Kanelbullar, cinnamon buns

Lebanese express Falafels

Beef meatballs

<p>&nbsp;</p>
<p><img src="https://res.cloudinary.com/servier/image/upload/v1651149653/strapi_upload/BISS_Picture_81fe5aaca3.jpg" /></p>
<p>&nbsp;</p>
<div style="display: flex; flex-direction: column; align-items: center;">
<h2 style="font-size: 1rem; font-weight: bold; margin-bottom: 0px; background-color: #b91b12; color: white; width: fit-content; text-align: center; padding: 4px 5px;">#BecauseIsayso</h2>
<h2 style="text-align: center; font-weight: bold; margin-top: 5px; font-size: 1.75rem; background: linear-gradient(270.08deg, #722614 1.25%, #A82C22 37.75%, #BB170F 99.93%); -webkit-background-clip: text; -webkit-text-fill-color: transparent; background-clip: text; text-fill-color: transparent;">#CheckYourPressure</h2>
</div>
<p>&nbsp;</p>
<p>&nbsp;</p>
<p>Hypertension dramatically increases the risk of stroke and cardiovascular disease, yet 1 in 2 people do not know they have it!</p>
<p><strong>When was the last time you or your parents had your blood pressure checked?</strong></p>
<p><br /><br />Learn more about what is hypertension, its consequences and how to easily diagnose it and manage it. It can help you to live longer!</p>
<p>&nbsp;</p>
<p>&nbsp;</p>
<div style="text-align: center;"><a style="padding: 14px 40px; background: #B91B12; color: white; width: fit-content; font-size: 0.75rem; font-weight: bold;" title="What is hypertension" href="https://www.myhealth-partner.com/hypertension">Learn more about Hypertension</a></div>
<p>&nbsp;</p>

Learn more about what is hypertension, its consequences and how to easily diagnose it and manage it.

Angina

Diabetes

Cholesterol

Heart Failure

Hypertension

Awareness campaign #BecauseIsayso #CheckYourPressure

<h2><img src="https://res.cloudinary.com/servier/image/upload/v1634733491/strapi_upload/mfp_fruits_79f4df1980.png" alt="" /></h2>
<h1>1. A varied and balanced diet</h1>
<p>Eating in season allows you to vary your meals, and therefore your micronutrient intake throughout the year. At the same time, you can also vary flavors. A good trick is to make sure you always have 2 to 3 different colors in your meal by combining the fruit and vegetables available. Your eyes, taste buds and health will all be amazed!</p>
<p>Eating in season is also good for the environment: the less distance a product travels, the less it pollutes the seas or the air through which it passes. The longer a fruit ripens under the sun, whether in the open air or in a greenhouse, the less fossil fuel or nuclear energy it consumes and the less treatment it requires.</p>
<h1>2. Ideal nutritional benefits</h1>
<p>Nature knows what it is doing &ndash; it gives us what our body needs at the right time!</p>
<p>In winter, the sun disappears and the temperature drops. To cope with this, our body and immune system have specific needs, including more energy. This is good because the season offers mineral-rich vegetables, citrus fruits full of vitamin C and even richer animal products.<br />In summer on the other hand, the hottest days can cause dehydration and the sun&rsquo;s rays can be aggressive to your skin. Again, the season offers what you need: fruit and vegetables with a high water content such as melons, lettuce, cucumbers or nectarines. Additionally, summer fruits such as cherries and strawberries have acknowledged antioxidant properties.</p>
<p>To optimize your intake, consume the skin of food because this is where antioxidants and fibres are concentrated. But be careful, pesticides&nbsp;</p>
<p>To optimize your intake, consume the skins of fruit and vegetables because this is where antioxidants and fibers are concentrated. However, out of season, pesticides may be used in the production of certain fruits and vegetables. Remember to wash your products in order to eliminate pesticide residues as much as possible. You can also buy organic products to limit their presence.</p>
<h1>3. Unrivalled flavors</h1>
<p>Fruit and vegetables are far more flavorsome when they ripen in the sun rather than under artificial light. They also taste a lot better than products that ripen during transportation or after they are taken out of supermarket refrigerators. The further they have to come, the earlier they will be picked, i.e. too early, and they will not taste as you might have hoped; tomatoes in winter are a good example. This is especially true when you &ldquo;must&rdquo; adhere to certain food rules. Taste is essential and food should not encourage you to add salt, for example.</p>
<h1>Seasonality of food</h1>
<h5><strong style="font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen, Ubuntu, Cantarell, 'Open Sans', 'Helvetica Neue', sans-serif;">Europe</strong></h5>
<table style="border-collapse: collapse; width: 100%;" border="1">
<tbody>
<tr>
<td style="width: 22.2913%; text-align: center;">Autumn</td>
<td style="width: 22.2913%; text-align: center;">Winter</td>
<td style="width: 22.2913%; text-align: center;">Spring</td>
<td style="width: 22.2913%; text-align: center;">Summer</td>
</tr>
<tr>
<td style="width: 22.2913%; text-align: center;">
<p>Pumpkin<br />Parsnip<br />Pear</p>
</td>
<td style="width: 22.2913%; text-align: center;">Passion fruit<br />Clementine<br />Carrot</td>
<td style="width: 22.2913%; text-align: center;">Kiwi<br />Asparagus<br />Strawberry</td>
<td style="width: 22.2913%; text-align: center;">Tomato<br />Corn<br />Eggplant</td>
</tr>
</tbody>
</table>
<h5><strong>Asia</strong></h5>
<table style="border-collapse: collapse; width: 100%;" border="1">
<tbody>
<tr>
<td style="width: 22.2913%; text-align: center;">Autumn</td>
<td style="width: 22.2913%; text-align: center;">Winter</td>
<td style="width: 22.2913%; text-align: center;">Spring</td>
<td style="width: 22.2913%; text-align: center;">Summer</td>
</tr>
<tr>
<td style="width: 22.2913%; text-align: center;">
<p>Ginger<br />Kale cabbage<br />Pear of china</p>
</td>
<td style="width: 22.2913%; text-align: center;">Loquat<br />Kiwi<br />Kumquats</td>
<td style="width: 22.2913%; text-align: center;">Broccoli<br />Yumberry<br />Litchi</td>
<td style="width: 22.2913%; text-align: center;">Corn<br />Lima beans<br />Okra</td>
</tr>
</tbody>
</table>
<h5><strong>South America</strong></h5>
<table style="border-collapse: collapse; width: 100%; height: 102px;" border="1">
<tbody>
<tr style="height: 18px;">
<td style="width: 22.2913%; text-align: center; height: 18px;">Autumn</td>
<td style="width: 22.2913%; text-align: center; height: 18px;">Winter</td>
<td style="width: 22.2913%; text-align: center; height: 18px;">Spring</td>
<td style="width: 22.2913%; text-align: center; height: 18px;">Summer</td>
</tr>
<tr style="height: 84px;">
<td style="width: 22.2913%; text-align: center; height: 84px;">
<p>Cherimoya<br />Lucurna<br />Mandarin</p>
</td>
<td style="width: 22.2913%; text-align: center; height: 84px;">Cherry<br />Cashew apples<br />A&ccedil;ai</td>
<td style="width: 22.2913%; text-align: center; height: 84px;">Kiwi<br />Grenade</td>
<td style="width: 22.2913%; text-align: center; height: 84px;">Apple<br />Clementine<br />Avocado</td>
</tr>
</tbody>
</table>
<p>All in all, cooking in season provides you with good, healthy and varied food, so you will keep healthy and never get bored of your meals !</p>

3 good reasons to cook in season

<p>Studies from different parts of the world have established that lifestyle modification with physical activity and/or healthy diet can delay or prevent the onset of type 2 diabetes. The International Diabetes Federation recommends physical activity at least between 3 to 5 days a week, for a minimum of 30 to 45 minutes.</p>
<p>Taking a life course perspective is essential for preventing type 2 diabetes and its complications. Early in life, when eating and physical activity habits are established and when the long-term regulation of energy balance may be programmed, there is an especially critical window to prevent becoming overweight and reduce the risk of type 2 diabetes. Healthy lifestyles can improve health outcomes at later stages of life as well.</p>

How to prevent type 2 diabetes?

<h2>Ingredients</h2>
<p><strong>Meatballs</strong></p>
<ul>
<li>200 g minced beef</li>
<li>200 g minced lamb</li>
<li>&frac12; onion</li>
<li>1 clove of garlic</li>
<li>&frac12; bunch of dill</li>
<li>&frac12; bunch of parsley</li>
<li>1 large egg, lightly beaten</li>
<li>1 potato</li>
<li>1 carrot</li>
<li>1 stick of celery</li>
<li>1/2 slice bread, soaked in water</li>
<li>Salt, pepper</li>
<li>1 pinch of nutmeg</li>
<li>2 tbsp cold water&nbsp;</li>
</ul>
<p><strong>Sauce</strong></p>
<ul>
<li>1 large fresh onion</li>
<li>1 clove of garlic</li>
<li>3 fresh tomatoes</li>
<li>2 tbsp tomato paste</li>
<li>&frac12; tsp sugar</li>
<li>&frac12; bunch of parsley</li>
<li>&frac12; green pepper</li>
<li>&frac12; red pepper</li>
<li>&frac12; green chili, sliced into rounds</li>
<li>100 mL water&nbsp;</li>
</ul>
<p>&nbsp;</p>
<h2>Instructions</h2>
<p><span class="bullet">&bull;</span> Grate the potato, carrot, and celery. <br /><span class="bullet">&bull;</span> In a mincer, mix the meats, the roughly chopped onion, the garlic, the dill, the parsley and the vegetables.<br /><span class="bullet">&bull;</span> Sprinkle with nutmeg, salt, and pepper. <br /><span class="bullet">&bull;</span> Mix in the bread, egg, and cold water. Mix by hand.<br /><span class="bullet">&bull;</span> Refrigerate for 20 minutes. <br /><span class="bullet">&bull;</span> Make hazelnut-sized balls. To make this easier, run your hands under water regularly. <br /><span class="bullet">&bull;</span> In an oiled ban, brown the meatballs all over. <br /><span class="bullet">&bull;</span> Dice the tomatoes finely. They can be peeled beforehand if preferred. <br /><span class="bullet">&bull;</span> Finely chop and brown the onions. <br /><span class="bullet">&bull;</span> Add the other ingredients. <br /><span class="bullet">&bull;</span> When the mixture boils, add the meatballs, simmer for 15 minutes and then on a low heat for 30 minutes.&nbsp;</p>
<h2>&nbsp;</h2>
<table style="height: 140px; width: 99.0872%;" role="table" border="0" align="center">
<tbody>
<tr style="height: 76px;">
<th style="width: 14.4875%; height: 76px;">Energy</th>
<th style="width: 16.0025%; height: 76px;">Total carbs</th>
<th style="width: 8.19188%; height: 76px;">Sugar</th>
<th style="width: 12.0808%; height: 76px;">Total fat</th>
<th style="width: 18.3456%; height: 76px;">Saturated fat</th>
<th style="width: 10.451%; height: 76px;">Omega 3</th>
<th style="width: 8.31488%; height: 76px;">Fibers</th>
<th style="width: 9.54899%; height: 76px;">Sodium</th>
</tr>
<tr style="height: 64px;">
<td style="width: 14.4875%; height: 64px;">381.4 Kcal</td>
<td style="width: 16.0025%; height: 64px;">32.5 g</td>
<td style="width: 8.19188%; height: 64px;">9.8 g</td>
<td style="width: 12.0808%; height: 64px;">17.0 g</td>
<td style="width: 18.3456%; height: 64px;">6.5 g</td>
<td style="width: 10.451%; height: 64px;">0.1 g</td>
<td style="width: 8.31488%; height: 64px;">5.3 g</td>
<td style="width: 9.54899%; height: 64px;">284.1 g</td>
</tr>
</tbody>
</table>
<h2>The nutritionist's advice</h2>
<div class="instructions">Meatballs are a typical Eastern European dish. They can be made from minced leftover meat to reduce wastage.</div>

Meatballs are a typical Eastern European dish. They can be made from minced leftover meat to reduce wastage.

Chiftele: meatballs in sauce

Starter

<h2>Ingredients</h2>
<ul>
<li>250g of flour</li>
<li>15cl warm millk</li>
<li>1 sachet of baker's yeast</li>
<li>1 tablespoon of honey</li>
<li>150g of compote with no added sugar</li>
<li>1 teaspoon of powdered cinnamon</li>
<li>1 egg yolk for egg wash</li>
</ul>
<h2>Instructions</h2>
<ul>
<li>Preheat the oven to 200&deg;C.</li>
<li>Crumble the yeast at the bottom of the bowl of a mixer or bowl. Add a little warm milk and dissolve yeast.</li>
<li>Add the remaining milk, honey and flour and knead for 10 minutes.</li>
<li>Let the dough rise for 1 hour at room temperature.</li>
<li>Roll out the dough to about 3 cm thick and 30 cm wide.</li>
<li>Spread the compote on top of the dough and sprinkle with cinnamon.</li>
<li>Roll the dough lengthwise. Cut the roll into sections.</li>
<li>Place them wide apart on a baking sheet.</li>
<li>Let them rise for about 1 hour until they double in volume.</li>
<li>Brush with egg yolk.</li>
<li>Bake in the oven for 10 minutes.</li>
<li>Then let cool on a rack.</li>
</ul>
<table style="border-collapse: collapse; width: 100.202%; height: 78px;" border="1">
<tbody>
<tr style="height: 10px;">
<td style="width: 11.4854%; height: 10px;">Energy</td>
<td style="width: 12.2645%; height: 10px;">Total carbs</td>
<td style="width: 8.62297%; height: 10px;">Sugar</td>
<td style="width: 10.0308%; height: 10px;">Total fat</td>
<td style="width: 15.0234%; height: 10px;">Saturated fat</td>
<td style="width: 11.4854%; height: 10px;">Omega 3</td>
<td style="width: 11.4854%; height: 10px;">Fibers</td>
<td style="width: 11.4854%; height: 10px;">Sodium</td>
</tr>
<tr style="height: 18px;">
<td style="width: 11.4854%; height: 18px;">279.5 Kcal</td>
<td style="width: 12.2645%; height: 18px;">53.6 g</td>
<td style="width: 8.62297%; height: 18px;">9.6 g</td>
<td style="width: 10.0308%; height: 18px;">4.4 g</td>
<td style="width: 15.0234%; height: 18px;">1.3 g</td>
<td style="width: 11.4854%; height: 18px;">0.1 g</td>
<td style="width: 11.4854%; height: 18px;">3.2 g</td>
<td style="width: 11.4854%; height: 18px;">
<p>17.4 g</p>
</td>
</tr>
</tbody>
</table>
<h2>The nutritionist's advice</h2>
<p>It is quite possible to make your own bread and brioche at home. It is important to respect the rising times so that the dough of your brioche is well aerated.</p>

dessert

<div class="title">
<h2>Ingredients:</h2>
</div>
<ul>
<li class="col">250 g peas</li>
<li class="col">2 medium onions</li>
<li class="col">1 carrot</li>
<li class="col">4 medium potatoes</li>
<li class="col">1 stick of celery</li>
<li class="col">3 bay leaves</li>
<li class="col">2 cloves of garlic</li>
<li class="col">1 tsp oil</li>
<li class="col">Salt, pepper</li>
</ul>
<p>&nbsp;</p>
<div class="wrap_recipe_instructions">
<div class="maxContentPage">
<div class="title">
<h2>Instructions:</h2>
</div>
<ul>
<li class="instructions">The night before, soak the peas in water.</li>
<li class="instructions">Slice the onions.</li>
<li class="instructions">Grate the carrot.</li>
<li class="instructions">Chop the celery.</li>
<li class="instructions">Cook the onion and carrots in an oiled pan. Add the celery.</li>
<li class="instructions">Peel the potatoes and cut them into cubes.</li>
<li class="instructions">Add them to the mixture.</li>
<li class="instructions">Rinse the peas and add them to the other ingredients.</li>
<li class="instructions">Add 1.5 L water, the bay leaf and the crushed garlic.</li>
<li class="instructions">Cover and simmer for an hour and a half, then cool and blend</li>
<li class="instructions">Add salt and pepper when cooked.</li>
</ul>
<div class="instructions">&nbsp;</div>
</div>
</div>
<div class="wrap_recipe_nutritionnals">
<div class="maxContentPage center">
<table style="width: 96.2781%; height: 126px;" role="table" border="0" align="center">
<tbody>
<tr style="height: 78px;">
<th style="width: 14.5067%; height: 78px;">Energy</th>
<th style="width: 16.0293%; height: 78px;">Total carbs</th>
<th style="width: 8.18225%; height: 78px;">Sugar</th>
<th style="width: 12.4455%; height: 78px;">Total fat</th>
<th style="width: 18.0266%; height: 78px;">Saturated fat</th>
<th style="width: 10.4533%; height: 78px;">Omega 3</th>
<th style="width: 8.30737%; height: 78px;">Fibers</th>
<th style="width: 9.06516%; height: 78px;">Sodium</th>
</tr>
<tr style="height: 48px;">
<td style="width: 14.5067%; height: 48px;">177.8 Kcal</td>
<td style="width: 16.0293%; height: 48px;">5.5 g</td>
<td style="width: 8.18225%; height: 48px;">7.1 g</td>
<td style="width: 12.4455%; height: 48px;">3.9 g</td>
<td style="width: 18.0266%; height: 48px;">0.5 g</td>
<td style="width: 10.4533%; height: 48px;">0.1 g</td>
<td style="width: 8.30737%; height: 48px;">6.1 g</td>
<td style="width: 9.06516%; height: 48px;">90.2 g</td>
</tr>
</tbody>
</table>
</div>
</div>
<div class="wrap_recipe_instructions">
<div class="maxContentPage">
<div class="title">
<h2>&nbsp;</h2>
<h2>The nutritionist's advice:</h2>
</div>
<div class="instructions">Peas are of great value due to their high protein and fiber content.</div>
</div>
</div>

 Peas are of great value due to their high protein and fiber content. 

Pea soup

<div class="wrap_recipe_instructions">
<div class="maxContentPage">
<div class="title">
<div class="title">
<h2>Ingredients:</h2>
</div>
<div class="col"><span class="bullet">&bull;</span>&nbsp;200g rump steak<br /><span class="bullet">&bull;</span>&nbsp;1 tablespoon soy sauce<br /><span class="bullet">&bull;</span>&nbsp;1 tablespoon powdered sugar<br /><span class="bullet">&bull;</span>&nbsp;2 cloves of garlic<br /><span class="bullet">&bull;</span>&nbsp;20g fresh ginger<br /><span class="bullet">&bull;</span>&nbsp;150g basmati rice<br /><span class="bullet">&bull;</span>&nbsp;30cl water<br /><span class="bullet">&bull;</span>&nbsp;2 large carrots<br /><span class="bullet">&bull;</span>&nbsp;100g soya sprouts<br /><span class="bullet">&bull;</span>&nbsp;100g spinach shoots</div>
<div class="col"><span class="bullet">&bull;</span>&nbsp;100g green beans<br /><span class="bullet">&bull;</span>&nbsp;1 large onion<br /><span class="bullet">&bull;</span>&nbsp;1 tablespoon olive oil<br /><span class="bullet">&bull;</span>&nbsp;1 tablespoon sesame oil<br /><span class="bullet">&bull;</span>&nbsp;10g white sesame seeds<br /><span class="bullet">&bull;</span>&nbsp;4 eggs<br /><br />For the sauce:<br /><span class="bullet">&bull;</span>&nbsp;1 tablespoon sesame oil<br /><span class="bullet">&bull;</span>&nbsp;1 tablespoon chili pepper sauce</div>
<h2>Instructions:</h2>
</div>
<div class="instructions">Cook the rice in boiling salted water.<br /><span class="bullet">&bull;</span>&nbsp;Slice the beef into thin strips.<br /><span class="bullet">&bull;</span>&nbsp;Chop the ginger and garlic.<br /><span class="bullet">&bull;</span>&nbsp;In a bowl, mix the sugar, soy sauce, ginger, garlic and sesame oil.<br /><span class="bullet">&bull;</span>&nbsp;Add the meat and marinate for 30 minutes.<br /><span class="bullet">&bull;</span>&nbsp;Fry the spinach in a frying pan and drain if necessary.<br /><span class="bullet">&bull;</span>&nbsp;Cook the soy sprouts for 3 minutes in boiling salted water.<br /><span class="bullet">&bull;</span>&nbsp;Cook the beans in boiling water for about 8 minutes.<br /><span class="bullet">&bull;</span>&nbsp;Season these vegetables separately with a little sesame oil, salt, pepper, and half of the sesame seeds.<br /><span class="bullet">&bull;</span>&nbsp;Peel and slice the carrots into julienne strips. Brown them in a frying pan.<br /><span class="bullet">&bull;</span>&nbsp;Peel and slice the onion.<br /><span class="bullet">&bull;</span>&nbsp;In a frying pan, brown the beef in olive oil with its marinade and onion.<br /><span class="bullet">&bull;</span>&nbsp;In a bowl, mix together the sesame oil and chili sauce.<br /><span class="bullet">&bull;</span>&nbsp;Divide the rice into 4 bowls, place the vegetables on top, then the meat and finally the raw egg in the center. Sprinkle with the rest of the sesame seeds and add a teaspoon of sauce.</div>
</div>
</div>
<div class="wrap_recipe_nutritionnals">
<div class="maxContentPage center">
<table role="table" border="0" align="center">
<tbody>
<tr>
<th>Energy</th>
<th>Total carbs</th>
<th>Sugar</th>
<th>Total fat</th>
<th>Saturated fat</th>
<th>Omega 3</th>
<th>Fibers</th>
<th>Sodium</th>
</tr>
<tr>
<td>462.5 Kcal</td>
<td>41.7 g</td>
<td>8.8 g</td>
<td>18.0 g</td>
<td>3.8 g</td>
<td>0.2 g</td>
<td>6.1 g</td>
<td>349.2 g</td>
</tr>
</tbody>
</table>
</div>
</div>
<div class="wrap_recipe_instructions">
<div class="maxContentPage">
<div class="title">
<h2>The nutritionist's advice:</h2>
</div>
<div class="instructions">These gourmet dishes are complete and balanced. They can be used with different meats or fish but also with other vegetables: peas, cabbage, eggplants, mushrooms, etc.</div>
</div>
</div>

Korean BibimBap

Main dish

<div class="wrap_recipe_ingredients">
<div class="maxContent right">
<div class="wrap_content">
<div class="title">
<h2>Ingredients:</h2>
</div>
<div class="col">Meatballs:<br /><span class="bullet">&bull;</span>&nbsp;200 g ground pork<br /><span class="bullet">&bull;</span>&nbsp;200 g crabmeat<br /><span class="bullet">&bull;</span>&nbsp;3 tablespoons of flour<br /><span class="bullet">&bull;</span>&nbsp;2 chives or 1 spring onion<br /><span class="bullet">&bull;</span>&nbsp;1/2 chicken stock cube<br /><span class="bullet">&bull;</span>&nbsp;Pepper</div>
<div class="col">Broth :<br /><span class="bullet">&bull;</span>&nbsp;100 mL vegetable stock<br /><span class="bullet">&bull;</span>&nbsp;1 L of water<br /><span class="bullet">&bull;</span>&nbsp;1 stick of lemongrass<br /><span class="bullet">&bull;</span>&nbsp;1/2 red chili pepper<br /><span class="bullet">&bull;</span>&nbsp;1 spring onion or 1 spring onion<br /><span class="bullet">&bull;</span>&nbsp;1 teaspoon pepper<br />For seasoning :<br /><span class="bullet">&bull;</span>&nbsp;A few coriander leaves<br /><span class="bullet">&bull;</span>&nbsp;1 tablespoon sesame oil</div>
</div>
</div>
</div>
<div class="wrap_recipe_instructions">
<div class="maxContentPage">
<div class="title">
<h2>Instructions:</h2>
</div>
<div class="instructions">For stuffing meatballs:<br /><span class="bullet">&bull;</span>&nbsp;Slice the spring onion and crumble the stock cube.<br /><span class="bullet">&bull;</span>&nbsp;Mix the minced pork, crab, minced chives, flour, crumbled chicken stock cube, salt and pepper.<br /><span class="bullet">&bull;</span>&nbsp;If your stuffing seems too liquid, add a little flour. It will absorb the moisture from the crab meat and amalgamate the stuffing.<br /><br />For the broth:<br /><span class="bullet">&bull;</span>&nbsp;Slice the chili and chives. Cut the lemongrass in three.<br /><span class="bullet">&bull;</span>&nbsp;Boil the broth, water, chili pepper, pepper, chives and lemongrass sections. Simmer on a large broth for 10 minutes.<br /><br />Cooking the meatballs:<br /><span class="bullet">&bull;</span>&nbsp;Form balls with your stuffing.<br /><span class="bullet">&bull;</span>&nbsp;Reduce heat and poach meatballs to a low boil for 10 minutes. They are cooked when they come to the surface.<br /><span class="bullet">&bull;</span>&nbsp;Serve hot broth over the meatballs and sprinkle with coriander leaves and a drizzle of sesame oil.</div>
</div>
</div>
<div class="wrap_recipe_nutritionnals">
<div class="maxContentPage center">
<table role="table" border="0" align="center">
<tbody>
<tr>
<th>Energy</th>
<th>Total carbs</th>
<th>Sugar</th>
<th>Total fat</th>
<th>Saturated fat</th>
<th>Omega 3</th>
<th>Fibers</th>
<th>Sodium</th>
</tr>
<tr>
<td>270.2 Kcal</td>
<td>13.4 g</td>
<td>0.9 g</td>
<td>15.1 g</td>
<td>4.7 g</td>
<td>0.7 g</td>
<td>1.6 g</td>
<td>503.2 g</td>
</tr>
</tbody>
</table>
</div>
</div>
<div class="wrap_recipe_instructions">
<div class="maxContentPage">
<div class="title">
<h2>The nutritionist's advice:</h2>
</div>
<div class="instructions">For a more balanced recipe, bamboo shoots, black mushrooms, and noodles can be added to the broth to make a complete dish.<br /><br />Beware of industrial stocks, which are often very salty. You can make your own stock by browning a chicken carcass with a herb filling before simmering it over low heat in water for at least 45 minutes.</div>
</div>
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Pork meatball and crab soup, Bakso style

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<h2>Ingredients:</h2>
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<div class="col"><span class="bullet">&bull;</span>&nbsp;10 g of butter<br /><span class="bullet">&bull;</span>&nbsp;1 onion<br /><span class="bullet">&bull;</span>&nbsp;1 shallot<br /><span class="bullet">&bull;</span>&nbsp;2 cloves of garlic<br /><span class="bullet">&bull;</span>&nbsp;1/2 teaspoon ground cumin</div>
<div class="col"><span class="bullet">&bull;</span>&nbsp;60 g oats<br /><span class="bullet">&bull;</span>&nbsp;1 nice potato<br /><span class="bullet">&bull;</span>&nbsp;400 ml vegetable stock<br /><span class="bullet">&bull;</span>&nbsp;250 ml milk<br /><span class="bullet">&bull;</span>&nbsp;Salt and pepper</div>
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<div class="instructions"><span class="bullet">&bull;</span>&nbsp;Peel the onion, shallot and garlic and chop them up.<br /><span class="bullet">&bull;</span>&nbsp;Melt the butter in a saucepan over low heat. Add the onion and shallot and cook, stirring occasionally, for about 5 minutes.<br /><span class="bullet">&bull;</span>&nbsp;Add garlic and cumin and cook for about 2 more minutes.<br /><span class="bullet">&bull;</span>&nbsp;Add the broth and bring to a boil.<br /><span class="bullet">&bull;</span>&nbsp;Add oatmeal, washed, peeled and diced potatoe, milk, salt and pepper.<br />Cover and simmer over low heat for about 30 minutes or until the oats are tender. Mix to obtain a smooth texture, then serve.</div>
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<th>Energy</th>
<th>Total carbs</th>
<th>Sugar</th>
<th>Total fat</th>
<th>Saturated fat</th>
<th>Omega 3</th>
<th>Fibers</th>
<th>Sodium</th>
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<td>159.3 Kcal</td>
<td>22.5 g</td>
<td>5.1 g</td>
<td>4.3 g</td>
<td>2.3 g</td>
<td>0.0 g</td>
<td>2.8 g</td>
<td>337.1 g</td>
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<h2>The nutritionist's advice:</h2>
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<div class="instructions">This drink is very popular in South America and particularly in Colombia. It is best enjoyed chilled during breakfast or as a snack.</div>
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Crema de Avena

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<li class="col">400 g ground beef</li>
<li class="col">1 teaspoon sugar</li>
<li>Pepper</li>
<li>2 tablespoons potato or corn starch</li>
<li>1 level teaspoon of baking powder</li>
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<p>For noodles:</p>
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<li>1 package of Chinese noodles</li>
<li>1 teaspoon soy sauce</li>
<li>1 teaspoon nuoc mam sauce</li>
<li>2 teaspoons of rice vinegar</li>
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<li class="instructions">Place all ingredients in a blender. Mix until the mixture becomes lighter.</li>
<li class="instructions">Put the mixture in a plastic bag. Cut off one of the corners to form a piping bag.</li>
<li class="instructions">Prepare a dish with a little water in the bottom.</li>
<li class="instructions">Squeeze the bag to release some meat and form a ball with your hands, which should first be dampened so that the ball does not stick (the ball should be about the size of a nut).</li>
<li class="instructions">Boil water with a little salt or beef broth.</li>
<li class="instructions">Put in the meatballs to cook, and as soon as they are floating, allow 5 minutes for cooking.</li>
<li class="instructions">Cook the noodles.</li>
<li class="instructions">Pour in the soy sauce, nuoc mam and rice vinegar.</li>
<li class="instructions">Add the meatballs.</li>
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<th>Energy</th>
<th>Total carbs</th>
<th>Sugar</th>
<th>Total fat</th>
<th>Saturated fat</th>
<th>Omega 3</th>
<th>Fibers</th>
<th>Sodium</th>
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<td>273.6 Kcal</td>
<td>14.0 g</td>
<td>1.5 g</td>
<td>11.9 g</td>
<td>4.6 g</td>
<td>0.1 g</td>
<td>0.6 g</td>
<td>278.9 mg</td>
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<h2>The nutritionist's advice:</h2>
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<div class="instructions">Cooking these meatballs in a flavored broth allows them to be cooked without fat. For even more flavor, make a homemade broth with a little salt, spices and herbs.</div>
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<li class="col">225 g shredded cassava (in frozen bags from specialized supermarkets / or fresh if soaked for 2-3 hours)</li>
<li class="col">75 ml coconut milk</li>
<li class="col">20 g sugar</li>
<li class="col">25 g mung beans</li>
<li class="col">1 teaspoon of tapioca starch</li>
<li class="col">1 teaspoon sweetened condensed milk</li>
<li class="col">1/2 teaspoon vanilla extract</li>
<li class="col">1 pinch of salt</li>
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<div class="instructions">If the cassava is fresh:</div>
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<li class="instructions">Cut and peel the turmeric by removing a good layer of bark.</li>
<li class="instructions">Then soak it for several hours in water with a little salt.</li>
<li class="instructions">Grate the cassava, keeping the juice separate from the cassava.</li>
<li class="instructions">Let this juice settle and filter it to recover the deposit at the bottom. It will be incorporated into the cake with the grated cassava afterwards.</li>
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<p>If you use frozen cassava:</p>
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<li>Thaw the cassava in a large container.</li>
<li>Heat the oven to 200&deg;C</li>
<li>Soak the peeled mung beans (yellow) in water for 1 hour.</li>
<li>Cook the beans in a pot of water (1 cm above the beans) for 20 min. Make sure that they do not stick to the bottom.</li>
<li>Pur&eacute;e the beans.</li>
<li>In a bowl, mix the coconut milk, mung bean pur&eacute;e and manioc.</li>
<li>Add sugar, vanilla extract, tapioca starch and a pinch of salt.</li>
<li>Mix to obtain a homogeneous paste.</li>
<li>Pour the preparation into a greased mold and place in the oven at mid-height at 180&deg;C for 1 hour.</li>
<li>Leave the cake to cool down a little before removing it from the pan.</li>
<li>Serve warm.</li>
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<th>Energy</th>
<th>Total carbs</th>
<th>Sugar</th>
<th>Total fat</th>
<th>Saturated fat</th>
<th>Omega 3</th>
<th>Fibers</th>
<th>Sodium</th>
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<td>162.7 Kcal</td>
<td>29.7 g</td>
<td>7.3 g</td>
<td>3.8 g</td>
<td>3.2 g</td>
<td>0.0 g</td>
<td>1.5 g</td>
<td>64 g</td>
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<div class="instructions">Cassava is a starchy food that has its place in a balanced diet. This cake can also be enjoyed for breakfast or as a snack with fresh fruit.</div>
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