Pay the Farmer – not the Pharmacist

A healthy diet and a balanced metabolism are the cornerstones of great health. One of the key goals of Metabolic Balance is to help our clients prevent chronic disease and enjoy their optimum long term health.

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03-11 - Farmer

Radicchio-Tofu-Pasta

This recipe for a yummy Radicchio-Tofu-Pasta (suitable for phase 3) – it’s delicious and a very easy recipe.

Ingredients for 1 serving:
1 portion smoked tofu
1 portion radicchio
1 portion rye pasta
1 tsp. diced shallot
1 tbsp. olive oil
1 garlic clove
some coconut milk
50 ml vegetable stock
Spices: salt, ground pepper, garlic, 1 tbsp. chopped parsley

Preparation:
Cut the tofu into small cubes and sauté. Clean and wash the radicchio and cut into finger-thick stripes. Cook rye pasta until al dente (follow package description). Finely chop garlic or press through garlic press. Fry the diced shallots in oil, add the garlic and radicchio strips and steam briefly. Deglaze with coconut milk and vegetable stock. Add the tofu, rye pasta and parsley and mix. Season with salt and pepper and garnish with a sprig of parsley. 

MB 02-11 - Radicchio

Healthy Food Makes Me Look & Feel Great!

Many happy and satisfied clients keep telling us how great they feel after changing their diets with Metabolic Balance. They love that they can really see the difference as well as feeling it! A particularly common side effect of getting healthy is clearer and smoother skin. It’s this healthy glow and radiance that others see too and shows that it’s not just about the smaller number you see on the scales as to why it so wonderful to eat healthy food. We love hearing every single success story that is sent to us.

Thus, we’d like to say a big thank you to all MB’ers – You’re great!

MB 11-25 - healthy food

Homemade Vegetable Broth

Following a special request from a client, we wanted to share with you too – an easy recipe for homemade vegetable broth:

MB 11-03 - Gemuese-bruehe

You need:
1 serving of vegetables (carrots, leek, fennel, celery, onion)
fresh parsley
salt
pepper
fresh ginger
fresh garlic
thyme
rosemary
oregano
marjoram

Preparation:

Wash and chop the vegetables to even sized chunks. Add all the vegetables with the spices and herbs to a large heavy based pot. Pour in 1 liter (34 fl.oz.) of cold water, bring to the boil, simmer lightly for about 1 hour and leave to steep for half an hour. Finally pour everything through a fine sieve and season to taste.

It’s best to prepare a larger amount and freeze it in several servings.  Then you’ll always have fresh vegetable broth. 

Nutrient-Packed Celery Root

Did you know that celery root is packed with great nutrients? Also known as celeriac, German Celery or knob celery is a fabulous autumn vegetable. It has a high proportion of essential oils, which give celeriac it’s distinct aroma. Celeriac has a high content of potassium, calcium, iron and phosphorus. In addition, B complex vitamins and vitamins C, E and A make it particularly valuable from a nutritional point of view. 

Continue to put celery root on your menu. It can be enjoyed in soups, stews, fried as pancake or raw in salads; it’s great as a side dish, mashed or pureed.

Mb 10-03 - celery root

Anthocyanins Protect Against Heart Attack!

MB 09-14-2019

The Nurses’ Health Study was started in 1989 in Boston and followed the health of 93,600 nurses. It is one of the largest studies into the risk factors for major chronic diseases in women. One of the questions researchers posed was to look at heart attack risk among the group.  

Eric Rimm, a nutrition scientist from the Harvard School of Public Health, analyzed the data and was able to see a long-term trend that nurses in the study who ate at least three servings of blueberries or strawberries per week had a 32% reduced risk of a heart attack than the nurses who ate the berries less than once a month. It was concluded it was the presence of anthocyanins in the berries that was giving the nurses the great benefits for heart health. 

Anthocyanins are a natural groups of plant chemicals found in fruits such as berries, cherries, apples, but also eggplants. They give the fruits their rich, vibrant and dark color, and protect them from UV radiation and the oxygen in the air. It is now recognized that, when we eat these colorful foods containing anthocyanins, this protective effect is passed on to us!

Born to be an All-Round Star

MB 09-08-2019

Green cabbage is now available all year round. Particularly in the winter months it is a real blessing for your health with its valuable nutrients. And in summer it cuts a good figure. Whether spherical or longish – the robust vegetable that drives its stalk deep into the soil is particularly rich in folic acid and vitamin C. While many vegetables lose vitamin C during cooking, this doesn’t happen with green cabbage! This is because it also contains a lot of ascorbigen, a precursor of vitamin C. It is only converted to vitamin C during cooking. In addition, it supplies an excellent amount potassium for heart health, calcium for the bones and iron for the blood. And it’s doing all this while being low in calories and rich in fiber! 

Kohlrabi Viennese Style: Today We Enjoy a Metabolic Schnitzel 

MB 09-07-2019

Ingredients:
1 serving Kohlrabi (turnip cabbage)
Spices: salt, pepper, a dash of nutmeg
1 serving rye crisp bread
1 serving egg(s)

Preparation:
Wash, clean and slice the Kohlrabi (turnip cabbage). Blanch in boiling salt water, remove, drain and season with salt, pepper and nutmeg.
Grind the crispbread with a hand blender or kitchen aid to flour and whisk the egg. Season the Kohlrabi slices, cover with egg and rye crisp bread and fry on both sides.
Whisk the remaining egg, salt, pepper and fry to scrambled eggs.

Enjoy your meal! 

Born to be a Queen – Cucumber

Do you love cucumber as much as we do? 

MB 08-10-2019

In our kitchen, cucumber is an absolute highlight. It consists of 97 percent water, has a mild taste and as a raw food, goes well with many dishes and is a natural addition to almost every salad. It has an impressive nutrient list to its name, too! It’s rich in carotene, vitamins E, K, B1, B2 and B6 and contains among others calcium (15mg per 100g), phosphorus (25mg per 100g) and potassium (140mg per 100g). Cucumbers have a fabulous detoxifying effect on our bodies, they help reduce uric acid and have a healthy diuretic effect. Fresh cucumbers are best stored in a cool place and separated from other vegetables. 

Quick tip: Clean the peel well and then eat it. It’s rich in silica and therefore can help strengthen your skin, hair and nails.

Especially important: When shopping, please look out for your locally grown produce – if they are organic, too, then that’s even better!

Tasty Vegetarian – Yummy Veggie-Tofu Wok

We love vegetables from the wok! Yummy vegetarian tofu wok.

MB 07-31-2019
Ingredients: 1 serving tofu
1 serving vegetables from your plan (e.g., princess beans, bell pepper, 1 tsp. diced red onion)

Spices: tamari soy sauce, ginger, garlic, lemon grass, chili, vegetable stock, turmeric, sea salt, black pepper, coconut milk, coconut oil,

Preparation: peel the garlic and ginger and chop finely. Chop thick parts of lemon grass and the chili finely. Mix tamari, garlic, ginger, chili, lemon grass, turmeric, salt, freshly ground pepper and coconut oil into a marinade. Cut the tofu into small cubes and marinate overnight.

Wash and clean vegetables and briefly blanch beans in salted water. Cut the bell pepper into stripes. Sauté the tofu, add the onion cubes and steam. Fry bell peppers briefly, then add the beans and deglaze with coconut milk. Bring all to the boil and season to taste.