Script For Blue And Gold Program

No! Not Little Red Riding Hood, but to cabbage, red variety.

many confused with the cabbage, that unlike a cabbage leaf wrinkled and green (the cabbage is one that appears in the header of my blog), cabbage, however, has the same healing properties , which are truly exceptional.

Moreover, unlike the cabbage, leathery leaves, is delicious to eat raw with the advantage of keeping intact all substances.

The properties of this vegetable (such as the cabbage) are really amazing: anticancer , cleansing, anti-anemic , were ulcer healing in the gastro intestinal in regulation of blood glucose in respiratory In some eczema, seborrhea in and skin protection. The enormous wealth of active (not yet studied all) makes this food a multipurpose remedy rare effectiveness. We're not used to cure ourselves with food, but the Romans used for centuries cabbage (oral and external applications) for all their diseases. It was used as a purgative, cleansing, preparing poultices for aches and bronchitis and to heal the wounds (the leaves used locally sfiammante have an undeniable power, healing and pain relief).

Eating in winter every day a little 'raw cabbage is really recommended, even for strengthen the immune system and prevent colds and not just . The palate can also drink the strongest succo, ottenuto con una centrifuga (mischiatelo in questo caso con succo di carota per renderlo più gradevole).

Il cavolo cappuccio esiste sotto forma di due varietà. Più conosciuto è quello bianco (lo stesso con cui tramite fermentazione si preparano i crauti). Il rosso, che poi in realtà è violaceo, è meno conosciuto, ma aggiunge alle proprietà sopra elencate, la presenza di antocianine antiossidanti. E nel piatto ha un effetto davvero allegro!

Come si prepara l’insalata? Tagliate il cavolo cappuccio a metà e poi affettatelo con una affettatrice (anche manuale, comodissima), oppure staccatene un paio di foglie alla volta, sovrapponetele, eliminate le nervature, arrotolatele and cut into thin strips with a good sharp knife.

Season the slices obtained with salt, olive oil, a little vinegar or lemon, and pleasure, cumin or fennel seeds or chopped walnuts and parsley. Or even nothing! More subtly

slice the leaves and the salad will be more tender. The same effect may be obtained by leaving it to rest, dressed, a few hours.

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red cabbage salad with pumpkin and pumpkin seeds ... Cream of red lentil

Which vegetable is everywhere this time of year? The pumpkin! With the spread of Halloween party for some years also in Italy, we find everywhere windows decorated with bright (or frightening)

pumpkins ... But if one part is becoming known for Halloween, a few other uses in the kitchen and know variety and properties .

With this post I wanted the information you need on this issue and tell the truth, on this occasion I thought I would finally shed light on the origins and varieties of pumpkin. Well ... it was not easy!
I discovered that there are many more varieties than I thought. Their origin is lost in the mists of time. Each continent, country, region and even locality, has its own variety. And this is normal, indeed, it is only fair since each local variety is well adapted to the microclimate and soil of the area.
But then the fact is that with the globalization of markets, here you will find here also the pumpkin or Japanese American. Not to mention the hybrids ...

To simplify (and forgive me botanists, farmers and agronomists to any sfondoni), there are 4 species (each with many varieties). The

legenaria is ornamental, was already known at the time of the Romans who used not to eat it, but to pack flasks for water and wine. The

maxima, the moschata and pepo ( Cucurbita maxima, Cucurbita moschata and Cucurbita pepo) instead come from the American continent and were then imported into Europe only in 1500 (such as potatoes, peppers, tomatoes, eggplant ...). The

pepo is the one whose fruit is harvested immature, and ... is nothing but the zucchini! (= Petite pumpkin). And here, too: dozens of varieties. The

maxima collects varieties rounder (like "marina di Chioggia" the Romagna, the valance, the yellow squash in the winter (the most common in Italy), turban squash, the Hokkaido, etc.).

The moschata therefore include more elongated (trumpet Albenga, pumpkin Long of Naples, Sicily, snake gourd, Butternut, violin, etc.).

The consistency and taste of the flesh of all these different varieties ranging from water to the paste. All are still sweet and tasty.

The yellow is more suitable for winter soups and risotto, the sea of \u200b\u200bChioggia and the valance and velvety to the filling for ravioli, and the Hokkaido has a hint of chestnut ...

The pumpkin flesh is rich in beta carotene , potassium, calcium , phosphorus and fiber and antioxidant action . For centuries, the sedative properties are attributed : a cream of pumpkin is very suitable for the evening dinner for those who are nervous and have trouble sleeping and also for restless children! Its sweet taste is very pleasing to even the smallest.

It 'also very rich in water and rule and soothes irritated intestines (both if you have problems with constipation than the other).

And what about the semi ? In addition to

avere un effetto vermifugo (conosciuto fin dall’antichità) sono ricchi di magnesio , calcio , selenio , zinco , vitamina E e acido linoleico . Utili nella prevenzione delle malattie prostatiche , ma alimento “curativo” in generale.

Consiglio di tenerne sempre un po’ in casa, di tritarli con un macinino e di usare questa polvere al posto del parmigiano o sulle bruschette…

Ricetta: risotto alla zucca e semi di zucca

ingredienti per 4 persone

300 g di riso semintegrale

350 g of pumpkin cubes

few leaves of sage (or rosemary)

A little 'onion

Vegetable broth

A handful of pumpkin seeds

In the risotto pan, heat a little olive oil with onion finely chopped, then add the pumpkin and let it cook for a few minutes and sage. Season with salt and add vegetable broth (or just water), stirring occasionally, until the pumpkin becomes soft. Now add the rice and brown together the pumpkin, gradually add the hot stock (or warm salt), stirring (as you normally would to the risotto). Pumpkin and wholemeal rice have the same cooking time and after about 20 minutes you will have a delicious risotto in a delicious orange cream.

Serve immediately with a drizzle of olive oil and a sprinkling of pumpkin seeds, chopped (or Parmesan cheese for lovers of classic flavors)!

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11 / 9 for iPhone

di John - www.crono911.org

La tragedia dell'11 settembre è sbarcata tra le applicazioni disponibili su iTunes per i possessori di iPhone, iPod e iPad.

L' applicativo è stato realizzato da Luca Talpo per la serie iStory, ha un costo di 1,59 euro ed è disponibile sia in italiano che in inglese (scaricabile da iTunes inglese).

Lo abbiamo provato alcune settimane fa, ma il programma andava in crash su tutti i dispositivi who had the software updated to the latest release.

Reported the bug to the authors, in recent days it has released version 1.1, which solves all problems and works great.

The application, entitled iStory 9 / 11 is divided into five sections and is fully searchable online, so even if your device is not connected to the Web

Section WTC reconstructs the history of the World Trade Center; History presents a chronological summary of the main events that took place Sept. 11 from 5 am until late evening that day, Commando illustrates the biographies of 19 terrorists, raggruppati nei team corrispondenti ai quattro voli dirottati; Video propone i principali filmati relativi agli impatti e ai crolli nonché registrazioni audio (comprese quelle dei voice recorder ) e ricostruzioni grafiche; infine la sezione Vittime fornisce alcuni dati numerici sulla distribuzione delle vittime tra gli obiettivi colpiti e i voli distrutti.

Fa anche piacere constatare che la struttura espositiva e i testi sono in più punti ispirati all'ebook Crono911 , che ancora oggi rappresenta un importante riferimento in lingua italiana per chi voglia consultare una ricostruzione d'insieme di quegli eventi.

iStory 9/11 non è certamente una risorsa enciclopedica, considerata l'estrema sintesi della cronologia e la mancanza di riferimenti alle fonti, ma è uno strumento utile per diffondere la conoscenza della tragedia tra i più giovani, che non hanno vissuto consapevolmente i fatti del 2001 e che preferiscono senz'altro i gadget multimediali rispetto ai tomi cartacei.

L'applicativo si fa apprezzare però anche dai più esperti, perché consente di consultare velocemente un orario o visualizzare video e registrazioni. Tenuto conto che è ben possibile archiviare su iPod, iPhone e iPad altri documenti più corposi ( Crono911 , il 9/11 Report , ecc...), iStory 9/11 rappresenta un utile Completion in silence for a few seconds to turn the conspiracy.

conclude this short review hopes for the future new versions of iStory 9 / 11 integrating additional content, such as a picture gallery and links to major Web resources

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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).