Helthy Future Recipes

Freeze Dried Plum Slices

Plum tart

Freeze Dried Plum Slices

Freeze-Dried Plum and Chocolate Tart

Ingredients:
  •  1 ready to use pastry
  • 1 cup freeze-dried plums, finely chopped
  • 1 cup double cream
  • 8 ounces dark chocolate, chopped
  • 1/2 cup custard sugar
  • 1 teaspoon vanilla extract
  • 2 eggs, lightly whipped
  • pinch of salt
Instructions:
  1. Prepare the tart shell: Preheat the oven to 175°C (350°F). Press the pastry into a tart tin, trimming off any excess dough. Bake for about 10 minutes, then remove from the oven and set aside.
  2. Prepare the filling: In a saucepan, heat the double cream until it is just beginning to boil. Remove the saucepan from the heat and add the chopped chocolate, stirring until it is completely melted and smooth. Stir in the custard sugar, vanilla extract, and a pinch of salt, mixing well.
  3. Add the freeze-dried plums: Gently fold in the freeze-dried plums, ensuring they are well incorporated into the chocolate mixture.
  4. Finalise the filling: Allow the mixture to cool slightly before slowly adding the whipped eggs, stirring continuously.
  5. Bake the tart: Pour the filling into the prepared tart shell, smoothing the top with a wooden spoon. Bake in the preheated oven for about 25-30 minutes, or until the filling is set and the tart is slightly puffed.
  6. Serve: Allow the tart to cool completely before slicing. Serve the slices with whipped cream or a scoop of vanilla ice cream for an extra indulgent touch.

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Freeze Dried Plum Slices

Chicken with plums

Freeze Dried Plum Slices

Freeze-Dried Plum and Nut-Stuffed Chicken Breast

Ingredients:

  • 4 boneless chicken breasts
  • 1 cup freeze-dried plums, finely chopped
  • 1/2 cup mixed nuts (walnuts, almonds, pistachios), chopped
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup goat’s cheese, crumbled
  • 2 tablespoons olive oil
  • Salt and pepper (for taste)
  • 1/2 cup chicken broth
  • 1 tablespoon balsamic vinegar

Instructions:

  1. Prepare the stuffing:
    In a medium bowl, mix the freeze-dried plums, mixed nuts, parsley, and goat’s cheese. Stir well until the ingredients are well combined.
  2. Prepare the chicken:
    Preheat the oven to 190°C (375°F).
    Season each chicken breast with salt and pepper.
    Carefully create a pocket in the side of each chicken breast with a sharp knife.
  3. Stuff the chicken:
    Generously stuff each chicken breast pocket with the plum and nut mixture.
    Secure the opening with wooden sticks to keep the stuffing inside whilst cooking.
  4. Cook the chicken:
    Heat the olive oil in a large, oven-safe frying pan over medium-high heat.
    Place the stuffed chicken breasts in the pan and cook for about 5 minutes on each side, until they are nicely browned.
  5. Bake:
    Pour the chicken broth and balsamic vinegar over the chicken breasts in the pan.
    Put the pan to the preheated oven and bake for about 25-30 minutes, or until the chicken is cooked through and no longer pink in the middle.
  6. Serve:
    Allow the chicken to rest for a few minutes before removing the wooden sticks.
    Slice the stuffed chicken breasts and serve them drizzled with the sauce from the pan.
    Enjoy with your choice of side dishes, such as steamed vegetables or rice.

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Freeze Dried Red Currant

Red currant tart

Freeze Dried Red Currant

Freeze dried red currant & white chocolate
panna cotta tart

Ingredients:

For the tart base:

  • 200 g digestive biscuits, crushed
  • 100 g unsalted butter, melted

For the panna cotta (the filling):

  • 400 ml double cream
  • 100 ml milk
  • 150 g white chocolate, chopped
  • 3 gelatine leaves
  • 100 g freeze-dried red currants, plus extra for topping

For the red currant coulis:

 

Preparation:

  1. Start by making the tart base. Mix the crushed biscuits with the melted butter and press into the base and up the sides of a 23 cm tart tin. Chill in the fridge for 30 minutes.
  2. For the panna cotta, soak the gelatine leaves in cold water for 5 minutes. In a saucepan, heat the cream, milk, and white chocolate until the chocolate melts. Squeeze excess water from the gelatine and add to the cream mixture, stirring until dissolved. Allow to cool for about 10 minutes, then fold in the freeze-dried red currants.
  3. Pour the panna cotta mixture into the tart base and refrigerate for at least 4 hours, or until set.
  4. For the coulis, combine freeze-dried red currants, icing sugar, water, lemon zest, and lemon juice in a saucepan. Simmer for 10 minutes, then blend until smooth. Pass through a sieve and let it cool.
  5. Once the tart is set, remove from the fridge. Drizzle with the red currant coulis, sprinkle with some more freeze-dried red currants, and serve.

ENJOY! 🙂 

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Freeze Dried Apple Chunks

Apple porridge

Freeze Dried Apple Chunks

Porridge with freeze-dried apples

  • Prepare your porridge as you usually would, using oats, milk, or water.
  • Once cooked, allow it to cool for a minute.
  • Sprinkle a handful of freeze-dried apples on top (you can add other fruits – fresh ones or freeze-dried fruits like freeze-dried strawberries, and freeze-dried banana powder).
  • Add a dash of cinnamon and a drizzle of honey for added flavour.
  • Mix well and enjoy your nutrient-packed breakfast.

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Freeze Dried Apple Chunks

Apple infusion

Freeze Dried Apple Chunks

Freeze-dried apple infusion

  • Pour 2 tablespoons of freeze-dried apples into a glass of boiling water.
  • Allow it to steep for 15 minutes.
  • This infusion can be a comforting drink during chilly evenings or if you’re battling a cold.

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Freeze Dried Dragon Fruit

Dragon smoothie

Freeze Dried Dragon Fruit

Freeze-dried dragon fruit smoothie

  1. Start with 1 cup of coconut milk in a blender (optional: you can simply use water instead of coconut milk).
  2. Incorporate 2 tablespoons of freeze-dried dragon fruit, a ripe banana (or freeze-dried banana powder), and a splash of lime juice.
  3. Optional: you can add 1 teaspoon of spirulina powder (detoxifying properties) and/or 1 teaspoon of moringa powder (energizing properties). 
  4. Blend until velvety and enjoy this tropical, nutrient-packed drink.

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Freeze Dried Fig Slices

Salad with figs

Freeze Dried Fig Slices

Salad with freeze-dried figs and goat cheese

  • Mix fresh greens (like lettuce, wild rocket, or spinach) in a salad bowl.

  • Crumble goat cheese on top.

  • Add a handful of freeze-dried figs.

  • Drizzle with olive oil, balsamic glaze or dressing of choice.

  • Toss and relish this gourmet salad.

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Freeze Dried Fig Slices

Fig smoothie

Freeze Dried Fig Slices

Freeze-dried fig smoothie

  • Add 1 cup of oat or almond milk to a blender.
  • Blend in 2 tablespoons of freeze-dried figs, a ripe banana (alternatively 2 tablespoons freeze-dried banana powder), a bit of honey (optional), and a sprinkle of cinnamon.
  • Blend until smooth and enjoy a nutritious, delicious beverage.

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Freeze Dried Peach

Peach glaze

Freeze Dried Peach

Pumpkin cake with freeze-dried peaches glaze on top

Nothing tastes better on a chilly afternoon than delicious pumpkin pie. Try the pumpkin with your favourite nuts and freeze-dried fruits and a delicious cream coating with freeze-dried peaches.

Cake (dough) ingredients:

  • 4 eggs
  • 1.5 cups of sugar or erythritol
  • 1 pack of vanilla sugar
  • 300 ml of oil
  • 100 g desiccated coconut
  • 400 g pumpkin, grated on a small mesh
  • 400 g of flour
  • 120 g of chopped nuts
  • 3 teaspoons of baking powder
  • pinch of salt
  • half a teaspoon of cinnamon or ginger

Glaze ingredients:

Preparation:

Start preparing the dough by carefully whisking the eggs, sugar and vanilla sugar. Pour oil into the mixture, add coconut, nuts and pumpkin. Blend everything gently. Add dry ingredients (flour, baking powder, spices) to the mixture. Gently mix everything and pour into a rectangular tray. Bake the dough for about 40-50 minutes at 150 degrees or (Gas Mark 2).

After the dough has cooled down, blend the freeze-dried peaches into a powder. In a pot, melt the butter with the white chocolate. Cool the mixture. Then, blend the mascarpone cheese with the melted chocolate and butter along with the freeze-dried peach powder. Brush the dough with the glaze.

Bon Appetit!

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Freeze Dried Black Cranberry

Cranberry granola

Freeze Dried Black Cranberry

Granola with cranberries and nuts

Homemade granola with cranberries is an interesting proposition for a light meal that gives you energy. Made of oat flakes, nuts and freeze-dried fruit, including cranberries with the addition of honey, and seeds. Granola is perfect for a quick breakfast and mid-morning snack, optional with the addition of natural yoghurt and other fruits.

Ingredients for a 1 liter jar:

  • 2 cups of oat flakes (or spelled, rye)
  • ½ cup of flax seeds (linseed)
  • ½ cup of hazelnuts
  • ½ cup of pumpkin seeds
  • ½ cup of freeze-dried cranberries
  • ½ cup of sunflower seeds
  • 3 pinches of cinnamon
  • 2-3 tablespoons of liquid honey

Preparation:

Preheat the oven to 170 degrees.
Pour all dry ingredients into a bowl, add honey and gently mix with a wooden spoon. Put it on a baking tray lined with baking paper, spread it evenly and put it in the oven.
Bake for about 25 minutes, stirring it several times during baking, until all the ingredients are evenly golden. After removing from the oven, leave to cool, and then put into a jar. They can be consumed as a snack or an addition to yoghurt or dessert.

Bon Appetit!

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Freeze Dried Black Kale

Kale smoothie

Freeze Dried Black Kale

Refreshing kale smoothie - the elixir of youth

A Smoothie, especially the green one, is the perfect complement to a healthy diet. It helps our body to clean and get more vitality! That is why it is worth using top quality, rich in nutrients fruits and vegetables while preparing.

Ingredients:

Preparation:

Place all ingredients in a high-speed blender and blend it. Add water as desired.

The recipe can be freely modified, adding your favourite fruits, vegetables or spices as you wish (e.g. ground cinnamon, cardamom or ginger). For example, kale tastes good with mandarins, pears, avocado, lime, celery and apples.

Enjoy!

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Freeze Dried Black Sour Cherry

Cherry porridge

Freeze Dried Black Sour Cherry

Sour cherry porridge with wild blueberries and cashew nuts

A quick and healthy breakfast at home, take-away to work / school, easily prepare when camping.

Ingredients:

Preparation:

1. Put oats into a saucepan and rinse well.
2. Pour water or milk (preferably plant milk) and wait a few minutes until the oats are soaked.
3. Boil over low heat, stirring frequently to avoid burning.
4. Finally add the sour cherries, optionally wild blueberries and cashews, mix well.

Serve warm or cold.

Enjoy!

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Freeze Dried Banana

Banana smoothie

Freeze Dried Banana

A rejuvenating banana smoothie with dragon fruit and wild blueberries

This easy and quick to prepare smoothie, is a great nutritional and antioxidant bomb!

If you don’t have fresh and ripe bananas at hand, you can use the convenient form of freeze-dried banana powder.

Ingredients:

  • 2 ripe bananas (or freeze-dried banana powder),
  • 2 tablespoons of freeze-dried dragon fruit,
  • 2 tablespoons of freeze-dried wild blueberries,
  • water.

Preparation:

Combine ripe bananas (or freeze-dried banana powder), freeze-dried dragon fruit slices, freeze-dried wild blueberries whole with water in a high-speed blender and blend until smooth. Serve and enjoy!

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Freeze Dried Black Raspberry

Raspberry infusion

Freeze Dried Black Raspberry

Freeze-dried raspberries infusion

To prepare an infusion of raspberries, pour 2 tablespoons of freeze-dried raspberries into a glass of boiling water and leave it covered for 15 minutes.

Drink 2-3 times a day during cold, flu, tonsillitis, bronchitis or sinus problems – especially when the disease is accompanied by fever.

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Freeze Dried Black Strawberry

Strawberry dessert

Freeze Dried Black Strawberry

Strawberry-blueberry dessert

Sweet lovers can use freeze-dried strawberries in many ways – for cakes, muffins, cocktails, lemonades, chocolate, ice cream, desserts and starters with whipped cream. These fruits are a great addition to natural yoghurt, millet or oat flakes.

Below you will find an easy way to prepare a strawberry-blueberry dessert.

Ingredients:

Preparation:

Prepare couscous according to the recipe on the packaging and let it cool. Put the couscous into a bowl, mix with yoghurt and honey. Add blueberries and strawberries, sprinkle with almond flakes.

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Wild blueberry soup

Wild blueberry soup

Wild blueberry soup

Wild blueberry soup

Blueberry soup is an excellent soup for fussy eaters, an interesting alternative to classic soups such as tomato soup or broth, and a good proposition for the summer, because it can be served chilled.

Ingredients:

Preparation:

Put fruit, cinnamon and cloves into the pot, pour boiling water over it and cook for a few minutes. If necessary, sweeten it. The soup can be served chilled or warm. Add the cream on the plate. Pasta works well as an addition to soup.

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