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The Sweet Side of Afghanistan: Indulging in Afghan Desserts and Sweets

The Sweet Side of Afghanistan:

Afghanistan is a country that is usually associated with war, violence, and political instability. However, there is a sweet side to Afghanistan that often goes unnoticed and unexplored. The country has a rich culinary tradition that includes a variety of sweet dishes and desserts. Afghan sweets are not only delicious but also reflect the country’s cultural diversity and history.

Traditional Afghan Desserts and Sweets:

Afghanistan has a long history of producing sweets and desserts. Some of the popular Afghan desserts include Firnee, Jalebi, Sheer Yakh, and Kheer. Firnee is a creamy dessert made with milk, sugar, and cornstarch. Jalebi is a deep-fried sweet that is soaked in sugar syrup. Sheer Yakh is a frozen dessert made with milk, sugar, and cardamom. Kheer is a rice-based sweet dish that is flavored with saffron, cardamom, and rose water. Afghan desserts are often made with nuts, dry fruits, saffron, and other aromatic spices which give them a unique flavor and aroma.

Afghan Cuisine and Sweet Culture:

Afghan cuisine is a fusion of Indian, Persian, and Central Asian flavors. The country’s food culture is heavily influenced by its geography, history, and religion. Afghanistan is a predominantly Muslim country, and as such, the use of alcohol in cooking is prohibited. This has led to the development of a rich tradition of non-alcoholic beverages and sweet dishes. Afghan sweets are usually served during religious festivals, weddings, and other special occasions. They are also an essential part of hospitality culture in Afghanistan.

Indulging in Afghan Sweets: A Sweet Adventure:

Indulging in Afghan sweets is a sweet adventure that every food lover should experience. Afghan sweets are not only delicious but also visually appealing. The use of bright colors, intricate patterns, and unique shapes makes them a feast for the eyes. Afghan sweets are available in traditional sweet shops, local bazaars, and restaurants. The best way to experience Afghan sweets is to visit a local sweet shop and try out a variety of sweets and desserts.

Peshawari Ice Cream: A Unique Afghan Delight:

Peshawari Ice Cream is a unique Afghan delight that is popular in Afghanistan and Pakistan. It is a combination of fresh cream, pistachios, and rose water. Peshawari Ice Cream is served in a traditional clay pot and topped with rose petals and chopped nuts. The combination of creamy texture and floral aroma makes it a perfect summer dessert.

Firnee: A Creamy Afghan Dessert:

Firnee is a creamy Afghan dessert that is often served during religious festivals and special occasions. It is made with milk, sugar, and cornstarch and flavored with cardamom and rose water. Firnee is usually served chilled and topped with pistachios or almonds. It has a smooth and creamy texture and a delicate aroma that makes it a favorite among dessert lovers.

Jalebi: A Popular Afghan Sweet:

Jalebi is a popular Afghan sweet that is made by deep-frying a wheat flour batter and then soaking it in sugar syrup. Jalebi is usually served hot and has a crispy texture on the outside and a soft and juicy texture on the inside. It is often served during breakfast or as an evening snack. Jalebi is also popular in India, Pakistan, and other South Asian countries.

Qaimaq: The Creamy Afghan Topping for Desserts:

Qaimaq is a creamy Afghan topping that is used to enhance the flavor and texture of desserts. It is made by boiling milk and then removing the cream layer that forms on top. The cream is then mixed with sugar and cardamom and whipped till it becomes light and fluffy. Qaimaq is usually served with Firnee, Sheer Yakh, and other creamy desserts. It has a rich and creamy texture and a sweet and aromatic flavor that makes it a perfect topping for desserts.

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Nice Side Dishes for Grilling

Nice side dishes for grilling at a glance. Because when the sun invites you to grill, nice side dishes are delicious for everyone at the grill. As soon as the first rays of sunshine let the temperatures rise, everyone feels like throwing on the grill, sitting comfortably with loved ones on the terrace or balcony, and being surrounded by the delicious smell of roasting. In order to be able to enjoy the grilled food perfectly, the side dishes must of course be right. We have collected a few ideas that will make the meal complete.

Grill alternatives without meat

For many, the most important ingredient on the grill plate is meat. Sausages, steak, and marinated chicken breast play the leading role when grilling. But without an attractive supporting actor, the whole thing only tastes half as good. So the question arises: What is there? There are many answers to that. In addition to the classic potato salad, here are a few simple but extremely tasty alternatives that make the meal perfect:

Vegetable skewers

The best tip for your barbecue party is to grill vegetables. Because many types of vegetables are ideal for simply being grilled and also provide a few necessary vitamins. They also conjure up a bit of color on the plate. Depending on your taste, you can cut mushrooms, onions, peppers in all colors, and zucchini into bite-sized pieces, thread them onto skewers and simply place them on the grill with the meat. Carrots, leeks, broccoli, and cauliflower also do well on the skewer. The imagination knows no limits.

Baked potatoes

In this country, the potato is a classic accompaniment to meat and is hard to imagine. And it can be easily prepared with very little effort when the grill is already burning.
To do this, small unpeeled potatoes are first pricked all over with a fork and wrapped tightly in aluminum foil. Then the potatoes can simply be placed between the glowing coals at the very beginning. After about twenty minutes, the potatoes are carefully removed from the embers with grill tongs and a cooking test can be made. The foil potato also goes well with grilling fish.

Vegetable packet

Vegetables can be prepared as packets on the grill in a particularly aromatic way. Again, the ingredients are a matter of taste and creativity. Mushrooms, peppers, zucchini, and aubergines, for example, look great together. To cook them in the packet, they are cut into bite-sized pieces and placed in portions in the middle of an A4 piece of aluminum foil. Now they are drizzled with a little olive oil and seasoned with salt and herbs. If you like, you can also put a small sprig of rosemary between the vegetables. Then the corners of the film are folded up and folded at the top. Now the package can go on the grill for about ten minutes.

Pesto mozzarella ciabatta

Bread is almost as much a part of grilling as grilled meat. But it doesn’t always have to be boring toast. A more sophisticated but superbly simple way of serving bread, and so delicious it could be eaten on its own, is the pesto and mozzarella ciabatta.

For this purpose, a ciabatta is cut crosswise from above to be baked. The slices are placed about an inch apart and shouldn’t go all the way to the bottom of the bread. Depending on your taste, green or red pesto is then spread into the resulting slices and a slice of mozzarella is inserted. The whole thing is now either baked in the oven according to the instructions or wrapped in aluminum foil and placed on the grill for about 15 minutes.
Of course, other bread or baguette can also be prepared in this way and the mozzarella can be replaced with other cheese, depending on taste.

Quick Mediterranean salad

A fresh salad always tastes good with grilled meat. Salads for grilling are therefore the best side dish. A quick, delicious option is a Mediterranean salad made from the rocket, cherry tomatoes, and herder’s cheese. Drizzle with dark balsamic vinegar and grate a little parmesan over it. A delicious salad is ready, which will perfectly underline the grilled food.

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The Hazelnut: Supplier of Vitamin B and Nutrients With The Dark Side

We love the hazelnut. Roasted, ground, in nut mixes for nibbling, in cookies, tarts and cakes, as schnapps, liqueur, nougat chocolate or creamy chocolate spread. Without hazelnuts, the world of sweet temptations would be a lot poorer and more boring.

But not only that: the hazelnut – like many other types of nuts – seems to have positive effects on memory and cholesterol levels. Hazelnuts are said to help with weight loss and increase overall performance. Known and valued as a food since time immemorial, hazelnuts often play a role in fairy tales and stories.

A super nut that has always made people happy, smart and slim. And it grows wild and without extensive care on almost every corner of Europe. So off to the next hedge, harvested the hazelnuts there and found the ultimate addition to your own diet? Well, it’s not that simple after all.

A hazelnut tree is not a hazelnut bush

Hazelnut is hazelnut. The small dark brown seeds of the hazelnut bush from the hedge in the nearby forest are collected there, then roasted and processed. Perhaps there are still plantations where hazelnut hedges line up next to hazelnut hedges. But everything here in Central Europe, no long transport routes and controlled quality? Mistake!

Because the majority of the hazelnuts sold in the trade do not come from our native common hazel, Corylus avellana, but from the Lambert’s hazel (Corylus maxima). Both species are closely related, so the term “hazelnut” is a collective term for the fruits of both species.

But while the common hazel develops those shrubs that we associate with “hazelnut”, the Lambert’s hazel grows as a shrub – or as a hazelnut tree. Even if the two varieties are very similar, the Lambert hazel prefers a warmer, more Mediterranean climate. Consequently, almost 90 percent of our hazelnuts sold here come from either Turkey or Italy.

Our ancestors knew: The hazelnut is healthy

The hunters and gatherers of the Stone Age held hazelnuts in high esteem. The extremely high-fat and therefore high-calorie hazelnut was a coveted source of energy in the cold winter and up to spring if stored correctly. Originally probably native to the area of ​​today’s Turkey, the common hazel quickly spread across Central Europe – our ancestors probably brought the hazelnuts with them.

The Romans, Germans and Celts also considered nuts to be valuable food. Of course, nobody was concerned with the ingredients of hazelnuts at the time. But from observation and experience, it was already known back then that nut eaters are healthier and live longer. Scientific studies are now examining these effects, and they seem to confirm the experiences of our ancestors.

What’s in the hazelnut? The ingredients

When it comes to the ingredients of hazelnuts, the fat content comes first at 63 percent. The positive thing about this is that the majority (around 45 percent) are mono- or polyunsaturated fatty acids. The associated energy value is negative: 100 g hazelnuts hit the hips with 650 kcal. The many calories have given hazelnuts the reputation of being fattening foods. That is only partially true – because they are also very filling and can lower the cholesterol level. In addition, the hazelnut is full of valuable nutrients. It is rich in B vitamins (B1, B2, B3, B6, B9), calcium, potassium, magnesium and trace elements such as zinc and copper. That is why nutritionists, including the DGE, even recommend frequent consumption of hazelnuts. Because of the calories but please only in moderation!

Roast hazelnuts – and everything is gone?

The brown nut kernels are usually available roasted, whether as whole hazelnuts, chopped or ground. Now the hazelnuts are heated when roasting in a pan or oven (industrial these are only much larger than at home) – and heat, as is well known, destroys the valuable ingredients in many foods. The same applies to processing in hazelnut cake, hazelnut ice cream or hazelnut liqueur if the hazelnuts are heated at least briefly. However, the hazelnut is an exception: its ingredients, especially the fatty acids, change only minimally when heated. The unsaturated fatty acids and minerals of the hazelnut are retained. However, this also applies to allergens. The allergens are only reduced when they are heavily processed, such as in nougat or hazelnut spreads.

Hazelnut cookies, hazelnut cake and other recipes with hazelnuts

Speaking of processing, let’s take a look at the sweet side of hazelnuts. As a versatile talent, we encounter it in almost all types of sweets. Cookies, nut cake, macaroons and many other baked goods based on hazelnuts make the hearts of those with a sweet tooth beat faster, especially around Christmas.

For those who prefer it spicy, chicken with hazelnuts would be a nice change on the plate. The hazelnut also cuts a fine figure with schnapps or vodka. And as hazelnut milk, the all-rounder is a tasty alternative to cow’s milk.

About the effects and undesirable effects of hazelnuts

What effects does the hazelnut have exactly? Observational studies have shown that regular consumption of nuts can reduce the risk of coronary heart disease (such as heart attacks). The risk factors of such diseases are therefore primarily examined: cholesterol levels, blood lipids and blood sugar levels. While hazelnuts seem to have less of an impact on blood lipids and blood sugar, they lower cholesterol levels significantly. One of the secondary plant substances in hazelnuts also had a positive effect on the brain and memory in animal experiments. It is not yet clear why or how exactly the hazelnut works. Still, nuts are a worthwhile area of ​​research in the face of an aging society.

But what works also has side effects. In the case of hazelnuts, these are allergies. These can range from mild (tingling, nettle-like sensation in the mouth) to severe (shortness of breath). Interestingly, hazelnut allergy has different triggers in different groups of people. Children react differently than adults and North/West Europeans differently than Southern Europeans. Since there is no treatment yet, the only option for those allergic to hazelnuts is to avoid products containing hazelnuts. The good news: allergy sufferers with the mild form generally tolerate highly processed products such as hazelnut spreads quite well.

Monopolies and the downside of hazelnuts

The hazelnut is delicious, also and especially healthy for a vegan lifestyle, probably even prolongs life and supports healthy aging. So everything is great, isn’t it? A proverb says that where there is light, there is also shadow – this is certainly true of the hazelnut. Hazelnut bushes thrive best in moderately warm climates. The harvest in Central Europe is correspondingly small. In any case, far too little to satisfy our hunger for hazelnuts in a wide variety of preparation forms.

About 80 percent of the global hazelnut harvest comes from Turkey, around 15 percent from Italy. Concentrating on a single, leading growing area worldwide is accompanied by a variety of problems: Monocultures – in order to be able to meet demand, plant protection products and pesticides are always used. In addition, the harvest volume available worldwide (and thus the world market price) is heavily dependent on the weather in the main growing region. In 2014, for example, a single frosty night in Turkey caused a “hazelnut crisis”. Prices went up, and hazelnut chocolate, nougat and the like became more expensive for us. In order to save the remaining harvest, more fertilizer was used and sprayed.

From an ecological point of view, the quasi-monopoly on hazelnuts is not exactly sensible and sustainable. And that’s not even the hazelnut’s biggest problem.

Harvesting hazelnuts – the dark side of (market) power

The hazelnut harvest is manual work, still. The hazelnuts must be picked individually from bushes or trees. In Turkey, the protection of children and young people is not particularly strictly observed. And because there are not enough adult unskilled workers available to harvest the amount in the short period of time, children from the age of ten work in the Turkish hazelnut plantations. ZEIT has published an article on this subject that is well worth reading.

The fact is well known, including Ferrero, one of the largest confectionery manufacturers and hazelnut buyers. The group disapproves of child labor, but there are no active countermeasures. The German confectionery industry takes a clearer position through its federal association BDSI. By participating in projects to combat child labor and sustainable cultivation methods, the BDSI is at least taking concrete steps to make our sweets more sustainable. Also because that is a criterion for success on the European market.

No hazelnuts are also not a solution

Hazelnuts make up a majority of our favorite bakeries and sweets. But the majority of hazelnuts are produced under ecologically and socially questionable conditions. In terms of sustainability, we would therefore have to do without all products with hazelnuts, grated or roasted hazelnuts and all nut mixtures. At least until all manufacturers have switched to sustainable organic hazelnuts.

A life without hazelnut cream? Never again chocolate? An ugly scenario, we thought. So we started looking for alternatives. And indeed: they exist, the hazelnut from German, organic cultivation. In Bavaria, for example, a number of organic farms have joined forces to grow hazelnuts in plantations and market them together; the fruits are offered in various shops in Germany. However, you have to search specifically, read labels or ask questions to find the “good” hazelnuts. A competent contact is the Association of Bavarian Hazelnut Growers. You can also order regionally grown hazelnuts (shelled/shelled) and hazelnut-based products through his website (simply click on one of the product descriptions and then download the order form).

Of course, you should still avoid industrially processed products, you never know which hazelnuts have actually been processed. Simply make your own hazelnut-based chocolate, biscuits, cakes or Nutella alternative (see our instructions). It may be a bit more complicated, but it is also guaranteed to be organic, sustainable and without harmful additives. In any case, the chocolate tastes even better for us. And maybe the idea of ​​taking the hazelnuts from the nearest hedge, preferably in your own garden, is not so wrong?

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Caffeine: Effects, Side Effects and What Else You Should Know

Caffeine works quickly and stimulates – that’s well known. But how exactly caffeine works in the body and what side effects there are, most people don’t even know. We’ll show you what coffee, cola and co. do to the body.

Caffeine and its effects on the body

Caffeine takes effect after just 30 minutes and is distributed throughout the body via the blood. The effects of caffeine last about four hours:
High doses of caffeine make the heart beat faster and increase the pulse. Blood pressure also rises in people who rarely consume caffeine.
Even in small doses, caffeine can improve concentration and temporarily eliminate tiredness.
Caffeine also often constricts the blood vessels in the brain and can thus relieve mild headaches and migraines.
The muscles can be better supplied with oxygen when we consume caffeine. That’s why some athletes take caffeine before training, for example in the form of tablets.
However, our body gets used to caffeine with regular consumption. This habituation effect leads to the fact that many of the mentioned modes of action occur only weakly or not at all.

side effects of caffeine

Consuming too much caffeine can result in a caffeine overdose. Doctors speak of an overdose of one gram of caffeine. This corresponds to 15 to 20 cups of espresso. Symptoms include:
sleep disorders
restlessness
headache
nervousness
Panic Attacks
Gastrointestinal complaints
circulatory collapse
Some of the symptoms don’t even require an overdose—they can occur with overconsumption. However, this is usually harmless because of the said habituation effect, so that many people can tolerate several cups of coffee in a row.

According to the European Food Safety Authority, 200 mg of caffeine per single dose and 400 mg per day are safe for humans. Children should consume a maximum of 3 mg of caffeine per kilogram of body weight.

Caffeine content in coffee, cola & co.

The amount of caffeine in coffee depends on many factors: How hot was the coffee roasted and brewed, how long does it steep, how finely are the beans ground and which beans are they? A guide value can still be set for coffee and other caffeinated foods:
Coffee: 50 mg per 100 ml
Espresso: 130 mg per 100 ml
Black and green tea: 20 mg per 100 ml
Coca-Cola: 10mg/100ml
Club Mate: 20 mg / 100 ml
Red Bull: 32mg/100ml
Dark chocolate: 90 mg / 100 g
Milk chocolate: 15 mg / 100 g
A cup with 250 ml of coffee comes to around 125 mg of caffeine.

However, the amount of caffeine can vary greatly, especially in restaurants and cafés with professional coffee machines: In the USA, scientists have found large differences in the amount of caffeine when comparing espresso in different restaurants. In their study, the researchers found up to 317 mg of caffeine per espresso – more than the maximum single dose should contain according to the EU.

Caffeine for hair loss?

Many shampoos now contain caffeine, which according to advertising is said to protect against hair loss. However, its effectiveness is controversial because there is no clear scientific evidence for it. Caffeinated shampoos can stimulate cell growth, but the specific effect is unclear. In any case, you don’t have to buy such a product – you can instead make your own shampoo for your hair out of old coffee grounds.

Are caffeine pills harmful?

Caffeine tablets work just like the caffeine in coffee and tea. However, it is highly concentrated and can be taken at any time. A caffeine tablet usually contains 200 mg of caffeine and thus the maximum single dose.

For many people, caffeine tablets are better tolerated than coffee. Because the acid contained in coffee can lead to stomach problems.
However, the high dosage should only be taken if you are already used to caffeine. Otherwise symptoms such as restlessness, nervousness and sleep disorders can quickly occur.
Like other caffeinated foods, caffeine pills can only mask tiredness. The effect of the tablets abruptly wears off over time. Therefore, you should not use them as a pick-me-up when driving.

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Inulin: Effects, Side Effects and Application

Inulin is a dietary fiber that your body practically does not use. Nevertheless, he does a lot for your health. You can read here how it works and what you should pay attention to.

Inulin: This is how dietary fiber works

Inulin is an energy reserve for plants, but a roughage for the human organism. it belongs to the prebiotics. Certain plants such as Jerusalem artichokes or parsnips store inulin in their tubers and roots. It consists of complex fructose compounds and is a carbohydrate in which plants store energy.

For example, if you eat Jerusalem artichoke, the inulin travels through the stomach and small intestine practically undigested. The human metabolism does not have a digestive enzyme to process the vegetable energy in inulin. Intestinal bacteria can only utilize the fructose in the inulin in the large intestine.

Inulin:
promotes healthy intestinal flora. Spectrum of Science reports that healthy gut bacteria preferentially process fructose molecules as an energy source. The good bifidus bacteria spread and thereby displace pathogenic germs in the intestine.
activates digestion and relieves constipation. The inulin binds liquids and swells up. This promotes bowel movements and thus ensures regular excretion.
The Apotheken Umschau lists other effects of inulin that are particularly beneficial for diabetics:
Few calories: The body cannot use the plant-based energy in inulin, so there are hardly any calories.
Satiety: The swollen inulin causes you to feel full for longer.
Blood sugar levels: Blood sugar remains more constant because the metabolism absorbs other nutrients more slowly.
Studies suggest that the fiber inulin makes it easier for the body to absorb calcium for the bones. Researchers are investigating whether inulin could play a role in treating osteoporosis.

Inulin in the food industry

Inulin has hardly any calories, tastes sweet and is also healthy, which makes the substance interesting for the food industry. Root chicory is usually used as the source for the industrially processed inulin.

Functional foods are specifically designed to provide specific health benefits.

Prebiotic foods: They are intended to promote healthy intestinal flora. Among other things, they should prevent colon cancer or improve high blood pressure and cholesterol levels. Unlike probiotic foods, prebiotic foods contain nutrients for gut bacteria but no probiotic bacteria.
Food for diabetics: The Apotheker Zeitung explains that the fructose in inulin tastes sweet and does not burden the blood sugar level.
You can also find inulin as an additive in conventional industrial foods. Food is upgraded with the help of inulin.

Low-calorie foods: such as yoghurt, sausage, fruit juices or desserts.
High in fiber: like muesli or whole grain products.
Low-fat foods: such as spreads, cream fillings in baked goods or in salad dressings. The inulin provides the creamy texture that the fats are otherwise responsible for.

Inulin: healthy, but there are side effects

With inulin-containing vegetables on your menu, you use the healthy properties of dietary fiber. These vegetables contain a lot of inulin:
parsnips
Jerusalem Artichoke
Leek
asparagus
salsify
artichokes
onions and garlic
The local vegetables are usually easy to care for and you can grow them in the garden. You can also find them locally in organic markets or directly from organic farmers.

But the inulin can cause unpleasant side effects after meals.
Spectrum of Science explains that the gut bacteria rapidly ferment the inulin. As a result, a sensitive or irritated intestine can react with flatulence or even diarrhea.
As a rule, inulin in food should not cause any problems. On average, we only eat three to eleven grams per day. However, experts only expect problems for healthy people from a daily ration of more than 30 grams.
Beware of fructose intolerance! The fructose compounds in inulin can cause you symptoms. This applies to vegetables containing inulin, but also to foods with added inulin. Therefore, pay attention to the information on the ingredients.

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Nice Side Dishes for Grilling

Nice side dishes for grilling at a glance. Because when the sun invites you to grill, nice side dishes are delicious for everyone at the grill. As soon as the first rays of sunshine let the temperatures rise, everyone feels like throwing on the grill, sitting comfortably with loved ones on the terrace or balcony, and being surrounded by the delicious smell of roasting. In order to be able to enjoy the grilled food perfectly, the side dishes must of course be right. We have collected a few ideas that will make the meal complete.

Grill alternatives without meat

For many, the most important ingredient on the grill plate is meat. Sausages, steak, and marinated chicken breast play the leading role when grilling. But without an attractive supporting actor, the whole thing only tastes half as good. So the question arises: What is there? There are many answers to that. In addition to the classic potato salad, here are a few simple but extremely tasty alternatives that make the meal perfect:

Vegetable skewers

The best tip for your barbecue party is to grill vegetables. Because many types of vegetables are ideal for simply being grilled and also provide a few necessary vitamins. They also conjure up a bit of color on the plate. Depending on your taste, you can cut mushrooms, onions, peppers in all colors, and zucchini into bite-sized pieces, thread them onto skewers and simply place them on the grill with the meat. Carrots, leeks, broccoli, and cauliflower also do well on the skewer. The imagination knows no limits.

Baked potatoes

In this country, the potato is an indispensable part of the classic side dish with meat. And it can be easily prepared with very little effort when the grill is already burning.

To do this, small unpeeled potatoes are first pricked all over with a fork and wrapped tightly in aluminum foil. Then the potatoes can simply be placed between the glowing coals at the very beginning. After about twenty minutes, the potatoes are carefully removed from the embers with grill tongs and a cooking test can be made. The foil potato also goes well with grilling fish.

Vegetable packet

Vegetables can be prepared as packets on the grill in a particularly aromatic way. Again, the ingredients are a matter of taste and creativity. Mushrooms, peppers, zucchini, and aubergines, for example, look great together. To cook them in the packet, they are cut into bite-sized pieces and placed in portions in the middle of an A4 piece of aluminum foil. Now they are drizzled with a little olive oil and seasoned with salt and herbs. If you like, you can also put a small sprig of rosemary between the vegetables. Then the corners of the film are folded up and folded at the top. Now the package can go on the grill for about ten minutes.

Pesto mozzarella ciabatta

Bread is almost as much a part of grilling as grilled meat. But it doesn’t always have to be boring toast. A more sophisticated but superbly simple way of serving bread, and so delicious it could be eaten on its own, is the pesto and mozzarella ciabatta.

For this purpose, a ciabatta is cut crosswise from above to be baked. The slices are placed about an inch apart and shouldn’t go all the way to the bottom of the bread. Depending on your taste, green or red pesto is then spread into the resulting slices and a slice of mozzarella is inserted. The whole thing is now either baked in the oven according to the instructions or wrapped in aluminum foil and placed on the grill for about 15 minutes.
Of course, other bread or baguette can also be prepared in this way and the mozzarella can be replaced with other cheese, depending on taste.

Quick Mediterranean salad

A fresh salad always tastes good with grilled meat. Salads for grilling are therefore the best side dish. A quick, delicious option is a Mediterranean salad made from the rocket, cherry tomatoes, and herder’s cheese. Drizzle with dark balsamic vinegar and grate a little parmesan over it. A delicious salad is ready, which will perfectly underline the grilled food.

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Sauerkraut Juice: Effect, Application and Side Effects

Sauerkraut juice is extremely healthy thanks to its high vitamin content. It also contributes to a healthy intestine thanks to lactic acid bacteria. Read here why this is so.

To make sauerkraut, white cabbage is fermented with lactic acid. During this fermentation process, the lactic acid bacteria involved multiply explosively. These are responsible for many of the health-promoting effects of sauerkraut. However, the sauerkraut juice is not a waste product, on the contrary: it is extremely healthy and is particularly recommended for light constipation and fasting cures.

Sauerkraut juice is rich in vitamins

Many people know that sauerkraut is particularly rich in vitamin C. It strengthens the immune system, has an antioxidant effect and boosts the metabolism. But the fermented vegetables also contain many other vitamins:
Vitamin K: Vitamin K is also found in large quantities in sauerkraut juice. This fat-soluble vitamin is important for healthy bones and blood clotting.
Beta-carotene: Beta-carotene is a precursor of vitamin A. This is important for healthy skin, eyes and bones and strengthens the immune system.
Folic acid: The B vitamin folic acid is important for cell and blood formation.
Vitamin B12: As one of the few plant foods, sauerkraut provides vitamin B12. These are needed for a healthy nervous system.
Since some of these vitamins are heat sensitive, you should avoid heating both sauerkraut and sauerkraut juice. This is the only way to benefit from the useful ingredients.

Sauerkraut juice as a natural probiotic

As the cabbage ferments, the lactic acid bacteria can multiply in abundance. That is why sauerkraut and sauerkraut juice are particularly rich in these microorganisms. But don’t worry: These bacteria are not potential pathogens, in fact, lactic acid bacteria are extremely beneficial for us.

These lactic acid bacteria are also found in our intestines. There they ensure a healthy intestinal climate in which beneficial bacteria feel comfortable and pathogens have a hard time. Sauerkraut juice is therefore considered a probiotic food that helps build a healthy intestinal flora.

This is particularly important after antibiotic therapy, for example: the antibiotic not only kills harmful bacteria, but also beneficial bacteria in the body. A disturbed intestinal flora can lead to many health problems in the long term, such as a weakened immune system. By regularly consuming probiotic foods such as sauerkraut juice after antibiotic therapy, your intestinal flora can rebuild.

Use of sauerkraut juice for constipation

The lactic acid bacteria not only ensure a healthy intestinal flora in the long term, but also stimulate digestion in the short term. Therefore, sauerkraut juice is recommended for acute and chronic constipation as a gentle and natural laxative. It is most effective if you drink the sauerkraut juice first thing in the morning. During many fasting cures, one or two glasses of sauerkraut juice are recommended after getting up.

If you drink sauerkraut juice every day, it should also help to detoxify and purify the body. The dietary fibers it contains also stimulate digestion.

Side effects: Sauerkraut juice is a gentle laxative that you can take every day. Consuming large amounts will cause diarrhea. If you want to drink sauerkraut juice regularly, you should not consume too much of it.

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Eating Ginger Raw: Benefits and Possible Side Effects

Many people cannot imagine eating raw ginger. But the spicy root is very healthy and raw you can benefit even more from the nutrients in ginger.

Eat ginger raw – you should pay attention to that

If you want to eat ginger raw, you should remember that conventionally grown ginger has usually been treated with pesticides. In this case, it is important to peel ginger. However, most of the nutrients are hidden directly under the skin. That’s why we definitely advise you to buy the root from controlled organic cultivation or to plant ginger yourself.

Due to its sharpness, raw ginger is not for everyone. But: This effectively protects against an overdose, which could only be achieved with large quantities. Because if you eat too much raw ginger, this can sometimes lead to diarrhea, flatulence or heartburn. In general, you should not eat more than four grams of ginger per day for long periods of time.

Important: Contrary to popular belief, ginger does not thin blood.

Tip: A dried fig or prune goes great with raw ginger and softens the sharp taste.

Eating ginger – the benefits of the miracle tuber

The root, which comes from the Far East, is becoming increasingly popular, mainly because of its health effects. Rightly so: raw ginger in particular can provide valuable nutrients and help with numerous ailments.

Ginger provides magnesium, calcium, iron, phosphorus, potassium and sodium. In addition, it is rich in vitamin C and healthy essential oils. Gingerol is primarily responsible for the sharp taste.

Many of these nutrients are heat sensitive, so it’s worth trying raw ginger. Vitamin C, for example, is one of the most heat-sensitive vitamins and can be lost significantly at high temperatures. The healthy gingerol is also particularly highly concentrated in raw ginger. Studies have shown this pungent substance to be useful in the fight against cancer cells.

This means that if you eat ginger raw, the fewest nutrients are lost. On the other hand, it is also particularly sharp.

Whether as ginger tea, ginger water or raw ginger: the rhizome has an antibacterial effect and inhibits the multiplication of viruses. It stimulates digestion and is good for the intestinal flora. In addition, ginger can promote blood circulation and stimulates the circulatory system. And since it protects against vomiting, a piece of ginger in your luggage is always a good idea. You can then eat it raw quickly on the train or bus without having to boil water first.

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Food

Rosehip Powder: Effect, Side Effects and Application

Rosehip powder is obtained from the fruits of the rose and used as a local dietary supplement. You can find out more about the application, effect and possible side effects in this article.

Rose hips are the fruit of one of the most well-known plants – the rose. Many do not know that the red fruits not only look pretty, but also taste good. You can drink rose hips as a tea or process them into rose hip jam.

What is less known is that rose hips can also be processed into powder. Here we explain what rosehip powder is and how you can use it.

Note: In general, you should eat a balanced and varied diet. Then you can get all the nutrients you need without supplements. If you suspect you are lacking nutrients in your diet, seek medical advice.

Rosehip powder as a nutrient supplier

All the nutritional power of the rose is concentrated in rosehip powder. This is considered to be very rich in nutrients: rosehip pulp, for example, contains 20 times more vitamin C than lemon.

If you dry rose hips and then grind them, you get a powder. This contains many healthy ingredients such as:

Galactolipids: help scavenge free radicals in the body
Polyphenols: have a health-promoting and antioxidant effect
Carotenoids: have a cell-protecting and antioxidant effect
Pectin: belongs to the dietary fibers, supports digestion
Minerals: important for many bodily functions
Tannins: inhibit or kill microorganisms

This is how rosehip powder works

Rosehip powder is said to help against many ailments and support a healthy lifestyle.

Because it contains galactolipid, rosehip powder can help against joint pain caused by arthritis and arthrosis or rheumatism. Because galactolipid binds radicals and can help relieve pain in inflamed joints, tendons and cartilage and fight inflammation.

The galactolipid is also said to prevent calcium deposits in vessels and thus help to prevent arteriosclerosis. In this disease, the blood vessels calcify – this can lead to heart attacks and strokes, among other things.

Rosehip powder is also said to be used as a natural pain reliever. It is said to help against stomach and liver pain. It is easier on the stomach than aspirin or ibuprofen.

Rosehip tea and rosehip powder also have a slightly draining and diuretic effect. Therefore, rosehip powder can also be taken to combat urinary tract infections and kidney diseases.

Due to its high vitamin C content, rosehip powder has a positive effect on the cardiovascular system. The many healthy ingredients also support the immune system and help with colds.
Note: The study situation is still unclear for many of the effects described. If you wish to take rosehip powder as a drug substitute, we recommend that you seek medical advice first.

Does rosehip powder have any side effects?

Rosehip powder is a very gentle dietary supplement. So far no side effects are known.

Because it is so well tolerated, the powder is even suitable for pregnant women.
If you consume a lot of rosehip powder, your urge to urinate may increase. You should then make sure to drink enough fluids – especially water.
Note: This article cannot replace a doctor’s visit. If you have serious health problems or are unsure about taking it, you should always seek medical advice.

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Food

Which Side Dish Goes With the Coffee?

Caramel pastries, waffles, homemade cookies, sweets and much more – the selection is enormous. But which coffee side dish is the right one?

The accompaniment to the coffee makes the difference

Our streets and shopping alleys are now littered with a variety of cafes. But which one appeals to people the most and where does it taste best? As a café operator, you shouldn’t just think about the perfect coffee, but also include everything that goes around it. A very special topic here is the accompaniment to the coffee.

An aromatic coffee, which is also served beautifully, can secure some regular customers. However, if you want to be on the safe side with your café, you should also work on your coffee side dishes. Just such little things can significantly influence the taste experience and make the coffee something special. A small biscuit on the side of the saucer, a crunchy croissant or pastry specialties from the region sweeten a visit to the café. A special attention speaks to people directly and creates a homely atmosphere – just like at home. Of course, everyone should decide for themselves which side dish is the right one for their coffee. In general, however, it is advisable to rely on homemade products or to offer specialties. In this way, a café can stand out from its competitors and offer its customers that little something extra. Which coffee drinker wouldn’t be happy about a home-baked cookie or a pastry specialty from the nearby pastry shop?

Finished pastries and sweets for the business environment

Of course, homemade delicacies can impress in terms of quality, taste and individuality. Nevertheless, homemade and fresh pastries also have a number of negative aspects, especially when it comes to use in the business sector. The key keywords here are above all consistent quality, hygiene, shelf life, storage and price.

Depending on the size of the company, countless coffees are prepared for employees, guests and customers every day. Homemade accompaniments to every hot drink are sure to be a pleasant surprise, but they prove to be an extremely expensive investment that is difficult to plan for the business operator. It is not uncommon for homemade products to be used up on the same day, otherwise they lose quality or even their shelf life. If less coffee is drunk than planned on a day, the surplus of elaborately made homemade coffee unfortunately has to be disposed of. This means not only a high cost factor, but also unnecessary food waste.

As beautiful and tasty as homemade pastries may appear, they quickly lose quality, do not always meet all the necessary hygiene standards, can only be stored for a short time due to their short shelf life and are often more expensive than ready-made pastries. This certainly doesn’t bother baking cookies and preparing homemade cakes in the kitchen at home, but in the business area every step must be monitored and quality checked for the customer.

Ready-made pastries from well-known manufacturers offer many advantages in the business sector. It has a high and consistent quality and meets all hygiene standards. Many ready-made products can also compete with home-made products when it comes to taste. During production, care is taken to ensure that the pastries go perfectly with the coffee. Business operators in particular enjoy the individually wrapped pastries and inexpensive sweets. Whether biscuits, chocolates or other delicacies – ready-made baked goods can definitely hold their own against homemade ones. This applies to quality as well as taste.

The pastry also has a much longer shelf life than homemade delicacies, can be served to the customer in hygienic individual packaging and can be stored for weeks without losing quality. On top of that, the finished pastries are usually cheaper than homemade ones, which is clearly reflected in the purchase price, especially for larger quantities. In the business environment, the finished baked goods are convincing across the board. Employees, customers and guests also enjoy the little delicacies, as they always inspire with their diversity, excellent taste and optimally emphasize the enjoyment of coffee, tea and co.

A large selection of coffee side dishes

The selection of coffee side dishes is almost endless. Companies and cafés around the world compete for every customer and come up with new ideas every day on how they can stand out from the competition. Individuality and unusual campaigns are always worthwhile here. Get a head start by opting for special coffee side dishes. You should choose a delicious specialty for each hot drink. It is also worthwhile to refresh the assortment again and again. Every coffee lover will appreciate such attention.

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