Rice Cakes with Sweet Potatoes and Black Sesame

Meatloaf

Brazilian Prawn Stew

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<p style="text-align: left;"><span style="font-size: 18pt;"><strong>Ingredients:</strong></span></p>
<p style="text-align: left;"><strong><em>For the filling:</em></strong></p>
<p style="text-align: left;">1 cup shrimp, peeled and chopped</p>
<p style="text-align: left;">1 cup chicken breast, cooked and shredded</p>
<p style="text-align: left;">1 small sweet potato, julienned</p>
<p style="text-align: left;">1 medium carrot, julienned</p>
<p style="text-align: left;">1 cup green beans, sliced thinly</p>
<p style="text-align: left;">1 cup cabbage, shredded</p>
<p style="text-align: left;">1 small onion, chopped</p>
<p style="text-align: left;">3 cloves garlic, minced</p>
<p style="text-align: left;">2 tablespoons soy sauce</p>
<p style="text-align: left;">Salt and pepper to taste</p>
<p style="text-align: left;">2 tablespoons cooking oil</p>
<p style="text-align: left;">&nbsp;</p>
<p style="text-align: left;"><strong><em>For the wrapper:</em></strong></p>
<p style="text-align: left;">1 cup all-purpose flour</p>
<p style="text-align: left;">2 eggs</p>
<p style="text-align: left;">1 1/2 cups water</p>
<p style="text-align: left;">1 tablespoon cooking oil</p>
<p style="text-align: left;">Pinch of salt</p>
<p style="text-align: left;">&nbsp;</p>
<p style="text-align: left;"><strong><em>For the sauce:</em></strong></p>
<p style="text-align: left;">1 cup water</p>
<p style="text-align: left;">1/2 cup brown sugar</p>
<p style="text-align: left;">2 tablespoons soy sauce</p>
<p style="text-align: left;">1 tablespoon cornstarch, dissolved in 2 tablespoons water</p>
<p style="text-align: left;">3 cloves garlic, minced</p>
<p style="text-align: left;">&nbsp;</p>
<p style="text-align: left;"><span style="font-size: 18pt;"><strong>Procedure:</strong></span></p>
<p style="text-align: left;">For the filling:</p>
<ol style="text-align: left;">
<li>Heat the cooking oil in a pan over medium heat.</li>
<li>Saut&eacute; the garlic and onion until fragrant.</li>
<li>Add the shrimp and chicken, cook until the shrimp turns pink.</li>
<li>Add the sweet potato, carrot, green beans, and cabbage. Cook until the vegetables are tender.</li>
<li>Season with soy sauce, salt, and pepper to taste. Set aside.</li>
</ol>
<p style="text-align: left;">&nbsp;</p>
<p style="text-align: left;">For the wrapper:</p>
<ol style="text-align: left;">
<li>In a mixing bowl, combine the flour, eggs, water, cooking oil, and salt. Mix well until the batter is smooth.</li>
<li>Heat a non-stick pan over medium heat and lightly grease it with oil.</li>
<li>Pour a small amount of batter into the pan and spread it evenly to form a thin crepe. Cook until the wrapper is set and lightly browned. Repeat until all the batter is used.</li>
</ol>
<p style="text-align: left;">&nbsp;</p>
<p style="text-align: left;">For the sauce:</p>
<ol style="text-align: left;">
<li>In a saucepan, combine the water, brown sugar, soy sauce, and minced garlic. Bring to a boil.</li>
<li>Add the cornstarch mixture and stir until the sauce thickens. Remove from heat.</li>
</ol>
<p style="text-align: left;">&nbsp;</p>
<p style="text-align: left;">To assemble:</p>
<ol style="text-align: left;">
<li>Place a wrapper on a plate and add a portion of the filling in the center.</li>
<li>Fold the sides of the wrapper over the filling and roll it up.</li>
<li>Pour the sauce over the lumpia and serve.</li>
</ol>
<p style="text-align: left;">&nbsp;</p>
<p style="text-align: left;"><span style="font-size: 18pt;"><strong>Nutrition Facts:</strong></span></p>
<ul style="text-align: left;">
<li>Energy:&nbsp;350 Kcal</li>
<li>Total Carbs:&nbsp;50 g</li>
<li>Sugar:&nbsp;15 g</li>
<li>Total Fat:&nbsp;10 g</li>
<li>Saturated Fat:&nbsp;2 g</li>
<li>Omega 3:&nbsp;0.3 g</li>
<li>Fibers:&nbsp;6 g</li>
<li>Sodium:&nbsp;600 mg</li>
</ul>
<p style="text-align: left;">&nbsp;</p>
<p style="text-align: left;"><span style="font-size: 18pt;"><strong>The nutritionist's advice: </strong></span>Lumpiang <em>Sariwa</em> is a delightful and nutritious Filipino dish. The fresh vegetables and lean proteins in the filling provide essential vitamins, minerals, and fiber. The homemade wrapper and sauce allow for better control of ingredients, making it a healthier alternative to fried spring rolls. Enjoy this dish as a light meal or a healthy snack.</p>

Learn the step by step procedure and nutritional facts about Lumpiang Sariwa.

Lumpiang Sariwa (Fresh Spring Rolls)

Starter

<p><span style="font-size: 18pt;"><strong>Ingredients:</strong></span></p>
<p>500 g shrimp, cleaned and deveined</p>
<p>1 medium radish, sliced</p>
<p>1 medium eggplant, sliced</p>
<p>1 bunch kangkong (water spinach) or spinach</p>
<p>2 medium tomatoes, quartered</p>
<p>1 medium onion, quartered</p>
<p>2 green chili peppers</p>
<p>1 packet sinigang mix (tamarind soup base)</p>
<p>6 cups water</p>
<p>Salt and fish sauce to taste</p>
<p>&nbsp;</p>
<p><span style="font-size: 18pt;"><strong>Procedure:</strong></span></p>
<ol>
<li>In a large pot, bring the water to a boil.</li>
<li>Add the tomatoes and onion, and cook until they are soft.</li>
<li>Add the radish and eggplant and cook for about 5 minutes.</li>
<li>Pour in the sinigang mix and stir until well combined.</li>
<li>Add the shrimp and green chili peppers, and cook until the shrimp turns pink and is cooked through.</li>
<li>Season with salt and fish sauce to taste.</li>
<li>Add the kangkong or spinach and cook for another 1-2 minutes.</li>
<li>Serve hot with steamed rice.</li>
</ol>
<p>&nbsp;</p>
<p><span style="font-size: 18pt;"><strong>Nutrition Facts:</strong></span></p>
<ul>
<li>Energy:&nbsp;200 Kcal</li>
<li>Total Carbs:&nbsp;12 g</li>
<li>Sugar:&nbsp;5 g</li>
<li>Total Fat:&nbsp;5 g</li>
<li>Saturated Fat:&nbsp;1 g</li>
<li>Omega 3:&nbsp;0.5 g</li>
<li>Fibers:&nbsp;4 g</li>
<li>Sodium:&nbsp;900 mg</li>
</ul>
<p>&nbsp;</p>
<p><span style="font-size: 18pt;"><strong>The nutritionist's advice:</strong> </span>Sinigang na Hipon is a popular Filipino dish known for its tangy and savory flavor. Shrimp is a low-calorie source of protein and omega-3 fatty acids, which are beneficial for heart health. The variety of vegetables in the soup adds fiber, vitamins, and minerals, making it a wholesome and nutritious meal.</p>

Learn the step by step procedure and nutritional facts about Sinigang na Hipon.

Sinigang na Hipon (Filipino Shrimp Sour Soup)

Main dish

<p><span style="font-size: 18pt;"><strong>Ingredients:</strong></span></p>
<p>1 kg chicken, cut into serving pieces</p>
<p>1 medium-sized green papaya, sliced</p>
<p>1 bunch of fresh spinach or chili leaves</p>
<p>1 thumb-sized ginger, sliced into strips</p>
<p>1 medium onion, chopped</p>
<p>5 cloves of garlic, minced</p>
<p>4 cups water</p>
<p>2 tablespoons fish sauce</p>
<p>Salt and pepper to taste</p>
<p>2 tablespoons cooking oil</p>
<p>&nbsp;</p>
<p><span style="font-size: 18pt;"><strong>Procedure:</strong></span></p>
<ol>
<li>Heat the cooking oil in a large pot over medium heat.</li>
<li>Saut&eacute; the garlic, onion, and ginger until fragrant and the onion becomes translucent.</li>
<li>Add the chicken pieces and cook until they are lightly browned.</li>
<li>Pour in the fish sauce and continue to cook for another 2 minutes.</li>
<li>Add the water and bring to a boil. Lower the heat and let it simmer for about 20 minutes or until the chicken is tender.</li>
<li>Add the green papaya slices and cook for another 5-7 minutes until the papaya is tender.</li>
<li>Season with salt and pepper to taste.</li>
<li>Add the spinach or chili leaves and simmer for another 2 minutes.</li>
<li>Serve hot with steamed rice.</li>
</ol>
<p>&nbsp;</p>
<p><span style="font-size: 18pt;"><strong>Nutrition Facts:</strong></span></p>
<ul>
<li>Energy:&nbsp;250 Kcal</li>
<li>Total Carbs:&nbsp;10 g</li>
<li>Sugar:&nbsp;5 g</li>
<li>Total Fat:&nbsp;12 g</li>
<li>Saturated Fat:&nbsp;3 g</li>
<li>Omega 3:&nbsp;0.2 g</li>
<li>Fibers:&nbsp;3 g</li>
<li>Sodium:&nbsp;800 mg</li>
</ul>
<p>&nbsp;</p>
<p><span style="font-size: 18pt;"><strong>The nutritionist's advice:</strong></span> Tinolang Manok is a comforting and nutritious Filipino dish. The combination of chicken, green papaya, and spinach provides a good balance of protein, vitamins, and minerals. Ginger, a key ingredient, is known for its anti-inflammatory and digestive benefits. This soup is perfect for a light yet satisfying meal.</p>

Learn the step by step procedure and nutritional facts about Tinolang manok.

Tinolang Manok (Filipino Chicken Ginger Soup)

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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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<table dir="ltr" border="1" cellspacing="0" cellpadding="0"><colgroup><col width="74" /><col width="74" /><col width="74" /><col width="74" /><col width="74" /><col width="74" /><col width="74" /><col width="74" /><col width="74" /></colgroup>
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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>
</div>
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Learn how to cook coleslaw with cashew nut puree

Diabetes

Heart Failure

Hypertension

Angina

Coleslaw with Cashew Nut Puree

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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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<h2>The nutritionist's advice:</h2>
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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

<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>
<table>
<tbody>
<tr>
<td>
<p><strong>Energy</strong></p>
</td>
<td>
<p><strong>Total carbs</strong></p>
</td>
<td>
<p><strong>Sugar</strong></p>
</td>
<td>
<p><strong>Total fat</strong></p>
</td>
<td>
<p><strong>Saturated fat</strong></p>
</td>
<td>
<p><strong>Omega 3</strong></p>
</td>
<td>
<p><strong>Fibers</strong></p>
</td>
<td>
<p><strong>Sodium</strong></p>
</td>
</tr>
<tr>
<td>
<p>121.1 Kcal</p>
</td>
<td>
<p>15.4 g</p>
</td>
<td>
<p>3.3 g</p>
</td>
<td>
<p>4.7 g</p>
</td>
<td>
<p>0.6 g</p>
</td>
<td>
<p>0.1 g</p>
</td>
<td>
<p>2.2 g</p>
</td>
<td>
<p>464.5 g</p>
</td>
</tr>
</tbody>
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<p>&nbsp;</p>
<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>

Cholesterol

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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<td>
<p><strong>Energy</strong></p>
</td>
<td>
<p><strong>Total carbs</strong></p>
</td>
<td>
<p><strong>Sugar</strong></p>
</td>
<td>
<p><strong>Total fat</strong></p>
</td>
<td>
<p><strong>Saturated fat</strong></p>
</td>
<td>
<p><strong>Omega 3</strong></p>
</td>
<td>
<p><strong>Fibers</strong></p>
</td>
<td>
<p><strong>Sodium</strong></p>
</td>
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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>
</td>
<td>
<p>502.9 g</p>
</td>
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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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<h2>Ingredients:</h2>
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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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<h2>Instructions:</h2>
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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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