Asparagus Salad with Avocado and Parmesan

This wonderful salad from our celebrity chef Jan-Philipp Cleusters is amazingly fresh and absolutely delicious:

Mb 2019-06-28

Preparation time: 12 minutes

Ingredients for 2 persons:
2 tbsp. olive oil
green asparagus
1 shallot
1 small piece of Parmesan (depending on your taste natural, in ash or with herbs and blossoms)
1 untreated lemon
1 avocado
1 small green chill pepper
2 handfuls of wild herbs salad or salad mix, ready to eat

Preparation:
Heat 1 tbsp. of olive oil in a small pan at medium heat. Rinse the asparagus under running cold water, remove the ends and peel the lower third. Then cut into bite-sized pieces. Peel the shallot and cut into very fine rings. Add the shallot rings to the pan and fry in hot oil for a few seconds while stirring, remove from the pan and set aside. Place the asparagus into the same pan and cook at medium heat for a few minutes until firm to bite. Season to taste with sea salt and pepper, remove from heat and set aside. Slice Parmesan thinly, rinse lemon under hot running water, dab dry with paper towel and wipe the yellow peel. Cut the clean lemon in halve, and juice the lemon and store in a lockable glass. Cut the avocado in half lengthwise, remove the seed and separate the pulp from the peel. Cut the avocado lengthwise into slices and sprinkle with a little lemon juice. Rinse chill pepper under cold running water, dab dry with paper towel, remove seeds and cut into very fine rings. Add the remaining olive oil, lemon zest and chili to the lemon juice in the glass. Season with sea salt and pepper and shake with closed lid to a dressing. Arrange salad avocado, asparagus, onion and Parmesan in a deep plate and baste with dressing.

Enjoy!

 

Jan-Philipp Cleuster’s Flower Butter

Herb butter with grilled meat, fish or vegetables is tasty, but boring. Our young celebrity chef Jan-Philipp Cleusters convinces us with his flower butter. Yummy!

MB (2019-06-26)

Preparation Time: 5 minutes

Ingredients:
250 g soft butter
1/2 clove of garlic, chopped finely
a splash of lemon juice
Eatable flower mix, a total of approximately 40 blossoms, chopped coarsely (e.g. begonias, violets, orchids, daisies, snapdragons, rose petals, capuchin blossoms)

Preparation:
Mix the soft butter with the garlic and lemon juice and season to taste with some sea salt. Stir the coarsely chopped flowers into the mixture, place the mixture on a surface lined with plastic wrap and bring the butter into the shape of a roll. Set the roll into the fridge for a short time. Then, cut the butter into slices the width of your index finger and arrange in a bowl.

Metabolic Balance recommends to use butter only in reasonable quantity (max. 10 g).

 

30 Reasons for Healthy Nutrition

No more deficiency symptoms – better supply of nutrients!

MB (2019-06-25)

Fast food, deep-frozen foods, ready meals and pastry products determine everyday life for many people. An optimal supply of all vital vitamins, nutrients and minerals is often neglected – even when the table is set. Whoever eats a healthy diet and prepares his own meals with fresh ingredients will prevent deficiency symptoms optimally.

Find a certified Metabolic Balance Coach to assist you on your journey to the New You right HERE

#TheNewYou

 

Metabolic Balance Ice Cream

How do you actually make metabolically balanced ice cream from scratch? It’s quite easy: For a homemade ice cream, puree a portion of deep-frozen fruit with a hand blender or mixer. You can either freeze a serving of fresh fruit or buy frozen fruit. Optionally, you can add different herbs and spices later or when blending. If you eat cream cheese (as the protein portion) with your meal, you can add part of your cream cheese serving to the ice cream. Serve immediately and enjoy!

MB (2019-06-24)

Born to be a Garden Queen

Welcome to the Strawberry Season!

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From a botanical point of view, a strawberry is actually not a berry, but an aggregate fruit. The red part is actually a pseudo-fruit, while the actual fruits of the strawberry are the small green or yellow “seeds” on the surface. Strawberries should not be rinsed with a strong water jet, but rather be soaked in cold water for a short  while Drain the washed strawberries well or pat dry carefully. Always remove stems and leaves after washing, otherwise the aroma will be watered down. Strawberries are full of vitamins: They contain many B vitamins, folic acid, zinc, copper and even more vitamin C than oranges or lemons.

30 Reasons for Healthy Nutrition

Increased self-esteem and recognition

In order to adapt to a new and healthy diet, in addition to a conscious decision, you first need perseverance and discipline. You can really be proud if you manage to implement these new rituals. After a certain period of time, however, a change in diet with a focus on health and vitality no longer requires any effort. Your self-confidence increases, a sense of well-being, radiating appearance and newly gained life energy are positive side-effects. The outside world will notice that, too: You become a role model and receive recognition from those surrounding you.

#TheNewYou

MB (2019-06-20)

 

Time for Garden Vegetables! Goodies from Your Own Backyard …

MB (2019-06-19)

Peas directly from the shrub, carrots from your own garden and the small cucumber along the way – it can’t be tastier!  Why is it that way? Why does the carrot from your own garden taste so much sweeter and more delicious than the freshly bought one from the market?  We asked Mrs. Silvia Bürkle and she explains in depth: This is because this extremely fresh product contains more nutrients and, above all, considerably more flavors. Harvesting, storage and transport cause many vitamins and flavorings to be lost within the shortest time and this has its effect. In addition, the enzymes in the food are still active immediately after harvesting. They break down and alter nutrients, but also contribute to the food “decaying”.  Fresh food that we buy in the supermarket is often already a few days old and has traveled far. In this case the taste suffers. Maybe psychology also plays a role, allowing us to enjoy home-grown vegetables even more. Now is the best time to grow vegetables at home – depending on the type, harvesting season will start soon. We wish all hobby gardeners to enjoy their meal!

 

30 Reasons for Healthy Nutrition

Healthy Eaters Don’t Need Diets

Excess weight disappears permanently and on its own. The weight regulates itself as a desired side effect. Body forming also just happens. Diet frustration and the dreaded yo-yo effect are finally a thing of the past. The times where your thoughts go round in circles how to finally reduce weight come to a rest. Your focus will shift to essential questions and dreams in your life.

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Find your certified Metabolic Balance Coach to assist you on your journey right HERE

Preferences? Sure.

Isn’t it great that Metabolic Balance® nutrition plans are so highly individualized? Not only 36 blood values are analyzed, but even your preferences are taken into consideration. A match to your taste buds is at the same level as successful dating!

MB (2019-05-28)

Find your ideal coach as a partner on your health-journey HERE!

Lamb Chops, Carrot Stew and Baby Spinach

Today our young celebrity chef Jan-Philipp Cleusters recommends something very special: Lamb Chops, Carrot Stew and Baby Spinach

MB (2019-06-14 (2))

Preparation time: 9 minutes
Ingredients for 2:
5 carrots
6 – 8 lamb chops
2 garlic cloves
2 sprigs rosemary
2 tbsp. olive oil
1 tbsp. balsamic vinegar
1 handful of cherry tomato
1⁄4 l vegetable stock
1 handful of baby spinach, ready to eat

Preparation:
Peel the carrots, remove the ends and cut them lengthwise into bite-sized stripes. Pat the lamb dry with paper towel and place in a medium-sized bowl.  Peel the garlic, cut into fine slices and add to the lamb. Heat a medium-sized pan at a high temperature without adding fat. Rinse the rosemary under cold running water, pat dry, pluck the needles from the branches, chop finely and add with the olive oil and balsamic vinegar to the lamb in the bowl. Season with sea salt and pepper. Rub the lamb with the marinade, place it in the preheated pan and sear it on both sides until it browns evenly.  Then reduce the heat to an intermediate level. Rinse the cherry tomatoes under cold running water, dry with paper towel, cut in halves and place tomato halves and carrots to the lamb into the pan. Stir well, deglaze with vegetable stock, season with sea salt and pepper to taste, let the liquid boil down a little. Add the baby spinach and leave it to briefly simmer at low heat. Remove the lamb from the pan and let it rest for a short time. Evenly drape the vegetables on plates and arrange the lamb on top of it. Enjoy!