You Have to use Raw Honey!! it's available in many Health stores and Markets.
1st Recipe. You Need:
2 tsp Honey1 tsp Cinnamon
1cup/ 8oz/ 237 ml Water
Directions:
1) Use 1 part of cinnamon to 2 parts of raw honey. 1 tsp cinnamon to 2 tsp honey is recommended.
2) Boil 1 cup/8oz/237 ml of water.
3) Pour the boiling water on cinnamon. Cover it and let it steep until it is warm enough to drink.
4) Add honey when the water is cool/warm. Never add honey when it is hot as the heat will destroy the enzymes and other nutrients in the raw honey.
5) Drink 1/2 of this before going to bed. The other half should be covered and refrigerated and drink it in the morning. Do not re-heat it in the morning.
Do not add any flavours in this mixture. And this recipe only works if you drink it on empty stomach.
Scientists have researched on this and the beneficial effects of honey and cinnamon target the phenomenon of insulin resistance and the condition called metabolic syndrome. This recipe also helps people with diseases. I am not going to name them because there are hundreds of them.
Anyways it's a Natural and safe product so no harm.
---------------------------------------------------------------------------------------------------------
2nd Recipe. You Need:
1cup/80z/237 ml of Pineapple Juice
Just drink it. Pineapple contains bromelain which helps in weight loss. It is also good for skin and digestion. To include this in diet buy a smoothie which has pineapple in it or eat fruit salads. Add pineapple in anything and everything. Its totally worth it. Take care.
Drain and rinse the garbanzo beans well. Pour them into your food processor along with the chopped onion, garlic cloves, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom.
Pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process till the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that... but don't overprocess, you don't want it turning into hummus!
Once the mixture reaches the desired consistency, pour it out into a bowl and use a fork to stir; this will make the texture more even throughout. Remove any large chickpea chunks that the processor missed.
Cover the bowl with plastic wrap and refrigerate for 1-2 hours.
Before frying my first batch of falafel, I like to fry a test one in the center of the pan. If the oil is at the right temperature, it will take 2-3 minutes per side to brown (5-6 minutes total). If it browns faster than that, your oil is too hot and your falafels will not be fully cooked in the center. Cool the oil down slightly and try again. When the oil is at the right temperature, fry the falafels in batches of 5-6 at a time till golden brown on both sides.
Once the falafels are fried, remove them from the oil using a slotted spoon.
Let them drain on paper towels. Serve the falafels fresh and hot; they go best with a plate of hummus and topped with creamy tahini sauce. You can also stuff them into a pita.
SESAME FALAFEL VARIATION: After forming the balls or patties, dip them in sesame seeds prior to frying. This will make the falafel coating crunchier and give it a slightly nutty flavor.
HERB FALAFEL VARIATION (GREEN FALAFEL): Add ½ cup additional chopped green parsley, or cilantro, or a mixture of the two prior to blending.
TURMERIC FALAFEL (YELLOW FALAFEL): Add ¾ tsp turmeric to the food processor prior to blending.
EGYPTIAN FALAFEL: Use 1 lb. dried peeled fava beans instead of chickpeas; cover them with cold water, soak them for at least 24 hours, then drain and rinse. You can also use a mixture of fava beans and chickpeas if you wish; just make sure the weight of the dried beans adds up to 1 lb.
HOW TO MAKE A FALAFEL PITA: Making a falafel pita is actually really simple. The two main ingredients are pita bread and falafel.