A person who keeps up with the times never ceases to monitor his health. He not only tries to exercise, but also eats right. Today, finding beautiful, easy-to-follow recipes is not difficult. Every year a huge number of books with the best dishes are published. The Internet is replete with sites about a healthy lifestyle. But no virtual pages can compare with author’s blogs, where real people share their successes, stories, difficulties and, of course, recipes for delicious, healthy and such beautiful dishes that it is simply impossible to tear yourself away from these images. Today the site will share with you its list of the best healthy eating blogs. In these blogs you will find recipes for both vegetarians and those who are not used to food restrictions. In addition, the authors very often talk about healthy foods, sports, yoga, travel and much more. Read more about each of them below.
Arina Lisetskaya's blog:
We'll start with the Belarusian blogger - eminent culinary expert and restaurant critic - Arina Lisetskaya. Arina has been passionate about cooking for almost ten years. In 2014, she published her first cookbook, “Holiday Recipes,” and since this year she has been starring in the culinary show “A Matter of Taste” on NTV-Belarus. He is a regular author of the culinary column in the newspaper "Komsomolskaya Pravda" in Belarus, works with glossy magazines such as "Women's Magazine", "City of Women", "Yo Life".
On her blog, Arina is happy to share the best recipes for children, for holidays and just dishes for every day. Here you can find quick daily meals, the best holiday recipes, meatless meals, slow cooker meals, meat dishes and much, much more.
Victoria Filbert is a lifestyle blogger and the main writer at Eat and jog. In her blog, the girl talks about proper nutrition, a healthy lifestyle, self-development and how to stay cheerful and active. There is a lot of information here on how to choose products, how to replace the usual “harmful” products, Ayurvedic recommendations, as well as useful fitness tips.
Community
The community writes about itself: “This community is for those who like to live cheerfully and cheerfully, make daily choices in favor of healthy and tasty food, but only want to look chic and will not agree to anything less.” Within the group, administrators talk about simple, healthy and tasty recipes, about yoga, about moving for joy, about healthy foods and little tricks that make our lives brighter, and ourselves more cheerful and happier.
Blog
One of the funniest blogs about vegetarian food in RuNet. Two people are working on the blog - Natalya Singareeva and her husband Oleg Singareev, a professional photographer. Natalya has been a vegetarian since 2008. At one time, the author was faced with the problem of finding delicious recipes for herself. Thus began a long learning phase that culminated in the creation of a delicious, fun, life-affirming culinary blog.
Blog
In her daily life, Julia adheres to a healthy lifestyle, in particular regarding nutrition. And in her blog, the girl shows that proper nutrition is not only tasty, but also very varied. Even for those who want to lose weight. However, Julia is also interested in other recipes. She enjoys exploring different cuisines, culinary traditions and recipes. In addition, the blogger is interested in food photography, which means that in addition to culinary ecstasy, guests will also enjoy aesthetic ecstasy.
Blog
“Two Peas” is a blog about recipes for dishes and drinks that make us better: healthy, joyful, addicted. This is a blog for those who love to eat tasty and healthy food, please family and friends, and even just read a recipe “for inspiration.” And there is plenty to be inspired by - all recipes are illustrated with beautiful photographs with step-by-step cooking instructions.
Blog
Author Anastasia Goloborodko constantly updates her blog and is happy to answer all questions in the comments. There is something to ask about. The girl not only publishes interesting and simple recipes, but also announces master classes from chefs, gastronomic exhibitions and festivals. In addition, the blog has a lot of useful articles about individual products, travel, and yoga.
Blog
How to be cheerful and healthy in a big city? This was the question asked by blog author Olya Malysheva. In her posts, the girl shares the secrets of nutrition, detox, lightness and joyful movement. Here you will find simple vegetarian recipes that contain no sugar and flour, but a lot of greens, fruits and vegetables. In addition, the blog contains a lot of book reviews, useful tips on choosing products and reviews of natural cosmetics.
Website
The name of the site speaks for itself. Everything about vegetarianism is here: recipes, news, interviews, articles, columns. The portal writes about itself: “The portal unites like-minded people - not only those who have already become vegetarians, vegans, raw foodists or even prana-eaters, but, first of all, those who strive to consciously approach their lives, every choice and every action.” . The site also includes Russia's only printed magazine about vegetarianism - Vegetarian.
Blog
Yulia Bogdanova is a slender mother of three active children, a student at a small California college, where she is studying a course in plant-based cooking, a blogger, and a host of master classes. The main difference between Yulia and other blogs is her love for seasonal products, mainly plant-based, simple recipes, and the exclusion of refined products and ingredients of animal origin. On the blog you will also find the author’s thoughts on issues related to health and nutrition.
Review prepared by Anna Kopach
All photos were taken from the mentioned blogs.
*Reprinting of site materials is possible only with the written permission of the editor.
). Simple, affordable and healthy recipes that anyone can repeat.
In winter, there is always something fermented on my table every day. I start the winter-autumn season with sauerkraut, and by spring, in search of variety, I begin to ferment almost everything that catches my eye.
My love for fermented products is explained simply - in winter they are excellent sources of vitamins, the deficiency of which we experience during this infertile time of year, as well as miracle bacteria that help support and strengthen the immune system.
Do you know that more than 70% of our immunity is located in the intestines in the form of special lymphoid tissue? Numerous friendly bacteria, the intestinal microflora, protect and maintain the health of the lymphoid tissue, as well as the intestines themselves.
Pickled vegetables, prepared in this case by lacto-fermentation, contain friendly bacteria, which, when consumed, help maintain the balance of microflora, as well as soluble fiber, which these bacteria feed on. It turns out to be an excellent alternative to commercial probiotics, the quality and condition of which (whether the bacteria are alive) is not guaranteed.
For greater effect, you need to reduce the consumption of refined carbohydrates (white bread, sugar), which feed pathogenic bacteria that compete with friendly ones for space in our intestines.
Pickled winter vegetables
Ingredients:
- 2 - 2.5 kg. seasonal vegetables to taste: carrots, turnips, kohlrabi, onions.
- Approximately 1.5 liters of water - enough to cover the vegetables with brine.
- 3 tablespoons rock salt.
- 10 black peppercorns.
- 5 buds of cloves and other spices as desired.
- 1 small bunch of greens to taste - dill, parsley, cilantro.
- 5 cloves of garlic
- 1-2 pods of hot pepper, to taste.
- 1 onion.
- Optional 2-3 cm of ginger root
Process:
1. Wash, peel and cut the vegetables into pieces of approximately the same size. Place in a three-liter jar along with herbs and spices.
2. Mix water with salt until it dissolves.
3. Separate 1 cup of brine, add garlic, onion, hot pepper, ginger, if using, and grind in a blender until smooth. Return to the main brine and stir.
4. Pour brine over the vegetables, cover with gauze or a towel and leave at room temperature in a non-sunny place for 3-5 days.
5. Every day, vegetables need to be moved with a spoon or fork to release the carbon dioxide that will be formed during the fermentation process.
6. After 3 days you can start tasting vegetables. You can determine readiness by the characteristic sour taste that characterizes sauerkraut and cucumbers.
7. When the vegetables are ready, cover with a lid and put in the refrigerator. Fermentation will continue to a small extent in the refrigerator.
8. Such vegetables will be stored in the refrigerator for six months or more, but over time they will become increasingly sour due to the continued proliferation of lactobacilli, which secrete lactic acid in the process.
Bon appetit and be healthy!
Julia wrote a very useful article for Mindful Beauty about what detox is at home, why it is important for us and for our loved ones, and most importantly, what rules in everyday life we need to follow in order to competently get rid of toxins.
« How to Optimize Your Detoxification System
As residents of a large city with numerous sources of toxic pollution and a country that does not have a reliable organic certification system, we are all at risk in terms of the effectiveness of our detoxification system.
In addition to external ones, there are also internal toxic substances that must also be eliminated: used hormones, such as estrogen, neurotransmitters, dead cells, and also (very important!) all substances to which a given person is allergic reaction or sensitivity. That is, allergens that the body perceives as a source of danger are eliminated by it in the same way as additives from potato chips.
Given these features of the detoxification process, here's how we can optimize how it works every day and maybe even avoid the need for strict detox diets.
To the maximum« cleanse your diet and everyday life to reduce the overall toxic load:
- Try to buy products of known origin and responsibly produced. This is especially true in the case of animal products. As in the case of humans, toxic substances that remain beyond the capabilities of the animal's detox system are likely to settle in its fatty tissues.
- Avoid plastic in everyday life, water from plastic bottles, storing food in it, and heating it. Plastic is a source of substances that I call endocrine disruptors. These substances act on the same receptors in the cell as our hormones and often lead to hormonal imbalances. As experts have found out as a result of a number of recent studies, even products made from high-quality plastic emit these substances when used.
- Use a minimum of medications - they not only put a lot of stress on the liver, but also lead to a deficiency of a number of important nutrients. For example, the use of hormonal contraceptives leads to a deficiency of folate (folic acid), which is necessary, among other things, for detoxification processes.
- Remove from your home detergents that have black crosses on their packaging, and cosmetics that you literally could not eat without the risk of poisoning.
- Install good water and air filters;
- Avoid Teflon coatings and copper cookware (they can lead to excess copper in the body).
- Choose non-toxic furniture and renovation products and avoid PVC products.
Identify allergies and sensitivities
To identify food allergies and hidden sensitivities, the reaction to which may be delayed, a so-called elimination diet is often used. During this diet, all suspect foods are excluded from the diet for about 3 weeks, as well as generally highly allergenic foods, which include soy, eggs, nuts, seafood, corn, dairy and gluten-containing products.
After 3 weeks, these products are introduced back into the diet one at a time - in the morning on an empty stomach. Before this, the pulse is measured, and then compared with the pulse an hour and two after consuming the suspicious product. If the pulse increases significantly, the product should be checked again, and if the reaction is confirmed, remove it from the diet for a while.
Optimize bowel function
The intestines and its inhabitants - numerous bacteria (of which there are more in 30 grams of feces than stars in the Universe :)), have a huge impact on almost all processes in the body, including detoxification processes.
In fact, toxic substances released by pathogenic bacteria, which are present even in a healthy intestine, are first “filtered” by the intestine itself and only then enter the liver. That is, on the one hand, it is an additional resource that should be protected, and on the other hand, it is a potential source of additional toxic substances if the number of pathogenic bacteria increases.
To maintain gut health, regularly eat sources of probiotics - pickled vegetables, fermented foods, drink homemade kvass, kombucha drink. To give bacteria something to eat, don't forget about soluble fiber. Particularly good sources are asparagus, the allium family, Jerusalem artichoke, green banana, cooked and cooled rice and potatoes.
Optimize the functioning of other excretory and sleep organs
The skin, kidneys, and lungs also feel the detoxification processes in the second stage, so it is important that they also work effectively. For healthy skin, sweat more often: regularly go to the bathhouse and sauna, move (by the way, physical exercise also increases the synthesis of the antioxidant and “tail” - glutathione), drink clean filtered water, practice breathing exercises.
During sleep, detoxification also occurs—of the brain! The system responsible for brain detox is called glymphatic. For optimal detoxification, the brain needs at least 7 hours, and preferably 8 for quality sleep.”
Thank you, Julia, very much!
Radiance, Beauty and Health to everyone!
Today I decided to announce to you a new section, where in the format of three opinions we will talk about healthy and conscious nutrition. We will try to give you answers to questions about what we eat, how it was obtained, how factory-produced products differ from those grown in natural conditions, how healthy and safe it is for our body, and we will also dispel dozens of myths.
Since the majority of our audience are young mothers who want to create a healthy diet for their family, we will pay special attention to the issues of proper nutrition for pregnant women, nursing mothers and children. We will also talk about products whose consumption benefits are equally beneficial for both men and women. We will try to provide excerpts from the history of Russian cuisine in order to return to the pedestal products that have been undeservedly dethroned from it.
So, I am pleased to introduce you to my partners Olga Shenkerman @pracooking and Yulia Bogdanova (her Facebook page is https://www.facebook.com/buckwheatandspinach/). Olga is a popular culinary blogger, creator of the Prakuking community, an absolutely crazy foodie, author of a book about meat “The Book of a Beginner Gastronome. MEAT”, presenter of various master classes and author of numerous culinary articles in Gastronom magazine. Julia is a soon-to-be certified nutritionist (or nutrition consultant), author of the blog “Spinach and Buckwheat,” where she writes on the topics of maintaining health and well-being through nutrition and lifestyle changes. In addition, a happy mother of three children, and a very curious person in life, stubbornly explores current topics, including in the field of nutrition, in search of her own reasonable explanations and answers. Olga and Yulia together teach the online course RIGHT CHOICE about choosing foods and creating your own individual diet. The first topic will be dedicated to the most popular product among us - chicken! The topic is hot!
Olga Shenkerman:
The other day, one sweet girl was very upset that, according to my advice, she needed to buy farm poultry, since it was more expensive. I thought it was very important to explain why it is better not to eat poultry at all than to eat store-bought poultry, regardless of the price. By the way, in Europe a good bird costs much more than in Russia. This text is part of the outline for our online course with Yulia Bogdanova, The Right Choice.
Now for the details. When I first learned about this about 5 years ago, I forever forgot what store-bought chicken was. It won't be a pleasant read, sorry.
It is not their living conditions, not their food, not their growth rate, not their behavior and habits that cannot be called healthy, or even minimally close to what nature intended. Broilers live in one large hangar containing between 10,000 and 40,000 birds. At the same time, there are 36-38 kg of live birds per square meter. This means that for 1 bird approximately 1 sheet of A4 area is placed. When animals are reared on a mass scale, they begin to behave extremely abnormally. For example, birds begin to fight, often to the death. This is why chickens’ beaks are cut off “for real”. But this does not stop them from other strange behavior, for example, they can suddenly cluster in thousands into one living mountain, where they suffocate. Essentially, mass suicide. At the same time, even a 50% mortality rate does not prevent mass producers from earning good money. For example, in England, approximately 50 million chickens do not live to be slaughtered.
Most often, such a bird is raised for 6 weeks. By comparison, poultry takes three times longer to raise. Birds raised this way are genetically prone to obesity. Breeds that are capable of quickly gaining weight are specially used. Broiler chickens never see their mother, so their intestinal microflora is not properly seeded, they become more susceptible to disease, and that is why they receive large quantities of antibiotics.
Living in such a concentration camp, birds, rapidly gaining weight and at the same time limited in movement, suffer from poor muscle and skeletal development, especially their paws. Many birds spend the last weeks of their lives literally on their knees. The industry has a concept called a knee burn, a discolored area around the knee. These are burns from ammonia, which is contained in large quantities in the feces on the floor under the birds, which are cleaned only after the birds are slaughtered. And such a bird comes to our table.
I will save your nerves and will not talk about the horrors of transportation and slaughter, but I think it is becoming quite clear why such a bird should be boycotted. The conditions for raising other poultry and livestock differ little from those described above. Even if we omit the moral aspects, can such meat benefit us?
Yulia Bogdanova:
Olya very clearly presented the ethical side of the issue of eating industrially produced animals. I want to bring in a more selfish aspect - the benefits to those who eat chicken meat raised in different conditions. It's very simple - when we eat a chicken or any other animal (to a lesser extent a plant), we eat not only them, we eat everything they ate, partly the air they breathed, the water they drank and, of course, everything supplements and medications they were fed. All this leaves a tangible and concrete trace in their body, and then in ours. For example, it is a known fact that the largest consumers of antibiotics in many countries are livestock companies. Most often, they are used not to stop a bacterial infection, but to help animals gain weight faster. This effect of antibiotics is explained by their influence on the intestinal microflora, among the many functions of which is the regulation of metabolism and weight. Small doses of antibiotics do not completely kill the bacterial flora, but change the ratio of different types of bacteria, leading to the growth of pathogenic flora, as well as the evolution of pathogenic organisms and antibiotic resistance. Returning to us as consumers of chickens, with them we receive low doses of antibiotics (albeit lower than in the case of the chickens themselves), hormones if they are added, and also a lot of grain, which is the main feed of industrially raised poultry. Grain is important here because it changes the ratio of essential fatty acids in meat (that is, those that we should get from food). In short, grains lead to a high content of Omega 6 with an overall inflammatory effect, which is already too much in our current food life. Feeding with grass and hay at least partially increases the content of Omega 3, of which we have a widespread deficiency, adequate content of which is absolutely critical for health, including mental health, since the gray matter of our brain consists mainly of Omega 3. And this story can be continued further. And then, together with industrially raised chickens, one begins to feel sorry for oneself... And the modern epidemic of chronic diseases becomes even more explainable.
Olga Karpova:
A little about how we raise poultry on our farm. From the beginning, we raised only laying hens, this is due to the fact that they are best suited for making broth, and it is very useful for our children. There was a sharply negative attitude towards broilers back then, just like many city dwellers who were not very knowledgeable about agriculture. Only over time we realized that a broiler is simply a breed of bird that quickly gains weight and has enough fat so that when frying or baking the meat becomes soft and juicy.
Our chickens live in spacious and clean poultry houses, so they are not susceptible to diseases. They walk outside all year round, unless there is severe frost. Chickens always have access to clean water and food in the form of a mixture of grains (wheat, corn, oats, etc.). Our bird's daily diet includes vegetables and herbs, which we pick up from grocery stores. They are happy to give them to us free of charge as waste. And also, as we have already said, all waste from the table of our family and the families of our loved ones goes into feed for our animals, including chickens. We do not use any growth stimulants, since we eat everything we do ourselves and we ourselves are the strictest customers. We constantly compare the taste of our poultry with poultry from other farmers. We learn their secrets and make adjustments if necessary.
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