Healthy Recipes With Gordon Ramsay

Birch muesli is traditionally prepared the night before and left in the refrigerator. I find it a little heavy and a little heavy, so it's the same principles, but much lighter. The first thing I make is yogurt, I think live yogurt and raw milk yogurt are better, they are packaged. with calcium enzymes and probiotics that help the body absorb nutrients, it is interesting because children especially would prefer muesli with milk, but yogurt is much better for them. I like to make it literally 10 minutes before serving because it doesn't turn into apple juice heavy yogurt which is a great way to sweeten muesli, a couple of tablespoons of that little mixture, now sprinkle over the oats.

I like to put two thirds in now so it is absorbed and almost doubles in size and the last third of the oats last. Finished oats have a low glycemic index, meaning they release energy slowly so you can keep going until lunch. I really like it when it falls off the spoon. You can literally see in seconds that it becomes thicker than the rest of the oatmeal. I have different textures, now mix well and it literally takes three or four minutes to prepare. Let's put the almonds in a dry pan, incredibly

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, toasting them with even better flavor, crumble them in the pan, toast them lightly, which gives them a really nice type. crunch to the top of the muesli, roll them around the pan so they toast evenly in a bowl.

The exciting thing about creating your own music is that you are in control, blackberries, summer raspberries, strawberries, so change the berries, no. They just taste great, they're full of antioxidants and vitamins C and K, so just sprinkle the top of your muesli with their generous blackberries, sweetness, tartness, acidity and then just sprinkle over their delicious almonds. I quite like it crispy on top so be generous, it looks fantastic, the perfect way to start the day. My quick birch and muesli not only tastes amazing, it makes you feel fantastic. It's my best

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breakfast. There really is no better way to start the day.

A healthy diet is important, but. We are quite relaxed about it my philosophy is simple try to eat less of the bad things and eat more of the good things and join me in the kitchen is my youngest and netball crazy uncle for dinner it is a delicious teriyaki salmon friend with wheat soba noodle salad packed with healthy veggies and a light drizzle of gelatin for dessert first job the teriyaki marinade for the salmon the sauce is going to help dad with the salmon please right teriyaki delicious sweet and sticky salmon , okay, first of all, I would like you to season the salmon a little please with salt and pepper, thank you, okay, I want you to cut the garlic, one in front and two in the back, yes, oh oh, be a little faster in old age, uh, good girl, thank you, right, ginger garlic, so let's prepare a marinade, okay, do you know what a marinade is?

It's what you cook something in, that's right, so let's start with soy sauce three tablespoons a good three this is rice wine also known as mirin one in I know what that is that's maple syrup a little like pure gold, beautiful and a little olive oil, now it smells very good. I want you to rub the salmon in the marinade if you have the chance to do it the night before the salmon changes color, but it's okay even with 10 or 15 minutes before you start cooking, it does it with ginger and garlic, it gives it a different flavor, you know, which helps enhance the flavor when we cook it, it's got that really nice glaze on there, okay, let's put it in the refrigerator to marinate and We'll start with the jellies to continue with the teriyaki salmon, a light dessert for adults, prosecco and aperol spritz jelly.

Start by soaking gelatin sheets in cold water, pour prosecco, 100 milliliters of water and pour the sugar into the pan, heat until the sugar dissolves and then add the gelatin. The leaves leave the mixture cold, complete with more prosecco and a dash of sweet and sour Italian aperol, then pour into glasses over orange slices and let all the soda rest in the refrigerator in a splash in a perfect gelatin from the teriyaki salmon marinating time. for Continue with Noodles and Vitamins Pack, Vegetable and Seed Salad, Soba Noodles, Why are they this color? They're this color because they're made of buckwheat okay and then we're going to drop them very carefully if you slide them that way and then you go like this in your hand and that's going to show you there and then look hold them like this and drop them in the pan, okay, I got them, yeah, okay, so hold on tight, hold on tight, do they take longer to cook?

They are normal, they actually take literally five minutes, what are they? sugar snacks please okay that's so crunchy so crunchy now carrot and kale. I'll show you a very quick way to cut carrot strips to get you down. Oh yeah, it's a bit like. Peeling them, but that's it, let's go there, let's go, big long ribbons, sweet peas inside, yeah, okay, on the noodles, I forgot two, oh, thanks, wake up, dad, next kale, now you know how good it is for you, right, yeah, kale, how? Are the tapes okay? Well, oh, how cute. You like a little salt and pepper on your little cat's ribbons.

Go ahead, good girl, I didn't forget any like you, so excuse me and since we shaved them very thin like this, how long? Do you think it will take them about a minute to cook? Oh, it looks so delicious, it looks delicious, doesn't it? Now let's drain the noodles, that's beautiful, look at the kale, what happens if you cook the vegetables? too long they would get a little tough they'll get soft and mushy okay and then we'll throw in the noodles, but now I'm going to make those noodles taste even better. I would like you to put some salt and pepper in there for me please, next spring onion, look at your fingers, please put a seasoning on it, ginger in, I can smell it from here, you can cut me, no, what is that, a little smell, sesame seeds, oh yes, that's right, sesame oil. a touch of sesame oil over rice wine vinegar, a little bit of salt, and finally a little bit of my soy sauce and let you drizzle that on please, that's it, one final little ingredient, what is that seaweed? whose favorite is Jack Hollies and mine, cut it into strips?

Ok, I'm going to cut that, oh, how good? I want you to sprinkle it on top of the noodles and I'll squeeze in the lemon juice. Oh, excuse me, you also had a lemon shower today, the soba noodle salad is ready. We will start cooking the salmon. Oh, it looks good, doesn't it, doesn't it, let's do it, boom, okay, frying pan, nice and hot. What did I show you when you put the fish in the pan? Which way do you put it? You put it skin side down. that's right and then there's the frying pan there and you put it there and you move away from you if you put it towards you what happens it will spit it out yeah it splashes that's right so take your time good girl good girl and the last one good girl very slippery, very slippery, this one is very fresh, nice, nice, a little bit of ginger there now, a little bit of garlic, it smells like a mix of all the flavors, right?

Isn't the color of the salmon so pretty?, nice and crispy, nice and crispy, that's it. Good, and I would like you to serve me the rest of the marinade, please, good. Well, now the sam is going to glaze. Well done. You're getting good at this cooking thing. You know, would you like to be a chef when you grow up? yes, you would really like to have your own restaurant one day I would like to have a bakery a bakery jack and I are planning to open one together and then we make the paninis and we make the coffees and I make the cakes and the cookies, then there will be scrambled eggs for the breakfast, so you've already thought about it, yes, we were planning it the other night and when we couldn't sleep and who's going to be the head chef and who's going to be the sous chef, no, us.

We're not going to do that because we both have different roles in this. Oh, I see this is well thought out, yes, but we won't need anyone else besides him and me, so no other people. That was nice. It sounds incredible. bring the spoon over here like this, okay, and just tilt the pan, I'll tilt the pan, you glaze the salmon for me, please, I'm now, honey, all ready, will you leave the ginger on top? What was your favorite type of salmon? when you were little salmon cakes oh, I like those you like those what does it look like? it looks delicious.

I would like you to bring it very carefully to the table, okay, I'll bring your noodles ready, we're well done. I'm fascinated by this restaurant that you and Jack are opening. Yes, this is my best healthy dinner. It's fresh, homemade, and full of goodness, but most importantly, it's absolutely delicious.