Yoram Yasur Agi – Delicious tomato soup
1 tablespoon olive oil
1/2 cup minced onion
1 garlic clove, minced
4 -6 cups chicken broth
1 can tomatoes, coarsely chopped,
1 package tortellini, salt and pepper.
Directions: In a pot, heat olive oil over medium high heat.
saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes.
Add broth and tomatoes, turn heat up to high, and bring to a boil.
Add the tortellini and cook according to package instructions.
When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper.
Garnish each serving with a sprinkling of parmesan.
YORAM YUSUR – Delicious tuna recipe
I prepare a very delicious tuna.
Is no science.
Do you like canned tuna? well, I love it.
Is to practical and easy, great for a quick snack.
I like to prepare it with a little mayo, lemon, red onion, celery, salt an pepper.
But is you have avocados, here is the best recipe: take the tuna, in a bowl mix lemon, cut tomatoes, sweet corn, and pieces of avocado.
Wao you will love it, is my favorite! and is very nutritious and light!
Desserts using avocados!
1 large avocado 1/4 cup unsweetened almond milk 1 teaspoon
vanilla extract 13 to 15 organic cherries 14 drops vanilla-flavored
liquid stevia 1 pinch sea salt
Put all ingredients into a blender and blend until smooth and creamy.
Top with berries, and an extra cherry.
Ingredients: 1 cup pastry flour 3/4 cup almond flour
1/3 cup maple sugar 1/4 teaspoon sea salt 6 tablespoons organic butter 8
ounces cream cheese 1 cup avocado puree 1/2 cup agave nectar 2 large eggs
1/4 cup greek yogurt 1 tablespoon lime zest juice of 1 lime 1 tablespoon
pure vanilla extract
Preheat oven to 350 degrees.
To make the crust, in a small bowl, combine pastry flour, almond flour, sugar
1/4 teaspoon sea salt.
Cut in butter until crumbly.
Press crumb mixture into the bottom and up the sides of a 10-inch tart pan.
Bake for 10 to 12 minutes, or until lightly browned.
In a small bowl beat cream cheese, avocado, and agave until no lumps remain.
Beat in eggs, pinch of salt, yogurt, lime juice and zest, and vanilla until blended.
Pour filling into prepared crust and bake for 30 to 40 minutes, or until filling is set and barely jiggles in the center.
Cool on a wire rack for 1 hour.
Refrigerate for at least 2 hours, but preferably overnight.
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