Influenceology

AGRETTI

Fri, 26 Feb 2021 16:51:26 GMT

Agretti, Lischi or "Beard of Friars"

TROFIE CON PESTO FRESCO AL CAVOLO NERO SIPO

Thu, 25 Feb 2021 02:13:34 GMT

Questo verde, scuro e delizioso Pesto di Cavolo Nero Fresco SIPO ha un sapore deciso che si abbina bene con la pasta fresca fatta a mano di farina bianca

This dark green and delicious Black Kale Pesto Fresco SIPO has a strong flavours pair nicely with white wheat han-made fresh pasta

Pesto di Cavolo Nero Fresco SIPO con TROFIE

Ingredienti e metodo per 4 persone.

Mettere una grande casseruola a fuoco vivace e riempire d'acqua, aggiungere una generosa quantità di sale.

Cuocere le Trofie fresche fatte a mano (500gr), riservare a parte un bicchierino di acqua della pasta.

Scolare le Trofie ed unirle al Pesto di Cavolo Nero Fresco SIPO, aggiungendo un po 'dell'acqua di cottura per ammorbidire la pasta se necessario. Trasferite nelle fondine, unite un po 'di Parmigiano Reggiano grattugiato, un filo d'olio extravergine di oliva e servite subito.

Black Kale Pesto Fresco SIPO with TROFIE

Ingredient & Method for 4 people.

Place a large saucepan over a high heat and fill with water, add a generous amount of salt.

Cook the hand made fresh Trofie pasta (500gr) , use a small cup to reserve some of the pasta water.

Combine the cooked Trofie pasta with the Black Kale Pesto Fresco SIPO (2 tabs), adding some of the reserved water to loosen the pasta if needed. Transfer to bowls add a bit of grated Parmigiano Reggiano ,a drizzle of Extra virgin olive oil and serve immediately.

Buon appetite

National Carrot Cake Day

Mon, 01 Feb 2021 22:28:16 GMT

NATIONAL CARROT CAKE DAY ACTIVITIES

• Bake a carrot cake

Call the kids down to the kitchen and make it a family affair. Good luck keeping them away from the frosting bowl, though.

• Add carrots to your garden

Carrots are easy to grow. Pick up some carrot seeds and plant them about one-half inch deep and one to two inches apart. It'll take up to 12 weeks before they're ready for cake. And keep an eye out for those rabbits!

WHY WE LOVE NATIONAL CARROT CAKE DAY

• Improved sight

The old adage is true: Eating carrots can improve your vision. Carrots contain lots of beta-carotene, which the liver converts to vitamin A, which then gets converted to rhodopsin in the retina — and that gives you better night vision.

• Improved overall health

Eating carrots has a host of health benefits. Research shows they can reduce the risk of cancer, slow down the aging process, cleanse toxins from your body, and improve the condition of your teeth and gums. They can also improve your skin and help prevent infection.

• Sweet treat

Especially when topped with cream cheese frosting! Luckily, there are many recipes to choose from. You can also add some walnuts or different spices, such as cinnamon or nutmeg. This remarkably moist cake is the perfect dessert!

National Carrot Cake Day, on February 3, celebrates one of our favorite desserts. Carrots contain a natural sweetness that’s just perfect for cake. Many historians believe the cake originated in the Middle Ages when sugar and other sweeteners were scarce. (Carrots were used as a substitute.) The earliest known recipe for carrot cake can be found in a French cookbook published in 1827. While the origins of National Carrot Cake Day are hard to come by, that won’t stop carrot cake lovers from indulging on February 3.

Il 3 febbraio, il National Carrot Cake Day, celebra uno dei nostri dolci preferiti. Le carote contengono una dolcezza naturale che è perfetta per la torta. Molti storici ritengono che la torta abbia avuto origine nel Medioevo, quando lo zucchero e altri dolcific anti erano scarsi. (Le carote erano usate come sostituto.) La prima ricetta conosciuta per la torta di carote può essere trovata in un libro di cucina francese pubblicato nel 1827. Sebbene le origini della Giornata nazionale della torta di carote siano difficili da trovare, ciò non fermerà gli amanti della torta di carote dal indulgere il 3 febbraio.

SIPO BEST CHOICE

THERE ARE MUSHROOMS...AND MUSHROOMS

Tue, 26 Jan 2021 11:59:01 GMT

The success of Mushrooms depends on product and recipe mixes.

It was talked about during a TV LIVE organised by Sipo.

The success of Mushrooms depends on product and recipe mixes.

A product continuously growth, but with further room for improvement if the range of products is extended with a mix of products and recipes.

It is one of the concepts that emerged last Friday during the TV program "Ci sono Funghi...e Funghi • There are mushrooms and ... mushrooms", the third stage of the path called"La Natura dal Campo alla Tavola • Nature from the field to the table" organized by Sipo Italia. The broadcast was LIVE by 7Gold national TV and live online streaming.

"When we have spontaneous mushrooms on the shelf - Ferri said - it is necessary that an operator assigned to the fruit and vegetable department has passed a qualification course with relative license".

" Our offer has reached 14 references - concluded Sabrina Poli by Sipo Italia- with a continuous growth of product mixes and recipes. Even the packaging is particularly accurate both in the packaging and in the information reported in favor of consumers".

Pappardelle al ragù di funghi •Pappardelle with Wild Mushrooms•

Tue, 19 Jan 2021 22:09:57 GMT

Un brodo di vitello di buona qualità donerà alla salsa una sensazione vellutata.
• A good-quality veal stock gives the sauce a silky feel.•

METODO

Tagliare i funghi grandi a pezzi, unir li in una ciotola con i funghi rimanenti. Scaldare burro e olio d'oliva in una casseruola a fuoco alto fino a quando non spumeggia, aggiungere i funghi, l'aglio e il rosmarino, mescolare di tanto in tanto fino a doratura (2-4 minuti). Bagnare con il vino, cuocere fino a ridurlo di due terzi (1-2 minuti), quindi aggiungere il brodo e cuocere fino a ridurlo della metà (5-10 minuti). Mescolare il prezzemolo, condire e tenere in caldo. Nel frattempo cuocere la pasta in una grande casseruola di acqua bollente salata fino al dente (3-5 minuti, vedi nota). Scolare e dividere in ciotole. Versare sopra il ragù, servire immediatamente irrorato con olio extravergine di oliva e cosparso di prezzemolo e parmigiano.

I funghi sono verdure? Incredibile, ecco la verità!

Mon, 18 Jan 2021 00:32:03 GMT

I funghi sono alimenti molto interessanti e nutritivi. Ma dal punto di vista alimentare come possono essere classificati esattamente? I funghi sono verdure? Incredibile, ecco la verità!

I funghi

I funghi arrivano sulle nostre tavole in autunno, stagione in cui diventano i protagonisti delle cucine. Con i funghi possiamo arricchire i nostri risotti e arrosti, preparare vellutate, sformati e contorni. Possiamo anche mangiare i funghi da soli, cotti e conditi con olio extravergine di oliva e prezzemolo oppure fritti in pastella con l’olio di semi.

I funghi sono verdure?

I funghi sono verdure? Incredibile, ecco la verità! I funghi non sono né verdure né ortaggi. I funghi appartengono a un ambito a parte, quello dei Fungi o Mycetae. Anche se dal punto di vista nutrizionale vengono considerati come gli ortaggi o equiparati alle verdure, i funghi in realtà non lo sono. Sembra uno scherzo dirlo ma i funghi sono funghi e basta!

I funghi esistono in numerose varietà distinte in coltivate o spontanee. Tra le varietà più diffuse che conosciamo ci sono i funghi Champignon, gli ovuli, i Porcini e i chiodini. Mangiare funghi fa bene ma tuttavia possono esserci delle controindicazioni.

STORIA DELLE ECCELLENZE ITALIANE

Wed, 13 Jan 2021 14:05:10 GMT

CI SONO FUNGHI...E FUNGHI!

La Natura dal Campo alla Tavola:

STORIA DELLE ECCELLENZE ITALIANE.

CI SONO FUNGHI...E FUNGHI!

Venerdì 22 Gennaio 2021 ore 15.30 Diretta TV7

Why we should replace the standard sweets with the healthy ones?

Tue, 05 Jan 2021 11:18:54 GMT

Why we should replace the standard sweets with the healthy ones?

Mozzarella di Bufala with Anchovy and Celery-Herb Salad

Wed, 23 Dec 2020 00:31:47 GMT

Celery and herbs counter the brininess of the anchovies and mozzarella's richness.

Mozzarella di Bufala with Anchovy and Celery-Herb Salad

Ingredients:

VINAIGRETTE

2 tablespoons fresh lemon juice

2 tablespoons minced shallots

1 1/2 teaspoons vinegar

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

50ml EVO

SALAD

3 stalks Organic Celery SIPO

1 scallion, thinly sliced

100gr fresh chervil leaves

100gr micro or small basil leaves

100gr fresh tarragon leaves

50gr Organic Celery leaves SIPO (from celery hearts)

50gr chives cut into 2' lengths

50gr flat-leaf parsley leaves

Fresh lemon juice

Salt

ASSEMBLY

2 cold hard-boiled eggs, peeled

12 very thin slices lemon

4. balls buffalo mozzarella, each cut into thirds

6 whole salt-packed anchovies, preferably alici di menaica, soaked, drained, filleted, or 12 oil-packed anchovy fillets

Preparation:

VINAIGRETTE

Step 1

Whisk lemon juice, shallots, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Let stand for 10 minutes. Gradually whisk in EVO. Season to taste with salt and pepper.

SALAD

Step 2

Using a peeler, remove strings from Organic Celery SIPO. Thinly slice Celery on extreme diagonal. Combine Celery and next 7 ingredients in a large bowl. Drizzle with 3 tablespoons vinaigrette; toss gently to coat. Season with lemon juice, salt, and more vinaigrette, if desired.

ASSEMBLY

Step 3

Separate egg whites from yolks. Press egg whites through a medium-mesh strainer set over a small bowl; scrape whites from bottom of strainer. Using a clean strainer and bowl, repeat with egg yolks. Arrange 3 lemon slices on each plate in a triangle. Top each lemon slice with cheese and 1 anchovy fillet. Spoon salad into center; sprinkle eggs over.

GUSTO MARKETPLACE 2021

Tue, 22 Dec 2020 12:34:56 GMT

Walking with GUSTO

Opening the 12 January 2021

BE THE FIRST TO KNOW ABOUT OUR SPECIAL OFFERS AND DISCOUNTS

MERRY CHRISTMAS FROM SIPO

Tue, 22 Dec 2020 12:28:26 GMT

Merry Christmas from SIPO

Beef Carpaccio with Celery Sauce

Tue, 22 Dec 2020 11:56:32 GMT

Peel the celery keeping the leaves aside; cut the stems into thin strips (julienne), then dip them in ice water to make them crunchy.

BEEF CARPACCIO WITH CELERY SAUCE

INGREDIENTS:

300 g beef carpaccio

230 g Organic Celery SIPO

50 g bread

50 g peeled apple

25 g Organic Celery leaves SIPO

half anchovy in oil

EVO

salt

lemon

apple cider vinegar

METHOD:

• Arrange the slices of meat on a flat plate so that it contains them more or less in a single layer; sprinkle them with a drizzle of filtered lemon juice and place them in the fridge for about 10 minutes.

• In the meantime, wash and clean the celery, removing any woody filaments; cut them into thin strips and dip them in ice water so that they become crunchy.

• Collect in the glass of the hand blender: the bread cut into pieces, the celery leaves washed and dried, the anchovies in oil, 3 tablespoons of apple vinegar, the juice of half a lemon and 4 or 5 tablespoons of extra virgin olive oil. olive. Blend for a couple of minutes to obtain a soft and creamy sauce; add two fingers of cold water if it is too thick.

• Take the meat out of the fridge, top it with the celery sauce and garnish with the celery strips drained from the water.

Enjoy your meal and have an enjoyable festivity!

SPINACH AND FETA GREEK PIE

Mon, 21 Dec 2020 12:40:09 GMT

Making Spanakopita is easier than you think! This traditional savory Greek phyllo pastry is filled with spinach, lots of fresh herbs, and feta.

Mixed with lots of feta and fresh herbs and wrapped in flaky, crispy phyllo dough.

GREEK SPANAKOPITA WITH ORGANIC SPINACH AND FETA

INGREDIENTS:

1 tbsp EVO

1 small onion, diced

800gr Organic Spinach SIPO

⅓ bunch dill, chopped

240gr feta, crumbled

2 Organic eggs, lightly beaten

salt and pepper

1 package phyllo dough, thawed

200ml EVO

1 tbsp sesame seeds, optional

INSTRUCTIONS:

Spinach Ginger Smoothie with Nutmeg

Mon, 14 Dec 2020 00:49:10 GMT

Spinach Ginger Smoothie with Nutmeg

Let’s get together

Sun, 13 Dec 2020 22:31:46 GMT

Food & Craft Christmas Market 19 and 20 December 2020

W e’re hosting a Christmas Market at The Forge - Craft Central, and we’d love to see you there.

Join us for exclusive food specialties & original craft creations on Saturday19 and Sunday 20 December 2020, from 10:30 to 16:30

Free Entrance by pre-booked slots. Very Strict social distancing rules will apply (mask is compulsory)

We hope you’re able to join us!

Stay Healthy When You’re Stuck Home

Sat, 12 Dec 2020 10:41:20 GMT

9 Ways To Exercise When You’re Stuck At Home To Stay Healthy

T he current crisis situation we’re in is strange, stressful, and emotionally exhausting. Moving doesn’t just help you keep fit, it can also help you stay sane and even benefit your gut microbes.

We’d normally burn off some of this stress and pent-up negative emotions by heading to the gym, going to a HIIT class, or jumping in the pool. Regular exercise can help us de-stress and boost our mood, as well as keep our fitness levels up and maintain our health.

However, for many of us, getting our regular dose of exercise the way that we normally would is no longer possible: gyms and pools will remain closed for the foreseeable future and movement outside is limited.

Few of us are lucky enough to have an exercise bike or treadmill at home. Fortunately, there are plenty of simple exercises that you can do around the house or with household objects that will work instead.

CLEANING

APPS TO TRY

There are a ton of apps that can help with your exercise routine and keeping up with fitness goals. Many of these are free to use — and a lot of the paid premium apps have stopped charging a subscription fee and are now offering free access during the coronavirus pandemic.

Apps like Nike Training Club, Gymshark, and Peloton are now offering free at-home workout videos, live classes, and training programs, as well as tips from trainers and experts. Exercise doesn’t just keep your muscles fit and your cardiovascular system healthy, it even boosts your immune health and your gut microbes.

Safety during exercise outside

Regular walking, running, or cycling outside is a great way to stay active and healthy during the lockdown, though it is important to keep your distance and stay more than two metres away from others.

Try planning your route when you’re thinking of heading out for a jog or cycle: this will help you to hit distance and time targets if you’re trying to stick to a program. If possible, try to aim for roads, neighbourhoods, and parks that will be quieter, safer, and less congested.

This will give you a chance to explore places around you and develop some fun new routes, such as through local woodland or down a peaceful canal towpath. Picking less busy times will also help you to be more safe and responsible during outdoor exercise.

Exercising during lockdown may not seem like the easiest thing to do, but it is possible. Try out some of the ideas above to fit exercise into your routine while you’re stuck indoors. Your physical and mental health will thank you.

Healthy And Delicious?

Cicorino, artichokes and Brussels sprouts as a winter trio

Thu, 10 Dec 2020 12:40:23 GMT

Sipo expands its offer with fresh and only seasonal products

Luca Pollarini and Francesca De Francesco

Sipo expands its offer with fresh and only seasonal products

Cicorino, artichokes and Brussels sprouts as a winter trio

Few days ago Sipo started to market of Green and Red Cicorino, Artichoke Hearts and Brussels Sprouts produced in Italy began. There are three winter references that stand alongside all the others, but which differ in a series of characteristics.

"These are particularly sought-after products - explain the commercial representatives Luca Pollarini and Francesca De Francesco - grown according to precise specifications by our trusted producers. We only use vegetables produced in Italy, no importing".

Artichoke heart

The production areas for Artichokes are in Sardinia in the provinces of Cagliari, Oristano and Sassari. "The artichoke hearts are very popular. The processing takes place directly at the production company, so as to guarantee maximum freshness. Within 36 hours, the product passes from the field to the large-scale distribution counter. The requests sometimes exceed availability. . We believe that Sardinian produc ers are a mong the best in Italy for this article. The artichoke hearts are packaged in filmed R-Pet trays ".

Brussels sprouts

"This reference is experiencing strong growth. The production takes place in Italy, in Piedmont, and the large-scale distribution greatly appreciates the national origin compared to the foreign one. We prepare trays of 250-370 grams and we are doing research, together with a seed company, to cultivate new varieties that allow us to extend the production calendar ".

IV range Cicorino in tray

Cicorino grumolo

Cicorino, red and green, is produced in Campania and marketed as a first or fourth range. "The first range comes in two types: loose or in a 250 gram tray. The fourth range, on the other hand, is offered in a 200 gram tray".

Rigatoni with Radicchio, Gorgonzola and Hazelnuts

Mon, 07 Dec 2020 10:03:55 GMT

This forgiving pasta makes for a hearty vegetarian dinner that arrives with salad in tow. The sweet, buttery crunch of hazelnuts and the salty, rich blue cheese balance the bitter crisp of the radicchio. If you don't have hazelnuts, any toasted nut like almonds or walnuts will do. If you’re not going meatless, crisp up a little pancetta before you add the radicchio or serve the pasta as a side to accompany roast chicken or pork.

Rigatoni with Radicchio, Gorgonzola and Hazelnuts

ITALIAN RADICCHIO

Mon, 07 Dec 2020 09:33:28 GMT

Italian Radicchio

•LONG RED RADICCHIO

•ROUND RED RADICCHIO

•LATE RADICCHIO

•VARIEGATED RADICCHIO

Celery Salad with Peanuts

Thu, 03 Dec 2020 12:25:26 GMT

Celery is the perfect vehicle for a salty, assertive dressing like this one. Chili and peanuts make this dish that much more addictive.

Celery Salad with Peanuts

Ingredients:

3 tablespoons EVO

2 tablespoons fresh lemon juice

2 teaspoons fish sauce

6 stalks Organic Celery SIPO , thinly sliced on a diagonal

3 shallots thinly sliced

1 Red Cornetto Chilli SIPO, thinly sliced

1 cup fresh Coriander leaves SIPO with tender stems

¼ cup chopped roasted, salted peanuts

Preparation:

Step 1

Whisk together oil, lime juice, and fish sauce. Toss with celery, scallions, chile, cilantro, and peanuts.

Pumpkin and Potatoes Gourmet Creamy Soup

Fri, 27 Nov 2020 12:05:37 GMT

Today for the column "Aromatic Herbs and Spices" Lisa Fontana gives us some suggestions on how to prepare an extraordinary Pumpkin and Potato Soup, making it really tasty with the addition of some Aromatic Herbs capable of giving a truly wonderful and surprising aroma and scent. Today Lisa has chosen for this preparation to add Sage, Marjoram and Thyme.

Sometimes it takes very little to create small masterpieces even in a quick dinner where you have guests and few ingredients at home.

For example, by adding the crunchiness of lightly steamed carrots to the velvety which by its nature is soft and creamy, or leaving the leek almost raw after having lightly toasted it in a pan, we create a combination of aromas and textures that make up the most intriguing and tasty.

Let's see!

Just a few steps ... simple ... and quick ... to create a truly gourmet dish from the Pumpkin!

GOURMET CREAMY SOUP WITH PUMPKIN AND POTATOES WITH LEEK, PEPPERS AND CARROTS WITH AROMATIC HERBS SCENT ... SAGE, THYME AND MAGGIORANA

Ingredients for 4 people:

800 gr Pumpkin already cut SIPO

8 small new potatoes

2 onions

1 leek

Extra virgin olive oil

6 Purple Carrots SIPO

4 hot peppers

Sage

thyme

Marjoram

1 lime

salt

pepper

Preparation:

First of all, let's give a little bit of flavor to our vegetables, washing and cutting the onions and half a leek into small pieces.

Cook the onion and leek over a low heat for a few minutes with a drizzle of Extra Virgin Olive Oil until they are slightly golden. At this point add the pumpkin and the potatoes cut into coarse chunks. Mix with a spoonful of wood and add a little natural water at room temperature.

We cover with a lid and let it cook for about 20 minutes until the pumpkin and potatoes are soft.

While checking the cooking, braise the softer part of the leek in a lightly oiled non-stick pan, which we will have thinly cut into slices. It must be only slightly toasted and crunchy. We conclude with a little salt and leave aside on a plate.

For the preparation of the carrots, in order to create an interesting combination of textures, I chose a separate steam cooking leaving them crunchy and I divided them into thin strips that will be placed on top of the cream. In this recipe I used purple carrots, certainly less known and known, but really tasty and very rich in excellent properties. Among other things, although they may seem strange, it must be said that carrots were originally purple and now their value is being rediscovered, also in terms of biodiversity. The taste is very similar to that of classic orange carrots, the only difference is that they have about 22% less sugar, and are much richer in anthocyanins, water-soluble pigments that belong to the flavonoid family and which give this vegetable the very particular color that characterizes it. These substances are powerful antioxidants and it is estimated that these carrots have 4 times the content that we find in orange ones.

Meanwhile create a light mixture with the aromatic herbs that you will go and mix with a little bit of extra virgin olive oil and lime juice.

The peppers, on the other hand, must be left raw, washed and cut into thin slices.

After 20 minutes and checking the softness of the vegetables, turn off the pot and use an immersion blender to create your soup by adjusting with water to obtain the desired consistency.

Reheat the velouté so as to serve it hot, placing the other vegetables prepared separately on the surface.

Finally garnish with the chopped herbs, a grated lime and a drizzle of extra virgin olive oil, salt and pepper.

PUMPKIN PIE

Thu, 26 Nov 2020 17:02:43 GMT

Happy Thanksgiving Day

PUMPKIN PIE

750gr Pumpkin Pesto SIPO, peeled, deseeded and cut into chunks

350g sweet shortcrust pastry

plain flour, for dusting

140g caster sugar

½ tsp salt

½ tsp fresh nutmeg, grated

1 tsp cinnamon

2 eggs, beaten

25g butter, melted

175ml condensed milk

1 tbsp icing sugar

Method

STEP 1

Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.

STEP 2

Increase oven to 220C/200C fan/gas 7. Push the Pumpkin Pesto SIPO through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the Pumpkin Pesto SIPO and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.

STEP 3

Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.

4 Keys to Unlock the Power of Your Mind

Tue, 24 Nov 2020 10:32:31 GMT

Take care to feed and stimulate your brain and you will expand your mind. The two are inextricably connected. We need to see the human brain and mind with wonder, awe and inspiration.
The brain is the equivalent of a human supercomputer. It is more complicated than any computer mankind has ever made, and maximizing its ability is essential to becoming the success you want to be—because it controls who you are. It is the command centre involved in and controlling absolutely everything you do, determining how you think, feel and act.

Simply put: When your brain is working at peak performance, it allows you to be your best because it controls the rest.

There are some basic influences on the brain that shape how it functions and how far it develops, including genes, self-talk, life experiences, stress and study. Although these things influence the brain, they do not determine how far you can go or what you can learn. In other words, you have the incredible opportunity to go as far as you desire.

So with such a tremendous tool at our disposal, what keeps so many people from experiencing the possibilities that it can bring? There are some simple barriers that have the potential to wreak havoc on your learning if you allow them to, but you can overcome them. The key to breaking through these barriers is to do the opposite…

1. CHANGE YOUR BELIEFS.

Many people do not believe that they can learn, master knowledge or become “smart.” These are deeply held beliefs for many, and ultimately, if we do not believe it, we will not achieve it.

So change your beliefs. It is up to you to do the work of changing your beliefs. And when you do, you will be opening up new worlds—literally! Feed your mind with information that will change your belief. The truth is that you have an amazing mind with a capacity for learning that is beyond your comprehension. You must believe this. And when you do, you will be unlocking the potential of your mind.

2. GET THE RIGHT KNOWLEDGE.

What keeps some people from learning is that they choose not to access or do not have access to knowledge. Knowledge comes from experiences, books, people and other “knowledge dispensers.” We must tap into that knowledge.

So get the right knowledge. Words, if they are not true, are meaningless. I hear children say, “I read it in a book.” But is it true? Just because someone says it or writes it, doesn’t mean it is true. As a learner, you want to get the right knowledge, not just information or opinions. It is your job to seek out information and knowledge and then test it and run it through your mind to see if it is true and if it can be rightfully applied to your life in order to make it better and help you succeed. You need to weigh and measure what you learn in order to gain the right knowledge. And when you do, you will be unlocking the potential of your mind.

3. BECOME PASSIONATE ABOUT LEARNING.

Some people simply do not have the desire to learn. They may be lazy, or they may not see the positive impact that learning would have on them. They have no passion that drives them to learn.

To become passionate about learning. This will take some work, but the only way to do it is to begin learning about things that have an immediate impact in your life. When you learn about a new financial concept that helps you earn money or get out of debt, that will get you fired up. When you learn about how to interact with your family in a healthy way and your relationships get better, that will inspire you. Become passionate about learning. And when you do, you will be unlocking the potential of your mind.

4. DISCIPLINE YOURSELF THROUGH THE HARD WORK OF STUDY.

Gaining knowledge is hard work and takes a lifetime to master. It is an ongoing discipline that is never complete.

So discipline yourself through the hard work of study. Learning will take work. Until someone comes up with modules that can plug into your mind and give you instant access to knowledge, you are on your own, and that takes work. The process of learning is a long one. Yes, we can speed it up, but it is still a process of reading, listening, reviewing, repetition, applying the knowledge, experiencing the outcomes, readjusting, etc. Simply put, that takes time. Slowly but surely, when you discipline yourself, you gain knowledge and learn. And when you do, you will be unlocking the potential of your mind.

Learning is possible, no matter what your age. You are never too young or too old. Your mind was created to learn and has a huge capacity to do so. This week, make a commitment to unlock the potential of your mind!

THANKSGIVING PUMPKIN RISOTTO

183:823835426 (Riccardo Giacomini) — Sat, 21 Nov 2020 00:41:25 GMT

The pumpkin craze is real folks!
Pumpkin Risotto with Goat Cheese & Dried Cranberries is a perfect fall comfort food – Rich, creamy & perfect for an elegant weeknight meal or a vegetarian Thanksgiving.

For this version – We’re going full on Fall. The pumpkin and dried cranberries just call out Thanksgiving to me. Plus, I’m making this risotto totally meat free, meaning that it would be a perfect option to serve for a vegetarian Thanksgiving.

The creamy pumpkin lends a rich, earthy flavor to the mix, the goat cheese adds tang and creaminess, and the dried cranberries give zing and add their beautiful color to the dish.

THANKSGIVING PUMPKIN RISOTTO

Ingredients:

900 ml bone broth (or vegetable stock)

1 jar Pumpkin Pesto SIPO

2 tablespoons unsalted butter

1 shallot (minced)

1 teaspoon salt

1 teaspoon chopped fresh thyme

300gr Arborio rice

1 teaspoon white wine vinegar

100gr grated Parmigiano Reggiano

50gr chopped fresh flat-leaf parsley

1/4 teaspoon nutmeg

Fresh ground black pepper

1 cup crumbled goat cheese

100gr dried cranberries

Instructions :

In a medium saucepan, whisk together the stock and Pumpkin Pesto SIPO over medium heat. Bring to a simmer and reduce the heat to low. Cover and keep warm.

Melt the butter in a large saucepan over medium heat. Once the foaming subsides, add the shallot and salt. Cook until softened, 2-3 minutes. Add the thyme and rice and cook for one minute longer.

Add the white wine vinegar and a ladle of warm stock and cook, stirring occasionally, until the liquid has evaporated. Add another ladle of stock, and continue cooking until evaporated again. Continue cooking, adding a ladle of stock at a time, and allowing to evaporate in between each addition. Cook until the rice is done, but has a bite to it, it should be creamy in texture, and will take about 20-25 minutes.

Mix in the Parmigiano Reggiano, half of the parsley, and nutmeg. Season to taste with salt and pepper. Top with the remaining parsley, goat cheese and dried cranberries. Serve immediately.

This week's highlights

183:823835426 (Riccardo Giacomini) — Fri, 20 Nov 2020 23:15:39 GMT

This week's VG14 BA Highlights

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Self-isolated? Five lockdown exercises

Thu, 19 Nov 2020 00:24:28 GMT

Funny how when you can’t do something, it’s suddenly all you pine to do. And in these strange and disquieting times, exercise can provide much-needed solace. So for habitual runners, or footballers, or gym-goers, or pilates devotees, the prospect of cancelled games, races or classes is sad, and the temporary loss of the community that goes with them perhaps even worse.

Around the world, communities are either in total lockdown or partial social isolation. Some can still get out and run – the lucky ones – but plenty can’t. People who are really desperate to exercise will usually find a way – I’ve seen some brilliantly creative videos of people running in the bath, read stories of people jogging 60,000 times round their dining room table. This is magnificent lunacy which I can only applaud. But really, most of us aren’t as adaptive or creative. But we all need to exercise.

When I say all, of course not if you are ill or have health concerns. But if you are healthy, just stuck indoors, then I beg, in fact implore you to keep exercising. Or start! Sure, it’s good for your body and your physical health, but perhaps even more importantly, at least in the short term, it’s good for your mind.

It’s 2020, so if you have internet access, you have an entire world of free online workouts, many of which require nothing more than a small amount of space. Youtube has a video for every exercise niche – but the sheer choice can be a little overwhelming. So to start fairly simply: the NHS here in England has a really good site with 24 videos, from 10-45 minutes a piece. If you find something you really like then you can explore that in more detail, using the countless apps and subscription sites – or even face-to-face ones with an instructor over FaceTime or Skype.

But really, you don’t even need that. You’ve got your own gym at home already.

Looking sceptically around you? No, honestly, you really do! Do you have a step or stair? A suitcase or holdall? Some books? Any bags of sugar or flour? If you are lucky, perhaps an old skipping rope lying around somewhere?

Just a few of these, and you have a home gym. Here’s a short suggested selection of exercises you can do with stuff you have lying around anyway (or using nothing at all). But there’s plenty more that you can do with nothing more than your own bodyweight and 20 minutes. So do yourself a favour: take that 20 minutes, close down the alarming news, step away from social media, and try and raise some endorphins.

SIMPLE HOME WORK OUT EXERCISES

Free weights

Time to unpack again! Get some of those tins or bags out of the suitcase and use them as weights. There’s almost an endless list of exercises you can, from simple bicep curls to deadlifts – but there’s also a really good BBC workout set here using only cans. You can also use them when you get super good at planks – together, we can all co me out of isolation one day in the happy future with cores of steel.

Healthy And Delicious?

I s that something fictitious?
Nope. It’s as real as it gets and Eat’s healthy!
You can now order your share of sweet and yummy health.
The only thing you’ll gain will be pure satisfaction.

The British government's first disaster of 2021? A food shortage

Wed, 18 Nov 2020 23:48:52 GMT

The UK relies on fresh produce from mainland Europe. But port logjams loom, and we appear to have run out of storage space

A few days ago, I carried out a small experiment. I sent almost identical requests to two government departments.

I asked the business department whether the UK holds strategic oil reserves. Yes: the UK keeps stocks equivalent to 90 days of net imports. I asked the environment department whether the UK holds strategic food reserves. No: they aren’t necessary, because “the UK has a highly resilient food supply chain”. The government treats oil as a strategic asset but food as a matter for the market.

So what happens if our “highly resilient food supply chain” breaks after Brexit transition, on 1 January? It won’t, the government promised. “Our risk assessments show there will not be an overall shortage of food in the UK,” whether or not there’s a deal. But when I pressed it to show me these risk assessments, the plural turned out to be misleading. There’s just one assessment: a “reasonable worst-case scenario” for the UK’s borders.

T his is grim enough. It suggests that the flow of freight through the ports could be reduced by between 20% and 40%, while trucks travelling in either direction could be delayed by up to two days: a big problem for fresh food. This month, the National Audit Office rev iewed the government’s border arrangements, and found them to be late, untested, “inherently complex”, “high-risk” and “very challenging”. The government’s brinkmanship, intended to wrongfoot the EU, has instead wrongfooted our own hauliers and traders, who have been unable to prepare with confidence.

So far, so bad. But the UK’s border is only one link in the food supply chain, and it may not be the weakest. If the ports are congested and the flow of goods reduced, we will need stocks to bridge the gap. Food traders will have to build reserves, now and in December, to cover the likely shortfall in January. This means warehouse capacity. One minor hitch: there isn’t any .

Because of the shift to online sales caused by the pandemic, and the need to store protective equipment, much of the spare capacity was mopped up before the second lockdown. Now, because nonessential shops are closed, plenty of stock is stuck in warehouses. Any remaining space has been swallowed by Christmas: tinsel, toys and turkeys. Goods for the domestic market will have to compete for warehouse space with goods for export, as traders expect snarl-ups in both directions.

A survey by the UK Warehousing Association found that there is less than 3% spare capacity nationwide. Most of this consists of small corners, useless for major wholesalers. The association believes “the situation will quickly become critical”.

While the government has spent £1.4bn this year on border arrangements that would usually be made by the private sector, it has done nothing to ensure there is sufficient storage space, or that food is prioritised. Such issues, it believes, are best left to business.

But its confidence in the food industry is not shared by the industry itself. In October, the chair of Tesco warned of fresh food shortages for “a few weeks, possibly a few months” after 1 January. The UK imports 62% of its fresh food , much of it from Europe. We rely on European trade for most of our onions, mushrooms, tomatoes and salad, and for a critical portion of many other vegetables and fruits. In the dead of winter, with trucks stuck at the border, possible tariffs, a weaker pound and no warehouse space, the price of fresh produce could go through the roof. If you can find it at all.

Last year, before the transition deadline was extended, the government did conduct wider risk assessments. When they were leaked, we discovered that it foresaw “ potential consumer panic and food shortages ”. This year, though the situation is greatly complicated by the pandemic, it seems to have decided that it’s best not to ask.

Is the problem confined to fresh food? With neither strategic food reserves nor a strategic risk assessment of warehouse capacity, I’m beginning to wonder. Without testing every link in the chain, the government has no grounds for dismissing the threat of an overall shortage. While it now seems almost certain that we will face a dearth of fresh fruit and vegetables, could there also be deficits of some kinds of frozen, tinned and dried food?

Already, thanks to a combination of austerity and the coronavirus, plenty of people in the UK struggle to afford a good diet. According to the UN, a healthy diet costs five times as much as one that is merely adequate in terms of calories. The number of people using foodbanks this year has risen by nearly a half . Any interruption of supply will hit those in poverty first, and worst.

When the government was challenged on this issue in parliament last year, it claimed it was “not responsible for the supply of food and drink to the population in an emergency”. That is up to “the industry”. In other words, little has changed since the Irish famine of the 1840s and the Indian famines of the 1870s . It’s the same reckless, uncaring attitude that has helped kill 50,000 people in the pandemic.

Because we are leaving the single market and the customs union, the disruption is likely to be brutal, whether or not a deal is struck. If Brexit causes further economic rupture, the shops are half-empty and even the foodbanks can’t find enough supplies, there is a real prospect of chronic hunger. But search as you may, you will find no one in government who gives a damn.

The benefits of sport in our life.

Mon, 16 Nov 2020 23:52:51 GMT

The benefits of sport in our life.

Hey guys, this is Andrew from team Eat’s Healthy, and in today’s episode I will discuss about The benefits of sport in our life.

1. Choose a sports activity that you’ll enjoy most.

Everyone knows that sports is like oxygen for the body but only few people want to workout their body to take all the advantages from this activity.

Sports is like a job in life, you have to search and find something that you enjoy doing. Don’t ask yourself ‘why you don’t lose weight’ or ‘how you can be fitter’, try to ask more like ‘what sport can I do to enjoy it?’ because in that moment your brain will search for an answer that can truly help you.

The sport is not like a drug that you can take for 1 week or month and the illness will vanish.

The sport is like a job. You have do it until you get retired, and if you really enjoy your job for sure you will do it after retirement, so the same is with sports.

2. If you don’t like sport, just do one that you don’t like ��)

Some people don’t like to go to the gym and work with weights and others don’t like to run.

The best thing with sports is that if you do something that you don’t like, you will start to enjoy it as soon as you see results: you will feel better, you will be fit, you will be healthier, you will upgrade your body.

All these things are called progress, every time you make progress happiness will knock on your door.

That’s why sports is like a job, but better that an usual job. In an usual job, your progress depends also on you manager or on the company, if there are opportunities for a promotion. But in sports, you are your own manager.

3. Sport is life.

I don’t have time. Everyone has this excuse but trust me, everyone has at least half an hour to do some exercise. Wake up earlier, go to sleep later, give up the lunch break, but keep searching for a solution to make some time for sports, because in the end it’s all about you and your body.

Sports is about making you stronger, fitter, improving your immune system.

With these, you will have more stamina, you will focus much better, your body will have the strength to fight bacterias, your stress level will decrease, that means you will be much happier.

The immune system is very important as you know but the sport doesn’t bring something new in it to make him stronger.

The muscular contraction will activate a system in your body that’s called Lymph system, this one manages your immune system. I don’t want to say complicate things, just imagine that in your body you have a system similar to blood veins. In this Lymph system there is an important liquid that has to move continuously to protect your body, and in order to move it needs muscular contraction. The more muscular contractions, the better the liquid will move without stopping and in this way your body will be protected.

For the moment this is all that you need to know about this lymph system.

4. Sport pain protect you from many other pains in life.

You might say that it’s too hard or it’s too painful to do all that exercise.

Ok, but it’s not painful when you catch a cold and all your body is on fire and your head is hurting and you don’t feel good, and you can’t move from your bed and you can’t take care of your children, and you can’t get out to party.

Or maybe you have another bacteria in your body that causes you pain and you have to suffer until your body destroys that infection.

Or there are sad cases when a family member passes away, or you breakup with your partner and it brings depressing moods, that type of suffering that you can’t repair with pills, and that stays for a long period of time.

You will find pain throughout all your life, doesn’t matter if it’s body pain or soul pain, you will have it like everyone else will.

What does sports do for you? It can make your body stronger like I said earlier, it will fight with all the bacteria and viruses from out there and you will recover much faster or you will not get sick so fast.

Sports can make your body produce a steroid, a steroid of happiness, and when you encounter that mental pain the steroid of happiness will help you not get into a state of depression and see the sad events in your life differently.

That’s why you must do sports and not for 1 day, week, month or year. It has to become a habit.

The good habit should resist a very long period and it will make a difference in your life.

You don’t like it, you don’t have time, it’s painful…doesn’t matter, because sport can give you a lot of things that can help you in a way that you can’t imagine.

I hope that all of this will make you start searching for a sport that you will or will not enjoy, but that you will just do it.

Healthy And Delicious?

Is that something fictitious?
Nope. It’s as real as it gets and Eat’s healthy!
You can now order your share of sweet and yummy health.
The only thing you’ll gain will be pure satisfaction.

7 Small Changes That Will Make a Big Difference in Your Life

Mon, 16 Nov 2020 11:59:01 GMT

Our happiness and success rely on thinking constructive thoughts, acting with intent and creating strong relationships with others. The good news is we have control over all of these areas. We can choose to change.
These are the most common changes that can make the biggest impact on your life:

1. MIND YOUR MIND.

Your thoughts drive how you feel. How you feel drives your actions.

It is impossible to be confident and self-assured if your thoughts are filled with self-doubt and judgment. If you would never speak to others the way you internally speak to yourself, you can change.

It takes time to reprogram your thinking, but self-awareness is step one. Be more aware of your thoughts. Ask yourself: What is on my mind right now and why? Are my thoughts helping me?

A pause to reboot your internal thoughts can help you become more intentional and positive.

2. SEPARATE HOW YOU FEEL FROM WHAT YOU DO.

Take time to acknowledge how you really feel. Minding your mind doesn’t mean hiding or ignoring your feelings. But separate your feelings from your actions—your actions are a separate decision.

For example, if I am frustrated that a peer is difficult to work with on a project, I can acknowledge my frustration and then separately decide how to handle it. Or, a friend constantly misses commitments and you feel angry. Rather than ignore it or end the friendship, choose to be open and direct about the impact his or her actions are having on the friendship.

Your actions are a separate decision that you alone make based on your feelings.

3. STOP COMPARING.

There will always be someone more successful, more accomplished, with more medals, more money and better promotion. This constant comparison game means you’ll likely never measure up. The bar is always moving and usually, it’s up. So have your own internal bar of success based upon what matters most to you, your starting point and the progress you’ve made.

As a career mom, I learned over time that my value wasn’t measured by how much I volunteered at my sons’ schools compared to other mothers. My focus was on how our boys were doing and if they were thriving, rather than comparing myself to moms with more available volunteer time.

Find the real meaning in your efforts. Meaning is a powerful way to overcome comparison to others as you focus on impact and contribution.

4. CLAIM TIME FOR YOURSELF AT THE START OF EACH DAY .

Time is our greatest asset. If we are intentional in how we use it, we have a better chance of living the life we want. How you start each day plays a big role in being intentional.

Find a few minutes to think about how you want to spend your day, both in terms of time and the thoughts you want to have. Prayer, meditation, exercise and a little quiet time to think can have a monumental impact on your day, week and year.

I always ask my clients when they can create this thinking and planning time, and where this can best occur. My most important decisions and changes began after I had the time to really think about what I wanted.

Find a quiet corner to pause rather than a busy kitchen—make the time in your busy life.

5. DO SOMETHING NEW EVERY WEEK.

Predictable days and habits keep us in a rut. Every week, pick one new small change you want to make.

A friend of mine declared a “year of living differently.” She took cooking lessons, made changes to her house, planned several small weekend trips and learned to fly fish.

Intentionally shake up the routine and try something you’ve never done before. Even a small change, such as watching an interesting TED Talk while getting ready in the morning or experimenting with a new menu item on the grill can trigger new energy.

6. LISTEN EVEN WHEN YOU WANT TO TALK.

Listening is the most powerful learning tool and relationship builder you have at your disposal, but in our fast-paced, technology-driven world, it is wildly underutilized.

Ask questions and really listen, rather than thinking about what you are going to say next. Your full attention is one of the greatest compliments you can give to someone.

7. BATTLE THE ADDICTION TO BEING RIGHT.

The desire to always be right can overshadow even the strongest relationship. Being right at all costs might fulfil an inner need you have, but often at the expense of someone or something else.

Consider this situation: Is there only one answer? Do we need to agree? Is there new information here that I haven’t considered?

Of course, keep your point of view and speak up for values and causes that matter. But if your desire to be right overtakes you in any situation regardless of importance or relationship, a change might do some good. There is no joy in “winning the battle but losing the war.”

Small changes made consistently over time can have a big impact on your life. And they are all actions you can take starting today.

Frisée Salad With Warm Bacon Vinaigrette

Thu, 12 Nov 2020 14:04:56 GMT

P oaching eggs is one of those cooking techniques that's shrouded in mystery—but for no good reason! We have two tricks that will help you poach with confidence—even if it's the first time—and yield runny yolks surrounded my firm but not bouncy whites. Perch one atop a French bistro-style salad and magic happens: The yolks mingle with the bacon vinaigrette (that's right—we're using bacon renderings as the fatty element of the salad dressing) to create a rich sauce that coats the lettuce and the crunchy-soft croutons. We're calling for 1 poached egg per salad in this recipe, but if you’re really hungry and want to make a more filling meal of it, go ahead and poach 2 eggs per person. The method is the same.

Frisée Salad With Warm Bacon Vinaigrette

I NGREDIENTS:

¼ baguette

180GR. thick-cut bacon (about 6 slices)

1 large shallot

½ small bunch chives

1 large head F risé e SIPO

3 Tbsp. extra-virgin olive oil

salt

Freshly ground black pepper

50ml red wine vinegar

1 Tbsp. honey

2 large eggs

1.

Bring a medium saucepan of water to a boil. Meanwhile, tear ¼ baguette into 1" irregular craggy pieces (these will be your croutons). Cut thick-cut bacon crosswise into ¾" strips. Peel 1 large shallot , then thinly slice crosswise. Slice ½ small bunch of chives into ¾" batons.

2.

Thoroughly wash and dry frisée. Transfer to a large bowl.

3 .

Heat 3 Tbsp. extra-virgin olive oil in a medium skillet over medium until shimmering. Add torn bread and stir well to evenly coat in oil. Reduce heat to medium-low and cook, stirring occasionally, until golden brown and crisp in some areas, 4–5 minutes. You aren’t looking for croutons that are crisp all the way through—just some good browning on the outside. Season with kosher salt and freshly ground black pepper and transfer to a plate. Let cool; reserve skillet.

4 .

Return skillet to medium heat. Cook bacon, stirring frequently, until just shy of crisp, 4–5 minutes.

5.

Add shallots and ½ tsp. pepper and continue to cook, stirring occasionally, until shallots are just softened, about 2 minutes. Remove skillet from heat and stir in ¼ cup red wine vinegar, scraping bottom of skillet to collect all those yummy bits.

6.

Add 1 Tbsp. honey, stirring to combine. Taste the dressing—if it feels like it needs a little bit more acidity, add a splash of vinegar. Every type of bacon will render out a different amount of fat, and it’s that fat that will balance out the acidic vinegar, so you have to use your judgement.

7.

Time to poach 2 eggs! Crack each egg into small separate bowls. Working over another bowl or the sink, carefully tilt bowl into a fine-mesh sieve, allowing excess white to slip through. This leaves behind a smaller orb of egg white that surrounds the yolk and ensures that your poached eggs won't have those scraggly, tail bits. Transfer egg to a medium shallow bowl. Repeat with remaining egg and transfer to same medium bowl.

8.

Carefully lower rim of medium bowl into saucepan of boiling water. Tilt bowl so each egg gently drops into the water, one by one. Turn off heat and set a timer for 3 minutes. Poaching the eggs in hot, unmoving water, allows them to cook super gently.

9.

While eggs cook, toss lettuce, bacon vinaigrette, croutons, and chives to combine; season with salt. Divide salad between bowls.

10 .

Back to those eggs. Using a slotted spoon, scoop up each egg and lightly blot on a clean kitchen towel or paper towels to remove any water clinging on. Transfer egg to top of each salad; season eggs with salt and pepper.

What is the Link Between Emotions and Food?

Tue, 10 Nov 2020 11:09:01 GMT

“What we think generates emotions, but so does what we eat.”
-Montse Bradford-

O ur emotions have a lot of power over what food we eat and our other eating habits. For example, it has been found that the link between emotions and food is stronger in obese people than in non-obese people and in dieters compared to people who do not diet (Sánchez and Pontes 2012).

It has also been suggested that emotions are not in themselves the cause of being overweight. Rather, how we manage emotions has more influence over our chance of being overweight.

And we’re not just talking about how what we eat affects how we feel, but also how what we feel affects the how we eat. In this regard, Cooper et al. (1998) tell us that if you have trouble regulating your bad moods, you are more likely to develop an eating disorder, and it’s more likely to persist.

Emotional regulation is when a person manages their emotions, taking circumstances and other people’s emotions into account. Interestingly, it has been observed that shame and guilt are emotions that may most significantly and negatively affect your diet. The link between emotions and food is more important than you might think.

The Taste of something different. The Taste of your new Lifestyle. The Taste of Sugar-Free Cakes.

PURPLE CARROTS WINTER SOUP

Mon, 09 Nov 2020 16:25:29 GMT

T he purple carrot soup is a creamy starter course that will amaze you with its delicate flavor and its deep purple color, given by this particular type of carrot. It is said that the carrot was originally purple, later turned orange by the Dutch in honor of the ruling Orange dynasty. The purple carrot, now available in the most well-stocked supermarkets, tastes very similar to the orange carrot and is very rich in vitamins and antioxidants. The purple carrot soup, enriched with potatoes and leeks and flavored with rosemary, is a very delicate cream, ideal to be enjoyed during winter time To make it even more special, serve it with a spoonful of sour cream!

To prepare the purple carrot soup, start by peeling the potatoes and cutting them into rather small cubes, also peel the purple carrots, remove the ends and cut them into rounds. Wash the celery stalk, remove the strings and chop finely. Put the extra virgin olive oil in a pan, add the chopped celery

and the leek that you have washed and finely cut, let it dry all over low heat. Then add the potatoes and carrots

and the two sprigs of rosemary and let them jump a few minutes to flavor them. Then add the broth and continue cooking. When the vegetables are cooked (it will take about 40 minutes), remove the two sprigs of rosemary and blend them finely in a mixer to obtain a creamy consistency, if the cream is too thick add a ladle of hot water.

F inally season with salt. Serve the purple carrot cream hot or warm, accompanying it with a spoonful of sour cream or low-fat yogurt!

STORY OF ITALIAN EXCELLENCES

Sat, 31 Oct 2020 17:57:48 GMT

•from the fields to your table•

#sipoitalia #saporidelmioorto

Giampaolo Ferri Stefania Santarsiero Alessandra Ravaioli Sabrina Poli Simona Ceccarini Lorenzo Contò Fabrizio Vallari Annalisa Fontana Francesca De Francesco Elisa Monticelli

Pumpkin Chocolate Chip Bread

Sat, 31 Oct 2020 11:54:28 GMT

Emphasis on the chocolate chips.
Grated fresh ginger stirred right into the batter makes this plush, moist pumpkin bread recipe extra special — and spicy! The warm, melty chocolate chips keep it sweet.

Pumpkin Chocolate Chip Bread

Ingredients

300gr flour 00

1 tsp. baking powder

1/2 tsp. baking soda

1 1/2 tsp. pumpkin pie spice

1/2 tsp. salt

100gr unsalted butter, melted

1 tab Pumpkin Pesto Fresco SIPO

50gr granulated sugar

50gr brown sugar

2 large eggs

2 tbsp milk

2 tsp grated fresh ginger

1 tsp pure vanilla extract

100gr bittersweet chocolate chips

Directions

Heat oven to 180°C. Lightly coat loaf pan with cooking spray. Line with parchment, leaving an overhang on the two long sides; lightly coat paper.

In large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice and salt.

Transfer melted butter to large bowl and whisk in Pumpkin Pesto Fresco SIPO and sugars (this will help cool it down if it is still hot). Whisk in eggs, milk, ginger and vanilla. Add flour mixture and mix to combine; fold in 1/2 cup chocolate chips.

Transfer mixture to prepared pan, scatter remaining 2 Tbsp chips on top and bake until a wooden pick inserted into the centre comes out clean, 35 to 40 minutes.

Transfer pan to wire rack and let cool 10 minutes before using parchment overhangs to transfer bread to rack to cool completely.

Make your children happy on Halloween!

Sipo invests in increasingly sought after products

Fri, 30 Oct 2020 20:01:58 GMT

A wider range of aromatic herbs, available all year round

25 gram packs with dedicated and eco-sustainable packaging, more products available and all year round supply: Sipo focuses on aromatic herbs, with a range of 28 varieties, to satisfy all types of customers.

"Do This Leg Workout At Home To Strengthen Your Lower Body"

Wed, 28 Oct 2020 17:26:35 GMT

W e’re going to start with a bold claim. Pretty much everyone would benefit from doing this workout at least once a week, because it targets all the key muscles in your lower body. Better still, it is a workout that almost everyone will be able to do and can be easily scaled up or down to your existing fitness.
This leg and glute workout can also be done just about anywhere, since you don’t need any equipment for it. Though if you have some weights to hand, or good substitutes like cans of beans or a fully-loaded backpack, then you can easily incorporate these to increase the challenge.

The workout involves doing nine exercises that all focus on the lower body, though your core will also feel the benefit. The session has been put together by the team at activewear brand Sundried, who have also created a handy infographic listing the exercises involved, along with the muscles targeted and the sets and reps you should do.

If you already know what each exercise involves, then have at it, but if you need pointers on how to perform the moves then read on for our form guides.

This nine-move leg and glute workout can be done anywhere .

Paccheri with Celery Fresh PestoSIPO

Wed, 28 Oct 2020 03:35:45 GMT

Every day an idea to be realised with Pesto Fresco SIPO.

Paccheri with Celery Fresh PestoSIPO

SIPO and Squid

400 gr Paccheri

400 gr Squids

1 clove of garlic

1 bay leaf

q.b.Extra virgin olive oil

salt

Method:

Wash the baby squids and slice them thinly;

Heat the oil in a non-stick pan over a medium-low heat. Add the garlic and the baby squids, add a ladle of pasta cooking water, bring to a gentle simmer and cook, uncovered, for 5 mins. Season to taste.

Meanwhile, bring a large pan of salted water to the boil. Cook the paccheri following pack instructions with the bay leaf, then drain and toss with the squid sauce and the Celery Fresh Pesto SIPO.

Enjoy with a nice glass of Albana di Romagna secco.

Leave your comment, maybe with the photo of your dish, to get a fantastic surprise.

www.viagiuba14.com/SIPO

♣ Cardoons a vegetable rich in fiber

Tue, 27 Oct 2020 14:00:48 GMT

♣ Cardoons a vegetable rich in fibres

Cardoons is a perennial plant in nature, annual in cultivation.

Interesting to know:

did you know that in the extract of Cardoons flowers, usually wild, there are also particular enzymes that are used as vegetable rennet for the production of cheeses?

BEST PUMPKIN SOUP

Tue, 27 Oct 2020 02:14:54 GMT

Quick Autumn Dinner Ideas for Easier Weeknights

Best Pumpkin Soup

Ingredients:

1 tablespoon Extra virgin olive oil

1 medium Onion

8ooml of Vegetable broth

1 tablespoon of fresh Ginger peeled and chopped.

4 cloves chopped Garlic

1/2 teaspoon Nutmeg

1 teaspoon of turmeric

4 spoon Pumpkin seeds

n.1 Pomegranate

some leaf of Coriander

2 tabs of Yellow Pumpkin Pesto Fresco SIPO

200ml Single Cream

1 tablespoon of corn starch and 1/4 cup of water

Salt & Pepper

Instructions:

Chop the onion finely and sauté on high with Extra virgin olive oil until very soft and just starting to turn golden. Add the garlic and ginger and sauté for 1 minute.

Add the vegetable broth, nutmeg, turmeric and the Yellow Pumpkin Pesto Fresco SIPO, mix well.

Bring to a boil, then reduce heat to medium low. Leave uncovered and relax for 50 minutes while you pretend, you're still cooking.

After soup has simmered, combine water and corn starch until thoroughly mixed.

Increase heat and add corn starch slurry to soup. Boil until thickened (a couple of minutes) remove from heat and then add the single cream.

Take an immersion blender and very carefully blend all the ingredients to make is smooth and creamy.

Serve the soup with some grains of pomegranate, one spoon each portion od pumpkin seeds and a few sprigs of coriander.

Enjoy with your family for an healthy dinner!

The Essential Guide to Effective Teamwork

Tue, 27 Oct 2020 00:00:54 GMT

Many hands make light work.
Teamwork makes the dream work.

Two heads are better than one.

We’ve all heard the adages about working together. And in our hyper-connected, silo-busting world full of Slack messages and co-working spaces, they’re nothing short of gospel.

Businesses talk about the importance of a collaborative culture. All. The. Time.

It’s a popular core value.

Office spaces are designed for it.

Software is purchased to facilitate it.

Leadership is hired to transform it.

It’s prioritized across teams, departments, and entire organizations. And it’s regarded as a “defining characteristic of creativity and innovation.”

The trouble is, effective collaboration is much easier said than achieved. And there are oh so many way ways for it to go wrong. A lot of times, it just doesn’t work.

Yet for some reason, how it’s done in practice is rarely talked about.

There simply aren’t enough resources dedicated to helping teams get it right. And getting it right is urgently important. Especially if you’re in the business of creativity.

When a creative team really gels, ideas flow freely, the output gets better, and people feel more connected to their colleagues and the work. It’s incredible. And rare. And all too often treated as a happy accident.

So, let’s stop thinking of collaboration as an ambivalent buzzword and start sharing actionable ideas on how to make it happen, make it efficient, and make it deliberate.

This guide is meant to do just that. It was created to be the handbook our team at Article Group needed — but couldn’t find. We hope you find it useful, too.

If you’d prefer to view this guide as a deck, you can find that deck right here.

This is a resource for people who work with other people

It’s a curated co llection of outcome-oriented processes and proven methodologies that will help teams work together in both day-to-day workflows and ideation.

Our hope is you bookmark it and come back to it often. After all, building and maintaining a collaborative culture is an ongoing project.

We’ve drawn on our own experiences as creatives, asked people and agencies we trust what works best for them, and highlighted the strategies we’ve found to be most effective. But there’s so much more to consider! You’ll find links to relevant reading throughout and at the back of this deck we’ve compiled a list of our favourite resources for further study.

Collaboration Strategies

Eight approaches businesses can implement to make a positive impact on how well people and teams work together.

1. START FROM THE BEGINNING

The underlying reason collaboration is easier said than done is because we forget that effective collaboration relies on each individual contributor’s ability to form effective relationships, according to Dr. Julie Gurner, a psychologist who specializes in team building.

“Where a lot of companies go wrong is by not prioritizing collaboration skills right from the beginning — in the hiring process,” said Gurner.

If you hire people who have a history of doing great things as part of a team, they’ll be more likely to work effectively on your team.

2. CREATE SYNERGISTIC WORKSPACE(S)

According to Kyle Sheth, interior designer at Staach , there are two important things to keep in mind when creating workspaces that promote teamwork:

Different types of meetings and collaborative activities require different levels of formality
Different spaces facilitate different levels of thinking and brainstorming

Organizations that want to promote effective collaboration need to provide a variety of different spaces within the office . From high-top tables everyone can stand around to desks, lounge spaces, and when possible bar spaces.

“People inherently want a combination of privacy and openness, so opportunities for collaboration should be accessible but not forced,” echoes Staach’s founder Seth Eshelman.

3. IMPROVE MEETING CULTURE

The average employee attends 62 meetings per month. The time and energy we put into meetings make them one of the most critical, yet overlooked aspects of building a strong collaborative culture.

According to the experts at MindTools, there are
3 key elements to an effective meeting:

The meeting’s objective is achieved
The meeting took a minimum amount of time
Participants feel that a sensible process has been followed

4. ENCOURAGE AUTHENTIC RELATIONSHIPS

Team members who have established relationships work better together. You can’t force relationships — but you can take steps to facilitate the building of relationships:

Give people the opportunity to work face-to-face: This is crucial for teams with remote members.
Create a desk-swap p rogram: Changing seats can encourage new and deepened relationships.
Demonstrate vulnerability from the top down: When leadership shares things about themselves, it opens the door for others to reciprocate.

The emerging field of social physics has shown that spontaneity is key. More than scheduled beer nights and laser tag, simply lengthening a lunch table leads to a greater exchange of ideas and higher productivity.

8. ELIMINATE THE EXTRA CRAP

The goal is for collaboration to be effective — not excessive.

According to research, the time spent in collaborative activities has ballooned by 50% or more over the last two decades.

The best collaborators remember that saying yes to somethi ng always means saying no to — or participating less fully in — something else.

“Too often a business leader asks, ‘How can we get people to collaborate more?’, says management theorist and professor Morton Hansen. “That’s the wrong question. It should be, ‘Will collaboration on this project create or destroy value?’ In fact, to collaborate well is to know when not to do it.”

Teamwork Tactics

Five actionable ideas and exercises to improve day-to-day teamwork.

1. ROLLERCOASTER CHECK-IN

Use this to: Create a shared picture of the feelings in the group

Step 1: Draw a wavy line that resembles a rollercoaster, across an entire flipchart/whiteboard. Make sure to include loops, steep sections, and shallow sections.

Step 2: Ask each team member to draw themselves on the rollercoaster, depicting how they’re feel right now, then share that feeling with the group. Have everyone do this, one by one.

Step 3: When everyone has checked-in, look at the rollercoaster as a team and share/discuss any thoughts that emerge.

2. PRE-AGENDA CHECK-IN

Use this to: Help your team to better understand one another.

This is something we love to do at Article Group. Every creative team meeting kicks off with everyone answering the following question: “What’s on your plate?”

We talk about what’s going on in our lives, both inside and outside of work, to give our team (and the CDs) a good understanding of our capacity and where we’re at emotionally.

You could tailor the question to your group, or ask:

What’s one thing you hope to accomplish today?
What one word best describes your mood at this moment?

3. TEAM INNOVATIONS

Use this to: Remove constraints and promote innovative thinking

Consider hosting quarterly “Team Innovations” where each member of the team is asked to prepare and present an original idea (either for the agency or a client).

Ideally, the team will group-select a winning idea and put it into action.

This exercise gives members of the team the chance to share their ideas without any budget or creative constraints (which encourages innovation) and it’s a way for people who might not typically work together to get to know one another, too.

4. GROUP T IMELINE

Use this to: Strengthen relationships

To create a sense of unity, give the people on your team a chance to learn more about the company and one another.

Create a timeline (either physically or virtually) that extends back a period of history for your team or company.

Pin on important organizational dates, like product launches and mergers. Then ask everybody to pin up a few important moments in their own lives.

Team members will learn more about each other, their generational differences, and their breadth of experience. This is a fun, cultural exercise that promotes collaboration and understanding.

5. FIND THE CONNECTIONS

Use this to: Foster relationships that support better communication and collaboration

This is an easy-to-implement interactive exercise that works well in virtual meeting spaces.

Divide your team or department into small groups
Ask each group to submit at least one thing every member has in common

Finding points of commonality will help team members see each other as more than coworkers, and realize that they’re more alike than they realized.

This goes a long way toward creating a culture of psychological safety in your team.

Creative Ideation Techniques

Seven methods designed to improve group brainstorming.

Egg Tagliatelle with Pumpkin Sauce and Gorgonzola

Wed, 21 Oct 2020 02:00:25 GMT

This quick autumn recipe suggested by SIPO is to celebrate the 4th day of World Pasta Day

Egg Tagliatelle with Pumpkin Sauce and Gorgonzola

Ingredients for 4 people:

300 g of Fresh Egg Tagliatelle

1 tab Yellow Pumpkin Pesto Fresco SIPO

50g Unsalted Butter

Salt and Pepper To Taste.

100 g of sweet gorgonzola

50 g Grated Parmigiano Reggiano to taste

1 sprig of parsley

some Sage leaves

Nutmeg

Method:

Heat the butter and the sage in a non-stick pan over a medium-low heat. Add the Yellow Pumpkin Pesto Fresco SIPO, add a ladle of pasta cooking water, bring to a gentle simmer and Gorgonzola Cheese. Season with nutmeg, salt and pepper to taste.

Meanwhile, bring a large pan of salted water to the boil. Cook the Tagliatelle for few minute, then drain and toss with the pumpkin and gorgonzola cheese sauce add Parmigiano Reggiano and serve by decorating with chopped parsley.

THE COMPLETE 4-WEEK BEGINNER’S WORKOUT PROGRAM

Wed, 21 Oct 2020 00:16:10 GMT

Whether you're just starting out―or starting again―this fast-track workout plan will help you drastically improve your physique and fitness levels.

In the realm of fitness, three-month workout programs dominate the landscape. You’ve even seen plenty of them in our magazine over the years. Are they effective? Absolutely. But we’re going to let you in on an interesting secret: It doesn’t necessarily take 8 or 12 weeks to get your feet wet in the gym. Not that you’ll be a seasoned vet after four weeks, but if you can just get that first month under your belt, you’ll get yourself over the proverbial hump, where so many fail and give up, and set the stage for a lifetime of muscle gains.

Let’s just call this the accelerated beginner’s guide to bodybuilding. In this plan, your first month of training will be demanding, but not so demanding as to cause injury (or worse yet, burnout), and progressive in the sense that each week you’ll graduate to different exercises, higher volume, more intensity or all of the above. After four weeks you’ll not only be ready for the next challenge but you’ll have built a significant amount of quality muscle. In other words, one month from now you’ll look significantly better with your shirt off than you look now. (How’s that for results?)

This program isn’t just for the true beginner who has never touched a weight before; it’s also suitable for anyone who has taken an extended leave of absence from training. How long has it been since you went to the gym regularly? Six months? A year? Five years? No worries: The following routines will get you back on track in—you guessed it—just four short weeks. Let’s get to work.

SIPO Black Kale and Garlic Pesto Fusilli

Tue, 20 Oct 2020 11:31:31 GMT

Kale & Garlic Pesto Pasta is a flavor packed 30-Minute meal, full of vitamins and healthy ingredients!
In the time it takes you to boil pasta, you can have this easy Kale & Garlic Pesto Pasta done! Perfect by itself or with some grilled chicken, salmon, or lean sausage. It has 16g of protein, 44% of your daily fiber, and 100% vitamin A and calcium!

Ingredients

500gr whole wheat Fusilli

1 can cannellini beans drained and rinsed

1 can fire roasted tomatoes, drained

2 tabs Black Kale Pesto SIPO

50 ml EVO

50 gr grated Parmigiano Reggiano

50 ml cream

Instructions

Bring a pot of salted water to a boil, add pasta and cook until it's about 2/3 done. Add cannellini beans and finish cooking pasta. Reserve about 1/3 cup of pasta water. Drain pasta/beans and put back into the pot.

Mix the pasta Black Kale Pesto SIPO, and tomatoes together. Add reserved pasta water as needed to make the pesto more saucy. (I ended up adding back about 1/4 cup. Serve hot or cold!

♣PUMPKIN: NUTRITIONAL PROPERTIES

Mon, 19 Oct 2020 11:27:55 GMT

♣PUMPKIN: NUTRITIONAL PROPERTIES

Squash belong to the great family of the Cucurbitaceae (close relatives of the cucumber and melon), they are annual herbaceous monoecious plants – with male and female flowers on the same plant – with a climbing stem, covered with bristly hairs and rich in tendrils.

NUTRITIONAL PROPERTIES:Winter squash is a real dietary food. One hundred grams of pulp has just over 20 kcal. The orange color highlights the high content of carotenoids (substances that protect from various types of cancer, heart disease and type 2 diabetes) and vitamin A, vitamin C, vitamin E (a powerful antioxidant) and group B vitamins. Among the minerals, the content of potassium, copper, manganese and iron is important.

Squash has good refreshing, diuretic, laxative and digestive properties.

Squash seeds have proved useful in reducing the symptoms of benign prostatic hyperplasia.

KALE CANNELLONI

Mon, 19 Oct 2020 00:12:29 GMT

WORLD PASTA DAY - KALE CANNELLONI SIPO

Today for the second day of World Pasta Day 2020 we present this comforting vegetarian dish that allows you to roll lasagna sheets in tubes of SIPO ricotta and kale cannelloni, topped with creamy béchamel and melted Parmigiano Reggiano.

WORLD PASTA DAY 2020

Sun, 18 Oct 2020 00:33:10 GMT

October 25th will be the culmination of a week-long celebration of one of Italy's most beloved dishes: pasta. World Pasta Day festivities are set to kick off today October 18th, 2020. This day is celebrated to draw the attention of the media and consumers to pasta. On 25 October 1995, World Pasta Congress took the initiative to celebrate the world Pasta day every year on 25th October. SIPO will celebrate this week with idea, recipes and tips You can celebrate by preparing your favourite dish, hosting a pasta family party, sharing a recipe with us, kneading & making fresh pasta at home and sharing it with others.

PUMPKIN RAVIOLI SIPO

Sat, 17 Oct 2020 00:45:00 GMT

Pumpkin ravioli may take a little time to make, but they are so worth the effort. Comforting little pillows of deliciousness, they’re addictively good!

PUMPKIN TORTELLI IN MANTOVA / MANTOVA, LOMBARDY

The Ravioli / Tortelli from this area are made with macaroons crushed in the filling mixture. If you've never eaten them, these are very dry almond cookies, which may be a bit of an acquired taste on their own, but are great for cooking as they add a delicious flavour and act like a bit of a sponge.

They also have another ingredient called mustard, which is a kind of fruit mustard.

PUMPKIN TORTELLI IN PARMA, EMILIA-ROMAGNA

This is the version has a much simpler filling, mostly pumpkin, along with Parmesan, egg, and optionally some breadcrumbs to help the texture be a little firmer and a hint of nutmeg for flavour.

How to Start Exercising and Stick to It

Wed, 14 Oct 2020 12:32:38 GMT

MAKING EXERCISE AN ENJOYABLE PART OF YOUR EVERYDAY LIFE MAY BE EASIER THAN YOU THINK. THESE TIPS CAN SHOW YOU HOW.

WHAT’S KEEPING YOU FROM EXERCISING?

If you’re having trouble beginning an exercise plan or following through, you’re not alone. Many of us struggle getting out of the sedentary rut, despite our best intentions.

You already know there are many great reasons to exercise—from improving energy, mood, sleep, and health to reducing anxiety, stress, and depression. And detailed exercise instructions and workout plans are just a click away. But if knowing how and why to exercise was enough, we’d all be in shape. Making exercise a habit takes more—you need the right mindset and a smart approach.

While practical concerns like a busy schedule or poor health can make exercise more challenging, for most of us, the biggest barriers are mental. Maybe it’s a lack of self-confidence that keeps you from taking positive steps, or your motivation quickly flames out, or you get easily discouraged and give up. We’ve all been there at some point.

Whatever your age or fitness level—even if you’ve never exercised a day in your life —there are steps you can take to make exercise less intimidating and painful and more fun and instinctive.

Ditch the all-or-nothing attitude. You don’t have to spend hours in a gym or force yourself into monotonous or painful activities you hate to experience the physical and emotional benefits of exercise. A little exercise is better than nothing. In fact, adding just modest amounts of physical activity to your weekly routine can have a profound effect on your mental and emotional health.

Be kind to yourself. Research shows that self-compassion increases the likelihood that you’ll succeed in any given endeavor. So, don’t beat yourself up about your body, your current fitness level, or your supposed lack of willpower. All that will do is demotivate you. Instead, look at your past mistakes and unhealthy choices as opportunities to learn and grow.

Check your expectations. You didn’t get out of shape overnight, and you’re not going to instantly transform your body either. Expecting too much, too soon only leads to frustration. Try not to be discouraged by what you can’t accomplish or how far you have to go to reach your fitness goals. Instead of obsessing over results, focus on consistency. While the improvements in mood and energy levels may happen quickly, the physical payoff will come in time.

HOW MUCH EXERCISE DO YOU NEED?

The key thing to remember about starting an exercise program is that something is always better than nothing. Going for a quick walk is better than sitting on the couch; one minute of activity will help you lose more weight than no activity at all. That said, the current recommendations for most adults is to reach at least 150 minutes of moderate activity per week. You’ll get there by exercising for 30 minutes, 5 times a week. Can’t find 30 minutes in your busy schedule? It’s okay to break things up. Two 15-minute workouts or three 10-minute workouts can be just as effective.

How hard do I need to exercise?

Whether an activity is low, moderate, or vigorous intensity varies according to your personal fitness level. As a general guideline, though:

Low-intensity activity: You can easily talk in full sentences, or sing.
Moderate intensity: You can speak in full sentences, but not sing.
Vigorous intensity: You are too breathless to speak in full sentences.

For most people, aiming for moderate intensity exercise is sufficient to improve your overall health. You should breathe a little heavier than normal, but not be out of breath. Your body should feel warmer as you move, but not overheated or sweating profusely. While everyone is different, don’t assume that training for a marathon is better than training for a 5K or 10K. There’s no need to overdo it.

Set yourself up for success

Schedule it .

You don’t attend meetings and appointments spontaneously, you schedule them. If you’re having trouble fitting exercise into your schedule, consider it an important appointment with yourself and mark it on your daily agenda.

Make it easy on yourself.

Plan your workouts for the time of day when you’re most awake and energetic. If you’re not a morning person, for example, don’t undermine yourself by planning to exercise before work.

Remove obstacles .

Plan ahead for anything that might get in the way of exercising. Do you tend to run out of time in the morning? Get your workout clothes out the night before so you’re ready to go as soon as you get up. Do you skip your evening workout if you go home first? Keep a gym bag in the car, so you can head out straight from work.

Hold yourself accountable.

Commit to another person. If you’ve got a workout partner waiting, you’re less likely to skip out. Or ask a friend or family member to check in on your progress. Announcing your goals to your social group (either online or in person) can also help keep you on track.

TIPS FOR MAKING EXERCISE MORE ENJOYABLE

As previously noted, you are much more likely to stick with an exercise program that’s fun and rewarding. No amount of willpower is going to keep you going long-term with a workout you hate.

EASY WAYS TO “SNEAK” MORE MOVEMENT INTO YOUR DAILY LIFE

If you’re not the kind of person who embraces a structured exercise program, try to think about physical activity as a lifestyle choice rather than a task to check off your to-do list. Look at your daily routine and consider ways to sneak in activity here and there. Even very small activities can add up over the course of a day.

Make chores count.

House and yard work can be quite a workout, especially when done at a brisk pace. Scrub, vacuum, sweep, dust, mow, and weed—it all counts.

Look for ways to add extra steps.

Take the stairs instead of the elevator or escalator. Park farther from a building entrance, rather than right out front. Get off your train or bus one stop early. The extra walking adds up.

Ditch the car whenever possible.

Instead of driving everywhere, walk or bike instead when the distance is doable.

Move at work.

Get up to talk to co-workers, rather than phoning or sending an email or IM. Take a walk during your coffee and lunch breaks. Use the bathroom on another floor. Walk while you’re talking on the phone.

Exercise during commercial breaks.

Make your TV less sedentary by exercising every time commercials come on or during the credits. Options include jumping jacks, sit-ups, or arm exercises using weights.

HOW TO STAY MOTIVATED TO EXERCISE

No matter how much you enjoy an exercise routine, you may find that you eventually lose interest in it. That’s the time to shake things up and try something new or alter the way you pursue the exercises that have worked so far.

Pair your workout with a treat.

For example, you can listen to an audiobook or watch your favorite TV show while on the treadmill or stationary bike.

Log your activity.

Keep a record of your workouts and fitness progress. Writing things down increases commitment and holds you accountable to your routine. Later on, it will also be encouraging to look back at where you began.

Harness the power of the community.

Having others rooting for us and supporting us through exercise ups and downs helps to keep motivation strong. There are numerous online fitness communities you can join. You can also try working out with friends either in person or remotely using fitness apps that let you track and compare your progress with each other.

Get inspired.

Read a health and fitness magazine or visit an exercise website and get inspired with photos of people being active. Sometimes reading about and looking at images of people who are healthy and fit can motivate you to move your body.

Purple carrots: crunchy, sweet, juicy and with infinite properties

Tue, 13 Oct 2020 22:14:53 GMT

Italian TV - Rai 1 went to Romagna to discover up close and touch a particular variety of carrots: SIPO's purple carrots. Salute e Benessere is the weekly TV program that offers you correct lifestyles in a simple and immediate way in the name of the well-being of vitality; during the show the nutritionist Giancarla Monticelli, also illustrating the characteristics of purple carrots.

SAVORY PUMPKIN HUMMUS

Mon, 12 Oct 2020 22:47:03 GMT

I f you have Pumpkin Pesto FrescoSIPO on hand, whip up a batch of this savoury pumpkin hummus. Pair it with pita bread, crackers, or veggie sticks and you have a delicious snack or appetizer ready in no time.
Classic hummus is made with chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt. But did you know that you can add different ingredients and have a new flavor every time? After making roasted beetroot hummus and avocado lime hummus, I wanted to give a fall twist to the classic dip.

Pumpkin hummus is healthy, creamy, smooth, and tasty. Paprika, cinnamon, and pumpkin puree add lots of flavour.

LISA FONTANA

Mon, 12 Oct 2020 18:05:24 GMT

TASTE AND STYLE - Lisa Fontana LUXURY LIVING of
Taste and Style - Savoir faire, Elegance, Art of Receiving Viaggi di Vini

After the great success on 7Gold TV show in which we dedicated ourselves to the greatest vegetable of Mediterranean cuisine, the Tomato �� with sector experts and journalists of food and wine critics, we are kicking off the long-awaited Aromas and Spices column with over 20 references from Sipo - Flavours of my garden. ��

An unprecedented journey through the flavours and aroma of these products, with undisputed and multiple virtues and uses in the kitchen.

The new column will tell about the origin of Herbs and Spices, focusing on the uniqueness of each product, the secrets for the best use in recipes, cooking times, when it is best to use them in the creation of a dish, how to combine them, taste them and present them.

All recipes will be made with great attention to Food Photography that I will personally follow.

How did we create the idea of Eat’s Healthy?

Mon, 12 Oct 2020 14:54:51 GMT

How did we create the idea of Eat’s Healthy?

Hey guys, Andrew from Eat’s healthy here and in today’s episode I will discuss how this idea was born here in London.

To explain how we came up with this idea, I think it’s important that you guys should know some things about my background.

Back home in Romania, I was a fitness personal trainer for 5-6 years and I was also a nutritionist, you can find more about my results on my website on www.yourtrainer.uk.

During my activity as a personal trainer, I helped more than 100 people to lose weight and become healthier.

I wanted to help more and more people to lose weight, but I couldn’t have like 30 clients per day because a personal trainer works just with one person at a time.

I began to search for a solution and I came with the idea of starting a business with healthy food because I saw that the biggest problem was the way people eat.

I began to learn the skills of a chef and recipes and I developed myself, so in this way “Healthy Catering” was born. I started the production and delivery of healthy food to people’s door, and they were receiving a full menu for the whole day for all-day (3 meals and 2 fruits).

After 4 years we helped over 1000 people to lose weight and basically we helped them burning of over 3,5 tons of fat.

The main cause for people that take in weight is food and nutrition, but there are background reasons behind the diet.

People have 2 reasons:

First, people put themselves in second place and the job in the first place.

The second reason is the excuse that we don’t have time, so we quickly grab some sweets or products with a lot of sugar that eventually cause addiction and because of the energy we think that’s all we need to do

In this way, after some time they get extra weight, diabetes, problems with insulin, pancreas, liver, immune system and so on…

I kept thinking of how to help more people, so I thought about starting another business and bring people from the UK to Romania to do medical tourism and help them lose weight, but it was a little bit complicated so I gave up.

Eventually, I decided to sell the catering business and move to London to create here something that will help people to manage this problem with sweets.

We just launched this idea in March 2019, we are an early start-up with great potential and a continuous drive to help people develop a healthier lifestyle.

So what we do is, we just combine fruits, nuts, seeds, honey and cocoa butter to make some great products like cakes, balls and protein bars, to give to our clients an alternative to the normal sweets.

Eat’s Healthy cakes and sweets are more nutritional and healthier than usual sweets because we use the whole fruit and only natural nuts and seeds, no cooking and no artificial sugar.

Now that you know what is our story, I think you will help us grow this idea and help a lot of people to approach the healthy sweets, or even better if they want to give up sugar with no stress.

Thank you all for listening our podcast. Stay close because we’ll keep offering good information for a simple and healthy lifestyle.

Recipes, ideas and insights on aromatic herbs and spices - SIPO expands its collaboration with Lisa Fontana

Sun, 11 Oct 2020 23:44:13 GMT

Recipes, ideas and insights on aromatic herbs and spices - SIPO expands its collaboration with Lisa Fontana

SIPO entrusts Lisa Fontana with the new column "aromatic herbs & spices" of its blog and website. The Food & Wine Expert, already testimonial of SIPO, will bring her advice with surprising ideas on the uses of these products.

SIPO focuses on aromas, indispensable in the kitchen, expanding the "I Sapori del mio Orto" offer and redefining it with the two new categories of spices and herbs. More than 20 references in the list, with a collection that has no compeer on the market and places the company as a specialist in the sector.

Pumpkins arrive at SIPO

Thu, 08 Oct 2020 15:14:00 GMT

Pumpkins arrive at SIPO

the segmentation of the offer continues for product range

The activity of SIPO continues, which has defined in its development plan the creation of specific product categories, with the launch of the new Pumpkin line which is added to that of Mushrooms and Aromatic Herbs and Spices. The goal of the company is to become a specialist in certain product categories, with a wide and articulated offer for types of formats and varieties such as to meet the needs of both the trade and final consumers.

The pumpkins campaign has already started and the company has made a wide range of references of chopped, sliced, diced and whole pumpkins of the Delica, Moscata, Napoli and Butternut varieties available to its large retailers. The packaging is in a 500 gr tray cubes and slices while the chopped are filmed by weight / price. In addition, the whole pumpkin is also available.

T he seasonality of the product runs from August to the end of March in the most suitable areas of the Italian territory; then the company is dedicated to imports to give continuity to the offer for its customers from April to July in some foreign countries including Uruguay, Argentina and South Africa.
Nutritional properties of pumpkin, edited by Dr. Giancarla Monticelli
.There are a large number of different varieties, in shape, color and taste as well as ornamental ones with the most disparate shapes and colors. Winter pumpkin is a true diet food. The orange color highlights the high content of carotenoids (protective substances of various types of cancer, heart disease and type 2 diabetes) and vitamin A with a good presence of vitamin C, vitamin E (powerful antioxidant) and vitamins of the group B. Among the minerals important is the contribution of potassium, copper, manganese and iron

OVEN BAKED SEA BASS WITH LIME and ROSEMARY SCENTED, BRAISED BRUSSELS SPROUTS WITH AROMATIC HERBS

Wed, 07 Oct 2020 12:33:16 GMT

T he Recipe of Today for the new Kitchen Space "Aromatic Herbs and Spices" by Lisa Fontana for TASTE AND STYLE in collaboration with a great Italian company Sipo - Sapori del mio Orto �� will lead us to discover an Aromatic Herb much used in the kitchen, with noble properties and precious virtues.

We are talking about Rosemary, an aromatic perennial plant belonging to the Lamiaceae family such Basil and Sage Herb.

It is a plant rich in essential oils (pinene, conforene, limonene), flavonoids, phenolic acids, tannins, resins, camphor and also contains rosmarinic acid with antioxidant properties capable of giving the Recipes a unique taste!

Combined with Lime and expertly worked with garlic and leek, it will surprise you in the creation of a tasty and tasty Baked Sea Bass accompanied by Brussels Sprouts always with the aroma of Rosemary.

Rosemary is one of the most classic aromas used in traditional cuisine, excellent both for flavoring meat and for cooking vegetables (especially legumes and potatoes). Whether in a pot or in the garden, there should be a plant within easy reach of any kitchen. And to always have it fresh and at your fingertips by choosing the best, SIPO selects the best Aromas and Spices for you, proposing them in practical freshness-saving packages that you can receive directly at your home.

To begin with, let's say that rosemary (rosmarinus officinalis) is an evergreen perennial shrub.

The leaves of this aromatic plant with a characteristic long and narrow shape give it an intense and very pleasant scent and aroma, so much so that it can be used for many and varied uses in the kitchen. The Rosemary plant also has small flowers between white and purple that appear between spring and summer.

Useful and much loved in the kitchen, it is also precious for well-being and beauty.

Its use is very ancient, both as an ornament to be used for ceremonies and as an antiseptic.

It is a plant considered as a natural anti-aging. Not surprisingly, the ancient Greeks used to cover their heads with rosemary crowns to carry out demanding intellectual activities, as it stimulates memory, concentration and intellectual activities. Among the various benefits, Rosemary has other great properties!

Here are a few!

on foods it has an antioxidant action helping to promote their conservation,

it has digestive, diuretic, choleretic (increases biliary secretions), carminative (facilitates the expulsion of intestinal gas) and antispasmodic properties.

Rosemary essential oil also has countless advantages.

Vaporized in the environment, it facilitates concentration and memory and balances the mood

Combined with sweet almond oil or olive or coconut or avogado oil, it is used for massages

Baths and showers with the addition of a few drops of rosemary essential oil, tone, energize and stimulate, while rosemary-based compresses on wounds and sores facilitate the elasticity and youth of the skin

An herbal tea made from needles and dried rosemary flowers to drink before and after meals is disinfectant, diuretic, vermifuge, stimulates sweating and opens the respiratory tract.

Ingredients for two medium-sized sea bass:

2 sea bass

4 Lime

12 Sprigs of Rosemary

1 whole garlic

EVO

Salt and Pepper

A sheet of aluminum foil

For the side dish:

Brussels sprouts and a couple of potatoes if you like

2 cloves garlic

2 sprigs of Rosemary

3 sprigs of Fresh Thyme

EVO

Sale

As you can see, we've got few and essential ingredients to make a dish a true masterpiece, in a short time and in a really simple and fast way. Let's see together how to cook it in just a few steps and within everyone's reach!

Method:

I suggest buying the Branzino already cleaned from the fishmonger, also at the fish counter the Branzino ready to be washed and cooked.

Wash it under fresh, running water, if you think it is appropriate, scale it slightly to facilitate greater absorption of the aromas during cooking.

Place the sea bass on a baking tray previously sprinkled with a drizzle of extra virgin olive oil and a couple of finely chopped garlic cloves arranged evenly on the bottom.

At this point, prepare separately the composition of Aromas with which you will fill the sea bass inside and available on the outside as well.

In a bowl, mix together evenly the rosemary needles that you have washed, removed from the sprig and finely cut with a knife on a cutting board, the garlic that you have peeled, washed and chopped and the lime that you have washed, given and cut into thin slices and then in small squares. Mix everything with a drizzle of Extra Virgin Olive Oil, a little salt and pepper and pleasure.

With this preparation that you will feel during the making release wonderfully invited aromas and aromas, go and stuff your Branzini taking care to keep a part of it to put on their surface.

Cover the two sea basses with aluminum foil for food without closing the sides but simply protecting the upper part to avoid the dispersion of aromas.

CHILI PEPPER TYPES

Tue, 06 Oct 2020 01:59:48 GMT

Learn more about the types of chili peppers in the world of SIPO.
Browse our large selection of Aromatic Herbs and find Chili Pepper harvest by SIPO. There are many varieties of chili pepper, as follow we're compiling information on chili peppers for you to learn more.

SIPO’s Sweet Chilli Sauce

Tue, 06 Oct 2020 00:55:58 GMT

Ever thought of making gifts to give to friends but not sure what to make? If they like spicy, then this home made Thai sweet chilli sauce will be their best friend.
So tell me Dear Friend, do you like making edible gifts for friends? And do you like receiving them?

SIPO’s Sweet Chilli Sauce

* To sterilise jars or bottles, place the jar or bottle and lid (make sure it's oven-proof) on a tray in a 180C/350F oven for 10 minutes. Handle with care as they will be hot

Black Kale with Baby Potatoes

Mon, 05 Oct 2020 14:29:01 GMT

Black kale, or cavolo nero, is a green leafy vegetable that is starting to gain popularity outside of Tuscany, Italy, where it has been used for years as a tasty and healthy ingredient in salads, gratins and soups. Here's a lowdown of the purported nutritional and health benefits of cavolo nero:
Numerous studies suggest that foods rich in isothiocyanates may help prevent cancer and even suppress the growth of tumors. Isothiocyanates' anti-cancer effects have been attributed to their ability to eliminate potential carcinogens from the body, reduce DNA damage, and facilitate the apoptosis (self-destruction) of cancerous cells.

Most of the studies related to the anti-carcinogenic properties of isothiocyanates have focused on colon cancer and breast cancer, but there's also evidence that diets rich in glucosinolates may also help reduce the risk of ovarian cancer, prostate cancer, and bladder cancer.

INGREDIENTS:

500ml vegetable or chicken stock (use vegetable stock for vegan option)

500ml water

500gr baby potatoes of various colours

3 tablespoons EVO

500gr Black Kale SIPO chopped roughly

3 garlic cloves, chopped

1/4 teaspoon red pepper flakes

Salt and black pepper

Grated zest of a lemon

Lemon juice to taste

METHOD:

1 Boil the potatoes: Bring the stock and water to a boil and add the potatoes. Turn the heat down to simmer gently until the potatoes are tender, about 20-30 minutes.

Drain (you can reserve the stock and water to cook rice or polenta with later) and coat the potatoes with 1 tablespoon EVO. Salt well and set aside.

2 Stir-fry Black Kale SIPO, add garlic, red pepper flakes: Heat the remaining olive oil in a large sauté pan over medium-high heat for 1-2 minutes. Add the kale and turn to coat with the oil as it wilts.

Add the garlic and toss to combine, then add the red pepper flakes and some salt and black pepper. Stir-fry this for 2 minutes, then turn off the heat and cover the pan. Wait 2-4 minutes before uncovering.

3 To serve, mix the lemon zest with the Black Kale. Lay down a "nest" of kale on the plate and arrange the baby potatoes in the center. Squeeze some lemon juice over everything right as you serve.

PUMPKIN, SPINACH AND GOAT CHEESE QUICHE

Fri, 02 Oct 2020 13:13:41 GMT

As easy as a pumpkin quiche! Take pumpkin, goat cheese and spinach and throw them all together in a quiche. Add some caramelized onions, walnuts, and you’ve got the best vegetarian seasonal quiche!
October is here and the pumpkin season is going strong, which should last for quite a while. It’s the perfect time to enjoy pumpkins at their best. The good news here is that there are endless pumpkin recipes out there, you can’t get tired of them, whatever you are more a sweet tooth or on the savoury side.

PUMPKIN, SPINACH AND GOAT CHEESE QUICHE

GOURMET AUTUMN SOUP OF PUMPKIN WITH TURMERIC, ROSEMARY AND THYME

Thu, 01 Oct 2020 11:25:07 GMT

T he days are cooler and summer is giving way to the new season. How wonderful this time of the year. Nature offers fabulous vegetables, which we are waiting for so long, ripened under the sun of August and September are now ready to be tasted and used in fabulous recipes.
Today we are talking about pumpkin ... the undisputed queen of autumn and the protagonist of multiple culinary uses.

Unmistakable and highly appreciated in the kitchen, it is known by all for its sweetness and used in many preparations that are part of the Italian culinary tradition.

The rain this week made us want soups, made tasty and extraordinarily pleasing to the palate with the skilful use of aromatic herbs to be combined at will depending on the preparation.

The first proposal of this Autumn is a simple, essential and fabulous recipe. A Pumpkin Cream made particularly tasty and gourmet with the combination of Turmeric, Rosemary and Thyme.

Let's see together how to make it in just a few steps.

Method:

To prepare the Pumpkin Soup, first of all proceed with carefully peeling all the vegetables.

Peel the potatoes and wash them.

Also wash the celery stalk and carrots, rosemary and thyme.

Then peel the onion, chop it finely, then transfer it to a large pot with a drizzle of extra virgin olive oil and let it brown over low heat for a few minutes, stirring with a wooden spoon.

Once the onion has changed color, add the celery, the potatoes cut into pieces, the carrots and the SIPO Pumpkin, always coarsely chopped, taking care to keep the same size in order to favor homogeneous cooking.

Season the vegetables with the onion, always mixing with a wooden spoon, this point add about a liter of water,

Stir and close with a lid, cooking for about half an hour, taking care to check the cooking of the vegetables with the tines of a fork to assess their level of softness and therefore when cooking is perfect.

In the meantime, clean the sprigs of Thyme and Rosemary and obtain only the leaves with which you will make a very fine knife beat to which you will add a drizzle of Extra Virgin Olive Oil and a little salt.

Once the vegetables are ready, blend everything finely with an immersion mixer, in order to create a smooth, fragrant and homogeneous cream.

Serve hot with the chopped herbs, another drizzle of EVO oil, salt and pepper to taste.

Sprinkle a little turmeric on top to taste.

Get The Perfect Posterior With These 9 Super-Efficient Butt Exercises

Tue, 29 Sep 2020 14:39:59 GMT

Getting a perfect butt has become an extremely popular goal lately. The rise in butt implants seem to have increased dramatically. Don’t quote me on that, maybe it’s just my perception.

So anyway. Women often come to me and ask what they should do if they want a toned posterior – I tell them to do squats.

Yeah, do more squats.

But not today! Because too many women are tired of squats. Because sometimes it’s hard to get squat form right, and you wind up not getting the most benefit from the exercise. Because I’m here to FREE YOU FROM THE TYRANNY OF SQUATS.

Today is a new day. A day without squats. A day in which you learn 9 super efficient exercises to getting the fit, firm, gravity defying butt you always wanted.

No nonsense or myths here. No terrible exercises that don’t work, aren’t efficient, or wind up injuring you either.

This is specifically the best, most efficient exercises to get the butt you always wanted.

Ready? Let’s go.

2. Modified Weighted Step Ups

T o start, grab a pair of dumbbells and hold them at your sides with your arms hanging straight down. Stand in front of a step or a bench, and pick one that’s high enough where if you put your right foot on top of the step, your knee bends 90 degrees ( 2 ).

Next, press your right heel into the bench to push yourself up until your right leg is straight and you’re keeping your weight on one leg on top of the bench, with your left leg hanging in the air.

Then, slowly lower yourself back down to the floor so that your right foot rests on the floor. After that, switch legs.

4. One Leg Deadlift

This is an exercise that can be done with or without dumbbells, depending on your fitness level.

Stand on your right foot only, and lift up your left foot behind you so that your shin is parallel with the floor and your knee is bent. Then, bend forward with your hips and very slowly lower your body as low as you can get to the floor without your left shin touching it.

Take a moment to hold the lowest position, then push with your right leg back into the starting position and repeat.

5. Weighted Deadlift

Start by placing two dumbbells on the floor in front of you. Use your hips and knees to bend down and grab the dumbbells with your palms facing behind you.

Next, don’t allow your back to become rounded and straighten your body until you’re standing upright holding the dumbbells. Lower your body to the ground in the same way and repeat.

7. Exercise Ball Hip Lifts

Lie down on your back on the floor and allow the backs of your calves and your heels to rest on an exercise balance ball. Use your hips to push upwards so that you can draw a straight line between your knees to your shoulders.

Next, use your feet and heels to pull the ball towards your butt – getting it as close as you can. Hold that position for 2 seconds, then roll back the same way you came until your body is once again in a straight line. Then, slowly lower your hips back to the floor.

8. Incline Plane Hip Raises

Lie on your back on the floor. Keep your right knee bent and have your left leg pointing upwards straight out – with your thighs in line with each other.

Next, use your hips and glutes to push your midsection and pelvis upwards, keeping your left leg pointed straight out so that your thighs stay in line with one another.

Wait for a moment at the top, then in a controlled way allow your body to return to the floor. After doing 1 set, switch legs.

FIND OUT MORE:

The Taste of Sugar-Free Sweets

And an alternative to sweets. We want to offer a choice of healthy desserts that you can enjoy without having to worry about calories counting or weight gaining.

Tagliatelle with Fennel in White Wine-Pumpkin Sauce

Tue, 29 Sep 2020 12:58:49 GMT

This pasta is comforting but light, adding a fresh squeeze of lemon juice in at the end complements the fennel well and gives a slightly sharp taste to the creaminess of the sauce.

Tagliatelle with Fennel in White Wine-Pumpkin Sauce

Ingredients:

2 tablespoons Extra-Virgin Olive oil, plus more for drizzling

2 garlic cloves, thinly sliced

1 shallot, thinly sliced

2 fennels, cored and thinly sliced

50gr fennel fronds for garnish

1/2 teaspoon salt

180ml white wine

80ml coconut milk (or cream)

1 tab Yellow Pumpkin Pesto Fresco SIPO

1/2 teaspoon red chili flakes

250 Tagliatelle pasta

120ml pasta water

2 tablespoons lemon juice

60gr freshly grated Parmigiano Reggiano cheese

Coarsely chopped flat-leaf parsley

Method:

In a large deep skillet, heat the EVO over moderately high-heat. Add the garlic and shallot and cook until softened, about 2 minutes. Add the fennel, season with salt and cook, stirring occasionally, until the fennel has softened, about 3 minutes. Add the white wine, coconut milk (or cream), Yellow Pumpkin Pesto Fresco SIPO, and red chili flakes to the pan and bring to a gentle simmer, about 8 minutes. Turn the heat to low and keep warm.

Meanwhile, in a large saucepan of salted boiling water, cook the tagliatelle until al dente. Reserve 1/2 cup of the cooking water and drain.

Add the pasta and the reserved cooking water to the pumpkin sauce and toss over moderately low heat until coated. Add the lemon juice, parmesan, and parsley to the pasta and lightly toss to combine. Season with salt and freshly ground black pepper to taste and transfer to plates. Drizzle lightly with olive oil, sprinkle with fennel fronds and serve.

PORTOBELLO BURGERS

Fri, 25 Sep 2020 13:54:33 GMT

These moist mushroom burgers are topped with escarole and cheese and taste excellent when barbecued or griddled.

Portobello Burgers

Ingredients:

400 g of ground meata

few leaves of escarole salad

1 Oxheart tomato

4 slices of cheddar cheese

mayonnaise

Oregano

2 tablespoons of extra virgin olive oil

nutmeg

1 package of Portobello mushrooms

Method:

Line a baking pan with a sheet of parchment paper, place the mushrooms and cook at 180 ° C for 10 minutes.

Burger Preparation: Mix the ground meat, nutmeg, oregano, salt and oil. Form the burgers with the help of a food ring mould. Remove the mushrooms and let them cool.Heat a non-stick pan and cook the burgers on both sides for 3/5 minutes. When cooked, turn off the flame and top the burgers with a slice of cheddar.

Put together the burgers: place an upside down mushroom on a plate as the base, add a slice of escarole, a slice of tomato, the meat with the cheddar and cover with another mushroom. Serve with baked potatoes or other side dish.

HOT PEPPER WITH NUTS STUFFING

Thu, 24 Sep 2020 12:10:36 GMT

In this light, summery, Italian-inspired supper we’ve stuffed tender red peppers with a moreish mixture of fluffy rice, buttery pine nuts, walnuts and a bit of zip of aromatic herbs.

HOT PEPPER WITH NUTS STUFFING

Ingredients for 4 people:

7 hot peppers SIPO

600 ml water

300 ml rice vinegar

30 gr pine nuts

30 gr walnuts

30 gr blanched almonds

30 gr breadcrumbs

10 gr Nutritional yeast

20 gr mixed aromatic herbs (thyme, marjoram, mint, sage, rosemary)

Extra-virgin olive oil

Salt

White pepper

Method:

Wash the peppers; remove the stalk and the seeds and rinse. In a pot, bring to a boil water and rice vinegar, when boiling cook the pepper for about 4 minutes. Drain them and place upside down on absorbent paper and leave to cool. Place in a mixer the aromatic herbs and the nuts and blend until finely chopped, then put the mix in a bowl and add breadcrumbs, nutritional yeast, oil, salt and pepper. Fill the drained peppers with the mixture, drizzle oil on them and place on a baking tin, then cook at 180°C for 30 minutes. Serve hot or warm with some mint leaves.

FRIGGITELLO PEPPER SIPO

Thu, 24 Sep 2020 10:50:56 GMT

FRIGGITELLO PEPPER SIPO

The season of the Friggitello Pepper has already begun at SIPO.

The Friggitello is a variety of pepper; it is small, green, sweet and not spicy.

They are very versatile and perfect for various preparations: pan roasted, in the oven with tomatoes, stuffed, with potatoes, etc…

Friggitello peppers have the same composition and the same properties as the bell pepper.

They are rich in mineral salts and vitamins and contains amino acids.

They have a low calorie content, the presence of vitamin C helps in contrasting the free radicals while the fibers makes them perfect for energy-restricted diets.

Kale smoothie

Tue, 22 Sep 2020 13:00:36 GMT

Give yourself a dose of vitamin C in the morning with this vegan green smoothie. Along with kale and avocado, there’s a hit of zesty lime and pineapple. Also, the first step you should take when you want to lose weight.

INGREDIENTS

2 Black Kale SIPO

½ Avocado

½ Lime, juice only

large handful of frozen Pineapple chunks

medium-sized chunk Ginger

1 tbsp Cashew nuts

1 Banana

METHOD

Put all of the ingredients into a bullet or smoothie maker, add a large splash of water and blitz. Add more water until you have the desired consistency.

Why we should replace the standard sweets with the healthy ones?

Mon, 21 Sep 2020 12:23:24 GMT

Why we should replace the standard sweets with the healthy ones?

Hey guys, this is Andrew from team Eat’s Healthy, and in today’s episode I will discuss about healthy sweets.

In the last two episodes of this podcast we discussed about the advantages of cutting out the daily intake of sugar and the benefits of eating more fruits.

These are the first steps to bring good habits to your diet, these baby steps can help you a lot.

Let’s say you reduce the sugar consumption by half, and then you bring more fruits in your diet, now the next step is to replace half of the sweets that you eat with healthy ones.

You may ask what healthy sweets, for me the healthy ones are made of nuts, seeds, fruits, honey, dates, raisins and other natural ingredients.

I will not recommend the typical syrup, like dates or agave syrup, because it may disturb your pancreas and the processing of insulin.

Thinking about healthy things for me it’s all about natural and unprocessed food.

What good can bring to you this kind of sweets? A lot of nutrients like vitamins, mineral, fibers from fruits and a lot of good fats, good carbs and proteins from the nuts, seeds, honey.

In this way you will take care of your body when you are crawling for sugar.

You don’t gain weight, you don’t disturb the pancreas, you will not get addicted to this type of sweets.

The main difference between these two types of sweets is that healthy sweets are nutritive, you won’t need to eat much and in the same time you won’t get hungry too soon.

Also this kind of sweets can be served as a breakfast.

The usual sweets that we find in stores are just full of sugar, you will get hungry very fast and you can get addicted.

Anyway, if you have problems with sugar addiction you can try these baby steps and for sure you will get results, and if in the same time you also practice some sports you will see amazing, great changes.

What can I say now, just do it.

How we make our cakes!

Sat, 19 Sep 2020 12:29:08 GMT

SUGAR FREE, RAW CAKES, PURE HEALTHY.
HOW WE MAKE OUR CAKES!

The Taste of Sugar-Free Sweets

And an alternative to sweets. We want to offer a choice of healthy desserts that you can enjoy without having to worry about calories counting or weight gaining.

Letter to a Restaurant Owner

Thu, 17 Sep 2020 21:11:11 GMT

Dear Restaurant Owner,
Remember the grand old days of dining? Clients would stroll into restaurants decked out with white tablecloths, floral centrepieces, and softly glowing candles and there, seasoned maître d’ would collect their coats and lead them to a cozy table...

Dear Restaurant Owner,

Remember the grand old days of dining? Clients would stroll into restaurants decked out with white tablecloths, floral centrepieces, and softly glowing candles and there, seasoned maître d’ would collect their coats and lead them to a cozy table.

These days of [post-]pandemic, those dining experiences are few and far between – but what if there was a way to bring them back? Using a new device to sanitize aura around waiters and member of staff in your Restaurant, could be the modern answer to the old-school service of yesteryear, offering several unexpected benefits.

As a Restaurant owner, you’re constantly looking for ways to make your guests feel welcomed.

While hand-cloth-bearing waiters may be a thing of the past, it’s worth considering an innovative new germ control solution: using

"Remove bacteria-Multifunctional air Cleaning Viruses Protective Pen" in your Restaurant.

Instead of greeting guests with distance and discretion your waiters could wear the new "Remove bacteria-Multifunctional air Cleaning Viruses Protective Pen" device and give guests peace of mind and safety before digging into their meal.

Wearing the "Remove bacteria-Multifunctional air Cleaning Viruses Protective Pen" sanitizer to waiters, can help reduce the spread of viruses, germs and bacteria transmitted through the mouth and breath.

You can notify clients of this new sterilization device worn by your waiters with a poster posted at the entrance of your Restaurant, on your website and on your social media, providing a brief description of the sterilization (perhaps even explaining: Chlorine dioxide sterilization ability that it can kill various microorganisms, including bacterial propagules, viruses, fungi, mycobacteria and spores.) and including a friendly note thanking guests for their loyalty.

Ultimately, giving clients security and confidence is reminiscent of old school hospitality of yesteryear, that will keep guests coming back.

https://www.viagiuba14.com/foodssaver

BLACK CABBAGE SOUP WITH PUMPKIN SEEDS AND GINGER

Thu, 17 Sep 2020 20:08:37 GMT

Now that the cold begins to be felt, returning home after a day of hard job becomes more pleasant if we are greeted by a nice hot soup for dinner. Let's see how to prepare this black cabbage soup enriched with pumpkin seeds and ginger.

BLACK CABBAGE SOUP WITH PUMPKIN SEEDS AND GINGER

Ingredients for 4 people:

400 g of Black Cabbage SIPO

1 potato

1 courgette

250 ml of vegetable broth

2 tablespoons EVO

1 shallot

2 cm of ginger root

black pepper

salt

a handful of mixed seeds (pumpkin, flax, sesame)

Preparation:

Wash and clean the vegetables and let them drain. Heat the EVO and brown the shallot in a pan; then, add the Black Cabbage SIPO, the potato and the coarsely chopped courgette. Let it dry for five minutes, pour in the vegetable broth, and cook over medium heat for 15 minutes. If necessary, add a little water.

Blend everything until smooth and continue cooking for a few minutes, adding salt and pepper. Peel a piece of ginger root and grate it adding it to the soup. Serve the Black Cabbage Soup on plates by adding EVO and a tablespoon of mixed seeds.

KNOW OUR BRANDS

Thu, 17 Sep 2020 13:18:09 GMT

INTRODUCTION TO OUR BRANDS

Brand lives in the mind of the customer. It is created instantly and also over time. It is hard to build and easy to destroy. Done correctly, brand can create a moment when company and customer walk in perfect step.

The harvest of black cabbage 2020 has started

Wed, 16 Sep 2020 15:21:24 GMT

The harvest of black cabbage @ Sipo's home has started, which declares with satisfaction the good performance of the production and qualitative yield.

The harvest of black cabbage 2020 has started

The harvest of black cabbage @ Sipo's home has started, which declares with satisfaction the good performance of the production and qualitative yield.

The productions are local in the Rimini area on 10 hectares - Stefano Pazzagli Technical Manager said - and we hope that customer requests and prices can remain satisfactory even when we enter the seasonal highlight as they are now.

Black cabbage is an annual plant, native to the Mediterranean area, a winter vegetable that ripens in winter.

Black Cabbages tolerate heavy soils well and resist winter colds well, indeed they acquire even more flavor with winter frosts. The harvest runs from the end of September until March.

Black cabbage is a low-calorie vegetable that should be eaten cooked, steam cooking is recommended to keep its better nutritional properties.

12 Baby Steps to Optimal Nutrition

Tue, 15 Sep 2020 13:29:28 GMT

What works for one person may not work for the next.
When making changes, some people (like me) prefer to go all-in and change everything at the same time. But others prefer the longer, slower approach… making small changes, one at a time.

Neither approach is better than the other, it’s just that people have different personalities and like to approach lifestyle changes differently. This article is for those who prefer the longer, slower approach. It explains how to adopt a healthy, real food-based diet in 12 simple, easily manageable steps.

You can do one step per week, one every two weeks, or once per month… whichever suits you. Waiting until you get used to one change before making the next is a good idea.

Whatever you do, you should start seeing results right away, because each step can have a powerful effect. When you’re done with this, you should have lost a significant amount of weight and improved your health, both physical and mental, in every way imaginable.

Remember… habit puts willpower on autopilot. Changes in lifestyle and behaviour can be tough in the beginning but become effortless when you turn them into a habit.

By mastering one small habit at a time, you will set yourself up for long-term success.

Here are 12 baby steps to optimal nutrition.

1. EAT MORE PROTEIN TO BOOST YOUR METABOLISM AND REDUCE YOUR APPETITE, MAKING FUTURE CHANGES EASIER

2. START EATING A HEALTHY BREAKFAST, PREFERABLY WITH EGGS

3. REPLACE CRAPPY FATS AND OILS WITH GOOD FATS AND OILS

4. REMOVE SUGAR-SWEETENED BEVERAGES AND FRUIT JUICES FROM YOUR DIET

5. START EXERCISING… FIND SOMETHING THAT YOU ENJOY AND CAN STICK TO

6. REPLACE SUGAR, REFINED CARBS AND MODERN WHEAT WITH OTHER HEALTHIER FOODS

Time to get rid of all the “bad” carbs.

Sugar and refined carbs are some of the unhealthiest aspects of the modern diet.

They’re low in nutrients and fibre and contribute to overeating, which brings with it a plethora of metabolic problems and diseases.

Wheat is in a league of its own. Modern dwarf wheat, introduced around 1960, is low in nutrients compared to older varieties of wheat and is much worse for celiac patients and gluten-sensitive individuals than older types of wheat.

Instead of the “bad” carbs, choose healthier carb sources instead. Vegetables, fruits, potatoes, sweet potatoes, healthier grains like rice, oats and quinoa, even legumes if you can tolerate them.

For now, let this suffice and don’t restrict total carb intake (not until step #8).

Whatever you do, just get rid of the sugar and processed carbs from your diet. Eat real food instead.

7. START EATING MEAT OR FISH AND PLENTY OF VEGETABLES FOR DINNER

8. MATCH CARB INTAKE TO YOUR METABOLIC HEALTH AND ACTIVITY LEVELS

Carbs are a highly controversial nutrient.

Some think the biggest part of our diet should be coming from carbs, while others think they are downright toxic.

As with most things, the truth is somewhere in between and depends greatly on the individual.

The optimal carb intake for any one individual depends on many factors… including metabolic health, activity levels, food culture and personal preference.

Whereas someone who is lean, healthy and lifts weights 5 times a week may function well eating a lot of carbs, someone who is overweight and doesn’t exercise much will probably do better with a low-carb diet.

Although there is no scientific paper that explains exactly how to match carbohydrate intake to individual needs, I’ve personally found these guidelines to be effective:

100–150 grams: People who are lean, healthy and physically active (some people may need even more than this).
50–100 grams: People who are overweight and/or don’t exercise much.
20–50 grams: People who have a lot of weight to lose, or have metabolic problems like type 2 diabetes.

If weight loss is your goal, you can slowly add back in healthier carb sources when you reach your ideal weight.

9. TAKE CARE OF YOUR LIFESTYLE… EMPHASIZING ADEQUATE SLEEP AND REDUCED STRESS LEVELS

10. START EATING HEALTHY LUNCHES AND SNACKS… NOW EACH OF YOUR DAILY MEALS SHOULD BE HEALTHY AND NUTRITIOUS

11. CUT OUT ALL PROCESSED FOODS AND START FOCUSING ON QUALITY

12. COMMIT TO A LIFETIME OF IMPROVEMENT

Courgette rolls with Black Kale Pesto and mozzarella

Mon, 14 Sep 2020 09:52:19 GMT

What about preparing tasty courgette rolls with black kale pesto and mozzarella? They are delicious stringy morsels to be served warm as appetizer or as vegetarian main course, an recipe that will surely please.

Courgette rolls with Black Kale Pesto and mozzarella

Ingredients:

3 large courgette

2 mozzarella

q.b. tomato pulp with basil

1tab Black Kale Pesto Fresco SIPO

3 tbsp breadcrumbs

2 tbsp Parmesan cheese (grated)

2 tbsp Breadcrumbs

4 tbsp EVO

salt and pepper

Method:

Wash the courgettes, slice them thinly with the potato peeler and set aside.

Cut the mozzarella into small pieces after having squeezed it and let it drain from a colander so that it is as dry as possible.

Grease an oven dish with oil; turn on the oven in static mode at 200 °. Prepare the courgette rolls with pesto and mozzarella:

On each slice of courgette spread with Black Kale Pesto Frecso SIPO then add the mozzarella from the shorter side of the slice and roll it up to obtain the roll, stopping everything with a wooden toothpick or skewering the rolls on long skewers and which you will quickly pass into the panure.

Arrange all the rolls in the pan; sprinkle them with Parmigiano Reggiano and breadcrumbs; lay the tomato pulp with basil between one roll and the other and finally a bit of EVO.

Bake for about 20 minutes and when they are golden take them out of the oven and serve them warm or cold as you prefer, they are good anyway.

MANGO LASSI

Sat, 12 Sep 2020 12:47:13 GMT

Blitz up mangoes with yoghurt, cardamom, lime and honey and you have the most delicious Indian drink – a bit like a smoothie and great for breakfast

TOPINAMBUR, ALL SECRETS!

Sat, 12 Sep 2020 12:23:32 GMT

TOPINAMBUR, ALL SECRETS!

This beautiful plant is native to North America which was brought to Europe and used for food, having learned its use from the Native American tribes.

It easily adapts to the most diverse temperatures, prefers sandy soils and grows above all in uncultivated fields, often along the banks of rivers, up to 800 meters.

Topinambur orJerusalem artichoke mistakenly takes its vulgar name from a Brazilian tribe even if, as we said, the origin is North American (it was discovered by the French Champlain who took it to France in 1604) and from there it was also brought to Italy where it grew in the Farnese garden and was known by the name of sunflower articocco. It was later supplanted by the introduction of the potato, easier to grow and more versatile in culinary uses, but unlike this it has an important property: the tuber does not contain starch but inulin and is therefore recommended for diabetics; it is suitable for a low-calorie diet, and is also a good energy source, useful for those suffering from constipation.

SIPO has created an incredibly tasty and aromatic Pesto Fresco by adding fragrant basil. In today's cuisine, it can be used for all preparations in which potatoes are used, but the Topinambur can be eaten raw in pinzimonio or with Piedmontese bagna cauda for the pleasant hint of artichoke, or even put in very thin slices in a raw mixed salad.

A warning though: since inulin is not assimilated by the intestine and ferments in it, Topinambur causes flatulence, therefore it is advisable, after eating them, to use a carminative remedy, for example an herbal tea with natural ingredients such as fennel seeds or dill, star anise, chamomile, cloves, thyme.

Leeks and Walnuts Soufflè with Gruyere

Fri, 11 Sep 2020 12:00:42 GMT

Leeks are very ancient vegetables, they can be a valid substitute for onion and it is possible to cook them in different ways. The combination with the nuts that SIPO has created makes the new SIPO Pesto useful for our health: they help digestion, diuresis and increase erotic desire thanks to its aphrodisiac properties.

Leeks and Walnuts Soufflè with Gruyere

1-tab Leeks and Walnuts Pesto Fresco SIPO

50 gr butter

30 gr of flour

250 ml milk

30 gr Parmigiano Reggiano

4 egg whites

3 egg yolks

90 gr Gruyere

250 ml fresh cream

Salt

Melt 30 g of butter in a saucepan, add the flour, toast it for a few minutes, pour in the milk and cook for 3-4 minutes, stirring often. Season with salt, add the grated gruyere and Leeks and Walnuts Pesto Fresco SIPO. Leave to cool.

Lightly beat the egg yolks, add them to the previous mixture, whip the egg whites with a pinch of salt and mix them gently. Pour the mixture into 4 soufflé moulds greased with the remaining butter and bake them in the preheated oven at 180 degrees for 20 minutes. Remove the moulds from the oven, let the soufflé deflate and cool and unmould them into 4 flat plates suitable for baking.

Mix the cream with the Parmesan and a pinch of salt, pour the sauce over the soufflé and put them in the oven at 200 ° for 15 minutes.

Savoury Tart with Broccoli, Turnip greens with Black Kale Pesto Fresco SIPO

Wed, 09 Sep 2020 20:49:28 GMT

Those emotions that arise in the eyes, pass from the mouth and reach the heart!

Method:

Knead all the ingredients until you get a smooth ball. Divide it into 2 (one slightly larger than the other). Let it rest in the fridge for half an hour.

Clean the turnip greens, removing the yellow and harder leaves and the leatherier undersides of the stems. Wash them, blanch them for 4 minutes in boiling salted water and drain them.

Wash and clean the broccoli, get some pretty small florets and cut the upper part of the stem into small cubes or thin slices (the lower, more leathery part you can use to make vegetable broth).

Take a thick-bottomed pan (possibly cast iron), cover the bottom with extra virgin olive oil, place the two crushed garlic cloves inside, add the piece or the chilli powder (if you like) and let it go on very low heat until they start to sizzle.

At this point, remove the two cloves of garlic, raise the heat, heat the pan well, add the broccoli, a pinch of salt and stir continuously for 3-4 minutes. Now add the turnip greens and sauté them for at least a couple of minutes so that they can mix with the broccoli and flavor. Switch off when cooked, but still crunchy and firm.

Now roll the sheet of the first ball of shortcrust pastry (the largest one) into a disc with a diameter of at least 4-5 cm larger than the pan, roll it on the rolling pin and transfer it to the pan. Trim the edges "flush" with scissors if you want to make the decoration with the braid like mine, or make sure the edges come out at least 2-3 cm, if you want to make a simpler decoration. Prick the bottom with the tines of a fork.

SIPO - LIVE NOW

Wed, 09 Sep 2020 14:04:44 GMT

DOES THE TOMATO OF ONCE STILL EXIST?

LIVE STREAMING NOW!

A comparison between different players in the supply chain to discuss how to relaunch the tomato supply chain.

TODAY IS THE DATE

Tue, 08 Sep 2020 12:45:08 GMT

Sipo has been proudly cultivating the best Italian vegetables for generations, which it qualitatively enhances, respecting the environment, seasonality, for healthy, true nutrition within reach.

Who we are

Our values

◾ Agricultural production in a controlled chain

◾ Enhancement of suitable Italian production areas

◾ Unique and specialized products

◾ Continuous attention to consumer needs

LIVE HOME WORKOUT 2.0

Sat, 05 Sep 2020 11:55:18 GMT

LIVE HOME WORKOUT 2.0 (the aftermovie)
Living Room Bootcamp Series 30min class every Saturday!

Join me every Saturday 11am UK time for a killer 30min workout! No equipment required!

Bread with Black Kale Pesto SIPO and Tuscan Pecorino

Sat, 05 Sep 2020 10:56:15 GMT

Add the all-English charm of garlic bread and pull apart bread that you have surely crossed several times, and the certainty of a nice soft cheese with character. What you will get is this pull apart bread, a bread with slices topped before being baked. In this case, therefore, your pull apart bread is tinged with Tuscany: it is mixed with spelled flour, seasoned with Black Kale Pesto Fresco SIPO and lots of Tuscan pecorino dop. Delicious as a consistent aperitif, or accompanied with a salad or soup for a light lunch or dinner.

Bread with Black Kale Pesto SIPO and Tuscan Pecorino DOP

For the bread (basic dough recipe)

flour 200g

spelled flour 165g

dark beer (for a level playing field I took it Belgian :-) 140ml

eggs 2

butter 55g

sugar 25g

7g granulated brewer's yeast

salt 1 tsp

for the stuffing

Blak Kale Pesto Fresco SIPO 1 tab

half a glass of extra virgin olive oil

salt a generous grip

pecorino toscano doc 250g

1. Grate the cheese with a large hole grater.

2. Mix the melted butter with the beer. Mix, in the bowl of the mixer, pour 100g of flour 00 and the spelled flour, sugar, yeast and salt.

3. Begin to knead, slowly adding the mixture of beer and butter. Then incorporate one egg at a time and finally the remaining flour (adjust, it might not go all out or it might take a little longer), knead for 5 minutes, until you get an elastic and slightly sticky dough.

4. Let the dough rise, covered, for about an hour or until it has doubled in volume.

5. Take back the dough, and roll it out with a rolling pin, on a lightly floured surface, in a rectangle of 40x30cm.

6. Spread the rectangle of pasta with the pesto. Cut the dough, lengthwise, into 4 strips: distribute 1/4 of the cheese on the first strip, cover it with the second strip, distribute 1/4 of the pecorino, cover with the third strip, cheese etc. Finally, cut the pack of 4 seasoned and overlaid strips into 7 segments (5-6 cm wide) and arrange these packets, with one side cut up, in a bread pan about 22cm long. Cover and let rise for 45 minutes.

7. Bake at 180 ° C for 30-45 minutes or until the bread is golden brown. Remove from the oven, let it rest for about twenty minutes and serve, preferably with the beer used in the dough.

Pappa al Pomodoro

Thu, 03 Sep 2020 13:17:09 GMT

Pappa al pomodoro is what most people would call the definitive taste of Italy; tomatoes, garlic, basil and plenty of extra virgin olive oil. The very thick soup is full of Tuscan bread (which traditionally doesn’t contain salt and therefore goes stale quicker than regular bread) and can be served warm and comforting or chilled and refreshing. Good quality olive oil is key here, as are tomatoes: this recipe calls for the newest high quality SIPO tomatoes.

Pappa al pomodoro

Ingredients

50ml of olive oil, plus extra for drizzling

1 large onion, finely diced

6 garlic cloves, finely chopped

4 sprigs of basil SIPO

200g of stale bread, crusts removed, torn into chunks

800g Tomatoes high-quality variety SIPO

200ml of vegetable stock

salt

pepper

Method:

Heat the oil in a large saucepan and cook the onion and garlic with a pinch of chilli flakes on a low heat for 15 minutes or until very soft but without colour

Was and chop the tomatoes over a bowl. Add the tomatoes to the pan and cook until thick and most of the liquid has evaporated.

Add basil, vegetable stock and bread and cook for 10 more minutes, stirring regularly to help break down the bread

Season well with salt and pepper.

Serve warm or chilled with basil and a good drizzle of extra virgin olive oil

The Best 10 Exercises To Tone Your Butt

Wed, 02 Sep 2020 14:17:10 GMT

The Best 10 Exercises To Tone Your Butt

1. Tight Hip Rotat ions

This move will have you rotating your hips – and feeling amazing. Plus, it’ll tone your butt to perfect firmness – not to mention improve your obliques and shoulders.

What to do:

Lie down on your left side. Keep your head resting on your left palm. Bend your knees 45 degrees in front of you.

Keeping a 5 pound dumbbell in your right hand and your right elbow on your right side, lift up your right leg and your right arm towards the ceiling at about a 90 degree angle.

While you’re doing that, keep your hips on top of each other – don’t let them rock backwards – and keep your elbow pressed into your side.

Hold the top of the position for 2 counts before going back to the starting position.

2. Extra Strength Lunges

This move tones your butt while giving you an amazing stretch all the way from your glutes to your toes – and improving your balance at the same time.

What to do:

Stand up straight – hands on your hips and feet together. Lunge forward with your left leg, moving your fists up near your chin.

Then, in full lunge position, jump straight upwards, switch your legs, and land with your right leg in a lunge in front of you.

Keep switching for a full 60 seconds. Remember to keep your fists up high, and use both feet to jump off the floor. Your front knee should always be at a 90 degree angle directly over your ankle.

3. Ballet Lifts

This is as simple a move as you’ll ever find – and as effective too. Trust me, you’ll be feeling the burn doing this move (in a very, VERY good way)!

What to do:

Stand up straight – you want your feet a little more than shoulder width apart with your toes pointed outwards.

Next, lift your arms in front of you and squat down as low as you can go – without letting your knees move out past your toes. Come back up and repeat.

Remember, you’re doing this for the perfect butt – so you want to keep your glutes flexed and contracted.

4. Weighted Squats w/ Dumbbell

This is a powerful way to get your butt in line – plus they’re fast enough to knock out in a workout without wasting any time.

What to do:

Stand up straight, feet shoulder width apart, hold two 8 pound dumbbells next to your thighs.

Keeping your weight directly over your heels, squat down like you’re sitting down on the sofa. Make sure to keep your glutes tight as you straighten back up to the start position.

Remember – you want to keep your knees behind your toes, and your weight in your heels through this entire exercise.

5. One Legged Towel Squats

Want to fix up the space between the bottom of your butt and the lower part of your hips? If you don’t – you’ve probably got a GREAT butt already! If you do, this is how:

What to do:

Fold a towel on the ground and stand up straight, putting your left foot directly on top of the towel.

Next, shift your weight onto your right leg while you allow your left leg with the towel under it to slide to your left. Pause, then slowly come back to where you started.

Remember to keep your elbows bent and your fists near your chin – and have your right knee bend 45 to 90 degrees during the squat. Do that for 45 seconds, then switch sides.

6. Lunge Squats

What could be better than two exercises combined into one? If that’s not enough for you – this will also tone your quads to a sexy shape!

What to do:

Stand up straight, feet shoulder width apart. Then, squat down, keeping your knees behind your toes and your hands up close to your chin.

Next, take your right leg and extend it behind you as far as you can, while reaching forward with your arms to balance, and make sure not to rotate your hips – keep them totally square.

Go back to the position you started in, and then switch legs. Alternate doing that for 45 seconds.

7. Single Le g Lift Ups

Not only will you work on your glutes – you also get in solid work on your thighs AND improve your balance. That’s a win winwin.

What to do:

Stand up straight, feet apart at hip width, and hold a 5lb dumbbell in each of your hands at your sides.

Next, bend your left knee and lift your foot about 4 inches off the floor. Reach forward with your arms and keep them at chest height, with your palms facing down.

Then, making sure to keep your elbows straight, lift up your right arm up above your head, hold it there for 3 seconds, then slowly lower it back down to chest height. Do the same thing with the other arm, alternate for 30 seconds, and then switch legs.

8. Modified Leg Raises

Want to shape the bottom of your buns for bikini season? Look no further than this super effective exercise.

What to do:

Lie down on the floor on your back, with your arms resting at your sides.

Next, bend your knees 90 degrees and lift up your feet off the floor. You want your thighs to form a right angle with the floor.

Slowly tap your left toes onto the ground, then your right toes, alternating for 60 seconds. If you feel this exercise in your back – and it hurts – don’t bring your toes all the way to the ground.

9. Sideways Stairs

If your lower back cries out at you every day for mercy, this is a great way to get rid of that tension. Oh, plus work your butt. Did I mention these exercises are great at shaping and toning your butt?

What to do:

Lie down on your back, keeping your arms resting at your sides. Have your knees bent and your feet flat on the floor.

Next, lift your hips upwards and squeeze your glutes and your hamstrings – and hold that position for one second. Then, slowly lower yourself back down.

Don’t push too far – you don’t want to arch your spine too much. Instead, go until you can feel the burn, then relax.

10. Hip Rotations With Leg Extensions

If you want to get your WHOLE butt in shape – including getting your hips as sexy and curvy as can be – this is the exercise for you.

What to do:

Start on all fours, with your palms facing down directly under your shoulders and your fingers pointing forward. Keep your knees at hip-width apart.

Next, lift your right knee out and towards the ceiling, and then extend your right leg straight out to the side.

Hold for one count with your leg fully extended, then bend your knee and bring your leg back in, then return your knee back to the mat in the starting position. Do that for one full minute on each side.

4 Popular Sugar Free Cakes for Fitness Lovers

DOES THE TOMATO OF ONCE STILL EXIST?

Wed, 02 Sep 2020 10:58:48 GMT

DOES THE TOMATO OF ONCE STILL EXIST?

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��9 September 2020 h.14.30 -15.45 ��

��Live streaming from ITALIA 7 GOLD studios-Rimini��

Speakers:

Massimo Longo - Agritechno

Sandro Colombi - Lamboseeds Gianpaolo Ferri - Coop Alleanza 3.0 Lisa Fontana - food & wine influencer

Moderator: Cristiano Riciputi - FreshPlaza

https://www.facebook.com/siposaporidelmioorto

https://www.youtube.com/channel/UCRM1RAOBn1GCZcbfvYo8g1w

"Why we should replace the standard sweets with the healthy ones?"

Tue, 01 Sep 2020 02:16:26 GMT

"Why we should replace the standard sweets with the healthy ones?"

"Why we should replace the standard sweets with the healthy ones?"