How to endure fasting while maintaining health and beauty? Five balanced recipes from the editor Natalia Kapitsa, who adheres to all the rules.
“The most difficult part of the Easter fast for me is the lack of animal protein. Without it, the skin instantly becomes covered with an unpleasant rash and blackheads. If the balance is not observed, hair can also suffer - the first two years of unconscious fasting led to very pleasant consequences. Now, in order to maintain health and beauty, I prepare a menu in advance, including in the diet a source of vegetable protein, healthy fats, vitamins and minerals."
Recipe number 1: baked vegetable vinaigrette
Beets - 2 pcs.
Potatoes - 2 pcs.
Carrots - 2 pcs.
Sauerkraut - 100 g
Green peas - 200 g
Greens
Olive oil
Dijon mustard
Brush vegetables with olive oil and bake in the oven at 200 degrees. Finely chop the greens, mix with olive oil and Dijon mustard. Cool the vegetables. Cut into cubes. Mix all the ingredients and serve!
Recipe number 2: chickpea cutlets
Chickpeas - 1 tbsp.
Onions - 1 pc.
Carrots - 1 pc.
Garlic - 1 clove
Black pepper
Greens
Olive oil
Rusks
Turmeric
Boil the chickpeas until tender. Chop the onion and carrots and fry until golden brown. Put the vegetables and chickpeas in a blender, squeeze out the garlic, add the herbs. Grind. Form patties, roll in breadcrumbs. Fry. Serve with a salad of fresh vegetables and herbs.
Recipe number 3: chocolate pancakes with condensed coconut
Whole grain flour - 1 tbsp.
Olive oil - 1/3 tbsp
Cocoa - 2.5 tablespoons
Soda
Lemon juice
Canned peaches
Coconut condensed milk
Vanilla
Honey
Mix flour with olive oil, cocoa, vanilla, soda, slaked lemon juice, water and honey. Whisk with a blender. Fry on both sides with a little olive oil. Put peaches on ready-made pancakes and roll the pancake into a tube. Serve with condensed coconut milk.
Recipe # 4: Avocado Smoothie
Avocado - 1 pc.
Banana - 1 pc.
Cashews - 30 g
Kiwi - 1 pc.
Pear - 1 pc.
Orange juice
Basil
Place all ingredients in a blender. Add orange juice. Whisk. Drink immediately and do not refrigerate.
Recipe number 5: cabbage soup with boletus
Fresh cabbage - 200 g
Dried boletus - 50 g
Onion - 1 pc.
Carrots - 1 pc.
Olive oil
Greens
Soy sour cream
Soak boletus for an hour in cold water. Boil with sea salt. Cut into cubes. Fry the carrots and onions until golden brown. Chop the cabbage and cook. Add the rest of the ingredients. Cook for 20 minutes. Pour the soup into earthenware pots and place in the oven for an hour. Serve with soy sour cream and chopped herbs.
