Tonight, actually it’s 12:10pm. I went outside, to my potted garden to get a leaf off my aloe vera plant. I’ve been reading about aloe being good for everything thing, including stomach problems, lowering blood sugar levels in type 2 diabetes, giving you an acidic something as cancer does not survive in an acidic environment (I don’t believe that, but anyway). Also the inside skin of the leaf is good for your skin.
Well as I like to try all things healthy, I tried to cut a leaf from my 10 plus year old plant it actually broke as it is bitterly cold outside at the moment it . I trimmed the end and used the potato peeler down the sides and cut it in two. Then I used a teaspoon to scoop out the gel, I then put the gel in one container and the skin in another.
So I used one piece of the fresh skin on my face, it was still quite cold from being outside it felt good. They say that it is good for your skin as it softens and is helpful for acne, as I now have breakouts on my face (due to the change) and sensitive skin I’ll give this a try.
I also uses 2 teaspoons of gel in the #vitamix, 1/4 cup of mango, 1/2 a cucumber, 1 cup of water and added 2 teaspoons of powder equal as it was a bit bitter at first taste. I will try using both of these the leaf on the skin and the gel in a smoothie for a month and see if it helps.
2 tbls olive oil
1 medium onion diced
1 tbls Italian seasoning
500g beef mince
2 tbls tomato paste
1 750 ml bottle passata
4 dry lasagne sheets broken into 8 pieces
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 cup ricotta cheese
- Heat a deep fry pan on medium, add oil, onion and Italian seasoning and sauté till onion is soft.
- add mince and brown.
- add tomato paste and passata, turn heat down to medium low.
- add broken lasagne sheet pieces and cook till soft.
- remove from heat, top with mozzarella, Parmesan and dollop with ricotta.
- place under grill till chees is melted and golden brown.
Serve with crisp salad.
For the Dressing
1 cup thick mayonnaise
2 tablespoons cider vinegar
3 tablespoons honey or sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
For the Salad
6 cups broccoli florets, cut into small, bite-sized pieces
1 cup lightly packed grated parmesan cheese, best quality
1/3 cup chopped red onion
6 slices bacon
1/2 cup sliced almonds, toasted
Make the dressing: Combine the mayonnaise, cider vinegar, honey, salt and pepper in a small bowl. Whisk until smooth and set aside.
In a large bowl, combine the broccoli, grated parmesan and red onions. Add the dressing and toss to coat. Cover and refrigerate until ready to serve. (Can be made up to this point several hours ahead of time.
Before serving, cook the bacon according to the package instructions. Drain on paper towels, then crumble into small pieces over the salad.
Add the toasted almonds and toss well. Taste and adjust seasoning if necessary. Serve cold or room temperature.
Vegetarian, Low Fat, Low Cholesterol
Makes: 360 ml (1 1/2 cups)
60 ml (1/4 cup) soy sauce
1 teaspoon sesame oil
1 teaspoon hot sauce
30 ml (2 Tablespoons) honey
1 orange, peeled, halved
1 4 x 1.3 cm (1/2 x 1 1/2 inch) cube fresh ginger root
1 garlic clove, peeled
5-cm (2 inches) strip of orange peel
Place all ingredients into the Vitamix container in the order listed and secure lid.
Select Variable 1.
Turn machine on and slowly increase speed to Variable 10, then to High.
Blend for 45 seconds until smooth, using the tamper to press the ingredients into the blades.
For serving: Toss cooked wings in sauce. This is a low fat twist on traditional Buffalo wing sauce. You can also serve it with grilled ribs, chicken, or tofu.
High in protein, good fats and chocolate is just too good with coffee
1 cup smooth natural peanut butter or home made ( I use a Vitamix)
3 tablespoons darkest cocoa powder
3 tablespoons equal spoon for spoon
1 teaspoon vanilla bean paste
6 shortbread biscuits crushed in a ziplock bag
Put the peanut butter, dark cocoa powder and in a heat proof bowl.
Heat for approx 1 minute in microwave, or until smooth.
Take off the heat and stir in crushed biscuits, vanilla paste and equal, line a loaf pan with baking paper.
Spread and flatten mix in loaf pan, chill for approx 1 hour.
Cut into 32 pieces, store in fridge.