Salus Red Beet Crystals Wipped Cream

Nutritional value of a whipping cream is quite limited. It is fat, tiny bit of protein, some Vitamin A. Can we make it more healthy and add more nutritional value, as Vitamin C and B1,B2,B3,B6, folate and minerals like Iron and Magnesium, Potassium and Manganese. Likely we can.
Salus Red Beet Crystals, an outstanding product from the Salus company not only give to the whipped cream a beautiful pink or magenta like color but also provide the cream with valuable nutrients that beets possess. 

  It is a pure concentrate from the juice of freshly pressed, within 2-3 hours of harvest, certified organic beets. It is 100% natural, with no additives and preservatives. It is soluble, sweet and contains all goodness of beets, as iron, magnesium, calcium, zinc, potassium, vitamins  A, B's, C, folate.  Each 200 gram jar equivalent of 2.5 kg of fresh pressed organic beets. Beet Crystals works well with smoothies, milk products, shakes, juices, practically with anything.
At this time, I incorporated Beet Crystals into my Pink Creation Whipped Cream for Buttermilk Pink Creation Cake  and it works great:)

                   You need:
~ Organic Whipping Cream - 500 ml
~ Raw Agave syrup to your taste
~ Salus Red Beet Crystals - 2 full teaspoons
~ Blender

== Place 500ml Whipping Cream into the Blender

== Add little by little Raw Agave Syrup to your taste. Agave syrup (nectar) is a very sweet liquid.  Do not over sweet. Add a little, mix with the spoon, try. If it is not enough to your taste, add some more drops.
== Add 2 full teaspoons of Salus Red Beet Crystals. One teaspoon of Crystals makes the color of the cream light pink, but 2 teaspoons makes it bright.

 == Blend all ingredients. Start with a low speed and increase the speed to high gradually. Do not overwork the mixture, otherwise you will get a butter, instead of the cream.

 Done. Beautiful color, great taste, with the goodness of beets. Enjoy and Be Healthy:)

P.S Right Picture- 2 full teaspoons of Beet Crystals (intense pink color)
      Left Picture - 1 full teaspoon of Beet Crystals ( light pink color)

Buttermilk Cake with Salus Red Beet Crystals Whipped Cream-Pink Creation

Cake can make any day special. But if you have a special occasion and you do not have much time, my Pink Creation - Buttermilk Cake with Salus Red Beet Crystals Whipped Cream is the one to bake.

                You need:
~ Whole wheat flour - 1 1/2 cups and a little bit for dusting
~ Soda - 1 teaspoon
~ Cinnamon - 1 teaspoon
~ Vanilla powder - 1 teaspoon or 1/2 teaspoon of Vanilla extract
~ Butter, organic - 100gram, room temperature
~ Coconut sugar - 3/4 cup
~ 3 Eggs
~ Buttermilk - 1/2 cup
~ Two mixing bowls and handy mixer
~ One, 8 inches Round Cake Pan

                  ***Filling
     ~ Salus Red Beet Crystal Whipped Cream
     ~  Blanched Split Almonds

 == Preheat oven to 350 F or 177 C
== Preparing Cake Pan. Butter and line with parchment paper.

 == Sift the whole wheat flour into the mixing bowl

== Return bran and germ of the whole wheat flour back to the mixing bowl

== Add Soda, Cinnamon, Vanilla powder to the whole wheat flour and mix all. If you have Vanilla Extract, add it in the last step, when you mix flour mixture with buttermilk.

== Take another bowl. Beat Butter till soft. Add Coconut sugar and mix well with the Butter.

 == Add 3 Eggs. ONE at a time.

 == Beat well every time when you add eggs.

== Add Flour mixture gradually in 3 batches, interchanging with 2 butches of Buttermilk. (in this step you can add Vanilla extract instead of Vanilla powder). Mix well.

== Spoon Cake dough into the prepared Cake Pan. Bake for 25 minutes in the middle of the oven.

== At the end, check with a wooden stick. It is done when the stick comes out clean.

== Cool the cake. Cut in half.

== Place on the bottom cake layer half of the Salus Red Beet Crystals Whipped Cream

 == Spread the cream evenly and sprinkle Almonds over the cake

 == Cover the bottom layer with the top layer of the cake and flat the top surface of the cake with a knife. (The trimmings can be used for later baking or can be used just on the top of this cake instead of almonds). Spread remaining cream over the top of the cake and on the sides as well.

 == Sprinkle Almonds. Done.
Enjoy and Be Healthy:)

Fish Cutlets with Monkfish/Tilapia/Haddock.The Canadian Cooking Theory.

This recipe is nothing but Fish, Pepper and Herbs.

               You need:
~ Monkfish (Lophius) 318g
~ Tilapia 178g
~ Haddock 210g
** You do not have to be precise with measurements to buy fish, I just gave you an idea what is the proportion. I tried different combinations of fish and found out that this combination works the best, at least on my taste. Every type of fish brings its own flavor and texture to the cutlets. Monkfish is sweet, dense and resembles lobster tail meat. Buy Monkfish at least 100g more than the others. Tilapia has extra lean meat and mild flavor. Haddock has white meat and medium flakes.
~ 1 Red Sweet Pepper, buy Cubanelle or Goliath, that is more flavorful but not Bell pepper.
~ Cilantro and Parsley to your taste.
~ "Herbamare" salt or sea salt and black pepper to your taste
~ Grape seed oil for frying
~ Meat grinder. I use "Vitamix" Blender

 == Cut fish meat on pieces.

 == Grind fish meat. If you use "Vitamix", place and grind fish meat in three batches, one batch at a time. Start with the lowest speed and increase the speed gradually. It takes seconds to grind the fish meat.

 == Slice and cut on small pieces Red Pepper.

== Shred Cilantro and Parsley and place into the mixing bowl.

== Salt and Pepper to your taste. I used "Herbamare"

 == Mix the mixture well with your hands and form cutlets.

 ***Tip: If the mixture sticky to your hands, cover palms of your hands with a little bit of Grape seed oil and you will easily form the cutlets.

== Add Grape seed oil to the frying pan and fry the Fish cutlets till ready.

 ***Cook fish according the Canadian Cooking (fish) Theory, that never fails. Thanks to the Department of Fisheries of Canada for such testing and report. The basic rule of the Theory is that fish (except shellfish) is measured at its thickest point (depth, not the length of the fish) and cooks exactly 10 minutes per inch for fresh fish and 20 minutes for frozen fish. No matter what type of cooking  you choose, baking (Oven 450F or 232C), frying (375F or190.5C), broiling, sauteing, poaching, steaming and so on. The Theory works all the time and the fish always perfect.
 This time I measured the depth of the cutlets with tooth stick. It is almost 1 inch.

  So I fry 5 minutes on one side and 5 minutes on the other side. Done.
Fish Cutlets are soft, flavorful and juicy. They are great when hot as much as cold.

             Enjoy and Be Healthy:)