The use of medicinal plants as edible for cooking soups soup, soup, and salad dressing and seasonings prenosologic is of great importance in the complex treatment of many illnesses and the high radiation. Early spring plants: nettle, dandelion, primrose, spring, grass Geum city, Berberis vulgaris, Yarutka field, shepherd’s purse and others rich in vitamins, especially vitamin C, carotene, trace elements, pharmacologically active substances of the primary and secondary synthesis.
The advantage of medicinal plants as edible in the fact that they consume no processing, denaturation, which exposed every plant during long-term storage, drying, transportation and the like. Especially useful for salads and condiments from plants to meat, eggs, cheese, so to speak, in its natural form without preservatives, that is plucked, washed, chopped, seasoned with butter and consumed for Breakfast, lunch or dinner.
Spring and summer just need to cook soup and soup with such plants: nettle leaves, primrose spring, the leaves of Berberis vulgaris, stems of Geum city, stalks of sorrel, the leaves of wild chicory, stems the talaban field,leaves goutweed ordinary, stems of lungwort medicinal, the young leaves of saxifrage, the young sprigs of asparagus officinalis, grass capolicy fragrant, grass samoila forest, leaves of a plantain big.
cooking
First, prepare the meat. It cut into small pieces and pour water for 1-2 hours. Then it was poured and brewed in a new 10 min., drained Again, add new water, salt and cook until tender.
You need to boil and vegetables: red beets, cabbage, peas, sorrel, etc. Broths are also poured, which goes from 40 to 80%
When the soup and the soup is ready (meat, vegetables) add chopped and thoroughly washed the plants in the amount of 150-200 g.
The first meals after the addition of medicinal plants should be boiled for not more than 1 min. Called borscht broth is used for catarrh of the stomach with low acidity and zero, adenoviral diseases, particularly in the spring season the Cathars, vitamin deficiency, General malaise, weakness, elevated radiation, radiation sickness.
A balanced diet provides a balance across energy value. It should be enough protein, fat and carbohydrates. Of particular importance are the essential amino acids of proteins, particularly sulfur-containing methionine and cystine. The need of protein for adults is 80-100 grams per day, 55% -tainogo origin.
Of fat should give preference to vegetable, which contain polyunsaturated fatty acids, particularly linoleic, linolenic and arachidonic, have radioprotective properties.
In conditions of high radiation is important to reduce the consumption of sugar and confectionery. But the advantage is supposed to give the non-starchy carbohydrates such as: pectin, food fibers, polysaccharides, in particular inulin, alginates.
Experimental studies show that pectins bind in the digestive tract of radioactive strontium and cesium-137. The bread with the addition of sodium alginate reduces the deposition of radioactive strontium by almost 40%. The daily requirement of pectin for adults is 2-4 g, for children – 1-2 g
Consequently, the consumption of foods rich in proteins, unsaturated fatty acids, pectin, vitamins, mineral substances, particularly potassium, calcium, magnesium, phosphorus, iodine, selenium, puts an effective barrier to the damaging effects of high radiation.
Still need to add that the total number of fruits and vegetables for everyday use by an adult should be at least 400-500,
SALADS and side dishes
Salad of dandelion
100 g of leaves of dandelion, 20 g of leaves of Primula, 5 g dill fragrant, 20 g of butter.
Garnish. Shelled sunflower seeds regular, 50 g.
Salad leaves of Geum urban
100 g of leaves of Geum, 20 g of plantain leaves, 5 g parsley, 20 g butter.
Garnish. Oatmeal, 100 g
Salad leaves of Berberis vulgaris
50 g of leaves of barberry, 50 g of leaves of Potentilla anserina, 5 g of leaves of lemon balm, 20 g of butter.
Garnish. Baked potato, 100 g
Salad leaves and stems of pulmonaria officinalis
100 g of leaves and stems of lungwort drug, 20 g of calendula flower baskets, 5 g of peppermint leaves, 20 g of butter.
Garnish. Buckwheat, 100 g
Salad of plantain leaves
100 g of plantain leaves, 20 g of lemon balm, 5 g parsley, 20 g butter.
Garnish. Boiled wheat bran, 100 g
Salad of peppermint leaves
20 g of mint leaves, 50 g plantain leaves, 50 g lungwort drug, 20 g of butter.
Garnish. Roasted carrots with baked apples, 100 g
Salad leaves and young stems of knotweed
50 g of leaves of knotweed, 50 g of leaves goutweed, 5 g of leaf of the saxifrage, 20 g of butter.
Garnish. Peas boiled, 100 g.
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Salad leaves sorrel
20 g of leaves of sorrel, 10 g leaves of oregano, 5 g of leaves of thyme, 50 grams of plantain leaves, 20 g of butter.
Garnish. Boiled beans, 100 g
Salad capolicy fragrant
20 g of leaves capology, 50 g of pulmonaria officinalis, 50 g of leaves of Geum urban, 20 g of butter.
Garnish. Shelled sunflower seeds regular, 50 g.
Salad leaves shepherd’s purse
50 grams of leaves shepherd’s purse, 20 g of plantain leaves, 20 g of leaves of Taraxacum officinale, 5 g dill fragrant, 20 g of butter.
Garnish. Roasted pumpkin, 100 g
Salad leaves talaban field
50 g leaves the talaban field 20 g of leaves of Primula, 5 g of peppermint leaves, 5 grams of fennel scented, 20 g of butter.
Garnish. Baked potato, 100 g
Salad of nasturtium
50 g of leaves of nasturtium, 50 g plantain leaves, 50 g of leaves of knotweed, 5 g dill fragrant, 20 g of butter.
Garnish. Oatmeal, 100 g
Salad from the stems of asparagus officinalis
50 g of young stems of asparagus officinalis, 50 g of leaves of Geum urban, 20 g of stems of lungwort drug,
5 g of leaves of marjoram, 20 grams of oil.
Garnish. Boiled peas, 100 g
Salad stems samoila forest
25 g of young stems samoila forest, 25 g of leaves of Berberis vulgaris, 5 g herb scented capology,
20 g of leaves of dandelion, 20 g of butter.
Garnish. Boiled beans, 100 g
Salad from leaves of hyssopus officinalis
20 g of leaves of hyssopus officinalis, 50 g of leaves of pulmonaria officinalis, 5 g of leaves of parsley, 10 grams of leaves shepherd’s purse, 20 g of butter.
Garnish. Shelled sunflower seeds. normal, 50 g.
Salad with Jerusalem artichoke
100 grams of Jerusalem artichoke tubers, 50 g of leaves of lungwort drug, 20 g of leaves of dandelion, 20 g of butter.
Garnish. Oatmeal, 100 g
