Beef Tenderloin with Autumn Vegetables

Absolutely simple, but a real culinary delight: Beef tenderloin with autumn vegetables

MB 10-18 beefloin

Ingredients for 1 serving
1 serving beef tenderloin
1 serving mixed fall vegetables (pumpkin, mushrooms, kohlrabi, chard)
Spices: salt, pepper, rosemary, thyme

Preparation:
Sauté the beef tenderloin to how you like it (rare, medium or well done), season with salt and pepper and wrap in aluminium foil. Leave to rest for at least 15 minutes. 

Cut vegetables into right size for cooking, i. e. cut the pumpkin and kohlrabi smaller than the mushrooms and chard. 

Using the same pan in which the meat was sautéed, gently sauté your vegetables until cooked so that they have a pleasant brown color. Season the vegetables with salt, pepper, rosemary and thyme. Remove the meat from the foil and use the delicious juices as a sauce. 

Enjoy!

New Apple Varieties Increase the Risk of Allergies

European colonists first bought apples to North America during the 17th century. There are more than 7,500 varieties grown worldwide.
While apples are delicious and full of nutrients, they can also cause allergic reactions in some people. Just minutes after consumption you will begin to notice tingling, swelling, and itching in the mouth, lips, and throat; shortness of breath; and diarrhea, stomach discomfort and cramps.
An apple allergy is often occurs when an apple’s polyphenol levels are too low. Polyphenols are a type of antioxidant found in plants that combine with the allergy-triggering proteins in the apple, and this makes the apple much more tolerable for consumption. Polyphenols also help combat free radicals. Types of polyphenols in apples include quercetin, chlorogenic acid, catechin, and phlorizin
Old apple varieties often contain significantly more polyphenols than the newer varieties. Polyphenols give apples a sour taste and become brown quickly when you cut them are bite into them. As a result, these characteristics, along with the polyphenols were taken out of the newer varieties. Now, the newer varieties of apple are sweeter and fail to brown as quickly; however, they also trigger allergic reaction much faster.

2019-10-15 apple-3659801_1920 (pasja1000 from pixabay)

Note: Most proteins are found in the flesh of the apple skin and change when heated. As a result, those with an apple allergy should peel and boil the apple before consumption. For instance, apple sauce is mostly considered allergen-free.

Avoid certain new types of apples, including:
● Ambrosia
● Elstar
● Jonagold
● Honey Crisp
● Sunrise
● Golden Delicious

Instead, choose the older variety of apple. In addition to important vitamins, mineral, and polyphenols, the older varieties contain more fiber, including pectin and cellulose. During digestion, these fibers bind to heavy metals, cholesterol, and other waste products, and excrete them from the body. Another benefit of older apple varieties is they contain more vitamin C than the newer varieties. At the same time, imported older apples have less vitamin C than older varieties from a local orchard. Food loses its nutritional value the longer it has to travel.

The following are some older varieties you should purchase:
● Red Delicious
● Empire
● McIntosh
● Jonathan
● Granny Smith
● Braeburn
● Royal Gala
● Northern Spy
● Shamrock
● Grimes Golden
● Idared
● Jersey Mac
● Paula Red
● Spartan

Picture by pasja1000 from pixabay

Sourdough Rye Bread

We are often asked: Why does Metabolic Balance recommend sourdough rather than bread containing yeast? 

MB 10-14 ryebread

The answer lies in the long fermentation process that happens with sourdough preparation. During this fermentation, the grain is properly broken down and the phytic acid effectively pre-digested. This is important as phytic acid is known to bind to the nutrients and minerals in the grain, thereby preventing us from absorbing them. Also reducing the phytic acid makes the bread lighter, healthier and easier to digest. Rye grains need a good long time to progress to it’s quality and be ready for baking. The sourdough method makes sure this happens naturally while boosting friendly bacteria in the dough which improves the shelf life of the rye bread. It also develops a wonderful taste and the delicious smell of fresh sourdough bread!

When yeast is added to bread dough, these natural processes are enormously accelerated, unfortunately to the detriment of the quality of the bread. This method of added yeast to bread baking makes it much harder for us to digest the bread and can cause digestive problems. 

Almonds – A Power House

Almonds are so much more than just a snack or baking ingredient – of course our Metabolic Balancers have known this for a long time. The tasty nuts are rich in protein, minerals and B vitamins. They protect against cardiovascular diseases and, according to some studies, even prevent diabetes. Their cholesterol-lowering effect is also well researched and documented. Thus, we can say, eating these tasty nuts regularly is one of your go-to foods. However, it is important to soak them for a few hours beforehand – preferably overnight. This reduces inhibitors and enables your digestion to break down and absorb nutrients much easier and better. By doing so, almonds are even tastier!

MB 10-06 - almonds

Check out our Mandelade-Recipes (Almond-SunflowerSeed-Mix) on our Recipe Blog or watch this video!

Stay Fit and Healthy in Fall!

Stay fit and healthy in autumn and let yourself enjoy this colorful season’s culinary delights! An absolute star for clean delicious cooking at this time of year is pumpkin. Hardly any other vegetable is as versatile as this orange all-rounder. Whether pickled or fresh, steamed or roasted, pureed or grated, spicy or mild – the pumpkin cuts a fine figure on any plate and is always a delight!

MB 09-26-2019

It fits perfectly to the pure, original and natural nutrition of Metabolic Balance. If you want to eat clean, pay attention to how your pumpkin was grown, though. We don’t advise buying pumpkin wrapped in foil. Fresh and loosely packed, or not packaged at all is best. Pumpkin is often grown and available from local farms in autumn. Look for organic or even better, grown in your own back yard or garden. Pumpkin is a delicious favorite in clean cooking, reminding us every year again what a variety of preparation choices we have and how much we love it!

Born to be a Kitchen Rose

MB 09-13-2019

Did you know that broccoli is a true nutrient booster? The full list of all the nutrients it contains is very long indeed. It’s also considered a complete list. We know everything that’s in it as this valuable vegetable has been completely researched by scientists. One of the most important nutrients is the essential trace element chromium. Chromium has a positive influence on insulin production, your blood sugar balance and overall metabolism. Broccoli also contains the indirect antioxidant sulforaphane, which, when eaten regularly, is considered to reduce the risk of cancer and protect the skin from harmful UV radiation. In addition to plenty of dietary fiber, broccoli has lots of vitamins C and E, provitamin A, potassium, calcium and iron. Due to its high content of Coenzyme Q10, broccoli is also said to have a rejuvenating and anti-ageing effect.

Fresh broccoli is dark to blue-green, compact and firm. Since it withers quickly and loses its valuable nutrients, it should be prepared and eaten soon after harvesting – preferably within three days.
Important: The shorter the cooking time, the more nutrients are kept!  So let’s get the florets, start cooking and enjoy!

Metabolic Bolognese – Let’s take a culinary Trip to Italy

Today we invite you on a culinary trip to Italy – enjoy our Metabolic Bolognese with rye pasta (phase 3)

MB 08-26-2019

Ingredients:
1 serving ground beef
1 serving vegetables (e.g. celery, carrots, onions)
½ tomato
¼ liter vegetable broth
spices: salt, pepper
herbs: marjoram, oregano, rosemary

Brown onions in bit of olive oil, add a sprig of rosemary, then add the lean ground meat (beef or pork according to your plan).  When the meat is slightly roasted (approx. 10 minutes), take it out of the pot and put it in a bowl. Use the same pot add half of the finely chopped celery and grated carrots, roast them, half the tomatoes, add a ¼ liter (250 ml) broth and season with a pinch of pepper. After 15 minutes puree with a blender and add the meat. Fry separately the rest of the carrot rasp and celery pieces briefly, add to the pot. Let simmer for another 30 minutes, season with oregano and marjoram (dried), fresh ground pepper and salt.

If you are in Phase 3 (Relaxed Conversion), you can prepare 10 grams of whole grain rye pasta as a side dish (according to the amount of bread in your plan) instead of a slice of rye bread. 

Bay Leaves – Born to be a Kitchen Star

MB 08-25-2019

Bay leaves are a well-known and popular spice for all meat-based soups, and sauces. It goes beautifully with beef, game meat, and also for the pickling of cucumbers and sauerkraut. Want to know more? 

Bay leaves are also known as Bay Laurel and grow as a bush or tree everywhere in the Mediterranean. Its young, freshly picked leaves are dried immediately after harvesting.  You can tell a good quality supply as the leaves are dark green and healthy looking. If your shop-bought supply has leaves that are more yellow-brown and broken with a high proportion of stems, then it’s not a good quality and usually old.  

Because of its strong, prominent taste, bay leaves should be used in small quantities.  Usually only one leaf is added for cooking, which unfolds its aroma very slowly. 

In the countries of origin, tea made from bay leaves can induce sweating and help relieve blocked sinuses.

It’s important that if someone has an allergy to composite flowers, they should avoid contact with bay leaves. 

Tip: Bay leaf tea for colds – Add approximately 250-300ml of boiling water to a tablespoon of chopped bay leaves. Allow to steep covered for 10 – 15 minutes, strain and drink a cup both morning and evening.

30 Reasons for Healthy Nutrition: When Motivation Boosts!

MB 2019-08-22

It is often the most difficult thing to find a start – take the first step. It’s easy when the desire suddenly arises in you: Off the couch! The optimum nutrition will give you more energy in everyday life, so that your natural urge to move increases. There is no obligation for physical activity, you just want to move. This makes the difference: Find pleasure in exercising rather than feeling tortured. And once you have regained the happiness in exercise, you want to stay with it! The positive effects on body, mind and spirit are addictive. It is so simple!

Find a certified Metabolic Balance Coach to assist you towards The New You!