VIDEO RECIPES

KETO Green Drink Video Recipe

KETOGENIC DIET

Green Cocktails detox your cells, blood, tissues and organs naturally. Detoxifying Naturally and being in control of what you are actually put in your system. Prepare Green Drinks the easiest and most natural way possible by yourself. It would not be any harder than make green salad, in fact this recipe is the green salad in the blender.

Also Green cocktails give energy by fulfilling nutritional deficiencies. We can live our lives at an even higher level of energy and mental concentration.

I eat mixed greens salad every morning with olive oil and balsamic vinegar and I always felt that it is like breathing fresh air into my cells. When I tried to add some more dark greens such as Collards, Kale, Swiss Chard and so on, it appears those are not very easy chewable. Then I came across the idea of green cocktails made in a blender. Now I have worked out the best recipe for me. It is easy and very much like my mixed green salad. Here is my VIDEO RECIPE.

KETOGENIC DIET: VIDEO RECIPE WITH COOKING INSTRUCTIONS

Papillote de dorade aux légumes anisés

Sea Bream in Foil with Grilled Vegetables and Fennel

For 4 people without defrosting preparation: 15 minutes, cooking time: 25 minutes

YOU NEED

• 4 fillets of sea bream with skin,
• 450 g of fried vegetables,
• 300 g of hearts of fennel,
• 2 tbsp. Basil,
• 1 tsp. Garlic,
• olive oil.
• 1 tsp. Dried aniseed,
• 4 tbsp. 1 tablespoon red pesto,
• 1 untreated lemon.

STEPS TO BE FOLLOWED

Unroll 4 sheets of aluminum foil 90 cm long and fold in 2, glossy side outside. Cook the fennel in salted boiling water for 6 minutes then drain and refresh. Remove the center and cut into large strips.

Place on each aluminum foil grilled vegetables and place fennel on top. Sprinkle with anise and add a dash of olive oil. Defrost the sea bream fillets under cold water, salt and pepper the flesh side and place a fillet on each bed of vegetables, skin on top.

Brush fish with the pesto, sprinkle with basil and place on top a few fennel strips and lemon slices with their skin. Sprinkle with garlic, salt and pepper. Fold the 4 edges of the papillote tightly. Place on the barbecue and let cook for 25 minutes turning twice during cooking.

KETOGENIC DIET: VIDEO RECIPE WITH COOKING INSTRUCTIONS

Recette de fêtes : Rôti de magret de canard figues-abricots

Holiday recipe: Roast duck breast figs-apricots

Level: Easy

For 4 people: Defrosting: duck breast, duck foie gras, figs, Preparation: 30 min, Cooking time: 40 min

• 2 duck breast
• 2 slices of whole duck foie gras
• 400 g of figs
• 2 tbsp. Of red onions
• 6 sweet apricots
• 40 g chopped and grilled hazelnuts
• 1 branch of rosemary
• 2 tbsp. Olive oil
• 1 pinch of 4 spices
• Salt, freshly ground pepper

STEPS TO BE FOLLOWED

1. Preheat the oven to 200 ° C

2. Quadrille the skin of the magrets without going to the flesh then incise the flesh of the breasts in the wallet and place the apricots and foie gras cut into pieces. Salt, pepper and sprinkle with 4 spices. Lay the ducks, skin to the outside and tie them to a very tight roast. Brown the skin side on both sides in a frying pan, without adding fat. Put it in a baking dish then bake for 30 min by turning it over halfway. Heat the olive oil in a frying pan and fry the onions, then add the figs and the crumbled rosemary and cook for a few minutes, salt and pepper. At the end of cooking the roast, wrap it in aluminum foil and let it stand for 10 min.