Abnehmen ohne Hungern und Geschmacksverlust! | veganer Ricotta | Doctor's Kitchen Talk | QS24

Have you already registered? If not, then quickly! Welcome, dear viewers, here again with us in the Swiss Mountain Clinic kitchen. I am pleased to introduce you to the wonderful Georgia on my side, whom you already know, when you regularly watch our shows. And today we have a very delicious recipe for you again. You may all know ricotta, and today we will prepare ricotta in a completely different way, right? Or at least with different ingredients, Georgia? Exactly, from soya milk. Vegan? Vegan. Very interesting, stay tuned and we'll get started right away. This is a very simple recipe. I say that often, but it's really very simple. And what we need is one litre of soya milk, a good biological quality, as always. 40 grams of apple cider vinegar or 60 grams of lemon juice. I said acid, right? Acid, exactly. A teaspoon of sea salt. A kitchen towel. Is that a normal kitchen towel? Yes, that's really for rubbing. Okay, a kitchen towel. Yes, a kitchen towel. And in Italian you say fuscella or ricotta form. I don't know how to say that. Yes, I think that's ... This ricotta cheese, which we have in Germany or in Switzerland, you don't really get it there. So of course you can buy it, but the production takes place in Italy, right? Yes. So it's very, very classic there. Also ricotta comes from ricottare, even if you've never heard of it, but I've read about it. It may be. It has an Italian origin and is made from molke. So molke, which is produced in the production of cheese. And now let's see how you make the molke out of soya milk. Yes, I'll show you. I've already heated the pot. The pot has to be hot for that? Yes, so that it goes faster. Oh, so the viewers don't have to do that at home? No, absolutely not. That means we have a liter of soya milk here. For which amount do we make small ricotta, do we make a large one? Not much comes out. You will see that later. Because a lot of water comes out. Okay, that means one liter is about 250 grams. That's what it says in our dish. Vegan ricotta cheese. I changed my mind. I want a bigger pan. We already told you in another show that it's always nicer, because you can look better there, dear viewers. It's hard to swing the camera into smaller pots. And it gets hot faster. Good idea. It is very important to shake the bottle well with the soya milk, because it could happen that the soya milk all sticks to the bottom of the bottle. Okay, that it kind of floats out and sinks down into the bottle. So shake it well. Exactly. And then just heat it up. The soya milk has to boil. But ... Health! Sorry. But I watch out, because the last time I really controlled the soya milk all the time. And if I turned around for a second, everything exploded. Yes, exactly. And could you also use oat milk, coconut milk or anything else? I haven't tried. But I think almond milk would be a good idea, because I think the milk has to have a lot of protein. And that's why soya, almonds ... Soya has a lot of protein. Soya is also a good source of B vitamins. Not B12, but otherwise for B vitamins. Soya is being fermented a lot in Asia, which makes it a very, very high-quality food. You always have to be careful with soya, because of all the gene manipulation, because of all the pesticide pollution. I mean, the soya production is extremely high. You want to achieve high yields. And of course we also have phytoestrogens in it. So that leads to a lot of feminization, if you eat a lot of it. We use soya from the local source. Yes. Oranges are also grown from soya. Exactly, yes. So it doesn't come from far away. Yes, that's a blessing. It leaves short distances. And it is really biologically grown, a very, very good source in the whole process. Exactly. I turn it all the time, because otherwise a little skin will form on the ground, and we don't want that. Okay. But just like that, lightly. It's already starting to smoke. Smoking. Exactly. So the steam is forming, and it starts to bubble. What has to happen now? Now it has to cook, and then when it cooks, immediately add vinegar and salt together, put it aside and let it rest. And how long do you let it rest? Ideally, at least 10 minutes. We do it a little faster. Okay. You already have the finished product, right? Yes. But I really wanted to show how easy it is. Absolutely. And that's a great starter, too. Can you imagine that? A nice little ricotta with a little honey, two nuts. Totally. And vegan. Or also as a main course. Yes, a cold dish in summer. Yes. We don't have a lot of fat. We have good proteins in the soy. We will enrich it with a cucumber and asparagus carpaccio. That means we have a lot of water, the cucumber is dehydrated, the asparagus anyway. An ideal dish, dear viewers, if you also want to have a few dogs brushed for weight loss. It's part of the conversation again and again. We receive inquiries again and again, where people say, I would like to have more recipes to lose one or the other kilo. And this dish is really excellent. It has no carbohydrates, it is slightly digestible and it is also satiating. And as I said, it helps liver and kidneys in the elimination of slag. Of course, it is also important if you want to lose weight, that you maybe think about fasting, that you think about skipping one or the other meal, that you don't want to eat too much, and of course also movement and drinking water. Many, many, many people tend to do this. In the morning, coffee or tea with some sweetener, honey, sugar, whatever, in between the apple peel, then here in Switzerland, quite classic, Rivella, which is drunk a lot, which is ordered in the restaurant. But where you can lose weight on your own, if you just decide, the only liquid I take with me is water. It's boiling. I just filled the gap here. Thank you for doing this. We add everything. Exactly, vinegar. And do you see how it comes? Exactly. How the word ... How it separates from each other. Exactly, yes. Now it forms ... You can see it very nicely here. The homogeneous mass that we had in the milk, it dissolves now and the solid components separate from the water. Exactly, briefly to the side. And so we can make our vegan milk here, which of course does not contain any microorganisms. And here I have prepared a vessel with a sieve. And now a washing cloth. Now I'm curious. It looks like a cheese factory here in our kitchen. We have often made vegan cheese for you. Do you see how you can see here? Totally, maybe you hold it a little bit so that the audience can see it. Maybe you can really see the soy water. Okay, we said it should rest for 10 minutes. But we ... It also goes faster. Can I help you somehow? Yes, thank you. It is also very hot, so you have to be careful. Should I stir with a spoon or something? No, no, it just has to drip slowly. Exactly, yes. Is it too hot for you? No, no, it's good. It goes a little like this. Exactly. So it's going down slowly now. You can also hear it dripping. That's really ... You know, it's just dripping the water down. I'll show you later. It's really just clear ... Liquid. Yes, so not so ... Normally you always think the soy milk is bad, right? Yes. Great, now ... Let's leave it. Maybe we can just briefly ... I don't know if ... A little dangerous, because it's hot. It's still hot, we could burn ourselves. Then we would have an emergency in the kitchen again. Exactly. I knew what to do. We are a clinic here. If something happens to the cooks here in our clinic, then they are only one door away You can always help each other. Here you can see very nicely how it starts to ... sugar. It dries up. I don't know if ... The liquid goes down, the mass pulls together. And the water here. Exactly, here you can see nicely the liquid that forms. Can you do anything with it afterwards? No. You remove it, right? You could pour plants with it, I think. Or ... possibly ... maybe when we do ... we serve ... Everyone here in the Swiss Mountain Clinic has a nice soup. Instead of vegetable broth or water, you can use this soy water to flavor. As a liquid. With vegetables, with spices, broth, enriching. Most people are happy about it, as I said. Because there are also minerals in it. Here we have to find a complaint kit. Also just a fermentation glass, a kilo of sugar. Something that really all the liquid goes out. Exactly. What kind of device do you use now? I have ... I have already prepared it. Here you can see ... Very nice. And the water, so much. Wow. So we really see 200-250 grams comes out of one liter of soy milk. And of course you have to look a bit. We both briefly discussed it in advance. Of course that's a bit of what you have to invest in time, but also in money and in quantity. If I want to do this as a starter, for example. But it also has the option of these small molds, which are wonderful to handle. And a ricotta doesn't cost much either. So you should compare the prices a bit. Exactly. And homemade is always nicer, so sour. It's a bit ... I'll put that aside. How long does the ricotta last? A week, without problems, in the refrigerator. Of course not outside, because I don't recommend it. But in the refrigerator for a week. And do you personally prefer ricotta salty or sweet? Salty. I'm more salty than sweet. And here, you can add fresh chives, or smoked paprika, or what else would be good? Paprika is not my thing, but I could imagine a lot. I could also imagine that you coat it with sesame, for example. Yes. And then you can also add a little, I don't know, turmeric, curry, if you want it a little spicier. Depending on whether you cut dried tomatoes in. Just a little pepper. A little variation. A little playing. With your tastes. Then just press it into the mold. Press it into the mold. So, yes. One liter of soy, two servings. Two small molds, you see here. It's not immediately digestible, is it? Yes, you're right. How long does it have to be in the fridge? I recommend a few hours. You could use it right away. But I think it's better if it's a little chilled. Yes. I've already prepared myself, of course. Of course. So you can also, when you're at home, prepare the ricotta well. And for the whole week, maybe two or three days, where you take ricotta in different forms to yourself. Wow! Like bought, right? If you want to eat vegan, for a while. It makes sense if you want to lose weight. However, it really has to be vegan with a lot of vegetables, little fruit, little grain. The main component should be vegetables. We always recommend fresh vegetable juices. Especially these grass juices. That's an endless source of energy. What do you think? What does all of this encourage? Detoxification processes in your metabolism. On a sober stomach. Excellent. And of course, that's what I wanted to say, vegan ricotta is also a good source of protein. Because we have a lot of amino acids in the soy. And in the vegan diet, especially when you change and don't do it right, the body takes care of that. And that's not good either, because the body also builds up too much muscle mass. And we want to keep that. The body still has to have structure, to be shaped. We don't want to collapse. You're making the beautiful cucumber carpaccio again. Yes. With the spa peeler. Yes. It's that easy. You can also make it quickly at home. I'll leave that aside. Green smoothie. Okay. What else do we have? Radishes. Radishes, yes. Nuts. Just what you like best. Okay. We're not adding that now. Yes, we are. Just on top. As a decoration. Almost. So it's very simple, dear viewers. Here with the radishes, we have a lot of essential oils, spices, which also stimulate our metabolism. They really bring fire into the system. And I personally really like radishes. You too? Me too. Walnuts. Walnuts are great. We say it again and again. This is the brain. A little smaller. This is brain food. This is the right food for your brain. And if you are in the intake phase and are hungry in between, just nibble on a few walnuts. It's good if you soak them and then let them dry. No more than 42 degrees. Then the raw food quality is still preserved. And the walnuts still have all their ingredients. They are more digestible, right? Yes, much more digestible. The anti-nutrients are removed by soaking them. And what is also important, when you buy nuts, make sure you don't store them forever, because the walnuts have so many high-quality fatty acids and they just get crunchy and then they don't do anything good. So few onions, because I don't want to cry again. Have you ever cried? Yes, because of the onions. I remember. Oh, you're just adding a little salt, oil, very simple, but very tasty. And the ricotta, you wouldn't season it at all, Georgia? Yes, with a little olive oil. Okay. But nothing more. And do you know what else is missing? Excuse me. Sprouts. Yes, sprouts. Sprouts. A plant wants to grow out of the sprouts. They want to be big and strong. Our dear Eva prepares these wonderful sprouts for us. So beautiful. Here we have amaranth, you said? Red amaranth, yes. So one is arugula and one is broccoli. We use radishes, because it goes great with it. Excellent. And one is broccoli and one is arugula. We should try it and taste the spiciness. You can tell right away. We will also show you in one of the next episodes how to make sprouts right. There are also different variants. And actually, not much can go wrong. A little more amaranth for the color. So, I tell you, dear viewers, a very, very simple dish. You have seen, it has very few ingredients. With the salad you can vary, you can play. We also have asparagus here. We haven't used it yet, but of course it would be good. Either raw, simply peeled nicely, or also briefly blanched, as you always say so nicely. It's a very magical dish. There is not much more to add, except to wish you a lot of success when you decide to start a small cure, where you say, hey, I'm worth it now, I want to get rid of the excessive fungi, I take on the nutrition. It can really be the key. We wish you a wonderful evening, a great day, whatever awaits you. See you soon!