Tasty Food Abundance in Healthy Europe

Tasty Food Abundance in Healthy Europe
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Free picture of tasty food abundance in the healthy heart of Europe. This tasty photo was created for you by the cooking, best friend epSos.de and it can be used for free, if you link epSos.de as the original author of the image.

The tasty food abundance and the colourful reds of the food are very accessible in Europe, because European people are cooking more often and eating foods that are fresh from around the world.

An easy dinner in europe can be boughts ina ny self-respected supermarket for grocery supplies. Local European food is healthy, if it was cooked fresh and from raw ingredients.

A healthy diet of testy food is very easy and cheap to hav ein Europe. The diversity in the European supermarkets from Germany, Italy, Spain and France is very good. The central location of Europe is very beneficial for the food on the table. The European food basket can contain the taste health from Africa, America and Asia, because all groceries from those continents are relatively easy to ship by air.

The traditional Italian nutrition of organic food is very popular in the world. It is very important to use raw ingredients in the Italian cuisine. Vegetarian ingredients are often colourful and beautiful for ideas, but often fail at calories and nutritional value. The vegan food of the French people is often popular, because it contains fresh fruits and many nuts.

The international bank of reconstruction and development reported that association of Europe was the union of the highest importers of food in 2005, the USA followed on excision and Japan. Now the food changes and put in circulation on the global basis. A variety and availability of food any more aren’t limited to an inequality of locally cultivated food or restriction of a local growing season.

Between 1961 and 1999 were available 400 % in the world export of food. Now some countries economically depend on export of food which answers in several ambushes for more than 80 % of all export.

The concept Food encloses as an upper concept the drinking water as well as the food. Drinking water exists of water and in it to relaxed mineral substances.

As opposed to drinking water food exists in the essentials of the macronutrients – this are the carbohydrates, the Lipide (fats) and the proteins – and, hence, supply to the person chemically engaged energy.

In addition, micronutrients as amount elements and trace elements are essential components of food. Food is taken up by the person for the purpose of the nutrition or the consumption over the mouth, if necessary after other preparation.

From juridical view the luxuries count beside drinking water and food as main groups also to the food and tobacco products are excluded.

The nutritional value is the central use of food. It is 1 mA, to qualify the physiological calorific value of a food. Mostly one summarises under the concept Nutritional value only the calorific value, so to the body at the possession energy.

The amount in food rubbish, yearly in 27 member states of the EU, it is estimated in an examination published by the EU commission at approx. 89 million tonnes, up to 50% along the food supplies chain, this corresponds 179 kg per head, with big differences between the single countries and the different branches.

Besides, the waste is not included with the agricultural production or the back throw by catches in the sea yet.

The limited in time prize increase of food is called food price crisis in 2007-2008 between 2007 and 2008.

The prices of four main food rice, maize, wheat and soy bean trebled possibly between autumn, 2005 and in the middle of 2008. In 2007 a quick increase was registered and the prize points were reached in winter, 2007 and spring, 2008. 2013 is another year for price increases.

Full value nutrition calls a nutrition draught with which fresh and untreated food as well as wholemeal products is preferred. The draught is based on the whole foods of Werner Kollath.

Generally usage the concept is used often synonymously to full nutrition and whole foods. Full nutrition is based on the recommendations of the German society for nutrition and calls a mixing food draught with nutrition-medical objective.

By trend food one understands food whose consumption to a fashion-conditioned boom increases after in a certain period strongly or they come on the market generally only anew and differ from the present offer of food.

Nutrition trends are examined by scientists and market researchers for different reasons. Besides, there are only few worldwide uniform trends at the food market; the predilections concerning nutrition in Asia are not identically with those in Europe or in the USA.

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Do you know a tasty, low-fat sauce that goes with steamed artichokes?

Question by Sara A: Do you know a tasty, low-fat sauce that goes with steamed artichokes?
*Sigh*. It’s time to diet. Hate it, hate it.

Anyway, one of my favorite foods is steamed artichoke which is (mercifully) very low in calories and high in nutrition. The only problem is that i like to dip said steamed artichoke in mayo. And oho! Fat free or low-fat mayo just won’t work.

Anyway, does anybody have a tasty and low-fat cold dipping sauce recipe, perhaps something involving plain yogurt? I’d really like to incorporate this into my regular diet.

Thanks in advance for your help!

Best answer:

Answer by rockabettygal
Dijonaise (low fat and delicious product) with a squeeze of fresh lemon juice and a couple drops of honey.

I’m not a big fan on yogurt – I use lowfat cottage cheese blended until smooth. Sounds wierd but no one can tell.

Give your answer to this question below!

any healthy tasty and tried recipes or ideas?

Question by IdoCare: any healthy tasty and tried recipes or ideas?
I want some healthy recipes for sancks, food, desserts etc. I dont want recipes with white sugar and white flour if possible. I really need healthy recipes. Thx.

Best answer:

Answer by Heidi’s Mummy

Some brill recipes on here- also peruse your local library, they’ll have some really good healthy eating cook books.

Add your own answer in the comments!

What is an easy, healthy, but tasty dinner idea?

Question by Blanca: What is an easy, healthy, but tasty dinner idea?
Im barely getting the hang of cooking, so I still can’t cook a very good meal for my family. I don’t like to eat too much fast food b/c I have 2 small kids, so I want to be able to cook a healthy meal for them as much as I can

Best answer:

Answer by hello_bubbles69
Stir fry chicken breast and veggies in a store-bought stir fry sauce and eat over brown rice. I know the sauce isn’t super healthy or anything but I think it still is a very healthy easy to prepare dish all together.
Or you could make a lasagna with ground chicken breast… Layer oven-ready lasagna noodles in dish, top with bought low fat spaghetti sauce, fresh sauteed veggies, cooked ground chicken, low-fat cheese and layer and bake in oven for like 30-40 minutes at 400.

Add your own answer in the comments!

[COOKING RECIPES] Raw Food Diet – Tasty Shrimp With Vegetables

Please Rate, Comment and Subscribe To Our Channel! More Cooking Recipes Are Coming! Extra Tags: cooking, cooking show, recipes cooking, cooking cooking, cooking channel, healthy cooking, cooking chicken, cooking fish, food network, cooking turkey, cooking recipes, cook, food, how to…
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Joyful Momma’s Guide to Shopping & Cooking Frugally: Tasty Tips for Saving Money from the Grocery Store to the Dinner Table

Joyful Momma’s Guide to Shopping & Cooking Frugally: Tasty Tips for Saving Money from the Grocery Store to the Dinner Table

Learn smart shopping techniques for big savings, including:

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List Price: $ 9.95

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Betty Crocker The 300 Calorie Cookbook: 300 tasty meals for eating healthy every day (Betty Crocker Books)

A comprehensive collection of deliciously filling main dishes-all 300 calories or less!

Eating healthy and monitoring calories has never been easier-or more delicious-with this tempting collection of recipes from Betty Crocker. The 300 Calorie Cookbook offers slimmed-down versions of your favorite foods, with family-pleasing recipes for burgers, sandwiches, soups and stews, salads, main courses, even casseroles-all just 300 calories or less per serving.

Betty Crocker takes all the guesswork and effort out of calorie counting at mealtime by providing clear calorie counts, comparisons for food swaps, full nutrition information for each recipe, and calorie charts for common ingredients.

  • With 300 low-calorie recipes, you’ll never run out of tasty, satisfying meals that will still help you stay on track
  • Offers a simple, fad-free way to control portion size-perfect for anyone looking to lose or maintain their weight with low-cal dishes or for people with diabetes and anyone who has to carefully monitor their calorie intake
  • Forty inspiring full-color photos, proving that healthy cooking can be hearty and delicious

The 300 Calorie Cookbook offers easy solutions for anyone counting their calories, letting you watch your weight without sacrificing great taste or favorite family dishes.

Recipe Excerpts from Betty Crocker The 300 Calorie Cookbook

Chicken Quesadillas

Roasted-Vegetable Lasagna

Italian Steak and Vegetables

List Price: $ 19.95

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Weight Watchers Delicious Dinner #3 – Tasty Thai Green Curry with Lisa Faulkner

Lisa Faulkner shows you how to cook a mouth-watering Weight Watchers Thai Green Curry; perfect for wowing your neighbours at a dinner party. This recipe is only 8 ProPoints values per portion (excluding rice). You can host your own dinner party with the Weight Watchers Supper Club app. There are loads of prizes to be won, plus there are plenty of great ‘good-for-you’ recipes to try. www.facebook.com Are you ready to Play Weight Watchers? Join us at www.playweightwatchers.co.uk Like us at http Follow us at www.twitter.com

Sunset Cook Book of favorite recipes — Reprinted many times between 1949 and 1960’s (Paperback) …..item 1..Homemade, Healthy & Tasty (January 11, 2012 / 16 Tevet 5772) …..item 2..Winter Soups & Stews …

Sunset Cook Book of favorite recipes — Reprinted many times between 1949 and 1960’s (Paperback) …..item 1..Homemade, Healthy & Tasty (January 11, 2012 / 16 Tevet 5772) …..item 2..Winter Soups & Stews …
Healthy Eating Habits
Image by marsmet543
Almost like a meat lasagna, this rolantini just substitutes the pasta for some mouth-watering eggplant. A great dish to make in advance and keep in your freezer for when you need a terrific healthy dinner quick & fast.

……..***** All images are copyrighted by their respective authors …….
……item 1)…. aish.com … Homemade, Healthy & Tasty … Simple dishes that are not only delicious but nutritiously satisfying. …

by Sarah Lasry
January 11, 2012 / 16 Tevet 5772

Now that we have had our fill of donuts and latkes it is time to focus on getting back to those homemade healthy meals that are not only delicious but nutritiously satisfying. Here are some of our favorite easy and simple dishes that are all about good, healthy and tasty food.





Almost like a meat lasagna, this rolantini just substitutes the pasta for some mouth-watering eggplant. A great dish to make in advance and keep in your freezer for when you need a terrific healthy dinner quick & fast.

1 large eggplant
1 large onion, diced
Extra virgin olive oil
2 tsp. fresh crushed garlic
1tsp. cumin
1tsp. oregano
1tsp. basil
1 tsp. thyme
1/2 lb ground beef (I use lamb sometimes)
1/2 lb ground turkey
Kosher salt
Pinch of black pepper

For the Tomato Sauce:

2 tbsp. extra virgin olive oil
½ cup diced onion
2 tsp. fresh crushed garlic
1 tsp. curry powder
2 cups canned, crushed tomatoes
¼ cup fresh chopped basil
1 bay leaf
Kosher salt and pepper to taste
1 tsp. sugar (or 1 packet Splenda)

Trim eggplant. Cut lengthwise into slices about ½ inch thick. Transfer to a colander and sprinkle lightly with coarse salt. Let stand for about 10-15 minutes.

Heat oven to 375 degrees.

Wipe salt and exuded liquid off eggplant and rub on both sides with 4 tablespoons of the olive oil. Lay eggplants flat on baking sheet and bake until completely tender, turning once. Set aside.

In a large frying pan over med-high heat, sauté the onions in about 2-3 tbsp. of olive oil. When the onions begin to wilt, add the garlic, cumin, oregano, basil and thyme and mix well. Sauté for another few minutes until the onions are soft, and then add the ground beef and turkey to the onions. With the flat part of the wooden spoon, start mixing and breaking the meat into little chunks, while incorporating the onions and spices into mixture. Cover the pan for about 3 minutes and let cook. Uncover, and again with the wooden spoon break the meat chunks into small pieces; sauté for another minute and remove from flame and let cool.

While the meat is cooling, prepare the tomato sauce. In a small sauce pan on med-high heat, sauté the onions in the olive oil. Add the garlic, and curry to the onions and mix well. Sauté the onions for another 3-4 minutes or until they have softened and then add the crushed tomatoes. Bring the tomatoes to a simmer and then add the basil, bay leaf, salt and pepper and mix well; bring back to a low simmer.

Remove from flame and mix in the sugar.

Assemble the rollantini:

Take the cooled eggplant and lay flat on work space. Using a spoon, place a nice heaping dollop of meat mixture in the center of the eggplant. Fold or roll the eggplant over the meat mixture and then place seam side down onto a sprayed 9 x 13 baking dish. Repeat with remainder of the meat and eggplant.

When all the rollantinis have been assembled, pour the tomato sauce generously over top, place into hot oven and bake for 15-20 minutes. Serve hot.





This Striped Bass dish is the perfect meal to ease you into the habit of preparing yourself good nutritious meals that do not have to be bland and boring. Yes it does take a little effort to put this meal together, but the key word here is LITTLE!

And what is a little effort for a BIG reward: eating something that is outrageously tasty, totally satisfying and is good for you. It doesn’t get better than that!

4 skinless filets of striped bass or other mild white fish like flounder
1 lemon
1 bunch flat leaf parsley
5 cloves minced garlic
4 tblsp olive oil
1/2 whole wheat baguette, or 1 cup whole wheat bread crumbs
1 pkg frozen artichoke hearts or 1 can of artichoke hearts, sliced
1/2 cup kalamata olives, pitted
1/2 container grape tomatoes

Preheat oven to 475 degrees. Remove zest from the lemon with a microplane grater, and combine with parsley, garlic, 2 tblsp olive oil and 1 tsp salt in processor. Pulse and gradually add the bread until its coarse crumbs (if using crumbs, you can chop parsley and garlic and combine well with bread crumbs, zest, oil and salt)

Spread the bread crumbs in a 9×13 baking dish and arrange vegetables around the edges. Bake until bread crumbs are toasted and browned, and then scoop out crumbs to a bowl and add the fish to the baking dish. Top the fish with the bread crumbs, drizzle with some olive oil and bake until fish is cooked through and vegetables roasted, between 15-25 minutes, depending on the thickness of your fish. Serve with lemon wedges.





This Mediterranean Tuna Pita was something I use to make all the time. For some reason I have not made it in ages, but it is really just the perfect quick and easy lunch. I love the addition of the sweet crunchy apples in my tuna salad. It is a really terrific twist to a delicious and tangy tuna sandwich.

Tip: I use this dressing for a myriad of dishes. I find it works particularly well as a marinade for tilapia, salmon or tuna steak.

If you are not interested in eating any type of bread – this tuna salad also works its magic on a simple bed of crispy iceberg lettuce!

2 whole wheat pitas, halved
1 can of dark tuna
1 green apple, peeled & diced
1 Asian red pear, diced
½ cup shredded carrots
½ avocado, diced (optional)
1 cup shredded romaine lettuce

For Dressing:

1 heaping tbsp. mayonnaise (lite is fine)
1 tbsp. sweet teriyaki
1 tsp. spicy Dijon mustard
½ tsp. ginger powder
½ tsp. garlic powder

Warm up your pita breads in the microwave oven for 30 seconds and set aside.

In a small mixing bowl, mash your tuna and then add all the apple, pear and carrots. Mix gently with a spoon. Stuff the whole wheat pitas with shredded lettuce and then add your tuna mixture and top off with sliced avocado.

For the dressing: In a small bowl, add all your dressing ingredients and mix well with a fork till well combined. Pour over your tuna in pita and enjoy!

For more great recipes visit Kosherstreet.com

…..item 2)…. aish.com … Winter Soups & Stews … The perfect dinner meal.


January 27, 2012 / 3 Shevat 5772

by Sarah Lasry


Warm and delicious for those cold and wet winter days, these soups and stews are super easy to make.



I am not sure why I call this Poor Man’s Beef Stew. Maybe because it really doesn’t matter what type of combination of Beef, Chicken or Sausages you throw in the pot, it will still always come out tasty and delicious.


1 large onion
2 tbsp. extra virgin olive oil
1 tsp. of each of the following spices: cumin, ground mustard, ginger, garlic powder, sweet paprika, smoked paprika, turmeric, parsley
kosher salt & black pepper to taste
1-2 lb package of flanken (or any beef)
2 stalks celery, diced
2 large carrots. diced
5-6 sweet Italian sausage, cut into bite size pieces ( I use either Meal-mart or jack gourmet brand – in freezer section)
6 medium size red potatoes, cleaned, and cut into cubes with skin on
2 cup good red wine
1 cup beef or chicken broth
1 cup frozen peas
3/4 cup Favorite BBQ Sauce ( I tested a great sauce that I had gotten free at this years kosherfest)


In a large dutch oven on med-high sauté your onions in the olive oil for about 3-4 minutes. Add all the spices and mix well, and sauté for another minute or two.

Add the flanken and brown on both sides for about 2 minutes per side. After browning, remove from pot and set aside ( I use my lid as plate)

Then add the carrots and celery to the pot. Mix and sauté vegetables for about 2-3 minutes. Add the cut up sausages and potatoes sauté everything for another 3-4 minutes.

Deglaze your pot by adding the red wine, use your wooden spoon to scrape up all the good brown bits that are sticking to the bottom of the pan and mix everything well. Bring the wine to a slow simmer and add back the flanken pieces to the pot.

Add the frozen peas and then pour in the the broth and the BBQ sauce. Mix everything in well.

Cover pot and lover flame to medium low and cook on stove top for about 2 hours.

Serve in a bowl with some delicious bread on the side.


I am obsessed with corn chowder. No matter where I go, if they have it on the menu I order it or if I see a recipe for it, I have to try it. Am I the only one?


2 cups chicken broth
2 boneless, skinless chicken breasts
Salt and pepper
1 package smoked turkey (about 5-6 slices)
4 pieces pastrami
1 onion, chopped
½ tsp. chili powder
¼ tsp. cilantro
¼ tsp. cayenne pepper
1 tsp. garlic powder
½ tsp. curry powder (optional)
2 15 oz. cans creamed corn
1 can of white and yellow corn niblets
½ cup soy milk


Bring chicken broth to a boil in a medium saucepan. Season chicken with salt and pepper and add to pot with broth. Simmer, covered, over medium-low heat 10-15 minutes, flipping chicken half way through.

Transfer chicken to plate and reserve broth. Shred chicken into bite size pieces. Cook smoked turkey, pastrami and onion in soup pot with the spices for about 5 minutes. Add all corn, cook for 2 minutes. Add reserved chicken broth and bring to a boil. Simmer over medium heat until slightly thickened. Stir in soy milk and chicken and let it cook for another 5 minutes.

Tips: While I love homemade chicken stock, I almost never have time these days to make it fresh. Now you can find great organic and msg free chicken or vegetable stock/broth in your local groceries that will work great in this and any other recipe that call for it. The key to a good grocery chicken stock is too look for one that has a short ingredient list that includes vegetables like carrots, celery and onions.


You know what they say about Chicken Soup being for the Soul –Well this twist on traditional chicken soup is for when I am feeling cold and achy and need something really satisfying.


1 lb chicken wings or chicken thighs
1 extra large parsnip (or 2 medium), peeled & chopped
2 carrots, peeled & chopped
1 1/2 cups sliced mushrooms (I used bay portabella because that’s what I had in fridge – but any will do)
2 stalks celery, chopped
1 sweet potato, peeled
1 small onion, cut into quarters
1/2 inch piece of fresh ginger
3 large cloves of garlic
1 handful of fresh parsley
1 handful of fresh dill
1 1/2 cup barley
2 cups crushed tomatoes
kosher salt to taste
black pepper to taste


In a large pot add all your ingredients . I put the fresh parsley and fresh dill in a cheesecloth before putting in the soup. Fill the pot with water and then cook on stove on high until starts to boil , about 20 minutes, and then lower flame to medium low and continue to cook for another 1 1/2 hours.

FYI – I use a 10 quart pot and about 10-12 cups of water depending on how chunky I cut my vegetables.
Visit www.kosherstreet.com for more great recipes.