Blossom end times

為了控制體重，不能吃餅幹、蛋糕和其他甜點？

我能抵抗一切,除了誘惑

以色列特拉維夫大學的研究人員認為，如果甜點是含有600卡路裏、蛋白質和碳水化合物的平衡早餐的一部分，那么甜點可以幫助節食者減掉更多的體重，長期不會反彈。

+減肥療程，由英美分子生物學家共同研發，讓身體躺著也能運動燃脂﹑修美線條﹑鍛練肌肉，1次療程即可燃燒5,000卡路里及平均減10cm，高強度、省時、無運動創傷，深受一眾世界級運動員愛戴。

關鍵是早上吃甜點。身體在早上有最活躍的新陳代謝，我們能夠更好地在一天中處理多餘的卡路裏。

特拉維夫大學的Jacobvitz教授(DanielaJakubowicz)說，從長遠來看，試圖完全避免吃甜食會導致心理上癮。如果你在早餐中添加甜點，你可以在一天中剩下的時間控制你的甜點。

在2011年12月9日發表在類固醇雜志(類固醇)上的一份報告中，研究人員記錄了參與者32周的體重變化。那些在早餐中添加甜點的人比那些不吃餅幹、蛋糕或巧克力的人減肥更多，比那些不吃甜點的人多出18公斤。此外，它們的重量可以維持較長時間。

人們減肥的最大挑戰之一是長期不反彈。在早餐中分配更多的卡路裏攝入量是有意義的。對飲食、甜點和碳水化合物的嚴格限制起初是有效的，但通常會導致節食者，如吸毒成癮者，偏離他們的飲食計劃，最終導致大部分減肥反彈。

一直堅守「以客為本，力求卓越」的態度，為客人提供專業的美容服務，皇牌療程包括Le shape、HIFU激光、嬰肌嫩膚收毛孔療程、eye perfect眼袋槍、UltraV 隱形埋線療程等，助每位客人激發無限自信美。

長期攝入低碳水化合物會降低你的滿意度，減少飽腹感，增加對糖和碳水化合物的胃口，最終導致你的飲食缺乏依從性。多吃早餐和吃甜點會使我們對糖的需求減少。

總的來說，飲食計劃必須是現實的，控制欲望比禁止它更好。

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Last weekend we took our little shop project, QUITOKEETO, to the Remodelista Holiday Market. It took place at the Heath Ceramics factory, and it was the first time we've done anything "out in the wild" related to the shop. So exciting! We brought a small assortment of items, had amazing neighbors on either side (hi Adele! hi Tracy!), and spent the day on the south side of Heath's incredible production floor, directly across from the massive tile kilns. A big thank you to Sarah, Julie, Alexa, and the rest of the Remodelista crew for having us, and to Heath for hosting. It was much fun meeting readers, customers, and all the artisans & designers at the market - heartfelt thanks to all of you who turned out. Needless to say, we prepped for the market the preceding day, and Tina made this beauty of a soup for lunch (a lot of times we take turns cooking lunch, or all cook together)...I suspect you'll love it as much as I did. It's simple, hearty, and restorative with brown rice, winter squash, and a miso-tahini broth. Then there's avocado, lemon zest, toasted nori, and chives to kept things lively and beautiful up top.

Miso Tahini Soup Recipe

Before I move on to a few shots from this weekend, I'll say a few more things about the soup. The broth is a lovely, creamy quick broth - its rich nuttiness is thanks to the inclusion of tahini. We served the vegetables and broth over brown rice, but you can certainly take it in other directions. You could serve it over soba, or with tofu, or take your bowl in a different direction entirely - with cooked beans or chickpeas, or(!) farro with a poached egg....

Miso Tahini Soup Recipe

The night before the market I blocked out what our table might look like on my kitchen island (above) - books, honey, perfume, knives, chocolate, etc....And you can see how it look at the actual market (below)...
Miso Tahini Soup RecipeMiso Tahini Soup RecipeMiso Tahini Soup Recipe

This was the view from our neighborhood as people were starting to set up in the morning. It was fascinating to watch the production floor transform into an fantastic market bustling with people. Already looking forward to next year. In the meantime, enjoy the soup (thank you T!) and have a wonderful holiday everyone. xo -h

Miso Tahini Soup

Kabocha squash is an alternative to delicata squash here. Or any winter squash, really. And the recipe calls for white miso here, but you can certainly experiment with another type of miso, or a blend. Just keep in mind some are much saltier (and stronger) than others, so add gradually if you're unsure.

1 small-medium delicata squash, seeded and sliced into 1/4-inch crescents
1 medium white turnip, peeled and cut into 3/4-inch pieces
4 cups water
4 tablespoons white miso, or to taste
1/4 cup tahini
zest of one lemon

~3 cups of cooked brown rice
1 avocado, sliced
1 bunch of chives, minced
toasted nori (or kale), crumbled, for serving
toasted sesame seeds

Add the squash and turnips to a large pot, cover with the water, and bring to a gentle boil. Simmer until the vegetables are tender, about 15 minutes. Remove the pot from the heat and let it cool just slightly. Pour a few tablespoons of the hot water into a small bowl and whisk in the miso (to thin it out a bit--this step is to avoid clumping). Stir the thinned miso back into the pot along with the tahini, and lemon zest. At this point, taste, and adjust the broth to your liking, it might need a bit more miso (for saltiness)...or more tahini.

To serve, place a generous scoop of rice in each bowl along with some of the squash and turnips. Ladle broth over the vegetables, and finish with a few slices of avocado, a sprinkling of chives, toasted nori, and sesame seeds.

If you have leftovers and need to reheat the soup, you'll want to do so gently, over low heat, to preserve the qualities of the miso.

Once, I spent a couple of hours watching Marcella Hazan fix an artichoke dish from her newest cookbook (at that time) An entire room full of students hyptnotically watched her peel the leaves off an artichoke one by one until she had a pile next to her. We were all wondering the same thing. Finally 迪士尼美語 好唔好, someone asked "What are you going to do with those?" She looked puzzled for a few seconds and then announced that she was going to throw them away..."What would I do with them?" Now I understand that the artichoke heart was all she needed. If you have a fresh, just picked artichoke , the heart is pure gold!

This is a simple recipe that really showcases the best part of the artichoke: the heart. As dymnyno notes, the fresher the artichoke the better. You get rid of all of the leaves (don't despair, it's worth it!), gently steam the artichoke hearts until just tender and then coat them in egg and panko before crisping them in a shallow pool of olive oil. The richness of the crust and the slight bitterness of the artichoke are offset by the bright, aromatic lime and cumin dipping sauce. Make sure to serve these warm, while they're still nice and crisp hk hotel.

Serves 4 artichoke halves

Artichoke Hearts

2 globe artichokes, preferable with some stalk.
1/2 lemon
2 tablespoons olive oil
1 egg, beaten
1 cup dry bread crumbs

Prepare the artichokes: Peel all the leaves off the choke. Peel the stalk and with a paring knife neatly trim the bottom where you removed the leaves.
Cut the trimmed artichokes in half vertically and with a spoon remove the hairy choke. Be careful when cutting in half to evenly cut the stem, too.
Rub immediately with lemon juice so the artichoke doesn't get brown (which happens very quickly!). Steam the hearts until tender. Time will vary depending on the size of the hearts (about 15 minutes).
Dip each artichoke half into the egg and then into the bread crumbs.
Fry in the olive oil over medium heat until golden.
Set on paper towels to absorb the oil .

Creamy Cumin-Lime Dipping Sauce

1/2 cup creme fraiche
1 tsp cumin seeds, toasted and ground
finely grated zest of a lime
juice of a lime
Salt

Mix all the ingredients together, adding salt to taste.
Serve the golden hearts warm with the creamy dipping sauce.

Once, I spent a couple of hours watching Marcella Hazan fix an artichoke dish from her newest cookbook (at that time) An entire room full of students hyptnotically watched her peel the leaves off an artichoke one by one until she had a pile next to her. We were all wondering the same thing. Finally, someone asked "What are you going to do with those?" She looked puzzled for a few seconds and then announced that she was going to throw them away..."What would I do with them?" Now I understand that the artichoke heart was all she needed. If you have a fresh, just picked artichoke , the heart is pure gold!

This is a simple recipe that really showcases the best part of the artichoke: the heart. As dymnyno notes, the fresher the artichoke the better. You get rid of all of the leaves (don't despair, it's worth it!), gently steam the artichoke hearts until just tender and then coat them in egg and panko before crisping them in a shallow pool of olive oil. The richness of the crust and the slight bitterness of the artichoke are offset by the bright, aromatic lime and cumin dipping sauce. Make sure to serve these warm, while they're still nice and crisp.

Serves 4 artichoke halves

Artichoke Hearts

2 globe artichokes, preferable with some stalk.
1/2 lemon
2 tablespoons olive oil
1 egg, beaten
1 cup dry bread crumbs

Prepare the artichokes: Peel all the leaves off the choke. Peel the stalk and with a paring knife neatly trim the bottom where you removed the leaves.
Cut the trimmed artichokes in half vertically and with a spoon remove the hairy choke. Be careful when cutting in half to evenly cut the stem, too.
Rub immediately with lemon juice so the artichoke doesn't get brown (which happens very quickly!). Steam the hearts until tender. Time will vary depending on the size of the hearts (about 15 minutes).
Dip each artichoke half into the egg and then into the bread crumbs.
Fry in the olive oil over medium heat until golden.
Set on paper towels to absorb the oil.

Creamy Cumin-Lime Dipping Sauce

1/2 cup creme fraiche
1 tsp cumin seeds, toasted and ground
finely grated zest of a lime
juice of a lime
Salt

Mix all the ingredients together, adding salt to taste.
Serve the golden hearts warm with the creamy dipping sauce.

Author Notes: Just playing around in the kitchen when a relative brought me back hot paprika from their trip to Spain



Serves 2

2 bone-in center cut pork chops DR Max electronic English, each about 1 inch think
1/4 teaspoon ground cumin
1 teaspoon garlic powder
1/4 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon sweet or hot paprika
1/2 teaspoon dried oregano
1/4 cup dry white wine
1 tablespoon extra virgin olive oil
1 red onion, sliced thin

Mix all dry spices together, and rub on to pork chops on both sides. Rub in well using your hands. Let the pork chops sit for 10 minutes at room temperature.

In a large saute pan, heat oil for a minute on medium heat. Add sliced onion and saute until translucent, about 5 minutes. Add wine DR Max electronic English, and cook one more minute.

Move onions over to the side of the pan, and place pork chops in the pan, cooking 5 minutes, then turning, and cooking 5 minutes on the second side.

Remove from heat, then cover the pan DR Max electronic English, as is, tightly with foil, and let sit for 5 minutes. Plate the pork chops, topping them with the onions, and serve.