#apricot tarte

[rabbitcruiser]

National Vitamin C Day

It’s good for your immune system, it’s good for your mental health, it’s even good for your skin. Don’t neglect this crucial vitamin on Vitamin C Day.

Vitamin C. We all hear about it, how good it is for us, how it will help us fight off that cold. But how much do we really know about this mystery substance, and just how much can it do to help our bodies? Take advantage of Vitamin C day to learn something new and boost your health, to boot!

Learn about National Vitamin C Day

National Vitamin C Day has been created so that we can appreciate and learn all about the different ways that vitamin C can benefit our health. Vitamin C is also referred to as ascorbate and ascorbic acid. It is found in a number of different foods, as well as being sold as a dietary supplement. It is an essential nutrient in terms of producing a number of neurotransmitters and repairing tissues. It was discovered back in 1912. Sixteen years later, it was isolated. Then, in 1933, it became the first vitamin to be produced chemically.

Vitamin C is widely recognized for helping to keep colds at bay. However, there are plenty of other benefits that are associated with this powerful vitamin! You could reduce your blood pressure by upping your vitamin C uptake, for example. Vitamin C is also beneficial in terms of helping to keep your skin healthy. This is because it protects it from the oxidative damage that is caused as a result of exposure on a daily basis to pollution, heat, and light. This has seen the population of vitamin C products increase considerably.

There are plenty of natural ways to add some more vitamin C to your diet. You don’t need to opt for vitamin C supplements, although many people do. Some of the fruits that have the highest sources of vitamin C include cantaloupe melon, citrus juices and fruits, kiwi fruit, pineapple, papaya, mango, and the various berries, such as cranberries, blueberries, raspberries, and strawberries. There are a number of vegetables that are rich in vitamin C as well, including cauliflower and broccoli.

The History of National Vitamin C Day

As a substance occurring naturally in countless different fruits and vegetables, vitamin C has likely been around as long as the earth itself. Peoples from all over the world have long been aware of the extensive health benefits of consuming foods high in vitamin C as well as the risks associated with not consuming enough of it, one of which is scurvy. It was not until the late 19th century that scurvy was described in detail by British physician Sir Thomas Barlow, that people began to understand just how much this substance can do for our health.

However, scurvy was known for thousands of years prior, with even the great Hippocrates himself writing about it. In the 18th century, it is assumed that the disease killed more British sailors than any enemies they had and was one of the greatest factors limiting maritime travel over the ages. Today, very few people suffer from scurvy and Vitamin C is considered on of the most important nutrients food can and should provide.

How to celebrate National Vitamin C Day

The best way to celebrate National Vitamin C Day is to stay healthy, and this very vitamin can help you with that! Vitamin C is necessary for good health and general well-being, but the unfortunate truth is that not everyone has the time to pay close attention to what they eat and just how many grams or milligrams of a certain substance they consume daily.

The drastic rise in popularity of microwavable dishes has caused people’s diets to become much less healthy over the recent years, as has the fact that many people are working longer hours than ever and don’t have the time or the energy to cook themselves and their families a well-balanced meal every day.

Luckily, there are a few ways to make sure you’re getting enough Vitamin C, no matter your lifestyle. One is to simply squeeze lemon juice into the water you drink. Half a lemon contains almost 100% of your daily vitamin C requirement, so just a squeeze here and there will be more than enough!

The same goes for—alcoholic drinks. If you’re going to have a few Mojitos this Friday anyway, why not use fresh lime juice? And have we mentioned Vitamin C helps prevent hangovers as well?

But it doesn’t stop there—as it tuns out, you can put lemon juice into pretty much everything for your daily dose of Vitamin C as well as a deliciously tangy zing. As opposed to some other “healthy” foods which, let’s face it, can be downright nasty (looking at you, kale!), lemon juice makes almost everything you put it on and in taste better.

Salad dressings. Grilled meats. The list goes on. And if for whatever reason you’re not a fan of lemons, don’t worry! Many fruits and vegetables contain enough Vitamin C to keep you healthy, including tomatoes, strawberries, spinach, peppers, and many more. Take advantage of National Vitamin C Day to do your body a favor!

Vitamin C cannot only be consumed, but it can be applied to your skin as well. As mentioned earlier, Vitamin C is great for skin health. Why not make your own Vitamin C serum? It is not as difficult as you may think! All you need is some aloe vera gel, filtered water, and vitamin C powder. You may decide to add some other vitamins as well, such as vitamin E oil. There are some variations of how to make vitamin C serums and facemasks online, but the ingredient list is a simple one, yet the benefits are vast!

Of course, you can also buy some vitamin C skin products, rather than making your own. If you are going to use a vitamin C serum, whether homemade or not, we recommend washing your face first and using a toner. You can then apply a small amount of the serum. The serum is probably going to be quite thick. Do this before you go to bed, and add another layer of moisturizer. In the morning, you should wash your face thoroughly before any makeup is applied. Because of sun exposure, vitamin C serum is not designed to be used on a daily basis.

Make sure you spread the word about National Vitamin C Day and the benefits associated with this nutrient so that you can help others experience the benefits of it!

Source

[fatty-food]

Apricote Tarte (via Instagarm)

[imaf00die777]

LEMON POSSET TART + APRICOT & PISTACHIO

[kawaii-foodie]

moon.ii_

[morethansalad]

Summer Fruit Tart (Vegan)

[fullcravings]

Apricot Tarte Tatin

[fuglyjeans]

Maybe if you'd tasted how delicious fresh fruit is in Italy, you'd understand why ellio fucked the peach

[strawberrynida]

Strawberry Shortcake Collection

Hello, I've spent months working on this collection and waiting for beads to come in, and I'm so glad to be presenting this to you! Everything is handmade by me and is an original one-of-one; meaning there is only one in this style and will not be recreated from sale as I have very limited supplies.

The pictures of the necklaces were taken and edited by me, though the one of me wearing the necklaces and earrings was taken by Hira, my very lovely sister. Thank you, Hira! <3

🖤 ₊ ⊹ These necklaces and earrings are sold on separate listings on my Etsy @StrawberryNida. Simply type it into Etsy OR click on my link below to access it. Clicking on the link helps as Etsy won't charge me extra fees <3

Thank you, and have a berry great day! 🖤 ₊ ⊹

Strawberry Shortcake Collection Necklaces

Strawberry Shortcake Collection Earrings

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pssstttt, use code “TUMBLR” for a discount!

All socials are under the username StrawberryNida with the same profile picture.

Etsy: https://strawberrynida.etsy.com

Instagram: https://www.instagram.com/strawberrynida/

Pinterest: https://www.pinterest.com/strawberrynida/

My account is a safe place for any kind, strawberry-loving, person <3.

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[aretis]

Apricots and peaches pie!You wanted??

[cpahlow]

[rabbitcruiser]

National Fruit Compote Day

With a burst of natural sweetness, this delightful mix of fruits cooked to perfection promises a fruity explosion that tantalizes taste buds.

If you’ve got a sweet tooth, you’re probably a fan of the fruit compote. A delicious mixture of fruits or berries and sugar, the compote brings a punch of flavor to greek yogurt, a fruitful ending to a full course meal, or a sweet addition to your morning cereal. And on March 1st, if you ever needed an excuse to start your day with a mixture of sugar and fruits, then here it is!

History of Fruit Compotes

A fruit compote is a simple treat. It is technically a fruit sauce, made with fresh or frozen fruit chunks and sugar. The sugar is cooked on the stove to make a syrup, and the fruit is added in and warmed until the two mix together to create a syrupy sweet sauce. The sauce has a variety of uses, such as toast spread, in smoothies, on top of cakes or waffles, or into granola.

Food historians credit the dish’s original origin to France. The dish was originally served by itself in 17th century France as a dessert item. Interestingly enough, the dessert was originally created for its supposed health benefits.

The idea was that this dessert, or fruits cooked in any syrup, balanced out the effects of humidity in the body. The dessert was treated as a health remedy originally but eventually was served for pleasure as a dessert.

As the dish entered the medieval era, it was served at the beginning of the final course at a feast, usually with a potage, or a creamy vegetable and grain soup. Compote then became a staple dish in all feasts! In the Renaissance period, the compote was served cold in a dish to signal the end of a feast.

Since the meal was easy to prepare, did not cost much, and could be greatly varied based on the type of fruit, it became a staple throughout Jewish homes in Europe. The item was served at Jewish meals on toast, in yogurts, and creams.

Today, many countries serve compote instead of whole fruits and vegetables. Vegetable compotes are often served as soups, dips, or spreads. Fruit compotes are often used as toppings or desserts. Today, some of the most prolific compote recipes come from Germany, Holland, Belgium, Scandinavia, and France.

History of National Fruit Compote Day

Exactly when National Fruit Compote Day started being observed isn’t clear, but the food item is celebrated has been around for donkey’s years. The word ‘compote’ is from the French language, meaning a mixture.

With no dairy ingredients, fruit compote became a popular staple cuisine in Europe – but you will often find it served with yogurt or whipped cream. Many people who observe a dairy-free diet will also freeze fruit compotes in containers and eat this as a dairy-free ice cream substitute!

Fruit compote also goes well with cakes and biscuits, often serving as the fruity part of homemade cheesecakes. Pouring it over granola and cream also makes it the perfect end to a full course meal.

How to celebrate National Fruit Compote Day

If you’re feeling a bit handy in the kitchen, cooking up some fruit compote of your own isn’t too hard to do at all. Just choose your favorite berries and fruits, and boil them in water with plenty of sugar and spices. To give it some extra flavor you can add vanilla to the syrup, or drop in some orange peel or cinnamon sticks while it’s boiling. Dropping in some grated coconut will give your creation a little something extra.

Consider also trying a compote-based recipe, such as using compote to make frozen fruit popsicles, or mixing compote into ice cream to make a thickened frozen fruit treat! Make a simple compote to put into other treats.

Try topping your toast, cereal, granola, yogurt, or ice creams with this sweet spread, and you may just find your new favorite treat! If you want to eat it hot, try baking a cake or cupcake, and then filling or topping it with warm fruit compote!

If you’re in the mood for something a little boozy, one traditional recipe sees the syrup made with wine, but you could just use dried fruits soaked in alcohol if you wish. Some recipe variations call for wine, rum, or tequila to create a tangy flavor mixed with sweetened sugary fruit. You can either soak the fruit in alcohol for a few days to soak up the flavor, or you can mix the alcohol in at the cooking stage for a sharper flavor!

Looking for a creative way to get your daily serving of fruits? Don’t like eating fruits whole? There’s no better way to get your “five a day” than with a tasty treat like this, so give fruit compote a try today and join many others across the world observing National Fruit Compote Day.

Source

[kawaii-foodie]

_asyunnn

[morethansalad]

Vegan Hertzoggie Tart (South African Jam and Coconut Tart)

[maiswaffelchen]

🎀💖🍭🍦✨🌙💓

[fullcravings]

Fruit Tart

[askwhatsforlunch]

Ava’s Mince Pies

My girlfriend, knowing that I am not too fond of sultanas and currants, rang me the other day, and told me to listen as she gave me the recipe for delicious --”if I say so myself!”--mince pies she had imagined, and tested, only for me! Ava’s Mince Pies are a delicious treat indeed, and she is, most certainly, my most treasured gift this year!

Ingredients (makes a dozen):

For the mincemeat

1/3 cup sultanas

1/3 cup dried cranberries

1/3 cup soft dried apricots

1/4 cup demerara sugar

4 tablespoons unsalted butter

2 apples, rinsed

1 heaped tablespoon almonds

2 heaped teaspoon Manuka Honey

1/2 lemon

1 teaspoon Mixed Spice

For the pastry

300 grams/ ounces plain flour

2 tablespoons caster sugar

a pinch of salt

100 grams/3.5 ounces cold unsalted butter

50 grams lard (or duck fat which, as I found out, works out brilliantly)

1 egg yolk

2 tablespoons cold water

1 egg

Icing Sugar

The day before, make the mincemeat. In a medium saucepan, combine sultanas and dried cranberries. Roughly chop dried apricots, and stir them in as well. Add demerara sugar and the butter, cut into small chunks. Finally, core and dice the apples, and stir them in.

Heat over a low flame, stirring occasionally until butter melts, and apples and dried fruits soften, and the mixture starts boiling.

Roughly chop almonds, and stir them in, along with Manuka Honey.

Grate in the zest of the lemon halve and thoroughly squeeze in its juice. Add Mixed Spice. Give a good stir.

Cook, simmering, for about 15 minutes. Then, remove from the heat and let cool slightly, before spooning mincemeat in a large, sterelised jar. Close tightly.

On the following day, combine flour, sugar and salt in a large bowl. Cut butter and lard (or duck fat) into small chunks, and rub between your fingers into the flour, until mixture resembles breadcrumbs. Dig a hole in the middle and add the egg yolk. Stir with a wooden spoon, gradually adding cold water until dough comes together into a ball. Set aside.

Preheat oven to 200°C/395°F.  Butter a 12-cup muffin tray, and line each cup with a sqare of baking paper, if necessary. Set aside.

Divide pastry in half.

Onto a lightly floured surface, roll out the first portion thinly. Using a large round cookie cutter or pastry circle, cut out a dozen circles, and gently fit one into each cup of the muffin tray. Spoon a heaped tablespoon mincemeat into each pastry case, to fill them generously.

Roll out the remaining pastry onto a lightly floured surface. Using a star-shaped cookie cutter, cut out a dozen pastry stars, and delicately place them onto mincemeat-filled pastry cases, gently pressing the star points onto the pastry edges, to seal.

Lightly whisk egg, and gently brush the top of the pies. Place in the middle of the hot oven. Bake, at, 20 minutes until just golden.

Remove from the oven, and allow to sit about 10 minutes, before lifting the pies out of the muffing tray and peeling off baking paper. Arrange them on a plate, and dust lightly with Icing Sugar .

Serve Ava’s Mince Pies warm, with a small glass of chilled Spiced Pear Liqueur.