Traditional recipes

German Ginger Pumpkin Soup (Kurbissuppe)

German Ginger Pumpkin Soup (Kurbissuppe)


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Peel a squash, grate it and slice it like carrots and potatoes.

Fry the onion in a pot until it becomes translucent. Then add the pumpkin, potatoes, carrots and coriander. Cook for 20 minutes, stirring frequently.

Add the crushed garlic, grated ginger, sliced ​​leeks and diced tomatoes and cook for another 20 minutes.

Add the soup, paprika, salt / pepper and mix. Cover and simmer for 30 minutes.

With the help of a blender, everything turns into a cream soup.

Serve with butter, fresh herbs and bread with seeds and, if desired, crispy bacon.


Finely chop an onion and fry in a mixture of cold pressed oil and water, in the proportion of a tablespoon of oil to a tablespoon of water. Add the grains of three corn cobs and three times their volume of water. Add salt and simmer, stirring occasionally to avoid sticking. Season with basil or coriander. It can be served with soy sauce.

Clean and wash turnips, carrots, onions and leeks, then cut into large pieces and fry in a mixture of cold pressed oil and a little water. Add more water and bring to a boil. Separately brown 3 tablespoons of cornstarch in 3 tablespoons of oil. Mix with water to obtain a paste, which is poured over the semi-fermented vegetables. Salt to taste and simmer together over low heat. A similar recipe can be prepared by replacing cornmeal with millet flour.


Whole rice diet - how it works, menu and tips

Brown rice is a source of nutrients such as protein, B-complex vitamins, fiber and minerals such as calcium, iron and phosphorus. Rice richer than white rice, rich in carbohydrates and rich in nutrients, is a source of nutrients.

Brown rice has 111 calories in each 100 g serving, while white rice is made up of 130 calories in the same amount.

In addition to presenting these advantages over the common version of cereals, brown rice is also used as the basis of a food program: the brown rice diet.

How does the brown rice diet work?

The brown rice diet is a seven-day diet plan. It is a cleansing or cleansing diet whose purpose is to help the body get rid of toxic substances.

During the week of the feeding program, it is recommended to eat five to six small meals a day and eat enough to make the body feel dug. However, the diet practitioner should not eat.

The plan prioritizes more small meals over several large meals as a way to keep your blood glucose under control.

The method prohibits the consumption of any type of processed or refined food during the production period. The diet also excludes products that contain the composition of flour, such as bread, cakes, pita, tortillas, pasta, cakes and salt biscuits, for example.

Dairy products, such as milk, fruit yoghurt, cream and cheese, sugar and products with added sugar or consisting of artificial sweeteners, alcoholic beverages, coffee and other caffeinated beverages, must pass through during the seven days of the diet. .

Red meat, pork, catfish, shells, mollusks and margarine are other foods that are not released in the brown rice diet.

Foods allowed on the whole wheat menu

In addition to preaching the consumption of organic brown rice, the brown rice diet allows the consumption of the following foods:

  • quinoa
  • my
  • Any raw, steamed or fried vegetables other than maize and mushrooms
  • Raw fruits, other than dehydrated fruits, oranges and bananas
  • Olive oil
  • Linseed oil
  • Fresh ginger
  • garlic
  • Tamari - a type of soy sauce that has a stronger flavor than shoyu and does not contain wheat or bring a small amount of ingredient
  • Walnuts and almonds - peanuts are not allowed
  • Vegetables such as chickpeas, beans and lemon
  • Chicken raised outdoors
  • Ocean fish such as salmon and tuna
  • tofu
  • eggs
  • Pumpkin seeds
  • Sesame seeds
  • Flax seeds
  • humus
  • tempeh
  • Pepper
  • aromatic plants
  • Butter - in moderation.

Beverages

In addition to water, the brown rice diet allows the ingestion of fresh fruit juices, with the exception of orange juice, rice or soy milk, and stir. However, both should not be eaten at the same time as the foods listed above are ingested.

It is recommended that drinks be taken half an hour before a meal or an hour after a meal. The reason for this is that fluids dilute the enzymes found in the stomach, which are needed for the digestion process.

Food plan menu

The diet recommends that each day of the week be started with warm water with half a lemon juice to help cleanse the blood, tone the liver and improve its metabolic process.

The one-week menu in the food program looks like this:

  • Breakfast: stir with berries (strawberries, blueberries, blackberries, raspberries), rice milk, flaxseed oil and protein powder.
  • Lunch: brown rice, tofu with vegetables and curry sauce.
  • Dinner: chicken, fish or brown steamed rice and tofu.
  • Snack options (two to three times a day): fresh fruits.
  • Breakfast: tofu mixed with herbs, garlic and cayenne pepper.
  • Lunch: chili stuffed with brown rice, zucchini, tomatoes and chickpeas.
  • Dinner: lentil soup, steamed broccoli and spinach and brown rice.
  • Snack options (two to three times a day): hummus or brown rice.
  • Breakfast: brown rice flakes with berries (strawberries, blueberries, blackberries, raspberries), sesame seeds and rice or soy milk.
  • Lunch: creamy soup with brown rice, ginger, celery, carrot and onion.
  • Dinner: grilled fish, chicken or tofu, brown rice, baked potato and grilled peppers.
  • Snack options (two to three times a day): eggplant vegetables and sesame seed paste.
  • Breakfast: shake.
  • Lunch: brown rice with chili (Mexican food) vegetarian or chicken.
  • Dinner: black bean soup, brown rice, steamed vegetables and yam.
  • Snack options (two to three times a day): flaxseed salads, seasoned with lemon juice.
  • Breakfast: fresh fruit salad.
  • Lunch: brown rice, beans and vegetable stew.
  • Dinner: brown rice, fish with dill and lemon juice, leafy vegetables and cauliflower.
  • Snack options (two to three times a day): hummus with carrot and celery.
  • Breakfast: tofu mixed with fresh herbs, garlic and cayenne pepper.
  • Lunch: brown rice and vegetable soup.
  • Dinner: brown rice, tofu with ginger and garlic and lettuce with leaves.
  • Snack options (two to three times a day): rice dumplings with walnut butter.
  • Breakfast: shake.
  • Lunch: brown rice and salad with salad, avocado, beets, sesame seeds, lemon and herbs.
  • Dinner: brown rice, chicken with basil, garlic, olive oil and vegetarian kebab (buffalo).
  • Snack options (two to three times a day): hummus and vegetables.

Brown Rice diet promises

The diet promises to be rich in nutrients, helps eliminate toxic substances, improves digestion, reduces the symptoms of disease and controls appetite.

Naturopath Julie Zepp Rutledge, a food advocate, says that after completing the seven weeks of brown rice diet, she will feel invigorated and revitalized.

At the end of the diet

Make a gradual return, a little, to the usual food patterns. Be careful not to overeat or fill yourself with food and fast food.

Possible side effects of the food program

Brown rice diet can cause side effects such as headaches, nausea, fatigue, bloating and gas. These side effects occur due to the release of toxins present in the body, which is achieved through tissues and cells of the body.

If the practitioner is experiencing poor digestion, the recommendation is to consume each food group separately. This means consuming fruits only with fruits, brown rice and starchy vegetables, isolated from vegetables and animal protein sources, for example.

However, it is worth knowing that, even in the case of poor digestion, non-starchy vegetables (which are not rich in starch) can be eaten at the same time as meat and rice.

Important care

Before deciding whether the brown rice diet fits or not, consult a doctor and a nutritionist. They can indicate if this is really the best method for your particular case, given your goals and health.

This is important to ensure that the food program in question allows the body to receive the nutrients it needs to function properly, as well as provide the amount of calories the body needs to stay energized.

The chest of flour is always healthier to eat, being a good option for anyone on a low-carb diet. In addition to Brazil nuts, which is widely used and known in healthy cooking, you can also use cashew nuts in the preparation of recipes. You can get ready

Whether you feel like you have fallen off your horse all day today or are motivated and ready to do it tomorrow, one day your body will thank you, there are many little things you can do now to be healthier. The key to staying on track is not so much being hard or strict, and more about your planning and being prepared. You know c


The best 8 pizza ovens you buy for 2018

While pizza delivery is always an option, sometimes you just want to make a fresh pie in the comfort of your own home. Raising the oven can make a frozen or homemade pizza, but it can take forever to cook an ice cream pie and it never tastes as good as the real deal.

If you and your family are passionate about pizza, a pizza oven might be your best bet to get the best tasting pleasure without delivery. And while you only have a device to heat pizza, it sounds a bit like a luxury oven - pizza can cook bread and heat frozen food much faster than the oven. The options for pizza ovens can range from a large outdoor oven to a compact countertop, so there is something for everyone.

Imagine how easy weekday meals can be if pizza could go from frozen to cooked in minutes. In addition to saving time, you will also save money on eliminating the delivery man. And because when you want to give your chef's hat why not have a pizza night at home, where you can make your own pizza dough and add your favorite toppings for a personal pie. If you are looking for a home pizza oven, here are the top seven tips for you:

Best General: Camp Chef Italy Artisan Pizza Oven

If you want to get results from the brick oven without a brick oven, this propane bread oven is covered with a double ceiling that retains heat and cooks the top of the pizza properly, while the crust is brown.

This preheats quickly, so you will be ready to cook in about 15 minutes and it will become hot enough to cook a pizza in eight minutes or less with the 17,000 BTU burner. In fact, you may want to turn off the heat just a little to the maximum to avoid incinerating the pizza while you open a drink.

It has a built-in ignition valve and a temperature control, so you can turn the heater up or down to find the optimum temperature. A built-in temperature gauge allows you to check the internal air temperature and the ventilated door allows you to keep the air warm or ventilate it if it gets too hot.

The exterior is made of stainless steel for easy cleaning and will never ruin. It includes a 20 & quotx 13 & quot cordierite ceramic stone, a propane regulator and a 5-foot hose so you can attach a bulk propane tank. You can cook pizza up to 13 & quot in diameter. If you want something bigger, you can fit an oval or rectangular pizza as wide as a 20 & quot stone.

Best compact: Betty Crocker Pizza Maker

If size is an issue, this pizza oven has a low profile, which stores more compact than other pizza ovens, and the cord wraps around it to keep it out of the way. The design is perfect for pizza up to 12 & quot in diameter, and the nonstick baking sheet creates a crispy crust and makes cleaning easy, even if the cheese spills. The floating hinge means that you can easily cook thick or thin pizza.

It has a start indicator and a ready-to-bake indicator, but there are no temperature controls - you just have to turn it on and warm up. Because it has a gripping surface, rather than a cooking stone, in addition to cooking ordinary pizza, flatbreads and other baked goods, you can also use it for cooking eggs, nachos, frittatas, cookies and more.

The wide browning edge on this pie plate is different from standard pie plates, creating a beautiful presentation if the plate is filled with pumpkin pie, cornbread, biscuits or dinner hooks. Also, the large steering wheel makes the plate easy to remove from the oven and simplifies the formation of a border with decorative crust.

The plate is made of a ceramic material with a long firing time and has a glaze without scratches, which is both durable and beautiful. It is safe for use in the oven and under the broiler and can be used as a serving dish when the pie is not on the menu. It is a dishwasher for easy cleaning and is available in several colors to suit your decor or pie.

Best budget: Presto Pizzazz Plus rotary oven

If you prefer to cook pizza indoors, but don't want to heat your huge oven and kitchen, this pizza oven does the job - and it's fun to watch.She cooks pizza in about half the time it will take in the oven, whether you make a frozen pizza or your own homemade version. The pizza tray rotates continuously to bake the pizza evenly without burning. It is heated from both the top and the bottom, and the heating elements can be controlled separately, so that if the crust is browned before the cheese is empty, you can turn the heat from above and turn the heat from below.

A stopwatch automatically shuts off so you can leave without worrying about a burnt pizza, and an audible signal will warn you that you have finished your pizza. The pizza tray is removable and has a protective layer for easy cleaning. It can cook pizza up to 12 & in diameter.

Best multi-purpose: Oster convection oven with dedicated pizza drawer

Sure, you like pizza, but don't do it often enough to justify the counter space for a dedicated pizza stove. Well, this countertop convection oven may be exactly what you need, as it is a pizza oven and a convection oven. The dedicated pizza drawer is calibrated to cook pizza perfectly and can accommodate pizza up to 12 & quot in diameter.

When you are not making pizza, you have functions for heating, frying and baking in the top oven with turbo convection.

A baking tray and a barbecue rack are included. The upper and lower ovens have separate controls, but cannot be used at the same time. It has a 60-minute stopwatch with automatic shut-off and an audible warning.

The best wooden pizza oven: Uuni 3 portable wooden pizza oven

If you like the idea of ​​an outdoor pizza oven instead of a propane oven, this is the one for you. It is also more portable than propane ovens because you do not need to carry a propane tank. The chimney clip makes it easier to wrap or move the oven, either in your yard or in a camping area.

This oven can reach 932 degrees and heats up in just 10 minutes. When it's time to cook pizza, don't leave, because it can completely cook a pizza in just a minute.

The body of the stove is insulated to keep warm and this updated model of the oven has a new wood pellet burner, which provides better temperature control for more consistent cooking, regardless of the number of pizzas you make. And since they cook so fast, you can make enough for a party in no time.

This is made of stainless steel, so it is easy to keep clean and will not rust. It has three legs, so it is stable on uneven surfaces and includes a 13.2 & quotx 13.2 & quot baking stone and a pizza crust, so you can cook pizza up to 13 & quot.

A gas burner is designed for use with this unit.

Best high-end: Outdoor Blackstone Pizza Oven

Are you serious about pizza? This outdoor oven is built for enthusiasts, with a 60,000 BTU burner, pressure ignition, convection cooking and a rotating tray for even and consistent redness. She can cook a 16 cm diameter pizza in two to three minutes.

The motor that rotates the pizza stone can be operated with two D batteries or you can connect to a standard electrical outlet if you have one available. The oven has swivel castors and steel handles, so you can easily move it outdoors or move it indoors for safe storage.

Ignition requires a working AA battery. Some users have noticed that rotating the trays works better with the addition of an axial bearing, which costs less than $ 12, but the unit does not need to work.

The best source of gas grill: BakerStone Pizza Oven Box

You may have tried to cook pizza on the gas grill, but the problem is that when you lift the lid, you lose heat. The air temperature drops, but the grill - with or without stone - remains hot. So the pizza crust cooks much faster than the top of the pizza.

It has a heat-preserving stone baking chamber and an enamelled steel housing for easy cleaning. The design creates the convection air flow in the room that cooks pizza quickly and evenly. You can cook a pizza up to 13 & in diameter in just two to three minutes, depending on the grill.

Because this box needs to be heated well to cook pizza evenly, it can take up to 30 minutes to preheat, depending on the grill, wind, and outside temperature.


Pumpkin - the treasure of autumn

An excellent lifestyle means much more than a physically and emotionally healthy lifestyle. An element of this style is nutrition. Maintaining a healthy body depends very much on following a minimum set of appropriate rules to contribute to the perfect balance. It depends largely on a healthy diet that is based on a high consumption of fruits and vegetables, cereals, healthy fats, foods that have a wide variety of nutrients. In short, a healthy lifestyle means making healthy choices every day. We just have to want this enough.

One of these foods is pumpkin, the star of autumn. This vegetable contains protein and fiber and is an excellent source of Omega 3 and Omega 6 essential fatty acids. It is rich in lutein, beta-carotene, vitamin A, vitamins B1, B2, B3, B5, B6, B9, C, E and K, zinc, sodium, potassium, calcium, magnesium, phosphorus, selenium, manganese and iron. But in addition to all this, it has a delicious aroma and taste and can be cooked in dozens of ingenious ways and, more importantly, it is extremely healthy for us, regardless of age. Pumpkin seeds are as healthy as the vegetable they come from and are a well-known treatment for intestinal parasites. The benefits are many, so we offer you some recipes for cooking pumpkin dishes, to take advantage and fully enjoy the benefits of this super vegetable.

Pumpkin juice

Pumpkin juice is obtained from pumpkin pulp, rich in vitamin D, iron, phosphorus and copper.

To prepare the juice you need a pumpkin to peel and cut into pieces. Put the pumpkin pieces in a juicer and add a few teaspoons of honey to sweeten it. To taste, you can add nutmeg, cinnamon or ginger.

Pumpkin cream soup

Ingredient: 3-4 tablespoons olive oil, 1 kg pumpkin pie, 3.5 liters of water, 2 onions, 2 cloves garlic, 2 carrots, 200 g celery, salt, pepper.

Method of preparation: finely chop the onion, carrots, celery and then cut the garlic into slices. Peel a squash, grate it and cut it into small pieces. Put all the vegetables in a pot, add water, salt, pepper and olive oil and simmer until the vegetables are soft. After the vegetables have softened, use the blender to make the cream. Mix three tablespoons of cream separately with a little cream soup from the pot, pour the mixture back into the pot and simmer for another ten minutes. You can serve pumpkin soup with a few basil leaves and croutons.

Pumpkin dessert

Ingredient: a pumpkin, cinnamon or nutmeg, to taste, 100 g raisins, 200 g rice, 100 g butter, fruit for decoration, mint leaves, chocolate with mint.

Method of preparation: Wash the pumpkin and then cut the lid and remove the seeds. Line a baking tray with parchment paper and place the pumpkin in the pan. Fill the pumpkin with the semi-boiled rice with the ingredients prepared in advance. Put the tray in the oven and bake the pumpkin for 40-45 minutes on medium heat. After baking, leave to cool and then garnish with fruit, chocolate and sprinkle with coconut flakes.

Have fun everyone! After several recipes, we invite you to the library to consult the cookbooks, which are waiting for you.


  • Sponge:
  • 1 1/2 cups water
  • 1/4 teaspoon yeast
  • Final dough:
  • 4 tablespoons mine
  • 4 tablespoons sunflower seeds (raw)
  • 4 tablespoons nuggets (pumpkin seeds, raw)
  • Optional: 2 tablespoons poppy seeds
  • 2 tablespoons water
  • 1 yeast of yeast
  • 1/4 cup honey
  • 1 teaspoon molasses
  • 3 tablespoons cereal (10 grains, such as Bob's red bean)
  • 2 tablespoons cooking oil
  • 1 1/2 teaspoon salt
  • 1/2 cup flour (or more, as needed for adjustments)
  • 1 tablespoon wheat gluten (vital)

Remarks: Whole wheat flour is made from light-colored, light-colored winter wheat grains. It tastes slightly smaller than usual, & quotros of whole wheat and seems to rise better.

Make the sponge at the beginning of the day and let it stay at room temperature for 4 to 8 hours. You can also do it before bed, then finish the bread the next morning.

The use of bottled water or filtered water for baking bread is recommended.

Make the sponge

  1. If you use instant yeast, mix it into flour, then add water and mix. If you use regular and active dry yeast, mix 1/4 teaspoon with a few tablespoons of water until the yeast dissolves, then mix into 3 cups of flour.
  2. In any case, stir until the dough forms a very thick dough, cover and let rise for 4 hours or more at room temperature. Learn more about instant or active dry yeast here.

Chicken seeds

  1. Place the millet, sunflower seeds and nugget you use in a hot, dry pan and fry for 5 to 7 minutes until they begin to appear, stirring often. It is best not to leave the room while performing this procedure, the seeds burn very quickly.
  2. Remove from heat and cool to room temperature.

Mix the final dough

  1. When your sponge has risen and shows small bubbles all over the surface, shake it.
  2. Dissolve 1 teaspoon of yeast in about 2 tablespoons of water.
  3. In a separate bowl, mix together honey, molasses and oil. Mix the dissolved yeast and the 10 grain cereals. It can also be 7 cereals or other cracked cereal grains of your choice.
  4. Add sponge, 1/4 cup flour, salt and wheat gluten. Stir until the dough settles together to form a ball.
  5. Knead for 5 to 10 minutes, adding flour until the dough is slightly sticky. Mix or knead into seeds and poppy seeds, if used. Adjust the consistency of the dough with flour or a little water as needed.
  6. Gather the dough into a ball with wet hands and place it in a clean, lubricated bowl, turning once to cover. Cover the bowl and allow it to rise to room temperature until it doubles in bulk.

Final shape and growth

  1. Preheat the oven to 450 ° F.
  2. Turn on a lightly discarded plate and place it in a rectangle. Bend in thirds, then fold the other side, the style of the letter, over the first. Remove all excess flour. Put the bread in a long torpedo shape and place it on a parchment paper parchment pan.
  3. Optional: Top with flour or mix with egg white, brush and decorate with more seeds.
  4. Cover the bread with plastic tape and let it rise for 30 minutes. Tighten the top with a sharp razor blade or a serrated knife.

Ripening

  1. Bake for 10 minutes using steam, then reduce the temperature to 400 ° F and bake for 30 to 40 minutes or until the internal temperature of the bread is at least 190 ° F.
  2. This bread softens easily, thanks to the honey and, if used, the seeds that decorate the bread. If the bread is too brown, reduce the oven temperature to 350 ° F and the tent bread with aluminum foil.
  3. Allow the bread to cool on a support to allow air to circulate around it, then slice.

You can replace half of the whole wheat flour with general flour and the bread will grow a little more. In any case, the core is chewy and sweet.


How to maintain optimal prostate function and prevent prostate cancer?

- Diet is a factor that can have a major impact on prostate health. It is highly recommended to eat as many organic foods (preferably raw) as possible, including fresh herbs and spices such as ginger. Make sure you limit your intake of carbohydrates such as sugar / fructose as much as possible in order to maintain optimal insulin levels, which will help you reduce your risk of cancer in general. Highly processed foods or fried meat, pasteurized dairy products and trans fats are associated with an increased risk of cancer and should be avoided in the diet.

- Trans fats Trans fats are considered by doctors to be the most dangerous type of fat because they increase the level of bad cholesterol in the body (LDL) and reduce the good (HDL). Trans fats are used in the preparation of processed foods to help to prolong their freshness and shelf life.Small amounts of trans fats are also formed in certain types of food of animal origin, such as beef, lamb and fatty dairy products. Avoid as much as possible the following: margarine and cooking cream, cakes, biscuits, cookies, frozen pie or pizza dough, hamburger buns, instant drinking chocolate, fried foods (donuts, french fries, breaded meat), snacks, microwave popcorn, chips, wafers, candy and frozen semi-finished products.

There are also a number of specific nutritional therapies that are particularly beneficial in preventing or treating prostate cancer.

- Include in your daily diet foods that help maintain prostate health: Foods that promote prostate health include fruits and vegetables rich in antioxidants, vitamins, carotenoids and lycopene. A 2009 study showed that tomatoes, cauliflower, broccoli and green tea are particularly beneficial against prostate cancer.

- Try the American Dwarf Palm (Saw Palmetto): The medical literature has recorded more than 100 clinical studies on the American Dwarf Palm, prostate health and a lower incidence of prostate cancer.The use of the American dwarf palm before resorting to drugs is worth considering. According to Dr. Moerck, using American dwarf palm in combination with pumpkin seeds or lycopene could be an even stronger combination.

- Optimize your vitamin D levels: you can ideally achieve this by exposing your skin to natural sunlight. (The skin also synthesizes vitamin D sulfate, which could explain the many health benefits of vitamin D, so sun exposure is actually the ideal way to optimize your vitamin D levels and get health benefits. in general.) Numerous medical tests have suggested that vitamin D may be one of the strongest factors associated with a lower risk of prostate cancer.

There are currently more than 800 scientific studies confirming the link between vitamin D deficiency and multiple cancers, including prostate cancer. For example, according to a 2005 study, men with higher vitamin D levels were 50% more likely to develop aggressive forms of prostate cancer than men with lower vitamin D levels. Another study published two years ago years, found that men with higher vitamin D levels were seven times less likely to die from prostate cancer than those with lower levels.

Checking your vitamin D levels in your blood can be done with a simple blood test. A level lower than 20ng / ml is considered a serious state of deficiency, which increases the risk of breast and prostate cancer.

The optimum value required is between 50-70ng / ml. However, medical research suggests that maintaining a slightly higher level than 70-100ng / ml could be very helpful in preventing cancer. If you cannot expose yourself to the sun regularly, then you can opt for the use of oral vitamin D3 supplements. Keep in mind that when using supplements, regular checkup is even more important than normal, in order to make sure that your body's vitamin D levels are at a therapeutic level.

- Consider using a vitamin K2 supplement: Another nutrient has been found to protect against prostate cancer, vitamin K2. Vitamin K is one of the vitamins that you should seriously consider because many people do not get enough vitamin K2 from the food they eat daily.

- Exercise regularly: Exercising regularly is essential for overall health, and many medical studies today have pointed out that exercise is a key element in preventing and treating cancer.

Check your testosterone levels: Contrary to popular belief, the regeneration of testosterone levels in older men does not cause prostate cancer - on the contrary. According to a very thorough research conducted by Dr. Abraham Morgentaler, MD, author of the book "Testosterone for Life", men with lower testosterone levels are those who have a higher risk of cancer.

In conclusion, prostate cancer is a disease that can be kept under control if you make the necessary and appropriate changes in your lifestyle. Ideally, you should pay special attention to prostate health in advance, avoiding waiting until the age of 60 for it. Include previous recommendations in your lifestyle that can be very helpful in preventing prostate problems.


Spice Guide

Usually ground, these seeds have a strong scent with thyme and cumin tones. They are used in Asian, Ethiopian, North Indian, Iranian, North Indian and Pakistani cuisines. It pairs well with starchy foods such as unleavened bread, green beans, roots and legumes. Ajwain seeds are excellent mixed with lemon and garlic in fish dishes.

Allspice

This individual spice is usually confused as a mixture of spices. It has aromas of cloves, nutmeg, cinnamon and a little pepper, but it is actually a single spice. It is a remarkable flavor in Jamaican Jerk spice and handles well when mixed with other similar spices.

Annatto / Achiote Seeds

A spice with two names, Achiote is the name of the spice created from the grinding of Annatto seeds. This spice is usually used to color more than flavor, but can be cooked in oil to infuse a little flavor. It has a floral, pleasant mint-like aroma and is essential for the preparation of the main sauce (Yucatan Recado Rojo) from Mexican specialties such as chorizo ​​or tacos and achiote pasta.

Anise seeds

Not to be confused with star anise, anise seeds are small and look similar to dill and fennel seeds. Their aroma is sweet and licorice, while their aroma is slightly fruity and warm. They are mainly used in Italian pizzas, Australian trifles and Peruvian picarones.

Star anise

Not to be confused with anise seeds, star anise is a spice that has a star-like shape and usually has 8 tips, but can have more or less. In America, star anise is used similarly to cloves. It is perfect for use for both sweet and savory dishes, but especially for flavoring hot winter alcoholic beverages.

Dry chives

Chives are the smallest member of the onion family and, instead of eating the bulb, long stems growing from the bulb are used. They can be used in any recipe that requires green onions and works well in cream-based products. Some of the most popular uses of chives are in butter, cream cheese and sauces.

Arrowroot powder

Practically flavorless, Arrowroot powder is a gluten-free starch that can be used as a thickener in sauces, clear glazes, sauces and pie fillings. It may be substituted wherever maize flour or starch is required and is considered, in some cases, superior to the two mentioned above.

The Bean of Paradise

Also known as the seeds of paradise, or African pepper, it is native to West Africa. It belongs to the same family of plants as ginger. It can be used in the same way as pepper. The aroma is hot, pungent, with bitter fruity notes, similar to the aroma of cardamom or cloves. It is extremely popular among brewers and is often used in the production of wheat beers, Pale Ale beers or Belgian white beers.

Paprika, or Boiaua

Paprika is a hot red pepper powder commonly used in South American, Hungarian and Spanish cuisine, with an ever-increasing popularity in many countries around the world over the past 10 years. It has sharp shades, and is complex in flavors. We can also talk about a smoke aroma in the case of the smoked one and a slightly sweet, earthy aroma in the case of the sweet one.

The basil

There are more than 50 species of basil, but almost all the basil used in the world is a species that comes from Egypt. There are also species known as basil grown in France or California. Basil has a better flavor when dry, as opposed to fresh. Dried basil has shades of anise, pepper and mint and is somewhat sweet but salty at the same time.

Cocoa

Sometimes confused with hot chocolate, cocoa powder is obtained from the pure, unprocessed and dried seed of Theobrama cocoa. It can be found in the form of scales or ground into a powder. The aroma is intense, with a subtle finish of cooling the mouth. Cocoa is the ingredient that is shown in percentages on dark chocolate packaging.

Cocoa Powder, Black Onix

Cocoa powder is the even sweeter processed version of the usual one. Black Onyx cocoa powder has an extremely fine aroma and gives a darker color to one of the most popular cakes in America, Oreo. Its sweet aroma works well in desserts, purees and even as a secret ingredient in steaks.

Cardamom

Cardamom or the Queen of Indian Flavors (with Pepper as King) is used to intensify both sweet and salty flavors. The cardamom itself has a light lemon flavor, with a robust but gentle, spicy and fruity taste. Cardamom can be used in all its forms, pods or seeds that can be processed and ground into a powder, finer or less fine, depending on the type of dish it is used for.

Onion

Onions are also known as onion bulbs or common onions. When using fresh onions it is considered a vegetable and in its dried and ground form it is considered a spice. Onions are very popular all over the world, but the biggest consumers are the Cyrenians and Libyans, the latter consuming an average of 66.8 kilograms of onions per capita per year.

Chervil or Hasmatuchi

Chervil (hasmaţuchi) or French parsley is a close relative of ordinary parsley, but has a finer flavor, less pronounced and is therefore used to flavor lean meats, chicken, fish, especially in large kitchens in France. It is also used in the famous Fines Herbs mixture or in the preparation of béarnaise sauce.

Chia seeds

Chia seeds are incredibly versatile. When dried, they are similar to poppy seeds, but once you add them to the water, they can increase in size by up to 12 times their original size. Chia seeds are known as a super food because they contain more Omega-3 fatty acids than any other natural source in relation to their volume. Their aroma is similar to nucleated and turns slightly sweet when immersed in liquid. Chia seeds can be used in chocolate, oatmeal and jams. You can also find them in bread or pastries.

Cumin seeds

The most used for flavoring rye bread, cumin seeds have a strong aroma like dill, but also a sweet, warm and slightly hot aroma, reminiscent of anise. It seems to cancel out the negative effects of meat fats, including pork, duck and goose. It is also used in a variety of foods, such as cabbage soup, goulash, pickles, sausages and in the composition of beverages such as German kummel liqueur.

Citric acid

Citric acid is a natural preservative that looks like salt or sugar. It is prized for its sour taste. It occurs naturally from the fermentation of sugars in citrus fruits and is used to flavor beverages and to replace salt in some salt-free spice blends.

Caraway

Cumin has long been an essential ingredient in kitchens around the world. Cumin has a very distinct earthy aroma, slightly spicy, warm and with hints of lemon. It is part of many spice mixtures and is used in various dishes: beans, couscous, curry, rice and vegetables.

Nigella Sativa - The black cumin

Negrilica or black cumin is popular in the Middle East and in Indian cuisine. But it is native to Eastern Europe and / or Turkey. The seeds, after being fried, are usually added to vegetarian dishes. The seeds are a little cracked which makes them a nice topping for flatbreads and buns. Nigella seeds work well with other earth spices, such as cumin, fennel seeds and turmeric.

Thyme

Thyme, the subject of many housewives when it comes to spices. It is popular in a lot of European cuisines for its strong, fresh aroma. It is used to flavor sauces, vinegars, soups and stews.

Mushroom powder

Mushroom powder is made mainly from the species with the Italian name Porcini. The mushrooms are dehydrated and then ground. The powder has a much more intense and concentrated aroma compared to fresh mushrooms. Porcini powder can be used to add depth and umami taste to a dish with a uniform distribution of flavor and without having the texture of whole mushrooms.

Coriander

The plant that produces coriander seeds is one of the three plants that produce both an aromatic plant and a spice. The leaves produced by this plant are also called Cilantro. Coriander is popular in Indian and Mexican dishes and gives a warm note to dishes, along with citrus sub-tones. It is a popular ingredient among beer producers.

Coriander leaves

For most people, coriander as a plant that I either love or hate, some say it has a delicious aroma, others that it tastes like soap. Coriander, Cilantro, in Spanish is a key ingredient in authentic Mexican, Caribbean and Asian dishes. In other cuisines coriander is used in beans, salsa, soups and sauces.

Cloves

Cloves are probably the only spice that can be used either by sticking it in the food you cook or simply by letting it sit next to it. This popular way of flavoring a pork or ham steak is truly unique and also gives it an aesthetic look. They can also be used in the preparation of beverages, such as cider, but must be removed before serving. Ground cloves are used in spice blends, such as spice for pumpkin pie, Chinese 5 Spices and Garam Masala.

Turmeric or Turmeric

Became famous for its golden yellow color, it tastes similar to mustard. It is the key ingredient for Indian curry. It is also used in cakes, especially for its strong color. The clothes of the Buddhist priests, the walls of the Jejuri temple and many Ayurvedic medicines have in common the color of turmeric.

Curry leaves

Curry leaves are an essential part of cuisines in southern India and Sri Lanka. They are used similarly to bay leaves, but unlike bay leaves, they should not be removed before serving because they are much softer. Curry leaves are used in curry dishes, fish, lamb, lentils and vegetables.

Dafin leaves or leaves

Bay leaves are the whole dried leaves of a laurel tree. Bay leaves have a much more pleasant aroma when dried, with a higher content of volatile oil. Bay leaves are used in soups and stews and removed before serving. Ground bay leaves are added to spice mixes and dishes to give an earthy aroma with nutmeg and clove undertones.

Fennel

Fennel seed, also called "fish plant" in Italy and France, is of two types, sweet and bitter. Bitter fennel is the type commonly referred to when the word "fennel" is used in the United States. The sweet one has a warm, licorice aroma with camphor tones. It is used in beet, lentil, potato and meat dishes and adds a unique flavor to sauerkraut.

Ginger

What we use from ginger is the rhizome, a horizontal stem developed in the basement of the plant of the same name. The aroma is sour and peppery, with hints of lemon. Ginger can be used fresh, and its juice is promoted as a superfood, being present in probiotic drinks around the world. Ginger is also extremely popular in desserts, such as gingerbread and pumpkin pie.

Galangal root powder

Galangal root powder is a top ingredient in Southeast Asian cuisine. Galangal is related to ginger, only it differs in taste with a more pleasant aroma of pine and menthol. The powder is extremely popular in Asia and for its medicinal properties. Galangal goes well with beef, but it "feels" just as good in soups, stews and curries.

Horseradish powder

Horseradish powder is an excellent supplement for egg or cream sauces for a lively and strong end result. Horseradish powder is an essential ingredient in cocktail sauce and adds a welcome flavor to winter meat dishes, especially beef or ribs.

Juniper berries

Juniper berries come from an evergreen shrub that grows throughout the northern hemisphere. In Europe, juniper berries are used in marinades for beef or venison. Juniper berries are also important for flavoring sauerkraut. The Anglo-Saxon strengths of these berries are used mainly as a flavoring for gin.

Lavender

Also known as culinary lavender, lavender has an intense floral aroma with a bitter smell that can quickly encompass food. The aroma of lavender is spicy and slightly floral, with undertones of mint and lemon. Lavender is delicious when used in desserts, but can also be used in salty foods such as chicken, lamb and rabbit.

Lemongrass

Lemongrass is part of the aromatic herbs category and is popular in Thai and Southeast Asian cuisine. It is best when used fresh, but if used dry, it should be soaked before use when the preparation does not have a large liquid component. Lemongrass provides a light citrus and floral flavor to food and can even be used to make tea.

Mace is the shell of the nutmeg that is removed from the outside of the nutmegs in strips known as blades and can be ground after drying for easy culinary use. The aroma is warm, with hints of lemon. It is often described as similar to, but much more delicate than nutmeg. It is used in cooked meat or fish and in some pickles.

Maculate

Poppy seeds are not as black as you might think, they are "blue" seeds and are extremely small. It takes 900,000 of these seeds to make a kilogram. Poppy seeds are popular in salad dressings, vegetable dishes, muffins and buns. Adding these seeds makes the food crispier and acquires a nutty flavor.

Malheb

Mahleb is the powder obtained from the seeds of a cherry species of St. Lucia cherry, more precisely. It has a delicate almond flavor with hints of cherries and roses and tastes like marzipan. It works especially well in combination with apricots, rose water, pistachios or dates. Malhebul is very popular in Greece and Turkey as an ingredient in pastries.

Marjoram

Marjoram has an aromatic mint, sharp and bitter profile and is popular in European cuisine. It can be used in almost any dish that includes basil, oregano or thyme and is an extremely versatile plant. In Europe and the United States, marjoram is used in salad dressings, soups, cheeses and poultry.

Dill

Dill is best known for its specific flavor of pickles. In addition to pickles, dill is used to give the dishes a clear and recognizable flavor. In Europe, dill has a much wider range of uses. It is considered a key plant in dishes such as salads, sauces, canapés, soups and fish. Visually, it is somewhat similar to rosemary, but has a more vibrant green color.

Dill seeds

Dill is a plant that produces both aromatic leaves and seeds. In the United States, dill is probably most associated with pickle flavor. In German, Russian and Scandinavian cuisines it is a popular spice used in cooking cabbage, onions, potatoes and pumpkin. The aroma is clean and pungent, with nuances of anise.

Mint

Mint is the most sought after of the two types of mint. Mint has a refreshing and soft aroma, which is popular in Greek, Middle Eastern and Turkish cuisines. On the other hand, mint has a more intense aroma when dry and offers that "cold" feeling on your tongue. It is very popular in cakes, chocolate sauces and liqueurs.

Mustard

Mustard seeds come in a variety of colors, including yellow (also called white), brown and black. The darker the mustard seeds, the more intense the flavor when ground. Ground mustard is used to make mustard sauces and whole mustard seeds are used for pickle recipes.

Nutmeg

The nutmeg is the seed of a yellow-brown edible fruit that grows in an evergreen tree. When harvested, nutmeg seeds are covered with a coating that is scraped and sold separately as another spice (Mace). Nutmeg is very well used in hearty dishes, adding flavor to lamb or sheep recipes, tomato sauces and vegetable stews. Nutmeg is frequently used in beverages served in the cold season.

Oregano

Oregano is most often associated with Italy and pizza, but there are two types of oregano, Mediterranean and Mexican. Mediterranean oregano is the type used in Americanized Italian dishes, and Mexican oregano is more like marjoram and has citrus undertones.

Apple cider vinegar powder

Our apple cider vinegar powder is made from dehydrated apple cider vinegar. Malic acid in powder form can be used to flavor sauces when liquid apple cider vinegar is not available or is less practical.

Parsley

Parsley is probably the most popular food company due to its bright green color, but it can also be eaten! Parsley has a flavor that is prominent in Middle Eastern recipes for hummus, baba ganouj and tabouleh. Parsley also works well in cereal-based dishes, with fish and in pasta or soups.

Peppercorns

Peppercorns come in a variety of colors. Black, green and white peppercorns come from the Piper nigrum plant. The color differences depend on the ripeness of the grains, as well as the drying process. Pink peppercorns are not peppercorns at all, but are berries from the Peruvian pepper tree. The aromas of peppercorns can be likened to the aromas of wines being mainly determined by the geographical area in which they were grown.

The long Indian pepper

Long pepper, or pipli, native to the Indonesian island of Java, is now considered an exotic spice, but was used as often as black pepper before the "new world" was discovered. It belongs to the same family as black pepper and has long been considered a medicine rather than a spice.

Cubeb Indonesian pepper

The aroma of Indonesian pepper called Cubeb can be described as a mixture of black pepper and allspice, with small spicy accents. Cubeb peppercorns can be used in the same recipes as cloves and allspice, because they have a distinct, intense flavor. It works as an excellent "secret ingredient" or as a substitute for black pepper.

Rosemary

Rosemary has a very distinct, strong aroma that is mentholated, refreshing and somewhat balsamic. The aroma is strong and resembles eucalyptus. Rosemary works well with all kinds of meat, especially lamb, pork, veal and game. It also works well with dairy-based foods such as cream cheese, butter and cream sauces.

Salvia

Salvia is a plant that folds very well in seasoning poultry, sausages and cheese. Sage should not be missing from any kitchen because it can bring flavors to an incredible number of dishes. With a robust, peppery and salty aroma, sage can be added to any dish that is high in fat or has a salty component. It can even be added to black teas for a delicious aroma.

The salt

Salt comes in a range of shapes, sizes and colors. The quality of salt is determined by the area of ​​the world in which it is mined and how it is harvested or processed. The two main elements that make up salt are sodium and chloride. Depending on the type of salt, there may be additional minerals in the composition of the crystals that are highly sought after. One such salt is Himalayan pink salt, a coveted ingredient for the 84 trace minerals. The salts can also be smoked over different types of wood, giving them a smokey aroma. These are a delicious addition to any food you would like to taste as if they came straight from the grill.

Fenugreek

Fenugreek is also called Greek hay or sphinx, and its seeds look more like small caramel-colored pebbles. It is very popular in Indian cuisine, which is why it is used in a wide variety of curry types. The aroma is sweet-bitter, spicy, and the taste is reminiscent of biscuits and sweet nuts. The leaves from which the fenugreek seeds come are also used.

Cinnamon

Cinnamon is the first spice mentioned in a text written in the 5th century. It comes from pieces of tree bark that have been dried in the sun. After drying, the peel is cut into strips or ground into a powder. There is a wide variety of types of cinnamon and each has a slightly different flavor, as well as a different content of volatile oil that determines its intensity. Cinnamon is generally used in baked cakes and can be found in many types of salty foods.

Beetroot powder

Beetroot powder is used both as a coloring component and as a flavoring. Made from dehydrated beets, beet powder is sometimes added as a sweetener in juices or sauces.

Sumac

Sumac is a plant native to the Mediterranean region. It has an astringent, sour, but fruity taste and a very faint aroma. Sumac is extremely popular in Middle Eastern dishes, where you can find it in salads, meat dishes, fish and rice.

Sesame seeds

Sesame seeds come in a variety of colors, including white, yellow, black and red. They are popular in cake mixes in China and spice mixes in the Middle East. Sesame seeds can also be used on pastries, such as bread, or hamburger buns.

Shallot

Shallot has an aromatic profile somewhere between onion and garlic. It is perfect for a dish to which you want to add extra flavor. Shallots are often used in Indian curry and in different types of lentils.

Saffron

Saffron is the most expensive but, therefore, also the most counterfeit spice in the world. The production of saffron is extremely difficult, because it is obtained from the pistil of a flower that must be picked by hand. On average, only three to five pistils are produced per plant. Saffron has multiple uses, including in spices, perfumes, dyes and medicines.

Tarragon

Tarragon is most notable for its use in French cuisine. The aroma is light, warm and sweet, with notes of anise and mint. It is a key ingredient in the mixture of herbs Herbs de Provence and is usually used in combination with other plants to highlight their individual flavors. Tarragon works well with dill, parsley, chives and basil and can be used to flavor chicken, mushrooms, seafood and vegetables.

Tartar cream

Produced from a variety of fruits, tartaric acid is most commonly known as a by-product of winemaking, where it appears as crystals on the sides of wooden barrels during fermentation. After processing, these crystals turn into an acidic, odorless, white powder used to stabilize baked egg whites, known as tartar cream. It can be used to prevent the crystallization of syrups or to prevent the loss of color and cooked vegetables.

Makrut Lime Leaves

Makrut linden leaves are the leaves of a bitter lime tree very popular in Cambodian, Balinese, Malay and Thai cuisines. Makrut linden leaves are used in the popular Thai dish tom yum and work well with chicken and snails. These leaves are removed before serving.

Dried rose petals

There are two different types of roses, used in the kitchen, most often the one with smaller flowers, of an intense cherry red that grows in bouquets. The second type of roses are culinary roses that have been developed to have a much more pleasant aroma and a less pleasant color from an aesthetic point of view. Culinary rose petals are the most popular for use in rose water and are also used in desserts or jams.

Celery seeds

Celery seeds have a more "earthy" taste, which is still fresh and light. Depending on the season of the last harvest, the seeds of organic celery and ground celery come from Egypt, India, the Netherlands and the USA.

Celery flakes

Celery flakes add an authentic celery taste, although rehydrated does not exactly mimic the texture of fresh celery. With a bright and fresh aroma, they can also be used in purees as a garnish.

Garlic

Vampires, beware, Americans eat an average of 3 ½ kilograms of garlic a year and are thus almost inedible to all vampires! Garlic has been eaten by humans since the pyramids were built and continues to be an excellent addition to almost every salty dish around.It tastes great in combination with most spices and herbs.

Vanilla

Vanilla is the second most expensive spice in the world after saffron, but even with a high price, it is extremely popular for its divine aroma. The most popular types of vanilla pods are grown in Madagascar, Mexico and Tahiti and each has its own unique flavors. Vanilla is also grown in Papua New Guinea and Uganda, but these types are less well known. Vanilla is commonly used for the preparation of desserts, alcoholic and non-alcoholic beverages.

Maple sugar

Maple sugar is obtained by boiling maple syrup. Maple sugar comes from Vermont and can be used as a substitute for granulated sugar.

Citrus peels and juice powders

Fruit zest is the outer part of the citrus (peel) that does not include the white skin between the fruit and the peel. Zest can also be used successfully in baking recipes. They are also extremely popular among beer producers to give the product a fruity flavor. The juice obtained from the zest can also be dried and turned into a powder. These powders are also popular for baking and cooking when a liquid component is not required.


Male fern root parasites

Persistent headaches can talk about the appearance of worms. Parasite in the intestine, but can be located in other organs, including the brain, eyeball and kidneys. They enter the body through unwashed food, hands, untreated water, from infected animals, people. You have cestodes.

Parasites in the intestines, but live in other organs. They can become infected if you eat meat that has undergone insufficient heat treatment. Flatworms trematodes, flukes are parasites with flat bodies, with suckers. With their help, they are attached to the human body. Parasites in the intestines, lungs, liver, blood. This group includes schistosomes, felines and liverworts, klonorhi. You can become infected with dry, dry, dry fish.

Varieties of parasitic worms Traditional medicine helps to eliminate all types of worms. The main thing is the correct organization of the treatment process, to go through all its stages: Preparation - for days before treatment, you need to drink pumpkin oil daily.

How ferns multiply: four ways to get a new plant

Take 30 minutes before meals three times a day. This is necessary to eliminate toxins from the body. Direct treatment - using folk recipes, it is necessary to strictly follow the recommended doses, it is important to finish the treatment without interruption in taking the funds.

Recovery - necessary to restore the functioning of the body. It provides for the use of vitamins from herbal teas. During the anthelmintic treatment period you should follow a diet.

Methods of fern reproduction

It is necessary to exclude the use of smoked, fried, muffin and sweets. The basics of the diet with such a diet are vegetables, fruits, low-fat dairy products, cereals, fresh juices. Parasites do not like bitter foods. To control worms for therapeutic or prophylactic purposes necessary to use more spices pepper, male fern root parasites, ginger, cinnamon seeds pumpkin, mustard, onions, garlic, horseradish, pomegranates.

Herbal teas are useful, especially with the addition of mint, wormwood. Pumpkin oil - a proven folk remedy Folk remedies for adults To cure parasites in humans, it is enough to use traditional methods, the effectiveness of which has been tested for years. Consider the simplest and most effective recipes. Herbal ingredients are needed for their preparation: Medicinal plants: Tansy - a plant has pronounced anthelmintic properties, can be used exclusively for the treatment of an adult.

To get rid of worms, roundworms, you need to rub the dried tansy flowers in a powdered mass. On the evening of the 3rd, drink a laxative.

An overdose of the disorder can cause upset stomach, vomiting, seizures, so the plant should be taken carefully without exceeding the dose. Tansy is only suitable for the treatment of adults and is contraindicated for pregnant women. Wormwood is effective in most species of parasites, especially pine worms, roundworms.

Based on this plant tincture is prepared: mix crushed wormwood leaves and pumpkin seeds in equal proportions. Drink tincture twice a day for 30 minutes before lunch, as well as dinner for 1 glass. The treatment lasts for weeks. This is a universal anthelmintic agent.

How to recognize the worm infestation

Read more about the properties of wormwood in the fight against parasites. Contraindications to the use of wormwood - pregnancy, gastric ulcer, idiosyncrasy. Immortelle will help if tapeworms have settled in the body. To get rid of them, pour 2 tablespoons of herbs with 2 cups of boiled water. During the night, you need to parasitize the male fern root in a thermos.

In the morning, order and use 0.5 cups 30 minutes before meals 4 times a day. The treatment lasts for days. This recipe is contraindicated for pregnant women with high blood pressure and billiard diseases. Also, quickly remedy hemination, help chamomile, snake, St. John's wort, valerian.

Pumpkin seeds - a popular product for fighting worms. They destroy almost all species of parasites. To get rid of chains on your own, you need to eat 2 negos pumpkin seed pills ground on an empty stomach in the morning.

After that, do not eat male fern root parasites and drink an laxative an hour later. One of the most popular products for treating worms - pumpkin seeds Another option - on an empty stomach to eat grams of dried pumpkin seeds, and an hour slowly drink a glass of milk, in which boiled garlic, wait another 30 minutes and take a dose of laxative.

In addition, it is worth making an enema. A large number of pumpkin seeds is contraindicated in people with diseases of the gastrointestinal tract, high acidity. More information and popular recipes in the material "Pumpkin seeds from worms. The recipe is simple - you need 4 tablespoons of pre-chopped green walnuts, pour 1 cup boiling water. Install the nuts for about 30 minutes, drain.

Infusion divided into 3 or 4 reception. Drink everything for a day, consuming a laxative. All nut-based recipes are contraindicated for people with high blood clotting during pregnancy, breastfeeding. Walnut will help you get rid of certain types of worms. Garlic is a very powerful anthelmintic product. It is active against all types of worms. In particular, it will save from lamblia. To get these worms, you need to put 50 g of crushed garlic cloves in a dark glass bottle and pour ml of water.

The composition is infused in a dark place for a week.

It must be shaken daily. Take 20 drops of the completed infusion three times a day for 30 minutes before meals. Garlic-containing means are contraindicated in cases of gastritis, ulcers, kidney disease, epilepsy.

Care must be taken during pregnancy. Onions - quickly cleans worms.

It is particularly effective against roundworms. At some point to help cleanse the body tincture. To prepare it, you need to cut a medium-sized onion and pour 1 cup of lightly cooled boiled water.


A World Cup that leaves your mouth watering! See the national dishes of each country qualified for the World Championship!

The World Cup in Brazil is in full swing, and the 32 participating countries are on everyone's lips. We thought of offering you a different World Cup, one in which to present you the national food specific to each country qualified for the final tournament in Brazil.

Brazil & # 8211 Feijoada:
Feijoada is considered the national dish of Brazil. The ingredients found in Feijoada are: black beans, olive oil, pork, onion, garlic, Italian sausage, smoked sausage, bacon, smoked ham, bay leaves, water, broth, black pepper, salt, hot sauce and oranges. The taste is strong, slightly salty and not spicy at all, dominated by the aroma of black beans and pork.

Croatia & # 8211 Jota:
Due to the diversity of the very large cults among the 9 regions of Croatia, Croatian cuisine is not very well defined and, for this reason, it is also called & # 8220Kitchen of the Regions & # 8221. However, we can define Jota as the national prepartum of Croatia, although a Jota from Istria is very different from one from Dubrovnik. The main ingredients of this preparation are: white beans, sauerkraut, potatoes, pork ribs, bacon, garlic, bay leaves, parsley, salt and pepper.

Mexico & # 8211 Mole Poblano:
Mole Poblano is the national dish of Mexico. Originally from the state of Puebla, Mole Poblano is a sauce that is served with turkey meat at weddings, baptisms, anniversaries, Christmas or during Mexico's national holiday, Cinco de Mayo. The 20 ingredients found in Mole Poblano are: dried anchovies, guajillo dried peppers, pasilla dried peppers, sesame seeds, anise, peppercorns, cloves, dried thyme, dried marjoram, bay leaves, cinnamon , canola oil, chicken soup, almonds, hazelnuts, pumpkin seeds, raisins, white bread, corn tortilla, onion, garlic, cherry tomatoes, tomatoes, chocolate, sugar and kosher salt. The chocolate doesn't really feel like this sauce, but it helps a lot to stop the spiciness given by the hot pepper and offers that specific dark color Mole Poblano.

Cameroon & # 8211 Ndole:
Cameroonian cuisine is the most diverse in Africa, due to its position in the center of the continent and the influence left by the French during the colonies. Ndole is considered the national dish of Cameroon, being seen as a flag revered by children and put in place in honor of the elderly. The main ingredients of Ndole are: peanuts, shrimp, fish soup, beef, garlic, onions, crayfish, broth, spinach and oil.

Spain & # 8211 Paella:
Although Spaniards consider Paella a specific Valencian dish, foreigners still consider it the national dish of Spain. Ingredients found in Paella are: chorizo, pancetta, garlic, onion, red pepper, thyme leaves, red chili flakes, small grain rice, paprika, dry white wine, fried chicken soup with saffron, chicken legs, seashells, peas, tomatoes, olive oil, fresh shrimp, squid, parsley, salt and black pepper.

Netherlands & # 8211 Stamppot:
Stamppot is a mashed potato combined with other vegetables, sometimes with bacon, then served with a sausage or sausages. This dish can be purchased, ready-made, from Dutch stores and can be easily found in cafes in Amsterdam. Ingredients: potatoes, celery root, celery leaves, butter, mustard and salt.

Chile & # 8211 Empanadas de Pino:
Empanadas are a very common food in South America, being a kind of pie, from a single sheet, with different fillings. In Chile are very common empanadas stuffed with pine (a mixture of beef, onions, raisins, black olives, boiled eggs and peppers). Ingredients for the filling: minced beef, onion, cumin, paprika, sauce, oil, salt and pepper. Dough ingredients: flour, sugar, salt, butter, ice water, eggs. Other Ingredients: pitted olives, dehydrated raisins, boiled eggs.

Australia & # 8211 Roast Lamb:
In Australia and New Zealand there is a strong emphasis on sheep farming. Therefore, lamb steak is Australia's national dish. Ingredients: lamb pulp, olive oil, sea salt, garlic, fresh rosemary, potatoes, sweet potatoes, onions and mint sauce.

Columbia & # 8211 Country Tray:
Paisa tray (Bandeja Paisa) is a consistent dish specific to the state of Paisa in Colombia, consisting of several smaller dishes: red beans with pork, white rice, minced meat, chicarron, pan-fried egg, plantains, chorizo, arepa (corn pancake), hogao sauce, black pudding, avocado and lemon. Ingredients for red beans: dried red beans, carrots, green plantains, salt and pepper. Ingredients for Machaca meat: beef steak, water, tomatoes, onions, garlic, salt and pepper. Ingredients for Chicarron: lard, yeast, salt and oil. Ingredients for chorizo: black pudding, chorizo ​​and oil. Ingredients for fried yellow plantains: yellow plantains, oil.

Greece & # 8211 Musaca:
Musacaua is the national dish of Greece. A sensational dish made in three layers: the bottom layer consists of sliced ​​eggplant sautéed in olive oil, the middle layer consists of minced meat (usually beef or lamb) fried with spices, herbs, onions, garlic and tomatoes, and the top layer is represented by bechamel sauce. In some areas of Greece, eggplants are replaced with zucchini, but we present the ingredients of the original recipe: sliced ​​eggplant, minced meat, tomatoes, olive oil, onions, garlic, bay leaves, Parmesan, bechamel sauce, salt and pepper.

Ivory Coast & # 8211 Avocado Soup in Abidjan:
The national preparation of Ivory Coast is avocado soup. It has the following ingredients: avocado, cold chicken or vegetable soup, lime juice, yogurt, Tabasco sauce, salt, pepper and lime.

Japan & # 8211 Ramen:
Ramen is a soup with different toppings very well known in Japan and China. The main ingredient is noodles, the star of Japanese cuisine. Ingredients: noodles, bamboo shoots, seaweed flakes, fish pie, soy sauce, leek, pork steak, spinach, vegetable soup, ginger, garlic, butter, eggs and peppers.

Uruguay & # 8211 Chivito:
Chivito is a sandwich containing beef, mozzarella, tomatoes, mayonnaise, olives, eggs and ham, which is the national dish of Uruguay. In free translation, chivito means goat. Legend has it that in a restaurant in Uruguay, a customer who was of North Argentine origin allegedly asked for goat meat, and since the restaurant did not have such meat, she offered him a free sandwich made of ham, eggs, tomatoes and olives. This dish was to the customer's liking and has since been called Chivito.Ingredients: beef ribs, coarse salt, baguette, green garlic, lard, olive oil, eggs, boiled ham, cheese, lettuce leaves, tomatoes and baked peppers.

Italia & # 8211 Spaghete Bolognese:
When you say pasta you mean Italy. Thousands of recipes and hundreds of types of pasta are known in the Italian Peninsula, the inhabitants here making them their daily food. We have chosen to present you Bolognese Spaghetti which consists of the following ingredients: tomatoes, minced beef, onion, tomato juice, honey, green garlic, salt, chili paste, paprika, dried oregano, ground black pepper, olive oil olives, red wine, orchestra sauce, spaghetti, butter, salt and water.

England & # 8211 Fish and chips:
French fries became a widely consumed dish by the working class in England in the mid-11th century, with the expansion of fishing in the North Sea and the development of railways connecting ports to large cities. In 1860, the first store selling fish and french fries was opened by Joseph Merlin in London. Ingredients: potatoes, flour, yeast, salt, black pepper, milk, eggs, oil and cod fillets.

Costa Rica & # 8211 Gallo Pinto:
Gallo Pinto is a traditional dish from Costa Rica and Nicaragua whose main ingredients are rice and beans. Costa Ricans and Nicaraguans have long quarreled over the origin of this dish, eventually adopting it as a common dish. Ingredients for the base of Gallo Pinto: brown rice, green onions, olive oil, garlic, ground red pepper, hydrated black beans, lemon juice, worcestershire sauce and coriander. Ingredients for fried plantains: plantains, walnut oil and honey. Other Ingredients: Corn Tortilla, Eggs and Avocado.

Switzerland & # 8211 Fondue:
Fondue is a Swiss dish made from melted cheese placed in a bowl, which in turn is placed over a burning flame. With the help of a mini-spear in which pieces of toast are inserted, it is served from fondue. The Swiss national dish was proclaimed in 1930 by the Swiss Cheese Union, and became a very popular dish in the US in 1960. Ingredients: Emmentaler, Gruyere cheese, dry white wine, sour cherry, garlic, flour, Parmesan, lemon juice, grated nutmeg and bread.

Ecuador & # 8211 Onions:
Encebollado, in free translation & # 8220cooked with onions & # 8221, is a fish dish, known as the traditional food of Ecuador. Ingredients: fresh tuna, yucca, sunflower oil, tomatoes, red onion, chili powder, ground cumin, water, coriander and salt.

France & # 8211 Pot au Feu:
French cuisine is the most appreciated in the world, and Pot au Feu, a beef soup, is the quintessence of this cuisine, found on the table of both the poor and the rich. Ingredients: beef ribs, cold water, coarse salt, carrots, turnips, leeks, onions, parsnips, celery roots, garlic and asparagus.

Honduras & # 8211 Typical Dish:
The national dish of Honduras is Plato Tipico and consists of the following ingredients: black beans, wheat tortillas, eggs and cream.

Argentina & # 8211
Emapanadas is a dish that has its origins in Galicia and Portugal. They first appeared in medieval Iberia during the Moorish invasion. A cookbook, published in Catalan in 1530 and written by Ruperto de Nola, offers recipes for empanadas filled with seafood. It is believed that empanadas are derivatives of meat pies from India known as samose. With the colonization of Brazil by the Portuguese, empanadas arrived in Latin America, where they became very popular. Ingredients: baking powder, onion, minced beef, sweet paprika, hot paprika, red pepper flakes, ground cumin, distilled white vinegar, raisins, green olives, boiled eggs, salt and dough sheets.

Bosnia and Herzegovina & # 8211
Bosnian soup is a specialty in all cities in Bosnia and Herzegovina. He doesn't have an established recipe, but most are based on meat and vegetables. Ingredients: lamb or beef, onion, garlic, parsley leaves, celery leaves, salt, pepper, bay leaves, butter, carrots, goulash, parsley root, celery root, green beans, red peppers, tomatoes , potatoes, leeks, cabbage, hot paprika, water and vinegar.

Nigeria & # 8211 Orez Jollof:
Jollof rice, also known as Benachin, is a very popular dish in West Africa. It has its origins in the Wolof ethnic groups in Senegambia, and has spread rapidly to all West African countries, such as Nigeria, Togo, Ghana, Sierra Leone and Liberia. Ingredients for the basic preparation: chicken legs, sunflower oil, onions, tomato paste, chicken soup, basmati rice, red pepper, yellow pepper, okra and coriander. Ingredients for the base of ginger and chili: garlic, cherry tomatoes, ginger and chili.

Iran & # 8211 Chelo Kebab:
Chelo Kebab is Iran's national dish. The recipe is simple, consisting of basmati rice with saffron, and kebab, the latter having several Persian varieties. Ingredients: minced lamb, cumin, black pepper and onion.

Germany & # 8211 sauerkraut:
Sauerkraut is the most famous German food. This dish is found in absolutely all stores in Germany and can be eaten as such or next to various steaks. Ingredients: cabbage, coarse salt and sugar.

Portugal & # 8211 Bacalhau:
Bacalhau is the Portuguese name for cod, which is a very popular fish in Portugal, so much so that there is a different recipe for its preparation, for each day of the year. Here we will discuss a very interesting and extremely used recipe in Portuguese cuisine, namely the code passed through the salt cure. Ingredients: salted cod, olive oil, yellow onion, garlic, salt, ground black pepper, waxy potatoes, boiled eggs, green olives, paprika and parsnips.

Ghana & # 8211 Fufu:
Fufu is a dish extremely present in Central and West Africa. It is obtained by boiling various foods rich in starch, such as cassava, potatoes or plantains, and then by baking them into a dough. Ingredients: potatoes, black pepper, salt and butter.

US & # 8211 American apple pie:
The apple pie is a symbol of American culture, not missing from the table on July 4 or Thanksgiving. Dough ingredients: flour, butter, salt, sugar and water. Ingredients for the filling: apples, sugar, brown sugar, cinnamon powder, lemon juice, flour, melted butter and beaten eggs with cream.

Belgium & # 8211 Moules Frites:
Moules Frites is a dish that is very present in bistros in Belgium and France, and rightly so, as mussels and french fries go well with chicken and croutons, spaghetti and meatballs or as ebony and ivory. Ingredients for mussels: fresh mussels, onions, shallots, garlic, fresh thyme, parsnips, asthma, olive oil, dry white wine, Pernod and sour cream. Ingredients for french fries: potatoes, salt and oil.

Algeria & # 8211 Couscous:
Over time, Algerian cuisine has been influenced by Berbers, Arabs, Turks, Romanians, French and Spaniards, all contributing and ultimately contributing to a perfect combination of this cuisine. Algeria's national dish is Couscous, which is steamed and then served with meat, vegetables and sauce. Ingredients: olive oil, onion, chicken breast, ginger, harissa paste, dried apricots, couscous, hot chicken soup and coriander.

Russia & # 8211 Shchi:
Shchi is a Russian soup, whose first ingredient is cabbage, which also gives the sour taste that distinguishes this dish. When sauerkraut is used, the soup is called sour shchi. Ingredients: turnips, carrots, butter, onions, celery roots, white cabbage, vegetable soup, apples, bay leaves, fresh dill, pickled cucumber juice, ground black pepper, fresh herbs, sour cream and black bread.

South Korea & # 8211 Kimchi:
Kimchi and Korean cuisine are absolutely inseparable. For thousands of years, Kimchi has not been missing from any Korean table, and when Kimchi evolved, so did Korean cuisine. If you want to learn about Korean culture, you must know something about Kimchi. Ingredients: bok choy, Chinese cabbage, pickling salt, leeks, garlic, red pepper flakes, ground ginger root, tree chilies, rice vinegar and olive oil.



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