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Fasting is not invented for fun. But this is not a reason to forty days to eat fried potatoes with pickles yes pasta with ketchup. They are blessed soul will not, and will undermine the health overhaul. Helpful and very hearty meal, meet the most stringent rules of lean - big set! In addition, Lent - the perfect time to revive forgotten recipes and find new beauty products in the long-familiar.
Meals during Lent
Our Cascia
Porridge is not food, it's philosophy. It includes our entire history, beginning with pagan times; Hints at long-suffering and frugality, not to mention hospitality and diligence ... For centuries the porridge has been seen by us as pots, there are wooden spoons for a large family - and we are amused by the instructions "pour boiling water and immediately eat." What is philosophy, if immediately? Porridge - a thing slow, paying for patience hundredfold. The main idea here is this: the porridge does not taste tasteless. It should only be welded correctly. Here's the brightest example: pearl barley. From one word, people are beginning to get nerve-wracked intelligently ...
Right in the brain it appears something slippery, brine, expressive aromas filled the school cafeteria. Busting yourself! Buy barley! If you do so it will be easier to name it for yourself "zhemchuzhinovka" (pearl'ovka), remember that in fact - is barley, used to make precious whiskey.
Rinse it, pour a large amount of boiling water, wrap it in a blanket and let stand 8-10. Then drain the water, pour the rump again with boiling water and cook for fifteen minutes. Let us turn to the experience of our near-European brothers, our Lithuanians - they like "glass porridge". Fry the onion in vegetable rings with rings, and then add potatoes grated on a large grater. Pour the ready-made barley and spices. A similar story occurs with buckwheat porridge, which for some reason is eaten exclusively with cutlets or milk. And did you know that in the fashionable West buckwheat (kasha, as they say) is a newly discovered organic product, along with the ancient Aztec amaranth and kinoa? There, however, for some reason it is believed that the buckwheat before cooking should be mixed with the whipped protein - otherwise, they say, it will not turn friable. Well, do we listen to stupid advice? A good buckwheat can simply fry with vegetable oil - even if on a baking sheet - and let it try not to crumble! I do not know whether it should be said that buckwheat is very good with fried onions, extremely good with carrot-paprika-eggplants and just damn good with mushrooms?
But you probably have no idea that buckwheat great pleasure to eat in Korea! Because it makes the EPS IU duk - steamed buns.
For this taken buckwheat flour, a little salt and enough water to a stiff dough. It is kneaded, rolled into a centimeter thick and cut into small squares that need to be oiled and put in a steamer on 10 minutes. Serve this wonderful dish warm on major holidays. Clearly, on weekdays and rice they have something missing ...
Japanese noodles made of buckwheat, and in the Jewish cuisine extremely popular porridge "varnishkes": it is necessary to fry a little onion (in the original - on chicken fat), separately cook porridge alone - twice as much pasta like "ribbons". Put it all together, to warm up, eat and be surprised. Generally, if you're tired (and for a long time post could easily get bored with) the familiar taste of cereals, mushrooms and vegetables, set up an "Berber mixture", which can pour anywhere. It takes minimal effort.
Go to the market and enrich it with spices traders by buying their 2 Art. l. cumin seeds, in 1 Art. l. cardamom seeds, black peppercorns, fenugreek (also known as fenugreek or fenugreek), and coriander, half a spoon of allspice, cloves couple dozen kidneys, 5 Art. l. red pepper and even a tablespoon of dried ginger, turmeric, paprika and cinnamon.
The first seven spices lay on a dry frying pan and fry 2 minutes, stirring occasionally. Then add the rest (and salt) and send it to the grinder. This wonderful powder will bring you happiness. At least stomach.
Dry Fruits
Fresh fruit at this time, in Russian can not be determined. Even the staunchest domestic apples to March has slightly warped, and delivered from Spain winter strawberries with grapes - gutta-percha Clones those summer. Sauerkraut, of course, an excellent source of vitamins - but compote out of it, alas, does not cook. It is necessary to rely on the summer harvest.
Collectors (both branded and fellow Asians) recently trying to fame: any rynochek ready to offer you a minimum of 10 varieties of dried fruits. Except pineapples that can not be dried without the use of sugar, other fruits - even kiwi! - Just vyalyatsya in special drying machines.
The amount of natural vitamin in them at the same time, of course, falls, and sugar - increases, but the benefits of dried fruit is still undeniable, because all minerals are retained in the required amount. In the markets of dry fruits is significantly cheaper, but firm guarantee freshness and integrity throughout the full benefit. Chew dried just like that, even with tea - not very fun. Therefore, we can rasstaralis ...
Any dried fruit, especially figs, cherries and large prunes, combined with red wine, can turn into a very refined dessert. For this, various spices are added to the wine: cinnamon, vanilla, cardamom, cloves, black pepper, nutmeg, sugar - and actually dried fruits. All this is boiled on a very small fire: first without a lid for forty minutes, then under the lid for another half an hour - until the syrup becomes very thick. You can serve with berry ice cream. In addition, with dried fruits make a lot of amazing things: for example, they stuff a very different bird (not during the fast, of course). Or stew with onions and red beans.
Meals during Lent may include diet and mushrooms. What can you do from dried mushrooms, Distant summer lovingly collected his own hands ... But it makes sense to pay attention to the frozen food counters. There has recently been some amazing things happen. And you mushrooms and chanterelles, and aspen, and white ...
More often found Japanese mushrooms Shiitake - World champions in the fight against cancer cells. Even the giant portobello mushrooms (to taste - pure chicken meat) began to appear in fashion stores. This is a fantastic variety gives rise to almost daily experiments.
Here are some options. Wild mushrooms You can make sandwiches with tapenade: grind in a mortar capers with anchovies, olive oil and lemon juice, seasoned with salt and pepper. The resulting paste, which is wonderful smeared on toasted slices of bread - and between them crispy fried mushrooms.
From oyster as it itself arises salad: fried mushrooms, apples, celery stalks, lettuce and black seedless grapes. Drizzle top dressing can be of lemon juice with mashed pine nuts, salt, pepper and a pinch of cinnamon. Mushrooms can be for the sake of diversity fry in a wok with soy sauce, honey, sesame seeds and green onions (they should immediately apply). Then should follow a story that is not only delicious, but also useful, but we omit it. On the nuts
Nuts in the diet of our Upland played totally obscure role. What cakes sprinkled, the beets with garlic fertilize ... And the impression that, in addition to walnuts, other nuts us nature is not identified. Is that a cedar - the people of Western Siberia. And yet - in a harsh fasting when each protein counts, nuts - irreplaceable thing. If they do not lain on some dusty warehouse more than a year, it is almost a panacea for all the problems of the spring and winter. And it is not as boring as it sounds. They can sweeten - or conversely to concentrate.
In the first case, dial various non-fried nuts: almonds, hazelnuts, cashews, walnuts, pine. In addition, you will need orange juice, sugar, cinnamon and orange peel. From all this it is brewed thick syrup, which dumped nuts.
There they have to mix well - managed to syrup to each stick, and then pass on to wax paper and divide fork until warm. Acute nuts (almonds, pistachios unshelled peanuts) made much the same - only need salt and pepper, chili, zira, coriander, ginger, garlic powder ... yes what you want - plus vegetable oil. Still, a little honey, or nuts will be separately and spices separately.
And you can do the same mixture of seeds - pumpkin and sunflower. Acute nuts and seeds makes sense to hold a couple of days in the refrigerator - even imbued with the smell of spices. Another version of the enthusiastic uptake of nuts - a paste or sauce. Peanut butter - a cult product of American teenagers - has long been known to fans of TV series. It is easy to make at home: take roasted and peeled peanuts, put in a grinder and scrolls with a small amount of water and salt.
Store in the refrigerator better. Every school morning this spreadable paste cookies for lazy son, because of the nuts umneyut - proved. Option healthier snacks: sesame seeds, honey, cinnamon and salt.
If you are going to visit and descend as one post - ask them to bring a fresher apples, carrots and celery stalks. While they were rushing through the city in search of scarce food, quietly remove the stockpiled raw almonds, lemon juice, honey, fresh basil, salt, garlic and ginger. Proportions - to your taste.
Ignore it all through a meat grinder, as needed by adding water - to get the consistency of thick cream. When they announced the guests, cut brought them fruits and vegetables, and they certainly let them dip them in your sauce. Soon they naedyatsya podobreyut and start asking you about the secrets of mastery.
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