By Ivana Iovino
Il tofu è il risultato di particolari lavorazioni della soia, frutto della tradizionale sapienza nutrizionale millenaria dei popoli orientali.
Il processo di raffinazione che conduce al latte di soia e poi los angeles sua cagliatura permettono di ottenere il tofu o formaggio di soia,
uno straordinario concentrato di proteine di facile digestione e assimilazione.
A differenza del formaggio di origine animale, il tofu è privo di grassi e di colesterolo, mentre è ricco di lecitina
e di molti altri importanti aminoacidi e principi nutritivi importanti in line with il nostro organismo.
Per questo è un alimento ideale consistent with tutte/i, specialmente in keeping with chi ha necessità di seguire diete dimagranti o povere di grassi e colesterolo.
Oggi il tofu si può reperire facilmente sia nei negozi di alimenti naturali, che nei supermercati e in molti ristoranti di cucina orientale.
Le ricette di questo libro sono piatti sani, appetitosi e ricchi di energia vitale.
Sono il risultato di creatività unita alla tradizione della cucina giapponese dei monasteri Zen e a una profonda competenza delle proprietà degli alimenti e del loro utilizzo.
Il frutto di questo straordinario connubio, sono ricette con una grande varietà di gusti, nutrizionalmente equilibrate,
ricche di energia, realizzate con varie tecniche di cottura e preparazione.
Read or Download ll Libro del Tofu - 90 squisite ricette per mangiare con gusto e vivere sani e snelli PDF
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Extra info for ll Libro del Tofu - 90 squisite ricette per mangiare con gusto e vivere sani e snelli
A cow had given birth to a beautiful male calf. The mother was allowed to nurse her calf but for a single night. On the second day after birth, my uncle took the calf from the mother and placed him in the veal pen in the barn—only ten yards away, in plain view of the mother. The mother cow could see her infant, smell him, hear him, but could not touch him, comfort him, or nurse him. The heartrending bellows that she poured forth— minute after minute, hour after hour, for ﬁve long days—were excruciating to listen to.
As much as we might try to defend our predilections, there is no deductive way to explain them. They are simply a part of us, the special attributes that make each of us uniquely ourselves. Few of us relish the idea that our propensities may be the result of cultural conditioning—that we are products of our environment and not the other way around. 22 chapter 2 Numerous inﬂuences contribute to the development of our tastes, outlook, and beliefs, which combine to create our worldview—“truths” we accept, take for granted, and rarely challenge.
Yet my traditions— everything I had been taught to believe and to honor—said that eating meat, animals, was okay, unquestionably accepted and inherently good. To listen to my own thoughts and decide for myself would be to reject the central celebration of meat by my friends and family, for I knew that once I accepted the cruelty 28 chapter 2 and cut meat from my diet, it would not be okay to be around others and remain silent, as if nothing were amiss, as if nothing had changed. To this day, I dread discussing vegetarianism.