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Raspberry and beet shake

Raspberry and beet shake

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"Health by the glass" could be the slogan of this drink. We prepared it when the winter was still rolling and the sun was shyly struggling to melt the piles of ice on the cobblestones. I thought of contributing with a drop of summer and vitamins, preparing a dense drink with a sour taste.

Raspberries are also called the "fruit of eternal youth" and abound in minerals and vitamins, especially vitamin C.
The combination of shakes that I propose is also beneficial for intestinal transit, raspberries being known for its qualities to help regenerate the intestinal flora.

Beets, the second key element in today's recipe, are known for their properties as a food rich in potassium, iron and fiber. And for those who want to lose weight or are on a diet, it counts very few calories.

What is the difference between jam and jam?

At the jam, cover the fruits with the sugar and boil them together (they disintegrate when boiled), while at the jam the fruits are boiled in a sugar syrup, lowered before. The fruits remain grain by grain (at least some of them). Raspberries are very fragile and some of the berries are still porridge when boiled, even if they are not mixed vigorously in the pot.

It also differs the proportion of sugar that is put at 1 kg of fruit & # 8211 in jam it goes with 350 & # 8211 700 g caster sugar per 1 kg of fruit while at jam it starts at about 800 g & # 8211 1.5 kg sugar per 1 kg of fruit (depending on how sour the fruit is).

For raspberry jam I use the ratio 1: 1 & # 8211 ie 1 kg of sugar to 1 kg of fruit. The secret of beautiful and vivid color is the addition of lemon juice from the beginning (directly in the sugar syrup) and the short boiling of the fruit in it (10-15 minutes). Do not boil the jams for more than 20-30 minutes (timed from the moment they boil). It is stupid to boil them for hours because they lose all their nutritional qualities and darken in color (they become brown and unpleasant in taste). Do not work with quantities greater than 2 kg of fruit per serving! If you have to prepare 10 kg of fruit, it is good to do it in 5 tranches. It is very difficult to work with large quantities and increases the risk of sugar caramelizing.

The raspberries from which I made this jam come from my own garden. We have about 8 bushes that bear fruit non-stop from June to October. I collect 200-300 grams daily.

Part of it we eat as such, fresh, part of it we freeze in small bags and, when several are gathered, we make jam. I also keep my raspberries frozen for the winter, I don't turn it all into jam. I made raspberry jam from 400 g raspberries and 400 g sugar. The recipe is for 1 kg of fruit. From this quantity results 3 jars of 400 ml with raspberry jam.

5 quick and healthy recipes based on beets

Beetroot delicious recipes. Beetroot is a root vegetable from the Chenopodiaceae family known as table beets. It is rich in vitamin B, manganese, potassium, fiber, iron, phosphorus, but also vitamin C. It is considered one of the most beneficial vegetables for our health and anyway we choose to eat it, it will bring extra benefits to our body . Beets are known for their beneficial properties especially in the fight against blood or liver diseases.

Beets were discovered four millennia ago and were cultivated in Iran and Babylon for the pleasant taste of the leaves, and later the roots made history especially in Arab countries.

- In Greece, beets symbolize the state of conflict between spouses
- In Rome it was considered a luxury vegetable

Green smoothie-shake, a quick remedy for constipation

The leaf and fruit shake is the most powerful "medicine" against CONSTIPATION, especially for those who eat lettuce very rarely & # 8211 in fact, how many of us eat salad daily and how much can we consume? Green smoothie is the solution for all of us who do not have the necessary intake of vegetable fiber in our daily diet. But no one says to give up salads rich in green leaves or roots.

If we were to talk about constipation, medicine says that it is the biggest problem of the population today and also the number one cause of all diseases, ranging from the simplest to incurable diseases. It is logical that as long as the body cannot get rid of all the garbage collected over time and years, it will no longer function properly. The toxins that keep accumulating in the colon are reabsorbed in the body, causing specific problems as well as headaches, states of permanent fatigue, states of malaise and dissatisfaction, weight gain, etc.

The shake is the variant of a green nectar and is considered a soft drink that has the consistency of a more liquid ice cream and this is due to the ice cubes inserted in the blender. It is known that any green leaves or shoots can be associated with any sweet fruit in smoothies. But we will try not to mix the roots with the fruits, because this combination can create digestive problems. I invite you to watch a video with the presentation of the recipe.

The shake is consumed at room temperature and can be drunk daily, or every two days, about 2 liters / day or as much as you can. Ideally, it should be consumed immediately, but it can also be stored for 2-3 hours. You can take it to work in a glass thermos, or in ceramic glass or in various vacuum preservation containers. Many prefer it instead of breakfast or dinner because it is very filling and rich in nutrients.

It is important to process them in high speed blenders for a maximum of 1-2 minutes, because the mixing time will be very short, ie less than 1 minute, while in a lower speed blender, you can blend 4 -6 minutes, and you will still have pieces of unmopped fruit and leaves. Also, at too long a processing, the blender blade heats up, implicitly the smoothie and the nutrients are greatly diminished. However, if you can't afford a higher speed blender, pre-cut with a ceramic knife or a normal knife, both the fruit and the leaves. You will say yes, but the blender knife will oxidize all the contents anyway, regardless of whether we use the ceramic knife for the first time. My opinion is that in this case we can avoid double oxidation and let the metal interact only once with the smoothie, not twice.

Just as a recommendation, a blender with a speed of over 1,000W will make your work easier and turn everything into a delicious paste, which even children will love (you can shake them from the age of 6 months). From personal experience as well as others, this smoothie works wonders in cleansing the intestinal tract. Read more about the qualities of edible leaves and in general vegetable juices or sprouts.

Before I start I will give you another little advice. At the beginning, add only a small amount of leaves (half of the amount given in the recipe), to teach you the taste, and along the way add more leaves. Also, if you try one of the networks below or others and you don't like the taste, add more sweet fruit until you like it. You don't have to use the same combination of greens every time. You can change them using different groups from the plants below. In winter we will use the leaves found on the market, or any sprout at hand (sunflower, peas, alfalfa, clover, etc.). The secret to a successful shake is to always combine the five tastes.

How to prepare is the same for all the recipes below.

Add the ingredients one by one to the blender. Blend until smooth and if they do not fit 2 minutes, let the blender rest a bit and try again for another 1 minute. That is why a blender with a speed of over 1,000W is needed, so that no pieces of leaves or fruits remain. The smoothie should be as fine as an ice cream to taste. It should not contain unmixed lettuce or other pieces of fruit, because it will become difficult to drink.

There is a real hunt for these recipes! They will ask again and again! Beetroot, three sensational recipes!

We offer you 3 other wonderful recipes with beets. Very different, but so tasty! For the festive meal or for the daily menu.

1. Beetroot stuffed with vegetables and chicken

We can't put into words the flavors that will fill your kitchen! The recipe is worth trying, it is absolutely delicious!


& # 8211 6 large ripe or cooked beets (1.2-1.4 kg)

& # 8211 60 gr of fermented cream (3 tablespoons)

For the filling:

& # 8211 20 gr of fermented cream (1 tablespoon).


1. For all recipes, you need to bake beets. Wash it, dry it, wrap it in foil and bake it for 70 minutes in a preheated oven up to 200 ° C.

2. Cut the onion into small cubes, pass the carrot through a grater.

3. Cut the chicken breast into very small pieces.

Advice. You can use any type of meat or minced meat.

4. Heat the pan with oil, add the onion and fry it until it becomes translucent and browns slightly.

5. Add carrots, mix and cook the vegetables for 2-3 minutes.

Advice. If the pan is dry, you can add 20-30 grams of water and simmer the vegetables.

6. Add the meat, salt, black pepper, stir and fry for 5 minutes.

7. Add 1 tablespoon of cream (of the total amount), mix and remove the filling from the heat. Let it cool.

8. Peel the beets and cut the top slightly to make it flat.

Advice. If the beet is not stable, you can straighten it on the other side.

9. Make a rather deep oblique incision, remove the piece of beets and carefully dig inside, because the prepared beets are fragile, using the teaspoon.

10. Grease the form with oil, place the beets, sprinkle with salt and black pepper, then fill it with vegetables and meat, lightly stuffing.

Advice. We will use the beet core for the salad, but it could be used in the filling instead of the carrot. Chicken can be replaced with mushrooms.

11. Mix the garlic cream through the press and salt.

12. Pour a little sauce over the filling and shape in the preheated oven to 200 ° C for 10 minutes.

2. "Ambassador" salad

It is prepared very quickly and is a light, tasty salad for any occasion.


& # 8211 200 gr of boiled or baked red beets (1 beet)

& # 8211 150 gr of boiled potato (1 potato)

& # 8211 150 gr of marinated mushrooms

& # 8211 150 gr of cream cheese


1. Pour hot water over the raisins and set aside.

2. Chop the walnut kernel with a knife, but not very small pieces.

3. Pass the potato and beets through the large grater. Mix the beets with the garlic given through the press.

4. Chop the dill and transfer the cream cheese to a pastry bag.

5. Place the pastry ring on the plate, add the first layer of ½ beets and cover it with cream cheese mesh.

Advice. You can spread the cream with the teaspoon, but with the net the salad comes out fluffier.

6. Distribute the potato, without pressing it, sprinkle it with salt and cover it with cream cheese.

7. Sprinkle with dill, add the layer of mushrooms and again cream cheese.

8. Add the drained raisins and cover the salad with the remaining beets.

9. Last layer, sprinkle with walnut kernels.

10. Remove the ring and serve the salad.

3. Eggs stuffed with beetroot and herring mousse

An interesting appetizer from a classic combination of ingredients.


& # 8211 100 gr of spinach (fresh or frozen) + 100 gr of water.

For mousse:

& # 8211 140 gr of cooked or boiled red beets (1 beet)

& # 8211 70 gr cream cheese or soft butter

& # 8211 2 tablespoons lemon juice.


1. Cut the spinach into pieces, transfer it to the bowl of the food processor, pour water and turn on the robot, until you get a homogeneous composition.

2. Transfer to 2-4 layers of gauze and drain the juice as well as possible.

3. Cut the eggs lengthwise and separate the egg whites from the yolks.

4. Heat the spinach juice on the fire in the microwave until it becomes very hot, but do not boil it.

Advice. If you think there is too little juice, you can add 50 g of boiling water.

5. Add the egg whites to the spinach juice and leave for about 1 hour.

Advice. The step with painting the egg whites can be omitted or, for an intense color, use food coloring.

6. In the blender jar, add chopped beets and onions, egg yolks, herring fillet, cream cheese, salt, black pepper and lemon juice. Pass the ingredients with the blender vertically, until you get a smooth and homogeneous composition.

7. Transfer the mousse to a pouch with dui, place the egg whites on the plate and fill them with mousse.

Advice. If you do not add onions to the mousse, it will have a denser consistency, but with onions it is tastier.

If you like it, share it with your friends!


66 biscuits
4 vials of Dr. Qetker rum
8 tablespoons caster sugar

For pineapple pudding cream:
1 sachet of vanilla pudding
6 tablespoons caster sugar
500ml milk
350g pineapple

For mascarpone fruit cream:
250g mascarpone cheese
2 sachets of Dr. Qetker cream
300ml cream milk
5 tablespoons powdered sugar
500g raspberries
200g mure

Method of preparation:
In a bowl put 200ml milk and dissolve the caster sugar and vanilla pudding sachet. We put the rest of the milk in a pan, on the fire to boil. When it boils, remove the pan from the heat, add the dissolved pudding, put it back on low heat and stir continuously, until it thickens. After it has thickened, take the pan off the heat and leave it to cool, and when it is cold, add the pineapple cut into small cubes and mix until incorporated.

In a bowl, beat the whipped cream with the mixer, then add the mascarpone cheese and powdered sugar. Keep mixing until everything is incorporated. Add the raspberries and blackberries & # 8211 previously washed and drained & mix everything lightly, with a spatula, until we obtain a homogeneous composition.

After we get the two creams, we move on to filling the cake.
Put 1l of water in a bowl, add the rum essences and sugar and mix until the sugar is diluted. We take biscuit by biscuit, soak them in water with sugar and rum and place them on a tray in two rows of 11 pieces. (Now, that also depends on how big the tray is and how many biscuits fit). Over the first layer of biscuits we spread half of the raspberry cream, blackberries and mascarpone.
The second layer of biscuits follows - arranged in the same way, and then we spread all the pineapple pudding cream over it.
The third layer of biscuits is arranged in the same way and is placed over the whole cream of raspberries, blackberries and mascarpone.
Top with raspberries and blackberries or as desired.

Milkshake with raspberries and bananas

If you lead a healthy lifestyle or you like to prepare fruit and vegetable drinks, such as smoothies and shakes, at home, then a Breville Active Pro blender will suit you as well. I don't have a juicer, but now I don't miss it either. I also prepared banana shakes and other shakes in a normal blender, but I didn't get the same consistency. This time it came out very smooth.
Milkshake with raspberries and bananas is prepared by Mini Chefs, below you can watch their video.
Try with confidence milkshake with raspberries and bananas.

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Ingredients for Cold Raspberry and Baked Beet Soup

  • 3 medium beets
  • 250 gr. raspberries (leave a few outside to garnish)
  • 4-5 sprigs of mint
  • 150 gr. Greek yogurt
  • juice from 1 lime
  • 2 tablespoons raspberry vinegar (or balsamic vinegar)
  • 100 ml. water (or more)
  • salt and pepper
  • honey or sugar to taste
  • for serving: ice cubes with mint and raspberries