You will need
- - flax seeds;
- - hot water;
- - small saucepan with a tight lid;
- - strainer.
At home, the decoction of flax seeds can be effectively used as a laxative, enveloping and calming. To prepare this broth is not difficult and this procedure does not take much time. Only remember that any remedies from flax seeds or flowers, including herbal teas, you need to use only fresh on the day of preparation, store them it is impossible.
To cook the linseed decoction, take a small saucepan with a lid, pour in it 4 teaspoons of seeds. Pour the seeds in one liter of water and put the saucepan on the fire. Bring solution to a boil, lower the heat and simmer for 10-15 minutes.
Then remove the saucepan from the heat, close the lid and put in a warm place to infuse. Leave the broth for one hour. If desired, it can be filtered before use, but not necessarily. No negative effects from drinking not filtered broth will not.
In freshly prepared broth, add to taste a teaspoon of lemon juice. Take half a Cup in about 2-3 hours. The broth is better to use warm. This remedy is very effective in internal swelling and constipation. Noticeable results appear after a week or two of regular use broth.
Ulcerative diseases of the stomach and intestines, various mucous colitis especially useful extracts, which are derived from flax seeds when they are pouring (quite 3 grams) a small amount of boiling water (about ½ Cup). Mucus secreted flax seed coats the inner walls of the stomach and intestine and thereby creates an effective protection against all irritating influences.
Linseed decoction can be used as natural remedies for weight loss. To do this, a tablespoon of flax seeds pour a glass of boiling water, bring to the boil, cover and simmer for half an hour. In the process approximately every 5-7 minutes, lift the lid and stir the broth. Ready means remove from heat, let cool, and take half a Cup half an hour before each meal. In General, during the day you can drink 1.5-2 cups of broth, but no more.
Advice 2: How to cook kimchi
Kimchi, Kim Chi, kimchi, chimchhi, Simcha - all names of popular Korean dishes. It is a pickled vegetables, seasoned with spicy sauce. To prepare kimchi, the most commonly used Chinese cabbage. Also the dish is prepared with kohlrabi, radish, cucumbers, eggplant, Chinese radish. Sometimes it adds seafood.
You will need
- For the first recipe:
- cabbage – 2 heads of cabbage;
- salt – 6 tbsp;
- water – 2 liters;
- red pepper;
- pear – 1 piece;
- onion – 1 piece;
- garlic – 2 heads;
- ginger grated – 1 tbsp;
- sugar – 1 tbsp;
- anchovy – 0
- 5 tbsp.;
- daikon radish – 1 piece;
- green onions – 1 bunch.
- For the second recipe:
- cabbage – 1 head;
- fresh chili pepper – 1 piece;
- chili pepper (ground) – 1 tbsp;
- garlic – 1 clove;
- fresh ginger – 0
- 5 tsp.;
- coriander – 1 tsp.;
- vegetable oil – 1 tbsp;
The first prescription.Rinse the cabbage and cut each head lengthwise into four parts. Dip each piece in water, and spread between the sheets of salt. Put the cabbage in a saucepan and cover with water, leave for 8 hours.
Rinse the salted cabbage under running water, press and drain in a colander. When drained of excess fluid, try the cabbage on the salt. This must be done in order to decide how much salt should be put in the filling for kimchi.
Prepare a decoction of rice. Dissolve 2 tbsp rice flour with a little cold water and pour in 1 tbsp. boiling water. Mix well the ingredients.
Chop the garlic and ginger, add pepper, rice, broth, anchovy, sugar, chopped green onions. Mix thoroughly. Connect the mixture with rings of onion, pear and radish, cut into strips. Leave the dressing to infuse for half an hour.
The finished dressing over each leaf of cabbage, then place in a container. It needs a day to stand at room temperature to drain juice. Then, the container must put into the refrigerator for a few days. Before serving, kimchi should be cut into pieces with a length of 3 cm.
The second recipe.Cut cabbage lengthwise into four pieces, put in a saucepan. To prepare the brine, dissolve in a liter of hot water 2 tablespoons of salt. When the brine has cooled, pour over the cabbage and leave it for two days.
Prepare the filling for the cabbage, fresh pepper clean from seeds and skip the garlic through a meat grinder, or chop in a blender. To garlic-pepper mixture, add the coriander, chilli, chopped ginger and vegetable oil.
Rinse the cabbage under running water, then wring out and cut into squares. Mix it with dressing and put into a container, store it in a warm place. In two days the kimchi will be ready.