A future without cash: four keys that predict its possible disappearance

A future without cash: four keys that predict its possible disappearance

Cash has been deflated into new payment methods

ep recursodinero

ACEA money resource

Users already spend more money with cards than cash. According to Euromonitor International, 2016 was the first year in which this change was appreciated. And the trend continues. This fact is based on Worldline, a firm specialized in payment and transactional services.

Some countries have already climbed into the society’s car without cash. This is the case of Sweden, Belgium and South Korea

In the first place, the incursion of the European Initiative of the Instant Payments, which allows the transfer of amounts into euros into less than ten seconds.

Secondly, the option to buy and pay with voice assistants, machine learning and natural language processing, giving points when using the cards. Ovum has predicted that by 2020, 80% of brands will use chatbots for customer interactions. Shopping experience is quick and saves time.

In addition, cash is very expensive: 1.5% of GDP for national economies, according to MasterCard estimates.

Regulators and banks also value the benefits of a cashless society.

Some countries have already climbed into the society’s car without cash. This is the case of Sweden, India and South Korea. The Swedish central bank, the Riksbank, will forecast less than 0.5% of the value of all payments made in the country in 2020. And since November 2017, the Indian Government has embarked on a policy of demonetization an economy without cash.

We must also pay special attention to the decline in credit cards. The latter is the above all of the PSD2, the second EU Payment Services Directive, which allows you to purchase payments from your customers. In response to this, services such as instant card payments, digital wallets and integrated payments with the IoT are being developed. They are also expanding towards cardless payments, which is most notable with the acquisition of Vocalink by MasterCard.

It is evident that the payment process is accelerated, and the process of cashless payments presents interesting opportunities for issuers, acquirers and businesses.

 

Fast cash online with Cashper

Fast cash online with Cashper

Image result for cashper

Benefit from the excellent money instantly online with Cashper. Do you know how much money you need for these holidays? Yes, but when you start buying gifts, to think of one thing and the other, it turns out that you fall short of budget. For example, if you have been able to make a gift, you will be able to make a gift for yourself. You can not go to a Christmas partygiving away 7 gifts and leaving three people without a gift. You will say, of course – it is evident. But where can I get money fast and instantly? There are many parties ahead of New Year’s Eve and the Three Wise Men, unless you want to lock yourself in the house and disconnect the phones so you do not see and hear no one. We know perfectly well that this is not the case.

The solution exists – the quick money is already waiting for you. You will think, and why do not I go to a bank and borrow money there? But you know, the only thing you’ll get is your waste time. The bank will ask you for so many documents, that nowadays it is almost impossible to compile, especially if you are young. In the time we live, we prefer to look at the customer from an early and never shake hands when requesting a quick loan.

 

The Microfinance Company Cashper (cashper.es) wants you to have a good holiday. In the previous articles in our portal, we are already writing about this company. It’s a gift for you – it’s your peace of mind in difficult economic situations.

Next, we are going to tell you how to receive a micro-loan online …

How to receive a quick loan instantly with Cashper?

The microcredit company Cashper makes it easy for you. By visiting the official website, you will be able to realize the excellent conditions that Cashper has been able to receive online.

There you can find out the amounts and terms of the borrowed money. In a comfortable menu, you can choose how much money online you need and when you can return it. See how easy it is to apply for a loan online?

You can benefit from your urgent matters. Imagine, with this quick loan you will be able to fulfill everything you had planned. Then, you put the amount, the term, and request your urgent credit. You fill out a small form, which will only take a few minutes. While you fill it out, you will have all of your loan information in front of you.

The system will show the amount of money, the fees for the use of the loan, the amount to be paid as well as the expiration date of the credit.

Once the application is approved, the money will be sent to you and you can use it for anything you need. It is very comfortable and fast.

How to return an online microcredit>?

Image result for cashper

Cashper offers you different options so that you can return your borrowed money. Banking with the Internet, or making a bank transfer through the Internet, or using a credit or debit card.

Once your loan is returned quickly, you can request another microcredit for the same or greater amount.

What advantages does Cashper.es provide when you need money fast?

  • Good amounts to solve unforeseen. Mini credits of 50 to 500 euros.
  • Comfortable terms to return the borrowed money. Choose 15 or 30 days, whichever is more comfortable for you.
  • Excellent interest rates Cashper.es thinks about its clients and does not operate with leonine conditions when issuing loans online.
  • All clear, without small letters or abusive treatment. The company’s policy is based on a friendly approach to the client.

The team of enprestamo.es always has good advice for you, I know Cashper is your financial friend, how and you will confirm it!

One-Pot Recipes: Make It in a Dutch Oven

One-Pot Recipes: Make It in a Dutch Oven

lazy defaultResulta ng larawan para sa one pot recipes

  • Everybody Loves Enameled Cast Iron

    Whether you’re setting up a kitchen, upgrading your cookware, or looking for a practical yet beautiful gift, you’ve probably thought about a Dutch oven. Martha calls these pots “the workhorse of the kitchen” because they heat evenly and retain heat, move from stovetop to oven, and are essential for all kinds of recipes, from soups and stews to braises and other slow-cooked classics.

     

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  • Resulta ng larawan para sa one pot recipes

    Martha Knows

    For her Collector’s Enameled Cast Iron at Macy’s, Martha took inspiration from old Dutch-oven cookware and had definite ideas on features: Though most pot lids have knobs, Martha knew open handles would help cooks grip the lid better, and large open handles on the pot would make it easier to hold the pot, even when wearing oven mitts. She also required condensation rings on the underside of the lid, so when moisture builds up during cooking, it gathers on the rings and drips back into the pot rather than dripping on the cook when the lid is lifted.

    To showcase the versatility of enameled cast iron, we’ve collected some of our favorite recipes; from those that make a wonderful weeknight meal (and can be made ahead) to entrees for entertaining.

    A Classy Fricassee

    It’s the original French comfort food: simmered chicken with hearty vegetables in a rich, silky sauce. A fricassee is halfway between a saute and a stew. A true classic — with as many variations as there are grandmothers in France — this recipe relies on humble ingredients and just one pot — a Dutch oven.

     

  • One-Pot Dinner

    Not everything you make in a Dutch oven simmers for hours. This one-pot complete dinner with ground lamb, gigante beans, plum tomatoes, baby spinach, and bulgur is ready in just 40 minutes.

  • Quick & Meatless

    Kick off the week with this hearty veg-packed chili, or make it any night you’re pressed for time — it takes only 30 minutes.

    Chowder in a Dutch Oven

  • Chunks of tilapia are added to this traditional tomato-based soup in the final minutes of simmering. The fish cooks quickly, without breaking apart

  • One-Pot Vegan Dinner

    This slightly sweet Moroccan chickpea and lentil stew, known as harira, is brightened by spices and lemon. It tastes even better reheated the next day, so be sure to allow for leftovers.

  • Chicken and Rice with Swiss Chard

    This recipe is versatile and simple to make. Replace the Swiss chard with spinach and the carrots with parsnips for completely different flavors.

  • Pasta with Broccoli Rabe and Bacon

    A great weeknight meal, this pasta dish can be made in less than 30 minutes.

  • Half-Hour Chicken Gumbo

    Rotisserie chicken picked up from the store is the key to making this gumbo both delicious and a time-saver.

  • Lentil Curry

    Curry has never tasted so delicious or been so simple to make thanks to this one-pot recipe.

  • Butternut Squash Baked Risotto

    This one-pot meal is both delicious and hearty, perfect for a chilly fall or winter night.

  • One-Pot Chicken and Brown Rice

    Use up vegetables you already have on hand in this healthy, easy-to-make chicken dish.

Cauliflower Casseroles for Lovers of the Reliable Veggie | Martha Stewart

Cauliflower Casseroles for Lovers of the Reliable Veggie

 

Resulta ng larawan para sa Cauliflower Casseroles

When it comes to casseroles, cauliflower reigns supreme — whether it’s made with cheese, sweet potatoes, or chestnuts, this humble vegetable will always make comfort food more cozy.

  • Tuna-Noodle Casserole with Cauliflower

    And you thought tuna-noodle casserole couldn’t get any better. The classic returns with cauliflower snuggled among the pasta.

  • Sweet Potato-Cauliflower Gratin with Crispy Sage Leaves

    Oh-so elegant, this delicious dish juxtaposes the brilliant orange of sweet potatoes with the pale cream of cauliflower. Use a lightened bechamel sauce for a healthier casserole night.

  • One-Pot Curried Cauliflower Rice

    Creamy baked rice is a delicious and easy alternative to risotto — minimal stirring required! Here, the florets, chickpeas, and rice are lightly spiced with curry for a casserole with a subtle kick. 

  • Cauliflower Gratin

    The classic, plain and simple: a bubbling casserole of cauliflower in cheese sauced topped with cheesy breadcrumbs.

  • Potato, Cauliflower, and Cheddar Bake

    Potatoes and cheese have been friends for years — why not add cauliflower to the mix? Here, our favorite vegetable adds a pleasant crunch and nutty flavor to this creamy casserole.

  • Individual Baked Cauliflower Custards

    Here we have roasted cauliflower with dairy upon dairy upon deliciousness (plenty of butter and milk plus Gruyere and Parmesan). And why does a dish always seem fancier when made in individual portions?

  • Cauliflower Gratin with Endive

    Pasta lends this gratin the heft worthy of a main-dish dinner — Belgian endive adds sophisticated flair.

  • Cauliflower and Chestnut Gratin

    For Thanksgiving or any other time you need a fancy (chestnuts!) but easy-to-make and comforting-to-eat side dish. A touch of horseradish gives nuance to the otherwise velvety dish. 

Here’s Your New Go-To Stuffing Recipe for Thanksgiving | Martha Stewart

Here’s Your New Go-To Stuffing Recipe for Thanksgiving

 

Technically this is dressing, because it’s cooked in a baking dish rather than “stuffed” into the turkey. Now we’ve got that out of the way, here’s what you need to know: Our aromatic recipe blends country bread, fresh herbs, and white wine for a golden, savory side that’s worth every buttery bite.

 

Get the Test Kitchen’s Favorite Stuffing Recipe

 

Grocery List

  • 1 loaf sliced country white bread
  • Unsalted butter
  • 2 medium onions
  • 1 bunch celery
  • 1 head garlic
  • 1 bunch fresh sage leaves
  • Dry white wine, such as Sauvignon Blanc
  • 1 bunch fresh flat-leaf parsley
  • No-sodium-added chicken stock (if not using homemade stock)
  • Large eggs

 

We like to use soft country white bread (which is sliced thicker than regular sandwich bread) because it absorbs flavors best. You can also try a fancier rustic loaf, such as pane Pugliese.

 

 

3 Simple Steps

1. Toast Bread

Drying the bread is what allows it to soak up all the flavors. Preheat oven to 300 degrees. Cut bread into 1-inch pieces (about 14 cups) and spread in a single layer on 2 rimmed baking sheets. Bake, stirring a few times, until crisp and dry, about 40 minutes. Let cool. Break a piece open to make sure it’s dried all the way through; if not, bake a few more minutes. Transfer to a large bowl; set aside for step 3.

 

Day-Old Trick

To cut the toasting time in half, arrange cut-up bread on baking sheets, uncovered, a day in advance, so it gets stale overnight.

 

2. Cook Aromatics

Melt 6 tablespoons unsalted butter in a large skillet over medium-high. Add 2 chopped medium onions (3 cups), 3 celery stalks cut crosswise into 1/4-inch pieces (1 1/2 cups), and 2 teaspoons kosher salt. Cook, stirring occasionally, until vegetables are soft and golden in places, 7 to 9 minutes. Add 2 cloves minced garlic (1 tablespoon), 12 finely chopped sage leaves (2 tablespons), and 1/4 teaspoon freshly ground pepper; cook 1 minute. Pour in 1/3 cup white wine; cook until mostly evaporated, 1 to 2 minutes. (The wine imparts acidity, which balances the rich, buttery flavor.) Remove from heat.

 

3. Combine & Bake

Increase oven temperature to 375 degrees. Brush a 2 1/2-quart baking dish with butter. Add aromatics to bowl with bread, along with 3/4 cup chopped parsley. Drizzle with 1 1/2 cups stock, stirring to combine. Beat 3 eggs and stir into mixture to evenly coat. Transfer to prepared baking dish. Top with buttered parchment; loosely wrap with foil. (If making ahead, refrigerate at this point until you’re ready to bake.) Bake 20 minutes. Uncover; continue cooking until golden on top, about 20 minutes more. Serve, with more parsley sprinkled on top. And don’t worry if you can’t serve immediately; this dish really holds its heat.

 

Stock Swap

Homemade turkey stock makes for a rich dressing; our easy recipe includes the neck and giblets. You’ll even have enough left over to use in your gravy. In a pinch, store-bought chicken stock is a great time-saver (we like the no-sodium-added version from Swanson).

 

2 More Spectacular Stuffing Renditions

cornbread skillet dressing

 

Cornbread Stuffing with Pancetta and Scallions

Head south: Toast 12 cups cubed cornbread 25 minutes in step 1. In step 2, sub 1 bunch chopped scallions (white- and light-green parts only) for onion. Cook with 3 ounces chopped pancetta, 2 chopped celery stalks, and 1 1/2 teaspoons kosher salt in 5 tablespoons unsalted butter in a large ovenproof cast-iron skillet. Replace sage with 1 tablespoon fresh thyme. In step 3, omit parsley; increase stock to 2 cups. Return to skillet; bake as directed.

 

whole wheat apple dressing 

Whole-Wheat-Bread-and-Apple Stuffing

For a nuttier, more nutritious spin, toast 1 cut-up loaf 100 percent whole-wheat bread in step 1. In step 2, use red onion instead of yellow, and replace celery with 1 small head chopped fennel. A red baking apple, such as McIntosh, lends an autumnal feel; chop 1 and add to skillet with garlic, and swap sage out for 1 tablespoon chopped fresh rosemary leaves. In step 3, increase stock to 2 cups. Bake as directed.

 

 

The miscegenation in Mexican food

The miscegenation in Mexican food

 

Mexican food is almost always multicultural

 

From the time of the conquest, Mexican food took a turn thanks to the cultural exchange that took place between countries. It was the gastronomy one of the things that caused that this historical event could also have exchange and flowering.

 

At present there are many dishes of Spanish food that have been mexicanized or vice versa, and there are many Mexican restaurants that have become multicultural in order to give diners mestizo flavors of the highest quality.

 

Mixing ingredients from Spain and Mexico is already a great tradition for many restaurants. The indigenous tradition together with the Spanish heritage have allowed us to create extraordinary dishes with a unique flavor, hand in hand with our mayoras . Mexican food is proudly multicultural and that makes it very interesting, especially because it has been able to preserve their flavors, colors and traditions without surrendering one iota, but not without leaving aside the news that the Spanish food usually offers.

 

To Spanish food we owe, for example, the introduction of wheat, rice and cattle and pigs, which was very well combined with the bases of Mexican food , which are beans, chili and corn. It also found a balance between the spicy and light taste of Mediterranean food, giving the flavors a unique touch in the world.

 

For example, “Canarian” style shrimp tacos would not taste the same without the combination of Serrano pepper julienne, but not without bacon fritters either. These are a great example of that combination between the Mexican and the Spanish. The great cultural variety that can be found in a single bite, is what distinguishes us from all Mexican restaurants.

Mestizaje in Mexican food will always be important, natural and representative. We should be proud that our base ingredients combine with everything and get along with what comes from abroad, because that allows us a gastronomic enrichment out of series. In Los Canarios we understand it very well, and we celebrate it.

 

My way to a healthier way of life

 

My way to a healthier way of life ..

 

Resulta ng larawan para sa healthy life

I did not have to think long about what I wanted to write my first blog about. Let me use this opportunity to describe in a nutshell how my path to a healthier way of life has gone, I thought. But how do you describe all these years in a nutshell? Nuts are very healthy indeed. I immediately think of a walnut. Bizarre but true is that the note is good for our brains and he even looks like it. Okay, I’m already wandering off now. So I never get that blog in a nutshell ..

Years ago I visited a workshop on E-numbers. This evening was the start of my thinking and my awareness was created. Mainly because I first heard how manufacturers make their products look more beautiful and better, but it secretly makes our body less beautiful and better.
My first step towards a healthier way of life was that I kicked out my baking and frying fat and traded delicious butter for it. The steps that I subsequently followed were well-organized in order not to have to work rigorously. I did not pull that. The Honig packages were also slowly eradicated. My family did have to be very patient with me during that period. Well, not so much with me, but with my cooking skills. For example, the first tomato soup was not really plumed. I can still see the faces for me. The look of “should this be healthy and delicious?” Followed even more often after more miscreations from the kitchen. Poor man and children. I can tell you that it is going fine now. They are reasonably satisfied at the table again.

By cooking more and more consciously, I also slowly filled in my new storage cupboard. All different products than what was before them. The advantage is that through all these different products you can make many different recipes instead of the standard that I bought from the ‘packs and sachets’ line.

Our taste also changed over time. We have learned to appreciate other flavors, but also to find them delicious. There are now dishes on the table that I did not have to put on the table a few years ago, because then everyone would have raised their nose for it.

I can give as a tip that there are a number of basic products that should not be missed in any kitchen. For example, a good base stock that you can make soup from, but also add to the cooking water of the rice, etc. A true seasoning. Tamari (fermented soya sauce) is also such a fine flavor maker. Especially to flavor your rice dishes and satay sauce. Love it!

Now I am very curious whether you are already on the road to a healthier way of life. When did you realize the awareness?

Love,
Barbera

 

 

 

Magnesium: an absolute necessity of life!

Magnesium, who does not know it? You know that it works relaxing and maybe it prevents cramps. But beyond? And how do you get enough magnesium?

This blog I tell you what magnesium is good for, how to ensure sufficient intake and I take you to the magnesium source near Veendam!

In my practice I often recommend it: use magnesium salt. That also seems to be the conclusion of this blog, and that’s right, because magnesium just is not enough in our diet.

Resulta ng larawan para sa magnesium on food

What do we need magnesium for?

Magnesium and calcium are 2 minerals that are incredibly important and indispensable. They play an important role in putting ‘on’ and ‘off’ every cell in the body. Calcium activates a cell to perform its function. When the task is finished, the body sends a signal via the nervous system and hormones that the cell is allowed to rest. Now it’s time for magnesium. Magnesium provides for the inhibition of cell activity, or relaxation. This system applies to EVERY cell in the body. In the case of a magnesium deficiency, some cells are therefore constantly active. The greater the deficit, the more you notice it. You can notice this with total difficulty with relaxed, busy in your head, no rest, burn-out. Muscle cramps are an acute shortage, and often occur at night if your body needs relaxation elsewhere. The body then extracts magnesium from minor parts of the body, which is a pure prioritization, so that we can survive for a long time with scarcity.

There is also a big difference between a quantity of magnesium with which you can easily survive and the optimum amount of magnesium in your body that you really stay healthy! Surviving always succeeds, the body is smart enough and has sufficient compensation methods. But I do not necessarily call that health. That goes a step further.

During a number of periods, our magnesium requirement is even higher than normal. At such moments from a shortage often occurs: stress, pregnancy and lactation period, illness (also colds and flu), growth spurts and sleep problems.

And who has no stress on a daily basis? The need is therefore quite high and there is also a decrease in magnesium in food.

How do I get magnesium?

Minerals can not make the body yourself, so you are completely dependent on your dietary intake. The largest magnesium sources at a glance:

  1. Green leafy vegetables
  2. Nuts
  3. Cocoa (preferably raw and unprocessed)
  4. Avocados
  5. Bananas
  6. Seaweed and algae (a great nutrient for many minerals)
  7. Broccoli
  8. Legumes
  9. Whole grain cereals (well cooked ensures good intake, bread and other processed grain products are not a good supplier).

That is why you can relax with a cup of this hot chocolate with ingredients: NOTENdrink, raw COCOA and BANANA!

A problem, however, is that there is less and less magnesium in food. This is due, among other things, to the intensive agriculture that is fertilized unilaterally. Also biological. It is fertilized with magnesium, but also in that case just enough to keep the plant alive. This does not mean that it ensures optimal health, both plant and we as an eater of the plant.

 

Resulta ng larawan para sa magnesium on food

Is supplementation necessary?

Yes, as far as I am concerned. In an amount that suits your life and lifestyle. You can supplement in different ways: via supplement, magnesium bath salt, magnesium gel and magnesium oil. The latter 3 are all based on magnesium chloride, proven to be the best recordable form for the body. These 3 uses are absorbed through the skin. Through supplement you have different forms that also work well, the best forms I find magnesium citrate, magnesium malate and magnesium bisglycinate. Each has its characteristics that determine which is best for you, but in view of legislation I can not just call it here, I can advise you via a personal message;).

I focus on magnesium chloride here. In the Netherlands we have a large source for this in Veendam. I have been here on tour and that was very impressive! Of course I have taken pictures and like to share them with you.

  1. The source: at 1600 (!!) meters depth is a huge salt layer with a large percentage of magnesium chloride. This salt layer is a few square kilometers. Two pipes enter the mine, water is pumped down through one pipe and water with magnesium chloride is pumped up through the other pipe. This is going with enormous pressure. On photo 1 you can see the pipes running. On photo 2 you can see the pumps that work under enormous pressure.

Magnesium source

My true magnesium chloride is extracted at Tripscompagnie (near Veendam)

Magnesium source

The pumps that do the hard work for our health

2. The red-hot mass that is pumped up is quickly cooled, causing the salt to crystallize. Liquid changed to solid form, which was very interesting to see. The salt crystals contain a content of up to 47% magnesium chloride. The rest is water. On photos 3 and 4 you see this process and result.

 

Magnesium solution from the soil is cooled and crystallized

 

Crystallized magnesium chloride

Then the salt is put in pots or it is processed into magnesium gel, magnesium oil or cosmetic products such as shampoo, deodorant and body cream with only natural ingredients. I am a fan! In my practice I sell the Zechsal brand, an honest company that I have been allowed to look inside. You can subdivide their products into full magnesium supplies and additional supplements. The magnesium gel works very easily and fine and has added OptiMSM that contributes to many cell processes and is particularly known for beautiful skin, hair and nails.

How do you use magnesium chloride?

Full magnesium supply:

  • Magnesium salt: 2-3 times a week a foot bath with 125 grams of salt
    • 750 grams of pot (6 foot baths): € 12.00
    • 4 kilograms of pot (32 foot baths): € 37.50
    • Refill bag 4 kilograms: € 29.50
  • Magnesium gel + MSM: lubricate feet daily with walnut size OR
    • Tube 100 ml € 14.75
  • Magnesium oil: spray 15-20 sprays daily on the body
    • 100 ml spray bottle € 12.95
    • 500 ml refill bottle € 29.00

Magnesium salt is in my experience the nicest for immediate relaxation, also because you are obligated to sit in a warm foot bath and do not need anything;). You also use magnesium gel OR magnesium oil for your daily magnesium requirement.

Extra supplement (all without mess and heavy metals):

  • Deodorant (peppermint fragrance) € 13.50
  • Skin balm (against pimples and oily skin) € 14.50
  • Body cream 150 ml € 17.50
  • Hair and body wash 200 ml € 12.50

The above products can be ordered without a minimum order value via an email to contact (the webshop is working)! Give it a try, and feel what it does to you!

And is it still not possible to relax? Grab the cause: your stress level. You can read more about this in this blog.

I wish you a very nice day!

Nutritional therapy

 

 

Resulta ng larawan para sa nutrition

 

Nutrition is the basis of the body. Without proper nutrients and water, the body can not build, repair and renew. In other words, stay healthy. Every body has specific needs and therefore a tailored diet is important.

With the right nutrition, you can give the body a boost. No matter how big your complaint is. The impact of a tailored diet is great, both physically and emotionally: you’re comfortable with a healthy and well-nourished body!

During consultations I take ample time, I show what nutrition in the body does and why you feel that way. This will increase your motivation! With an extensive advice that fits your lifestyle, you get to work and with that you have quick results. I accompany you as long as you need a stick behind the door. We do this during consultations where advice is adjusted or broadened, and also between the appointments I am available for questions.

 

Course Healthy Child Nutrition

 

 

In this course you learn in 4 evenings about natural nutrition and the children’s body from an Orthomolecular vision, combined with holistic insights. 

The child’s body really works differently than an adult body, because it is constantly growing. This growth can only take place if the right building materials and additives are present. In this course we will go deeper into this. What exactly is the effect of digestion? Where can you, as a parent, pay attention to the child to learn what the needs are? And when do you set limits around nutrition and when not? 41908816 Kids cooking fresh vegetable salad in a white kitchen Children Stock Photo

Of course you will learn a lot of practical tricks with which you can motivate your child and learn how to eat healthy. Every development phase needs different needs and tricks. We discuss daily business, how to map out a food policy and how you can deal with bystanders who have a different dietary style. You discover your own limits and those of your child (ren) yourself and learn to monitor them.

As with any course or information, we go into the material sufficiently deeply. Because knowledge gives strength, power to choose for the health of your family! At the end of the course you know enough to make your children grow smart and healthy.

You learn, among other things:

– how the child digestion works
– which diet suits the child’s body and where you get it
– compose a family food pattern yourself
– simple cooking with nice recipes
– how to get your child (ren) to the vegetables
– what you can do with food during illness
– how you can lovingly deal with ‘difficult eaters’

The course is supported with an extensive course folder, which you can later use as a reference book. You will of course also find various recipes here.

The course program is as follows:

1st evening: The child digestion

2nd evening: Sugars, ’empty’ food and nutritious foods

3rd evening: compose a family food pattern

4th evening: Healthy baking, food at school and on the go