Elena Petrova

Researcher, Science Journalist, Co-Founder and Author of Elena Sunshine Magazine. Elena is a researcher, science journalist, and nutritionist, as well as an expert in the field of mental health and eco-design. Research interests: Research and search for solutions to global problems related to nutrition, mental health, and ecology. Elena explores the global problems of humanity associated with a shortage of nutrition and nutrients, unfavorable conditions caused by man-made sources, and mental health and suggests solutions that help people find the opportunity to eat well, live comfortably and work. She studies the latest scientific discoveries in the field of health, nutrition, and ecology. Her publications contain up-to-date information about proper nutrition, modern medical research, and advanced technologies for environmental conservation, the purpose of which is to present new ways to solve global problems in the field of nutrition and health. Education: the University of Minnesota School of Public Health, Introduction to Integrative Therapies and Healing Practices; Food Sustainability, Mindful Eating, and Healthy Cooking Specialization Offered By Stanford University.

Pumpkin baked in bacon

Pumpkin baked in bacon

Baked pumpkin slices wrapped in strips of bacon are delicious! Sweet creamy pumpkin inside and smoked toasted bacon outside – well, who wouldn’t want to try it? It is especially delicious if you dip a slice of such a pumpkin in some fresh cold sauce, for example, cucumber-sweetness, smoke and freshness in one bite. I

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How to fry steaks on the bone 5 ways to cook a Skert steak. Part 2.

How to fry steaks on the bone? 5 ways to cook a Skert steak. Part 2.

How to fry steaks on the bone? We will start with the most popular category — classic steaks from aged marble meat. Find out which types of classic steaks are worth trying first. And be sure to prepare at least one of them at home. Previous series of articles: Part 1, Part 2, Part 3,...

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How to fry steaks on the bone? 5 ways to cook a Skert steak. Part 2. Read More »