5 Recipes and 9 Foods for a Good Blood Circulation
The good circulation is fundamental for the health in general, when we have good circulation we can notice a good quality of the hair, the skin and the nails, the skin problems like dermatitis, acne, seborrhea and others diminish or disappear, the eyes will be clean and bright, reduce colds and bronchial problems, as well as allergy problems, etc.
In addition to exercising and avoiding excess alcohol, salt and junk products , you should take care that the following foods are present in your diet:
- Vegetables and vegetables
- Well combined fruits.
- Seeds and whole grains .
- Seaweed such as spirulina
- The miso and the soy.
- The fresh sprouts.
- The chlorophyll.
- Blue fish.
- Plant milks .
Some great tonics for excellent blood and good circulation are: parsley juice (can be stirred with carrot), coconut water, zarzapilla and nettle tea, onion juice, cucumber and lettuce and dandelion juice and tea elderflower
Here are some recipes for your daily menu that will help you increase your circulation:
1. Spirulina seaweed smoothie
Ingredients
• 3 lemons
• One tablespoon of spirulina alga powder
• Two sprigs of parsley
• A piece of prickly pear
Procedure:
Blend the lemons with a glass of pure water and strain. Then, liquefy this water with the rest of the ingredients. Drink without straining.
• 3 lemons
• One tablespoon of spirulina alga powder
• Two sprigs of parsley
• A piece of prickly pear
Procedure:
Blend the lemons with a glass of pure water and strain. Then, liquefy this water with the rest of the ingredients. Drink without straining.
2. Consomme of miso and tofu
Ingredients
(for 4 people):
• 4 glasses of hot water
• 80 g of miso (soybean paste)
• 1 teaspoon of hondashi (powdery bonito broth)
• 200 g of tofu (soy curd)
• 5g of wakame (seaweed) dry); a bit of chopped leek if desired
• 4 glasses of hot water
• 80 g of miso (soybean paste)
• 1 teaspoon of hondashi (powdery bonito broth)
• 200 g of tofu (soy curd)
• 5g of wakame (seaweed) dry); a bit of chopped leek if desired
Elaboration
1. Put in a saucepan the hot water and add a teaspoon of hondashi. Approach the fire and when it begins to boil in spurts, add the wakame and the tofu. Before putting out fire, add the miso and serve in four bowls. Finally, add a little chopped leek.
2. The soup also has the virtue of having a long life, so once purchased or prepared it can be stored in the refrigerator for a long time.
2. The soup also has the virtue of having a long life, so once purchased or prepared it can be stored in the refrigerator for a long time.
3. Tuna meatballs
Ingredients (4 people):
• 1 kilo of tuna.
• 300 grams of wholemeal flour.
• 1/2 onion
• 3 eggs.
• 2 cloves of garlic.
• Oil.
• 1 glass of white wine.
• 1 and a half cups of tomato puree.
• Flour .
• Chopped parsley.
• Pepper and salt.
• 1 kilo of tuna.
• 300 grams of wholemeal flour.
• 1/2 onion
• 3 eggs.
• 2 cloves of garlic.
• Oil.
• 1 glass of white wine.
• 1 and a half cups of tomato puree.
• Flour .
• Chopped parsley.
• Pepper and salt.
Elaboration
1. Finely chop the onion and garlic.
2. Crumble the tuna already clean and season.
3. Put 3 tablespoons of oil in a pan and fry both the onion and garlic. Once they are golden, drain well and set aside.
4. Mix and knead the tuna with two tablespoons of flour. Add to this mixture one of the eggs, a pinch of pepper and the onion and golden garlic.
5. After 5 minutes of kneading, add the white wine. Continue kneading until a thick dough emerges.
6. Go forming the meatballs with a spoon and put them on a plate until frying. Sprinkle with another little flour.
7. Aside, beat the other two eggs with a tablespoon of water in another separate dish.
8. Heat oil, (make sure it is plentiful), in a pan and go fry the meatballs that we will have again floured and also passed through the plate of beaten eggs.
9. When they are already colored and almost done, go putting them in another cauldron where we will pour the tomato puree and leave them for 15 minutes on a low heat. Do not forget to add a teaspoon of sugar so that the tomato does not get acid and season properly.
10. Serve hot, sprinkled with tomato sauce and sprinkled parsley.
2. Crumble the tuna already clean and season.
3. Put 3 tablespoons of oil in a pan and fry both the onion and garlic. Once they are golden, drain well and set aside.
4. Mix and knead the tuna with two tablespoons of flour. Add to this mixture one of the eggs, a pinch of pepper and the onion and golden garlic.
5. After 5 minutes of kneading, add the white wine. Continue kneading until a thick dough emerges.
6. Go forming the meatballs with a spoon and put them on a plate until frying. Sprinkle with another little flour.
7. Aside, beat the other two eggs with a tablespoon of water in another separate dish.
8. Heat oil, (make sure it is plentiful), in a pan and go fry the meatballs that we will have again floured and also passed through the plate of beaten eggs.
9. When they are already colored and almost done, go putting them in another cauldron where we will pour the tomato puree and leave them for 15 minutes on a low heat. Do not forget to add a teaspoon of sugar so that the tomato does not get acid and season properly.
10. Serve hot, sprinkled with tomato sauce and sprinkled parsley.
4. Fish and sprouts salad
Ingredients
• 250 gr. of arugula
• 1 tray of cherry tomatoes
• 2 avocados
• Olive oil
• 1 tray of mix of sprouts
• 4 fillets of grouper of 150 gr.
• Olive oil
• The juice of a lemon
• 1 tray of cherry tomatoes
• 2 avocados
• Olive oil
• 1 tray of mix of sprouts
• 4 fillets of grouper of 150 gr.
• Olive oil
• The juice of a lemon
Elaboration
1. In a pan with a pinch of salt and a drizzle of olive oil, fry the loins of grouper until well cooked.
2. In a bowl, mix the arugula with the sprouts and the tomatoes, season with a good squirt of olive oil, serve on the plates and accompany with the avocado rolled and lightly bathed in lemon juice and fish fillets.
2. In a bowl, mix the arugula with the sprouts and the tomatoes, season with a good squirt of olive oil, serve on the plates and accompany with the avocado rolled and lightly bathed in lemon juice and fish fillets.
5. Sunflower seed bread
Ingredients (FOR 2 MEDIUM BREADS):
Dough:
• 350 g of strength flour, not artificially bleached
• 100 g of integral strength flour, preferably ground to stone
• 1 teaspoon of fine sea salt
• 15 g of white fat vegetable
• 15 g of fresh baker's yeast
• 330 ml of warm water
Dough:
• 350 g of strength flour, not artificially bleached
• 100 g of integral strength flour, preferably ground to stone
• 1 teaspoon of fine sea salt
• 15 g of white fat vegetable
• 15 g of fresh baker's yeast
• 330 ml of warm water
To end:
• 50 g of sunflower seeds
• 50 g of raw pistachios (unroasted)
• 1 rounded teaspoon fennel seeds
• 15 g of hazelnuts, toasted and finely chopped
• seeds extra sunflower surface
• 2 clay pots (flowerpots ) unworn, 15 cm wide and 14 cm high, very well greased
• 50 g of raw pistachios (unroasted)
• 1 rounded teaspoon fennel seeds
• 15 g of hazelnuts, toasted and finely chopped
• seeds extra sunflower surface
• 2 clay pots (flowerpots ) unworn, 15 cm wide and 14 cm high, very well greased
Elaboration
1. Mix the flours and salt in a large mixing bowl. Incorporate the white fat with the veins of the fingers until no visible lumps appear.
2. Crumble the yeast in the water and stir until it has dissolved; then, add it to the flour mixture. Mix until all the ingredients are well amalgamated and obtain a slightly soft but not sticky dough.
3. If it seems dry or hard, add a little more water; If it is sticky, add a little more flour.
4. Roll the dough over the work surface and knead it thoroughly for about 10 minutes.
5. Mix the rest of the ingredients (except the sunflower seeds, which will be reserved for the surface) and knead them with the dough until they are evenly distributed. Return the dough to the bowl, cover it with a cloth and let it rise in a warm place, for about 30 minutes.
6. Dump the dough on the work surface and crush it to deflate it.
7. Divide it into two equal parts. Knead each one for 1 minute, then model it, form a smooth ball.
8. Pass each one through the seeds of sunflower, arranged in a pialo, and then introduce them in the pots, with the part of the seeds upwards.
9. Let stand in a warm place for about 1 hour, until the dough has risen just above the edge of the pots.
10. At the end of the lift, preheat the oven to 200 ° C.
11. Bake the loaves for 25 to 30 minutes, or until golden brown.
12. With the help of a knife-blade, scrape the mass that has escaped from the hole in the base of the pot and release the bread (normally, it sticks the first time, but it is easier to remove it as you use it). pot). Let cool on a metal grid.
13. It is preferable to consume the bread in the course of 4 days, or toast it. Once cold, it can freeze up to a month.
14. You can use a 7 g sachet of dry yeast granules, easier to mix, instead of fresh baker's yeast. Mix the dry yeast with the flours and salt and continue with the recipe.
2. Crumble the yeast in the water and stir until it has dissolved; then, add it to the flour mixture. Mix until all the ingredients are well amalgamated and obtain a slightly soft but not sticky dough.
3. If it seems dry or hard, add a little more water; If it is sticky, add a little more flour.
4. Roll the dough over the work surface and knead it thoroughly for about 10 minutes.
5. Mix the rest of the ingredients (except the sunflower seeds, which will be reserved for the surface) and knead them with the dough until they are evenly distributed. Return the dough to the bowl, cover it with a cloth and let it rise in a warm place, for about 30 minutes.
6. Dump the dough on the work surface and crush it to deflate it.
7. Divide it into two equal parts. Knead each one for 1 minute, then model it, form a smooth ball.
8. Pass each one through the seeds of sunflower, arranged in a pialo, and then introduce them in the pots, with the part of the seeds upwards.
9. Let stand in a warm place for about 1 hour, until the dough has risen just above the edge of the pots.
10. At the end of the lift, preheat the oven to 200 ° C.
11. Bake the loaves for 25 to 30 minutes, or until golden brown.
12. With the help of a knife-blade, scrape the mass that has escaped from the hole in the base of the pot and release the bread (normally, it sticks the first time, but it is easier to remove it as you use it). pot). Let cool on a metal grid.
13. It is preferable to consume the bread in the course of 4 days, or toast it. Once cold, it can freeze up to a month.
14. You can use a 7 g sachet of dry yeast granules, easier to mix, instead of fresh baker's yeast. Mix the dry yeast with the flours and salt and continue with the recipe.
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