Only living on Air or Love is impossible, right? We have to eat. To feel good by eating something, we need to experience a kind of pleasure. Our food gives us energy to live and also the joy of living. Your enjoyment factor has to be as important as your nutritional value. The flavor of our meals is very important for our well-being.
Isn’t it wonderful supplying vitamins in a tasty form with a crisp green salad or hearty vegetable?
Healthy Cooking must appeal to the senses first, for the eye, nose, tongue and palate determine what we eat and how our body processes our food.
The tempting color and the seductive fragrance of a food as harbingers of their flavor arouse the appetite, set a finely tuned interplay of the digestive organs and their juices in transition.
Spices play an important role.
Food must always be an experience so that every meal should bring us comfort. Not only what we eat, also how we do it is important.
Light food, varied, collected and distributed in the form of small meals throughout the day, enjoyed in peace and joy has a feel-good quality.
The Gourmet searches for enjoyment through a variety of flavors, saturation without bloating – and is consistent with the modern dietetics.
There are many ways to eat properly. We do not rely on certain foods, but certain basic nutrients are needed.
Carbohydrates, fats, proteins, vitamins, minerals, and do not forget water. These nutrients serve as our power supply, the construction and maintenance of our body substance, the control of metabolic processes and to protect human health. We also need fiber for a healthy bowel function and regulation of hunger saturation.
For a varied diet, (if you are not a vegetarian) I recommend:
Rice, fish, cheese, oats, milk, potatoes, eggs or meat, and beans and corn. Fresh vegetables and fruits provide vitamin C, which promotes the absorption of iron.
Muscle meat is the best source for iron. Fish, however, is rich in iodine. Whole grains are an important source of carbohydrates and vegetables are rich in fiber, minerals and vitamins. Seed oils contain essential polyunsaturated fatty acids.
Shrimp Pasta Aglio e Olio
For 2 servings
1 red chile
2 cloves garlic
1/2 bunch parsley
200 g Spaghetti(for two)
6 T Olive oil
2 T sesame seeds
180 g Shrimp (for two)
(Cooked without the head or shell)
Cooking time 20 minutes
787 kcal, 31 g of protein, 39 g fat, 72 g carbohydrates
1. Halve chile pepper lengthwise, remove seeds and chop finely. Cloves of garlic chop finely too. Pluck off and chop parsley leaves.
2. Cook spaghetti in plenty of boiling salted water according to package directions. Meanwhile, heat 4 tablespoons olive oil in a pan. Add chile, garlic and sesame seeds and cook 2 min at medium heat.
3. Drain the pasta, place, dripping wet, in the pan and mix with shrimp, chile, garlic and half the parsley. Serve on platter. Drizzle the remaining 2T oil, and sprinkle with the remaining parsley.