We photographed 12 dishes yesterday in a record timing. The pictures will be published in a gastro magazine in the next quarter year and in one special bookazine, moreover, we were charged to make the cover photo for the bookazine. I am so proud of this.
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I had a fantastic evening last night. I could go for the Dining Guide Restaurant of the Year Gala Party, where I could meet chefs I look up on and I very much respect their culinary art work. More of them I had met for the first time personally however they were very gracious and friendly. there were some of them with whom we were talking like friends.

I have arrived excited to Terem, the newest and most modern entertainment facility of the city. I loved the atmosphere right ahead and tasted a great levander –citrus water that could be a great idea for summer parties. It was delicious indeed.
After the Prizes were given, a lot of people were congratulating to the Winners and there were a lot of photos made with them. I also congratulated to them among was Akos Sarkozi, the chef of the Borkonyha (Wine Kitchen), who received the best chef of the year prize. We have made a funny selfie together since Akos is a really friendly person, and as a chef he really created a great team at the Borkonyha, this probably comes from his nice personality.

I have also congratulated to Sandor Nyíri (Szasa), who is the chef of the Aranykaviar. They have received the top 10 restaurant of the year prize. We have made a photo together with him yesterday too. I have already had the chance to taste some dishes in the Aranykaviar and I can guarantee you nobody can make a better pelmenyi in the country. They run an authentic but modern fine-dining Russian kitchen, they are innovative but in the same time, they respect and represent traditional cousine too.

I had the chance to talk with Kevin Szabo as well, the comis of the Bocus d’or team. He is a very kind and modest chef who really appreciated my compliment. I am especially happy that we could have a photo together with Szel Tamas and his team too and I am very proud of it.

I have come accross chef Jozsef Bernath too, we had a nice chat, he complimented on my book again which I really appreciate and so happy for. Of course we shooted some pictures together too.
With Gianni Annoni we agreed that one can only make delicious and nice dishes if it is done with passion and motivation. However we also agreed that this view is true for all fields of life. We chatted some more and then we congratulated on eachother’s books since we have the same publisher.
I have chated also with the chef of Costes Downtown too, they also got the prize for the 10 best restaurant of the year.

The evening was not only so special beacuse of the invited guests but also for the food they served. We tasted some amuse bouche (small appetizing bites) such as blood sausage in sweet bread.
It was a fantastic experience for me, and a big congratulation to all the winners and wish a lot of success to their work in the future too.

I have been flirting with the Michelin-star bistro for a while now, looking at their menus and dishes. I respect the work and creative cuisine of Mr Akos Sarkozi, the chef. My birthday was an excellent opportunity to try the Michelin-star bistro.
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The Csali Csárda (name of a typical Hungarian restaurant with traditional furniture and menu) has caused me a positive surprise. If someone would like to eat something good in a nice surrounding, I can only recommend it.
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We have still a bit of time until the sugar stop. However, we can already start detoxifying our body with tea, sauna or kale. As it will not be easy to give up sugar neither for our brain, nor for our body.
If you have been following my blogs on giving sugar up, you are already aware why we should give up on sugar in our everyday life. Even if we accept the facts and the argumentations, it is not at all easy.
It is not so easy to say no for sugar. That is why we should give our mind and body enough time to prepare for giving sugar up completely.
This BlogSpot is therefore to help you with some tips and tricks what we can do against sugar carving. Also, I give you some hints on what to do to start a kind of sugar toxic procedure of our body before we start the 8 week long sugar detoxifying diet program.
They say, one needs 21-28 days to get rid of a bad habit. They also add that it is not a big problem if we fail during this period of time if we wish to continue to the started route. Each day we spend without sugar, creates the opportunity for new habits for our brain, in our hormones and in our cells. So it will not kill our good will and new lifestyle if we eat a bit of a birthday cake or a bit of honey with our tea. We should not get pissed if we do fail time to time, if we still have the intention to go on. Tomorrow is always a new day with a clear sheet.
If we cannot stop carving for sugar, we should say to ourselves: we wait only 20 minutes. In the meanwhile to get over it, we should make a tea and watch how our body is reacting, whether carving reduces or increases. Even this procedure to watch our own body is part of getting conscious that we are able to resist our temptation.
However, the sugar stop is not yet started; it is visible to start detoxifying our body. Let’s drink warm water (herbal teas). We support the toxins to leave our body with this. Let’s go to the sauna, this helps to get the body detoxify. From super foods, chia is great detoxifier of the intestine. Chlorophyll is also a detoxifier so it can be a number one food in our everyday life too. We should take calcium and magnesium at the same time as a supplement. They help the adrenal problems (fatigue), they reduce the carving for sugar and they support the metabolism. We should drink a lot of green tea, mainly before meals as it reduces the glycemic index. We should have cinnamon every day too (approx. a coffee poon per day) as it reduces our carving for sugar and helps to control the blood sugar level. We can add it to our tea, chia pudding or to our breakfast.
Let’s drink coconut water that is naturally sweet and has a low level of sugar. It is only one of its many benefits. But let coconut be the topic of my next blog related as we are going to use it in our sugar carving stop.
I have prepared a chart of some fruits with respect to their fructose content.
Fructose content of fruits
low middle high
kiwi, grapfruit, rasperry, blackberry, melon plum, peach, strawberry, forest berry and tangerin grapes, apples, cherry, mango and banana (we should try to avoid it)

Logically, the higher the fructose content of fruit is the better to avoid it.

Még van egy kis idő a cukorstopig, de már elkezdhetjük a méregtelenítést például teával, szaunával vagy kelkáposztával. Mert a cukorról egyáltalán nem könnyű lemondani sem a tudatunknak, sem a szervezetünknek.
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