Tag: face

31 detox dishes to face January – Italian Cuisine

31 detox dishes to face January


TO January I do the diet. In January I start eating healthy. TO January I stop buying junk. Have you also announced these good intentions?

Like every year, knocked down by the kilos taken during the holidays and encouraged by the beginning of a new period, we make ourselves and other ambitious promises, aimed at improving appearance, health and habits. But before putting into practice any diabolic plan, it is good to think of a period of complete detox, in which to give our body time to purify and reassure itself after the tears to the rule of Christmas. Black cabbage, cauliflower, fennel, broccoli and many other seasonal foods are precious allies of this "detox operation", Here they are collected in 31 recipes to try and enjoy waiting to put into practice all the good intentions that we have set ourselves.

Here are 31 detox recipes to face the first month of the year

WE HAVE COOKED FOR YOU

Spicy turkey, mango and cauliflower

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Fennel soup

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Redfish rock soup with pear

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Chickpea and potato pie with vegetables

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Leek soup and semolina nuts

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Spicy vegetables and coconut

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Rice noodles with green and miso azuki

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Mashed with fennel

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Cabbage, salmon and pumpkin

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Lentil soup

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Browned shrimp with ginger and fennel

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Millefeuille of omelette with cabbage "mayonnaise"

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Green beans soup

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Couscous with winter vegetables

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Barley soup, spelled and vegetables

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Minestrone of mixed vegetables

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Almond soup with pineapple and citrus peel

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Stuffed whole cabbage of catalonia and pumpkin

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Miso vegetable with ginseng and vegetables

Santa cupcakes

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Put a smile one everyone’s face by making these cute Santa cupcakes. A simple cupcake topped with an easy-to-make fondant topper, these cakes are perfect for Christmas parties, buffets or as a special food gift

That’s goodtoknow

You could add cranberries or cinnamon to the sponge to give them an extra Christmassy flavour

Ingredients

For the cakes:

  • 150g self-raising flour
  • 150g butter/stork (room temperature)
  • 3 medium eggs (room temperature)
  • 150g sugar
  • 1tsp vanilla extract
  • 30ml milk (room temperature)

For the buttercream:

  • 100g unsalted butter
  • 200g icing sugar
  • 1tsp vanilla extract
  • 1tbsp milk (to loosen, if necessary)

For the Santa toppers:

  • 600g white fondant
  • Gum Tragacanth (optional – to make the fondant more pliable)
  • Black sugar pearls for the eyes
  • Tangerine food colour for the skin tone
  • Red food colour for the hat
  • Dusky pink petal dust for dusting the cheeks (optional)

You will also need:

  • Circle cookie cutters sized: doubled-sided 68mm for the face, 2cm and a 3cm oval cutter for the nose
  • Scissors
  • Palette knife
  • Small paint brush

Method

  1. The night before you make these topper add ½ teaspoon of gum tragacanth (if using) to 150g of white fondant and knead for 5 minutes. Wrap in cling film and store in an air tight food bag or container.
  2. Preheat your oven to 160°C/320°F/Gas Mark 3.
  3. Line the baking tray with cases
  4. Beat the sugar and butter/stork with the vanilla essence until light and fluffy.
  5. Add 1 egg, 1 third of the flour and a splash of milk and beat until just combined and repeat until all the ingredients are combined.
  6. Divide the batter between the 12 cases and bake for 20-25 minutes. Remove and cool in the tins for 10 minutes before moving to a wire cooling rack
  7. To make the buttercream, put all the ingredients into a large mixing bowl and beat until smooth. Do not beat too much or the buttercream will become runny.
  8. When the cakes are cool, spread the buttercream onto the tops, making sure you don’t ice up to the papers or the icing will squish out the sides of the fondant.
  9. To make the toppers colour 350g of white fondant skin tone with a touch of tangerine food colour. Colour 100g of white fondant red.
  10. Draw a Santa beard on a piece of paper and cut out with the scissors. Roll the white fondant out to 1/8 inch thick and place the template onto the fondant and cut around with a sharp knife. Place the beards on a piece of greaseproof paper to dry until you need them.
  11. Roll the skintone fondant out to 1/8 inch thick and cut 12x 68mm circles and place them on to the tops of the cupcakes, smoothing the edges with your fingers.
  12. With a brush of water stick the beards to the bottom of Santa’s face and, using the edge of the 68mm circle cutter, carve a smile onto the face.
  13. Using the leftover skintone fondant, cut 12x 3cm oval shapes for the nose and stick on with a brush of water.
  14. With a dot of water, push two black sugar pearls into the fondant for the eyes.
  15. Roll the red fondant out to 1/8inch thick and, using the 68mm circle cutter, cut a circle, then cut into the circle again so you have a quarter circle for the hat. Stick onto the head with a brush of water.
  16. To make the fur for the hat, roll the leftover white fondant out to 1/8inch thick and, using the scalloped side of the cutter, cut a scalloped circle and then use the plain side to cut a section off. Stick onto the hats with a brush of water.
  17. Using the leftover red fondant, cut 12x small thin triangles and stick with a brush of water onto the hat.
  18. Roll the leftover white fondant out and cut 12x 2cm circles for the bobbles and stick onto the hat with a brush of water.
  19. Dust the cheeks and nose with dusky pink petal dust to give a cold look.

By Victoria Threader
Victoria Threader on Google+

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Smoked salmon and scrambled eggs

I have the most terrible habit of saving things “for best”.

I do it with almost everything: clothes, shoes, bags, accessories in general. The nicer and more expensive something is, the more I am inclined to hide it away reverently and just look at it from time to time, rather than use it and risk ruining it.

It stems from my strict protestant upbringing: we rarely had anything new, everything was hand-me-down, except shoes and underwear and I was once bought my own set of new pyjamas when I was about nine. It was a dark blue shorts and t-shirt set with stars on the shorts and a little owl sewn on the t-shirt and I loved it.

My parents never had anything new, either, despite having plenty of money (the whole thing was entirely cultural). Sometimes my mother would order my father a new shirt or some socks from a catalogue called James Meade when his others had literally fallen to rags, (they were then cut up and hemmed to be used for cleaning windows), but that was it.

It’s a perfectly honourable way to live one’s life and a perfectly responsible way to bring up children. Accumulating loads and loads of shit you don’t need, or showering your children with endless new things, is terrible and the general sense that what you’ve got is fine has left me well-equipped to deal with the financially perilous life of a freelance writer.

I don’t want or need that much stuff, which is good because there is no pay day blow-out for me, there is no sense that I work hard so why shouldn’t I drop this amount of money on that gewgaw that I like so much just because it is pretty – because although I work hard, I earn practically nothing. So anything that I really, really want that I cannot afford is bought for me by my husband for a birthday or Christmas present.

None of this stops me from coveting luxurious things like mad, like anyone, I’m just less likely to buy them.

If I am allowed to bulk-buy Dove deodorant, toothpaste and Timotei shampoo on my husband’s Amex, I am happy. The toothpaste tube in my childhood home had to be absolutely squeezed down to the last tiny scraping before a new tube was purchased from Boots. But it does mean that when I do buy or get given something really special, I don’t want to use it. I just want to look at it and marvel that it is mine! All mine!

Aside from the result that I never wear my nicest clothes – and wonder why I look a fright – recently, this attitude has also had the most terrible effect on my face.

My face has always been a bit of a problem. The main complaint being recurring, terrible spots that lingered well into my late 20s and were only finally cured by switching to a Pill called Yasmin and having a baby. Something to do with hormones, don’t ask me details – I don’t have a full understanding of it.

Anyway, since my spots finally disappeared, I haven’t really given the skin on my face a second thought. Having spots is so awful, so all-consuming, painful, embarrassing – causing despair, rage, frustration and ultimately shame at being so shallow – that when you don’t have them any more it is tempting to luxuriate in not washing one’s face for days, leaving the house without a make-up bag and only having to own one ancient Rimmel concealer for covering up the occasional under-eye shadow.

So despite having a cupboard-full of incredibly expensive skin preparations purchased from newspaper office “beauty cupboard” sales (where big-name lotions and potions are sold off for, like £3) and sourced from goodie bags sent by various magazine features editors who felt sorry for me, I never used any of them. My face looked fine! Now I didn’t have zits, my face could basically do no wrong. Why did I need to use an Elemis tri-enzyme facial resurfacing wash? Or an Estee Lauder night repair eye cream?

I slapped Aveeno moisturiser on my face any time after I had remembered to wash it with soap and occasionally scrubbed at my T-Zone with Freederm gel wash, unable to get out of the habit of using something spot-fighting.

For a long time it didn’t matter. But in the last 12 months, something terrible has happened. My face has become baggy and blotchy. My nose, once my pride and joy, completely straight, unobtrusive and non-shaming, started to swell. It was sort of permanently red, with angry flares blooming from the corners of the nostrils in the direction of my mouth.

I looked like an ancient alcoholic, or as if I permanently had a bit of a cold. Make-up didn’t really conceal it for long and, anyway, with a toddler and then being pregnant again, I really wasn’t fucking arsed to mess about with foundation and concealer in the mornings.

What with my pregnancy facial oedema adding to this general car-crash, my face has recently been a cause of really quite a lot of distress for me – for the first time really since my spots disappeared about four years ago.

I had a couple of essential-oil and whale-music facials with therapists who didn’t really say anything about the condition of my face and so I just carried on as normal, all the while these expensive products sat in my bathroom cabinet, untouched.

Then I went for a semi-medical facial at !QMS (sic), a very smart skincare place in Chelsea, on a freebie for work. The facialist nearly screamed when I told her that I used Freederm. And she gave me really quite a ticking off when I told her that I had given up washing my face at night because I was too tired.

Stop using that disgusting Freederm shit, she said (I’m paraphrasing). It’s for teenagers! You are not a teenager you are nearly 33! And wash your face twice a day with something mild. Then she laid on me a skincare programme from !QMS that looked just too overwhelming and complicated for me to consider buying even one thing.

And I knew – I knew full well – that at home at had drawers and drawers full of beauty-hall grade facial unguents that I had put away, saving “for best”.

I went home, threw out my Freederm and – more shaming – Clearasil and have been ploughing through probably about £1,000 worth of products. It’s only been 4 days since my facial and already I can see some of the damage subsiding. What the fuck was I thinking?

The same principle often applies to food. So often you think let’s just have museli and toast, or let’s just have soup and cheese, when actually there’s no reason not to have smoked salmon and scrambled eggs.

My husband and I have recently taken to having people round for brunch on the weekend, because we are too exhausted and ratty by 1pm on a Saturday or Sunday to consider having people round for either lunch or dinner.

Giles is dispatched to Panzer, which is a European (i.e. Jewish) deli/grocery place in St Johns Wood to get too much smoked salmon, some cream cheese and bagels. We lavish 90% of the salmon on our guests and then gorge on the 10% at breakfast the next day.

Some restaurants manage to get this very simple breakfast horribly wrong by cooking the salmon, so you have a kind of kedgeree, minus the rice, with the cooked eggs and the cooked salmon. Yuk. Absolutely not. What you must do is just cook your eggs and lay them alongside your premium-grade smoked salmon. Lemon juice and pepper on the salmon is essential.

I even read, somewhere, that salmon is terrific for one’s skin – and the Lord knows you can’t put that away in a cupboard for best. Well, not for long anyway.

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