Asparagus is a very healthy foodstuff which contains primarily potassium, phosphorus, sulphur, calcium and magnesium, but also other micro-elements like copper, zinc, iodine and fluorine. Concerning vitamins, it has most vitamin C, almost all B-group vitamins, as well as provitamin A. Asparagus improves the action of heart and kidneys. So, today I want to show you a very delicious and healthy creamy soup.

INGREDIENTS :

500 g of asparagus

1500 ml of vegetable broth

2 spoons of butter

2 – 3 spoons of cider vinegar

8 rosemary needles

1 tea spoon of thyme

400 ml of cooking cream

1 cm of ginger

1 g of pepper

salt

5 g of sugar

2 onions

PREPARATION :

1 . peel the onions and chop them into tiny squares …

2 . wash the asparagus, cut off the lower parts of the top and chop into thin slices …

3 . peel the ginger and cut it into thin slices …

4 . put butter in the pot to get warmed, and cook onion, asparagus and ginger on lower heat …

5 . pour cider vinegar, add sugar and continue cooking for 2 – 3 minutes …

6 . add thyme and rosemary and cook for 1 more minute, then pour vegetable broth over it,

set the heat higher, cover the pot and let boil, after that cook for 10 minutes …

7 . add cooking cream, pepper and salt, according to your taste …

8 . let the soup boil, mix it well with a hand blender and enjoy your creamy soup …

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I think that every region has its own way of preparing stew. This time I want to show you how I prepare one of my favourite stews. Preparation is very easy and the flavour is fantastic.

What I truly like in this stew is that various vegetables give it special aroma and flavour.

INGREDIENTS :

1 kg of baby beef

2 big onions

4 cloves of garlic

4 spoons of butter

2 spoons of mild red pepper

1 ½ tea spoons of hot red pepper

3 spoons of tomato paste

300 ml of red wine

1600 ml of beef broth

3 spoons of sugar

4 tea spoons od marjoram (dry)

10 stems of parsley (fresh)

3 bay leaves

4 – 5 medium potatoes

2 – 3 big carrots

4 peppers (yellow and red)

salt

1 tea spoon of pepper

ADD IF NEEDED :

2 spoons of corn starch

50 ml of water

PREPARATION :

1 . chop the meat to pieces and onion to small pieces …

2 . peel the potatoes and chop them to pieces, just as meat …

3 . peel the carrots and cut them to slices …

4 . wash the parsley and chop it …

5 . wash the peppers, clean them and cut them into stripes …

6 . put the butter in a pot to heat up, add meat and fry it for 5 minutes till it changes the colour …

7 . then add onion, garlic and fry for some 7 to 8 minutes …

8 . add hot pepper, mild pepper, tomato paste and fry for 3 to 4 more minutes …

9 . pour broth over it, add wine, sugar, pepper, marjoram according to your taste …

10 . stir well and cover, when it starts boiling, add bay leaves and reduce cooking temperature, so that the stew simmers gently in the covered pot for some 45 minutes …

11 . add potatoes, carrots, parsley and peppers …

12 . stir well and cook for 20 more minutes, till the potatoes are soft.

NOTE :

When the stew is cooked, you can add some corn starch, if needed. Mixed with water, it will thicken your stew according to your wish. I do not add any corn starch, because I think the stew has just the perfect thickness.

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Protein Bread is used in diets. This bread is very soft, moist and can last five to seven days, without problems. It is important to keep it in a closed dish in the fridge. The bread contains neither flour nor yeast, and its preparation is very quick and simple. You can use this bread to make sandwiches or you can put it into toaster.

INGREDIENTS :

150 g of ground linseed

300 g of low fat cottage cheese

5 eggs (L)

1 tea spoon of baking soda (without aluminium)

1 soup spoon of olive oil (pumpkin seed oil, canola oil or any other healthy oil)

1 soup spoon of dried tomato (ground)

50 g of coconut flour

1tea spoon of salt (Himalayan)

3 soup spoons of chilli seeds

1 tea spoon of Italian spices (not obligatory)

PREPARATION :

1. Heat the oven well at 160 C…

2. Put all the ingredients in a bowl and mix them well…

3. Put baking paper into the baking tray…

4. Put the mixture in the tin, using a spoon…

5. Press and smooth the mixture gently with a tea spoon to avoid appearance of holes in the bread…

6. Put the bread into the formerly heated oven and bake for exactly 45 minutes…

7. Take the baked bread out of the tin immediately and put it on the greed to cool…

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India is a country known for its various, endless and specific spices.

Spices we add enrich each dish, so when prepared in this way, Indian lentils are delicious and rich in various specific aromas.

INGREDIENTS:

300 g yellow lentils

800 ml of vegetable broth

1 big onion

4 cloves of garlic

1 cm of ginger

3 soup spoons of oil

1 tea spoon of curcuma

1 tea spoon of coriander

1 tea spoon of cumin

1 tea spoon of curry

250 ml. of cocoa milk

1 tea spoon of sugar

1 lemon Salt and pepper

1 tea spoon of chopped chilli (or 1 tea spoon of red hot pepper)

ADD TO YOUR PLATE:

Indian nuts

Chilli

Parsley

PREPARATION:

1. peel onion, garlic and ginger and chop them finely …

2. heat oil in a pot and add finely chopped onion, garlic and ginger and all the spices except salt and pepper…

3. fry for 5 to 8 minutes…

4. add lentils and vegetable broth… lower the temperature to medium to let the lentils simmer …

5. cook for 15-20 minutes…

6. when lentils absorb most of the liquid, add cocoa milk, lemon juice and sugar, add salt and pepper according to your taste …

7. cook for ca. 10 more minutes till lentils get soft …

8. if needed add a little water or cocoa milk …

9. serve hot, add Indian nuts, chilli and parsley into your plate…

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