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Bone health with Dill: Dill is a source of bioavailable calcium that promotes the production or maintenance of bone structure, preventing the much-feared bone loss, which results in osteoporosis, a disease related to calcium deficiency and naturally produced hormonal imbalances. by age, particularly in women and their menopausal processes.

Dill as a natural bactericide: Due to the fact that dill contains antibacterial properties, it has been used since ancient times to fight infections, both internal and external, a property that ancient cultures applied by burning dill seeds on wounds to avoid infections.

Natural Anti-Aging: Brightly colored fruits and vegetables are known to be very rich in antioxidants and that these fight against free radicals, which damage the body, deteriorating cells and causing premature aging among various serious diseases. The dill capable of activating the processes in the body destined to seek and eliminate free radicals, posing as a great enemy of these disease-producing factors.

Digestive benefits of Dill: Dill as an aromatic spice contains very marked digestive properties, since it is capable of helping to control acid levels in the stomach, avoiding acid reflux and possible ulcers that destroy stomach tissues.

It also calms stomach pain, as well as prevents diarrhea and reduces the amount of gas or rumbling at the intestinal level. The dietary fiber contained in Dill benefits intestinal transit by stimulating optimal digestive health, by avoiding constipation.

Stop Headache with Dill: Dill has been used as a natural remedy for headaches since ancient times, as well as for the treatment of hiccups, for which only a tea should be prepared by infusing fresh Dill leaves. , from which you must first breathe its vapors and then drink the tea normally, which will decrease the headache almost immediately, almost by magic (the magic of nature).




There are several ways to consume dill, including:

Cooking: Dill can be used fresh or dried to flavor meats, fish, salads, sauces, etc.

Tea: Fresh or dried dill leaves can be boiled to create a dill tea.

Dressings: Fresh dill can be mixed with olive oil and vinegar to create a salad dressing.

Drinks: Fresh dill can be added to alcoholic drinks, such as gin and tonics, to give it a unique flavor.

It is important to note that dill can interact with certain medications, so it is recommended to consult a health professional before use.

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Marinated Salmon with Lemon and Dill

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  • 400 grams of fresh salmon

  • 200 grams of salt

  • 200 grams of Sugar (1 cup)

  • 2 pieces of Lemon

  • ½ cup of Dill chopped

  • 20 milliliters of olive oil

  • 1 pinch of Pepper

We are going to start our recipe by mixing the sugar with the salt and pepper in a small bowl. Mix perfectly until these ingredients are well integrated.

Now we season the salmon completely with this mixture and also add the chopped dill. We let rest with this marinade for at least 12 hours, covering the fish with aluminum foil and inside the fridge.

Once this marinating time has passed, we remove it from the refrigerator and wash our marinated salmon well, trying to completely remove the mixture.

Then, with the help of absorbent paper, we dry it carefully.

Now, we cut the fish into thin strips for decoration and presentation of the dish. When we have it, we place it on the plate and add a few drops of olive oil and lemon juice.

You can make any type of cut you prefer, either in squares or thin slices if you want to present it as a salmon carpaccio.

Sprinkle a little more spices on top and we can serve.

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Chicken Soup with Dill

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  • 4 organic bone-free chicken breast halves or thighs

  • 10 cups of low-salt chicken broth or water

  • 2 shallots, peeled

  • 2 nails

  • 1 bay leaf

  • 3 celery stalks, 2 peeled and cut into small cubes, 1 whole

  • 3 medium carrots, washed and cut into small cubes, 1 whole

  • ½ teaspoon of black peppercorns

  • 2 teaspoons of olive oil

  • 2 small Yukon gold potatoes, washed and cut into small cubes

  • 1 medium yellow onion, peeled and finely diced

  • Sea salt, to taste

  • ½ small bunch of dill

Place the chicken in a large pot. Cover with water and bring to a boil over high heat. As soon as the meat turns white, remove and set aside on a plate. Discard the water, any dirt that has formed and clean the pot. Return chicken to pot and cover with broth or clean water. Drive the cloves into the shallots and add to the pot with the bay leaf, whole celery stalk, whole carrot, and peppercorns. Cook for around 20 minutes.

While the chicken is cooking, heat the olive oil over medium-high heat in a large Dutch oven. Add diced potatoes, carrots, celery, onion and sprinkle with a little sea salt. Cook for one minute and cover. Lower the heat to a simmer and sweat the vegetables for about 8 minutes.

From the pot with the chicken, discard the shallots, vegetables, and bay leaf. Add chicken and broth to vegetables. Cook over low heat for 20 minutes. The chicken should be cooked and the vegetables soft but not slimy. Taste the salt.

Turn off the burner and add the dill. Let stand, covered, for 5 to 10 minutes for the flavors to develop. Remove chicken from soup, remove meat from bone, and shred meat finely. Return meat to soup and heat through.

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Turkey Breast with Dill

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  • 1 medium onion chopped into 8 parts

  • 3 tablespoons of Dijon mustard 45 mL

  • Zest and juice of 1 large lemon

  • 2 tablespoons of canola oil 30 mL

  • 3 tablespoons of fresh dill

  • 1 teaspoon of garlic powder 5 mL

  • 1 teaspoon of paprika 5 mL

  • 1/2 teaspoon of coarsely ground black pepper 2 mL

  • 1/4 teaspoon of red pepper 1 mL

  • 6 pounds frozen turkey breast, bone-in, thawed 2.7 kg

In a slow cooker place the onion.

In a small bowl, whisk together the mustard, lemon zest and juice, canola oil, dill, garlic powder, paprika, black pepper, and red pepper.

Place the turkey on a clean surface. Carefully peel the skin off the breast by inserting your fingers and gently pushing between the skin and the meat. Scoop the dill mixture under the skin, over the meat, being careful not to tear the skin. Rub any leftover dill over the meat evenly. Place the turkey in the slow cooker breast side up. Cover and cook over high heat for 1 hour. Reduce heat to low and continue cooking for 4 hours until thermometer registers 165°F (75°C) in thickest part of breast.

Remove the turkey, place it on a cutting board and let it rest for 20 minutes before removing the skin (leaving the seasonings on the meat), discard the skin and slice the turkey.

Remove and discard the onions. Pour the juice from the pot into two measuring cups (500 mL), place in the freezer for 15 minutes to cool slightly. Pour the juice from the pot into a 1.13L resealable bag. Place the bag over the medium bowl, adjust the bag to form a pastry bag, allowing the fat to rise to the tip. Trim the tip and allow the juices to drip into the bowl, stopping before any fat can drip down. Throw away the fat. Serve the slices of meat with the juice. If necessary, reheat the juice in a small skillet and bring to a boil over medium-high heat.

Pork Steak with Dill

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Beef Medallions with Dill Sauce

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  • 500 grams lean pork loin

  • 2 tablespoons Butter room temperature

  • 2 teaspoon Mustard

  • 1 teaspoon dried dill

  • 1 tablespoon Worcestershire sauce

Prick the pork pieces with a fork.

In a small bowl, combine the remaining ingredients.

Spread the loin pieces with the margarine mixture, making sure that they are well covered on both sides.

Heat a frying pan.

Arrange the tenderloin and cook for 3 to 4 minutes on each side or until the meat juices are clear.

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  • 4 beef medallions (150 g each)

  • 2 teaspoons of Rib Broth

  • 2 tablespoons of oil

  • 1/3 cup of mayonnaise

  • 3 tablespoons chopped fresh dill

  • 2 cups of cooked broccoli

  • 1 cup of cooked cauliflower

  • 1 cup of sliced ​​and cooked carrots

  • 1 tablespoon of unsalted margarine

  • 1 tablespoon of Vegetable Broth

Dry the medallions with a piece of kitchen paper and season both sides with the Rib Broth. Heat the oil in a frying pan and sear the fillets on both sides until they are well browned.

Preheat the oven to 200°C and cook the fillets for 5 minutes.

Mix the mayonnaise with the juices from cooking the meat and add the dill. Heat over low heat until thickened, stirring constantly; avoid overheating as it can cut itself.

For the garnish, sauté the vegetables with the margarine and season with the Vegetable Broth.

Serve a medallion bathed with 1 tablespoon of sauce and accompany with the sautéed vegetables.

Dill and Chickpea Soup

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  • 200 g chickpeas

  • 2 tablespoons oil

  • 2 garlic cloves

  • 1 stalk of celery with leaves

  • 5 dill leaves

  • 250 g crushed natural tomato

  • Salt

  • Pepper

  • 4 slices of toasted bread

  • 2 garlic cloves

Leave the chickpeas to soak the night before in a container with water so that they soften.

Peel and chop the garlics. Clean and julienne the celery. Chop the dill.

Cook the chickpeas in a pot with a bottom of salt water until they are tender.

Drain, setting aside the liquid.

Blend half of the chickpeas with part of the broth and reserve. Leave some chickpeas uncrushed.

Sauté the vegetables and add the tomato, add to the soup, serve with the whole chickpeas and the toasted bread.

Soupy Rice with Vegetables

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  • 1 unit(s) of Eggplant

  • 1 unit(s) of zucchini or zucchini

  • 1 unit(s) of Onion

  • 1 unit(s) of red pepper

  • 1 unit(s) of Carrot

  • 1 glass of green beans or green beans

  • 1 pinch of Pea

  • 1 pinch of Pepper

  • 1 pinch of Dill

  • 1 pinch of salt

  • 1 unit(s) of Water

  • 1 pinch of olive oil

  • 5 unit(s) of Mushroom

  • 1 unit(s) of green pepper

  • 1 pinch of Turmeric

  • 2 tablespoon of crushed natural tomato

  • 1 glass of Bomba Rice

First we fry the onion, the zucchini, the aubergine, the mushrooms, the carrot and the peppers. When they are golden, add 2 tablespoons of crushed tomato and add the water until it covers the vegetables. We season. When the water boils, add the rice, green beans and peas. We count about 20-30 minutes or so, until we notice the soft rice and beans.

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