Lifestyle

How does striving for more self-confidence relate to saying no?

The word “no” sounds short and sweet, but it can cut through the soul like a knife. It’s very expressive and suggests that it is a final decision. It just takes strength to say no. Lots of people need more self-confidence, than the one that you have right now to be able to say no decisively.

You start to give explanations, to find excuses ….

Confidence and self-esteem are important qualities

You feel uncomfortable, in some cases guilty. In fear of the other person’s current reaction, do not say “no” directly. So you leave the other hopes. In this way situations begin that lead to an eternal back and forth. The whole thing sounds familiar to you?

Is it hard for you to say no either??

How are those who say “no” perceived?

Most of the time you can’t say “no” because you’re afraid that people will think or talk badly about you. First, you have to ask yourself how you perceive it when others behave like this towards you. Do you speak ill of “no” people yourself? Do you feel that you have been treated unfairly when this happens to you? Sometimes you may be right too.

But if you are hurt by saying “no” in all situations, then you may be misunderstanding.

Most of the time we have the wrong idea of ​​selfishness. It is not to be equated with the ability to put one’s own interests before those of others. We all have to think of ourselves first to be fine. This is the only way we are in shape to help other people. If you look at it that way, you wouldn’t find the “no” too bad. Remember all the speaking situations in which you said “yes”. We all usually get enough help if we really look for it and don’t expect everyone to be available at all times. Better take this attitude! So saying “no” won’t sound too bad either in your mouth or in others’ mouths.

Being more confident will help you say no

You always say “yes” even though you mean “no”?

You may understand the other person when they say “no” that you cannot say that yourself. This is probably due to a lack of self-confidence. You just have to strengthen it.

Strengthen your own self-confidence

Learn to be more confident

Clear assessment of the situation

In order to give the appropriate “yes” or “no” answer, you would have to assess the situation correctly. Above all, be fair to yourself. Because someone thinks they need help, that doesn’t necessarily have to be true! Sometimes these people scream the loudest for help that doesn’t really need it. By sacrificing yourself for such people, you don’t have the strength to deal with the real problems in your friends and family. And unfortunately these keep coming back on the daily schedule.

Being able to say no is important

Be categorical in your decision

In addition, you are not really helping other people through the superfluous support. People have to learn to deal with most problems on their own. By constantly transferring their own tasks to other people, they do not develop any further. Whom does that even help??

If you believe in yourself, you achieve more in life

Confidence and self-esteem are closely related

The specific ability to say “no” would also strengthen you spiritually in general. So start with this if you want to permanently strengthen your self-confidence!

Be a confident woman

Respect self-confident people

Confident people achieve more success in life

Defend your own opinion

Show self-confidence during the conversations

 More self-confidence helps in interpersonal relationships

Summer is clearly also the strawberry season and our editorial team has the finest suggestions and ideas ready for you.

Today we offer you 3 great and classic recipes with strawberries that everyone knows and likes. Some are quick to make and each one is a calorie bomb. First, let’s start with something classic:

Seasonal recipes with strawberries

Strawberry-cream-cake

Ingredients for the soil

2Eggs

2 tablespoons of water (lukewarm)

70g sugar

1 pack of vanilla sugar

70g flour

Ingredients for the cream

300g yogurt

100g low-fat quark

100g sour cream or sour cream

250g whipped cream

2 tablespoons lemon juice

50g sugar

800g ripe strawberries

Your own cake after the season

The eye eats too 

Preparation:

Cake base

Beat eggs and sugar firmly and mix with the remaining ingredients. Spread the dough evenly on a baking sheet that has been greased or lined with baking paper. Bake in the preheated oven for 25 minutes over medium heat. Then let the dough cool down and cut it in half in the middle, horizontally.

Skimmed quark and honey instead of sugar reduce the calories 

cream

For the cream, beat the yoghurt with the quark, lemon juice, cream and sugar until stiff. Put a third of the cream aside along with strawberries to garnish.

Spread 1/2 of the leftover cream on the lower half of the dough. The strawberries are then placed aesthetically on the cream and gently indented. The remaining cream is poured over the strawberries, covered with the second half of the dough and placed in the cold for 30 minutes.

Then decorate the cake with cream and strawberries!

Strawberry lemonade

Ingredients for 6 servings

500g ripe strawberries

2 limes, 3 tablespoons of brown sugar, 1L of mineral water, drinking straws

Refreshingly summery 

healthy and made entirely by yourself 

preparation

Wash the strawberries and mash them roughly with a fork in a bowl. Squeeze the limes and add to the strawberries together with the sugar. Pour the strawberry purée into glasses and dilute with any amount of water.

Set up the dessert the way you like it best 

Strawberry ice cream with natural yoghurt and fresh strawberries

At this point we offer a mix of homemade and pre-purchased items!

Put the most beautiful strawberries aside to decorate 

Ingredients:

250g strawberries

5 tablespoons of honey

500g natural yogurt

500g strawberry ice cream (Mövenpick or Häagen Dazs)

5 pieces of chocolate lattice

Strawberry ice cream (organic)

Alternate layers 

Preparation:

Wash and quarter the strawberries, then mix with the honey and yoghurt. Arrange the strawberry ice cream with the yoghurt in beautiful glasses and decorate with a chocolate lattice.

In the next chapter we show you how you can prepare ice cream yourself

Star-shaped anise – a star among spices

Also known as Chinese star anise, this star-shaped spice comes from the evergreen Illicium Verum tree of the magnolia family (Magniliaceae). The mother plant can grow up to 8 meters high. The leaves are green, elongated and pointed at the ends.

They show a dull variant of yellow or pale green. After five years the tree gives the fruit. These look like stars and are between 2-3 centimeters wide.

 Real star anise

Still known as Chinese star anise

The star-shaped aniseed spice has between six and ten tips. When ripe, the fruits are dark brown. In the tips there are the seeds and the latter are used as a spice. But they can only be used after the fifteenth year of the tree.

Anise fruits and seeds

History of the use of the aniseed spice

This aniseed spice originally comes from Southeast Asia. In China and India, the tree grows between 600 and 1500 meters above sea level. Even before our era, the Chinese used the seeds in various foods and medicines. The wood from the tree itself was used in shipbuilding.

Indian spices

Only in the 16th century did the aniseed spice reach Europe. Like many exotic types of spice, it has also generated a lot of interest. Star anise is widely used in many baked and cooked dishes and also in medicine.

When ripe, the fruits are dark brown

Ingredients and storage

The star-shaped aniseed spice contains a lot of anethole, tannin, resins and sugars. The expiry date is very important when shopping. Otherwise the good properties will be lost. The seeds can be used in powder form or whole. You will thereby gain an aromatic substance. It is best kept in closed containers made of natural materials.

Anethole, tannin, resins and sugars are found in Chinese star anise

Anise seeds as powder

Good for health

The star-shaped aniseed spice is very good for health in many aspects. The secretions separate more easily. Problems with the gastrointestinal system are also successfully treated. It is also beneficial for the liver.

Spice and medicinal plant

Anise spice in gastronomy

This spice is also widely used in gastronomy. In ground form it is found in a great many sweets, jams, jellies and baked goods.

Indian black tea with milk and star anise

Geese, chicken and beef can also be given a better taste. Fish and many vegetarian soups also taste great with it. It can be combined wonderfully with black pepper, dill, garlic and parsley. You mustn’t use too much of the aniseed spice. When fresh, the anise is very strong. One gram could be enough for a full serving.

Chicken roast seasoned with aniseed

Delicious cake with spices

Cinnamon, oranges, pistachios and star anise create an oriental aftertaste

Dessert with chia seeds and yogurt

Black chocolate, coffee beans, cinnamon sticks and star anise fruits

 Oriental style soft drink

What exactly do you know about the sushi?

Sushi is a Japanese specialty made from rice, vegetables and raw fish or other seafood. The delicious dish is usually prepared from tuna, salmon, cuttlefish, octopus, shrimp, crab and caviar. The secret of this unique dish is in fact encoded in its centuries of history and in the balance between the rice and the vinegar used as its marinade. Since the essence of Japanese cuisine is the healthy processing of the individual ingredients, this food turns out to be quite tasty, nutritious and at the same time low in calories.

Sushi origin and its spread throughout the world

The excellent taste of sushi is mainly due to an Asian philosophical teaching – in Japanese cuisine one believes that one can neither change nor improve nature. The natural taste should therefore not be changed, but simply emphasized! Driven by this strong inner conviction, the Japanese enjoy eating fresh, raw fish. Although its thermal processing is not completely ruled out, it is viewed more as a compromise.

Sushi was first mentioned in a 2nd century Chinese dictionary. For this reason, it is believed that the dish actually originated in China and Southeast Asia and only began in the 7th-8th centuries. Became famous in Japan in the 19th century. Originally, sushi did not refer to the food itself, but to an ancient process for fermenting and preserving salted fish by adding rice.

In the 15th-16th In the 19th century, certain changes were made to the sushi technique. Although the Japanese initially threw away the rice that was included and only ate the sour-tasting fish, over time they gradually became convinced that the rice taste in combination with the fish triggers new sensual sensations. Originally, the fish was supposed to stay in the marinade for about a year until it was finally ready to be consumed. Later, the clever idea of ​​adding rice vinegar to the rice came up, reducing the preparation and fermentation time to a few days.

Since then, the fish and rice appetizers have been sold and served in beautiful wooden boxes. When preparing the perfectly shaped rolls, two main things were taken into account: On the one hand, great importance was attached to the distinctive taste, because it should be a real treat for the palate. On the other hand, the focus was on the outside, because the color combinations resulting from the colors of the individual ingredients should please the eyes.

During the industrial progress and the expansion of the cities at the beginning of the 19th century, the food stalls played an important role as they always provided the workers with tasty and nutritious food. So that everything ran quickly and without problems, one should forego the days of fishing. Instead, vinegar was added to the rice on site to give the dish its specific sour taste. It was around this time that that too came about Nigiri sushi in Edo (today’s Tokyo). However, it took over 100 years for his fame to finally reach the Old World in the second half of the 20th century and make a name for himself around the world from Europe.

Today this Japanese specialty is considered a delicatessen whose taste is popular with young and old around the world. Many different variants are known in today’s world, and the chefs continue to experiment courageously with the ingredients and methods of preparation. What do you say? Ask that Sushi food challenge you with chopsticks?

Has your mouth watered already??

Sushi origin – nigiri sushi

This hand-formed sushi is considered to be the most common type of sushi of all. Here we have put a fish cut on rice.

Maki-Sushi literally means rolled sushi

This type of sushi is formed using a bamboo mat.

Sushi origin – Gunkanmaki

Hand-oval shaped rice wrapped in nori with different fillings

Sushi origin – Futo-Maki is a thick roll with fish and vegetables

The typical futo-maki has a diameter of 3-4 cm. The filling consists of three different ingredients, the taste and colors of which go perfectly with each other.

Sushi origin – chirashi sushi (scattered sushi)

A bowl of rice with different types of fish and vegetables mixed together

Ura-Maki (rolled from the inside)

 Rice wraps the sushi while the nori sheet stays inside

Te-Maki: the nori is rolled into a bag and filled with different ingredients 

Hoso-Maki with cucumber is used to clean the mouth when consuming raw fish, so that the different taste styles are not mixed with one another

Another variant is Hoso-Maki with tuna.

Oshi sushi is still known as press sushi and is characterized by its long shape

Sashimi – fish cuts without rice and any ingredients