Enjoy delicious and extremely&n bsp;healthy negative calorie diet recipes with edible wild berries. We are not talking goji nor acai berries. We are talking about edible wild berries you can find in the woods nearby you.

Going out looking for the berries is a great exercise to loose weight as well! And you can eat as much berries as you like

Edible wild berries dessert

This recipe yields 6 servings and is made with blueberries and blackberries. It is made out of a berry salad topped with a berry cream.

Edible wild berries salad

• 1 pint fresh blackberries, lightly rinsed and patted dry
   
• 1 pint fresh blueberries, lightly rinsed and patted dry
   
• 2 tablespoons fresh lemon juice
   
• 2 tablespoons sugar
   
• 2 tablespoons chopped fresh mint leaves.

1. Combine the blueberries with the blackberries, the lemon juice and the sugar in a large, non-reactive bowl.
    
2. Let the berries mixture rest for 2 hours at room temperature for the juices to develop.

While the salad is resting, prepare the wild berries topping

Edible wild berries topping

• 1 pint (2 cups) fresh blueberries, lightly rinsed and patted dry, divided
   
• 6 full mint sprigs, for garnish
   
• 1/4 cup sugar
   
• an extra 3 tablespoons of sugar
   
• 1/2 cup crème fraîche
   
• 1 1/2 cups light or non-dairy whipping cream
   
• 1 teaspoon vanilla extract

1. Place the 1 cup of the blueberries with the 1/4th cup of sugar in a small saucepan over a medium-low heat.
    
2. Cook for about 10 minutes, stirring occasionally until the sugar has dissolved and the edible blueberries have softened.
    
3. Remove berries from heat and transfer to a medium bowl to cool completely. (To speed the process, chill the berries in the fridge for about 20 minutes or in the freezer for about 5 minutes).
    
4. Add the remaining cup blueberries to the cooled blueberries and set aside.
    
5. Meanwhile the berries are cooling, whip together the cream with the remaining 3 tablespoons of sugar and vanilla until soft peaks form.
    
6. Add the crème fraîche and continue beating until again soft peaks form.
    
7. Gently fold the cooled blueberries into the whipped mixture using a large rubber spatula. Being careful not to overmix: just create a marbleized effect from berries in cream.
    
8. Refrigerate the berries topping loosely covered for up to at least 2 hours.

Serving the edible wild berries dessert

1. Toss the black and blue berries mixture with the chopped mint.
    
2. Spoon about one-half cup of the black and blue berry salad into each of 6 dessert bowls.
    
3. Top with a generous portion of the berry cream.
    
4. Garnish each portion of your edible wild berries dessert with a sprig of mint.

Enjoy more free negative calorie recipes as above when you order the Complete negative calorie Food Diet e-Book now.

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This into bean salad is not only great with broiled corn on the cob and grilled chicken but is yet another negative calorie diet recipe!

Who said that negative calorie foods are boring? Let the recipe below proof these people wrong. Lovely sweet and sour taste thanks to the combination of apple cider and molasses.

Negative calorie diet : Barbecue pinto bean salad

For 4 persons:

• 1 15-ounce / 450 gr can of pinto beans. For the sake of healthy recipes: buy only organic pinto beans and rinse them thoroughly when you take them out of the can
   
• 2 medium seeded and coarsely chopped tomatoes
   
• 1 cucumber, chopped
   
• 1 bunch scallions (those green onion stems) trimmed and chopped
   
• 1/3 cup (80ml) prepared spicy barbecue sauce
   
• 2 teaspoons molasses
   
• 3 tablespoons pure apple cider vinegar
   
• for a spicy touch: your choice of hot sauce to taste (I love it with green tabasco)
   
• freshly coriander leaves to taste
   
• freshly grounded pepper to taste or your other favorite spices : since Indians are the masters of delicious vegetarian food, try to find Chaat Masala and add at most 1 teaspoon.
   

Preparing pinto bean salad

1. Mix in a large bowl the apple cider vinegar, barbecue sauce and molasses. Whisk until thoroughly mixed.
    
2. Add the vegetables: scallions, tomatoes and rinsed pinto beans.
    
3. Toss the vegetables to coat the pinto beans with your vinaigrette.
    
4. Season with fresh ground pepper, hot sauce and coriander leaves. In case you make the salad one day ahead, add the fresh cilantro leaves 1 hour before serving.

This pinto beans salad can be made one day in advance to serve with your upcoming barbecue. Store in the fridge but make sure to serve at room temperature.

Get more free negative calorie recipes from this author as a bonus when you buy the Negative Calorie Food Diet e-Book.

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Enjoy by far the most delicious of all negative calorie food recipes: grated potatoes with a delicious pepper, chili, tomato sauce. Buy from the same authors their complete cookbook of negative calorie food recipes.

Ingredients for the best of all negative calorie foods recipes

This vegetarian negative calorie food recipe serves 4 people

• 1 green bell pepper seeded and chopped
   
• 1 red bell pepper seeded and chopped
   
• 1 onion finely chopped
   
• 1 large red potato : cleaned, grated and rinsed
   
• 1 15 ounce/450ml  can of drained pinto beans
   
• 1 15 ounce/450ml can of drained red kidney beans
   
• 2 15 ounce/450ml cans of Mexican style stewed tomatoes
   
• 1 cup (250ml) water
   
• 3 tablespoons of chili powder
   
• 1 tablespoon of olive oil

How to prepare the best of all negative calorie foods recipes

1. Over medium high heat, pour oil into an oven-proof cast-iron skillet.
    
2. Add the onion and bell peppers and sauté stirring occasionally until the onion is lightly browned.
    
3. Add 2 tablespoons of the chili powder and cook for another minute until you can smell the chili flavor.
    
4. Pour in the drained beans, tomatoes, and water, bring fast to a boil over a high fire and simmer on a lower fire for about 20 more minutes until the mixture thickens.
    
5. Preheat oven to 350 degrees F (180 degrees C) when you have 5 minutes left.
    
6. Take the beans from the fire and add the grated potato, spreading them across the top of the mixture.
    
7. Add the remaining tablespoon of chili powder evenly over the top of the grated potatoes.
    
8. Insert the grated potatoes and sauce into the oven and bake for about 20 to 35 minutes until the grated potatoes turn golden brown.

When you enjoy this recipe as much as we do, then we recommend you to by more negative calorie food recipes from the same authors.

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