La dieta delle spezie

spezie

Gli aromi esotici donano ai piatti un tocco di sapore in più e sono di grande aiuto per bruciare in fretta i chili di troppo e sgonfiare la pancia, regalando una silhouette invidiabile. La digestione migliora, il corpo si libera di scorie e da tossine, l’organismo si ricarica di una nuova energia e anche l’umore migliora.

Questi sono alcuni dei grandi benefici della dieta a base di spezie e di erbe aromatiche, perché grazie alle loro tante proprietà, sono in grado di contrastare la fermentazione del cibo, la proliferazione dei batteri e sono capaci di stimolare la digestione e il metabolismo. Ricchi di oli essenziali, vitamine e sali minerali, gli aromi aggiungono una nota profumata ad ogni menù e, se inseriti in una dieta ipocalorica, permettono di ridurre l’uso del sale e dei condimenti senza penalizzare il gusto del piatto.

Vediamo insieme quali sono le spezie più adatte per questa dieta. Il tè kapha contiene zenzero, chiodi di garofano, pepe nero e cardamomo, una miscela di spezie consigliate a chi è in soprappeso; ha un sapore astringente e un effetto stimolante che favorisce la digestione e giova al metabolismo.

Il churna è a base di zenzero, pepe nero, coriandolo, curcuma, cannella, sale e zucchero, un mix di spezie che giovano al metabolismo; una giusta dose si ch’urna riequilibra il menù e giova alla linea, e sostituisce il curry nella preparazione di primi e secondi, e si può usare durante la cottura degli alimenti, oppure aggiungere a crudo per dare più sapore ai cibi.

La curcuma è ricca di antiossidanti e ha proprietà antinfiammatorie e purificanti; grazie al suo gusto e all’azione decongestionante sulle mucose della bocca e dello stomaco, gli alimenti che la contengono asciugano i liquidi in eccesso e attenuano l’appetito.

Zenzero, peperoncino, noce moscata e pepe nero, come altre spezie dal sapore piccante, aiutano a dimagrire perché sono in grado di accelerare il metabolismo e di favorire l’eliminazione delle tossine. Per godere dei tanti benefici è preferibile bere ogni mattina un bicchiere di acqua tiepida insaporita con un pizzico di radice di zenzero grattugiata al momento. Prima di pranzo e cena, invece, si può favorire il metabolismo mettendo in un cucchiaio da tavola un pizzico di zenzero fresco con un cucchiaino di succo di limone e mezzo cucchiaino di miele.

La dieta proposta fornisce circa 1.300 calorie al giorno, è povera di grassi saturi e ricca di alimenti di stagione che permettono di disintossicare il fisico, riequilibrare il metabolismo e smaltire un paio di chili in due settimane. Lo schema, valido per sette giorni, può essere ripetuto anche per un mese.

Schema alimentare della dieta delle spezie

Le indicazioni da seguire per la colazione e lo spuntino sono a scelta e vanno ripetute
Colazione: una  tazza di tè verde con dolcificante, 200 ml di yogurt magro bianco o latte scremato con 30 grammi di fiocchi di cereali e un cucchiaio di semi di sesamo, oppure una tazza di tè con dolcificante, 80 grammi di ricotta con un cucchiaino di miele e cannella in polvere e una fettina di pane.
Spuntino: un frutto oppure una coppetta di macedonia di frutta di stagione con qualche goccia di limone e mezzo cucchiaino di miele.

Lunedì
Pranzo: insalata preparata con 50 grammi di grana in scaglie, due carote alla julienne, una mela affettata, una manciata di prezzemolo fresco tritato fine, un cucchiaio di capperi senza sale, un pizzico di noce moscata e cannella, un cucchiaio di olio e succo di limone, e una fetta di pane toscano.
Cena: vellutata di lenticchie e mele spolverata con cannella e zenzero in polvere, verdure alla piastra a piacere condite con un cucchiaio di olio di oliva, limone e peperoncino, una fetta di pane integrale.

Martedì
Pranzo: 70 grammi di pasta al tonno e peperoncino, peperoni stufati o grigliati con prezzemolo conditi con cucchiaio di olio e spezie a piacere.
Cena: 150 grammi di bocconcini di pollo saltati in padella con cipolla tritata, un cucchiaio raso di olio, curry e noce moscata, spinaci al vapore con un cucchiaio di olio extravergine e pepe bianco, e una fetta di pane integrale.

Mercoledì
Pranzo: 80 grammi di cuscus lessato e condito con due pomodori freschi a dadini, un cucchiaio di olio e una miscela di cerfoglio, prezzemolo e erba cipollina, 60 grammi di crescenza o formaggio fresco tipo robiola da accompagnare a insalata lattuga condita con due cucchiai di yogurt magro, succo di limone e peperoncino.
Cena: 150 grammi di tagliata di manzo con rosmarino e pepe, verdure a foglia verde (crude o al vapore) condite con un cucchiaio di olio di oliva, succo di limone e maggiorana, una fetta di pane integrale.

Giovedì
Pranzo: un piatto abbondante di zuppa di legumi aromatizzata con un pizzico di cumino, coriandolo e curcuma, insalata mista condita con un cucchiaio di olio extravergine emulsionato con succo di limone e peperoncino in polvere, una pera al forno con polvere di cannella.
Cena: 120 grammi di tofu stufato con due cucchiai di salsa di soia, 10 grammi di zenzero fresco grattugiato, verdure miste in padella con scalogno e peperoncino e fetta di pane al sesamo.

Venerdì
Pranzo: 70 grammi di riso con gamberi cucinati con zafferano, cannella e due bacche di cardamono, insalata mista condita con un cucchiaio di olio extravergine emulsionato con succo di limone e peperoncino in polvere.
Cena: due uova al tegamino o strapazzate con churna, contorno di broccoletti, carote e patate al vapore conditi con una salsa a base di yogurt magro, succo di limone e peperoncino, una fetta di pane integrale.

Sabato
Pranzo: 80 grammi di spaghetti ai frutti di mare allo zafferano (150 grammi di cozze e vongole uno spicchio di aglio, mezza bustina zafferano e un cucchiaio di olio), insalata mista condita con un cucchiaio di olio extravergine emulsionato con succo di limone e peperoncino in polvere.
Cena: 150 grammi di orata in forno al cartoccio con uno spicchio di aglio, due patate novelle, un pomodoro a fette, un pizzico di aneto, finocchio e semi di sesamo, macedonia al naturale.

Domenica
Pranzo: un piatto di polenta con un cucchiaino di burro crudo, un cucchiaio di parmigiano e pepe, verdure grigliate con limone e peperoncino.
Cena: 150 grammi di merluzzo al verde con prezzemolo, aglio e aneto, insalata di funghi crudi con un cucchiaio di olio e spezie a piacere e una fetta di pane integrale.

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140 commenti su “La dieta delle spezie”

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