Spring menu. Enter in spring with passion.

 March is training us with not stable weather, but its  spring, birds are singing, you want lightness, freshness, energy, and good reflection in mirror. These  natural   spring wishes you can to realize, if to become a kitchen s fair . Lets  ask a help by benefit meal, right combinations, fasting diet and create a small magic  for update.

 Common principles for feed.

1.Same time on eating meal for three times/day, a base meal eating and 1-2 snacks time, if a hard keeping limitings,  and you are wanting eating , increasing  methods  meal quantities, at the same time lowering size for portion.

2. Base ration are vegetables, greens, cereals, mushrooms, cereals porridges, bean, vegetable unraffinate oils, nuts, dried fruits, honey, 1-2 times/day adding in ration seafood , fish.

3. A keep for enough quantities liquid, drink by small portions water on 1.5-2 l, of warm temperature /day.

4.Increasing  fibers quantities, as enough  water drinking will lead bad effects in gastric system, thus use meal s diary and add reminders,that regular drinking water.

5. Against abundant kg adding, as for a  time a fasting diet forming ration that with enough vegetable protein, as cereals , bean, nuts, and right vegetable fats. Starch meal as potato without peel, rice peeled, manna, flour a high sort, macaronis from sort soft millet, sugar are rare must be staying on your  table.

 Monday.

Breakfast.

 Barley porridge of water with sunflower oil 250 gr, honey 1 tea.sp, coffee with coconut milk.

Snack. 2 any fruits.

Lunch. Soup peas fasting on 250 ml, whole grain toast, apple compote.

Dinner .

Cabbage pancakes 200 gr, squash caviar 100 gr, drink by select, jellied candies.

Tuesday.

Breakfast.

Oats milk porridge of almond milk, with banana, apple 250 gr, tea with lemon.

 Snack.

Nuts assortment  50-70 gr.

 Lunch.

Red kidney beans soup 25 ml, cabbage pancakes 100 gr, compote apple.

Dinner.

 Bulgur pilaf with champignons   200 gr, cucumbers, tomatoes salad with vegetable oil 150 gr, hibiscus drink.

 Wednesday.

Breakfast.

 Buckwheat porridge with carrot, onion, tomatoes 250 gr, coffee with vegetable milk.

Snack.

Dried fruits assortments  50-70 gr.

Lunch.

Green lentil soup 250 ml, rye bread toast with drying tomatoes in oil, berries compote.

Dinner.

Fried roll of lavash with vegetables and couscous 300 gr, orange juice 150 ml, pastila.

Thursday.

Breakfast.

Millet porridge of water with cinnamon 200 gr, one tea.sp. of honey, chicory drink with almond milk.

Snack.

Tomato juice 200 ml, toffu sandwich .

Lunch.

Borsh vegetarian 250 ml, focacia with rosemary 100 gr, berry s compote.

 Dinner.

Stewed lentil with vegetables 250 gr, Armenian  lavash 50 gr, drink by select.

 Friday.

 Breakfast.

 Buckwheat pancakes 200 gr, berry jam 50 gr, coffee with vegetable milk.

Snack.

Two fruits by choice.

 Lunch.

Cauliflower soup  200 ml, sandwich with fresh vegetables and of whole grain bread.

Dinner.

Baked potato with peel 150 gr, caviar aubergine 100 gr, mineral water with lemon.

Saturday.

Breakfast .

Oats porridge with vegetable milk with dried fruits 250 gr, drink by select.

Snack.

Sauerkraut     cabbage  150 gr.

Lunch.

Meatballs of nut with stewed vegetables 200 gr, lavash Armenian 50 gr, berry kisel.

 Dinner.

Baked fish with lenten mayonnaise , onion, potato 300 gr, Korean s carrot 100 gr, green tea with citric, muffin pumpkin.

Sunday.

 Breakfast.

 Avocado burger with shrimps 200 gr, coffee with vegetable milk.

Snack.

Fruit salad with cedar wood  nuts 150 gr.

 Lunch.

Three-cabbage soup 250 ml, bruschetta of rye bread with vegetables and olive oil, berry kisel.

Dinner.

Macaronies baked pudding with vegetables 250 gr, chamomile tea, lemon cake 100 gr.

Recipes.

Buckwheat porridge with vegetables.

80 calories on 100 gr.

 Ingredients are on the 6 portions.

2 glasses of buckwheat, 4 glasses of water, one onion, 1 big carrot, 2 handfuls of dried tomatoes, one garlic, 2-3 tbl.sp. of unraffinate vegetable oil, one tbl.sp. if raffinate oil, one tea.sp. of salt by taste.

Onion chop, carrot shred, wet tomatoes in hot water for a minute and cut if you need . In a thick bottom pot add raffinate oil, put vegetables and garlic, and slightly to fry. Wash buckwheat, add in pot, add water ,salt, lead till boiling, after close with lid and infuse 15 min, dress with oil.

Avocado burger with shrimps.

130-150 calories on 100 gr.

Ingredients are on 2 portions.

2 small avocados, 100 cleaned shrimps for salad, 3-4 leafs of salad, half of red onion, 1 sweet pepper, 1 tomato, 3-4 tbl.sp. pesto sauce, handful of rye rusks, 2 pinches of sesame.

Clean avocado, cut on halves and stone remove, by spoon take pulp, and on the half of avocado put salad leafs, and after on theirs are half rings of onion, peeper,  and tomato. Cut on half rings. Pour over sauce, on a top put shrimps, and on theirs pulp of avocado, again add sauce and sprinkle with rusks. Close a second half, fix with skewer for a nice serve, decorate a top with sesame seeds.

Secrets   for a spring updates.

1. Every day add in ration products, where kept natural vitamins and probiotics, different soaked and sauerkraut vegetables,as sauerkraut cabbage, carrot, beet, citric , and other vegetables and fruits with a thick peel, unraffinate oil.

2. Take for a rule eat every day slightly are nuts and dried fruits, but dried fruits as hibiscus, dried apricots stewing by hot water and drink 1-2 cups/day.

 3. Take care with a buying fresh thin peel vegetables and fruits, adding theirs in ration as without fanaticism.

4. Walk everyday on 30-40 min, as on the light a time, as a better for 15 min on the March sun with an opened face and wrists of hands will launch in organism a program for update and rises manufacture vitamin D.