Ingredients

-1 1/2 cups all-purpose flour (about 6 3/4 ounces)
-1 teaspoon baking powder
-1/4 teaspoon baking soda
-1/4 teaspoon salt
-3/4 cup granulated sugar
-6 tablespoons butter, softened
-1 teaspoon vanilla extract
-1 large egg
-1 large egg white
-1 1/3 cups low-fat buttermilk
-Cooking spray
-2 cups fresh blueberries
-1 tablespoon turbinado sugar

Directions

1. Preheat oven to 350°.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, soda, and salt, stirring with a whisk.

3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla, egg, and egg white; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.

4. Spoon half of the batter into a 9-inch round baking pan coated with cooking spray. Sprinkle evenly with 1 cup blueberries. Spoon remaining batter over the blueberries; sprinkle evenly with remaining 1 cup blueberries. Sprinkle the top evenly with 1 tablespoon turbinado sugar. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Note: If using peak-season fruit, use 1 1/2 cups blueberries instead of 2 cups, and only 1 cup buttermilk instead of 1 1/3 cups. This will make the batter thicker so the berries won't sink to the bottom.

Lukewarm water with lemon in the morning have to drink before meals , because in this way will encourage metabolism .
Lukewarm water with lemon serves as a wonderful breakfast drinks since it helps the digestive system and makes easier the process of eliminating toxins ( waste ) from the body .
Honey helps to maintain constant blood sugar , lowers cholesterol , fortification metabolism.
When combined honey and lemon juice , create an element that is very good for cleaning the body and weight loss .

The benefits of honey :

-Improves digestionIt rejuvenates body
-Heal wounds
-Improves intelligence
-Good for viewing
-It cures many diseases

The benefits of lime :
-It is a powerful substance for weight loss
-It is antiseptic
-Purifies the liver
-This helps the skin to be bright
-It reduces swelling of the abdomen
-Slows the development of bacteria

To weakened :

The first thing when you wake up in the morning , fill a glass of lukewarm water and add a spoonful of honey and half a grain of lemon juice .Get this composition and Drink every morning sober .This medicine is is safer in terms of health , rather than different pills for weight loss .


Note - It is worth to try this drink without cost and profitable for your body .

Ingredients

-150g (5 oz) uncooked short-grain rice
-3 tablespoons rice vinegar
-3 tablespoons caster sugar
-1 1/2 teaspoons salt
-4 nori seaweed sheets
-1/2 cucumber, peeled, cut into small strips
-2 tablespoons pickled ginger
-1 avocado - peeled, stone removed and cut into small strips
-225g (8 oz) smoked salmon, crab meat or tuna, flaked

Directions

1-In a medium saucepan, bring 325ml (10 fl oz) water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar and salt. Blend the mixture into the rice.

2-Preheat oven to 150 C / Gas mark 2. On a medium baking tray, heat nori in the preheated oven 1 to 2 minutes, until warm.

3-Centre one sheet of nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado and seafood of your choice in a line down the centre of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.

4-Cut each roll into 4 to 6 slices using a wet, sharp knife. Serve immediately.

Note:
You can easily find pickled ginger, nori seaweed sheets and wasabi in your local Asian supermarket.

Tip:

Make vegetarian sushi rolls by omitting the fish and adding extra vegetables if desired.

Ingredients

-3/4 cup heavy whipping cream
-1/4 cup chicken stock
-3 Tbsp lemon juice
-3/4 pound angel hair pasta (also called capellini)
-Salt and black pepper
-1 pound raw medium shrimp, peeled and deveined
-1/2 cup (loosely packed) chopped parsley
-1/4 cup (loosely packed) chopped chives
-Zest of a lemon
-1/2 cup freshly grated parmesan cheese

*To defrost frozen shrimp, place them in a bowl of ice water.

Directions

1- Bring a large pot of salted water to a boil.

2- In a smaller pot, heat the cream, chicken stock and lemon juice to a low simmer. Simmer gently for 5 minutes.

3- Add the angel hair pasta to the boiling water.

4- Add the shrimp to the simmering lemon cream sauce. Stir well and add a pinch of salt and black pepper. The shrimp should cook in about the same time as the angel hair pasta, about 4 to 5 minutes.

5- When the pasta is done, drain and put it in a large bowl. Add the herbs to the simmering lemon cream sauce and let them cook for about 1 minute. Pour the shrimp and lemon sauce into the pasta bowl and mix well. Add the lemon zest and most of the parmesan and mix again. Divide into servings, and top with the remaining parmesan.

Note - if the resulting mixture seems too dry, just add a little water or cream. If it seems too wet, don't worry, the pasta will absorb the sauce.

Ingredients

-2 Tbsp olive oil
-3 shallots, chopped
-2 large garlic cloves, chopped
-1/2 pound sweet Italian sausage, casings removed
-1/2 pound spicy or hot Italian sausage, casings removed
-1 cup whipping cream
-2 14.5-ounce cans diced tomatoes in juice
-1 Tbsp dried sage
-3/4 pound fettuccine
-1/2 cup grated Parmesan cheese

Directions

1- Put a large pot of salted water on to boil (1 Tbsp salt for every 2 quarts of water). While the pasta water is heating, prepare the sauce in the next step.

2- Heat olive oil in a large sauté pan on medium heat. Add the shallots and garlic and cook, stirring frequently, until beginning to soften, about 3 minutes. Break up the sweet and spicy Italian sausages as you add them to the pan. Toss with the shallots, increase the heat to medium high, and cook until no longer pink, about 5 minutes. Stir in the cream and simmer for 5 minutes. Stir in the tomatoes, their juices, and the sage. Simmer for about 15 minutes, stirring occasionally, until the sauce thickens.

3- The pasta water should be boiling by now. After the sauce has simmered for about 5 minutes, add the pasta to boiling salted water and cook, uncovered at a rolling boil, until the pasta is al dente, cooked through but still a little firm to the bite. Reserve 1/2 cup of the pasta water and drain the pasta.

4- Toss the pasta with the sauce and add a little of the reserved pasta water if dish seems dry.

Season with salt and pepper and sprinkle with cheese to serve.

Ingredients

CASHEW SPREAD
-1/3 cup cashews, toasted
-1/4 teaspoon kosher salt
-1 garlic clove
-1 tablespoon water
-1 tablespoon canola mayonnaise
SANDWICH
-2 (1-ounce) slices whole-wheat bread, toasted
-1/2 sliced Fuji apple
-1 teaspoon lemon juice
-Dash of black pepper

Directions

To prepare cashew spread, pulse first 3 ingredients in a mini food processor until coarsely ground. Add 1 tablespoon water and mayonnaise; process until smooth. Reserve 2 tablespoons cashew spread for another use. To prepare sandwich, spread 1 tablespoon cashew spread over each bread slice. Top 1 slice with apple, lemon juice, a dash of black pepper, and remaining bread slice. Cut in half diagonally.

Ingredients

Cupcakes :

-1/2 cup (1 stick or 4 ounces) unsalted butter
-2 ounces semisweet chocolate, chopped
-1/2 cup unsweetened cocoa powder
-3/4 cup all purpose flour
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-2 eggs
-3/4 cup granulated sugar
-1 teaspoon vanilla extract
-1/2 cup buttermilk
Frosting :
-1 cup (2 sticks or 8 ounces) unsalted butter, softened
-1 cup marshmallow fluff
-1 cup powdered sugar
Pinch of salt :
-1 teaspoon vanilla extract
-1/2 cup caramel sauce
-1 cup chocolate melting disks

Directions

For the cupcakes :
1- Preheat the oven to 350F. Line a cupcake pan with 12 paper liners.
2- In a medium saucepan, melt together the butter and chocolate. Let cool.
3- In a large bowl, whisk together the cocoa, flour, baking soda, and salt.
4- In another large bowl, beat together the eggs, sugar, and vanilla. Beat in the melted chocolate. Add about a third of the flour mixture then half of the buttermilk. Add in another third of the flour mixture then the rest of the buttermilk. Add the remaining flour mixture. The batter will be thick.
5- Fill each cup about 2/3 full with batter. Bake 18-20 minutes or until a toothpick inserted in the center comes out almost clean. Cool in the pan for 10 minutes then remove to a cooling rack to cool completely.
For the frosting :
1- In a large mixing bowl, beat together the butter, marshmallow fluff, powdered sugar, and salt until smooth and creamy, about 2-3 minutes. Add the vanilla and caramel sauce then beat for another 2-3 minutes.
2- Spoon the frosting into a piping bag with a round tip and frost each cupcake (about 2 1/2 circles). Refrigerate for at least 30 minutes or until frosting is set and cold.
To dip the cupcakes :
1- Add about an inch of water to a pan and bring to a simmer. Turn off the heat and place a heatproof bowl over top. Add the chocolate disks and gently melt until smooth (temperature should be between 100-105F). Remove from the heat and let cool 10 minutes (temperature should be between 96-98F).
2-If needed, transfer melted chocolate to a narrow cup or bowl deep enough to dip a cupcake. Working with one cupcake at a time, dip straight into the chocolate then let excess chocolate drip off. Repeat with each cupcake. Let sit until hardened (the chocolate will go from shiny to dull).