Recipes of the day Wednesday

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It has long been no secret to anyone that the planets are capable of influencing human health, and a correctly chosen diet plays an important role here.

The most important factor in choosing an individual astrodiet is the indicators of a person's birth horoscope.

An important role is played by the choice of a diet in accordance with the weekly planetary rhythm, because during the week the biological rhythm of the body changes, the activity of physiological functions interconnected with the vibrations of the planets.

By organizing a diet in accordance with culinary and astrological recommendations that change depending on the day of the week and associated with the influence of the planet-ruler of each day, you can not only diversify your diet, daily replenishing your culinary knowledge with new interesting recipes, but also bring real benefits to your health.

Wednesday is the day of the week ruled by Mercury.

Mercury loves lightness, simplicity and variety, so on Wednesdays you need to include in the diet a variety of mixed and simple instant dishes:

• salads,
• cereals with various vegetable additives,
• foods that activate the intestines,
• vegetables (carrots, beets, cauliflower, various greens, pumpkin dishes),
• nuts,
• dried fruits,
• juices,
• berries.

On the days of Mercury, it is advisable to avoid food:

• meat,
• dairy,
• at least reduce the consumption of animal proteins and fats.
• You can replace them:
• soy protein
• legumes,
• vegetable fats.

***

"Anzor" salad

• A set of products:
• corn 1 can,
• potatoes 2-3 pcs,
• mayonnaise 3 tbsp,
• onion 1 pc,
• black pepper to taste.
• 
  
• Method of preparation:
• mix a jar of pickled corn with thinly chopped and pre-soaked onions and three tablespoons of mayonnaise.
• Then finely and evenly chop the boiled potatoes
• and add to the corn mixture.
• (Advice: so that the potato starch does not interfere with the virtuoso smooth and thin slicing of potatoes, a sharpened knife must sometimes be wiped with a wet napkin).
• In a salad bowl with low edges,
• spread the corn-mayonnaise-potato-onion mass
• and level it over the entire surface.
• Sprinkle with black pepper on top and refrigerate for 30 minutes.

Enjoy your meal!

***

Porridge "Favorite"

• A set of products: 
• 1 cup corn grits, 
• 2 cups water, 
• 0.5 cups finely chopped prunes, 
• 2-3 tbsp finely chopped walnut kernels, 
• 1 tbsp butter, 
• salt and sugar to taste.
• 
  
• Method of preparation: 
• wash the prunes, 
• remove the seeds, 
• and finely chop the pulp. 
• Put it in a saucepan, 
• cover with cold water 
• and cook over low heat for 5-7 minutes. 
• Then add the sorted and washed corn grits, 
• add sugar, salt 
• and cook the porridge until tender. 
• 5-7 minutes before the end of cooking, 
• put finely chopped nuts into the porridge. 
• Season the hot porridge with butter, stir and serve.

Enjoy your meal!

***

Fruit salad

• A set of products: 
• 1 bunch of salad,
• 2 small boiled beets, cut into slices, 
• 1 large carrot, finely chopped, 
• 1 apple, 
• fresh lemon juice,
• 0.25 sliced ​​pineapple, 
• 1 banana,
• for dressing: 
• 1 tbsp of lemon juice, 
• 3 tbsp of sunflower oil,
• salt,
• pepper,
• for garnish:
• 0.5 cups crushed toasted almonds,
• 1 orange peeled, wedged and sliced.

• Method of preparation: 
• take salad leaves and line the bottom and sides of a small serving dish with it, 
• Chop the remaining lettuce, 
• peeled apple (no core), 
• carrots,
• pineapple, 
• place in a saucepan and stir. 
• Cut the banana into slices, 
• drizzle with lemon juice 
• and add to the mixture.
• Dressing:
• Place the lemon juice, oil and salt in a screw-top jar and shake well several times. 
• Drizzle the dressing over the fruits and carrots.
• Shake gently. 
• Lay out the beets over the mixture. 
• Garnish with almonds and orange.

Enjoy your meal!

***

Cold soup with dried fruits

• A set of products: 
• beets 100 g, 
• potatoes 100 g, 
• eggs 1/2 pcs., 
• dried fruits (apples, plums, cherries) 50 g, 
• fresh cucumbers 50 g, 
• sugar 10 g, 
• green onions 10 g, 
• sour cream to taste , 
• vinegar (3%) 5 g, 
• dill greens 5 g, 
• salt.

• Method of preparation: 
• peeled baked beets, 
• chopped, 
• sprinkled with vinegar 
• and left for 2-3 hours. 
• Dried fruits and diced potatoes are cooked separately until tender. 
• Vegetable and fruit decoctions are cooled and combined. 
• Add in liquid: boiled fruits, potatoes, beets, fresh cucumbers, chopped eggs, sour cream. 
• Seasoned with salt, sugar.
• Placed in a cool place. 
• When serving, sprinkle with finely chopped onions and dill.

Enjoy your meal!

***

Pumpkin in syrup

• Product set:
• 1 lemon
• 1.25 cups of water
• 0.25 cups granulated sugar
• 1 orange,
• 1 tsp of liquor.

• Cooking method:
• peel the pumpkin and remove the seeds. 
• Cut the pulp into small pieces. 
• Squeeze out the lemon juice, save the rind. 
• Put sugar in a saucepan, pour water and lemon juice. 
• Bring to a boil, stirring constantly. 
• Peel the orange and save the pulp. 
• Wash the orange and lemon peels in hot water to remove all of the white layer. 
• Put it in syrup. 
• Place the pumpkin in. 
• Simmer until soft, 10 minutes. 
• Divide the orange into wedges and cut into small pieces. 
• Place in a salad bowl. 
• Using a slotted spoon, remove the pumpkin from the syrup and stir in the orange in a salad bowl. 
• Remove the citrus peels from the syrup and cut into small cubes. Save for decorating. 
• Boil the remaining syrup until about 2 tablespoons remain. Remove from heat and stir with liqour Cointreau. 
• Pour it over fruits. 
• Let cool, then cover and chill well in refrigerator. 
• Garnish with diced citrus peels.

Bon appetit!

Salad "Hermes"

• A set of products: 
• cabbage 300 g, 
• orange 1 pc., 
• apples 2 pcs., 
• compote 1/2 cup, 
• carrots 1 pc. (small), 
• greens 30 g.

• Method of preparation: 
• Rinse the cabbage, chop into strips, sprinkle with salt and rub until the juice is released. 
• Grate the carrots, season with orange juice, you can add the apples cut into strips, mix everything, pour with canned compote. 
• Arrange in salad bowls, put an orange on top of a hill of salad, cut into circles, cut in half to the crust, and put canned fruits around the edges. 
• Decorate with parsley sprigs. 

This salad contains a lot of vitamins and decorates the table.

Bon appetit!

Vegetable stew in Indian style

• Product set:
• beans 50 g,
• potatoes 50 g,
• tomatoes 25 g,
• vegetable oil 10 g,
• onion 25 g,
• garlic 2 g,
• powder 'curry' 2 g,
• lemon 1/6 pcs.,
• salt.

• Cooking method:
• chopped onion and garlic are fried in oil until golden brown,
• pour in the 'curry' powder;
• keeping on fire for 3 minutes,
• put chopped tomatoes and boiled beans,
• then finely chopped potatoes.
• Lemon juice and salt are added before serving.

Bon appetit!