¿Qué es el sitio web?

https://www.facebook.com/112293936911497/

Daily Healthy Secrets, Lago Mayor, Tepetitla (2025)

22/01/2020

HDL cholesterol levels are higher in women
HDL cholesterol, the good kind, is associated with strong heart health. It's credited with preventing plaque buildup in the arteries of premenopausal women and protecting them from the early heart disease that may already be developing in men in the same age group. Estrogen output drops off following menopause, and HDL cholesterol goes with it. But if you continue to eat nutritiously, stay at a healthy weight, and have your cholesterol tested regularly, your HDL cholesterol numbers can continue to stay in a healthy range so you can maintain that estrogen-fueled head start against heart disease.

14/01/2020

Quick Kimchi
In Korea, kimchi is an absolute staple. It's packed with 'good' bacteria and antioxidants - and is a fantastic way to use up any leftover vegetables from your weekly shop.
Ingredients:
Assorted organic seasonal leafy vegetables (cabbage/chard/spinach/pak choi)
1 carrot cut into thin strips
3 spring onions or a leek cut into diagonal chunks
Sea salt (2% w/v – 2g salt per 100g vegetables) crushed if in large crystals
For the marinating paste:
1 tbsp rice flour
100ml water
2 tsp fresh ginger grated
1 apple grated
½ onion grated
10 cloves of garlic minced
50g korean red pepper powder
Method
Place your bowl on the scales. Chop the cabbage into slices and put them into the bowl. Keep the end of the cabbage as a weight to go in your jar at the end.

Add the other chopped vegetables and 2% fine salt with no additives (aka kosher salt). If you're using flakes make sure they’re crushed up.

Mix it all together with your hands to ensure even salt coverage and allow the veg water to flow. This takes approximately 20 mins but can take longer.

Meanwhile, make the marinating paste...

In a saucepan heat the rice flour, apple, ginger, garlic and water to make a thick paste.

Leave the paste to cool and then mix it through your wilted vegetables.

Transfer the mixture to a jar, pushing down the veg thoroughly to remove air pockets. Be careful to leave some space at the top as the kimchi produces a lot of carbon dioxide as part of it's fermenting process.

Leave the jar for 3-5 days on a worktop. Remember to 'burp' the mixture daily if you're using a kilner or normal glass jar. You do this by lifting the lid slightly to release the built up gas, and avoid a messy explosion!

Once the kimchi is ready, transfer it to the fridge. And enjoy!

Top tip – when you've munched through half of your jar, transfer the mixture to a smaller one to help it keep longer. It lasts for ages!

14/01/2020

Mushroom and Toasted Chestnut Soup.
This hearty mushroom soup has a velvety satisfying texture and deep, nutty flavour...
Ingredients:
Serves 2

180g mushrooms, sliced (2 cups, packed)
50g whole chestnuts (1/4 cup)
500ml Plenish hazelnut m*lk (2 cups)
½ brown onion, finely chopped
2 stalks celery, finely sliced
1 clove garlic, crushed
8 sprigs thyme
salt & pepper
2 tablespoons olive oil
hazelnuts to garnish.
Method:
Preheat the oven to 170 degrees.

Lightly crush the chestnuts, and toast for 6 minutes to enhance their flavour. If you’re garnishing with some toasted hazelnuts, toast these now too.

Heat the olive oil in a medium saucepan on a moderate heat.

Gently sauté the onions, celery and crushed garlic, add a little salt and pepper, and cook for 10 minutes, or until soft and translucent.

Strip the thyme leaves from its stalks and add these.

Add the sliced mushrooms and the roasted chestnuts.

Continue to sauté on a moderate heat for a further 8 minutes.

Now add the m*lk and keep the heat moderate. (If you like it extra creamy go for 2 cups of m*lk, for a lighter soup go for 1 cup of m*lk and 1 cup of vegetable stock).

Once the soup has just come to simmer turn off the heat.

Allow it to cool a little before blending until smooth and creamy.

Garnish with a drizzle of olive oil, (perhaps even truffle oil!), a scattering of toasted hazelnuts if you wish, and a few thyme leaves.

14/01/2020

Carrot, Chickpea & Kefir Salad
Ingredients (serves 2)
40g flaked almonds
1 tin chickpeas
Light olive oil
800g carrots
1 lemon
½ red onion
15g mint
30g parsley
1 garlic clove
50g watercress
1 tsp Dijon mustard
70ml kefir
2 tsp honey
1 tsp cumin
2 tsp smoked paprika
Method
Prep 15 mins, cook 25 mins.

Preheat oven to 200°C/Gas Mark 6. Toast the almonds on a roasting tray for 2-3 minutes until lightly golden in colour. Be careful not to burn them. Meanwhile, drain the chickpeas and rinse under cold water. Tip them into the clean tea towel and pat them as dry as you can.

Remove the almonds, throw them with a dash of oil and a pinch of salt. Keep to one side. Place the chickpeas in the roasting tray with 2 tablespoons of oil and season well with salt and pepper. Mix well and spread them out so they are one layer deep.

Peel the carrots and cut into equal sized angled wedges, about 2cm by 5cm. Zest and juice the lemon.

Pop the carrots into another baking tray. Add half of the lemon juice, 2 tablespoons of water and enough oil to generously coat the carrots. Season with salt and pepper. Mix well and tightly cover the tray with foil. Place the chickpeas on the top oven shelf and the carrots on the shelf below.

Roast for 20 minutes. Giving the chickpeas a turn twice during cooking. They should be a golden nutty brown. Remove early if they look like burning. Prepare the rest of the veg by peeling and very finely slicing half of the red onion. Wash the mint and parsley, shake them dry.

Pick the leaves off both and finely chop them separately. Peel and finely chop or crush 1 garlic clove. Wash and dry the watercress. Make the dressing by whisking the mustard and half the garlic with the kefir. Season with salt and pepper, and stir in the mint.

Remove the carrots and chickpeas from the oven. Remove the foil from the carrots. Mix in the honey and return to the oven for 10-15 minutes until tender. Add the cumin, paprika and half the chopped parsley to the chickpeas. Mix well and leave to cool slightly.

When the carrots are ready, give them a rough bash with a wooden spoon or potato masher. You want to lightly smash them into coarse pieces. Do this in the roasting tray so as they soak up the lemony oil.

Mix the warm crushed carrots with the spiced chickpeas, red onion and watercress. Divide it equally between 2 plates. Artfully spoon the dressing across the salad. Scatter over the almonds, remaining parsley and a little lemon zest.

10/01/2020

Festive Winter Salad
Ingredients
Before you begin: Preheat oven to 180 degrees.

For the salad:

150g buckwheat groats, pre-soaked for 1 hour
400g Brussels sprouts
60g walnuts, de-shelled
60g chestnuts, cooked & peeled
6 medjool dates (or 80g sultanas)
30ml red wine vinegar
30ml water
30g fresh parsley
2 endive
pinch sea salt
For the red wine vinaigrette:

30ml red wine vinegar
30ml extra virgin olive oil
10g runny honey
pinch sea salt
Method
For the red wine vinaigrette:

Simply whisk together all the dressing ingredients, or shake in a sealed jam jar until combined.

For the salad:

Toast the walnuts and chestnuts in the preheated oven for 8 minutes until smelling nutty and delicious. Once cool, coarsely chop and leave to one side.
Tip the soaked buckwheat into a sieve and rinse under running water.
Bring a large saucepan of salted water to the boil. Once boiling whisk in the buckwheat and cook gently for 12-14 minutes until tender. If you are using an alternative grain, follow the instructions on the packet.
Bring a second saucepan of salted water to the boil for the brussels sprouts.
Trim the base of each sprout and remove any tough or discoloured outer leaves. Blanch the sprouts in the boiling water for 4 minutes.
Drain the sprouts and once cool enough to handle, quarter the sprouts and allow them to dry out further.
Drain the buckwheat and spread out on some kitchen paper to dry thoroughly to ensure your salad is light and fluffy.
Slice the dates, chop the parsley, and part the endive leaves.
Bring the red wine vinegar and water up to the boil in a small saucepan and thrown in the chopped dates or sultanas; these will swell and pickle almost instantly.
In a large serving bowl combine the buckwheat, sprouts, toasted nuts, pickled dates/sultanas, parsley, and prepped endive, and toss all the ingredients together gently with the salad dressing.
Taste for seasoning; if you fancy an additional splash of dressing use the left-over pickling liquid from the dates/sultanas.

10/01/2020

Arctic roll is making a comeback!
Organic dairy comes from cows that are raised in a way that's truly free-range, spending much of their lives outdoors and enjoying a rich diet of grasses and clover.
Ingredients
150g sugar
6 eggs
150g self raising flour
3 tubs of Yeo Valley Organic Vanilla Ice Cream
5tbsp strawberry jam
For the warm jam sauce:
50g strawberry jam
4tbsp water
Method
First make the Swiss roll sponge. Beat the eggs with the sugar until light and fluffy and then fold in the flour.

Pour into a Swiss roll tin that has been buttered and lined with baking paper.

Bake in a pre-heated oven at 170C for 10-12 minutes, or until light and golden brown, then allow to cool.

Take 3 tubs of Yeo Valley Vanilla Ice Cream and remove from the tubs, you may want to trim them slightly to form a perfect cylinder. You can eat the trimmings as that’s the chefs perk!

Spread the strawberry jam on to ¾ of the Swiss roll and then lay the 3 ice creams, with the ends joining each other, on top of the jam at the edge closest to you.

Removing the baking paper as you go, roll the ice creams away from you, in the Swiss roll, ensuring that the Swiss roll is firmly attached to the ice cream by the jam as you go. When it reaches the point where it is completely covering the Ice Cream, stop and trim away any excess Swiss roll should you have any.

Wrap the Arctic Roll in a sheet of clean baking paper and then place back in the freezer immediately, leaving it there for at least 30 minutes.

Just before eating, make the warm jam sauce. Place both the jam and the water in a pan and bring to the boil.

Pass through a fine sieve and it’s ready to use. To serve, take a nice generous slice and spoon the warm jam sauce over the top.

09/01/2020

Think of fitness as a way to practice self-care, whether that means working out or taking a rest day:
"I have to remind myself daily that my fitness is a part of my self-care and that I need to honor my body and mind — if it means pushing myself through that last rep or taking a day off."

08/01/2020

New Year’s resolutions are a bit like babies: They’re fun to make but extremely difficult to maintain.

08/01/2020

Roast Cauliflower and Kale Carbonara.
This is a recipe that showcases cauliflower to the full:
Ingredients:
Serves 4

1 medium cauliflower, leaves reserved, broken into florets
3 tbsp olive oil
1 tsp garlic powder
1 garlic head
1 tsp rapeseed oil
125g kale, tough stalks removed
225g spaghetti
zest of 1 lemon, plus juice to taste
4 tbsp toasted pine nuts, to serve
sea salt flakes and freshly ground black pepper
For the sauce

3 tbsp pine nuts
juice of 1/2 lemon
200ml milk, or plant-based milk of choice
2 tbsp nutritional yeast flakes
1/2 tsp apple cider vinegar
1/2 tsp sea salt flakes
1/2 tsp ground white pepper
2 tbsp olive oil
*If you have a pine nut allergy or intolerance, you can swap the pine nuts for sunflower or pumpkin seeds.

Method:
Preheat the oven to 180°C/160°C Fan/Gas Mark 4

In a bowl, toss the cauliflower florets in 2 tablespoons of the olive oil, the garlic powder, and 1 tablespoon of salt, and spread on a non-stick roasting tray.

Roast for about 20 minutes, then turn. Continue to roast for another 10 minutes, or until tender and golden brown. Remove and set aside.

Meanwhile, add the cauliflower leaves and garlic bulb to a separate roasting tray. Toss with the remaining tablespoon of oil and roast for 20 minutes. Check on the garlic - the bulb should be soft and oozing a little, and the cauliflower leaves tender and crispy at the edges. Remove and set aside.

Put the roast cauliflower florets (reserving a handful of florets to serve), pine nuts, lemon juice, milk, nutritional yeast flakes and apple cider vinegar into a food processor high-speed blender. Season with the salt and pepper and then squeeze out the roast garlic flesh into the food processor, and blitz until you get a smooth and creamy sauce. Stir through the olive oil and set aside.

Heat the rapeseed oil in a frying pan and saute the kale until crispy. Season with salt to taste. Set aside.

Cook the pasta in a pan of boiling water, following the packet instructions. Drain, then toss through the cauliflower sauce and kale. Grate in the lemon zest, and a squeeze of lemon juice to taste.

Serve the carbonara sprinkled with the roasted cauli leaves and reserved florets. Finish with the toasted pine nuts thrown on top.

07/01/2020

Do a weekly self-compassion meditation:
We are harder on ourselves than we are on anyone else, and most of us tend to frame thoughts about ourselves negatively rather than in a positive light.
Start flexing your self-compassion muscle at least once a week by searching for “self compassion” meditations on a free app. The goal is to make self-love affirmations (such as "I am worthy" and "I can do this") a reflexive habit.

07/01/2020

Inspired by Indian and African flavours, this stew is a wonderful combination of nourishing vegetables with a creamy, nutty sauce, topped with toasted peanuts for crunch.
Ingredients:
Serves 4

1 tbsp olive oil
6 shallots, roughly chopped
4 garlic cloves, sliced
1 tsp cumin seeds
1 tsp ground turmeric
a small handful of coriander, roughly chopped (plus extra to serve)
6 tomatoes, chopped
400ml light coconut milk
1 sweet potato
1 small cauliflower, chopped into florets
2-3 tbsp crunchy peanut butter, to taste
juice of 1/2 lime
1 tsp tamari
1/4 tsp dried chilli flakes
a handful of roasted, unsalted peanuts, to serve
sea salt and freshly ground black pepper
Method
Firstly, add the olive oil to a large pan and place over a medium heat. Add the shallots and fry for 8-10 minutes, until beginning to soften and brown.

Next, add the garlic, cumin seeds, turmeric and coriander. Stir for 30 seconds or so.

Stir through the tomatoes and cook for a further 5-6 minutes, then pour in the coconut milk and 250ml of water. Add the sweet potato and cauliflower, and stir. Simmer for 20 minutes, covered, until the sweet potato and cauliflower are tender.

Stir in the peanut butter, lime juice, tamari and chilli flakes, and season to taste with salt and pepper.

Simmer for a further couple of minutes, then top with roasted peanuts and more fresh coriander to serve.

Daily Healthy Secrets

22/01/2020

14/01/2020

14/01/2020

14/01/2020

10/01/2020

10/01/2020

09/01/2020

08/01/2020

08/01/2020

07/01/2020

07/01/2020

Dirección

Página web

Notificaciones

Atajos

Compartir