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10 Quick & Healthy Breakfast Ideas for Busy Mornings

Introduction:
10 Quick & Healthy Breakfast Ideas for Busy Mornings is a trending topic in health and wellness. This article provides practical tips, full recipes, and nutritional insights to help you stay healthy and energized.

Key Benefits

Nutrient-rich and easy to prepare
Supports energy and weight management
Suitable for various dietary preferences

Detailed Recipes

1. Avocado Toast with Egg

Ingredients:

2 slices whole-grain bread
1 ripe avocado
1 boiled egg
Salt and pepper to taste

Instructions: Toast bread, mash avocado, spread on toast, top with sliced boiled egg, season with salt and pepper.

Nutritional Info: Calories: 320, Protein: 12g, Carbs: 28g, Fat: 18g

2. Greek Yogurt Parfait

Ingredients:

1 cup Greek yogurt
1/2 cup granola
1/2 cup mixed berries

Instructions: Layer yogurt, granola, and berries in a glass. Serve chilled.

Nutritional Info: Calories: 250, Protein: 15g, Carbs: 30g, Fat: 6g

3. Quinoa Salad Bowl

Ingredients:

1 cup cooked quinoa
1/2 cup chickpeas
1/2 cup diced cucumber
Olive oil and lemon juice

Instructions: Combine quinoa, chickpeas, and cucumber. Drizzle with olive oil and lemon juice.

Nutritional Info: Calories: 280, Protein: 10g, Carbs: 40g, Fat: 8g

Stay healthy and energized with these quick breakfast ideas! Share your favorite recipe in the comments below.

10 Healthy Foods You Should Eat Every Day for Energy and Wellness

health info 0

10 Healthy Foods You Should Eat Every Day for Energy and Wellness

Healthy eating isn’t just a trend—it’s a lifestyle that boosts energy, supports immunity, and promotes long-term wellness. In this article, we’ll explore 10 nutrient-packed foods that are easy to include in your daily meals.

1. Avocado – The Heart-Healthy Fat

Rich in monounsaturated fats, fiber, and potassium, avocados help maintain heart health and keep you full longer. Add them to salads, smoothies, or whole-grain toast for a creamy boost.

2. Quinoa – The Complete Protein Grain

Quinoa is a gluten-free grain packed with protein and essential amino acids. It’s perfect for meal prep and works well in salads, bowls, or as a rice alternative.

3. Blueberries – Antioxidant Powerhouse

Loaded with antioxidants and vitamins, blueberries fight oxidative stress and support brain health. Enjoy them fresh, in smoothies, or as a topping for oatmeal.

4. Greek Yogurt – Gut-Friendly Protein

High in protein and probiotics, Greek yogurt promotes digestion and muscle recovery. Pair it with fruits and nuts for a balanced snack.

5. Spinach – The Iron-Rich Green

Spinach is a nutrient-dense leafy green full of iron, calcium, and vitamins A and C. Use it in salads, stir-fries, or smoothies for a quick nutrient boost.

6. Almonds – Crunchy Nutrient Bomb

Almonds provide healthy fats, vitamin E, and magnesium. A handful makes a perfect snack or a crunchy topping for yogurt and salads.

7. Salmon – Omega-3 Superstar

Salmon is rich in omega-3 fatty acids, which support heart and brain health. Grill, bake, or steam it for a delicious protein-packed meal.

8. Sweet Potatoes – Energy Booster

Packed with fiber and beta-carotene, sweet potatoes are a great source of slow-release energy. Roast them for a tasty side dish.

9. Green Tea – Metabolism Enhancer

Green tea is loaded with antioxidants and compounds that may boost metabolism. Sip it hot or iced for a refreshing health drink.

10. Lentils – Plant-Based Protein

Lentils are high in protein, fiber, and minerals, making them ideal for soups, stews, and salads.

Mouth-Watering Stuffed Mushrooms

Vegetarian 3

45 minutes
12 servings
88 calloriess

Ingredients

12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper

Directions

Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.

Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.

When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.

Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Recipe by: Angie Gorkoff

"These delicious mushrooms taste just like restaurant-style stuffed mushrooms and are my guy's absolute favorite."

Pasta With Meatball

Admittedly, pasta is one of the most typical food and appreciated the Mediterranean diet as named in our country and although it never achieved the popularity and development that had and has in Italy, today is an ingredient that lack in our kitchens, in all its forms and elaborations, whether noodles, espaghettis, fettuccine, tagliatelle, macaroni, tortellini, etc. ..

The origin of pasta is a very controversial subject, the more likely the situation in China, where he arrived in Italy in the thirteenth century by the famous travels of Marco Polo by Asian routes, but it has been shown that both India and even in other Middle Eastern countries, and also elaborated a kind of pasta called "sebica" whose meaning comes to be "stranded". Word that comes to have a common denominator with the word "spaghetti", short for the Italian word "spago" meaning "string."

I read that the paste is believed to have been introduced in Italy before birth even Marco Polo, in the eleventh century and which also reached Spain as there are documents attesting that their consumption had a big swing at that time primarily in the area Levante and Andalucia. The oldest name used in Spain to designate the pasta, was "noodles" and first appears in an Arabic manuscript of the thirteenth century.

They were the noodles, sold rolled and had to split them first pasta consumed in the kitchen of my grandmother and my mother then, over the years were the espaghettis and macaroni those who came to our pantries, to today we can find all kinds of pasta in the nearest supermarkets.

On this occasion I have prepared some spaghetti with meatballs inspired (I have not followed faithfully in his footsteps, not exact ingredients) in a recipe for a great cook who had the good fortune to meet, a master of gastronomy who follow and admire : MARTIN BERASATEGUI .

How do I do?

The noodles use egg Gallo brand.

Ingredients for meatballs:

A quarter kilo of ground beef, 50 grams of chopped smoked bacon (I bought it in pieces and pique in my meat grinder), a tablespoon of ketchup sauce, a tablespoon of Worcestershire sauce (you can find in any supermarket), an small piece of grated Manchego cheese, one egg, two pieces of bread soaked in milk, flour and fresh basil leaves (alternatively be used dry, although the taste is not the same).

Ingredients for the sauce:

A small red onion, medium yellow pepper, two cloves of garlic, two carrots, three or four grated ripe tomatoes, olive oil (preferably Malaga, currently using Riogordo), a spoonful of sugar, salt, two bay leaves five or six black peppercorns, half small glass of red wine.

The steps to make meatballs:

In a bowl mix the ground beef, bacon, ketchup, Worcestershire sauce, egg, cheese, bread soaked in milk, finely chopped basil and salt to taste, kneading all the ingredients, then form balls of desired size and then dust with flour.

Heat oil in a pan and fry until golden brown. Escurriéndolas well and reserving them out.

While preparing the sauce:

In a saucepan, cover the bottom with oil, add the chopped onion, garlic, carrot and bell pepper also cut into small pieces, salt and fry over low heat for about ten minutes, add the tomatoes, sugar and wine then letting him do ten minutes. Season with salt.

Pass the sauce through the blender and add the bay leaf and black pepper.

Pour the meatballs in the sauce, stir and cook for a few minutes. Remove and reserve hot.

Cocer pasta according to manufacturer's instructions chorreoncito water with oil and salt to taste. Drain well.

Generally you should mix the pasta with the sauce and meatballs, I personally like emplatarla next door and every guest the mix.

At emplatar sprinkle the dish with chopped fresh black pepper ... if you like, of course.

Recipes For Diabetics

health info 2

Strawberry banana smoothie and

fresh fruits Fusion a delicious smoothie, rich in calcium, fiber and vitamins and low in sugar.

Almond milk

Low in calories, contains no cholesterol or lactose. It is rich in nutrients, magnesium, selenium, manganese, potassium, and vitamin E, good for the health of your bones, heart, and your body's defenses strengthening your immune system. It is lower in calories and carbohydrates than cow's milk helping your weight and glucose control ....

Guacamole

Avocado generally confused by vegetable, fruit is a creamy consistency and the main ingredient in one of the best-known snacks Hispanic recipes: guacamole. Enjoy this recipe and know its benefits to your health and diabetes.

Carrot soup and turkey bacon

soups are the perfect alternative for lunch or dinner when you want to lose or maintain your weight. When you substitute in soups carbohydrates by plants adding nutrition to your plate and you reduce the calories. Try this version of carrot soup, nutritious and tasty.

White Chili with Chicken

When it comes to finding ways to add nutrition to your table, there is nothing like beans. Navy beans or kidney beans are rich in fiber and minerals. The white chili recipe is easy to prepare and delicious to the palate.

Lemon Chicken

chicken breast is a low-fat protein and its market price makes it accessible. It has a mild flavor that fits any seasoning. In this recipe, the lemon juice is key to flavor the chicken. Serve this recipe on a bed of greens.

Grilled Salmon with Herbs

Salmon consumption is rich on the palate and have proven benefits for heart health by lowering cholesterol and triglyceride levels and improve the elasticity of the arterial walls stimulating proper blood flow.

Pescado a la Veracruzana,

Veracruz The fish is a traditional dish of Veracruz, a city in Mexico's Caribbean coast and seasoning ingredients and show a strong Spanish influence. This dish is traditionally prepared with fish snapper or "snapper" (red snapper), but any white fish can work in the recipe.

Tilapia baked with herbs

Tilapia is a warm water fish of African origin. There are three different varieties: blue tilapia, Nile tilapia and red tilapia or silver. Treat in this recipe baked with herbs and butter.

Jicama Salad

Jicama is a tuber legume-rich in water, fiber and vitamin C. Its caloric value is very low, it is easy to prepare, in salads or alone as a snack accompanied by lemon juice.

Citrus Spinach Salad

Spinach is nutritious, low in calories and energizing. Treat her this recipe with this merger-avocado fruit and tangerines-and see that besides adding nutrition to your plate will be a delight to the palate.

Baked Breaded Tilapia

Fish is an excellent quality protein: it is low in calories, easy to digest, excellent source of essential lipids and vitamins, and helps prevent cardiovascular disease and diabetes. Tilapia is easy to get and the price is affordable. There are three varieties of this fish, the blue tilapia, Nile tilapia, ...

Chicken breast stuffed with goat cheese

chicken breast is a source of protein low in fat and rich in essential amino acids, easy digestion without doubt one of the recommended protein for the treatment of some diseases such as obesity, diabetes, and cardiovascular disease. Give variety to your taste buds with this recipe stuffed with goat cheese.

Plant garlic sauteed

garlic sauteed vegetables are the perfect complement to meat, poultry or fish. The can also serve mixed with whole grain pasta, adding more olive oil and sprinkled with fresh basil and Parmesan cheese for a vegetarian dish.

Chicken breast stuffed with spinach and gorgonzola cheese

Spinach is a source of vitamins and minerals. The chicken breast is low in fat protein that helps control weight. In this recipe for chicken breasts stuffed with spinach and gorgonzola cheese, you'll have a complete and nutritious dish to offer your family.

Chicken breast stuffed with asparagus

Delicious and nutritious version of roasted chicken breast stuffed with asparagus. The studs are full of vitamins and minerals that benefit your diabetes. Its diuretic action is the cure for edema and minerals like chromium helps to increase the ability of insulin to transport glucose from the bloodstream into the cells of the

Chicken salad sandwich and almonds

lunch arrives and time is short between daily activities and work. If you want something that is quick and nutritious, try this chicken salad sandwich and almonds, is easy to prepare and its protein content will keep you satisfied for long.

Lentil soup makes

Loaded with nutrients, fiber and protein, lentils are grains that may well replace the meat for its nutritional value. No need to pre cooked like other beans which will save time in the kitchen. Try this version with smoked turkey bacon to add more flavor without the fat of hams.

Chili con carne

Chili con carne is an easy to prepare dish full of protein and fiber. The red beans are a source of iron, magnesium, vitamin C and phosphorus, are naturally low in sodium and cholesterol free, good for your cardiovascular health and diabetes. Treat them in this recipe.

A light cream, tasty and easy to prepare. The pumpkin cream ...

A light cream, tasty and easy to prepare. The cream of pumpkin (butternut squash), popular in the days of autumn, is a simple way to add nutrition, health and flavor to your table.

Tricolor Bean Salad

Quick to prepare, high in fiber, low in fat and very nutritious. This tricolor bean salad no sugar added will be the perfect companion on your table.

Mediterranean Quinoa

Quinoa is a versatile seed that you can prepare as cereal, in salads with other vegetables, or rice. The cooking time is quick and their nutritional value surpasses all grain for its high protein content, perfect if you decide to follow a vegetarian or vegan diet.

Tilapia stuffed with spinach and tomatoes

Tilapia baked and filled with tomatoes, spinach and cheese. An easy to prepare recipe will make you look like a chef in the kitchen, and nutritious, you'll be providing your family health, the give in weight control and diabetes.

Basic Flan unsweetened coconut

flan, dessert traditionally made ??with eggs, milk and sugar, and that is curdled-bath, into a mold lined with toasted sugar usually is one of my favorite desserts. Since I learned to prepare substituting sugar pudding mix and candy for sweeteners, I have tried all versions. Learn ...

A Special Halloween night

during the celebration of the night of witches are collected many goodies. Its use without supervision and restraint can bring fatal consequences to the health of your child with diabetes. Let this be a night of Halloween family fun concocting desserts without sugar added. Night Happy Halloween!

Crepes stuffed with cream cheese and strawberry sauce

The crepes or pancakes, a recipe from France originally made ??with wheat flour, eggs, milk, butter and sugar. Boil the pan or "crepe" on both sides, forming a disc with the dough and filled with fruits and jams, also scrambled eggs and vegetables. The possibilities are as varied as the imagination of ...

Chickpea recipes: Baked Falafel and Hummus

Two delicious appetizer recipes on the palate and very nutritious: falafel and hummus. The main ingredient in these two recipes is the chickpea, high in fiber and protein and low in fat, for its nutritional value, can be a substitute for meat on your plate.

Dip for your crudités

One way to eat more raw vegetables and benefit from the vitamins and antioxidants that offer, is accompanying them with low-fat dressings. The dressing of low-fat cream cheese is soft on the palate, the south, for those who prefer it spicy and well easier version of hummus. Enjoy them!

Appetizers nutritious and low in calories

Snacks at parties are these snacks with which we calm the appetite before it comes time to serve the main course. They may be small, but many times, giants in calories. Keep the list of appetizers then rich on the palate, low in calories and take care of your diabetes.

Rice with mushrooms and onions

Mushrooms can enjoy in many shapes and add them to pasta, rice and salads to add flavor and texture to your recipes. They are low in calories, high in fiber and rich in potassium. Enjoy them in this easy recipe rice and onion.

Bruschetta, Pico de gallo and tortilla rolls and vegetables

Tomato, served as a vegetable botanically fruit, helps fight diseases including cancer. Because of its high chromium content, helps keep your glucose levels in the blood stable. Enjoy its benefits to your health and diabetes in these three recipes of appetizers: Bruschetta, Pico de gallo and tortilla rolls and vegetables.

Garlic spinach salad with chicken, citrus and Caprese

Spinach is rich in vitamins, minerals and phytochemicals. The American Diabetes Association classified it as one of the super foods good for diabetes for its nutritional value, being low in calories and have a low glycemic index. Treat in three versions: garlic chicken, in salads and traditional citrus salad ...

Corn and bean salad and roasted vegetables

Two recipes that complement your main course. The corn and bean salad is high in fiber and protein, roasted vegetables are a different way to eat vegetables if you prefer to consume hot instead of cold salad. Vesiones Both are full of flavor.

Spaghetti with tomatoes, basil and cheese

pasta whole grain or enriched with vegetables are high in fiber will help you feel fuller longer and stay within the limits of carbohydrate per serving (40 grams of carbs per 3/4 cup ). Treat this vegetarian recipe with tomatoes, basil and Parmesan cheese.

Grilled Salmon with dill cream light

Salmon, one of the appointed oily fish is rich in omega-3 fatty acids, a form of polyunsaturated fat healthy for the body. Its consumption helps prevent diabetes and cardiovascular health. Try it in this recipe baked with dill sauce low fat.

Penne pasta with chicken and mushrooms

One of my favorite recipes to be easy to prepare, delicious and low in fat. I bake the chicken breast in broth and lime juice, add mushrooms, dusting with basil and ready. A full plate with whole grains, protein, vegetables and dairy.

Garlic Cassava

Cassava is one of the most cultivated foods in the world. South America, Asia and West Africa lead the cultivation of this root. Its consumption provides vitamin C, iron, calcium, fiber and vitamin A. As is high in starches should moderate their consumption. Enjoy it in this recipe for garlic.

Homemade Burgers

Try this version of homemade burgers with garlic, onions and mushrooms. Enjoy the flavor that add these vegetables to your dishes while you take advantage of the benefits to your health and diabetes.

Easy Healthy Recipes

health info 4

Courgettes are given so easily you put a plant in the garden or in the garden and courgettes have to "give and take", that is, to eat and to give to family and friends and even your spare. know people who do not want them in the garden because then you do not know what to do with them. matter to me worth listening to these things because it is a versatile vegetable that supports many preparations and all of them are delicious. A common mistake is to collect them committed too big. Zucchini, with size, tenderness and softness lost, becomes rough and tough and stop being a delicacy. Ideally, visit the plant every day and go cutting reaching a length of 15 or at most 20 cm. is well preserved for a few days in a dark, dry place or in the refrigerator but also I like to cook quickly and should not consume them at the time, freeze them cooked or scalded. then put the links to recipes the leading blog among its ingredients, zucchini. I hope this is easier and faster to locate a recipe that we feel like when someone regale courgettes and know very well what to do with them (other than ratatouille and cream, of course).

Choosing Flour for Baking

Cooking Tips 1

If stale bread or fresh bread soft enough, it can be corrected. Prepare a pot in which to place the entire roll of bread. Put the bottom of a clean wooden or clay stand, pour in a little pot of water, then put back the bread, it does not touch the water, be sure to cover with a lid and place for 3-5 minutes on low heat. In the process of heating the water will evaporate and steam refresh bread, make it soft and warm.
Flour should be stored in a cool, well-ventilated place. About once a month it should sift and aerate. Wet basement becomes stale flour, and if stored in a warm place too gorknet and gets an unpleasant odor.
To the flour and rice not start worms and weevils, you need to put in them intact garlic clove.
Flour moisture gives the feeling of cold, when you dip your hand in it. This meal should be eaten in the first place, because it does not last.
Dough will turn soft and airy, if you add to it the cooled potatoes, grated on a fine grater (2-3 potatoes 1 kg of flour).
Before mixing the flour dough several times to sift. By sieving the flour absorbs more air, so the dough is fluffy and tender.
If the dough is put a lot of fat cakes are obtained vague, hard crumb.
Before you put the yeast in the dough, you need to separate them in a small amount of warm water or milk with sugar and flour.
Prezhle you put baking soda in the batter, it should dissolve in vinegar flavor soda then you will not feel in the pie.
If the dough for pancakes come, it can not interfere.
Pancakes will taste better if you add to the dough whipped protein.
Shaving brushes for greasing pans for baking pancakes can serve cut in half and mounted on the fork potato.
Not to lubricate the pan during baking pancakes, you need to prepare the dough pour a little vegetable oil and mix (one tablespoon oil 2 kg test).
Dough, kneaded for Table margarine, long stale. Knead the dough is rolled out good bottle filled with cold water.
Dough will not stick to your hands, if palm oil vegetable oil.
It is easy to roll out thin dough, rolling pin if the wrap clean linen cloth. If the dough is too wet, you need to put on it a sheet of parchment and roll right through the paper.
To thin dough pass on to the pan, sprinkle the dough with flour to and screw on the rolling pin.
Do not lubricate the edge egg puff pastry - when they harden and baking the dough will not rise.
Nedosolennoe dough can sunflower, if poured into a salt dissolved in a little water or milk and mix thoroughly Move.
To cake turned bright yellow, you need to rub the yolks with a pinch of salt and put in 8-10 hours in a cool place.
The dough is no longer fit, you need to cover it well with water-dampened paper.
Pies get more fragrant, if fry them in the vegetable and ghee (1 kg of vegetable oil 300 g melted).
That dough is not saturated with fat, they should fry over high heat, add the oil a little vinegar.
To check if there is enough oil warmed up for preparation of pies, you need to pour it on top 2-3 drops of water. If the water evaporates from the surface, oil is ready. If the drops will go to the bottom, lower in fat cakes are not.
The fat in the preparation of pies not foamed, add to it a pinch of dry salt.
Before you put the cake in the oven, you need to let him go for 15-20 minutes, then lubricate the egg white.
When dough sheeting should not pour a lot of flour.
Test better propechetsya, if around the cake from the pan leaving voids.
When baking air biscuits (meringue) on baking a must to put a sheet of plain paper.
When kneading need milk or water to pour a little, thin stream while stirring. Then the dough is no lumps.
Baked cake can not be easily removed from the mold, you need to give it a little cool. But you can not leave for a long time and the pan - this cake is moist and smells like iron.
If you cook the cake stuck to the opposite, to hold the pan over steam or wrap it up for a few minutes with a damp towel.
Pie is not the foothills, if by putting the pan with the dough sheet filled up on it with coarse salt.
If the cake in the oven starts to burn on the one hand, you need to put a baking dish with water.
The cake turned out delicious, the first 15 minutes, do not open the oven.
The top and bottom crust with a baked pie was soft, you need to put it on a soft cloth and cover it tightly at the top. If the pie crust with much withered, it is necessary to put it on a cloth, and the top cover is dry.
To find out whether the cake is ready, you need to stick to it a wooden stick. If the stick turns dry - cake is ready.
Baking quality products can be identified by its weight: the easier, the better baked.
To cut a hot cake, it is necessary to hold the knife previously in hot water and quickly dry.
Hot dough should be filled with cold syrup, cooled down - hot.
If you need to prepare the dough with raisins, sultanas rinse in hot water and sprinkle with flour, then raisins evenly distributed in the dough.
Pastry can not knead too long, otherwise it will become thick and hard.
Biscuit dough to knead quickly and bake immediately, otherwise it evaporate from the air bubbles and cake loses flavor and tenderness.
If you cook biscuits or biscuit with lard, add a little lemon juice.
If cookies burnt, should cool it, and then spend some time on it a fine grater and sprinkle with powdered sugar.
Bake the cake to a moderate heat in a preheated oven.
After pypechki can not make a cake in the cold because of the sudden change of temperature it can settle.
To cake decorated with fruit, not softened, it is necessary to grease it before baking egg white.
In the cream from the milk, starch and cocoa to add a little grated orange peel and pour a few drops of orange essence. This will give the cream a pleasant smell.
Butter will easily whipped if you first cut it into pieces, put in a bowl, submerged in hot water, and keep until tender.
Whisk well to cream, to add to her own white and cool in the water dish in which it is located.
If the jam for pies watery, add to it 2-3 tablespoons of crushed crackers or corn flakes.
Iron sheets on which the pastry is baked, it is best to wet with water, not oil.
Keep away the white and brown bread, because white is losing its taste.
Bread for a long time to keep the taste and pleasant smell, if you keep it in an enamel saucepan, pour in the bottom of which is a little vanilla, and on top of the bed a plastic circle.
Long stale bread, if the pan (or a box), where it is stored, put an apple, a piece of raw peeled potatoes and a little salt.
Pies to drying out, they are best stored in a clay pot, covered with a cloth, or in a plastic bag.
To cut thin slices of fresh bread, you need to heat the knife, dip it in boiling water for a minute. You can also cut the crumbly cake.
To refresh dried up biscuits or cookies, we have to put them on a baking sheet and sprinkle with water, or drop a second in the milk, then place the pan on a large bowl of water and put in a few minutes in the oven. Under the influence of a couple of products will be as fresh. You can dip the biscuits in milk and place in a slightly warmed oven.
To refresh dry bread, we must wrap it in a wet paper and put it on for 10-15 minutes in the oven.
The cake will not dry in the box, if put together with him an apple.
The yeast is not spoiled, should be stored at a temperature of not more than 3 - 4 °. You can also crumble the yeast - dry and place in a sealed glass jar in a dark place.
If the yeast is put into the flour or table salt, they persist longer. For a long time, the yeast can be stored in the refrigerator freezer.

Tips For Cooking Meat

Cooking Tips 3

Beef stroganoff is delicious, if you add a soaked dried mushrooms, cut into wedges.
Brains before breading should hold in cold water, then release of the film and put in another pan with cold water, add a little vinegar and salt, spices for the soup and simmer for 15-20 minutes. Ready brains to cool in the water, which were cooked.
Liver before use is recommended to put an hour in cold water, then squeeze out the blood, remove the tape covering her and remove the bile ducts.
To beef liver has become more soft and tender, before roasting to keep her a little of the milk.
Kidney before cooking to soak in cold water, cut in half.
Beef kidneys must first boil, then rinse in cold water. Veal, lamb and pork kidneys previously scalded with boiling water.
Sausages to not burst during cooking, before dropped into boiling water in a few places to prick them with a needle. You can also cook them for a couple. To do this, fill a pot halfway with water, boil it, then put the pan on top of cross kitchen spoon (preferably wooden), and the sausages are hung so that they were a couple, but do not touch the water. After 4-5 minutes of hot dogs are ready.
If sausage bad peel, you need to lower it for half a minute in cold water, and pour over boiling water better.
If the jelly is not separated from the form, have to wrap it with a towel soaked in hot water.
To get flour gravy without lumps, it is necessary to plant the flour in salted water.
If the sauce is too salty, you need to put it in a few seconds on a sugar cube.
All spices should be put in the food before the end of cooking.
To give the meat or fish with fried golden crisp, you must first grease their eggs and then downed break in crumbs.
Dishes, cooked in a pressure cooker, especially if they are cooked with mustard, sour cream, tomatoes or cabbage, can not be left in the pan-should immediately pass them in an enamel or glass container.
Pis z, the rest the next day, before eating should always be brought to the boil and carefully fried.
You can not store canned food in open cans - they should immediately shift into a glass or enamel bowl.
If it is necessary to check whether fresh canned, you press your finger on the bottom of the banks so that the sheet was formed dent. If after a while begins to straighten a dent, then canned food spoiled.

Tip Meat Products Processing

Cooking Tips 0

Meat for aspic jelly or need a good soak and rinse, then give a clear jelly and more delicious - otherwise dull and without significant meat flavor.
The meat should be washed in water at room temperature, but leave him to it, it is impossible.
Meat, which is not subject to immediate preparation, should not be washed, Yuk in this case it goes bad quickly.
To thaw frozen meat, you need to rinse it with cold water, then put into a clean bowl and cover with lid.
To keep ground meat more than a day, you need to wrap it in a clean cloth dampened with a mixture of water and vinegar (in equal proportions), and hanging in the draft.
The meat can be stored for long periods without refrigeration, shifting his nettle leaves and wrapped in a damp towel.
Washed and soaked in lemon juice will be fresh meat, even on hot days.
To a day or two to keep the meat from spoiling, you fill it with raw milk and pour over boiling water with a little salt and keep in a cool place.
Fried in a little oil and lightly salted meat can remain fresh for several days.
The meat will remain fresh for several days, if wipe it dry, then lubricate with melted fresh lard, wrap parchment paper and hang it in a cool place.
If meat is rubbed with salt or sugar, it will remain fresh for a long time.
Long the meat is fresh, if you pour it to remove sour milk. By the end of the day drain the milk and pour another. In the days to pour every day.
Smoked meat (ham, bacon, brisket, sausage, etc.) are best stored in a dry ventilated place at a temperature of 4 to 8 ° Celsius.
Chopped cooked ham should be stored (even for a few hours) in a cool, dark place, well wrapped in cellophane.
To fat long port, need for salting bacon when cool, rub it with salt, pepper, fresh bay leaf. At the bottom of the barrel to put 3.4-washed stone. They are in two rows to lay down a piece of bacon skin side down, so fill in all the dishes. Prepared in this way fat is not yellow, no slime and odor.
Keep the bird is best in a dark metal pan, pre-gut, washing and dry.
Birds need to thaw slowly, with an average temperature below 18 °. You can not thaw it in water, as in the loss of taste and nutritional quality of meat.
If raw meat with salt, it will provide the juice. The meat during cooking will dry hard. Therefore, if there is no neobhedimosti long to keep fresh meat, salt it must be immediately before putting in the pan, add salt and ground meat only when stirred to beef cuts.
Save the liver during the day can be in cold water.
Corned beef soaked in cold water at a temperature of +12 ° (for 1 kg of beef to 3-4 liters of water).
To know whether meat benign, we must press on it with your finger. If the dent formed quickly equalized, then meat benign. On a section of benign meat should be dry.
Good meat is red fire pink lamb - crimson hue, fat in hand does not stick.
Fat young animal-white, sometimes pink, old - yellow.
If the meat has a bad odor, it is necessary for him to put in the cooking pot 1.2 wood coals. You can also chop the meat pieces pa, wash in cold water, put in a pot with charcoal and cover with cold water to cover meat it. After 2-3 hours remove the coal, and the meat cook in the same water.
Animal meat can be eaten just a day after the slaughter.
The meat of hares and rabbits were tasty, desperately needed after the carcass put in a cool place for 1-2 days, and before the pre-cooked meat marinate.
Beef cooked faster if its pre-recapture wooden hammer or hoe and add water 1-2 tablespoons of vinegar.
Mince for meatballs or chopped steaks can not be stored for a long time, even in the refrigerator. Due to salt the meat becomes reddish and fried chops or steak are obtained hard, tasteless, unappetizing to look at.
Grilled meat, poultry, fish and meat patties are ready, if punctured with a fork or a spoon push they imply clear juice.
Meat will be juicier if you boil it in large pieces. The meat should be cut pas wet board, as dry wood absorbs some of his juice.
The soup was tasty, washed beef should be dropped in a pot of cold water, causing meat juices boil and become less juicy beef and broth stronger. If beef dipped in boiling water, fat will be less strong, and juicy beef.
When roasting meat portions, do not cover bowl with a lid, so the steam does not escape, and settle on the meat and gives it a bad taste.
Boiled beef, ham, chicken should be removed from the broth just before use, otherwise the meat will be dry and less tasty.
The meat retains juiciness, flavor and vitamins, it should simmer in a pan with a tight lid closed, occasionally pouring a little water.
To cooked meat was juicy, it should be left up to the filing of the table in its own broth in a saucepan with the lid closed.
In processing the meat can not be too long to beat his hoe, as this broken meat tissue and follows nutritious juice.
Grilled meat is tasty and soft if for an hour before cooking it with mustard oil.
The surface of the meat that was roasting in the oven, is a more fragile, and the meat juicier if you fry to water it from time to time with water and rub with a slice of lemon.
Roasted or boiled meat will be more tender, if during cooking sprinkle it with a small amount of brandy.
If, before frying, sprinkle the meat with powdered sugar, it formed tasty fried crust.
To roast pork was tasty and toasty, you must first make a sharp knife several deep cuts on the surface.
To roast the meat was juicier before applying it on the table, it is necessary to hold it a little over a saucepan of simmering water.
Fry patties and meat should only in well-heated pan with fat.
When frying meat or fish pieces should not be poured into the pan, a large amount of fat as meat and fish absorb fat and become very heavy on taste.
When warming up cooked meat to sprinkle it with cold water, put in a pan and heat over medium heat.
Dishes with sauce before serving to warm up for 30-40 minutes in a hot oven. They will get a special taste and aroma.
For cutlet mass use stale white bread, as fresh prepared cutlets gives nasty tack. And white bread increases the volume of products, absorbs escaping meat juices and gives splendor Minced meat, juiciness, softness.
When the chops and steaks are prepared from minced meat, bread soaked in milk or water before you add it to the stuffing should not be strongly pressing.
If the cutlet mass lay onions, it is recommended not to mince, and grate.
To minced meat does not stick to hands at cutting cutlets, you wet your hands with water.
To patties do not stick to each other and carve better, add to stuffing a little potato flour.
Steaks and chops become softer if 1-2 hours before cooking grease the surface with a mixture of vinegar and oil.
Steaks, chops and steaks should fry just before serving.
Burgers will be more tasty and juicy, if you put the cutting into the middle of each piece of butter.
If you add the mince for meatballs some sour cream, grated carrots or potatoes, burgers will be softer and more luxuriant.
You can not fry patties and cook for a couple. To do this, put them in a colander set over a pan of boiling water and close the lid.
Large piece of meat, poultry or game carcass every 10-15 minutes to baste in which they are fried.
Not to overcook the meat, placed in highly-heated oven, it must be covered with oiled paper.
If meat is burnt in fire, you need to cut the burnt part, clean the pan, add the broth, put the meat and continue braising, turning frequently.

What Is The Macrobiotic Diet?

Articles health info 9

Diet means long life, but otherwise follow up can have serious health consequences . This type of diet or rejects all processed food considered adulterated by being manipulated . The diet goes through ten stages of dietary restriction to carry exclusive feeding grain.

Foods are classified into two categories: Yin and Yang , having to be a harmony between the two to achieve the physical and mental wellbeing. Yin foods are all-natural foods: sugar, fruit, honey or alcohol. Yang foods should limit, some of them are: salty foods, red meat, poultry or coffee.

The diet consists of diets that are numbered -3 to +7. The first five animal foods eliminate progressively becoming more vegetarians. The rest is eliminating processed foods or processed until you reach +7 diet, in which only consumed cereal grains crushed. In addition, it reduces the amount of water consumed, which may lead to dehydration . this diet Features:

Foods should be cooked with vegetable oil or water, clay or iron vessel and only salted with sea salt, no salt refined and / or supplemented.
Non-consumption of fruits and vegetables treated with manure and fertilizers.
It prevents food from countries away from the place where they live.
Priority is given to seasonal vegetables.
We avoid vegetables like potatoes, eggplants and tomatoes.
Nothing spices or chemical ingredients.
As fruitive only supported natural Chinese tea or Japanese.
They are recommended for cereals with different preparation: rice, wheat, rye, corn, barley, millet ... However not recommend their meal.
It minimizes fluid intake.
Chewing each mouthful at least 50 times.

Nutritional consequences of diet adherence:

As we pass from -3 to +7 diet begin to appear deficient in protein, iron, calcium, vitamins A, D, C and B12.
Besides the high presence of philately decreases abosorción of the few minerals that may be, eventually emerging diseases such as anemia, scurvy, hypoglycemia or hipoproteinemias and thus malnutrition.

If you thought that follow a macrobiotic diet was easy you were wrong, to reach the stage -3 to +7 practically should you go to live in the country and cultivate yourself your own cereal and fruit .

Today the fashion of the macrobiotic diet is closer to -3 to +1 diet, which somewhat resemble the ovolactovegetarianas or vegan. What is clear is that strict monitoring part of this type of diet can lead to deficiencies, and follow-up today is virtually impossible, it is rather a part of philosophy that emerged at the beginning of last century, which today vestiges or substitutes.

Macrobiotic Diet

Articles health info 5

His supporters say the main factor to fight disease is food that nourishes the body and mind as they consider useless antidote use, whether allopathic, homeopathic or naturopathic, if not stop using "poisons" (saturated fats, high amount of sugar and salt, snuff, alcohol and drugs).

Therefore, states that practiced macrobiotics from discipline that aims to provide the means to get rid of bad habits, vices and food constraints imposed by a highly consumerist society.

Also, according to the fundamentals of this regime must be in harmony with nature, so the food choices must be made ??according to each season, climate and health. The macrobiotic diet is a way extreme vegetarianism combined with ideas from Zen Buddhist philosophy has found acceptance among believers in natural feeding and food "organic", and also many dissatisfied with the established social order and the modern food industry. His supporters traverse ten levels of dietary restriction until that feed grain only.

The macrobiotic diet is based mainly on the intake of whole grains such as rice, barley, maize and wheat, which can be eaten boiled, stewed, in soups, pies or cakes. It is also important to add to the fruit and vegetable diet, and for the animal protein that the body requires is advisable to combine the aforementioned foods with lean meat (fat) beef and skinless chicken and fish. addition, the scheme Eat less dairy products, which should be replaced by green leafy vegetables, as they contain lots of vitamins A and C, calcium, potassium, iron and folic acid, which prevents nutrient deficiency. Notably, some say that this diet is prohibitive and can lead his followers to be malnourished, but actually allowed to eat all foods, the key is to choose the best quality balancing quantities.

Balance between yin and yang foods

Classify foods into two categories: ying (Food liabilities) and yang (active food). There must be a balance between yin and yang foods to achieve health and fitness and mental health. For them, some yin foods are: carp, clams, watermelon, potatoes, prunes, sugar, honey and garlic. Horse meat, chicken eggs and duck, pork and caviar are yang. Cereals, and vegetables offer the best balance between yin and yang. Among the nutrients, most B vitamins and vitamin C are ying while soluble (A, D, E and K) and B6 are yang. These classifications are meaningless from any scientific standpoint.

The system consists of a series macrobiotic ten diets that are numbered from -3 to +7. The first five (-3 to +2) include decreasing amounts of animal foods, are practically vegetarian diets. The others are exclusively vegetarian and contain increasing amounts of wheat grains to the diet until 7 which is composed exclusively of crushed cereal grains.

Dehydration problems

This system advises a limitation in the drinking water, which can lead to serious dehydration problems as highlighted in a publication originated precisely to step out into the diets recommended a drinking water restriction (Grande- Covián, 1993). Other ideas unfounded this doctrine is that the body is able to perform the transmutation of chemical elements, whereby, for example, can be produced from sodium potassium and oxygen, which is entirely feasible.

Its use as a slimming diet

According to his followers no disease can not be cured using "natural" food and restricting the drinking water, and any disease is easier to cure the cancer through the use of a macrobiotic diet, especially the grade 7, ie, composed solely of the grain. It is also recommended for use as slimming diet.

A typical macrobiotic diet would consist of:

50-60% of grams of cereal.
20-25 & vegetables.
5-10% legumes.
5% soups.

Seaweed varying proportions

It avoids all types of meat, milk or dairy products, and is usually rare among his followers the vitamin supplements (Kushi & Jack, 1987) often appear so serious nutritional deficiencies.

thus consuming a macrobiotic diet can lead a protein deficiency, quantitative and qualitative (protein intake of low quality) and a significant deficiency in vitamin B12, C and fat soluble vitamins (A and D). Also, is low in calcium and iron whose absorption is hindered by the presence of phytates. Among nutritional deficiencies detected by consumers of this diet include anemia, scurvy, hypocalcemia and hypoproteinemia. As already mentioned, the drinking water limit recommended by the macrobiotic system is another serious danger. No wonder, therefore, that some of his followers recommending forget everything we know about nutrition. "

Although the macrobiotic diet is a diet old, has been considered as a serious risk to the health of the population (Grand Jury of the State of New Jersey, 1966), knowing deaths among his followers. Currently re-emerged and even women's magazines disclosure presented as a true panacea.

The macrobiotic diet divides foods into two types:

Ying foods

are foods that should be eaten sparingly, because their energy is debilitating: sugar, honey, alcoholic beverages, tropical fruits like banana, mango, kiwi, papaya, pineapple, watermelon, plums, vegetables like potatoes, eggplant, tomato , garlic and beets, milk, white bread, sausages, meat, eggs, clams, vitamin C, spices, processed foods, preserved foods, dyes or chemical ingredients.

Yang foods

are the food needed, because their energy is invigorating: cereals (wheat, rye, corn, barley, millet, oats), vegetables, seaweed, fish occasionally, vitamins A, B6, D, E and K, and vegetables grown without pesticides in home gardens, which has found wide acceptance among food industry rivals. It is very important to prepare steamed food should be cooked with iodized sea salt.

Example menu

Breakfast

A Bancha tea or tea mu

A cream of millet or rice with cinnamon and raisins sesame rice crackers with sesame puree or vegetable pate

Lunch

A miso soup or vegetable with seaweed and soy sauce

A combination plate of boiled rice with kombu seaweed and vegetable protein (legumes, seitan or wheat gluten, tofu or tofu, tempeh or fermented soybeans)

A little cooked apple or cereal (grits or wheat) with fruit jelly made ??with agar-agar seaweed

tea bancha A

Snack

A tea

Rice cakes with jam or vegetable paté

Dinner

A vegetable soup with shiitake (Japanese mushroom) and daikon (turnip species)

Vegetables steamed rice or some fish

Disadvantages Beware

Take as little protein can lead you to a risk of anemia and malnutrition. With this power have been cases of scurvy and calcium deficiency. Furthermore, as drinking water is restricted, it may suffer from dehydration or renal insufficiency.

As you may have noticed, many of the foods are hard to come by being of Japanese origin (millet, soybean, algae, tempeh, tofu, etc.). And maybe bother you that by not eating much, you can limit your social and family life and surrounding yourself with pure finish macrobiotic friends.

It is convenient to carry out this diet without any medical supervision, because as prevents vitamin supplements, low in calcium and iron, the main allies of women, can cause you nutritional deficiencies.

If you decide to try this diet, it is important to get regular medical examinations to keep track of your levels of iron and vitamin B12.

Chicken And Noodles

Chicken Noodles Spanish Recipe 1

This soup is a typical first course in Spanish households, regardless of the region. You are sure to be served a chicken soup with either noodles or rice if you visit a Spanish family for any length of time. Spanish love soups and seem to eat them whether it is winter or summer. This soup is perfect for those cold winter evenings when you need something to warm you from the inside out. Luckily, it is an easy soup to make.

Prep Time: 10 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 40 minutes

Ingredients:

3 celery stalks, coarsely chopped
2 Carrots, coarsely chopped
1/2 yellow onions, chopped
3 Tbsp virgin olive oil
2 chicken backs
6 cups water
2 bay leaves
1/5 lb angel hair pasta
salt to taste

Preparation:

Peel and coarsely chop vegetables. Heat large skillet over medium heat. Add 3 tbsp olive oil and sauté the vegetables for 2 minutes stirring constantly.

Add the chicken backs to the pan. Brown the chicken for 2-3 minutes. Add water and 2 bay leaves. Simmer for 1-1 1/2 hours. Salt to taste. Chicken will be soft and practically falling off the bones.

Bring soup to a fast boil. Break dry noodles in half and add noodles to soup. Cook until noodles are done. Serve while hot.

Want to Speed up the Cooking Time?

The Spanish commonly use pressure cookers to speed up the cooking time of soups, stews and bean casseroles. Used according to simple directions, they are safe and can save you lots of time.

What To Eat For Breakfast Healthy

Articles health info 4

You've probably heard that breakfast healthy is one of the most important meals of the day, but eating breakfast is even more important than you think! To start, breakfast literally ends the fasting time you went to bed until the time of waking. Thus, the breakfast healthy provides energy for your body and mind with the fuel you need to think, work and play in better health throughout the day.

What makes a healthy breakfast?

A healthy breakfast should have foods from different groups, such as two pieces of wheat toast with cream vegetable Becel, a glass of juice or a piece of fruit and a cup of yogurt or milk. These foods provide energy and essential nutrients such as omega 3 and 6, calcium, iron, fiber, vitamin D, B vitamins, folic acid, magnesium, and zinc. Those who skip breakfast lose these important nutrients for health and often fail to meet their daily nutritional needs during the rest of the day.

Eating a breakfast with fiber can help regulate your appetite and minimize the consumption of large feed throughout the day. Both adults and children who eat breakfast regularly tend to have healthier body weights than those who skip breakfast. Being a healthy weight is important for keeping your heart healthy. Anyway, have a healthy breakfast can put you on the right path for other behaviors and healthy lifestyles. Studies show that those who drink coffee in the morning, regardless of age, tend to engage in regular physical activity, choosing healthier foods and not smoking.

Beat the morning rush

When you're in a hurry to wake the kids and get them ready for school on time, it may seem challenging to sit and enjoy a good healthy breakfast together. The answer? Try to prepare as much of the breakfast the night before. Let bowls and spoons ready for cereal. Spread margarine on bread for sandwich with grilled cheese. Wash, slice and make portions of fruit.

For older children and adolescents, have a selection of foods for breakfast style "do it yourself", such as granola bars, hot and cold cereal, muffins and rolls integrals, mixed nuts, cheese, peanut butter, milk and juice .

Important: Always consult a dietitian for an individualized care.

Tips For Cooking More Healthfully

Cooking Tips 2

Make A Healthy Food

Here are some suggestions for healthy food confection that, in addition to highlight their flavor, also preserve its food value.

foods provide nutrients to the man he needs. However, the way is prepared very important in perspective of a healthy diet.

Since the discovery of fire that the man began to cook some of the food it consumes, improving its digestibility and altering its structure.

Such changes may be beneficial or detrimental, being therefore necessary to know the most correct confectioner foods.

We present some suggestions for healthy food confection that, in addition to highlight their flavor, preserve its healthy food value.

Bake

This type of cooking is very healthy confection. It should place the food least possible cut in boiling water and boil so that the intensity does not decrease during the cooking time. This strategy allows the exchange of nutrients in the water is low.

Cooking in a pressure cooker with little water - just enough to cover healthy food - baked or steamed brings out the natural flavor of food and preserves its nutritional principles.

Boil the potatoes in their skins prevents loss of vitamin C and enhances its flavor.

The waters of cooking, because they are rich in nutrients that food drop out, can and should be used for grout - rice, pasta, soups ...

A trick: adding a little vinegar, lemon juice or wine to the cooking water, the food will be stiffer, not risking to dispose (which may be fine, for example, in the case of fish).

Roasting

Meat and fish should cook with your own fat, so should avoid the addition of any fat during this type of culinary confection. If it is really necessary, it should be used lard or olive oil.

Preparing a marinade time on the previous day, where (s) part (s) roasting should remain until such time being confecionada. The interior of the animals that are baked integers (fish, poultry or other) must also be tempered.

The sauce used to baste the roast should be at own marinade. They cover up the pieces with aluminum foil until they are cooked - to "give color" to roast, you must remove it. If any (s) part (s) be burned must be rejected.

Casserole

This type of confection is similar to baking, but here, starts the process at low temperature.

In a pan, joins onion, peppers and tomatoes, a little fat (or chorizo, for example) and some water leftover gravy or a stew. Then join the meat or fish, and only after they were half ready, add other healthy food (because they need less time to bake).

Use leeks, cabbage white, flower and heart, or other greens enriches the dish at nutrition and flavor. Use of herbs adds pleasing palates and allows the use of very little or no salt. In this type of confection include the bib and stews that require less water.

Fry

the fritters The problem is a lot of fat using very high temperatures and the fat that is submitted.

The elevated temperatures degrade the fats, transforming them into compounds harmful to health. These two reasons are more than enough in order to avoid this kind of culinary confection.

However, it should be stressed in use frying oil, peanut oil or lard, at a constant temperature of approximately 180 ° - and while heating the fat to quit smoking.

The potatoes should be cut as thick as possible and fish and meat should be lean.

The dough for cookies, bait for cod or similar products should be rich in water and to prevent entry of fat.

After frying, the food should be immediately placed on absorbent paper and you will get healthy food.

How To Natural Food Cooking

Cooking Tips 3

Any natural food cooking or warming affected the nutritional content of food.

Nutritional Losses occurs for different reasons. Minerals are not destroyed but leached in boiling water. Vitamins are destroyed and leached but different amounts depending on the vitamin. When cooking a previously frozen product is slightly higher since the leach some degradation of the cell walls has already occurred. The energizing nutrients fat, protein and carbohydrates destroyed a negligible extent in normal cooking but rather may "increase" the water content of the food falls during natural food cooking.

Vitamins

The water soluble vitamins (B and C) are susceptible to oxidation by the action of oxygen, heat, light, and acidity. Food, comminution also play. The water-soluble vitamins are washed and dissolved in the boiling water. To take advantage of the leached nutrients, you can use the broth for sauce or soup or similar.

Leaching into the natural food cooking water makes you should cook food in as little water as possible, so that it barely covers. Other factors for an optimal treatment involves such a short time and temperature as low as possible. This applies regardless of cooking method such as boiling, microwaving, roasting or frying.

The estimated food in the "Search the nutritional content of food", factors used for loss of vitamins during cold and hot cooking. These figures are general and losses are dependent on the type of food. See Table Retentionsfaktorer.

The fat-soluble vitamins (A, D and E), these are mainly for degradation by oxidation. In industrial food production is often added an antioxidant such as vitamin C (E 300), or vitamin E to prevent oxidation. Antioxidants are substances which themselves easily oxidized and therefore protects for example, polyunsaturated fatty acids and vitamin A from oxidation. Antioxidants are found naturally in foods such as these are bioflavonoids, carotenoids and selenium. Antioxidants are often interact so that the total effect is greater than the effect of each of them. Especially in antioxidant-rich foods like fruits and vegetables, this synergistic effect particularly important and prominent. This is one of the reasons that it is better to eat fruits and vegetables than supplements.

When keeping warm is a further gradual reduction of the particular content of water-soluble vitamins. Keeping warm should be for as short a time as possible. Also the appearance, taste, smell and even affected by warming. For professional management Food Administration recommends a maximum of one hour Keep Warm potato and a maximum of two hours for other foods. For hygiene reasons, a minimum temperature of 60 degrees celsius held.

In some cases the natural food cooking and preparation to be positive for vitamins due to increased bioavailability. For example, plant-based foods with beta carotene, a precursor of vitamin A, making cooking that cell wall proteins relaxed and carotene in the cells can be released. Thus, it is positive to boil carrots. In the fermentation of vegetables is an increase of particular B vitamins according to the microbial synthesis.

Minerals

The largest losses of minerals occurs through leaching and leaching into the extracellular fluid and cooking water if not boiling and freezing performed optimally. Potassium which are mostly found in the cell walls, is the most loss-sensitive.

Positive effects of natural food cooking can be that oxalic acid in spinach and rhubarb is released during cooking and blanching and thus prevented from insoluble calcium compounds formed. This increases the availability of calcium. Phytic acid present in many cereals and can bind including zinc, iron and calcium may be affected and degraded by the enzyme phytase on the foodstuff is subjected to processing such as germination, fermentation and fermentation.

Sensor Energy

When preparing and cooking affected the absorption of fat, protein and carbohydrates usually in a positive way in that cell walls relaxed and the food increases bioavailability. For example, potatoes are in the uncooked state contains very little of the human absorbable energy. Only after natural food cooking or gelatinized starch granules gelatinise and may be broken down in the digestive tract.

Fat

When the fat in the food in contact with oxygen starts a form of oxidative rancidity. Fat oxidation taking place during transport, storage, cooking and even during freezing. The process is slow but eventually gets the food inedible, namely when the polyunsaturated fatty acids have härsknat and formed free radicals. Subjecting the oil to high temperatures for a long time, e.g. in frying härskningen can be faster. Nutrient losses in this case means a loss of essential fatty acids, taste and smell occurs, however, much earlier. Antioxidants are used to fat oxidation will be reduced and the durability is improved. Loss of fat can also arise from rendering frying and boiling.

Protein

Factors affecting protein foods include boiling, frying, low pH (pickled herring) and high salt and sugar levels (burial). This effect leads to denaturation, which increases the availability of protein, namely amino acids become free. If denauteringen progress at too high a temperature and for a long time, or for heavy mechanical processing, the protein loses its water storage capacity. The fluid then leaks following minerals and vitamins and also water-soluble proteins, and the food is dry and hard. Some of the essential amino acids lysine and cysteine ??becomes disabled or unavailable for absorption. In bread baking destroyed 70 percent of the lysine in the surface layer, while only 10 percent of the giblets.

Carbohydrates

Carbohydrates absorption depends on the distribution of starch, amylose and amylopectin in different foods. Generally, natural food cooking or other effects of the starch increases availability. Other carbohydrates such as sugars and degraded starch is digestible directly and additionally soluble in cold water. Any loss may occur by leaching.

At fermentation temperatures greater than 100 degrees (bakery) is some degradation and loss of sugars. In the latter case arises caramelization and the formation of Maillardprodukter on the surface of the bread, but the bread crumb is not affected.

When cooking starch has a tendency to form resistant starch. This occurs, for example starch during cooking and subsequent cooling of the rice. Resistant starch is formed even when the bread aging. Resistant starch is not broken down until the colon which makes it can be considered as dietary fiber.

Tips For Cooking Pasta, Cereals, Baked Goods

Cooking Tips 9

Flour and dough . Fragrant fried pies are obtained if the dough except oil and add the melted butter fat.
Dough will not stick to hands if they are lubricated with oil.
Before kneading the dough, sift the flour: it enriches it with oxygen, and loosened. Dough will elaborate.
Kneading the dough, do not pour out the flour into the liquid, and on the contrary, the liquid gradually pour in a thin stream into the flour and mix.
Thin dough is difficult to pass on to a sheet. Sprinkle flour on the rolling pin and screw expand on baking - the dough breaks.
Soft, sticky dough tegko roll and covered it with parchment paper. You can roll and a bottle filled with cold water.
In nedosolenoe dough pour salt dissolved in a little water or milk, and a good Move.
If too much fat, cakes are obtained vague, with a dense crumb.
Do not grease the edge of the egg puff pastry - when baking initiatives and harden the dough will not rise.
To cake turned bright yellow yolk with schipotkoy salt rub in the evening and leave overnight in a cool place.
Do not put the cake in the oven hot, otherwise it will be hard on the outside, but inside - raw. Pre-warm the oven, but do not become hot, bake a cake on a low heat. Ready cake without removing from the mold, place the wet, cold towel, and he easily goes out of shape. The cold cake can not stand - it can settle.
Do not slam the oven door - pie can settle.
Pasta and spaghetti. Always use a large pot with at least 2.25 liters of water for every 225 grams of pasta, which added 1 tablespoon of salt. I recommend this to the amount of dry pasta (spaghetti or macaroni any other form) into two portions, a main dish (with sauce), and 4 drinks (110-175 g) as an appetizer. Before you drop the pasta, make sure that the water is boiling. Add the pasta as soon as possible, stir once to separate the noodles. If you are cooking long pasta, such as spaghetti, gently press on them, in water, they become soft and calm down in the pan. Place them around the perimeter of the pan.
No need to cover the pan with a lid: the water boils again quickly, and if the pot lid Coverings such as blankets, all spilled on the stove. Set a timer - quality pasta cook for 10-12 minutes, but the cooking time depends on the type and quality of the pasta. Therefore, the only sure way to check whether the pasta - try them. Do it in 8 minutes, then 9, 10, and so on. This should be done only when you cook pasta for the first time this company. Then you'll know how long it takes. Sometimes you need to cook the pasta for a minute less, but hold on the fire for a moment longer with the sauce.
Prepare a colander and when you start to drain pasta colander, rinse first with boiling water - it will warm it and prepare to hot pasta. Do not drain too well - a few drops of liquid should remain to the pasta is not dry. Place the colander with the pasta in a pan, so that it ran down all the liquid.
Always serve pasta on warmed plates, so they were hot as possible when you apply them to the table. Spaghetti is best served with special tongs and always lift them high enough to separate one from the other portion.
If pasta will be more prepared (eg casserole with cheese sauce), boiled half the normal time.
Cereals and cereal. crumbly buckwheat not interfere.
Boiled rice is white if the water add a little vinegar.
A knob of butter, put into cereals during cooking, porridge gives a delicate flavor.
For puddings using crisp or viscous mush.
Burgers, burgers and casseroles made from viscous cereal, adding raw eggs in them.