Our nutrition is often limited by lack of information. It must consist of proteins, carbohydrates, fats, vitamins and minerals. Our grandmothers used to tell us their anecdotes, recipes and they always cured us with their herbs. What I learned from my grandmother I'll tell you here. With much pleasure!
In the variety is the pleasure. In order to obtain a complete balance in our nutrition we would have to vary the taste, salty, sweet, bitter, sour, rancid and fermented. If we feed ourselves correctly and we consume fresh products daily, our health would be favored, the intestines would work better, our blood would stay balanced and in the long run the result would be beneficial and positive, without suffering health damages, being this very important naturally.
Salt: It is vital that we consume five grams of salt daily. We know marine salt, mountain salt, salt of garlic, salt of celery, salt of onion. The consumption must be strict since all the elaborated foods contain salt, the excess in its consumption is an attack against the health.
Germinated and sprouts: Germinated ones are the primary food. They can be consumed crude, cooked, as bread and milkshakes. The queen of the germinated ones is the alfalfa, by its rich content of vitamins and minerals, rich in chlorophyll and cellulose, protein, calcium and phosphor.
To ingest liquids is very important. Natural water is a magnificent source (see program of water), we should consume at least 6 cups per day, in this we ought not to be thrifty, what also counts for the teas of herbs. Take at least a glass from some fruit or vegetable squeezed in the extractor daily.
The teas of herbs are rich in vitamin
C and many contain mineral elements. Give yourself time to study and conserve
them. TIP: keep them in green or brown colored bottles and outside
Herbs, species and seeds: many of these condiments are the reason that our foods taste flavorful, pleasant and aromatic:
anise (pimpinella anisum), garlic (allium sativum), sesame (sesamum indicum), basil (ocimum basilicum), capers (spinosa capparis), artemisia (artemisia absinthium), almond (amygdalus communis), hazelnut (corylus avellana), acorn (bellota miersii), cinnamon (cassia ceylanicum), chestnut (castanea vulgaris), scent nails (cariophyllus aromaticus), chile (capsicum frutescens), coconut (cocus nucifera), comine (cuminum cyminum), juniper (juniper-communis), ginger (zingiber officinale), fennel (foeniculum vulgare), nut (juglans regal), pecan (carya sins), nutmeg (Myristica pragrans), pepper (piper nigrum), pinion (gliricidia sepium), sharp radish (cochlearia armoracia), lemon scraping (citrus media), pumpkin seed (Lagenaria siceraria), sunflower seed (helianthus annuus), linseed seed (linum usitalissimum), melon seed (melo cantalupensis), mustard seed (sinapis alba), vanilla (vanilla planifolia).
Herbs like: wild garlic (allium ursinum), basil (ocimum basilicum), saffron (crocus sativus), watercress (nasturtium officinale), coriander (coriandrum sativum)), tarragon (artimisia draculus), feotid goosefoot (chenopodium feotiduma), dill (anethum graveolens), herbs maggi (levisticum officinale), laurel (Laurus nobilis), oregano (origanum vulgare), stinging nettles (urtica dioica), parsley (petroselinum crispum), mint (mentha piperita), marjoram (origanum majorana), parsley (anthriscus cerefolium), hops (humulus lupulus), fan palm hearts (chamaerops humilis), winter savory (satureja montana), wormwood (artemisia vulgaris), rosemary (rosmarinus officinalis), sage (salvia officinalis), sandalwood (santalium
albums), thyme (thymus vulgaris). Herbs contain vitamin C.
Individually I prepared a table with the elements and how each one favors our health.
TIP: Take the necessary time to learn the different combinations. Try to have the spices separated since if kept a long time, they lose their consistency, same counts for the teas of herbs. TIP: keep them in dark places in green or brown bottles.
The cereals - belonging to the family of grasses and known for eleven thousand years - have been a complementary source of carbohydrates, proportions of protein, vitamins, minerals and fats and for that reason it constitutes an important food.
Among cereals we count: perennial pigweed (Amaranthus deflexus), oats (avena sativa), rice (oryza sativa), barley, (hordeum vulgare), rye (secale cereale), maize / corn (zea mays), broomcorn millet (panicum miliaceum), quinoa (chenopodium quinoa), wheat (triticum aestivum), buckwheat (fagopyrum polygonum ssp).
They can be consumed in different ways: Cooked in water, or broth of vegetables, poultry, meat, fish milk or fruit juices, candied or salted. Cooked they can be made as bollitos (look like French Rolls, but made from maize flour), tortillas, ñoquis (like Italian gnocchi), polenta, gorditas (thick tortillas, but smaller in diameter), sopes (like gorditas, but with raised edges), garnachas (stuffed and fried mini-maize tortillas), huaraches (oval garnachos with cheese, sourcream, meat and green tomatao sauce), combined with legumes. Grinded dry as flour they serve to make atole (cornflower drink), creamsoups, pastes, bread, pies, hot cakes, simple or mixed with the cereals that you want. Example:
Hot cakes of oats-buckwheat-wheat-flour are very aromatic and very flavorful (see recipe)
Vegetables: The vegetables can be consumed crude or cooked, with the exception of some. They are rich in vitamins and minerals and some in iron and vegetal fats. Examples of Vegetables and Greens:
Sorrel (rumex acetosa), beets (veta vulgaris), celery (apium graveolens), sweet potato (ipomoea batata), pumpkin (cucurbita pepo), marrow (cucurbita pepo), coles of Brussels (brassica gemmifera oleracea), cabbage (brassica capitata oleracea), Chinese broccoli or cauliflor (brassica oleracea botrytis), chinese cabbage (brassica pekinensis), broccoli (brassica oleracea-botrytis), chayote (sechium edule), field mushroom (agaricus campestre), beans (phaseolus vulgaris), spinach (spinacia oleracea), mustard (brassica juncea), Radicchio (cichorium intybus), potatoes (solanum tuberosum), Rapeseed or Rutabaga (brassica napus), turnip rape (brassica rapa), tuna (opuntia sp.), Red Yam Chamorro (dioscorea alata), red radishes (raphanus sativus), (Italian white) truffle (tuber magnatum), endive (chicorium endivia), chicory (cichorium intybus), lettuces (lactuca sativa), cucumber (cucumis sativus), crotalaria (crotalaria plumila), aloe vera (socotrina aloe), purslane (portulaca oleracea), manioc (manihot utilissima).
The 'Onions' (Allium...) among them : Onion (allium cepa), welsh onion (allium fistolosum), shallots (allium ascalonicum), garden leek (allium porrum), chives (allium schoenoprasum), etc. fight scurvy.
Tomatoes (solanum lycopersicum), savoy cabbage (brassica capitata oleracea), eggplant (solanun melongena), beet (beta vulgaris), chile peppers (capsicum annuum), and carrots (daucus carota), contain flavonoide and carotene, salts of iron, calcium, phosphorus, magnesia, pectin and vitamins, in addition it fights scurvy.
Leguminous: The grain legumes, with thousands of years of tradition, are a source of vegetal protein, iron, vitamis, calcium, nitrates and nutricious elements essential for a healthy nutrition. They are not consumible raw..
Examples: carob bean (ceratonia siliqua), kidney bean or string bean (phaseolus vulgaris), judia (seed of string bean), lima bean (phasoefus lunatus macrocarpus), peanut (arachis hypogaca), peas (Pisum sativum), horsebean or broadbean (vicia faba), lentils (lens esculentaid), pepperwort (lipidium ssp.), chick-peas (cicer arietinum), soybean (glycine soja) and tamarind (tamarindus indica).
Fruits: olive (olea europea), avocados (persea gravisima), apricot (prunus armeniaca), blueberry (vaccinum frondosum), cherry (prunus virginiana), cherimoya (annona cherimola), date (phoenix dactylifera), peach (prunus persica), Raspberry (rubus idaeus), strawberries (fragaria vesca), grenade (punica granatum), banana (musa sapientum), currant (actinidia chinensis), soursop (annona muricata), guava (psidium guajava), mango (mangifera indicates), apple (pyrrus malbis), melon (cucumis melo), mamey (pouteria sapota), passion fruit (passiflora endulis), quince (cydonia oblonga), mullberry (morus alba), loquat (eriobotrya japonica), papaya (carica papaya), pear (pyrus communis), pineapple (ananas comosus), pomelo (citrus grandis), watermelon (citrullus lanatus), hawthorn (crataegus ssp.), tuna (opuntia sp.), grape (vitis vinifera), Sapodilla (achras sapota ), crude, cooked and dry
Sugars and Honeys : Refined sugar is harmful for your health.
Honey contains sugar of flowers and fruits, as well as amino acids and is magnificent against fatigue.
Honey of bee, honey of maguey, honey of rice, e.g.
Ferments: Leavening, vinegar, tepache (pineapple rinds mixed with raw sugar fermented in clay pots or wooden barrels), sauce of soybean, miso (fermented soy paste), jocoque (sort of sour milk) as representants of this type of foods.
Milk products are an important source of protein also. They contain lactose that some times causes allergies to the people who consume it. The derivatives of milk are very varied and can be prepared in many forms, in special: cheese, requesón (looks and tastes like cottage cheese), bitter cream, sweet cream, yogurt, jocoque (see above), panela (kind of fresh cheese), to mention some.
Animal Protein: Meats, fish, birds, and eggs. One should consume a minimum of 100 g. daily.
Formerly the natives had a great respect for rivers and springs, maintaining them healthy and free of contamination, their fundamental aim was to maintain health and apply their wisdom.
Nowadays many springs, rivers and seas are contaminated, we have forgotten to live. Let us remember, "by means of a clean and healthy nature we will be able to reach health"
Let us return to nature, respecting it, let's get closer to the plants that have a spiritual and cleaning function. Knowing that this unites us to each others, finding ourselves in each plant and thus to reach the aim of being.
Simplicity is greatness, Michio Kuchi,
That your food be your medicine, Hipocrates.
Let us remember: "by means of a clean and healthy nature, we will be able to reach health"
Ancient saying: a good cook is a good doctor!
Ancient saying: full Belly, contented Heart!