Top 3 Healthy Recipes You Have Never Seen Before

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🥘😋 3 RECIPES WITH AUTUMN YIELD 

There are some healthy recipes. I am going to tell some awesome recipes you have never seen before

Autumn is already in full force not only on the calendar, but also in my kitchen and store shelves. I want to be glad that the autumn harvest is already waiting in all IKI stores.

The freshest potatoes, carrots, onions, tomatoes and apples came to the shelves of IKI stores from Lithuanian farms and small growers. It is no secret that I always try to eat as healthy as possible and choose the highest quality products.

 When buying "IKI Ūkio" fruits and vegetables, I am completely calm, because I know that they are clean and healthy. These are products grown on Lithuanian farms, which Iki food experts carefully inspect, perform additional tests and laboratory tests on pesticides and can ensure that these products fully comply with the established standards.

I don’t know how you are, but I miss cozy, autumn, homemade food. Therefore, with the freshest autumn harvest of IKI Ūkis, I created three extremely tasty and easy-to-make autumn recipes. First I want to share my most delicious tomato soup recipe.

 I have been making tomato soup periodically for several years now, during which time I perfected the recipe down to the details and shared it. Next, I suggest trying a warm lentil and fried carrot salad with goat cheese and tahini sauce.

 This is a great counterbalance to salads that are a bit tired during the summer. I replaced some of the salads with lentils, so the salads are especially saturated and nutritious. Well, and for the main course, I suggest trying pork steaks with apples in cider sauce. If you serve mashed potatoes nearby, it will be the most cozy and delicious autumn dinner.

AML BEST TOMATO SOUP🍲

4 servings will require:

• 1 kg of tomatoes
• 4 cloves of garlic
• 1 onion
• 1 v. š. olive oil
• 1 v. š. balsamic vinegar
• 1 v. š. sugar
• 1 a. š. salts
• 1/4 a. š. pepper
• 1/2 a. š. dried oregano
• 1/2 a. š. dried basil
• 400 ml of vegetable or chicken broth
• 1 large potato
• 200 g of canned tomatoes in their own juice
• 200 g of coconut milk
• Fresh basil For serving

We produce:

• First we peeled the tomatoes with boiling water and peeled the skins. This is not necessary, but without the skins the soup will have a smoother creamy texture.
• In a baking sheet we put quarter-cut tomatoes, garlic, onion, olive oil, balsamic vinegar, sugar and all the spices. Stir and place in a 200 degree oven for half an hour.
• Bring the broth to a boil, add the diced potatoes. When the potatoes are boiled, we pour the contents of the tin, canned tomatoes, coconut milk into the pot and turn for another 5 minutes.
• Grind the soup with a blender. Taste and, if missing, add salt and pepper.
• Serve with fresh basil leaves.

WARM FRIED CARROT AND LENTIL SALAD WITH GOAT CHEESE

We can say that this is a awesome healthy recipe

• 4 servings will require:
• 4 payments
• 1 v. š. olive oil
• 1 v. š. maple syrup
• Salt, pepper
• 1/2 a. š. ground smoked peppers
• 1/2 a. š. ground cumin
• 1/2 a. š. garlic powder
• 150 g of green lentils
• 2 handfuls of arugula
• 1/2 pomegranate
• 100 g of goat cheese or feta
• Tahini sauce will need:
• 3 v. š. olive oil
• 1 v. š. tahini
• 1 v. š. lemon juice
• 1 v. š. maple syrup
• 1 a. š. dijon mustard
• 1 clove chopped garlic
• Salt, pepper

We produce:

We prepare carrots: we shave the carrots and cut them with large straws. We mixed them with olive oil, maple syrup and all the spices. Bake in a 200 degree oven with a breeze function for 30 minutes.

We translate the lenses. It is important not to overcook, they only need to cook for 20 minutes.

Preparing the sauce: In a jar, mix all the sauce ingredients.

In a large bowl, mix the fried carrots, boiled lentils, arugula and sauce.

Serve with cheese and pomegranate seeds on top.

PORK STEAKS WITH APPLES AND CIDER SAUCE

4 servings will require:

• 
  
• 4 pork steaks I used loin steaks with bone
• Salt, pepper
• A pinch of cinnamon
• Oil for frying
• 2 apples
• 3 cloves garlic
• 100 ml of apple cider or natural apple juice
• 250 ml of broth
• 2 v. š. honey
• 1 v. š. grain mustard
• 1 v. š. dijon mustard
• Fresh thyme
• Fresh rosemary
• 1 v. š. water
• 1 a. š. starch

We produce:

1. Rub the pork with salt, pepper and a pinch of cinnamon.
2. We cut the apples into slices.
3. In a frying pan, heat the oil, place the pork steaks and bake on high heat for 3-4 minutes on each side. We postpone the roasted meat.
4. Pour the apple slices into the pan, fry for a few minutes, stirring, and set aside.
5. Grate the garlic in a pan and fry briefly. Pour in the cider and heat until the alcohol evaporates. Then add the broth, add honey, both mustard, herbs and heat, stirring for a few minutes.
6. In a jar, mix the water with the starch and pour into the sauce. Stir vigorously until the sauce thickens.
7. We return the meat and apples to the pan with the sauce.
8. Cover the pan with a lid, reduce the heat to make the sauce just bubble, and simmer everything for 20 minutes.
9. Serve with mashed potatoes.