Detox: put the body in order for three days

The second breakfast: nuts and seeds

Nuts and Seeds
Photo: Mann, Ivanov and Ferber Publishing House

At choice:

- almonds;

- flax seed;

- peanuts;

- Pine nuts;

- pumpkin seeds;

- sesame seeds;

- Walnut.

Lunch: nutmeg bisque

Butternut Pumpkin Biscuit
Photo: Mann, Ivanov and Ferber Publishing House

Ingredients (for 6–8 servings)

6 glasses of chopped nutmeg (2.5 cm cubes),

4 cups cauliflower blossoms,

½ cup finely chopped onions,

1 teaspoon of Italian or universal seasoning,

2 finely chopped apples (without skin),

1 teaspoon ground cinnamon,

¼ teaspoon ground ginger,

Tsp sea salt,

2½ cups vegetable broth,

2 tablespoons maple syrup.

Cooking method

Pour 5 cm of cold water into the pan with a tight-fitting lid. Insert the steaming basket into the pan and place the pumpkin in it. Cover the pan, bring the water to a boil and cook the pumpkin for a couple of 7 minutes.

Add cauliflower and onions to the pumpkin.Sprinkle with Italian or universal seasoning and steam for about 20 minutes, until the pumpkin and cauliflower are softened.

Put the vegetables in a bowl, leave for 15 minutes to cool.

Add apples, cinnamon, ginger, salt and mix.

Put half the mixture in a blender. Add 1¼ glasses of vegetable broth and 1 tablespoon of maple syrup and chop until you get a mass of uniform consistency. Pour into a saucepan.

Do the same with the remaining mixture. Also add to it 1¼ glass of vegetable broth and 1 tablespoon of maple syrup and chop until you get a mass of homogeneous consistency. Add it to the pan with the already cooked soup and mix. If the soup seems too thick, add some more vegetable broth.

Put the saucepan on a medium heat, cover and cook, stirring often, for about 10 minutes, until the soup warms up. Pour into plates and serve immediately.


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