Hydroquione Makes Skin Darker

e. .. A wise rule

Very often we fail to consume vegetables as we should, either because their cooking is long, because there is swell and we want to avoid unpleasant problems ... relationships. Instead

legumes should be more present on our tables ...

... not only because they are one of the Mediterranean diet bases, but also because, especially in combination with cereals (pasta or rice or pearl barley or barley, etc.). are an excellent source of vegetable protein and are a dish balanced and complete .

Perfect for those who suffer from high cholesterol . But in general for all : sports, kids, children, elderly and pregnant women, given that in our affluent society is consumed exaggerated proportion of animal protein . The

red lentils (those in the middle in the photo), since peeled (without the outer skins) cook quickly and do not swell (it seems it's just the seed coat to create enteric fermentation). Instead, they have a mild laxative effect.

not be put to soak, but directly into the pot with water and, optionally, a stalk of celery and carrot into small pieces (but there is no real need: the red lentils are tasty even cooked in water and salt !).

Add salt and simmer for 20 minutes, stirring often and vigorously (important) and you'll get a delicious cream, without the need for mixer, blender or other. Then in

this cream you can bake the dough little or merge previously boiled rice or another cereal (such as barley or pearled barley, for example).

Season with raw oil, parsley and spices to taste.

quantities? 100g of lentils per person (about one half cup) in the covered pot for about twice the volume of water (if you see the water recedes too, add your own little by little, a little more, 'hot).

Use a pot with thick bottom and stirring often, both to facilitate the formation of the cream is to prevent it from sticking.

Note: This recipe is suitable for those wishing to observe the days of abstinence from yeast-wheat-dairy (purché non usi pasta di grano nella crema di lenticchie né parmigiano per insaporire) (vedi post del 16 ottobre 2010).