DISCOVERIES AND TAKE THE RECIPES STRADAFACENDO .jpg)
No thankfully has nothing to do Baglioni ...
I must say that I was a little 'thinking about whether to continue with a post from nerd with scientific references. I decided instead to simply record and describe the evolution STRADAFACENDO dell'Ultrametabolismo causing second thoughts and company ...
are certainly subject to the considerations of the previous post.
So much so that after just over one pound a week is seen less real ...
Now considering that I do not know what could be a good guinea pig that I have other factors of physical disruptions, and which are not easy to lose weight regardless ....
The most obvious consideration is still the one that emerges on the model by making comparisons with the Italian American food (I stress the Italian peninsula, although our little one has a wide variety of types of ingredients and raw materials).
Bring to assume "good" fats rich in omega-3 fatty acids, monounsaturated fat, saturated fat and polyunsaturated-Omega6 introducing avocado, olive oil, seeds and nuts to those who usually feeds using fat synthesis and packaged foods are often full of preservatives, can only benefit and certainly weighs much less into the chemistry of metabolism.
Well ... I used salad full of crunchy walnuts, scented with freshly grated ginger, apple slices, fresh chilli ... It was very rewarding and delicious.
certainly has renewed my imagination.
I gave new fuel to create the now hackneyed salads, returning to the flavors of both worship eat salad in France ...... one of the best examples of real "main course".
What you see in the picture above is what is left (to immortalize it in time) of a salad with tofu, pear, walnuts, mixed salad topped with a lot of ginger, oil and salt ... polenta with creamy sauce accompanied by hard avocado.
tasty and perfectly suited to the climate of early settembre.
Tutto questo mi ha anche "distratto" dal pensiero un po' ossessivo della pasta che abbiamo noi italiani, che se non la includiamo in almeno un pasto giornaliero è la fine.
Non da sottovalutare anche lo stimolo che mi ha restituito, cioè mi ha fatto tornare alla sana abitudine dell'integrale !!
Vi presento la mia prima creatura fatta interamente di farina di segale integrale bio.... e lievitato con il mio oramai stracollaudato lievito madre.
Sono molto orgogliosa di lui, fatto seguendo come un oracolo le istruzioni del buon Gabriele Bonci .. guru della panificazione.
(non ci avrei scommesso un centesimo...l'impasto era papposo e slegato...appena uscito dal forno, miracolo di profumi e fragranza).
La legerezza di ciò che viene lievitato con lievito madre , non è minimamente paragonabile con quella col lievito di birra. Oltre al profumo , la digeribilità ... il vostro corpo vi ringrazia e la sensazione di benessere è percepibile. Vi è mai capitato di pensare :"cavolo questo alimento è fatto per me.. il mio corpo sta bene non appena lo ingerisce " (non barate con la Nutella non vale)
Ultimo per questo post è l'esempio della cena di stasera :
Pasta di farro di cocco al 100% condita con pesto fatto con il basilico ligure coltivato dalla sottoscritta . Purists would beat me. I put the potato with the pasta to cook, it is ok. But alas, the tramp could not enjoy the presence of "prescinseua", as they do in Liguria (the "prescinseua" is nothing more than a bit of cheese just curdled) so I tempered with just a little ' plain yogurt.
Now .. that is clear ... I authorize you not to go fancy with substitutions risky. If you want to replace the Kremlin's egg carbonara with cream freiche as the French or adding a little 'cream, assumetevene totally merit.
The merit of having prepared a crap ... :-D
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Sorry for the fire that leaves much to be desired as the steam, the low light and fast to eat.
Despite all are very satisfied. It was good and healthy.
At this point you might ask you: and Ultrametabolismo?
say that I tried to save the rules learned, but the doubts remain.
Certainly I feel better, I have detoxified from all that is binding on the digestive system and for sure my skin is more beautiful.
As required by the plan have not disappeared indeed no 4 or 5 kg, but as I said, my power per zona geografica e per mia abitudine non era poi così lontana, quindi poco resta immutato.
Al momento attuale c'è solo da continuare e capire se questo è solo il primo step di un processo lento di cambiamento profondo che ci vedrà perdere peso molto lentamente , ma continuamente.
Vi consiglio comunque di provare.
La via del naturale, genuino , gustoso e soprattutto della buona cucina, passa di qua, ed una buona e sana alimentazione non può non passare da questi presupposti.
No, fortunately Baglioni is not involved... (forgive my pun... It's about an italian singer and his song "stradafacendo", that is also the title for this post)
I must I've been thinking little why about whether to make another swotter post, filled with scientific references or not.
I simply decided to note down and STRADAFACENDO (along the way) to tell the Ultrametabolism evolution.
Considerations I made in the previous post are still valid.
In fact after little more than a week, I already seen some results losing one kilogram.
Now, considering I don't know how much of a good guinea pig concerning loss of weight I could be, since I got other physical factors upheavals and I'm not one who loses weight easily....
The most obvious consideration is still the one that emerges on the model and making comparisons between the Italian and American food ( although small, our lovely peninsula has a wide variety of types of ingredients and raw materials).
Bring to assume "good" fats rich in omega-3 fatty acids, monounsaturated fat, low in saturated fat and polyunsaturated-omega6 introducing avocado, olive oil, seeds and nuts to those who usually feeds using synthesis and fatty foods are often packed and full of preservatives, can only benefit and certainly weighs much less into the chemistry of metabolism.
Well ... I used salad full of crunchy walnuts, scented with freshly grated ginger, sliced apple, fresh chilli ... has been very rewarding and delicious.
Certainly has renewed my imagination.
It gave me new gasoline to create the usual salads, returning to the flavors of loved salads eaten in France ...... one of the best examples of real "main course".
What you see in the picture above is what remains (in time to immortalize) a salad with tofu, pear, walnuts, mixed salad topped with very ginger, oil and salt ... accompanied by polenta with creamy froth made with avocado.
Delicious and very suitable to the climate of early September.
All this pushed off my mind the fixation we Italians got about pasta (having it at least once a day)
Also gave me the urge to eat wholemeal.
I present my first creature made entirely of organic whole rye flour .... and sourdough developed by me. I am very proud of it, following the instructions, as is should, of the oracle Gabriele Bonci .. baking guru.
(I would not bet a dime ... the dough was mush and seems not mixed ... just out of the oven, it was a miracle of perfume and fragrance).
The lightness of what is leavened with sourdough, is in no way comparable with that with yeast. Besides the perfume, the digestibility ... Your body will thank you and well-being is evident.
Did you ever think: "Hell, this food was made for me! My body feels great as soon as I eat it!" (No don't cheat, you can't apply this to Nutella.)
Last for this post is an example of dinner tonight:
Spelt Pasta 100% seasoned with pesto made with basil from Liguria cultivated by me. Purists would kill me. I put the potatoes and pasta in boiling water and cooked.. rightly...
But the pesto could not contain the "prescinseua" as they do in Liguria(The "prescinseua" is nothing but just a little fresh cheese curds) so I add just a bit 'of plain yogurt.
Now .. that is clear ... not allowed to go with fancy replacements risky. If you want to replace the creamy froth of egg carbonara with cream freiche as the French or adding a little 'cream, take total responsability.The resposibility of having prepared a disgusting. :-D
Sorry about the focus that is unsatisfactory since the vapor, low light and... hunger.
Although I'm very satisfied. It was good and healthy.
At this point you might ask to yourlef: and Ultrametabolism ?
Let's say I tried to save the rules learned, but the doubts remain.
Certainly I feel better, I have detoxified from all that is binding on the digestive system and certainly my skin is more beautiful.
As required by the plan 4 or 5 kg are not gone, but as I said, my diet has always been natural, and then was not so far, little changed accordingly.
At present it is just to continue and see if this is just the first step in a slow process of profound change that will see us lose weight very slowly, but continuously.
We suggest that you try.
The natural way of life, genuine, tasty and above all good food, go here, and a good and healthy food can not pass from these assumptions.
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