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      "body": "Congratulations @frankstone76! You received a personal award!\n\n<table><tr><td>https://steemitimages.com/70x70/http://steemitboard.com/@frankstone76/birthday2.png</td><td>Happy Birthday! - You are on the Steem blockchain for 2 years!</td></tr></table>\n\n<sub>_You can view [your badges on your Steem Board](https://steemitboard.com/@frankstone76) and compare to others on the [Steem Ranking](https://steemitboard.com/ranking/index.php?name=frankstone76)_</sub>\n\n\n###### [Vote for @Steemitboard as a witness](https://v2.steemconnect.com/sign/account-witness-vote?witness=steemitboard&approve=1) to get one more award and increased upvotes!",
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      "author": "frankstone76",
      "permlink": "flavored-waters-and-their-properties",
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      "body": "![4814001306270c08f3a8c9980c65cad3.jpg](https://cdn.steemitimages.com/DQmY69Mzn9yrksCZXVyndQqsMjF9nJUNKYeTav12FRjzUrP/4814001306270c08f3a8c9980c65cad3.jpg)\n\nNatural and home made, mineralized waters are a tasty way to hydrate in a healthy way. Excellent in summer and in warm months, they are refreshing and very tasty for all occasions. Fresh infusions represent a pleasant alternative to pure water to guarantee daily hydration with a different flavor. Flavored waters can be prepared at home with seasonal fruits and vegetables, even adding fresh herbs and spices. Their preparation is very simple and can be customized according to your tastes and the beneficial effect you want to achieve. Just choose your favorite ingredients and the right mix to create unique and exquisite drinks on the palate. Pleasantly scented and pleasantly tasty, as well as colored, they are also easy to prepare.\n\nHow to prepare them, right amount of ingredients and methods\nThe optimal proportion to prepare a perfect flavored drink is 200 grams of fruit or vegetables, for 1 liter of water. This is to have the right balance in the taste of the various ingredients that make it up, as well as to determine the intensity of color you want to achieve. Pineapple, kiwi, peach, watermelon, melon, grapes, mint, cinnamon, pear, apple, lemon, oranges, grapefruit, cherries, blueberries, blackberries, raspberries, cucumbers, ginger, celery, carrots, fennel, but not bananas . All the ingredients must be fresh and in season, they must first be washed thoroughly, even using baking soda, to remove any impurities. Fruits and vegetables, should be cut into thin slices, the spices left intact and the leaves of fresh and whole herbs. Once it is made up, the mineralized water must be kept in the refrigerator for at least two hours, preferably in a glass jar, preferably sealed with an airtight cap. If it had been sterilized in boiling water before, it would be perfect. Otherwise, a simple glass pitcher is also fine. Once the necessary time has elapsed, which can even be six hours to let the water acquire the right aroma, our fresh infusion is ready. The flavored water must then be filtered and consumed within the same day.\n\nDifferent benefits for different ingredients, based on tastes\nDepending on the ingredients chosen, delicious flavored waters are obtained with different beneficial effects. Moisturizers, rich in vitamins and mineral salts, which can have a detoxifying effect on our body, or give us energizing support. Stimulating body metabolism and thus promoting weight loss, as well as facilitating the elimination of fluids in fighting cellulite and water retention. The individual ingredients are useful to detoxify our body, purify ourselves from toxins, help digestion, burn fat and, in general, improve vital functions thanks to the vitamins and mineral salts they contain. By choosing the right combination of ingredients, synergistic effects can be achieved. If desired, flavored waters can be sweetened with honey, agave or maple juice, or stevia. It is better, however, to leave them \"nature\" to benefit to the maximum. The recipes are numerous, giving ample space to imagination and improvisation, based on personal tastes.\n\nTen top recipes\n Pineapple and kiwi. Diuretic and detoxifying. Combats water retention and reduces cellulite. Two slices of fresh pineapple, a kiwi cut into slices in 1 liter of water. Leave a whole night to rest in a carafe of water and drink the next day early in the morning.\n\nAlso read: Pineapple rescues defenses\n\n \n\nBlackberries and pink grapefruit. Depurative and antioxidant. A handful of freshly picked blackberries, half a pink grapefruit in thin slices, a liter of water. Let it sit for a whole day and drink as you like.\n\n \n\nGinger and lemon. Digestive and stimulating. A 2 cm piece of fresh ginger root (removing the rind) cut into thin slices, half organic lemon, with the peel also washed well and cut into slices, in 1 liter of water, left 12-24 hours in the fridge . Drink throughout the day.\n\nAlso read: The purifying qualities of ginger\n\n \n\nStrawberries and mint. Quenching and regenerating. Put 5 or 6 large whole strawberries in a glass jar and pour over 1 liter of fresh water. Add a few well-washed mint leaves. Close the jar tightly and leave in the fridge one night or a whole day. A few slices of lemon to taste.\n\n\nBlueberries and lime. Refreshing and regenerating. A handful of wild blueberries, a lime cut into thin slices in 1 liter of water. Let it sit overnight in the refrigerator. Drink as you like during the day.\n\n \n\nWatermelon and melon. Quenching and moisturizing. A slice of watermelon and one of melon cut into cubes, add 1 liter of water. Fresh mint and / or lemon leaves to taste. Let it rest in the refrigerator for a few hours and drink on hot days.\n\n\nApple and cinnamon. Detox and fat burning effect. Cut a golden apple into thin slices, a whole cinnamon stick and add 1 liter of water in a glass carafe. Let it rest in the fridge for two hours.\n\n \n\nCucumber and lemon. Anti-inflammatory and depurative. A cucumber cut into thin slices, half a lemon squeezed or thinly cut, in a liter of water. Leave in the fridge 4-6 hours and drink to taste.\n\nRead also: Cucumbers, fight water retention and fat accumulation\n\n \n\nCarrots and celery. Tanning and skin cleansing. It stimulates the production of melanin and protects the epidermis. Choose three medium carrots and cut them into thin slices, a stalk of celery also cut thin, always in a liter of water. Allow half a day to rest and drink once ready.\n\n\n\n\nPeach and cherries. Aromatic and refreshing. A peeled peach cut into small cubes and a few whole cherries or cut in half without stones, in 1 liter of water. Leave to rest in the fridge for a few hours in a closed jar. Then serve as a drink for a summer snack.\n\n\n\nFashion Wild Mixologist right recipe to live better !!!!!!!!!",
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      "author": "frankstone76",
      "permlink": "marinated-salmon",
      "title": "Marinated Salmon",
      "body": "![852ff1641962a06be3629a75baa9c77b.jpg](https://cdn.steemitimages.com/DQmc7yHWiRycWFzwTnKN75XykN4rAWoRVHPb21iJF7TTnuJ/852ff1641962a06be3629a75baa9c77b.jpg)\n\nGood morning!!!!!\nToday we analyze a sublime dish a marinated salmon on garlic mousse, very delicate and light even for those who do not like garlic, with the addition of avogado cream and valerian leaves.\nWe took a fillet of salmon, filleted by our Chef, who with delicate care went to marinate the fillet for 24 hours a brushed lemon with a mince of aromatic plants ... mint, chives, thyme and dill.\nThe preparation continues with a garlic mousse, we keep the garlic for at least two hours in whole milk then boiled removing the inner core, when the garlic becomes a pulp we add some bread crumbs soaked in whole milk, used previously for the 'garlic, and add cream and extra virgin olive oil, with a whisk we go to whip it all together, so we will create a wonderful delicate mousse excellent for our salmon fillet.\nThe avogado cream instead we prepare it with ripe avogado, Greek yogurt, lime, salt and pepper.\nTake the avogato, cut them in half, remove the stone with a spoon, remove the pulp and place it in a bowl, add the crushed lime and mix together. Go and add the Greek yogurt and salt, pepper ... with the blender, create a cream to accompany our salmon.\nWe go with all our ingriedenti to carefully prepare our dish by adding the valerian leaves.\nCome on let's enjoy it all in this wonderful day !!!!!!! Good morning people !!!!!!!!!!!\n\nBuongiorno!!!!!\nOggi analizziamo un piatto sublime  un salmone marinato su mousse di aglio ,molto delicata e leggera anche per chi non ama l'aglio , con aggiunta di crema di avogado e foglie di valeriana.\nAbbiamo preso un filetto di salmone , sfilettato dalla nostra Chef , che con delicata cura è andata a marinare il filetto per 24 ore un spennellata di limone con una trita  di  piante aromatiche ...menta, erba cipollina, timo ed aneto . \nLa preparazione  continua con una mousse di aglio , teniamo l'aglio per almeno due ore nel latte intero poi bollito  togliendo l'anima interna  ,quando l'aglio diventa una poltiglia aggiungiamo delle molliche di pane imbevute del latte intero ,usato in precedenza per l'aglio, ed aggiungiamo della panna e dell'olio extravergine, con una frusta andiamo a montare il tutto, creeremo così una meravigliosa mousse delicata ottima per il nostro filetto di salmone.\nLa crema di avogado invece la prepariamo con avogado maturi ,yogurt greco ,lime ,sale e pepe .\nPrendete l'avogato tagliateli a metà togliete il nocciolo con un cucchiaio togliete la polpa e mettetela in una ciotola aggiungete il lime schiacciate e mescolate il tutto . Andate ad aggiugnere lo yogurt greco e il sale ,pepe ...con il minipimer create una crema come accompagnatura al nostro salmone .\nAndiamo con tutti i nostri ingriedenti ad impiattare con cura la nostra pietanza aggiungendo le foglie di valeriana .\nForza gustiamoci il tutto in questa splendida giornata!!!!!!! Good morning people!!!!!!!!!!!",
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      "author": "steemitboard",
      "permlink": "steemitboard-notify-frankstone76-20190301t115133000z",
      "title": "",
      "body": "Congratulations @frankstone76! You received a personal award!\n\n<table><tr><td>https://steemitimages.com/70x70/http://steemitboard.com/@frankstone76/birthday1.png</td><td>Happy Birthday! - You are on the Steem blockchain for 1 year!</td></tr></table>\n\n<sub>_[Click here to view your Board](https://steemitboard.com/@frankstone76)_</sub>\n\n\n**Do not miss the last post from @steemitboard:**\n<table><tr><td><a href=\"https://steemit.com/carnival/@steemitboard/carnival-2019\"><img src=\"https://steemitimages.com/64x128/http://i.cubeupload.com/rltzHT.png\"></a></td><td><a href=\"https://steemit.com/carnival/@steemitboard/carnival-2019\">Carnival Challenge - Collect badge and win 5 STEEM</a></td></tr></table>\n\n###### [Vote for @Steemitboard as a witness](https://v2.steemconnect.com/sign/account-witness-vote?witness=steemitboard&approve=1) and get one more award and increased upvotes!",
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      "author": "partiko",
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      "body": "Thank you so much for sharing this amazing post with us!\n\nHave you heard about Partiko? It’s a really convenient mobile app for Steem! With Partiko, you can easily see what’s going on in the Steem community, make posts and comments (no beneficiary cut forever!), and always stayed connected with your followers via push notification!\n\nPartiko also rewards you with Partiko Points (3000 Partiko Point bonus when you first use it!), and Partiko Points can be converted into Steem tokens. You can earn Partiko Points easily by making posts and comments using Partiko.\n\nWe also noticed that your Steem Power is low. We will be very happy to delegate 15 Steem Power to you once you have made a post using Partiko! With more Steem Power, you can make more posts and comments, and earn more rewards!\n\nIf that all sounds interesting, you can: \n\n- Download Partiko Android at [Google Play](http://bit.ly/2SRFIta)\n- Or Download Partiko iOS on the [App Store](https://apple.co/2PcXkSd)\n\nThank you so much for reading this message!",
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      "body": "![4246881778bfed3a0e95a9b32cc94a95.jpg](https://cdn.steemitimages.com/DQmchMYES1B8qsrSTnqQvz9esR4vRfRpidrfFVR9ykvGhYP/4246881778bfed3a0e95a9b32cc94a95.jpg)\n\n\nExperimental Infusions ...... we all try to create something unique for our palate and for our body ... a benefit body that can keep us fit and compose the physical deterioration, hence the experiments catalog us like alchemists looking for a long life elixir.\nToday Urban Mixology in collaboration with Fashion Wild Mixologist takes us into a totally new and experimental dimension that combines food and drink with combined properties that complete the daily requirement of vitamins, proteins, carboxes, etc. important for facing the tough challenge of time ... of work and any other factor that can send us in reserve of nutrients.\nWe can demonstrate how much the ingested liquid elements can be useful in the decomposition of solid elements thus helping the intestine to assimilate better the nutrients and improving or increasing our digestibility, I just give an explicit example;\nPROTEINS + VEGETABLES NOT AMIDATE\nThen a fillet combined with a side dish of lettuce and a fresh or infused drink, composed of celery, rhubarb and cucumber ....\nWell !! At this point follow us to the next article that we will propose really interesting recipes\nGoooood morning people !!! Fashion Wild Mixologist is also this !!!!!!!!!!!!!\n\n,@vanityfair @steemit @vogue @xstyletv",
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      "body": "@@ -615,16 +615,17 @@\n i tartar\n+e\n  di pesc\n",
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      "permlink": "salad-cheese-cake",
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      "body": "![0d1c6015b1747b0f46d653b544d81d3d.jpg](https://cdn.steemitimages.com/DQmR11Bvvoi1LLtWrTqg1sLvbeEnbf6MXdR2VNWm4VFdCq2/0d1c6015b1747b0f46d653b544d81d3d.jpg)\n\nUn grande saluto a tutti i miei lettori , oggi andremo a vedere una bella novità in campo culinario i CHEESE-CAKE salati un smacco davvero unico alle ricette tradizionali ...\nLa preparazione di un CHEESE-CAKE salato è molto semplice la ricetta è quella classica riproposta in una chiave salata , ovvero , una base compatta biscotto salato, uno strato di formaggio fresco (spalmabile , ricotta , stracchino ecc.) , con l'aggiunta finale, a piacere vostro , di tartar di pesce o carne , dei salumi , oppure vegetariani verdure (fresche o cotte) o frutta.\nQui abbiamo riportato alcune rappresentazioni al riguardo:\nQuella in alto sono mono porzioni di  CHEESE -CAKE con salmone marinato al pepe rosa,\nla sua preparazione avviene sbriciolando grossolanamente 50g di pane arrostito mescolato con una noce di burro fuso ed un pizzico di sale ,steso e sformato con un coppa pasta,  la sciato raffreddare a temperatura ambiente , dopo andiamo ad aggiungere 20g del nostro formaggio spalmabile aromatizzato alle erbette in modo naturale , a concludere 20g di salmone marinato al pepe rosso ...et voilà ed il piatto è  pronto per essere gustato. \n \n\n\n![fae183fd02b38b6e618c30f89bfd71cb (2).jpg](https://cdn.steemitimages.com/DQmRmRfT28ihZcunbBuA7M2twp1oaunNFAZ67nU9tnhdi7a/fae183fd02b38b6e618c30f89bfd71cb%20(2).jpg)\n\nQuesto piatto di  CHEESE-CAKE salato, qui sopra rappresentato è fatto con un biscotto al contrasto dolce/salato ,ovvero , viene sbriciolato un biscotto dolce in aggiunta una noce di burro fuso ed un pizzico di sale sformato con un coppa pasta,\nuno strato di ricotta e tuorlo d'uovo pastorizzato ed infine una fetta di prosciutto magro stagionato  , guarnite e servite con destrezza.\n\n\n![1bc2689fb046d0433a2531f946ab08f8.jpg](https://cdn.steemitimages.com/DQmNcGqMyaaYjH87HySR5UGtPhEysjuRRGcsrS2YPTwKakU/1bc2689fb046d0433a2531f946ab08f8.jpg)\n\nInfine per i nostri amici vegetariani abbiamo la caprese di  CHEESE-CAKE  :\nLa base viene preparata con del pane abbrustolito grossolanamente sbriciolato un' aggiunta di una noce di burro fuso ed un pizzico di sale ,lasciata raffreddare a temperatura ambiente e sformato con un coppa pasta  , tagliamo a fette un pomodoro a grappolo ed andiamo ad appoggiare la prima fetta sul biscotto da noi preparato dopo di che vi andiamo a stenderci della burrata poniamo un'altra fetta di pomodoro e concludiamo decorandolo con della mousse di aglio e pepe nero........ cari vegetariani vi gusterete un piatto unico parola di FASHION WILD MIXOLOGIST!!!!\n\nContinuatemi a seguire !!!!!!!!!!!!\n\nGoodmorning PEOPLE !!!!\n\n#fashion #wild #mixologist #cucina #piattiunici #solocoseprelibate @steemit @montecarlo",
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      "title": "MOUSSE SALMON & COGNAC-CHEESE",
      "body": "![611a17f19aab4bfe00396df074b8e6b7.jpg](https://cdn.steemitimages.com/DQmUbGeHfXVgWQE3BCuXiCTNdsCYsGa7CQ9BRCrGsdCNuTN/611a17f19aab4bfe00396df074b8e6b7.jpg)\n\n\nGoodmorning people!! ..oggi andiamo a promuovere una leccornia di finger una Mousse di Salmone & un formaggio fresco al cognac un qualcosa di veramente speciale come abbinamento culinario ....\nTostiamo  un roll di pane con del sale in forno , e prepariamo nel frattempo la nostra mousse, prendiamo del salmone fresco (abbattuto) tritiamolo ,con un cutter professionale da cucina, fino a farne una delicata crema.\nUn'altra preparazione la facciamo con un formaggio fresco spalmabile e l'aggiunta del cognac (Courvoisier XO o VSOP), la proporsione è di una tazzina da caffè su 1kg di formaggio , dopo di che andiamo ad unire gli ingredienti  creando cosi una delicata Muosse...... saccapoche ed impiattate con il roll tostato .\nLa Mousse la potrete  servire singolarmente oppure accompagnando un piatto di cruditè di mare .\nUn saluto  da FASHION WILD MIXOLOGIST!!!!!!!!!!!!!!!!!!!!!!!!!!!!!",
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      "body": "![869c03d477bbe9a1b2530e6829562188.jpg](https://cdn.steemitimages.com/DQmdTHhERXahFYmCA3A4dMf1PZnzKGLLkvn3qFUfud68SkN/869c03d477bbe9a1b2530e6829562188.jpg)\n\n\nCRAYFISH ROLL  è la massima  espressione del finger pesce,verdure,formaggio ...abbinamento esemplare con gamberi ,zucchine ,crema di formaggio fresco al gusto leggero  di aglio.\nCRAYFISH ROLL come riproporlo?.... prendete dei gamberi freschi che siano stati abbattuti in precedenza ,per evitare qualsiasi contaminazione batterica, togliete la testa e sgusciateli fino alla coda , poi preparate delle fettine fini tagliate longitudinalmente lo zucchino , per infine , preparate la crema di formaggio al gusto leggero di aglio, ovvero....prendete del formaggio fresco spalmabile 1/3 e della panna da montare 2/3 , poi bollite 4 spicchi di aglio e successivamente togliete l'anima ...mettete tutto in un mix-blender e frullate  dopo circa un minuto avrete la vostra crema.    \nPer l'impiattamento semplice ...fa molto fusion sushi ....prendere la fettina di zucchina spalmare la crema sul 75% della superficie lasciando la parte iniziale e finale libera e pulita da crema ... mettete al centro il gambero lasciando la parte finale della coda esterna allo zucchino ...dopo di che avvolgere a ROLL guarnire e mettere sul piatto .\nBuon appetito ed alla prossima ricetta!!!! \n\nFASHIO WILD MIXOLOGIST !!!!!! FOLLOW US!!!!!",
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      "body": "![35f9ec2eafdb7e4d458dcb92bd0aae0b.jpg](https://cdn.steemitimages.com/DQmZxYHSzcykCfn4cVZj7YNXymGri7FcVReavxyBACzDEFH/35f9ec2eafdb7e4d458dcb92bd0aae0b.jpg)\n\n\nGoodmorning people!!!!!!!!!!!......Torniamo alla grande con un nuovo piatto dalle mille sensazioni COCONUT TUNA , questo è veramente un piatto prelibato che accosta il cocco al tonno sembrerebbe una cosa strana ma in realtà è sicuramente abbinamento più che giusto .... perchè voi direte?...  beh!!... molto semplice! proviamo un attimo a pensare al gusto degli elementi associati cocco (sapore fresco e leggermente dolciastro) , tonno ( sapore deciso al quanto salino ) il tutto aggiustato in equilibrio con dei piselli scottati , un biscotto salato di chufa ed una gelatina di ron blanco .\nContinuiamo con la preparazione del piatto ,iniziando da :\nBiscotto salato di chufa ,prendete la farina di chufa ,acqua fredda ,poco olio e sale . Impastate e fate riposare per almeno  due ore , dopo di che stendete l'impasto in modo da creare una sfoglia sottile ma non troppo ritagliate in quadratini e cottura al forno a 150°c per 20 minuti .\nScottate i piselli in brodo vegetale (preparato da voi ) per almeno 15 minuti in modo da mantenerli internamente croccanti .\nPreparate la gelatina di Ron Blanco con l'addensante agar-agar, lasciatela riposare per almeno 2 ore in frigo .\nPreparate il tonno fresco alla cottura impanandolo con della farina di mais .\nTagliate il cocco ed iniziate  impiattando proprio con questo alimento ....buona cucina a tutti !!!!!!!\n\nfollow us!!!! .......FASHION WILD MIXOLOGIST!!!!!!",
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      "body": "![68b6651f2b08f1ed8fd4fcef10c8f7af.jpg](https://cdn.steemitimages.com/DQmXWVCtZDEE77SAonf17j4ny9vxhVBLhh8X41RTpxBdL1V/68b6651f2b08f1ed8fd4fcef10c8f7af.jpg)\n\nGood morning people!!!!! ............. è il tempo di dedicarsi a degli abbinamenti beverage per dare spunti a tutti voi .... prendete uno Champagne Rosè di ottima produzione , beh! il gioco penserete sia fatto così semplicemente , ma invece tutt'altro , inizia la sfida degli abbinamenti ...alcuni credetemi passano dal glam al trash in un lampo ....ma noi saremo molto tradizionalisti , un Urban Mixology di altri tempi  e quindi Fashion Wild Mixologist vi farà scoprire quali per loro sono gli abbinamenti giusti .\n\nUn abbinamento può sicuramente essere fatto con dell'ottimo pesce , un pesce con caratteristiche più grasse come :\nl'aringa    ( 9/13%)\ncapitone (12/24%)\nsalmone  (6/12% ) \nsgombro (4/12%)\n\nUn abbinamento con carni di alta qualità di allevamenti a terra come :\nconiglio \npollame\nfesa di tacchino \nspiedini\n\nUn'altro abbinamento può essere infine fatto con :\nfunghi di stagione\nformaggi freschi e non stagionati \n\nAnche per oggi abbiamo dato il meglio di noi .... un buona giornata a tutti voi da parte di tutto lo staff di FASHION WILD MIXOLOGIST\n\n#fashion #wild #mixologist #cooking #abbinamenti #champagne #rosè #cibo #vita #euforia \n@steemit @steemitup @steempostitalia @montecarlosbm @vanityfair @xstyle",
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      "body": "![08a72f3da4cb373f776625b150c976e5.jpg](https://cdn.steemitimages.com/DQmZEyU5aicAvQqRGVMVqyUKZndHnroUQtZvEWtVAK11bZZ/08a72f3da4cb373f776625b150c976e5.jpg)\n\n\nGood morning people!!!..... oggi esploriamo il  mondo vegano !!!! Proponiamo una serie di bruschette tipiche toscane ma vegane , si! qualcosa di veramente atipico ma in realtà gustosissime!!!.... \nIl pane usato sono in realtà due tipologie integrale e 5 cereali , abbrustolite il pane in forno ad una temperatura di 100°c per qualche minuto , e come vediamo sopra possiamo preparare delle salse come, quella di peperoni , fagioli rossi e ceci , patate novelle ( mantenendola più grumosa ) .\nContinuando la nostra preparazione al piatto  , mettiamo sopra le nostre bruschette le nostre saporite salse ed andiamo a rifinirle con cetriolo ( bruschetta al peperone ).... pomodoro condito e filangè di radice Daikon ( bruschetta con patata ) .... fragole insaporite (bruschetta fagioli e ceci ) .\nPreparate inoltre metà avogado maturo condito con olio di sesamo sale iodato ,fettine di ravanello.\n\nBuon appetito a tutti!!!! ...anche questa è Fashion Wild Mixologist FWM !!!!!\n\n#fashion #wild #mixologist #gourmet #vegan #food #catering @steemit @steempostitalia @steemup @catering @montecarlosbm",
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