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World cuisine.

 

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

Nutritious smoothie with mango, pineapple and acai

 

Los Angeles blogger Christy Turner and her husband, distinguished food photographer – Chris Miller, recently opened his own show on TV that tells the story of their delicious experience of vegetarian food, a perfect example of which appears in pineapple energy smoothie.

“Smoothies with acai berries is my favourite dish I love to start my day. It is light, flavorful and nutritious,” says Turner. In particular, in this smoothie contains a lot of nutrients, because it is of these Superfoods – Goji berries, cacao beans and grains of hemp.

– 1/4 Cup coconut milk (from kartonowa package);

– 1/2 banana;

– 3/4 Cup finely chopped cabbage leaves;

– pour 1/2 Cup frozen mango;

– 1/2 Cup frozen pineapple;

– a bag of acai berries;

– to throw some teaspoon of powdered sugar;

separately put the first 1/2, and then another 1/4 Cup muesli (muesli – a mixture of oats, sugar, raisins, coconut Continue reading

Diet “brown rice”

 

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

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