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Arguiñano recipes to recover from the excesses of Christmas


Karlos Arguiñano It is the king of the recipes in this country. Become a reference, from the web that offers content for followers of all his production programs Bainet Media hogarmania.com, He has left us no less than 8 recipes for soups and creams to recover from the excesses that bring the holidays.

In a few days when we all complain about binges and excesses we make at Christmas, what we need are content to help us get back to normal, Y recovering good manners.

How could it be otherwise, publication has a great impact on Twitter, where once again, we have seen the loyalty of his followers.

We leave the 8 Arguiñano Recipes to purify the body after the excesses of Christmas:

8 healthy recipes for soups and creams to return to normal after the holidays

1.- Tom yum goong, Thai soup with prawns

Typical soup with prawns Thai cuisine, mushrooms, broth citronella, lime leaves, fish sauce and coconut milk.

2.- Carrot and turmeric cream with crunchy biscuit

This dish is cooked based superfoods O superfoods as the cream of carrot are also known, Yucca, onion, ginger and turmeric accompanied crunchy cookie.

3.- Porrusalda de bacalao

Dish of desalted cod, leeks, potatoes, carrot, garlic and pumpkin

4.- Cream lentil curry

Ideal for children, It is served with puff pastry with cheese sticks

5.- Sweet potato cream with hiziki and cabbage roll

A good example of macrobiotic meal of cabbage, boniato, carrot and green beans, inter alia.

6.- macrobiotic gazpacho

Macrobiotic refreshing gazpacho with onions, beet and carrot and accompanies it with tempura vegetables prepared without gluten.

7.- Fish soup and vegetables

This dish is served with kale leaves, pressing carrot, cucumber and radishes, a macrobiotic and easy recipe to prepare.

8.- Miso soup with tofu and soba

Soba noodles served with, tofu, mushrooms, seaweed and vegetables, healthy recipe, macrobiotic cooking again.

About the Author

Article by the editorial team of DiegoCoquillat.com. It has professionals both in the field of hospitality, gastronomy and tourism, and new technologies and innovation.


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