The intestines and brains are more connected than we thought before. Neurologist, member of the American Nutrition College, and author of the bestselling book “Food and Brain” David Perlmutter talks about this in the novelty “Gut and Brain” based on fresh research. Selected 3 recipes from his nutrition program that will help improve bowel, brain, and overall health.
Table of Contents
Ricotta
Making ricotta at home is very simple, and it turns out much tastier than the finished store product. This recipe will be your favorite. Ricotta can make sandwiches as an ingredient in various salads, like dessert with berries, a little honey, or jam of blueberries and mint.
Traditionally, in northern Italy, ricotta is not salted, but in the south – on the contrary. If you plan to use ricotta as a dessert, add a spoon or two of honey.
Ingredients
2 cups whole milk
1 cup fat cream
1/2 teaspoon fine sea salt (optional)
11/2 teaspoon fresh lemon juice
Preparation
1. Wet the gauze and pour it out the inner surface of the finely-etched sieve in two layers so that the gauze completely covers the sieve.
2. Place the sieve in a large glass bowl or any container that does not enter into a chemical reaction so that between the sieve and the bottom of the bowl, there are a few centimeters of free space.
3. In a saucepan with a thick bottom, mix the milk and cream, if desired, add salt, put the pan on medium heat.
4. Bring to a boil and simmer over low heat for a minute.
5. Remove from heat and add lemon juice.
6. Leave the pan for about four minutes or until its contents are divided into cottage cheese and milk whey. Using a noise, place the curd on the gauze in a Syd, cover with food wrap and leave to drain the milk whey for about two hours or until the curd reaches the desired consistency.
7. Separate the ricotta from the gauze and place it in a food container. Ricotta can be refrigerated for up to five days.
Marinated hard-boiled eggs
These pickled eggs can be a delicious snack or an addition to a salad. To get a richer taste, you can use spicy brine for the marinade.
Leave the free space of a few centimeters from the eggs to the top of the jar, as marinating will be released gases.
Ingredients
10 hard-boiled eggs, peeled from shells
6 cloves organic garlic, peeled and cut along
3 sprigs of dill
3 dried hot pepper pods
1/4 cup room temperature milk whey
2 cups plain brine (water and salt) room temperature
Preparation
1. Put three eggs on the bottom of a sterile container, such as a liter glass jar with a sterile lid.
2. Add the garlic, dill, and hot peppers periodically until you put the remaining eggs in the jar.
3. Add the milk whey and then the brine to completely cover the eggs with liquid.
4. Close the lid tightly and place it in a dark, cold place for three days. so
As the eggs have been pre-cooked hard, the liquid will not foam heavily. A moderate bubble can only appear from above after the marinating process has been completed.
5. Then, put the jar in the fridge for up to three days.
Canned lemons
Canned lemons are one of the most important ingredients in Moroccan cuisine. They can be added to seasonal salads, to dishes of vegetables and grains, to stews. Slices of canned lemons can be seasoned with fish on the grill or, mixing with herbs, add to fried chicken.
Canned lemons are easy to cook and can be stored for a long time.
1. Take the lemon, place it on a flat surface, and roll over it, pressing lightly to make it softer. Do not apply too much force. Otherwise, the lemon will crush, and it will not be used. Repeat with all the lemons.
2. Cut each lemon across and then along into four equal pieces, but don’t cut through. The lemon should open like a flower bud.
3. Remove the bones.
4. Add a little salt to the incisions.
5. Sprinkle a little remaining salt with a thin layer on the bottom of a sterile container, such as a half-liter glass jar with a sterile lid. The capacity should be so large that all lemons were tightly pressed to one another.
6. Start to stack the lemons tightly in a jar, pouring each layer with a layer of salt until all the lemons are stacked. In the process, lemons will secrete lemon juice.
7. If desired, you can add cinnamon sticks to the jar. If the juice is not enough, add more lemon juice to all the completely covered lemons.
8. It is necessary to leave about three centimeters of free space from lemons to the top edge of the jar, as in the process of canning, lemons will increase in volume.
9. Collect some cold water in a small bag that can be sealed hermetically and release the remnants of air from it. Seal the bag and place it on the lemons. The water in the package should be so much that lemons were constantly covered with juice under the influence of this press.
10. Close the jar or pot with a lid tightly. Leave the jar at room temperature for one week and regularly check that the lemons are completely covered with juice.
11. If the lemons are not covered with juice, squeeze them to the liquid level to rise and completely cover the fruit.
12. Put the press with water on top again, close the lid tightly and leave at room temperature for about two weeks, after which the lemons are ready to be consumed.
Canned lemons can be stored at room temperature for up to one year. During the fermentation process, remove any foam or mold that may form (they will not harm, but the appetite will not increase). In a closed jar in the refrigerator, you can store lemons even longer.
