Month: March 2018

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Cactus Aloe Vera Pineapple Smoothie

This is a very healthy smoothie! The Gel from Aloe Vera is rich in antioxidants and has various health benefits such us boosting the immune system, improving skin health, treating constipation and many more.

Cactus pads(or Nopalitos) are good source of both vitamin C and Calcium.
Pineapple is rich in vitamin C and is a good source of dietary fiber.
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Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Author LDS’s Mom

Ingredients

  • 1 cup fresh cactus pad, spines removed , cleaned and cut small(Nopalitos)
  • ยผ cup Aloe gel (a small piece of aloe Vera)
  • 1 cup frozen pineapple chunks
  • 1 cup water
  • 2 tbsp raw honey(or your choice of a sweetener)

Instructions

  1. First, to get the Aloe gel, cut out a piece of aloe Vera.
  2. Cut out the end and the edges.
  3.  Cut out the green parts until obtain a nice clear piece which is the Aloe gel (about ยผ cup).
  4. Put the cactus pieces, aloe gel, pineapple chunks, water, and honey in a blender.
  5. Blend until smooth.
  6. Pour into a glass and drink up.
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French Lemon Soufflรฉ

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Course Dessert
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3
Author LDS'S Mom

Ingredients

  • Zest of 2 lemons
  • 3 tbsp fresh lemon juice
  • 3 eggs, whites separated
  • 1 tsp cornstarch
  • ยผ cup whole milk
  • 2 Tbsp granulated sugar plus extra to dust the insides of the ramekins
  • Pinch of salt
  • 3 tbsp unsalted Butter at room temperature

Instructions

  1. First butter well 3 and ยฝ inch ramekins, bottoms and sides. Dust each ramekin with granulated sugar and move the ramekin or rotate it to make sure that the sugar sticks to the butter in all sides. Pour out the excess sugar. Set aside.
  2.   In a bowl whisk together the egg yolks, cornstarch, Lemon juice and zest. Whisk until smooth and set aside.
  3.  In a saucepan over medium heat, bring the milk to a boil.
  4. Pour the milk over the egg yolk mixture, whisk constantly to avoid scrambling the egg yolks.
  5.  Pour back the milk egg yolk mixture in the saucepan over low heat, whisk constantly until thickened. The texture should look like a pastry cream.
  6. Pour the mixture in a bowl and whisk until it cooled off Set aside.
  7. In another bowl, whisk the egg whites with a pinch of salt, about 2 to 3 minutes then slowly add in the sugar.
  8. Keep whisking until stiff peaks form.
  9. Loosen the lemony egg yolk mixture with 2 tablespoons of the egg whites.
  10.  Gently fold in the remaining egg whites until you obtain a nice shiny mixture that looks like a mousse.
  11. Spoon the soufflรฉ Mixture in the ramekins and bake in a preheated 350ยฐF oven for 15 minutes.
  12. Serve the lemon soufflรฉ immediately as they will slowly deflate once removed from the oven.

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