#Instant Pot summer recipes

[pressurecookrecipes]

Get Recipe: Instant Pot Chicken Tacos

#recipe #recipes #instant pot #mexican #mexican food #mexican recipes #Summer #tex mex #food #Food Blog #foodie #comfort food #tacos #Easy recipes #tasty recipes

[robbybirdy]

Baking therapy on a budget Ft. Genshin Characters: Baizou - Almond Milk

Hello, every birdie. I am so glad to be back, writing these posts again. I did do some baking posts over the summer, but for some reason, it just doesn’t feel the same. It feels good to be posting these posts again. 

The character in question for this post is Baizou. (Bye-shoe). The doctor of Liyue and the caretaker of Qiqi. His goal in life is to achieve immortality.  He also has a contract with a very sassy white snake named Changsheng. 

Now on to the recipe: Almond Milk. Every recipe for almond milk is the same, it really doesn’t matter which recipe you go to, they are all basically the same. But I do have a recipe that you can follow down below. 

The flavoring is whatever your preference is. I usually make vanilla almond milk. 

You will want: 

1 Cup of Almonds 

5 Cups filtered water

2 teaspoons of sugar (or 2 whole dates) 

1 teaspoon of vanilla or 2 tbsps cocoa powder or ½ cup berries 

Place your almonds in an air-tight container and cover them with water. Place them in the fridge overnight. 

Drain the almonds. 

Add your almonds and 5 cups of water into a blender. 

Now you can add your flavoring now or later, but I prefer putting the flavoring in at the same time as the almonds. 

I have an Instant Pot Blender that comes with a nut milk function. And for someone who does not have an intelligent blender, it takes more than five minutes. 

Once you have the desired thickness, grab your cheesecloth, a thin dishcloth, or a nut milk bag and squeeze the almond pulp out of the milk. Save them in a different container and place them in the fridge. We will use those in an upcoming recipe.

And now that you have milked your almonds, you are going to place it in a container big enough to fit in the fridge. 

This has become one of my favorite recipes. Honestly, I thought that almond milk would be a lot harder, but it is just soaking them in water, overnight. Then blend them with more water and add the flavorings you need. I hope you liked this recipe. Feel free to check out this recipe and more. Down below. 

I hope that you liked this recipe. I hope you had a good laugh.  Feel free to check it out for yourself. See you in the next post. Thank you.

Recipe: Here

Almonds to Zucchini 

#ts3 #simblr #Genshin Impact #genshin impact #ts3 simblr #baking #baking therapy #recipe #food #Almond #Almonds #non dairy #non dairy milk #nut milk #almond milk #baizhu #baizhu genshin impact

[foodffs]

Pressure Cooker Fresh Strawberry Compote Pressure Cooker Fresh Strawberry Compote is a sweet and refreshing summer treat. A minute in the Instant Pot or Pressure Cooker is all it takes!

Recipe => https://thisoldgal.com/pressure-cooker-fresh-strawberry-compote/

[tieflingkisser]

A Cuisine Under Siege

I couldn’t rescue my aunt in Gaza, but I can keep her recipes alive.

Though I’ve lived abroad most of my life, Gaza is where I call home. It's where my parents were born and raised and where I spent summers as a child. Whenever we’d return, we’d be welcomed back by our large extended family. First among them was my aunt An’am Dalloul, whom we called Khalto Um Hani: “mother of Hani,” her eldest child and my cousin. She’d always arrive bearing a bowl of sumagiyya, Gaza City’s signature meat stew with chard, sumac, and chickpeas—and my father's favorite meal. Um Hani, along with my cousins Hoda, Wafaa, and Hani, were killed in an Israeli airstrike in their residential Gaza City neighborhood in November 2023. In an instant, the household perished, my cousin Nael later told me. Only a skeleton of the building was left. He recounted the horrific scene over WhatsApp—how he gathered their remains in his arms and buried them in a mass grave under heavy Israeli bombardment, how he failed to retrieve the corpse of one of his sisters, and how his brother bled to death before paramedics could reach him. Nael, like 90 percent of Gazans at the time of writing, is displaced, fleeing with his children from one city to the next in search of shelter, food, and some semblance of safety. He has been surviving on canned beans for more than three months. Nael’s news shook me to my core. I couldn’t sleep. I couldn't eat. I was overwhelmed with a profound sense of helplessness and despair. Was it only a matter of time before the rest of my family in Gaza would perish?  As I read Nael’s texts, the memories came flooding back. Of Um Hani cooking in her bright, breezy kitchen wearing the traditional white hijab and light blue jalabiya. Of the birthmark on her face and her soft olive skin. Of her husky voice and the gentle laugh that masked the fierce and determined woman underneath. Um Hani was an anchor to me, a link to the paternal grandmother I never met and to a city I often felt estranged from. She was a repository of memories, a key to the fragmented world to which I belonged as a Palestinian. She taught me to make the near-forgotten dishes my grandmother loved, the ones my father grew up eating such as adas wi batata (lentils and potatoes cooked in a clay pot with lemon and fried garlic) and samak il-armala (“widow’s fish,” or fried eggplants with chiles and ribbons of fresh basil). But as fate would have it, she never got the chance to show me how to make sumagiyya—her specialty, brimming with lamb and spiced with dill seeds and cumin.

[...]

I live in the United States now, and I’ve cooked sumagiyya more times than I can count—even if it never tastes quite like Um Hani’s. One occasion stands out. It was May 2021, and Gaza City was being pummeled in what was the fourth major assault by Israel on Gaza in 14 years. The attack coincided with Eid, and as I watched on my screen in Clarksville, Maryland horrific images of air raids and grief-stricken mothers, I suddenly felt the urge to make a pot of sumagiyya.Serving it to my family and friends that night, despite the unfolding tragedy, was unexpectedly liberating and affirming.   Last month, I again found myself in tears chopping onions and chard for sumagiyya, but this time I was making it to honor Um Hani’s memory. Like in 2021, I couldn’t look away from the news: The park where I used to take my son for evening strolls, the beach promenade where I drank sage tea with my mother, the university where I gave guest lectures—they were all unrecognizable piles of overturned dirt and warped wire.

[...]

Lately, I’ve been thinking about what I would go back to, and what I would find, if I returned to Gaza. Most of the landmarks have been destroyed. Gone too are many of the people I cherished. But with Ramadan fast approaching, and with no end in sight to the bombardment, it feels like I am the torchbearer now, the family’s keeper of treasured recipes. Like Um Hani, I will cook and I will teach, connecting the next generation of Palestinians to our homeland.

#free palestine #palestine #recipes #food

[clatterbane]

Original plan: to just throw together some extra-easy beans and rice. Mr. C is gone this evening for his work summer party, and I decided I was tired of sandwiches.

Much more involved attempt at a low spoons meal for myself tonight than expected! But, it turned out pretty good anyway.

The plan: throw something like this together in the Instant Pot with what we had on hand.

(Mostly using that recipe for the rough ingredient proportions. I went with some Turkish basically paella-type medium grain rice we had, sauteed first in the oil for the texture and taste. Played around with the seasoning some, and added like a cup's worth of cooked kidney beans we had.)

That all went fine--until after the lid went on for the main cooking. So, then the float valve in the lid got stuck open, and the pot refused to pressure up. 😑 Meanwhile, the rice concoction is merrily bubbling away and venting its moisture out.

After several minutes of repeatedly fiddling with the damned lid valves and trying to see if it would work now? I finally just said "fuck it, I'm really hungry and maybe it's salvageable", and transferred the half-cooked looking rice over to a pan on the stove. Added a wild-ass guestimation of extra water to make up for all the evaporation, and just finished cooking the stuff on the stove.

Could have used a little more water, but it thankfully did turn out much more edible than I was expecting tbqh! 😁 Especially with a little grated very Swedish "Tex-Mex" cheese on top.

While that was sitting to finish steaming itself, I fried up one of the basically Balkan burger patties I'd spotted in the freezer earlier to have on the side. (There has apparently been a lot of immigration from that general region here, and you do see a good bit of yummy foods from there.)

These have some cheese mixed in, which I could see more than taste. From the label, I was expecting cheese stuffed, but it's more just crumbled up in there. Very tasty, though by that point I didn't even feel like figuring out any condiments for it besides a sprinkle of handy Knorr grill seasoning because why not.

I also just pulled out the little bit of leftover salad from last night, well marinated by now but still pretty crispy with the romaine.

Not nearly as quick or low-effort as I was hoping, going in. But, still feeling vaguely proud of myself for turning out a somewhat balanced meal for myself, when I'm the only human here. Rather than just giving up, maybe on supper entirely.

#food #recipes #beans and rice #instant pot #or not #spanish rice

[thessalian]

Thess vs Culinary Skills

Just rewatching that video of the poor sod on Discord fucking up instant ramen, and realising that in at least some ways, I am lucky as hell. My cooking skills are, false modesty aside, above par in a significant way. I can make some complicated shit, and a lot of the stuff I make on the fly comes out exceedingly well. Thing is, there are reasons for that.

Yes, I did have Home Ec in school. I didn’t need it by that point, but it was there - both in the US high school I attended and the school where I did my A-levels in the UK. (In that latter, I learned how to make pasta. I should do that at some point. Of course, figuring out the gluten-free bits is going to be a thing, but...)

I actually worked in an industrial kitchen when I was seventeen. Well, I say ‘industrial’; what I mean is “I was kitchen staff at a summer camp when I was seventeen”, so what I mean is “worked in a kitchen that made mass quantities of food in very large batches and yet still had to squeeze in legitimate vegetarian options on the side”. I learned how to make quiche, and also bread - though it took some doing to pare down the recipe from “enough loaves to feed something like five hundred people” to “one batch of bread rolls”. Of course, I only got that job because I could already cook, but it taught me a lot about cooking large batches of things.

In her never-ending quest to make sure I wasn’t bored or lonely after school, my mother signed me up for cooking classes when I was about eight. I still had to go back to the after-school programme I normally went to afterwards, since Mum traditionally worked very, very late at that point in my life, but I gained a certain amount of popularity when I turned up with home-made cookies, mini-pizzas, and these shredded potato savouries that came out particularly well. But even there, I had an edge - I knew how to cook already. This was just new techniques and new recipes.

My mother ... I won’t say she taught me to cook, exactly. Not in the usual teacher / student way. My mother and I have had our problems insofar as our relationship is concerned, but one thing she did always know about me is this - I learn best by doing. So she’d get me to help her with dinner really, really young, and from that I moved on to making dinner for us both myself. So I learned the family favourites basically by cooking them, and added my own variations when I made them myself.

Most of all, though ... the reason why my variations worked as well as they did: my mother let me experiment with the spice rack. I mean, let’s face it - canned soup is boring, especially if you’re used to a more varied flavour profile. So, when Mum and I were having a catch-as-catch-can sort of meal (usually lunches over the weekend, and usually involving soup, canned ravioli, or whatever leftovers happened to be lurking in the fridge), I had full run of the spice rack. I mean, if I messed up and put too much of something in a pot of vegetable soup, it wasn’t going to be my mother having to eat it, so she figured, why not? Trying to spice up soups, canned pasta, salad dressing etc taught me how all the spices worked first-hand - what they taste like, what things they complement, approximately how much is enough and how much is too much depending on what you’re using them to spice up, stuff like that.

I mean, this is all to the good for me, since all of this together gave me an idea of where the wiggle room in a recipe is, what constitutes ‘done’ by looking / smelling / feeling rather than relying entirely on recipe times that change depending on what kind of oven / stove you’re using and how good it is. But it did annoy one of my former partners. He loved my cooking, but he hated that I couldn’t tell him exactly how I did it - he’d ask how long to cook the thing, and all I could say was “Until it’s done”, and shrug when he asked how I knew it was done; or he’d ask how much of a spice to put in and I’d shrug and say “I dunno; enough”. Because at that point, it was all instinctive to me. I know I’ve told this story before, but it never ceases to make me feel bad ... though I feel better about it now that I’ve shared favoured recipes with others with the same vague parameters and it’s gone exceedingly well for them. Also, anything beats the former partner who didn’t really understand the point of enjoying what was to him nothing more than a fuelling exercise, disliked on principle any meal that involved more than one utensil to eat and more than three chews to swallow, and would have happily accepted a pill that gave one all the calories and nutrients someone needed for the day, because “the time spent cooking and eating would be better used elsewhere”.

So, yeah. Play around in the kitchen, and let your kids play around in the kitchen. At least with the spice rack. It’s how I figured out that even Chef Boyardee ravioli can taste epic with some garlic pepper and a sprinkling of oregano.

#Thess cooks

[hippie-homestead]

I had a dear friend of mine move out of state, and decided to gift me the instant pot we used all the time when I worked with her at her meal prep and catering business. Outside of work, I never really felt the need to have one of these. I have several slow cookers and they all serve me well.... that was until I got this thing home and realized, I had been definitely been missing out. So for the last 3 days, all the dinner meals have been made in it. The First day was a standard pot roast. The second was a herb and butter pork loin. Today I was feeling pretty good ( if you have known me for any length of time really you know summer just isn't my jam. It's too hot & it just makes me uncomfortable and cranky. There are days where it's so hot, that if I eat, there's a good chance it's gonna make me sick) It was only 101° and that's a tolerable temp for here, so I decided to try my slow cooker sweet and spicy garlic chicken. Normally this takes at least 4 hour in the slow cooker. Took under an hour with the instant pot. All I did was take: *3 lbs of chicken breast (I feed a small army, so feel free to scale this down) *3 bell peppers of various colors (the sauce hides them but they are there) *1/2 white or yellow onion sliced thin *2 cups low sodium soy sauce ( I know I know, it seems like a lot but again, small army) *1/2 cup chicken stock *1/4 cup sugar (brown raw or white, doesn't matter. I prefer brown but didn't have any) or you can use honey / agave *10 cloves of garlic minced or 1 1/2 tbsp powdered garlic *2 tbsp sesame oil (i used chili sesame oil for the heat factor) *2 tbsp garlic chili paste (usually comes in a clear plastic jar with a green lid unless you make your own but that's a different post) 2 tbsp chili flakes (less or more depending on heat tolerance) *Throw it all in the instant pot, press the chicken setting and time up to 45 minutes After it's done and pressure has released, Open it up, ladle some liquid, add 2 tbsp corn starch, whisk, add back in and stir. Should be hot enough for the corn starch to do its magic. Serve over rice or noodles #recipe #homesteading #homemade #instantpot https://www.instagram.com/p/CgjHEHlOgbW/?igshid=NGJjMDIxMWI=

#recipe #homesteading #homemade #instantpot

[summerketo]

Summer Keto Diet Success: Tips & Recipes!

Summer Keto Review, it is evident that the ketogenic diet offers numerous health benefits, including weight loss, increased energy, and improved overall health. With the Summer Keto program, you have access to a comprehensive plan that provides the tools and resources needed to successfully follow a keto lifestyle.

Tips and Tricks for a Successful Summer Keto Journey

Embarking on a ketogenic diet can be challenging, but with these Summer Keto tips and ketogenic diet hacks, you'll be well on your way to success:

1. Meal Prep Like a Pro

Planning and prepping your meals in advance can save you time and help you stay on track with your macros. Invest in quality food containers, consider using a slow cooker or Instant Pot, and don't be afraid to batch cook your favorite meals.

2. Navigate Dining Out with Confidence

Fortunately, many restaurants now offer keto-friendly menu options. Before dining out, research the menu in advance, and don't hesitate to make requests or substitutions to fit your dietary needs.

3. Stay Motivated with Accountability

Whether it's through a social media group, personal trainer, or accountability buddy, find a support system to keep you motivated and accountable on your Summer Keto journey.

4. Don't Be Afraid to Snack

Snacking can help prevent hunger between meals and keep your energy levels stable. Look for keto-friendly snack options like nuts, seeds, and cheese.

5. Stay Hydrated

Drinking plenty of water is essential for overall health and can help combat the potential dehydration that comes with a low-carb diet. Add some electrolytes to your water for an extra boost.

6. Enjoy Your Favorite Foods with Smart Swaps

With some creativity and experimentation, you can enjoy your favorite comfort foods without derailing your keto progress. Try swapping in cauliflower rice for regular rice, zucchini noodles for pasta, or almond flour for wheat flour.

By following these Summer Keto tips and tricks, you'll be well-equipped to tackle any challenges that come your way on your ketogenic journey.

Click Buy Now Official Website

Conclusion

As we conclude our Summer Keto Review, it is evident that the ketogenic diet offers numerous health benefits, including weight loss, increased energy, and improved overall health. With the Summer Keto program, you have access to a comprehensive plan that provides the tools and resources needed to successfully follow a keto lifestyle.

By understanding the science behind ketosis and following the program's guidelines and meal plans, you can optimize your macros, navigate challenges, and achieve your health and weight loss goals. Additionally, the inspiring success stories featured in our review demonstrate the transformative power of the ketogenic lifestyle.

With our practical tips and tricks, you can overcome common challenges, stay motivated, and make the most of your ketogenic journey. Whether you are new to keto or a seasoned pro, Summer Keto can be your trusted guide to ketogenic success.

Thank you for reading our Summer Keto Review. We hope this guide has given you the knowledge and inspiration you need to embark on your own ketogenic journey with confidence.

FAQ

What is the ketogenic diet?

The ketogenic diet is a low-carb, high-fat eating plan that is designed to put your body into a state of ketosis. This metabolic state helps your body burn stored fat for fuel instead of carbohydrates, leading to weight loss and numerous health benefits.

How does the ketogenic diet work?

The ketogenic diet works by drastically reducing your carbohydrate intake and increasing your fat consumption. By doing so, your body enters ketosis, a state where it relies on fat for energy. This shift in fuel source helps to accelerate fat burning, suppress appetite, and stabilize blood sugar levels.

Is the ketogenic diet safe?

The ketogenic diet is considered safe for most healthy individuals when followed properly. However, it is always recommended to consult with a healthcare professional before starting any new diet or making significant changes to your eating habits.

Can the ketogenic diet help with weight loss?

Yes, the ketogenic diet has been shown to be effective for weight loss. By limiting carbohydrates and increasing fat intake, the body is prompted to burn stored fat for energy, leading to a reduction in body weight and body fat.

What are the benefits of the ketogenic diet?

The ketogenic diet has been associated with numerous health benefits, including weight loss, improved insulin sensitivity, increased energy levels, and enhanced mental clarity. It has also shown promise in managing conditions like epilepsy, type 2 diabetes, and metabolic syndrome.

Can I eat carbohydrates on the ketogenic diet?

The ketogenic diet is highly restrictive when it comes to carbohydrate intake. Most individuals following the diet aim to consume less than 50 grams of carbohydrates per day, with some aiming for an even lower carbohydrate limit. This generally means avoiding starchy foods, sugary treats, and most fruits.

What foods can I eat on the ketogenic diet?

On the ketogenic diet, you can eat foods that are low in carbohydrates and high in healthy fats. This includes foods like meat, fish, eggs, avocados, nuts, seeds, and non-starchy vegetables. It's important to focus on choosing quality, whole foods and avoiding processed and refined products.

Is it necessary to track macros on the ketogenic diet?

Tracking macros, specifically your macronutrient intake of carbohydrates, fats, and proteins, can be helpful for ensuring you are staying within the desired ranges for the ketogenic diet. It can also help you understand how different foods impact your body's ketosis state and make adjustments accordingly.

Click Buy Now Official Website

Navigating Challenges

Following the ketogenic lifestyle can come with its own set of challenges. The Summer Keto program acknowledges these challenges and provides tips and tricks to navigate them successfully. From dealing with the keto flu to managing social situations, dining out, and meal prepping, the program offers practical advice for a successful journey.

Overall, the Summer Keto program is an effective and practical approach for individuals looking to achieve success on the ketogenic diet. By gaining a comprehensive understanding of the program's principles and guidelines and effectively navigating challenges, individuals can experience the benefits of low-carb living and achieve their health and weight loss goals.

Summer Keto Success Stories

Real people have achieved remarkable transformations and success on the Summer Keto program. Here are just a few of their inspiring stories:

"After struggling with my weight and health for years, I discovered the Summer Keto program and decided to give it a try. With the helpful resources and delicious meal plans provided by the program, I was able to successfully transition to a low-carb lifestyle and lose over 50 pounds. Not only do I look and feel better than ever before, but I have more energy and confidence too!" - Sarah, 35

Another participant, Dave, found success with the Summer Keto program despite initially skeptical about the ketogenic diet:

"As someone who loves carbs and has always struggled with my weight, I was hesitant to try the Summer Keto program. But after seeing the amazing progress of other participants and doing my own research, I decided to give it a chance. To my surprise, I found that the program's meal plans and resources made it easy and enjoyable to stay on track. After just a few weeks, I started seeing results and haven't looked back since!" - Dave, 42

#health #Summer Keto #Summer Keto Review

[neyatimes]

39 Best Summer Instant Pot Recipes That Won’t Heat up the Kitchen

Some of the links on this site may be affiliate links. This means, at no additional cost to you, I may be paid a small commission if you follow the links and make a purchase. Learn more here. If you struggle to cook during summer because of the heat, I’ve gathered the best instant pot recipes perfect for summer. They’re easy because it does not require you to stand for hours in front of the…

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[pressurecookrecipes]

Recipe: Instant Pot Chicken Salad

Easy to make Instant Pot Chicken Salad with our "Zero-Minute" method! Tender & juiciest chicken. Light, refreshing chicken salad makes a simple appetizer or summer meal.

#recipe #recipes #chicken #summer recipes #summer #instant pot #instantpot #salad #healthy #healthy food #healthy recipes #Easy recipes #food #Food Blog #comfort food

[robbybirdy]

Summertime baking therapy

Hello, every birdie!

Today's post is going to be a little bit different. Because I don't have a computer right now I am working on my Amazon Kindle. I still want to write and share some recipes with you. So that is what I am going to do. We are going to doing more recipes that don't use the oven. Because if you are anything like me you still want sweets in the summer time, but you don't want to turn on the oven. Because if your oven is anything like mine, it will heat up the house. So in the this series we are going to be using a bunch of my appliances that I have in the kitchen. (Not sponsored by any of these vompanies just love their products) • Instant pot • instant pot vortex (air fryer) • instant pot Blender • instant pot rice cooker • Cusinart convection toaster oven (also an air fryer) • Black and Decker microwave • Hamilton Beach Griddle Pictures will be different, if at all. Not exactly sure yet how I am going to so this bit bare with me. I am still trying figure this out.

#Instant Pot #air fryer #blender #rice cooker #convection toaster oven #baking therapy #summertime #no oven #Microwave #electric griddle

[foodffs]

Instant Pot Pasta, Cheese and Peas Summer Salad {Macaroni} Pressure Cooker Pasta Cheese and Peas Salad is a delicious macaroni summer salad perfect for a Sunday picnic or any summer BBQ.

Recipe => https://thisoldgal.com/pressure-cooker-pasta-cheese-peas-summer-salad/

#submission

[daytura]

So, I've been dipping my toes into slow cooker/Instant Pot cooking and fashion.

These aren't new topics, really. With regards to personal style, I remember being quite sensitive to what I wore in the summer leading up to my freshman year and gaining a newfound appreciation for UNIQLO and all of the mall outlets. As for cooking, I often wondered for the February of last year when my parents and grandma were overseas how I would cook for myself once I went off to a 4-year university and had to become more independent.

The main difference between then and now is their level of abstraction and relevance. Nowadays, as I'm being more and more independent, topics like cooking and personal style are much more tangible. What do I want to wear? What do I want to eat? Is it really feasible for me to buy lunch at my current 2-year college's dining services two times a week regularly? If I don't care about these things now, I might have a harder time caring about them later.

Of course, all of my research into these two have been from the safety of my computer and the internet. It is only truthful to say that I really don't have much personal experience with either. But, I'm beginning to detect some patterns in each topic. Slow cooker and pressure recipes seem to work well with dump and go styles; browning and sauteeing ingredients before stewing; aligning ingredients by how fast they cook or how well they stand up to increase cook time. For fashion, I seem to prefer color theory (color-blocking; treating neutrals like whitespace/rest space; clothing proportions; layers and textures.

To the risk of sounding robotic, I find these topics valuable targets for the meta-skillset (see: [[combinational creativity]]) that personal knowledge management has also sensitized me to! I can't wait to make my own recipes from fusions of styles and cultures, or to tailor my own clothing and play with dimensions. I think I've explored my head enough -- I want to ground myself better.

#postrox #homegrown by postie #combinational creativity #instant pot #personal style #cooking

[alorecipesco]

Plum Fruit Leather Recipe [Homemade And Healthy]

Plum Fruit Leather is one of the most delicious ways to prepare lavash in the summer that you can easily prepare a healthy homemade lavash at home. In summer, when the weather is very hot, it is the best time to prepare homemade lavash and dry fruits in the sun. You can prepare black plum lavash on its own or mix it with yellow plum or peach as desired and prepare a first-class home-made lavash. If you are a fan of sweet flavors in lavashk, prepare this lavashk alone, and if you like your lavashk to be a little sour, you can add a little cherry to it and balance the flavors. In this recipe, which is one of the easiest ways to prepare black plum lavash, you don't need to pit and it doesn't take much time to prepare it, and you can easily prepare it in two ways: in the sun and in the oven. Black plum is one of the most delicious summer fruits that lowers fever and those who suffer from itching can get rid of itching by eating black plum.

Necessary ingredients to prepare homemade black plum lavash

Black plum 1 kg

Salt 1 tsp

1 cup of water

How to prepare homemade sour and juicy cherry lavash and instant with oven and sun

Cherry lavashk is one of the delicious summer season that maybe few people don't like it. You can make this lavashk with...

How to prepare sweet and delicious black plum lavash at home

First step: preparation

First, you should wash the plums well and remove the tail of the black plum, and if part of the plum is damaged, take it with a knife and put it in a colander to remove excess water. You can also use peaches or yellow plums or cherries.

Second step: cooking black plums

Next, put the black plum with water and salt on the heat and let it boil and become completely soft so that the meat is separated from the core. When you reach this stage, take the pot off the heat and wait for it to cool down a bit.

The third step: smoothing

Place the strainer on a cooking basin or pot and pour the cooked black plum into it and first stir with a spoon and press well to extract the extract, and then put on a glove and press well so that only the core remains inside the strainer.

Fourth step: preparation of black plum lavash in the sun and oven

Take a steel tray and put nylon on it and grease it a little, then pour the lavash mixture into the tray and place it in the sun for 24 to 48 hours until the lavash dries. For the oven method, you should pour the ingredients into the oven tray and put it in the oven at the lowest temperature for half an hour so that the excess water evaporates. Then put it at room temperature to dry completely. Enjoy your meal

[itzabouthealth]

5 Healthy Dinner Ideas

1. Tomato Spinach Shrimp Pasta

Dinner that requires no work and is ready in 30 minutes. Spicy grilled shrimps, tomatoes, fresh spinach, garlic, and a spray of olive oil are combined with al dente pasta. You’ll start to love eating this nutritious dish on busy weeknights!

2. Jackfruit Pulled Pork Tacos

The easiest tacos ever made with vegetables! Warm corn tortillas are filled with “pulled pork” made from shredded jackfruit, the best spice, and barbecue sauce. Avocado, cilantro, red onion, and cotija cheese (or a vegan cheese substitute) are added on top. These tacos made with jackfruit are quick to prepare and have a delicious summer flavor.

3. One-pot soups

Few dinners are as filling as a hot bowl of thick soup. Fortunately, soup can be simply made and is a great option for meal preparation because you can easily produce huge servings.

I enjoy creating soups that just require one pot because the cleanup is quicker. My soups are made on the stovetop, but to save time, you can use an Instant Pot to create any of the following recipes.

4. Greek Salad Pasta

We adore a traditional Greek salad, but this variation turns the nutritious lunchtime staple into a meal that the whole family will enjoy. After all, what’s the healthiest way to enjoy a plate of spaghetti while attempting to lose weight? A lot of lean chicken breast, tomatoes, cucumbers, and zingy onions should be added to it.

5. Vegan Chilli

The ideal comfort food for health-conscious people, this sweet and smokey chilli offers a tonne of filling plant protein and fibre from the beans. The tomato sauce is full of potassium, which is crucial for restoring your salt balance after exercise, as well as antioxidants that are good for your skin. Additionally, it freezes nicely, making it ideal for days when things are busy.

#dinner #healthy dinner #healthiest dinner #dinner ideas #best dinner #dinner recipes #healthy dinner recipes

[ayurvedicdrinkforweightloss]

The Indian lemonade or Shikanji is popular across the length and breadth of the country. The shikanji recipe may be simple, but the goodness that comes with it is innumerable. You can make shikanji with items available in your kitchen. It is an instant and refreshing summer drink.

#Drinking Shikanji