For the recipe of risotto with herbs with cream of turnip tops, Mondate le cime di rapa, cook them in boiling salted water for 3-4 minutes, drain, squeeze well and blend with a little oil and 3-4 tablespoons of their cooking water, obtaining a smooth cream. Sauté the tomatoes in a pan of hot oil for 1-2 minutes, then season with a little salt. For the risotto: toast the dry rice in a saucepan for a couple of minutes, add a pinch of salt and blend with half a glass of white wine; let it evaporate, then cover the rice with hot water and continue cooking for another 13-14 minutes, stirring occasionally, still wet, if necessary. Chop a few sprigs of thyme and marjoram, to obtain 2-3 tablespoons of mince. Stir the risotto a little oil, a spoonful of butter and a generous spoon of grated Parmesan. Complete with chopped herbs, and a ground pepper. Serve with the cream of turnip tops and the yellow tomatoes.
The right foods to strengthen the immune system and cope with flu viruses
The month of January has always been considered the period in which the peak of the influences occurs: millions of people in bed with fever, cold or intestinal virus. Our body tends to become more sensitive to temperature changes and therefore more vulnerable. For this reason it is essential to strengthen the immune system with a menu against the flu, because, as now all the specialists suggest, nutrition is the first drug that we can use to defend ourselves.
Preventing the flu
The cells responsible for the care of our immune system are found mostly in our intestines: for this reason it is very important to assume probiotic foods that, combined with prebiotic foods, help to significantly strengthen our natural defenses. Specifically, have a breakfast with yogurt, kefir or other fermented vegetable products, and take up immediately afterwards walnuts, oats, bananas (which together with leeks, artichokes, asparagus, tomatoes, onions, garlic, Jerusalem artichokes, beets or legumes, have important prebiotic properties), helps our body to multiply defenses.
It is essential that all the trace elements useful for strengthening the immune system are introduced with the diet: seasonal fruits and vegetables, fish, whole carbohydrates, are the right foods to deal with influenza viruses. THE green leafy vegetables, like cabbage, spinach, broccoli, contain magnesium, folic acid and beta-carotene, which strengthen the cells. THE pepperoniLike all red-orange vegetables, they are rich in vitamin C and anthocyanins, and have great anti-inflammatory properties.
The fresh fish, especially the blue one, is a very useful aid in eradicating infections: omega 3 and vitamin D, together with iodine, zinc and copper contained in this food, make them irreplaceable to weaken viruses.
But besides taking the right foods, one should not forget to drink many liquids, to hydrate the respiratory mucosa and make them more resistant to attack by microbes.
Fight the first symptoms of influenza
In case there was already a cough, removed for a few days dairy productsbecause they contain substances that promote the formation of mucus and therefore increase the phlegm. To streamline it, however, green light to chili pepper, on vegetables or pasta.
If you have nausea or diarrhea, it is better to be light and drink a lot, to rehydrate yourself. Yes to hot drinks like green teaand herbal teas, water and juices, rich in vitamin C. It is better to avoid carbonated drinks or fruit juices, which are rich in sugars, could have diuretic action and increase dehydration.
If instead you have just passed the influence, get back in force with many whole carbohydrates combined with legumes such as beans or lentils: pasta will give the energy to regain its strength, while the fibers of the legumes will help the intestine to recreate a good bacterial flora. And if you have taken many medicines, restore the bacterial flora with it yogurt, excellent detoxifying.
How they are cleaned, how they are preserved and how they are cooked. All you need to know about onions.
Onions are never lacking at home! It's true must have of the kitchen because, together with garlic and parsley, it takes a while to prepare everything, or almost. Some people do not love them because they do not leave a good smell, they are not very digestible and they even cry, but onions always make the difference in the preparation of a dish. It is that ingredient that must be there to give it an extra boost.
Onions have a lot of beneficial properties. They are detoxifying, rich in flavonoids, reduce blood sugar levels, help fight asthma and colds. The ideal would be to eat them raw so as not to lose its properties.
How to choose and store onions?
There are many varieties of onion and each has its own function in the kitchen. The golden onion it lends itself to long and slow cooking and tends to become sweet. Perfect for soups and soups. The white onionIt has a more intense and less sweettaste and is perfect as a side dish or on bread bruschetta. The red onion, as already mentioned, from the best of itself from raw. It is the basic ingredient of Greek salad. Onions finally, they enhance the taste of the dishes without covering it. They have a delicate flavor and are also excellent raw. Onions should be kept in a cool placelike a cellar and not in the fridge. It is important to keep them away from potatoes because they get damaged faster.
How to cook onions?
First you have to clean them. The best way to do this is to cut the base where the roots were with a sharp knife. Then peel it removing the outer veils and cut it in half to eliminate any internal shoot. Onions are a wild ingredient. They are good in vegetable soups, in sauces, in cooking bottoms, and they are also excellent baked. They are generally secondary to other main ingredients, but can be used alone for example for the preparation of jams to combine with cheese or to prepare a filling of a savory cake or to accompany toasted bread.
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