YOGHURT
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A little bit of History:
Made by adding lactic acid bacteria to milk, yoghurt is a fermented dairy product with a slightly sour, but mild flavour. Its original Turkish name, Yoghurmak, means 'to thicken' and it has been consumed in Middle Eastern, Asian and Eastern European countries for centuries.
Benefits:
Live yoghurt provides the most benefits - the bacterial cultures boost your immune system and help maintain healthy digestion. As well as being a good source of calcium, it also contains vitamins B2, B5 and B12, biotin, zinc, selenum, potassium and protein - a combination of nutrients that makes it a complete health supporting food.
Tips:
- Spoon your yoghurt into tomato and vegetable soups and stir
- use as a breakfast topping, with crushed nuts and honey on muesli or fruit salads
- Server with a sprig of mint as a side dish to help cool down a red hot curry
- Mix with water and sugar to make the Indian drinking yoghurt lassi, or use to thicken fruit smoothies
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