Pear Poached in Tea and Vanilla 

Butter Chicken

Pumpkin Puree with Tuna

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Relaxing in the sauna

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<h2>Ingredients:</h2>
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<div class="col"><span class="bullet">&bull;</span>&nbsp;300 g smooth cabbage (green, red, or a mixture of the two)<br /><span class="bullet">&bull;</span>&nbsp;1 carrot<br /><span class="bullet">&bull;</span>&nbsp;1 red apple<br /><span class="bullet">&bull;</span>&nbsp;1 red onion<br /><span class="bullet">&bull;</span>&nbsp;80 g cashew nut pur&eacute;e<br /><span class="bullet">&bull;</span>&nbsp;30 g mustard<br /><span class="bullet">&bull;</span>&nbsp;2 tablespoons cider vinegar<br /><span class="bullet">&bull;</span>&nbsp;1 pinch of salt<br /><span class="bullet">&bull;</span>&nbsp;1 pinch of pepper.</div>
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<h2>Instructions:</h2>
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<div class="instructions"><span class="bullet">&bull;</span>&nbsp;Finely slice the cabbage, apple and onion.<br /><span class="bullet">&bull;</span>&nbsp;Grate the carrot.<br /><span class="bullet">&bull;</span>&nbsp;Whisk together the cashew pur&eacute;e, mustard, vinegar, salt and pepper in a small bowl.<br /><span class="bullet">&bull;</span>&nbsp;Pour over the vegetables and mix for a long time to soften the cabbage while distributing the sauce evenly.</div>
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<td data-sheets-value="{&quot;1&quot;:2,&quot;2&quot;:&quot;Energy (Kcal)&quot;}" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}">Energy<br />(Kcal)</td>
<td data-sheets-value="{&quot;1&quot;:2,&quot;2&quot;:&quot;Proteins (g)&quot;}" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}">Proteins (g)</td>
<td data-sheets-value="{&quot;1&quot;:2,&quot;2&quot;:&quot;Carbohydrates (g)&quot;}" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}">Carbohydrates (g)</td>
<td data-sheets-value="{&quot;1&quot;:2,&quot;2&quot;:&quot;Sugars (g)&quot;}" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}">Sugars (g)</td>
<td data-sheets-value="{&quot;1&quot;:2,&quot;2&quot;:&quot;Lipids (g)&quot;}" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}">Lipids (g)</td>
<td data-sheets-value="{&quot;1&quot;:2,&quot;2&quot;:&quot;Saturated fatty acids (g)&quot;}" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}">Saturated fatty acids (g)</td>
<td data-sheets-value="{&quot;1&quot;:2,&quot;2&quot;:&quot;Omega 3 (g)&quot;}" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}">Omega<br />3 (g)</td>
<td data-sheets-value="{&quot;1&quot;:2,&quot;2&quot;:&quot;Fibers (g)&quot;}" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}">Fibers (g)</td>
<td data-sheets-value="{&quot;1&quot;:2,&quot;2&quot;:&quot;Sodium (mg)&quot;}" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}">Sodium (mg)</td>
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<td data-sheets-value="{&quot;1&quot;:3,&quot;3&quot;:196.47}" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}">196.5</td>
<td data-sheets-value="{&quot;1&quot;:3,&quot;3&quot;:5.162624999999999}" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}">5.2</td>
<td data-sheets-value="{&quot;1&quot;:3,&quot;3&quot;:16.0625}" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}">16.1</td>
<td data-sheets-value="{&quot;1&quot;:3,&quot;3&quot;:10.442924999999999}" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}">10.4</td>
<td data-sheets-value="{&quot;1&quot;:3,&quot;3&quot;:11.1603625}" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}">11.2</td>
<td data-sheets-value="{&quot;1&quot;:3,&quot;3&quot;:2.2566875}" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}">2.3</td>
<td data-sheets-value="{&quot;1&quot;:3,&quot;3&quot;:0.14339000000000002}" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}">0.1</td>
<td data-sheets-value="{&quot;1&quot;:3,&quot;3&quot;:4.112375}" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}">4.1</td>
<td data-sheets-value="{&quot;1&quot;:3,&quot;3&quot;:277.1025}" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}">277.1</td>
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<h2>The nutritionist's advice:</h2>
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<div class="instructions">Coleslaw is a salad with sauce that goes well with many dishes... The raw vegetables provide ideal fibers to satisfy your hunder and regulate transit.</div>
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Learn how to cook coleslaw with cashew nut puree

Hypertension

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Diabetes

Angina

Heart Failure

Coleslaw with Cashew Nut Puree

Starter

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<h2>Ingredients:</h2>
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<div class="col">Meatballs:<br /><span class="bullet">&bull;</span>&nbsp;200 g ground pork<br /><span class="bullet">&bull;</span>&nbsp;200 g crabmeat<br /><span class="bullet">&bull;</span>&nbsp;3 tablespoons of flour<br /><span class="bullet">&bull;</span>&nbsp;2 chives or 1 spring onion<br /><span class="bullet">&bull;</span>&nbsp;1/2 chicken stock cube<br /><span class="bullet">&bull;</span>&nbsp;Pepper</div>
<div class="col">Broth :<br /><span class="bullet">&bull;</span>&nbsp;100 mL vegetable stock<br /><span class="bullet">&bull;</span>&nbsp;1 L of water<br /><span class="bullet">&bull;</span>&nbsp;1 stick of lemongrass<br /><span class="bullet">&bull;</span>&nbsp;1/2 red chili pepper<br /><span class="bullet">&bull;</span>&nbsp;1 spring onion or 1 spring onion<br /><span class="bullet">&bull;</span>&nbsp;1 teaspoon pepper<br />For seasoning :<br /><span class="bullet">&bull;</span>&nbsp;A few coriander leaves<br /><span class="bullet">&bull;</span>&nbsp;1 tablespoon sesame oil</div>
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<div class="instructions">For stuffing meatballs:<br /><span class="bullet">&bull;</span>&nbsp;Slice the spring onion and crumble the stock cube.<br /><span class="bullet">&bull;</span>&nbsp;Mix the minced pork, crab, minced chives, flour, crumbled chicken stock cube, salt and pepper.<br /><span class="bullet">&bull;</span>&nbsp;If your stuffing seems too liquid, add a little flour. It will absorb the moisture from the crab meat and amalgamate the stuffing.<br /><br />For the broth:<br /><span class="bullet">&bull;</span>&nbsp;Slice the chili and chives. Cut the lemongrass in three.<br /><span class="bullet">&bull;</span>&nbsp;Boil the broth, water, chili pepper, pepper, chives and lemongrass sections. Simmer on a large broth for 10 minutes.<br /><br />Cooking the meatballs:<br /><span class="bullet">&bull;</span>&nbsp;Form balls with your stuffing.<br /><span class="bullet">&bull;</span>&nbsp;Reduce heat and poach meatballs to a low boil for 10 minutes. They are cooked when they come to the surface.<br /><span class="bullet">&bull;</span>&nbsp;Serve hot broth over the meatballs and sprinkle with coriander leaves and a drizzle of sesame oil.</div>
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<th>Energy</th>
<th>Total carbs</th>
<th>Sugar</th>
<th>Total fat</th>
<th>Saturated fat</th>
<th>Omega 3</th>
<th>Fibers</th>
<th>Sodium</th>
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<td>270.2 Kcal</td>
<td>13.4 g</td>
<td>0.9 g</td>
<td>15.1 g</td>
<td>4.7 g</td>
<td>0.7 g</td>
<td>1.6 g</td>
<td>503.2 g</td>
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<div class="instructions">For a more balanced recipe, bamboo shoots, black mushrooms, and noodles can be added to the broth to make a complete dish.<br /><br />Beware of industrial stocks, which are often very salty. You can make your own stock by browning a chicken carcass with a herb filling before simmering it over low heat in water for at least 45 minutes.</div>
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Pork Meatball and Crab Soup, Bakso Style

Main dish

<h2>Ingredients:</h2>
<ul>
<li>2 potatoes</li>
<li>2 teaspoons of chilli oil</li>
<li>2 tablespoons soy sauce</li>
<li>5 tablespoons of vinegar</li>
<li>2 teaspoons of sugar</li>
<li>1 teaspoon of poultry stock</li>
<li>4 tablespoons chopped chives</li>
<li>2 tablespoons chopped garlic</li>
<li>1 tablespoon roasted sesame seeds</li>
</ul>
<h2>Instructions:</h2>
<ul>
<li>Wash and peel the potatoes.</li>
<li>Cut them into thin strips.</li>
<li>Cook them in boiling water for 3 minutes.</li>
<li>Cool in cold water.</li>
<li>In a bowl, combine the chilli oil, soy sauce, vinegar, sugar, poultry stock, chives and chopped garlic.</li>
<li>Mix the potatoes, sauce and sesame seeds.</li>
</ul>
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<p><strong>Energy</strong></p>
</td>
<td>
<p><strong>Total carbs</strong></p>
</td>
<td>
<p><strong>Sugar</strong></p>
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<td>
<p><strong>Total fat</strong></p>
</td>
<td>
<p><strong>Saturated fat</strong></p>
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<p><strong>Omega 3</strong></p>
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<p><strong>Fibers</strong></p>
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<p><strong>Sodium</strong></p>
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<p>121.1 Kcal</p>
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<td>
<p>15.4 g</p>
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<p>3.3 g</p>
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<td>
<p>4.7 g</p>
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<td>
<p>0.6 g</p>
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<td>
<p>0.1 g</p>
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<p>2.2 g</p>
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<p>464.5 g</p>
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<h2>The nutritionist's advice:</h2>
<p>For a complete and balanced dish, enjoy this potato salad with raw vegetables with the same seasoning and lean meat or grilled fish.</p>
<p>&nbsp;</p>

Asian Potato Salad

<h2>Ingredients:</h2>
<ul>
<li>400 g shortgrain rice</li>
<li>4 chicken wings</li>
<li>4 chicken drumsticks</li>
<li>150 g frozen peeled shrimp/seafood ?</li>
<li>2 onions</li>
<li>4 cloves of garlic</li>
<li>1 red pepper</li>
<li>2 tablespoons olive oil</li>
<li>2 teaspoons of paella spice mixture</li>
<li>1 stock cube</li>
<li>Salt, pepper</li>
</ul>
<h2>Instructions:</h2>
<ul>
<li>Cook the rice in boiling water with a stock cube added. It must remain firm.</li>
<li>Fry the chicken in an oiled frying pan with the onion and minced garlic, salt and pepper.</li>
<li>Saut&eacute; the minced pepper.</li>
<li>Thaw and drain the shrimp/seafood.</li>
<li>In a paella pan or wok, saut&eacute; one tablespoon of oil. Add seafood/shrimp, rice, chicken and pepper.</li>
<li>Add the spices and mix well.</li>
<li>Pour water up to the level and cook everything covered until it turns a beautiful orangeyellow colour.</li>
</ul>
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<p><strong>Energy</strong></p>
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<p><strong>Total carbs</strong></p>
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<td>
<p><strong>Sugar</strong></p>
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<td>
<p><strong>Total fat</strong></p>
</td>
<td>
<p><strong>Saturated fat</strong></p>
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<p><strong>Omega 3</strong></p>
</td>
<td>
<p><strong>Fibers</strong></p>
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<p><strong>Sodium</strong></p>
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<td>
<p>450.0 Kcal</p>
</td>
<td>
<p>41.8 g</p>
</td>
<td>
<p>4.6 g</p>
</td>
<td>
<p>17.7 g</p>
</td>
<td>
<p>4.5 g</p>
</td>
<td>
<p>0.3 g</p>
</td>
<td>
<p>4.2 g</p>
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<td>
<p>502.9 g</p>
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<p>&nbsp;</p>
<h2>The nutritionist's advice:</h2>
<p>Paella is a traditional dish from the Valencia region of Spain. We offer you here a simplified version ready in less than an hour. Feel free to prepare a large quantity and reheat the leftovers the next day.</p>

Quick Paella

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<div class="col"><span class="bullet">&bull;</span>&nbsp;2 avocados<br /><span class="bullet">&bull;</span> 250ml chicken broth<br /><span class="bullet">&bull;</span>&nbsp;1 onion<br /><span class="bullet">&bull;</span> The juice of a lemon</div>
<div class="col"><span class="bullet">&bull;</span> 100ml of low-fat fresh cream<br /><span class="bullet">&bull;</span>&nbsp;Salt<br /><span class="bullet">&bull;</span>&nbsp;3 sprigs fresh parsley, chopped</div>
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<div class="instructions"><span class="bullet">&bull;</span> Stone and peel the avocados, set aside one half for decoration.<br /><span class="bullet">&bull;</span> Put the avocados into a blender with the lemon juice, blend then add the liquid fresh cream and blend again. Finally, add the chicken broth.<br /><span class="bullet">&bull;</span> Blend until a velvety consistency is obtained, then season with salt.<br /><span class="bullet">&bull;</span> Peel and slice the onion finely. Cut the remaining half of avocado into cubes.<br /><span class="bullet">&bull;</span> Pour the mix into serving plates, sprinkle with diced avocado, onion rings and finely chopped parsley.</div>
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<td style="width: 6.91015%;" data-sheets-value="{&quot;1&quot;:2,&quot;2&quot;:&quot;Energy (Kcal)&quot;}" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}">
<p><strong>Energy (kcal)</strong></p>
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<td style="width: 6.91015%;" data-sheets-value="{&quot;1&quot;:2,&quot;2&quot;:&quot;Proteins (g)&quot;}" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}">
<p><strong>Protein (g)</strong></p>
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<td style="width: 15.9237%;" data-sheets-value="{&quot;1&quot;:2,&quot;2&quot;:&quot;Carbohydrates (g)&quot;}" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}">
<p><strong>Total Carbohydrates (g)</strong></p>
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<td style="width: 4.07582%;" data-sheets-value="{&quot;1&quot;:2,&quot;2&quot;:&quot;Sugars (g)&quot;}" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}">
<p><strong>Sugar (g)</strong></p>
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<td style="width: 4.07582%;" data-sheets-value="{&quot;1&quot;:2,&quot;2&quot;:&quot;Fibers (g)&quot;}" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}"><strong>FibRE (g)</strong></td>
<td style="width: 11.9936%;" data-sheets-value="{&quot;1&quot;:2,&quot;2&quot;:&quot;Lipids (g)&quot;}" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}"><strong>TOTAL FAT (g)</strong></td>
<td style="width: 14.0407%;" data-sheets-value="{&quot;1&quot;:2,&quot;2&quot;:&quot;Saturated fatty acids (g)&quot;}" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}"><strong>Saturated fat (g)</strong></td>
<td style="width: 13.7664%;" data-sheets-value="{&quot;1&quot;:2,&quot;2&quot;:&quot;Sodium (mg)&quot;}" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}"><strong>Sodium (mg)</strong></td>
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<td style="width: 6.91015%;">204.3</td>
<td style="width: 6.91015%;">3.3</td>
<td style="width: 15.9237%;">5.0</td>
<td style="width: 4.07582%;">3.3</td>
<td style="width: 4.07582%;">4.4</td>
<td style="width: 11.9936%;">17.6</td>
<td style="width: 14.0407%;">4.7</td>
<td style="width: 13.7664%;">296.4</td>
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<h2>The nutritionist's advice:</h2>
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<div class="instructions">Soft and creamy, avocado is ideal for making velvety dishes. It is a must have for South American cuisine. As its fat content is high, it should be consumed in reasonable quantities.</div>
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Cold Avocado Cream Soup

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<h2>Ingredients:</h2>
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<div class="col"><span class="bullet">&bull;</span>&nbsp;200g rump steak<br /><span class="bullet">&bull;</span>&nbsp;1 tablespoon soy sauce<br /><span class="bullet">&bull;</span>&nbsp;1 tablespoon powdered sugar<br /><span class="bullet">&bull;</span>&nbsp;2 cloves of garlic<br /><span class="bullet">&bull;</span>&nbsp;20g fresh ginger<br /><span class="bullet">&bull;</span>&nbsp;150g basmati rice<br /><span class="bullet">&bull;</span>&nbsp;30cl water<br /><span class="bullet">&bull;</span>&nbsp;2 large carrots<br /><span class="bullet">&bull;</span>&nbsp;100g soya sprouts<br /><span class="bullet">&bull;</span>&nbsp;100g spinach shoots</div>
<div class="col"><span class="bullet">&bull;</span>&nbsp;100g green beans<br /><span class="bullet">&bull;</span>&nbsp;1 large onion<br /><span class="bullet">&bull;</span>&nbsp;1 tablespoon olive oil<br /><span class="bullet">&bull;</span>&nbsp;1 tablespoon sesame oil<br /><span class="bullet">&bull;</span>&nbsp;10g white sesame seeds<br /><span class="bullet">&bull;</span>&nbsp;4 eggs<br /><br />For the sauce:<br /><span class="bullet">&bull;</span>&nbsp;1 tablespoon sesame oil<br /><span class="bullet">&bull;</span>&nbsp;1 tablespoon chili pepper sauce</div>
<h2>Instructions:</h2>
</div>
<div class="instructions">Cook the rice in boiling salted water.<br /><span class="bullet">&bull;</span>&nbsp;Slice the beef into thin strips.<br /><span class="bullet">&bull;</span>&nbsp;Chop the ginger and garlic.<br /><span class="bullet">&bull;</span>&nbsp;In a bowl, mix the sugar, soy sauce, ginger, garlic and sesame oil.<br /><span class="bullet">&bull;</span>&nbsp;Add the meat and marinate for 30 minutes.<br /><span class="bullet">&bull;</span>&nbsp;Fry the spinach in a frying pan and drain if necessary.<br /><span class="bullet">&bull;</span>&nbsp;Cook the soy sprouts for 3 minutes in boiling salted water.<br /><span class="bullet">&bull;</span>&nbsp;Cook the beans in boiling water for about 8 minutes.<br /><span class="bullet">&bull;</span>&nbsp;Season these vegetables separately with a little sesame oil, salt, pepper, and half of the sesame seeds.<br /><span class="bullet">&bull;</span>&nbsp;Peel and slice the carrots into julienne strips. Brown them in a frying pan.<br /><span class="bullet">&bull;</span>&nbsp;Peel and slice the onion.<br /><span class="bullet">&bull;</span>&nbsp;In a frying pan, brown the beef in olive oil with its marinade and onion.<br /><span class="bullet">&bull;</span>&nbsp;In a bowl, mix together the sesame oil and chili sauce.<br /><span class="bullet">&bull;</span>&nbsp;Divide the rice into 4 bowls, place the vegetables on top, then the meat and finally the raw egg in the center. Sprinkle with the rest of the sesame seeds and add a teaspoon of sauce.</div>
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<th>Energy</th>
<th>Total carbs</th>
<th>Sugar</th>
<th>Total fat</th>
<th>Saturated fat</th>
<th>Omega 3</th>
<th>Fibers</th>
<th>Sodium</th>
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<td>462.5 Kcal</td>
<td>41.7 g</td>
<td>8.8 g</td>
<td>18.0 g</td>
<td>3.8 g</td>
<td>0.2 g</td>
<td>6.1 g</td>
<td>349.2 g</td>
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<h2>The nutritionist's advice:</h2>
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<div class="instructions">These gourmet dishes are complete and balanced. They can be used with different meats or fish but also with other vegetables: peas, cabbage, eggplants, mushrooms, etc.</div>
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Korean BibimBap

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<div class="title">
<h2>Ingredients:</h2>
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<ul>
<li class="col">20 g butter at room temperature</li>
<li class="col">20 g cane sugar</li>
<li class="col">1 whole fresh egg</li>
<li class="col">80 g flour</li>
<li class="col">A pinch of salt</li>
<li class="col">1 teaspoon of yeast</li>
<li class="col">40 g oatmeal flakes</li>
<li class="col">60 g dried cranberries</li>
</ul>
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<h2>Instructions:</h2>
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<ul>
<li class="instructions">Preheat the oven to 190&deg;C.</li>
<li class="instructions">In a bowl, whisk the cane sugar and butter at room temperature.</li>
<li class="instructions">Stir in the whole egg, then the flour with the yeast and salt and finally the oatmeal with the dried cranberries.</li>
<li class="instructions">Form small balls with a tablespoon and place them on a baking tray covered with baking paper.</li>
<li class="instructions">Bake the cookies for about 10 minutes.</li>
</ul>
<div class="instructions">&nbsp;</div>
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<div class="wrap_recipe_nutritionnals">
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<table style="width: 76.4009%;" role="table" border="0" align="center">
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<td style="width: 14.7352%;" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}" data-sheets-value="{&quot;1&quot;:2,&quot;2&quot;:&quot;Energy (Kcal)&quot;}">
<p>ENERGY (KCAL)</p>
</td>
<td style="width: 7.81555%;" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}" data-sheets-value="{&quot;1&quot;:2,&quot;2&quot;:&quot;Proteins (g)&quot;}">
<p>PROTEIN (G)</p>
</td>
<td style="width: 7.81555%;" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}" data-sheets-value="{&quot;1&quot;:2,&quot;2&quot;:&quot;Carbohydrates (g)&quot;}">
<p>TOTAL CARBOHYDRATES (G)</p>
</td>
<td style="width: 8.14968%;" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}" data-sheets-value="{&quot;1&quot;:2,&quot;2&quot;:&quot;Sugars (g)&quot;}">
<p>SUGAR (G)</p>
</td>
<td style="width: 5.99655%;" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}" data-sheets-value="{&quot;1&quot;:2,&quot;2&quot;:&quot;Fibers (g)&quot;}">FIBRE (G)</td>
<td style="width: 5.99655%;" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}" data-sheets-value="{&quot;1&quot;:2,&quot;2&quot;:&quot;Lipids (g)&quot;}">TOTAL FAT (G)</td>
<td style="width: 18.3027%;" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}" data-sheets-value="{&quot;1&quot;:2,&quot;2&quot;:&quot;Saturated fatty acids (g)&quot;}">SATURATED FAT (G)</td>
<td style="width: 9.0268%;" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}" data-sheets-value="{&quot;1&quot;:2,&quot;2&quot;:&quot;Sodium (mg)&quot;}">SODIUM (MG)</td>
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<tr>
<td style="width: 14.7352%;">200.4</td>
<td style="width: 7.81555%;">6.5</td>
<td style="width: 7.81555%;">27.0</td>
<td style="width: 8.14968%;">6.1</td>
<td style="width: 5.99655%;">3</td>
<td style="width: 5.99655%;">6.7</td>
<td style="width: 18.3027%;">3.4</td>
<td style="width: 9.0268%;">87.9</td>
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<div class="maxContentPage">
<div class="title">
<h2>The nutritionist's advice:</h2>
</div>
<div class="instructions">Cranberries can be eaten fresh after picking but they are mostly transformed into juice or dried.</div>
</div>
</div>

Cranberry and Oatmeal Cookies

dessert

<div class="maxContent right">
<div class="wrap_content">
<div class="title">
<h2>Ingredients:</h2>
</div>
<ul>
<li class="col">400 g salmon fillet</li>
<li class="col">4 tbsp sea salt</li>
<li class="col">2 tbsp sugar</li>
<li class="col">1 tbstp pepper</li>
<li class="col">1 bunch of chopped fresh dill</li>
</ul>
<div class="col">&nbsp;</div>
<div class="col">
<div class="wrap_recipe_instructions">
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<h2>Instructions:</h2>
</div>
<ul>
<li class="instructions">Rinse the salmon in very cold water. Dry it and remove any bones.</li>
<li class="instructions">Mix the salt, sugar and pepper in a bowl.</li>
<li class="instructions">Rub the salmon with this mixture.</li>
<li class="instructions">Put the salmon on a deep plate. Cover with the dill. Wrap tightly with cling film.</li>
<li class="instructions">Refrigerate for at least 24 hours.</li>
<li class="instructions">Before serving, rinse the marinade off the salmon with water.</li>
</ul>
<div class="instructions">&nbsp;</div>
</div>
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<table style="width: 97.179%; height: 131px;" role="table" border="0" align="center">
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<tr style="height: 74px;">
<th style="width: 14.4453%; height: 74px;">Energy</th>
<th style="width: 15.9615%; height: 74px;">Total carbs</th>
<th style="width: 8.14763%; height: 74px;">Sugar</th>
<th style="width: 12.0381%; height: 74px;">Total fat</th>
<th style="width: 18.3051%; height: 74px;">Saturated fat</th>
<th style="width: 10.409%; height: 74px;">Omega 3</th>
<th style="width: 8.27221%; height: 74px;">Fibers</th>
<th style="width: 9.50635%; height: 74px;">Sodium</th>
</tr>
<tr style="height: 57px;">
<td style="width: 14.4453%; height: 57px;">189.1 Kcal</td>
<td style="width: 15.9615%; height: 57px;">21.6 g</td>
<td style="width: 8.14763%; height: 57px;">5.1 g</td>
<td style="width: 12.0381%; height: 57px;">8.4 g</td>
<td style="width: 18.3051%; height: 57px;">2.0 g</td>
<td style="width: 10.409%; height: 57px;">1.5 g</td>
<td style="width: 8.27221%; height: 57px;">0.9 g</td>
<td style="width: 9.50635%; height: 57px;">439.9 g</td>
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</tbody>
</table>
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<div class="maxContentPage">
<div class="title">
<h2>The nutritionist's advice:</h2>
</div>
<div class="instructions">This method of cooking with sugar and water preserves the flesh of the fish and the nutrients it contains.</div>
</div>
</div>
<div class="wrap_recipe_back noprint">&nbsp;</div>
</div>
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</div>

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