I was contacted by the lovely people at Exotic Date Vinegar to see if I would be interested in trying some of their product. I jumped at the opportunity to try their delicious and fruity date vinegar traditionally used in Middle Eastern and North African kitchens – with its semi sweet taste it is ideal to use in all recipes as an alternative to other vinegars. To view delicious recipes visit to Craggan Mill Food Blog. It is a fact that every bodybuilder dreams of having big muscles, and lose fat at the same time. Although it is seen that after a few months of working with heavyweights, they are able to bulk up but, struggling with gathered fats. All the abdominal muscles are hidden underneath layers of fat. That’s the reason why they chose Ligandrol (LGD-4033), which is one of the popular SARMs found in the fitness world. Ligandrol is a safe, convenient, and effective way to improve the performance of both athletes, and bodybuilders. Continue reading this article to know more about the supplement. You can visit our website for Ligandrol (LGD-4033): The Ultimate Beginners Guide.
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Chromium
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Vanadium
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Banaba Leaf Extract
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Alpha Lipoic Acid
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What also interested me was its health benefits. Date vinegar has been used for years as both food and medicine in the Middle East. Even claiming that drinking date vinegar will ease the pain of childbirth. I’m always have been pretty interested in medicinal boosts to help my body and mind, that’s why I always eat healthy recipes when I can and take brain supplements that are good for my mind if you are interested here is a great source for Australia. They are known to contain hormones which strengthen the uterus, help produce milk for nursing mothers and also prevent blood loss after childbirth. It also helps built strength during convalescing.
Interesting!
We have enjoyed the date vinegar in salads and in these great little Middle Eastern Filo Pastries that I whipped up…
- 1/4 tsp allspice
- ¼ tsp black pepper
- ¼ tsp ground cinnamon
- ¼ tsp ground coriander
- ¼ tsp ground cumin
- ¼ tsp ground nutmeg
- (⅓ cup) pine nuts
- 1/3 cup diced dried fruit mix
- 80 ml (⅓ cup) olive oil, plus extra, to brush {or you can use butter}
- 2 onions, finely chopped
- 3 cloves of garlic, crushed
- 250 g minced lamb or beef
- 3 tbsp date vinegar
- 15 sheets filo pastry, fresh or thawed
- To make spice mixture, combine all of the ingredients in a bowl and set aside.
- Place pine nuts in a frying pan over medium heat. Cook, stirring, for 2 minutes or until browned, then remove from pan and set aside.
- Add oil to the pan with onion and garlic and cook, stirring, for 3 minutes or until softened. Add meat and cook, breaking up with a wooden spoon, for 6 minutes or until browned.
- Add 1 tsp of the spice mixture and ¾ tsp salt and cook for 2 minutes or until fragrant. Remove from heat and stir in toasted pine nuts, dried fruit and date vinegar. Set aside to cool completely.
- Preheat oven to 200°C. Line an oven tray with baking paper. Lay a sheet of filo pastry on a clean work surface or chopping board, with a long edge facing you. Brush the half closest to you with oil, then fold in half lengthwise. Turn filo so that the short edge is facing you and brush with oil. Shape a heaped tablespoonful of cooled filling along the short edge closest to you, leaving a 2.5 cm border on sides and bottom. Roll short edge over filling to enclose, then fold in the 2 longer sides and roll up to form a cigar shape.
- Place seam side-down on prepared oven tray and repeat with remaining filo pastry and filling to make 15 rolls.
- Place in oven and bake for 20 minutes or until golden.
Have you tried date vinegar? Are you a fan of Middle Eastern flavours? Do you like fruit in savoury meals? If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.
