3 main superfoods of July (tarragon, gooseberries, patisson) + recipes, how to cook them
He is a dragoon-grass, he is a tarragon (because of the shape of the leaves it is also called a "small dragon"). At us for some reason it is not so popular, as, for example, salt with pepper, oregano and basil. Well, I tell you, in vain! This bizarre green, in addition to the incomparable aroma, resembling aniseed mix with fennel and licorice, boasts many health bonuses.
- proteins - 1.5 g
- fats - 0 g
- carbohydrates - 5 g
- Only 24 kcal
For example, only one teaspoon of tea contains 0.52 mg of iron. Given the size of the portion, it is not so little for, say, patients with anemia. Let me remind you, iron is involved in the formation of red blood cells, which, in turn, carry oxygen throughout the body.
Molecular composition of tarhun contains a number of compounds that help in the fight against destructive free radicals that provoke the development of cardiovascular and oncological diseases.Also, this seasoning has the ability to regulate blood sugar levels, so it does not hurt diabetics.
A handful of finely chopped leaves of fresh tarragon will noticeably transform the banal vegetable salad and help to fill the daily norm of potassium, calcium and vitamin A. (Perhaps a good alternative to expensive vitamin complexes!) Your bones, eyes and heart will certainly thank you for this, well, taste buds will dance cancan!
Snack #greendetox Version 2.0
We will need:
- 1 ripe pear
- 2 sweet and sour apples
- 2 branches of tarragon
- 1 grapefruit
- 2 young cucumbers
+ one juicer or a good blender, if you like smoothies (you will need another cup of water for a smoothie)
W-W-W ... Done!
It is a seam, rustle, hood, hook ... Green, yellow, red or black; round, oval or elongated; like lemon, sour or sweet-sweet, but always invariably resilient and very very useful gooseberry!
- proteins - 0.7 g
- Fat - 0.2 g
- carbohydrates - 9.1 g
- Only 43 kcal
Tons of vitamin C and other nutrients (potassium, iodine, sodium, calcium, iron, manganese, cobalt, zinc, phosphorus and copper, lemon,malic and folic acid plus vitamins of group B and vitamin A, tannins, antioxidants and flavonoids), without joking, make gooseberry the panacea for all ills. (It’s not for nothing that Ayurveda has been exploiting it since ancient times in its therapeutic and recreational practice.) And then let's do it in more detail.
The sour gooseberry berries contain a number of P-active substances necessary for the prevention and treatment of cardiovascular diseases. Gooseberry has a mild laxative, diuretic and choleretic properties, so it is simply necessary for people suffering from diseases of the kidneys, bladder and liver.
Freshly squeezed gooseberry juice in a company with a spoon of honey is an excellent anti-inflammatory agent, which means that its daily use is a good prevention of cancer, and also helps to remove heavy metals from the body, prevents swelling (this is especially valuable in the heat) and helps with joint pain . Diluted with water in a 1: 2 ratio, gooseberry juice refreshes and normalizes metabolism.
Gooseberry berries, of course, are best consumed fresh, but can also be in the form of decoctions (compotes), regular jams,juices and marmalades, so that in the short season of this berries you can stock up on all of the above mentioned benefits for future use.
Natural gooseberry jam
We will need:
- 750 g gooseberry berries
- 125 g dried apricots
- 15 g of ginger root
- 1 lime (juice)
- 2 vanilla pods
- Ideally, the gooseberry should be peeled. (Yes, the occupation for the patient, to myself unfortunately, or fortunately, I can not count, I can not, therefore, separating the berries from the peduncles, I just punch them in the blender.) Cut the apricots finely, ginger clean and rub.
- Fold everything in a saucepan with a thick bottom, add lime juice (do not add water) and bring to a boil over medium heat.
- Reduce heat and cook, stirring constantly, for another 5-7 minutes (at this stage, just in time, throw in the pan and the contents of vanilla pods). Cool, pour into clean cans - and in the refrigerator. This jam is stored 8-10 days.
This summer pumpkin, being a close relative of zucchini and zucchini, an inexperienced gourmet may seem only a ugly and tasteless variation of these. However, a more detailed consideration of this outlandish superfood its value becomes apparent.
- proteins - 1.2 g
- Fat - 0.2 g
- carbohydrates - 3.84 g
- Only 18 kcal
The UFO-shaped squash in fresh form contains significantly more vitamin A (217 IU) than its oblong fellow zucchini. Responsible for DNA synthesis and cell division folates - vitamins PP and B6 (30 mg) - also in a significant plus.
Even in cooked form, the squash does not contain harmful salts, cholesterol and saturated fat, but 43% will charge you with the daily rate of vitamin C and will gladly add your five kopecks to the daily allowance of magnesium, potassium and fiber.
However, people who suffer from kidney failure and gallbladder problems should not abuse this vegetable. According to recent studies, the oxalate contained in it prevents the proper absorption of calcium, which tends to be deposited on the joints, which entails oh how many bad effects.
Here, perhaps, the only contraindication. In other cases, summer pumpkin will be an excellent alternative to such all-season zucchini, and its pleasant creamy texture will perfectly complement vegetable stew, and soup, and salad and will be a good base for pancakes.
Squash Cream Soup
We will need:
- 1 medium patisson
- 2 stalks with shallots
- 1 clove of garlic (this is an amateur)
- 500 ml of vegetable broth
- a pinch of freshly ground pepper (I love!)
- salt is not necessary 😉
- a handful of raw green pistachios and pumpkin seeds
- 1 tbsp. spoon thina
- a drop of vegetable oil (I prefer not to add)
- Onion cut and chopped. Squash just wash and rub on a coarse grater. Fry the nuts and seeds in a dry frying pan.
- Vegetables put out in a small amount of vegetable oil or vegetable broth, season with chopped garlic, pour the remaining vegetable broth and beat in a blender until a stupa-like condition. Pour into a saucepan, bring to a boil over low heat and season to taste.
- Serve immediately, decorating with tekhin, seeds and nuts.
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