A very happy Easter to all my dear readers!
I want to take the opportunity to thank all of you for the interest you show in my posts, thereby constantly increasing my popularity and spreading the word about healthy nutrition!
My interest in my audience is very high, so please don't hesitate to send me your comments, suggestions, let me know what you would like to read about and and and. Nutrition is a wide field and I am trying to inform you a bit about everything, touching various topics and contemporary issues.
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So, it is Easter time
once again - time is flying, guys, we have to make the most of every
day - I hope you will all be with families and/or friends and have a wonderful, relaxing weekend. And even if you come from different religious backgrounds and this coming weekend will just be the last weekend in March 2013 for you, you might enjoy the following delicious soup recipe, which could make a beautiful starter for your Easter menu, resp. your last-weekend-in-March-2013-menu.
Remember: just because it is a festive season does not mean you have to necessarily stuff yourself with heavy food! You can create beautiful menus with the fresh green vegetables, which are coming into season now, use white meat or fish (even though rabbit is quite a healthy meat), use delicious wild rice instead of potatoes in gravy and prepare your sorbet with fresh fruits, honey and spices like fresh ginger. Use light soy cream instead of creme fraiche and surprise your guests with chocolate eggs with a high cacao percentage.
You will see that you'll feel so much better and have much more energy for your traditional Easter egg hunt!
Asparagus Coconut soup
750 g green asparagus
125 ml coconut milk
500 ml water
1 tsp vegetable stock
1 tsp lime juice
½ tsp lemongrass
1 slice fresh ginger
1/2 tsp ground fennel seeds
1 tbsp rice flour
1 tbsp soy sauce
1 pinch of nutmeg
1. Take skin of the lower third of the asparagus and cut into 1/2 cm thick slices.
2. Heat the water in a saucepan. Boil asparagus, ginger, fennel seeds, lime juice, lemongrass and salt on medium heat for about 10 minutes until soft.
3. Add coconut milk and bring to a boil again.
4. Add 1 tbsp of rice flour to half of the soup, mix well with a blender and mix with the other half of the soup. Add soy sauce, white pepper and nutmeg to taste.
- Welcome to Body and Mind!
- Hello, dear viewer, and thank you for visiting my blog! I am a dedicated (and certified) Food Coach and Personal Trainer with a very individual attitude to coaching. I search to look beyond people's health issues and modify their lifestyles so that they can live a healthier life, increase vitality and longevity. Recently as a strong believer in natural healing I have published two books on Ayurveda and how to use Ayurveda lifestyle and food at home. Further, I am very much into TCM and the concept of original Chinese Food, especially after my recent stay in China. I am striving to become a Yoga expert through intense training and am practicing some kind of exercise every single day. My second blog http://thrumyeyes-kat.blogspot.com/ is dedicated to my passion to capture the world with my camera and create my own world like that. Everything you will find on these pages about nutrition and exercising is authentic and self-tested. Enjoy and don't forget to send me your comments, which are always welcome in my attempt to meet your expectations even better!