microwave on high for 4 minutes. Stir and microwave 4-5 minutes more. The potatoes should be cooked but still firm. Now take a 10″x15″ glass roasting pan and lightly spray with non-stick spray. Put the potatoes and all liquid into the pan. Add the 1 T. butter or oil (more is not better) and the 1 T. of salad dressing. Stir to mix and then spread out a little. Sprinkle with the seasonings of your choice, stir again and spread out potatoes in an even layer. Put them in the 500 degree oven and bake for 15 minutes. Take out and stir and then bake again for another 10-15 minutes, depending on how crispy and brown you’d like them. Take the sizzling potatoes out of the oven and enjoy. These potatoes re-heat beautifully in a toaster oven or a pan on the stove (no need to add any extra oil).

Note: I have always made these in a glass roasting pan but feel certain a metal pan would work fine too. If you do use glass, make sure to set it on a pot holder when it comes out of the oven. If you don’t, you could shatter the glass (I’ve done it before – it’s no fun!)