TEFAL Actifry 2 in 1 - VARY YOUR SEASONINGS!; Healthy Fat Choices and Salt Reduction

VARY THE FATS
Preferably use vegetable fats which
are rich in monounsaturated and
polyunsaturated fatty acids, rather
than animal fats which have a
high saturated fatty acid content.
Whether oil or butter, the amount
of fat per 100 g will be almost the
same. But the quality is not the
same! Olive, sunflower, rapeseed,
walnut, hazelnut, grape seed, but
also almond, pistachio, pecan nut,
etc.
Use a variety of vegetable oils to
benefit from a variety of essential
fatty acids because your body can-
not produce them by itself. We must
get these essential fatty acids
in our everyday diet from one
spoonful of oil per day. The amount
of oil used in ACTIFRY 2-in-1 is re-
duced to the minimum: one spoon-
ful is sufficient to fry 1 kg of chips
or season the food in the bowl.
LESS SALT, LESS SUGAR !
To overcome your craving for
salt and sugar, re-educate your
palate. You can cleverly and artfully
replace the excess salt and sugar
in your diet with fresh herbs and
condiments from around the world:
Japanese mirin and nori algae,
herbes de Provence, mustards of all
kinds, English oyster sauces, Indian
curries: go ahead and travel all
across France and around the world
to explore new gustatory treasures.
THE RIGHT AMOUNT
OF SALT!
A good move for both your health
and your cooking. All the great
chefs will confirm it: adding salt
on the fly is the surest way to go
wrong. And all the doctors know it:
too much salt is bad for your health.
Adding the right amount of salt is
difficult! The new ACTIFRY 2-in-1
measuring spoon will help you add
salt with precision: it contains 0.5
g of salt, that is, the right amount
for 2 people per meal according to
WHO recommendations. ACTIFRY
2-in-1 recipes are designed to
serve 4 people: you therefore need
2 measures for the normal amount
of salt, and only 1 if you want to cut
down your salt intake even further.
The assurance of the right amount
of salt: good for your health.... and
the flavour too!
A MINIMUM OF WELL-
CHOSEN FATS, A MAXI-
MUM OF SPICES FROM
AROUND THE WORLD.
SALT, PEPPER.
RECIPE FOR A LONG-LAST-
ING BALANCED DIET.
VARY YOUR seasoninGs!
Salt
Oil
REDISCOVER SPICES!
Their appetite-stimulating, invigorating, antioxidant
and often digestive properties as well as their wide
spectrum of flavours delight the palate with exotic
aromas, even if the memory of them seems a bit dis-
tant…Their active principles are scientifically docu-
mented, particularly the presence of antioxidants.
The quantities consumed are, however, too low to
speak of any real vitamin, mineral or fibre intake.
CARDAMOM, CARAWAY, FENUGREEK,
NUTMEG, CLOVES, CURRY…
Add flavour to rice, cereals, stocks,
sautéed meat and fish…
Close-up on benefits: cloves have
digestive and anti-inflammatory
properties.
lose-up on benefits:
lose-up on benefits:
lose-up on benefits:
lose-up on benefits:
lose-up on benefits:
cloves have
cloves have
cloves have
cloves have
cloves have
cloves have
cloves have
cloves have
cloves have
cloves have
cloves have
PEPPER, PAPRIKA, HARISSA SAUCE,
CHILI, TABASCO…
Add flavour to all dishes much
better than salt and act as flavour
enhancers.
Close-up on benefits: pepper
contains polyphenols, a powerful
antioxidant.
TURMERIC, GINGER, SAFFRON…
Add flavour to all meats and fish, but
also to vegetable sauces and stocks
for cooking cereals and starches.
Close-up on benefits: in small
quantities, turmeric has significant
antioxidant and anti-cancer properties.
Ginger contains about forty antioxidant
compounds. Cinnamon delivers the
highest antioxidant potency per 100 g.
LAUREL, OREGANO, THYME,
ROSEMARY, MARJORAM, BASIL,
TARRAGON, SAGE, MINT,
PARSLEY, CAPER…
Add flavour to bouquets garnis
in sauces, pot-au-feu but also
risotto, pasta, grills…
SEEDS OF DILL, ANISE, MUSTARD,
FENUGREEK, CORIANDER, CUMIN,
SAVORY OR FENNEL…
Add flavour to soups and stocks,
meat fillings, fish in tinfoil…
Close-up on benefits: coriander and sage contain a significant
quantity of antioxidants.
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