recetas para revitalizar el organismo
Spring vegetable healthy salad with radish, cucmber, savoy cabbage, parsley, green onion, ramson leek and bread. Healthy vegetarian food.

3 recipes to revitalize your body in spring

For SHA Wellness Clinic
|
Thursday May 12th, 2016
Healthy nutrition

During spring, our bodies need to adapt to the change of season and to fight against allergies and lack of energy. Moreover, we want to take care of our physical appearance since summer is getting closer. To enjoy this time of the year and revitalize your body, we can find support in food. As we saw it in this post, there are different foods that can help us feel better. Today, we suggest these 3 recipes to revitalize your body in spring:

 

SPRING BARLEY

(Refreshing and very nutritive dish. It depurates liver and it improves skin condition)

 

Ingredients:

 

  • 1 diced courgette
  • 1 diced carrot
  • 1 sliced onion
  • ½ glass peas
  • ½ glass biological soft corn
  • 1 glass cereals (75% barley and 25% integral rice)
  • 3 glasses of water
  • White miso

 

Elaboration: 

 

  1. Cook the barley, the rice, the peas, the carrot, the onion and the courgettein a pressure cooker with three parts of water.
  2. Take the lid off the cooker and add the corn.
  3. Add a white miso soupspoon before turning off the fire and mix it well.

 

SPRING SALAD

(It provides vitamins, minerals and it relaxes the liver)

 

Ingredients:

 

 

Dressing:

 

1 white miso soupspoon, 2 rice vinegar soupspoons, 3 concentrated apple juice soupspoons, 1 toasted sesame oil teaspoon, and your favourite fresh aromatic plants.

Mix everything and emulsify.

 

Elaboration:

 

  1. Cut the cucumber in thin layers and put it in a bowl with water into the fridge.
  2. Put the wakame seaweed in water.
  3. Steam cut broccoli and use also the stem. At the end of the cooking, add the radish (for 10 seconds).
  4. Keep the radishes’ leaves and clean them well.
  5. Once the steam is cold, mix all the ingredients, season with the dressing and add lemon zests and few drops of oil. Mix it 30 minutes before serving.
  6. Add few lemon drops so it doesn’t get black.

 

LENTILS, SPROUTS AND SPRING GARLICS LUKEWARM SALAD

 

Ingredients:

 

  • Lentils
  • Soya or alfalfa sprouts
  • Spring garlic heads
  • Spring onions
  • Capers
  • Olive oil
  • Soya sauce
  • Rice vinegar

 

Elaboration:

 

  1. Cook the lentils with a pinch of salt. They have to stay entire.
  2. Make a sauté with soya or alfalfa sprouts and spring garlic heads.
  3. Let the lentils get cold and add the sauté, the capers, the olive oil and the soya sauce.
  4. Serve with spring onion or green part of spring garlic heads.
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