In a bowl, beat an egg and sprinkle with three spoonfuls of white sugar, a pinch of sea salt, ground cinnamon, a few cloves, nutmeg and a few toasted sesame seeds. Cook the mixture for ten minutes while gently stirring it with a wooden spoon. To dress the salad, heat a tablespoon of olive oil in a skillet over medium heat. Add chopped fennel, half a shallot and ginger. Let it cook for ten minutes. Reserve, salt and pepper. Peel and cut the oranges into quarters. Serve the salad by mixing everything (sesame sauce, fennel, oranges) and covering with orange zest. Serve chilled.
For more wellness and healthy recipes, see our article on fresh plant extracts to take in decoction for top physical shape.
A light and tasty recipe, rich in protein and vitamins. Preheat the oven to 275 degrees. In a baking dish, combine half a bulb of fennel, a blood orange previously peeled and cut into quarters, slices of lemon, a red pepper and a sprig of dill. Lay the salmon on this bed of fennel and citrus, salt and oil. Bake for half an hour to forty minutes, checking occasionally for doneness. The cooking of the salmon is good when the flesh of the fish has become opaque and is soft pink. When ready, transfer the salmon to a platter, season with salt and pepper, and serve.
The consumption of lemon is recommended to preserve the radiance of the skin, the physical tone and the digestive well-being. We even recommend squeezing half a lemon in lukewarm water in the morning when you get up, twenty minutes before breakfast. It can also be consumed as an accompaniment to a dish or as a dessert, in a thousand ways. Discover all our ideas for complete lemon-based meals. To make Lemon Marinated Chicken, start by peeling and chopping two green onions. In a blender, mix the chopped onions with cilantro, citrus zest of your choice, garlic, fresh lemon juice, soy sauce and a tablespoon of olive oil. Blend until you get a puree. Reserve a quarter of this marinade in a cup. Place the rest in a cooking bag and add the chicken. Refrigerate the cooking bag for twenty minutes while you preheat your grill. Pour the marinade onto a baking sheet and add the chicken. Allow to brown for ten to fifteen minutes. Serve with the reserved marinade and a few fresh green onions.
