Tag: eggs

Detox centrifuges to purify the body Quick and easy recipe – Gordon Ramsay’s version

Detox centrifuges to purify the body: after the rich Christmas meals the time has come to deal with the scales, below you will find some centrifuged that I have tried and believe valid to purify the body.

1.DRAINING AND PURIFYING CENTRIFUGATE

** Pineapple- Fennel- Cucumber **

source: https://succovivo.imetec.com/it/

In this centrifuged we find in addition to draining properties And deflating and diuretic of fennel, even the cucumber that in addition to deflate the belly and clean the intestines, contains tartaric acid, substance that counteracts the transformation of carbohydrates into fats, this allows the weight loss or in any case to avoid new accumulations of fat. The presence of pineapple with properties detoxifying, purifying and anti-inflammatory .

Ingredients for a glass of centrifuged

100 gr of fennel
2 slices of pineapple
2 cucumbers

We centrifuge everything after having washed the cucumbers and fennel well. We leave the peel to the cucumber. We drink for breakfast. To be taken for at least 3-4 days.

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2.(REGENERATING AND DEFLATING CENTRIFUGATE)

** Fennel- Head cabbage- green apple **

This second juice is richer but also brings more benefits, with the presence of ginger and turmeric it has properties anti-inflammatory. Fennel has properties draining and it is rich in minerals, made up of 90% water detoxifying and rich in chlorophyll. The lemon rich in C vitamin and the green apple lowers cholesterol and blood sugar, consequently also promoting weight loss.

Ingredients for a glass of centrifuged

100 gr of fennel
3 leaves of cabbage (not too external ones)
1 lemon
1 green apple
1 2 cm piece of root of ginger
1 piece of 2 cm of turmeric (if powdered the tip of a teaspoon)
1 teaspoon of coconut oil

We centrifuge all the fruits and roots. Finally, add the coconut oil and mix well. We take for breakfast for at least 3-4 days. Fennel has draining properties and is rich in minerals, composed of 90% water, it is detoxifying and rich in chlorophyll

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3. DETOX AND ANTIOXIDANT CENTRIFUGATE

** (Blueberries – Green apple) **

The last centrifuge that I recommend contains a high detoxifying power thanks to cranberry in perfect synergy with the action fat burning some ginger. This drink is fine even if you are on a low calorie diet. Blueberries also called "the fruits of health" have an effective anti-inflammatory, antioxidant and anti-aging action (anti free radicals).

Ingredients for 1 glass of centrifuged

a cup of blueberries
a green apple
a few leaves of mint
2 cm piece of ginger root (for fat burning action)

We centrifuge all the fruits and drink for breakfast or as a snack. To be taken for at least 3-4 days or alternating with other centrifuged.

However, always remember to reduce the intake of carbohydrates, fats and sugars during the day.

Red quinoa, amaranth and tuna salad – Gordon Ramsay’s version

A quinoa and amaranth salad, with all the flavors of Latin American cuisine inside, to be rolled up and enjoyed in a wheat tortilla

Quinoa salad, white, red or black, is a cold dish that I love to prepare, especially in summer, with lots of fresh or preserved vegetables, so as to transform it into a nutritious and light single dish. Along with quinoa, I also used another super food that comes from this extraordinary continent: amaranth. Like quinoa, amaranth is also a pseudocereal, rich in quality proteins, vitamins and minerals.

I enriched this tortillas with corn cobs, chilli and sweet potatoes, other ingredients originating from these countries and I added a creamy part with a vegetable ricotta, made with Brazil nuts.

This fresh quinoa salad is one of 3 pantry recipes meant for I open the pantry and cook by chef Andrea Samà, chef instructor of Glion Institute of Higher Education, an international Swiss school offering bachelor's and master's degrees in hospitality management.

If you are curious to discover all the recipes we have learned from Glion's chef instructor, download the FREE EBOOK, full of tips, practical tips and delicious recipes. CLICK HERE FOR THE FREE DOWNLOAD.

post made in collaboration with Glion – Sommet

ingredients for two tortillas

WHAT

for the quinoa salad

100 g of red quinoa
50 g of amaranth
1 sweet potato
10 mini corn (or 50 g of natural corn)
100 g of tuna fillets (preferably natural)
2 wheat tortillas
2 tablespoons of pumpkin seeds
1 chili pepper (spiciness to taste)
apple cider vinegar to taste
2 tablespoons of olive oil
Salt to taste
cayenne pepper to taste
some Brazil nuts to decorate

for the vegetable ricotta

100 g of Brazil nuts
200 ml of water
5 g of nigari

HOW TO PREPARE THE QUINOA SALAD

I prepared the quinoa following the instructions on the package, then I boiled it in boiling, lightly salted water for about 15 minutes, then drained and cooled. The ratio of water to quinoa must be 3: 1. I repeated the same operation for the amaranth (the ratio in this case will be 2: 1), for a cooking of about 30 minutes. I drained it carefully with a fine mesh strainer (alternatively you can use a tea towel and then squeeze it carefully.

In the meantime, I boiled the sweet potato al dente and cut it into brunoise, I sliced the mini corn and seasoned everything with oil, salt, pepper and apple cider vinegar.

I combined the red quinoa and amaranth, perfectly drained and cooled, and the tuna fillets, coarsely chopped, mixing carefully to blend all the flavors. Finally I decorated with fresh aromas.

HOW TO PREPARE VEGETABLE RICOTTA

First I dissolved 5g of nigari in 25ml of warm water. In a powerful robot I blended the Brazil nuts, combining the hot water a little at a time. I blended several times to obtain a fluid mixture. I transferred the walnut milk to the fire and brought it to a boil (the perfect temperature is 80 °). Then I took it off the heat, combined the Nigari solution and blended again.

I transferred the mixture into a cloth inside a perforated container and let it drain overnight, helping myself with a weight to let the excess liquid flow.

Red quinoa, amaranth and vegetable ricotta salad

Here is the result of my vegetable ricotta

HOW TO SERVE THE COLD QUINOA SALAD

I plated the tortillas and placed them on serving plates. I poured half of the walnut ricotta for each one into the center, spreading it with the back of the spoon, and seasoned with cayenne pepper and a tablespoon of oil.

Then I also poured the quinoa and amaranth salad, with tuna and corn and decorated with fresh herbs, red pepper rings and chopped leftover Brazil nuts.
Click.

AT SCHOOL WITH I OPEN THE PANTRY AND COOKING AND GLION INSTITUTE

As I mentioned, this recipe is part of a small training course in which I was able to take part with colleagues and friends of the project I open the pantry and cook, to share the reality of Glion and its high-level educational offer in the panorama ofhospitality management.

Part of the group Sommet Education, together with Les Roches, Invictus Group and the École Ducasse school of culinary and pastry art, Glion is a university-accredited institution and ranked third among the best universities in the world in this segment.

Glion's training follows the Swiss model of hospitality management education, which combines academic rigor, practical cooking and hotel service activities, with theoretical, management courses and professional internships.

One of the added values of this structure, founded in 1962, is certainly the multicultural environment built on all three campuses, in which students can grow together with classmates of over 90 different nationalities and a high-level faculty and maximum professional experience. .

The school's pluses are also completed by direct contact with teachers, 1 for every 5 students, and the training internship program in the field of luxury accommodation facilities, more than 4 thousand partners, such as Marriot, Mandarin Oriental, Accor or Four Seasons.

Brioche With Gluten Free Ice Cream, Without Leavening with Ricotta in the Dough – Gordon Ramsay’s version

Quick brioches with yeast-free and gluten-free ice cream, you prepare them in a short time, they are soft and fragrant and can accommodate your favorite filling inside the ice cream or spreadable cream!

With these doses you will get approx 8 brioches.

Family💚 is not the original brioche with tuppo, but it is an excellent alternative to quickly have a fresh and super-greedy dessert!

Even if the dough is not the original one, aesthetically it can be nice to reproduce its appearance! Just divide the dough by weighing the balls, the 90 gr base, the 15 gr “tuppo”.

The dough is very soft but with a very light dusting of the mix, you can get smooth balls with your hands, form a small dimple on the top with your thumb and place the smaller round ball on it.

There brushed with milk it will ensure you a beautiful golden color as well as seal the brioche!

As soon as they are taken out of the oven, cover the brioches with one tea towel cleaned up so that their own moisture keeps them soft.

Once cold, you can cut them, fill them with ice cream and consume them immediately, or keep them empty in a bag for food tightly closed and refill at the moment of consumption.

If the brioche hardens a bit (it depends on what flour you use and also on how it is cooked) you can lightly pass it in the microwave, but without letting it overheat and then cut it and fill it with ice cream or spreads.