Reconectando con el arte de cocinar | Reconnecting to the art of cooking 🌿

ESP

He estado experimentando reconectar con la cocina desde el amor. Después de casi un año en que me negaba a comprar verduras para no financiar un sistema que no me gusta, he decidido dejar de lado ese orgullo para poder alimentarme de forma más variada y nutritiva.

Durante todo este tiempo he privilegiado comprar alimentos empaquetados que puedan reservarse por largos periodos de tiempo y que a través de los cuales pueda consumir mayor cantidad por menor precio. Además buscaba saciar mi hambre dedicándole el mínimo tiempo posible a la cocina.

Esto era sostenible gracias a la producción de mi huerto y la recolección de plantas silvestres, pero ahora en invierno todo eso está en receso por lo que mi comida diaria era practicamente legumbres con grano cocidos con algo de sal y ya. Siempre el mismo sabor, siempre la misma textura, mi cuerpo cada vez mas cansado de no recibir nuevos estímulos y la ausencia de varios nutrientes.

Decidí que debía dedicar más tiempo y energía a la compra de verduras y fruta fresca, a pesar de que esto es bastante inconveniente en cuanto a transporte y precio, por lo menos para mí que vivo en una zona rural y no tengo un medio de transporte motorizado. Sin embargo, no puedo seguir alimentándome mal en estos tiempos de poca luz y tanto frío así que tendré que hacer el esfuerzo de estar constantemente viajando para abastecerme.

Algunas preparaciones de los últimos días:

Una forma que me encanta para consumir zanahoria y betarraga cruda es cortándoles en palitos para así poder untarlas en alguna salsa.

En este caso un delicioso humus de garbanzos sirvió para untar. Un verdadero manjar 🤤

Eso fue preparado en casa de @sophiecristi porque yo no tengo licuadora jeje

Servimos también unas tortillas con repollo morado, palta, hummus y champiñones. Mi cuerpo agradeció el placer y nutrición que recibió a través de estos benditos alimentos.

Una cosa que conversamos con Sofía fue la importancia de tomarse el tiempo en la cocina, de evitar el estrés mientras manipulas alimentos y tratar de mantener consciencia de la energía que estás impregnando tu preparación. Son cosas que ya había pensado pero que llevaba mucho tiempo sin practicar.

Agradezco mucho que se me haya recordado este arte y espero poder compartir más con ustedes sobre mis futuras preparaciones 🙏


ENG

I have been experimenting reconnection with cooking from love. After almost a year of refusing to buy vegetables so as not to finance a system I don't like, I have decided to let go of that pride in order to eat in a more varied and nutritious way.

During all this time I have privileged to buy packaged foods that can be reserved for long periods of time and through which I can consume more quantity for less price. I also sought to satisfy my hunger by spending as little time as possible in the kitchen.

This was sustainable thanks to the production of my garden and the collection of wild plants, but now in winter all that is in recess so my daily food was practically legumes with grains cooked with some salt and that's it. Always the same taste, always the same texture, my body more and more tired of not receiving new stimuli and the absence of several nutrients.

I decided that I should devote more time and energy to buying fresh vegetables and fruit, even though this is quite inconvenient in terms of transportation and price, at least for me who lives in a rural area and does not have a motorized means of transportation. However, I cannot continue to eat poorly in these times of low light and cold so I will have to make the effort to be constantly traveling to stock up.

Some preparations from the last few days:

One way I love to use raw carrots and beets is to cut them into sticks so I can dip them in a sauce.

In this case a delicious chickpea hummus served as a spread. A real delicacy 🤤

That was prepared at @sophiecristi's house because I don't have a blender hehe.

We also served some tortillas with purple cabbage, avocado, hummus and mushrooms. My body was grateful for the pleasure and nutrition it received through these blessed foods.

One thing we discussed with Sofia was the importance of taking your time in the kitchen, avoiding stress while handling food and trying to maintain awareness of the energy you are infusing into your preparation. These are things that I had already thought about but hadn't practiced for a long time.

I am very grateful to have been reminded of this art and look forward to sharing more with you about my future preparations 🙏

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Gracias por compartir la experiencia,la resonancia en vibrar en mismo pensar

This food looks so good.
I have very little space at the moment to grow, so I have to buy most of my veg at the moment. But I buy from the growers.
Your health has to come first, you deserve lots of good food 💚

At least you got those wild fruit trees nearby 🍒

Good food is needed for body and soul

Looks delicious, so colorful 🙂

the importance of taking your time in the kitchen, avoiding stress while handling food and trying to maintain awareness of the energy you are infusing into your preparation.

I'm also aware of this and believe it's important. I don't have a passion for cooking though so it's a challenge for me, even though it's important to me to eat healthy and nutritious food. But I rarely spend much time in the kitchen.

I hope you are doing well. Sorry I'm not up-to-date with what's going on in your life.

It's hard to keep up with the virtual world, how you're doing well too!!

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