Why we should eat raspberries?

Raspberries. Raspberries are very aromatic fruits and we can taste them all year round right now but the best are during the summer season.
They are very valuable source of minerals, vitamins and many other substances which are essential for our health.
They are also recommended for weight loss treatments. The fiber contained in them, regulates the work of the digestive system, purges and helps with constipation. Wath’s more raspberries contain water which absorbed in the gastrointestinal tract, swell, and thus fills the stomach and reduces feelings of hunger.
Raspberries contain antioxidants such as polyphenols, which  protect against disease and prevent skin aging. There are also a source of vitamins A, C, E, which are also antioxidants, and vitamin K, PP and B.
Raspberries conceal minerals like potassium, magnesium and iron, which protect the heart, lower blood pressure, reduce the risk of atherosclerosis . Potassium also regulates kidney function. Included in these fruits ellagowy acid protects against cancer. It also has antibacterial and antiviral properties.
We also know that raspberry juice is recommended for colds. This is because salicylic acid, which is diaphoretic properties and essential oils, acting as an antiseptic and warming.

The nutrients content in raspberries
100g raspberries contain 33kcal, 1.3g protein, 0.3 grams of fat and about 12g of carbohydrates of which fiber is up to 6.7 g
Raspberries are a rich source of vitamin C (about 31mg), vitamin B3, folic acid, potassium, zinc and manganese.


Therapeutic characteristics:
- Vitamin C and folic acid are essential for the body antioxidants
- Raspberries are the properties of the diastolic
- Relieve menstrual cramps
- Thanks to a high-fiber foods  prevent cancer of the colon, prostate and pancreas
- Contain substances similar to aspirin, and therefore an anti-inflammatory and analgesic
- Reduce fever


Effect which raspberries have for slimming
Eating raspberries is an effective way to cleanse the digestive tract of underlying undigested debris. The tiny seeds found in raspberries are not digested by the human body, but are extremely effective means to get rid of many toxins from the body. After treatment raspberry definitely feel a surge of energy, we see improved digestion and better overall mood.

Thai Fried Noodles With Chicken

This week I am continuing to prepare Thai dishes….

 

Thai Fried noodles with chicken

Ingredients:

300g dried noodles

4-5 tablespoons sunflower oil

3-4 garlic gloves, finely chopped

500 g skinless chicken fillets, finely sliced

4 large eggs

2 carrots, cut into matchsticks

200 g mixed mashrooms

4-5 tablespoons fish sauce

2 tablespoons soy sauce
4 tablespoons tomato ketchup

5 tablespoons lime juice

1 tablespoon sugar

¼ tablespoon chilli powder

4 tablespoons preserved turnip, finely chopped
6 tablespoons roasted peanuts, roughly chopped

300g bean sprouts

2-3 spring onions, cut into 2.5cm pieces

slices of red chilli, to garnish

coriander leaves, to garnish

Method:

1. Cook the noodles in boiling water according to packet instruction. Drain and stir with two tablespoons of soy sauce
2. Heat the oil in the wok and stir fry the garlic over a medium heat for 1-2 minutes or until lightly browned. Add chicken and cook for 5-6 minutes until cooked. Remove and set aside.
3. Add oil to the wok. Add eggs and stir to crumble for 2-3 minutes. If necessary add more oil, noodles, carrots and mushrooms and stir fry for 3-4 minutes.
4. Add fish sauce, tomatoe ketchup, lime juice, sugar, chilli powder, preserved turnip and chicken.
5. Add  half the peanuts and bean sprouts and all the spring onions. Toss together.
6. Taste and adjust the seasoning
7. Spoon onto a serving plate sprinkle the remaining peanuts and garnish with a few coriander leaves and chilli slices.

It can be  really hot but very very tasty!!!

Little Miss Spoon

Thailand on plate. Tom Kha Gai coconut chicken soup

I’ve discovered thai cuisine during my trip to Thailand.

It’ s something incredible and the most delicious cuisine I’ve ever tried.

Coming back from Thailand I’ve bought cooking book with recepies I can prepare at home.

Almost all thai dishes smell with fresh herbs and spices. I love lime’s, lemon grass’, ginger’s, galangal’s, kaffir lime leaves’, garlic’s coriander’s smell.

Together with chilli papers, coconut milk, soy sauce, fish sauce all these ingredients make thai dishes incredible aromatic and tasty.

Thailand smells with food, food is everywhere, on every corner of the street. Food is cooked on the streets and the smell of spices and lemon grass is in the air.

Thailand is real heaven for everyone who likes discovering new tastes, new cuisine, new herbs etc.

My small cooking book bought there helps me to recall the wonderful time in Thailand, these incredible tastes and smells. What is more it is not difficult to prepare the thai dishes. Buy wok, buy spices, coconut milk, maybe some exotic fruit, chicken, and in very short time you will be smell and taste the Thailand in your home wherever you are.

I almost never eat soups I don’t like them but In Thailand soup was one of my favourite dish.
Tom Kha Gai one of the most popular and famous thai dishes. Thai coconut soup with chicken.

Easy and quick to prepare, all ingredients are easy to be fund In the supermarkets and it tastes almost the same creamy, aromatic a little bit sweat and spicy. Almost the same as I think that specialities from particular country will never taste the same when not prepared in the country they origin.

Tom Kha Gai Recipe (Thai coconut soup with chicken)

Ingredients:

400ml can coconut milk

425 g skinless chicken fillets, finely sliced
2 stalks lemon grass, bruised, sliced diagonally

2 shallots, cut in half or four

200 g mixed mashrooms

4-6 cherry tomatoes

10 black peppercorns, crushed

2 tablespoons brown sugar or honey
400 ml water
6-10  kaffir lime leaves torn in half
6 pieces of  galangal 5cm, thinly scraped, finely sliced
2 chilli papers
3 tablespoon fish sauce
2 tablespoon lime juice
coriander leaves, to garnish

Method:

1. Put the coconut milk, water, lemon grass, galangal, shallots and peppercorns in a saucepan over a medium heat and bring to the boil
2. Add the chicken, fish sauce and sugar or honey and simmer, stirring constantly for 4-5 minutes or until the chicken is cooked
3. Cut the mushrooms in half if large and add to the saucepan and simmer for another 2-3 minutes.
4. Add lime juice, kaffir lime leaves and chillies. Taste and adjust the seasoning – it is not a dish to be overhelmingly hot, but to have a sweet, salty and sour taste
5. Add the cherry tomatoes in the last few seconds, taking care not to let them lose their shape.
6. Spoon into a serving bowl and garnish with a few coriander leaves.
7. You can serve it with jasmine rice on separate plate
   
   
   

It’s really aromatic and tasty!!!

Little Miss Spoon