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Carp plaque

Carp plaque


We clean the fish, wash it, season it with salt and pepper on each side and put a few slices of garlic inside it and put it in a tray.

Peel an onion, cut it into juliennes, peel the garlic and cut it into rounds and chop the parsley finely.

In a frying pan, fry the onion with a little oil, put the wine, tomato juice and season with salt and pepper.

Put the parsley and garlic and wait for it to thicken a little and turn it over, put it in the oven for 30 minutes.

It is checked from time to time and we sprinkle it with the sauce from the tray.

At the end, put slices of lemon.

Good appetite!


Romanian carp plaque

& Icirc & # 539i must:
2 fresh carps, about 1 kg each
3 onions
3 bell peppers of different colors
3 ro & # 537ii
1 l & # 259m & acircie
1 leg & # 259tur & # 259 green garlic
1 leg & # 259tur & # 259 de p & # 259trunjel verde
500 ml ro & # 537ii juice
peppercorns
ground pepper
1 bay leaf
salt
1 ce & # 537cu & # 539 & # 259 oil, preferably m & # 259sline
Preg & # 259te & # 537ti a & # 537a:
Cure & # 539i & # 537i wash well on & # 537tele, & icircl grow well, & icircl season with salt & # 537i pepper, & icircl sprinkle & # 537ti with a little olive oil, and then & icircl a & # 537ezi & icircntr-a tray 259 suitable & # 259 as size. Put the tray in the oven, on the right heat. Cut the onion into scales, grease the peppers and put the chicken in a frying pan in olive oil. After a few minutes, add the finely chopped garlic, a few peppercorns and a bay leaf. Then put it on the fire, then wash it with the tomato juice and put it on a low heat.
After about 20-30 minutes, place the mixture over the trays on the tray, which has turned golden in the meantime. Decorate the slices with red slices and bake for about 30 minutes. Before serving, sprinkle the leaves with lemon juice for a delicious sour taste.

Preparation: 45 minutes Baking: 60 minutes
Re & # 539et & # 259 by Mirela Gheorghe, Ploie & # 537ti, Prahova County

Enter here and you will find a network of carp plates.


Crap plachie ingredient

  • 2 kg carp larger or smaller
  • 4 large onions
  • 3 kapia peppers, donut or even fat
  • 1, 5 kg of tomatoes
  • 1 head of garlic
  • 1 hot pepper
  • 1 bunch fresh parsley
  • salt, pepper, thyme, bay leaves
  • flour, oil

We clean the fish, wash it and let the water drain, take some air. Meanwhile, scald the tomatoes and peel them. Heat a frying pan with oil, roll the fish in flour and fry it briefly until it turns brown and takes on color. The flour will help, later, in the oven, both to form a sauce and to taste. We leave the fish aside and prepare the rest of the ingredients, and they will all meet in the pan.

Peel a squash, grate it and chop it finely. We do the same thing with two kapia peppers. A large, peeled tomato, cut it into small cubes. Heat a frying pan again and sauté the onion until soft. We give her salt to help her. Over the onion add the chopped pepper and tomato. Stir and leave on the fire to lightly bind this toast a little, to extract the juices and to form a little sauce.

Heat the grill and bake the third kapia pepper. We clean the garlic. We grind the hot pepper from the knife more or less quickly, according to the spirit of adventure of each one. It's good to feel the pepper sting a little, to urge you to ask for another portion. We make a kind of mujdei. In a bowl put the crushed garlic, freshly ground pepper, hot pepper, baked and chopped kapia pepper and chopped green parsley. Add a little oil, rub and mix the ingredients with a fork and then add a little water, like mujdei.

With the semi-toast ready for the first step, we form a bed in a large tray. Distribute the previously prepared sauce evenly over this bed. Sprinkle a few sprigs of thyme and 2-3 bay leaves. Cut 2-3 peeled tomatoes into cubes and sprinkle them in the pan, over the mujdei (it will be caught halfway between the bottom frying layer and the top fresh tomato layer).

We place the browned fish, in an organized, military way, over this well-stored vegetable support in the tray. We cut the rest of the tomatoes into slices and place them neatly and nicely over the fish. Over these tomatoes we give a little coarse salt, high if it is, to help remove the juices with the browning process in the oven. Bake for about 1 hour, until the tomatoes on top are browned and reduced and the sauce is formed.

We are preparing a fluffy polenta that will vigorously support the taste and color of our final work. Those who do not fit into polenta, can only recommend a bread with brown and crispy crust and white and fluffy core. But, in my opinion, polenta remains the first choice for this carp plate.


Plaque and plaques

I know you know a lot of plate recipes. And only one if you knew - the classic carp plaque - you would still win. That it's delicious food, to lick your fingers, as our Romanian says. Mmmm! But look, a century and a half ago - or so - other dishes were prepared in the Romanian Principalities, baptized as plates. As is this oyster plate, which I will be entitled to cook. At that time, oysters were fished in the Black Sea. Today we take them from where we find them. I know that offshore mussels are & # 8230. With oysters, I don't know what to say & # 8230 But, wherever you take them, you have to prepare them like this:


Method of preparation

Peasant carp plate in the oven

The carp is cleaned of scales, intestines, washed and raised on both sides according to the number of servings.

Carp plaque

The fish is cleaned, washed well and divided and fried a little - but it is not obligatory I have it


Recipes from the monastery. Feta cheese, beneficial for supporting the immune system

Feta cheese is a Greek product with a protected designation of origin, which means that it can only be made under the name "feta" in certain areas of Greece. It is, more precisely, a type of telemea made from sheep's and goat's milk, which is distinguished by its special taste, but also by its beneficial effects on the human body.

The feta cheese has a slightly astringent taste, is devoid of holes and does not have a thick coating. Made according to the traditional recipe, this cheese is healthier than cow's milk. It is easier to digest, has a lower allergic potential and generates less inflammation in the body, which means that it is a better option for cow's milk. Its composition contains minerals and vitamins: phosphorus, calcium, magnesium, vitamin B2, proteins, carbohydrates, sodium, vitamins B6, B12, A, D, PP, selenium, etc.

One of the great benefits of feta cheese is its protection against cancer. It also helps to improve the immune system, protects the bones, improves the health of the intestines, due to the probiotic effect it has, prevents headaches, protects the eyes, treats anemia, etc.

Because it is rich in sodium and, in addition, contains saturated fats, feta cheese is recommended for occasional consumption, not daily. Feta cheese can be added to salads, sandwiches, appetizers, desserts, eaten as a topping, etc.

Tart with spinach and feta cheese

ingredients: a few slices of bread, 4 eggs, milk, butter, 150 g feta cheese, 100 g cheese, 100 g spinach, 4 tablespoons sour cream, a few slices of ham, green onions, pepper, cherry tomatoes.

Preparation: Beat an egg and mix with the milk, grease a sheet of tart with butter, then place the slices of bread, previously soaked in the egg with milk, then put a few pieces of butter on top. Saute the spinach with a tablespoon of butter and season, then sauté the green onions. On top of the slices of bread, alternately place the ham, spinach and feta cheese, and finally the cherry tomatoes. Beat 3 eggs with the cream, then place on top of the tart and grate the cheese. Put the tray in the oven for 20 minutes until slightly browned. Serve hot.

Parmesan cheese with feta cheese

ingredients: 1 kg peeled and sliced ​​eggplant, 1 tablespoon grated salt, 150 ml olive oil, 1 large onion cleaned and finely chopped, 700 g fresh peeled and cut tomatoes, ground black pepper, 60 g flour, 30 g grated Parmesan, 350 g feta cheese, 2 tablespoons freshly chopped basil.

Preparation: Sprinkle salt over the eggplant slices and let the bitter juice come out. In a saucepan, put the onion to harden with a little olive oil, add the tomatoes, salt and pepper and simmer for 10-15 minutes, then set aside and add the basil. Heat the eggplant slices and drain the juice well. Place a layer of eggplant on the bottom of a round tray, sprinkle the Parmesan cheese, part of the feta cheese and part of the tomato sauce, then put another layer of eggplant, Parmesan cheese, tomato sauce and the rest of the cheese on top for decoration. . Place in the oven at 180 degrees for 30 minutes.

source: Nun Ecaterina Vicleanu, Ziarul Lumina

Nutrition


The best Christmas recipes from monasteries

On Christmas Eve, Christians prepare, according to tradition, to welcome the Nativity. It is time to cook for the holiday meal, including at the monasteries. In many of these places, meat dishes are not prepared, but with the prayer on their lips and the joy of approaching the Nativity of the Savior in their souls, the nuns make delicious fish dishes.

Mother Ecaterina from the kitchen of the Monastic Trapeze of the Patriarchal Cathedral inside the Archdiocese of Bucharest proposes a Christmas menu, as simple as it is tasty: as an appetizer & # 8211 tuna salad with mayonnaise the main course & # 8211 pike stuffed with vegetables again dessert cakes & # 8211 `diapers.

And the nuns from Pasărea Monastery will have fish on the Christmas table.

Tuna salad with mayonnaise

Ingredients: 5 carrot roots, 2 parsley roots, 1 celery root, 1 kg of potatoes, 250 grams of pickled cucumbers, a 400 gram jar of peas, canned tuna. 6 eggs are needed for mayonnaise.
Boil the vegetables, and after cooling, clean and cut into small cubes. Peel a squash, grate it and cut it into cubes. Drain the peas and mix with the vegetables, pickles, canned tuna and mayonnaise. Add, to taste, salt and ground white pepper.
Mayonnaise & # 8211 Boil 3 eggs, and after cooling, peel. The boiled yolks are mixed with the raw ones, salt is added to taste and the mixture is continued, while the oil is poured "in the rain" gradually until the mayonnaise is ready. If it hardens, you can put juice from a lemon and 1-2 tablespoons of mustard. Stop a few tablespoons for garnish, then mix the other side with the salad.

Pike stuffed with vegetables
Ingredients: 1 suitable pike, 2-3 onions of the right size, 2 carrots, 1 parsley root, green dill, paprika, ground white pepper.
The pike is cleaned, washed and peeled off, starting from the head, taking care not to break the skin.
The vegetables are cut into slices, hardened and cooled. The meat removed from the fish is deboned and passed through the mincer together with the vegetables and garlic. Add salt to taste, pepper, paprika, chopped dill, 1-2 eggs, 2-3 tablespoons of semolina. Mix all together and fill the pike, starting from the tail to the head, including the head, then sew and put in the oven in a tray lined with baking paper. Separately make a sauce of 250 ml of white wine, 150 ml of water, 1 tablespoon of sugar, salt to taste, 250 ml of tomato juice or 2-3 tablespoons of tomato paste. Homogenize, pour into the pan and put in the preheated oven at 150 degrees for 50-60 minutes. During baking, sprinkle with sauce from time to time. It can be served both hot and cold, as an appetizer or as a base.

The Lord's diapers
Ingredients: 500 g flour, a pinch of salt, water (125-150 ml).
For syrup: honey or sugar, water (set the amount according to preference), rum and vanilla essence, orange peel and lemon.
For the filling: 500 g ground walnuts, vanilla-flavored powdered sugar, lemon peel and orange peel.
From flour, water and a little salt, make a dough like bread, but unleavened. On a board are very thin sheets that are baked on a hob or on a Teflon tray. After baking, leave it to dry for 24 to 48 hours, then fill it, as a rule, one day before Christmas Eve (because they are served on Christmas Eve). From water, sugar / honey, rum and vanilla essences, lemon peel, orange, make a syrup that is heated, then fill the cakes with vanilla sugar, lemon peel, orange.
Syrup the cakes and place on a plate, then sprinkle the walnut mixture and do so until they are all filled. Cover with foil and let cool. They are served as a dessert.

Stuffed carp
Ingredients: a 2-3 kg carp, two fish fillets, 300 g walnuts, 2 eggs, chopped parsley.
Mix the fish meat (fillets) well with the walnuts, eggs and parsley. Add salt and fill the carp with this composition. Grease a pan with oil, put the carp and put in the oven for 30 minutes.

Sarmale with meat in cabbage leaves
For those who prepare in their households and meat dishes we have collected from the famous traditional recipes a sarmale recipe:
Sarmale ingredients in sweet cabbage leaves: 1 kg minced pork 110 grams rice 3 bay leaves 2 onions 100 g broth / tomato or tomato paste 1 large sweet cabbage pepper 1 tablespoon salt dill thyme.
Preparation: The cabbage is pre-scalded in salted water. Choose pork (leg, rib, neck) and pass it once through the mincer. The minced meat is mixed with the cleaned and washed rice in a few waters, very small diced onions, pepper, salt, finely chopped bay leaves and 100 ml of water.
The cabbage leaves are cut by selecting the pieces in which the meat can be packed. Place the cabbage leaf in the left hand, close to the wrist, place some meat and roll the cabbage leaf. The sarmales are boiled in large containers lined with cabbage leaves, in which they are arranged concentrically, in successive layers in the shape of a snail. Put water (so as to cover the sarmales), tomato paste and two tablespoons of lard (oil) over the last layer of sarmale. The smoker sits among the sarmale, as do the dill, bay leaves and thyme. After boiling for the first time, the sarmales are left to simmer for 2 hours.


Recipes from the monastery. Feta cheese, beneficial for supporting the immune system

Feta cheese is a Greek product with a protected designation of origin, which means that it can only be made under the name "feta" in certain areas of Greece. It is, more precisely, a type of telemea made from sheep's and goat's milk, which is distinguished by its special taste, but also by its beneficial effects on the human body.

The feta cheese has a slightly astringent taste, is devoid of holes and does not have a thick coating. Made according to the traditional recipe, this cheese is healthier than cow's milk. It is easier to digest, has a lower allergic potential and generates less inflammation in the body, which means that it is a better option for cow's milk. Its composition contains minerals and vitamins: phosphorus, calcium, magnesium, vitamin B2, proteins, carbohydrates, sodium, vitamins B6, B12, A, D, PP, selenium, etc.

One of the great benefits of feta cheese is its protection against cancer. It also helps to improve the immune system, protects the bones, improves the health of the intestines, due to its probiotic effect, prevents headaches, protects the eyes, treats anemia, etc.

Because it is rich in sodium and, in addition, contains saturated fats, feta cheese is recommended for occasional consumption, not daily. Feta cheese can be added to salads, sandwiches, appetizers, desserts, eaten as a topping, etc.

Tart with spinach and feta cheese

ingredients: a few slices of bread, 4 eggs, milk, butter, 150 g feta cheese, 100 g cheese, 100 g spinach, 4 tablespoons sour cream, a few slices of ham, green onions, pepper, cherry tomatoes.

Preparation: Beat an egg and mix with the milk, grease a sheet of tart with butter, then place the slices of bread, previously soaked in the egg with milk, then put a few pieces of butter on top. Saute the spinach with a tablespoon of butter and season, then sauté the green onions. On top of the slices of bread, alternately place the ham, spinach and feta cheese, and finally the cherry tomatoes. Beat 3 eggs with the cream, then place on top of the tart and grate the cheese. Put the tray in the oven for 20 minutes until slightly browned. Serve hot.

Parmesan cheese with feta cheese

ingredients: 1 kg peeled and sliced ​​eggplant, 1 tablespoon grated salt, 150 ml olive oil, 1 large onion cleaned and finely chopped, 700 g fresh peeled and cut tomatoes, ground black pepper, 60 g flour, 30 g grated Parmesan, 350 g feta cheese, 2 tablespoons freshly chopped basil.

Preparation: Sprinkle salt over the eggplant slices and let the bitter juice come out. In a saucepan, put the onion to harden with a little olive oil, add the tomatoes, salt and pepper and simmer for 10-15 minutes, then set aside and add the basil. Heat the eggplant slices and drain the juice well. Place a layer of eggplant on the bottom of a round tray, sprinkle the Parmesan cheese, part of the feta cheese and part of the tomato sauce, then put another layer of eggplant, Parmesan cheese, tomato sauce and the rest of the cheese on top for decoration. . Place in the oven at 180 degrees for 30 minutes.

source: Nun Ecaterina Vicleanu, Ziarul Lumina

Nutrition


1. We clean the fish, wash it in cold water and give it a pinch of salt, leaving it to stand for half an hour to drain well and take a little salt.

Freshwater fish & caras. We clean it and give it salt

I prepared four crucian fish that fit in the pan (I used a dish of embarrassment), but you can generally use any kind of fish. However, the tastiest plate remains carp.

2. After the fish has drained and salted, put a handful of flour in a large plate and roll the fish through the flour. Put a pan with oil on the fire and fry the fish very little, until the flour hardens, one minute on each side. This flour will bind the sauce when we put the tray in the oven.

We put the crucian in the flour and fry it briefly on both sides so that the flour coagulates on the surface.

3. Peel the onion and cut it into jullien. How to cut jullien? & # 8211 first cut the onion in half, lengthwise (from root to end) and then cut the two halves into thin but lateral slices, perpendicular to the root-end axis, to cut perfectly round slices.

In the pan in which we fried the fish, put the onion to harden.

4. Wash and peel the bell pepper, chop it finely and add it over the onion with a pinch of salt.

Cut the bell pepper into small pieces & # 8230and add over the onion

5. When the onion and pepper have become transparent, put them in the tray and form a bed over which we add 2-3 more bay leaves, pepper and garlic cloves, cleaned and chopped.

Put the chopped onion and pepper in the pan and form a bed over which we add peppercorns, bay leaves and chopped garlic

6. Cut some tomatoes (3-4) into cubes and put them in the pan, over the onion and pepper.

We cut some of the tomatoes into cubes, we put them over the onion and pepper & # 8230

7. Arrange the fried fish, side by side, over the bed of vegetables.

& # 8230 and place the fried fish over the bed of vegetables

8. It's not mandatory, but I like, in addition to the tomato cubes, to tap with large slices of tomatoes, so I slice two tomatoes and put in the pan and fish and next.

We slice two tomatoes and & # 8230 & # 8230tap the fish with tomato slices

9. Cut the lemon in half and squeeze half, evenly over the fish. I did not add but you can also put a glass of white wine. The tray, arranged so neatly, put it in the oven for 30-45 minutes.

Leave in the oven for 30-45 minutes

When ready, take the tray out of the oven and garnish with chopped parsley. With fish plaque, a white wine resonates well. The fish in baked tomato sauce is also good and tasty, which I wrote about on the site.


The best Christmas recipes from monasteries

On Christmas Eve, Christians prepare, according to tradition, to welcome the Nativity. It is time to cook for the holiday meal, including at the monasteries. In many of these places, meat dishes are not prepared, but with the prayer on their lips and the joy of approaching the Nativity of the Savior in their souls, the nuns make delicious fish dishes.

Mother Ecaterina from the kitchen of the Monastic Trapeze of the Patriarchal Cathedral inside the Archdiocese of Bucharest proposes a Christmas menu, as simple as it is tasty: as an appetizer & # 8211 tuna salad with mayonnaise the main course & # 8211 pike stuffed with vegetables again dessert cakes & # 8211 `diapers.

And the nuns from Pasărea Monastery will have fish on the Christmas table.

Tuna salad with mayonnaise

Ingredients: 5 carrot roots, 2 parsley roots, 1 celery root, 1 kg of potatoes, 250 grams of pickled cucumbers, a 400 gram jar of peas, canned tuna. 6 eggs are needed for mayonnaise.
Boil the vegetables, and after cooling, clean and cut into small cubes. Peel a squash, grate it and cut it into cubes. Drain the peas and mix with the vegetables, pickles, canned tuna and mayonnaise. Add, to taste, salt and ground white pepper.
Mayonnaise & # 8211 Boil 3 eggs, and after cooling, peel. The boiled yolks are mixed with the raw ones, salt is added to taste and the mixture is continued, while the oil is poured "in the rain" gradually until the mayonnaise is ready. If it hardens, you can put juice from a lemon and 1-2 tablespoons of mustard. Stop a few tablespoons for garnish, then mix the other side with the salad.

Pike stuffed with vegetables
Ingredients: 1 suitable pike, 2-3 onions of the right size, 2 carrots, 1 parsley root, green dill, paprika, ground white pepper.
The pike is cleaned, washed and peeled off, starting from the head, taking care not to break the skin.
The vegetables are cut into slices, hardened and cooled. The meat removed from the fish is deboned and passed through the mincer together with the vegetables and garlic. Add salt to taste, pepper, paprika, chopped dill, 1-2 eggs, 2-3 tablespoons of semolina. Mix all together and fill the pike, starting from the tail to the head, including the head, then sew and put in the oven in a tray lined with baking paper. Separately make a sauce of 250 ml of white wine, 150 ml of water, 1 tablespoon of sugar, salt to taste, 250 ml of tomato juice or 2-3 tablespoons of tomato paste. Homogenize, pour into the pan and put in the preheated oven at 150 degrees for 50-60 minutes. During baking, sprinkle with sauce from time to time. It can be served both hot and cold, as an appetizer or as a base.

The Lord's diapers
Ingredients: 500 g flour, a pinch of salt, water (125-150 ml).
For syrup: honey or sugar, water (set the amount according to preference), rum and vanilla essence, orange peel and lemon.
For the filling: 500 g ground walnuts, vanilla-flavored powdered sugar, lemon peel and orange peel.
From flour, water and a little salt, make a dough like bread, but unleavened. On a board are very thin sheets that are baked on a hob or on a Teflon tray. After baking, leave it to dry for 24 to 48 hours, then fill it, as a rule, one day before Christmas Eve (because they are served on Christmas Eve). From water, sugar / honey, rum and vanilla essences, lemon peel, orange, make a syrup that is heated, then fill the cakes with vanilla sugar, lemon peel, orange.
Syrup the cakes and place on a plate, then sprinkle the walnut mixture and do so until they are all filled. Cover with foil and let cool. They are served as a dessert.

Stuffed carp
Ingredients: a 2-3 kg carp, two fish fillets, 300 g walnuts, 2 eggs, chopped parsley.
Mix the fish meat (fillets) well with the walnuts, eggs and parsley. Add salt and fill the carp with this composition. Grease a pan with oil, put the carp and put in the oven for 30 minutes.

Sarmale with meat in cabbage leaves
For those who prepare in their households and meat dishes we have collected from the famous traditional recipes a sarmale recipe:
Sarmale ingredients in sweet cabbage leaves: 1 kg minced pork 110 grams rice 3 bay leaves 2 onions 100 g broth / tomato or tomato paste 1 large sweet cabbage pepper 1 tablespoon salt dill thyme.
Preparation: The cabbage is pre-scalded in salted water. Choose pork (leg, rib, neck) and pass it once through the mincer. The minced meat is mixed with the cleaned and washed rice in a few waters, very small diced onions, pepper, salt, finely chopped bay leaves and 100 ml of water.
The cabbage leaves are cut by selecting the pieces in which the meat can be packed. Place the cabbage leaf in the left hand, close to the wrist, place some meat and roll the cabbage leaf. The sarmales are boiled in large containers lined with cabbage leaves, in which they are arranged concentrically, in successive layers in the shape of a snail. Put water (so as to cover the sarmales), tomato paste and two tablespoons of lard (oil) over the last layer of sarmale. The smoker sits among the sarmale, as do the dill, bay leaves and thyme. After boiling for the first time, the sarmales are left to simmer for 2 hours.


STUDY. "Intermittent fasting" & # 8211 the solution to a balanced health

If we eat during the day for only 6-8 hours, refraining from eating for the rest of the day, we could be healthier and live longer, is the conclusion of a team of American researchers at Johns University. Hopkins, Maryland.

"Intermittent fasting," as the study's authors called this daily eating program, triggers a metabolic change through which the body consumes its fat reserves and turns them into energy. Thus, it becomes more resistant to stress and reduces the risk of getting sick, including cancer or obesity, and in addition, we can enjoy a longer life.

The inhabitants of the Japanese island of Okinawa, in the East China Sea, have the highest life expectancy globally and an excellent state of health, which allows them to be independent until old age. Their regular diet is low in calories, but rich in nutrients.

The study by researchers at Johns Hopkins University, published by "The New England Journal of Medicine" and taken over by CNN, blames the longevity of Okinawan residents on their habit of not eating anything for up to 18 hours a day. This daily diet program would have the ability to regulate blood sugar levels. In another study, conducted in 2018 on a small sample, three men with type II diabetes no longer needed medication after losing weight, respecting this program of "intermittent fasting". It is an encouraging result, which practically dismantles what was previously believed, namely that diabetes is an incurable disease.

Patients who followed this type of regimen developed greater resistance to stress, through an increase in the brain's ability to adapt to experience (neuroplasticity). In the case of the elderly who observed the daily periods of fasting, there was an improvement in verbal memory compared to the subjects not included in this program. However, in order to better understand the long-term effects of "intermittent fasting", more research is needed. Clinical trials conducted by American researchers have focused only on overweight young and middle-aged adults, so the benefits and safety cannot be generalized to other age groups.

The regular food program generally includes three main meals a day and one or two snacks between them. Concentrating the three meals and snacks in a maximum of 8 hours a day is, it seems, for many of us a rather difficult goal. The appearance of hunger causes irritability and lack of concentration, which could discourage us from changing our eating habits.

When the sensation of hunger is transmitted to the brain, the hypothalamus, where the nerve centers of hunger are located, releases hormones that cause appetite. Thus, the temptation to eat more than we need appears. But it is not an insurmountable obstacle, if we have the patience and will to change our lunch hours, say the American specialists. Feeling hungry and irritated are normal in this situation, and they usually disappear in two weeks or at most a month, as the body gets used to the new diet.

Nutrition


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