W3 Lov3 Gre3n Life !...HOLIDAY INSPIRATION Five of the best: Soho breakfasts

I'm so sorry that lately I haven't upload any new post related to WE LOVE GREEN LIFE.
so Today finally , I can give you some tips about how to have a healthy, tasty and english breakfast , without feeling hungry!

Feeling hungry? The Nadler Hotel's Philip Chambers picks his favourite breakfast haunts

The Full English 

This pop-up restaurant in Greek street is run by Michele Cremona, a true Soho original. Perfect for breakfast or afternoon tea, The Full English prides itself on responsibly sourced, free range British ingredients: dry cured bacon from Berkshire, large Somerset eggs and British pork, all home-cooked daily. The food is served on  hand-picked mix and matched bone china, the fruits of many a car boot sale search - this is where your granny’s teapot ended up! 

Zebrano Soho, 18 Greek Street, W1D 4DS, 07923 870 294, thefullenglishfoodcompany.ltd.uk

Princi 

This  Milanese institution on Wardour Street, created by artisan baker Rocco Princi,  with an interior designed by Claudio Silvestrin, bakes all its handmade breads freshly every day. Signor Princi himself flies over every other week to ensure that the quality of his products are maintained at the highest. Busy at all times with lots of treats to choose from, make sure you dress up  and present your “bella figura” to fit in. It’s so good we get the Nadler’s breakfasts delivered from here.

135 Wardour Street, W1F 0UT, 020 7478 8888, princi.com 

Quo Vadis 

Head Waiter  Mike ensures your morning starts off properly either in the informal bar or the more elegant dining room. Freshly baked breads, home-made marmalade and bustling Dean Street outside the window.- what more could you ask for? How about 20% off your bill if you are staying at the Nadler Soho? If your Friday night out makes you miss breakfast the next day, their Saturday lunchtime wine club combines great food with wonderful half-priced wines picked by the owner’s wife.

26-29 Dean street, W1D 3LL, 020 7437 9585, quovadissoho.co.uk

The Breakfast Club 

The original egg -yolk-yellow fronted breakfast club filled with the owner’s childhood junk serves a great fry-up. A happy-go -lucky hotspot all hours of the day, breakfast takes centre-stage from a full English and a US variation featuring maple syrup pancakes,  to a Latin American breakfast burrito. The only downside is you need to get there early to beat the queues that go around the block every day of the week.

33 D Arblay Street, W1F 8EU, 020 7434 2571, thebreakfastclubcafes.com/locations/soho

TAP Coffee 

Tap's ambition is to inspire a new coffee drinking culture, where the quality of the ingredients rule and the craft of the barista is recognised. I'm not sure  they have achieved their goal quite yet, but the distressed-urban chic décor and great coffee served with quirky antique spoons, definitely make this the go-to place for coffee lovers. Relax, play on your ipad (free wifi) and people- watch in a relaxed urban  setting,  as Wardour Street comes to life.

193 Wardour Street, W1F 8ZF, 020 7580 2163, tapcoffee.co.uk

Philip Chambers is one of the Nadler Hotel's Local Ambassadors, part of the front desk team who are tested experts in their local area. thenadler.com

W3 lov3 Gre3n Life ... Zucchini Oven Fries

Zucchini Oven Fries Recipe from Metabolic Cookbook: http://tiny.cc/FatBurnCookbook

Ingredients
Several zucchini
1 egg white
Salt
Dry bread crumbs
Parmesan or Grana Padano cheese

Instructions
Separate the egg and discard the yolk. (You may use the whole egg if you prefer.) Place the egg white in a pie plate or shallow bowl; add a pinch of salt and beat lightly with a fork. Set aside.
In another shallow bowl or pie plate, place some dry bread crumbs, and about half as much Parmesan cheese. Unless you're feeding an army, you won't need a lot. I generally start with 1/2 cup of bread crumbs and a 1/4 cup of Parmesan. You can add a shake of salt and dry herbs such as basil or oregano if you like. Set this mixture aside as well.
Cut the zucchini into similar-size pieces or wedges. The coating doesn't adhere as well to the smooth skin as it does to the more porous zucchini itself so I usually trim off a bit of the skin on each side before slicing. If you're short on time”or don't really care about how much coating adheres, you can skip trimming the skin.
Dip each slice or wedge first into the egg white and then into the crumbs. Lay the pieces on a greased or parchment-lined baking sheet. Place the pan in a preheated 400° F (200° C) oven for about 15-20 minutes. Use a spatula to turn them over halfway through the baking time. Depending on your oven, you may also need to switch the baking pans halfway through the baking time: move the one on the top shelf to the bottom and vice versa.
We enjoy them "as is" with perhaps a bit more salt. You can also dip them in a marinara sauce. With such a high water content in the zucchini, they will get limp after setting so don't try to prepare them ahead.

We Lov3 Gre3n Life... Skimmed Yogurt !

So sunday !

my sweet followers I bring you a new section of WE LOVE GREEN LIFE...

once again I convey you some very useful tips for receips.

Xmas is coming ! let's stay healthy and on shape.

(this is a step by step , tutorial by Michael W. Reeps)

Homemade Yogurt FAQ

Equipment & Ingredients

Can I use fat free (1%, 2%, etc.) milk to make yogurt?

You can use any type of milk (cow or goat) you care to, in any fat concentration you choose. However, the less fat the milk has, the thinner the yogurt will be. I personally have had issues with goat milk labeled UHT, which indicates ultra high temperature pasteurization. This enables the milk to stay on the shelf for very long periods of time, but has given me trouble with thin, runny yogurt. Other users of the site have said that UHT works fine for them. Try for yourself and see.

Can I use soy milk to make yogurt?

The short answer is yes. However, the techniques described on this site would need to be altered to an extent beyond the knowledge and experience of the author. I would suggest learning more about soy yogurt making from someone more knowledgeable.

Can I use lactose-free milk to make yogurt?

Yes, and no. Lactose is the sugar in milk that the yogurt bacteria will consume, and produce lactic acid (yogurt's tanginess and natural preservative). Lactose-free brands such as Lactaid are made from cows milk with lactose, and lactase added. Lactase is the enzyme missing in the gut of lactose intolerant individuals. It breaks the lactose down into two simple sugars: glucose and galactose. The yogurt cultures consume these to make the yogurt. So if the milk did not have any lactose to start with, it would not work. With that said, there is not much lactose left in the finished yogurt even when you use regular old milk. As a result, many lactose intolerant individuals can enjoy yogurt. You might want to try a small amount of good quality plain yogurt, and if all goes well, start making your own. If that fails, use Lactaid or other brand.

Can I use coconut milk to make yogurt?

Coconut milk is not really milk. It's pulverized coconut flesh and coconut water. So making yogurt in the strictest sense is not possible, since it lacks milk sugar (lactose). However, if a suitable sugar can be added to satisfy the cultures you have added, there is no reason it couldn't turn into yogurt, or at least some type of coconut moonshine.

How do I make Greek Yogurt?

Greek yogurt is very popular on the American market right now. Having never been to Greece, I cannot comment on whether or not what we are seeing is authentic. But I do know that it contains cream in addition to milk. So the added fat is contributing to the nice thick texture. Also, it is a strained product. After the yogurt has incubated, it is set on a fine sieve, and some of the whey runs out, making it thicker yet. Surely some of the healthy bacteria in the yogurt goes with it. So between the loss of cultures and added fat, I typically don't eat it. I just have some gelato if I am looking for this type of dairy treat.

Do I really need a thermometer to make yogurt?

Technically, none of the equipment mentioned is an absolute requirement. But would you bake a cake or chicken without a thermometer on your oven? Sure you can guess right with a pretty high rate of precision, once you have performed a task dozens and dozens of times. But in order to get there, and not waste a lot of money doing so, spend the small amount of money on a thermometer. It will help ensure predictable results every time out.

Can I use a crockpot instead of a heating pad to make yogurt?

My understanding is yes, but I have not personally tried it. As long as your crockpot can hold the milk at an even 105-110°F for seven hours, you can use it.

What Went Wrong?

My yogurt has green liquid on top, is it okay?

Absolutely! After seven hours, you may open your pot to find yogurt with a green or yellow liquid on top. This is a good thing. Mix it back into the yogurt and chill it overnight per the instructions, Then, eat and enjoy.

Why is my yogurt is a little thin

As compared with most store-bought yogurt in the US, homemade yogurt is going to be a bit thinner. Many brands add pectin and other thickeners to satisfy the US market, that traditionally do not appear in yogurt. However, since that is what many Americans are accustomed to, there are a few things you can do:

• Use a milk with a higher fat content.
• Add some powdered milk to your liquid milk.
• Hold your milk at 185°F for thirty minutes before cooling and adding your starter. This is how brands that do not use pectin or other thickeners (like Dannon) achieve thicker results. The extended heating denatures the milk proteins, and enables them to sequester more of the water in milk, and you lose some more to evaporation.

I waited seven hours and it is still just milk. What happened?

This question has several possible answers:

• You used UT or UHT pasteurized milk. (see above)
• Your starter was not plain yogurt with active cultures.
• You didn't use a thermometer. (see above)
• You didn't first heat your milk to 185°F
• You didn't incubate at 105-110°F with a heating pad or other source.

Can I use freeze-dried yogurt cultures?Tips & Techniques

Definitely. You can buy these in health food stores or from a variety of online sources. Refer to the manufacturer's instructions when incorporating them into this process.

Can I freeze some of my yogurt to use as a future starter?

Yes! You can freeze 2-3 Tbs of your yogurt for use with future batches, and keep it in your freezer for several months. You might want to get into the habit of doing this every time you make yogurt, just so you always have some on hand. Just be sure to defrost it completely in your refrigerator in advance of making a new batch.

Can I flavor my yogurt before it is done incubating?

No, you should always wait until the yogurt has incubated for seven hours and spent overnight in the fridge. The sugars and other ingredients in flavorings like honey, jelly, james, etc., can interfere with the incubation of the cultures.

We Lov3 Gre3n Life ... Jícama , Your Light French Fries !

Jícama, la patata light de la dieta ecológica

La alternativa baja en calorías al plato estrella del fast food que cuenta con el sello de aprobación de la brigada anti-carbs.

Es el último ingrediente de la dieta ecológica en ingresar en el olimpo de los superalimentos aunque, técnicamente, no pueda considerarse como tal. La jícama no tiene un valor nutricional tan impresionante como el de la espirulina, pero este tubérculo hace que sus congéneres parezcan aún peores de lo que Gwyneth Paltrow y otras acérrimas anticarbs se han encargado de predicar.

A medio camino entre la patata (la oveja negra de su familia) y la manzana, este producto típico de lagastronomía mexicana se ha labrado una fama internacional como sustituto hipocalórico de otras raíces comestibles. Lo cierto es que su textura recuerda más al nabo que a la patata y su versatilidad es propia de otros vegetales como la berenjena, que frita en tiras también puede ejercer de suplente (algo menos creíble) o el calabacín cuyo sabor ambigüo tan pronto se hace imprescindible en un buen plato de ratatouille (la versión francesa del pisto) como en una tarta de chocolate a prueba de celíacos

Galería

Su sabor remite ligeramente a la nueces y su funcionalidad a la yuca pero son una rica fuente de vitamina C y potasio, resultan altamente beneficiosas para la dieta diabética y poseen de 27 a 46 kcal por unidad, frente a las 70-86 kcal de las patatas.

Y esa no es la única diferencia que la aleja de su pariente cercana importada a Europa por los españoles en el siglo XVI. Colón y sus amigos se dejaron muchas variedades de la papa allende los mares que forman parte de la extensa y deliciosa cultura gastronómica de latinoamérica -la jícama entre ellas- que han tardado mucho en ganar popularidad. Pero ahora que, dicen, las fajitas son el nuevo sushi, ha llegado el momento dorado de esta delicatessen que puede comerse cruda, en platos dulces, ensaladas, macedonias, cocida o frita...

Sí, hemos dicho frita y también baja en calorías (aunque no en la misma frase) porque, aunque lo único malo de las patatas fritas es el aceite, lo bueno de las jícamas fritas es que parten con la ventaja de tener menor contenido calórico. Aunque tampoco se trata de alimentar el mito: los platos que se cocinan en la sartén deben consumirse con moderación y siempre será más saludable usar la plancha o asar al horno. De hecho, esa es la manera más frecuente de verlas en la red, donde ya han conquistado los blogs de cocina healthy como el Anna Liisa Organic Kitchen que avisa de que "no se debe esperar un sabor exacto al de la patata frita de su receta".

Con todo, aún resulta difícil encontrarlas en nuestro país y habrá que rebuscar en mercados especializados o restaurantes mexicanos para degustarlas o introducirlas en nuestro menú diario, pero a juzgar con la rapidez en que otros superalimentos como las semillas de chia, la harina de maca o de algarrobo se están haciendo un hueco en las estanterías de herbolarios y supermercados españoles puede que no tardemos en toparnos con ella en la frutería.

A la mexicana Es decir, con chile (en polvo) y limón. Por supuesto, crudas y, si se prefiere, con un toque de perejil.

En macedonia

Porque no sólo puede comerse cruda sino que se DEBE degustar esta versión para constatar ese sabor más parecido a la nuez que a la patata. Ideal con manzana, plátano y uvas.

French friesCortadas en juliana -tiras alargadas- y fritas en aceite, su versión más calórica pero más parecida al plato típico del fast food.

W3 Lov3 Gre3n Life !... Make Pancakes for your BREAKFAST

Make a delicious breakfast with our healthy pancake recipes.

For a healthy breakfast or brunch, try making healthy pancakes from scratch with one of our best pancake recipes. Our healthy recipes for pancakes, including recipes for blueberry pancakes, buttermilk pancakes, wheat pancakes, apple pancakes and pancake mix, are delicious pancake recipes to get your day off to a healthy start.

1 . 

Apple-Bacon Pancakes with Cider Syrup

If you like apple pancakes and you like bacon, you’ll love the taste of these sweet, smoky pancakes. Any kind of apple works well. A quick cider syrup drizzled on top enhances the apple flavor.

2. 

Blueberry-Ricotta Pancakes

Serve these light pancakes with our Chunky Blueberry Sauce, maple syrup or honey. Sprinkling the berries on top of the cooking pancakes ensures even distribution. Keep finished pancakes warm in a 200°F oven, if desired, while cooking the rest.

3. Healthy Pancakes

EatingWell reader Kathy Moseler of Barrington Hills, Illinois, contributed this convenient recipe to our Kitchen to Kitchen department. The pancakes are made with 100 percent whole-wheat flour and get an additional fiber boost from flaxseed meal.

We Lov3 Gre3n Life ! ... sushi !

Sunday my sweet followers , here we go with a new section of We love Green Life.
Today, we gonna propose some asiatic great recipe for those kids who doesn't even wanna see veggies or fish by distance.
How to make them eat vegetables, without discussions ?
an easy and orginal way ?
SUSHI !



Photography by John Paul Uriza

Get your kids in the kitchen to party and cook up a storm!

0:20 To Prep

0:20 To Cook

9 INGREDIENTS

CAPABLE COOKS DIFFICULTY

4 AVG RATING

• Ingredients

• 1 1/2 cups sushi rice (see note)
• 2 tablespoons rice wine vinegar
• 1 tablespoon caster sugar
• 4 nori sheets
• 2 tablespoons whole-egg mayonnaise
• 1 Lebanese cucumber, cut into matchsticks
• 1 medium avocado, thinly sliced
• 1 medium carrot, grated
• Salt-reduced soy sauce, to serve

NUTRION

Energy 1068kJ	Fat saturated 2.00g
Fat Total 11.20g	Carbohydrate sugars g
Carbohydrate Total 33.10g	Dietary Fibre 2.30g
Protein 4.00g	Cholesterol 6.00mg
Sodium 244.00mg Method Step 1 Rinse and drain rice 3 times or until water runs clear. Place in a sieve over a bowl. Set aside for 10 minutes to drain. Step 2 Place rice and 1 1/2 cups cold water in a saucepan over medium heat. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 12 minutes or until water has absorbed. Remove from heat. Stand, covered, for 10 minutes. Step 3 Meanwhile, place vinegar and sugar in a microwave-safe jug. Microwave on high (100%) for 30 seconds. Stir to dissolve sugar. Transfer rice to a large ceramic dish. Using a spatula, stir to break up lumps. Slowly add vinegar mixture, lifting and turning rice, until rice has cooled. Step 4 Place 1 nori sheet, shiny-side down, on a sushi mat. Using damp fingers, spread 3/4 cup rice over nori, leaving a 2cm strip at 1 short end. Spread 2 teaspoons mayonnaise over centre of rice. Arrange one-quarter cucumber, avocado and carrot over mayonnaise. Using the sushi mat, roll up firmly to form a roll. Cut into 6 slices. Repeat with remaining nori sheets, rice, mayonnaise, cucumber, avocado and carrot to make 24 pieces. Serve with soy sauce. Notes Look for sushi rice and sushi mats in the Asian aisle of larger supermarkets.

We Lov3 Gre3n Life...Protein Dukan Diet!

“You don’t lose weight when you’re hungry”
During his research, Pierre Dukan identified 100 allowed foods that contain the essential nutrients for our bodies that have tremendous benefits and are rich in protein, low in carbohydrates and fat. You can eat as much as you want from the Dukan Diet food list during the four phases of the Dukan Diet.

68 Pure Proteins: Starting on the Attack phase

Lean meat Beef tenderloin, Filet mignon – Buffalo – Extra-lean ham – Extra-lean Kosher beef hot dogs – Lean center-cut pork chops - Lean slices of roast beef - Pork tenderloin, pork loin roast – Reduced-fat bacon, soy bacon- Steak: flank, sirloin, London broil– Veal chops – Veal scaloppini - Venison

Poultry Chicken – Chicken liver – Cornish hen – Fat-free turkey and chicken sausages – Low fat deli slices of chicken or turkey – Ostrich steak - Quail – Turkey - Wild duck

Fish Arctic char – Catfish – Cod – Flounder – Grouper – Haddock – Halibut and smoked halibut – Herring – Mackerel – Mahi Mahi – Monkfish – Orange roughy – Perch – Red snapper – Salmon or mmoked salmon – Sardines, fresh or canned in water – Sea bass – Shark - Sole – Surimi – Swordfish – Tilapia – Trout – Tuna, fresh or canned in water

Shellfish Clams – Crab – Crawfish, crayfish – Lobster – Mussels – Octopus – Oysters – Scallops – Shrimp - Squid

Vegetarian Proteins Seitan – Soy foods and veggie burgers – Tempeh - Tofu

Fat-free dairy products Fat-free cottage cheese, Fat-free cream cheese, Fat-free milk, Fat-free plain Greek style yogurt, Fat-free ricotta, Fat-free sour cream

Eggs Chicken – Quail – Duck

And Sugar-free gelatin

32 vegetables: starting from the Cruise phase
 

Artichoke - Asparagus – Bean sprouts - Beet - Broccoli - Brussels sprouts - Cabbage - Carrot - Cauliflower - Celery - Cucumber - Eggplant - Endive - Fennel - Green beans – Kale – Lettuce, arugula, radicchio – Mushrooms – Okra – Onions, leeks, shallots – Palm Hearts - Peppers – Pumpkin - Radishes – Rhubarb - Spaghetti squash - Squash - Spinach – Tomato – Turnip – Watercress – Zucchini

More foods allowed on the Dukan Diet:
 

• SHIRATAKI : Unlimited starting from the Attack phase. The Konjac root from Asia (China and Japan) is satisfying, rich in fiber, stimulates intestinal transit and has virtually no calories. You can also find konjac in other forms, such as a powder or ‘flour’ and sometimes a gel. You can use any form for Dukan Cooking.


• OLIVE OIL : starting from the Cruise phase. Rich in omega 3 fatty acids, polyphenols and vitamin E (an antioxidant) – all essential for health. Limited quantity: 1 tsp


• GOJI BERRIES : starting from the Attack phase. Limited quantity: Pure Protein days: 1 Tbsp , Proteins and Vegetables days: 2 Tbsps.

Members of Dukan personalized weight loss coaching have exclusive access in the slimming apartment to:

• The 100 allowed foods: all their properties, nutritional qualities and associated Dukan recipes.
• Information on tolerated foods and foods that keep you feeling full.
• Hundreds of Dukan recipes and food tips

To join coaching, first calculate your True Weight.