Energìa en Colores [Spn/Eng]

Saludos Comunidad

Greetings, Community!

Energy in Colors is a way of defining everything we prepare with a focus on excellent nutrition that provides us with well-being. Sometimes, we have different foods on hand, but it's difficult to create dishes with them, combining them harmoniously and visually, while also developing a flavor that will create pleasant sensations on our palate.

In one way or another, we prepare salads to complement our meals. Alternatively, a diet, for whatever reason, only allows salads; it all depends on the purpose of the diet. In general, a diet aims to generate health, nutrition, and well-being. This is what is known as mindful eating, which our bodies appreciate.

Information about nutritious food reaches us daily through social media. Doctors and nutritionists have taken it upon themselves to disseminate this information. As I always emphasize, we must filter it so as not to be overwhelmed by everything we receive. In this case, I follow a doctor specializing in natural medicine—you could call it that, although he goes much further. He teaches us about the nutrients each product nature provides and how we can consume them, which others call true nutrition because it avoids excessive consumption of refined flours and sugars.

This simple salad has nutrients that made it a must-have (I've made it before to fill out a meal, but never with this awareness of what each ingredient provides).

Para esta receta se utilizó:

1 remolacha pequeña
1 zanahoria pequeña
50 gramos entre cilantro y perejil
½ cebolla morada (de una pequeña)

Para el aderezo se usó:

1 limón grande y jugoso (en su defecto el jugo de 2 limones)
½ cucharadita de sal
Una pizca de clavos de especies en polvo (en realidad este ingrediente siempre lo había utilizado solo en dulces, nunca para comidas saladas), su contenido en vitaminas y minerales hace la diferencia.

For this recipe, I used:

1 small beet
1 small carrot
50 grams of cilantro and parsley
1/2 a small red onion

For the dressing, I used:

1 large, juicy lemon (or the juice of 2 lemons)
1/2 teaspoon of salt
A pinch of ground cloves (I had always used this ingredient only in sweets, never in savory dishes), but its vitamin and mineral content makes all the difference.

Start by peeling the beet.

Take half of the red onion that will be used.

Luego se procede a lavar cada uno de los vegetales.

Then wash each of the vegetables.

Se procede a rayar la zanahoria y la remolacha.
Se corta la cebolla morada lo más menuda que pueda.
Se corta el cilantro y el célery

Grate the carrot and beet.
Finely chop the red onion.
Chop the cilantro and celer

For the simple dressing, squeeze the lemon juice and place it in the container with the salt and ground cloves. Stir until the salt dissolves. (Add more salt to taste.)
Combine the chopped ingredients in the container you have chosen for this preparation.

Mix all the ingredients well, and the salad is ready—colorful, flavorful, and nutritious.
This amount of ingredients makes two servings.