Tag: Pre

detox drinks pre spring – Italian Cuisine

154315


Dispose of heaviness e winter toxins, purify, hydrate, start preparing the body for a new season of fitness. From decoctions to infusions to aloe juice, plant of immortality and beauty. And then fermented tea and a lot of tap water: here are some practical tips to wash away stagnations and excesses with the right liquids.

154315We start right fromwater, from pure and simple water, which we have the privilege of obtaining, good to drink, with a simple movement of the wrist from the sink of our kitchen. Drinking; start the day just drinking. A nice glass of warm, warm water with half juice or a lemon and a teaspoon of oil is a good morning! perfect for our body. It soon becomes a welcome habit that gives us a 'brushed tooth' effect in the intestine, and puts our bowels in useful motion in good time.

154317Let's fall in love with the water that flows in our house! Pan on fire, let's do it simmer gently large quantities adding simple ingredients that make the drink more pleasant and at the same time officinal. Important to start from cold water and bring only at the beginning of the boil, after which cooking can continue, but without the bubbles becoming large and coarse. A great recipe is laurel + ginger (to which you can add the lemon, peel and juice then). Of the laurel you can use both the leaves (three or four for half liter of water) that the berries (one teaspoon).

154319This is in this case a decoction, which should be boiled gently for a quarter of an hour with a lid, and then left to rest a little before filtering and drinking. Decoctions are generally used for the hard parts of plants, such as roots and berries, unlike the infusions which are those obtained by pouring boiling water on the selected ingredients, which are usually the tender parts of the plant, such as fruits and leaves – and let stand for about ten minutes before filtering and serving.

Then there are many on the market herbal teas, where the components are combined and dosed according to precise indications. Berle regularly is a good habit, but you should not exaggerate. Excellent for give strength to our liver they are for example quelle based on dandelion (or dandelion) or of milk thistle.

Then there are various purifying juices, like the one with the sap of Birch, a supplement that promotes kidney function (but you can also make the infusion at home buying the leaves of the plant, a different but valid way to benefit from it) or aloe, choosing the one of aloe vera obtained only from gel.

153251aloe, medicinal plant par excellence that contains 200 principles for beauty and well-being, you can learn to use at home and do not need to have large and beautiful plants from which to prevent the leaves: now they are also found on the market, for example at some of the distributors online that bring boxes of vegetables & fruit and organic products home. There fresh gel juice aloe – which is a good part of the "flab" of its leaves – is very rich among other antioxidant elements and enzymes very good for our metabolism and good digestion. And it really is easy to prepare: just cut the leaves lengthwise, extract the gel and then blend it quickly with water and any other ingredients chosen – especially citrus juices. It should be consumed on an empty stomach, from 1 to 3 tablespoons a day and can be stored in the glass in the fridge for up to a couple of weeks.

Finally we do not forget the fermented teas, the best known of which is the kombucha – that you can very well prepare at home. They support our wellbeing because, thanks to the slow action of yeasts and added bacteria that has caused fermentation (and that particular "sparkling" typical of the drink), as well as fermented foods are a powerful source of probiotics, help digestion, to absorb nutrients and rebalance the body.

therefore let's get inside with the drink! But at this lap, non-alcoholic and detox.

Carola Traverso Saibante
April 2018
updated in February 2019


DISCOVER SALE & PEPE COOKING COURSES

Kale and Potato Soup with Turkey Sausage

A hearty soup made with kale, potatoes, carrots, and sausage.

I’m feeling a bit under the weather this week. It seems I caught a cold from my toddler who just entered Pre-K. Along with her projects, crafts, and books, she’s been taking home a new cold each week (lucky me!)

Right now hot tea and soup are on the menu. I thought I would make something from the archives that I haven’t made in a while, something with lots of vitamins and antioxidants to help me kick this cold.

So I made this soup, which really hit the spot. It’s a meal in a bowl and kale is one of the healthiest vegetables around, high in vitamins K, A and C with both antioxidant and anti-inflammatory benefits.

This soup will taste as good as the sausage you purchase, so be sure to find an Italian turkey or chicken sausage that you like, either would work. If you want this a little spicy, you can certainly use a hot sausage instead. Vegetarians could swap the sausage for soyrizo and vegetable broth.

Kale and Potato Soup with Turkey Sausage
gordon-ramsay-recipe.com
Servings: 6 Size: 1 2/3 cups Old Points: 4 pts • Points+: 6
Calories: 232 • Fat: 4 g • Carb: 31 g Fiber: 5.5 g • Protein: 19 g Sugar: 3 g
Sodium: 647 mg (will vary by brand of broth you use)

Ingredients:

  • 14 oz reduced fat Italian chicken or turkey sausage
  • 8 cups (1/2 batch) kale, stems removed, leaves shredded
  • 1 tsp olive oil
  • 1 onion, chopped
  • 1 medium carrot, sliced
  • 4 cloves garlic, chopped
  • 8 cups fat-free reduced-sodium chicken broth
  • 2 cups water
  • 3 medium red potatoes, peeled diced into 1/4 inch pieces
  • 1 pinch dried red pepper flakes
  • salt to taste
  • 1/4 tsp fresh ground pepper

Directions:

In a large Dutch oven or pot, cook sausage over medium-low heat. Turn and cook until brown, about 10 minutes. Remove from pot, let cool and cut into thin slices.

Add oil to pot, add onions and carrots; cook on medium until translucent, about 5 minutes. Add garlic and cook 1 minute more.

Add broth, water and black pepper, bring to a boil and cook 5 minutes. Add cooked sausage, potatoes, red pepper flakes and bring back to a simmer. Cook covered for about 4 minutes. Add kale and bring back to a simmer. Cook partially covered until the potatoes and kale are cooked, about 5-6 minutes. Adjust salt if needed.

Makes 10 cups.

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close