Banana

Attractive taste, softness due to its sugar content in food are particularly popular, especially among children. But as adults ...Bananas do not contain much protein, but more potassium than other fruits. Potassium is generally equated with salt, which is not the case for the banana that contains almost no, making it the perfect ally in the fight against hypertension.It does not contain gluten and some vitamins. However, due its high calorie (90kcal / 100g), it is the fruit of the effort to eat when sports or without food as an if. It has the merit of "stalling" and stave off hunger. 
The models know and that is why it is not uncommon to see backstage nibbling a banana. Note that dried banana contains more energy than fresh, and triples its energetic properties.Easy to carry thanks to its natural protection, it is contrary to conventional wisdom, the combined "anti-nuisance snacks" and therefore the line! 

In cases of anemia, it is recommended to eat bananas because they contain a lot of iron, which gives a boost to the production of hemoglobin.It also contains calcium, phosphorus, magnesium, and zinc.
People wishing to quit smoking also have an interest to use bananas. As vitamins B6 and B12, and magnesium they contain help the body recover from the effects of nicotine withdrawal.Its vitamin C content, high before it is ripe, declines with the maturation of the fruit and becomes negligible.
Outside the banana dessert the most consumed in Europe, there are some varieties that contain less sugar and more starch. That is why they must be cooked before being eaten, and are an important part of the diet of some tropical regions, a kind of variant of cassava. They can be called "Plantin 'in the Caribbean and Africa Matoke. 
The banana has a growth that looks more like a grass than a tree, it is more sterile and can not "reproduce" without the help of man. The fruit grows from the unfertilized flower.Each flower contains from 10 to 12 systems, each system containing 12 or more fruits. Total flowering can produce between 120 and 200 fruits, and weigh up to 40 kg. The banana can produce 5 to 60 years, but usually replaced after 20 years. 

The leaves are large and used to make the roofs of the huts, to wrap food or other items.Bananas are grown in most tropical countries, but especially in Central America and the Caribbean. 
Transportation of this fruit without damage is difficult, and large ocean exports, for example from America to Europe, rely on specially constructed ships, with compartments ventilated and kept at carefully controlled temperatures. Bananas are loaded when they are green and ripening begins and continues on board in special warehouses.Clafoutis with banana (6):

•     5 bananas
•     6 eggs
•     20 gr margarine.
•     1/2 L of skim milk.
•     2 tbsp. tablespoons of soft brown sugar
•     2 tbsp. tablespoons white sugar powder
•     1 tablespoon. tablespoons of granulated sugar
•     1 tablespoon. coffee vanilla extract.
•     1 pinch of salt

Boil the milk with the vanilla.

•     Cool.
•     Turn the oven thermostat 5-6.
•     Mix eggs, sugar and salt in a large bowl. Once the milk is warm, you can stir in the preparation.
•     Peel the bananas, cut them into slices and arrange them in the bottom of a buttered ovenproof dish.
•     Pour the unit egg / milk.
•     Bake for 45 min.

The yo-yo effect, perverse plans

Very often, it begins to grow in the following way: to lose a few extra pounds, you have taken the first diet that had you cooked "light", won the radius of the hyper Gerlinéa the corner, removed the fruit or carbohydrates and then inevitably, you fell for a four-cheese pizza, a small raisin bread or a good pot of Hagen Daz short, you have satisfied your body in the moment and you have plunged.
The body quickly retaliated and stored for fear of being deprived again and kilos doubled. So the pharmacy management and battery miracle pills that make deflate few weeks, and who cease to effect complete cure ... and the jeans are too small again.
This is the vicious circle of most women who decide to go on a diet. 95% of people who are overweight, the plans are the starting point of the descent into hell and weight that does not stop growing. This worsening by the plans is well known: it is the yoyo effect. 

We need 2000 to 2400 kcal / day. Suffice it then to absorb less fattening foods to lose weight? No!Because our body knows how to ration. At first, it reduces the energy consumption.Imagine the thing mitochondria, small boilers of our cells burn less food. They produce less heat and less calories and convert into energy. The whole organism is rationed, becomes more difficult to move, you feel more tired and the body temperature drops
As the sugar reserves are more readily accessible than fat, the body uses during famine in tanks glucose in the liver and muscles.Approximately 500g of sugar are available in these organs. Burning sugar makes you sweat profusely, which explains the early success of many systems, confirmed by the weight indicated by the scale.
The body is then confused: as needed sugar for the brain, he must start his precious body protein to convert into sugar. Result: the immune system and distribution centers operate at low speed, muscles melt.In one week, you reduce calorie intake, as well as your weight, but in truth you have not lost a single gram of fat. It is only at the beginning of the second week that the body attacks the unsightly bulges.

But often we are already tired of the regime and we start to nibble sheepishly chips or cookies in his chair and take even more kilos, because the muscles are being replenished not as fast as fat and it has the unfortunate tend to proliferate around when the chips are released lipids in the body.
The needle swings like a yo-yo: she climbed back down and also dry. Nobody can get out of this vicious circle. The diet industry is rubbing his hands: she indeed wins billions on extra pounds.The pharmaceutical industry welcomes: slimming pills are all the rage. Magazine publishers are happy: a magazine with a regime saw its sales rise by 20%.
Change your life: give up to save calories. To lose weight, you must eat well and diversified. It is for this reason that this blog tries to give you the keys to a healthy diet, combined with your health and your line.

Essential oils

Regime. " All magazine covers are made to ... Lose 3 kilos, California diet, etc ... What blaming the thinnest women. That stress! When in reality this kind of systems takes you right to the "yo-yo weight" and therefore is not good for your figure. So on this day of spring, we will not offer you yet another diet.As to find the line, having a healthy diet is the best solution. However, stress is often the cause of weight gain then our mission is to give you the keys to détresser. So you see, you will be less tempted to raid the bakery!

Lose belly fat

The belly is the center of everything, our body certainly, but also of our balance. A bloated belly, a bead unsightly and confidence evaporates.
In winter, it is easy to forget to take care of, warm sweaters under it is discreet, but as soon as the warm weather arrives ... That's why it's time to give you the tricks and reflexes take to regain a flat stomach.
First of all, we must realize that most of the time the volume of the stomach is due to the air that is inside and not fat. Therefore, rebalancing our lifestyle it is easy to find a serene and beautiful belly.A little good will and perseverance in the effort will be rewarded with fast results. It therefore removes the soft drinks and even diet coke, because for once the problem is not sugar, but the gas in the liquid. No more sodas, but also the water 
Try to drink a lot of tea and including fennel, anise and mint. These plants promote digestion and cause fat in their wake which prevents them from baking in the tissues.You can also use basil in pure or essential oil at the rate of one drop in a tablespoon of olive oil. It regulates digestion disorders. 

The crucial point is to vary your diet. We can not emphasize enough: eat everything! It should nevertheless try to avoid foods that may cause fermentation and thus the creation of carbon dioxide responsible for bloating.It is therefore advisable to replace the bread rusks as bread, starchy, tends to inflate the abdomen.The same applies to vegetables and fruits that ferment in the stomach and therefore producing a lot of air. Prefer compotes house, fruit and cooked vegetables.
It is not necessary to completely remove, but if you are very bloated, it is better to reduce the amount.Sugar should be avoided because sugar and starch said starch is converted into carbon dioxide. Do not resalez your food and avoid prepared foods, as they are often saturated with salt.
Salt retains water in the tissues and may be the cause of cellulite and orange peel. The belly is where stress takes up residence, that is to say that if you eat or stressed speed, good digestion will not come automatically and bloating. 

The meal must at all costs be a relaxing and calm, avoid conflicts and TV in that time. Chew slowly and be aware that you are doing good to your body, listen to it and "not stuff your stomach." Satiety occurs only 20 minutes later.

Above all, try not to snack between meals. Pasta, rice, sugars should be cooked enough so that the starch dissolves up during cooking. And to complete his eating habits, it gets to sport. 

 A sport which relaxes smooth muscle and that: the BODYBALANCE is a mix between yoga and tai chi, it's fun and effective, so why not? In summary, if you follow all these precepts well, eh well as having a nice bell

20 Ideas Slimming

Lose weight without starving, feel better in her jeans without investing in lettuce daily laughter was happening and smile seeing themselves in the mirror because it is beautiful and delicate, it is possible and easy (or almost) with these 20 tips miracles!
See the reality, you are you, it seems silly words like that, but he must stop fantasizing in Sienna Miller and Kate Moss ... No, we do not revert to the copy of the androgynous teen of our 16 years. But it will be so beautiful and good about yourself as a woman.Especially not to put "on a diet" if after 10 min is starving and after 30 we love. No, we said we would desintoxe, which is good, it removes the negative vocabulary ... 

We offer a small notebook where you can record what you eat (especially differences) and after a week, we take stock. Missteps can skip to the eyes and therefore are easier to fix ... For pizza + ice + bun + chocolate + apple pie lasagna in the same day is not the best, and the worst is that before noted, we do not realize it!We eat more and better, that is to say that the apple does it takes longer alone, because it causes a spike in blood sugar that will lead to a craving for sugar in time ... So to avoid this, the associates it with a yoghurt and it stops the craving effect!

Omega 3

 One of the most important nutrition for health is probably the quality of fat in the diet. Omega 3's are a no-fault, it is time to know where they are and consume regularly.
Fats or lipids are more concentrated nutrients Power: 9 calories per gram. So just a relatively small amount of fat to achieve a significant fraction of calories. For example, 3 tablespoons of oil account for about 270 calories or 15% of the energy intake of a woman!
Important parts of the body are formed of lipids: the brain, bone marrow and membranes of all cells. Lipids are essential to our survival. But not just any ... These are the essential fatty acids, there are two families

The agar-agar seaweed appetite suppressant

Another thing to prick the Japanese ... In Asian supermarkets, the coming of spring, entire aisles are devoted, in women's magazines tout the benefits and entrust their best recipes. What is this miracle product is called agar-agar?
Kanten Japan, agar West, this fine powder also known as E 406 is the ideal alternative to animal gelatin. This product comes in the form of a white powder, it has no taste, no smell ... 
But do not be fooled by its apparent monotony, this ingredient is quite complex. Agar-agar is indeed a mucilage (that is to say, a substance found in some plants and take ownership of the volume in contact with water and become gelatinous) obtained from several red algae.Its development is based on a series of washing and drying of algae, they are then boiled to link them. Once cooled, dried and pounded into a fine powder.

The Japanese are particularly fond of when summer arrives and the pounds are struggling to fly ... Because this product has a calorie content close to zero (exactly 0.6 cal per 100g).It is therefore the ideal partner for slimming lose weight or to make small desserts in freedom and lightness! Asians are everywhere, they use it as some Western use of apple pectin to inflate the stomach and thus stave off hunger.By adding a tablespoon of agar in their tea, their soup or rice, they arrive at full faster and thus eat less. Preparations should be consumed as soon as they are lukewarm at best to enjoy the benefits of red algae.A must for young Japanese women are the preparation of frozen transparent green tea and fruit. Almost zero calories, they make the heyday of Japan fashion girl addicted to skinny jeans.

In addition to its thinness, it can be used to avoid using animal gelatin (which is, remember, made with bone meal).Indeed, the agar is increasingly used industrially in the production of ice cream, yogurt, and even waterproofing capsules drug because of its ability gelatinization is more powerful than the gelatin of animal origin . 
Little used by Westerners, it should still be present in our kitchen, because it is a real bonus to keep in shape and line. It is indeed very rich in minerals (calcium, phosphorus, iron).The West should really get algae because their benefits are incredibly diverse. In addition, the agar is not part of these algae pronounced strong taste, it has the qualities and allows all women, diet or not, enjoy desserts that are light and delicious!How to cook?Know first that is found only in health food stores and Asian markets.The agar gel is used to give consistency or quiches, flans, etc ... without the use of animals ingredients such as eggs (perfect for vegetarians!) Or cream (perfect for losing pounds!).Proportion Level: ½ liter of liquid a teaspoon of agar, boiled ½ minutes and it is ready to be incorporated into what you want. For the fruit jellies: 1 tablespoon and a half of agar + 2 tablespoons lemon juice 100g + sugar or aspartame + 100g stewed fruit.

Tofu

Tofu - which is pronounced "tofu" - is derived from the Japanese word Chinese refers to a white paste after the curdling of soy milk.Indeed, for this kind of soy cheese must coagulating soy milk, obtained from dried soybeans, ground and boiled with salt coagulants or acid or by enzymes coagulants. Coagulants traditional preparation of tofu are magnesium chloride and calcium sulphate as the other one can get a tofu moist and tender.  

But to coagulate soy milk, also sometimes used an organic acid naturally - the glucano delta-lactone - present in vinegar, fruit juice and honey. That is why these ingredients can be used in the preparation of tofu which they transmit some of their taste. Finally, today, the industrial production of enzymes tofu uses microorganisms to achieve this coagulation of soymilk.

Miso soup

Traditionally used by the Japanese at breakfast, miso soup is prepared - as its name suggests - from miso.The food that is pronounced "misso 'is obtained from soy beans steamed and mixed with salt water, which is added grains of rice, barley or wheat before sowing the mixed with the "koji" containing a fungus that goes stimulate fermentation.
This preparation is then aged for a period ranging from three weeks to three years. Over time, under the action of yeasts and natural bacteria, grains and beans degrade amino acids, fatty acids and simple sugars easily digestible, which gives miso obtained power feeding and stimulating.
In China, miso has been known for about 2500 years and it would spread to Japan in the seventh century with the expansion of Buddhism to eventually become a staple of Japanese cuisine. Still, Asia, manufacturing is an art whose importance is reminiscent of wine or cheese in Europe.
Very easy to use, this fermented dough taste very salty can be used as a condiment in Asian cuisine or as a basis for making sauces or soups, but for making the famous miso soup it is the most used.
The latter is obtained by boiling the water in which it incorporates various ingredients such as tofu, wakame or kombu seaweed, boiled beef sliced ​​into strips, spring onions. Then stirred into the broth mixture basic miso soup called "dashi" into which pieces were boiled seaweed and dried fish. Finally, after lowering the temperature below the boiling point, it remains to add one or two tablespoons of miso and ensure that the mixture does not boil before serving.



 
This miso soup is a pleasant way to enjoy the health benefits brought by the consumption of miso. Indeed, miso is a living food rich in protein, containing all essential amino acids and vitamins of group B. In addition, if you choose unpasteurized from rice or barley organic, we use his wealth in lactobacilli and enzymes. Also, traditionally, Chinese medicine recognizes the power of miso strengthen the functions of stomach, stimulate appetite and prevent cancers. And nowadays, many naturopaths agree that consumption of miso soup can also prevent high blood pressure, reduce allergies, reduce intoxication by alcohol and tobacco exert antioxidant action and thereby improving the durability.
So do not hesitate to use this elixir of health, however it must be done without excess because of its high salt concentration. Finally, to best benefit of all its properties, must prefer a traditional miso making a miso manufacturing.

Brown rice

Le riz brun est un riz dont on a juste enlevé l’écorce, mais dont le grain a conservé le son et le germe. On appelle aussi ce riz non raffiné, riz « complet » ou riz « cargo ».

La culture du riz en Chine et dans les autres pays tropicaux de l’Asie remonte à plus de 10000 ans et la consommation du riz brun, souvent assimilée à des périodes de guerre et de pénurie, y est synonyme de pauvreté. Pourtant, de nos jours le riz brun trouve sa place dans le cadre d’une alimentation plus saine, car des recherches ont démontré que consommer des grains de céréales entiers était meilleur pour la santé. En effet, la pellicule brunâtre qui donne sa couleur à ce riz ainsi que son germe sont riches en éléments bénéfiques.En premier lieu, le riz brun est une source de fibres intéressante pour faciliter le transit intestinal, il est aussi riche en vitamines précieuses telles que les vitamines B1, B3, B6 et E et en nombreux oligoéléments tels que le manganèse, le sélénium, le magnésium, le zinc, le fer et le potassium. Tous ces constituants jouent le rôle d’antioxydants et confèrent au riz brun des propriétés antitumorales et régulatrices de la tension artérielle.

Smoothies

Smoothies designate emulsions fruit or vegetables. The word can mean smooth, creamy, sweet and sugary or a smoothie fits this definition.
Indeed, using a mixer blender called new generation, it is easy to grind fresh fruit or fresh vegetables with a little fruit juice and ice to possibly get a thick drink rich in vitamins. Because of the addition of ice cubes or crushed ice smoothie is sometimes called "fruit smoothie". Some rajoutent their preparation yogurt.
However, unlike the milkshake, smoothie contains no cream or milk. But apart from this restriction, the creative possibilities are endless smoothies because all fruits are suitable for making these creamy drinks and everyone can give free rein to his imagination and compose his next smoothie tastes.By the late '60s, there were already trade in smoothies, especially among sellers of ice or in health food stores, but the United States as in Europe,the craze for these emulsions increased significantly since the early 2000s. It must be said that this practice meets the recommendation of the World Health Organization, which recommends eating at least 5 fruits and vegetables per day.
With the smoothie, it is fun to eat fruit for the whole family and this is a sign of good health. Indeed, we know that fruits and vegetables contain valuable vitamins and antioxidants. They slow down the aging process of our cells. And in this regard, you should know that fruits contain the most antioxidants are berries such as grapes, blueberries, currants, blueberries, black currants.
So do not hesitate to include them in the preparation of fruit smoothies alongside more common as orange, lemon, apple, pear, banana, plum or kiwi. Moreover, these berries are rarely available on the shelves of futures can be purchased frozen. 

And enjoyed at breakfast, snack or any other time of the day, smoothies can combine pleasure and health. Finally, here are two recipes for smoothies. The first fruit, the second of vegetables. In the first case, we must put in the blender the juice of half a lemon and add 8 strawberries, 2 kiwi pieces, those 4 bananas, yogurt and ice cubes.
Then it only remains to mix everything to get a smoothie and rose in the second case it is necessary to put 2 cooked beets in the blender with 1/2 bulb fennel raw, juice of one lime and 50cl soy milk, chives, salt and pepper and this time we get a very revitalizing smoothie with vegetables for four people.

The green juices

The green juices are juices obtained from vegetables rich in chlorophyll, whether of green leafy vegetables like spinach, lettuce or parsley, herbaceous plants such as alfalfa and fenugreek, young shoots of grain such as wheat, barley or rye or micro freshwater algae such as spirulina or chorelle.Using a juicer that does not heat the juice (as can a centrifuge), we obtain from these green leaves fresh drink very revitalizing. So much so that we call these greens juice "juice of life". 

 Naturopathic these green juices are very popular because of their richness in antioxidant vitamins A, C, E and group B and their content in many enzymes, minerals and trace elements, including zinc, magnesium, iron , manganese, calcium and selenium.  

 This is why people looking for a natural treatment to regain health or those who want to ensure a sufficient supply of basic nutrients consume these juices. Indeed they are given the option to remove accumulated toxic residues in the body such as heavy metals, improve our cardiovascular system and lung by lowering bad cholesterol and reducing free radicals in the blood and protect the body from the negative effects of alcohol.  But in addition to the action of cleansing and detoxification they exert on the blood, these juices are primarily a means to rehydrate so enjoyable. It was during the 1970s that the Hippocrates Institute in Florida popularized the consumption of juice wheat grass presented as a way to "unclog" the body while stimulating the immune system.  

hen we discovered the virtues of juice from spirulina and other algae and more recently those of barley grass juice.But the benefits that can be derived from the consumption of these juices, namely a renewal or an increase in energy, immune support or maintenance of the digestive system are the same as those that can be expected from a healthy diet balanced and varied in taste point of view, a green juice does not provide the same satisfaction as a real food.  

Anyway, some naturopaths recommend making a green juice cure one day a week. In this case, it is advisable, in the first instance, to mix green juice with the juice of other vegetables carrot, celery, cabbage or cucumber or with fruit juice to sweeten the bitterness of mixture. However, to reap the benefits of these drinks daily, it can also be enjoyed before a meal to whet the appetite.In all cases, it is better to extract the juice of plants guaranteed organic juice and consume it immediately. But for convenience, you can also consume green juice from young shoots of cereals and seaweed on the market or buy lyophilized form in health food stores and pharmacies.

La pectine

Pectin is a substance of vegetable origin attached to carbohydrates that found in large quantities in the seeds and peel some fruits such as quince, apples, currants or citrus.Associated with acids and sugars in fruit pectin causes gelation. Also, to make jams or jellies with fruit that do not contain much like peaches, strawberries, or pineapple, add pectin. This ingredient is either of natural origin (often derived from dried apple pomace or pulp orange) or industrial. In this case, the pectin is added sugar and sold under the name "gelling sugar".
In addition, the food industry pectin is widely used as a thickening agent or as texturizing food under the E number 440. But if the pectin is often used in cooking, it also has a great interest in the medical, because biochemical constituent located in the plant cell wall possesses entéroabsorbantes. That is to say, it is able to absorb heavy metals and radionuclides during its passage through the digestive tract.

Pumpkin Seeds

Pumpkin seeds are delicious to eat grilled while being beneficial to health. Indeed, the seeds large enough to be found in pumpkins, pumpkins and other gourds are appreciated by the people long all warm and temperate regions of the globe.Their preparation is simple, because it is enough to collect and remove the filament and the remnants of flesh before washing with clean water. Then you need to wipe and dry overnight before cooking them in the oven at 180 ° C, until the seeds are golden brown and begin to pop, which takes about thirty minutes.And grilled, these seeds can be salted to perfection is an original aperitif and advantageously replace salted peanuts which some people may be allergic. But you can also incorporate them into the dough that we made at home, quiches or tarts and use them in different salads and mixtures containing raisins, almonds, hazelnuts or even from cheese.

The kombu seaweed

The kombu seaweed is an edible seaweed eaten for a long time in Japan, China and Korea for a few years in France.Indeed, in Britain, and more specifically in the farms Breton island of Ouessant, these are grown kelp that look like large strips of thick green dark brown. Specialized vessels to tear along the coast to supply, among other industries, cosmetics. But kombu seaweed that is harvested in the autumn to consume barely reach one meter in height and is as thin and flexible ribbons.
There are several kinds of seaweed Kombu. Thus, the royal kombu also called "sea cabbage" or "belt" in Britain is softer, smoother and more rare as kombu breton also known as "whip wizardBasic component of Japanese stock called "dashi", this alga has long been used as an adjuvant in food and flavor. Indeed, the property which kombu soften the cellulose fibers, reduces the cooking time of grains and increase digestibility. In addition, it enhances the flavor of food with which it is cooked.

Mackerel

Mackerel is a fish abundant in cold waters and especially in those of the English Channel and the North Sea.Mackerel Different species of mackerel is mainly due to their size, which can grow up to 80 cm. But these fish usually slender body and black stripes characteristics are about 35 cm. Young mackerel are also called "Lisettes" or "mackerel Dieppe" because they are caught mainly in the Channel, as the large mackerel they're called "torpedoes".In France, mackerel found fresh at the fish are caught with trawls handmade or line, while frozen fish comes from industrial fishing. And it is in spring that mackerel is cheaper and tastier. In fact, this inexpensive fish has excellent flesh that can be eaten raw, smoked or cooked on the grill, in the oven or broth. Nevertheless, it must ensure its freshness by choosing firm and stiff, with skin and bright eyes.

Butter

In the West, the butter is a fatty food extracted from cow's milk, but it also makes butter from the milk of zebu or particular Yak in the Himalayas.As the men began to domesticate cows around 3500 years before Jesus Christ, they were able to remove the cream from the milk to make butter. In France, it was not until the seventeenth century that the use of butter in the kitchen spread, as other sources of fat existed as lard, lard or oil. However, this commodity was expensive to buy, so Napoleon III favored the discovery of a body fat of the same consistency as butter, but of different composition and cheaper: margarine.
Making butter as we know it is done in several steps. First, it leaves slightly fermented cream milk for two days. After maturation, churning butter separates buttermilk butter is then mixed and rinsed with fresh water. At this time of manufacture can be salted butter for half butter / salt or salty or leave nature to get a sweet butter. Finally, it remains to condition the butter before refrigerating.

Eggs

That says "eggs" generally said chicken eggs, but it also eats the eggs of other birds such as quail, duck, goose or ostrich eggs and even fish those lump or eg sturgeon eggs or reptiles. However, those that we eat more chicken eggs are mainly chicken eggs.
They have white shell when they come from old French breeds of chickens and a shell pink color when they are crossbred with breeds of chickens in Asia. The color of the egg yolk in turn, depends on the diet of the hen. Men eat eggs since antiquity, but the food was also allowed, at that time, the Chinese, Persians, Greeks, Egyptians and Ukrainians express their creativity. In fact, they liked dye or decorate eggs more or less valuable.In the fourth century the Church encouraged people to afford preserved eggs during the days of Lent, Easter Day, to celebrate the resurrection of Christ. Moreover, today, the ritual of Easter eggs takes this tradition even if it is more real eggs, but filled with chocolate candies that children have the joy of looking into the gardens in the morning Easter. Cheap and the food has become so popular that it has resulted in many expressions such as "It does not make omelettes without breaking eggs," Who steals an egg steals an ox "or" Put all eggs in one basket. "