Fully autumn, close to winter. If you are troubled by an autumn chandelier, change your diet. How? Enter the yellow cheeses into the menu. Why should this product stay on our tables?
Enhances immunity and energy. The yellow cheese is an excellent source of calcium. Already one slice provides 160-200 mg of this valuable element. Thanks to vitamins A, D, B and minerals such as zinc and copper, as well as high protein content, the body is able to build natural immunity against viruses and bacteria, especially in the autumn cold season. What is more, the CLA linoleic acid contained in the cheese will protect us against atherosclerosis and tumors.
Why should the cheese improve our mood? It contains tryptophan, which supports the secretion of the so-called hormone of happiness, i.e. serotonin, in the body. It also contains chromium, which calms and soothes tension, as well as magnesium, which improves mood, memory and cognitive functions. In addition, vitamins from the B group add energy and have an antidepressant effect.
Yellow cheese is also one of the most rich sources of vitamin K, extremely important for the proper functioning of the heart, brain and bones.
As we know, there are many types and varieties of cheese that we can divide according to the type of milk used and the production technology and the type of maturing process. What about calorific value? Let’s start with how much and which cheese we eat. Different species have different calories.
It is important to remember about it in the diet of children, adolescents and the elderly, because of the high content of calcium, which builds the bone system at an early age and prevents the formation of osteoporosis in the elderly.
Our proposals for improving the mood in the morning:
Breakfast grate a’la pizza
Ingredients for dough:
1,5 glasses of wholegrain wheat flour,
½ cubes of cold butter,
3 tablespoons of cold water,
1/3 of a teaspoon of nutmeg,
1 hen egg,
a pinch of salt;
Ingredients for stuffing:
7 spoonfuls of natural yoghurt,
7 slices of poultry meat,
6 slices of yellow goud cheese,
5 dried tomatoes in oil,
a few basil leaves,
Combine the dough ingredients, knead and cool in a refrigerator for 15 minutes. Then we roll and lay the mould to the grate. After forcing the dough with a fork, heat the oven to 180°C and bake for 10 minutes.
Cut the sausage and cheese into cubes and cut the tomatoes into smaller pieces. After chopping the onion into feathers, mix all the ingredients of the stuffing. Season with pepper and pour onto the bottom of the baked product. Decorate the whole dish with a few basil leaves and bake for about 25 minutes at 180 degrees Celsius.
Courgettes and parsley cheese cakes
6 spoonfuls of wheat flour,
3 eggs, 2 cloves of garlic,
1 zucchini, parsley bunch,
3/4 a glass of grated salami cheese,
1 teaspoon of baking powder,
Rub the courgettes together on a coarse mesh grater. Chop the parsley and combine with cheese, egg, flour, baking powder and garlic squeezed by the press and season. Mix thoroughly. Heat up the frying pan and pour in the oil. Fry the dough, forming round cakes for about 3 minutes on each side.
We serve with natural yoghurt.
We wish you a tasty 🙂
The campaign “We have a cat with a milk point” is financed by the Milk Promotion Fund.