MoMofoodanddesign

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https://youtu.be/ZM3Lv54ph38

02/20/2022

11/23/2020

09/07/2020

+Design Plantbased

08/06/2020

# Cuisinesante # Stylisteculinaire +Design # Glutenfree

06/12/2020

No kids will say no to pizza! We just made the simplest beef and chicken cheese pizza, Armando devoured all of them. When parents are running out of ideas fo...

05/08/2020

Baking at home and making Chocolate Mousse, recipe from the book called “La Mason du Chocolat” with my sous chef Armando:)
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Kids like chocolate and ice cream. How about make your favourite chocolate mousse at home for your kids' craving for both? And adding some of fruits and nuts...

04/20/2020

A great idea to spend some quality time with your kids at home: making some chocolate chip cookies! To make 30 pieces of the cookies, here are the ingredient...

04/19/2020

Kids can't say no to juicy and delicious meatball pasta! Your kids might not like to eat tomato in a salad, but I'm sure they love to eat pasta with homemade...

02/06/2020

# Vegetariandish # MomoFood # Recipedeveloper # Foodstylist # Toronto # Food sources of thiamine nuts, oats, oranges, eggs, seeds, legumes, peas and yeast. Foods are also fortified with thiamine. Some foods that are often fortified with B1 are rice, pasta, breads, cereals and flour. Many manufacturers add thiamine or vitamin B1 to foods such as cereals and bread. This vitamin occurs naturally in many grains and vegetables, including parsnips. An illness associated with thiamine deficiency, beriberi, damages nerves and may cause heart failure. Thiamine is essential for breaking down carbohydrates in the digestive system and may help prevent deficiencies and certain cancers. One cup of parsnip contains over a third of the daily recommended amount of thiamine. I used the vegetable “Parsnip”, in this dish as ingredients : lentils, onions, celery, garlic, olive oil, salt, black pepper, coriander , cumin, cinnamon, water, potatoes, parsnips, chives.

02/05/2020

. taste.

Health benefits of Jicama
Jicama is one of the very low-calorie root vegetables; carrying only 35 calories per 100 g. However, its high-quality phyto-nutrition profile comprises of dietary fiber, and antioxidants, in addition to small proportions of minerals, and vitamins.

It is one of the finest sources of dietary fiber; particularly excellent source of oligofructose inulin, a soluble dietary fiber. The root pulp provides 4.9 mg or 13% of fiber. Inulin is a zero calorie sweet inert carbohydrate. It does not undergo metabolism inside the human body which makes jicama an ideal sweet snack for diabetics and dieters.

As in turnips, fresh yam bean tubers are also rich in vitamin-C; provide about 20.2 mg or 34% of DRA of vitamin-C per 100 g. Vitamin-C is a powerful water soluble antioxidant that helps body scavenge harmful free radicals, thereby offers protection from cancers, inflammation and viral cough and cold.

It also contains small levels of some of the valuable B-complex group of vitamins such as folates, riboflavin, pyridoxine, pantothenic acid and thiamin.

Further, the root provides healthy amounts of some of the essential minerals like magnesium, copper, iron and manganese. If you want to understand more about this vegetable go to Wikipedia Free Encyclopedia.
We can use Jicama on salad, juice, entree, eaten raw etc..
I made a raw salad with broccoli, lemon juice, goose berry, Jicama, olive oil, Celtic sea salt, white pepper, spirulina, Pomegranate

02/05/2020

# Recipedeveloper . Tomato from Dr. AXE blog : Tomato as a Natural Anti-Inflammatory and how :
Tomatoes’ deep color is a good indication of their high supply of inflammation-fighting antioxidants. This is exactly why many nutrition experts tell you to “eat the rainbow.” Tomatoes are especially known for a trio of antioxidants — zeta-carotene, phytoene and phytofluene — that are found together in many brightly colored fruits and vegetables.

These phytonutrients are effective for helping lower disease-causing inflammation and thus slow age-related diseases like heart disease, cancer, diabetes, arthritis and cognitive decline.

One of the possible mechanisms for tomatoes’ protective activities is by “down-regulation of the inflammatory response.” That includes inhibiting pro-inflammatory mediators (such as the reduction of reactive oxygen species), halting pro-inflammatory cytokines from being released and changing nitric oxide signal pathways. (10)

However, keep in mind that processing of tomatoes may significantly affect the bioavailability of these anti-inflammatory nutrients. Homogenization, high-heat treatment/cooking and the incorporation of oil in processed tomato products lead to increased lycopene bioavailability. Unfortunately, at the same time, these processes can cause significant losses of other delicate nutrients. This is why it’s a good idea to eat both raw and cooked tomatoes regularly. I like working with tomatoes on sauce, salad, entree, snack, condiment etc.. I made a salad with heirloom tomato, kale, carrot, fresh lemon juice, ricotta cheese, pomegranate, organic olive oil, black pepper, Himalayan salt, chia seed, beets.
Bon Appétit de la part de Chef Momo, spécialité cuisine légère .

02/01/2020

02/01/2020

From Medical News Journal about blueberry: ) Skin health

Collagen is the support system of the skin. It relies on vitamin C as an essential nutrient, and works to help prevent skin damage caused by the sun, pollution, and smoke. Vitamin C may also improve collagen's ability to smooth wrinkles and enhance overall skin texture.
One cup of blueberries provides 24 percent of the recommended daily allowance of vitamin C. In this photo shoot we created an image using blueberry in a simple dessert where we combined , fruits and organic chocolate . Remember food is always eye catching putting our brain in a state of wanting to taste the dish.