WHAT IS IT? The cochayuyo seaweed is a brown seaweed like, for example, kombu. It is gelatinous and has a mild but intense flavour. Energetically it is quite yang, it moistens and tempers us. It is not well known in Europe because it is native to America and has been eaten for centuries in countries…

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WHAT IS NORI SEAWEED? Nori seaweed is made from seaweed of the sea lettuce family, which grows in temperate waters in different parts of the Mediterranean and the Pacific and Atlantic oceans. Nori seaweed is very fine and soft, and its flavour is intense. When we eat it, we notice its upward and outward energy,…

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Tofu is made from the “milk” of the glycine soya bean (Fabaceae). Its production is very similar to cheese made from cow’s, goat’s or sheep’s milk. Tofu is made by curdling soya milk, which is why tofu is often referred to as “soy cheese”. Its origins date back to ancient times in China, thousands of…

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WHAT IS FASTING? Let’s start with the basics by defining what fasting is. Fasting involves suppressing solid foods from your diet for a longer or shorter period of time, forcing your body to use its reserves as a source of energy. It is a natural thing to do. So, it is not a fad or…

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Boosting our own immunity is possible through different means, such as fasting, vitamins, minerals and our attitudes and emotions; and all this is down to being an integrated whole: body, mind and emotions. Welcome to the second part of the post Common Sense Immunity (I). FASTING: Before going on long fasts, it is better to…

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Inmunidad

Are we going to sit around with our mask on, waiting for a vaccine? My grandfather used to say that “common sense is the least common of the senses.” We are living in a highly “medicalised” society and it seems that our immune system can only be boosted via drugs and supplements. My question is, just as the…

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I love quinua. It is digestive, nutritious and easy to cook. But I have learned a few things about the way it is grown and sold globally. Do you want to learn more? WHAT IS QUINUA? Scientifically known as Chenopodium quinoa. Botanically, it is not considered a cereal grain, although it closely resembles millet nutritionally.…

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por que me sientan mas las legumbres

The easy answer could be: “Because you don’t cook them well“. Indeed, many people believe that beans and grains should be cooked just long enough for them to be on the harder rather than the softer side. “Al dente“, as italians would put it. Well, not really. Beans are very rich in nutrients and not…

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Celeriac is the root of a type of celery, from the Mediterranean area and northern Europe, but it is quite unknown in Spanish cuisine. It is also known by its French name (celéri). It differs from the common celery (from which the stem and leaves are mainly used) in that its bulbous root is used,…

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There is a universal law: everything changes. We can see it now around us. Although the leaves on the trees have not browned yet, it feels like the end of a cycle. It’s the end of summer, it’s late summer. I would like to tell you about this stage and how it influences our energy,…

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