Frozen foods: 5 healthy (and quick) recipes with frozen ingredients –

Buy a whole foot of lettuce —or a bunch of bananas — is usually not the choice of those who live alone or spend the whole day away from home. After all, managing a large amount of the same food before it spoils can be quite a challenge (there are different recipes, right?). That’s why more and more people are choosing to divide certain ingredients into smaller portions to freeze and use in preparations at any time.

Don’t know what to do with cabbage what’s left or the fruit that’s overripe? Check out tips:

smoothies

The most classic recipe that uses frozen ingredients is certainly smoothie. Refreshing and creamy, it can be used both pre- and after training. Do you have mango and passion fruit pulp in your freezer? How about adding a few more things from your closet and making this option suggested by chef Carol Stofella, from Rio de Janeiro:

yellow smoothie

– (Getty Images/Getty Images)

Ingredients:

1 cup of cashew nut tea (or 2 tablespoons of green banana biomass); 1 medium frozen mango in cubes; 2 tablespoons of ginger; 1 teaspoon turmeric (or turmeric); 1 unit of passion fruit (only the frozen pulp); 1 pinch of cinnamon; Vanilla extract to taste (optional).

Method of preparation:

Soak the chestnuts in filtered water the night before (or boil for 30 minutes) and drain. Beat in the blender with the other ingredients until you get a cream. Transfer to a bowl, and place the topping (suggestion: cubes of mango, blueberries, coconut shavings, granola and seeds of sizzle to taste) and consume afterwards.

Ice creams

Another quick preparation can be ice cream. Try it:

Banana and chia ice cream

– (Alamy/)

Ingredients:

6 units of very ripe and frozen banana in slices, without the peel; 1 tablespoon creamy green banana biomass; 3 teaspoons of chia; 1 coffee spoon of vanilla (natural extract) or pulp of 1/2 vanilla bean; 1 teaspoon of guar gum; 1 teaspoon xanthan gum; 2 cups of water coffee; 1 tablespoon coconut sugar (optional); 1 teaspoon of powdered cardamom (optional); 1 teaspoon of cinnamon powder (optional)

Method of preparation:

Wait for the banana to defrost a little before hitting the processor or blender with the biomass, chia and vanilla. Add the guar and xanthan gums already dissolved, separately, in the water. Beat a little more and add the sugar. Add cardamom and cinnamon at the end. Place in the freezer for 4 hours or until set. The ice cream lasts for 1 week in the freezer.

Yogurt ice cream with berries

– (Yulia_Davidovich/Thinkstock/Getty Images)

Ingredients:

4 pots of yogurt natural skimmed; 1/2 pot (100 g) of light cream cheese; 3 dessert spoons of culinary sweetener; 3 frozen squashes Red fruits (raspberry, blackberry, strawberry); 1 teaspoon lemon juice; 4 cups of strawberry tea (to accompany).

Method of preparation:

Put the yogurt in a paper filter (coffee strainer) and leave for 15 minutes to drain the whey. Transfer to the blender and beat for 3 minutes with the cream cheese, the sweetener, the frozen pulps and the lemon juice. Place in a deep bowl and cover tightly with plastic wrap to prevent ice crystals from forming. Take to freezer or freezer until hardened. Serve with strawberries or other fruit of your choice.

Green juice

The basis of most green juices is cabbage. Nutritious properties are best preserved in the raw leaf. The problem is that the vegetable yellows quickly — it lasts three (at most four) days in the fridge. Here’s how to freeze:

Place a whole bunch (including the stalks) of well-washed and preferably organic kale in a blender or juicer. Add some filtered water and beat until you form a thick broth. Strain, distribute in ice cube trays and place in the freezer. After freezing, protect the mold with plastic wrap.

Kale and Parsley Green Juice

– (Anna Pustynnikova/Thinkstock/Getty Images)

Ingredients:

2 cubes of frozen kale; 1 dessert spoon of chopped parsley; 1 medium pineapple wheel; 1 cup (200 ml) of coconut water; Peppermint leaves to taste; 1/2 lemon juice; Filtered water to taste.

Method of preparation:

Beat all the ingredients in the blender and drink afterwards (if you want, you can strain it).

Fish

We know: sometimes it’s much cheaper to buy a whole piece of your fish preferred than he in filets. And why not separate it into pieces and put everything in the freezer? You can defrost them one by one and then make a dish like this one, suggested by Cau Saad:

Smoked salmon with lemon juice and curd

Cau Saad (Cau Saad/Disclosure)

Ingredients:

Juice of 7 whole lemons; 400 grams of frozen smoked salmon (sliced).

Follow-up:

2 tablespoons of light curd; Black pepper and olive oil to taste.

Way of doing:

In a bowl, place the salmon still frozen and go, little by little, squeezing the lemons. With a ladle, scoop up the juice and continue watering the salmon piece. Repeat the procedure until the meat is very soft and loose. To accompany, you can serve with a little dry curd seasoned with extra virgin olive oil and black pepper to taste.