According to Christian tradition during lent is spiritual and physical purification, one gains peace of mind, the man filled with bright thoughts and feelings. The post spiritual and physical are closely linked, and are complementary – voluntary restriction in the diet and abstinence from certain kinds of food must be combined with spiritual improvement and strengthening of the spirit. All posts that are associated with significant Orthodox holidays, can be one-day and multi-day, and rigor in consumed food are divided into certain degrees:
strict post any food excluded, allowed only the use of water;
“xerophagy” vegetable uncooked cold food, oil is excluded, and drink only when not heated;
“with adenium svarene” – vegetarian hot food without adding oils;
“with adenium svarene – oil” – plant hot food with vegetable oil;
“with adenium fish” dishes from vegetable products and fish oil supplemented.
Lean food contributes to effective cleansing and healing of the body, but at the same time a strict fast is not always recommended for children, some elderly and sick people. Continue reading
Salads with mushrooms to cook simply, and it turns out very tasty. Such salads, depending on its composition, can be a wonderful option for lunch at work or light dinner at home, or great to decorate a festive table. Today we talk about the first option – a simple salad of mushrooms every day.
Mushrooms go well with many foods ranging from vegetables and ending with the meat, so the recipes of salads with them, there are many. Such salads can be refilled with sour cream, vegetable oil, vinegar, wine, mayonnaise – there are also many options, that is, to assemble this salad to your taste of favorite ingredients.
We will discuss simple recipes of salads with mushrooms, which you can easily prepare for a snack or light lunch, dinner.
The first recipe: Salad with mushrooms and egg
You will need: 500g mushrooms, 4 boiled eggs, 3 tbsp oil, dill, pepper, salt.
How to cook salad with egg and mushrooms. Wash the mushrooms and boil in salted water, dry, thin slices cut into. Dice chop eggs, mix with mushrooms salt, pepper, loaded with butter and chopped dill. Continue reading
Squid salad and seaweed
200 g squid
200 g canned sea cabbage
1 carrots (medium)
1 red bell pepper
2 tbsp vegetable oil
1 tsp of vinegar
salt, pepper to taste
In a pot, boil some water, salt it, lower there prepared squid and cook after boiling for 4 min to Remove the cooked squid from the water and cool down. Carrots peel, boil for 5-6 minutes. cool and cut into small squares. A pod of sweet pepper cut in half, remove the seeds and stalk and cut into small squares. Onions and boiled squid cut into thin rings. Marine cabbage mixed with chopped vegetables, add salt and season with ground black pepper. Vinegar mixed with vegetable oil, prepared dressing pour over the salad, mix well. Continue reading