MultiТasty Winter Foods - Multisport

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MultiТasty Winter Foods

Three recipes with seasonal products for a good shape

The seasonal nutrition helps us eat healthier and stay in tune with the natural cycles in nature. Thus, fruit and vegetables are guaranteed to absorb maximum sunlight and substances from the soil in which they are grown. Foods produced locally are especially recommended. They are not only better quality but also much more delicious than the production imported or grown in a greenhouse. Also, seasonal products are subject to much less and light chemical treatment.

Home pickles for 5–8 days

Home pickles


  • carrot
  • beetroot
  • turnip
  • cabbage (white and red)
  • cauliflower
  • green tomato
  • broccoli
  • celery

How to prepare?

Selected vegetables are peeled and can be mixed several together – for example, carrots, beetroots and turnips, or to make jars only of a single type. Cut the vegetables into strips or circles and add black pepper grains, dill, garlic or onions to your taste. The rule is to add 30 g of sea salt to every 1 liter of water. Boil the water until the salt is completely dissolved, and then leave it to cool at room temperature. Pour over the vegetables, making sure they are fully covered. They need to be underwater all the time, so you can press them down with a stone wrapped in a plastic bag. Finally, cover the jar but do not close it completely. Put the jars in a large baking tin or tray because a small amount of water may leak out during the fermentation process. Start trying them from day 3 until they suit your taste. Pickle is a natural probiotic and is very suitable for the winter season as it aids the immune system, protects against allergies and helps the function of the gastrointestinal tract.

Winter soup of broccoli, cheddar and sour cream

Зимна супа от броколи, чедър и сметана


  • 2 tbsp butter
  • 1 white onion
  • 2 c broccoli cut into pieces
  • 1 tsp garlic
  • 2 c homemade chicken bouillon
  • salt and black pepper
  • 2 tbsp cream cheese
  • 250 g sour cream
  • 250 g grated cheddar
  • 100 g becon

How to prepare?

Fry the onions, garlic and butter in a large saucepan until they soften. Add the chicken bouillon and boil until the broccoli soften. Once cooked well, add salt and black pepper. Remove the cream cheese in advance to make it easier to stir. Mix the sour cream and the cream cheese in a separate bowl and add them to the soup, stirring until a creamy mixture is obtained. At your preference, you can mix and make a cream soup. When serving, garnish with grated cheddar and baked bacon strips (optional).

Spinach and pomegranate salad with avocado mousse

Салата от спанак и нар с мус от авокадо


  • 1 iceberg lettuce
  • 200 g baby spinach
  • 100 g cherry tomatoes
  • 1 pomegranate
  • 100 g roasted pumpkin or sunflower seeds

For the mousse:

  • 2 pcs of ripe avocado
  • 4 tbsp cream cheese
  • 2 tbsp olive oil
  • 2 cloves of garlic
  • 1 lemon
  • sea salt
  • black pepper
  • basil

How to prepare?

Slice the iceberg, spinach, and cherry tomatoes and put them in a bowl. Peel half of the pomegranate and separate the seeds into a bowl to sprinkle them over at the end. For mousse, blend or mix all products to a homogeneous mixture. Season the salad with salt, lemon juice and olive oil. Place 2 tablespoons of mousse in the center and sprinkle with pomegranate and pumpkin or sunflower seeds.

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