All the recipes by the chef Gordon Ramsay
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Know him smoothie? Tasty, trendy, but above all healthy, it is a smoothie made from fruit, milk or yogurt that tickles the palate and also helps you lose weight.
The fashion of smoothies comes from United States where it spread in the 60s and only a few years ago it arrived in our country.
The success of this type of drink is that the fruit and vegetable smoothies are delicious and truly healthy, rich in vitamins, mineral salts and substances that guarantee the health of the body, they are also enriched with ice, milk, yogurt or spices depending on taste.
The smooth and silky texture is what sets them apart smoothies from other fruit drinks, such as a smoothie.
It is perfect for those who don’t have time, are always in a rush and want to get back into shape, velvety and soft, they are rich in flavour, but low in calories.
When to drink a smoothie? It can be consumed as a snack, breakfast, post-workout or simply as a delicious thirst quencher.
In short, if you’re in a hurry but want to feel good, try one; preparing it is really easy, five minutes are enough to enjoy a soft and creamy smoothie.
The difference may seem subtle, but they actually vary slightly in their preparation, consistency and sometimes even the ingredients used.
On the one hand, the smoothie it is a fruit-based drink prepared by blending fresh or frozen fruit with ice, milk or fruit juice and sweetened with sugar, syrup or natural sweeteners such as honey. The consistency of the smoothie is usually runnier and is often served with a straw.
On the other hand, however, we find a thicker and creamier drink. It is prepared by blending fruit and/or vegetables and adding water and yogurt or plant-based alternatives such as almond milk or soy yogurt. The velvety texture comes from the addition of these creamy ingredients. They can also include ingredients like chia seeds, protein powder or peanut butter to increase the nutritional density.
The smoothies they are a fantastic source of vitamins, minerals and antioxidants essential for the overall well-being of the body. But what exactly are they for?
If you want something savory you can prepare a snack with some spices, carrots and tomatoes, while if you want to focus on sweet the advice is to mix together the seasonal fruit that you like best, give it smoothie with banana to the one with the apple until you get to the one with the pineapple.
They practically exist smoothie recipes for breakfast And smoothie recipes for lunch; you are spoiled for choice. Follow the taste and choose the recipe of yours smoothiewe’ll give you some examples and then you do it.
Orange, apple and cinnamon smoothie
1 apple;
1 orange;
a cinnamon stick;
25 ml of plain yogurt.
Apple, ginger and honey smoothie
1 apple;
50 ml of ice;
a little ginger;
a spoonful of honey.
Blueberry, strawberry and Greek yogurt smoothie
80 g of blackberries;
80 g of strawberries;
70 g of creamy Greek yogurt.
Mint and pineapple smoothie
70 g of pineapple;
a few mint leaves;
50 ml of milk.
Banana and chocolate smoothie
1 banana;
3 tablespoons of bitter chocolate;
50 ml of milk.
Coconut, strawberry and banana smoothie
1 banana;
200 g of strawberries;
150ml coconut milk.
Draining protein smoothie with banana, kiwi and yogurt
1 kiwi and half a banana (approximately 150 g of fruit in total)
150 g low-fat plain Greek yogurt.
PS To make these smoothies based on fruit, milk or yogurt there are smoothie maker or blenders, but you can also prepare one smoothie with Thermomix or any other food processor.
The sugar content of fruit shifts attention to the quantity of calories in one fruit smoothie. The calorie intake depends on the ingredients used and the proportions in which they are mixed.
For example, if you prepare with a banana, a cup of fresh strawberries, half a cup of Greek yogurt or half a cup of almond milk you can get around 200-300 calories, depending on the size of the portion and the type of yogurt and milk used.
If you are trying to control the calorie intake of the preparation, I advise you to carefully measure the ingredients and pay attention to the portions. You can also choose low-calorie ingredients, such as fresh fruit, leafy green vegetables, nonfat Greek yogurt, and unsweetened almond milk.
With its sweet flavor and bright color, the carrots they are among the most loved vegetables in the kitchen. These roots add a pop of color to dishes and also offer health benefits.
There carrot it is a vegetable originating from the Mediterranean basin and is a very fleshy and crunchy vegetable that is particularly rich on a nutritional level: le carrots contain vitamins such as provitamin A and vitamins C, B1, B2, PP, D, E and sodium, potassium, calcium, phosphorus, sugars, many soluble fibers while it contains approximately 95% water.
The richness of nutrients makes the carrot an excellent product thanks to its antioxidant, antidiarrheal, purifying, digestive and anti-anemic properties. This makes carrots the best tonic to face autumn and the colder months and a panacea in the warmer months.
The origins of carrots they reside in the East where they have been cultivated for thousands of years but the ancient Greeks and Romans also used them as medicinal plants.
The name “carrot” comes from Greek karotòn while the botanical one is daucus carrot. The yellow-orange color is due to a mutation.
The plant of carrot It is perennial and belongs to the family of Umbelliferae because they develop white flowers with five petals gathered in an umbel. The edible part is that of the root and the length varies from 3 to 20 cm, some varieties even reach 90 cm and the diameter varies from 1 to 6 cm.
You must know that the carrot is also considered one weed plant and it is very widespread in meadows where it has a shorter and less developed root.
There carrot has property excellent, starting from the richness of the minerals; indeed there are those who define it as a “mine” thanks to the abundant content of iron, calcium, magnesium, copper and zinc.
Among all vegetables, it is the richest source of beta-carotene (transformed into vitamin A by the body) and provides carotenoids, pro-vitamin A, vitamin B and C. As regards the beta-carotene, 300 grams of carrots provide an amount equal to 5-10 times the recommended daily requirement. This pigment gives the orange color to the carrotfor this reason carotenes are extracted directly from the root to be used as natural dyes.
In the carrot root there are also sugar reserves, while the herbaceous part contains flavonoids, furanocoumarins and a low molecular weight oil with geraniol, limonene and sesquiterpenes including daucol.
The phytocomplex lets us understand how much consuming carrots regularly can offer the body. What are carrots good for??
The sweetish taste of carrots raises more than a few doubts in those who are on a diet and must maintain their figure. But Carrots make you fat?
They prove to be precious allies for staying healthy, but not everyone is convinced of their beneficial effect on the figure. On the other hand, one also wonders whether i tomatoes or the courgettes they make you fat.
The first thing to consider to understand the benefits of carrots and theirs contraindications is the calorie intake: 100 grams of carrots raw equals 40 calories.
The calories from the carrots raw is quite low, but not enough if you consider other foods such as cucumber or fennel.
The fact that there are foods that can return fewer calories than carrots does not mean that the nutritional profile of carrots can be neglected carrots and their effects benefits.
In any case, however, thinking about the calories in carrots leaves us thinking that they are not particularly high-calorie foods. Well, the Carrots do not make you fat. The opinion does not change even if we look at the amount of carbohydrates contained in carrots: 7 g per 100 grams.
Trying to destabilize the issue is mostly the presence of complex sugars, certainly more appreciated from a dietary point of view but theoretically destined to increase the glycemic index of carrots. Fortunately, the presence of fiber helps metabolize the amount of sugar present and avoid any glycemic spikes.
In light of what has been said so far, therefore, they make carrots fattening? No, they do not make you fat if they are consumed in a moderate and conscious way.
There are several varieties of carrotsincluding a primordial one: la black carrot. Due to its color it is used mainly on a decorative level, because from a nutritional point of view it is similar to the orange carrot.
There black carrot it is a domestic variety (there is wild carrot or spontaneous and the domestic or cultivated carrot), initially spread to the Asian continent and thanks to marketing reasons it regained its importance. They are not produced in our country because black carrots require particular climatic conditions.
The quantities of anthocyanidins contained in the purple carrots and this develops antibacterial and antifungal properties; the oil extracted from the seeds of the plant strengthens the hair and fights itching.
There are no limits to the consumption of black carrots nor any contraindications, especially in the case of low-calorie diets. They are indicated for people at high metabolic risk and therefore with cholesterol, hypertension and diabetes problems. The combined action of anthocyanidins and beta-carotene in fact has beneficial effects on oxidative stress.
The black carrots they are a very ancient product and this is demonstrated by the manuscript “Arte de Cocina by Francisco Martinez Montino who in 1623 proposed a first recipe for salad black carrots.
They match with all the ingredients and they can be consumed both cooked and raw, it is better to use condiments of vegetable origin such as extra virgin olive oil. Perfect pairing with fresh and mature cheeses and as a side dish for meat and fish dishes. As for aromatic herbs, black carrots, like their orange “cousins”, prefer parsley and chilli pepper, turmeric, ginger and cumin. The extract and centrifuge based on black carrots are excellent even if there are traditional drinks such as Kanji and the Salgam.
There parsnip it is also known as white carrot and from a botanical point of view it is related to the carrot. It is composed of a long tuberous root, the peel and pulp are cream colored and it is left in the ground even if it has reached maturity to make the pulp sweeter due to the winter frosts.
Parsnip originates from the Eurasian continent where it has always been used as a vegetable and generally consumed cooked. It requires deep, loose soil and unfortunately it is exposed to parasite and virus infestation. From a nutritional point of view it can be compared to the potato, despite being a low-calorie food. Most of the vitamins and minerals are found near the peel which is why they must not be eliminated, not even during cooking.
Consuming parsnips brings several benefits for your body anti-carcinogenic characteristics, anti-inflammatory and anti-fungal. The high fiber content also prevents constipation and reduces the level of “bad” cholesterol in the blood. Thanks to the presence of potassium it is suitable for the diet of athletes and those suffering from hypertension.
There Parsnip root is edible, but be careful with the shoots and leaves because they contain a potentially toxic substance. Cases of skin rash have occurred in several gardeners who have handled it. In Roman times it was considered the parsnip an aphrodisiac, but today it is used in cooking like carata, even if it has a sweeter taste. Excellent for stews and soups, finely sliced and fried parsnips become like chips.
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