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Seasonal fruit salad (spring)

Seasonal fruit salad (spring)

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  • strawberries
  • cherries
  • apricots
  • 200 ml fresh
  • powdered sugar
  • Chocolate

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Seasonal fruit salad (spring):

Alternately cut fruit and whipped cream. Refrigerate until ready to serve.

For a special flavor you can add a few tablespoons of ice cream or brandy for those who are amateurs and if there are no children at the table.

The fruits can be combined according to everyone's preferences.

Spring food: seasonal vegetables and fruits!

The explosion of light, warmth, the mixture of perfumes and colors, the miracle of the resurrection of nature is reflected by the adaptation of one's own organism to these conditions.

This adaptation takes place the faster for our benefit, the better informed we are and we manage to apply some simple notions, handy, so that the transition from the cold to the warm season does not harm us in any way, on the contrary, it helps us.

One of the elements that helps us adapt is nutrition.

Spring welcomes seasonal fruits and vegetables which are armed with an impressive arsenal of vitamins, trace elements and a whole series of nutritional principles with a targeted role of strengthening, increasing the body's resistance.

The answer to the question "How and what do we eat this season?" Is all around us.

If we stop and analyze the nutritional qualities of seasonal fruits and vegetables we will be impressed by their nutritional properties, but also therapeutic and adaptive to new conditions.

A first indication would be to use as much as possible the greens that grow spontaneously immediately from the heat & ndash nettle, banana, leurdă.

They are food-medicine, used in culinary preparations, but also in pharmaceutical forms with indications for various diseases.

In this case, we have the certainty, first of all, that they are not genetically modified and no fertilizers have been used.

All these herbs In addition to vitaminizing, spring has a purifying role, detoxifying, draining the bile and urinary tract, cleaning the walls of blood vessels, even anti-infective role.

Their properties can benefit patients with liver, kidney, dyslipidemia, cardiovascular disease, rheumatic diseases, respiratory diseases such as bronchitis, asthma, patients with various allergies, even those with spring allergies because immunity is strengthened.

They also have a strong antidepressant role, helping us to get over the so-called spring asthenia faster, which is actually the adaptive reaction of the nervous system and the body as a whole to the change of seasons.

herbs that Dill or parsley are an important source of vitamin C.. 100 grams of dill contain 100 mg of vitamin C, and 100 grams of parsley contain 100 mg of vitamin C, the daily requirement being 40 mg.

They have a role in regulating the functions of the thyroid and adrenal glands, in cataracts or degenerative retinopathies, having a strong antioxidant role.

Other greens such as spinach, a relatively important source of iron and trace elements or seasonal salad have the same beneficial properties.

All the others follow vegetables in the growth and development phase, not reaching maturity, which are much richer in nutrients than ripe vegetables.

Likewise, spring fruits are an important source of mineral salts, with a role in cardiovascular diseases, osteoporosis and carbohydrates allowed to patients with diabetes.

But in addition to vegetables, dairy products and eggs are superior in spring, with animals feeding on nature's greens.

Fish meat is also indicated this season because it is low in cholesterol.

Generally, 150 & # 8211 200 grams are enough Fish meat as a source of animal protein. about 750-1000 grams of vegetables and fruits would be good to eat a day, in various forms.

Preferably the raw form, but for those with gastro-duodenal ulcer, gastritis, colitis, various gastrointestinal disorders can be eaten boiled, baked, and the fruit in the form of compote, or in cakes.

The advantage is that they have a large volume, fill the stomach and give the feeling of satiety, but they are not calorific, their consumption raw, baked, or boiled without other additives helps in weight loss.

They can also be prepared vegetable and fruit juices, true health concentrates, pay attention to dosage in some cases.

For example, parsley juice & ndash no more than 100 milliliters a day, parsley being extremely concentrated in active principles, or carrots & ndash maximum 150-200 milliliters, with the danger that the skin will turn yellow due to beta-carotene, but passes after stopping the treatment.

If we stay true to the proposed spring diet, the question remains whether dietary supplements can be taken this season.

Vitamin and mineral belts, lasting about two weeks, can be indicated for children, because in these first months there is an acceleration of growth, so we help the process of growth in height, and for the elderly the process of assimilation of nutritional principles is more difficult, so it is good to supplement with vitamins and minerals, for better and faster adaptation.

Spring has come. So it's time to take full advantage of her gifts!

Dr. Ioana Costa
Family medicine specialist
Polisano Cuza Voda Clinic

Photo: Shutterstock

"Spring" cake with fruits and flowers

Preparation time 1 hour 45 minutes


TABLE (I used another recipe, here, in the pictures, but I recommend the classic pandispan)



AFINE MOUSSE to the Gordon Ramsay

  • 150g fresh or frozen blueberries
  • 50 g sugar cough
  • 75 g old powder
  • 3 egg whites (country eggs I had)
  • 150 g sour cream 30-40% (sour cream 24% + 2 tablespoons mascarpone)
  • 3 sheets of gelatin 11.5x6.5cm or according to the instructions / envelope if you use the envelope
  • OPTIONAL: grated peel from a lime


  • 200 mg whipped cream
  • 2 sachets of vanilla sugar
  • lime peel
  • 1 handful of fruit sprinkled on the floor


  • some blueberries or other berries
  • edible flowers: pansies and butter flowers I had
  • mint leaves (not found)

1. Preheat the oven to 180 degrees
2. Protect the tray with removable walls (26-28cm) with baking paper.
3. Grate lemon.
4. Mix the flour with the lemon peel.
5. Mix the yolks with the sugar, until they turn white and grow a little.
6. Mix the egg whites until they form hard peaks, so there is no need for baking powder.
7. In the yolk composition you gradually incorporate almost all the flour, with the para type goal (manual) I perform the operation.
8. Towards the end it thickens a bit, you can now alternately add beaten egg whites and flour.
9. Add the rest of the egg whites and mix with movements from bottom to top.
10. You will bake the top at 180 degrees for about 35-45 minutes, depending on the oven. Do the toothpick test. Remove with paper to cool on a grill.
12. After it has cooled, section the worktop into two discs. In the shape of a cake with removable walls in which you baked it, washed, of course, take the distance with a cardboard on the contour, because it retracts, then put plastic foil and put the first disc, the base, back. You need this shape for the other layers you are going to pour.
13. I only syruped the sole. The floor was hard not to run, being unpacked with cream / nacked.

1. Pass as a countertop, strawberries, blackberries or raspberries.
2. Prepare condensed milk (weaker leche dulce), 1/2 consistency, according to my recipe here and half the quantities.
3. Boil the tapioca with the condensed milk as thin as this pudding. Turn off the heat and incorporate the fruit puree. Leave it to cool halfway, to be semi-liquid. Careful! If the fruit is too juicy and has become very thin, put 1 sachet of gelatin.
4. Mix the whipped cream. Pour it over the tapioca mixture and mix with movements from bottom to top.
5. Let the cream cool for a few minutes until it becomes a little firmer and spread it over the counter, then level it and let it cool for a few hours or overnight, as I did.

1. Beat the abuse hard, add powdered sugar and continue beating a meringue. If it doesn't suit you to bake it just by scalding it with blueberry syrup, then you will beat it with a Swiss meringue, at bain marie. It's good anyway (I explained the procedure to Black Teeth).
2. Soak the gelatin in cold water for 50-100 ml for a few minutes, until the hot puree procedure is finished.
3. Put the whole blueberries in a small saucepan with the remaining 50g of sugar, over medium heat. Stir until the sugar melts. When it has melted, turn the heat to maximum, bring to the boil and stop the fire.
4. Drain the gelatin sheets and mix them with the blueberry sauce. Gelatin in an envelope, if you have it, don't untie it in a bain marie, just a hydrated chicken, after you turn off the blueberry fire. Gelatin should not be boiled because it no longer cools.
5. Add the puree to the meringue and mix with movements from bottom to top. Leave for a few minutes to bake the egg whites from the heat of the syrup.
6. Lightly beat the cream with a fork, only halfway, being a very greasy cream. The mousse does not have to be aerated to the maximum. Pour it into the meringue mixture and mix well.
Over the tapioca cream hardened in the ring, pour this mousse and level correctly. Refrigerate for at least 4 hours.

Section the worktop into two disks.
From the top, cut a half 20cm in diameter, with a lid slightly measured and cut with a kitchen cutter. Then with a knife, put it in two disks.
The first large half of the syrupy countertop will be the sole that is shaped with removable walls lined with plastic food foil.
Then layer the tapioca.
Then layer blueberry mousse.
Then grease the center with a little whipped cream and put a small disc on the counter.
Grease it with whipped cream and sprinkle it with juiced fruit.
Then the second small disk.
Insert a skewer stick in the center (shortened, after measuring the total height of the cake) so that the layers do not run off).
Cream lid and decorated with fruits and flowers.
You will cut the cake perfectly with a very sharp knife, with a very thin and sharp blade.
May it be useful to you!

American Sambucus canadensis
hyssop anise (Agastache Foeniculum)
arugula (Eruca sativa)
basil (Ocimum basilicum)
beans (Phaseolus vulgaris)
bergamot (Monarda Didyma)
broccoli (Brassica oleracea)
chamomile (Chamaemelum nobile)
anthraciscus (Anthriscus cerefolium)
Chinese Hibiscus (Hibiscus rosa & # 8211 sinensis)
chives (Allium schoenoprasum)
chicory (Cichorium intybus)
chrysanthemum (Chrysanthemum sp.)
blue (Centaurea cyanus)
dandelion (Taraxacum officinale)
Dianthus (Dianthus sp.)
marar (Anethum graveolens)
marigold (Calendula officinalis)
daisy (Bellis perennis)
fennel (Foeniculum vulgare)
geranium (Pelargonium sp.)
mallow (Alcea rosea)
Japanese honeysuckle (Lonicera japonica)
lavender (Lavandula sp.)
lily (Syringa vulgaris)
leustean (Levisticum officinale)
mint (Mentha spp.)
Nasturtium (Tropaeolum majus)
okra (Abelmoschus esculentus)
passion flower (Passiflora spp.)
salvia pineapple (Salvia elegans)
red clover (Trifolium pratense)
roses: rosa rugosa, damascena or rosa centifolia are sweet roses
rosemary (Rosmarinus officinalis)
sage (Salvia officinalis)
lion's mouth (Antirrhinum majus)
fruit juice (Cucurbita pepo)
sunflower (Helianthus annuus)
thyme (Thymus vulgaris)
tulip (Tulipa sp.)
violet (Viola odorata)
sunflower (bitter petals, unfortunately)
Three Potato Brothers (Viola Tricolor)

Apple blossoms should be eaten in moderation, as they can be toxic.
Bergamot - the taste of the petals resembles the aroma of Earl Gray tea
Marigolds - known in gastronomy as Saffron of the poor due to its coloring power and slightly peppery and bitter taste
Chamomile - its petals bring taste to the aroma of apples
Pansies - are distinguished by the sweet taste of the petals go great for accentuating the flavors of desserts
Jasmine - its very fragrant petals are suitable not only for tea, but also for enriching the taste of food, where it should be used raw
Carnations have a slightly peppery and sweet taste
Roses - the most popular petals in gastronomic use. It is consumed as such, added fresh or entrusted to obtain accents in glazes.
Sunflower - although edible, its petals are very bitter
Violets - very sweet and with a unique scent, its petals are mainly used in desserts


What to cook in May. 10 seasonal foods and recipes to try

May is one of our favorites. Fresh fruits and vegetables begin to appear on the stalls, from which we can make salads, soups, tarts and other wonders. Here are the seasonal foods and try them in the recipes recommended by us.

1. Artichokes
It is a vegetable that can be cooked in the oven and steamed and transformed into tasty dishes. Choose fresh artichokes with firm leaves, with a dark green color, which almost creak when rubbed against each other. See other artichoke recipes.

2. Asparagus
One of our favorite spring vegetables is asparagus. As soon as it can be easily found at market stalls and shops, it is clear that the warm season has set in as it should in the world. See other asparagus recipes.

3. Green beans
Green beans are one of the healthiest foods in the world. It is fresh and full of carotenoids, fiber and vitamin K.

4. Rhubarb
With its sour taste, rhubarb, however, makes its place in many sweet recipes, but also in sauces and soups. It is a fragrant choice that you can try simply or in surprising combinations with other fruits and vegetables. See other rhubarb recipes.

5. Peas
We consume it all year round, in frozen form, but in May we must also enjoy it in fresh form. Peas are as small as they are nutritious. They are full of fiber and vitamins (C, A and K), and this makes them perfect for weight loss. See other pea recipes.

6. Hream
Nothing compares to the taste of horseradish. Whether you put it in a bowl of soup or place it in a steak sauce, horseradish has an invigorating effect on the body. With its strong and penetrating taste, horseradish can be a companion in salads, sauces, creams, soups, dressings. See other horseradish recipes.

7. Broccoli
It should be part of the diet of anyone concerned with health. It is one of the most praised vegetables because it has beneficial effects on the body. Because it has a high potassium content, it helps maintain the health of the nervous system and the optimal functioning of the brain. See other broccoli recipes.

8. Cauliflower
Even though it is not as praised as broccoli, cauliflower is a superfood. Nutritionists recommend that you eat it raw, in salads, or steamed. You can also cook it instead of potatoes, in tarts or as a puree. See other cauliflower recipes.

9. Strawberries
Their season has also come, in which we find them fresh and fragrant. Perfect for a healthy breakfast, for light desserts, low in calories, or for salads, strawberries have a higher content of vitamin C than oranges and protect you against heart attack. See other strawberry recipes.

10. Green salad
It has vitamin A and beta carotene, substances with antioxidant properties. Vitamin A is essential for beautiful skin, but also for good eyesight, while beta carotene turns into vitamin A in the body and doubles its benefits.

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Recipes with seasonal fruits

The season of cherries and strawberries has come, so you can now prepare healthy desserts, based on fresh fruit, for your family.

Strawberry and cherry cake

For this dessert you need the following ingredients: 250 gr cherries, 250 gr strawberries, 2 eggs, 6 tablespoons oil, 8 tablespoons milk, 10 tablespoons sugar, 250 g flour, 1 pinch of salt, 1 vanilla sugar and a baking powder.

Method of preparation: The two eggs, sugar, oil, milk, vanilla sugar, salt powder, flour and finally add the baking powder. After we have homogenized the composition, we pour it in a tray lined with butter and flour, then we arrange on top the cherries (which have been washed and pitted) and the strawberries drained well of juice. Put it in the preheated oven at 200 degrees for ten minutes, then let it simmer (150 degrees) for another 15-20 minutes. After it has cooled well, cut the cake and powder it with powdered sugar.

Strawberry shortcake

It is a recipe that does not require baking. It is refreshing and perfect for this season.

You need the following ingredients: 450 ml of milk, 12 graham crackers, 1 kg of strawberries (previously washed and sliced), about 800 g of cream and 1 sachet of vanilla pudding. For topping: about 100 g of berries and a few crushed graham crackers, finely chopped walnuts and powdered sugar.

Method of preparation: First, prepare the pudding according to the instructions on the package (milk and envelope powder) and set aside for at least 5 minutes, then divide the strawberries into three equal amounts. Assemble the cake as follows: put a few tablespoons of cream in a heat-resistant glass bowl, then cover with a layer of biscuits, spread the cream evenly over the biscuits, then put the pudding and decorate with some of the slices of strawberries. Do this until the end. The last layer should be cream. Decorate with topping ingredients.

Lemonade with strawberries and mint

Here are the ingredients you need for strawberry and mint lemonade: 2 glasses of water, 1 glass of sugar, 1 glass of lemon juice, 250 grams of strawberries, 2 glasses of plain water, mineral or soda, 3-4 tablespoons leaves of fresh mint, chopped and a lemon.

Preparation: Mix the two glasses of water with the sugar in a saucepan over low heat until the sugar granules melt. Pull the pan aside and let the syrup cool. Wash the lemon well and cut it into slices, then wash the strawberries, remove the stalks and cut them in half. Wash the mint leaves and chop them. In a blender, pass the syrup obtained above together with the strawberries, mint, mineral water and lemon juice. Pour the lemonade into a carafe and add ice cubes and lemon slices.

Salad with green onions and radishes

Radish salad
  • 1 bunch of green onions
  • 1 bunch of radishes
  • 1 bunch of dill
  • 1 lettuce & # 8211 lettuce
  • 1 teaspoon oil
  • 1 teaspoon apple cider vinegar
  • seed mix -
  • salt pepper

Wash all greens and vegetables very well. Chop them all and put them in a large bowl. Add oil, vinegar, seeds, salt and pepper and mix well. Green onion salad with radish is delicious and full of vitamins.

What else do we cook in the spring? 5 recipes with seasonal vegetables

You can make your own pizza top at home or buy it from the store if it's easier for you. Take advantage of the delicate aroma of green onions that go great with pizza.

If you want to cook green onions, you need to know that it goes great in many combinations and will transform your dishes.

2. Radishes become delicious in the oven

If you haven't tried baked radishes before, you should try this combination. A delicious hot potato salad with crispy radishes and baked fennel is p combines perfectly and is a very good garnish for lamb.

Need: 500 grams of new potatoes, 500 grams of radish, a fennel bulb, 1/4 cup butter, olive oil, salt, pepper, 1/2 lemon juice, 1/2 teaspoon Dijon mustard , 1/2 teaspoon maple syrup or honey and fresh mint or dill leaves for garnish.

Slice the potatoes, sprinkle with a little olive oil, salt, pepper and place in a tray lined with baking paper. Leave in the oven at 230 degrees Celsius for 10 minutes.

Spring recipes

looking spring recipes with seasonal fruits and vegetables? Find a variety of ideas to prepare meals full of vitamins for children and families, in the spring recipes that Qbebe provides.

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After the occasion +

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Other features +

Certainly it has often happened to you to be an inspiration for what it was all about.

Even a little whimsical person will be tempted to serve a funny sandwich, which looks like a snake. You will see that the sandwich is.

To give your child as much fruit as possible, choose natural juices with confidence. As you will see from.

If at the Christmas or New Year's table you want to impress your guests with a special dessert, but which can be prepared with.

Turkey pate is a tasty and nutritious appetizer at the same time, only good for the little ones. Plus, it prepares a lot.

If you have a & bdquoAngry Birds & quot fan at home, prepare some meatballs to remind them of their favorite characters.

Does the whole family have a craving for sweets but you don't have much time and desire to stay in the kitchen? We have the miracle solution that.

Constipation is one of the problems that the little one will face. This is manifested by the rare removal of stools, great pain.

Everyone wants to cook like a true professional, but not everything can. Along with the experience.

The salad with peaches, prosciutto and mozzarella brings together the most interesting tastes and manages to wonderfully interpret the cuisine.

The cherry cake is a delicious quick dessert that is definitely to be enjoyed on the wonderful days of early summer.

Lose 3 pounds with a spring diet

As spring is in full bloom, as well as our desire to have a body as neat as possible, it is necessary to do general cleaning in our lifestyle and in. our plate! In this colorful and mild sunny season, a spring diet based on fresh fruits and vegetables, greens, lean meat and salads helps you lose 3-4 pounds in about two weeks, in a way that is as healthy and tasty as possible.

It is essential not to skip breakfast, because a consistent breakfast will make you feel full of vitality all day. Give up coffee and cigarettes as much as possible, replacing them with much healthier habits, such as tea or even a few minutes of aerobics or jogging. Lunch should also be consistent enough, and dinner as light as possible, consisting of a salad of leeks, endives or seasonal fruits. Also, hydrate well every day and keep the portions of food as small as possible, so that you get up from the table when you feel only 80% full, as is the custom of the Japanese.

Your allies: green vegetables

Every day, eat as many fresh vegetables, fruits and greens as possible and avoid eating flour, red meat or products with high sugar content. Your allies in approaching a healthy spring diet are lettuce, leeks, asparagus, dandelion leaves, garden watercress, strawberries, strawberries, grafts and blueberries. By consuming these fresh foods, you will include in your diet the essential vitamins and minerals that will energize your body and help you be in top shape.

Snacks between meals will help you maintain your metabolism at a high level and therefore you will burn more fat, so include them in your daily diet. Two healthy snacks are enough, one should be taken around 10 o'clock and the other at 4 pm, 4 hours after lunch.

We offer you some suggestions for the main meals of the day and for the snacks between them, and you just have to choose what you like at each meal. Season everything with a touch of will, a little more sport and you will be able to have the body you dream of!

As I mentioned before, never skip breakfast. Even if you are in a hurry every morning, try to set aside five minutes to eat a bowl of whole grain milk. If time allows, treat yourself to a delicious breakfast, which you can share with the whole family.
& bull 50 g of oatmeal with skim milk and a few almonds
& bull omelet with two egg whites and three strands of green onion
& bull homemade pancakes made from wholemeal flour and natural low-calorie sweetener (fructose or stevia sugar)
& bull 400 ml of carrot, celery and apple shake, plus two diet biscuits
& bull a glass of orange and grapefruit juice with a teaspoon of honey and a few diet biscuits

At the office or at school, take with you a package of food prepared from home, to avoid the culinary temptations that appear in any group. Forget about fast food, no matter how handy it may seem, and rely on casseroles with salads, fish, grilled chicken or other foods as beneficial as possible for your figure. If you want to lose weight, it is essential to learn to eat healthy and say no to culinary temptations!
& bull 150 g of grilled chicken breast with green beans, carrots and lemon juice
& bull a bowl with cream of mushroom soup, nettle stew or spinach
& bull asparagus dish with lime and a drop of extra virgin olive oil
& bull seafood cocktail with vegetables of your choice (can also be frozen)
& bull 200 g wholemeal pasta with asparagus and chicken
& bull baked fish with tomatoes, lemon and vegetables

Try to set your evening meal no later than 6.30 pm and make sure it includes only light foods, such as salads. You can prepare a lot of salads, either vegetables or fruits & ndash you just need a little imagination!
& bull salad of seasonal greens (dandelion leaves, watercress, parsley, lettuce, chives)
& bull lettuce with boiled egg
& bull fresh spinach salad with strawberry slices
& bull salad of tomatoes, cucumbers, avocado and half a can of chopped tuna
& bull a bowl of berries and oilseeds (almonds, pistachios, raw hazelnuts)

Between meals, make sure you have two small, healthy snacks on hand that will keep your metabolism at an intense pace and make you feel full throughout the day.
& bull a handful of raw almonds
& bull a cereal bar
& bull some fresh or dehydrated fruits (dates, figs, apricots, raspberries, strawberries, apples)
& bull a natural yogurt, without fruits or synthetic flavors

Disclaimer: The information in this article belongs exclusively to the author of this material and gives a personal experience in the fight against extra pounds. Any medical recommendation contained in this material is for informational purposes only. The results are not typical, they can vary from individual to individual and may depend on everyone's lifestyle, health, but also other factors.


Spring is a season of biorhythm transition and this has advantages and disadvantages. The body accelerates the processes by which it detoxifies to cope with a new biological cycle. Increasing the outside temperature and prolonging the light period have a positive influence on the nervous system and inhibit the nervous center of hunger. Basal metabolism is slightly accelerated during this period and due to this spring is the ideal season for weight loss and the implementation of healthy living habits. In terms of disadvantages we can mention asthenia, fatigue and the possibility of reactivation of diseases such as ulcers and gastritis.


  1. ALL SEASONS VEGETABLES AND VEGETABLES, lettuce, stevia, loboda untisor, leurda, lettuce, spinach, dill, parsley, green onions, nettles, new carrots, cucumbers, radishes. They are rich in vitamins A, C, minerals, fiber, phytonutrients, stimulate the immune system, digestion and regulate cholesterol levels. Eat at least 2 fresh salads a day.
  2. FISH AND LAMB Fish White fish of any kind is a good quality meat, easy to digest and with a low caloric intake. Contains good quality protein, phosphorus, iodine, potassium, iron, important elements for the functioning of the immune system. Lamb is a healthy alternative to beef or chicken. If you choose the weaker parts (pulp) and prepare them in the oven, you will have a meal rich in iron, zinc, vitamin B12, linoleic acid and about 170 cal / 100g.
  3. CHERRIES AND STRAWBERRIES are seasonal fruits with a high content of minerals and fiber. Strawberries are ideal in diets due to their low caloric content and levulose, a kind of sugar that is absorbed more slowly. But cherries are a trap for those who want to lose weight because they have a high sugar content (1 kg of cherries = 800 horsepower)
  4. DAIRY Spring is the season in which cow's, sheep's or goat's milk has the best quality and that is why it is recommended to consume yogurt, urda, cas, kefir, sana, whipped milk during this period. Live yeast ferments promote intestinal health with important effects on the whole body. I have given up for a long time the totally defatted variants and choose products with up to 3-4% fat. I also prefer goat's milk dairy products because they have a lower amount of lactose, are easier to digest and contain a higher amount of calcium than those in cow's milk.

Video: Άνοιξη (July 2022).


  1. Kelan

    I agree

  2. Leman

    the magnificent idea

  3. Shermon

    well done

  4. Shakazahn

    remarkably, very useful room

  5. Seanan

    I'm sorry, this doesn't suit me. Maybe there are more options?

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