Eating pulses in the summer

In the summer, a refreshing and appetizing way to eat pulses is in salads. Here you have the recipe of a delicious lentils salad with slightly boiled vegetables and alfalfa sprouts. 

One important thing to take into account is that sprouted foods (germinated grains, seeds and beans) should not be eaten raw because when raw, they have certain substances - substances which  are produced by the sprouts themselves as a way of protection again the infestation of microorganisms-  that prevent the body from absorbing a big amount of the vitamins and minerals they contain. Therefore, before eating sprouts, you have to saute or slightly boil them.  

Lentils salad with  thyme dressing 

Ingredients for two people:

200 grams of boiled lentils

A zucchini cut into matchsticks

1 carrot cut into small cubes

4 table spoons of boiled corn

2 radishes cut into small cubes

Sprouted alfalfa seeds (previously blanched)

Ingredients for  the dressing:

3 table spoons of sesame oil

1 table spoon of roasted sesame oil

3 table spoons of Umeboshi vinegar

A pinch of ground cumin

Dried thyme

Directions:

Mix well all the ingredients of the dressing with a bit of water. Mix the lentils with the dressing and let it macerate for at least three hours. Boil  the carrot and the zucchini for 1 minute and rinse with cold water. Mix all the ingredients and serve.

Summer energy and food

Needless to say, we do not eat in the same way throughout the year. In summer we feel more open  and lively. We become  more sociable and feel like doing activities outdoors. We need energy to cope with this more active rhythm and to be in tune with the energy around us. Our food should be light, colorful, with refreshing flavors and crunchy textures. We  should eat simple and appetizing dishes that, at the same time,   nurture our bodies.

What foods 
should we favor
in the summer?  

• Grains: long grain rice or Basmati rice, barley, quinoa, bulgur, cous-cous, polenta and whole grain pasta.
• Soups: Cold soups and  vegetable creams.
• Proteins: pulses in salads and patés and also fish.
• Vegetables: All kinds of seasonal vegetables.  
• Seasonings and flavors: try different seasonings to enhance your colorful salads. Use fresh herbs, umeboshi or rice vinegar, mustard, garlic, ginger, citrus, good quality olive oil, etc. 
• Seaweed: Dulse, Wakame, Nori.
• Fruit: seasonal fruits in fruit salads, jellies, sherbets and mousses. 

In the summer we need a light, active, refreshing energy that opens us up while nurturing us at the same time. We will reduce the cooking time, pressure and fire in our preparations as well as flours and baked foods.