Finely chop the onion. We crush the garlic.
Put the crushed garlic over the yogurt, add salt and a tablespoon of oil. Gradually add the lemon juice and mix.
Prepare the stove and a high pan in which we put 2 tablespoons of oil. Add onion, mix and cook for 2 minutes.
Put the hazelnuts or pine seeds and cook for 1 minute.
Add the spinach. Homogenize and let it boil.
Season with ground pepper and salt. Let the preparation over medium heat until all the liquid left by the spinach evaporates. Close the stove.
Add the garlic sauce, yogurt and lemon juice. Homogenize and taste. Add salt, pepper and lemon juice, if needed.
Serve hot, plain, with a stick or as a side dish to the steak.
If we use fresh spinach we need 1.5 - 2 Kg. We choose spinach with leaves without brown or yellow spots. We remove the roots, tails, withered or discolored leaves. We then wash the spinach leaves very well to remove any traces of dirt or sand. Prepare a large saucepan in which we put water, add salt and let it boil. When the water boils, add the spinach. Add the spinach in portions, if not the whole amount (along the way there will be room in the pan). Let it boil for a maximum of two minutes, to cook well. Prepare a strainer and turn over the scalded spinach, then let it drain well. Put cold water in the same pan in which we scalded the spinach and turn the drained spinach in the pan with cold water (so the spinach will keep its color). Drain the spinach again and shake the strainer as vigorously as possible to remove the water. We squeeze the strong spinach by hand, to remove all the remaining water, then chop it finely.
Lose weight with okra, 9 reasons why you will love the Mediterranean diet!
Here's what you need to eat to lose weight by miraculously losing weight with okra Have you heard of the Indian diet?
Well, there is a diet that helps you lose weight without having to starve. Here's what to eat in the original Indian diet. The original Indian diet. Vegetables: tomatoes, spinach, eggplant, mustard leaves, okra, onions, melon, cauliflower, mushrooms, cabbage, etc.
Fruits: mango, papaya, pomegranate, guava, orange, tamarind, lychee, apple, melon, pear, plum, banana.
Nuts and seeds: cashews, almonds, peanuts, pistachios, pumpkin seeds, sesame seeds, watermelon seeds, etc.
Legumes: beans, peas, lentils, chickpeas. Roots and tubers: potatoes, carrots, sweet potatoes, turnips, sweet potatoes.
Lose Weight Fast With These 3 Smoothies - Lose Weight Fast With These 3 Smoothies [intalniri-fete.ro]
Whole grains: brown rice, basmati rice, millet, buckwheat, quinoa, barley, corn, wholemeal bread, amaranth. Dairy products: cheese, yogurt, milk, kefir, ghee.
Herbs and spices: garlic, ginger, cardamom, cumin, coriander, garam masala, paprika, turmeric, black pepper, fenugreek, basil, etc. Healthy fats: coconut milk, skim milk, avocado, coconut oil, mustard oil, olive oil, peanut oil, sesame oil, ghee.
Protein sources: tofu, vegetables, milk, nuts and seeds, informs DCnews. You may also be interested in:.
CHINESE EGGPLANT WITH GARLIC SAUCE
Chinese eggplant with garlic sauce & # 8211 Asian recipe that is quick and easy to prepare. Chinese eggplant with garlic sauce are my husband's favorites. I would say that it never happens that when we go out to a Chinese restaurant, he does not order eggplant with garlic sauce or with fish sauce.
They are very good, slightly spicy. I searched on all kinds of Chinese sites and with the help of the great google translate I managed to find out how they are done.
I made a very pleasant surprise to my husband. From the same Chinese site I learned to make fried rice with eggs and vegetables. It seemed very difficult to cook the recipes of another culture, but I discovered that Asians have fabulous recipes, quick and extremely easy to prepare. It is important to have the spices and sauces they use. Fortunately, you can buy them in big supermarkets, but they can also be found online.
It seems that eggplants are very popular vegetables by the Chinese, they are the largest consumers of eggplant in the world.
My recipe for Chinese eggplant with garlic sauce it will make you appreciate simple Asian cuisine. With a few ingredients added to the sauce, they become so tasty that you will want to remake them whenever you have the opportunity.
Next to these eggplants goes wonderfully Chinese rice with egg (recipe here) or Chinese rice with eggs and vegetables (recipe here).
If you want to be inspired to cook other Chinese recipes, I leave you link here to my collection of recipes from Chinese cuisine.
The Chinese can boast that their cuisine is the best known and probably the most appreciated in the world.
Here is the list of ingredients and how to prepare it Chinese eggplant in garlic sauce:
4 tablespoons oil
2 diced eggplants, not very thick
250 -300 ml of water
1 tablespoon hot pepper flakes
3 tablespoons granulated garlic powder
5 teaspoons white sugar
1 teaspoon starch tip
2 tablespoons soy sauce
3 teaspoons fish sauce
I heated the oil well in a wok, then I added the eggplant cut into cubes of the right size, but especially the thin ones. In general, the Chinese cut all the pieces into the right pieces, because it seems that they do not put knives on the table. they have chopsticks and with them they can't take big pieces. I hardened them for about 4 minutes, until they started to soften.
I poured the water, I added the hot pepper flakes and the garlic powder, then I covered it and let it boil over low heat until the water was absorbed.
During this time I mixed the sugar with the starch, soy sauce and fish sauce. I poured this sauce over the eggplant, and let it boil over low heat until the sauce thickened.
That's all, as you can see, these delicious eggplants are very easy to make.
I invite you to try them.
I invite you to follow me on the channel YouTube. Don't forget to ring the bell to be notified when I post a new recipe.
I also invite you to the group I cook with friends - Tasty recipes.
SPINACH WITH RICE & # 8211 SPANAKORIZO
A recipe from Greek cuisine, tasty, aromatic, easy to prepare and with ingredients at hand, perfect for the period when we want to give up meat because we have a vegetarian lifestyle or fasting.
2 large cloves of crushed garlic
a few mint leaves (1 teaspoon dried mint)
450 ml vegetable soup (or water)
grated juice and peel of 1/2 lemon
Wash the spinach very well, then scald it in hot water for 2-3 minutes. we drain it, then chop it bigger.
Chop the onion and green onion and heat them in hot oil. Add the chopped garlic and cook for a few more seconds.
Add the rice, mix and simmer for another 2 minutes, stirring, then add the chopped mint leaves.
Pour the wine and leave until it evaporates, then put the vegetable soup (or water) and let it simmer, with a lid, for about 10-12 minutes. We make sure it is still liquid when we add the spinach and salt. Mix well, add grated lemon peel and lemon juice and leave on the fire until the liquid evaporates, then remove from the heat.
Optionally we can add a teaspoon of butter or 1 tablespoon of olive oil. At the end we put the chopped dill and freshly ground pepper.
PEAS WITH CREAM AND GARLIC
We have prepared for today a new tasty and easy to prepare recipe for peas with sour cream and garlic, an ideal recipe for both the little ones and the older ones!
It can be consumed as such because the pea has a high protein content or works great as a garnish for meat.
Fine peas from Eden it's my secret because it's delicious and perfect for quick and lossless cooking. I highly recommend using it in recipes!
450g peas from Edenia
a suitable red onion
5 cloves garlic or depending on preferences
3 tablespoons olive oil
200g sour cream
a tablespoon of flour
Steam the peas for 15 minutes.
Separately in a saucepan put finely chopped onion and garlic with olive oil and 100mL water. Let it simmer until it softens and a little water remains. Add the butter and mix until it melts, then add the cream and mix again until it melts.
We also integrate the flour, stirring with a fork, and we leave it on the fire for about 1 minute, stirring continuously.
Put the peas and parsley over the obtained sauce and mix well.
Absolutely delicious! It can be eaten as such, because the pea has a high protein content or works great as a garnish for meat.
In recipes with peas, I usually use fine peas from Edenia because it is available all year round and because it is 100% natural and without preservatives. It should not be thawed before cooking.
Because it is frozen quickly, only 2 and a half hours after harvest, Edenia peas always keep their green color and characteristic, sweet aroma.
In fact, all Edenia vegetables are frozen just a few hours after harvest to preserve nutrients as well as possible and reach the consumer without changing their properties.
I invite you to use it with confidence Edenian vegetables in Flaveur preparations!
Treatment schedule for hemorrhoids:
The natural treatment must be personalized, under the guidance of the attending physician. However, we will outline a general recipe for treating hemorrhoids:
1. Silicon Zeolite or Active Protect Zeolite: 4 capsules in the morning and 4 capsules in the evening
2. Biostem: morning and evening: green capsule, after 30 minutes red capsule
3. Sanohelp: 2 drops 2 times a day with a cup of lukewarm water the first week, then 2 drops 3 times a day (continue with this dose)
4. Cold maceration. It is prepared as follows:
The following plants are taken:
and mix in a bag (preferably made of paper). In the evening, take 5 tablespoons of plants from this bag and put them in a liter of plain water.
Leave to soak until morning. The next day strain and drink a glass 4 times a day throughout the day.
5. Sublingual mixture: from the bag with the above plant mixture, put the plants in a coffee grinder (as much as it fits in the grinder) and make a powder. Take a teaspoon of powder 4 times / day, chew in your mouth for 10 minutes and swallow with water or herbal maceration.
6. Every evening there will be baths with wolf apple, after which a herbal suppository is introduced to treat hemorrhoids.
7. In case of constipation: take aloe ferox, 2 capsules 2 times a day.
How to prepare the recipe for spinach pancakes
Boil the spinach for a few minutes, then strain it and mix well with the yogurt.
We beat the beaten egg with flour and with the composition of spinach and yogurt.
Add a teaspoon of baking soda, add salt and pepper to taste.
The dough obtained must be thicker than that for pancakes.
Heat a non-stick pan over medium heat and bake the pancakes for 2 minutes on one side and 1-2 minutes on the other side.
They can be served with cheese, yogurt, butter or meat!
The recipe and photos belong to Alexandra Chitas and participate with this recipe in the Great Winter Contest 2019: cook and win
Pumpkin stuffed with spinach and yogurt
I bought a few round pumpkins a few days ago, they are a little more expensive than the usual ones, but they are wonderful to fill. And because this month's challenge to Mystery box challenge & ndash Mysterious box is with pumpkin, I created an extremely tasty and simple recipe. This month 's ingredients, proposed by Cristin, the host of this month, are: zucchini, eggs, fish, strawberries, rhubarb, spinach, new cabbage, lemon, green onions, green garlic, and the star ingredient is yogurt.
So I opted for stuffed pumpkin recipe:
- -4 round zucchini
- -1 or
- -150 g fresh spinach
- -2 green onion threads
- -1 clove of green garlic
- -1 small carrot
- -1 teaspoon lemon juice
- -salt, pepper, hot pepper
- -2 tablespoons olive oil
- -1 red
- -1 tablespoon butter