Raspberry Mint Lemonade

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Raspberry Mint Lemonade🌱 My favorite summer drink. It is ridiculously easy to make. You just need lemons (and lime), raspberries and mint. I sweeten it with stevia (this is one of rare things I like stevia in – so if you are a stevia “disliker”😝 like me, give it a try, you won’t taste it, I promise), and if you’d like to make a mock gin and tonic, just sub part of water with tonic water. It tastes really so good! (I drank this whole pitcher by myself🙈😁).

Here’s a quick recipe:

Raspberry Mint Lemonade

1 lemon

1 lime

Handful of raspberries

Mint

1 liter of water or sparkling water – or even more if you like it less sour

Stevia powder (or some other sweetener of choice – I went for stevia for it is probably the healthiest sweetener I know and it tastes good in this)

Lots of ice

Method:

Simply squeeze the citruses, place with crushed raspberries and mint in a pitcher, add water and ice cubes.

Source: Delicious and Heathy by Maya

Creamy Corn 🌽 Chowder • without the cream •

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If you buy fresh corn and realize you didn’t get around to using it – make “creamy” corn chowder – WITHOUT the cream! The texture comes from pureeing part of the corn with the sauteed onions and chicken broth 🌽

Corn Chowder

★★★★★

Soups & Stews

Servings: 4 servings Source: Keyingredient.com

INGREDIENTS

light vegetable oil or cooking spray

1 cup chopped onion

6 cups fresh corn kernels (12 ears) scraped well

3 cups chicken stock, fat skimmed off

½ cup chopped red bell pepper

½ teaspoon chopped fresh rosemary

½ teaspoon dried thyme

⅛ teaspoon freshly ground black pepper

cayenne pepper, to taste

1 tablespoon chopped fresh basil

DIRECTIONS

Preheat a large heavy saucepan over medium heat for about one minute. Spray it twice with the vegetable oil. Saute the onion for about 5 minutes, until translucent. Add 4 cups of the corn and saute for 4 or 5 minutes, until it softens a bit. Add 2 cups of the chicken stock and cook until the corn can be mashed easily with a fork, about 20 minutes.Transfer the contents of the pan to a blender and puree until smooth. Return the puree to the saucepan over medium-low heat. Add the bell pepper, rosemary, thyme, black pepper, cayenne pepper, and the remaining 1 cup chicken stock and 2 cups corn. Stir and cook for about 10 minutes more, until the chowder is thick and creamy.Garnish with chopped basil.

Per Serving (excluding unknown items): 21 Calories; trace Fat (4.6% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat.