Category Archives: RECIPES

Drink this to loose weight overnight


Your body burns calories trough the metabolism, so it is clever to know what to eat in order to boost your metabolism even while sleeping.

Make this drink and drink it if you want to feel lighter and more energetic in the same time.

Needed ingredients:

  • 1 lemon
  • 1 cucumber
  • 1 tablespoon of grated ginger
  • 1 tablespoon of aloe vera juice
  • A bunch of either cilantro or parsley
  • ½ glass of water

It is easy to make as it is easy to drink, just put all of the ingredients, blend it and drink it.
How it Works?
You feel reduce fat especially belly fat by drinking just one glass of this juice. This ingredients are put together to help your metabolism to burn fa while you are sleeping. The combination of the ingredients is proven to speed up the metabolism, so even when you are sleeping the metabolism is working on full speed.
Fat burning properties for each ingredient:

  • Cucumbers are very powerful for fighting fat. They are a key element in any weight loss program.
  • Parsley and cilantro are very low in calories and they are both loaded with antioxidants, as well as vitamins and minerals that are extremely powerful for easing water retention, thus, they help to deflate an inflated tummy.
  • Ginger steps up the metabolism and also prevents constipation. This ingredient will help to burn off that stubborn belly fat while you sleep.
  • Lemon juice is very effective for flushing out toxins that accumulate in the body.
  • Aloe Vera juice is exceptionally powerful for weight loss.

Stay Hydrated: Drink Lots of Water
The water is essential for efficient burning of calories. If you have lack of hydration, the metabolism will reduce its work and won’t be able to burn calories as is supposed to do.
Give your metabolism a little boost by drinking a lot of water.


Spinach and spring herb torta in a potato crust

Spinach and herb torta in potato crustWhat’s eating your crops? Do you have a slug problem? Do you hate cabbage worms making holes in the leaves of your brassica? Carrot fly? Birds?

In our organic, very diverse garden, pests are usually not a huge problem. But our new allotment is surrounded by overgrown allotments-turned-forest where rabbits reside. And they apparently come out as soon as we leave and munch on our crops. They do not eat everything (fortunately!), they seem pickier than a toddler. From my research of rabbits’ preferred crops I can inform you that the local rabbits are partial to: chives, mint, garlic, strawberry leaves, pea shoots, broccoli and kohlrabi. I’m sure they would eat all our lettuce as well, were it not protected by plant covers. Interestingly though, they don’t care for spinach.washing spinach

I do care for spinach, especially this early season bright green, crunchy stuff. I pick it a lot, knowing it’s season is short and it will bolt as soon as the weather gets warm.

Last Sunday I made this savory tart filled to the brim with spring harvest: spinach and herbs, fresh eggs with bright orange yolks. But it’s the crust that makes it really special: no pie dough but thin potato slices cooked in oil first and than decoratively arranged in the spring form. It’s almost like lining the form with potato chips (though healthier!) and even my son who, let’s be honest here, is no fan of spinach, ate a full quarter of this tart.potato slicespotato crust

I made little changes to the filling, adding more herbs and using chives instead of scallions. I also simplified the process a little, just adding the chopped herbs to the filling instead of wilting them first in a pan with oil. The crust was far easier to make than I anticipated, more laborius then this super fast spinach tart but probably easier than rolling out a dough and prebaking.Spinach and herb torta in potato crust The amount of spinach is what I picked from the garden on the given day, a bit more or less is no problem and same goes for the herbs. As anyone cooking from the garden, I cook what I pick, in the amounts available. Unlike in baking, in cooking you can usually adjust the quantities.Spinach and herb torta in potato crust

One year ago: Spinach, citrus and feta salad and Braided bread rolls

Spinach and spring herb torta in potato crust
Adapted from Deborah Madison: Vegetarian Cooking for Everyone, Revised

3 large russet potatoes (about 600 g, 1 ¼ pound)
about 2 tbsp olive oil
350 g spinach (about a colander full, stems removed if the leaves are big)
2 eggs
1 cup ricotta
1 1/2 cups chopped spring herbs: parsley, chives, dill
100 g feta, crumbled
grated zest of 1 lemon
salt, pepper

Peel the potatoes. Slice two of them crosswise into rounds about 3-4 mm (1/8 inch) thick.

Slice the third potato lengthwise, also 3-4 mm thick. Brush some olive oil in a wide skillet and set over high heat. Whet it’s hot, reduce the heat to medium and place a layer of potato slices in the skillet. Fry on both sides until golden and tender when pierced with a knife. Remove to a paper towel and repeat with the rest of the potato slices.

Add the spinach to the same pan with the water clinging to its leaves (or add a little water if dry). Cook until wilted and tender, about 4 minutes. Transfer the spinach to a sieve and press out any excess water. In a medium bowl, whisk together eggs and ricotta. Add herbs, feta and lemon zest.

Roughly chop the spinach and add it to the mixture. Season with salt and pepper.

Preheat oven to 185 degrees Celsius (375 F). Lightly butter a 24 cm (9 ½ inch) spring form pan. Line the bottom of the pan with the round potato slices, overlapping where necessary to cover the bottom completely. Place the long slices around the sides. Pour in the ricotta mixture and put in the oven. Bake until firm and golden in places, about 40 minutes. Gently ease a knife between he edge of the pan and the potatoes. Release the spring and carefully remove the sides of the pan, Serve warm or at room temperature.

Tarta de espinaca con base de papas

En la cocina siempre es bueno innovar, y esta receta del sitio Cocinando la Vida lo hace. Al reemplazar la masa por patatas, le da un nuevo giro a la clásica tarta de espinaca y requesón. Este cambio, además de hacerla aún más sabrosa, también la vuelve apta para celíacos. ¡Anímate a probarla!

Para darle aún otra vuelta más de tuerca, puedes usar camotes si éstos te gustan más que las patatas.


– 3 patatas grandes (600 gr aprox)
– 2 cucharadas de aceite de oliva
– 350 gr de espinaca sin tallos
– 2 huevos
– 1 taza de requesón (ricota)
– 1 taza y 1/2 de una mezcla de perejil, cebollino (ciboulette) y eneldo, todos ellos frescos y picados
– 100 gr de queso feta desmenuzado u otra variedad de queso rallado
– Ralladura de un limón
– Sal y pimienta a gusto


1. Precalienta el horno a 185 °C.

2. Pela las patatas y rebana dos de ellas transversalmente, en rodajas de 3 o 4 mm de espesor. Corta la tercera patata a la largo, en rodajas igual de gruesas.

3. Coloca muy poquito aceite de oliva en una sartén y caliéntalo a fuego alto. Fríe las patatas rebanadas hasta que se vean doradas y se sientan tiernas al pincharlas con un tenedor.

A medida que las rebanadas vayan estando listas, sácalas de la sartén y colócalas sobre un trozo de papel de cocina para que éste absorba el exceso de aceite.

Si prefieres que las patatas queden más secas, puedes hornearlas. Esto ayudará a que la receta sea más saludable.

4. Enmanteca un molde desmontable. Puedes usar otro tipo de fuente, pero te resultará más complicado desmoldar la tarta terminada.

5. Acomoda las rebanadas de patata cocidas en el fondo del molde. Necesitarás superponer algunas de ellas para cubrir el fondo por completo. Las rebanadas más largas deben ir sobre los lados.

6. En la misma sartén donde cocinaste las patatas, coloca la espinaca. El agua que larguen las hojas debe ser suficiente para cocinarlas, pero si notas que no basta, puedes agregar un chorrito adicional. Cocina las hojas hasta que se ablanden. Esto tomará alrededor de cuatro minutos.

7. Cuando la espinaca esté lista, colócala en un colador y presiónala con la parte de abajo de una cuchara para quitar el exceso de agua.

8. En un tazón mediano, bate los huevos junto con el requesón. Agrega la espinaca ya colada, el queso, la ralladura de limón y condimenta con sal y pimienta a gusto. Mezcla todos los ingredientes para integrarlos.

9. Vierte la mezcla que has preparado en el paso anterior dentro del molde, por encima de las patatas. Hornea la tarta hasta que tenga una consistencia firme y se vea dorada. Esto tomará alrededor de 40 minutos. Cuando esté lista, deja que se enfríe durante algunos minutos, desmóldala y sírvela caliente.