Swiss Rainbow Chard - Kick Off Midsummer with a Healthy Boost of Vitamin and Mineral Infused Recipes from our Platinum Partner Metabolic Balance

Chard is one of our favorite vegetables! From a botanical point of view, #chard is related to beetroot. It's not the tubers that are eaten, but the leaves and stems. Its #taste is similar to that of spinach. However, it's spicier and has a nutty note. There are different varieties, but they hardly differ in taste. Chard is rich in proteins and possesses the minerals phosphorus, potassium, calcium, magnesium, iron, iodine and the vitamins B1, B2 and C. It's recognized as a medicinal plant because of its healing effect on nervousness and constipation.

Today we delight you with an exotic treat!
Lentil-chard-curry
For one serving you need:
1 serving of red lentils
1 serving of vegetables (we take chard, onions and carrots)
1 serving of mango (or fruit according to plan)
Turmeric
Cumin
Vegetable broth
Fresh ginger
Fresh garlic
Fresh mint

Wash the lentils, cook for 10 minutes, fry the onion cubes, chopped garlic and chopped ginger in some vegetable stock. Add cleaned, chopped and peeled vegetables and simmer for 5 minutes. Add the cooked lentils to the steamed vegetables and bring to a boil. Add the fruit of your choice, cut into small pieces, and season, taste and finally add the chopped mint. Yummy!

Our Chef de Table Jan P. Cleusters has once again created something delicious for you.

Chickpea-Carrot Bowl with Coriander
Ingredients for 2 persons:
500 g carrots
2 shallots
1 tbsp coconut oil
2 TL curry powder, mild
1 Tsp tomato paste
100 ml vegetable broth, from granular broth
200 ml coconut milk
1 small can of chickpeas
6 twigs of coriander

Peel the carrots and cut into cubes. Peel the shallots and dice finely. Heat coconut oil in a medium-sized saucepan. Fry the carrots and shallots in it over medium heat for a few minutes until a uniform browning is achieved. Add the curry and tomato paste and stir briefly. Add vegetable stock and coconut milk and bring to a boil slowly. Cook the covered carrotsat low level for about 4 minutes. Pour the chickpeas into a sieve, rinse with cold water, drain and add to the carrots. Season with sea salt and pepper. Shower coriander under running cold water, dab dry with kitchen paper and chop coarsely together with the twigs. Arrange the carrots with the sauce in bowls or deep plates and sprinkle with coriander.

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Metabolic Balance Presents Weekly Recipes with Ingredients That Are Going To Make You Feel Amazing - Part 2 Arugula

Whether in pesto, as a salad or on a pizza – arugula is not only very popular, but also absolutely healthy. The dark green leaf salad with the spicy flavor is rich in vitamin C and thus supports the immune system. In addition, arugula contains folic acid, other B vitamins, plenty of beta-carotene as well as potassium, iron, magnesium and calcium. Its bitter substances also ensure a healthy metabolism. Due to their intense taste, the bitter substances are responsible for the rapid onset of salivary and digestive juices. The feeling of satiety is thus accelerated and we feel full faster. Arugula thus also prevents cravings and becomes a multi-talent on the plate.

This tasty side dish exudes a touch of exoticism: arugula salad with olive mango dressing.

You need:
1 serving of vegetables (for example olives and arugula)
1 tablespoon of chopped shallots
1 serving of mango
balsamic vinegar
salt, black pepper

Preparation:
Pureé the olives with balsamic vinegar, salt and pepper. Peel the mango, remove the pulp from the core and cut into small cubes. Purée some of the cubes under the dressing, set aside the rest. Mix the onion cubes with the dressing. Wash, clean and dry arugula. Mix with the mango cubes and the dressing. Enjoy a protein according to plan – a fish fillet or fried tofu goes well. Yummy!

Strawberry-arugula salad with anglerfish
1 serving of anglerfish medallions
1 serving of arugula
1 tablespoon of chopped onion
1 serving of strawberries
1 tablespoon of balsamic vinegar
salt, black pepper
some oil

Preparation:
Wash the arugula leaves, throw dry and pluck them into pieces. Wash the strawberries and cut them into slices without sepals. Quarter the onion. Then cut into thin strips. Mix the balsamic vinegar with salt and pepper and a little oil. Add salt and pepper to the fish and heat a little oil in a pan. Put in the fish medallions and fry by medium heat for about 2 minutes per side. Spread the arugula on a plate, add the strawberry slices and onion and sprinkle with the vinegar dressing. Place the fried fish next to it or on it and enjoy!

Metabolic Balance Presents Weekly Recipes with Ingredients That Are Going To Make You Feel Amazing - Part 1 Papaya

Papaya originated in Central America and Southern Mexico but is now grown in many other parts of the world. Papaya contains an enzyme called papain, which can break down the tough protein chains found in muscle meat. Because of this, people have used papaya to tenderize meat for thousands of years.

Papaya is a true superstar among exotic fruits. But how do you actually deal with the orange multi-talent? #MetabolicBalance gives some hints:

Purchase: The peel of the papaya should ideally already have yellow stripes or spots. Only then the fruit ripens completely. The degree of ripeness can also be recognized from the consistency of the pulp: The easier the pulp can be pressed in, the riper the fruit is.

Consumption: Cut the papaya lengthwise for immediate consumption and peel out the seeds with a spoon. Then the fruit halves can be sprinkled with a little lemon or lime juice, when you are not in the plan. The pulp can be easily spooned out.

Storage: Papayas that are not yet fully ripe are best kept in a dry place, protected from direct sunlight. Mature fruits can also be stored in the fridge for up to a week. For storage, the pulp of the papaya can be frozen in bags.

Today we have a particularly delicious recipe for you!
How about duck breast spinach salad with papaya

Ingredients for 1 person
1 serving of duck breast (without skin)
1 serving of spinach
Pinch salt, black pepper
1 serving of papaya
Ginger
Cinnamon

Preparation
Wash the duck breast cold, cut into small pieces and fry in a coated pan. Then add a little water and let it simmer. Season with salt and pepper. Peel the papaya, remove the seeds and cut into pieces. Season the pulp with ginger and cinnamon. Wash the spinach and spin it dry. Add the papaya and spinach to the poultry and simmer at medium heat for 10 minutes. Enjoy!

Perfect as a breakfast drink: this papaya soy shake is delicious

For 1 serving you need:
1 serving of papaya
1 serving of soya milk
1 serving of oat flakes (fine)
1 knife tip ginger powder

Peel the papaya, remove the seeds and cut the pulp into cubes. Add papaya, oatmeal and soy milk into a high bowl, season with ginger powder and puree with a blender. Yummie!

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Give Your Immune System a Fresh Boost with Platinum Partner Metabolic Balance - French Country Vegetable Soup

Every January, the Metabolic Balance team starts the year with Phase 1 of their nutrition plan. After all, it is now more important than ever to do something for the immune system. Will you join us? Diet in conjunction with our nutrition program can significantly increase vitality and quality of life. The immune system gets a welcoming and fresh boost and, incidentally, unloved pounds melt away. That’s how we start the new year at full throttle, so why not join us!

French Country Vegetable Soup
Makes 3 litres ( can be frozen and reheated)
Vegetable stock - pre-prepare by simmering one carrot, one leek, one garlic clove, one onion, bunch parsley, ten black peppercorns and half a glass of white wine in 1 litre boiling water for three hours. Simmer down to 200mls, drain off vegetables, retain stock.

Ingredients
75 gms finely chopped garlic
450 gms finely copped white onion
300 gms celery, chopped finely
600 gms cabbage, shredded
200 gms green beans
100 gms spring onions
300 gms carrot, cubed
300 gms turnip, cubed
300 gms fresh tomatoes
2 litres *vegetable stock
4 pcs bayleaf
100 gms chopped fresh parsley

Method : In a soup kettle, gently heat half a cup of the vegetable stock and add garlic, onion and celery. Cook until soft. Add cabbage and cook until also soft. Add turnip and carrot and cook on low heat to steam and soften the vegetables. Add chopped tomatoes, spring onions, vegetable stock, bayleaf, salt and pepper. Bring to the boil, the simmer for thirty minutes. Finally, add parsley. Serve piping hot. Et voila!

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Reset Your Body with Metabolic Balance - The Perfect Autumn Recipe - Pumpkin Stew with Lentils

The Metabolic Balance® nutrition plan rests your body and is based on your personal dietary requirements. Your personalized plan will contain foods that are optimal for your metabolism. Quantities, advice and menu suggestions for all stages of the program are supplied.

The Perfect Autumn Recipe
Pumpkin Stew with Lentils 

Ingredients
1 serving of lentils 
1 serving of vegetables (we take pumpkin, broccoli, leek) 
Chili 
1 garlic clove
Salt
Pepper 
Curry powder 
Marjoram 
½ tbsp. chopped parsley 
250 ml vegetable broth 

Method
Wash the lentils, soak if necessary, boil with fresh water until al dente, drain. Wash and clean the vegetables, chop them and fry them with some oil, garlic and chili. Fill up with vegetable stock. Add lentils, season and cook until soft. Add fresh parsley before serving. Enjoy!

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Article by Silvia Mischler