However, for diet lovers who do not have the opportunitygrow aromatic plants at home, do not despair; today on the market you can easily find the most popular herbs in cooking and herbal medicine: parsley, cilantro, basil, rosemary, tarragon, chives, etc. The secret of spices is simple, but amazing. Spices turn ordinary healthy low-calorie food into a gourmet delicacy. The taste of the food we are familiar with from childhood, soups and crackers, chicken, pork, lean beef, yogurt, low-calorie pastas and vegetables becomes much brighter and richer if you cook them with the right spices.
Folk remedies for weight loss
Basil, a very popular herb, is commonly usedServe fresh with tomatoes - this is a classic dish of many national cuisines. Young basil leaves will refresh the taste of not only a tomato salad, but also other dishes with fresh green vegetables or vegetable salads. Basil is used to make a piquant pesto sauce, a famous seasoning that includes basil finely chopped in a food processor, grated hard cheese, olive oil and nuts (usually pine nuts (pignoli)) and some fresh herbs. What is pesto served with? This can be spread on low-calorie crackers, rye toasts and pita. A spoonful of pesto can be used to season cold cuts. Pesto turns an ordinary soup into a real gastronomic delicacy. Nutritionists recommend diversifying the menu with various seasonings that can be used in salads and main courses. Use herbs and spices instead of salt - it is healthier, and, in addition, they are an excellent substitute for high-calorie sauces containing a lot of sodium. Spices add a piquant aroma to marinades, making them more appetizing. In addition, dishes decorated with sprigs of fresh herbs look more aesthetically pleasing, as if inviting us to taste delicious and aromatic dishes. In any store you can easily find any spices in huge quantities, but for weight loss you need special herbs. If you are going to go on a diet, find out which spices go best with the dishes you have chosen and experiment to understand what flavor combinations you like. In addition to basil and tomatoes, there are other traditional flavor combinations. What to eat it with: Basil goes best with meat - beef, lamb, pork and game, with most vegetables and fruits, with pasta, egg dishes and baked goods. Bay leaf is a great addition to marinated beef, barbecue sauces and fish dishes. Chervil is often used in salads, poultry and egg dishes. Chervil is simply irreplaceable in the preparation of various fillings and pates. Dill is especially good with cucumbers (pickled), vegetable and egg dishes, some beef, lamb and pork dishes, cheese (especially cottage cheese) and bread. Marjoram (a relative of sage) is an essential ingredient in poultry and shellfish dishes, vegetables (especially cabbage) and cheeses. Marjoram is also used in marinades and herb butter. Mint enriches the taste of cucumbers and legumes. It is a classic seasoning for meat and most vegetables. Mint is often added to various drinks, especially tea and cocktails, such as a cocktail with cognac or whiskey, water, sugar, ice and mint.
Oregano - classic Italiana seasoning used in most Italian and Mediterranean dishes. It is a great addition to most vegetables, especially beans. Oregano enhances the flavor of eggs and sausages. Sprigs of rosemary decorate holiday casseroles, baked chicken, beef, pork, and lamb. Rosemary is a friend to most vegetables (try it with roasted vegetables drizzled with olive oil) and is simply inseparable from sauces. Sage is traditionally used for stuffing poultry and brings out the flavor of egg dishes perfectly. Sage is an ideal seasoning for poultry and meat. Thyme (summer and winter) is a traditional seasoning for beans and bean soup - it eliminates gases. Tarragon is a seasoning for fish and shellfish; It is also widely used to make marinades and sauces. It is a versatile seasoning that goes well with cheeses, all types of poultry, beef, pork and lamb, and most vegetables. Thyme is a classic beef seasoning that goes well with lamb, pork and poultry. Thyme is also added to root vegetables, squash and beans.
