Clean: El programa revolucionario para restaurar la by Alejandro Junger

By Alejandro Junger

Cuántos de nosotros podríamos decir sinceramente que no padecemos de al menos uno de los siguientes problemas:
 
●      Gripes o virus cada año
●      Alergias o fiebre del heno
●      Sobrepeso persistente
●      Noches sin descanso
●      Indigestión recurrente, estreñimiento o síndrome del intestino irritable
●      Picores en l. a. piel, acné u otros problemas del cutis
●      Depresión, ansiedad o fatiga frecuente
 
Con su programa Clean, Alejandro Junger, M.D., cardiólogo y líder en el campo de l. a. medicina indispensable, ofrece un revolucionario avance médico. El explica que l. a. mayoría de estas dolencias tan comunes son consecuencia directa de l. a. concentración de toxinas en nuestros cuerpos, acumuladas durante el curso de los angeles vida diaria. Desarrollado por Dr. Junger, Clean es un programa dietético y psychological que nos proporciona las herramientas necesarias para apoyar y reactivar a plena capacidad nuestros sistemas de detoxificación. Además, se incorpora fácilmente a un horario ocupado. El resultado es transformador: persistentes problemas de salud desaparecen, el sobrepeso se esfuma, y por primera vez en nuestras vidas, experimentamos lo que significa vivir de forma saludable.

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Couper le blanc de deux poireaux en tronçons de 5 cm. Faire rôtir au four avec 60 g (¼ de tasse) de beurre à 150 °C (300 °F) pendant environ 20 min, en retournant régu­lièrement les poireaux pendant la cuisson. Assaisonner et servir avec un poulet rôti ou un jambon au four. Inciser le poireau sur la longueur jusqu’à 2 ou 3 cm de la base. Rincer le poireau sous un filet d’eau froide en écartant les feuilles. Égoutter et émincer. poireau légumes bulbes 35 échalote de Jersey échalote grise Échalote Allium cepa var.

3. Broyer jusqu’à l’obtention d’une consistance de purée. Passer le potage au chinois ou au tamis et réserver au réfrigérateur. 4. Verser le potage dans quatre bols, garnir de concom­ bre et de radis en julienne ainsi que d’une feuille de menthe. • au goût, radis coupé en julienne • au goût, feuilles de menthe entières Un peu de vocabulaire Suer : Cuire des légumes dans un corps gras à feu doux sans coloration dans le but d’extraire l’eau qu’ils contien­ nent et de récupérer le maximum de sucs et de saveur.

Soupe) de farine • 341 ml (12 oz) de bière blanche à la belge • 750 ml (3 tasses) de fond blanc de volaille, très chaud • au goût sel et poivre Garniture • 4 tranches de pain, grillé • 100 g (3 oz) de fromage gruyère, râpé Préparation 1. Dans une casserole, faire revenir les oignons dans l’huile et le beurre jusqu’à l’obtention d’une colo­ra­ tion dorée. 2. Singer, déglacer avec la bière et le fond de volaille. Assaisonner. 3. Laisser mijoter à découvert environ 25 min. Réserver au chaud. 4.

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