Bahan-bahan:
1 buah pare
1 kotak tempe 1 lembar daun salam
1 ruas laos 1 sdm kecap manis
Bumbu:
3 buah bawang merah
2 siung bawang putih
3 buah cabai merah
1 sdt garam
½ sdt lada
Cara membuat:
1. Tumis bumbu hingga harum, masukkan daun salam dan laos 2. Tambahkan pare, beri sedikit air, biarkan setengah matang
3. Masukkan tempe, garam, lada, dan kecap
4. Tumis hingga semua bahan matang dan pare empuk
5. Angkat dan sajikan dengan nasi hangat
Tips Hidup Sehat
- Makan teratur dengan gizi seimbang
- Olahraga rutin
- Istirahat yang cukup
1.Taruh buah delima di mangkok, tekan-tekan dengan tangan yang dibungkus sarung plastik hingga air delima keluar dan bijinya terpisah, lalu saring. Buang bijinya, sisihkan.
2.Campur buah delima yang telah disisihkan dengan gula, air jeruk, dan 50 g biji buah delima utuh.
“Koktil berfungsi memenuhi kebutuhan konsumsi buah dan sayur, meningkatkan status kesehatan, serta mencegah dan mengendalikan berbagai jenis penyakit”.
Koktil merupakan campuran dari beberapa buah. Manfaat koktil tidak terlepas dari nilai gizi pada buah-buahan dan bahan dasar yang digunakan untuk pembuatan koktil, seperti air kelapa, santan, susu skim, yoghurt, teh, dan rempah-rempah.
Dilihat dari bahannya, jelas koktil berguna bagi kesehatan terutam dalam pemenuhan kebutuhan vitamin dalam tubuh. Meskipun demikian, koktil dapat dibuat dari bahan dasar minuman bersoda. Namun, koktil dari bahan ini bukan merupakan pilihan baik jika diminum setiap hari. Namun, dapat dijadikan menu pilihan di hari-hari besar atau saat berpesta. Untuk meminimalkan efek buruk koktil bersoda untuk kesehatan maka bahan dasarnya dicampur dengan sari buah.
Berikut ini beberapa contoh resep koktil berikut kandungan gizinya yang sudah diujicobakan.
Haluskan durian, campur dengan santan, gula, dan daun pandan.
Rebus adonan durian dengan air matang sambil terus diaduk hingga mendidih, angkat dan dinginkan. Campur dengan air kelapa.
Siapkan gelas koktil, tata kedua macam kacang di dalam gelas dan cincau, tuangi sirup koktil. Sajikan dingin.
Untuk 1 gelas
Kombinasi air kelapa, santan dengan kacang hijau berperan dalam pembentukan sel darah merah dan mencegah anemia, menjaga kesehatan tulang dan gigi, mengatasi panas dalam, membersihkan darah, serta menyegarkan dan menyehatkan jantung.
1/2 cup grated fresh parmesan cheese, divided
Parmesan cheese curls, made with a vegetable peeler, for garnish
1 teaspoon dried oregano
1 1/2 teaspoons black pepper, divided
1/2 cup olive oil, divided
2 tablespoons fresh lemon juice and zest of 1 lemon
3 large garlic cloves, minced
1 large head romaine lettuce, cut into 1-inch strips
1 tablespoon anchovy paste (optional)
1 large can tuna, about 3/4 cup, broken into pieces
2 slices rustic bread, cut into 1/2-inch cubes
1 pound whole wheat or regular penne pasta
1 1/2 teaspoons kosher salt, divided
DIRECTION :
Everything in a Caesar salad is in this pasta: croutons, romaine, lemon, garlic and even anchovy (though you can omit it if you're not a fan). I also add canned tuna to heighten the fish flavor and give it great texture. Sometimes I splurge and buy European tuna in a glass jar, but ordinary tuna will work just fine. Make sure all your ingredients are ready before you start cooking the pasta.
1. In a large skillet over medium high heat, add 1/4 cup olive oil. Add the bread and turn often so it doesn't burn. Add the oregano, one clove of the garlic and 1/2 teaspoon salt and pepper. Continue to cook until toasted and lightly brown. Sprinkle with 2 tablespoons parmesan cheese. Remove from heat and, with a slotted spoon, remove the croutons onto a paper towel-lined plate; set aside. Don't wipe out the pan; it will be used later to finish the pasta.
2. Bring a large pot of salted water to a boil, add the pasta and cook according to box directions.
3. Meanwhile, place the pan back on the burner over medium high heat. Add the remaining 1/4 cup olive oil and when heated, add the lettuce, remaining garlic and the anchovy, if using. Cook until the lettuce is wilted. Add the tuna, lemon juice and zest and remaining salt and pepper.
4. Strain the pasta, reserving 1/2 cup of pasta water. Add the strained pasta to the pan and toss well. If more moisture is desired, add a few tablespoons of the pasta water at a time. Plate the pasta, top with croutons and sprinkle with remaining grated parmesan cheese and cheese curls. Serve at once.
3/4 cup crumbled gorgonzola cheese
2 tablespoons unsalted butter
1/2 teaspoon black pepper
2 tablespoons chopped fresh rosemary
3 tablespoons lemon juice and zest of one lemon
1 large clove garlic, minced
1 pound capellini pasta
1 teaspoon kosher salt
DIRECTION :
Though this pasta has the complexity of a dish you've been working on all day, it should take no more than five to ten minutes to make -- really! You can vary this recipe by crumbling fresh bacon on top.
1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the box directions, usually just 2 minutes.
2. Meanwhile, in a large heat-proof bowl, combine the remaining ingredients. When the pasta is ready, reserve 1/2 cup of the pasta water before straining. Add the strained pasta to the bowl and toss. Add the reserved pasta water if more moisture is desired.
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