21 Nov

Fresh Juices

Posted by: Wizard of Recipes  /  Category: Heathy Eating

Freshly made juices represent a very reliable source of vitamins and minerals. Vitamins activate enzymes which act as catalysts in hundreds of thousands of chemical reactions that take place throughout our body. Enzymes are energy producers and are essential for the digestion process.
Minerals and vitamins are best absorbed when consumed in the form of fresh squeezed juices. It’s a healthier manner for getting our body the nutrients it needs, than by consuming fruits and vegetables whole. By blending fruits and vegetables to make juices and smoothies, fibers are broke down and nutrients are released.


For instance, spinach helps with hormone detoxifying, beetroot improves the digestion process, strawberries improve general health state, bananas have a high potassium content.  Strawberries protect us  against inflammation and all sorts of heart diseases, while potassium rich banana decreases blood pressure and cholesterol levels .

Juicing Tips

  • Wash the fruits and vegetables thoroughly before juicing. Remove damaged portions, if any.
  • Use organic produce where possible.
  • Juice with stems and leaves. Remove the stems and leaves of carrots, as they are toxic. The leaves of celery are bitter so you may remove them.
  • You may use seeds of lemon, lime, oranges, etc. Do not use apple seeds, as they are toxic.
  • Do not use the skins of orange and grapefruits, as they are toxic. Do not throw away the white pithy part as they are a source of vitamin C and bioflvonoids.
  • You can garnish the juices with black pepper, salt, lemon juice, parsley, cilantro (coriander), cinnamon, etc.
Enjoy!
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26 Aug

Everything about meat: other tips and tricks

Posted by: Wizard of Recipes  /  Category: Heathy Eating

Like I was discussing yesterday, meat has its ups and downs… Take into consideration also the following:

Here are some secrets to achieve your goal: a healthy tasty meal:
-Cut off all white fatty parts from raw meat before cooking it
-Cook the chicken with the skin, but remove it before consuming the meat.
-For healthier cooking, don`t add oil to the meat; add water or beer, wine, tomato   juice, spices and herbs… It gives a better taste and with a lower health cost
-The meat is fresher when the color is lighter, so chose pink pieces of meat if you want them tender.
-Boil the meat in already boiling water, in order to keep the nutrients sealed in the meat. If making soups, use cold water
-Don’t buy already minced meat. It has a high fat content. Prepare it yourself from low fat meat. It takes longer but it’s healthier.

Here are the calories table for 100 g of raw meat:

CALORIES FOR 100 G OF RAW MEAT
CHICKEN, TURKEY 100 CAL
BEEF 120 CAL
PORK 120 CAL
LIVER 150 CAL
LAMB 160 CAL

Also, keep in mind that:

- the meat from the chicken legs contains 3 times more iron than the chicken breast
- chicken leg contains more fat than chicken breast
- chicken and turkey skin is made 100% form fat
- goose and duck are richer in iron than chicken and turkey
- 150 g of roast beef contain 20% of the daily needed quantity of iron for women and 25% for men.

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