Healthy Miracles.............

You can never go wrong with something healthy but something tasty. But unfortunately, we find it difficult to find taste without fat. Not only fat but we should consider the nutrient content of the meal you consume. So here are some of the recipes... healthy recipes for you to try out. They taste good too.

Iced Orange Tea

Ingredients

5 tablespoons orange pekoe tea leaves 

three 2 1/2-inch strips of orange rind

2 cups fresh orange juice

1/2 cup fresh lemon juice

sugar to taste

3 cups ginger ale

8 thin orange slices

Method

1. Pour 4 cups boiling water over the tea leaves and orange rind in a heatproof bowl and let the mixture steep for 10 minutes. 
2. Strain the tea into a pitcher, add the orange juice, the lemon juice, and the sugar, stirring until the sugar is dissolved, and chill the mixture. 
3. Add the ginger ale, pour the mixture into tall glasses filled with ice cubes, and garnish each drink with 1 of the orange slices. 

Fruit Kebabs with Vanilla Mint Yogurt Sauce

Ingredients

1 cup plain yogurt 

2 teaspoons sugar 

1/8 teaspoon vanilla

2 tablespoons thinly sliced fresh mint leaves

1 pineapple, peeled, cored, and cubed

3 kiwi fruits, peeled and slices

2 pints strawberries, hulled

1 honeydew melon, cubed

twenty-four 6-inch wooden skewers

Method

1. In a bowl whisk together the yogurt, the sugar, the vanilla, and the mint. (The sauce may be made 1 day in advance and kept covered and chilled.)
2. Tread the fruits, alternating the pineapple, the kiwis, the strawberries, and the honeydew, onto the skewers. (The fruit kebabs may be make 1 day in advance and kept covered and shilled.) Serve the fruit kebabs with the sauce.

Pizza Margherita

Ingredients 

1 cup warm water (100° to 110°), divided

10 ounce bread flour (about 2 cups plus 2 tablespoons)

1 package dry yeast (about 2 1/4 teaspoons)

4 teaspoons olive oil

3/4 teaspoon kosher salt, divided

Cooking spray

1 tablespoon yellow cornmeal

3/4 cup Basic Pizza Sauce

1 1/4 cups (5 ounces) thinly sliced fresh mozzarella cheese

1/3 cup small fresh basil leaves

Method

1. Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, oil, and 1/2 teaspoon salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.
2. Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Press dough out to a 12-inch circle on a lightly floured baking sheet, without raised sides, sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Cover dough loosely with plastic wrap.
3. Position an oven rack in the lowest setting. Place a pizza stone on lowest rack. Preheat oven to 550°. Preheat the pizza stone for 30 minutes before baking dough.
4. Remove plastic wrap from dough. Sprinkle dough with the remaining 1/4 teaspoon salt. Spread Basic Pizza Sauce evenly over dough, leaving a 1/2-inch border. Arrange cheese slices evenly over pizza. Slide pizza onto preheated pizza stone, using a spatula as a guide. Bake at 550° for 11 minutes or until the crust is golden. Cut pizza into 10 wedges, and sprinkle evenly with basil.

Oatmeal Raisin Cookies

Ingredients

1 cup golden raisins 

3 cups dark raisins

1 1/2 sticks (3/4 cup) unsalted butter, softened

1 1/2 cups firmly packed light brown sugar

1 teaspoon vanilla

2 large eggs, beaten lightly

2 1/2 cups all-purpose flour

1/2 teaspoon double-acting baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 teaspoons cinnamon

1 teaspoon ground cloves

2 cups old-fashioned rolled oats

2 cups chopped walnuts

2 cups chopped pitted prunes or chocolate chips if desired

Method

1. In a small heatproof bowl let the golden raisins and the dark raisins soak in 1 cup of boiling hot water, covered, for 30 minutes, or until they are plumped. 
2. Drain the raisins over a bowl, reserving 1/3 cup of the soaking liquid. In a large bowl with an electric mixer cream the butter with the brown sugar and the vanilla until the mixture is light and fluffy and beat in the eggs. 
3. Into a bowl sift together the flour, the baking powder, the baking soda, the salt, the cinnamon and the cloves, add the mixture to the butter mixture in batches alternately with the reserved soaking liquid, stirring, and stir in the raisins, the oats, the walnuts and the prunes. 
4. Drop the batter by heaping tablespoons onto buttered baking sheets, flattening the mounds slightly with the back of the spoon, and bake the cookies in batches in the middle of a preheated 400°F. oven for 6 to 9 minutes, or until they are golden. 
5. Let the cookies cool for 3 minutes, transfer them with a spatula to racks, and let them cool completely. Store the cookies in airtight containers. 

Butternut Squash, Spinach and Goat Cheese Pizza 

Ingredients 

2 cups cubed butternut squash (1/2-inch pieces)

1 tablespoon plus 1 teaspoon olive oil, divided

1/4 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper, divided

1 medium red onion, halved and thinly sliced

1/4 cup all-purpose flour

1 ball (16 ounces) store-bought whole-wheat pizza dough, at room temperature

2 cups chopped fresh baby spinach

4 ounces crumbled goat cheese

1/2 teaspoon dried thyme

2 tablespoons cornmeal

Method

1. Heat oven to 400°. Heat pizza stone on bottom rack (or use an inverted 11" x 16" cookie sheet, not heated). 
2. Toss squash with 1 teaspoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. On a baking sheet, cook squash until soft and lightly browned, 25 minutes, stirring halfway through; set aside. 
3. In a large skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook onion (season with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper), stirring, until light brown, 10 minutes. 
4. Add 2 tablespoons water; cook, stirring, until brown, 5 minutes. Remove from heat. 
5. Turn oven up to 450°. Sprinkle flour on a flat surface. Press dough into a 15-inch circle or 10" x 16" rectangle. 
6. Top with squash, onion, spinach, cheese and thyme. Dust stone or inverted sheet with cornmeal; place pizza on it. Bake until crust is crispy and cheese melts, 10 to 12 minutes.

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