It is believed that fermented foods contain up to 100 times more enzyme than cereals, frutasoverdurassin germinate. Enzymes are required for the digestion of proteins, fats and carbohydrates. When we eat sprouts, and especially in the first days of germination, enzymes act as catalysts of different bodily functions (power, neutralizing toxins, cleansing and cell regeneration, increased energy, etc.)
With all the body gains in health and this manifests internally and externally. Perhaps this is the reason why, when we eat sprouts, it seems that our body rejuvenates.
So I present a delicious recipe with sprouts and rejuvenate desojapara beware!
ingredients:
1 cup peeled millet.
500 cm3 of water.
Sea salt to taste.
100 g chopped spinach.
100 g bean sprouts.
1 chopped onion.
1 cup chopped green onion.
2 tablespoons soy deaceitede.
Coverage:
2 Onion julienned.
Desoja3 tablespoons oil.
Chopped green olives 6.
1/2 teaspoon ground ginger.
Sea salt to taste.
300 g bean sprouts.
Final touch:
8 cherry tomatoes.
Provençal (garlic and parsley).
Grated cheese.
Basil.
For the base:
Cook millet in water and salt indicated. Place in a bowl and add the spinach, sprouts, onion, green onion and oil. Mix well or pass it to a brush with oil pizzeria. Bake until golden. Remove and cover with the following preparation:
Perform nituke placing onions in a pan with a little oil, saute and add olives, condiments and shoots. Cover and steam.
Re-enter the pizzeria in the oven for 15 minutes. Remove and garnish with tomatoes, grated cheese, and basil leaves Provence.
With all the body gains in health and this manifests internally and externally. Perhaps this is the reason why, when we eat sprouts, it seems that our body rejuvenates.
So I present a delicious recipe with sprouts and rejuvenate desojapara beware!
ingredients:
1 cup peeled millet.
500 cm3 of water.
Sea salt to taste.
100 g chopped spinach.
100 g bean sprouts.
1 chopped onion.
1 cup chopped green onion.
2 tablespoons soy deaceitede.
Coverage:
2 Onion julienned.
Desoja3 tablespoons oil.
Chopped green olives 6.
1/2 teaspoon ground ginger.
Sea salt to taste.
300 g bean sprouts.
Final touch:
8 cherry tomatoes.
Provençal (garlic and parsley).
Grated cheese.
Basil.
For the base:
Cook millet in water and salt indicated. Place in a bowl and add the spinach, sprouts, onion, green onion and oil. Mix well or pass it to a brush with oil pizzeria. Bake until golden. Remove and cover with the following preparation:
Perform nituke placing onions in a pan with a little oil, saute and add olives, condiments and shoots. Cover and steam.
Re-enter the pizzeria in the oven for 15 minutes. Remove and garnish with tomatoes, grated cheese, and basil leaves Provence.
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