4 Seasonal recipes January
Did you make a New Year’s resolution to eat healthier? We share 4 easy, delicious and healthy recipes to help you start a more balanced diet, while still eating delicious. And even better, with seasonal fruits and vegetables!
Roasted Brussels Sprouts and Sweet Potatoes
INGREDIENTS
2 pounds Brussels sprouts, cut in half 1 large sweet potato, peeled and cut into cubes
3 tablespoons avocado oil 1 tablespoon cumin
1 tablespoon paprika 1 tablespoon grain salt
1 tablespoon ground pepper ¼ tablespoon cayenne pepper
Juice of 1 lemon
PREPARATION
Preheat the oven to 450°F. In a baking tray we add the cabbage and chopped sweet potato, we bathe them with the avocado oil and season with the paprika, pepper and cayenne pepper, cumin, paprika and salt.
We stir well so that they are all well seasoned and we put them in the oven, leaving them for 20-25 minutes or until they are cooked and golden. We take it out and let it cool a little, we bathe the sprouts and the sweet potato with the lemon juice and serve.
Source: eatinwell
Asparagus cream
INGREDIENTS
2 bunches of green asparagus
2 leeks
1 carrot in pieces
½ stalk of celery
1 pre-cooked potato (previously baked a day before without peeling)
2 slices of peeled ginger
Juice of ½ lemon
1 liter of chicken broth
30 ml coconut milk
Oregano
grain salt
Ground pepper
garlic powder
Avocado oil
PREPARATION
Preheat the oven to 390°F. On a baking sheet, place the asparagus with a drizzle of avocado oil, salt, pepper and garlic powder. We cover with aluminum and put in the oven for 15 minutes or until the asparagus is tender.
In a pot over medium heat we add a little avocado oil and empty the leeks into pieces, add the carrot, celery and oregano. We continue stirring for a few minutes, letting the leeks brown, then pour in the chicken broth, ginger and lemon juice. We let it cook for about 15 minutes.
We remove the asparagus from the oven when they are tender, we cut some ends of the asparagus and reserve for decoration, we peel the potato, chop it and reserve a few pieces for decoration, then we add the rest to the pot of broth with salt to taste. We let the broth boil and pour everything into the blender.
After blending, pour the soup back into the pot and let it boil for a few minutes, turn off and serve. To serve we can add the pieces of asparagus and potato that we reserved previously and enjoy!
Source: bioecoactual
Chai with chocolate and vanilla
INGREDIENTS
1 ½ cups coconut milk 2 chai bags
1 star anise ½ tablespoon ground cinnamon
¼ tablespoon ground ginger 1 pinch cardamom powder
1 tablespoon unsweetened cocoa powder dark chocolate pieces
Monkfruit powder 1 tablespoon vanilla
grated dark chocolate 1 cinnamon stick
PREPARATION
In a pot we add the coconut milk and heat over medium heat, let it boil and turn off. Without letting it cool, we immediately add the chai bags and anise, cover the pot and let it rest for about 10 minutes.
We remove the chai bags and add the cinnamon stick, ginger, a pinch of cardamom, cocoa powder, cocoa powder and to sweeten monkfruit to taste. We heat again over medium heat and stir, before it boils we add the vanilla and turn off.
To serve, pour the dark chocolate pieces into a cup and pour the milk with cocoa while still hot, stir a little, add cinnamon powder and grated chocolate. Stir and enjoy!
Source: halfbakedharvest
Banana bread with chocolate (in the microwave)
INGREDIENTS
1 ripe banana, mashed 1 tablespoon melted butter
1 tablespoon unsweetened maple syrup 1 egg
1 tablespoon vanilla ¼ cup oat flour
½ tablespoon baking soda ½ tablespoon ground cinnamon
¼ teaspoon grain salt Dark chocolate in pieces
PREPARATION
In a bowl, add the mashed banana, melted butter, maple syrup, egg and vanilla. We mix and continue to add the flour, baking soda, cinnamon and salt, mix and add the chocolate pieces.
We pour the mixture into a cup or bowl that can be used in the microwave, put it in and heat it for 2 minutes. We take it out and let it cool a little, add a little sugar-free maple syrup and enjoy!
Source: halfbakedharvest