Raw fruit compote

Raw fruit compote

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The simplest and best compote.

  • frozen fruits
  • the water
  • honey / stevia extract

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Raw fruit compote:

Remove the fruit from the freezer, place in a bowl and allow to thaw. Add a little more water and honey / stevia extract if it is not sweet enough and serve immediately.

The source of inspiration for this recipe is corinabacalu.blogspot.com. I made cherries and it's delicious.

Raw cherry compote

Is there anyone who says he doesn't like cherry compote? If so, this recipe & icirci will convince even the most capricious!

Preparation time: & icircn depending on quantity, & icircncep & acircnd with 30 minutes

Necessary ingredients:

- 2 drops of basil oil

- 3 optional red peppercorns

How come:

Wash the cherries and leave to dry on a paper towel. Peel a squash, grate it and squeeze the honey. Add the rest of the ingredients.

It is kept in a cold pantry even for a year. The quantities of ingredients can be changed according to your preferences!

Raw vegan diet & # 8211 quick recipe menu for 7 days

Raw vegan diet it is a pleasure for some, a challenge for others, but it is definitely worth trying for a while, especially now that spring has come into its own and more and more fresh fruits and vegetables are starting to appear.

If you're wondering what is raw vegan, some of the followers of a healthy lifestyle will tell you that for them, raw vegan diet gives a well-deserved refresh to the body and trains it for a detoxification treatment, while others will tell you that it is almost impossible to survive with a raw vegan diet. In addition, there are people who are looking raw vegan diet to lose weight, considering it a quick and effective way to lose weight.

A 2013 study by Vegetarian Research Group found that there are 7.3 million vegetarians in the United States. In Brazil, 8% of the population considers themselves vegetarians, which means 15.2 million people. In the UK, 20% of young people aged 16-24 are vegetarians. Equally amazing is the fact that 40% of India's population is vegetarian, which means over 360 million people.

Definition of raw vegan is that of the vegan diet without fire. In other words, cooking without fire involves consuming food in its raw state, not cooked or cooked at temperatures below 45 degrees (above this threshold, the nutritional value of food is considered to be altered).

Therefore, what does raw vegan mean? It means a diet that promotes the consumption of unprocessed and uncooked foods, in their natural state, to extract all the nutrients you need, without additives. Eating raw foods requires a natural and necessary detoxification of the body, but not everyone can tolerate the transition from meat and dairy products to fruits and vegetables, salads or smoothies as well.

As with any diet, there are benefits and risks associated with it diet saw. Because both are worth considering, here is a list of the most important benefits that a vegan-style diet brings to your body, but also a summary of potential negative aspects that you should not lose sight of.

Benefits of raw vegan diet:

  • Improves heart health and digestion
  • Prevents or treats constipation and nutrient deficiency
  • Reduces inflammation in the body and cleanses the skin
  • Supports optimal liver function and prevents cancer
  • Helps to achieve a healthy body weight

Raw vegan diet risks:

  • Too much fiber, consumed over a longer period of time, can lead to irritable bowel syndrome, causing digestive problems.
  • Deficiencies of omega-3 essential fatty acids may occur, which are found in animal products, vitamin B12, vitamin D, iodine, iron, zinc and calcium, which can lead to anemia or neurological problems.
  • Some foods eaten raw and excessively become toxic to the brain, such as apricot kernels, parsnips and some varieties of beans
  • If you fail to extract all 50 necessary nutrients, which come from so many categories of food, there is a risk of becoming malnourished.

If you are thinking of trying raw food diet for a while and you do not know where to start, I have prepared some ideas for you raw vegan recipes for beginners, but which can serve as a source of inspiration for even the most experienced.

The most common raw vegan dishes Among those who approach this diet are fruit and vegetable salads, smoothies and different types of seeds, combined in unique mixes, which amaze and delight us equally. If you are a real gourmet or you are not afraid to try raw vegan food we, try the following ideas of raw vegan menus!

What does a menu look like for a week with quick raw vegan recipes:

Breakfast: A bowl of berries and blueberries, rich in antioxidants, almond butter and chia seeds as a topping. Add various types of nuts (cashews, pecans) for even more energy for the whole day!

Lunch: A rainbow salad, obtained from lettuce, kale, pumpkin seeds, goji berries, bell peppers, coriander, carrots, avocado, red cabbage, a little lemon juice and a few tablespoons of olive oil.

Snack: Pistachio and matcha truffles. You need a cup of organic pistachios, chia seeds, almond butter or peanuts (according to your preferences), 1 tablespoon of olive oil, 1 tablespoon of organic vanilla powder, 1 tablespoon of organic green matcha tea. Add all the ingredients in a blender until you get a mixture with a crumbly texture. Take a spoon in your palm, shape it into a ball and continue like this. Refrigerate the truffles until they are ready to eat.

Dinner: A salad of beets and sweet potatoes. Press seeds and nuts on top for extra protein.

Breakfast: A blueberry smoothie with a touch of cocoa and chia seed pudding.

Lunch: Pea cream soup with fresh mint and avocado. You need a handful of spinach, 3 cups of fresh peas, 2 cups of warm water, half an avocado and 1 tablespoon of fresh mint. Mix all the ingredients in a blender and serve the soup with a slice of rye bread or hummus.

Snack: Frozen bananas, mixed with coconut water, cinnamon and dates, over which then press blueberries, strawberries and blackberries. Mmm, a real wonder!

Dinner: Marinated raw mushrooms. All you need is mushrooms, olive oil, soy sauce and sesame seeds.

Breakfast: Avocado toast. Cut a few slices of avocado and place them on top of the toasted slices of toast, sprinkle with cashews and sesame seeds. Simple, easy to prepare and really delicious!

Lunch: Carrot and coriander rolls. Put walnuts, parsnips, cauliflower or carrots in a blender, and then shape the composition into appetizing rolls, just like an authentic sushi menu.

Snack: A green and healthy smoothie, obtained from bananas, oranges, apples and spinach.

Dinner: Cucumber cream soup. It is one of the simplest soups you can make in less than 5 minutes. Mix cucumbers, garlic and turmeric in a blender or food processor for a different taste.

Breakfast: Mango and avocado sauce. Cut a mango and an avocado into cubes and place them in a bowl, over which add 2 finely chopped onions, the juice of half a lemon, 1 teaspoon of freshly cut parsley and 1 teaspoon of coriander. Mix well until all ingredients are combined.

Lunch: A multicolored salad, obtained from a combination of apples, pears and strawberries, to which you add a few mint leaves and pomegranate juice, for a special taste.

Snack: A mashed pear tart with pecans and rosemary.

Dinner: 3-layer pudding with chia seeds, coconut milk cream and matcha. On top, add some berries, currants or blackberries.

Breakfast: Guacamole. Chop 1 avocado, half a red onion, and a tomato. Mix them together with the juice of a lemon and that's it!

Lunch: Cream of carrot soup.

Snack: Pesto with chopped vegetables. If you want, you can cut zucchini and carrots in spirals, to make them raw "noodles".

Dinner: Mushrooms stuffed with vegetables. You don't have to put them in the oven to be good!

Breakfast: A green smoothie for detoxification. Combine the water with a banana, an orange, a grapefruit and chia seeds in a blender. Stir until the ingredients blend. Add spinach and kale. Stir again.

Lunch: A simple avocado salad. Cut in half and slice an avocado. Do the same with a tomato. Take a hot pepper and cut it in half, clean it, and then slice it. Chop a little coriander, and then mix all the ingredients together.

Snack: Pieces of frozen bananas, wrapped in chocolate. They are easy to make and in addition, you deserve a sweet treat among so many raw foods.

Dinner: Hummus with carrot sticks.

Breakfast: Avocado, corn and tomato salad, a raw vegan menu idea perfect for hot spring or summer days.

Lunch: Pizza mini-zucchini. You can probably guess the 3 magic ingredients of a raw vegan pizza: zucchini, tomato sauce and vegan cheese. Cut zucchini into slices, over which first add the tomato sauce, and then the vegan cheese, et voila!

Snack: Gourmet grapefruit with sweet cumin. If you prefer, you can add a few slices of avocado, and as a dressing, lime juice or macadamia nut oil. Add a little salt and black pepper to taste, and you've got a perfect raw vegan gourmet salad!

Dinner: Raw Thai Pad Thai salad. With beans, thinly sliced ​​pumpkin slices, and bell peppers instead of noodles or noodles, this vegan salad is inspired by all the flavors of a Thai noodle dish. Add a handful of peanuts, a little lemon juice, squeeze fresh coriander and salt to taste. It looks as good as it sounds, literally!

Who knows, maybe at the end of the week, the raw vegan diet will seem like a fun adventure for your tastes. It will more than likely introduce you to a completely new world, with unique dishes and food combinations, some of which you may not have heard of before. What do you say, do you dare to fulfill the raw food challenge for 7 days?

Simple recipe pear compote

The first time we cut the pears, it is ideal not to be very ripe. For compote it is ideal to have stronger fruits.

Place the pear slices in jars.

In each jar we put a spoonful of sugar. I don't want the compote to be very sweet, if you want it to be sweeter, you can double the amount of sugar.

You can also use sweetener instead of sugar (saccharin, fructose, stevia).

We put a piece of anise in each jar, so that it is not very fragrant.

Fill the jars with water.

We will use sterilized lids and jars beforehand. We put the lids on, we tighten very well.

We go to the bain-marie, we boil them for 15 minutes, from the moment the water boils.

Let the jars cool, cover them with beds, so that we are sure that they will seal well. It is ideal to leave them overnight.

The next day we check that all the lids of the pear jars are sealed, then we wipe them, label them and put them in the pantry.

The pear compote is delicious, fragrant, an oasis of flavor and aroma. I recommend you to try the apple compote recipe, but also the quince compote recipe. They are at least as and as easy to prepare. & # 128578

Below you can watch the video recipe:

I invite you to try this recipe and tell me how it turned out. Good appetite!


Previous preparation: the almonds and cashews are washed in a strong stream of water and left to hydrate overnight in different dishes. Before rinsing, rinse well. The water in which they stayed hydrated is not used.

Prepare the top as follows: Put the almonds and dates in the blender and mix until the composition becomes a sticky paste.

Mount the worktop in a culinary ring with a removable bottom. Pour the top into the form and level with your fingers or a spoon.

Prepare the sweet cheese cream as follows: Put the cashew, lemon juice, honey, coconut oil and cocoa butter in the blender. Stir until everything turns into a creamy paste. If we sweeten with dates instead of honey, we prepare the date jam as follows: insert the dates in the blender cup and cover with water. Mix very well until it turns into a paste. The jam is added along with the other ingredients in the cream.

In the cooking ring, add over the counter, half of the composition of the sweet cheese cream.

Add a layer of pomegranate

Over the pomegranate layer add the other half of the cream cheese composition

Prepare the berry topping as follows: put the berries, psyllium powder and honey or date jam in the blender and blend until it turns into a paste.

Pour the berry topping over the layer of cream cheese. Leave for 15 minutes in the freezer and then decorate.

FRUIT dehydrated and in compote

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    Cherry compote

    Ingredients cherry compote:

    How to prepare cherry compote: Put the water with the sugar in a bowl and let them boil until they form a syrup. The syrup should not boil, so be sure to stir until you notice that the sugar has completely melted. Meanwhile, wash the cherries well and remove the stalks.

    Put the cherries in jars, and when the syrup has cooled, pour the syrup over it. Put the lids on the jars and, for sterilization, put them in a bowl of water and let them boil, over low heat, for another 30 minutes, from the moment the water starts to boil.

    When everything is ready, take the jars of cherry compote from the bowl of water and cover them with a towel.

    Peach compote ingredient

    • fresh peaches, of good quality, to be ripe enough to taste but strong to the touch, firm
    • sugar
    • the water
    • to taste, lemon juice and / or vanilla sugar

    Preparation of Peach Compote

    Sterilization of jars:

    The jars must be very well washed with dishwashing detergent, glued and dried, then sterilized by various methods, I place them on a metal tray and put them in the cold oven, turn on the oven and heat it to 150 degrees, keeping the jars at this temperature half an hour, then turn off the heat.

    I let the jars cool inside the oven, then take them out and use them. Wash the lids well with dishwashing detergent, rinse them, put them in a bowl and scald them with boiling water. I let them cool in water then wipe them with clean kitchen towels. Be careful, a lid that does not close tightly will compromise any can!

    Peach peeling

    You can prepare the compote from both nuts and peeled. I preferred the second option. I dipped the peaches, chosen and well washed beforehand, in a pot of boiling water, just a few seconds.

    Then I peel them easily.

    To remove the seeds, cut slices of peach pulp, which we use for compote. If we want to make half peach compote, we do the opposite, as we showed in article on peach peeling, (click on the link).

    Bottling and sterilization of the finished product

    1. Detach the fruit pulp from the stone with a knife. I try to get the most regular slices & # 8211 quarters of fruit & # 8211 and put them in jars.

    2. To determine the amount of liquid I need, I filled one of the jars with water (with the fruit already in the jar) and then measured. They fit 300 ml in the jar. Having 7 jars of 750 ml each, which would fit about the same amount, I deduced that I needed 2.1 liters of syrup. Considering that the sugar was going to occupy a certain volume, I put on the fire 2.3 liters of water and 0.7 kg of sugar. I boiled the syrup and let it boil for about 5 minutes. I collected the foam from the surface a few times (optional).

    3. Place the jars with peach compote on a metal tray or insert the blade of a knife under the jar. Contact with the metal & # 8211 good heat conductor that will take over some of it & # 8211 will prevent the jar from breaking when the hot syrup is poured. Pour the hot syrup (which has reached my fixed!) Until it covers the fruit. Close the jars with carefully checked lids (or staple, tie with cellophane).

    4. Place the jars with peach compote in a large pot, on the bottom of which was placed a kitchen napkin folded in two. Pour hot water about half their height.

    5. Put the pot on the fire. Cover lightly with other kitchen towels (2-3 layers) that will retain some of the steam inside the vessel, raising the pressure and thus the temperature. From the moment the water starts to boil, reduce the heat and keep boiling without boiling for 1/4 hour. In the meantime, I have prepared a welcoming & # 8222culcus & # 8221 for the hot jars. I laid in the "nest" a few layers of textiles. The idea is to maintain a high temperature for as long as possible. I placed the hot jars in this & # 8222culcus & # 8221.

    6. Cover well and let the jars of compote cool slowly until the next day. When they were cold, I put them nicely in şpais, as the banana tree says, that is, in the pantry. I also made plum compote, of course, from whole fruits.

    You may also be interested in:Quince compote

    Preparation of cherry wine with raspberries

    Homemade raspberry cherry wine recipe appeals to those winemakers who prefer to prepare drinks without the addition of yeast and dough. As the raspberry perfectly activates the must fermentation process, the drink will be completely natural.

    Before making wine from cherries and raspberries will need to crush well.

    Cherry puree pick bones, then mix with raspberry mixture. A strainer to put a piece of gauze, put in the berry puree and squeeze a good juice. Mixed raspberry and cherry juice in a convenient pour a glass jar, add sugar and mix well.

    Cover the must with gauze and put in a dark place - room temperature should not be below 20 degrees. When fermentation stops, the banks are sealed with a lid or stopper and to move the container to a cool place. Allow the mixture to ferment juice for another 3 months, after which the wine will be drained from the sediment, filtered and poured into a clean bottle. The wine can try immediately, but it is best to give it more mature in a cool place for at least a month.

    Prepare homemade cherries and raspberries can even novice winemaker. Just prepare the ingredients and follow the recommendations.

    Compote fruit tart

    1. Mix the diced butter with the flour, then add the beaten egg with the sugar. Knead until a soft dough is obtained, which is placed in plastic wrap and left in the fridge for at least 30 minutes.

    2. Meanwhile, remove the fruit from the compote and let it drain. Fruit juice is added to the peach and pineapple juice until 500 ml of juice is obtained. Put gelatin in it and let it soak for 30 minutes.

    3. Grease the tart form with a little butter or oil. Roll out the dough into a 4-5 mm thick sheet and place in the pan, taking the shape of a tart. Bake in a well-heated oven for 20-25 minutes, at the right heat.

    4. For the filling, the gelatin soaked in fruit juice is put on the fire and heated to a temperature of 70-80 degrees C (be careful, do not boil!). Add the sugar, then leave to cool for 15 minutes. One third of the composition is poured on the baking sheet and left to cool until the jelly hardens.

    5. Peel a squash, grate it and slice it. Do the same with the peaches and pineapple in the compote, if they have not already been cut. The fruit is placed in the form of a tart over the already hardened jelly, over which is placed the rest of the remaining jelly, heated a little to flow.

    6. Before serving, decorate the tart with candy and powder with vanilla sugar.