I am very excited because since last week I can already say that I am studying to become a health coach (the translation would be something like a health coach?) at the Institute for Integrative Nutrition in New York (IIN). Nutrition has always fascinated me and I really wanted to be able to delve into the subject myself and to be able to share with you more precise and detailed information through the blog, in addition, I love helping people and I hope that in the future can advise and help many people to lead a healthier lifestyle.

If there is something that I have learned throughout the time that I have been with the blog and reading about healthy eating, it is that there are a thousand different nutritional theories, with studies that support them and people who assure that their health has improved following this type of diet. For us, becoming vegan was life-changing and one of the best decisions we’ve ever made, but we like to experience new things and try other ways of eating to feel our best. We have been following a diet high in carbohydrates (unrefined) and low in fat for some time, but for a few days we have decided to return to incorporating unrefined oils in moderation in our diet. In any case, we will provide alternatives for those who prefer not to take oils.

Ingredientes

Scale

  • 100 g de pasta de trigo sarraceno (3,5 onzas)
  • 100 g de pepino troceado (1 taza)
  • 10 tomates cherry troceados
  • 65 g de aceitunas negras troceadas (1/2 taza)
  • 15 g de canónigos (1/2 taza)
  • 2 nueces troceadas para decorar

Para el pesto:

  • 60 g de espinacas (2 tazas)
  • 30 g de nueces (1/4 taza)
  • 1 diente de ajo
  • 4 cucharadas de levadura nutricional o de cerveza
  • 4 cucharadas de aceite de oliva virgen extra
  • 2 cucharadas de zumo de limón
  • 2 cucharadas de agua
  • 1/2 cucharadita de sal
  • Pimienta negra al gusto

Instructions

  1. Cook the pasta according to the instructions on the package . When it’s ready, put it in a colander under the tap and add water to stop the cooking.
  2. To make the pesto, put all the ingredients in a food processor and blend until smooth. that they are well integrated. You can also use a mixer, but be careful not to over-mix.
  3. Assemble the salad by placing the ingredients in the jar in the following order: pesto sauce, pasta (has to be cold), cucumber, tomatoes, olives, lamb’s lettuce, and walnuts.
  4. Close the jar and store it in the fridge for as long as you can.
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