The art of eating. Potatoes in the leading role. Characteristics and recipes – life

It is available all year round and does not lose its value after winter. Even if some vitamin C is lost, cold storage deprives them of a significant amount of pesticide residue – which is the case with all root vegetables. Potato meat is an easily digestible carbohydrate, and its protein is equal to the quality of soybeans, which is considered the healthiest vegetable protein. In addition, they contain a full range of micronutrients.

help for a heavy stomachBecause the starch and creamy texture it contains serve as a sauce

· It is rich in potassium Lowering blood pressure and magnesium, relieving fatigue and the effects of stress

If we wish to treat ourselves Spring detoxYou can eat boiled potatoes only and sprinkle them with dill for one day a week and wash them with milk

· Regulates the work of the digestive systemIncluding the intestines, it helps remove excess water from the body

improve skin condition, sight support

They support Water and electrolyte balance and body acid base

See also: Hashimoto’s diet. How to properly nourish the thyroid gland?

How about the best sweet potatoes?

If we can’t decide whether to eat carrots, potatoes, or pumpkin, choose sweet potatoes. The big differences between the vegetables end there.

Just like potatoes, it can be prepared in a number of ways, it has a low glycemic index, and contains a bit more fiber (100 grams of potatoes contain 2.1 grams, and sweet potatoes contain 3 grams).

The original potato contains more B vitamins and potassium, and its South American cousin has more rejuvenating antioxidants.: Beta-carotene and vitamin E, sweet potatoes slow the absorption of sugars and regulate blood glucose levels – however, they have these properties even right after they are prepared. Ordinary potatoes – only after cooling in the refrigerator for several hours. When it is warm, like potatoes, it is ideal for people with a sensitive stomach and convalescing.

Therefore, it is worth taking both.

See also: The art of eating. Why do we love coffee?

Potato and sweet potato dish ideas

potato cake

potato cake

1 kg of potatoes

2/3 cup wheat flour

6 tablespoons of oil

· an onion

· salt pepper

to taste

· my choice

5-6 dried mushrooms

Peel the potatoes and grate them on a fine mesh grater. Saute chopped onions in hot oil. Add flour, onions and 5 tablespoons of oil to the grated potatoes (in the mushroom version, the mushrooms are soaked for 15 minutes, chopped and fried with onions). Season with salt and pepper.

Preheat the oven to 200°C. Put the potato mass in a frying pan greased with the rest of the oil. Bake for 60 minutes – if potatoes stick to a stick, bake for 15 minutes (after baking for 50 minutes, cover with aluminum foil). Leave the grandmother aside to cool and let it cut.

Mushroom Roasted Potato Salad

Mushroom Roasted Potato Salad

Mushroom Roasted Potato Salad

7-8 medium potatoes

5 mushrooms

– A bunch of lettuce

Two slices of bacon

red onion

A piece of azure cheese

olive oil spoon

Pepper and wild garlic

Scrub the potatoes and cook until semi-solid. Cut into quarters, put on a baking sheet, pour oil and put in the oven for 30 minutes. (200 degrees C). Fry the bacon slices in a dry skillet. Cut the peeled mushrooms and fry in butter.

Mix all the ingredients and add the lettuce and onion feathers. season. Crumble blue cheese on top and sprinkle with olive oil.

Sweet potato with guacamole, arugula and black cumin

Sweet potato with guacamole, arugula and black cumin

Sweet potato with guacamole, arugula and black cumin

Medium sweet potato

1/2 avocado

2 handfuls of watercress

· A clove of garlic

lemon juice spoon

olive oil spoon

· Salt and Pepper

1 teaspoon of black cumin

Preheat the oven to 180 ° C. Wash the sweet potatoes, cut them lengthwise, sprinkle with olive oil, and sprinkle with salt and pepper. Wrap in aluminum foil and bake for 25-30 minutes. Mash the avocado with half of the chopped arugula, garlic, lemon juice and spices. Stuff the baked potatoes, and sprinkle with the rest of the watercress and black cumin.

Vegetable stew with chickpeas, sweet potatoes and turnip

Vegetable stew with chickpeas, sweet potatoes and turnip

Vegetable stew with chickpeas, sweet potatoes and turnip

3 large sweet potatoes

olive oil spoon

· an onion

4 cups of vegetable broth

2 cans of chickpeas

5-6 cabbage leaves

1/2 teaspoon hot pepper

Salt, pepper and smoked paprika

· 1 teaspoon of flaxseed

Heat the olive oil in a thick bottomed saucepan. Add it to the saucepan and let it glaze, stirring occasionally. Light salt. Peel the sweet potatoes, cut them into cubes, and add them to the onions. Heat it for about a minute, add the broth and bring to a boil. Cook, covered, for 10 minutes over low heat. Rinse the turnip, cut off the tough stems and slice. Put in a saucepan with drained chickpeas and mix. Season with salt and pepper. Cover over low heat for a few minutes. Sprinkle with hot pepper and smoked paprika.

hot moussaka

hot moussaka

hot moussaka

big fries

small eggplant

A small piece of hot pepper

teaspoon parsley

big tomatoes

olive oil spoon

Turkey steak

feta slice

· A clove of garlic

– small onion

· Red pepper

Pinch of salt, pepper and oregano

Saute onion and garlic in olive oil. Add the meat and fry for 5 minutes. Add spices and peeled and chopped tomatoes. Stew until it thickens. Cut the eggplant into slices. Leave it for 15 minutes. Rinse and grill on both sides for 4 minutes. Peel the potatoes and cut them into thin slices. Put the potatoes, meat and eggplant in a casserole dish. Sprinkle with crushed feta cheese and sweet pepper slices. Cover with aluminum foil and bake for 40 minutes at 180 ° C, sprinkle with parsley.

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