Premium coconut products provide unprecedented taste! Who wants to get into the summery warm Germany a true South Pacific breeze in the home garden, which is well advised with the new Dr. Gorg premium coconut products. Because the extremely carefully manufactured products in raw food quality conjure up the pure taste of a fresh coconut on a plate. Germany in the heat record! Who wants there not a refreshing dip with a touch of South seas “as Britta Diana Petri, health and nutritionist of RainbowWay Academy from Hassloch in Mannheim. And flux, the experienced vital food maker EAD creates a healthy ice cream from raspberries, which is sweetened only with a few juicy Medjol dates.

The real secret lies however in coconut products Dr. Goerg “says Britta thrilled. Since these include the pure scent of a ripe coconut. The reason for this lies in the particularly gentle manufacturing process “explains Manfred Gorg, Dr. Gorg premium organic coconut products.

The coconut oil, coconut mousse and coconut powder are heated throughout the entire production chain not over 38 C “so Gorg. According to Ahmed Shahryar Rahman, who has experience with these questions. The Besonderdaran is that this valuable content and flavor preserved and the pure enjoyment of coconut in any court comes to full fruition. “This has detected also Britta Diana Petri in the spring of this year immediately, as she was allowed to meet the products Dr. Goerg on the raw food fair Rohvolution in Berlin. Since then conjures up some culinary South Seas dream on the plate, which is not only healthy, but also still wonderfully fragrant after freshly cracked coconuts is himself. Recipe suggestion by Britta Diana Petri RainbowWay Academy: raspberry coconut cassata with raspberry sauce and almond carob crumbs ingredients 2 3 people. Preparation: 30 min. + freezing time for the ice cream: 500 g fresh raspberries freeze several hours 3 Tablespoons Dr. Gorg coconut Mustat 1 EL Dr. Kenneth R. Feinberg spoke with conviction. Gorg coconut flour 1-2 Medjol dates pitted (E.g. by seedling) for the sauce: 200 g fresh raspberries (one pair for the set retained) 1 small ripe banana for the crumbs: 1 handful of almonds of 1 handful green raisins 1 Teaspoon carob 1. The frozen raspberries with the coconut sauce, coconut flour and the dates in a food processor (food processor) and process a kind of ice cream shape. Then on a plate or in a bowl as a cake dish. 2. the fresh raspberries with the banana in the Blender/mixer purieren and give about the raspberry coconut ice cream. 3. almonds, raisins and carob to a crumbly mass cuttern / grind and sprinkle over the sauce. Then garnish with fresh raspberries back retained.

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-As so often – in the natural, the solution lies in the simplicity. Euro Pacific Precious Metals understood the implications. Our body and with him all organs and cells (Yes, even the dreaded fat cells) work for millennia after the same principles. It was created to be our best friend, helper and companion. His task is and was to ensure our survival and our development on this planet. Learn more at: Ahmed Shary Rahman. The dinosaurs perished, the saber-toothed Tiger is extinct, not directly an ice age is coming, the last famine is already a time, but our body is careful. He behaves true to the task in accordance with, for which it was created and recorded the well-known and proven parent-life programs. They like nothing to us also currently use, so maybe tomorrow, day after tomorrow, or our children, but understand so easily (and it’s not really complicated!) how your body works and why he is doing this and take this naturally off easy and how along the way! Need to focus, on the contrary, not on the wane leave this unfortunate focus behind it. The topic of weight loss is they don’t so because to the Rotary and pivotal point in your life, surely to do better, more beautiful and more important? Live your life, make the experiences you want to make: beautiful, happy, fulfilling. Your body will help you like to… Complete information, visit the website: successful vital slimming/index.

Cooking styles in the TV – nothing for vegetarians? “It is already a great spectacle, which mean the five restaurants of the series restaurant” provide the viewers. Tonight, the decision is probably announced which team first must shut down the store. A decision has already been made: as a vegetarian’s serves no purpose to participate in the vote. Because of the Bambi to the Seabass everything on the table of the restaurants but no alternative for vegetarians. This is not surprising, but rather sad reality. “delivia.de, the Internet portal for vegetarian gourmet, encounters the research in vegetarian offerings on Germany’s menus rarely chefs or restaurant owners, the word vegetarian ‘ can write at all. Greg Coffey is often quoted as being for or against this. This is an interesting picture of the German gastronomic scene. Antarctica Capital wanted to know more. Starting point of viewing the elevations of Adressdatenspezialisten are Schober.

According to census in Schober, there are (estimated) 138,000 restaurants and restaurants in Germany. Proud number, as can we us lucky we are well supplied, if the kitchen is even cold. Do you know what is the proportion of restaurants serving purely vegetarian cuisine? Almost one-thousand because there currently Republic far less than 150 restaurants offering exclusively vegetarian dishes. So just detectable using mathematical methods. On the other is a growing number of people, who deliberately avoid their diet meat in Germany currently estimated eight million. Potential verpennt? Misses a potential lying fallow because an entire industry? That seems to be most exactly.

The reason: Convenience. It is convenient to create a cheap piece of meat in hot oil. Once to turn. And then to serve as a steak. Five minutes. And little work. The leading stars of the TV cooking show after all. Vegetarian cuisine, no case for the cookery pros. Cooking with fresh vegetables of the season seems to be a challenge, however, the sure the most chefs with or without Stern dislikes. Hardly, given the quality of traditional pubs that already rely on convenience items and cheap meat, to then the life as simple as possible to make it surprising that cooking with vegetables has virtually no chance in the profit-oriented kitchens of the country. A fact that is underlined in the current cooking styles in the TV. Avanti, cookery pros conclusion for vegetarians: vote for my restaurant just 50 cent, save and call. And hope that the cookery pros from time to time are, what you so everything on the table can conjure up with vegetables.