Prevents tooth decay and decalcification.
Combats hair loss and brittle nails.
It's good for the proper functioning of the kidneys.
It promotes good digestion (has a purifying effect).
Helps fight constipation and colitis (has a diuretic effect
that favors the renal system).
Prevents prostate problems such as inflammation, atrophy,
and more.
It is advisable for athletes, including in your diet is good
for nutrition but also save calories.
It's good for the eyes thanks to its high content of zinc.
Used to prevent cardiovascular problems (it has a high
content of polyunsaturated fatty acids).
It helps reduce cholesterol (also through the action of
AGP).
Pumpkin Flan:
Ingredients for 6 servings:
- 2 tablespoons sugar.
- 1 teaspoon lemon peel.
- ¼ cup water or orange peel.
- 1 cup nonfat yogurt.
- 1 teaspoon grated nutmeg.
- 1 / 2 cup cooked pumpkin and ground.
- 1 teaspoon ground cinnamon.
- 1 pinch of salt.
- 10 egg whites.
- 2 teaspoons vanilla extract.
Preparation:
Preheat oven to 350 ° F (178 ° C) and boil 4 cups water in a
pot, then add the sugar and water over high heat in a small heavy saucepan.
Cover and cook for 2 minutes, uncover the pan and reduce
heat to medium. Cook without stirring for 5 to 8 minutes, until the sugar has
caramelized, it should be golden brown.
Divide the caramel among six small bowls or custard cups and
turn each one in order to cover the bottom and sides. Do not touch the hot
caramel. Let cool until set.
Place ingredients in a large bowl and beat well and spread
over the caramel hardened in every pot or small pan. Place custard cups in a
roasting pan and pour 1 cm. boiling water around it. Bake for 45 minutes, until
the custard has set fruit. Transfer to a wire rack to cool.
Put in refrigerator for 4 hours. To make the custard,
passing the tip of a paring knife from the inside edge of each small pot or
pan. Cover with a small dish and turn upside down. Shake until the custard is
off. Spread the caramel custard about remaining in the small pan or pan.