Published: 06/21/2010 - Updated: 05/31/2016
Good circulation is essential to overall health, when we have good movement we can see a good quality hair, skin and nails, skin problems like dermatitis, acne, seborrhea and other disappear, eyes will be clean bright, reduce colds and bronchial problems, as well as allergy problems, etc.
In addition to exercise and avoiding excess alcohol, salt and junk products, you must take care that your diet include the following foods:
- Fruits well combined
- Seeds and whole grains
- Marine algae such as spirulina
- Miso and soy
- The fresh sprouts
- Blue Fish
- Vegetable milks
Some great tonic for excellent and good blood circulation are: parsley juice (can be stirred with carrots), coconut water, nettle tea and juice, onion, cucumber, lettuce and dandelion juice and tea elder flower
Here are some recipes for your daily menu to help you increase your good service:
1. Spirulina Smoothie
- 3 lemons
- One tablespoon of Spirulina powder
- Two sprigs of parsley
- A bit of cactus
- Blend the lemon with a glass of pure water and strain.
- Then, blend the water with the rest of the ingredients. Drink without strain.
2. Miso soup and tofu
Ingredients: (4 persons)
- 4 cups of hot water
- 80 g of miso (soybean paste)
- 1 teaspoon of hondashi (bonito broth powder)
- 200 g of tofu (soybean curd)
- 5g of wakame (dried seaweed), a little chopped leeks if desired
- Place in a pan hot water and add a teaspoon of hondashi. Bringing the fire, and when bubbling begins to boil, add wakame and tofu. Before turning off heat, add the miso and serve in four bowls.
- Finally, add some chopped leek.
- The soup also has the virtue of having long-term, so once purchased or prepared can be stored in the refrigerator for some time.
3. Tuna Meatballs
- 1 kilo of tuna
- 300 grams of flour
- 1 / 2 onion
- 3 eggs
- 2 cloves of garlic
- 1 cup of white wine
- 1 ½ cups of tomato puree
- Chopped parsley
- Pepper and salt
- Finely chop the onion and garlic.
- Clean and crumble the tuna and season.
- Put 3 tablespoons of oil in a pan and fry the onion as much garlic. Once browned, drain and set aside.
- Mix and mash the tuna with two tablespoons of flour. Add to this mix an egg, a pinch of pepper and onion and garlic browned.
- After 5 minutes of kneading, add the white wine. Continue kneading until you get the emergence of a thick mass.
- Go to form the dumplings with a spoon and put them on a plate until ready to fry. Sprinkle with a little flour.
- In addition, beat two eggs with a tablespoon of water in a bowl separately.
- Heat oil in a pan and fry the meatballs passed and through flour and eggs.
- Once they have color and are almost done, go putting them in another pot where we put the tomato paste and leave for 15 minutes over low heat. Do not forget to add a teaspoon of sugar and season well.
- Serve hot, drizzled with tomato sauce and sprinkled parsley.
4. Sprouts and fish salad
- 250 gr. of arugula
- 1 tray of tomatoes
- 2 avocados
- Olive Oil
- 1 tray of mixing sprouts
- 4 grouper fillets 150 gr.
- Olive Oil
- lemon juice
- In a skillet with a pinch of salt and a drizzle of olive oil, fry grouper fillets until cooked through.
- In a bowl, mix the arugula with sprouts and tomatoes, season with a splash of olive oil, serve on plates and accompany with avocado rolled and lightly bathed in lemon juice and fish fillets.
5. Sunflower seed bread
- 50 grams of bread flour, non-bleached artificially
- 100 g of flour integral force
- 1 teaspoon of fine sea salt
- 15 g of white vegetable fat
- 15 g of fresh baker's yeast
- 330 ml of warm water
- 50 g of sunflower seeds
- 50 g of pistachios raw (unroasted)
- 1 heaping teaspoon of fennel seeds
- 15 g of hazelnuts, toasted and finely chopped
- Extra sunflower seeds to the surface
- 2 clay pots (pots) Brand, 15 cm wide and 14 cm high, well greased
- Mix flour and salt in a large mixing bowl. Stir in white fat with the fingers until no visible lumps.
- Crumble the yeast in the water and stir until it has faded, then add it to the flour mixture. Mix until all ingredients are well amalgamated and get a mass slightly soft but not sticky.
- If it seems dry or hard, add a little more water; if sticky, add a little more flour.
- Dump the dough onto work surface and knead thoroughly for about 10 minutes.
- Mix remaining ingredients (except sunflower seeds, which reserves to the surface) and knead the dough until evenly distributed. Return dough to bowl, cover with a cloth and let it weigh in a warm place for about 30 minutes.
- Dump the dough onto work surface and flatten to deflate.
- Divide into two equal parts. Knead for 1 minute each, then model it, form a smooth ball.
- Cover each one with sunflower seeds, and then insert them in the pots with the seeds up.
- Let stand in a warm place for about 1 hour until the dough has weighed just over the rim of the pots.
- At the end weighed, preheat oven to 200 ° C.
- Bake the loaves for 25-30 minutes or until golden.
- Using a palette knife, scrape the dough which has escaped from the hole at the base of the pot and remove the bread.
- Cool on a wire rack.
- It is preferable to eat the bread in the course of four days, or toasting. Once cooled, can be frozen up to a month.
- You can use one of over 7 g dry yeast granules, easier to mix instead of fresh baker's yeast. Mix dry yeast with flour and salt and continue with the recipe.