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Daily Archives: 28 December 2016

dragoncello The Tarragon is a spice derived from the plant Artemisia dracunculus. From digestive and depurative.

the flavor of tarragon is pungent and aromatic, halfway between the salt and pepper, why we make a great natural flavor enhancer, useful for those who can not take salt for health reasons. manganese rich, Also Promotes detoxification stimulating diuresis

On why this plant was called tarragon there are different versions: the shape of the roots (that resemble a tangle of snakes) could justify the name, but it is also credited the hypothesis that behind this choice there is the ancient fame that has this plant to heal the bites of snakes

Let's find out in the kitchen with this recipe!

brown rice with millet sprouts and tarragon

 

INGREDIENTS FOR 4 PEOPLE

  • 250 grams of brown rice
  • 750 cc of water
  • 1 carrot
  • 1 onion
  • 1/2 celery
  • extra virgin olive oil
  • 4 tablespoons BIOFARINA MILE OF BUDS
  • 1 tablespoon chopped tarragon
  • Parsley for garnish plates

 

PREPARATION

Rinse the rice, in the meantime you have done in your saute pan vegetables with a little oil and, se vi va, a pinch of salt. Add the rice and let it bounce a few minutes. Add water (750 cc)

Close the pot and cook for 20 minutes, lowering the flame, from whistling.

Do vent the pot, open it and add 4 tablespoons BIOFARINA BUDS OF MILE and a tablespoon chopped tarragon.

Guarnendolo served with a few leaves of parsley and a dash of extra virgin olive oil

 

verdure-invernali

The pressure cooker ally in the kitchen, It is good for health and the planet.

Steam cooking is one of the healthiest methods. The steam makes it possible to cook food without disrupting vitamins and organic substances.

Choose steaming in a pressure cooker allows not only to cook food in a healthy and low-calorie way, but it maintains the nutritional properties of the foods themselves, It allows to have, from the organoleptic point of view, excellent quality and reduces by 80% the cooking times with savings of energy resources and also of time!

This our ally in the kitchen dates back to old times: the first rudimentary pressure cooking finds, indeed, date back to the Egyptians, and then come up to the seventeenth century with the “digesteur” di Denis Papin, French physicist the "she rediscovered" and perfected, so as to be the basis for the idea of ​​the steam engine.

Vitamin loss that occurs during cooking in a pressure cooker is insignificant for nutritional purposes. The heat sensitive vitamins are few, essentially vitamin C and thiamine. The first, while it is also contained in plant, It derived primarily from fruits, that does not submit almost never cook; the second is slightly deteriorates with heat. Both are water soluble, but although the pressure cooker works at high temperatures (circa 120 °C) and in water, The short cooking times mean that only a small amount of vitamins is lost.

Shinrin-yoku significa bathe the forest or Forest Bathing . La via giapponese contro lo stress, nota anche come Forest Therapy.

La nostra azienda si trova in un posto sperduto e incontaminato, immersa nelle foreste degli appennini.

Pratichiamo quindi lo Shinrin-yoku da sempre.

Secondo recenti studi effettuati dall’Università di Chiba, camminare e respirare a pieni polmoni in un bosco è un vero toccasana.

La foresta terapia non solo riduce lo stress, ma anche il rischio di colesterolo e i conflitti interiori. Ogni passo è un massaggio benefico per corpo e mente. Ecco i consigli per iniziare.

I controlli hanno evidenziato che la permanenza in un ambiente verde riduce le concentrazioni di cortisolo, il ritmo cardiaco e la pressione arteriosa; il risultato più sorprendente è stato però l’aumento del 53% delle cellule NK, cioè quelle in grado di riconoscere ed eliminare virus, batteri e cellule tumorali. Con il movimento in mezzo alla natura si hanno anche miglioramenti a livello respiratorio, e benefici a livello muscolare. Le piante producono ossigeno, per questo camminare in ambienti puri, senza inquinamento, è molto salutare.

Ogni passo nel bosco è un massaggio tonificante e benefico per tutto il corpo, ma è anche una meditazione, un modo per schiarire i pensieri, relieve internal conflicts and see problems in a different light.

Camminare tra gli alberi aumenta la nostra capacità di percepire attraverso i sensi, innanzitutto il tatto e l’olfatto.

L’appoggio fermo dei piedi ci infonde l’energia della terra e ci fa sentire sorretti, i colori della luce e il buio ci inviano stimoli e incoraggiano a cambiare punti di vista.
The wild scent taught to be receptive to nourishment, e ascoltare il fruscio delle foglie o i rumori del bosco sbloccano il nostro respiro e risvegliano l’attenzione e l’abbandono.

Provate a immergervi in un bosco portando con voi io nostri biscotti ai germogli di grano saraceno, limone e cannella e ad abbandonarvi sotto un albero masticandoli lentamente!

Tomini Sweets to sprouts Buckwheat & Apricot

50 g biofarina sprouts Buckwheat

200 grams of water

Half a teaspoon of agar agar

3-5 dried apricots

A pinch of salt

Poppy seeds

Bring to a boil the water, add the biofarina of buckwheat sprouts, being careful not to make lumps. let cool.

A blend of dried apricots which have previously amollato.

Add the apricots, a pinch of salt and agar agar and place the mixture into molds of your choice and sprinkle with poppy seeds

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