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Culinary fashion is influenced by the need to be weak and with good immunity.
Bettina Campolucci Bordi started cooking when she found out she suffered from polycystic ovaries and endometriosis, which will likely never lead to children. She began to passionately read about the benefits of vegetarian and gluten-free diets and developed her own recipes to try to live a healthier life. Seven months later, she found out she was pregnant and, after giving birth to her daughter, decided to turn her new culinary passion into a professional one.
Preserving vegetables will become the new passion of other people at home due to the coronavirus.
She created her own cooking website and YouTube channel and was surprised to find that in no time “Betina’s Kitchen” became a highly recognized and sought-after brand. This also gives her the confidence to publish the books “Happy Food” and “7-Day Vegan Challenge,” which rank her among the master chefs with her own handwriting.
So it’s no wonder Bettina Campolucci has been a frequent guest in the British media of late when it comes to nutritional predictions in 2021. For those of you who juggle a lot of chores and generally cook up to 10 things that kids They love them, they probably set a food trend sounds a bit precarious. But believe me, it is not. Eating right, especially during a pandemic, is extremely important, and several studies have shown that the coronavirus has led many people to rethink their diets and rely on more fruits and vegetables and less meat.
Demand for vegetarian food increased by 23% during the pandemic, said Anna Daniel of the British Dietetic Association. This, on the one hand, is explained by the warnings that obese people are more susceptible to the virus and that forced closure in combination with high-calorie foods leads to rapid weight gain. Also, by staying home, many were eager to cook healthy food. There was even a social media wave of photos and information about who accomplished what in the kitchen during the lockdown. And if last year the culinary trend was pastry, and in particular homemade bread with live sourdough, now things seem to follow even more seriously our grandparents’ way of eating, that is, canning fruits and vegetables.
According to Claire Feeney, who writes on culinary topics for The Independent, there is interest in Eastern European cuisine, which is likely to lead to the popularization of potato and sauerkraut dishes, which have been hit hard in Western countries in recent years.
Betina Campolucci told the publication that she noticed a marked interest in Bulgarian and Georgian recipes among her followers. The bean soup with thyme, parsley and mint, which she learned from her mother and grandmother, received special attention. “They are from Bulgaria and I always associate cooking beans with the warm family atmosphere on Christmas Eve, and combined with a piece of bread it is a fantastic meal with enough protein,” Betina wrote on her blog. She believes that we should all eat seasonal plants locally and with as little waste as possible. Let’s follow the easy recipes that we follow for each meal. She learned this lesson as a child growing up in Tanzania. Her mother has Danish-Bulgarian roots and her father is Norwegian. Bettina herself lived in many parts of the world before settling in London. However, the vegetables were always canned and the jams were cooked at home. The reason is that fermented foods are good for the intestines and the immune system, and homemade jams are a good way to supply carbohydrates.
Several studies in recent months have further highlighted the benefits of eating sauerkraut and other fermented fruits and vegetables, concluding that in countries where they are an important part of the national cuisine, mortality from COVID-19 is higher. Researchers at the University of Montpellier, for example, studied how people in Europe and South Korea survived the infection. According to them, the lower number of deaths in the Asian country is probably due to the high consumption of sauerkraut it contains, which reduces protein levels in the body, helping the virus to enter the lungs. Additionally, fermented foods are rich in probiotic bacteria, which improves gut health and the body’s immune response.
One of the main dishes of Korean cuisine is kimchi, which is a fermented vegetable and very similar to our sauerkraut. Bettina Campolucci says that it is not difficult to do. You need a larger jar, half green and one quarter red, a carrot and a red pepper, finely chopped. Prepare a flavoring paste of a red pepper, a tablespoon of ginger, two cloves of garlic, a hot pepper and a green onion stalk, which are crushed. First, the cabbage is crushed with a tablespoon of salt to release the juice, which will be used as a brine for the fermentation of the kimchi. Then mix with the pasta, the chopped peppers and the carrots and start to put in the jar, squeezing well so that the cabbage juice comes out on top. The container is closed and left at room temperature for two to three days to ferment. During this time, open a few minutes once a day. Your additional storage is in the refrigerator. The longer the kimchi rests and ferments, the tastier it becomes, but it can be eaten after the third day of preparation.
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