Kiwi and lemon to maintain your health

Kiwi and lemon to maintain your health

As you know, lemon has many beneficial effects, because this is generally a safe fruit, but along with its various effects, some people avoid it because of it sourness (especially those with sensitive stomach).  

To a lesser extent, kiwi fruit has almost the same effects, especially when it is not ripe yet. The acidity level of this fruit depends primarily if it’s too ripe or not. Once a kiwi fruit is ripe, it will be softener and very sweet.

Lemon and kiwi beneficial properties

Even their beneficial properties are very similar. Kiwis contain a very high content of vitamin C, even more than lemons. The presence of minerals in both these fruits is very high. Indeed, they should always be served and regularly consumed.

Lemons and kiwis can be considered as natural vitamin supplement. They can also offer  a great deal of beneficial properties:

-       Help manage blood pressure;

-       Improve digestive health;

-       Help with evacuation;

-       Favor weight loss;

-       Great antioxidants;

-       Contrast hypertension;

-       Great for skin (protect from degeneration).

Lemon and kiwi juice

For those who love homemade fruit juices, you can try to prepare a lemon and kiwi juice. It can be a refreshing and energetic drink. For those who can consider this drink too acid, it is better to put some more kiwi fruit just to soften it. Choose a kiwi fruit that is not too ripe.

It’s very easy to prepare this juice. You don’t need any centrifuge of fruit extractor. A juicer is fine for both of them (unless the kiwi is not too ripe).

This juice is very easy to prepare and very healthy!

MULTICEREALS’ PIE: KAMUT, QUINOA, BULGUR WITH SEITAN AND TOFU

MULTICEREALS’ PIE: KAMUT, QUINOA, BULGUR WITH SEITAN AND TOFU

Are in the right mood for a delicious dish as an alternative to the usual pasta?

Here is a tasty and a very quick recipe to prepare by a dear friend of mine: Claudia Vinciguerra.

The dish is delicious, in fact it has been eaten in a blink of an eye, even before being photographed! I promise, I will take some pictures before eating it, next time!

Here you are Claudia’s recipe.

INGREDIENTS:

• A package of seitan (preferably, the natural one);
• A package of tofu (naturally tasted, as well);
• Quinoa and bulgur cereals (precooked are also good);
• Kamut (also precooked);
• Some bay leaves;
• Vegetable cream;
• Grated bread;
• Salt (just enough);
• Pepper (just enough);
• Curry and/or other spices, of your choosing;
• Olive oil (just enough).

HOW TO MAKE IT:

First of all, cook (in boiling and just enough salty water) some quinoa and bulgur together with seitan. All these ingredients (if precooked) have the same cooking time, that is around 10 minutes. A valid alternative to such cereals could be pearled barley. As the cereals are cooked, cut seitan and tofu into small chunks. Try to well drain the cereals (help yourself with a slotted spoon), Let them stand for few minutes in a bowl, adding some oil, some bay leaves, pepper and other spices. Put seitan and tofu in the mixture and try to well mix it up by adding some vegetable cream, as the mixture become uniform in colour and taste.

Cover a baking pan with a sheet of baking paper. Pour the mixture evenly in the pan. Then, sprinkle the pie with grated bread. You can garnish it with some drops of vegetable cream, if you prefer. Bake for about 20 minutes in a preheated oven at 180 degrees.

Enjoy it!

Properties of coriander: the strange taste of Chinese parsley

Properties of coriander: the strange taste of Chinese parsley

Coriander, or Chinese parsley, is almost identical to our common parsley. It tastes definitely stronger and more flavored. Actually, nobody loves it  and, in some cases, it may even result a bit nauseating.

Its shape reminds the common parsley, but concerning its flavor it results sharp and consistent.

Nevertheless, the properties of coriander are many and different. It is used in international cooking and appreciated almost everywhere. In fact, in Italy, it is used less than everywhere else, because of its smell that really differs from parsley. Maybe its little use in Italy is due to its unique smell that not everybody may appreciate.

Properties of coriander

According to different people, this herb has good properties. The health benefits of coriander include treatment of digestion, it provides antibacterial effects, and, if consumed as infusion, it helps to eliminate intestinal gas. Coriander should be use regularly to treat lack of appetite. It is also a great tonic which stimulates nervous system activities.

As regard to its culinary use, coriander is used widely in Indian, Greek and Asian cooking.

Nutritional values

An amount of 100 g of coriander contains:

•       Calories: 23

•       Proteins 2,14 g

•       Carbohydrates 3,60

•       Sugar 0,88

•       Fat 0,50

•       cholesterol 0 mg

•       Fiber 2,8 g

•       Sodium 45 mg.

These properties of coriander are not bad at all. Only its taste can be considered soapy and pungent, if compared to the common parsley.

Moreover, finding it is not always easy in Italy. Greengrocers, as well as supermarkets, hardly sell it. In London, instead, you can find it easily in any grocery store.

Lemon and ginger to detox and lose weight

Spring is coming soon and summer has yet to come. It’s time to start thinking about how to try to assume fewer calories than you burn and also how to lose weight in the fastest and smartest way! What you want to do is only trying to find a solution to the excessive number of calories  and to the lazy and sedentary life you have followed on during winter.

What we can do is to start using the natural remedy of lemon and ginger. They are two best fellows to contrast extra weight. Their combination is also a good remedy to detox from fat stocks of the coldest months.

THE NATURAL REMEDY OF LEMON AND GINGER

Actually, in order to lose weight and detoxify human bodies there are many natural remedies, indeed the lemon and ginger remedy is the most common and used, and also one of the most effective one.

Ginger beneficial and curative qualities are well know everywhere. Ginger can be defined as a kind of natural medicine, whose properties are particularly interesting. It is root which provides  antioxidant and antitumor, anti-inflammatory properties. It also helps facilitates digestion and burns calories. If  regularly consumed, this root contributes to weight loss maintenance.

What to say about lemon is that it’s a natural supplement of vitamin C. In addition to minerals and other properties, the regular consumption of this fruit prevents colds and many other seasonal illnesses. Even in this case, lemon consists of  a good antioxidant and antitumor natural remedy. Lemon and ginger, essentially, are suitable fellows for human health.

Detoxifying and slimming drink

This drink can be consumed both hot and cold, although it is better when hot. You can drink both in the morning on an empty stomach or in the evening before going to sleep, at least an hour before going to bed.

Ginger facilitates draining effects which promote the circulation of the liquids and then it helps to remove those in excess. Consequently, it helps to lose weight. Therefore, the lemon enhances this effect and sustain with vitamins and organic minerals..

PERSONAL OPINIONS

It should be reminded that, in order to obtain a good physical shape, you must also have a proper lifestyle. What you simply have to do is trying to eat more fibers, and do some physical activity.

THE UNCONVENTIONAL VEGAN VERSION OF PIZZOCCHERI PASTA, SAVOY CABBAGE AND POTATOES

The cold season has arrived and we are more likely to feel its effects.

In these very freezing days, I was looking for some warm main course to heat myself up  and to provide more calories.

PIZZOCCHERI ARE NOTHING BAD FOOD!

Pizzoccheri are a type of a flat ribbon pasta, a typical dish from an Italian area, called Valtellina. You may need to slightly modify their original recipe to have a more Vegan version. For instance, you need to replace the butter and the cheese with other vegetable fat. You can also make Pizzoccheri pasta totally avoiding the use of any kind of fat. In this case, they will result less greasy, but definitely delicious.

I would use only some potatoes and savoy cabbage cooking them in a frying pan with a few olive oil and some chili pepper, instead than the black one. I would rather add some spices. This version of Pizzoccheri pasta will be overall fat less and low calories but tasty at the same time!

I think I will prepare this first course in the next few days. I need some more time to gather all the ingredients. I really need something warm to heat me up! If I don’t find any Pizzoccheri available in London, I will definitely replace them with whole wheat pasta. What counts when making Pizzoccheri are the greens, since they are originally prepared with savoy cabbage, and  cubed potatoes.

LIGHT PUDDING

LIGHT PUDDING

Ingredients for two portions:

-2 Cups of cashews
-water enough to cover the cashews that will be cooked
-a tablespoon of vanilla extract (for cream)
-2 Tablespoons of agave (for cream)
-half glass of vegan milk  (for cream)

-Fruit Type: raspberries, blackberries, blueberries, strawberries or fresh fruit will be fine
                                                                                   -granola or mix of nuts

Vegan Chickpea Omelette vegan recipe

Vegan Chickpea Omelette vegan recipe 

Ingredients (Ingredients for 8 people)

- 350 g of chickpea flour

- 3 Large potatoes, peeled and diced

- salt (a teaspoon for potatoes, and a spoon to add to batter)

- Oil (for cook the potatoes and add 2 tablespoons for the batter)

-  Parsley (for potatoes)

-  Onion (for potatoes)

-  Cold water (enough to create such a batter to 'mix of crepes)

CAULIFLOWER: THE FALL AND WINTER HEATLH VEGETABLE

Cauliflower is a vegetable that contains an impressive variety of nutrients, including vitamins, proteins, carbohydrates, lipids, and other beneficial elements. Moreover, this vegetable is incredibly versatile for cooking different hot and cold dishes, especially during the fall – winter season.

Cauliflower can be cooked using several methods. Some common methods are boiling, with no added salt, or steaming it. Cauliflower should be cooked for few minutes. If it is cooked too long, the flowers fall apart and become too mushy.

A recommended cooking technique for cauliflower is “al dente”. Cauliflower keeps most of its properties, even if, when cooked, it always tends to lose about the 50% of its nutrients.

When it is cooked it can be eaten as a side dish, alone or with some oil or some drops of lemon.

NUTRITIONAL PROPERTIES OF CAULIFLOWER

Cauliflower contains an impressive variety of nutrients. You can assume raw cauliflower, because it is beneficial as an excellent source of enzymes.

-       Proteins;

-       Lipids;

-       Carbohydrates;

-       Amid;

-       Soluble sugar;

-       Fibers;

-       Energy;

-       Sodium;

-       Potassium;

-       Iron;

-       Calcium;

-       Phosphorus;

-       Thiamin;

-       Riboflavin;

-       Niacine;

-       Vitamine A, C, E;

Thanks to its elevated number of nutrients, the cauliflower is considered a good antioxidant and, according to some studies, it is the best food in smart addition to low calories diets. This vegetable is in fact poor in calories and fats, fights constipation and it is also recommended as anti ageing food.

For those who don’t like its raw consumption, there are lots of recipes you can cook cauliflower: from roasted cauliflower, soups and salads, to pasta flavored with garlic, oil and chili pepper. You can also fry it, or using it mashed in timbales, and many other ways.

I like this vegetable in all its ways. Since cauliflower is a very versatile vegetable, it can be dressed up in many ways. In my opinion, I really enjoy boiled cauliflower. Deep fried cauliflower delights everybody with its great flavor and crunch, but it is better not to exaggerate with its consumption.  

ANTIOXIDANT CARROTS

ANTIOXIDANT CARROTS

Carrots are vegetables available all year round. They are very tasty and full or important antioxidants benefits. After all, carrots are usually consumed as side dish, rather than a proper food.

Carrots can be eaten both raw or cooked. They are high of good properties, such as vitamin  C and beta-carotene. For this reason and others, this amazing vegetable, should be considered a valid antioxidant.

PROPERTIES OF CARROTS:

Although the cooking process can affect the availability of its vitamins, you can both steam or boil them. The natural flavor and nutrients will be enhanced.

Food nutrients of carrots include:

-       Carbohydrates with 0, 24% of fats, 0, 93% of proteins, 4,70% of sugar, 1,40% of water, 1% of amid, 2,8% of ashes, and 2,8% of fibers;

-       Minerals like calcium, sodium, phosphorus, potassium, magnesium, zinc, iron, copper,

-       Vitamins A, B1, B2, B3, B5, B6, C, E, K and J;

-       Amino acids: aspartic acid, glutamic acid, alanine, arginine, cystine, fenilananine, istidine, isoleucine, leucine, proline, tyrosine, thiamin, serine, valine, riboflavin.

I think carrots are more than a tasty addition to soups, salads and juices. They are also good for one’s health, especially that of the skin, eyes, digestive system and teeth.

A serving of carrots will also provide to contrast obesity, to prevent cancer, to improve the sexual performance, to accelerate suntan, to improve brain health, to improve the health of eyes, hair, nails and much more!

Moreover carrots are also cheap, easy to find  both at supermarket or in open-air markets. We could eat this veggies every day of the week. There are many different ways to get creative with carrots, without being Bugs Bunny!

POMEGRANATE AS YOUTH ELIXIR

I love everything about this season: colors, perfumes, and even temperature.

The multicolor leaves are the most obvious sign of the seasonal transition. I love seeing leaves falling out in parks and in the countryside around London. They create incredible landscapes, but autumn is not only that. During fall there are also lots of really good harvested produces.

Powerful Health Benefits of the Pomegranate 

The pomegranate is one of the most powerful healthy fruit on the earth. Some people are not very familiar with this fruit; others cannot give up with its delicacy. I appreciate the pomegranate juice that is available year round in most groceries and bio shops.

The pomegranate is a nutrient dense food and many studies have shown that they have incredible benefits for your body.

COMPOSITION:

-       78% of water, 1,6% of fats, 1,7% of proteins, 4% fibers, 13, 8% of sugar, 0,9% of ashes;

Mineral salts:

-       potassium, manganese, zinc, copper, phosphorus, iron, magnesium, sodium, calcium and selenium;

Vitamins:

-       B1, B2, B3, B5, B6, vitamin C, vitamin E, K and J.

As you can guess the pomegranate an almost complete fruit. It contains many essential elements and there is no doubt it is a powerful natural nutritional supplement.

My advice is always to take it on an empty stomach, between lunch and dinner. Remember not to exaggerate, because, if consumed in excess, the pomegranate has its negative side effects.

If you want to enjoy the health benefits outlined in this article, then you can either eat the pomegranate grains directly, or drink pomegranate juice.

Many argue that the pomegranate could also be an ultimate anti-cancer fruit. Consumption of the pomegranate, which contains the elegiac acid, may retard cancer or cancer in progression (especially the prostate cancer), according to some studies. Actually, the most secure thing is that this fruit contains a very high number of antioxidants, vitamins, mineral salts and much more, that can improve one’s health.

Finally, even the color of this fruit, the bloody-red, suggests that this fruit is a bioactive plant, full of many compounds!

HEALTH BENEFITS OF CHESTNUTS

HEALTH BENEFITS OF CHESTNUTS             

Chestnuts are to be considered sweet  rich in flavor fruits, very popular in the cold season. We can eat them both raw or roasted. It is hard to consider chestnuts as a fruit, even if half of their composition is made up of carbohydrates. This contributes to make chestnuts an ideal energy food to be consumed in the cool days of autumn and in winter.

Most people prefer eating roasted chestnuts, that are usually sold in the streets, although those boiled with some added smell are not bad at all! In the latest year, I noticed an increase in chestnuts’ prize; however, they can be considered a valid nutritional supplement, especially for vegans.

THE QUALITY OF CHESTNUTS 

Actually, chestnuts are one of the less caloric nuts. Their fat content is very low and they are full of carbohydrates, water, fats, proteins and a good amount of fibers.

One should not forget that chestnuts also contain other important minerals that play a very important role in our diets, such as: sodium, calcium, phosphorus, iron, potassium, magnesium, manganese, zinc, and copper. Not bad for a such a fruit!

Vitamins and Amino acids

Chestnuts have abundant:

-          Vitamin A, B, B2, B5, B6, B9 and even vitamin C

-          Amino acids, such as: acids alanine, arginine, aspartic acid, glutamic acid, histidine, heucine, lysine, methionine, proline , serine, tyrosine, tryptophan, valine and threonine, glycine, cystine, isoleucine, fenilananina.

I can’t say which nutritional supplement could contain the same benefits of chestnuts. Moreover, chestnuts have always had a good reputation for being poorly digestible food. Then you can say that the most common way to taste chestnuts is to roast them. If cooked well, they are very tasty!

Since chestnuts are usually sold in winter, especially during Christmas time, I think that sellers have raised prices. In my opinion, I believe that is better to spend money for a health roasted chestnuts, rather than buying a nutritional supplement from a shop.

IT’S PUMPINK’S TIME!

IT’S PUMPINK’S TIME!

In London autumn is finally coming. Unfortunately, sunny and hot days have gone, though in London you never really know exactly how to wear when going out home, even in summer!

However, the cold season will last at least for the next 6/7 months, but autumn is a season that I don’t mind.

For this reason, I am getting ready for the coming season. I think I’ll change  my diet, although salads will always be an integral part of it. Hot dishes are always welcome by human body, especially when the temperature outside is very cold. That’s why I think that pumpkin based dishes are the best to eat during this period.

CREAMY PUMPINK AND PORCINI MUSHROOMS SOUP

Recipe for two people:

-          600 g of peeled, deseeded pumpkin pulp (try the “Mantovana” type);

-          250 g of fresh or dried porcini mushrooms;

-          1 shallot (type of onion);

-          1 garlic clove;

-          Some sage leaves;

-          1 liter of hot vegetable broth;

-          Extra virgin olive oil;

-          Salt and pepper.

I think that this creamy hot soup can alleviate the cold. Preparation is very easy: you just have to cut the pumpkins and the porcini mushrooms into bite-sized pieces, put them into a small casserole with extra virgin olive oil, add water if necessary, sweat the vegetables for 5 minutes, and then blend it for about 20 minutes. Add salt and pepper.

When you serve the soup, put it into bowls. Cut a few slices of good slightly toasted bread, where you can spread some garlic with a drop of olive oil, just to make the dish more creamy and tasty.  

I don’t mind this soup, but I think it’s a good alternative to warm up itself during the colder months. I love the flavor combination of this soup!

Have a nice and warming night!

WHY VEGAN?

WHY VEGAN?

Today, more and more people are switching to a vegan diet. People choose to be vegan for healthy, environmental, but also for ethical reasons.

There are many reasons for people going vegan: one of this the ethical choice. Vegan ethical choices observe the respect and the protection of the natural environment and animals.

But preventing the exploitation, slaughter and consumption of animal meet are not the only reasons for becoming vegan, even if, for many, it still remains the only one decision to go and stay vegan.

Even in Italy, but already all over the world, vegan lifestyle has became a choice for a good number of people. This choice, first of all, leads to healthy benefits. In fact, people turning vegan increase their energy, have a younger looking skin, reduce the consumption of saturated fats, make their body stronger, and so on…

These advantages, in addition to good nutrition and disease prevention, are only some of physical benefits you could enjoy, if turning vegan. People who make this choice are also aware of doing it for the environment. In fact, the production of meat and other animal products exercises a heavy impact on the environment. Animals must be feed with crops and water, but also to be transported from farm to slaughterhouse.

On the contrary, vegan diets require lower quantities of crops and water to be sustained, contributing to make the choice of veganism one of the easiest and most functional ways to reduce human impact on the natural environment.

Ultimately, going vegan not only means opting for a healthy natural eating lifestyle, but certainly to make the world a better place. Adopting a vegan diet contributes reducing enormous amounts of pollution, since the meat industry is one of the biggest causes of climate change.

So, going vegan is one of the best “green” choice I never did in my life and certainly this has contributed to make me a happier and healthier person.