Summer Chilled Cucumber Mint Soup (MUST WATCH)

author ChefsEase   5 year ago
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4 No-Cook Chilled Soups (Weight Loss Recipes)

♥ #28DaysSoupChallenge. Eating soup on a daily basis can help you lose weight. They are high in nutrients, filling but low in calories. ♥ Soups aren't only meant to be eaten warm, you can have CHILLED SOUPS too. Read below for the full ingredient list. ♥ LIKE, SHARE this video & SUBSCRIBE http://www.youtube.com/joannasohofficial Support me in reaching 1 million subscribers!!! xx ♥ Joanna is a certified Personal Trainer (ACE), Women’s Fitness Specialist (NASM) and Nutrition Coach (VN). Here are more ideas on the ingredients you can use: • VEGETABLES – Beets, cucumbers, summer squash, tomatoes, onions, bell peppers, celery, ginger, corn, avocado, scallions, spinach, arugula, basil, watercress, lettuce. • FRUITS – Mango, watermelon, peaches, cherries, strawberries, apples, papaya, cantaloupe • CREAMINESS – Yoghurt, silken tofu, milk or almond / cashew nuts. • ZEST – Add fresh citrus juice (lemon or lime) or a dash of vinegar for a better, more complex flavour. • RICHNESS – Add a drizzle of olive oil or avocado oil. Avoid coconut oil, which will harden if cold. • FULLNESS – Add beans such as black beans, white beans, chickpeas, lentils and more to make it a filling meal. • EXTRA KICK – Cayenne, minced jalapeños, garlic cloves, chilli, harissa, sriracha, tabasco or paprika. • TEXTURE – Pulse very quickly if you like chunky soups or blend until smooth. ---------- CHILLED MINT CUCUMBER YOGHURT SOUP (Serves 4) 1) 4 cups Cucumber, roughly chopped – 64Cals 2) ½ cup Fresh Mint Leaves, roughly chopped – 8Cals 3) 1 Garlic Clove, minced – 5Cals 4) 1.5 cups Greek or Plain Yoghurt – 225Cals 5) 2 tbsps. freshly squeezed Lemon Juice – 14Cals 6) 2 tbsps. Extra Virgin Olive Oil – 138Cals 7) Salt & Pepper to Taste 8) ½ cup Cold Water Per Serving = 113.5Cals ---------- CHILLED CHICKPEAS SESAME SOUP (Serves 4 or 5) 1) 2 cans of Chickpeas, rinsed & drained – 584Cals 2) 1 Garlic Clove, minced – 5Cals 3) 2 tbsps. Sesame Seeds – 104Cals 4) ¼ tsp. Ground Cumin – 2Cals 5) 3 tbsps. freshly squeezed Lemon Juice – 21Cals 6) 2 tbsps. Extra Virgin Olive Oil – 238Cals 7) Salt & Pepper to Taste 8) 1.5 - 2 cups Cold Water Per Serving: 238.5Cals or 159Cals ---------- CHILLED SPICED TOMATO SOUP 1) 3 cups Tomatoes, chopped – 96Cals 2) ¼ cup Cucumber, diced – 4Cals 3) ¼ cup Red Onion, diced – 15Cals 4) ¼ cup Red Bell Pepper, diced – 11.5Cals 5) 1 Garlic Clove, minced – 5Cals 6) 2 tbsps. Balsamic Vinegar – 28Cals *more if you like the taste of it. 7) 2 tbsps. Extra Virgin Olive Oil – 138Cals 8) 1 tsp. Cayenne Pepper – 6Cals 9) ½ tsp. Cumin – 4Cals 10) Salt & Pepper to Taste 11) 1 cup Cold Water Per Serving – 73Cals ---------- CHILLED AVOCADO SPINACH SOUP 1) 4 cups of Fresh Baby Spinach – 28Cals 2) 1 ripe Avocado, peeled and diced – 240Cals 3) 1 Garlic Clove, minced – 5Cals 4) 2 tbsps. Fresh Basil – 2.5Cals *Option: Parsley or Coriander 5) ¼ cup Plain or Greek Yoghurt – 37.5Cals 6) 2 tbsps. freshly squeezed Lemon Juice – 14Cals 7) 1 tsp. Smoked Paprika – 6Cals *optional 8) Salt & Pepper to Taste 9) 1 - 2 cups Cold Water Per Serving = 83Cals ---------- - No cooking required! Add all the ingredients into the blender and just blend it up. Chill in the fridge for at least 2 hours or overnight. - These recipes are easily adaptable to suit your diet, whether you're a vegan or vegetarian. Just change or omit the ingredients as needed. - The soups will keep well in the fridge for up to 3 days or freeze them up for up to 2 weeks. Please LIKE, SHARE & SUBSCRIBE to my channel. Do READ this box more info. Let's stay connected! http://www.facebook.com/joannasohofficial http://instagram.com/joannasohofficial/ https://twitter.com/Joanna_Soh/ http://www.joannasoh.com (Subscribe to my website for printable workouts & recipes) Lots of Love xx

Dangerous Prosciutto and Melon Summer Salad

A cooking demo showing how easy it is to prepare a refreshing Summer Antipasto (Prosciutto and Melon)

15 Cooking Tricks Chefs Reveal Only at Culinary Schools

Bright Side found out 15 simple but effective cooking tips every foodie should know. These secrets will help you to make your dishes taste just as great as Gordon Ramsay's (or even better!). How do restaurant chefs manage to cook delicious culinary masterpieces so fast? Professional chefs usually keep all their cooking tricks a secret and share them only with their students. TIMESTAMPS The perfect steak 0:47 The juiciest meat 1:31 Flavoring spices 2:24 Light and airy dough 3:05 Fish with a delicate crust 3:39 Cooking steak without oil 4:13 Creamy mashed potatoes 4:41 Excellent cream soup 5:29 The best pancakes 6:19 Sugar is not for sweetness 6:51 The most difficult one: perfectly fried eggs 7:15 Clear broth 8:10 Crispy bread crust 9:06 Cook onions correctly 9:46 Don't be afraid of garlic 10:32 SUMMARY - Don't fry a piece of meat that you've just taken out of the fridge. Leave it for an hour or 2 before cooking to let it come up to room temperature. Now you'll fry the meat evenly and get a great meal, regardless of how you like your steak done. - It takes time to fry chicken or pork properly, and you can dry them out very easily. To avoid this, many European chefs use a simple trick: they put the meat in a brine. It's very easy to make a good brine: take 3 cups of water, and add ¼ cup of salt and ¼ cup of sugar. Pour the brine into your meat so that the liquid covers it, and put the bowl in a fridge. - To extract natural flavors and enhance the taste of the black pepper or cumin in your dish, toss them in a pan over medium heat, toasting them until they're fragrant. After that, you can use a mortar and pestle to grind your spices. - If you want to make it perfect, here is a simple rule. Take the butter and eggs out of the fridge the night before to let them come up to room temperature. - If you want to fry fish on a grill, spread some mayonnaise on it to get a tasty, delicate crust. Take a pastry brush, dip the tip in the sauce, and lightly apply mayo to the fish. Add some salt, and then grill it. - Alain Ducasse, one of the most famous chefs in the world, revealed his secret for cooking a great steak. The steak is placed on its edge because it renders the fat. Now you're able to cook the steak in beef fat, plus it creates a delicious crust on the edges. - Before turning boiled potatoes into the mashed ones, you need to dry them properly. Just place them in a clean heated frying pan, and keep them there until the remains of water dry out. Don't let the heat fry them. When the potatoes are dry, you'll get the best creamy mashed potatoes. - Right before you start cooking it, fry all the vegetables separately with olive oil. Then add some water or broth. Frying will caramelize the sugar in the vegetables and enhance their flavor. The dish will be exquisite and tasty. - Regardless of the recipe you follow, always add two tablespoons of sour cream to the mix. This trick suits all kinds of pancakes well, and they turn out to be very tasty, fluffy, and free of cracks. - Sugar can be as good a seasoning as salt. Add a bit of sugar to a dish with pickled or fresh tomatoes or a tomato paste. The sugar reduces their natural sourness and makes any meal taste better. - The 3 components of perfectly fried eggs are a thick-walled frying pan, butter, and minimum heat. Heat up the frying pan, and add 1/2 tablespoon of butter. It has to melt slowly, not reach a sizzle. Break the eggs, and cook for 4-5 minutes. Add salt, and enjoy perfectly fried eggs. - A clear broth is the main component in many soups, sauces, and other dishes. To make a crystal clear broth, you need to cook chicken on a low heat without a cover for at least 3 hours. - If you bake at home, you might have faced difficulties with your crust: it's either too pale or too thick. You can solve this problem quite easily by putting a bowl of water into your oven when you bake. Instead of such a bowl, you can use a tray full of ice cubes. -Use a medium heat for frying, and add both cooking oil and butter to the heated frying pan. Cut the onions, and fry them with some salt. - If you still love to eat it but don't want to frighten away your date or wreck the negotiations, don't add garlic to the dish. Instead, you can apply some garlic juice to the plate. Thus you'll avoid the unpleasant smell and enjoy your favorite flavor. Subscribe to Bright Side : https://goo.gl/rQTJZz ---------------------------------------------------------------------------------------- Our Social Media: Facebook: https://www.facebook.com/brightside/ Instagram: https://www.instagram.com/brightgram/ SMART Youtube: https://goo.gl/JTfP6L 5-Minute Crafts Youtube: https://www.goo.gl/8JVmuC Have you ever seen a talking slime? Here he is – Slick Slime Sam: https://goo.gl/zarVZo ---------------------------------------------------------------------------------------- For more videos and articles visit: http://www.brightside.me/

Cold Cucumber Soup (Oi-naengguk: 오이냉국)

The written recipe and tips are here. http://www.maangchi.com/recipe/oi-naengguk Are you looking for something refreshing, light, healthy, and cold cold cold? Yes, how about a cold cucumber side dish? In Korean it’s called oi-naengguk and it’s perfect for summer! The thin cucumber matchsticks soaked in icy cold, sweet, sour, salty, and garlicky brine will please your appetite. The cold temperature is a nice surprise and the crispy but soft texture of the cucumber is wonderful. A great thing about this side dish is that you can make it in 5 minutes, and you don’t need to cook anything at all. Just cut the ingredients and mix. Make this in the summer time, and I guarantee everyone will love it. My cookbook co-writer, Lauren, learned how to make this when she was recipe testing, and got a ton of stars from her family when she served it. They are all fans of oi-naengguk now, and when the book was done Lauren told me it’s one of her favorite Korean dishes. I was surprised! I originally posted an oi-naengguk video years ago, but this one is a little updated and is a vegetarian version, and the video is HD. If you’re looking for the old one, it’s still here. Ingredients (serves 4) 1 large English cucumber (12 ounces) or 2 to 3 kirby cucumbers, chilled 1 clove garlic, minced 1 green onion, chopped 1 tablespoon chopped fresh red chili pepper (optional) 1 ½ teaspoons salt 1 teaspoon soy sauce 2 teaspoons sugar 4 teaspoons vinegar 5-6 cherry tomatoes, sliced (optional) 1 cup cold water 7-8 ice cubes (1 cup) 1- 2 tablespoons sesame seeds, ground

Mustard/ Kale/ and Turnips Greens with Yams

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A quick demo on how to prepere a refreshing summertime soup (Chilled Cucumber and Mint Soup)

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