Gastronomic Shopping List For March

In March the food situation is noticeably better, at least compared to February. Though it is still far away from the luxuries of summer and autumn. Although what now, not to eat, or what!

Seasonal foods of March. 

We decided to choose from the products sold in every supermarket and at every market the most interesting – interesting in every possible sense, from the culinary to the medical.

According to Indian traditional nutritionists, we should be eating more sour milk products, citrus fruits and anything that improves blood quality. And if you think about the impending beach season (and women, for example, remember these things always), it becomes clear that it would be nice to lose a couple of pounds. In principle, it’s already enough to make a shopping list.

Cottage cheese, sour cream, cream, kefir, yogurt – see how much of everything. Fat content and level of acidity are chosen for your taste. Eat these products even for breakfast, even for dinner (although doctors say that for dinner is healthier because it is better absorbed), and as part of dishes of varying degrees of complexity. Cheesecakes with sour cream or cheesecake with yogurt, milkshake with dried fruit or kefir tater soup. We believe it’s all delicious. In addition, if you at least partially replace mayonnaise with sour cream or yogurt in your favorite salad, its caloric content will be somewhat reduced – but agree, it is better to lose weight a little at a time and without stress than at once by two sizes and in cavalry style.

Lemons, oranges, tangerines and their annual hybrids are another must have in March. The hybrids need to be mentioned because there is no other family in nature whose different members crossbreed with such eagerness. The results of this orgy regularly appear in stores, and we advise you to buy them without fail. Citrus fruits can, understandably, be eaten plain, or cooked in a variety of ways. The easiest is to make natural lemonade from lemons. Wash the lemon, cut it across with thin circles, and put it in a jug. Fill with granulated sugar if necessary for you, but a reasonable amount. After a while, the sugar will absorb the lemon juice and then dissolve. Pour drinking water, regular or carbonated, into the pitcher and stir until the lemon syrup is completely dissolved. One lemon and four to five tablespoons of sugar is enough to make one and a half liters of superb, violent lemonade – seems like a great excuse to never buy sweet synthetic fizz in the store again.

Now about human blood. It is impossible to count the useful products for its composition. The most effective of them – liver, beef (or better veal, it tastes better), lamb, pork, chicken and rabbit. Buy a kilo of fresh liver, cut it into “one bite” slices, removing all the membranes and bile ducts. Take half a packet of softened butter, a bunch of parsley and a garlic clove, throw it in the blender bowl, season generously with salt and press the button. When the butter, parsley and garlic are chopped into a coarsely chopped mass, release the button. Heat a couple of spoons of vegetable oil in a saucepan and place the liver. Roast for 4 minutes, stirring, then add the mass from the blender and stir furiously. After 3 minutes, remove from the heat and eat quickly. The butter here acts as a catalyst, so don’t be afraid that the liver will be soggy. It won’t. It is also very good for the blood to eat blood sausage. You can buy it at some markets; we can’t vouch for all of them, but there are many. And if you don’t like either, eat apples.

We also recommend buying fish. Consider crucians – they are very good in sour cream! 

The last thing that should not be left out. Eat plenty of cereals. Our ancestors ate only porridge in spring. Of course, not least because of Lent. But on the other hand, there was nothing else. Somehow we survived till the first greens, on mushrooms and buckwheat. Now it is easier with vegetables, but porridges are still important.

Plus mushrooms, which in March will please anyone. Don’t forget fresh mushrooms and shiitake, pickled and salted milk mushrooms, dried white and frozen beech mushrooms.

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