Ellos son los inspiradores de este artículo donde quiero destacar la importancia del color en la cocina. Es importante asegurarnos de que lo que comemos tiene un amplio abanico de nutrientes y de sabores haciendo un arco iris en el plato. Pero no sólo eso, el color también es un ingrediente del placer y de la salud.
En la seri de televisión "Food revolution", Jamie Oliver, el prestigioso cocinero, ofrecía una buena demostración visual de esta idea. En uno de los capítulos fue a casa de una familia americana y vació el congelador y la nevera sin envoltorios y lo dispuso todo sobre la mesa de la cocina para que la familia lo viera. Marrón, amarillo y blanco: eran los colores de las patatas fritas, la pizza, el pan y la bollería. Nada de verde ni de rojo, ni de morado. ¿Donde estaba el arco iris de colores?
Muy lejos de la dieta americana estándar, te propongo que elijas colores dinámicos en cada comida para que tus papilas gustativas y tu mente --también comemos con la mente-- encuentren un placer armónico.
El calor sofocante de estos días en España trae un anhelo natural de ir al mercado a comprar ingredientes frescos y jugosos. ¿A qué esperas? Pero, recuerda, en el mercado, también hay que fijarse en los colores.
Aquí tienes mi propuesta de receta
Ensalada Arcoiris
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Ingredientes:
1 zanahoria cortada a cuadritos
1 rama de apio cortada muy finita
1 cuarto de coliflor cortada a flores
1 cebolleta cortada a rodajas finitas
4 rábanos rojos cortados a rodajas finita
hojas de coliflor, de brócoli o de cualquier verdura que tengamos en casa
unas aceitunas negras
vinagre de umeboshi
1 aguacate
1 cucharada de postre de pasta de umeboshi
1 chorrito de limón
1 cucharadita café de aceite de oliva.
Elaboración:
Poner un cazo con 1 litro de agua a hervir
Añadir la zanahoria y la coliflor al agua y hervir durante 5 minutos.
Sacar la verdura y colocar en un colador, pasar por el agua fria.
Seguir cocinando la verdura, ahora coloca el apio y la cebolleta y hierve durante 2 minutos, haces el mismo proceso, sacas la verdura y la pasas por el grifo de agua fría.
Después las hojas durante 2 minutos y por último las rodajas de rábanos durante 10 segundos
Colocas todas las verduras en una fuente para ensalada, reservando los rabanitos a los que añades unas gotitas de umeboshi para que cojan color vivo.
Para esta ensalada preparas un guacamole.
Pelas y deshuesas un aguacate y lo rocías con unas gotas de limón para que no se ennegrezca.
Con un tenedor lo aplastas hasta conseguir una pasta.
le añades la cucharadita de aceite de oliva, una cucharada de postre de pasta de umeboshi y un chorrito de agua para que emulsione, si quieres puedes añadir un poco de cilantro.
Disfruta!!
In the kitchen: THE PARTY OF THE COLOR
I have a weakness for tulips. It is a fascination that feel since childhood and you'll never stop feeling. It is precisely at this time when you look at any corner of the city, bright and colorful. Today, after a spring storm and when I said goodbye to my dear students of yoga, I've seen them everywhere boasting of color in the wonderful gardens of Stockholm ....
They are the instigators of this article where I want to highlight the importance of color in the kitchen. It is important to ensure that what we eat has a wide range of nutrients and flavors, making a rainbow on the plate. Not only that, the color is also an ingredient of pleasure and health.
In the TV seri "Food Revolution", Jamie Oliver, the famous chef, provided a good visual demonstration of this idea. In one of the chapters he was home to an American family and emptied the freezer and the refrigerator without packaging and arranged everything on the kitchen table for the family to see. Brown, yellow and white: they were the colors of the chips, pizza, bread and pastries. Nothing green or red, or purple. Where was the rainbow of colors?
Far from the standard American diet, I suggest you choose dynamic colors at each meal to your taste buds and your mind --also eat with mind-- find a harmonious pleasure.
The sweltering heat of these days in Spain brings a natural desire to go to the market to buy fresh and juicy ingredients. What are you waiting for? But remember, in the market, also have to look at the colors.
Here's my recipe proposal
Rainbow Salad
Ingredients:
1 carrot, cut into cubes
1 stalk celery, sliced very thin
1 quarter of cauliflower cut flowers
1 onion cut into thin slices
4 red finite cut sliced radishes
leaves of cauliflower, broccoli or any vegetable you have at home
some black olives
umeboshi vinegar
1 avocado
1 tablespoon umeboshi paste dessert
1 dash lemon
1 teaspoon of olive oil coffee.
Preparation:
Put a saucepan with 1 liter of water to boil
Add the carrot and cauliflower water and boil for 5 minutes.
Remove the vegetables and place in a colander, go through the cold water.
Continue cooking the vegetables, now places the celery and onion and boiled for two minutes, you do the same process, you get the vegetables and go through the cold water tap.
After the sheets for 2 minutes and finally the sliced radishes for 10 seconds
You put all the vegetables in a salad bowl, reserving those radishes add a few drops of umeboshi vinegar to catch vivid color.
For this you are planning a guacamole salad.
Peel and remove the avocado seed and sprinkle with a few drops of lemon juice so the avocado doesn't get blacken.
Crush it with a fork to make a paste.
you add a teaspoon of olive oil, one tablespoon umeboshi paste dessert and a splash of water to emulsify, if you want you can add some cilantro.
Enjoy !!
In the kitchen: THE PARTY OF THE COLOR
I have a weakness for tulips. It is a fascination that feel since childhood and you'll never stop feeling. It is precisely at this time when you look at any corner of the city, bright and colorful. Today, after a spring storm and when I said goodbye to my dear students of yoga, I've seen them everywhere boasting of color in the wonderful gardens of Stockholm ....
They are the instigators of this article where I want to highlight the importance of color in the kitchen. It is important to ensure that what we eat has a wide range of nutrients and flavors, making a rainbow on the plate. Not only that, the color is also an ingredient of pleasure and health.
In the TV seri "Food Revolution", Jamie Oliver, the famous chef, provided a good visual demonstration of this idea. In one of the chapters he was home to an American family and emptied the freezer and the refrigerator without packaging and arranged everything on the kitchen table for the family to see. Brown, yellow and white: they were the colors of the chips, pizza, bread and pastries. Nothing green or red, or purple. Where was the rainbow of colors?
Far from the standard American diet, I suggest you choose dynamic colors at each meal to your taste buds and your mind --also eat with mind-- find a harmonious pleasure.
The sweltering heat of these days in Spain brings a natural desire to go to the market to buy fresh and juicy ingredients. What are you waiting for? But remember, in the market, also have to look at the colors.
Here's my recipe proposal
Rainbow Salad
Ingredients:
1 carrot, cut into cubes
1 stalk celery, sliced very thin
1 quarter of cauliflower cut flowers
1 onion cut into thin slices
4 red finite cut sliced radishes
leaves of cauliflower, broccoli or any vegetable you have at home
some black olives
umeboshi vinegar
1 avocado
1 tablespoon umeboshi paste dessert
1 dash lemon
1 teaspoon of olive oil coffee.
Preparation:
Put a saucepan with 1 liter of water to boil
Add the carrot and cauliflower water and boil for 5 minutes.
Remove the vegetables and place in a colander, go through the cold water.
Continue cooking the vegetables, now places the celery and onion and boiled for two minutes, you do the same process, you get the vegetables and go through the cold water tap.
After the sheets for 2 minutes and finally the sliced radishes for 10 seconds
You put all the vegetables in a salad bowl, reserving those radishes add a few drops of umeboshi vinegar to catch vivid color.
For this you are planning a guacamole salad.
Peel and remove the avocado seed and sprinkle with a few drops of lemon juice so the avocado doesn't get blacken.
Crush it with a fork to make a paste.
you add a teaspoon of olive oil, one tablespoon umeboshi paste dessert and a splash of water to emulsify, if you want you can add some cilantro.
Enjoy !!
Hola! gracias por la receta y por tu trabajo. Yo también me dedico al yoga y practico la macrobiótica, nunca dejo de estudiarla ;)
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