Several recipes that should not provoke psoriatic flare-up:
Note: When frying it is better to use a Teflon frying pan in order to use a minimum of oil or butter.
Buckwheat breakfast
This may help to clean the body from the inside: in a course of a month every day have breakfasts with buckwheat and plain yogurt. For 4 hours after breakfast do not to eat or drink anything (except water), and then to eat as usual.
Ingredients:
2-3 Tbsp of buckwheat
1 glass of plain yogurt
Directions:
Place the buckwheat into a glass and rinse it with cold water. Fill this glass with plain yogurt and leave it in the refrigerator overnight. You may want to cover the glass.
The buckwheat soaks overnight; therefore no additional preparations are required. In the morning just stir it with a spoon and eat it.
Buckwheat Porridge with Mushrooms
Buckwheat Porridge with Mushrooms is easy and fast to cook and it may serve as a main course or as a tasty garnish.
Ingredients:
200 g of dry mushrooms
1L of salted water
1/2 kg of buckwheat
2 large onions
50g of butter
Directions:
Grind the dry mushrooms, add the water and put in on the stove. Add the buckwheat into boiling water and cook it to readiness (till the mushroom bouillon evaporates). Slice onion and fry it with butter till it gets light brown and add salt. Combine the buckwheat and the fried onions and stir.
Cheese and Buckwheat Cutlets
Ingredients:
2 glasses of buckwheat porridge
200g of shredded cheese
2 eggs
breadcrumbs
salt, pepper, vegetable oil
Directions:
Mix all the ingredients except for the breadcrumbs, form cutlets, roll the cutlets in the breadcrumbs and slightly fry the cutlets with vegetable oil.
Green Salad with Buckwheat Porridge
Ingredients:
5 fresh cucumbers
2 garlic cloves
1 onion
2 Tbsp of shredded celery
1 Tbsp of shredded parsley
olive oil
buckwheat porridge (large saucepan)
Directions:
Slice the cucumbers, mix them with buckwheat porridge, add sliced garlic and onion, celery, and parsley, and pour in olive oil.
Cold Soup
Ingredients:
1/2 L of plain yogurt
2 cucumbers
1 Tbsp of vegetable oil
2-3 garlic cloves
2-3 walnuts
2 Tbsp of chopped fresh dill
Directions:
Shred the cucumbers and add salt. Chop the walnuts, grind the garlic with salt and mix it with the cucumbers. Add the dill and the remaining products into the plain yogurt. Add boiled water to obtain the desired thickness.
Vegetable Soup
Ingredients:
1-2 onions
1-2 carrots
several vegetables (potatoes, summer squash, tomatoes, or eggplant)
1 L of water
2 Tbsp of chopped herbs (dill, oregano, thyme etc.)
2 Tbsp of sour cream
1 Tbsp of butter
Directions:
Take a saucepan and add some butter. Dice onions and carrots and put them into the saucepan. Put the pan on low fire for a few minutes. Shred potatoes and the rest of the vegetables that you chose. Add boiled water into the pan, add potatoes and the rest of the vegetables, add salt, and boil till it's cooked. At the end add the herbs. Pour the soup into a bowl and add some sour cream.
Baked Peppers
Ingredients:
4 sweet peppers
1 Tbsp of butter
1-2 Tsp of soy sauce
1 crushed garlic clove
2 Tbsp of chopped herbs (parsley, peppermint etc.)
some sugar, salt, fresh lemon juice and olive oil
Directions:
Cut peppers into 4 strips each. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Place the peppers onto the baking sheet and bake them for 10 minutes. Let the peppers cool down and peel their skins off. Place the peppers into the saucepan and add soy sauce, sugar, salt, olive oil, lemon juice, crushed garlic, herbs, and mix everything.
Milk-Banana Cocktail
Ingredients:
1/2 of a banana
1/2 glass of milk
Directions:
Mix the banana and the milk in a blender. You can add some cinnamon or coco powder.
Roll with Apples
Ingredients:
1 roll
3-4 apples
cinnamon
Directions:
Cut the roll so that the sides stay connected and the roll resembles a purse or a pocket. Shred the apples (you may peel the skin of or leave it). Add sugar and cinnamon to the apples. Place the sliced apples into "the roll pocket", slightly grease the top of the roll with a sour cream. Preheat the oven to 350 degrees F (175 degrees C). Place the rolls onto the baking sheet in the oven and let it stay there for 5-10 minutes.
Toasts with Plums
Ingredients:
1/2 glass of milk
1-2 eggs
sugar
butter
several slices of bread
several plums
Directions:
Pour milk into a bowl, add eggs and sugar. Mix it well. Dip a slice of bread into the bowl and then fry it in butter until it gets light brown from both sides. Remove the pits from the plums and slice the plums into halves. Place sugar into the holes of the plums and place the plums into a preheated 350 degrees F (175 degrees C) oven, for 10 minutes. Place the cooked plums on top of the toasts.
Omelette with Pumpkins
Ingredients:
5 eggs
2 Tbsp of shredded scallion
200g of pumpkins
1-2 glasses of milk
1 Tbsp
of olive oil
salt and ground pepper
Directions:
Mix in blender the eggs, salt, pepper, milk, olive oil, and shredded raw pumpkin. Put the mixture into a pan and bake it in a preheated oven at 350 degrees F (175 degrees C) for 20-25 min. Put the scallion on top of the ready omelette.
Eggplant with Cheese
Ingredients:
2 eggplants
100g of cheese
1-2 crushed garlic cloves
herbs (dill, basil etc.)
mayonnaise or sour cream
Directions:
Cut the eggplants into 1-1.5 cm thick circles. Take a pan, cover it with aluminum foil or baking paper and put the eggplant circles on it. Mix the cheese, garlic, herbs and mayonnaise or sour cream and put it on top of the eggplants. Place the eggplants into a preheated oven and bake at 350 degrees F (175 degrees C) for 15 min.
Vegetarian Roast
This roast is very healthy as you can add various vegetables to it. Just chose your favorite ones and add them all!
Ingredients:
1 Tbsp of olive oil
1/2 glass of water
100-200g of shredded cheese
potatoes, carrots, eggplants or summer squashes and any other vegetables (i.e. beans, cauliflower, broccoli, spinach)
1 Tbsp of mayonnaise or sour cream
Directions:
Shred separately the vegetables that you have chosen to use. Put the olive oil into the pan. Place a layer of any shredded vegetable (such as carrots), then place a layer of another shredded vegetable (such as potatoes) etc. until you fill the pan with layers of vegetables. Cover the pan with a cover and place in the preheated oven. Bake it at 350 degrees F (175 degrees C) for 20 min. Then take the pan out and add water, place the cheese and the mayonnaise or the sour cream on top of the vegetables. Place the pan back into the oven for another 10-15 minutes.
Tasty Veal Soup
Ingredients:
1 L of water
400 g of veal meat
ground pepper
any sliced vegetables (potatoes, carrots, summer squashes, cauliflower, broccoli, spinach etc.)
herbs (dill, basil etc.)
2 sliced onions
2 crushed garlic cloves
Directions:
Place the veal into a saucepan with water, add pepper and boil the meat till its half cooked. Remove the foam from the bullion. Keep the bullion. Take the meat out and cut it into narrow strips.
Fry in a frying pan onion and garlic and put it aside. Put the meat slices into the same pan and fry them for about 10 minutes. Put the fried onion and garlic back into the pan together with the meat and fry it all for another 5 minutes. Put the entire fried mixture from the frying pan back into the bullion. Add the sliced vegetables (better no corn). Boil it for about 15 minutes - till the vegetables and the meat are cooked. At the end add spices like "grill meat" or "grill chicken", herbs, black ground pepper, and salt (ready spices will already contain salt).
Put the soup into a bowl and throw chopped herbs on the top.
For "Italian" soups lovers: when the soup is ready, mix it in a blender. Put the soup into a bowl and add croutons to it.
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