All recipes written by Gordon Ramsay
It will be because it is versatile, easy to clean and even faster to eat, in any case avocado is rightly entering the heart of us Italians. On social catches like that is a marvel, the fruit more photographed and cooked, from salads to cold pasta, and then creams, velvet and even sorbets, the important thing is not to cook it and eat it in freshness.
THE'watermelon and the fruit of the summer par excellence: eaten on the beach, as a meal replacement, for a snack instead of ice cream or, again, after dinner. Fresh and refreshing it also satisfies lovers of the sweet, who bite into a ruby-colored slice thinking of indulging in an innocent sin of gluttony. But is it really so? What are the benefits, properties and benefits? watermelon calories?
Watermelon calories are few: only 30 kcal per 100 grams of pulp. Think, however, how much you usually eat: at least a good slice, which can go up to weigh, on average, between 400 and 500 grams and therefore the calories increase a little. In fact, 100 grams of watermelon are just a couple of pieces, but it is already difficult to stop at a single slice of watermelon, let alone a few pieces.
On 100 grams of watermelon, only about 6-8 grams are sugars: the watermelon is composed mostly of water (about 90%), which contributes to proper hydration of the body, more important than ever in the summer. The content of is also very interesting potassium, 115 mg well. It is a mineral very useful especially for sportsmen, because it acts on muscle contraction preventing cramps and favoring physical recovery. Also the magnesium, Essential for supplying energy cells, is present in good quantities. There are also other mineral salts like phosphorus, calcium, sodium and iron. The watermelon also contains a good amount of Vitamins A, C, B1, B2, B6 and PP.
Its color is due to lycopene, a beneficial substance for the skin and antioxidant, which fights against free radicals and cellular aging. According to the latest scientific discoveries, this sweet fruit is also a natural help against heart disease, hypertension is the cholesterol thanks to citruline. Good news for those who suffer from insomnia: the watermelon, in fact, stimulates serotonin, which promotes night rest. Be careful, though, if you have digestive difficulties: the high water content dilutes the gastric juices and tends to slow down digestion.
Often lunch or dinner is replaced with a beautiful feast of watermelon, both because hunger decreases in the summer, and because – especially if you are greedy and on a diet – you think of giving yourself something sweet, but without compromising the line. Undoubtedly, the calories of the watermelon are few, as are the sugars, but attention must be paid to the portion. If you overdo it with the quantities, in fact, not only do you increase the calories ingested, but also the sugars (especially if you consume more fruit during the day). Who suffers from irritable bowel, fluid retention, poor circulation or is trying to lose weight he may feel then particularly swollen after an exaggerated consumption. It is only a temporary effect, and perhaps, given how good it is, it could also be worth it.
In New Mexico, and in particular to Las Cruces, it is impossible not to run into typical local green peppers, a variety famous all over the world and with a unique and characteristic taste. No wonder, then, that one of the culinary fashions of the moment is a creamy vanilla sundae with green chilli cream. A delight, launched by the famous local chain Caliche, which may seem a bit bizarre due to the unusual combination of flavors but which certainly has the merit of wanting to enhance local ingredients.
Anyone who has traveled to New Mexico or spent time in Las Cruces will certainly know the chain of stores Caliche, which has been serving puddings and hot dogs since 1996; at the time it was a single business called "Scoopy's Frozen Custard" and the owners David & Dana Wortham decided to introduce in New Mexico what was a real culinary novelty for the community. Their sundae, or better custard, a term that indicates a frozen custard and mixed with walnut or fruit candy, soon became popular. Since then, many visitors want to taste their specialty, a sweet refreshing relief especially for those arriving from the desert, and in general on hot summer days. One of the unmissable tastes is precisely the "New Mexico", a large glass of vanilla custard covered with a cream of green chillies, with a consistency similar to a jam, and decorated with a handful of crunchy pecan nuts; in short, the fresh sweetness of sundae meets the spicy taste and the salty much loved by the inhabitants of New Mexico.
Fabián García, pioneer of New Mexico horticulture, is fundamental for the presence of both typical local ingredients, namely green chillies and pecans. The Mexican immigrant was in fact decisive in the diffusion and planting of the first pecan trees in the state, currently one of the primary commercial food crops in New Mexico, but above all it is known to be the pioneer of the national green chile. It was he, in fact, in the early 1900s who developed the variety of peppers called "New Mexico", as well as giving life to other more standardized varieties of chili. For those who had never tried it or had never heard of it, it is good to know that the national green chile has a slightly pungent taste, reminiscent of onion or shallot, but at the same time it is spicy (more or less at depending on the variety) and smoked. In the New Mexico kitchen these green peppers are mostly eaten whole roasted, used as a base for different sauces or diced and added to burritos, enchiladas, hamburgers or rice-based recipes.
Photo: green peppers new mexico_Flickr_by flickr4jazz.jpg
Photo: vanilla sundae and green chillies_Caliche's Frozen Custard Pinterest.jpg
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