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Diet pescovegana

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Published on Oct 22, 2017

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The diet pesco-vegan it is perhaps still little known but is becoming increasingly popular among those who are particularly attentive to healthy food. It is a food plan that includes fish and seafood but excludes milk, eggs and cheese.

The pesco-vegans also have a web site designed to help those who want to approach to this style of food and also, why not, get know and respond to the numerous controversies triggered by the part of the vegan hard that accuse them of being inconsistent at the level of ethics. The pesco vegan essentially differ “pescetariani” (follow a vegetarian diet while still eating fish) for the fact that also exclude milk, eggs and cheese. .

Many consider the diet pesco vegan as one of the most healthy among all the various proposals food. The explanation lies in the precious omega3. Diets that include animal products (meat and fish included) would indeed inflammatory to our body; but the extent of inflammatory of the fish would be offset by the amount of omega-3 is made in such quantities as to cancel the effect of inflammatory. According to the authors of the official website, the diet pesco vegan would be the power idealae to fight the disease autoimmune inflammatory..

Pier Luigi Rossi, medical specialist in food science, talks about the benefits:

“I believe that the model food vegan can be integrated and completed with the insertion of the fish. [...] Council the fish (at least two-three portions in a week) because it has two lipid molecules primary: EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), essential for the structural and functional integrity of the membranes of our cells, and cognitive functions and behavior.

The publishing house Aspen Naturopathic Wellbeing, a publishing house based in Melbourne (Australia) tries to explain the philosophy of life behind this food plan responding to those who argue that it should not use the term “vegan”. Says:

“We have received a couple of e-mails from people who believe that we shouldn't use the term ‘vegan’ as part of ‘fish’, since it appears, in their minds, as a contradiction in terms. We do not agree: [...] we Reject the idea that only the purest of vegans can use the term ‘vegan’. It is not right – it is a word that we can all use to describe the food and the diets, even those that are less rigorous. You can eat a sandwich vegan for breakfast, then lunch, pesco-vegan, and then a dinner omnivorous. You can eat mainly vegan food, you can eat only vegan food can not eat ever vegan food. We are all a personal choice on what we eat, and the choice to eat vegan food only”.

The diet pesco vegan can seem more complex to follow because maybe you don't know what to buy and what should be left on the supermarket shelf. We thought we would solve the problem while preparing a list of useful ingredients. This is a complete list with everything that you will need for the first week. In this way, you will be much more easy to orientate yourself and to know how to fill your pantry. Spending smart is the first step towards the success of a diet! Remember the famous saying: never do grocery shopping when you are hungry! The risk is to give in to the temptation of packaged products specifically made to attract your attention but definitely not healthy.

Ingredients diet pesco vegan

BREAKFAST

– SOY MILK 150 g
– WHOLE wheat BISCUITS 30 g
– COFFEE 50 g

SNACK
– PINEAPPLE-NATURAL, 200 g

LUNCH
– AROMATIC RICE, BASMATI, Recipe (1)
– BROCCOLI KOHLRABI, BOILED, cooked Recipe (2)
– MINERAL WATER 400 g

SNACK
– PEARS 200 g

DINNER
– Cream OF PUMPKIN soup Recipe (3)
– Grilled SOY LEMON Recipe (4)
– MIXED SALAD Recipe (5)
– MINERAL WATER 400 g
– Whole-grain BREAD 40 g

Recipes
(1) AROMATIC RICE BASMATI
AROMATIC RICE, BASMATI, 70 g
Preparation
SEASON THE RICE WITH VEGETABLES of your choice AND extra VIRGIN OLIVE OIL.

(2) BROCCOLI KOHLRABI, BOILED, COOKED
BROCCOLI TURNIP 250 g, extra VIRGIN OLIVE OIL (*)

(3) THE PAST OF PUMPKIN
YELLOW PUMPKIN 200 g LEEKS, 100 g, extra VIRGIN OLIVE OIL (*)
Preparation
CUT IN SMALL PIECES THE PUMPKIN, place IN A SAUCEPAN WITH THE LEEKS AND The olive OIL, COVER WITH WATER AND COOK FOR 30 MIN. ABOUT. MOVE THE VEGETABLES TO THE BLENDER WITH THE COOKING WATER, SEASON WITH SALT AND SERVE WITH A SPRINKLING OF PARMESAN CHEESE IF ALLOWED.

(4) STEAK SOY LEMON
STEAK SOY 80 g LEMON JUICE 5 g, extra VIRGIN OLIVE OIL (*)

(5) MIXED SALAD
RADICCHIO 100 g TOMATOES 50 g, LETTUCE 30 g, CUCUMBERS 30 g RED pepper 30 g LEMON JUICE 5 g
Preparation
DELETE INGREDIENTS THAT ARE NOT ACCEPTABLE OR TOLERATED.USE THE LETTUCE IF THE LETTUCE IS NOT TOLERATED.
(*) Condiments
Quantity total
Extra-VIRGIN OLIVE OIL 20 g

BREAKFAST

-Milk, OAT MILK 150 g
-SLICES THE BISC.And the JAM Recipe (1)
-COFFEE 50 g

SNACK
-KIWI 200 g

LUNCH
-AMARANTH Recipe (2)
-CHAMPIGNON MUSHROOMS IN a PAN Recipe (3)
-MINERAL WATER 400 g
-SNACK
-APPLES 200 g

DINNER
-VEGETABLE SOUP WITH POTATOES Recipe (4)
-CRESCENZA cheese, LIGHT Recipe (5)
-SALAD OF SWEET CORN 100 g
-MINERAL WATER 400 g

Recipes
(1) SLICES THE BISC.AND JAM
RUSKS 30 g FRUIT JAM 10 g

(2) AMARANTH
AMARANTH 70 g
Preparation
DRIZZLE The AMARANTH AFTER IT is BOILED WITH VEGETABLES of your choice ACCORDING to YOUR TASTE AND TOLERANCE of the INDIVIDUAL. CHAMPIGNON MUSHROOMS 200g, extra VIRGIN OLIVE OIL (*)

(4) VEGETABLE SOUP WITH POTATOES
POTATOES 60 g, GREEN ZUCCHINI 30 g CARROTS 30 g, ONIONS 5 g, CELERY, green BEANS 25 g, PARSLEY and PARMESAN cheese (*) extra VIRGIN OLIVE OIL*), PUMPKIN YELLOW 10 g
Preparation
COOK ALL THE VEGETABLES FOR ABOUT AN HOUR. DRAIN THEM AND THEN MASH THEM WITH A FORK. PUT IT THEN IN THE COOKING BROTH AND LET IT BOIL FOR ANOTHER 10 MIN SERVE WITH THE PARMESAN CHEESE, THE CHOPPED PARSLEY AND A DASH OF OLIVE OIL.

(5) GROWTH LIGHT
CRESCENZA light 150 g
Preparation
IN THE CASE OF LACTOSE INTOLERANCE THE USE OF THE CHEESE WITHOUT LACTOSE.
(*) Condiments
Quantity total
Extra-VIRGIN OLIVE OIL g 15
PARMESAN cheese g 6

BREAKFAST
-SOY MILK 150 g
-WHOLE wheat BISCUITS 30 g
-COFFEE 50 g

SNACK
-ORANGES 200 g

LUNCH
-MILLET HULLED 70 g
-Steamed BROCCOLI Recipe (1)
-MINERAL WATER 400 g

SNACK
-PEARS 200 g

DINNER
-BRAISED LENTILS AND POMOD. Recipe (2)
-TOFU, FRESH 150 g
-MIXED SALAD OF LAMB Recipe (3)
-MINERAL WATER 400 g

Recipes:

(1) STEAMED BROCCOLI
BROCCOLI HEAD 200 g LEMON JUICE 10 g

(2) BRAISED LENTILS AND POMOD.
DRIED LENTILS 100 g CARROTS 40 g, CELERY, ONIONS, GARLIC, FRESH ROSEMARY, PEELED TOMATOES 80 g, extra VIRGIN OLIVE OIL (*)
Preparation
PUT INTO THE WATER THE LENTILS FOR 12 HOURS.RINSE them AND let THEM BOIL IN 1/2 litre. SALT WATER FOR 1 AND 1/2. CHOP THE CARROT, CELERY AND ONION.IN A SAUCEPAN, POUR The OIL, FRY THE VEGETABLES,add THE diced TOMATOES AND LEAVE to BRAISE.COMBINE THE LENTILS AND FINISH COOKING.

(3) MIXED SALAD OF LAMB'S LETTUCE
VALERIANELLA (corn SALAD) 100 g ENDIVE 50 g CARROTS 50 g RADISHES and 30 g spring ONION 10 g BLACK OLIVES 10 g BASIL LEAVES extra VIRGIN OLIVE OIL (*)
Preparation
DELETE INGREDIENTS THAT ARE NOT ACCEPTABLE OR TOLERATED.
(*) Condiments
Quantity total
Extra-VIRGIN OLIVE OIL 20 g

BREAKFAST
-RICE MILK 150 g
-WHOLE wheat BISCUITS 30 g
-COFFEE 50 g

SNACK
-KIWI 200 g

LUNCH
-PENNE WITH ZUCCHINI Recipe (1)
-FENNEL BOILED Recipe (2)
-MINERAL WATER 400 g

SNACK
-ORANGES 200 g

DINNER
-CHICKPEA AND WHEAT-SPELT Recipe (3)
-OMELET Recipe (4)
-LETTUCE FOR SALAD Recipe (5)
-MINERAL WATER 400 g

Recipes

(1) PENNE WITH ZUCCHINI
PASTA 70 g COURGETTES GREEN 55 g TOMATO 55 g of FRESH GARLIC extra VIRGIN OLIVE OIL (*) BASIL LEAVES PARSLEY
Preparation
FINELY CHOP The GARLIC, CHOP THE BASIL AND PARSLEY TOGETHER, WASH THE ZUCCHINI, REMOVE THE ENDS AND CUT into slices. BROWN The GARLIC WITH A DASH OF OIL IN A NONSTICK SAUCEPAN, COMBINE THE ZUCCHINI AND LEAVE to COOK ON LOW heat FOR ABOUT 15 MINUTES. PEEL THE TOMATOES, TAGLIRLI CUBES AND ADD THEM TO THE ZUCCHINI ALONG WITH THE BASIL AND THE PARSLEY.
STOP THE COOKING. BOIL THE PASTA AL DENTE AND DRESS WITH THE SAUCE TO THE ZUCCHINI.

(2) FENNEL, BOILED
FENNEL 200 g LEMON JUICE 10 g

(3) SOUP OF CHICK-PEAS AND WHEAT-SPELT
DRIED CHICKPEAS 50 g GRAIN SPELT 50 g ONIONS 20 g CELERY 30 g CARROTS 30 g, PARSLEY
EXTRA VIRGIN OLIVE OIL (*) SALT
Preparation
PUT THE CHICKPEAS AND THE WHEAT IN COLD WATER FOR A WHOLE NIGHT. IN A SAUCEPAN PLACE CHOPPED ONION, A DASH OF OLIVE OIL, THE CARROTS, THE CELERY, The WATER, AND, FINALLY, THE CHICKPEAS AND THE GRAIN SPELT. LEAVE TO COOK FOR ABOUT AN HOUR. AFTER COOKING SPRINKLE THE CHOPPED PARSLEY.

(4) OMELETTE

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