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<h2>Ingredients:</h2>
<ul>
<li>50 g dried seaweed mixture: dulse, sea lettuce, nori (available in organic shops)</li>
<li>15 g capers</li>
<li>1/2 garlic clove</li>
<li>1/2 shallot</li>
<li>1/2 onion</li>
<li>2 large pickles</li>
<li>40 g garlic bread croutons</li>
<li>10 ml olive oil</li>
<li>1 tablespoon balsamic vinegar</li>
<li>3 sprigs of parsley</li>
<li>3 chive stems</li>
</ul>
<h2>Instructions:</h2>
<ul>
<li>Rehydrate the seaweed in a little water for 10 minutes.</li>
<li>Drain and chop finely.</li>
<li>Chop capers, pickles, onion, garlic, croutons and herbs.</li>
<li>Mix everything in a bowl. Add the oil and vinegar.</li>
<li>Let stand 15 minutes in the refrigerator before serving.</li>
</ul>
<table>
<tbody>
<tr>
<td>
Energy
</td>
<td>
Total carbs
</td>
<td>
Sugar
</td>
<td>
Total fat
</td>
<td>
Saturated fat
</td>
<td>
Omega 3
</td>
<td>
Fibers
</td>
<td>
Sodium
</td>
</tr>
<tr>
<td>
121.9 Kcal
</td>
<td>
8.3 g
</td>
<td>
1.7 g
</td>
<td>
6.0 g
</td>
<td>
1.1 g
</td>
<td>
0.0 g
</td>
<td>
5.7 g
</td>
<td>
442.5 g
</td>
</tr>
</tbody>
</table>
&nbsp;
<h2>The nutritionist's advice:</h2>
Seaweed are great products for people suffering from cardiovascular diseases, especially thanks to their high fibre and omega 3 content.
&nbsp;
<div>&nbsp;</div>

Learn the step by step procedure and nutritional facts about Seaweed Tartar.

Seaweed Tartar

<h2>Ingredients:</h2>
<ul>
<li>150 ml of milk</li>
<li>40 g sugar</li>
<li>10 g flour</li>
<li>2 eggs</li>
<li>1 small pinch of salt</li>
<li>1/2 vanilla pod</li>
<li>Lemon juice</li>
<li>1/2 puff pastry</li>
</ul>
<h2>Instructions:</h2>
<ul>
<li>Preheat the oven to 210&deg;C.</li>
<li>Split the vanilla pod in half, scrape the seeds and put them in a saucepan with the milk. Bring the milk to a boil, then let it infuse for 10 minutes off the heat.</li>
<li>In a bowl, combine the flour, sugar and salt.</li>
<li>Add the milk while mixing.</li>
<li>Add the eggs one by one and 3 tablespoons of lemon juice.</li>
<li>Mix vigorously to obtain a homogeneous paste.</li>
<li>Spread the puff pastry in small moulds with a tablespoon.</li>
<li>Pour the egg mixture into the moulds.</li>
<li>Cook for about 10 minutes.</li>
</ul>
<table>
<tbody>
<tr>
<td>
Energy
</td>
<td>
Total carbs
</td>
<td>
Sugar
</td>
<td>
Total fat
</td>
<td>
Saturated fat
</td>
<td>
Omega 3
</td>
<td>
Fibers
</td>
<td>
Sodium
</td>
</tr>
<tr>
<td>
273.1 Kcal
</td>
<td>
29.6 g
</td>
<td>
12.4 g
</td>
<td>
13.0 g
</td>
<td>
6.2 g
</td>
<td>
0.1 g
</td>
<td>
0.6 g
</td>
<td>
296.0 g
</td>
</tr>
</tbody>
</table>
&nbsp;
<h2>The nutritionist's advice:</h2>
These small tarts are typical of Portuguese cuisine. It can be found in all pastry shops in Portugal. However, they should only be consumed occasionally because they are high in fat and sugar.

Learn the step by step procedure and nutritional facts about Pastéis de nata (small Portuguese tarts).

Pastéis de Nata (Small Portuguese Tarts)

<h2>Ingredients:</h2>
<ul>
<li>2 zucchinis</li>
<li>2 dried tomatoes</li>
<li>10 basil leaves</li>
<li>200 g feta cheese</li>
<li>1 drizzle of olive oil</li>
<li>2 tomatoes</li>
<li>1 handful of pine nuts</li>
<li>Salt, pepper</li>
</ul>
<h2>Instructions:</h2>
<ul>
<li>Cut the zucchini into thin slices using a mandolin or a peeler. Set aside the nicest and widest ones.</li>
<li>Chop the dried tomatoes and basil.</li>
<li>Mix the tomatoes and basil with the feta cheese. Add the olive oil, salt and pepper.</li>
<li>Put a teaspoon of this stuffing on the end of a zucchini slice and roll it up. Stick a toothpick through it to hold the roll.</li>
<li>Serve with a few tomatoes in vinaigrette.</li>
</ul>
&nbsp;
<table>
<tbody>
<tr>
<td>
Energy
</td>
<td>
Total carbs
</td>
<td>
Sugar
</td>
<td>
Total fat
</td>
<td>
Saturated fat
</td>
<td>
Omega 3
</td>
<td>
Fibers
</td>
<td>
Sodium
</td>
</tr>
<tr>
<td>
253.7 Kcal
</td>
<td>
5.9 g
</td>
<td>
5.4 g
</td>
<td>
20.2 g
</td>
<td>
6.9 g
</td>
<td>
0.2 g
</td>
<td>
2.7 g
</td>
<td>
482 g
</td>
</tr>
</tbody>
</table>
&nbsp;
<h2>The nutritionist's advice:</h2>
Zucchini is a vegetable that can be eaten raw. But you can also consider precooking the zucchini slices in boiling water or steam. Be careful not to cook them too long or they will become too soft to make the rolls.

Learn the step by step procedure and nutritional facts about Zucchini Rolls.

Zucchini Rolls

Ingredients:
<ul>
<li>200 g dried taro leaves</li>
<li>200 g pork belly, sliced into small pieces</li>
<li>1 medium onion, chopped</li>
<li>4 cloves garlic, minced</li>
<li>1 thumb-sized ginger, sliced into strips</li>
<li>2-3 pieces red chili peppers, chopped (adjust to taste)</li>
<li>2 cups coconut milk</li>
<li>1 cup coconut cream</li>
<li>2 tablespoons shrimp paste (bagoong)</li>
<li>Salt and pepper to taste</li>
<li>2 tablespoons cooking oil</li>
</ul>
&nbsp;
Procedure:
<ol>
<li>Heat the cooking oil in a large pan over medium heat.</li>
<li>Saut&eacute; the garlic, onion, and ginger until fragrant and the onion becomes translucent.</li>
<li>Add the pork belly and cook until it is lightly browned.</li>
<li>Stir in the shrimp paste and cook for another 2 minutes.</li>
<li>Pour in the coconut milk and bring to a boil. Lower the heat and let it simmer for about 10 minutes.</li>
<li>Add the dried taro leaves, making sure they are fully submerged in the coconut milk. Do not stir.</li>
<li>Add the chopped chili peppers and simmer for another 20-30 minutes or until the taro leaves are tender and the coconut milk has thickened.</li>
<li>Pour in the coconut cream and cook for another 5 minutes.</li>
<li>Season with salt and pepper to taste.</li>
<li>Serve hot with steamed rice.</li>
</ol>
&nbsp;
Nutrition Facts:
<ul>
<li>Energy: 350 Kcal</li>
<li>Total Carbs: 15 g</li>
<li>Sugar: 5 g</li>
<li>Total Fat: 28 g</li>
<li>Saturated Fat: 18 g</li>
<li>Omega 3: 0.2 g</li>
<li>Fibers: 6 g</li>
<li>Sodium: 700 mg</li>
</ul>
&nbsp;
Source: https://ph.theasianparent.com/healthiest-pinoy-dishes-doh

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