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Salad recipes carrot

 

Here you can learn about the intricacies of making salads every day from various cuisines. Of particular note to search for the food name and cooking time salad.

By the way, new year’s eve before the year of the Dragon, the Feng Shui suggest that you to “appease” the owner of the outgoing year and to eat some carrots or salad leaves.

As practice shows, raw carrot not to everyone’s liking.

But by adding some ingredients or having a certain type of cooking, you can get excellent flavor combinations with the preservation of useful qualities.

Carrot is the leader among vegetables in the carotene content and are recommended for pregnant women, nursing mothers, or for children’s curative power in diseases of the heart, liver, kidneys. During exacerbation of peptic ulcer disease, the carrot is contraindicated.

The most delicious is considered the small sort of carrot with bright color, such as “carrots”.

Before any thermal processing of carrot peel, carefully wash and cut the green parts (they add bitterness).

When cooking, place carrots in boiling water, and stewed or simmered is better in a pot with closed lid and low heat, so better to retain the vitamins and the taste.

Today I want to present to your attention a salad of carrot with honey sauce.

We will need to prepare:

2 carrots,

200g celery,

leeks,

half a daikon,

sesame seeds,

3 tablespoons olive oil

1 tsp grainy mustard (preferably Bavarian),

juice and zest of one lemon or lime

2st.spoons of honey,

ground red pepper.

Vegetables cut into small chunks and boil for one minute in boiling water.

Put them in a salad bowl and pour warm sauce, prepare as follows: butter, honey, mustard, lemon juice and red pepper, mix and heat in a saucepan, but do not boil.

Ready salad garnish with lemon zest and sesame seeds.

One of my favorite recipes is a salad with carrots and walnuts, which can be submitted in the form of heat, it is very easy to prepare.

We need:

2-3 medium carrots,

leeks,

a handful of walnuts,

1 clove of garlic,

oregano,

salt and ground black pepper.

Peel the carrots cut into thin slices and put in hot vegetable oil, where the pre-crushed in a press to add garlic.

Over high heat quickly fry on both sides until soft (but in moderation, carrots haven’t lost elasticity) and seasoned with salt and oregano.

Use a slotted spoon to remove the excess oil, put the carrots from the pan to the dish, but the flame does not turn off, and make it minimal.

Approximately one minute in the same oil, fry the leeks cut into rings and add it to the carrot.