Brazil nut milk

One of the most nutritious vegetable drinks we can consume is Brazil nut milk. If you want to learn how to make vegetable milk from Brazil nuts, continue here at SpecialFood!

Today we are witnessing an increasing concern to reduce the consumption of foods of animal origin, including cow’s milk. Thanks to this awareness, it is increasingly easier to find vegetable milk substitutes on sale that are rich in nutrients, especially vitamins and minerals. And, as these vegetable drinks are so simple and easy to make, we can even make them at home, thus avoiding all the additives and sugars that are commonly added to them in the industry.

If you are looking for how to make brazil nut milk at home, pay attention to this vegetable drink recipe that we present here! With just 3 ingredients you can prepare this nutritious and satisfying drink to drink as simple as this or use in the preparation of other recipes. Try it!

4 guests
10m
Breakfast

Ingredients for making Brazil nut milk:

2 cups of natural Brazil nuts
3 cups of filtered water
2 pinches of salt
Optional:
1 vanilla pod
4 tablespoons of maple syrup

Nutrition Facts

Servings: 4
Amount per serving
Calories 432
% Daily Value*
Total Fat 38g 49%, Saturated Fat 9g 45%, Cholesterol 0mg 0%, Sodium 79mg 3%, Total Carbohydrate 21.4g 8%, Dietary Fiber 4g 14%, Total Sugars 11.9g, Protein 8g, Vitamin D 0mcg 0%, Calcium 93mg 7%, Iron 2mg 13%, Potassium 41mg 1%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How to make Brazil nut milk:

Hydrate the Brazil nuts overnight in room temperature water with a pinch of salt or for at least 3 hours. So they will be softer and easier to make to get this nut drink.

Drain the brazil nuts and place them in a blender along with another pinch of salt and 3 cups of water. If you want, also add the seeds of a vanilla pod and maple syrup, to sweeten and add more flavour to this drink. Beat everything very well until you get a drink without any pieces.

After beating very well, the result will be a nut drink with a creamy consistency. You can consume this way or strain using a fine dish towel.

Tip: Use the brazil nuts residue to prepare other recipes, such as cakes and cookies.

Your Brazil nut milk is ready! Pretty easy to do, isn’t it? It’s also rich in benefits – check out the benefits of brazil nut milk below. Try it and let us know what you think. Enjoy your food!

Tip: This drink can be stored outside the fridge, except on very hot days. Consume up to 3 days after preparation.

What are the benefits of Brazil nut milk?

We know that brazil nut milk is a healthy alternative to regular milk, but what exactly are the benefits of this vegetable drink? We show you 5 good reasons to prepare and consume this Brazil nut vegetable drink:

✓ It is a naturally lactose-free drink, valid for those with lactose intolerance and for those who want to eliminate animal foods and their derivatives from their menu;
✓ It does not contain cholesterol or saturated fats, only healthy fats such as fatty acids and omegas, which help prevent heart disease and hypertension;
✓ It is low in carbohydrates and has a low glycemic index, being indicated for diabetics and for low carb diets;
✓ It is rich in vitamin E, a powerful antioxidant that helps maintain the health of the skin, nails and hair, B vitamins and iron, recommended for anemia sufferers;
✓ It’s tasty, nutritious, satiating and can be used to prepare lactose-free shakes.

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Fermented garlic: what black garlic is, how it is prepared and how to use it

Fermented garlic, Is there kiss-proof garlic? The answer is yes and it is called black garlic: garlic with a delicate flavour and an incredible nutritional profile, created a few years ago in Korea through an oxidation and fermentation process. Let’s find out what black garlic is, how it is produced and how to use this particular ingredient in the kitchen.

A niche product but destined to be talked about, fermented garlic is a very young ingredient, born in Korea in 2004 and soon spread to Europe and the United States. It is a “simple” white garlic subjected to a double process, fermentation and oxidation: it is precisely this process that guarantees black garlic not only in its characteristic colour but also a delicate flavour and a pleasant aftertaste with a liquorice scent.

A very particular ingredient, more digestible than white garlic, with strong antibacterial and anti-inflammatory properties: black garlic is rich in mineral salts and does not leave that characteristic and not exactly sweet taste in the mouth. Let’s get to know black garlic better, see why and how to use it.

What is black garlic

Black garlic is fermented garlic, a “simple” white garlic whose bulbs are subjected to a particular process that combines fermentation and oxidation, a process in which the garlic takes on its characteristic dark colour and a soft, almost rubbery consistency. It was born in Korea (where fermentation is a widespread practice and used in the kitchen), in the near 2004 and, in a very short time, it spread to the United States and Europe, in particular to Great Britain and Spain, where it is produced and sold on a large scale.

Considered a real superfood, black garlic has antibacterial and antioxidant properties, it helps us to control and lower cholesterol levels in the blood and, a factor not to be underestimated, it does not have that pungent taste and smell typical of garlic: it is in short, breath-proof and kiss-proof. It has a sweetish taste and a balsamic aftertaste that recalls the scent of liquorice and, in part, of soy sauce, characteristics that make it not only sweet but also particularly versatile. In Italy it is still a niche ingredient: it is not easy to find it on the market and the sale takes place mostly online.

How it is prepared

The processing of black garlic takes place in two phases: at first, which lasts 30 days, the fresh garlic bulbs are left to ferment in humid environments at a controlled temperature, while in the second phase they undergo an oxidation process for a further 45 days.

In the second stage of processing the garlic acquires its characteristic dark colour and soft, almost rubbery consistency, thanks to the formation of a substance called melanoidin with strong antioxidant properties. The processing of fermented garlic, without adding additives or preservatives, on the one hand, reduces, compared to simple white garlic, the quantities of allicin, but on the other hand, it guarantees a higher concentration of antioxidant substances, almost double phosphorus and seven times the calcium and protein values.

How to use it in the kitchen

Black garlic is distinguished by a delicate flavour and a pleasantly balsamic aftertaste, less strong and pungent than the better known white garlic. In the kitchen it is versatile and easy to use: just like white garlic, fermented garlic can in fact be used both raw and cooked in any type of preparation.

Excellent simply spread on a slice of crispy bread, fermented garlic goes very well with fish dishes, but also with vegetables and white meat: you can use it to revisit the great classics of the kitchen, from a timeless spaghetti with garlic, oil and chilli to a fragrant and genuine garlic mackerel. Try it in a fragrant vinaigrette with extra virgin olive oil, balsamic vinegar and fresh ginger and your salads will take on an edge.

Fermented garlic

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The differences between durum wheat and soft wheat: cultivation, use in the kitchen and properties

Similar in structure but profoundly different in shape, nutritional values, uses in cooking and cultivation: how many of you really know the differences between durum wheat and soft wheat? From the first we obtain the white flour, from the second the semolina: yet the differences do not end there, let’s see why.

Structurally similar but very different in appearance and nutritional characteristics, soft wheat and durum wheat are two types of wheat, deriving from two different plants, from which more or less whole flours and semolina are produced. We often distractedly read the wheat with which they are prepared on the labels of bread and pasta: yet really knowing the ingredients and knowing how to recognize them is the first step towards a healthy diet in line with our tastes. Soft wheat and durum wheat, for example, are very different products: let’s get to know them better.

Differences

They come from two different species of wheat, the soft one from the Triticum aestivum plant and the hard one from the Triticum durum: this alone would be enough not to confuse them, yet the differences between durum wheat and soft wheat certainly do not end here. Let’s see them in detail.

Appearance and cultivation

Let’s start with the ears: that of durum wheat have long and filamentary strands and filaments, while those of soft wheat stand out because they are very small or even absent. The beans? Durum wheat is really “harder”, it has an elongated shape and an almost shiny surface; the soft wheat grain is “softer”, easier to break, rounded and slightly opaque.

As far as crops are concerned, soft wheat prefers warmer climates and sunnier soils and for this reason, it is grown mainly in the southern regions. Durum wheat, on the other hand, prefers humid climates and soils, in fact, the greatest productions take place in the northern regions and in Po Valley.

Uses in the kitchen

It goes without saying that different flours derive from two different types of wheat: semolina is obtained from the grinding of durum wheat, characterized by large amber-coloured granules due to the high presence of carotenoids and antioxidants. On the basis of the level of refining, we can distinguish semolina, granulated and wholemeal semolina while it is inaccurate to speak of “durum wheat flour”. Durum wheat has high tenacity, weak extensibility and requires a lot of water to be processed: for these reasons the semolina is mainly used for the preparation of dry pasta and in bread making.

From soft wheat, we obtain different types of flour, in particular flour 00, 01,1,2 and wholemeal flour. The classic “white flour” of soft wheat is presented in small granules, with good extensibility and a lower tenacity than that of durum wheat, characteristics that make it perfect for preparing leavened products (sweet or savoury), fresh pasta or pasta all ‘ egg.

Nutritional characteristics

Durum wheat and, consequently, the semolina, which derives from it, has a lower glycemic index, is particularly protein and contains a high quantity of gluten: for these reasons, durum wheat products are recommended for those who need to take little sugars. (those suffering from diabetes for example) or those who follow vegan and vegetarian diets, while they are absolutely not recommended for those suffering from gluten intolerances or celiac disease. Small curiosity: thanks to the nutritional properties of durum wheat, bread, pasta and desserts made with semolina are preserved better and for longer than those made with soft wheat flours.

Soft wheat flours contain a greater quantity of sugars, in particular 00 flour which is among all the most refined, and for this reason, they have a higher glycemic index. Mineral salts and fibres chapter: to take larger quantities it is advisable to prefer less refined flour versions, in particular wholemeal flour which is the least processed.

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Nettle: properties, benefits, uses in the kitchen

We all know it for its stinging effect but we often underestimate its beneficial characteristics and healing properties: we are talking about nettle, a perennial herbaceous plant of ancient origins. Why is it good and how can we use it in the kitchen? Here is a small guide to get to know it better.

Nettle is a perennial plant belonging to the Urticaceae family, native to Africa and western Asia, present today in all temperate areas of the earth. Rich in mineral salts, a friend of the intestine and all of the skin, nettle was already known in ancient times as a medicinal plant despite its pungent action. Used in cosmetics in creams and packs, nettle has diuretic and purifying effects as well as antioxidant and soothing effects: let’s get to know it better.

Properties of the nettle

If we look at the chemical composition of the nettle, we must distinguish the properties of the leaves and those of the roots.

Leaves are rich in mineral salts, in particular magnesium, iron, calcium and potassium, they contain chlorophyll, flavonoids and vitamins, while there is no lack of carotenoids and nitrates. Definitely low-calorie (just 42 kcal per 100 grams), leaves are mainly composed of water (82.6 grams) and are almost totally lacking in fats and sugars.

Roots have several active ingredients and mainly contain phytosterols, lectins, polysaccharides, oxalic acid and linoleic acid.

Benefits of nettle

Always considered a medicinal herb with countless therapeutic virtues, nettle is a real concentrate of benefits. In particular:

✓ It helps digestion: able to help the absorption of food and the natural digestive action because it contains a hormone produced by our stomach, called idiot, able to stimulate the secretion of pancreatic juices;

✓ rich in mineral salts, has a restorative and invigorating effect, useful in periods of particular stress or fatigue;
purifying and diuretic, has a detoxifying action and helps us eliminate toxins and excess fluids;

✓ it has a vasoconstrictor and haemostatic effect: it is useful in case of nasal haemorrhages and is recommended in case of the abundant and painful menstrual cycle;

✓ it has an anti-inflammatory and astringent action, therefore recommended in case of diarrhoea, colitis or dysentery;
chlorophyll gives the nettle strong anti-anaemic properties, useful for fighting forms of anaemia caused by lack of iron or blood loss;

✓ for external use, nettle has an emollient effect, it is therefore used to counteract eczema, skin rashes or forms of acne;

✓ helps us to control the level of cholesterol in the blood and is useful for treating hypertension thanks to its vasodilator effect.

Use in the kitchen

How to use nettle in the kitchen? Once cleaned and lightly blanched, thanks to their slightly bitter taste that is partly reminiscent of the more common rocket, the nettle leaves are perfect for enriching omelettes, quiches, soups or delicious risottos.

Alternatively and in the most common use, nettle is used for decoctions and herbal teas: just leave the leaves to infuse for 10 minutes in boiling water and you can naturally fight coughs, colds and seasonal ailments.

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Cilento goat cacioricotta, a rare and sought-after cheese: how it is born and how to use it

From Puglia to Campania: goat cacioricotta is a truly sought-after local excellence. A highly appreciated cheese that lends itself as the main ingredient of ancient and traditional recipes. Excellent fresh, sublime aged: let's see together how one of the most natural cheeses that exist is born, also suitable for pregnant women if suitably thermalised.

Goat cacioricotta is a cheese made from goat's milk only through a very particular processing technique. Let's start by saying that the milk used is milked from goats raised in the wild: this gives the product a unique taste and flavour because the goat's diet is not industrial. Goat cacioricotta is a highly sought-after cheese and there are few companies that produce it - unlike the non-accredited local Massaro who transforms daily milking into amazing cheese to bring to the table - making it a niche product. Among the production areas we find Puglia, but above all Cilento, which boasts this product as an excellence of the territory.

How is the Cilento goat cacioricotta born?

Cilento goat cacioricotta is made from the milk of goats raised in the wild and we are taught by Messrs. Antonio and Carminuccio Monzo of the I Moresani farmhouse who, every day, dedicate part of their time to goat grazing.

The Cilento farm has always produced goat cacioricotta from Cilento: before it was Mrs Filomena who took care of it, now, the baton has passed to her children - especially Domenico Monzo - while instead she constantly dedicates herself to the farmhouse kitchen. A beautiful family history which, over time, has earned the recognition of territorial excellence. From them the processing of goat cacioricotta from Cilento is done in a special didactic laboratory and follows a mixed processing: the cheese is worked in part with rennet coagulation (characteristic of cheese) and in part thermal (characteristic of ricotta).

For processing, the milk from 2 milkings is brought to a temperature of 90 ° C. Once the temperature of the milk drops to 38 - 40 ° C, the rennet is added (which can be easily found in the pharmacy). The curd is formed which is broken into granules, heated, placed in cylindrical moulds and pressed by hand, in order to eliminate the excess whey. It is important to press the cheese well: it is a step that should not be underestimated for the excellent result of the product. Once the cacioricotta is obtained, it can be eaten fresh or subjected to dry salting and then seasoned. Receiving it at home, directly from Cilento, is really very simple.

What the goat cacioricotta looks like

The cacioricotta has a shape of about 20 cm in diameter and 7 in height. Normally the pieces are 500 grams of fresh cheese. The paste is white and compact, with no holes in the fresh product; while the seasoned product is dry, scaly and straw-yellow in colour with fine holes. Based on the different shrubs of the Mediterranean scrub, which the goat feeds on, there is an aromatic diversity of the product.

A different use based on seasoning

Cilento goat cacioricotta can be consumed in 3 different textures and seasonings. The first is the fresh product: as soon as the cacioricotta is free of excess whey it can be consumed - with or without salt - within 48 hours after making it.

Eaten fresh it is divine, but it also lends itself to numerous recipes: Mrs Filomena, for example, uses it as the main ingredient for her strictly hand-made ravioli, other chefs use it for example in rustic cakes. After about 15 days the product is semi-cured: the paste releases a nice intensity of taste on the palate and is mellow to the bite. Grated, it is ideal as an ingredient to add to the mixes of fillings (peppers or stuffed aubergines for example).

The third consistency is the prolonged seasoning, which goes beyond two months. The paste is hard with a spicy flavour and an intense straw yellow colour. Ideal grated on first courses based on fresh pasta - such as fusilli with meat sauce - or as an aperitif with very full-bodied red wine. Furthermore, the grated product is perfect for making meatballs, crocchè and various types of fillings. As far as wine pairings are concerned, aged goat cacioricotta goes very well with a non-young and well-structured Fiano.

The secrets of Cilento goat Cacioricotta

There are many young people who have decided to stay in the South, making nature a reason for living. Graduates with a passion for craftsmanship: this is the story of Annacarla Tredici, a journalist and mother from Geneva who, together with her husband Andrea, opened a company in Cilento - Tenuta Principe Mazzacane - that produces goat Cacioricotta from Cilento. In good order, they recruited the native Cilento goats: "The secret to having a good Cilento goat cacioricotta - explains Annacarla - lies first in the goat breed and then in the diet: grazing is essential".

The animal in the wild, in fact, walks a lot: it has better circulation and, since the goat is very selective in its diet, it is able to choose well what to eat and what to avoid. "The Cilento goat, grazing in the Mediterranean scrub, eats broom, hawthorn, dried fig leaves: a whole series of varieties important for the quality of the milk, which we will then find in the cheese in terms of flavours and aromas. The Cilento breed, which we understand 3 sub-categories (black, red and grey), we look after it trying to keep only the best garments to guarantee us better genetics ".

The only drawback is the quantity of milk: "The Cilento goat breed produces less milk but the yield is higher and, compared to other breeds, it must be said that the milk is really very good. Cleaning is essential: for to have a perfect cheese it is necessary to keep the animal in perfect clean conditions, starting from the stables, ending with all the equipment related to milking and making the cheese. We produce goat cacioricotta in 4 variations, different for maturing phases. Besides cacioricotta, we are also experimenting with goat blue which is giving considerable satisfaction, especially to the palate. "During processing, explains Annacarla," our milk does not exceed 90 ºC and is always subjected to thermalisation in such a way allow pregnant women to be able to safely consume our goat cacioricotta from Cilento ”.

Hoshigaki, the Japanese drying practice for eating persimmons all year round

In Japan, persimmons are the national fruit and due to their rapid maturation, they have been dried using the hoshigaki technique for centuries. A simple process that requires time and space and which has found several supporters in these months of lockdown. The result is a natural and tasty energizer, to be used in different recipes, sweet and savoury.

Few kitchens in the world inspire a sense of patience like the Japanese one: after all, time is a fundamental factor in the recipes of the Rising Sun and many traditions have been handed down for millennia. This is the case of hoshigaki, the drying of persimmon fruit: a procedure that is carried out in homes with great commitment, because almost all persimmons ripen at the same time and, in order not to waste them, you have to get busy. The process at home is simple but long and it is no coincidence that this ancient practice has met with some success in recent months when the lockdown offered the necessary time to create "meditative" recipes.

Aesthetics are also a fundamental element of Japanese culinary art: imagine the autumn gardens of Japanese houses full of orange and deep yellow fruits and then, in early winter, the same apples hanging from the roofs of the houses in long vertical lines. They are real hoshigaki waterfalls, which hang from the arcades to soak up the sun and air and thus complete the drying: a bit like we do with tomatoes.

A sustainable preparation

All you need, aside from the fruit, is boiling water, string, and a stick. Not yet ripe persimmons should be chosen, and if you are lucky enough to be able to harvest them, it is better to leave a piece of the sprig. They are then peeled, except at the top, around the petiole: this part is tied to a piece of string with which a ring is formed.

At this point, the persimmons can be immersed in boiling water for a few seconds, in order to eliminate the tannins that make up the most bitter part: then they must be drained and dried, before hanging them on a horizontal stick. The optimal location is outdoors, but away from moisture: otherwise an airy area of ​​the house is fine. The drying time varies greatly depending on the environmental conditions, but two weeks is the minimum time needed. An important operation not to be forgotten is to massage the fruits once a day: this practice, which must begin one week after hanging the fruits, allows the sugars to be distributed in a balanced way. The persimmons treated in this way will be ready when their appearance is withered and reduced in volume, but they will have a nice dark amber colour. They can be stored for several months in a tin or glass jar.

Taste and uses of dried persimmon

The texture of the heart is soft, they are drier on the outside. They may be reminiscent of dried figs, but are less sweet than these and, in general, less sugary than other dried fruit. They are also slightly spicy and are beautiful to look at thanks to the sugar bloom that covers the surface, giving the fruit a crystalline patina. In Japan, it is customary to give them on New Year's Eve because of their auspicious red colour and are considered a precious gift. On the palate the consistency is rubbery and moist, the sweet sensation is never cloying and is calibrated by a musky and floral scent.

As for their use in cooking, dried persimmon is first of all an excellent natural energizer, if eaten in small pieces: it can be combined with cereals in breakfast yoghurt, or used for appetizers, presenting it together with aged cheeses, as is ago with jams. In desserts, they can be chopped or chopped to make cakes or biscuits. In Japan, they are accompanied by steaming cups of tea.

Some curiosities about the fruit

In Japan, the persimmon tree (attention, the name remains in the plural even when referring to a single fruit) is a symbol of peace since some plants survived the atomic bombing of Nagasaki: for this reason, the persimmon is also the national fruit. It is one of the oldest fruit trees: its domestication dates back to more than 2000 years ago in China. Cultivation first spread throughout the East to reach Europe in the mid-nineteenth century. Currently, it is widely cultivated in China, Japan, Korea, the United States and Brazil, but Italy also defends itself well: it is widespread mainly in Emilia-Romagna, Campania and Sicily. It is in these areas that the typical Pat (Traditional Agri-food Products) denominations have been recognized, for the Loto di Romagna, the Neapolitan vanilla Kaki and the Misilmeri Kaki, in the province of Palermo.

Kiwano or African horned melon: the strange tropical fruit that tastes like cucumber and banana

African horned melon, Its flavour is delicate and the taste is reminiscent of a mix between banana and cucumber: it is kiwano, a colourful tropical fruit also known as African horned melon or African horned cucumber. Increasingly present also in western markets, kiwano has many useful beneficial properties and can be used in cooking raw or cooked. Let’s find out all about this particular fruit.

A particular fruit, with a yellow exterior studded with small horns and an intense green interior, almost like that of kiwi: it is the kiwano, an exotic fruit that appears more and more often on the stalls of our markets. Also called African horned cucumber or African horned melon, kiwano is a fruit belonging to the Cucurbitaceae family, the same as melon, pumpkin, zucchini and cucumbers. Due to its internal resemblance to the kiwi, this fruit was renamed kiwano during the 1930s, when it began to be imported to Australia and New Zealand. Here’s where kiwano (African horned melon) comes from, what it tastes like, what its benefits are and how to use it in cooking.

Kiwano, the identikit of the exotic fruit

The kiwano (African horned melon) belongs to the Cucumis metuliferus species, of the Cucurbitaceae family, an African climbing plant that is finding more and more space even in the markets of Western countries.

A plant that bears fruit both in December and in summer and which produces these curious “horned” fruits. Unlike what you might think, kiwano has a delicate and slightly watery flavour, with a taste reminiscent of a mix of cucumber and banana and a slightly sweet and sour aftertaste. A typical fruit of the area between South Africa and tropical Africa, which today is marketed in several countries thanks to the ease with which it is grown, its speed of growth and its extraordinary ability to adapt to different types of climate.

Properties and benefits of kiwano

Rich in water and low in calories (50kcal per 100 grams of product), kiwano has a fair amount of carbohydrates and vitamins: among these, in particular, vitamin C. It is very rich in mineral salts, especially iron and magnesium, but it is also low in sodium: ideal for those who have to keep blood pressure under control. Furthermore, kiwano boasts a high quantity of beta-carotene in kiwano, a very important antioxidant that helps slow down premature aging, protecting especially skin, eyes and hair, but also good quantities of oleic and linoleic acid, especially in the seeds. As for its benefits, it is important to remember that kiwano:

it has great antioxidant properties, thanks to the polyphenols it contains: important substances to defend us from any degenerative pathologies;

performs antiviral and antimicrobial functions. The ability of the plant to be very resistant to viruses, in fact, is reflected in the properties of the fruit: it is therefore important to protect us from bacteria and infections and increase the capabilities of our immune system;

protects and stimulates the gastrointestinal system, thanks to the fibers it contains. In particular, the extract of the kiwano pulp has shown good ability to prevent the formation of ulcers;

it is capable of carrying out a purifying and detoxifying action, thanks to the high water content. Furthermore, its low calorie intake makes it ideal for those who follow low-calorie diets and for sportsmen.

How African horned melon is used in cooking

In Africa, kiwano (African horned melon) is consumed whole, with all the peel, roasted or boiled together with other vegetables: the best option, since most of the nutrients are deposited on the peel. The peel, in fact, can be eaten, but only after it is cooked: this is where we find the greatest concentration of vitamin C and fibre. Even the seeds, when the fruit is ripe, can be eaten with serenity.

In any case, in the West the kiwano is peeled: when you do it, it is good to use protective gloves to avoid prickling. Once peeled, extracting the pulp is very simple: you can simply add it to a fresh salad or fruit salad; alternatively, you can eat it together with yoghurt or simply spread on bread and seasoned with salt, lemon and oil, or with sugar.

If you want to use it in a real preparation, we still suggest not to cook it, so as not to spoil the delicacy of its flavour. You can try to combine it with fish and shellfish, which it will enhance the marine notes: it is ideal to use as a pairing with a salmon or tuna tartare, or in a ceviche, together with fish and vegetables of various kinds.

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Treating gastritis: the 10 most effective remedies

How to cure gastritis with the 10 most effective natural remedies. There are fast natural remedies to cure gastritis in its moment of maximum manifestation. Here are the 10 most effective remedies to cure gastritis naturally. Gastritis: symptoms and causes Gastritis is an inflammation of the gastric mucosa. Its symptoms can be mild: a sense of heaviness, digestive difficulties, mild swelling, up to more serious symptoms, such as weight loss, vomiting, oesophagal reflux. Lifestyle has a great responsibility for the onset of gastritis symptoms. Much can be done to prevent it, and even intervening from the first mild symptoms is of great help.

1. Umeboshi

The umeboshi are the food of macrobiotic cooking, and as such are used as a natural remedy. These are apricots dried and macerated in salt.

The properties of umeboshi concern the stomach in particular: it relieves nausea and eases the work of the liver and stomach. The umeboshi, used together with the rice cream, is a real panacea for the stomach and intestines.

2. Ventilated green clay

The ventilated green clay, taken orally, allows calming stomach acid and reflux.

To treat gastritis, ventilated green clay can be used both for the preparation of clayey water and to prepare water and clay, to be taken orally.

3. Ginger

The ginger can cure gastritis due to its digestive properties.

Used both as a salad (special preparation that involves the fermentation of slices of ginger) and in decoction, it allows to lighten the work of the stomach, fight nausea and purify the intestine.

Preparing ginger tea is very easy: just let a few slices of ginger boil in half a litre of water, let it settle when cooked, and drink hot

4. Peppermint essential oil

Peppermint essential oil has digestive properties. For the stomach, it is, together with chamomile essential oil, the most useful essential oil for treating the symptoms of gastritis.

You can take peppermint essential oil by dissolving a drop in a spoonful of honey, then diluting all the half glass of warm water.

Or make green clay balls ventilated and water with the addition of a drop of essential oil for each ball: a little water is mixed with the green clay, balls are formed with the hands of the size of a peanut, a drop of oil is dropped for each ball, let the ball dry and eat several times a day or after main meals.

5. Alga wakame

The wakame seaweed, thanks to the presence of soluble fibres, allows creating a protective film on the stomach walls, protecting it from the attack of gastric juices and thus treating the symptoms of gastritis.

The wakame seaweed can be taken crumbled in soups and salads, or combined with miso as a natural remedy for the entire digestive and intestinal system.

6. Sides

The kanten is a macrobiotic remedy. It consists of a drink made from apple juice and agar-agar. Kanten treats nausea and vomiting often associated with gastritis.

Preparation is easy: half a teaspoon of agar is dissolved in a glass of unfiltered apple juice. It is then heated over low heat until the alga is completely dissolved, stirring. It is drunk hot.

7. Licorice

The liquorice root has digestive properties and is a strong gastroprotection. Chewed fresh it helps digestion, while in infusion it protects the gastric mucosa from injury, relieving the symptoms of gastritis.

8. Fennel

The fennel is eaten raw or taken in the form of centrifuged or infusions, makes it possible to lighten the sense of stomach bloating. For those suffering from gastritis, preceding meals with a few slices of raw fennel allow to lower the acidity of the stomach, prepares the internal environment for good digestion, and helps eliminate intestinal gas due to the fermentation of food.

9. Aloe in juice

The aloe juice is a strong protector of the stomach and treats the symptoms of gastritis quickly and without side effects. Aloe juice can be made at home or purchased: take care to check, in both cases, that only the core of the leaves has been used in the preparation of the juice, and not the outer part, as it could cause stomach irritation.

10. Potato juice

The potato juice is a popular remedy used to treat gastritis and in general stomach problems.

Preparing the potato juice is simple: grate a potato, taking care to remove any black parts, and squeeze until the juice comes out. It is drunk fresh: the potato juice allows you to relieve the symptoms of gastritis in a short time.

The differences between durum wheat and soft wheat

The differences between durum wheat and soft wheat: cultivation, use in the kitchen and properties

Similar in structure but profoundly different in shape, nutritional values, uses in cooking and cultivation: how many of you really know the differences between soft wheat and durum wheat? From the first we get the white flour, from the second the semolina: yet the differences do not end there, let’s see why.

Structurally similar but very different in appearance and nutritional characteristics, soft wheat and durum wheat are two types of wheat, deriving from two different plants , from which more or less whole flours and semolina are produced. We often distractedly read the wheat with which they are prepared on the labels of bread and pasta: yet really knowing the ingredients and knowing how to recognize them is the first step towards a healthy diet in line with our tastes. Soft wheat and durum wheat, for example, are very different products: let’s get to know them better.

Differences

They come from two different species of wheat, the soft one from the Triticum aestium plant and the hard one from the Triticum durum: this alone would be enough not to confuse them, yet the differences between soft wheat and durum wheat certainly do not end here. Let’s see them in detail.

1. Appearance and cultivation

Let’s start with the ears: that of durum wheat have long and filamentary strands and filaments, while those of soft wheat stand out because they are very small or even absent. The beans? Durum wheat is really “harder”, it has an elongated shape and an almost shiny surface; the soft wheat grain is “softer”, easier to break, rounded and slightly opaque.

As for crops, soft wheat prefers warmer climates and more sunny soils and for this reason, it is grown mainly in the southern regions. The durum wheat instead prefers more humid climates and soils, the major productions in fact take place in the North and in the Po Valley.

2. Uses in the kitchen

It goes without saying that different flours derive from two different types of wheat: semolina is obtained from the grinding of durum wheat, characterized by large amber- coloured granules due to the high presence of carotenoids and antioxidants. On the basis of the level of refining, we then distinguish semolina, granulated and wholemeal semolina while it is inaccurate to speak of “durum wheat flour”. Durum wheat has high tenacity, weak extensibility and requires a lot of water to be processed: for these reasons the semolina is mainly used for the preparation of dry pasta and in bread making.

From soft wheat, we obtain different types of flour, in particular flour 00, 01,1,2 and wholemeal flour. The classic “white flour” of soft wheat is presented in small granules, with good extensibility and a lower tenacity than that of durum wheat, characteristics that make it perfect for preparing leavened products (sweet or savoury), fresh pasta or pasta all ‘ egg.

3. Nutritional characteristics

The durum wheat and hence the bran, that results has a lower glycemic index, is particularly protein and contains a large amount of gluten: for these reasons, the products made from durum wheat are recommended for those who need to take a few sugars (for example, those suffering from diabetes) or to those who follow vegan and vegetarian diets, while they are absolutely not recommended for those suffering from gluten intolerances or celiac disease. Small curiosity: thanks to the nutritional properties of durum wheat, bread, pasta and desserts based on semolina are preserved better and for longer than those based on soft wheat flour.

Soft wheat flours contain a greater quantity of sugars, in particular 00 flour which is the most refined of all, and for this reason, they have a higher glycemic index. Mineral salts and fibres chapter: to take larger quantities it is advisable to prefer less refined flour versions, in particular wholemeal flour which is the least processed.

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The differences between crescenza and stracchino and how to use them in the kitchen

They look alike but they are not at all the same: crescenza and stracchino are often mistaken for each other but, despite being both soft kinds of cheese, they have numerous differences. Milk, seasoning, properties: let’s see them all in detail, with some tips for using them in the kitchen.

The growth and soft cheese are part of the family of soft cheeses, are both light-coloured, fresh and delicate flavour yet are not at all the same thing. They are often mistakenly confused, but crescenza and stracchino are very different cheeses, in terms of ageing, the raw material of origin, properties and nutritional values. Whether you choose to enjoy them alone on a simple slice of toasted bread or you want to use them to enrich your recipes, here’s how to recognize crescenza and stracchino.

Stracchino

The soft cheese is a soft cheese deriving from raw whole milk or pasteurized milk of cows “stracche”, from the Lombard dialect stracch which means “tired.” In ancient times, milking for this type of low -protein milk took place when the cows returned from the summer pasture, around 900 meters high, and were just tired: this was precisely the moment when the milk was particularly easy to work to obtain this type. of cheese which was then aged for about 20 days, which increase in the case of Strachitunt Dop blue stracchino. Today, however, thanks to industrial production, stracchino is produced throughout the year.

Product and loved particularly in northern regions, stracchino is cheese without rind from the delicate taste and less intense with respect to growth, mainly composed of water (54%) where we find a discreet caloric intake (300 kcal per 100 grams of product) and a good supply of calcium (100 grams of stracchino cheese contain almost 40% of the daily requirement), but absent carbohydrates and fibre.

Growth

The growth is a raw soft cheese resulting from the processing and maturing of whole milk pasteurized vaccine. A slightly less caloric cheese than stracchino (about 257 kcal per 100 grams of product) but richer in high biological quality proteins, highly assimilable calcium and a good supply of vitamins and mineral salts. Recognizable for its delicate and tastier taste than stracchino, crescenza owes its name to its ability to grow (from the Latin Crescentia, the verb to grow) and increase in volume during and after the maturing that does not exceed 7 days. According to other sources, the name derives from the Lodi dialect in which “crescenza” means the focaccia, also leavened and therefore grown.

Use in the kitchen- crescenza and stracchino

If it is true that crescenza and stracchino have similar flavour and texture, it is also true that they find different spaces and uses in the kitchen. In fact, between the two the stracchino is the most used, for its more neutral taste and its creamier texture, excellent for embellishing many types of dishes, from first to second courses:

The crescenza, less used, boasts a traditional recipe all by itself: have you ever heard of Recco focaccia? A Ligurian speciality that does not require leavening and that is cooked at very high temperatures: then it is stuffed, naturally, with abundant growth.

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All the benefits of golden honey: what it is and how it is prepared

Benefits of golden honey, we are increasingly looking for natural remedies to combat seasonal ailments, coughs and annoying colds and, if you know golden honey, you know that it is among the oldest and most effective. If you have no idea what it is, you are in the right place: this is what it is and why it is so good for our health.

During the cold months it helps us to prevent and fight seasonal ailments, colds and annoying sore throats, it is a natural antibacterial and anti-inflammatory and we can do it at home in a few simple steps: let’s talk about golden honey, an ancient recipe of ayurvedic medicine, powerful natural remedy. How to take it and how to do it at home? And, above all, why is it so good for our body? Let’s see it (Benefits of golden honey).

What is golden honey-Benefits of golden honey

Ancient natural remedy of Ayurvedic medicine, effective against symptoms of seasonal cold, cough, sore throat or bone pain: golden honey is a “simple” but miraculous compound based on honey and turmeric powder. Increasingly known also in our recipes and increasingly easy to find on supermarket counters, turmeric is a spice known since the times of the Assyrians for its anti-inflammatory and antibacterial properties, excellent for strengthening the immune system and detoxifying the body. Golden honey is therefore a natural remedy to all intents and purposes, a compound useful in the colder months when the immune defences are lower and with the first colds we risk flu, fever and colds.

Benefits of golden honey

Why golden honey is good and what it is good for

Why is golden honey so good for our health? Simple: because it is the mix of two incredibly beneficial foods:

✓ The honey, you know, is a natural decongestant of the respiratory tract, it helps muscular endurance and has a ‘ detoxifying and protective of the digestive system and liver;

Benefits of golden honey

✓ The turmeric is a plant belonging to the family of Zingiberaceae, among the best-known roots and appreciated inside and outside the kitchen. It is a natural antioxidant and owes its power to curcumin, an active ingredient with anti-inflammatory and analgesic properties. It improves digestion and the activity of the intestinal flora but should be taken in small quantities, no more than 5 grams per day because our body absorbs it very slowly.

Now, do you understand why having golden honey at home is a great idea? You will be amazed to know that preparing it at home is really easy.

How it is prepared

Preparing golden honey at home is very simple, all you need is honey (100 grams) and a tablespoon of turmeric. In a simple previously sterilized glass jar pour the honey, add the turmeric and mix for 2 minutes, until the turmeric has completely blended. Then close the jar and store it in a dry place away from heat sources; for expiry, you can refer to the date shown on the honey package. You can flavour your homemade golden honey with half a teaspoon of ground cinnamon or add a few peppercorns, which can increase the action of curcumin., an active ingredient in turmeric.

Benefits of golden honey

How to use it

During the cold season, colds, coughs and sore throats are easy to fall into and it is precisely in these cases that golden honey can come to our aid. For the first symptoms of flu or cold, it is important to take Golden Honey for three days continuously, making it dissolve in a hot drink or directly in the mouth. That’s how:

✓ day 1 : half a teaspoon of golden honey every hour from the morning;

✓ day 2 : half a teaspoon of golden honey every two hours starting in the morning;

✓ day 3 : half a teaspoon of golden honey three times a day;

After the first three days, you will already notice improvements. If you want to use it in a preventive form, you can take golden honey for a week, one teaspoon three times a day.

Benefits of golden honey

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