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                                    春のインナービューティーレシピ 春野菜とサーモンの生春巻き 
  レシピはこちら  
    
      
        
          
            
              
                
                
                  春のインナービューティーレシピ 春野菜とサーモンの生春巻き 
                    野菜ソムリエ上級プロの関様監修レシピのご紹介です。
野菜の美味しさ満載レシピは春野菜が主役のレシピです。
納豆の絶妙な味のソースはひと味変わってやみつきになる事間違いなし
巻く時に納豆ソースは真ん中にくるように巻き、ギュッと隙間ができないようにしましょう。                   
                  
                                                                            
                      
                        
                          | 中身具材 |  
                              | サーモン | ・・・ | 80g |  
                              | ★菜の花 | ・・・ | 4本 |  
                              | ★春キャベツ | ・・・ | 1/2枚 |  
                              | ★新玉ねぎ | ・・・ | 40g |  
                              | 赤パプリカ | ・・・ | 1/4個 |  
                              | アボカド | ・・・ | 1/2個 |  
                              | ライスペーパー | ・・・ | 4枚 |  Warning:  Undefined array key 11 in /home/www/025/WS025805/htdocs/wp-content/themes/bimitas/modal/parts_special_recipe_01.php on line 61
 
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                          | ソース |  
                              | ひきわり納豆 | ・・・ | 1パック |  
                              | マヨネーズ | ・・・ | 大さじ2 |  
                              | 練り辛子 | ・・・ | 小さじ2 |  
                              | しょうゆ | ・・・ | 小さじ2 |  Warning:  Undefined array key 11 in /home/www/025/WS025805/htdocs/wp-content/themes/bimitas/modal/parts_special_recipe_01.php on line 61
 
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                        | 作り方 |  
                            | 1 サーモンは1㎝の角柱に切っておく。
 |  
                            | 2 菜の花と春キャベツは、小さじ1の水を加えラップをして電子レンジ1分30秒加熱後、ラップをとって粗熱をとり、春キャベツはせん切りにする。新玉ねぎは、薄切りにし10分程空気にさらし、赤パプリカは縦半分に切り、種を除き細く切り、アボカドは種と皮を取り除き、縦に切る。 
 |  
                            | 3 ひきわり納豆に、マヨネーズ、練り辛子、しょうゆを加え混ぜソースを作る。
 |  
                            | 4 ライスペーパーは、サッと水にくぐらせまな板に広げ、手前からサーモン、アボカド、赤パプリカをのせ、 その上に納豆ソースをかけ、新玉ねぎ、菜の花、春キャベツを 重ねて、皮をひと巻きし、片端を折り、隙間ができないようしっかり巻けば完成です。
 |  
                            | 5 ★納豆ソースを中心にくるように、具をのせると、ネバネバが手につかず、 切るときも切りやすいです。  |  
  インナービューティーポイント  
    
      
        
          
            
               春野菜!この一皿に秘められし!インナービューティーPOINT●春野菜の苦味でデトックス!春を元気な体で過ごしましょう。菜の花やきゃべつに含まれる苦味成分である「イソチオシアネート」は、肝機能や腎機能の働きを活発にして老廃物の排泄を促す作用があります。冬はどうしても代謝が落ち、体に老廃物がたまり「何となく体がだるい・・」といったことに。春野菜を積極的に摂ると、新陳代謝が高まり、元気な体へアシスタントしてくれます。●新玉ねぎに含まれる「イヌリン」と「オリゴ糖」パワーで腸活になり美肌が期待!水溶性食物繊維である「イヌリン」や「オリゴ糖」は、腸内細菌の善玉菌のエサになります。
「発酵食品+オリゴ糖+食物繊維」は、特に腸内環境の改善にベストな組み合わせ!!
この組み合わせで、腸内環境が整うことで美肌にもつながります。
*菜の花は食物繊維を多く含み、たけのこの1.5倍
☆発酵食品・・ひきわり納豆(ナットウキナーゼ)
☆オリゴ糖・・新玉ねぎ、ひきわり納豆
☆食物繊維・・新玉ねぎ(イヌリン)、菜の花●鮭(ビタミンD)×納豆(ビタミンK)×菜の花(カルシウム)で、骨密度アップ!効率良くビタミンDがとれる食材が魚類。そのなかでも鮭はトップクラス!
ビタミンDは、腸管からのカルシウム吸収率を上げる働きがあり、カルシウムを摂るだけでは、
体内に吸収できません。また、骨の合成にビタミンKが関係しており、このメニューは骨密度アップにうれしい組み合わせです。
また、ビタミンDは、免疫調整作用により体内で起こる炎症を抑制。感染のリスクを低減する作用が期待されているんですよ。●抗酸化ビタミン(ビタミンA.C.E)とアスタキサンチンで、紫外線対策を万全に!菜の花、赤パプリカ、アボカド、春キャベツを組み合わせることで、抗酸化ビタミンであるビタミンA、C、Eが摂れます。また、強い抗酸化作用をもつアスタキサンチンと抗酸化ビタミンを摂ることで、紫外線が強く、乾燥しやすい春の美肌対策につながります。●赤、黄、緑、橙色の色素成分は油で吸収率アップ!!赤のパプリカはカプサンチン、鮭はアスタキサンチン、緑のアボカドやきゃべつはクロロフィルなど
これらの色素は、油に溶ける性質があり、油と一緒にとることで吸収率が上がります。
色素成分は、体をサビさせない作用があり適度に油を使って無駄なく摂りたいですね。●アリシン(新玉ねぎ)+ビタミンB1(サーモン)=疲労回復効果が期待!アリシンは、ビタミンB1を多く含む食材(鮭、豚肉、玄米、全粒粉など)と組み合わせることで「アリチアミン」となり、体内でビタミンB1の働く時間が延長され、疲労回復などの効果が期待。 | test | 
                          
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                                    インナービューティーレシピ  焼きキャベツ甘酒グラタン 
  レシピはこちら  
    
      
        
          
            
              
                
                
                  インナービューティーレシピ  焼きキャベツ甘酒グラタン 
                    野菜ソムリエ上級プロの関様監修レシピのご紹介です。
キャベツの美味しさがつまった食べごたえ抜群のグラタンのレシピです。
食物繊維豊富でお通じ改善に加え、あま酒ソースのやさしい甘みが絶品の一品です。
キャベツは季節によって硬さが変わる為、新の部分は叩いて柔らかくしたり
その都度調整しながら使用しましょう。
焼き上げる時はしっかり目に焦げ目がついたほうがキャベツの甘みと舞茸の香りがしっかり
出て美味しいですよ。                   
                  
                                                                            
                      
                        
                          | 材料 |  
                              | キャベツ | ・・・ | 1玉 |  
                              | まいたけ | ・・・ | 1パック |  
                              | にんにく | ・・・ | 2かけ |  
                              | オリーブオイル | ・・・ | 大さじ4 |  
                              | 塩・こしょう | ・・・ | 少々 |  
                              | 白ワイン(又は酒) | ・・・ | 大さじ2 |  Warning:  Undefined array key 15 in /home/www/025/WS025805/htdocs/wp-content/themes/bimitas/modal/parts_special_recipe_01.php on line 61
 
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                          | 甘酒ホワイトソース |  
                              | バター | ・・・ | 70g |  
                              | 薄力粉 | ・・・ | 大さじ6 |  
                              | 麹のあま酒 | ・・・ | 400ml |  
                              | 牛乳 | ・・・ | 400ml |  
                              | コンソメ | ・・・ | 小さじ2(固形なら1個) |  
                              | 胡椒 | ・・・ | 少々 |  
                              | 粉チーズ | ・・・ | 大さじ4 |  
                              | パプリカパウダー | ・・・ | 少々 |  
                              | 粉パセリ | ・・・ | 少々 |  Warning:  Undefined array key 15 in /home/www/025/WS025805/htdocs/wp-content/themes/bimitas/modal/parts_special_recipe_01.php on line 61
 
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                        | 作り方 |  
                            | 1 キャベツは、芯を残して縦に16等分に切る。にんにくは、芯を取り除きたたいてつぶし、まいたけは小房にさく。
 |  
                            | 2 フライパンにオリーブオイル大さじ2とにんにく1かけを入れ火にかけ、香りがでてき たらきゃべつ1/2玉分とまいたけ1/2パックを並べて、片面に焼き色が付いたら裏返す。
 |  
                            | 3 塩・こしょうをして、白ワイン大さじ1を鍋はだに回しかけ、アルコールが飛んだら蓋 をして、弱火で約10分蒸し焼きにする。粗熱が取れたら食べやすい幅に切り、芯がかたい場合は、取り除く。フライパンを洗って、残りの半分も同様にする。
 |  
                            | 4 鍋にバターを入れ、弱火で溶かし薄力粉を加え焦がさないように炒め、粉っぽさがなくなれば火を止める。牛乳を加え、泡だて器でバターと薄力粉を溶かし、再び火にかけ木べらで混ぜ、とろみがでたら甘酒、コンソメと塩・こしょうで味を整える。
 |  
                            | 5 耐熱皿に、②のキャベツとまいたけを並べ、③の甘酒ホワイトソースをかけ、粉チーズとパプリカパウダー、粉パセリを振り、220℃で焼き目が付くまで焼けば完成です。 |  
  インナービューティーポイント  
    
      
        
          
            
               春野菜!この一皿に秘められし!インナービューティーPOINT●きゃべつの「キャベジン」でストレスから胃腸を守り、元気な体で春を過ごしましょう。きゃべつには、キャベジン(ビタミンU)が含まれ胃粘膜の修復効果があると言われます。
春は、環境が変わり、知らず知らずのうちにストレスが溜まりやすい時期。
そこで春きゃべつを積極的にとってストレスに負けない胃粘膜を作っていきましょう。
また、きゃべつに含まれる「イソチオシアネート」は、強い抗酸化作用があり、ストレスによる
体内で起こる酸化を防いでくれます。●「発酵食品+オリゴ糖+食物繊維」のベストな組み合わせで腸活に!美肌効果も期待!!発酵食品である甘酒は、オリゴ糖が多く含まれ、腸内細菌の善玉菌のビフィズス菌が増加すること
で、身体の免疫力の強化や、便秘の解消、美肌効果などが期待されます。
「発酵食品+オリゴ糖+食物繊維」は、特に腸内環境の改善にベストな組み合わせ!!
*まいたけは食物繊維を多く含み、たけのこの1.3倍
☆発酵食品・・甘酒(麹)
☆オリゴ糖・・甘酒
☆食物繊維・・まいたけ、きゃべつ●きゃべつ(カルシウム・ビタミンK)×まいたけ(ビタミンD)で、骨密度アップ!ビタミンDは、腸管からのカルシウム吸収率を上げる働きがあり、カルシウムを摂るだけでは、
体内に吸収できません。ビタミンDは、魚類やきのこ類に含まれていますが、きのこ類は天日に干すことでビタミンDが合成されるため、例えば生しいたけはビタミンDが多いとは言えません。
きのこ類のなかで、まいたけは生の状態でも比較的多く含まれています。
(100g中に含まれるビタミンD・・生しいたけ 0.4㎍ 、まいたけ(生) 4.9㎍)
また、骨の合成にビタミンKが関係しており、きゃべつはカルシウムだけでなくビタミンKも豊富に含まれます。このメニュー1人分を食べると、一日に必要なカルシウムの約半分とれ、骨密度アップにもうれしいメニューです。●蒸し焼きは、栄養価を逃がさずことなく、たっぷり野菜がとれる調理法!蒸し焼きすることで、水に溶ける栄養素を逃すことなく摂ることができるだけでなく、低温で加熱
するため、熱に弱い栄養素も無駄なく摂れます。
また、このメニュー1人分で野菜を約250g使っています。厚生労働省は野菜の目標量を1日350g
と掲げていますので、1日の2/3の量になり、蒸し焼きにすることで、たっぷりの野菜を無理なく
食べることができます!至福の春メニューをどうぞご堪能ください。 | test | 
                          
                | 
                            
                                                            
                              
                                
                                  
                                    春のインナービューティーレシピ セロリと海老のホットサラダ 
  レシピはこちら  
    
      
        
          
            
              
                
                
                  春のインナービューティーレシピ セロリと海老のホットサラダ 
                    セロリたっぷりのホットサラダレシピです♪
セロリをまるごと1本使った栄養満点のサラダです。
シャキシャキのセロリと香ばしい海老の風味でお箸が止まらなくなります。
副菜やおつまみにおすすめです。                   
                  
                                                                            
                      
                        
                          | 材料 |  
                              | セロリ | ・・・ | 1本 |  
                              | 海老 | ・・・ | 5~6尾 |  
                              | にんにく | ・・・ | 1かけ |  
                              | プチトマト | ・・・ | 5個 |  
                              | オリーブオイル | ・・・ | 大さじ1 |  
                              | たかのつめ | ・・・ | 1本 |  
                              | 塩こしょう | ・・・ | 少々 |  Warning:  Undefined array key 7 in /home/www/025/WS025805/htdocs/wp-content/themes/bimitas/modal/parts_special_recipe_01.php on line 61
 
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                        | 作り方 |  
                            | 1 セロリの茎は、斜めの薄切りに切る。葉は食べやすい大きさに切る。にんにくは、縦半分に切り芯をとる。 プチトマトは半分に切る。 えびは、背ワタを出しやすいよう殻と身を料理バサミで切る。背ワタを取り除き、塩・こしょうする。
 |  
                            | 2 ①を耐熱容器に入れ、軽くラップをして電子レンジに1分(600w)かける。
 |  
                            | 3 フライパンに、にんにく、たかのつめ、オリーブオイルを入れ弱火にかける。にんにくの香りがしてきたら、えびとプチトマトを加える。
 |  
                            | 4 えびに火が通れば塩・こしょうをし、②に熱い状態でかけ全体を混ぜ合わせ、皿に盛る。※エビは殻ごと炒める為、むいてからお召し上がりください☆ |  
  インナービューティーポイント  
    
      
        
          
            
               春野菜!この一皿に秘められし!インナービューティーPOINT●三寒四温の日が続く春先は、体温調節が難しくなりストレスの原因に。セロリの独特の香りは、精神を安定させリラックス効果が期待されます!  独特の香りとシャキシャキとした食感が魅力のセロリ。セロリの香り成分は約40種類含まれ、神経をやわらげる作用があり、また食欲増進作用があると言われています。冬から春へ季節が変わることで発生する外気温の変化は、知らず知らずのうちに体にストレスを与える原因となっていることがあります。旬の野菜であるセロリを食べて、気分もリフレッシュして春を過ごしましょう。●えびやセロリの色素は、脂溶性のため油脂をつかった料理で吸収率アップ!β-カロテンは、セロリの茎より葉に豊富なので、丸ごと食べましょう。えびのアスタキサンチンやセロリのβ-カロテンは、油脂に溶ける色素です。脂溶性であるため、油脂を使って調理すると吸収がよくなります。また、アスタキサンチンはえびの殻に多く含まれるため殻付きで炒めることで、色素が油脂に溶けだします。セロリは茎より葉にβ-カロテンが多いため、丸ごとサラダに使ってみましょう。セロリの葉には、苦味がありますが、熱した油をかけることで、苦味を抑えられ食べやすくなります。●魚介類のビタミンB1とにんにくのアリシンは、疲労回復にベストな組み合わせ。日々の疲れをためない、体づくりを心がけていきましょう。ビタミンB1は、糖質の代謝に必要なビタミンです。ビタミンB1が不足すると、疲労回復が遅れ、食欲不振や集中力の低下などにつながります。
ビタミンB1は、水溶性のため摂取しても尿にすぐ排泄されますが、アリシンを含む食材と一緒にとることで吸収を上げるだけでなく、体内でビタミンB1の働く時間が延長され、疲労回復などの効果が期待されます。特ににんにくはアリシンを多く含み魚介類とニンニクの組み合わせは疲労回復にベストな組み合わせです。 | test | 
                          
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                                    春のインナービューティーレシピカリフラワーまるごとポタージュ 
  レシピはこちら  
    
      
        
          
            
              
                
                
                  春のインナービューティーレシピカリフラワーまるごとポタージュ 
                    春にぴったりなカリフラワーをまるごと使ったレシピです♪
野菜の栄養素がぎゅっと詰まったポタージュで濃厚なので満足感もありますよ☆
少し寒い日にもお勧めのスープです。                   
                  
                                                                            
                      
                        
                          | 材料 |  
                              | カリフラワー | ・・・ | 中1株(300g) |  
                              | 玉ねぎ | ・・・ | 1/2個 |  
                              | 菜の花など | ・・・ | 適量 |  
                              | バター | ・・・ | 大さじ2(20g) |  
                              | 塩 | ・・・ | 小さじ1/3(2g) |  
                              | 水 | ・・・ | 200ml |  
                              | オリーブオイル | ・・・ | 適宜 |  
                              | 粗挽き黒コショウ | ・・・ | 少々 |  Warning:  Undefined array key 8 in /home/www/025/WS025805/htdocs/wp-content/themes/bimitas/modal/parts_special_recipe_01.php on line 61
 
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                        | 作り方 |  
                            | 1 カリフラワー、玉ねぎは粗みじん切りにする。菜の花は食べやすい長さに切る。
 |  
                            | 2 鍋にバターと①、菜の花を加え、焦げないよう弱火で炒める。 分量の水を加え、蓋をして弱火で10分煮る。菜の花は、火が通れば取り出す。 
 |  
                            | 3 粗熱がとれたら、ミキサーでポタージュ状にする。 ※仕上がり濃度は、お好みで水もしくは牛乳を足して調整してください。
 |  
                            | 4 鍋に移し温め、塩で味をととのえる。器に注ぎ菜の花を浮かせ、オリーブオイルと黒コショウで仕上げる。
 |  
                            | 5 |  
  インナービューティーポイント  
    
      
        
          
            
               春野菜!この一皿に秘められし!インナービューティーPOINT●代謝ビタミンとも呼ばれるビタミンB群を豊富に含むカリフラワー。ビタミンB群は水に溶けるためスープがおすすめです。ビタミンB群は、「代謝ビタミン」とも呼ばれ、ビタミンのなかでもエネルギーの産生、
疲労物質の分解など新陳代謝を高める作用があります。
ビタミンB群は、水に溶ける性質のため、炒めたり蒸したり、スープにして汁ごと摂れる調理法が効率よく摂れます。●カリフラワーや菜の花などのアブラナ科の野菜には、辛味成分である「イソチオシアネート」を含み、肝臓の働きを活性化します。春は、アブラナ科の野菜を積極的にとって活動的にすごしましょう。イソチオシアネートはアブラナ科の野菜に含まれており、辛味成分でもあります。
アブラナ科の野菜は、肝臓のはたらきを高めてくれます。代謝が落ちていた冬から春に向けて活動的な体へ切り替えるためにも積極的に摂りたい野菜です。 ●カリフラワーや菜の花には、ビタミンCが豊富!ビタミンCは、ストレスに強くなるために必要なビタミンであり、ストレスが多くなる春に意識してとりたいビタミンです。ビタミンCは加熱に弱いですが、カリフラワーに含まれるビタミンCは、加熱による
損失が少ない特徴があります。
春は、気候の変化だけでなく環境なども変わりストレスが増える時期でもあります。
ストレスを感じるとストレスに対抗するホルモンが分泌されるのですが、その材料がビタミンCです。ストレスを受けると大量に消費され、積極的にとりたいビタミンです。 | test | 
                          
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                                    非公開: インナービューティーレシピ苺のsweetドレッシング 
  レシピはこちら  
    
      
        
          
            
              
                
                
                  非公開: インナービューティーレシピ苺のsweetドレッシング 
                    春にぴったりなドレッシングのご紹介です☆
レッドオニオンの食感と苺のほんのりsweetな風味の相性抜群です!
お好みのサラダにかけるだけでワンランクアップします☆
                   
                  
                                                                            
                      
                        
                          | 材料 |  
                              | レッドオニオン | ・・・ | 1/4個(30g) |  
                              | いちごみるくの素 | ・・・ | 大さじ1 |  
                              | サラダ油 | ・・・ | 大さじ1 |  
                              | 酢 | ・・・ | 大さじ1 |  
                              | 粒マスタード | ・・・ | 小さじ1 |  
                              | 塩 | ・・・ | 小さじ1/3 |  
                              | ホタテ(刺身用) | ・・・ | 5~6個 |  
                              | 塩・こしょう | ・・・ | 少々 |  
                              | サニーレタスやベビーリーフなど | ・・・ | 適量 |  
                              | 苺のスイートドレッシング | ・・・ | 適量 |  
                              | 刻みパセリ | ・・・ | 少々 |  
                              | プチトマト | ・・・ | お好み |  Warning:  Undefined array key 12 in /home/www/025/WS025805/htdocs/wp-content/themes/bimitas/modal/parts_special_recipe_01.php on line 61
 
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                        | 作り方 |  
                            | 1 レッドオニオンを粗みじんにして冷凍する。 
 |  
                            | 2 凍ったレッドオニオンと他の材料をミキサーに入れて、ペースト状にする。
 |  
                            | 3 白身魚や貝類、生野菜にかける。*レッドオニオンを冷凍することで、辛味が和らぎ甘味が増します。
 |  
                            | 4 ホタテは半分にスライスする。
 |  
                            | 5 皿に野菜を敷いてホタテを広げ、軽く塩・こしょうする。
 |  
                            | 6 苺のスイートドレッシングをかけ、刻みパセリを散らす。 |  
  インナービューティーポイント  
    
      
        
          
            
                この一皿に秘められし!インナービューティーPOINT  ●いちごやレッドオニオンに含まれる色素のアントシアニンは、酢の酸性で綺麗な色合いに!アントシアニンは疲れ目に良いとされ、目で楽しみ、食して体への効果も嬉しいドレッシングです。パソコンやスマホなど、目を酷使する場面が多くなり、眼精疲労を感じる方には、疲れ目解消にアントシアニンを含む食材を少し意識して摂ってみましょう。アントシアニンは、酸性で赤、中性で紫、アルカリ性で青に変化し、変化に富んだ色素です。ドレッシングに使うサラダ油と混ざることで、鮮やかなピンク色に。色を目でも楽しめ、食することでも健康効果が期待されます。また、ドレッシングに欠かせない酢には酢酸が含まれ、血圧の上昇を抑える効果があることが報告されており、毎日大さじ1杯を取ることがすすめられ、ドレッシングに使うと手軽に美味しくとることができます。●レッドオニオンに含まれる辛味成分である硫化アリルは、細かく切るほどその効果を発揮!血液の流れを改善し、いつまでも若々しい血管を保っていきましょう。玉ねぎは、細かく切ることで細胞が壊さ、辛味成分などが作られ、しばらくすると辛味成分は他の成分に変化し、その成分が、血液サラサラ効果があるといわれます。また、悪玉(LDL)コレステロールの酸化を強力に抑制する作用もあり、動脈硬化症の予防に役立ちます。玉ねぎをミキサーで細かく切ることで、期待される成分の働きを最大限発揮できる方法です。●苺のスイートドレッシング(酢)と、ホタテ(タウリン)の組み合わせは、ダブルで疲労回復効果が期待できます!栄養ドリンクなどで身近になったタウリンですが、タコやイカ、貝類などに含まれ、
ホタテは貝類の中でもトップクラス。肝臓の働きを助ける作用あり、疲労回復につながるといわれています。また、酢も疲労回復に役立つため、ホタテとたっぷりの野菜に苺スイートドレッシングで、疲労を解消し、スタミナのある体づくりをしていきましょう。 | test | 
                          
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                                    春のインナービューティーレシピ 新たまねぎの豚しゃぶサラダ  
  レシピはこちら  
    
      
        
          
            
              
                
                
                  春のインナービューティーレシピ 新たまねぎの豚しゃぶサラダ  
                    野菜ソムリエ上級プロの関様監修レシピのご紹介です。
野菜の美味しさ満載レシピは春の新たまねぎが主役のレシピです。
新たまねぎは甘みたっぷりですが、さらに甘みを増すために空気にさらすのがポイントです。
より美味しくたべれますよ。野菜は生で食べるので新鮮なものを使用してくださいね。                   
                  
                                                                            
                      
                        
                          | サラダ具材 |  
                              | 豚肉(しゃぶしゃぶ) | ・・・ | 140g |  
                              | 新玉ねぎ(スライス) | ・・・ | 1/2玉 |  
                              | ブロッコリースプラウト | ・・・ | 1パック |  
                              | プチトマト | ・・・ | 6個 |  Warning:  Undefined array key 9 in /home/www/025/WS025805/htdocs/wp-content/themes/bimitas/modal/parts_special_recipe_01.php on line 61
 
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                          | タレ |  
                              | ☆しょうゆ | ・・・ | 大さじ2 |  
                              | ☆酢 | ・・・ | 大さじ2 |  
                              | ☆みりん | ・・・ | 大さじ2 |  
                              | 新玉ねぎ(すりおろし) | ・・・ | 大さじ2 |  
                              | 新玉ねぎ(みじん切り) | ・・・ | 大さじ2 |  Warning:  Undefined array key 9 in /home/www/025/WS025805/htdocs/wp-content/themes/bimitas/modal/parts_special_recipe_01.php on line 61
 
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                        | 作り方 |  
                            | 1 新玉ねぎは、薄切りにして10分以上空気にさらす。プチトマトはヘタをとり半分に切ります。 ブロッコリースプラウトは、根を切り落としておく。
 |  
                            | 2 湯を沸かし、豚肉を揺らしながら火を通し、冷水にとり冷ます。
 |  
                            | 3 豚しゃぶのたれをつくり、たれ用の玉ねぎはすりおとしたものと刻んだものを準備する。 
 |  
                            | 4 皿に①の新玉ねぎを敷き、②の豚肉を上にのせ、プチトマトを廻りに添え、タレをかけて、ブロッコリースプラウトを上からちらせば完成です。 |  
  インナービューティーポイント  
    
      
        
          
            
               新玉ねぎ!この一皿に秘められし!インナービューティーPOINT●春野菜のデトックス成分を最大限活用して、春に元気な体を作りましょう!春野菜には辛味や苦味などの味をもつ野菜が多く、それらは肝機能や腎機能の働きを活発にしてく
れます。冬の寒さで代謝が落ちることで体内に老廃物が溜まりがち。春野菜は、その老廃物の
排泄を促し、活動的な体にする秘めたパワーをもっています。
春きゃべつの「イソチオシアネート」、ブロッコリースプラウトの「スルフォラファン」は肝臓での解毒作用や腎臓での排泄を高めてくれます。
これらの成分は、よく噛んで食べることで働きがよく発揮されます。
スルフォラファンは、抗がん作用も期待されています。●新玉ねぎに含まれる「イヌリン」と「オリゴ糖」パワーで、美腸へ!水溶性食物繊維である「イヌリン」は、腸内細菌の善玉菌のエサになります。新玉ねぎにはオリゴ糖との相乗効果で、腸内環境が整い、免疫力向上につながります。
水溶性食物繊維は、水に溶けるとゲル状になるため胃から腸への食べ物の移動を緩やかにし、糖質の吸収も緩やかになり血糖値の急激な上昇を抑え、腹持ちも良くなります。●玉ねぎの「アリシン」+豚肉の「ビタミンB1」で代謝アップへ!玉ねぎの辛味や香り成分である「アリシン」は、ビタミンB1の吸収率を高めるだけでなく、体内で「ビタミンB1」と結合し「アリチアミン」となってビタミンB1の利用効率を高めます。
ビタミンB1は主に糖質の代謝に役立つ栄養素で、疲労物質である乳酸の分解にも役立ち、疲労回復効果も。ダイエット中、代謝をアップさせるためにも、アリシンとビタミンB1の組み合わせ食材はおすすめ!!(ビタミンB1を多く含む食品:豚肉、ハム、大豆・大豆製品、ごま、玄米など)。●新玉ねぎの「おろし」と「刻み」のダブル使いで「アリシン」効果がアップ!玉ねぎに含まれるアリシンは水溶性。水にさらすと流れ出てしまいます。アリシンの素は細胞内にあり、細胞が壊され酸素と反応することでアリシンが作られます。
このメニューは新たまねぎをスライスしそのまま使ったり、豚しゃぶのたれとしておろした玉ねぎや細かく刻んだ玉ねぎを使うことでアリシンをしっかりゲットできる理にかなった一品! | test | 
                                                            
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                                    非公開: 夏のインナービューティーレシピ 夏爽やかに!ハニーレモンマリネ 
  レシピはこちら  
    
      
        
          
            
              
                
                
                  非公開: 夏のインナービューティーレシピ 夏爽やかに!ハニーレモンマリネ 
                    はちみつの糖分は単糖類であるブドウ糖と果糖から出来ており、ブドウ糖は体内に蓄積されずすぐエネルギーに変換されると言われています。
その為、夏のエネルギー補給にぴったりの食材なんです♪
魚と野菜のマリネで、夏バテ解消しながらしっかり栄養補給もできるオススメの一品です!                   
                  
                                                                            
                      
                        
                          | 材料 |  
                              | 酢 | ・・・ | 大さじ3 |  
                              | アカシアはちみつ | ・・・ | 大さじ2 |  
                              | 薄口醤油 | ・・・ | 大さじ1 |  
                              | EXバージンオリーブオイル | ・・・ | 大さじ1 |  
                              | 玉ねぎ | ・・・ | 1/4個 |  
                              | セロリ | ・・・ | 1/4本 |  
                              | ミニトマト | ・・・ | 6個 |  
                              | レモン | ・・・ | 1/2個 |  
                              | 魚(アジ・サバなど) | ・・・ | 1/2尾(サバの場合) |  
                              | 塩コショウ | ・・・ | 少々 |  
                              | 小麦粉 | ・・・ | 適量 |  
                              | 揚げ油 | ・・・ | 適量 |  Warning:  Undefined array key 12 in /home/www/025/WS025805/htdocs/wp-content/themes/bimitas/modal/parts_special_recipe_01.php on line 61
 
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                        | 作り方 |  
                            | 1 酢、アカシアはちみつ、薄口しょうゆ、EXバージンオリーブオイルを合わせ、マリネ液を作る。玉ねぎは薄切り、セロリは斜めの薄切り、ミニトマトは4~6等分、レモンは輪切りにし、マリネ液に加える。
 |  
                            | 2 魚は、骨を抜き食べやすい大きさに切り、塩コショウする。小麦粉を表面に振り、余分な粉を落とし、170℃の油で揚げる。
 |  
                            | 3 ②を①のマリネ液に30分漬け込む。野菜と共に皿に盛り付ける。 |  
  インナービューティーポイント  
    
      
        
          
            
               この一皿に秘められし!インナービューティーPOINT●蜂蜜は、砂糖の1/3で同じ甘味をつけることができ、ダイエットにも強い味方です。
コクのある甘味があり、他の素材の味を引き立たせる効果も!また、ミネラルやビタミンも含まれることで、甘味以外の味わいも楽しめます。蜂蜜は砂糖よりも甘味度が高いわりにカロリーが低く、砂糖の3分の1の量で同じ甘味があるためダイエットの強い味方になります。蜂蜜の甘みは、単糖類である果糖とブドウ糖であり、果糖はコクのある甘みで料理やお菓子に使用することで素材の美味しさを引き立たせてくれます。上白糖と違い、ミネラルやビタミンも含まれることで、甘味以外の味わいが蜂蜜にはあります。●蜂蜜(果糖やブドウ糖)+魚類(ビタミンB1)+レモンで、日々の疲れを解消し、夏バテ知らずの元気なカラダ作りをしましょう。蜂蜜の甘味である果糖やブドウ糖は、消化に時間がかからず、腸からすぐに栄養として補給され、効率良くエネルギー源として使用できるため疲労回復効果が期待されます。
疲労回復というとビタミンB1ですが、豚肉以外に魚類にも豊富に含まれます。
また、レモンの酸味の成分であるクエン酸は、食欲のない時でも唾液の分泌を促し、その後の消化を助けてくれます。
「蜂蜜+魚類+レモン」の組み合わせは、夏バテを予防におすすめです。●蜂蜜には殺菌・抗菌作用があり、細菌の増殖を抑えることで炎症を抑える効果があるためです。砂糖の代わりに蜂蜜で甘味をつけるのもおすすめ!喉に違和感があるとき、蜂蜜入りの食品をとると収まった経験はありませんか。昔から蜂蜜は喉によいと、言われています。殺菌・抗菌作用があり粘膜の炎症を抑える効果によるものですが、日頃から砂糖の代わりに蜂蜜を使うことで、甘味だけでなく、他の健康効果も得られます。 | test | 
                          
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                                    夏のインナービューティーレシピ 豚ミンチと夏野菜の甘辛炒め 
  レシピはこちら  
    
      
        
          
            
              
                
                
                  夏のインナービューティーレシピ 豚ミンチと夏野菜の甘辛炒め 
                    さっと炒めるだけで完成の、彩り豊かなメインレシピです!
コチュジャンを加えることで甘辛い仕上がりになっているので、食欲が減る夏場でも
おかわりしたくなる味わいです♪
                   
                  
                                                                            
                      
                        
                          | 材料 |  
                              | 豚ひき肉 | ・・・ | 100g |  
                              | 玉ねぎ | ・・・ | 1/2個 |  
                              | 赤・黄パプリカ(小) | ・・・ | 各1/2個 |  
                              | ニラ | ・・・ | 1/2束 |  
                              | もやし | ・・・ | 1/4袋 |  
                              | ごま油 | ・・・ | 大さじ1 |  
                              | 塩こしょう | ・・・ | 適量 |  Warning:  Undefined array key 13 in /home/www/025/WS025805/htdocs/wp-content/themes/bimitas/modal/parts_special_recipe_01.php on line 61
 
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                          | 合わせ調味料 |  
                              | コチュジャン | ・・・ | 大さじ1 |  
                              | にんにく | ・・・ | 1/2かけ |  
                              | 醤油 | ・・・ | 大さじ1 |  
                              | 酒 | ・・・ | 小さじ1 |  
                              | 砂糖 | ・・・ | 小さじ1 |  
                              | すりごま | ・・・ | 小さじ1 |  Warning:  Undefined array key 13 in /home/www/025/WS025805/htdocs/wp-content/themes/bimitas/modal/parts_special_recipe_01.php on line 61
 
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                        | 作り方 |  
                            | 1 玉ねぎはくし形切り、ニラは2~3㎝長さに切る。パプリカは食べやすいサイズに切る。
 |  
                            | 2 合わせ調味料を作る。にんにくは、薄皮をむいてすりおろし、他の調味料と合わせる。
 |  
                            | 3 フライパンにごま油を敷き、豚ひき肉を炒め色が変わってきたら、玉ねぎ、パプリカを加え炒め、フライパンの中央に合わせ調味料を入れ、ふつふつ沸いてきたら、ニラ、もやしを加え、強火で炒め合わせ、盛り付け用の皿に移す。 |  
  インナービューティーポイント  
    
      
        
          
            
               この一皿に秘められし!インナービューティーPOINT●赤や黄、緑とカラフルな野菜を取り入れることで、夏の強力な紫外線から肌を守るだけでなく、活性酸素の害から細胞レベルでカラダを守る役割も期待!夏野菜は、カラフルで濃い色の野菜が多く、それには理由があります。これらの色素は、強い抗酸化作用があり紫外線対策だけでなく、活性酸素の除去などが期待されます。活性酸素は、ヒトの正常な細胞をがん化するなど、生活習慣病の引き金にもなります。
夏野菜は、色素の量が多く野菜自体が紫外線から自らを守るための色素であり、ヒトの体内でも同様に抗酸化作用を発揮されます。色素によって水溶性(アントシアニン)と脂溶性(カプサンチン、リコピン)があり、体内で働く場所が異なるため、ひとつの色素だけでなく、カラフルに色素を楽しむことで、紫外線対策もより期待されます。●豚肉(ビタミンB1)+にんにく(アリシンなど)の組み合わせは、夏を元気に乗り切るための最強コンビ!疲労回復に役立つだけでなく、血流を促進し、脂肪の燃焼にもつながり、ダイエット効果も期待されます。にんにくのにおいの成分であるアリシンは、ビタミンB1の吸収を高めるだけでなく、体内でビタミンB1の働きを持続する役割があります。また、ビタミンB1は糖質の代謝に関わり、不足するとけん怠感や食欲不振など、夏バテ症状に陥ります。また、にんにくのアリシンは、加熱することで別の物質に変化(スルフィド)し、これがにんにくのスタミナの元になっています。血流を促進するとともに、体内の脂肪を熱に変換するように働きかけ、これによって体温が上昇し本格的な運動をする前の準備運動をした時と同じような状態になり、ダイエット効果も期待されます。●赤、黄、緑の色素は、油脂に溶ける性質です。炒め物など油を使った料理で食べると、吸収率がアップするだけでなく、加熱時間の短いためビタミンの損失は少なく、
また野菜をしっかり摂れる調理法です。赤や黄色などのカロテノイド色素や緑色のクロロフィルは、油脂に溶けるため、炒め物やドレッシングなど油脂と一緒にとると良いでしょう。また、炒めものは、加熱時間が短いため、熱に弱いビタミンや水に溶けるビタミンの損失は少なく済む調理法です。また、加熱することで、量が半分に減ることで野菜をたくさん食べることができます。 | test | 
                          
                | 
                            
                                                            
                              
                                
                                  
                                    夏のインナービューティーレシピ 夏野菜の無水カレー 
  レシピはこちら  
    
      
        
          
            
              
                
                
                  夏のインナービューティーレシピ 夏野菜の無水カレー 
                    野菜ソムリエ上級プロの関様監修レシピのご紹介です。
夏野菜をギュッと詰め込んだダベごたえたっぷりなカレーです。
今回のレシピは水を加えない為、新鮮な野菜をつかってじっくり炒めてあげてくださいね。
水分がなくなりすぎると焦げつくので時折混ぜながらにこみましょう。                   
                  
                                                                            
                      
                        
                          | 材料 |  
                              | 合いびき肉 | ・・・ | 150g |  
                              | カレー粉 | ・・・ | 大さじ1 |  
                              | 塩胡椒 | ・・・ | 大さじ1 |  
                              | にんにく | ・・・ | 1/2かけ(5g) |  
                              | しょうが | ・・・ | 1/2かけ(5g) |  
                              | たまねぎ | ・・・ | 1/4玉 |  
                              | なす | ・・・ | 1本 |  
                              | パプリカ | ・・・ | 1/2個 |  
                              | オクラ | ・・・ | 4本 |  
                              | パセリ | ・・・ | 1~2本 |  
                              | カットトマト | ・・・ | 1/2缶(200g) |  
                              | 赤ワイン | ・・・ | 1/4カップ(50cc) |  
                              | 塩こしょう | ・・・ | 少々 |  
                              | 粉チーズ | ・・・ | お好み |  
                              | ご飯 | ・・・ | 2~3人分 |  Warning:  Undefined array key 15 in /home/www/025/WS025805/htdocs/wp-content/themes/bimitas/modal/parts_special_recipe_01.php on line 61
 
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                        | 作り方 |  
                            | 1 にんにく、しょうが、たまねぎをすりおろす。なすとパプリカは、3cm幅の角切り、オクラは2cm幅に切る。パセリは粗みじんに切る。
 |  
                            | 2 鍋に合いびき肉とカレー粉を火にかけ、半分火が通ったら塩こしょうをしっかりめにつける。肉に火が通れば、①すりおろした野菜を入れ、水分が蒸発するまで炒め、なす、パプリカ、オクラ、パセリを加え炒める。
 |  
                            | 3 赤ワインとカットトマトを加え、ふつふつ沸騰したら蓋をして中火弱で煮る。
 |  
                            | 4 水分がなくなると焦げやすいので混ぜる。20分煮込んだら塩こしょうで味を整え完成です。 |  
  インナービューティーポイント  
    
      
        
          
            
              夏野菜!この一皿に秘められし!インナービューティーPOINT
 
●夏野菜に多く含まれるカリウムを無駄なく摂って、夏のむくみを解消!
暑い季節になると、冷房や冷たい飲み物を摂り過ぎることで体を冷やし、水分が滞りむくみやすくなります。夏野菜は、体に溜まった余分な水分を尿として排泄する作用のあるカリウムを多く含んでいます。カリウムは水に溶ける性質のため無駄なく摂るには、煮汁ごと摂れる調理法が適しています。
夏野菜をたっぷり使ったカレーは、カリウムをしっかり摂れるむくみ解消メニューです。
 
●汗で失ったミネラルを夏野菜でチャージして熱中症予防(クールダウン)に!
汗に含まれるミネラルにナトリウムやカリウム、マグネシウムなどがあります。汗をかくことで、これらのミネラルを失うため、補給する必要があります。
ナトリウム(塩分)の摂り過ぎはむくみの原因にもなるので注意が必要ですが、カリウムやマグネシウムなどは不足しがち。
特に、カリウムは利尿作用があり、36℃程度の水分を尿として排泄し熱が外に逃げることで、クールダウンにもつながります。
夏を健やかに過ごすためにも、水分補給をこまめにおこない、余分な水分は速やかに排泄する「水分代謝」を高めるためにも夏野菜でミネラルチャージを心掛けましょう。
また、カリウムはナトリウムを尿へ排泄する作用があり高血圧症予防にもなります。
 
●ひき肉の旨味(イノシン酸)×トマトの旨味(グルタミン酸)×香辛料(カレー粉)で食欲倍増!
2種類以上の旨味を使うことで、減塩でも美味しく感じられるだけでなく、カレー粉を使うことで、
食欲が倍増します。
 
●夏野菜に含まれるカラフルな色素は、強い抗酸化作用があり紫外線対策に!
なすのアントシアニン、パプリカのカプサンチン、トマトのリコピンなどは、野菜が紫外線から
自らを守るための色素であり、ヒトの体内でも同様に抗酸化作用を発揮します。色素によって水溶性(アントシアニン)と脂溶性(カプサンチン、リコピン)があり、体内で働く場所が異なるため、ひとつの色素だけでなく、カラフルに色素を楽しむことで、紫外線対策もより期待されます。
 
●香味野菜×香辛料で体を温め代謝アップ!
にんにく、しょうが、たまねぎなどの香味野菜や香辛料は、体を温め、発汗を促す効果のある食材です。冷房や冷たい飲み物で体や胃腸を冷やしたときも、体の中から温められることで代謝を高め、胃腸の働きも回復し夏バテ知らずの体に。             | test | 
                          
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                                    夏のインナービューティーレシピ 鮭と夏野菜のシート蒸し 
  レシピはこちら  
    
      
        
          
            
              
                
                
                  夏のインナービューティーレシピ 鮭と夏野菜のシート蒸し 
                    野菜ソムリエ上級プロの関様監修レシピのご紹介です。
夏野菜と鮭の旨味がつまった簡単レシピです。
鮭は魚の臭みが残らないように下準備の臭み抜きはしっかりとおこないましょう。
蒸す時はフライパンでも、電子レンジでも可能なので好きな方法で調理してくださいね。                   
                  
                                                                            
                      
                        
                          | 材料 |  
                              | 鮭 | ・・・ | 2切 |  
                              | 玉ねぎ | ・・・ | 1/2玉 |  
                              | 黄パプリカ | ・・・ | 1/4個 |  
                              | オクラ | ・・・ | 4本 |  
                              | プチトマト | ・・・ | 8個 |  
                              | スライスチーズ | ・・・ | 2枚 |  
                              | 塩胡椒 | ・・・ | 少々 |  
                              | レモン | ・・・ | 1/4個 |  
                              | ☆クッキングシート | ・・・ | 2枚 |  Warning:  Undefined array key 9 in /home/www/025/WS025805/htdocs/wp-content/themes/bimitas/modal/parts_special_recipe_01.php on line 61
 
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                        | 作り方 |  
                            | 1 鮭は、皮が下になるように置き、皮をとり、表面に塩・こしょうをして10分置き表面の水分を拭き取る。
 |  
                            | 2 パプリカ、たまねぎは薄切り、プチトマトは半分に切り、オクラはガクの部分を切り、5㎜幅に輪切り、レモンはくし型に切る。
 |  
                            | 3 クッキングシートを適当な長さに切り、玉ねぎを中央に広げその上に鮭、チーズ、レモン以外の野菜をのせ軽く塩・こしょうをして包み両端をねじる。
 |  
                            | 4 フライパンに並べ、熱湯を1/4の高さまで注ぎ、蓋をして弱火で10分蒸し レモンを添える。 
 |  
                            | 5 *フライパンの場合、2個ずつが蒸しやすい量になります 
 |  
                            | 6 *電子レンジの場合、1個に対して600wで2分30秒加熱します。 |  
  インナービューティーポイント  
    
      
        
          
            
              夏野菜!この一皿に秘められし!インナービューティーPOINT
 
●リコピン(トマト)×アスタキサンチン(鮭)で、紫外線対策を万全に!
トマトの赤い色素である「リコピン」は、カロテノイド色素の1つ!優れた抗酸化作用を持ち、紫外線を浴びることによる体内で発生した活性酸素の働きを低下させる作用が期待されます。同じく抗酸化作用あるβ-カロテンより約2倍、ビタミンEにおいてはなんと約100倍にも匹敵すると言われています。また、鮭に含まれるアスタキサンチンも、高い抗酸化作用があり紫外線が強くなる季節には赤い色素の食材を意識して摂りたいですね。
 
●鮭(ビタミンD)×オクラ(ビタミンK)×チーズ(カルシウム)で、骨密度アップに!
効率良くビタミンDがとれる食材が魚類です。そのなかでも鮭はトップクラス!
ビタミンDは、腸管からのカルシウム吸収率を上げる働きがあり、カルシウムを摂るだけでは、
体内に吸収できません。また、骨の合成にビタミンKが関係しており、このメニューは骨密度アップにうれしい組み合わせです。
また、ビタミンDは、免疫調整作用により体内で起こる炎症を抑制。感染のリスクを低減する作用が期待されています。
 
●ビタミンB1(鮭)×アリシン(たまねぎ)で疲労回復効果が期待!
ビタミンB1は、糖質の代謝に必要なビタミンです。ビールやそうめん、清涼飲料水、アイスクリームなど糖質の多いものを摂取すると、ビタミンB1の消費が多くなり不足しやすくなります。ビタミンB1が不足すると、疲労回復が遅れ、夏バテの原因にもなります。
ビタミンB1は、水溶性のため摂取しても尿にすぐ排泄されますが、アリシンを含む食材(たまねぎ、にんにく、ニラなど)と一緒にとることで「アリチアミン」となり、体内でビタミンB1の働く時間が延長され、疲労回復などの効果が期待されます。鮭とたまねぎの組み合わせは疲労回復にベストな組み合わせです。
 
●赤、黄、緑の色素成分は鮭に含まれる脂質で吸収率アップ!!
赤のリコピン(トマト)、黄のパプリカ(ルテイン)、緑のオクラ(クロロフィル)は、油に溶ける
性質があり、油と一緒にとることで吸収率が上がります。鮭やチーズに含まれる脂質によって、
これらの色素成分の吸収が良くなります。
              | test | 
                          
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                                    インナービューティーレシピ マーマレード香るビタミンサラダ 
  レシピはこちら  
    
      
        
          
            
              
                
                
                  インナービューティーレシピ マーマレード香るビタミンサラダ 
                    野菜ソムリエ上級プロの関様監修レシピのご紹介です!
ビタミンがたっぷり含まれた、デリ風のジューシーで華やかな一品です♫
女性ウケばっちりの味なので、女子会やおうちバルに是非添えてみてくださいね☆                   
                  
                                                                            
                      
                        
                          | 材料 |  
                              | 人参 | ・・・ | 1本(250g) |  
                              | 塩 | ・・・ | 小さじ1/2 |  
                              | ☆手づくりジャム国産マーマレード | ・・・ | 大さじ1.5 |  
                              | ☆レモン汁 | ・・・ | 大さじ1 |  
                              | ☆サラダ油 | ・・・ | 大さじ1 |  
                              | ☆粗挽き胡椒 | ・・・ | 少々 |  
                              | グレーブフルーツ | ・・・ | 1/2個 |  
                              | ミックスナッツ(素焼き) | ・・・ | 30g |  
                              | 刻みパセリ | ・・・ | 適量 |  Warning:  Undefined array key 9 in /home/www/025/WS025805/htdocs/wp-content/themes/bimitas/modal/parts_special_recipe_01.php on line 61
 
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                        | 作り方 |  
                            | 1 にんじんは、皮をむいてせん切りにし、塩をして水分が出るまでしばらくおく。グレープフルーツは皮をむき、実を食べやすいサイズに割っておく。
 |  
                            | 2 1の水分を手でしっかり絞り、☆の調味料を順に加えよく和える。*ビニール袋に入れて手で揉むと味が早く味が馴染みます。
 |  
                            | 3 ミックスナッツは、袋に入れ綿棒などで叩いて砕き、パセリは、刻みキッチンペーパーで水分をとる。
 |  
                            | 4 皿に2を盛り、グレープフルーツやナッツをのせ、パセリを散らす。*グレープフルーツ、ナッツ、パセリをすべて混ぜても美味しいです。*出来上がったものは2~3日常備菜としても利用できます。 |  
  インナービューティーポイント  
    
      
        
          
            
              この一皿に秘められし!インナービューティーPOINT ●にんじんのβ-カロテン×オリーブオイルでβ-カロテンの吸収率アップ! にんじんに豊富に含まれるβ-カロテンは、油に溶ける性質があります。β-カロテンはサラダ油などの油脂と一緒にとると、吸収率が格段によくなります。β-カロテンは、体内に吸収されると必要な量だけビタミンAに変換され、皮膚や粘膜の潤いを保ったり、潤いがあることで美肌効果があるだけでなく、感染症予防にもつながります。また、ビタミンAは目の健康にも重要な働きがあります。 ●にんじん(ビタミンA)×ナッツ類(ビタミンE)×グレープフルーツ(ビタミンC)で、抗酸化ビタミンが揃い、抗酸化力がアップ! ビタミンA、C、Eは、抗酸化ビタミンといわれ、単独よりも3つ揃うことで、抗酸化力が高まります。
ビタミンAとビタミンEは脂溶性、ビタミンCは水溶性であり、脂溶性のものは、脂肪分の多い細胞膜部分で酸化を防ぐ働きをし、水溶性のものは、水分の多い体液などで酸化を防ぐなど、体内で働く場所が異なるため、脂溶性と水溶性の抗酸化作用のあるものを摂ることで、抗酸化力アップになります。 ●グレープフルーツの果肉や皮(マーマレード)に含まれる苦味成分であるナリンギンは、流改善効果あり。 グレープフルーツの苦味成分であるナリンギンは、果肉や皮に多く含まれます。ナリンギンは、抗酸化作用だけでなく、血流を改善する効果があるといわれます。ナリンギンは、特にグレープフルーツの皮に多く含まれ、それをジャムにしたマーマレードを料理に使うと、甘味と苦味を付けることができ、味のアクセントになります。 | test | 
                                                            
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                                    秋のインナービューティーレシピ モロヘイヤとキムチのチヂミ 
  レシピはこちら  
    
      
        
          
            
              
                
                
                  秋のインナービューティーレシピ モロヘイヤとキムチのチヂミ 
                    野菜ソムリエ上級プロの関様監修レシピのご紹介です!
モロヘイヤとキムチのコンビが最高なシャキシャキ食感が楽しいレシピです♫
納豆も加えることでいつものチヂミとは違った味わいに。
生地を焼く時は焼け方が均一になるように、厚みをそろえるようにしましょうね☆                   
                  
                                                                            
                      
                        
                          | 材料 |  
                              | モロヘイヤ | ・・・ | 1/2束(50g) |  
                              | 白菜キムチ | ・・・ | 50g |  
                              | 納豆 | ・・・ | 1パック |  Warning:  Undefined array key 13 in /home/www/025/WS025805/htdocs/wp-content/themes/bimitas/modal/parts_special_recipe_01.php on line 61
 
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                          | 生地 |  
                              | 卵 | ・・・ | 1個 |  
                              | 水 | ・・・ | 150ml |  
                              | 小麦粉 | ・・・ | 50g |  
                              | 片栗粉 | ・・・ | 50g |  
                              | 中華スープの素 | ・・・ | 2g |  
                              | 塩胡椒 | ・・・ | 少々 |  Warning:  Undefined array key 13 in /home/www/025/WS025805/htdocs/wp-content/themes/bimitas/modal/parts_special_recipe_01.php on line 61
 
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                          | ☆調味料 |  
                              | サラダ油 | ・・・ | 大さじ1✕2 |  
                              | ごま油 | ・・・ | 大さじ1✕ |  
                              | 酢・しょうゆ | ・・・ | お好み |  
                              | ラー油 | ・・・ | お好み |  Warning:  Undefined array key 13 in /home/www/025/WS025805/htdocs/wp-content/themes/bimitas/modal/parts_special_recipe_01.php on line 61
 
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                        | 作り方 |  
                            | 1 モロヘイヤは約3~4cm 長さに切る。白菜キムチは、ごま油(小さじ1・分量外)で、水分がなくなるまで炒める。
 |  
                            | 2 ボウルに卵を割り入れ水を加えて卵水を作り、その他の生地の材料を入れ、粉っぽさがなくなるまで混ぜ合わせる。
 |  
                            | 3 ②に①のモロヘイヤ、粗熱がとれた白菜キムチ、納豆を加え、ざっくり混ぜる。
 |  
                            | 4 フライパンを中火で熱し、サラダ油大さじ1入れ③の生地を半分流し入れる。厚みが均一になるように広げ、両面焼く。焼き上がりにごま油大さじ1を入れて焼くと表面がカリッとする。(同様に 枚目を焼く)
 |  
                            | 5 ④をまな板にだし、包丁で食べやすいサイズに切り、皿に盛る。*まな板は水けをしっかりふき取る。 |  
  インナービューティーポイント  
    
      
        
          
            
              秋野菜!この一皿に秘められし!インナービューティーPOINT
●「王様の野菜」と呼ばれるモロヘイヤ。ビタミン・ミネラル豊富な最強野菜で若さを保つ!
エジプトでは、昔王様以外は食用を禁じられるほど滋養に富んだ野菜という意味で、「王様の野菜」と呼ばれていました。
モロヘイヤ100g中に、抗酸化作用があることで注目されるビタミンAやビタミンEが、1日の必要量を摂取できる量が含まれています。
また、カルシウムは牛乳の2.5倍あり、現代人に不足しやすいビタミンやミネラルが、モロヘイヤには豊富に含まれています。
●キムチの「アリシン」と納豆の「ビタミンB1」で、夏の疲労を解消!
キムチにはにんにくなどが使われており、「アリシン」を摂ることでできます。アリシンはビタミンB1の吸収を高めるだけでなく、ビタミンB1と結合して「アリチアミン」になり糖質の代謝に働きます。ビタミンB1は水溶性のため汗からも失われるため、汗をかく季節は不足しやすくなり意識して摂る必要があります。
また、納豆はビタミンB1以外にビタミンB2、B6などのビタミンB群を豊富に含み、体内の代謝を高めてくれる優れた食材です。
●発酵食品(キムチ+納豆)と食物繊維(モロヘイヤ・納豆)で、腸内環境を整え体質改善に。
発酵食品は、乳酸菌やビフィズス菌などの微生物が含まれ、腸内細菌である善玉菌と同じです。
また、腸内細菌は、食物繊維などをエサにして増加するため、モロヘイヤのネバネバ成分である水溶性食物繊維や、納豆に含まれる不溶性と水溶性食物繊維は腸活に優れた食品です。
腸内環境を整えられることで、便秘の解消や免疫力の向上、冷え性の改善、肌の健康を保つなどの体質改善につながります。             | test | 
                          
                | 
                            
                                                            
                              
                                
                                  
                                    秋のインナービューティーレシピ きのこのヘルシーしゅうまい 
  レシピはこちら  
    
      
        
          
            
              
                
                
                  秋のインナービューティーレシピ きのこのヘルシーしゅうまい 
                    野菜ソムリエ上級プロの関様監修レシピのご紹介です。
秋の味覚のきのこが主役になったヘルシーなしゅうまいです。
具材は混ざりやすいようにしっかりみじん切りにして、
時間に余裕がある時は時間を置いて味をなじませるとより美味しくなりますよ。                   
                  
                                                                            
                      
                        
                          | 材料 |  
                              | 豚ひき肉 | ・・・ | 300g |  
                              | えのき | ・・・ | 1袋(200g) |  
                              | 玉ねぎ | ・・・ | 1/2玉(100g) |  
                              | きくらげ(乾燥) | ・・・ | 1g |  
                              | 片栗粉 | ・・・ | 大さじ3 |  
                              | シュウマイの皮 | ・・・ | 28枚 |  
                              | すりおろし人参 | ・・・ | 適量 |  
                              | スライスれんこん | ・・・ | 適量 |  
                              | 練り辛子 | ・・・ | 適量 |  
                              | 酢醤油 | ・・・ | 適量 |  Warning:  Undefined array key 17 in /home/www/025/WS025805/htdocs/wp-content/themes/bimitas/modal/parts_special_recipe_01.php on line 61
 
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                          | ☆調味料 |  
                              | 醤油 | ・・・ | 大さじ1 |  
                              | 塩 | ・・・ | 小さじ1/4 |  
                              | 砂糖 | ・・・ | 大さじ1 |  
                              | ごま油 | ・・・ | 大さじ1 |  
                              | 生姜汁 | ・・・ | ひとかけ分 |  
                              | 鶏がらスープの素 | ・・・ | 小さじ1 |  
                              | 黒胡椒 | ・・・ | 少々 |  Warning:  Undefined array key 17 in /home/www/025/WS025805/htdocs/wp-content/themes/bimitas/modal/parts_special_recipe_01.php on line 61
 
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                        | 作り方 |  
                            | 1 きくらげは水で戻す。えのき、玉ねぎ、きくらげはみじん切りにする。
 |  
                            | 2 ボウルに豚ひき肉を入れ、醤油と塩を加え練る。よく練れたら☆の調味料と①で切った材料を入れ混ぜ合わせ片栗粉を入れ混ぜ合わせる。※時間があれば冷蔵庫に1時間ほどおいておきましょう。
 |  
                            | 3 シュウマイの皮の中央に、②の具材をスプーンでひと匙のせ、皮の側面や底の形を整える。すりおろした人参や薄くスライスしたれんこんを中央にのせる。
 |  
                            | 4 鍋に3cm水を入れお茶碗を逆さにセットし、上に平皿を置き火にかける。沸騰したら、平皿にクッキングシートをしいてシュウマイをのせ蓋をして中火で8分蒸せば完成です。
 |  
                            | 5 ※練り辛子、酢醤油はお好みで付けておめしあがりください。 |  
  インナービューティーポイント  
    
      
        
          
            
              秋野菜!この一皿に秘められし!インナービューティーPOINT
 
●ビタミンB1(豚肉・えのき茸)×アリシン(たまねぎ)で夏の疲れの解消に!
ビタミンB1は、糖質を分解しエネルギーを作るために必須のビタミンです。
糖質を含む主食やビールなどのお酒、甘いおやつなどを摂る時はビタミンB1も一緒に摂りたいものですが、不足しやすく夏バテの原因につながってしまいます。
また、ビタミンB1は水溶性ビタミンであり、尿や汗からも排泄されやすいビタミンです。
ビタミンB1を多く含む食材は、豚肉や玄米、全粒粉、魚類、豆類などになりますが、きのこ類の中では、えのき茸が玄米ご飯の1.5倍含まれています。
ビタミンB1を多く含む豚肉とえのき茸に、たまねぎなどのアリシンを含む食品と組み合わせることで、「アリチアミン」になりビタミンB1の働きが延長され、体内の代謝が高まり疲労の解消につながります。
 
●秋は「白」の食材(豚肉、えのき茸、白きくらげ、れんこん、たまねぎ)を取り入れることで、体を乾燥から防ぐことで潤いを保ち冬に向けて体調を整えましょう。
 
夏の疲労が蓄積され、内臓も疲れ気味の季節。消化のよい食材や調理法を選びたいものです。また、秋になり、空気も乾燥するようになるため、乾燥対策に顔や身体にクリーム等を塗り保湿対策するのも大切ですが、おすすめしたいのが身体を潤す食材を食べることです。
中医学ではダイコン、レンコン、白キクラゲ、えのき茸、白ゴマ、ヤマイモ、豚肉、たまねぎなど「白い食べ物」が身体を潤す効果があると言われています。
夏から秋に移り変わる季節は、白い食べ物を取り入れて、潤いを保った体を保ち、乾燥に負けない備えをしていきましょう。
 
●野菜やきのこをたっぷり使うことで、ヘルシーなしゅうまいに。また、えのき茸のうま味で薄味でも美味しく。
ヘルシーしゅうまいは、具の半分は野菜ときのこを使っています。
野菜やきのこ類は低エネルギーのため、カロリーを抑えられるだけでなく、えのき茸が入ることでうま味がプラスされ、薄味でも美味しく食べることができます。             | test | 
                          
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  レシピはこちら  
    
      
        
          
            
              
                
                
                  インナービューティーレシピ  ナスのみそ焼き丼 
                    野菜ソムリエ上級プロの関様監修レシピのご紹介です。
ナズがしっかり味噌の味を吸い込んでご飯がすすむレシピです。
茄子を炒める時は高温でさっと炒めたほうが色がしっかり残って
見栄えよく仕上がりますよ☆                   
                  
                                                                            
                      
                        
                          | 材料 |  
                              | 鶏むね肉 | ・・・ | 1/2枚 |  
                              | 塩胡椒 | ・・・ | 少々 |  
                              | なす | ・・・ | 1本 |  
                              | ピーマン | ・・・ | 2個 |  
                              | 赤パプリカ | ・・・ | 1/4個 |  
                              | 小麦粉 | ・・・ | 適量 |  
                              | サラダ油 | ・・・ | 大さじ2~3 |  
                              | ■合わせ調味料 | ・・・ | 大さじ2 |  
                              | ★名匠味噌蔵 仙台の赤味噌 | ・・・ | 大さじ2 |  
                              | ★みりん | ・・・ | 大さじ2 |  
                              | ★酒大 | ・・・ | さじ2 |  
                              | ★さとう | ・・・ | 大さじ2 |  
                              | ★醤油 | ・・・ | 小さじ1 |  
                              | ★酢 | ・・・ | 小さじ1 |  
                              | ★おろししょうが | ・・・ | ひとかけ分 |  
                              | 刻みのり | ・・・ | 適量 |  
                              | ご飯 | ・・・ | 茶碗2杯 |  Warning:  Undefined array key 17 in /home/www/025/WS025805/htdocs/wp-content/themes/bimitas/modal/parts_special_recipe_01.php on line 61
 
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                        | 作り方 |  
                            | 1 鶏むね肉は、そぎ切りにし塩・こしょうで下味をつけ、なすは、1㎝幅の斜め切りにする。ピーマン、赤パプリカは、食べやすいサイズに切る。
 |  
                            | 2 合わせ調味料を作る。
 |  
                            | 3 ①の鶏肉となすは、小麦粉を軽くつける。油を敷いたフライパンに入れ、両面焼けたらいったん取り出し、ピーマンと赤パプリカ軽くいためバットに取り出す。
 |  
                            | 4 合わせ調味料をフライパンに入れ、少し沸騰したら④を加え、②の調味料を絡めましょう。
 |  
                            | 5 ご飯を器に盛り、刻み海苔を散らし、④をたれと一緒にのせれば完成です。 |  
  インナービューティーポイント  
    
      
        
          
            
              秋野菜!この一皿に秘められし!インナービューティーPOINT
 
●アントシアニン色素×カロテノイド色素など彩りよく食べて体の内側から抗酸化力アップで若さを保つ!
植物に含まれている色素は、水に溶けるもの(水溶性)と油に溶けるもの(脂溶性)があり ます。アントシアニン色素は水溶性、カロテノイド色素は脂溶性になります。
細胞レベルでみると、細胞膜には脂質が含まれておりカロテノイド色素が、細胞膜にある
脂質の酸化を防ぐ働きをしています。水溶性のアントシアニン色素は体液に溶けて、抗酸化作用を発揮します。
彩りよく食べることは、働きの異なる色素をとることができ、抗酸化力がアップし体の内側からも若さを保つことにつながります。
 
●カロテノイド色素は、炒め料理で吸収率アップ!皮膚や粘膜の健康維持に。
ピーマンやパプリカには、黄色や赤色の色素であるカロテノイド色素が豊富に含まれています。これらは油に溶ける性質があり、油脂を使う料理
で吸収率が格段にアップします。
吸収されたカロテンは、体内で必要な量だけビタミンAに変化し、眼の健康や皮膚や粘膜の正常化などの大切な働きを発揮してくれます。
 
●ピーマンに含まれるビタミンP(フラボノイド色素)と青臭み成分「ピラジン」で、血液の流れを改善し生活習慣病の予防に。
ピーマンには、ビタミンPが含まれています。ビタミンPは、ケルセチンやルチンなどのフラボノイド色素で、血管を丈夫にする効果が期待されています。また、ピーマンの青臭み成分は「ピラジン」は、血液の流れを改善する効果もあり、ピーマンは、循環器疾患などの生活習慣病の改善によい食材です。 
 
●ピーマンに含まれるビタミンCが熱に強いのは、ビタミンPのおかげ。
ビタミンPは、ビタミンと同じような働きをすることから「ビタミン様物質」といわれ、ビタミンCの吸収を高め、また加熱からビタミンCを守る働きがあります。
ピーマンに含まれるクロロフィルやカロテン等の色素も油と一緒に摂ることで、吸収率が高まることから、炒め料理がおすすめです。             | test | 
                          
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                                    秋のインナービューティーレシピ 長芋と豚ひき肉のレタス包み 
  レシピはこちら  
    
      
        
          
            
              
                
                
                  秋のインナービューティーレシピ 長芋と豚ひき肉のレタス包み 
                    食感が楽しくて食べごたえのある、栄養満点の一品です!
赤パプリカや豆苗を使うことで見た目も彩りが綺麗で食欲をそそります。
余ったらご飯に乗せても美味しくいただけますよ。                   
                  
                                                                            
                      
                        
                          | 材料 |  
                              | 豚ひき肉 | ・・・ | 100g |  
                              | しょうが | ・・・ | ひとかけ(10g) |  
                              | にんにく | ・・・ | 1/2かけ |  
                              | 白ねぎ(白い部分) | ・・・ | 5cm |  
                              | 塩こしょう | ・・・ | 少々 |  
                              | ごま油 | ・・・ | 大さじ1 |  
                              | しいたけ | ・・・ | 3枚 |  
                              | パプリカ(赤) | ・・・ | 1/4個(30g) |  
                              | 豆苗 | ・・・ | 1/2パック |  
                              | 長芋 | ・・・ | 100g |  
                              | レモン | ・・・ | 1/2個 |  
                              | レタス | ・・・ | レタス |  Warning:  Undefined array key 16 in /home/www/025/WS025805/htdocs/wp-content/themes/bimitas/modal/parts_special_recipe_01.php on line 61
 
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                          | ☆調味料 |  
                              | 酒 | ・・・ | 大さじ1 |  
                              | オイスターソース | ・・・ | 小さじ2 |  
                              | 中華スープの素 | ・・・ | 小さじ2 |  
                              | 鶏ガラスープの素 | ・・・ | 小さじ1 |  Warning:  Undefined array key 16 in /home/www/025/WS025805/htdocs/wp-content/themes/bimitas/modal/parts_special_recipe_01.php on line 61
 
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                        | 作り方 |  
                            | 1 しょうが、にんにく、白ネギはみじん切りにする。長芋、生しいたけ、パプリカは5㎜角に切る。豆苗は、1㎝長さに切る。レモンはくし型に切る。
 |  
                            | 2 フライパンを熱しごま油をひき、しょうがとにんにく、白ネギを入れて香りが立ったら、ひき肉を炒め、塩・こしょうをする。
 |  
                            | 3 ひき肉に火が通れば、生しいたけ、パプリカを加えて炒め、最後に豆苗を加え、フライパンの中央に、☆印の調味料を入れ、沸騰したら全体を炒め合わせる。
 |  
                            | 4 火を消し、長芋を加え軽く混ぜて、盛り付ける。
 |  
                            | 5 レタスは食べやすいサイズに手でちぎり、④をのせレモン汁をかけてお召し上がりください。 |  
  インナービューティーポイント  
    
      
        
          
            
               この一皿に秘められし!インナービューティーPOINT①長芋は、消化の良いスタミナ食!長芋の栄養や効能を効果的に摂取するには加熱せず生で食べると、その栄養素を効果的に摂取することができます。長芋に含まれるビタミンB1をはじめ、デンプンの消化を助けるアミラーゼ(酵素)などは、加熱により損失してしまいます。そのため、なるべく生で食べることをおすすめします。
ビタミンB1は糖質の代謝には必要不可欠な栄養素で、疲労回復に役立つ作用があります。
消化促進や体力回復効果のある酵素を含むため、胃腸が弱っているときには、特にうれしい食材です。②長芋は、カラダのむくみを取り除くカリウムが豊富!塩分が原因で起こるむくみの解消を手助けします。長芋には、カリウムも豊富に含まれています。カリウムには、体内の塩分を体外に排出する作用があります。そのため、塩分が原因で起こるむくみを防ぐ効果があります。
カリウムは、水に溶けるため、生のままや焼く、蒸すなどの調理法で摂取すると、無駄なく摂取できます。 | test | 
                          
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                                    秋のインナービューティーレシピ れんこんの具だくさんおやき 
  レシピはこちら  
    
      
        
          
            
              
                
                
                  秋のインナービューティーレシピ れんこんの具だくさんおやき 
                    旬の野菜をたっぷり取れるおやきです♪ 焼いたしらすの香りと、ごま油の香りが合わさりとても食欲をそそり、すりおろしれんこんのモチモチ感も美味しくてペロリと食べられるレシピです!お弁当のおかずにもおすすめです。                   
                  
                                                                            
                      
                        
                          | 材料 |  
                              | れんこん | ・・・ | 100g |  
                              | 青ネギ(小口切り) | ・・・ | 2本 |  
                              | しらす干し | ・・・ | 10g |  
                              | にんじん(千切り) | ・・・ | 20g(1/5本) |  
                              | 乾燥ひじき | ・・・ | 2g(小さじ2) |  
                              | 卵白 | ・・・ | 1/2個 |  
                              | 小麦粉 | ・・・ | 大さじ1 |  
                              | 片栗粉 | ・・・ | 大さじ2 |  
                              | 塩 | ・・・ | 少々 |  
                              | こしょう | ・・・ | 少々 |  
                              | ごま油 | ・・・ | 適量 |  Warning:  Undefined array key 11 in /home/www/025/WS025805/htdocs/wp-content/themes/bimitas/modal/parts_special_recipe_01.php on line 61
 
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                        | 作り方 |  
                            | 1 《下準備》
 |  
                            | 2 れんこんは皮をむき、酢水に10分つける。
 |  
                            | 3 ひじきは、水で戻し水けをきる。
 |  
                            | 4 青ネギは小口切り、にんじんはせん切りする。
 |  
                            | 5 ひじきとにんじんを少量のごま油でひじきの水分をとばす程度に炒め、粗熱をとる。
 |  
                            | 6 ボウルに、れんこんをすりおろし、青ネギ、しらす干し、①、卵白、小麦粉、片栗粉、塩・こしょうをし、混ぜ合わせる。
 |  
                            | 7 フライパンに、ごま油をしき、5㎝サイズに丸く焼く。ひっくり返し、両面こんがり焼く。仕上げに、油を加えるて少し焼くと表面がカリッとなる。
 |  
                            | 8 |  
  インナービューティーポイント  
    
      
        
          
            
               この一皿に秘められし!インナービューティーPOINT①れんこんに含まれるビタミンCは熱に強い!また、ビタミンB群も含まれており、疲労回復や肌荒れを防ぐなどの効果があります。ビタミンCは加熱によって壊れやすい性質ですが、れんこんの主成分であるでんぷんに守られるため、加熱しても壊れにくいとされています。
美肌や風邪の予防などに効果があるといわれるビタミンC。野菜のなかでもれんこんはビタミンCを多く含むグループに入ります(れんこん100g中に48mgレモン果汁は50mg)。また、ビタミンB群はエネルギー代謝をスムーズにする働きがあり、疲労回復や口内炎の防止、肌荒れを防ぐなどの効果もあります。②おやきに入る食材は、カルシウム、たんぱく質、ビタミンD、ビタミンC、ビタミンKなど骨づくりに必要なものが含まれ、骨密度強化に嬉しいメニュです!骨づくりに必要な主な栄養素は、カルシウム、たんぱく質、ビタミンD、ビタミンC、
ビタミンKなどがあります。
ひじき、しらす干しは、カルシウム豊富な食材です。また、しらす干しはたんぱく質やビタミンDなども含まれ、特にビタミンDはカルシウムの吸収に必須のビタミンです。
その他、ビタミンCはれんこんから、ビタミンKは青ネギから、摂ることができます。
多くの日本人がカルシウム不足であり、骨粗鬆症予防のために、どの年代にも骨づくりを意識することは重要です。美味しく食べて、丈夫な骨づくりをしてきましょう。③れんこん、ひじきは食物繊維を豊富に含み、カラダの内側からきれいにしてくれます。食物繊維は便秘予防や整腸効果、コレステロールを低下させる効果などがあります。
水に溶けない不溶性のタイプと、水に溶ける水溶性の食物繊維があり、レンコンやひじきにはこの両方の食物繊維が含まれます。
レンコンが糸を引くのは、不溶性食物繊維によるもので、水に溶けず、胃や腸で水分を吸収してふくらみ、大腸にまで届きます。これが大腸を刺激することで、腸のはたらきが活発化し、便秘の改善になります。
また、レンコンに含まれる水溶性食物繊維は、ネバネバとし、粘着性があります。そのため胃腸内をゆっくりと移動していくので、お腹が空きにくく、また糖質の吸収が穏やかになるといわれています。その吸着性により、コレステロールなどを吸収し体外に排出してくれる作用があることで、カラダの内側からきれいにしてくれます。 | test | 
                                                            
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                                    冬のインナービューティーレシピ 白身魚のとろとろ蒸しみぞれあん 
  レシピはこちら  
    
      
        
          
            
              
                
                
                  冬のインナービューティーレシピ 白身魚のとろとろ蒸しみぞれあん 
                    寒い日にぴったりの身体の芯から温まるレシピです。
長芋とろろとみぞれあんで食材が冷めにくく、とろとろ食感で美味しく仕上げてくれます♫
下ごしらえした食材をフライパンに入れたら後は蒸すだけなので忙しい日にも手軽に栄養たっぷりご飯を愉しんでくださいね。                   
                  
                                                                            
                      
                        
                          | 材料 |  
                              | 白身魚 | ・・・ | 2切れ |  
                              | ・塩 | ・・・ | 小さじ1/3 |  
                              | ・酒 | ・・・ | 大さじ1 |  
                              | 長芋 | ・・・ | 200g |  
                              | 卵白 | ・・・ | 1個分 |  
                              | 白菜 | ・・・ | 2枚 |  
                              | もやし | ・・・ | 1/2袋 |  
                              | にんじん | ・・・ | 1/4本 |  
                              | 舞茸 | ・・・ | 1/2パック |  
                              | 大根 | ・・・ | 1/8本分 |  Warning:  Undefined array key 16 in /home/www/025/WS025805/htdocs/wp-content/themes/bimitas/modal/parts_special_recipe_01.php on line 61
 
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                          | みぞれあん |  
                              | 出汁 | ・・・ | 200ml |  
                              | うす口醤油 | ・・・ | 大さじ1 |  
                              | みりん | ・・・ | 大さじ1 |  
                              | 水溶き片栗粉 | ・・・ | 片栗粉大さじ1+水大さじ1 |  Warning:  Undefined array key 16 in /home/www/025/WS025805/htdocs/wp-content/themes/bimitas/modal/parts_special_recipe_01.php on line 61
 
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                          | トッピング |  
                              | 三つ葉 | ・・・ | お好み |  Warning:  Undefined array key 16 in /home/www/025/WS025805/htdocs/wp-content/themes/bimitas/modal/parts_special_recipe_01.php on line 61
 
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                          | ☆クッキングシートをご用意ください |  
                              |  | ・・・ |  |  Warning:  Undefined array key 16 in /home/www/025/WS025805/htdocs/wp-content/themes/bimitas/modal/parts_special_recipe_01.php on line 61
 
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                        | 作り方 |  
                            | 1 白身魚は、塩を振り、酒をかけて15分おく。白菜は、縦に半分に切りそぎ切りにする。にんじんは薄く輪切り、まいたけは小房に分ける。
 |  
                            | 2 長芋はすりおろし、卵白と塩(分量外)をひとつまみ加えよく混ぜ合わせる。
 |  
                            | 3 フライパンの上に長さ35cmのクッキングシートをおき、隅をねじって器をつくり、もやし、白菜、白身魚の順に重ねていく。その上に②をかけ、にんじん、まいたけをのせる。
 |  
                            | 4 クッキングシートとフライパンの間から湯を100cc注ぎ、蓋をして中火弱10分蒸す。
 |  
                            | 5 鍋にみぞれあんの材料を火にかけ、水溶き片栗粉でとろみをつけ大根おろしを加えひと煮立ちさせる。 蒸しあがった④を器に盛り分け、みぞれあんをかければ完成です。 |  
  インナービューティーポイント  
    
      
        
          
            
              冬野菜!この一皿に秘められし!インナービューティーPOINT
 
●白菜、大根は、冬の養生三宝と言われ、鍋物や蒸し物にすると体が温まり、食べ過ぎや、飲み過ぎによる弱った胃腸や肝臓、腎臓にやさしい食材です。
冬の三宝には、白菜、大根、豆腐が挙げられます。中でも、白菜は、「胃を養う、小便を利す(中薬辞典より。」とあり、葉野菜の中でも最も常食すべきものと言われています。栄養面からも、カリウムを多く含むことで体のむくみを解消し、また体内の塩分の排泄を促し高血圧症予防になる大変良い食材です。
 
●大根は、消化を促進してくれる数種類の消化酵素と胃液の分泌を良くする辛味成分の働きがあり、胃腸の調子を整える胃腸薬のような野菜です。
大根に含まれる「ジアスターゼ」は、でんぷんを分解して胃腸の消化を高める働きがあります。その他にも、タンパク質分解酵素である「プロテアーゼ」、脂肪分解酵素の「リパーゼ」、発がん物質を抑制する酵素の「オキシダーゼ」などがあります。
これらの酵素は加熱に弱いので、大根おろしやサラダのように、生でとるのが効果的です。また、大根の辛味成分であるイソチオシアネートは胃液の分泌を促し、胃の健康を保ちます。酵素や辛味成分を有効に活用するには、大根おろしはおろした直後に食べることをおすすめします。
 
●長芋は、消化のよいスタミナ食材!ネバネバ成分が、胃粘膜を保護して消化・吸収を助けてくれます。
長芋は「山のうなぎ」として、滋養がある食材だということは古くから知られています。
長芋の特徴であるネバネバ成分は、胃粘膜を保護して消化・吸収を助ける働きがあり、胃炎や潰瘍の予防などにも期待されます。
その他、ビタミンB群、カリウム、食物繊維などをバランス良く含む健康食材です。             | test | 
                          
                | 
                            
                                                            
                              
                                
                                  
                                    冬のインナービューティーレシピ コラーゲンで冬美人・参鶏湯風 
  レシピはこちら  
    
      
        
          
            
              
                
                
                  冬のインナービューティーレシピ コラーゲンで冬美人・参鶏湯風 
                    計量した材料を炊飯器へ入れたら、後はスイッチを押すだけ!
手間いらずで美味しいサムゲタンの味が楽しめます。
きくらげを2種類つかうことで食感も楽しくコラーゲンもたっぷり女性に嬉しい成分が詰まった一品になります♫
                   
                  
                                                                            
                      
                        
                          | 材料 |  
                              | 手羽元 | ・・・ | 6本 |  
                              | 塩 | ・・・ | 小さじ1 |  
                              | 十六穀米(黒大豆、黒米、もち麦、黒ごまなど) | ・・・ | 1袋(30g) |  
                              | 米 | ・・・ | 大さじ3 |  
                              | にんにく | ・・・ | 2カケ |  
                              | 生姜スライス | ・・・ | 3枚 |  
                              | 長ねぎ(白い部分) | ・・・ | 1本分 |  
                              | 黒きくらげ(乾) | ・・・ | 5g |  
                              | 白きくらげ(乾) | ・・・ | 5g |  
                              | クコの実 | ・・・ | 大さじ1 |  
                              | 鶏ガラスープ | ・・・ | 大さじ1 |  
                              | 水 | ・・・ | 700ml(圧力鍋の場合:600ml) |  Warning:  Undefined array key 12 in /home/www/025/WS025805/htdocs/wp-content/themes/bimitas/modal/parts_special_recipe_01.php on line 61
 
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                        | 作り方 |  
                            | 1 黒きくらげと白きくらげは、約半日水に浸ける。しっかり水を含んで戻ったら、千切りにする。  
 |  
                            | 2 手羽元は、味の染み込みをよくするためにフォークで数か所刺して、塩で下味をつける。
 |  
                            | 3 にんにくは薄皮をむく。長ねぎは、白い部分を斜めの薄切りにする。
 |  
                            | 4 炊飯器に、すべての材料を入れ、水を加えて炊飯する。塩味が足りなければ、塩で味をととのえて出来上がり。 |  
  インナービューティーポイント  
    
      
        
          
            
              冬野菜!この一皿に秘められし!インナービューティーPOINT
 
●黒きくらげは、ビタミンDが干ししいたけの約7倍。カルシウムの吸収に必要なビタミンDは太陽の光を浴びる機会が減る冬は不足になりがち。食事で補いましょう。
寒い季節は太陽の光を浴びる機会が減り、ビタミンDが不足しやすくなるため、
食事で不足を補いたいものです。ビタミンDを多く含む食品は鮭や鰯などの魚類以外にきのこ類があります。きのこ類の中でも黒きくらげはトップクラス。乾燥5g程度で一日分のビタミンDを摂ることができます。カルシウムの吸収に必須のビタミンであり、骨の健康には欠かせません。
 
●年末年始は、普段とは違う食生活が続き、胃腸が弱っていませんか? 消化吸収のよい「手羽元を煮込んだスープ」で、弱った胃腸を回復させましょう。
手羽元の皮や骨の部分にはコラーゲンが豊富に含まれ、煮込むことでスープに溶けでます。コラーゲンは消化吸収のよいたんぱく質であり、他の食材を柔らかく煮込むことで、
胃腸に負担をかけることなく消化されます。また、長ネギも胃腸の働きを整える作用があります。
 
●冬は黒い食材(黒ごま、黒大豆、黒きくらげ、黒米など)を摂ることで、身体の芯から温められ免疫力が向上すると考えられています(中医学)。血行をよくする生姜とネギを加えて、トリプルの効果で身体を温め、感染症予防に!
中医学に基づく薬膳の世界では陰陽五行説がベースとなっており、冬は黒い食材を摂ると身体を調えられると考えられています。生姜は、加熱することでショウガオールが作られ血行を改善し体の中から温めてくれる作用があります。また、ネギに含まれる香り成分である硫化アリルも同様に血行改善効果があり、体を温め発汗を促し、感染症予防にもおすすめです。             | test | 
                          
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  レシピはこちら  
    
      
        
          
            
              
                
                
                  インナービューティーレシピ ピリ辛レモン鍋 
                    *仕上げにナンプラーを加えるとトムヤムクン風になります。
*魚介類は、ホタテ、カキ、タラなどお好みのもので。
*レモンは、完熟したものがよく、丸のまま熱湯に通してから輪切りにすると苦味が抑えられ、種も苦味があるので取り除いておいてください。                   
                  
                                                                            
                      
                        
                          | 材料 |  
                              | 有頭えび | ・・・ | 8尾 |  
                              | いか | ・・・ | 2杯 |  
                              | 白菜 | ・・・ | 1/4玉 |  
                              | エリンギ | ・・・ | 1パック |  
                              | 白ねぎ | ・・・ | 1本 |  
                              | ニラ | ・・・ | 1袋 |  
                              | 鷹の爪 | ・・・ | 1本 |  
                              | レモン | ・・・ | 1個 |  
                              | 春雨 | ・・・ | お好み |  
                              | 鶏ガラちゃんこ鍋スープ | ・・・ | 1袋 |  
                              | 水 | ・・・ | 800ml |  
                              | ☆ナンプラー | ・・・ | お好み |  
                              | ☆パクチー | ・・・ | お好み |  Warning:  Undefined array key 13 in /home/www/025/WS025805/htdocs/wp-content/themes/bimitas/modal/parts_special_recipe_01.php on line 61
 
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                        | 作り方 |  
                            | 1 有頭エビは頭をとり、殻をむき竹串で背ワタを取り除く。
 |  
                            | 2 イカは、薄皮をむきワタを取り出し1㎝幅のリング状に切る。
 |  
                            | 3 白菜は、縦4等分に切り繊維にそって細長く切り、白ネギは斜めの薄切り、ニラは4㎝長さ、エリンギは、縦半分に切り縦に薄切りする。春雨はお好みの量を表示通り戻しておく。レモンは薄く輪切りし、種は取り除く。
 |  
                            | 4 エビの頭と殻を、テフロン加工された鍋に入れ中火で焼き色がつくまで、空炒りし、水を800mlと本品を入れて沸騰させ、頭以外の殻は取り除く。
 |  
                            | 5 材料を加えて煮立ったら出来上がり。レモンは加熱すると苦味が出やすいので、仕上げに加える。 |  
  インナービューティーポイント  
    
      
        
          
            
              冬野菜!この一皿に秘められし!インナービューティーPOINT
 
●レモンなどのかんきつ類は、果肉よりも果皮に栄養成分が豊富。
レモンを丸ごと食べることで、β―カロテン、ビタミンC、カリウム、カルシウム、ビタミンE、食物繊維などが果汁の5~10倍に。
レモンは、果汁だけでなく果皮も一緒に摂るとβ―カロテン、ビタミンC、カリウム、カルシウム、ビタミンE、食物繊維などが果汁の5~10倍だと言われています。
冬~春に出回る国産レモンは、完熟したものが多く、皮も果汁と一緒に体内に摂り入れることを
おすすめします。
 
●エビ、イカなどに豊富なタウリンは、栄養ドリンクの成分としても有名。
タウリンは、肝機能の働きを高める他、血中のコレステロールや中性脂肪を減らす効果も期待されています。
タウリンは栄養ドリンクよりイカやエビを食べる方が、簡単に栄養ドリンク以上の量を摂取できます。
タウリンには血中コレステロール値を下げる働きがあり、また高血圧症や心不全など生活習慣病の予防におすすめです。
タウリンは水溶性のため、鍋のスープも雑炊などで無駄なく摂りたいものです。
 
●エビの殻に隠された効能!
免疫力を強化するキチン質、赤色の色素成分であるアスタキサンチンは、強力な抗酸化作用があり、細胞の若さを保つ作用が期待。これらの成分は特に殻に多く含まれます。
エビの殻を捨てることが多いですが、殻には多くの栄養成分が含まれています。
免疫力を強化するキチン質、活性酸素を消去し体の酸化を防ぐことで、細胞の若さを保つ色素成分であるアスタキサンチンが含まれています。
またエビの頭部のミソには、栄養成分やうま味成分が豊富なため、だしなどに利用すると効果的です。
エビの殻のキチン質は、食事中のコレステロールの吸収を抑える効果があり、さらには血中の悪玉コレステロールを下げる作用が期待されます。また、免疫活性作用、整腸作用があります。             | test | 
                          
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                                    冬のインナービューティーレシピ 小かぶの手毬あんかけ 
  レシピはこちら  
    
      
        
          
            
              
                
                
                  冬のインナービューティーレシピ 小かぶの手毬あんかけ 
                    子かぶを使った、おしゃれな一品です!おもてなし料理にもオススメできる上品な見た目と味わいをお楽しみいただけます♫
ほっこりあたたまる一品を食卓にひとつプラスしてみませんか。☆
                   
                  
                                                                            
                      
                        
                          | 材料 |  
                              | 小かぶ | ・・・ | 3個 |  
                              | 片栗粉 | ・・・ | 適量 |  
                              | むきえび | ・・・ | 中6尾(40g) |  
                              | はんぺん | ・・・ | 1枚 |  
                              | 片栗粉 | ・・・ | 小さじ2 |  
                              | 酒 | ・・・ | 小さじ1 |  
                              | 柚子果皮 | ・・・ | 適量 |  Warning:  Undefined array key 14 in /home/www/025/WS025805/htdocs/wp-content/themes/bimitas/modal/parts_special_recipe_01.php on line 61
 
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                          | 材料【あん】 |  
                              | だし汁 | ・・・ | 400ml |  
                              | しいたけ | ・・・ | 2枚 |  
                              | むきえび | ・・・ | 中2尾(20g) |  
                              | 薄口醤油 | ・・・ | 小さじ1 |  
                              | みりん | ・・・ | 小さじ1 |  
                              | 塩 | ・・・ | 適量 |  
                              | 水溶き片栗粉 | ・・・ | 片栗粉:大さじ1、水:大さじ2 |  Warning:  Undefined array key 14 in /home/www/025/WS025805/htdocs/wp-content/themes/bimitas/modal/parts_special_recipe_01.php on line 61
 
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                        | 作り方 |  
                            | 1 小かぶは皮をむき、6等分に切り、片栗粉をまぶしておく。
 |  
                            | 2 むきえびは、みじん切りにする。ボールに、むきえび、手でちぎったはんぺん、片栗粉、酒を入れ、まとまるまで手で混ぜる。
 |  
                            | 3 湯吞みなどにラップを敷き、①のかぶを4切れ均等に入れ、その間に②を入れ、ラップで茶巾のように絞り丸める。
 |  
                            | 4 湯吞みに入れたまま、蒸し器で15分蒸す。
 |  
                            | 5 しいたけは薄切り、むきえびは粗みじんに切る。だし汁にしいたけ、むきえびを入れ火にかける。調味料で味を整え、水溶き片栗粉でとろみをつける。葉つきの小かぶの場合、色味にあんにいれてもよい。
 |  
                            | 6 器に④を盛り、⑤のあんをかけ、柚子皮をそえる。
 |  
                            | 7 |  
  インナービューティーポイント  
    
      
        
          
            
               この一皿に秘められし!インナービューティーPOINT●かぶの実(根)やはんぺんは、胃腸が疲れ食欲がないときでも食べやすいメニューです。また、かぶの葉の部分はβ-カロテンやビタミンC、鉄、カルシウムなどのミネラルが豊富に含まれます。不足しやすいビタミンやミネラルを、日頃から意識して補い体調を整えていきましょう。はんぺんの主原料は白身魚のすり身です。かぶの実やはんぺんは脂質が少なく、胃腸に負担を
かけないため、食欲がないときでも食べやすいメニューです。
葉の部分は実よりも栄養が豊富で、β-カロテンやビタミンC、鉄、カルシウムなどのミネラルが豊富です。
これらの栄養素が不足すると体調を崩しやすくなるため、日頃から意識して摂ることで体調を
整えていきましょう。●エビに豊富なタウリンは、肝機能の働きを高める他、血中のコレステロールを減らす効果も期待されています。また、エビの色素成分であるアスタキサンチンは、強力な抗酸化作用があり、細胞の若さを保つ作用が期待できます。タウリンは栄養ドリンクにも含まれる成分ですが、エビなどを食べることでも摂取できます。
タウリンには血中コレステロール値を下げる働きがあり、また高血圧症や心不全など生活習慣病の予防におすすめです。
タウリンは水溶性のため、蒸し料理にすることで無駄なく摂ることができます。
また、エビの色素成分であるアスタキサンチンは、体内の老化を進行させる活性酸素を消去し体の酸化を防ぐことで、細胞の若さを保つ作用が期待されます。 | test |