Traditionally, kvass is made from stale, sourdough-rye bread. This produces a drink with a taste similar to beer—minus the alcohol content—and with all the health properties listed above. But for those of us who have been forced, by allergies or auto-immune diseases, to eliminate grains from our diet, all is not lost. While rye-bread kvass is certainly the most well known, it is not the only variety available to us. Indeed, Russians have been known to create kvass with all manner of ingredients: from currants and raspberries to lemons and cherries. The most common and perhaps most beneficial alternative, however, is beets.
Packed with fiber, vitamins and minerals, pumpkins are known to help prevent arteriosclerosis or hardening of the arteries. Like to munch? Pumpkin seeds contain phytosterols, which can help to lower cholesterol levels and improve heart health.
Protect your skin
High levels of phytosterols in pumpkin are also a great way to boost your immune system during cold and flu season.
Like all orange fruits and veggies, pumpkin is full of powerful anti-aging nutrients called cartenoids that protect your skin from the sun. High levels of vitamin E also help to support smooth, youthful skin.
Reduce risk of cancer
Low in calories and packed with healthy fiber, pumpkin is the perfect food for dieters. At just 50 calories per serving, you can fill up fast without worrying about your waistline. If you are looking to reduce the calories in your baked goods this season, consider replacing butter or oil with pureed pumpkin. It will keep recipes moist and delicious without all the extra calories.
High in phytonutrients like alpha- and beta-carotene, pumpkin packs a punch against cancers including lung, colon, bladder, cervical, breast and skin. The sterols in pumpkin seeds are also an excellent protection against cancer.
cholesterol, blood glucose, lipids, and triglycerides
Weekly for 4 weeks, buy at the fair or supermarket, pumpkin pieces. Should not be the pumpkin squash and pumpkin rather large, which is usually used to make candy. Daily, peel 100 grams of pumpkin, place the pieces in a blender (raw), along with water (WATER ONLY!), And mix well, making a vitamin pumpkin with water. Take this vitamin fasting, 15-20 minutes before breakfast (breakfast / breakfast). Do this for a month, every time your blood needs to be corrected. Can control the outcome, making analysis before and after treatment with other pumpkin. According to the doctor, there is no contraindication; because it is just a natural vegetable and water (do not use sugar!). The teacher, excellent chemical engineer, studied the pumpkin to know which of the active ingredients it contains and concluded, at least partially, that it is present in a solvent of low molecular weight cholesterol: cholesterol more harmful and dangerous – LDL. During the first week, urine has a large amount of LDL (low molecular weight), which results in cleaning of arteries, including the brain, thereby increasing the person’s memory
Haylie Pomroy has helped countless clients lose up to 20 pounds in just 4 weeks –all through the fat-burning power of food. Hailed as “the metabolism whisperer,” Haylie reminds us that food is not the enemy, it’s the rehab needed to rev-up your sluggish, broken-down metabolism and turn your body into a fat-burning furnace.
On this plan you’re going to eat a lot. You’re going to eat three full meals and at least two snacks a day – and you’re still going to lose weight. What you’re not going to do is count a single calorie or fat gram. You’re going not to ban entire food groups. You’re not going to go carb-free or vegan or go cold turkey on the foods you love. Instead, you’re going to rotate what you’re eating throughout each week according to a simple and proven plan carefully designed to induce precise physiological changes that will set your metabolism on fire.
Phase I (Monday-Tuesday): Lots of carbs and fruits
Phase II (Wednesday-Thursday): Lots of proteins and veggies
Phase III (Friday-Sunday): All of the above, plus healthy fats and oils
Continue reading “The Fast Metabolism Diet”
Ease of preparation: average
Prep Time: 15 minutes
Cook time: 5 minutes
Wine pairing: White
1 box BARILLA PLUS Elbows
1/3 cup + 1 tablespoon extra virgin olive oil
2 tablespoons pine nuts
1 clove garlic
1 cup packed fresh basil
to taste salt
to taste freshly ground black pepper
2 tablespoons Parmigiano cheese, grated
2 tablespoons Pecorino Romano
2 pints, cut in halves cherry tomatoes
1 cup, cut in halves kalamata olives, pitted
1 1/2 pounds, cut in half fresh mozzarella cheese
Ease of preparation: easy
Prep Time: 30 minutes
Cook time: 10 minutes
Wine pairing: White
2 Tbsp butter
1 onion, thinly sliced
1 tsp grated fresh ginger
1 tsp grated garlic
2 Tbsp flour
1 Tbsp curry powder
2 and 1/2 cup bouillon
1/2 tsp garam masala
Heat 1 Tbsp of butter in a skillet and saute onion slices on low heat until they are brown. Add garlic and ginger and saute well. Set aside. Heat 1 Tbsp of butter in a medium pot. Put flour and saute on low heat. Add curry powder and mix well. Add bouillon little by little, stirring well. Add onion in the sauce. Simmer the sauce until thickened. Add garam masala at last.
|Leche||1-1 1/4 Tazas||2 Tazas||4 Tazas|
|Sal||1/8 tsp||1/4 tsp||1/2 tsp|
|Semolina||3 tbsp||1/3 Taza||3/4 Taza|
- hervir la leche. Mover constantemente para que no se derrame.
- Incorporar gradualmente la semolina batiendo constantemente hasta que se incorpore bien.
- Hervir de nuevo; reducir llama a bajo, cocer destapado por 2 minutos o hasta que espese. Mover frecuentemente.
- Dejarlo enfriar un poco.
- Mezclar 3 tbsps de semolina con 3/4 Tazas de leche y una pizca de sal.
- Poner en el micro en High 1 minuto. batir. Cocinar 1 o 2 minutos adicionales hasta que espese, batiendo cada 30 segundos.
Jackie and her scones are the main attraction at Casey’s Cosy Corner Cafe in the Assembly Rooms Lancaster.
In this film Jackie shares her secrets…it’s all in the hands.
3lb Plain Flour
3oz Baking powerder
12oz Caster sugar
1 1/2 pts Milk
Filmed as part of What’s Cooking Grandmas of Lancaster.
Visit http://www.WhatsCookingGrandma.net for more…
Olive Oil (2 Tbsp)
Ground Lamb or Beef (about 1.5 lbs)
1 Large Carrot (grated)
1 Large Onion (grated)
Minced Garlic (I used 4 cloves)
Worcestershire Sauce (several splashes)
Tomato Puree or Paste (no more than a small can)
Red Wine (several glugs)
Chicken Stock (not sure, but it looks like about 1/4 cup)
Golden Potatoes (about 1.5 lbs)
Heavy Cream ( 1/4 cup)
Butter (3 1/2 Tbsp)
Egg Yolks (2)
Parmesan Cheese (1/4 cup, minimum)
Dice the garlic
Separate your herbs from the stems
Separate your Egg Yolks
Peel and Slice your potatoes into even pieces
Open your wine if it’s not already
Open your can of Tomato Paste
Cooking the Potatoes:
This part is easy as pie (no pun intended), just boil some water, throw some salt and your potatoes in, and set a timer for 15 minutes – start on your filling. Upon the timer going off, take your potatoes out and strain the water off. Put potatoes back into the pan, or into a medium mixing bowl. Mash the potatoes with their ingredients from above and keep warm (your filling should be about done by this point)
Cooking the Filling:
Pour Olive Oil into a hot, rather large pan, then add meat. Stir meat as if your life depends on it for a few minutes so it’s nice and brown, and broken into very small pieces. Add your Rosemary, Thyme, and Garlic, then stir some more. Quickly add your Carrot, and Onion, stir a little longer. The idea at this point is to get everything to a minced consistency.
Add Worcestershire Sauce, stir, add Tomato Puree, stir, add Red Wine and sweat down for a minute or two. Add chicken stock and cook for 3 more minutes. I made mine without the stock because I didn’t notice it the first time I watched the show. You can add it, or leave it out.
Scoop your meat mixture into a deep casserole or other oven safe dish and then spoon the mash over the top. Spread the mash over the top of the mix with the bottom of the spoon and then sprinkle a generous portion of Parmesan cheese over the top. Poke the top with a fork several times to give it a peaked look and stick it in the oven at 400 degrees for 18-20 minutes to brown the potatoes and set the pie. Serve it up and watch people melt! Oh I love Shepherd Pie!