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Nutrition

yo si que como

Winter soup

“Yo sí que como” brings us this delicious recipe for that time of year in which we are congested, have the flu or need to eliminate toxins.  What do you think? Perfect!

Ingredients

 

1 medium onion, diced

3 celery stalks, diced

1 carrot, diced

8 cloves of garlic, diced

2 tablespoons ginger, diced

¾ tablespoon pepper

10 mushrooms, diced

1 fresh basil leaf

Sliced radish

Mineral water

Drizzle of virgin olive oil, first cold-pressed

 

Preparation

Sauté the garlic with a little olive oil in a pot. Add the onion, celery, carrot, ginger and mushrooms. Add a little pepper, fill with water and cover. Let cook on low heat for 15 minutes. To finish, add some basil leaves and radish slices.

Nutrition

yo si que como

Azuki stew

Learn how to make this recipe, you can cook it any time, regardless of the season. Naturopath Patricia Pérez recommends it for people who have kidney troubles. Enjoying a balanced life is within your grasp.

Ingredients

 

  • 300 gr of azuki
  • 1 potato, diced
  • 1 carrot
  • 1 leek (white part)
  • 1 pumpkin, diced w/o seeds
  • 2 heads of garlic
  • 1 bay leaf
  • Mineral water
  • Unrefined salt

 

Preparation

Place a drizzle of oil in a pot and add the garlic, leek and carrots and sauté them for 5 minutes. Then, add the potato, the seedless pumpkin, azuki and bay leaf. Pour in mineral water, letting it cover the azuki. Let cook, over medium heat, for 50 minutes and serve.

Nutrition

yo siquecomo

Buckwheat soup

Patricia Pérez, through “Yo sí que como”, brings us this delicious buckwheat soup, recommended for moments of physical and mental fatigue and for people who have joint or bone conditions. Try it out!

Ingredients

  • 4 carrots, chopped
  • 2 turnips, chopped
  • 2 parsnips, chopped
  • 1 large onion
  • 1 celery stalk
  • 4 tablespoons buckwheat
  • Sesame seeds
  • Sesame oil
  • Olive oil

 

Preparation

Sauté the onion in a little bit of olive oil for 3 minutes, then add the water, carrots, turnips, parsnips, celery, buckwheat and sesame oil. Let it simmer for 45 minutes. Serve and decorate with sesame seeds.

Nutrition

yo siquecomo

Aubergine and yoghurt salad

Discover, at the hand of “Yo sí que como” and Patricia Pérez, how to make this aubergine and yoghurt salad, ideal for stimulating our immune system, as it protects our intestinal flora. There’s nothing like enjoying a balanced life.

Ingredients

 

  • 2 medium aubergines
  • 1 1/2 yoghurt
  • 2 cloves of garlic, diced
  • Black pepper
  • Unrefined salt

Preparation

First, wash and dry the aubergines. Cut into thin slices and sprinkle with salt. Let them sweat for 30 minutes. Wash again and dry. Julienne the aubergines and add them into a pan with olive oil over low heat. Then place them in a bowl with paper towels until they are luke-warm. Meanwhile, mix the garlic and yoghurt with salt and pepper and a little bit of parsley. Mix well. Place the aubergine on a plate, dress them with the yoghurt mixture and let them stand for two hours before serving.

Nutrition

yo siquecomo

Carrot pâté

Learn to make this fantastic recipe with “Yo sí que como” and Patricia Pérez. Ideal for when we need extra care for our skin. The properties of the carrot and onion provide this additional benefit.  Don’t miss out!

Ingredients

 

  • 6 carrots, chopped
  • 3 onions, diced
  • Drizzle of olive oil
  • 100 gr crushed almonds
  • Unrefined salt
  • Nutmeg
  • 2 bay leaves
  • Water

 

Preparation

First, sauté the onion with a little olive oil and the bay leaves for 7 minutes. Then add the carrots and water. Cover and let simmer, over low heat, for 20 minutes, until the carrots are soft. Remove from the heat and take out the bay leaves. Place in a blender until you get a smooth texture, add the crushed almonds and nutmeg. Lastly, serve and decorate.

Nutrition

yo siquecomo

Chicken delicacies

On this occasion, naturopath Patricia Pérez will prepare an original and delicious fat-free recipe with chicken breasts. There’s nothing like enjoying a balanced life.

Ingredients

 

  • Chicken breasts
  • A few mustard seeds
  • 2 teaspoons miso
  • Pinch unrefined salt
  • Cherry tomato, peeled
  • Basil leaves

 

Preparation

Place the chicken breasts over a sheet of parchment paper, with the peeled cherry tomatoes, and basil leaves over it. Add some mustard seeds and dissolve the miso in hot water. Pour the miso over the chicken and close the parchment paper, creating an envelope. Bake at 180º for 25 minutes. Serve the chicken over a bed of raw spinach, accompanied by a handful of alfalfa sprouts with a drizzle of oil and some sesame seeds.

Nutrition

yo siquecomo

Turnip omelette

Discover how to make this fabulous turnip omelette. This recipe can be very useful when suffering from bronchial difficulties. Furthermore, it helps us retain calcium in order to enjoy a healthy life.  Don’t miss out!

Ingredients

 

  • 4 eggs
  • 2 small turnips
  • ½ onion
  • Pinch sea salt
  • Drizzle of virgin olive oil, first cold-pressed

 

Preparation

Sauté the turnips in oil, over low heat, and add the diced onion. Beat the eggs with a pinch of salt and, after 20 minutes, take the turnips and onion out of the pan and leave them to drain. Lastly, pour the mixed ingredients into a pan until the eggs cook.

Nutrition

yo siquecomo

Detox soup

Naturopath Patricia Pérez brings us this detox soup which offers properties recommended for bone health as it contains loads of calcium, iron and potassium.

Ingredients

 

  • 1 onion, in wedges
  • 1 leek (white part)
  • 2 cloves of garlic
  • ½ cabbage, thinly sliced
  • 1 chunk celery, chopped
  • 2 carrots
  • ½ medium pumpkin
  • Hiziki algae
  • Water
  • Drizzle oil

Preparation

First, sauté the garlic and leek with a little olive oil in a pot. Add the onion, the sliced cabbage, carrots, chopped pumpkin, celery and hiziki algae with a little water. Cover and let simmer, over medium heat, for 15 minutes. Lastly, add more water and let it cook 15 more minutes over low heat.

Nutrition

yo si que como

Vanilla cookies with coconut oil

Patricia Pérez, in collaboration with “Yo sí que como”, shows us this recipe for preparing tasty vanilla cookies with coconut oil. Another idea for using coconut oil in your recipes.  Delicious!

Ingredients

  • 100 ml coconut oil
  • 1 Cup brown sugar
  • 2 eggs
  • 1 Cup spelt flour
  • 2 teaspoons vanilla extract

Preparation

First, beat the eggs and the sugar. Then add the coconut oil and two teaspoons vanilla. Beat well and add the spelt flour. Beat again and reserve. Next, smother a sheet of parchment paper with coconut oil and place portions of the dough over it. Lastly, place the tray in the oven, preheated to 180 degrees, for 20 minutes.

Nutrition

yo siquecomo

Cream of lettuce

Patricia Pérez prepares, for “Yo sí que como”, this delicious dish: cream of lettuce. A very simple recipe which we can enjoy year-round and which can be consumed by everyone. Try it!

Ingredients

  • 1 lettuce
  • 2 turnips, diced
  • ½ onion, diced
  • 3 carrots, diced
  • Almonds, peeled and unsalted
  • 1 pinch miso
  • 1 bay leaf
  • Pinch unrefined salt

Preparation

Begin by sautéing the onion, turnips and carrot with a little olive oil over low heat. Add the bay and some mineral water and simmer, over low heat, for 20 minutes. Next, add the chopped lettuce and let it cook for an additional 5 minutes. Remove from the heat and add the miso and almonds. Lastly, blend it all together to get a creamy texture.

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