Than August is special
The last month of summer passes under the sign of appeasement and stability. May's excitement passed, expectations of June were fulfilled, they were left behind the passion of July. On August 1, there was once an ancient pagan festival of harvesting and the first bread. The mood of August - the fullness of life, abundance without anxiety and unrest. In August, you need to eat a variety of seasonal foods to strengthen the foundation of our emotional state and health for the year ahead. Nutritionists recommend receiving at least half of all calories from seasonal fruits and vegetables - and the choice we have is greater than ever.
The first apples
The main feature of the August apples is thin skin, tender and loose flesh. Early apples are especially recommended for those who have an irritated stomach and poorly tolerate sour stomach. The antioxidant quercetin found in apples helps to easily absorb oxygen and gives us additional energy. Pectin - soluble fiber - removes from the body any toxins. Apples will strengthen your immunity and reduce allergic mood. Choose white pouring: a little overripe and crumbly apples are the most sparing and equally valuable energetically, as denser and harder late varieties.
How to taste
Summer varieties of apples are kept only a few days - catch the moment and eat the apples fresh. Mix the apple puree with a teaspoon of lime juice, add cottage cheese and sugar powder to it, and you will get a perfectly balanced dessert made from milk proteins, vitamins and fiber.
Peaches
Traditionally, a peach is considered a symbol of female charm. With peaches, loving men, which only details of female anatomy did not compare - and cheeks, and breasts, and tummy, and ass ... Peach is a recognized aphrodisiac due to the high content of vitamin E, useful for hormonal background, and the sensual combination of tender velvety skin and juicy sweet flesh, turning the eating of the fruit into an erotic ritual. In addition, a peach rich in carotenes (provitamin A) restores the elasticity of the collagen fibers of the skin and returns to it the freshness lost under the scorching rays of the sun. The most delicious dessert peach is fragrant, it has a whitish color and a "dashed" blush on one side. Its bone is easily separated from the pulp.
How to taste
Blend two peaches in a blender and 160 ml of 10% cream. Drink in the morning for three weeks. In the presence of milk fat carotene from the peach will be fully absorbed, and it will bring your skin maximum benefit.
Pear
It is rich in iron, contains a complex of vitamins B, stimulates intellectual activity, strengthens memory.
How to taste
Excellent snack for a working woman - peeled and diced dessert pear, filled with a tablespoon of honey. In one pear - 100 kcal, in a tablespoon of honey -80 kcal. It is recommended to drink it with green tea - for cheerfulness.
Honey
The first fresh honey of the season appears in the second half of August. It supports our immunity - both anti-infective and anti-carcinogenic. To distinguish real honey from forgery is easy - it has so many different enzymes that it burns and tits in your mouth. "Unearthly" sweetness and tenderness of the product suggests that it is heavily diluted with sugar syrup.
How to taste
Add honey instead of sugar in tea and coffee, fruit salads and natural unsweetened yogurt. From sour cream, mixed with honey, you get an excellent dessert sauce.
Poppy
Undecidedly forgotten and very tasty product, in which, in addition to 55% vegetable oil and 20% protein contains substances that improve mood. He is not a drug and does not addictive, but it helps to remove anxiety.
How to taste
The seeds of poppy should be boiled for ten minutes in milk, cooled and dried, ground in a blender and mixed with sugar or with honey - we choose the proportion to taste. Poppy seeds are used as a sauce for pancakes, add to oatmeal or semolina porridge, into unsweetened yogurt, put in whipped cream or cottage cheese.
Lime
The appearance of lime in the August top of useful products is explained simply - it is a universal amplifier of any fruit taste. Its bright and unsharp acid perfectly emphasizes the dignity of different fruits and preserves their beauty, and does not allow the darkened apples and pears to darken in the air.
How to taste
A little lime juice is added to green and fruit salads, to apple and to pear puree, to berry sauces and cocktails.
Tomatoes
Probably everyone knows that in tomatoes there is a lot of lycopene, warning almost all kinds of oncological diseases and heart diseases. Lycopene is not so difficult to prepare in the form of a pill, but that's what the catch is-most actively it affects us in combination with vitamin C, folic acid and various carotenes, which are present only in a ripe tomato. Particularly rich in lycopene fleshy tomatoes are dark red.
How to taste
Lycopene is absorbed in the presence of fats. So, prepare tomatoes from lettuce in vegetable oil.
Cheese with blue mold - Roquefort and Dor blue
Seasonal product it can not be called, however it is marvelously good together with fresh flower honey and sweet fruits. Noble blue mold increases our resistance to intestinal infections. Are you planning a vacation in the south? Turkish scientists have discovered that some components of blue mold are heated in deep layers of the skin and protect it from sunburn.
How to taste
Add the crumbled cheese with blue mold into salads from arugula, pears and pine nuts. A week before the planned trip to the sea, eat 20-30 g of roquefort per day.
Recipe "Clafuti with Peaches"
A classic dessert dish of French cuisine. In 1990, 13-year-old American Jennifer Capiati became the youngest winner of the French Open Tennis Championship. When the girl was asked how she did it, the girl answered that she had supped before a decisive battle a delicious and light pie of klafuti, from which she literally flew in the morning on the court. Clafuti is similar to the usual Charlotte: fruit or berries are poured into a batter and baked in the oven. This is the perfect dinner for a good company, on Friday night, at the dacha, when the hostess does not mind the time for expensive guests, and dear guests are waiting for the dessert and amicably attacking him. In klafuti there is no oil, little flour and few calories, from it you do not fall into a full slumber and you will not raspolnesh. Take for the clafuti 7 ripe peaches, 275 g of sugar, 300 ml of 10% cream, 2 eggs, 125 g of flour, st. l. cognac, 1 vanilla pod (not necessarily). And the baking dish is ceramic or glass, 20-22 cm in diameter. Slightly cut peaches are dropped into a pan with a small amount of water, so that it barely covers the fruit, and covered with sugar. Bring the mixture to a boil. We cook peaches for five minutes. Extract, cool and peel. Cut each peach into four parts, put it on the bottom of the mold, lubricated with butter (about 30 grams). Heat the cream with a vanilla pod. Take out the vanilla. Mix eggs with sugar and flour. We add cognac. Stirring, pour a trickle into the flour mixture of cream. Stir the dough to a creamy consistency. Pour into the form, on peaches. We put in the oven, heated to 200 ° C, for 30-40 minutes. We check the readiness with a wooden stick, in the center: if the dough does not stick to it, it means that the pie has been baked. We serve klafuti in what they baked. It is soft and gentle, so we do not try to transfer it to a serving dish or turn it over, but simply and without tricks we cut it like an omelet, and lay out on a plate with a spoon. We eat only hot, sprinkled with powdered sugar. It is good with a mixture of sour cream and yogurt, with ice cream. And absolutely amazing, filled with sauce from a garden raspberry, whipped in a blender with powdered sugar in a proportion of 1: 1.