Alimentos a incluir en cualquier dieta

Los alimentos que deberíamos de incluir en cualquier dieta

Lo primero y fundamental, el agua. Beber mucha agua es algo que siempre es saludable. No solo es depurativa para el cuerpo sino que además tiene efecto saciante del hambre. Un par de vasos antes de cada comida ayudará a mitigar la sensación de hambre y reducirá el apetito.
Fundamental también incluir mucha fruta. Si ya se aconseja el ingerir de 3 a 5 piezas de fruta diaria, si estáis de dieta, podemos aumentar el número de piezas de fruta que podemos comer diariamente. Su alto contenido en agua es el factor importante de las mismas, además de aportarnos muchos nutrientes y vitaminas muy necesarias que no podemos perder mientras hacemos la dieta.

Aunque os parezca extraño, deberemos de incluir los huevos, ¿por qué?, pues porque es un alimento rico en vitamina B12, que controla el metabolismo, además de que ayuda a quemar las grasas,especialmente en la zona del abdomen y nutre tus músculos. Pero no hablamos del huevo

frito y la media barra de pan para mojar. Claras de huevo, huevo cocido acompañado con verduras o en tortilla francesa, es la forma ideal.
Las verduras son otro pilar fundamental en la dieta. Todas tienen muy pocas calorías y, a cambio, están llenos de vitaminas, minerales y fibra. En tus platos dobla la cantidad de verduras y ahorra en carne y patatas.
En el lado de las carnes, sustituir las que comáis por otras más bajas en calorías como pueden ser el pollo o el pavo. Ambas carnes poseen muy poca grasa, ademas de que se pueden cocinar con la necesidad de muy poco aceite.

Las patatas, pese a tener mala fama. son un punto interesante. Y es que en contra de lo que se cree, 100 gramos sólo contienen 70 calorías, poco más de lo que tienen 100 gramos de melón por ejemplo y, en cambio, tienen muchos nutrientes y sacian con facilidad.

Yogurt natural porque contiene mucho calcio y proteínas pero es bajo en calorías.

Los pescados magros son una fuente protéica excelente y sin apenas grasas. Ojo,  la anguila, el arenque, el salmón, la caballa y el atún son justamente lo contrario.

El tofu, especialidad asiática con soja que es baja en grasas y calorías y muy versátil en las comidas.

Otra de las claves fundamentales son las ensaladas, sobre todo, antes de la comida o plato principal. Comer una enslada saciará el apetito.

Rose Lemonade, kill the routine

Ingredients:
1 cup of red petals leaves
4 cups of boiling water
4 cup of lemon juice
1/2 cup of sugar (to taste)
4 cups of grenadine
1 cup of Ice cubes

Preparation:

(please, avoid add honey to hot water, add in cold water - Idalia note)
Wash the rose`s petals and place them in a bowl, pour four cups of boiling water and let soak one hour.
Add lemon and see how alchemy turns this liquid into a fabulous pink.
Then add sugar, grenadine and ice cubes. Check the taste. 

By-

Fressko Flowers

 La cocina familiar, programa televisivo, presenta con el conocido chef español Javier Romero,  la receta de la señora Eva Style, puede verlo por video y seguir el procedimiento.

http://www.cocina-familiar.com/turron-de-chocolate-blanco/

Estás en: Inicio > Postres variados > Turrón de chocolate blanco

Turrón de chocolate blanco

A la luz de las velas y entre brillos dorados, la mesa de la cena más familiar y entrañable de todo el año esta servida. Los exquisitos platos que componen el menú tienen como protagonista a los dulces tradicionales de Nochebuena; como el turrón de la Navidad. Es un invitado que nunca falta en la mesa de millones de hogares…, para que este año sea más especial que nunca, te invito hacer tu propio turrón de Navidad.

Receta de: Eva Style

7 noviembre, 2015

Postres variados, receta navidad, recetas turrón

Turrón de chocolate blanco

Nuevo arte, Video, reinventándote en la cocina

Retándo a todo buen plato y exquisitas ideas, se crea un postre tan creativo y artístico, sólo para los que aceptan el reto de creatividad, y don culinario.  Con unas pequeñas herramientas de arte, y la conocida gelatina transparente Knox, tendremos un nuevo ingreso, que dejará a los comenzales sorprendidos, y a la vez puede servir de punto focal en la decoración de tu mesa.

 En estas fechas próximas que cada persona quiere aportar algo al buffet familiar, de oficinas y amistades, esto dejará a todos hablando. https://www.youtube.com/watch?v=_hjaet-j_ZM
 3D Cake with gelatin art by using gelatin art tools

A continuación algunas fotos de las gelatinas, que bien pueden estar montadas en hielo triturado, o sacarlo en el momento de servir, perfecto para incluir a los pequeños en el menú, y también un video de cómo prepararlo.

 https://www.youtube.com/watch?v=_hjaet-j_ZM

 RECORDAMOS QUE LA GELATINA KNOX TIENE UN VALOR NUTRICIONAL. TRABAJA MEJORANDO  LAS COYUNTURAS Y ÁREAS DE HUESOS.

La gelatina puede usarse en platos incorporando frutas, o en ensaladas, con un molde añadiendo vegetales y agregándole al agua de la mezcla un broth,ó un consomé vegetal, y zanahorias ya hervidas, que al cortarlas en trozos quedan muy bonitas.
https://www.youtube.com/watch?v=_hjaet-j_ZM
video para los que comienzan

Super SEEDS, nutritional power

 

By Cooper
Posted Thursday, October 22, 2015 at 02:26am EST
Keywords: aging, cancer, diabetes, health, heart disease, immune system, Natural remedies, natural seeds, superfoods, weight loss

Seeds are nutritional powerhouses. They come in all different sizes, shapes and colours and loaded with vitamins and minerals, they are an excellent source of fiber, protein and antioxidants, and they are the richest plant with source of omega-3 fatty acids.

Amazing health benefits of these 8 seeds for body
 Deben ser remojadas en agua antes de consumirlas al menos 10 minutos(idalia)

Pomegranate
Pomegranate are a rich source of antioxidants. Therefore, it helps to protect your body’s cells from free radicals, which cause premature aging. Pomegranates are especially high in polyphenols, a form of antioxidant purported to help reduce the risk of cancer and heart disease.
Pumpkin
Pumpkin seeds are high in a form of antioxidant known as carotenoids, a special plant derivative that enhances immune activity and disease fighting capacities. Pumpkin seeds can help prevent certain kidney stone formations like calcium oxalate kidney stone and it may stop the triggering of cancerous behavior in male prostate cells
Sesame seeds
Sesame seeds are very high in calcium, magnesium, zinc, fiber, iron, B1, phosphorus, linoleic acid, an omega-6 fatty acid that may help control harmful cholesterol. Study show it can lower blood pressure, as well as protect the liver from damage.
Wheat germ
Wheat germ can help boost immune system. Its health benefits also include a preventive measure against cardiovascular disease and cancer. The nutrients in wheat germs also aid in digestion and help in losing weight.
Flax seeds
There is some evidence that flax seeds may help reduce your risk of heart disease, cancer, stroke, and diabetes. Though it contains all sorts of healthy components, it is well-known for these cancer-thwarting compounds- lignans and omega-3 fatty acids that reduce disease-causing inflammation.
Hemp seeds
Eating hemp seeds in any form could aid, if not heal, people suffering from immune deficiency diseases. It’s one of the few vegetarian sources of complete protein as it contains all 20 amino acids, key to building calorie-burning muscle. Hemp seeds good for heart health and can provide nutritional support against many unpleasant disease.
Chia seeds
Taking good care of your bones is important, especially as you age. This earthy-tasting seed, which is rich in calcium, is beneficial for your bone health. Studies show that chia seeds stabilize the blood sugar, promote heart health, as well as increase weight loss.
Sunflower Seeds
Sunflower seeds are an excellent source of vitamin E, the body’s primary fat-soluble antioxidant. Vitamin E travels throughout the body neutralizing free radicals that would otherwise damage fat-containing structures and molecules, such as cell membranes, brain cells, and cholesterol.

FESTIVE recipe, creamy olive dip

Creamy Olive Dip with Spanish Olives

Whatever the season, no fiesta is complete without our flavor-packed olive dip. With a few pantry staples and 10 minutes of prep, this recipe is perfect for dunking vegetables or spreading on crackers. Just fold chopped, Manzanilla Olives into a silky blend of cream cheese and mayonnaise. Great for anytime entertaining!

Makes 4 cups

Prep time: 10 min.

Total time: 10 min., plus chilling time

Ingredients

1 jar (6.75 oz.) GOYA® Manzanilla Olives Stuffed with Minced Pimientos, drained and finely chopped (about 3 cups)
2 pkgs. (8 oz. each) cream cheese, at room temperature
½ cup GOYA® Mayonnaise
½ small yellow onion, finely chopped (about ½ cup)
1 tsp. GOYA® Sazonador Total
2 tbsp. finely chopped chives, divided

Directions

1.	In medium bowl, using whisk, beat together cream cheese and mayonnaise until smooth. Stir in olives, onions, Sazonador and 1 tbsp. chives. Transfer dip to refrigerator; chill until cold and firm, about 30 minutes. Sprinkle dip with remaining chives. Serve with crackers or vegetables.

Sweet Potato Cornbread, thanksgiving easy recipe

Sweet Potato Cornbread - easy

Epicurious.com 

Recipe courtesy of Justine Simmons
Show: Rev Run's Sunday Suppers  

• Recipe
• Videos (1)

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Photo: Sweet Potato Cornbread

TOTAL TIME: 45 min

Prep: 10 min

Inactive Prep: --

Cook: 35 min

YIELD: 8 servings

LEVEL: Intermediate

ingredients

• 2 cups cornmeal
• 1 cup all-purpose flour
• 1/4 cup brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt

• 1/2 teaspoon pumpkin pie spice
• 1 cup mashed sweet potatoes
• 4 eggs, room temperature
• 1 1/2 cups buttermilk
• 1/4 cup honey
• 8 tablespoons (1 stick) butter, melted

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Directions

Preheat the oven to 375 degrees F.In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, salt and pumpkin pie spice.

In a separate, medium bowl, whisk together the mashed sweet potatoes, eggs, buttermilk, honey and butter. Add the wet ingredients to the dry ingredients, and stir until just combined.
Pour the batter into a cast-iron skillet; use a spatula to smooth to an even layer if needed.

 Place in the oven and bake until golden brown and a toothpick inserted in the center comes out clean, about 35 minutes. Serve the cornbread in the skillet.

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Show: Rev Run's Sunday Suppers 
Episode: Justine's Jazzy Jumbo Gumbo 

 

The 92 Best thanksgiving side dishes in thumbnails

THE 92 BEST THANKSGIVING SIDE DISHES, open the link activated

by cooking channeltv.com courtesy
 from classic mashed and sweet potatoes to green beans, roasted vegetables and cranberry sauces bearing unique flavors.
 
http://www.cookingchanneltv.com/recipes/thanksgiving-side-dish-recipes.html?xp=fn_footer

CRANBERRY HOMEMADE SAUCE
 http://www.cookingchanneltv.com/recipes/homemade-cranberry-sauce.html

Recipe courtesy of Bobby Deen
Show: Deen Brothers Thanksgiving Episode: Deen Brothers' Thanksgiving

 

Veggieducken roast, Thanksgiving video

 Veggieducken (aka Squashleekotato Roast)

http://www.cookingchanneltv.com/shows/good-to-know/cooking-good-to-know.html?channel=/content/cook/videos/channels/g/good-to-know-for-the-holidays&video=0192674?xp=fn_footer

Looks like bread but is squash --   Recipe courtesy of Dan Pashman

www.Bing.com (translator generator)

• Recipe
• Videos (2)

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Photo: Veggieducken (aka Squashleekotato Roast)

TOTAL TIME: 1 hr 45 min

Prep: 30 min

Inactive Prep: 10 min

Cook: 1 hr 5 min

YIELD: 12 servings

LEVEL: Easy

ingredients

• 6 cloves garlic
• 1 large yellow onion, roughly chopped
• 3 red bell pepper, stems and seeds removed, roughly chopped
• 1/2 cup olive oil
• 2 cups fresh flat-leaf parsley, loosely packed
• 1 cup fresh sage, loosely packed
• 2 tablespoons fresh thyme

• 4 cups breadcrumbs
• 1/2 cup vegetable broth
• 1 1/2 tablespoons kosher salt
• 1 teaspoon ground black pepper
• 2 yams, peeled and ends cut off to make it 6-inches long
• 3 medium leeks, rinsed and halved lengthwise
• 1 banana squash, about 2-feet long or as big as will fit in your oven

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• emai

Directions

Preheat the oven to 350 degrees F.Pulse the garlic and onions in a food processor 6 to 8 times. Push everything down from the sides of work bowl using a rubber spatula and pulse 6 to 8 more times. Scrape into a large bowl and set aside.
Pulse the bell pepper in the food processor until finely chopped, scraping down the sides of the bowl as necessary. Add to the bowl with the onion mixture.
Heat 1/4 cup olive oil in a large saute pan over medium-high heat. Add the onion mixture (including any liquid in the bottom of the bowl) and cook, stirring often, until softened, about 5 minutes. Remove from the heat.
Add the parsley, sage and thyme to the food processor and pulse until finely chopped. Transfer to a large bowl. (Can use the same large bowl as before, no cleaning necessary.)
Add the breadcrumbs, broth, onion mixture, salt, black pepper and remaining olive oil, stirring to combine.
Wrap the yams in several layers of damp paper towel and microwave on high for 2 minutes. Let set until cool enough to handle.
Trim the ends from the squash, and then slice in half lengthwise. Scoop out seeds and any loose fibers using a large metal spoon. Make a stable bottom by slicing about 1/2 inch from one of the halves.
Press about 2 cups of the onion stuffing into the cavity of the bottom squash, making a hollow space in the center.
Line the hollow with 3 leek halves, cut-side up, pressing firmly into the stuffing. Cover the leeks with a thin layer of stuffing, pressing to create a hollow for the yams. Lay the yams into the hollow and cover with a thin layer of stuffing. Arrange the remaining leeks, cut-side down, over the stuffing. Cover the leeks with another layer of stuffing, pressing into a mound about the size to fit into the remaining squash cavity.
Cover the stuffing with the remaining squash half, pressing firmly to set in place. Transfer to a baking sheet and bake for about 1 hour, covering loosely with foil if it browns too quickly. It's done when a wooden skewer slides easily into the center. Let sit for 10 minutes before transferring to a cutting board. Cut into 1 1/2-inch-thick slices. Cut each slice in half into a semicircle and serve.

Notes

Cook's Note: The ends of the squash won't be very pretty when sliced since the stuffing doesn't go all the way to the end, so we didn't count the ends in the number of portions. Slice the ends off and discard.

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Pumpkin Pie Easy, by FNK

Pumpkin Pie Easy, by FNK

Total Time:
3 hr 30 min ,Prep: 1 hr 30 min
Cook: 2 hr ,Yield: 1 pie or about 8 servings

Ingredients

Dough:

1 1/4 cups all purpose flour
2 teaspoons sugar
1/8 teaspoon salt
1/2 cup cold butter (1 stick), diced
1 large egg, lightly beaten
Flour for rolling the dough

Filling:

One 15-ounce can unsweetened pure pumpkin puree (about 2 cups)
3/4 cup packed light brown sugar
3 eggs, lightly beaten
1 1/4 cups half-and-half
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg
Add Checked Items To Grocery List

Directions (www.Bing.com - translate site)

Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture. 

Alternatively, make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.

Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a rack.

Lower the oven temperature to 350 degrees F.
While the pie shell is cooling make the filling. In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth. Return the pie shell to the baking sheet and pour in the filling.
Bake on the lower oven rack until the edges of the filling are set but the center is still slightly loose, about 50 to 60 minutes. (If the edges get very dark, cover them with aluminum foil.) Cool on a rack. Serve room temperature or slightly warm.
Copyright 2001 Television Food Network, GP. All rights reserved
From Food Network Kitchens

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/pumpkin-pie-recipe.html?oc=linkback