The background to the study was evidence that ecdysterone is used in Russian sports

You can buy the shortcrust pastry base pre-baked in the supermarket and save yourself a lot of work.

List of ingredients for vegetarian spinach quiche

For the French delicacy with fresh herbs you need the following ingredients:

900 g fresh spinach2 ready-made shortcrust pastry bases80 g low-fat gratin cheese190 ml low-fat milk80 g skimmed milk yoghurt4 eggs1 tbsp lemon juice2 tbsp chopped parsley1 teaspoon tarragon salt, pepper and nutmeg

Step 1: Prepare the spinach mixture and sprinkle with cheese

First preheat your oven to 180 degrees top-bottom heat. Wash the spinach and then put it in a large pot of boiling salted water for a few minutes. Drain the vegetables and finely chop the spinach leaves.

Now mix the spinach, lemon juice, parsley and the remaining spices. Distribute the mass according to a tip from the nutrition magazine "EatSmarter!" on the finished shortcrust pastry base and sprinkle the gratin cheese over it.

Step 2: Pour the egg-milk mixture over it and put it in the oven

Now beat the eggs into a bowl and mix them with the milk and yoghurt using a hand mixer. Stir the egg-milk for about five minutes before pouring it over the spinach mixture.

After about 30 minutes of baking, you can serve the spinach quiche – the hearty cake naturally also tastes cold!

Make shortcrust pastry base yourself: this is how it works

If you prefer to bake the shortcrust base yourself, you will need:

500 g flour, 250 g butter, 2 eggs, 10 g salt, fat for the tin, some flour to roll out

Preparation of the shortcrust pastry base

The preparation of the hearty base takes about 45 minutes. Dice the butter, put it in a large bowl with the salt and flour and knead everything well with your hands until the butter lumps are gone. Then add the eggs, mix everything together and then knead the dough with your hands on a flat, floured work surface. If it feels too dry, add some cold water.

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Now the dough has to be ordered according to the magazine "eat&Drink" Chill for half an hour before you can spread it in the quiche pan and pour the spinach mixture over it.

After the cold and gray winter days, it is finally time for warmth and lush greenery again – not only in nature, but also on your plate! How to cook a delicious Shakshuka, and what it is all about.

Shakshuka, the hearty dish of North African cuisine, is traditionally made from aromatic tomatoes, peppers, onions, chilli and poached eggs. However, since it can be varied to your heart’s content and the seasonal calendar, nothing stands in the way of a Shakshuka even in spring – i.e. outside the tomato season!

Simply grab your favorite green vegetables, put everything in a large pan with a sip of the vegetable stock, and finally let a few eggs cook in it. Green Shakshuka is the perfect late-riser spring breakfast for an energetic start to the day.

Green Shakshuka recipe

Ingredients for 2 people:

1 small zucchini, 1 small aubergine, 1 broccoli, 150 g spinach or pak choi, 150 g peas, 1 small red onion, 3 – 4 eggs, 2 spring onions, 1 thumb-sized piece of ginger, 1 teaspoon ground cumin, 300 ml vegetable stock, fresh chopped parsley

Preparation: 1. Ginger peel and finely chop. Peel the onion and cut into rings. Heat some oil in a deep pan and sauté the ginger and onion rings until translucent. Add the cumin.

2. Quarter the courgette and aubergine and cut into pieces about 1 centimeter thick, separate the florets from the broccoli and add to the pan with 300ml vegetable stock. Simmer on medium heat for 5 minutes. Finely chop the spring onions and add with the peas and spinach.

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3. After another 5 minutes, cut the Shakshuka into thirds with a spatula and add the eggs. With the lid closed, simmer for 10 minutes until the eggs have hardened and serve with fresh parsley.

Spinach gives you super powers. At least experts are calling for a substance contained to be put on the doping list. How high is the strength gain and does a little spinach really improve performance?

For the first time, an increase in performance through a substance contained in spinach in connection with training has been proven. With the support of the World Anti-Doping Agency, a human study was carried out at the Free University of Berlin, reported ARD radio research Sport and Arte.https://123helpme.me/argumentative-essay/

Greater performance increase than expected

For the study, athletes were given the substance ecdysterone contained in the spinach plant during a ten-week strength training session. A strength increase that was three times higher than that of the placebo group was found. "Our hypothesis was that we would see an increase in performance, but that it would be so big was not what we expected", Maria Parr, professor at the Institute for Pharmacy at the Free University of Berlin, is quoted as saying. She has therefore recommended that WADA put ecdysterone on the list of prohibited substances.

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The background to the study was evidence that ecdysterone is used in Russian sports. In addition, nutritional supplements containing Ecdysterone have come onto the market in recent years, which advertise positive effects on athletic performance. In addition to increasing strength and muscle mass, the funds also promise less fatigue and easier recovery during training.

Sources used: news agencies dpa, sid

Those who nibble on sweets usually know that they are damaging their teeth. But it’s not just the sugar bombs that cause problems in the mouth. A dentist explains.

The fact that too much sugar damages your teeth is nothing new. But who would have thought that of spinach? But healthy foods can also attack the teeth.

Although spinach is a nutrient-rich vegetable, advises dentist Jochen Schmidt, dental director of Carree Dental in Cologne, in the magazine "Good health" (Edition 9/2019) from consuming too much. The oxalic acid contained in spinach attacks the tooth enamel and often leaves a feeling of blunt teeth after eating. The same applies to smoothies: the high sugar and acid content can make teeth more sensitive if consumed regularly.

Spices such as saffron and curry, like soy sauce or balsamic vinegar, often leave a film of color on the teeth. Schmidt therefore recommends rinsing with a glass of water after eating. White wine can also promote discoloration: By roughening the surface of the tooth, pigments from other foods can deposit more easily.

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The dental specialist also advises not to swallow cough syrup right before bed. The sweet medicine reduces the production of saliva and sticks to the teeth. It is better to take the cough syrup earlier and then brush your teeth.

Sources used: dpa news agency

Hot raspberry punch promises heavenly pleasures at Christmas time. How to prepare the aromatic hot drink based on black tea with rum, read in this recipe.

Advent, Advent … That belongs to a contemplative pre-Christmas season

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Ingredients for hot raspberry punch

Whole raspberries floating in black tea flavored for Christmas make this raspberry punch a special experience at Christmas time. To get the recipe as suggested by the site "Mecklenburg-Western Pomerania harvest" To cook for eight people, you need:

2 packs of frozen raspberries100 g sugar1 l black tea1 / 2 l rum3 untreated oranges5 cloves1 / 2 cinnamon stick

Cooking raspberry punch: recipe

Put the frozen raspberries in a bowl, sprinkle the fruits with a little sugar and let them steep until the juice forms. Wash the oranges thoroughly and dry them. Then rub the peel of the citrus fruits in a small bowl. The oranges are then halved and the juice squeezed out. For the black tea, add a liter of water and brew about four teaspoons of black tea with it. After five minutes, strain the tea.

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Put a large saucepan on the stove and add the black tea along with the sugar, orange peel, orange juice, cloves and cinnamon. Heat the raspberry punch until the sugar has completely dissolved. The rum gives the recipe the right spin. Put it in at the end along with the raspberries. After the punch has drawn, serve hot.

Berlin (dpa / tmn) – How I was looking forward to the hot days when the barbecue is lit in the evening. Relaxed and enjoy the summer with a cool drink in hand. As a self-confessed punch fan, there is of course always one on the table. Most of the time, the children are disappointed that they are not allowed to slurp along.

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But what speaks against a punch without alcohol? So I conjure up a super delicious punch from summer-fresh ingredients, which the dear little ones have to be nimble to get something from, because my punch is also very popular with adults.

Ingredients for 4 persons:

A thumb-sized piece of ginger, 2-3 tablespoons cane sugar, 2 limes, 750 ml clear apple juice, 250 ml pineapple juice, 2-3 peaches, ice cubes

Preparation:

1. Peel the ginger and cut it into very fine cubes.

2. Finely pound the ginger with the sugar in a mortar.

3. Wash the limes with hot water. Squeeze one of them and mix the juice with the ginger sugar until the sugar has dissolved.

4. Top up the mixture with the juices.

5. Cut the second lime into thin slices and add to the punch along with the ice cream.

6. Finally peel the peaches, cut into wedges and also add to the punch. Now it can be served and enjoyed ice-cold.

More recipes at http://www.dekoreenberlin.blogspot.de

Those who like the taste of marzipan will love this marzipan punch: in combination with caramel tea, the amaretto and marzipan paste unfold their delicious aroma. A top made of semi-rigid cream rounds off the recipe.

Advent, Advent … That belongs to a contemplative pre-Christmas season

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Ingredients for marzipan punch

When it storms and snows outside, the marzipan punch warms you up from the inside. A shot of amaretto gives the hot drink the revs it needs and ensures red cheeks and shiny eyes. The marzipan taste of the liqueur is combined with the intense aroma of caramelized rooibos tea. A layer of creamy whipped cream and rasped marzipan promise true culinary delights. For this recipe for two you need as suggested by the magazine "eat&Drink":

100 ml whipped cream, 60 g marzipan, 2 tbsp caramel rooibos tea, 1 tbsp Amaretto

Mixing marzipan punch: recipe

To make the marzipan punch, put the whipped cream in a bowl, beat it until it is almost stiff, and put the cream in the refrigerator. Then roughly grate the marzipan mixture.

For the recipe, put two tablespoons of rooibos tea in a pot and brew the tea with 350 milliliters of boiling water. After the tea has steeped for five minutes, strain the liquid into the pot using a strainer. Add the amaretto and heat the tea again. Make sure, however, that the marzipan punch does not boil so that the alcohol does not evaporate.

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Now distribute the tea between two punch glasses and garnish the hot drink with cream and grated marzipan. To prevent the cream from liquefying, serve the marzipan punch immediately.

With a cup of hot orange punch in hand, the long nights of Advent are particularly cozy. Read here what you need for the fruity-spicy recipe with orange liqueur.

Advent, Advent … That belongs to a contemplative pre-Christmas season

Photo series with 10 pictures

Ingredients for orange punch

The three kings would also have liked this recipe for orange punch. With cinnamon, cloves and cardamom, the hot drink contains a triad of spices that are not only noticed in the Orient at Christmas time. Orange liqueur and rum, which refine the recipe based on cranberry and blood orange juice, provide the warmth from within.