Alimenti Fermentati Per La Nostra Salute Fonte Naturale Di Probiotici Vitamine E Minerali
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Alimenti Fermentati Per La Nostra Salute Fonte Naturale Di Probiotici Vitamine E Minerali
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Author : Kirsten K. Shockey
language : it
Publisher:
Release Date : 2016
Alimenti Fermentati Per La Nostra Salute Fonte Naturale Di Probiotici Vitamine E Minerali written by Kirsten K. Shockey and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016 with Cooking categories.
Alimenti Fermentati Per La Nostra Salute
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Author : Kirsten K. Shockey
language : it
Publisher: EDIZIONI IL PUNTO D'INCONTRO
Release Date : 2016-04-27T13:00:00+02:00
Alimenti Fermentati Per La Nostra Salute written by Kirsten K. Shockey and has been published by EDIZIONI IL PUNTO D'INCONTRO this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-27T13:00:00+02:00 with Health & Fitness categories.
La lattofermentazione è un processo semplice, richiede ingredienti che tutti abbiamo in cucina (sale e verdure) e produce alimenti vivi, pieni di enzimi, minerali, vitamine e probiotici. Questo metodo potenzia le proprietà degli ortaggi e consente di assumere fermenti benefici per l’organismo anche a chi non può consumare latticini. Facili da preparare, facili da conservare e irresistibili da gustare, le verdure lattofermentate sono un alimento sano e naturale, costituiscono una fonte di sostanze nutritive e si conservano a lungo. La piacevole gamma di sapori che le accompagna le rende facilmente inseribili tra le proprie abitudini alimentari. Alimenti fermentati per la nostra salute spiega come produrre da sé, con semplici ingredienti, verdure gustose, croccanti e salutari da avere a portata di mano ogni volta che si desidera uno stuzzichino per un aperitivo sano o quando occorre “arricchire” un pasto con sostanze nutritive e sapore. - I benefici delle verdure lattofermentate per la salute. - Semplici tecniche di lattofermentazione. - Lattofermentare crauti, asparagi, finocchi, cipolle, cetrioli, pomodori, carote e molti altri ortaggi. - Tante saporite ricette per incorporare le verdure lattofermentate in ogni pasto, dalla colazione al dessert!
Probiotici Naturali In Cucina
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Author : Donna Schwenk
language : it
Publisher: EDIZIONI IL PUNTO D'INCONTRO
Release Date : 2016-01-25T00:00:00+01:00
Probiotici Naturali In Cucina written by Donna Schwenk and has been published by EDIZIONI IL PUNTO D'INCONTRO this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-01-25T00:00:00+01:00 with Cooking categories.
Utili alla digestione, indispensabili per la salute dell’intestino e ottimi per rafforzare le difese immunitarie, i fermenti contenuti negli alimenti probiotici fanno bene a tutto il corpo. Sono ricchi di enzimi, aiutano ad assorbire le sostanze nutritive, stimolano la produzione di anticorpi e sono indispensabili per la salute della flora batterica. Kefir, kombucha, kimchi, pane con pasta madre, verdure lattofermentate, farine di cereali germogliati sono alternative deliziose, sane e naturali ai più industriali yogurt con probiotici, costosi e pieni di zuccheri o aromi artificiali. Integrare gli alimenti fermentati nella propria dieta è facile, salutare e gustoso. La loro versatilità consente di portare più varietà in tavola, per la felicità di tutti. Probiotici naturali in cucina insegna come preparare in modo semplice e divertente questi piccoli tesori colmi di benefici batteri, vitamine e minerali, coi quali si può preparare di tutto, da cocktail e bevande salutari a fantasiose proposte per una colazione sana e ricca di gusto, fino a piatti che susciteranno l'ammirazione dei tuoi commensali. Tramezzini alle verdure fermentate, gelato al kefir, variopinte zuppe, waffle con pasta madre, fragranti pagnotte ai semi e dessert senza sensi di colpa... da leccarsi i baffi!
Alimenti Fermentati Facili E Veloci
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Author : Luciana de Luca
language : it
Publisher: Luciana de Luca
Release Date : 2022-02-02
Alimenti Fermentati Facili E Veloci written by Luciana de Luca and has been published by Luciana de Luca this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-02-02 with categories.
Cos'è la fermentazione? La fermentazione è un modo meraviglioso per conservare il cibo in modo naturale ed è ottimo se hai un eccesso di prodotti nostrani e non sai cosa farne!! Una magica trasformazione microbica avviene quando le verdure vengono fermentate naturalmente, il contenuto di vitamina C aumenta notevolmente, vengono prodotti batteri benefici, si formano composti curativi dell'intestino e il sistema immunitario riceve un enorme impulso! Quindi essenzialmente finisci con i supercibi che sono nutrizionalmente superiori, pre-digeriti, potenziati con vitamine e assolutamente ricchi di probiotici per la guarigione dell'intestino !! La fermentazione avviene quando i microrganismi, come batteri e lieviti, scompongono e trasformano una sostanza in acidi o alcol. Quando si verifica la rottura, viene rilasciata anidride carbonica, che porta a quella spumeggiante spumeggiante e gorgogliamento che è un segno sicuro che la fermentazione è a buon punto.
The Big Book Of Cidermaking
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Author : Christopher Shockey
language : en
Publisher: Hachette UK
Release Date : 2020-09-01
The Big Book Of Cidermaking written by Christopher Shockey and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-09-01 with Cooking categories.
Best-selling authors and acclaimed fermentation teachers Christopher Shockey and Kirsten K. Shockey turn their expertise to the world of fermented beverages in the most comprehensive guide to home cidermaking available. With expert advice and clear, step-by-step instructions, The Big Book of Cidermaking equips readers with the skills they need to make the cider they want: sweet, dry, fruity, farmhouse-style, hopped, barrel-aged, or fortified. The Shockeys’ years of experience cultivating an orchard and their experiments in producing their own ciders have led them to a master formula for cidermaking success, whether starting with apples fresh from the tree or working with store-bought juice. They explore in-depth the different phases of fermentation and the entire spectrum of complex flavor and style possibilities, with cider recipes ranging from cornelian cherry to ginger, and styles including New England, Spanish, and late-season ciders. For those invested in making use of every part of the apple, there’s even a recipe for vinegar made from the skins and cores leftover after pressing. This thorough, thoughtful handbook is an empowering guide for every cidermaker, from the beginner seeking foundational techniques and tips to the intermediate cider crafter who wants to expand their skills. This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.
Lebootcamp Diet
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Author : Valerie Orsoni
language : en
Publisher: Penguin
Release Date : 2015-04-14
Lebootcamp Diet written by Valerie Orsoni and has been published by Penguin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-04-14 with Health & Fitness categories.
THE INTERNATIONAL BESTSELLER! Valerie Orsoni's French diet sensation comes to America! Discover the food and fitness plan that's changed over a million lives...delicious recipes included. DETOX/ATTACK/MAINTENANCE After a lifetime of insane regimens, weight fluctuations, and feeling utterly demoralized, Valerie Orsoni had enough of the diet scene. She wanted a way to shed pounds, become healthy, and keep to the great French tradition of enjoying food--and enjoying life. The result? A groundbreaking diet plan that, to date, has more than one million members in 38 countries—and counting! Orsoni’s plan, Le Bootcamp, is based on four simple tenets: • Gourmet Nutrition—A long, healthy life can be achieved while eating tasty, tempting meals and snacks from all food groups. • Easy Fitness—A program that will get your heart pumping, your blood flowing, and your muscles moving without having to block hours out of your busy day. • Motivation—Proven techniques to keep you from getting down and help you stay on track. • Stress and Sleep Management—Bringing both the body and mind into harmony to reduce stress, improve sleep quality, and even trim down belly fat. Getting fit doesn’t mean a lifetime of deprivation and misery. With the right tools, any food, activity, and lifestyle can be transformed into a healthy one—and Valerie Orsoni can show you how.
Fiery Ferments
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Author : Kirsten K. Shockey
language : en
Publisher: Storey Publishing
Release Date : 2017-05-30
Fiery Ferments written by Kirsten K. Shockey and has been published by Storey Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-05-30 with Cooking categories.
The authors of the best-selling Fermented Vegetables are back, and this time they’ve brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Za’atar Pomegranate Sauce, and Mango Plantain Habañero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments.
Miso Tempeh Natto Other Tasty Ferments
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Author : Kirsten K. Shockey
language : en
Publisher: Hachette UK
Release Date : 2019-06-25
Miso Tempeh Natto Other Tasty Ferments written by Kirsten K. Shockey and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-06-25 with Cooking categories.
Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods with Miso, Tempeh, Natto & Other Tasty Ferments. This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The Shockeys expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats. Their ferments feature creative combinations such as ancient grains tempeh, hazelnut–cocoa nib tempeh, millet koji, sea island red pea miso, and heirloom cranberry bean miso. Once the ferments are mastered, there are more than 50 additional recipes for using them in condiments, dishes, and desserts including natto polenta, Thai marinated tempeh, and chocolate miso babka. For enthusiasts enthralled by the flavor possibilities and the health benefits of fermenting, this book opens up a new world of possibilities. This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.
Homebrewed Vinegar
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Author : Kirsten K. Shockey
language : en
Publisher: Hachette UK
Release Date : 2021-05-11
Homebrewed Vinegar written by Kirsten K. Shockey and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-05-11 with Cooking categories.
Apple cider vinegar has a long history as a folk remedy for a variety of health conditions and, as a result, has achieved cult status among natural health enthusiasts. But many people don’t realize that there is a whole world of options beyond store-bought ACV or distilled white vinegar. In fact, vinegar can be made from anything with fermentable sugar, whether leftover juicing pulp or brown bananas, wildflowers or beer. With her in-depth guide, Kirsten K. Shockey takes readers on a deep dive into the wide-ranging possibilities alive in this ancient condiment, health tonic, and global kitchen staple. In-depth coverage of the science of vinegar and the basics of equipment, brewing, bottling, and aging gives readers the foundational skills and knowledge for fermenting their own vinegar. Then the real journey begins, as the book delves into the many methods and ingredients for making vinegars, from apple cider to red wine to rice to aged balsamic. Along the way, Shockey shares insights into vinegar-making traditions around the world and her own recipes for making vinegar tonics, infused vinegars, and oxymels. This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.
Carbohydrates In Human Nutrition
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Author : Food and Agriculture Organization of the United Nations
language : en
Publisher: Food & Agriculture Org.
Release Date : 1998
Carbohydrates In Human Nutrition written by Food and Agriculture Organization of the United Nations and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with Carbohydrates categories.
"The Joint FAO/WHO Expert Consultation on Carbohydrates in Human Nutrition was held in Rome from 14 to 18 April 1997"--P. xv.