For good digestion: Try the healthy recipes of famous…

Even though it’s long after the holidays, you can still feel the effects of several weeks of overeating and lack of exercise today. Help your stomach get back to normal and jump-start your digestion with tried-and-tested recipes from a couple of well-known food bloggers.

For example, vegetable juices are a great helper on the way to losing balance. If you don’t have time to prepare them at home, try the ones from private label K-Bio, which you can find exclusively at Kaufland. They will help you to lighten your diet healthy and delicious road

You can be sure that they do not contain dyes, flavor enhancers or artificial fragrances. And what’s great, they also taste great in quick recipes from Mr. Thymi├ín and Lazy Cook.

Carrot soup according to Mr. Thyme
800 g of carrots
500 ml of K-Bio carrot juice
80 g shallots
45 g of ginger
2 tablespoons of butter
1 dl cooking cream
ground black pepper
zest of half a lemon

60 g of carrot root
100 g of almonds
26 g of grated parmesan
1 dl K-Bio olive oil
ground black pepper
juice of half a lemon

Fry finely chopped onion and ginger in butter. Clean the carrot and cut it into thick wheels of 0.5 cm. When the onion takes on a golden color, add carrots and fry for 2-3 minutes. Season the mixture with salt and pepper, add K-Bio carrot juice and water, so that the liquid is 1 cm above the level of the carrots. Cook until the carrots are soft.

illustrative photo

Source: Kaufland

Beet risotto and lazy cook
Ingredients for 4 servings:
300 g arborio/carnaroli rice
200 g of beetroot
1 onion
250 ml of K-Bio organic beetroot juice
70 g of parmesan
3 slices of butter
5 tablespoons of virgin olive oil
salt and black pepper
100 g of fresh salad leaves

Heat 1 – 1.5 liters of water in a kettle, which we will use to boil the risotto. Heat the olive oil in a deep pan. Add finely chopped onion to it and bake until translucent. Sprinkle the unwashed rice and mix thoroughly so that the rice is covered with a layer of olive oil. Fry for 3 minutes, stirring regularly. Pour K-Bio with beet juice at room temperature, add finely chopped beets and mix well. Add salt and bring to a boil, stirring occasionally.

Then lower the temperature, add part of the hot water and stir regularly until the water is absorbed. Gradually add the rest of the hot water, stirring each time until the water is absorbed and the rice and beetroot are cooked al dente. It takes about 20-30 minutes.

Remove the rice from the oven and mix slices of butter with it. At the end, add the grated parmesan and add salt and pepper to taste. Before serving, sprinkle the risotto with grated Parmesan cheese and garnish with fresh salad leaves.

illustrative photo

illustrative photo

Source: Kaufland

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