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Creamy Mashed Potatoes with ParsleyIngredients- 6 medium potatoes, about 2 1/2 pounds, peeled and diced- 1/3 c. heavy cr...
12/04/2023

Creamy Mashed Potatoes with Parsley
Ingredients
- 6 medium potatoes, about 2 1/2 pounds, peeled and diced
- 1/3 c. heavy cream
- 2 Tbs. cream cheese
- 1/3 c. butter
- 1/4 c. chopped parsley
- 2 tsp. salt, or to taste
- 1 tsp. pepper
Preparation
Fill a pot with water and bring to boil.
Add potatoes and reduce heat. Simmer 15 minutes or until potatoes are soft.
Drain.
Meanwhile, in a small pot over low heat, add the heavy cream, cream cheese and butter.
Heat to warm and stir to melt cream cheese.
Put potatoes through a potato ricer into a large bowl. If using a masher, mash just a few times.
Add cream to potato mixture and mix or mash to make smooth.
Add parsley, salt and pepper and stir just to incorporate.
Serve.
Source: Foodista

Celery & Ginger JuiceIngredients- 1 bunch celery- 2 cups water- 3 smalls piece ginger (½ inch piece )- 2 tablespoons key...
11/23/2023

Celery & Ginger Juice
Ingredients
- 1 bunch celery
- 2 cups water
- 3 smalls piece ginger (½ inch piece )
- 2 tablespoons key limes or approximately 2 lime juice
- 6 tablespoons honey or 4 teaspoon sugar
Preparation
Combine celery and ginger with water in a blender or juicer. Strain the juice.
Add juice of lime ( I used two key limes)
Mix in honey or sugar.
Combine well.
Source: Foodista

Zucchini Feta RouladeIngredients- 1 medium zucchini- 5 Eggs separated- 2 tablespoons Fresh mint chopped- 1/3 cup (38g) c...
11/16/2023

Zucchini Feta Roulade
Ingredients
- 1 medium zucchini
- 5 Eggs separated
- 2 tablespoons Fresh mint chopped
- 1/3 cup (38g) coconut flour
- 1/2 teaspoon baking powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 oz Feta cheese crumbled
- 1 roasted red pepper
- 2 oz Cream cheese softened
Preparation
Preheat the oven to 200C/400F degrees.Grease and line a rectangle baking tray with parchment paper.Grate zucchini.In a bowl, whisk the egg whites until stiff peaks.In another bowl, beat the egg yolks and add the grated zucchini, coconut flour, mint, baking powder, garlic powder, salt and pepper. Stir thoroughly.Gently fold in the egg whites until the mixture is combined.
Pour the mixture into the tray and spoon out evenly.
Bake for 15 minutes until firm.Whilst the roulade is baking make the filling by blending the cream cheese and feta together until its smooth. I use a spoon to beat the mixture.
Add the red pepper and mix until combined.Once the roulade is baked, place it onto a parchment sheet on the kitchen counter. Allow to cool for about 2-3 minutes as you don't want to burn your hands rolling it, nor want the filling to melt and ooze out when you roll it up.
Remove the top layer of parchment paper (the one that was used during cooking).
Spread the filling evenly across the roulade. It can be a bit rough as it will even out during rolling.From the small edge of the roulade and using the parchment paper underneath, gently roll the roulade up into a swiss roll shape.Trim off any edges for neatness.Eat and enjoy!
Source: Foodista

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