The Fit Fastfood

Now, in our world there are many fast food and pub where the guys go with their friend for drink alcohol and eat thing that aren't good to the organism. Today, most guys have a huge problem: " suffer of obesity" because they eat everything.

This problem in England and in North Ireland is highly developed, we can guess that most guys being to drink because they want to follow the eldest guys.

In this photo we can see a person that suffer of obesity



To ensure that this phenomenon slowly there isn't more, we have decide to open a wellness food where you

can eat healthy foods and drink non-alcoholic cocktails.

We have two recipe:

1-Evian Punch

Ingredients:

- 2cl fennel juice

- 3cl carrots juice

- 3cl apple juice

- 2cl Evian water

- 40g of slices of ananas

Method:

Mix at low speed for about twenty seconds the juice of fennel,

one carrot and one apple with pineapple sclice in ablender filled

with little ice.

Puor in to the globet and add Evian water. Decorate with a slice

of pineapple, cherries green and a straw.

2-Vergin Lea

Ingredients:

- 5cl fresh tomato juice

- 3cl yellow pepper into pieces

- 2cl juice of the fruits of passion

- drops of Worcester Lea sauce

- one packet of dietary sugar

Method:

Centrifuged 3 red tomatoes and passion fruit. Merge into the

blender the liquid obtained with half a pepper sliced, worcester

sauce, dietary sugar and ice.

Mixing for 40 second. Puor into the globetglass. Decorate with

a slice of passion fruit.

Martina e Monica Mazzieri

Vegetarian Menu

                                 

Ingredients:(for five people)
 -500 g. pasta
 -100 g. tomatoes
 -100 g spinach
 -100 g. mushrooms
 -50 g. basil
 -50 g. parmesan cheese
 - oil (to taste)
                                                                         Method

•  Blanch the tomatoes for half minute, drain them and remove the peel. Cut them into dice;
•  Cook the spinach in boiling water until they become tender and drain them,then cut them into small pieces; set aside the cooking water.
• Wash and dry the mushrooms, drain and cut them into strips. Sautée the mushrooms in a pan with the cooking spinach water;
• Chop the basil and blend it, then add the parmesan cheese and some oil, blend again.
•  Cook the pasta into boiling salted water for 10 minutes,then drain it.
•  Mix all the ingredients and sautée for 2 minutes;
• Decorate with a basil leaf;
•  Serve hot.

• This recipe

Coriander Soup

Ingredients:

- Onions

- Carrots

- Potatoes

- Water

- Chicken Stock cube

Method:

- Saute the onions in a big pot for some minutes.

- Add the coriander and stir well.

- Add the carrots and potatoes (cut into small pieces)

- Pour the water and add the  chicken stock cube,stir very well.

- Boil for about 45 minutes.

- Mince the ingredients with a liquidiser until they became liquid.

Questa ricetta in un Fast Food del benessere sarebbe l'ideale sia se consumata al momento sia come take away, comodamente trasportabile in contenitori in PVC. E' ricca di sali minerali e vitamine  e puo' essere considerata un alimento sia plastico che energetico (grazie alla presenza di amido,fibra,vitamine,proteine e una piccola quantita' di grassi).  Secondo me potrebbe essere rivisitata con aggiunta di prodotti disponibili localmente e rispondenti alle linee guida della tipica dieta mediterranea: fagioli e mazzancolle.

"L'anima", un ristorante per il cuore

WELCOME TO LANIMA

L'ANIMA REPRESENTS THE HUMAN INSIDE. Welcome to L’Anima, London’s award winning Italian restaurant in the heart of the City. L’Anima offers the finest of contemporary Italian cooking in surroundings nothing short of sheer elegance.  Translated L’Anima is Italian for soul. This essence has been incorporated in every detail of this charming and sophisticated restaurant and bar; from Francesco Mazzei’s creative Italian menus and selected wine list, to the inviting interiors providing comfortable, intimate and memorable experience.  FOOD Francesco’s philosophy and passion for food was cultivated at childhood and developed while working for some of the most renowned establishments in the world. Francesco and his team strive to make dishes that fulfil a true Italian’s most essential senses - exceptional tasty but simple food, beautifully presented in austere but welcoming surroundings. Ingredients are sourced from around Britain and Italy interpreting dishes from Calabria, Puglia, Sicily and Sardinia, and reach further into the Mediterranean with Moorish influences revealing dishes with bold yet clean and distinct flavours. Please note that the below menus are sample menus only as our menus change on a regular basis. FRANCESCO MAZZEI   -   EXECUTIVE CHEF From early childhood, Francesco could always be found in the kitchen cooking with his mother, making their own olive oil, tomato sauce, salami and bread. With the determination to buy his first Levis jeans with his own money, he started working in his uncle’s Gelateria in Calabria at the age of nine, learning to make ice cream and cakes. At 14 he met renowned Italian chef Angelo Sabetta who recognised his talent and encouraged him to pursue his dream of becoming a chef. After catering college and opening his first restaurant before going into military service, Francesco moved to Rome in 1992, where he worked a short stint at the Jolie Hotel before joining The Grand Hotel et de Roma. He moved to London in 1996 to learn English and worked at several restaurants before starting to work at his dream hotel The Dorchester. A move back to Rome offered a position at the Michelin starred restaurant Eden Terrazza on the top floor of the Eden Hotel overlooking Rome. In 2002 Francesco was approached by the Santini family to open ‘Santini’ restaurants in both Edinburgh and Milan. Moving back to London Francesco worked with Alan Yau as Head Chef at Yau’s Italian restaurant in Marylebone, Anda; he also worked with the pastry sections of both Hakkasan and Yauatcha and then moved to Bangkok to launch an Italian restaurant at the Royal Sporting Club. In September 2005 Francesco opened Franco’s on Jermyn Street for the Hambro family to acclaimed reviews. Francesco then moved on to open the kitchen of renowned restaurateurs Chris Corbin and Jeremy King’s latest London venture, St Alban in September 2006. In June 2008 Francesco Mazzei opened L’Anima.    Francesco’s recipes have appeared in magazines and newspapers wildly across the world and he demonstrates regularly on TV shows in the UK. His consultancy work has seen him and his team work with Alan Yau in the launch of Princi, consult on Italian concept for Istanbuldoors and prepared the Gala Dinner at the Italian stand during the Expo in Shanghai 2010 as well as the Gala Dinner for the Calabrian stand at Vinitaly International Wine & Spirits Fair. Francesco together with Giorgio Locatelli has been the testimonial of the Salumiamo campaign to create greater awareness and promote the wide range of Italy’s finest cured meats to the British market and is also an Ambassador for Slow Food UK and the Welsh Lamb Club. He has taken part in many other TV shows including Celebrity MasterChef, Market Kitchen and Saturday Kitchen. DRINK BAR Relax on the white leather banquets or on the high stools & tables in the bar area for an informal lunch, an aperitif before dinner or for cocktails in the evening. The bar serves a selection of Prosecco, Champagne and Italian Wines by the glass as well as by the bottle. The bar offers the restaurant's A la Carte menu as well as a special set menu for both lunch and dinner bookings. Two courses at £16.50 and three courses at £19.50 including a glass of house white or red wine. The Aperitivo, a consolidated Italian tradition of enjoying appetisers with your pre-dinner drinks, is upheld at L’Anima by offering a range of aperitivi cocktails, which are served with one specially prepared small plate with compliments from the cheCOCKTAILS By using top quality ingredients, our cocktails are made with flair and elegance to provide a memorable experience to our guests.The cocktail list at L'Anima offers a selection of Bellinis, renowned Italian aperitifs such as Aperol Sour and Negroni as well as the liquid legacies from cocktail's golden era. Aperitivi men L’Anima won the Italian Wine Restaurant of the Year award at the Drinking Out Excellence Award 2011

HEALTHY FOOD : melograno “frutto della medicina”

The pomegranate is high in many several substances important for growth and good health, like vitamins, fibre, carbohydrate as sugar, antioxidants. According to some studies, the juice of this fruit prevent heart attack and a few serious illness. Also the pomegranate gives protection against Alzheimer.

This summer the juice of pomegranate is raccomanded in a lot of bar.

Advice for a fresh summer!

SUMMER MENU

Because of summer’s hot temperature, Italians use to eat less and mostly  fresh dishes.

In the Italian cuisine we can found theese type of food :

                  

                        ALICI MARINATE :

                     alici or acciughe is a type

of fish prepared with oil, lemon or vinegard

and  free choice of herbs and spices.

You can join to a thin piece of bread heated.

An excellent dish for who loves fish and rich in precious essential substances for good health.

    

 HAM AND MELON :

A fresh summer fruit added to a true salty cold cut that make an irresistible harmonize taste!  Then, this dish contains  the recommended daily intake of vitamins and proteins.

                                       

ANGURIA or COCOMERO :

If you are thirsty you can eat a big slice of watermelon.

Rich in vitamins it helps you to feel better in the hot summer days.

It’s also a “finger food” : in some city you can buy it along street!

                                                   

SORBETTO AL LIMONE:  

A refreshing dessert:  making you feel less hot.

A drink based on lemon juice.

THE RISTO-WELLNESS

THE RISTO-WELLNESS

1.The choice of ingredients
The ingredients in Wellness Kitchen ® are typical of Mediterranean cuisine: fruit, vegetables, legumes, cereals, fish, nuts, spices, herbs, extra virgin olive oil. Red meat, cheese, butter should be limited and their consumption should be well managed, but never censor them completely. Wellness Cooking Recipes ® are also enriched foods that come from other food cultures, such as those of the East, of which have now been widely demonstrated protective effects on human health, such as soy and green tea. And then the chocolate, rich in bioactive molecules ingredient can be discovered for the first and second courses and no longer relegated exclusively to the dessert.
The only foods are absolutely prohibited and non-natural, including those containing hydrogenated fats like margarine and vegetable creams. Tip: double check the labels of the products you buy.

2.The right amount
We all agree that a healthy diet is made from quality ingredients. But few stop to think that the majority of diet-related diseases than from synthetic additives or industrial processes are caused by a diet too rich in fats, simple sugars, and salt. In other words, the illusion of healthy eating only those who consume foods without preservatives but, for example, eat large amounts of cheese and sweet drinks.
Kitchen Wellness ® is attentive to the amount of nutrients and portions as shown in the Guidelines INRAN and WHO; also recommend that you deploy the foods according to the model of the New Pyramid Mediterranean.

3.The cooking methods
Vitamins, bioactive compounds, antioxidants and minerals have the power to protect us from viruses and infections, and are important to grow old with less damage. In particular, some vitamins such as vitamin C, vitamin E, and substances such as lycopene actively participate in the prevention of the aging process. But to get your fill of nutrients is critical to treat and cook food properly. For this we have deepened the latest scientific work who have studied the variation of nutrients, micronutrients and bioactive compounds depending on the methods of cooking. We shared the study with the cooks to transform research into practical suggestions to use in the kitchen. An example: the molecular action of lycopene in tomatoes is enhanced by cooking, as the heat would fragment into pieces making it the most active derivatives of lycopene itself. If, preparing the tomato sauce condiamo with the extra virgin olive oil, the absorption of lycopene and its fragments will improve.