4 recipes for September 15
Celebrate with family and friends the “Día del Grito”, Mexico’s Independence Day, enjoying these delicious guilt-free recipes. Show off with your guests with these quick and healthy treats.
FRUIT “BUNDT” CAKE
5 cups grated jicama
5 cups grated seedless cucumber
5 cups of grated carrot
2 cups of chopped mango
Juice of 4 lemons
Removable bottom bundt cake pan
1 tablespoon chili powder
Grain salt to taste
1 cup of peanuts
½ cup of chopped pineapple
PREPARATION
Take the pan and add the first layer of grated jicama; add a little lemon juice and a few pinches of salt. With the help of a spoon, press down a little so that the jicama sticks better together. Add the following layers of fruit grated until finished: carrots, cucumbers and more jicama. When finished, disassemble on a plate. Cover the top layer with mango, peanuts and pineapple pieces. To serve, add chili powder to taste and enjoy!
TASTY CORN
½ dozen peeled corn
4 sprigs of epazote
Chili powder
1 cup grated Cotija cheese
Fat-free, sugar-free Greek yogurt
Lemons
2 tablespoons of grain salt
PREPARATION
In a medium-sized saucepan, fill halfway with water, heat over medium heat and add the 4 branches of epazote and add salt. Once it is boiling, add the corn. With a fork, check until the corn kernels are tender. Once our corn is ready, we carefully spread Greek yogurt with a kitchen brush or a spoon. Top with Cotija cheese, sprinkle chili powder all over and sprinkle lemon to taste. Simple and tasty, enjoy.
“JAMAICA” WITH RED FRUITS
1 cup of jamaica flower
2 liters of water
3 and ½ tablespoons of stevia
Ice to taste
Red fruits: Strawberries, Raspberries, Blueberries, Cherry
1 jar
PREPARATION
In a pot, add water with the hibiscus flowers. Let it heat for a few minutes until it boils and the water turns red. Using a strainer, pour the water into a pitcher without letting the flower go through. Add stevia and mix with a ladle. Let the water cool for a few minutes. When ready, pour it in a nice glass, add the red fruits and serve.
TAMARIND FRAPPE
1 and ½ cup of tamarind
½ liter of water
Juice of 2 lemons
2 tablespoons of stevia
4 cups of ice cubes
chili powder
PREPARATION
In a pot, boil all the water with the tamarind. Once it boils, remove the pot from the heat and let it cool. With a spoon, carefully take the tamarind out of the pot to remove the skin and bones from the tamarind. Keep only the pulp and put aside. In a blender, add the tamarind pulp, lemon juice and stevia.
Blend and little by little, add ice and 3 tablespoons of water until it forms a frothy texture. To serve, rim a cup or glass with lemon juice and chili powder, pour and decorate with a slice of lemon. Cheers!