Daily Method

BlueBerries

Blueberries have a lot of nutritions and they are low in calories. They are grown from 2 different types of bushes. One is the highbush and one is the lowbush.

The highbush blueberries are the typical ones everyone would see sold in the United States. The lowbush blueberries are also known as the wild blueberries.

Purple Grapes

Purple grapes can be found all over the world. Purple grapes flavor comes from the number of tannins, and other various nutrients that are contained through the grape skin.

The best time to harvest grapes is at the peak of its season to have the best flavor. When picking grapes, we would want to use the color of the grape as an indicator to see if the grape is ready or we can use the color of the vines and leaves as indicators.

Cabbages

Half a cup of cooked cabbage has about a third the vitamin C you need for the day. It also gives you doses of fiber, folate, potassium, magnesium, vitamins A and K, and more. We can also make it even more healthy by fermenting it. Just leave it in its own juices for a while. For a spicier, more exotic version, try kimchi, a dish made popular in Korea.

Avocado
Avocados are considered a very unique fruit.
While most fruits contain a great amount of carbohydrates, avocados are high in healthy fats.
Avocados can be added to many different dishes because of its nutrient values and due to its great flavor and rich texture.

These were fun dippers!
Toasted Agnolotti (or Ravioli)
Ingredients:
1/3 packet of 375g (13 oz) pre-made fresh agnolotti/ravioli
1 egg
1.5 cup breadcrumbs
Preparation:
Preheat the oven to 180 degrees Celsius (350 F) for a fan-forced oven or 200 degrees Celsius (392 F) for a convection oven.
Line a baking tray with baking paper.
Spray a thin layer of olive oil (any oil of your choice will do) on the baking paper. Set aside.
Crack and beat an egg on a plate. On a separate plate add breadcrumbs.
Dip agnolotti in the beaten egg first.
Then coat it with breadcrumbs. Repeat steps 5 and 6 with the remaining agnolotti until egg and breadcrumbs are finished.
Place the crumbed agnolotti onto a baking tray. Once youve completed step 5 and 6, spray another thin layer of oil over the crumbed agnolotti. Bake the crumbed agnolotti for 25 minutes or until golden brown.
Serve immediately with pasta sauce or ketchup.
Source: Foodista