Tag: seaweed

Detox soups: cleanse your body after the holidays – Gordon Ramsay’s version

The holidays, with their culinary excesses, often leave a sense of heaviness and the need to purify the body. The detox soups they are an excellent way to restore balance, providing a light, nutritious and flavorful meal. These soups are not only a panacea for the body but also a real pleasure for the palate. In this article, we will discover how detox soups can help cleanse the body after the holidays, with a focus on the ingredients and benefits that they bring.

Benefits of detox soups

Internal cleaning

Detox soups help purify the organism from accumulated toxins. Ingredients such as leafy greens, ginger, and garlic stimulate the liver, the main organ in the detoxification process. Consuming soups rich in these ingredients can help restore the body’s internal balance.

Nourishment and hydration

In addition to detoxification, detox soups provide an abundance of essential nutrients while keeping the body hydrated. Ingredients such as vegetable broth, legumes, and whole grains offer vitamins, minerals and fiber, essential for a balanced diet and to promote healthy digestion.

Key ingredients for effective detox soups

Vegetables and herbs

Vegetables are the basis of any detox soup. Ingredients like cabbage, spinach, carrots, and celery not only add flavor but are also powerful detoxifying properties. Herbs like parsley, cilantro, and basil add a touch of freshness and additional health benefits.

Spices and seasonings

Spices are precious allies in detox soups. Turmeric, black pepper, ginger and chili not only enrich the taste, but also have anti-inflammatory and stimulating properties for metabolism. Adding a pinch of these spices can transform a simple soup into a powerful health elixir.

Detox soups represent one tasty and healthy solution to cleanse the body after holiday indulgences. They not only help restore internal well-being, but also provide a rich and satisfying dining experience. For food and wine enthusiasts, exploring detox soups can become a tasty journey to discover flavors and benefits that nourish body and mind.

If you are a soup lover, you must try these recipes

Broccoli and chickpea hummus – Gordon Ramsay’s version

Here’s mine broccoli and chickpea hummusan alternative to the famous Middle Eastern cream, suitable for a winter aperitif to be served with toasted pita bread and others meze.

It’s not the first time I’ve started from the traditional recipe ofchickpea hummus, to create alternative seasonal versions. The first was thechickpea and courgette hummuswhich has been very successful both here and on mine instagram channel @lennesimoblog. And after the summer version based on courgettes, it was the turn ofpumpkin hummusfor an autumn variant with one of this season’s most loved ingredients.

I also thought about winter ingredients, often underestimated, and I discovered that tahini*, the creamy sauce made from white sesame seeds, pairs perfectly with the sulphurous flavor of cruciferous vegetables, the “cabbage” family of vegetables! It was then my turn cauliflower and chickpea hummusbut the idea of trying it with broccoli was a winning one.

The preparation is simple: just cook the steamed broccoli, perhaps using the basket to cook other foods, mix them with the spices and blend them with the cooked chickpeas. If you prefer, you can experiment with a broccoli-only variant, for an even more intense and vibrant color.

How to pair broccoli hummus

The ideal match is the toasted pita bread, to be served in bite-sized pieces; a choice that further enhances the flavor and tradition behind this broccoli and chickpea hummus.

But you can also try Neapolitan saltimbocca or le Salento pucce*, generally already cut in half, perfect for your Middle Eastern meze based on creams, such as hummus, mutabal or the babaganoush.

Bistro goodness: the recipe for Ligurian cod – Gordon Ramsay’s version

On theorigin of the term bistro there are many uncertainties. The word entered French usage at the beginning of the 19th century. According to an imaginative interpretation, during the Russian presence in Paris after the defeat of Napoleon, the ban on alcohol for Cossack officers provoked the peremptory request to be served early so as not to be surprised.

In Russian, the word “soon” sounds like “bistro”, later deformed into bistro to indicate a place where the offer of wine is combined with quick cuisine. For others, the term comes from “bistroquet”, referring to those who worked as assistants to innkeepers or wine producers. The formula established itself immediately, also forcefully entering Parisian intellectual life and in the form of a wine bar.

Many famous chefs have also used this more agile formula for their cuisine: like Massimo Bottura, who opened the Franceschetta bistro in Modena, alongside the flagship, the Francescana. In Rome, the nightlife around the meat and cheese counter at Roscioli, or the gourmet “rolls” (and solid dishes like meatballs) at Casa Bleve remain a great classic.

Soups and platters of cured meats and cheeses are the winning features of Cul de Sac, the noble father of Roman bistros. Genoese focaccias, signature products, different treats every day, the strong point of Sogno Autarchico, while (only at 12) the starred Giulio Terrinoni in his restaurant offers delicious seafood tapas.

Gianni Ruggiero, patron of the Autarchic Dream, loves to include quotes from his Genoa among the proposals of the day. In this case the protagonist is a classic like cod.