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What to eat to protect your hands from the cold

What to eat to protect your hands from the cold


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We think about the cream to put on and the gloves to wear but not a what to eat to protect your hands from the cold. Have you noticed it? Yet also protecting the skin from the inside and helping it stay well hydrated and perfused is essential if you want to face the winter indomitable and get out of it with mvelvety ani. So let's discover the ingredients that must not be missing at the table, and not just for the sake of our hands, when the temperatures drop

What to eat to protect your hands from the cold: tips

The hands are one of the parts of the body that most feel the arrival of winter and can be protected less. It is true that there are gloves but very often we are forced to take them off to perform some daily actions and the skin of our upper extremities is forced to stay cold. To preserve the beauty of our hands we must abound with foods that reveal themselves rich in vitamin C. It is essential to ensure that the walls of the blood vessels remain elastic and that blood circulation continues unharmed. It is not that difficult to follow this indication because the autumn season and the winter one they give us interesting products directly to pick and eat.

I think for example of fruits like citrus and kiwi and vegetables such as broccoli, cabbage of all kinds, potatoes and spinach. We can complete the dose of vitamin C that we take at the table with fruit and vegetable juices diluted with water that can be enriched with C vitamin with the right ingredients: oranges, apple, kiwi and ginger. In fact, let's not forget that even if we sweat less in winter, we must continue to hydrate ourselves, also for the sake of our hands.

Another element that must not be missing in the autumn and winter tables is it zinc to look for in dishes of fish and meat. Those who follow a vegetarian diet can get their fill of this mineral salt by eating wheat germ, nuts, milk and derivatives, egg yolk and legumes.

What to eat to protect your hands from the cold: recipes with broccoli

Broccoli is one of the things to eat to protect your hands in winter, let's try to cook them in an inviting way so that even those who don't particularly like them like them. Let's see how to prepare the’Broccoli hummus and fried broccoli.

To prepare the first dish mentioned, we take inspiration from the ancient recipe based on chickpeas, garlic, lemon and sesame, originally from the Middle East and we customize it. It is really simple to prepare and versatile to use. Clean and boil the broccoli florets for 15 minutes, in the meantime blend a clove of garlic together with a spoonful of tahini, lemon juice, extra virgin olive oil, salt and pepper. We add the broccoli and add boiled chickpeas to soften the flavor. We will get a cream that can be spread on bread or vegetables but it can become an accompaniment to meat, fish and vegetables.

THE fried broccoli, yes, they are fried, but they are tasty and keep the properties that are needed for our hands. Let's scald them in boiling water, drain them and pass them in batter, top by top. If we don't want to use the batter, we can flour each piece and then dip it in a bowl full of eggs and then pass it in breadcrumbs. Then, it's fried!

What to eat to protect your hands from the cold: recipes with cabbage

Just like broccoli, i cabbages they can be transformed into extraordinary ingredients, although at first glance many turn up their noses. These two dishes are more difficult but also more refined than the previous ones: cabbage soup and mussels, perfect for winter, and rigatoni with cream of cabbage and toma cheese. Two delicious first courses as well as very healthy.
Let's start with the soup for which they serve mussels, black cabbage, shallots, cannellini beans, toasted bread croutons and extra virgin olive oil. We wash and clean the black cabbage by separating the leaves from the hard stem to boil them in boiling salted water for about a quarter of an hour. We also wash the mussels, including the shell. Sauté a little shallot with oil in a low pan and add the mussels, making them cook over high heat until they have opened. We take the beans and let them drain, we recover the boiled cabbage and put the mussels in a bowl, keeping the saucepan with the cooking sauce on the fire. There we have to stew the cabbage and the cannellini beans that will take on flavor. Now we can serve a vegetable stock in each dish and over the mussels seasoning with a drizzle of oil and toasted croutons.

The second first course is the classics rigatoni but with an original cabbage and toma sauce. Let's also get bay leaves and celery. Let's put the cabbage well cut in a saucepan with 150 g of water and 2 bay leaves, let it cook for a quarter of an hour seasoned with oil. In a saucepan, boil some water and throw in the pasta, in the meantime cut the toma into small pieces small and mix it with the cooked cabbage until blended, diluting with a tablespoon of pasta cooking water, one of oil and a sprig of celery leaves. You get a very fine and very delicate cream with which we can season the pasta, cooked al dente.


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Comments:

  1. Hassan

    The important answer :)

  2. Baldwyn

    I read it a week ago, I wanted to comment, but I forgot, but here is such a discussion :)

  3. Haele

    It is a pity that I cannot speak now - I have to leave. But I'll be free - I will definitely write what I think on this issue.



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