Maté mandarine pamplemousse

Name: Maté mandarine pamplemousse
SKU: Livre associé
Price: 28 CHF
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Reference: Livre associé

CHF 28.00

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Three years after the release of Idealist? so what..., Olivier Bourquin is back with Eating well combined. The author unveils an innovative and novel approach to nutrition, in a book accessible to all, to devour without moderation!

A theoretical part and a practical part with 50 healthy, tasty and inexpensive recipes
Favre Editions (March 2021)

Maté mandarine

CHF 28.00

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In stock 29 Items

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EAN13: 9782828918675

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We tell you everything!
In detail...

This book, easy to read and accessible to all, combines theory and practice to finally understand how to combine foods to optimize their benefits on the brain, muscles, skin.

Olivier Bourquin has successfully taken the daring bet of creating a practical guide that perfectly combines well-being, health and pleasure. This unique work should be found in every kitchen!

The first part theory of this book explains why certain foods, if combined, increase or lose the quality of their substance, strengthen or weaken intestinal functions, which foods to eat according to the time of day, which are the great forgotten ones of our plates, etc.

In the second part, the author shares with us 50 healthy, tasty, easy-to-prepare and inexpensive recipes, classified by meal types (morning, noon, snack, evening), including 5 exclusive recipes by the great chef Jean-Yves Drevet, 16/20 at GaultMillau.

A hint of theory to start

Do you drink coffee after every meal because you're tired? Do you consume vegetables without adding oil but never lose weight? Do you eat in just 5 minutes flat? This book is made for you! It will teach you how caffeine inhibits iron absorption, that quality oil allows vitamins to be better absorbed by the body, and that chewing allows for better digestion and assimilation of nutrients...

50 recipes for your daily meals

Banana omelette, beetroot and quinoa pancakes, minced beef crumble, protein cocoa shake, no-bake chocolate energy bars... Olivier Bourquin has developed over 50 recipes for breakfast, lunch, snack, and dinner: to be devoured (almost) without moderation!

But also your festive meals

For Manger bien associé, Olivier Bourquin had the pleasure of collaborating with Chef Jean-Yves Drevet, from the Maison du Prussien in Neuchâtel, who was awarded 16/20 by Gault&Millau. He proposes 5 exceptional recipes for your holiday meals! The pan-fried Saint-Jacques scallops and shrimp with Jerusalem artichokes and hazelnuts, the beetroot salad with sesame and wasabi, sweet and sour spirulina vinaigrette, or the dark chocolate mousse with cherry coulis and almond will delight your guests!