Goose liver – quintessential French cuisine

France is also known worldwide by its unique cuisine. Fattening goose liver is one of France’s unique culinary elite. In French, foie gras also means fatty liver, or fattening goose liver. This is one of the specialties of this beautiful country. During the celestial season, geese and ducks are capable of accumulating fat in the body, especially the fat surrounding the liver to provide long-term energy to warm areas.

Today, France is the largest consumer and producer of fatty liver in the world. This dish is globally famous and popular in European and American countries. The demand for fatty liver consumption throughout France is nearly 20,000 tons / year.

The geese are raised by stuffing too much dry corn grain to get the big liver. People raise geese on a farm under a strict regime, especially during fattening for two weeks in the third month, so that the liver will produce fat. The most famous goose liver is produced in the Perigord region – Southwestern France.

In France, Christmas and New Year is the time when people consume goose liver the most. Foie gras can be eaten with toast, and can be accompanied by a sweetness level such as a level of fruit, or an apple, and usually go with sweet white wines and  Sauternes alcohol. Excellent goose liver by the typical fatty butter layer in foie gras. People have processed foie gras into many delicious and strange dishes.

Foie gras are often known for their famous pate. Goose liver pate is light brown and has a leaner fat than other pate types thanks to an iridescent layer of golden fat. Pate is sweet, cool and elegant but not salty, and very tasty. This best dish is simply used with a special kind of bread, baked through to make the surface to shrink, the outside is slightly brittle but not hard, the intestine is still soft. You can also use double-grilled golden sandwiches.

The healthy breakfast of yoga teachers

A healthy breakfast that balances protein, healthy fats, carbohydrates … for body. It also is a great choice for you to start your day. Yoga can be an extremely useful measure of stress relief and strength building.

Many people practice yoga to help themselves concentrate before starting a busy day or relaxing after a hard day’s work. The things we eat can help reinforce a calm mind and ensure energy for all everyday activities. In general, you should start the day with a healthy breakfast that balances protein, healthy fats, carbohydrates for the purpose of burning energy slowly, so that you will survive through the morning. .

Healthy fats are found in avocados, oils (olives, sesame, coconut …), nuts and nuts; fruits and vegetables such as sweet potatoes, whole grains, beans, beans and lentils are excellent sources of complex carbohydrates. Some of the more nutritious, healthy breakfasts can include: Eggs, sugar-free yogurt, nuts, peanut butter or even protein powder if you want a good, convenient breakfast to bring.

Jacqueline Burge yoga teacher on Desk Yogi – choose eggs for her healthy breakfast. This is one of the most popular breakfast ingredients of yoga teachers. Eggs are a great choice because they provide a stable mixture of protein and fat. A big 70-calorie egg will contain 6 grams of protein and 5 grams of fat matter.

Emily Long in Salt Lake City usually has breakfast with toast with butter slices. This is clearly a dish selected by many yoga teachers. Emily Long of Salt Lake City studied nutrition and worked in the culinary industry so she knew the importance of her healthy breakfast.

Renee Kennedy, a yoga teacher in New York, choose a green smoothie for breakfast. Renee Kennedy owns an unbeaten recipe. She combined almond milk, bananas, avocados, kale, spinach, and put them in glass jars. Because she often starts the day very early, including running from the gym to the client’s house, a light breakfast that brings a feeling of fullness is essential. It helps her to have a meal until lunch and inspires me to continue to eat healthily during the day.