Ayurveda medicine has been a great source of inspiration and wisdom for me. According to Ayurveda, each season due to its climatic qualities the organism has to adapt to rebalance our internal energy.
At this time of the year there are discomforts such as slow digestion, heaviness, overweight, permanent tiredness, lack of energy, excessive mucus, allergies, general congestion, melancholy and depression, among others.
The focus will be on caring for and pampering our body in this direction.
At this time we tend to produce more mucus, so once a week it is recommended that you do a nose cleaning with sea water.
Practice pranayama (Kapalabhati) or breathing exercises are very beneficial and more you suffer from allergies or you have a cold, they will help you to eliminate lung congestion and will give you a feeling of lightness.
Hydrate yourself in the morning with warm water or better with a celery smoothie for its medicinal properties and to help the body in this detoxification process.
After hydration, if you can, take the opportunity to exercise on an empty stomach.
Spices such as ginger, pepper or cinnamon are perfect.
Massages with sesame or almond oils.
It is the best time to follow a fast of 16 or 14 hours or to respect the digestive breaks. It is even better to follow a 21-day detox to eliminate the excess of toxins accumulated during the winter. Renew, tone and revitalize your body, mind and soul by following a depurative and anti-inflammatory diet, following a diet based on vegetables and greens. Avoiding the consumption of animal protein, free of processed products, modern wheat, cow's milk products, and refined flours and sugars.
Take care of dinners, light and small quantity. If you are not hungry do not eat or a miso soup, source of probiotics and minerals.
Connect with your body, observe your digestion. Eating calmly will help you balance your nervous system.
Miso soup with vegetables from the garden
Ingredients: - 1 onion - Cabbage, chard and celery cut - 1-2 strips of wakame seaweed soaked 3 minutes and chopped - 2 cups of water - 1 and ½ teaspoon of hatcho miso - 1 slice of lemon - Parsley cut fine.
Preparation: . Sauté the onion with a little olive oil and a pinch of salt for 10-12 minutes uncovered. Add the rest of the vegetables , wakame seaweed, water and cover and cook over medium-low heat for 10 minutes. Dilute the miso with a little juice from the soup aside , reduce the heat to the minimum and add the miso to the pot with the soup. Turn off and serve.
Garnish with lemon slice and fresh parsley.
Gemma Bes, Nutritionist
After 20 years of experience Gemma has observed that a good nutritional guideline helps people to improve their quality of life and prevent diseases. Gemma has a diploma in Nutrition and Dietetics from CESNID (University of Barcelona), a degree in Nutrition from King's College London, a postgraduate degree in Sports Nutrition and PNIE (Psychoneuroimmunoendocrinology) from the University of Barcelona, and a diploma in Ayurvedic Nutrition, energy cooking and Naturopathy.
Nutrition is a new science and professionals who are dedicated to it have to be continuously researching, training and contrasting information with the most ancient medicines (Chinese, Ayurveda and Tibetan). Hence her constant trips to the Asian continent, where she tries to absorb the most ancestral knowledge. Her curiosity and passion for nutrition have led her to write the books "Help me grow healthy" and "Living without gluten". Gemma currently advises elite athletes (tennis, motorcycling, Dakar, soccer, sailing, swimming, golf, athletics, equestrian, cycling, runners, archery, cricket) and sports and health companies in different parts of the world. She has a practice at the Juaneda Clinic in Palma and is the nutritionist for the Rafa Nadal Academy by Movistar. Gemma comes to Es Racó at your request for a personal nutritional consultation with her.