"Less is More"

The recipe proposed by Chef Marco and Vittorio Colleoni (Michelin star) Hotel San Martino di Treviglio, contains in itself the principles of "Cucina del senza", proposed at the manifestation "Gusto in scena" but without give up at the taste and creativity.

In collaboration with the food division of Medicallife Group, coordinated by Prof. Andrea Busalacchi, were select the suitable raw materials for the creation of a sweet without sugar (sucrose) to Calvenzano melon  in order to enhance the olfactory notes and palatal of this delicious fruit.

"Melon and chocolate world" is within the constraints imposed by the glycemic index, the use of fructose, natural honey (although to a lesser extent) as a substitute for sucrose, and the combination with the cocoa, help to moderate the sugar peaks,  in the blood responsible for the formation of AGEs (advanced glycosylated end products). The Ages so, would be responsible for the endogenous free radicals, primarily responsible for premature aging. The scope of the caloric dish, albeit to a lesser extent compared to a "classic sweet", it is decided and for this reason this recipe is portioned in small samples from the low calorie, great for a snack, an afternoon snack or why not? for a moment of goodies!

The total absence of gluten and animal fats, making it accessible to a vegetarian diet and all those who have the need to exclude gluten or dairy products from their diet.

"Gusto in Scena" Chef Marco and Vittorio Colleoni / Hotel San Martino Treviglio Cooking without sugar (sucrose) Ingredients:

500 grams of Calvenzano melon pulp

40 grams of fructose

1 large tablespoon of orange blossom honey

10 grams of gelatin

30 grams of soy lecithin

180 grams of unsweetened cream plant

Preparation:

Heat to 40 degrees the melon pulp. Dissolve the fructose and soy lecithin. Soak gelatin.

Prepare the whipped cream

Once you reach the temperature of the pulp combine fructose, lecithin and gelatin by adding a tablespoon of honey and mix gently.

Combine the cream to the mixture as you do with a mousse.

Pour into molds to give shape to the mixture and freeze at -20° C for 2 hours. Remove from the mold insert the support stick and finish the preparation with icing.

Garnish with almond powder.

FAST FOOD HEALTHY, HERE'S HOW TO PREPARE IT

The food we take into our body daily , as we all know is a vital energy source that contributes to our physical well-being and not only .

 An ancient Latin phrase says "Mens sana in corpore sano " is nothing more accurate. The well-being of the mind in fact pass from the body and vice versa , and that's why we have to carefully select the foods to preserve it. It happens to all be faced with a mentally and physically demanding periods during which we often take refuge in fat and high-sugar foods with the illusion of recharge the body, but especially the spirit , why these foods not only does not have the effect desired but on the contrary would undermine our physical fitness and above all mental . It is no coincidence then that they are called " junk foods ." In particular, researchers at the University of New South Wales stressed that eating foods high in saturated fat or sugar is bad regardless if it is already obese or not, they also they compromise cognitive functions. To be hit would mainly spatial memory , for the location of objects in space . At least this is what emerged from the study of Dr. M. Morris, who analyzed the effects of a diet rich in fats and sugars on laboratory rats. The conclusions that have been reached have been truly amazing , in fact, after only a week of this diet the rats were no longer able to remember the location of an object, and made ​​even more alarming is that such incapacity would continue to exist despite the return to a healthy diet . The damage would be localized in the region of the hippocampus , a brain structure essential for learning and memory. We can therefore safely conclude that a diet based mainly on the so-called " junk food " contributes , as is well known , not only to weight gain but it could irreparably damage our mental abilities . The secrets to a young mind ? A diet low in simple sugars and saturated fats , maybe our taste buds will be disappointed but our mind will thank us remain active for a long time and avoiding a possible cognitive decline.

Here is a recipe that can play a typical food from fast food, but revisited in a healthy :

ingredients:

1 chicken breast,

soy cheese spread

1/2 head cabbage

1 carrot

2 tomatoes of Pachino

2 zucchini Genoese

sesame , ginger , pink pepper

iceberg lettuce

bread from durum wheat semolina integral

salt, pepper , extra virgin oliv

preparation:

Cut into very thin strips cabbage and carrots, stir-fry the whole thing with a little extra virgin olive oil cooking until al dente .

Add the sesame seeds and mix together. Cook the chicken breast on plate and sprinkle with the soy cheese .

Cut the bread in half and spread on both sides of a cream made ​​with zucchini previously boiled , add salt and mix with a mixer. Garnish with a leaf of iceberg , place the chicken breast along with sauteed vegetables and tomato cut in half. Add oil , salt , a pinch of red pepper and ginger.

Bon appetit !

Andrea Busalacchi

"Less is More"

The recipes made ​​for the manifestation "Gusto in Scena"  by Chef Vincenzo Candiano (2 Michelin stars) are made with simple ingredients and fragrance note for you , to give an emotional experience unique and complete . The choice of ingredients was carried out in collaboration with Prof. Andrea Busalacchi expert in Anti-aging, which took into account certain parameters essential for the health , are the glycemic index and the index of insulin , to create a plate balanced over that from a sensory point of view also from the health point of view . The choice durum wheat "Sicilian Russello" ( a type of ancient grain worked in stone , the company Molini del Ponte) for the pasta with wild asparagus and marjoram , mussels and Parmigiano Reggiano ', in combination with a variety of carefully selected ingredients, gives the plat to a low glycemic index, (the ability to raise blood sugar levels after ingestion of the meal itself). But if this value turns out to be important is not to be less than the index of insulin , (the ability to stimulate the release of insulin after a meal), which in this recipe is balanced and kept low.

From a nutritional point of view the flat is very rich and full , the presence of eggs " fertilized " for create the mix , along with anchovies , mussels and Parmigiano Reggiano , give a decent amount of proteins that makes the plate to be serve only with a good side dish. The presence of wild asparagus is able to provide an intake of antioxidants and substances having antitumor capacity (the protodioscin and protodiogenina), about 10 times higher compared to asparagus grown, also these substances have an excellent ability to withstand heat and then to cooking. The capers, with their antihistaminic action for you is a great ally especially in this time of change of season, for all those who suffer from seasonal allergies. The second proposal recipe  fits perfectly with the previous dish, or the "Caponata light and mackerel," lean because it is made with innovative cooking methods that allow you to cook vegetables without using oil for frying (as required by the classic recipe) but using low temperatures and vacuum. This method, as known, allows the retention of flavors but especially of the nutritional values ​​of the food in this specific case the eggplant, a food rich in cynarin, a molecule useful in balancing liver function, and potassium, a useful element to balance sodium and facilitate the eventual accumulation of fluid present in your body. The mackerel ensures a fair appor to omega 3 which, thanks to vacuum cooking, remain unchanged and bioavailable. The sweet and sour flavor made for the caponata is orange honey , chosen in place of sucrose for moderation glycemic effect and give a feeling palatal unique.

Gusto in scena Chef Vincenzo Candiano / Locanda Don Serafino

Food without salt - the recipe - for 4 people

"Tagliolino with wild asparagus and marjoram, mussels and Parmigiano Reggiano"

Pasta :

wheat flour 250 gr Russello

fresh egg yolks 150 gr

water 200 gr

Sauce:

capers gr12

Sicilian anchovy cream 12 gr

Nubia cloves garlic, chopped 2

extra virgin olive oil gr12

mussels without shell 24

boiled asparagus  16

Cooking water

Asparagus sauce :

chopped onion 50 gr

asparagus 90 gr

mineral water 500 gr

chopped potatoes 30 gr

water mussels government gr 40

a sprig marjoram

Water for cooking the pasta

mineral water . 1900 Lt

Water governance mussels gr. 360 (for the whole recipe takes 1 kg of mussels )

Ingredients of finish :

Parmigiano Reggiano

a sprig fresh marjoram

Preparation

Mix all the ingredients of the dough and let it rest . Roll out the dough and cut the noodles. In a pot, put the cleaned mussels, cover and cook until they are all open, filtering the resulting liquid and shell the mussels. Blanch the asparagus tips, cool in ice water, set aside for the room . With other asparagus prepare the sauce, break into pieces and putting them together to cook with the onion, potato and mineral water for at least 30 minutes, then add marjoram to taste and adjust with the water of the mussels, mix and filter. Quickly switch the capers under running water, chop the garlic and put them together in a pan with a little oil and anchovy cream, give a hint of sauce and sprinkle with the water from the pasta, add mussels and asparagus tips. Cook the pasta and sauté in a pan with the sauce freshly cooked. Serve and finish with asparagus sauce and slices of Parmigiano Reggiano.

Gusto in scena Chef Vincenzo Candiano / Locanda Don Serafino

Cooking without fats - the recipe for 4 people -

"Caponata light and mackerel "

Caponata :

peeled eggplant, 100 g

red peppers 50 gr

green celery 50 g

zucchini 25 g

onion 45 gr

red tomato GR130

desalted capers 10 g

pine nuts 13 gr

shelled hemp seeds GR15

black olives 15 gr (only the pulp)

chopped mint

Bitter-sweet

orange honey 40 gr

red wine vinegar 40 gr

1 Mackerel 250 gr

Preparation:

Cut into cubes of 1 cm on each side of the eggplant, peppers, zucchini, celery vacuum packing them except the celery that should be closed separately. Cut the onion into four pieces, remove the flaps and vacuum pack. Do this by cooking:

eggplant, celery and zucchini 95 ° C steam for 15 minutes

peppers, onion 95 ° C steam for 50 minutes

Just finished cooking cool , open the envelopes and mix them together.

Peel the tomatoes and cut into large pieces and cook in a covered pot for 10 minutes, cool and blend with hemp seeds, add the vegetables.

Bring to a boil the vinegar with honey, and when the mixture is cold, pour it over the vegetables, mix well, add the olives, capers , mint and pine nuts.

Fillet the Mackerel, strip it, put in vacuum steaming at 54 ° C for 6 minutes, cool in ice water. Pull out of the envelope and place it in an airtight container on the caponata and cook for 12 hours in the fridge.

Serve at room temperature.

SECRETS TO REMAIN YOUNG (ENGLISH VERSION) IS ON-LINE. ENJOY!

ePub VERSION

BOOKREPUBLIC

Kindle VERSION

AMAZON

AN APPLE A DAY WOULD AVOID MORE THAN 9 THOUSAND STROKES AND HEART ATTACKS

A popular belief holds that "an apple a day keeps the doctor away" and in fact recent studies have confirmed the validity of this thesis.

The apple then it would not be the forbidden fruit of the ancient scriptures but basic food in our diet that contains key elements for the well-being and balance in our body such as fiber, vitamins, fatty acids and minerals.

The apple represent a true elixir from the prodigious capacity, would in fact be able to regulate metabolism, lower cholesterol levels and reduce hypertension . And it is based on the ancient belief that in some British researchers at Oxford University, conducted a study on the proverbial fruit titled "A statin a day keeps the doctor away". It is a comparative study based on a mathematical model with the aim to compare the beneficial effects of daily consumption of apple with those of statins, or drugs used to reduce cholesterol levels, prevent cardio - cerebro - vascular damage caused by atherosclerosis in those at risk, prevent damage, cardio - cerebro - vascular diseases in all those patients who have already had an event.

The study led by Professor Peter Coleman and Adam Briggs examined subjects with more than 50 years of age because this would represent the age group most at risk of diseases of the cardiovascular system. In light of the findings the researchers concluded that eating an apple a day will not only take away the doctor away but would prevent 8,500 deaths and vascular benefits would be almost equivalent to those provided by statin , the latter able to save 9,400 people annually affected by heart attacks and stroke but the major side effects such as risk of developing diabetes or myopathies.

           

The apples would be allied to the cardio vascular health due to the presence of flavonoids, elements which on the one hand to control the levels of LDL cholesterol in charge of just cardio vascular diseases and on the other to raise those of HDL cholesterol from the protective capabilities. The well-being of our body resides as always in good eating habits, therefore, can not resist the temptation to eat an apple a day, on the other hand we could hardly given that it is the fruit of temptation par excellence for which Adam was expelled from Eden, we certainly not run this risk.

And here is an interesting recipe ( gluten-free ) made ​​from apples :

400g rice flour

320gr Fructose

Seed Oil 200ml

300ml whole milk

2 Eggs

2 Apples

100g Carrots

1 packet of yeast

Cinnamon 3g

Salt q.b.

Preparation:

Take the eggs and separate the whites from reds, apart together flour, fructose, oil, milk, egg and red yeast. Mix well, in the meantime, peel the apples and cut into squares for half and half strips. Combine the mixture preceding the squares of apples, grated carrots into strips, a pinch of salt and the white whites. Take a cake mold and line the bottom with the sliced ​​apples (use baking paper to cover the pan), pour the prepared mixture and bake at 180 degrees for about 60 minutes.

Bon appetit !

Andrea Busalacchi