Au voie cainii struguri? ➤ struguri la caini ➤ alimente interzise caini ➤ alimente caini ➤ nutritie canina ➤ mancare ➤ stafide

Unul dintre cele mai des întâlnite preparate este piureul de cartofi. Este simplu de pregătit și poate fi consumat ca și garnitură alături de alte

5 portii de legume si fructe putin dulci. Cred ca asa ar fi mai corect. Legume mancate intregi. Eu le prefer crude de obicei. Imi place telina cruda. Imi place conopida cruda. Despre varza nici nu mai vorbesc. Pot

Primăvara, tarabele din piață sunt pline de fructe și legume de sezon. Varietatea largă de fructe și legume de sezon ne îndeamnă să le consumăm

Este incredibil de usor sa pregatim un platou antipasto cu care vom incanta toti participantii la masa. Mezeluri, branzeturi proaspete, masline, fructe si legume proaspete, crostini aromate. INGREDIENTE / INGREDIENTS: Prosciutto crudo / Prosciutto crudo Prosciutto cotto / Prosciutto cotto Mix de carnati uscati / Mix of dried sausages Branza bocconcini / Bocconcini Mozzarella /... Citește mai mult

Napul este cultivat inca din Antichitate, cand vechii greci il folosea atat ca aliment, cat si ca medicament, dar astazi nu i se stiu adevaratele beneficii.

Rețetă Altele Vegeta bio facuta in casa la deshidratorul de fructe si legume - Rețetă Petitchef

Consumul de legume si fructe sanatoase ajuta la prevenirea bolilor de inima si a accidentului vascular cerebral, a diverticulitei, controleaza tensiunea arteriala, previn anumite tipuri de cancer si protejeaza impotriva cataractei si a degenerescentei maculare sau pierderea vederii.

Dieta cu fructe și legume accelerează metabolismul în favoarea pierderii în greutate.

Romanii sunt mari amatori de muraturi. Gogonelele si castravetii sunt pe lista favoritelor, insa exista si alte legume si fructe care pot fi

Muraturi cu fructe, asortate este reteta mea preferata de muraturi. Un amestec de fructe si legume, in otet dulce-acrisor-picant, sunt o nebunie olfactiva! Aceste Muraturi cu fructe, asortate incanta si ochii prin culorile atat de vesele, dar si prin gustul desavarsit.

Chutney..ce-mi mai place !!!! Exista cateva diferente intre chutney,sos si zacusca . Chutney este o combinatie de fructe si legume,...

Legume prajite in aluat crocant cu bere – tempura. Tempura este un fel traditional japonez si consta in prajirea in baie de ulei a unor piese (legume, peste sau fructe de mare) tavalite in prealabil printr-un aluat special. Aluatul este usor si fin ca o dantela. Daca sunt corect preparate ele nu sunt unsuroase sau […]

Pentru a prepara acest suc, aveți nevoie de următoarele ingrediente: o căpățână de salată de mărime potrivită 5 castraveți cornishon o mână cu frunze de mentă. Treceți toate aceste ingrediente prin storcătorul de fructe și legume, iar sucul astfel obținut se consumă imediat după preparare. Între...

Vestita dieta mediteraneana s-a modernizat si are acum la baza o noua piramida alimentara care include foarte multe vegetale, cereale, legume si fructe.

12:13 pm - 48 degrees - light rain and fog... You stroll out in to the garden, picking ripe fruits and vegetables, knowing that come February you’ll still be enjoying their freshness. For those of us attracted to the romantic aspects of self-sufficient life, this is an appealing scenario and one that we’re seriously looking into. After searching the internet and Pinterest – this is what I found out... {photo source: pinterest.com} Root cellars, the ancient technology that enables the long-term storage of your garden’s bounty, are currently experiencing a rediscovery, but not merely because of the pleasures of eating self-grown food, but also because of the actual possibility of reducing expenses and providing for significant food storage in times of potential trouble. Here is a little history on root cellars... Native Australians were the first people to take advantage of the cooling and insulative properties of buried foodstuffs in the earth. Records indicate that over 40,000 years ago they grew large amounts of yams and developed the technique of burying their produce in order to preserve it for future use. In the process, they also discovered the phenomenon of fermentation, and ever since, alcoholic beverages have been a large portion of those products stored in underground repositories. Underground storage facilities from the Iron Age have been discovered, and the Etruscans commonly buries their immature wine, but the actual use of walk-in root cellars as a means to prolong the freshness of fruit and vegetable crops was probably an invention that occurred in 17th century England. It might seem surprising that the great civilizations of China and Egypt did not develop root cellars, but the Chinese were the masters of food preservation via salting, pickling and the additions of spices; the Egyptians, residents of an arid environment, were the masters at drying food. It took the right combination of cool winters and hungry Englishmen to finally invent the concept of root cellars. Early American root cellar. {photo source: pinterest.com} Certainly the most notable practitioners of root cellar arts were the early colonists that arrived in North America from the United Kingdom. The eastern halves of America and Canada contain thousands of old root cellars, and the small Newfoundland town of Elliston actually claims the title of “Root Cellar Capital of the World,” and boasts of over 135 root cellars, some dating back 200 years. What exactly is a root cellar? A root cellar is a structure built underground or partially underground and used to store vegetables, fruits, and nuts or other foods. The basis of all root cellars is their ability to keep food cool. They were, essentially, the first refrigerators. A well-insulated root cellar can keep the food inside 40 degrees cooler than the summertime temperatures outside. This coolness also has benefits during the winter, as maintaining food at a temperature just slightly above freezing has the effect of slowing deterioration and rot. Temperatures inside the home, even in basements, are noticeably warmer, so food stored inside the house have a tendency to spoil much more rapidly than food stored in a cooler root cellar. Temperatures above 45 degrees F cause toughness in most stored vegetables, and encourage undesirable sprouting and considerably more rapid spoilage. The temperature in a root cellar is never uniform. The temperature near the ceiling is usually 10 degrees warmer than elsewhere in the cellar, so the ceiling area is therefore appropriate for placement of produce that tolerates warmer temperatures well, such as onions, garlic, and shallots. What can you plan on storing in your root cellar once you build it? Certainly, many of us probably have visions of root cellars in the 19th century, packed with bushels of apples and sacks full of potatoes. Today’s root cellars are really not much different, and potatoes and apples are two eminently storable garden products. But the problem with that pair is that they don’t really go well together. Apples have a tendency to emit ethylene gas, which causes problems for potatoes stored nearby, and will also make any exposed carrots or other root crops bitter. As a matter of fact, many fruits, including plums, pears, and peaches, and some vegetables, such as tomatoes, cabbage and Chinese cabbage, are also notorious ethylene producers. Luckily, there are ways around this problem. A good root cellar has a variety of shelves, some higher than others, and some closer to the air vents. Placing the ethylene producers up high and nearer the exit vents has a tendency to move harmful gases away from produce stored on the floor below. Many root crops are also regularly stored in boxes of loose soil or sawdust, further insulating them from their neighbors’ emissions. Some produce, like cabbages and onions, often emit odors that can taint the flavors of other vegetables, as well as fruits, so finding high, remote corners for these pungent items is a good idea too. One of the key control features of a root cellar is the set of air vents that allow air to enter and exit the cellar. These vents not only allow a greater amount of temperature adjustment than available to a static space, but the air circulation can also be a valuable tool to deal with the ethylene gases and odors produced by a mixed assortment of fruits and vegetables. Inside the cellar, the arrangement of shelves should allow for generous distances between them. The shelves should also be kept a few inches away from the walls to encourage greater air circulation. Materials placed on the floor should be raised a few inches by small blocks or racks. The down side to root cellars at the pests. Rodents are the single most common pest problem for food stored in root cellars. Installing metal wire mesh in common entry points, such as open vents, is a good idea, as is a frequent trapping program. The next most vexing problem for stored food is plain old rot. The saying that “one rotten apple with spoil the lot” is quite true in this situation, so care should be taken to remove any spoiling produce or other foodstuff. In general though, the lower temperatures will combat the mold and bacteria problems that are common in warm, wet conditions. {photo source: pinterest.com} {photo source: pinterest.com} {photo source: pinterest.com} Food You Can Store In Your Root Cellar APPLES – store at 32 degrees – 90-95 percent humidity – shelf life: 2-7 months depending on variety BEANS (dried) - store between 50-60 degrees – 60-70 percent humidity – shelf life: 1 year BEETS - store at 32 degrees – 90-95 percent humidity – shelf life: 3-5 months BROCCOLI - store at 32 degrees – 90-95 percent humidity – shelf life: 1-2 weeks BRUSSEL SPROUTS - store at 32 degrees – 90-95 percent humidity – shelf life: 3-5 weeks CABBAGE - store at 32 degrees – 90-95 percent humidity – shelf life: 3-4 months CARROTS - store at 32 degrees – 90-95 percent humidity – shelf life: 4-6 months GARLIC - store between 50-60 degrees – 60-70 percent humidity – shelf life: 5-8 months JERUSALEM ARTICHOKES - store at 32 degrees – 90-95 percent humidity – shelf life: 1-2 months LEEKS - store at 32 degrees – 90-95 percent humidity – shelf life: 3-4 months ONIONS - store between 50-60 degrees – 60-70 percent humidity – shelf life: 5-8 months PARSNIPS - store at 32 degrees – 90-95 percent humidity – shelf life: 1-2 months PEARS - store at 30 degrees – 90-95 percent humidity – shelf life: 2-3 months POTATOES - store between 40-45 degrees – 90-95 percent humidity – shelf life: 4-6 months PUMPKINS - store between 50-60 degrees – 60-70 percent humidity – shelf life: 5-6 months RUTABAGAS - store at 32 degrees – 90-95 percent humidity – shelf life: 2-4 months SQUASH - store between 50-60 degrees – 60-70 percent humidity – shelf life: 4-6 months SWEET POTATOES - store between 55-60 degrees – 60-70 percent humidity – shelf life: 4-6 months TOMATILLOS - store between 50-60 degrees – 60-70 percent humidity – shelf life: 1-2 months TOMATOES - store between 50-60 degrees – 60-70 percent humidity – shelf life: 1-2 months for green; 4-6 months for varieties intended for winter storage TURNIPS - store at 32 degrees – 90-95 percent humidity – shelf life: 4-6 months

Humus cu avocado.

Colorată și bogată în vitamine și săruri minerale: grădina de legume din august ne oferă un cadou cu fructe și legume care sunt aliate ale sănătății și

Un meniu echilibrat si sanatos se planifica in functie de nevoile fiecarei persoane, acest meniu este doar o sursa de inspiratie de la care puteti sa porniti in alcatuirea meniului ideal pentru san…

Cum se prepara maceratul de urzica. Vezi toti pasii pentru a-ti putea prepara un macerat de urzica util ca insecticid dar si ca ingrasamant.

Daca te intrebi cum sa slabesti rapid si sanatos, atunci acest articol este pentru tine. Afla ce sa mananci si ce sa eviti!

Retete de piureuri de legume pe care le poti incerca acasa ➤ Piureuri de fructe pentru o gustare delicioasa ➤ Sfaturi practice pentru piureuri cremoase si gustoase

Ajuta organismul sa lupte cu oboseala, pofta de dulciuri sau stresul cu sucuri naturale pline de vitamine.

Hreanul nu arata prea apetisant si nici nu face parte din alimentele pe care le consumam in mod traditional. Si totusi, radacina de hrean poate sa faca diferenta intr-un meniu. Are un gust iute patrunzator, ne poate desfunda, la propriu, caile respiratorii, dar are si o multime de calitati nutritive si terapeutice. Este un miracol al naturii, iar argumentele le puteti citi mai jos.

Dieta purpurie, care presupune consumul alimentelor de culoare violet este in voga in SUA. Mariah Carey a urmat aceasta dieta pentru a scapa de kilogramele acumulate in timpul sarcinii.

Mere și pere deshidratate rețeta de chipsuri de fructe fără zahăr. Chipsuri de fructe uscate la cuptor sau la deshidrator, simple sau aromat

Humus cu avocado.

Cartea descrie puterea vindecătoare a unui număr de peste 50 de fructe, legume, plante aromatice, condimente și plante sălbatice, ce pot avea un efect extraordinar asupra sănătății.

Colesterolul poate fi readus la o valoare normală și ținut sub control cu ajutorul sucurilor de legume, fructe și verdețuri, proaspăt preparate în casă.

O modalitatea ușoară de a scăpa de pesticidele din fructe este curățarea acestora de coajă, însă nici așa nu vei scăpa în totalitate

Piaţa de la Dezmir - produse agricole direct de la producători; lista preţurilor practicate la piaţa de gros de la Dezmir.

10 rețete de smoothie cu fructe, legume, vegetale, cu semințe și nuci.Beneficii explicate ale consumului de semințe și nuci

Pentru a calma această iritație, vă propunem astăzi un suc natural, pentru a cărui preparare aveți nevoie de următoarele ingrediente: 6 tije de țelină apio 3 morcovi mari jumătate de lămâie cu tot cu coajă 2 cm de rădăcină de ghimbir. Treceți toate ingredientele prin storcătorul de fructe și legume...

Ceaiul previne Alzheimerul. Fructe și legume, o ceașcă de ceai pe zi... O dietă bogată în flavonoli ar putea reduce...

Matreata reprezinta o problema frecventa, care apare indiferent de varsta si de sex, cu care se confrunta tot mai multe persoane. Desi aparitia ei este destul de neplacuta, de cele mai multe ori obisnuim sa o ignoram.