White tea is the squeak of culinary fashion and a new facility for research on the usefulness. In China all the advantages of the beverage have been known since the Ming dynasty (fourteenth century). In Europe and the USA, white tea has penetrated recently. In our latitudes, about the white tea heard, not all, but fans of his thin, gorgeous aroma and taste is already done.
The benefits of white tea:
White tea undergoes less processing than black and green, therefore, contains more polyphenols, a powerful antioxidant. According to scientific studies, it is good for the prevention of cancer, namely colon cancer. Strengthens the immune system. Has antibacterial action. White tea is rich in fluoride, which helps to prevent Continue reading
Uzbek national cuisine is characterized by the extensive use of meat. Traditionally the Uzbeks prefer mutton, beef consume rarely, horse meat for cooking some foods (cooked sausages, etc.), even less. Fish is little used, mainly the population living in coastal areas.
The characteristic feature of modern Uzbek national dishes – use for cooking a variety of vegetables: carrots, pumpkins, potatoes, tomatoes, turnips, etc. Although potatoes, cabbage, tomatoes, eggplant began to be cultivated in Uzbekistan since the end of the XIX century, now in the Republic of these vegetables are grown and eaten everywhere. Wide application in Uzbek cuisine found various herbs, both cultivated and wild.
Such spices as coriander, mint, Basil, red pepper and others are added to foods in considerable doses.
The larger portion of Uzbek Continue reading
We need to eat three servings of unrefined brown rice (1 serving equals 60 g of dry rice), vegetable broth without limitation, mineral water and herbal teas – no limits, 100 grams of fruit or dry fruit, 300 to 400 g of vegetables, 1 tablespoon unrefined olive or coconut oil, a bit of natural vinegar.
After waking up you need to drink a glass of mineral water without gas or herbal tea (Linden, chamomile, mother and stepmother, horsetail, birch, mint).
Vegetable broth is prepared as follows: cut into cubes 300 g of vegetables:
carrots, leeks, celery, a small onion, a small potato, a bit of cabbage and any other vegetables, a teaspoon of oat flour, i.e. ground “Hercules”. Pour the vegetables 1 liter of water, bring to boil and cook on slow fire for about half an hour. At the end of cooking or in prepared, but the hot broth, add the herbs (parsley, dill, rosemary, chives, thyme, Basil). Drain, cool under the cover, put in refrigerator. The broth can be stored in the refrigerator up to 3-4 days and can be frozen in individual portions. Continue reading