Pork and Leek Recipe with an Oriental Twist

Our pork and leek recipe with an oriental twist!

Ingredients:
1 serving pork fillet
1 serving vegetables (leek, mushrooms of your choice)
40g Pineapple
Spices: salt, ground pepper, ½  red chili pepper, ½  tsp. tamari sauce (or gluten free alternative), orange zest
40 ml vegetable broth
1 TBsp. olive oil
Herbs: 1 tbsp. chopped parsley

Preparation:
Remove skin and tendons from pork fillet, rinse, dab dry and cut into strips. Clean the leeks and cut them into thin rings. Dice pineapple, clean and slice the mushrooms. Halve chili pepper lengthwise, remove seeds, wash and chop finely. Heat oil in a wok and sauté pork strips for 3 minutes, stirring continuously. Add leek, mushrooms and chili and fry for 3 minutes while stirring. Add pineapple chunks, vegetable broth and orange zest. Season to taste with salt, pepper and tamari and continue to cook over medium heat while stirring until the liquid reduced to a third. Gently fold in parsley and serve.

MB 02-13 - Lauch

Herb-Crusted Cod

Today we give you a wonderful recipe: herb-crusted cod (Phase-3-Recipe)

Ingredients for 1 serving:
Protein: 1 serving cod
Complex Carbs: 1 serving vegetables (celery, paprika, chicory, carrot),
1 serving rye crisp bread
Herbs: wild garlic (ramson) or Asian garlic chives, parsley. thyme
Spices: salt, ground pepper, 1/2 tsp. mustard, vegetable broth (powder e.g., Seitenbacher), 1 TBsp. olive oil

Preparation:
Wash fish with cold water and pat dry. Season with salt and ground pepper and brush with mustard powder. Wash the vegetables and cut them into strips. Gently sauté in olive oil and season with vegetable powder. Place the vegetables in an ovenproof dish. Carefully place the fish on top and cook in the pre-heated oven at 350°F (175°C) for 10 minutes [convection oven only heat to 300°F (150°C)]. Crush the crispbread using a food processor or put crisp bread in a plastic bag and crushing with a rolling pin. Rinse and finely chop herbs and add to the crushed crispbread, add some oil and spread it on the fish fillet. Place everything into the oven for another 5 minutes until the crust is nicely brown and crisp.

Enjoy!

MB 02-12 - Kabeljau

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

Vitamins? Yes, please! Getting those vitamins via additives in the food? No, thank you!

A burger with French fries to go – on the run between appointments or doing chores – washed down with a vitamin-infused drink. This doesn’t really work does it! It might ease your conscience but it’s not going to do much getting healthier!

For good health we need the best nutrients from real fruit and vegetables, in fish, meat, eggs and whole grains. Real food has the best chance for wholesome results. Many large-scale research studies have shown that vitamin preparations and supplementing additives added to processed food may not improve health. Often they are ineffective and in the worst case may even damage your health. 

We advise simply reaching for fresh, seasonal, whole food. Always aim to have vibrant colorful food on your plate. Ideally stick to your Metabolic Balance Nutrition Plan to be sure that your body is provided with all the vital building blocks that you really need. 

There are always some occasions where good quality supplements may be the right thing for you. But this always need to be discussed with your health care professional or Metabolic Balance coach. Remember wholesome food first is the best foundation!

MB - Healthy aging - family cooking INT

13 Essential Vitamins & their Importance

We know the letters of the 13 essential vitamins, but do you know what they are important for? Following we give you a simple list.
Please remember, though, that vitamins have multiple uses throughout the body. This lists only the most well-known uses …  

  • A       skin and mucous membranes
  • B1     heart and muscles
  • B2     detoxification, oxygen supply 
  • B3     concentration and endurance 
  • B5     good mood and vitality
  • B6     immune support and mental performance
  • B7     (H) healthy skin and hair
  • B9     cell renewal and regeneration 
  • B12   cardiovascular and nervous system
  • C        immune system, vital during stress
  • D        bones and teeth, intestines and prostate 
  • E        free radical scavenger (antioxidant), protection of blood vessels and brain 
  • K        regulate blood clotting, strong bones

MB 02-08 - Vitamine-Bild-Zitrus

Food Additives – edible or not?

When a food additive has been officially checked and authorized to be added to food, in Europe it’s given an E number. The “E” before the number is used in the European Union (EU) and the system is intended to help consumers throughout Europe to check food labels even if they do not speak the language of the country the food comes from. This system is also used in other countries outside of Europe, including e.g., Russia, Australia, South Africa, Israel. It’s a myth that “E” stands for “edible”! In North America you can increasingly find also numbers on a food label to replace the name of a food additive – however, this is still rare.

Many health conscious people prefer food without food additives. However, it’s vital to know that if no additives are listed on the label, you can’t always be sure that there were no additives used in the manufacturing process. The legal requirement is that a food manufacturer only must list additives that technically change the end product. This means that in the manufacturing process, additives may be used at some point but don’t necessarily need to be listed if they aren’t recognizable in the finished product. An example is magnesium stearate in cocoa powder, which ensures that the cocoa is still free-flowing. In a finished cocoa drink, this additive no longer has any effect and so it’s often not listed on the label.

MB 02-07 - E-Nummern

Health and Happiness

Health and happiness are always seen in a close connection. This probably has to do with the fact that how we feel physically and how we feel emotionally cannot be separated. It is generally recognized, for example, that someone who feels happy and has joy in their lives is less likely to become ill at the “organ of joy” – aka the heart. Whereas, conversely, when we’re feeling down we often become more susceptible to viruses and bacteria and a generally weaker immune system. A key to personal happiness – and thus to health – is a healthy diet. Metabolic Balance has been proven to increase the quality of life which naturally leads to boosting health and happiness.

Like Mahatma Gandhi we truly believe health is the real wealth in life.

Winter Salad with Yogurt Dressing

Radicchio, Lollo Rosso, Romaine and the likes are the classic winter salads. Right now you can buy them easily – whether at the farmer’s market, at the local health food store or in the supermarket. What is special about these winter salads is their high content of bitter substances, which are not only super healthy, but also fantastically counteract cravings for sweets. Good to eat them more often! They taste especially good with a yogurt dressing.

MB 02-05 - Raddiccio

How to Use Lavender

Are you ready for something a bit different? We love the use of lavender in the kitchen!

The famed French aromatic spice ‘Herbs de Provence’ has at its heart lavender and without lavender it simply wouldn’t be the same. Combined with the other herbs growing wild in Provence, such as thyme, rosemary, oregano, marjoram and savory, lavender gives a very special addition to so many vegetable and meat dishes. We love lavender added to sheep’s cheese when marinated in oil. MB 02-03 - Lavendel

Even award-winning cuisine has discovered the use of lavender in lamb dishes or desserts getting a slightly tart flavor from the delicate flowers. 

We suggest you try a lavender vinegar for crisp summer salads. Simply add a handful of lavender flowers to 750 ml white wine vinegar and leave in a cool, dark place for about two weeks. You can then strain the vinegar and pour into smaller, dark colored bottles.

Delicious!